May 17, 2008
Summery Sherbert
Submitted by Jane
Ingredients:
Sherbert
Directions:
Go to Store. Purchase yummy sherbet. Go back home. Get out very large bowl. Scoop in yummy sherbet. Grab biggest spoon in sight. Enjoy.
Nutrition: check your label!
May 17, 2008
My Favorite Salad
Submitted by Krista
Ingredients:
10 oz bag of fresh spinach
3 C romaine lettuce, torn into pieces
2 small Granny Smith apples, chopped
1 package of Craisins or raisins
½ C cashews
¼ C sugar*
1 tsp celery salt
¼ C cider vinegar
1 tsp garlic powder
¼ C oil
salt and pepper
Directions:
You may use all spinach and no romaine, more or less of any other ingredient depending on what you like. Add extra ingredients just before tossing and serving. Whisk together sugar, salt, vinegar, and garlic powder. Add oil last and whisk until emulsified. Immediately toss with salad and serve.
*You may cut sugar in half- tastes great!
Nutrition: to be added
May 17, 2008
Spanish Grilled Sandwiches
Submitted by Krista
Servings: 4
Ingredients:
6½ oz jar marinated artichoke hearts
⅛ tsp ground cumin
7 oz jar roasted red sweet peppers, drained and cut into strips
4 sandwich rolls such as focaccia, split horizontally*
⅔ C jalapeno stuffed olives, sliced
1 lb roast beef or roast por, thinly sliced
1 onion, sliced and separated into rings
8 oz provolone cheese, sliced
1 T snipped fresh parsley
4 tsp olive oil
⅛ tsp dried oregano, crushed
Directions:
Drain artichoke, reserving marinade; thinly slice artichokes. Combine artichokes, reserved marinade, peppers, olives, onion, garlic, parsley, oregano, and cumin. Cover; chill 2-24 hours, tossing occasionally.
Arrange marinated vegetables, meat and cheese over bottom halves of bread. Add tops of rolls. Coat a large skillet with 2 teaspoons of olive oil. Heat skillet over medium heat 2-3 minutes, or until hot. Add sandwich, cover with foil and weigh down sandwich with another skillet or foil covered brick. Cook over medium heat 8-10 minutes or until heated through, turning sandwiches over once and replacing foil and weight. Reduce heat to medium low, if necessary. Transfer sandwiches to a plate. Keep warm.
*other suggestions would be pan cubano, bolillos, teleras, hoagie buns etc.
Nutrition: to be added
May 17, 2008
Vegetable Quesadillas
Submitted by Krista
Servings: 2
Ingredients:
1 C frozen or fresh yellow squash, thawed and sliced
¼ tsp pepper
½ tsp hot sauce
½ C fresh mushrooms, sliced
2 T olive oil
½ C onions, chopped
1 C mozzarella cheese, shredded
½ tsp salt
2 - 8-inch flour tortillas
Directions:
Sauté first 6 ingredients in hot oil in a large skillet until vegetables are crisp-tender; remove from skillet. Place ¼ cup of the mozzarella cheese on half of each tortilla; top evenly with vegetable mixture and remaining ½ cup of cheese. Fold tortillas over filling. Cook quesadillas in hot olive oil in skillet over medium heat 3 to 5 minutes or until lightly browned. Serve immediately with salsa.
Nutrition: to be added
May 17, 2008
Million Pines City Chicken Marinade
Submitted by Krista
Yields: approximately 1¾ C
Ingredients:
1 C vegetable oil
¾ C lemon juice
1 T salt
2 tsp paprika
2 tsp sweet basil
2 tsp thyme
2 tsp onion powder
1 tsp garlic powder
Directions:
Combine all ingredients for marinade. Marinate desired number of chicken pieces over night. Bring to room temperature and drain. Grill chicken, basting with reserved marinade while cooking. Discard marinade.
Nutrition: to be added
May 17, 2008
Salmon Bake with Pecan-Crunch Coating
Submitted by Krista
Servings: 4
Ingredients:
4 (4-6 oz) salmon fillets
1 ½ T honey
⅛ tsp salt and pepper, each
¼ C soft bread crumbs
2 T Dijon mustard
¼ C finely chopped pecans
2 T butter, melted
2 tsp fresh parsley, chopped or 1 tsp dried
Directions:
Sprinkle salmon with salt and pepper. Place fillets, skin side down, in a lightly greased 9X13-inch pan. Combine Dijon mustard, butter, and honey; brush on fillets. Combine breadcrumbs, pecans, and parsley; spoon mixture evenly on top of each fillet. Bake at 450 degrees F for 10 minutes or until fish flakes easily when tested with a fork. Garnish, if desired.
Nutrition: to be added
May 16, 2008
Chocolate Ganache Icing
One of our favorites!
Submitted by Elise
Ingredients:
8 oz semisweet or dark chocolate, cut up
8 oz heavy whipping cream
(more or less as long as part are equal)
Directions:
Heat heavy cream slowly, almost reaching a boil. Add chocolate in pieces, and stir until blended. Place in a tupperware with tight lid and refrigerate for at least 6 hours. Beat with whisk until fluffy. It can be slightly warmed in 5 second intervals in the microwave to thin if needed.
Nutrition: to be added
May 16, 2008
Chocolate Cake
The groom’s cake at our wedding – great with strawberries
Submitted by Elise
Ingredients:
2 C sugar
1⅓ C flour
¾ C cocoa powder
1½ tsp baking soda
1½ tsp baking powder
1 tsp salt
2 eggs
1 C whole milk
½ C oil
2 tsp vanilla
1 C boiling water
Directions:
Preheat oven to 350 degrees F. Grease and flour 9X13-inch pan or 2 - 9-inch round pans. Mix well all dry ingredients. Add eggs to the dry mix one at a time while using hand mixer. Mix in milk, oil and vanilla. Add boiling water added after all other ingredients are mixed in. Pour watery batter immediately into pan(s). Bake for 30 – 35 minutes. Cool completely before icing. Can be wrapped tightly in saran wrap and refrigerated for up to 2 days before icing with chocolate ganache icing.
Nutrition:
May 16, 2008
Oreo Truffles
Perfect for parties
Submitted by Elise
Ingredients:
1 package Oreos
8 oz cream cheese, softened
16 oz Hershey Special Dark chocolate (or 2 XL bars)
Directions:
Blend oreos in food processor until fine. Add cream cheese. Mix until smooth, then
1 pkg Oreos in food processor until blended fine. Place in bowl and chill for 2 hours in freezer.
Scoop out little balls, and roll in hand until round. Place the balls back in the freezer for 30 minutes.
Start by melting one bar of chocolate on high in microwave in 20-second intervals, stirring between each one until just melted. I use a 16-ounce Pyrex measuring cup. Add and melt more chocolate as you need it. Drop one ball into melted chocolate, and use two spoons to pick up and place on a wax paper-covered cookie sheet or platter that fits on your freezer shelf. After dipping chill in freezer for 15 minutes before serving. Store in an air tight container in refrigerator.
Nutrition: to be added
May 16, 2008
Good Enough to Gift Bread
The following bread recipe is easy but it takes an afternoon at home. It freezes well. A Sally Lunn recipe.
Submitted by Elise
Servings: 2 loaves, each serving 8-10
Ingredients:
2 C whole milk
1 C salted butter (2 sticks)
2 packages dry yeast
½ C warm water (110 degrees F)
Pinch of sugar
4 eggs. beaten
⅓ C sugar
2½ tsp salt
6 C all-purpose flour
4 T butter, melted
Directions:
Heat milk and butter in a sauce pan until butter is melted. Place in a large bowl and set aside to cool to lukewarm, 110 degrees F. Dissolve yeast in warm water, adding a pinch of sugar. Check to make sure the yeast is bubbling. When yeast is dissolved and bubbly, add the milk and butter mixture; stir in eggs, sugar and salt. Stir in the flour and beat well (looks too runny but it’s not). Cover bowl with tea towel and set in a pan of very warm water (130 degrees F). Allow to rise for 1 hour, stirring down every 15 to 20 minutes. This stirring will create a wonderful texture.
After the last beating, divide the dough between two well-greased loaf pans (you could choose to freeze the dough at this point by covering tightly with two layers of plastic wrap.) Cover with tea towel and let rise again, about 30 - 40 minutes, or until doubled in size.
Preheat oven to 325 degrees F. Bake bread about one hour. Baste the top with melted butter the last 10 minutes of baking.
Frozen loaf should be pulled out of freezer at least 5 hours before baking, uncover, place in warmed oven (turn oven off before placing bread in to rise). Allow to thaw and rise. Pull out of oven and let stand while you preheat to 325 degrees F. Bake for about 1 hour. Should be golden brown and crusty on top.
Nutrition: to be added
