I'm Excited to Announce.......

We have a fun lineup of talented cooks who will show us their stuff in the next few months.....
January 19th - Rebecca Garner, an expert at cooking and baking healthy
February 16th - Nora Valenzuela, her authentic and flavorful Mexican cuisine
March 15th - Kirsten Sparks, who can make home-made yogurt

Watch for your postcard with more details!! Bring a friend!

Holiday Favorites

Lion House Pie Dough
Submitted by Kristen Howlett

(This recipe rolls out like a sugar cookie dough and can be re-rolled – you can't ruin it! And it tastes great!)

1/4 cup butter
1/3 cup lard
1/4 cup margarine
1/3 cup shortening
1 tablespoon granulated sugar
1/2 teaspoon baking powder
1 teaspoon salt
1 tablespoon nonfat dry milk
3 cups all-purpose flour
1/2 cup plus 1 tablespoon cold water
(Do not substitute any of the fats – this will give it a flaky crust and best flavor)

Directions
Preheat oven to 375 degrees.
In a mixer, cream together butter, lard, margarine and shortening. In a separate bowl, whisk together sugar, baking powder, salt, and dry milk powder; add to creamed butter mixture and mix briefly. Add ½ of the flour and beat until blended. Add remaining flour and mix slightly. Pour in water and beat again just until water is blended.
Divide dough into two or three balls. For recipes that call for baked pie crusts, prick holes in bottom with fork. Bake empty pie shell at 375 degrees for 12 to 15 minutes, or until light golden brown. Otherwise, fill unbaked pie shell and bake according to recipe. Makes two to three 9-inch pie shells.

Tips:
To seal a double crust pie – brush edges with water just before placing the top crust.
For a golden crust – brush the pie crust with milk and sprinkle with sugar
To keep pie shells from shrinking (cream, pudding and fresh fruit pies that just need a baked shell) – prick dough with a fork many times. Before baking a shell, line the dough with aluminum foil and pour 2-3 cups of dried beans or rice onto the foil. Bake for ½ the baking time, then lift the foil and beans out. Continue baking for remainder of baking time. OR bake your pie shell upside down on an inverted pie tin.
If pie edges are getting too brown during baking - line the edges with aluminum foil or use a pie shield
Pies can be made early and frozen – bake pies according to directions then place in a gallon freezer bag and freeze. When needed, take the pre-baked pie out of the plastic bag and bake at 325 for 35-40 min.
This dough works well for any pie, including meat and veggie pies.

 Hot Candy Apple Cider

Submitted by Kathy Karren

apple cider

1 bag red hots

cinnamon sticks

Pour apple cider into pot, add desired amount of red hots and a cinnamon stick or two.  Let simmer on low until candies are melted and cider is warm.  Enjoy!

Stuffing with Meat
Submitted by Nora Valenzuela

1 lb ground beef or 1/2 lb beef and 1/2 lb pork 

1/2 onion chopped

1 garlic clove chopped

2 stalks of celery finely chopped

1/2 cup raisins

1/2 cup slivered almonds

salt & pepper to taste

1 pkg chicken flavored Stove Top

1/2 can of evaporated milk

1/2 can of water or more if needed

Brown the ground beef and season with salt and pepper.  Add onions and garlic and saute until onion crystallizes.  Add celery and raisins and saute until tender.  Add milk and water and simmer a few minutes until flavors blend.  Add almonds and bread mix and mix well and turn heat off.  Cover and let sit for a few minutes so the bread can soften.

 Green Bean Casserole
Submitted by Andrea Klitzke
Recipe Coming Soon!

French Silk Pie
Submitted by Kristie Larsen

Cream:                 1/2 cup butter
Gradually add:     3/4 cup sugar (cream well)
Blend in:                1 square (oz) unsweetened baking chocolate, melted and cooled
Add:                        1 tsp vanilla
Add:                        2 eggs, 1 at a time, beating 5 minutes after each egg (with electric mixer, use at least medium speed)

Turn into a cooled, baked pie crust.  Chill at least 2 hours before serving.  Top with whipped cream and walnuts (optional).

Be sure to keep this pie refrigerated - when it sits out too long it starts to "melt."  If that happens, just put it back in the fridge until it firms back up.  It won't look quite the same, but it should taste just fine. 

**Double this recipe for 1 9" pie; triple for 2 9" pies.**  (I doubled it for last night.)

**The key to getting this to work is to make sure you whip enough air into it, early on.  Rarely does a single recipe turn out as good as a double recipe because you don't beat it as much.  If you are going to do a single recipe, I would beat it for 5 minutes after adding the sugar, 5 minutes after the chocolate and vanilla, and then 5 more minutes after each egg.  If you're tripling the recipe, you can add eggs number 3 and 4 at the same time, beat 5 minutes, and then add 5 and 6 and beat 5 minutes and it should work out. 

 English Toffee
Submitted by Kristie Larsen

1 cup real butter (no substitutions!!!)
1 1/3 cups granulated sugar
1 Tbsp light corn syrup
3 Tbsp water
1/2 package milk chocolate chips (for this, I like Ghirardelli)
3/4 cup chopped nuts (and then some more)

Add 1st 4 ingredients to heavy, aluminum pan.  Cook; stiffing often to hard crack stage, or until candy begins to brown quickly.  Remove from heat immediately.  Add nuts and pour into buttered cookie sheet.  Let it cool a little bit (maybe 5-10 minutes) and sprinkle chocolate chips on top.  (You want it still warm enough to melt the chocolate chips, but not so hot that the chocolate mixes in with the toffee.)  Allow chips to melt, then spread over candy (like frosting).  Top with additional chopped nuts.  Allow to cool thoroughly and break into pieces.

 Chocolate Mint Ice Cream Cake
Submitted by Heather Hicks

Cake:

5 oz semisweet chocolate, chopped

2 TB unsalted butter

5 large eggs, yokes and whites separated

3/4 cup plus 1 TB sugar - separated

1 tsp vanilla extract

1/4 cup all-purpose flour

1/8 tsp salt

1 quart peppermint ice cream

Glaze:

1/4 cup heavy cream

1-1/2 tsp unsalted butter

1-1/2 tsp sugar

2 oz semisweet chocolate, chopped

Decoration:

peppermint candy canes

Cake:  Heat oven to 350.  Line a 15x10 inch jelly roll pan with nonstick foil.  Melt chocolate and butter in small saucepan over low heat; remove from heat and whisk until smooth.  Let cool.

In large bowl with electric mixer, beat egg yolks and 3/4 cup sugar for 3 minutes, until combined and very lightly thickened.  Beat in chocolate mixture, vanilla, flour, and salt until blended and smooth.  Wash and dry beaters.

In large blow with mixer, beat egg whites until foamy.  Add remaining 1 TB sugar and continue to beat until still and peaks form.  Stir one quarter of beaten whites into chocolate mixture to loosen, then fold in remaining whites until blended.

Spread in prepared pan.  Bake 22 to 24 minutes, or until set and firm to the touch in center.  Cool completely in pan.  Place a large sheet of waxed paper on work surface; invert cake onto paper and carefully peel off foil from cake.  Cut cake crosswise into three pieces.

To assemble:  Line a 9x5x3 inch loaf pan with nonstick foil, extending foil by 2 inches on each short end of pan.  Trim one cake piece to fit on bottom of pan.  Top with 2 cups ice cream, spreading into an even layer.  Top with a second layer of cake, and remaining ice cream.  Top with remaining cake layer.  Cover pan with foil and freeze at least 4 hours, until firm.

Glaze:  In a small saucepan over medium-high heat, stir together cream, butter, and sugar until sugar dissolves; bring mixture to a boil.  Add chocolate; remove from heat.  Let stand 5 minutes; whisk until smooth.  Let cool to room temperature.

Remove cake from pan by foil ends and invert onto wire rack set over baking sheet; remove foil.  Pour glaze over top of cake with spatula, gently spread to edges in thin, even layers; push excess over sides to cover cake completely.  Freeze 30 minutes, or until glaze is hardened.  Transfer cake to serving plate.  Garnish top with peppermint candy canes.

 Jalapeno Poppers
Submitted by Marianne Scott

Ingredients

• 20 whole Fresh Jalapenos, 2-3 Inches In Size
• 2 cubes Cream Cheese, softened
• 1 pound Thin(regular) Bacon, Sliced Into Thirds

Preparation Instructions

If you have them, slip on some latex gloves for the pepper prep... Cut jalapenos in half, length-wise. With a spoon, remove the seeds and white membrane (the source of the heat; leave a little if you like things HOT). Smear softened cream cheese into each jalapeno half. Wrap jalapeno with bacon pieces (1/3 slice). Secure by sticking toothpick through the middle.

Bake on a pan with a rack in a 375-degree oven for 20-25 minutes. You don’t want the bacon to shrink so much it starts to the squeeze the jalapeno. If, after 20 minutes, the bacon doesn’t look brown enough, just turn on the broiler for a couple of minutes to finish it off. These are best when the jalapeno still has a bit of bite to it.

Serve immediately, or they’re also great at room temperature

We will still meet this Thursday at 7:00

I know the scouts have pack meeting too. Those who need to come late - it will be just perfect! We each get to make a pie, so that will stagger our time in the kitchen! Looking forward to some new recipes!

Your go to site?

Where do you like to find recipes?? Cookbook or blog, tell us here!.....

Soup Night Recipes!

Many THANKS to Nichol Boyle and Sam Donkin! We all learned a lot!

Nichol's Stock Demonstration:

Homemade Chicken Stock

Recipe adapted from “the parsley thief”

special equipment *large stock pot, cheese cloth OR coffee filter

Recipe can be substituted with Turkey

Ingredients: (makes 2 quarts)

1 whole organic chicken , or the equivalent in chicken parts

12 cups water

2 teaspoons kosher salt

3 carrots , unpeeled & cut into large chunks

3 stalks celery , cut into large chunks

1 yellow onion , unpeeled & quartered

15 whole peppercorns

1 cup fresh parsley { leaves & stems }

4 cloves garlic , unpeeled

2 fresh bay leaves

1 tsp Thyme

*Other ingredient options – Sage and or poultry seasoning

Directions:

1. Simmer whole chicken in 12 cups of water for 1 hour (chicken should be completely covered with water, you can add water if needed) . Remove chicken from water and let cool until meat can be removed. (Shredding with 2 forks works great). Skim foam off the top as needed. Keep the lid on the pot while simmering so the liquid doesn't evaporate.
2. Place bones back into water and bring to simmer again for 1 hour.
3. Add all ingredients to simmering bones for an additional hour.
4. Strain stock through mesh colander and discard all solids. Strain again through cheese cloth or coffee strainer using a ladle. Place cheese cloth or coffee filter in large mesh colander and strain a second time ladle. (stock may require straining several times to remove all particles) . Let stock cool until fat separates. Skim fat off the top. (Fat can be skimmed off the top after stock has been cooled in the refrigerator).

*Stock can be simmered for longer than 3 hours if needed, it will only concentrate the flavor.

Tips for clear stock: Keep stock at a low simmer throughout the cooking process.

Storage: Place stock in containers and refrigerate for up to 1 week. Stock will be congealed (jelly like)when it's cold, this is good it means the flavor will be more concentrated. Freeze in containers, or ice cube trays up to 2 months.

Remedy cloudy stock :

2 egg whites

¼ c. water

Shells of 2 eggs

Mix egg whites and water. After stock has been strained through cheese cloth or coffee filter put it back into the pot and bring to a simmer, add egg white and water mix. Take off the heat and let stand 5 minutes. Re-strain through cheese cloth or coffee filter(more then once if necessary).

Sam's Homemade Noodles:

Asian style egg noodles:
2 cups flour
3 eggs

OR:
2 cups flour
2 eggs
1/4 cup water

OR: (creamier style)
2 cups flour
2 eggs
1/4 cup milk

OR: (Italian Style)
2 cups flour
3/4 cups water

Combine the flour with any seasoning you would like to add. In another bowl, whisk the eggs, water or milk together. Pour the egg mixture into the dry ingredients and combine well. Get your hands in it! It should become a dough, add a little water if it is too dry or add more flour if its really sticky. Separate the dough into 3 or 4 equal sized balls and let the dough rest for 10-15 minutes.

One at a time, roll the dough flat with a rolling pin on a floury surface, flipping it over occasionally to keep both sides lightly coated with flour. Once the dough is rolled to the desired flatness (about the width of a penny) it can be cut into noodles. Dry noodles for 12-24 hrs (a clothes hanger works great). The noodles can be used right away, but the drier they are, the more flavor they will absorb.

If noodles are for soup: Noodles should be added towards the end of the cooking process. Bring the soup to a rapid boil and then add the noodles. Serve as soon as noodles are cooked (10-15 min).

Soup Topping Ideas:

avocado
tortilla strips
corn or tortilla chips
sour cream
green onions
tomatoes
cheese
cilantro
bacon
basil
croutons

Zuppa Toscana Soup

Submitted by Sam Donkin

3/4 pound spicy Italian sausage links (about 3)
3 slices of bacon
1/2 cup minced onion
2 tsp minced garlic
6-8 red potatoes peeled
2 TB chicken broth (liquid)
6 cups water
2 cups cavallo greens or kale (about 2 leaves)
1/3 cup whipping cream
pinch thyme
pinch sugar
salt and pepper to taste

Preheat oven to 325 degrees. Place the sausages on a baking sheet and bake for about 25 minutes or until juices run clear when pricked with a fork. Let cool. Cut sausages as thin as possible. You should have about 1 1/2 cups of sliced sausage. Rinse and set aside.

In a 4-quart pot over medium heat, saute the bacon until crisp, then remove and set aside. Add the onion to the pot and cook until the onions are translucent. Add the garlic and cook 1 minute more.

Add the chicken broth and water and bring to a boil. Cut the potatoes in half lengthwise and then slice into 1/4-inch slices. Add potatoes to the rapidly boiling water and let it boil for a few more minutes (at this point I usually add salt, pepper, thyme and a tiny bit of sugar) then reduce heat, cover and let it simmer for 15 minutes.

Cut the cavallo or kale in half and remove any tough stems. Slice into very thin strips. Add the greens, crumbled bacon and sausage to the soup and simmer 5 minutes more. Stir in cream and season again to taste with salt and pepper.

Minestrone Soup
Submitted by Kristie Larsen

3 Tbsp olive oil
3 cloves garlic, chopped
2 onions, chopped
2 cups celery
5 carrots, sliced
2 cups chicken broth
2 cups water
4 cups tomato sauce
1 15 oz can kidney beans, drained & rinsed
1 (15 oz) can green beans
2 cups baby spinach, rinsed
3 zucchinis, quartered and sliced
1 Tbsp chopped fresh oregano
2 Tbsp chopped fresh basil
salt & pepper to taste
½ cup seashell pasta
2 Tbsp grated Parmesan cheese (for topping)

Over medium-low heat, in a large stock pot, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes. Add chicken broth, water and tomato sauce; bring to boil, stirring frequently. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes (the longer the better). Fill a medium sauce pan with water and bring to a boil. Add macaroni and cook until tender. Drain water and set aside. Once pasta is cooked and soup is heated through place 2 Tbsp cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top. (Makes 8 HUGE servings)

My family really likes tortellini, so I use it instead of sea shell pasta. I just dump a bag of frozen tortellini (I don't bother cooking it separately) in about 5 minutes before serving.

If you mix in the pasta and it soaks up too much of the liquid (like it did tonight!), you can always add more broth/water/tomato sauce.

Another Larsen favorite:

Potato Cheese Soup

6 potatoes, peeled and thinly sliced
2 carrots, thinly sliced
1 small onion, diced
1 stalk celery, chopped
½ tsp salt
½ cup finely chopped broccoli

Cover chopped potatoes, carrots, onion, celery and salt with 1 can chicken broth and enough water to completely cover the vegetables. Simmer until tender. Add the broccoli during the last 10-15 minutes of cook time.

Add:
1 can evaporated milk
2" chunk of Velveeta cheese, cubed (you want enough so that when you taste it, it has a cheesy taste, and is not just potatoes and milk)
handful of sharp cheddar cheese (the sharper, the better - add more or less based on your taste preference)

Reduce heat so that it is almost, but not quite simmering. (Watch close; it burns easily.) Cook until sauce thickens. (May need to add cornstarch/water to thicken the soup base.) (Makes 4 generous servings)

(My mom adds chicken to this soup, so you could do that too - my dad and brothers prefer it that way, but this is how I like it best!)

Cheesy Hamburger Soup
Submitted by Jessica Lathen

1/2 lb of hamburger

3/4 C of onions

3/4 C of carrots

3/4 C of celery

1t of basil

1/4t of parsley flakes

4T of butter (divided)

3 C of chicken broth

4 C of diced potatoes

1/4 C of flour

8oz of velveeta cheese

11/2 C of milk

1/4 C of sour cream

1/4t pepper

Using a 1T of butter saute onions, carrots, celery, basil and parsley flakes in soup pot. Meanwhile, brown your hamburger in a skillet. Once hamburger is browned and veggies are sauteed add the hamburger, diced potatoes, and chicken broth to the veggies. Bring to a boil and reduce heat to a simmer. Cover for 10 min or until your potatoes are cooked. In a small skillet add flour and the rest of the butter (3T) and stir for 3 min. Add to soup once the potatoes are done and bring the soup back to a boil for a couple of minutes. Reduce heat to low, add cheese and milk. Cook until cheese melts. Remove from heat then add sour cream. ENJOY!

Cauliflower Soup
Submitted by Nichol Boyle

• 1 stick Butter, Divided
• 1/2 whole Onion, Finely Diced
• 1 whole Carrot Finely Diced
• 1 stalk Celery, Finely Diced
• 1 whole (to 2 Whole) Cauliflower Heads (roughly Chopped)
• 2 Tablespoons Fresh Or Dried Parsley (chopped)
• 2 quarts Low-sodium Chicken Broth Or Stock
• 6 Tablespoons All-purpose Flour
• 2 cups Whole Milk
• 1 cup Half-and-half
• 2 teaspoons To 4 Teaspoons Salt, To Taste
• 1 cup (heaping) Sour Cream, Room Temperature

In a large soup pot or dutch oven, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown.

Add the carrots and celery and cook an additional couple of minutes. Add cauliflower and parsley and stir to combine.

Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer.

In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly.

Remove from heat and stir in 1 cup half-and-half. Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary.

Just before serving, place the sour cream in a serving bowl or soup tureen. Add two to three ladles of hot soup into the tureen and stir to combine with the sour cream. Pour in remaining soup and stir.

Serve immediately.

Recipe taken from www.thepioneerwoman.com

Acorn Squash Soup
Submitted by Elisha Wintch

1 acorn squash
2 apples
1 large onion
6 cups chicken stock or broth
cinnamon
nutmeg

1. Cut acorn squash in half, scoop out seeds. Place flat side down in a microwavable bowl in an inch of water. Cover with plastic wrap, microwave for 10 minutes. Let cool and scoop out squash.

2. Cut and peal apples and onions into chunks. Put in a pot with broth and squash, let boil for about 15 minutes.

3. Blend soup in small amounts, put back in pot and add spices to your liking.

Chicken Enchilada Soup
Submitted by Kristen Howlett

1 cup cooked chicken, diced
3 cups chicken broth
1 can black beans, drained
1 19-ounce can enchilada sauce (unless you favorite, highly recommend Old El Paso)
1 can diced tomatoes
1 can cream of chicken soup
1/2 cup onions, diced
1/2 cup green peppers, diced
1 10-ounce package frozen corn
1 TB oil
1 tsp salt

In a large pot, satue onion and green pepper in oil over medium-high. Heat until soft, about 5 minutes. Add all the other ingredients and mix until well blended. Simmer over medium heat for 10-15 minutes. Top with corn chips and cheese.

Note: I don't do plain chicken. I like flavor! I marinated and grilled my chicken (Our Best Bites - Taco Chicken). Any Mexican seasonings will do.

Pumpkin Soup
Submitted by Mindy Burns

1 small onion, chopped (it should have been diced smaller than it was at Soup Night)

1 tsp. oil

2 cups chicken broth

1 1/2 cups pumpkin (I use canned just because I tried using fresh pumpkin and it was chunkier, and I liked it smoother)

1 TBSP. lemon juice

1 tsp. curry

1 tsp. sugar

1/2 tsp. salt

1/2 cup half&half or evaporated milk (I like half&half)

dash of pepper

chopped parsley

Saute onion in oil. Add the broth, pumpkin, lemon juice, curry, sugar, and salt. Boil. Reduce head and simmer, covered, for 15 minutes. Add the half&half at the end, stir, and then serve with a dash of pepper and garnish with parsley.

Taco Soup
Submitted by Christen Sundberg

Time: 20 minutes prep + 5 hours in the crock or 1 hour on the stove
Yield: 10 servings
Recipe from jamiecooksitup.blogspot.com

1 pound ground beef
1 onion
salt and pepper
3 14.5 oz cans Mexican Stewed Tomatoes
2 15 oz cans black beans
2 15 oz cans kidney beans
2 15 oz cans corn
1 8 oz can tomato sauce
1 6 oz can tomato paste
1 fajita, or taco seasoning packet
1 lime, juiced
4 T maple syrup

2 C water

TOPPINGS:
Tortilla chips, sour cream and cheddar cheese

1. Grab your ground beef, chop up your onion and put them into a hot skillet. Sprinkle a bit of salt and pepper over the top and let the meat brown up and the onions get nice and soft.
2. Place your canned tomatoes in a blender and blend them up, nice and pretty like.
3. Add all ingredients (but the toppings) to your crock pot, or to a large soup pot if you are planning on letting it simmer on the stove. Stir all ingredients to combine.
4. For the crock pot cook on high for 5 hours, for the stove top let it come to a boil, reduce heat to medium low and let it simmer for 1 hour.
Serve with tortilla chips, sour cream and cheddar cheese.

Cheese & Cauliflower Soup
Submitted by Marianne Scott

1/2 cup butter

2 stalks celery

1/4 to 1/2 onion (depending on how much onion flavor you want)

~1 cup flour

4 cups Chicken Broth

1/2 head fresh cauliflower

2 quarts milk

1/2 pound sharp cheese

Melt butter, cut celery and onion into small pieces. Saute in butter.

While above is Sauteing, put chicken broth onto lightly boil. Clean and rough cut the cauliflower. Softly boil in chicken broth until tender.

While Cauliflower is boiling, add the flour to the sauteed vegetables making a rue. After cauliflower is tender, add the rue to the chicken broth and cauliflower with a whisk. When mixed, add milk and cheese. Bring to a soft boil add salt and pepper to taste and enjoy.

Pasta Figoali
Submitted by Kristen Howlett

1 lb ground beef or Italian sausage
1 cup diced onion
1 cup julienne carrots
1 cup chopped celery
2 cloves minced garlic
2 cans diced tomatoes
1 can white kidney beans
1 can red kidney beans
1 can tomato sauce
12 oz tomato juice
1 cup water
1 TB Worcestershire
1 1/2 tsp salt
1 tsp oregano
1 tsp basil
1/2 tsp pepper
1/2 tsp thyme
dash of cayenne pepper
1/4 lb salad pasta cooked

Cook meat. Add onions, carrots, celery and garlic and saute until tender. Mix everything together into a large soup pot - except pasta. Simmer 1 hour or more. Add pasta when ready to serve. OR you could cook the pasta in the soup, just add another cup of water too. Makes a lot!

Broccoli Cheese Soup
Submitted by Kristen Howlett

3 quarts water
3 large carrots
2 bunches broccoli
10 chicken bullion cubes
1 large onion
4 peeled potatoes

Combine and boil until tender.

Then mix 2 TB butter and 1 cup flour.
Melt the butter and make sure you have a smooth paste. No lumps! (That is why my soup is blended, it was lumpy! I don't make this often enough. I would have preferred it chunky.) Add a little water if you need too. Stir this into the soup.
Then add 2 cups of shredded cheese. Simmer.

Side Dish Ideas:
grilled cheese sandwiches
quesadillas
corn bread
bread bowls
rolls/biscuits
breadsticks
taquitos



Corn Bread and Honey Butter
Submitted by Kathy Karren

Corn Bread:

3 eggs

1 1/2 cup milk

2 1/3 cubes melted butter

3 cups Bisquick

1 tsp baking powder

4 HEAPING TB of cornmeal

1 cup sugar

Beat eggs well.  Add milk and butter then fold in dry ingredients.  Mix well.  Pour into a 9x13 pan.  Bake @ 350 for 45-60 minutes or until done.

Honey Butter:

3/4 cup butter

3/4 cup honey

3/4 cup powder sugar

1 tsp cinnamon

Blend together and store in fridge.

Carne con Salsa
Submitted by Nora Valenzuela
Coming Soon!


Bread Bowls
Submitted by Kristen Howlett

These are soft in the center and have a crispy outside - perfect for soups and very filling!

2 packages active dry yeast (or 5 tsp)
2 1/2 cups warm water
2 tsp salt
2 TB vegetable oil
7 cups flour

In a large bowl, dissolve yeast in warm water. Let stand 10 min. Add salt, oil and 4 cups of flour. Beat well. Mix remaining flour 1/2 cup at a time on low speed. (You may need to use a dough hook before the last cup of flour is added.) When the dough is mixed and pulled together, let it rest 10 minutes. Knead with a dough hook or by hand, about 5 minutes. Place dough in an oiled bowl and turn to coat. Rise 45 minutes.

Punch down and divide into 8 portions. Shape each into a round ball. Place on a greased cooking sheet. Rise about 40 minutes.

Preheat oven to 400. Beat and egg white and brush the tops before baking (careful not to make them fall). Bake 25-30 minutes or until golden brown. Cool.

To make bowls: cut 1/2 inch thick slice from the top. Scoop out the centers and fill.

Pollo Grande Quesadillas
Submitted by Kristen Howlett

Quesadillas:
4 chicken breasts, diced
1 large onion chopped
oil
fajita seasoning to taste
2 bell peppers chopped
8 oz mushrooms sliced (optional)

Jalapeno Cheese Sauce:
4 oz Neufchatel cheese (or cream cheese)
1/4 cup sour cream
1/2 tsp garlic
1/4 cup milk
2-5 TB jalapeno peppers

For Assembly:
10-12 tortillas
12 oz cheese

Cook chicken and onions in a little oil. Season with fajita seasoning to taste. In a separate pan, fry peppers until crisp-tender, add mushrooms during last 4-5 minutes of frying, if desired. In a blender, puree all jalapeno cheese sauce ingredients. To assemble, layer one half of each tortilla with chicken mixture, peppers and mushrooms, 2 TB shredded cheese and 1-2 TB jalapeno cheese sauce. Fold over each tortilla and fry on a griddle or pan until lightly brown and cheese melts.

Spiced Up?

Anyone have organized spices? My little spice rack just does not cut it and I spend too much precious time rummaging through all my spices to find what I need every time I cook! Let me know what you do!

Save the Date!

More Days to Cook!

Thurs, Oct 20th - Soup, Chili and Stews
Let's bring fall to the air with homemade soups. Don't forget the toppings, sides or even bread bowls that may go with them.

Thurs, Nov 17th - Anything Holiday
Share your favorite appetizers, main, sides, drinks or desserts that make the holidays special!
Demonstrations on pie making.

Thurs, Dec 15th - Crock Pot
It's a busy time of year. Meals can be easy and delicious. Bring your family's favorite crock pot dinners.

7:00 p.m. at Kristen Howlett's Home

Interested in demonstrating? Share your talent! It doesn't have to go along with our theme. It could be anything from creative centerpieces, entertaining, kitchen gadgets or even sharpening kitchen knives and cutting techniques. Let me know if you're interested in showing us!