Wednesday, September 9, 2009

Eggplant Parmigiana

1 small eggplant

1 beaten egg

1/4 C flour

2 T oil

1/3 C grated parmesan cheese

1 C meatless spaghetti sauce

3/4 C shredded mozzerella cheese



1. Wash and peel eggplant; cut into 1/2 inch slices. Combine egg and 1 tablespoon of water. Dip eggplant into egg mixture, then into flour, turning to coat both sides. In a large skillet cook eggplant, half at a time, in hot oil 4 to 6 minuted or until golden brown, turning once. (if necessary add more oil) Drain on papertowels.



2. Place the eggplant slices in a single layer an the bottom of a cake pan. Sprinke with parmesan cheese. Top with spaghetti sauce and the mozzerella cheese. Bake at 400 for 10 to 12 minutes.



Steffanie Johnson

Zucchini Bread

3 eggs
3/4 C Oil
1 1/2 C Sugar
3 C grated zucchini
1 1/2 tsp vanilla
1/2 C Sour Cream
3 C Flour
1 tsp Soda
1 tsp Salt
1/4 tsp Baking Powder
1 T Cinnimon
1/2 C Nuts (optional)
1/2 Package Chocolate Chips (optional)

Grease and Flour 2 Loaf pans. Bake at 325 for 50-60 minutes. Delicious!!

Steffanie Johnson

Friday, January 30, 2009

Buttermilk Syrup

1 ½ cup sugar
¾ cup buttermilk
½ cup margarine
2 Tablespoons corn syrup
1 teaspoon baking soda

Combine and bring to boil in large saucepan for 7 minutes. (Watch it so it doesn’t boil over!) Add 2 teaspoons vanilla, stir and enjoy!

Rebecca Wallentine

Monday, November 17, 2008

Lemon Brownies


1 Dry Lemon Cake Mix
1 Cube Melted Butter
4 Eggs
1 8oz. Package of Cream Cheese
1 Lb. Powdered Sugar

Directions: Beat cake mix, butter and 2 eggs together.
Put in bottom of 9X13 pan. Mix the cream cheese, the
powdered sugar, and the remaining 2 eggs. Put this mixture
on top of the first (do not mix) and bake at 350 for about 40 minutes.
Do not under cook it. "The secret (which is no longer a secret)
is to cook it long enough so that the edges are a crisp brown and the soft
part in the middle is just cracking." -Sue

Adapted from the amazing kitchen of Sue Beutler

Wednesday, October 1, 2008

Something New...

We're going to try something a little different. When you post a recipe just type your name at the bottom of the recipe. Not in the label box. In the label box you are going to write the category of your recipe ex: soup, dessert, pastas, etc. We are doing this so that when you click on the link at the side of the blog it will bring up all of the recipes listed in that category...

Friday, September 26, 2008

Yummy Chicken Salad


3 lb. Cooked Chicken
2 Cups Cashews
1 Large Bag Vegetable Pasta (Tri-colored)
1 Bottle Coleslaw Dressing
1/2 Cup Mayonnaise
2 Cups Red Grapes
2 Cups Celery

Cook and cut chicken into bite sized pieces. Cool.
Cook pasta and drain in cold water. Add all other
ingredients and Chill for at least 2 hours.
ENJOY!
Britni Measom

Saturday, September 6, 2008

Oreo Fudge Ice Cream Dessert


1/2 cup hot fudge ice cream topping, warmed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (4-serving size) JELL-O Chocolate Instant Pudding
8 OREO Cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches, unwrapped

POUR fudge topping into medium bowl.
Add 1 cup of the whipped topping; stir with wire whisk until well blended.
Add dry pudding mix; stir 2 min. or until well blended.
Gently stir in chopped cookies; set aside.
ARRANGE 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil;
top with half of the whipped topping mixture.
Repeat layers. Top with remaining 4 ice cream sandwiches.
Frost top and sides of dessert with remaining whipped topping.
Bring up foil sides. Double fold top and ends to loosely seal packet.

FREEZE at least 4 hours before serving.
Store leftover dessert in freezer
Lyndsey Gleave

Friday, September 5, 2008

Kneader's Butterfinger Caramel Apple's





10 Granny Smith Apples washed and at room tempeture
2 lbs of tempered milk chocolate
2 lbs top grade caramel
8 large Butterfinger candy bars crushed in a plastic bag
10 wooden craft sticks

INSTRUCTIONS

Wash apples and dry them. Make sure they are at room temperature so that caramel and chocolate will stick to the apple. Insert stick ½ way into the apple core. Set aside.

In a glass bowl, microwave caramels for 3 minutes. Stir and microwave at 1 minute intervals until caramel is melted

Dip apples completely into caramel, making sure that the caramel attaches to the stick. Shake off excess caramel.
Stand apples up on a silicone mat to set. (If mat is not available spray pam on a baking sheet)

Next add 1.5 lbs of chocolate in a bowl and microwave at 1 minute intervals, stirring after each interval until chocolate is melted.

Dip apples in chocolate leaving 1 inch of caramel showing at the top. Shake off excess chocolate.
Immediately roll apples in crushed butterfingers. Put on to a baking sheet lined with parchment paper.


Iliana Echeverria
Put immediately into refrigerator.


Cut and enjoy.

Sugar Cookies



My very favorite sugar cookies & cream cheese frosting

1 1/2 cup sugar
1 cup butter softened
1 cup sour cream
1 egg
2 tsp. vanilla
Cream together in a large bowl or stand mixer a.k.a Kitchen Aid.
Then add...
1 tsp baking soda
1 1/2 tsp. salt
5 cups flour
Mix until combined. DO NOT REFRIDGERATE!!! Roll out in 2 batches. I like mine thick! Cut into disired shapes with cookie cutters.


Bake at 425 degrees for 5-7 minutes depending on size. You just want them golden on the edges. Don't over cook!

Cream Cheese Frosting

1- 8 ounce package cream cheese, softened
1 stick butter, softened
1 bag powdered sugar
2 tsp. clear vanilla (available at the craft store in the baking dept)
Mix together until smooth & fluffy. Dye any color you like & top cookies with sprinkles & doo-dahs.
Try not to eat yourself sick!
Iliana Echeverria

Thursday, September 4, 2008

Easiest Cheesecake Ever!



2- 8 ounce cream cheese
1/2 cup sugar
beat together until creamy then add 1- 12 ounce coolwhip
Place in graham crust and chill 2-4 hours
Makes 2 pies
Jade Hulse

7 layer cookies



1- melt 1 stick butter in cake pan
2- Add 1 1/2 cups crushed graham crackers
3- Pour 1 can sweetened condensed milk over top
4- Sprinkle 1 cup choc. chips over
5- Sprinkle 1 cup butterscotch chips
6- Sprinkle with 1 1/2 cups coconut
7- Sprinkle with 1 cup chopped nuts
Press down firmly Bake 350 20-25 min
Jade Hulse

Easy Yummy Caramel Popcorn



2 cups brown sugar
1 cup karo syrup
1 stick butter
combine and bring just to a boil, then add
3/4 tsp soda
1 tsp vanilla
Stir and pour over large bowl of popcorn... about 3 bags of micro popcorn
Turn out onto waxed paper to cool
Jade Hulse

Apple Brickle Dip



1 bag score bits
16 ounces cream cheese
1 cup brown sugar
1/2 cup sugar
1 tsp. vanilla

Mix together * chill * Serve with apples
Jade Hulse

Peanut butter oatmeal chocolate chip cookies



Yes, that's right! These cookies have no flour. Soft & chewy & just plain yummy!!!

3 eggs
1 1/4 cups packed light brown sugar
1 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 (12-ounc) jar creamy peanut butter
1 stick butter, softened
1/2 cup milk chocolate chips
1/2 cup semi-sweet chocolate chips
2 teaspoons baking soda
4 1/2 cups quick-cooking oatmeal (not instant)
Preheat the oven to 350 degrees .
Line cookie sheets with parchment paper.
In a large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate chips, baking soda, and oatmeal.
Drop by tablespoons 2 inches apart onto the prepared cookie sheets.
Bake about 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.
Iliana Echeverria

Chocolate Truffle Cake



1 chocolate cake mix
1 8 ounce box chocolate pudding mix
5 eggs
1 stick butter, melted
16 ounce sour cream
1 bag chocolate chips

preheat oven to 350
combine cake and pudding mixes making a well in the center
dump the sour cream, melted butter and eggs in the well
Mix all together, don't be alarmed how thick the mix is, this is normal!
Pour bag of chips in and mix again
Spray bundt pan and put batter in
Bake 50-55 min. let cool 10 min then flip out of pan.
Cake does not need any frosting, but whipped cream or ice cream is yummy!
enjoy right away, but if you wait a day it is totally worth it!
Jade Hulse

Mrs. Fields Chocolate Chip Cookies


1 cup Butter
1/2 cup sugar
1 1/2 cups packed brown sugar
2 eggs
2 1/2 tsp. vanilla
2 1/2 cups flour
3/4 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 package chocolate chips

preheat oven to 350. cream butter, sugars, eggs, and vanilla. sift together flour, salt, baking powder and soda. combine wet and dry ingredients. stir in chocolate chips. place on un-greased cookie sheet. bake 9 min or until edges are light brown. Do not over-bake! The sugar in them will stay hot and cont. the cooking process. The finished product should be soft in the middle and crunchy around the edges. Delicious with a glass of milk! Yum!
Jade Hulse

Creamy Potato Cauliflower Soup




1 1/2 cups diced onion
1 1/2 Heads of Cauliflower
2 cups diced potatoes
1 cup cream
1/2 stick butter
2 quarts chicken or vegetable stock

Saute onions in butter. Add Cauliflower, potatoes and stock. Simmer until all ingredients are tender. Remove small amount of hot soup and slowly mix in cream, then add to soup. This will prevent curdling the cream. If you want it smooth, pour in blender or mix with hand mixer. Top bowl of soup with shredded cheese. You can also add bacon to help add flavor too.
Jade Hulse

Tuesday, September 2, 2008

Buttermilk Pie


Prep: 25 min. Chill: 4 hr. Bake: 12 min./45 min. Cool: 1 hour Stand: 1 hour

Ingredients
1 recipe Pastry Single-Crust Pie, see recipe, or 1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. pkg.)
1/2 cup butter

1 cup sugar
3 Tbsp. all-purpose flour
3 eggs
1 cup buttermilk
1 tsp. vanilla
Directions
1. Preheat oven to 450 degrees F. Prepare pastry and line 9-inch pie plate. Line pastry with double thickness of foil. Bake 8 minutes. Remove foil. Bake 4 to 6 minutes more or until crust is lightly browned; cool. Reduce oven temperature to 350 degrees F.
2. In saucepan, melt butter over medium-low heat. Stir in sugar and flour. Remove from heat; set aside. In mixing bowl beat eggs with electric mixer on medium speed just until fluffy (about 1 minute). Stir in buttermilk and vanilla. Gradually whisk buttermilk mixture into butter mixture until smooth. Pour into prebaked crust.
3. Place pie on oven rack; carefully tent whole pie with foil. Bake 50 to 55 minutes or until center is set when gently shaken. Cool on wire rack for 1 hour. Cover; refrigerate at least 4 hours before serving. Makes 8 servings.
Abbie Webster

Rosemary Apple Pie

Prep: 1 hour Bake: 55 min.

Ingredients
1/4 cup granulated sugar
1/4 cup water
2 large sprigs fresh rosemary plus 1 tsp. finely snipped fresh rosemary
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 tsp. salt
6 cups cored, peeled and sliced Granny Smith apples
1 Tbsp. lemon juice
3 Tbsp. whipping cream
1 tsp. vanilla
1/4 cup butter
1 Recipe Rosemary Pastry, see recipe
1 egg white, beaten
2 tsp. granulated sugar
Directions
1. For rosemary syrup, in small microwave-safe bowl combine 1/4 cup granulated sugar, the water, and 2 sprigs rosemary. Microcook, uncovered, on 100% power (high) for 2 minutes. Let stand 30 minutes; remove rosemary sprigs and discard.
2. In small bowl combine brown sugar, flour, salt and 1 teaspoon finely snipped rosemary; set aside. In very large bowl toss apples with lemon juice. Add brown sugar mixture; toss to coat. Add whipping cream, vanilla, and rosemary syrup.
3. In large skillet melt butter over medium heat; add apple mixture. Cook over medium heat for 8 minutes, stirring occasionally. Remove from heat and set aside.
4. Preheat oven to 375 degrees F. On lightly floured surface, slightly flatten one Rosemary Pastry ball. Roll it from center to edges into a circle 12 inches in diameter. Wrap pastry circle around the rolling pin. Unroll pastry into a 9-inch pie pan or plate. Trim pastry even with rim of pie pan; spoon in apple mixture.
5. Roll remaining ball of pastry into a circle 12 inches in diameter. Cut large slits in pastry. Place pastry circle on apple filling; trim to 1/2 inch beyond edge of pan. Fold top pastry under bottom pastry. Crimp edge as desired. Brush with egg white and sprinkle with 2 teaspoons sugar. To prevent overbrowning, cover edge of pie with foil. Place on a foil-lined baking sheet. Bake 35 minutes. Remove foil. Bake 20 to 25 minutes more or until fruit is tender and filling is bubbly. Cool on wire rack; serve slightly warm. Makes 10 servings.
Abbie Webster

Snickerdoodle Pie

Prep: 40 min. Bake: 45 min. Cool: 30 min. Stand: 30 min.

Ingredients
1 Recipe Single-Crust Pie Pastry, see recipe, or 1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. pkg.)
1 Tbsp. raw sugar or coarse sugar
1/2 plus 1/4 tsp. ground cinnamon, divided
2 tsp. butter, melted
1/2 cup packed brown sugar
1/4 cup butter
3 Tbsp. water
2 Tbsp. light-colored corn syrup
1/2 plus 1 tsp. vanilla, divided
1/4 cup butter, softened
1/2 cup granulated sugar
1/4 cup powdered sugar
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. cream of tartar
1 egg
1/2 cup milk
1-1/4 cups all-purpose flour
Directions
1. Preheat oven to 350 degrees F. Prepare pastry and line 9-inch pie plate. In bowl combine raw sugar and 1/2 tsp. cinnamon. Brush melted butter over crust. Sprinkle with 1 tsp. of cinnamon-sugar mixture. Set aside.
2. For syrup, in saucepan combine brown sugar, 1/4 cup butter, the water, corn syrup, and 1/4 tsp. cinnamon. Heat to boiling over medium heat, stirring to dissolve sugar. Boil gently for 2 minutes. Remove from heat. Stir in 1/2 tsp. vanilla. Set aside.
3. In mixing bowl beat 1/4 cup softened butter with electric mixer on medium speed for 30 seconds. Beat in granulated sugar, powdered sugar, baking powder, salt, and cream of tartar until well combined. Beat in egg and 1 tsp. vanilla. Gradually beat in milk until combined. Beat in flour. Spread evenly in crust-lined pie plate.
4. Slow pour syrup over the filling in pie plate. Sprinkle with remaining cinnamon-sugar mixture. Cover edges of pie with foil.
5. Bake pie 25 minutes; carefully remove foil. Bake about 20 minutes more or until top is puffed and golden brown, and a toothpick inserted near center comes out clean. Cool 30 minutes on wire rack. Serve warm. Makes 10 servings.
Abbie Webster