Artichoke Parmesan Sourdough Stuffing

1 lb mushrooms, sliced
1 Tbs. butter
2 onions (3/4 lb. total), chopped
1 cup chopped celery
2 Tbs. minced garlic
About 2 cups chicken broth
1 loaf (1 lb.) sourdough bread, cut into 1/2" cubes
2 jars (6 oz. each) marinated artichoke hearts, drained and chopped
1 cup freshly grated parmesan cheese
1 1/2 tsp. poultry seasoning
1 1/2 Tbs. minced fresh rosemary leaves, or 3/4 tsp. crumbled dried rosemary

* 1 lb. Jimmy Dean (or similar) sausage, browned. (The recipe didn't call for this, but I added it and it was very good)

Salt and pepper
1 large egg

In a 12" frying pan over high heat, cook mushrooms, butter, onions, celery, and garlic, stirring often, until veggies are lightly browned--about 15 mins. Pour into a large bowl. Add a bit of broth to pan and stir to scrape up browned bits. Add to bowl.

Pour 2 cups broth into bowl and add bread, artichoke hearts, parmesan, poultry seasoning, and rosemary; mix well. Mix in sausage, if using. Add salt and pepper to taste. Make a well in stuffing. Add egg and beat with a fork to blend; mix egg with stuffing.

Preheat oven to 325-350 (use temp. that turkey requires). Spoon stuffing into a shallow 3-qt. (9x13) casserole. For moist stuffing, cover with foil; for crusty stuffing, do not cover. Bake until hot (at least 150 degrees in center) or lightly browned, about 50 minutes.

Make ahead: Up to 1 day ahead, make stuffing, put in casserole, cover, and chill. Allow about 1 hour to bake.

This is a Sunset magazine receipe that we all thought was great~

Submitted by: Emily Sprague

Spicy Pumpkin Soup

4 Tbsp unsalted butter
2 med yellow onions, chopped
2 tsp garlic, minced
1/2 tsp red pepper, crushed
2 tsp curry powder
1/2 tsp ground coriander
Pinch ground cayenne pepper (optional)
6 cups roasted pumpkin (actually it's butternut squash or any orange squash--this is what they call "pumpkin" around here)
5 cups chicken broth
2 cups milk
1/2 cup or less brown sugar
1/2 cup heavy cream

Melt butter over med-high heat. Add onions and garlic and cook, stirring often, about 4 minutes. Add red pepper, spices, pumpkin (squash), and chicken broth; blend well. Bring to a boil and reduce the heat; simmer for 10 minutes. Transfer soup, in batches, to a blender or food processor. Blend until smooth; return to saucepan. With soup on low heat, add mild and brown sugar, stirring to blend. Add cream and season with salt and pepper as desired.
YUMMY!!

Submitted by: Sue Ng

White Chicken Chili

1 1/2 lbs boneless, skinless chicken breasts
2 cans chicken broth
1 jar (48 oz) great northern beans, with liquid
1 medium onion, chopped
2 tsp minced garlic
1 can (3 oz) chopped green chilies, w/ liquid
2 tsp ground cumin
1 tsp ground oregano
Shredded cheese (cheddar/colby jack) and tortilla chips

Directions:
Bake Chicken breasts (350 for 30 min). Let cool and shred pieces. In a large pot, pour small amount of broth. Add onion and garlic and simmer until onion is wilted and hot. Add the chilies, stir, then add remaining broth and beans w/ liquid. Mix in the cumin and oregano. Bring to a boil and add the chicken. Cover and simmer for at least 30 minutes.
Serve topped with lots of shredded cheese and crushed chips.

**Note** GLUTEN FREE

Submitted by: Miriam

Cabbage Roll Skillet

Ingredients:
1 lb ground beef
1/2 medium onion (chopped)
2 cans tomato soup
2 lbs chopped cabbage
1/2 cups uncooked white rice
Salt (to taste)
1 can beef broth

Directions:
Brown the meet along with the onion in a skillet until done (drain off fat)
Add the remainder of the ingredients
Cook until cabbage is tender and rice is done (20-30 minutes)

If you like cabbage rolls and don't want to mess with the hassle, this is a really good alternative and it takes just as good.

Submitted by: Miriam

Frozen Frango Mint Dessert

Cream:
1 cup butter
3 cups powdered sugar

Add:
4 oz. unsweetened chocolate, melted & cooled
1 cup chopped nuts
4 eggs
1 tsp. vanilla
1 tsp. peppermint extract

Spoon into paper muffin cups & freeze. serve with whipped cream and a cherry on top.

My mom would make this dessert for special occasions (Christmas) when we were young and it is yummy!

Submitted by: Joanna Falk

Pumpkin Bars

Mix everything together:

4 eggs
1 2/3 cup sugar
1 cup cooking oil
2 cups pumpkin
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. baking soda

Bake in a jelly roll pan at 350 degrees about 30 minutes or until done.
Cool and frost.

Frosting:

1 - 3 oz. pkg cream cheese
1/2 cup butter
1 tsp. vanilla
2 cups powdered sugar

Mix and spread on pumpkin bars. Refrigerate and cut into bars.

These are a family favorite! Geoff says these are his favorite.

Submitted by: Joanna Falk

Tiramisu

17 oz mascarpone cheese (I use 3 small containers)
3 egg yolks
1/2 c sugar
1/2 c heavy cream
2 c brewed espresso or really strong coffee
1/3 c marsala wine (Italian brands are less sweet)
2 pkg lady fingers (the hard ones, not the ones like twinkees)
cocoa powder for dusting on top of the dessert
Combine 1st 4 ingredients with electric mixer. Beat until fluffy and smooth.
Brew espresso. Combine it with the marsala wine. Dip lady fingers in espresso mix and arrange in pan (I put the lady fingers in the pan 1st. Then, using a soup spoon, I spoon the espresso mix onto each of the lady fingers. That's about 1-2 spoonfuls each lady finger. You don't want them to be too wet or you have a hard time spreading the custard on top of them). Spread 1/2 the mascarpone mix onto the lady fingers. Add another layer of lady fingers, spooning espresso mix onto each lady finger. Carefully spoon the rest of the mascarpone on top and spread it over all the lady fingers. Dust the top with cocoa powder using a sieve or flour sifter. Refrigerate the whole thing at least 2 hrs. It should be fairly set when you serve it.
diana

Dump Cake

1 box yellow cake mix
1 can cherry pie filling
1 can crushed pineapple
2 sticks butter, melted
nuts, coarsely chopped any kind you like
1 carton ice cream, vanilla is best
oven @ 350F
Don't grease the pan! Dump cherries and pineapple (including juice) into pan. Sprinkle nuts and yellow cake mix over the fruits. Pour melted butter on top of all in pan.
Bake 50-60 min, until toothpick inserted comes out clean.
Serve warm with ice cream. Yum
by diana

Spaghetti Sauce

1 (28oz) can pureed tomatoes
1 (15oz) can tomato sauce
1 (6oz) can tomato paste
3-4 cloves garlic, minced
1 T white sugar
3 T red wine vinegar
2 tsp oregano
1 tsp crushed red pepper flakes
1 T Basil
2 T Italian Seasoning
Onion - to taste

** Combine all and simmer for at least 30 minutes ( I do longer for best flavor) Add whatever kind of meat that you would like **

This is a real simple basic sauce, but it's really easy and good!!!!

Submitted by: Miriam

Carrot Cake

Carrot Cake

¾ cup vegetable oil
2 eggs, beaten
1 1/8 teaspoons vanilla extract
1 ½ cups sugar
1 ½ cups flour
½ teaspoon salt
1 ¼ teaspoons cinnamon
1 ¼ teaspoons baking soda
¾ cup shredded coconut
1 ½ cups shredded carrots
½ cup crushed pineapple

Cream Cheese Frosting

Preheat oven to 350 degrees. Grease a 10-in cake pan. Place a round piece of parchment paper in the bottom of the cake pan.
Mix the oil, eggs, and vanilla on low speed in an upright mixer until well blended. Slowly add the sugar, flour, salt, cinnamon, and baking soda while the mixer is running. Lastly, add the coconut, carrots, and pineapple until just incorporated. Spread mixture in prepared pan. Bake for one hour or until a toothpick stuck in the center comes out clean. Cool the cake. Remove from pan and cut into two layers.

Frost with Cream Cheese Frosting

8 oz cream cheese, room temp
¼ pound butter (1 stick), room temp
1 cup powdered sugar

Blend butter and cream cheese on low speed to eliminate lumps. Add sugar and blend until smooth.

Submitted by Naomi Skye
Sorry the picture of the cake is not that impressive - we ate it before I could get another!

Caramel Apple Blondies

Note: this makes 2 - 9x13 pans but you can easily half the recipe.

6 eggs
3 ½ cups sugar
2 cups vegetable oil
2 tsp. vanilla
4 cups flour
2 tsp. cinnamon
2 tsp. baking powder
1 tsp. salt
4 cups diced apples


Mix eggs & sugar until fluffy. Add oil & vanilla. Sift dry ingredients. Add to mixture.
Fold in apples. Spread into 2 – greased/floured 9x13 pans.

Bake for 45-50 minutes at 350 degrees.

Make a caramel sauce and drizzle over the brownies.

Caramel Sauce

½ stick butter (1/4 cup)
½ to ¾ cup brown sugar
2 tbsp. milk (a total guess)

Bring to a boil and add 1 tsp. vanilla or a lid or a drip! I don’t measure it. Stir until cooler and then drizzle over the brownies.

Submitted by Joanna Falk, I got this recipe from Krista but I added the caramel topping.

Apricott Turkey Breast Cutlets

(this was on the package of turkey cutlets I bought in the store- it's really easy and tastes pretty good!)
Serves 4
1 lb turkey breast cutlets
2T EVOO
1/4 C apricot preserves
1 red bell pepper diced to 1/4 in pieces
1/2 c toasted almond slivers
1/2 c mushrooms, sliced
1/2 c snow peas, blanched
2 c white rice already cooked
fresh fruit of the season
1- In large nonstick skillet over med high heat, saute cutlets 3-5 min per side in EVOO. Add apricot reserves last 3 min. of cooking. Remove from pan and set aside
2- Combine all other ingredients in same skillet and stir fry until hot to make a pilaf.
3- Arrange cutlets on plates and add pilaf.
4- Serve and garnish with fresh fruit slices.

Burritos

1 teaspoon cumin seed
black pepper
white pepper powder
1 Tbsp (give or take) red pepper
(can replace with combination of Paprika and Chipotle powder)
cinnamon (about 1 tsp)
1 15-oz can black beans
1 red, yellow OR green pepper diced
(or any combination of the 3)
1 small onion diced
4 large cloves garlic, minced or crushed
1/4-1/2 cup shredded sharp cheddar cheese
4-6 tortillas
juice of 1/2 lime

Optional:
1/2-1 cup diced chicken, beef, or chorizo
1/2 cup diced tomatoes
1/4 fresh cilantro

Saute garlic, onion, bell pepper and cumin seeds in 1 Tbsp olive oil. If using meat, saute along with garlic/onions
Add beans and 1/2 cup water. Add pepper, red pepper, cinnamon, and simmer about 20 minutes. Add lime and cilantro at the end (if using)
Wrap tortillas with bean mixture, cheese, tomatoes or salsa.

Very flexible recipe. We used leftover grilled chicken and it was very yummy!
Even my Chinese family thought so :-)

Submitted by: Sue Ng

Jambalaya

Easy Jambalaya

Ingredients
• 2 cups enriched white rice
• 1 tablespoon extra-virgin olive oil, once around the pan
• 1 tablespoon butter
• 1 pound boneless, skinless white or dark meat chicken
• 3/4 pound andouille, casing removed and diced
• 1 medium onion, chopped
• 2 ribs celery, chopped
• 1 green bell pepper, chopped
• 1 bay leaf, fresh or dried
• Several drops hot sauce or 2 pinches cayenne pepper
• 2 to 3 tablespoons (a handful) all-purpose flour
• 1 (14-ounce) can diced tomatoes in juice
• 1(14-ounce) can or paper container chicken stock or broth
• 1 teaspoon (1/3 palmful) cumin
• 1 rounded teaspoon (1/2 palmful) dark chili powder
• 1 teaspoon (1/3 palmful) poultry seasoning
• 1 teaspoon Worcestershire sauce
• 1 pound medium shrimp, raw, deveined and peeled (ask for easy peel at fish counter)
• Coarse salt and black pepper
• Chopped scallions, for garnish
• Fresh thyme, chopped for garnish
Directions
Cook rice to package directions.
Place a large, deep skillet over medium high heat. Add oil and butter to the pan. Cube chicken and place in hot oil and butter. Brown chicken 3 minutes, add sausage, and cook 2 minutes more. Add onion, celery, pepper, bay, and cayenne.
Saute vegetables 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more. Stir in tomatoes and broth and season with cumin, chili, poultry seasoning, and Worcestershire. Bring liquids to a boil and add shrimp.
Simmer shrimp
**I don’t usually put the shrimp in, and it’s excellent**

Submitted By: Miriam Pinnow

Sesame-Nut Crunch

Makes about 2 1/2 lbs.

1/2 cup butter
1 cup firmly packed brown sugar
1/4 cup light corn syrup
1 3/4 tsp cayenne
1/2 tsp salt
2 1/2 cups (3/4 lb) hulled salted roasted peanuts
2 1/2 cups (3/4 lb) salted roasted cashews
1/2 cup (2 1/2 oz) hulled salted roasted sunflower seeds
3 Tbs sesame seeds

1. Butter a sheet of foil, about 12" x 18"

2. In a nonstick 5- to 6-quart pan over medium heat, frequently stir 1/2 cup butter, brown sugar, corn syrup, cayenne, and salt until melted and smooth, about 5 minutes.

3. Add peanuts, cashews, sunflower seeds, and sesame seeds. Turn heat up to high and stir until mixture is very thick and nuts begin to brown, 4 to 6 minutes.

4. Immediately pour mixture onto buttered foil, spreading as thinly as possible with back of a spoon. Cool until mixture is lukewarm, about 15 minutes.

5. With your hands, release brittle from foil, then pull or break it into bite-size pieces. When cool, immediately store airtight (otherwise, the coating absorbs moisture and gets sticky).

Submitted by Emily Sprague

Saffron Scallops

This is Rachel Ray's rendition of the signature dish from the movie No Reservations with Catherine Zeta Jones. Tastes pretty good, moderate amount of putzing.

6T butter
1 Shallot finely chopped
1 mango chopped ~1cup
1/2 c white wine
1/4 t saffron threads
grated peel/juice of 1/2 lime
________________
pinch of crushed red pepper
salt
1 1/4 lbs sea scallops
snipped chives for garnish

1) In med skillet, melt 2T butter over med heat. Add shallots. Cook until translucent. Add mango. Cook 2 min more. Add wine and saffron, simmer to reduce liquid, about 1 min. Remove from heat.
2) In food processor, puree mango mixture. Return puree to skillet. Stir in lime peel and juice, crushed red pepper, 1/4 c water. Season to taste with salt. Set aside.
3) In large heavy skillet, melt 2T butter over medium high heat. Add half the scallps and cook 2 min per side. Repeat with other half of scallops and butter. Transfer to plate.
4) Bring mango sauce to boil, and pour spoonfuls on each plate. Place scallops on sauce. Top with chives for garnish.

diana

Pozole

1 lrg head of garlic
12 c water
4c chicken broth
4lbs country style pork ribs (need the bones!)
1 t dried mexican oregano, crumbled
2oz dried new mexico red chilis
1 1/2c boiling hot water
1/4 lrg white onion
3t salt, divided
2 30 oz cans white hominy
8 corn tortillas
1 1/2c veg oil
toppings: thinly sliced cabbage, chopped white onion, diced radishes, lime wedges, dried red pepper flakes, cilantro, cheese, diced avocados
- Peel garlic cloves and reserve 2 for chili sauce. Slice remaining garlic. In 7-8 qt heavy kettle bring water and broth to boil with pork and sliced garlic. Skim surface and add oregano. Simmer gently, uncovered 1 1/2 hrs or til tender.
-While pork is cooking, prepare chilis (wear gloves and wash hands after handling chilis BEFORE doing anything else!) Discard stems from chilis and soak in bowl with the boiling water to rehydrate. Soak 30 min, turning occassionally. Cut onion in lrg pieces and puree in blender with chilis and soaking liquid, reserved garlic, 2t salt until smooth.
-Transfer porki to cutting board and reserve broth mix. Shred pork. Discard bones. Rinse and drain hominy. Return ork to broth mix. Add chili sauce, hominy and remaining 1t salt.
-pozole can be made 2 days ahead. chill covered.
-While pozole is simmering, stack tortillas and halve, then cut halves in half then into thin strips. In 9-10 in skillet, heat 1/2 in oil until hot, but not smoking. Fry strips in 3-4 batches, stirring occasionally until golden, 1-2 min. Transfer strips with slotted spoon to drain on paper towels. Transfer strips to bowl. May make strips 1 day ahead. Keep covered at room temp.
Serve pozole with tortilla strips and other toppings.

diana

Balsamic Honey Glazed Pork Medallions

4 garlic cloves finely chopped
1T chopped fresh rosemary plus branches for garnish
1/2c balsamic vinegar
3T honey
2T EVOO (extra virgin olive oil)
1T dijon mustard
salt/pepper
1 3/4-2lb pork tenderloin
canola oil for searing

Oven @ 350F

Glaze: put garlic and rosemary in small bowl. Add vinegar, honey, EVOO, mustard, s/p to taste. Stir to combine.

Pork: Slice tenderloin into 1 in thick medallions. Cover bottom of med skillet with a light film of canola oil. Heat over medium high heat until hot. Add pork slices in 1 layer. Season t taste with s/p. Sear 1 min. Turn and sear 1 more minute until lightly browned. Transfer slices in 1 layer to shallow baking dish.
Pour glaze over slices, turning to coat.

Roast 8-10 min until thermometer reaches 140F for medium. Remove from oven and keep warm, loosely covered with foil until ready to serve.

diana

Cinnamon Chicken

Ingredients:Serves 4
1 chicken (2 1/2 to 3 pounds), cut into 8 pieces (legs, breast and thighs)
1 tsp. ground cinnamon
2 tsp. kosher salt
1 tsp. freshly ground black pepper
5 cloves garlic , peeled and minced
2 Tbsp. extra-virgin olive oil
1 large yellow onion , peeled and coarsely chopped
2 cups water
1 can (6 ounces) tomato paste
1 Tbsp. dried Italian herb seasoning
Egg noodles cooked

Pat the chicken dry with paper towels. A wet chicken will cause the oil to splatter while the chicken is sautéing. Mix the cinnamon, salt and pepper in a small bowl. Rub the chicken pieces on all sides with the seasoning.
Heat the olive oil in a large, nonreactive, deep skillet over high heat. A 12-inch skillet with sides about 2 1/2 to 3 inches high will allow you to brown all the chicken at once. If you don't have a skillet large enough, brown them in two batches using 1/2 the oil for each batch. What's important is that the chicken isn't overcrowded, which would cause them to steam rather than brown.Add the chicken to the oil and brown for about 4 to 5 minutes on each side. Turn the pieces using a metal spatula, as they have a tendency to stick to the pan. Remove the pieces when they are well browned on all sides.
Mince three of the garlic cloves. Lower the heat to medium-high, and add the onions and minced garlic. Cook for about 3 minutes, stirring constantly, until the onions have softened and are a rich golden brown. Add about 1/2 cup of the water and scrape the bottom of the pan with a spatula or spoon to deglaze the pan, loosening any particles stuck on the bottom.When the water has evaporated, add the remaining 1 1/2 cups of water, tomato paste, Italian seasoning and remaining 2 garlic cloves, minced.
Return the chicken to the pan. The liquid should cover about 3/4 of the chicken pieces. Cover the pot and simmer over medium-high heat for about 30 to 40 minutes, or until the chicken is tender and thoroughly cooked. If the sauce becomes too thick, it can be thinned with a little more water. Season the finished sauce with kosher salt and pepper to taste.
Serve over egg noodles.

I saw this one day on this daytime tv show that is produced and taped in Chicago with some famous host. I changed it a bit but the original is by chef Cat Cora. It's one of my favorites now.

submitted by Krista Spaletto

Yummy Peaches!

Zucchini Bread

This one's for you Mim -

3 eggs
2 cups sugar
1 cup vegetable oil
2 cups grated zucchini
1 T. vanilla
3 cups flour
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
2 tsp. cinnamon
1 tsp. allspice
2 cups coarsely chopped nuts, optional

Beat eggs until light and fluffy. Add sugar, oil, zucchini and vanilla. Mix dry ingredients; add to mixture. Stir until well blended. Add nuts, optional. Pour into 2 well greased 9x5x3 inch loaf pans. Bake at 350 degrees for 1 hour or until done. Remove from pans to cool. It can be made ahead and frozen. Yummy!

Submitted by Joanna Falk

Sour Cream Blueberry Muffins

Sour Cream Blueberry Muffins

1/2 cup butter, softened
1 1/4 cups sugar
2 eggs
8 oz. sour cream
1 tsp. vanilla
2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup blueberries (can be frozen - if frozen, don't thaw)

Topping:
2 tbsp. sugar
1/4 tsp. cinnamon
1/4 tsp. nutmeg

Line muffin tins with 20 paper baking cups.
Beat butter and sugar. Add eggs, sour cream and vanilla. Add flour, baking soda, baking powder and salt. Stir with a spoon. Fold in blueberries. Pour batter into muffin cups until 3/4 full.
Mix the topping ingredients and sprinkle on top of muffins.
Bake at 400 degrees for 18-20 minutes.

Note: I just made these with raspberries and they were great! I'm also going to try sour cherries.
Submitted by: Joanna Falk


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Peach Cobbler

Peach Cobbler

2 to 3 cups sliced peaches
1 3/4 cups sugar, divided
3 tbsp. butter, softened
1/2 cup milk
1 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. salt, divided
1 tbsp. cornstarch
1 cup boiling water

Options: add blueberries, raspberries or blackberries with the peaches - YUMMY!!

• Place peaches and other berries if desired in a 9x9x2 inch baking pan.
• Combine 3/4 cup sugar and butter, beating until smooth.
• Add milk, flour, baking powder and 1/4 tsp. salt (I usually don't add the salt) to creamed mixture and mix until smooth. Pour batter over peaches.
• Combine 1 cup sugar, 1/4 tsp. salt (again I don't do this) and cornstarch. Sprinkle over batter.
• Pour boiling water over batter.
• Bake at 375 degrees for 1 hour.

Serve warm with ice cream. It can be easily warmed in the oven or microwave.

Submitted by Joanna Falk

Italian Brunch Casserole

Makes 8 servings
Ingredients
1 (8-ounce) package sweet Italian sausage
8 green onions, sliced (1 cup)
2 zucchini, diced (about 3 cups)
1 teaspoon salt
1/2 teaspoon pepper
1 (7-ounce) jar roasted red bell peppers, drained and chopped
1 (16-ounce) Italian bread loaf, cut into 1-inch cubes (about 8 cups)
2 cups (8 ounces) shredded sharp Cheddar cheese
6 large eggs
1 1/2 cups milk
Preparation
Remove and discard casings from sausage. Cook sausage in a large skillet, stirring until sausage crumbles and is no longer pink; drain.
Add green onions and next 3 ingredients to skillet. Sauté 4 minutes or until vegetables are tender. Stir in roasted bell peppers. Drain and cool.
Spread 4 cups of bread cubes in a lightly greased 13- x 9-inch baking dish. Top with half each of the sausage mixture and cheese. Repeat with remaining bread, sausage, and cheese.
Whisk together eggs and milk. Pour egg mixture over bread. Cover and chill 8 hours.
Bake, covered, at 325° for 1 hour or until bubbly and hot. - YUMMY

Submitted by: Joanna

Roasted Tomatoes with Shrimp and Feta

5 large tomatoes, cut into eighths
3 tablespoons olive oil
2 tablespoons minced garlic
¾ teaspoon kosher salt
¾ teaspoon freshly ground black pepper
1½ pound medium shrimp, peeled and deveined
½ cup chopped fresh parsley
2 tablespoons lemon juice
1 cup Feta, crumbled


Preheat oven to 450°F. Place the tomatoes in a large baking dish. Spoon the olive oil and garlic over the tomatoes. Sprinkle with the salt and pepper and toss. Place on top rack of oven and roast for 20 minutes. Remove baking dish from oven and stir in the shrimp, parsley, and lemon juice. Sprinkle with the Feta. Place back in oven for another 10 to 15 minutes or until the shrimp are cooked. Serve warm with crusty bread and angel hair pasta or mashed potatoes.

Note: I also add other vegetables - asparagus, zucchini, mushrooms. It's yummy!

Yield: Makes 6 servings

Submitted by: Joanna Falk

Cherry Coke Jello

Cherry Coke Jell-O

Mix: ½ cup boiling water and 6 oz. cherry jello
Add: 1 small can crushed pineapple
1 cup coke – regular not diet
1 -21 oz. can cherry pie filling

Pour into 9x13 inch pan. Let set and make the topping.

Topping: ½ cup powdered sugar
3 oz. cream cheese, softened
2 cups cool whip

Mix and spread on top of jello. Cut into slices and serve.

Submitted by: Joanna Falk - It's from my mom!

Buttery Cupcakes with Twinkie Filling

Buttery Cake Cupcakes

1 ¼ cups cake flour
1 tsp. baking powder
1/8 tsp. salt
½ cup unsalted butter at room temp (1 stick)
1 cup sugar
2 large eggs
1 tsp. vanilla extract
½ cup whole milk

Preheat oven to 350 degrees. Line 12 to 15 muffin cups with liners.
Sift flour, baking powder and salt. Set aside.

Beat butter and sugar until smoothly blended and creamy, about 2 minutes. Add eggs one at a time. Add the vanilla and beat for 2 more minutes. On low speed add 1/3 of the flour, then ½ of the milk, 1/3 of the flour, the remaining milk and finally the last flour mixture. Mix until just incorporated and the batter looks smooth.

Fill the liners with about ¼ cup of batter. Bake just until the tops feel firm and a toothpick inserted in center comes out clean, about 22 minutes. Cool for 10 minutes in pan and then remove them to cool completely.

Fill and frost as desired.


Twinkie Filling
Ingredients
1 cup milk
5 tablespoons flour
1 cup sugar
1/2 teaspoon salt
1/2 cup Crisco
1/2 cup butter , softened
1 teaspoon vanilla

Directions
1 Mix flour with milk and boil until thick.
2 (It will be very thick) Cool.
3 Add remaining ingredients and beat until fluffy.
Use a pastry bag to fill cupcakes or use as filling between a layer cake.

This makes enough filling for about 2 1/2 dozen cupcakes so you can either half the recipe or double the cupcake recipe. This filling is also good in chocolate cupcakes.
Also, you can replace the vanilla for a flavoring like raspberry and tint it pink. I did that for Ava's birthday cake one year and it was yummy!

Posted by: Joanna Falk

Chocolate Ginger Cookies

Chocolate Ginger Cookies
7 ounces semisweet chocolate
1 1/2 cups flour
2 tsp. ground ginger
1 teaspoon baking soda
1 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 Tablespoon cocoa powder
8 Tablespoons butter, room temperature
1/2 cup dark brown sugar, packed
1/4 cup unsulfured molasses
1/4 cup granulated sugar, for rolling the dough balls in.

Chop the chocolate into 1/4 inch chunks or just use chocolate chips (7 oz. is a little more than 1 cup) Set aside.

In a medium bowl, sift together flour, baking soda, ground ginger, cloves, nutmeg, and cocoa.

In the bowl of an electric mixer, cream the butter. Add brown sugar, beat until combined. Add molasses: beat until combined.

Add the flour mixture in batches until fully incorporated. Mix in chocolate. Cover with plastic wrap and refrigerate until firm. (about 1 hour or can be more)

Preheat oven to 325 degrees. Place the sugar in a small bowl. Scoop our dough and make balls of it. Place the dough balls in bowl of sugar and roll to coat. Place on cookie sheet. Bake until surface cracks slightly, 13 to 15 minutes. Let cool for 5 minutes, then transfer to a wire rack to cool completely. Yum!

Submitted by Mary Jorgensen

Blueberry Cream Pie

Blueberry Cream Pie



CRUST:
1-1/3 cups graham cracker crumbs
2 tablespoons sugar
4 tablespoons butter, melted
1/2 teaspoon vanilla extract

FILLING:
1/4 cup sugar
3 tablespoons all-purpose flour
Pinch salt
1 cup half-and-half cream
1 egg plus 1 egg yolk, beaten
3 tablespoons butter
1 teaspoon vanilla extract
1 tablespoon powdered sugar

TOPPING:
5 cups fresh blueberries, divided
2/3 cup sugar
1 tablespoon cornstarch

Combine the crust ingredients and press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 8-10 minutes or until crust just begins to brown. Cool.
In a saucepan, combine sugar, flour and salt. Gradually whisk in cream; cook and stir over medium heat until thickened and bubbly. Cook and stir 1 to 2 minutes more. Gradually whisk half into egg mixture; return all to pan. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter and vanilla until butter is melted. Cook 5 minutes, stirring occasionally. Pour into crust; sprinkle with confectioners' sugar. Chill 30 minutes or until set. Meanwhile, crush 2 cups of blueberries in a medium saucepan; bring to a boil. Boil 2 minutes, stirring constantly. Press berries through sieve; set aside 1 cup juice (add water if necessary). Discard pulp. In a saucepan, combine sugar and cornstarch. Gradually stir in blueberry juice; bring to a boil. Boil 2 minutes, stirring constantly. Remove from heat; cool 10 minutes. Gently stir in remaining berries; spoon over filling. Chill 3 hours or until set. Store pie in the refrigerator.

I doubled this recipe and put it in a 9x13 inch pan for a large crowd
Submitted by: Joanna

Rhubarb Coffee Cake

Rhubarb Coffee Cake

Preheat oven to 350 degrees.
Grease a 9x13 pan.

Topping:
¼ cup sugar
¼ cup light brown sugar
3 Tbsp. butter
1 tsp. cinnamon
Mix by hand or with a pastry blender. Set aside.

Mix:
2 cups flour
1 tsp. baking soda
Mix:
1 cup milk
1 Tbsp. white vinegar
Cream:
¾ cup white sugar
½ cup light brown sugar
1 stick butter, softened
Add:
1 egg

Then add the flour mixture just until blended. Add milk and 1 ½ tsp. vanilla until just blended.
Fold in 3 cups rhubarb, chopped. Pour into prepared pan and put topping on it. Bake for 35 to 45 minutes.
It’s yummy topped with strawberries and ice cream.

Submitted by: Joanna Falk

Apple Cake

Apple Cake
　
1 cup vegetable oil
1 ½ cups sugar
½ cup brown sugar
3 large eggs, well beaten
1 tbsp vanilla
2 ½ cups flour
2 tsp baking powder
1 teaspoon ground cinnamon
1 tsp. grated nutmeg
1 tsp. baking soda
1 tsp. salt
3 cups peeled, chopped apples
1 cup chopped pecans (optional)
　
Preheat oven to 350 degrees.　 Generously grease and flour a 10-inch Bundt pan.
　
In a large bowl, mix the oil, sugar, and eggs.　 Add the vanilla.　 Whisk together the flour, baking powder, cinnamon, nutmeg, soda and salt in medium bowl.　 Blend into the oil mixture.　 Fold into the oil mixture.　 Fold in the apples and pecans.　 Pour and scrape the batter into the prepared pan and bake for 55 to 60 minutes　 Cool the cake in the pan for 5 minutes.　 Invert and finish cooling on a rack.　 Drizzle brown sugar icing over the cake.
　
Brown Sugar Icing
　　　　　　　　　　　 1 cup firmly packed light brown sugar
　　　　　　　　　　　 4 tbsp butter
　　　　　　　　　　　 ¼ cup evaporated milk
(I have substituted regular milk but not quite as much)
　　　　　　　　　　　 1 tsp vanilla extract
　
Combine the brown sugar, butter and milk in a small saucepan; bring to a boil, stirring constantly.　 Remove from the heat and stir in the vanilla.　 Beat with a wooden spoon until the icing in cool.　 Drizzle over cake.

Submitted by: Joanna Falk
　

Mediterranean Dip for Chips

Mediterranean Dip for Chips
2 cucumbers, peeled, seeded and chopped
1 red onion, chopped
2 tomatoes, chopped
½ cup fresh basil, chopped
1 tsp. oregano
2 tbsp. garlic, chopped
½ pound feta cheese, crumbled
6 oz. can black olives, sliced
½ cup olive oil
1/3 cup balsamic vinegar
black pepper
Mix all ingredients together. Makes about 6 cups. Serve immediately with tortilla chips.
It can be easily halved.

Submitted by: Joanna Falk

Mexican Eggplant

6 servings

One large eggplant
1/4 cup vegetable oil
One 15-oz. can tomato sauce
One 4-oz. can mild, chopped green chiles
1/4 cup chopped green onion
1/2 tsp. ground cumin
1/2 tsp. garlic salt
1 cup grated Cheddar cheese (4 ozs)
6-8 ripe olives, sliced
1 cup sour cream



Peel eggplant and slice into 1/2" thick slices. Brush both sides of each slice with oil. Place in a single layer on a greased baking sheet and bake at 450 degrees for 20 minutes. Combine tomato sauce, chiles, green onion, cumin and garlic salt in a saucepan. Simmer uncovered for 10 minutes. In a greased 9 x 13 casserole, layer eggplant, sauce and cheese. Top with sour cream and olives. Bake uncovered at 350 degrees for 20 minutes.

Submitted by Emily Sprague

Clam Chowder

Ingredients:
3 (6.5 ounce) cans minced clams
4-6 slices of bacon
1 cup minced leak (or onion)
1 cup diced celery
2 cups cubed potatoes
1 cup diced carrot
3/4 cup butter
3/4 cup all-purpose flour
1 quart half-and-half cream
2 T red wine vinegar
Salt & Pepper (to your taste)

Directions:
Make bacon in a large skillet, remove once cooked fully. In bacon dripping, saute leak (or onion), celery, potatoes and carrots for apx 5 minutes. Then Drain the juice from the clams into the vegetable mixture along with enough water to cover. Heat until tender.

Meanwhile, in a large, heavy sausepan, melt butter. Whisk in flour until smooth. Wisk in cream and stir constantly until thick and smooth. Stir in the vegetable mixture. Heat through, but do not boil ***keep on very low heat**

Before serving, stir in clams (if they cook too long, they get tough). When clams are heated through, add bacon, vinegar, salt and pepper.

Submitted by: Miriam Pinnow

Sweet Potato Casserole

Sweet Potato Casserole

4 ½ cups cooked and mashed sweet potatoes
½ cup butter, melted
1/3 cup evaporated milk
½ cup white sugar
½ cup syrup
½ tsp vanilla extract
2 eggs, beaten
1 tsp cinnamon
½ tsp nutmeg

Combine all and place into a greased baking dish

Topping
1 cup light brown sugar
½ cup flour
½ cup butter (room temperature)
1 cup chopped pecans

Mix brown sugar and flour, then cut in the butter until crumbly, then add pecans

Top potato mixture and back for 25 minutes at 350

Submitted By: Miriam Pinnow

Grilled Marinated Pork Chops

Marinated Pork Chops

Thick Pork Chops – Bone in
Marinade:
1/3 cup olive oil
3 – 4 T Worsh
3-4 T Soy Sauce
2 T Honey
2 T Dijon
Splash Tobasco

Mix well

Before you put into the marinade, season Pork Chop with:
Season w/ Season Salt
Garlic Salt
Pepper
Onion Powder

Marinade overnight


Grill on, Low direct heat 9-10 minutes each side (350)

Submitted by: Miriam Pinnow

Beef Dip

Beef Dip (cold)

4 pkgs budding dried beef or corned beef
1 pkg hidden valley dried ranch dip
2 tbs dill weed
2 8 oz cream cheese
1 cup sour cream
½ cup mayo
1 bunch green onion

Combine all
Serve with Bagles (I like the onion one's)
This is a big hit at parties, everyone wants the recipe

Submitted By: Miriam Pinnow

Frosted Brownies

Frosted Brownies

Batter:
3 Tbsp cocoa powder
1 stick butter
1 cup sugar
2 eggs
1 tsp. vanilla
¾ cup flour

Preheat oven to 350 degrees. Grease a 9x9 or 8x8 inch baking pan.
Melt the butter and cocoa powder together. Add 1 cup sugar. Stir in 2 eggs and 1 tsp. vanilla. Stir in ¾ cup flour. Bake at 350 degrees for 18-20 minutes.
Cool.


Frosting:
3 Tbsp. cocoa powder
3 Tbsp. butter, melted
2 Tbsp. milk
1 tsp. vanilla
2 cups powdered sugar

Melt the butter with the cocoa powder. Add the milk and vanilla. Stir in the powdered sugar. Spread on cooled brownies.
Cut into squares and enjoy!!

submitted by: Joanna

Spinach Bisque

1 1/2 cups water
3 cubes chicken bouillon
1 (10 ounce) package frozen chopped
spinach
3 tablespoons butter
1/4 cup all-purpose flour
3 cups milk
1 tablespoon dried minced onion (or 2 T fresh onion)
salt and pepper to taste


In a medium saucepan, combine water, bouillon, and spinach. Bring to a boil, and cook until spinach is tender.

Melt butter in a large saucepan over medium heat. Stir in flour, and cook for 2 minutes. Gradually whisk in milk. Season with minced onion, salt, and pepper. Cook, stirring constantly, until thickened. Stir in spinach mixture.

Submitted by: Miriam Pinnow

Suggestion

I think we should include the name of the poster on each recipe - at the bottom or top so we know who submitted it. Then we know who to compliment after we make all these delicious recipes.

Joanna

Parmesan Broiled Tilapia

1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets

**For a little added spice, I put some cheyenne pepper in it**

Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Submitted by: Miriam Pinnow

Spicy Chicken with Broccoli

Spicy Chicken with Broccoli

2 whole chicken breasts cut into strips 2 inches x ½ inches

In a bowl combine 2 tsp. cornstarch
½ tsp. salt
¼ tsp. white pepper or black pepper

Put the chicken into the cornstarch mixture and refrigerate 20 minutes.

1 lb. broccoli cut tops off into little pieces and cut the stems into long strips and then into
1 inch pieces

Boil a pot of water and add the broccoli for 1 minute after the water has come to a boil. Drain and put into a cold bath to stop the broccoli from cooking.

Submitted By: Miriam (although this is actually Krista's recipe) :)

3 green onions – with tops, cut into 1 inch pieces

Mix the following: 1 tsp. read pepper flakes
2 Tbsp. black bean sauce
2 Tbsp. garlic
1 tsp. ginger root, finely chopped
1 tsp. sugar

Heat 3 Tbsp. vegetable oil until hot in a wok or fry pan.
Add Chili bean sauce and cook 10 seconds
Add chicken for 2 minutes.
Add broccoli and green onions for 1 minute.

Serve with white rice.

Meatloaf

Meatloaf

Mix:
½ cup catsup
1/3 c. tomato juice
½ tsp. pepper
2 eggs, beaten
3/4 cup bread crumbs
¼ cup finely chopped onion
2 tsp. yellow mustard

mix into 1 ½ lbs ground beef

Line the pan with foil.

Topping:

¼ cup barbeque sauce
½ tsp. mustard
2 tsp or tbsp brown sugar, Krista wasn’t sure which it was, knowing how we cook we’ll just toss some in anyway.

Put over the top. Bake at 400 degrees for 45 minutes. It will take a little bit longer if you prepare it ahead of time.

Submitted By: Miriam (again Krista's recipe that was on my computer)

Different Kind of Salsa

16oz black beans
drained16oz shoe peg corn
drained1 red pepper
chopped fine1 avacado
chopped fine1 small red onion
chopped fine1/2 cup cilantro
1 bottle (16oz) Wishbone Italian dressing
***1 T sugar***
I use only about 1/3 of the dressing bottle.
mix all ingreds together and ENJOY! chips, on top of grilled chix, or salads

Submitted By: Miriam Pinnow

Joanna's Original Chicken, Artichoke & Broccoli Casserole

Chicken, Artichoke,& Broccoli Casserole


2 – large chicken breasts, cooked and chopped
2 – small head of broccoli steamed and chopped
1 can artichoke hearts chopped
1 red bell pepper, roasted & chopped
1- 8 oz. pkg mushrooms, sliced and sautéed
½ lb. angel hair pasta cooked and drained (I break the pasta in thirds)
1 small can fried onions

Sauce:
1 small onion, chopped
2 cloves garlic, crushed
2 tbsp. butter
3 to 4 tbsp. flour
1 ½ to 2 cups chicken broth
½ cup cooking sherry
1/3 cup grated cheddar cheese
¼ cup asiago & Parmesan cheese + some for topping
pepper to taste
　
　
Sauté onion, garlic and butter in a pan until tender (5 to 10 min). Add flour to coat the onion mixture. Slowly add the chicken broth and then the cooking sherry. It should be slightly thickened. Then stir in the cheeses until they are melted.
In a 9x13 inch pan, layer pasta, then the chicken mixture and top it with the sauce. Sprinkle it with a little more Parmesan cheese and then spread 1 small can of French’s fried onions on the top.
Bake at 350 degrees for about 30 minutes.

Note: The 1st time I made this I used leftover rotisserie chicken.

Ok, I just figured out how we can put things into different categories. When you add your recipes, on the bottom of the post (where you are typing) you can label it, the label will then show up on the left side and then you can click on that label and pull up everything under that label (does that make sense?) So, Naomi, I just changed your Salsa label to Appetizer. I am thinking this will work.

Also, we can do family posts on this, pictures, exciting news, fun stories or old pictures, etc. . . so, if you want to, it would be fun to keep in touch this way also (we can do a post label).

I apologize for any grammatical mistakes, I just type things as I think of them :)

Love to all!!!

Miriam

Salsa Verde

First off, great idea Miriam! Here's a new favorite from our farm share box.

Salsa Verde

1 lb tomatillos (about 4), hulls & stems removed, halved or quartered
1 medium yellow onion, quartered
2-3 cloves of garlic, peeled
2-3 jalapeno peppers, stems removed & cut in half lengthwise (remove seeds to reduce the heat)
1/4 cup fresh cilantro, chopped
1/2 lime, juiced
1 Tbsp salt

Directions
Roast tomatillos, onion, garlic, and jalapenos in a baking pan at 450 degrees for 6-8 minutes, stirring once or twice, until tomatillos are soft & everything is starting to char. Cool roasted veggies a bit & throw them and the rest of the ingredients into a food processor & pulse until smooth. (I use a little food processor and did this in batches) Stores in fridge for about a week (unless Harrison is around, then it disappears - quickly)

Serve with chips, tacos, or over grilled chicken, steak or fish.

Recipe from Driftless Organics Newsletter, posted by Naomi Skye

Ok, this is the official start of the family cookbook, via the web. I hope this works out for everyone. I think it's going to be a fun and hopefully easy way to get everyone involved in creating the new family cookbook/website. I am going to forward the blog info with passwords, etc. . . so that everyone can start adding. Our family is getting so big that maybe this will be a easy way to spread our cooking skills around.

Let's have fun with this :)

Miriam