Gooey Monkey Bread

Thought you might like this recipe enjoy


3/4 cup butter (do not use margarine)
1 cup packed brown sugar
2 tablespoons whipping cream
1/2 cup coarsely chopped pecans
3 1/2 cups Original Bisquick mix
1/2 cup milk
2 tablespoons granulated sugar
3 tablespoons butter, softened (do not use margarine)
1 teaspoon vanilla
1 egg
1/4 cup sugar
1/2 teaspoon cinnamon


Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.

In 2-quart saucepan, melt 3/4 cup butter. Add brown sugar and cream; heat to boiling over medium heat, stirring constantly. Boil 2 minutes; remove from heat. Pour into pan; sprinkle with pecans.

In large bowl, stir Bisquick mix, milk, granulated sugar, 3 tablespoons butter, the vanilla and egg until soft dough forms. Shape dough into 1-inch balls.

In small bowl, mix granulated sugar and cinnamon. Roll each ball in sugar mixture; place randomly in pan. Sprinkle with any remaining sugar mixture.

Bake 22 to 28 minutes or until golden brown. Cool in pan 10 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Serve warm.

Yummy Easter Pineapple Souffle'

As Easter approaches, here is a new recipe for you to try to go with that yummy Easter ham! This is one of our family’s holiday favorites!

THE INGREDIENTS
1 cup white sugar
4 eggs well beaten
1 small can of crushed pineapple, drained
6 slices bread, crust off and cubed
1/2 cup melted margarine or butter

THE DIRECTIONS
Combine all ingredients and pour into a greased baking dish with lid. You can cover and put in the fridge over night or for a few hours. Bake at 350 for 45 minutes until set and slightly browned on top.

Obviously this is not super healthy but it is oh so good! When I went to look for a picture to use, I found that Taste of Home had come up with a “lighter” version if you would like to give it a try HERE.

Easy Crock Pot Chicken

Easy Crock Pot Chicken (from RS Christmas Dinner)

4-8 Large frozen chicken breasts (depends on the size of your crock pot-I use the one's from Sams/Costco)
1-2 Pkgs. of dry Ranch Dressing powder (again depends on how many pieces of chicken you use)
1 cube of butter(no substitutes) cut into slices
1 bottle of Italian Dressing (any brand)

Place Chicken breasts in Crock pot with the butter placed on top of each piece. Sprinkle the dry dressing powder on all of the pieces of chicken. Pour the Italian dressing over all the pieces of chicken (be sure to get all of the pieces). Cook on high in the crock pot for about 5-6 hours. Serve with rice, baked potatoes, or noodles When serving, ladle some of the juice from the Crock Pot over the chicken to make it moist.

Any questions-Leann Martineau (480) 892-3435 dmartineau6@cox.net

Cranberry Orange Punch

I am not a punch person at all but I love this recipe! I found it a long time ago and use it anytime I need a good punch I can count on. At this year’s open house, it was quite a hit with many others as well.

Ingredients
32 oz apple juice
12 oz frozen cranberry concentrate
2 liter ginger ale
2 cups orange juice

Directions
Combine the juices in your serving vessel and then pour in the ginger ale. I have done several different things to help keep it cold, without diluting it, during my events. I have washed and frozen cranberries to float, sliced oranges and then frozen them and this time I used a silicone mold to freeze orange juice with cranberries in it in the shape of flowers.

Christmas Turtles

This one is super easy and one that the kids may like helping you with!

Ingredients
Small twisted pretzels
Caramels
Water
Nuts
Chocolate chips

Directions
Line up small twisted pretzels on parchment paper. Microwave caramels in a bowl with a little water to thin it. Put the hot caramel in a piping bag or zip top bag. Squeeze enough on top of pretzels to fill them in. Top each with peanuts, almonds, pecans or any other nut. Microwave chocolate chips until smooth and melted and then put in a piping bag or zip top bag. Pipe on swirls on top and then let set on the counter until all the layers are set. Everyone will be popping these sweet treats!

More Recipes for Thanksgiving

Apple Bacon Stuffing Muffins
(2) 10oz bags seasoned stuffing cubes
1/4 c chopped parsley
1/4 c chopped sage
1 pound thick cut bacon chopped
3 T butter
1 large onion chopped small
2 c diced celery
2 Granny Smith apples peeled and diced
2 cans chicken broth
1 c apple cider

Preheat oven to 350. Grease muffins tins. Put stuffing, parsley and sage in a large bowl. Heat skillet and cook bacon pieces until crispy. Add to bowl. Drain fat. Melt butter and sauté onion then celery, then apple adding to bowl after each is done. Add broth and cider to skillet and scrape bits off bottom. Add to bowl and toss all gently. Scoop into muffins tins molding gently and cover loosely with foil. Bake 15 minutes then remove foil and bake until lightly browned.

Sweet Potato Casserole
4 cups cooked mashed sweet potatoes
1/2 c granulated sugar
2 eggs
1 t vanilla
1/3 c milk
1/4 c melted butter
Topping
2/3 c packed brown sugar
1/3 c all purpose flour
1/3 c butter
1/2-1 cup chopped pecans
1/2 t cinnamon

Preheat oven to 350. Grease a 2 quart baking dish. In large bowl combine potatoes, granulated sugar, eggs, vanilla, milk and butter. Beat with mixer until smooth and spoon into prepared dish.

For topping: Combine brown sugar, flour, butter and pecans and combine with pastry blender or two knives until resembles coarse corn meal. You can add a little extra flour if needed. Sprinkle over casserole. Bake for 30 minutes until top is browned.

Pumpkin Cheesecake

Pumpkin pie is the classic Thanksgiving dessert. But you can riff off the traditional recipe and make Pumpkin Cheesecake instead. I like this recipe from Martha Stewart, although I prefer to substitute gingersnap cookies for graham crackers in the crust -- it just adds a little bright spice.

Sure, you might hate yourself in the morning given the calorie content of this heavenly dessert, but isn't that what Thanksgiving is all about?

Crust:

1 1/4 cups gingersnap cookies (crushed into crumbs)
1/4 cup melted butter
Combine crushed cookies and melted butter. Press into bottom and up sides of 9" springform pan. Bake at 350 minutes until golden -- about 10-12 minutes.

Filling:

4 (8-oz) packages softened cream cheese
1 1/4 cups sugar
3 tablespoons all-purpose flour
1 cup canned pumpkin puree
2 tablespoons pumpkin pie spice
1 tablespoon vanilla extract
1/2 teaspoon salt
4 large eggs
The secret to keeping your cheesecake from cracking is not to over-mix the filling. Also, resist the urge to open the door and peek inside the oven while it's cooking (something I'm totally guilty of!).

Beat cream cheese and sugar with mixer on low speed until smooth; mix in flour. Add pumpkin puree, pie spice, vanilla, and salt; mix until smooth. Add eggs one at a time.

Place springform pan on a rimmed baking sheet. Pour filling into springform, and gently smooth top. Bake 45 minutes at 300 degrees.

Turn off oven; let cheesecake stay in oven 2 hours more (without opening). Remove from oven; cool completely. Cover with plastic wrap; refrigerate until firm -- at least 4 hours.

Thanksgiving Turkey Ideas

Thanksgiving is a memorable way to mark the joy of family and friends. What better way to celebrate the blessings of life than to celebrate Thanksgiving in your home. You can host a glowing, fun-filled, fantastic food laden dinner without going crazy.

We've all been overwhelmed by the glossy, elegant touches displayed in beautiful (but sometimes intimidating) ways in magazines and TV shows. You don't have to be perfect to have a gracious celebration your guests will remember fondly for years to come.

Roast Turkey with Herbal Rub
Ingredients:
1 13-pound whole turkey, fresh or thawed
1 medium onion quartered
1 lemon quartered
1/4 cup vegetable oil
1 teaspoon dried thyme
1 teaspoon dried tarragon
1 Tablespoon dried rosemary
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Instructions:
1. Preheat oven to 325 degrees F.
2. Remove giblets and neck from turkey and reserve for broth.
3. Rinse turkey with cold running water and pat dry with paper towels. Place onion and lemon quarters in neck and body cavities.
4. In a small bowl, mix oil with herbs, salt and pepper. With your finger tips, gently loosen skin from the breast without pulling off the skin.
5. Place 1 tablespoon of herb mixture under skin; replace skin. Rub cavities and outside of turkey with remaining herb mixture.
6. Secure the neck skin to the back with skewers. Fold wings under back of turkey. Place legs in tucked position. May be prepared to this point, covered and refrigerated for several hours.
7. Place turkey, breast side up, on a rack in a large shallow (no more than 2-1/2 inches) deep roasting pan. Insert an oven-safe thermometer into the thickest part of the thigh, being careful it does not touch the bone.
8. Cover bird with a loose tent of foil. Roast turkey in a preheated 325 degree F. oven for about 2-1/2 hours.
9. Remove foil and baste bird with pan juices. Continue to roast for about another hour until meat thermometer registers 180 degrees F. in the thigh.
10. Remove turkey from oven and allow to rest for 15-20 minutes before carving. Transfer to a large platter and serve with gravy.



Turkey Breast Braised with Garlic and Rice
Ingredients:
1 cup long-grain rice
1 can (14-1/2 ounces) chicken broth
1/2 cup white wine
2 teaspoons dried parsley
1/2 teaspoon each dried rosemary, thyme and sage
1 bay leaf
1 bone-in turkey breast (5-6 pounds)
paprika
3 cloves garlic

Instructions:
1. Preheat oven to 350.
2. In 5-quart Dutch oven combine rice, broth, wine, parsley, rosemary, thyme, sage and bay leaf. Place turkey over rice mixture and sprinkle turkey generously with paprika.
3. Cut off root ends of garlic cloves. Place whole garlic bulbs, cut-end-up, in rice around turkey breast.
4. Cover top of Dutch oven with foil and lid.
5. Bake at 350 degrees F. 2-1/2 to 3 hours or until meat thermometer inserted in thickest part of breast registers 170-175 degrees F.
6. Allow to stand 10 to 15 minutes before serving.
7. To serve, carve turkey into slices and place on platter.
8. Spoon rice mixture into serving bowl.
9. Squeeze garlic from skins onto turkey and rice.

Herbed Roasted Turkey

Ingredients:
1 whole 12 to 14 lb. turkey
1/2 cup rosemary sprigs(fresh)
1/2 cup sage leaves(fresh)
1 apple(quartered)
1 stalk celery(halved)
1 onion(halved)
1/2 cup butter(melted).

Instructions:
1. Remove giblets and neck from turkey; reserve for other uses if desired.
2. Rinse turkey with cold water and pat dry. Loosen skin from the turkey breast a bit not totally detaching.
3. Place rosemary and sage under skin then smooth skin over herbs and back into place. Place apple celery and onion into the neck cavity.
4. Place the turkey breast side up on a rack in a shallow roasting pan and brush with melted butter.
5. Cover turkey loosely with a "tent" of aluminum foil. Bake at 325 degrees until meat thermometer registers about 180 degrees. This should take from 3 1/2 to 4 hours but begin checking after 3 hours.
6. Remove turkey and let stand 15 minutes before carving. Serve with gravy.

Cranberry Stuffed Turkey Breasts

INGREDIENTS:

2 boneless and skinless turkey breasts
1 (12 ounce) package herb-seasoned dry bread stuffing mix
1 1/2 cups sweetened-dried cranberries
1 cup chopped pecans
1/2 cup pecan halves
2 Tablespoons olive oil

DIRECTIONS:
1. Prepare stuffing mix according to package directions, set aside and let cool.

2. With a sharp knife butterfly breasts open to lay flat (this usually takes 3 cuts, depending on the size of the breasts). Place each breast between two sheets of waxed paper and flatten with a mallet.

3. On each breast, spread prepared stuffing to 1/4 inch of the edge. Sprinkle with most of the dried cranberries and all of the chopped pecans.

4. Roll up "jellyroll" style, starting with the long end and roll tightly. Tuck in ends and tie in sections with string, about 4 sections around middle and one running the length of the roll to secure the ends.

5. Place the olive oil in an oven proof skillet and heat. Carefully brown rolls on all sides. Place skillet in oven, uncovered and bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour or until a knife inserted draws clear juices. Do not let these get overly dry.

6. Allow rolls to set for 15 minutes before slicing (don't forget to cut off strings) into 1/2 to 3/4 inch circles. Leave one roll whole and slice the other for presentation.

7. Stuffing will be spiraled into meat. Present on a platter on a bed of curly lettuce, garnish by sprinkling with the whole pecans and some dried cranberries.

Thanksgiving Side Dishes

Every Wednesday until Thanksgiving, I will be posting either Thanksgiving Recipes, or ideas. Today is side dishes enjoy !!

Old Fashioned Bread Stuffing

Ingredients:

3-4 loaves of white bread (or 5 if you like leftovers)
water
chicken broth
insides of the turkey
2 bunches of celery
1 or 2 onions
2 TBSP butter
1/2 tsp. sage
mushrooms (option)

Instructions:
The night before you want to eat the stuffing, break the bread into small pieces (about 1 inch squares) into 2 huge bowls or pots. Let the bread sit overnight to dry out.

The next day, after you remove the insides of turkey, boil them in water in 2/3 qt. sauce pan until cooked (about 20/30 minutes). Remove insides for later use or discard. Keep water and put aside.

Preheat oven to 350 degrees.

Chop onion and celery and place into food processor until minced.

Melt 2-3 tablespoons of butter in large saucepan.

Saute onion and celery until heated through. Do not brown! (Saute mushrooms also at this time if wanted). Depending on how much stuffing you want and how much celery and onion you've chopped, you may have to saute the onion and celery in two parts.

Once cooked, pour the onion/celery mixture directly over the dried out bread.

Pour 1/2 tsp. sage over bread/onion/celery mixture.

Then take your reserved water and pour slowly over bread. The bread will shrink as you do this.

Be careful not to pour too much water in.

Mixture thoroughly and smell/taste for perfect stuffing.

If you need more liquid, open a can of chicken broth and pour over bread. If you need more spice, add more sage.

Once stuffing is of a consistency that it will stick together and does not look too dry, do not add more liquid.

Either stuff in turkey to be baked in oven, or put in 9 x 13 pan.

Bake in 350 degree oven for 45 minutes to an hour. You want the stuffing to have a nice brown crust on top.

Wild Rice Dressing

Ingredients:

4 Slices turkey bacon cut into 1-inch pieces
1 Cup onion chopped
1 Cup celery chopped
1/2 Pound mushrooms sliced
1 Package (4 ounces) wild rice cooked according to package directions
2 Cups bread crumbs
1/2 Pound turkey breakfast sausage, cooked
1 Teaspoon dried oregano
1/2 Teaspoon dried sage
Salt
Pepper
Instructions:

Preheat oven to 325.

In medium-size skillet, over medium heat, saute bacon until almost crisp.

Add onion, celery and mushrooms; continue cooking until vegetables are tender.

In large bowl combine bacon mixture, wild rice, bread crumbs, sausage, oregano and sage.

Season to taste with salt and pepper if desired.

Spoon dressing into lightly greased 2-quart casserole dish.

Bake, covered, at 325 degrees F. 35 to 40 minutes

Mashed Sweet Potatoes

Ingredients:

4 medium sweet potatoes, peeled
1 tbsp. butter
1/4 cup milk
3/8 cup brown sugar
1 tsp. cinnamon

Instructions:

Boil water.

Peel potatoes and cut into small cubes.

Put in boiling water. Let cook until potatoes are soft.

Remove potatoes, place in bowl.

Mash potatoes with potato masher or mixer.

Add butter and milk; stir.

Add brown sugar and cinnamon, stir.

Dish onto bowl or plate.

Sprinkle cinnamon lightly over top.

Roast Garlic Mashed Potatoes

Ingredients:

8 to 10 cloves garlic, peeled
1 cup olive oil
4 russet potatoes
2 tbsp. butter
1/3 to 1/2 cup heavy cream
1/4 cup Asiago cheese, grated
2 tbsp. Parmigiano-Reggiano cheese, grated
Salt and pepper, to taste


Instructions:

Put the garlic and olive oil in a heavy saucepan over lowest possible heat and simmer until soft; 30 to 40 minutes.

Drain off oil (reserve for marinades or vinaigrettes).

Puree garlic; set aside.

Meanwhile, prick potatoes with a fork and bake in a 400°F oven for 1 hour, or until soft. While still hot, peel and mash, or pass through a potato ricer.

Melt butter in heavy cream; whisk in puréed garlic.

Stir into potatoes.

Stir in cheeses and season with salt and pepper.

Spoon into a gratin dish.

Place in a 400°F oven for 12 to 15 minutes or until browned and bubbling.


Thanksgiving Cranberry Relish

Ingredients:

4 c. cranberries
2 oranges
1 1/2 cup sugar.

Instructions:

Wash cranberries and oranges.

Cut oranges into quarters and core.

Put cranberries and oranges through a food processor or blender.

Add sugar and mix well.

This is best if made at least 2 days before Thanksgiving.

Cranberry Sauce

Ingredients:

1-1/2 C sugar
1 navel orange
1/2 t grated ginger
4 cup cranberries
1/2 C (2 oz.) toasted pecans.

Instructions:

Grate the orange peel and add to a pot with the sugar and ginger.

Add the juice from the orange into the pot and simmer over medium heat until the sugar is dissolved.

Add cranberries and cook until they pop - about 5 minutes.

Add pecans and cool sauce.


Praline Sweet Potatoes

Ingredients:

4 C. mashed sweet potato - canned or fresh
1/2 C. white sugar
2 T. vanilla extract
4 eggs - beaten
1/2 pint heavy cream
1/4 lb. butter or margarine
1 C. brown sugar
1/2 C. flour
1 1/4 C. chopped pecans

Directions:


Butter one 2 quart casserole dish. Preheat oven to 350° F.

In a mixing bowl, combine potatoes, sugar, vanilla, eggs, and cream. Blend well.

Spread into casserole dish evenly.

Prepare the topping by combining the butter, brown sugar, flour, and pecans.

Mix until crumbly and sprinkle over top sweet potato mixture.

Bake for 30 minutes.

PUMPKIN CUSTARD

Smooth creamy custard can't be beat as a dessert treat, this pumpkin custard recipe adds the unique flavor of spices and pumpkin to give plain custard an interesting twist.

Ingredients:

1 cup canned pumpkin
1/2 cup evaporated skim milk
1/4 cup firmly packed light brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
1 large egg
1 large egg white


Directions:

1. In 1-quart microwave-safe bowl, combine pumpkin, evaporated skim milk, sugar, cinnamon, ginger, nutmeg, and salt. Microwave, uncovered, on medium (50 percent power) for 3 minutes.

2. In small bowl, beat egg and egg white until blended.

3. Slowly stir egg mixture into pumpkin mixture; divide pudding mixture among four 5-oz microwave-safe custard cups.

4. Microwave on medium 2 to 3 minutes or until puddings are barely firm. (Do not overcook; puddings will thicken and firm more upon cooling.)

5. Set aside to cool at least 10 minutes.

Recipes from October Meeting

Spiced Pumpkin Bars

2 Cups Bobs Gluten free All Purpose Flour
½ tsp Xanthm Gum
½ Cup Sugar
½ Cup Splenda Brown Sugar
1 Tbsp Baking Powder
1 tsp Baking Soda
2 ½ tsp Pumpkin Spice or a combination of 2 tsp Cinnamon, ½ tsp ginger, ¼ tsp nutmeg and ¼ tsp ground cloves
4 Eggs
1 ¾ Cup Canned Pumpkin
1 Cup Applesauce

Combine dry ingredients. In a separate bowl, combine eggs, pumpkin and applesauce. Mix well and add dry ingredients. Spread in greased 15” x 10” pan. Bake at 350 degrees for 20-25 minutes. Do not over bake. Dust with powdered sugar.


Great Pumpkin Cookies

Pre-heat oven to 350 degrees.

1 Cup Margarine or butter (softened)
1 Cup Brown Sugar
1 Cup Sugar
1 Egg
1 tsp. Vanilla
1 Cup Pumpkin
2 Cups Flour
1 Cup Oats
1 tsp Baking Soda
1 tsp Cinnamon
½ tsp Salt

Cream butter, sugars, egg and vanilla. Combine flour, oats, soda, cinnamon and salt. Add flour mixture to cream mixture. Add pumpkin. Drop cookies on cookie sheet and bake for 8-10 minutes. Cool and then frost with vanilla frosting colored orange and place one candy corn in center.


Carrot Cake

2 Cups Flour
1 ½ Cup Oil
2 tsp baking soda
1 tsp Cinnamon
3 Cups Shredded Carrots
2 Cups Sugar
1 Cup Nuts
1 tsp salt
4 Eggs

Stir dry ingredients together. Add oil, eggs and carrots beating well. Bake in 9” x 13” pan greased and floured (or use Pam spray). Bake for 30 minutes (up to 40-45 minutes) at 350 degrees or until toothpick is clean.

Cream Cheese Frosting

1 pkg Cream Cheese
1 cube Butter
1 tsp Vanilla
Powdered Sugar to taste

Soften cream cheese and butter. Beat all ingredients together until fluffy.

Chocolate Revel Bars

1 Cup Softened Butter
2 ½ Cups Flour
2 Cups packed Brown Sugar
2 Eggs
4 tsp Vanilla
1 tsp Baking Soda
3 Cups Quick Rolled Oats
1 ½ Cups Semisweet Chocolate Chips
1 Can (14 oz) Sweetened Condensed Milk
2 Tbsp Butter
½ Cup Chopped Walnuts

In large mixer beat 1 cup of butter with electric mixer on medium speed for 30 seconds. Add half the flour, all brown sugar, eggs, 2 tsp of the vanilla and the baking soda. Beat on low speed until combined thoroughly. Beat in rest of flour. Stir in oats.

In medium saucepan, cook chocolate chips, sweetened condensed milk and 2 tbsp of butter over low heat until chocolate is melted. Stir occasionally. Remove from heat, stir in remaining vanilla and nuts.

Pat 2/3rds of oat mixture (about 3 ½ cups) into bottom of ungreased pan approximately 15” X 10” X 2”. Spread chocolate mixture over oat mixture. Dot with remaining oat mixture.

Bake at 350 degrees (preheated) for about 25 minutes or until to is lightly golden. Chocolate mixture will still look moist. Cool and cut into bars. Makes 60

Famous Lindy's Cheesecake Recipe

Lindy's New York Deli Cheesecake

Lindy's Deli is famous for their legendary cheesecake, from New York and beyond. With the recipe to make this bit of heaven at home, you can have a slice of New York City from your own oven.

A New York City icon, it was opened by Leo "Lindy" Lindermann (who died in 1957) and his wife Clara on August 20, 1921. A second location was added at 1655 Broadway.

The famous and the infamous loved Lindy's, the deli food and decadent cheesecake were favorites from the elite to the criminal. Damon Runyon was a big fan and wrote the restaurant into his books as "Mindy's." The musical Guys and Dolls, based on Runyon's writings, immortalizes Lindy's in one of its songs.

Milton Berle frequented Lindy's almost on a nightly basis. One of the less favorite stories that made Lindy's famous happened on April 5, 1956. Abraham Telvi, a mobster and hit man, attacked journalist Victor Riesel with acid, blinding him as he left the restaurant.

Mobster, star, or regular folk...you'll agree their cheesecake is absolutely amazing.

Lindy's Cheesecake:
Ingredients:
1 cup plus 3 Tablespoons all-purpose flour
2 cups sugar
2 1/2 teaspoons grated lemon zest
1/2 teaspoon vanilla extract
3 egg yolks
1/2 cup (1 stick) unsalted butter, softened
2 1/2 pounds (5 large packages) cream cheese, softened
1 1/2 teaspoons grated orange zest
5 whole eggs
1/2 cup heavy (whipping) cream

Crust Directions:
1. In a bowl, combine 1 cup of the flour with 1/4 cup of the sugar, 1 teaspoon of the lemon zest, and 1/4 teaspoon of the vanilla.
2. Form a well in the center and add 1 egg yolk and all of the butter. Work with a fork to make a dough. Add up to 2 tablespoons of water, if necessary, to make a pliable dough.
3. Form into a ball, cover with plastic wrap, and refrigerate for 1 hour.

Cheesecake Directions:
1. Preheat the oven to 400 degrees F. Butter the sides and bottom of a 9-inch springform pan.
2. In the bowl of a mixer, combine the cream cheese, the reamaining 1 3/4 cups sugar, 3 tablespoons flour, 1 1/2 teaspoons lemon zest, and all of the orange zest and beat well.
3. Add the 5 whole eggs (one at a time, mixing as you add each), the remaining 2 egg yolks (one at a time, mixing as you add each), and the remaining 1/4 teaspoon vanilla and beat well.
4. Add the heavy cream and beat well.

Assembly and Baking Directions:
1. Roll out one-third of the chilled dough on a floured surface; the dough will be very moist and fragile. Roll it out in pieces and evenly press them, with your hands, into the bottom of the prepared pan. Don't worry if it looks like it is going to fall apart.
2. Bake until golden, 15 minutes, and cool in the pan on a wire rack.
3. Roll out the remaining dough in pieces and evenly shape them to fit the sides of the pan, a piece at a time. Make sure that there are no holes in the crust and try to keep the edges neat.
4. Increase the oven temperature to 550 degrees F. Pour the cream cheese mixture into the crust.
5. Bake for 12-15 minutes. Reduce the heat to 200 degrees F and continue baking or 1 hour.
6. Turn off the heat and keep the oven door open wide. Let the cake cool in the oven for 30 minutes.

8 week easy Meal Planning

Hey do you need some ideas for quick easy meals? I found this website click here to see an 8 week easy meal plan

Salad from Super Saturday

Mandarin Pasta Salad-Shannon Mazyck♥

Dressing:
1 tsp finely chopped, peeled fresh gingerroot (or 3/4 tsp ground ginger)
1 garlic clove, pressed
1/3 cup rice vinegar or white wine vinegar
1/4 cup orange juice
1/4 cup vegetable oil
1 tsp sesame oil
1 envelope Lipton Onion Soup Mix
2 tsp sugar

Salad:

8 oz. uncooked bow tie pasta (I use more, about 3/4 box)
1 cucumber, scored seeded and sliced
1/2 cup diced red bell pepper
1/2 cup coarsely chopped red onion
1 pkg. (6oz) fresh baby spinach leaves
1 can (11oz) mandarin orange segments drained
2 cups diced, cooked chicken, (or more if you prefer)
1/2 cup sliced almonds, toasted (I use 3/4 cup)

1. For dressing, finely chop gingerroot, in small bowl whisk gingerroot, garlic, vinegar, orange juice, vegetable oil, sesame oil, soup mix, and sugar cover and refrigerate until ready to use

2. For salad, cook pasta according to pkg directions, drain and rinse under cold running water, Place pasta in a a large bowl.

3. Meanwhile, peel cucumber, remove seeds and slice, dice bell pepper, coarsely chop onion, add spinach, mandarin oranges, chicken and almonds to pasta. Pour dressing over salad when ready to serve.

Bran Muffins

These will store for 6 weeks in the refrigerator in a covered container – don’t stir after making these. *If not using a Bosch or Kitchen Aid, use a very large mixing bowl to make recipe.

2 cups grape nuts
2 cups boiling water
3 cups sugar
1 cup crisco
1 quart buttermilk,
4 eggs
5 cups flour
1 tsp. salt
5 tsp. baking soda
4 cups grape nuts
2 cups raisins or craisins
Nuts to taste.

Mix 2 cups grape nuts with 2 cups boiling water and let stand. Cream sugar and shortening, add eggs and beat well. Add buttermilk, bran and water combo, raisins and nuts. Fold in 4 cups grape nuts, flour, salt and soda. Mix just until dry ingredients are moist.

Bake 400° for 20 minutes.

Salsa, Sauces and more -Stacy Crews and Irma

IRMA'S SALSA

INGREDIENTS
1 (14.5 oz) can whole peeled tomatoes
(any brand)
1 clove garlic
1 whole pickled jalapeno pepper
(start with ½ pepper for mild)
1 teaspoon diced onion
salt to taste
1 fresh tomato, diced
2 green onions, finely chopped
1/4 cup chopped fresh cilantro

DIRECTIONS
Place first 5 ingredients in blender and
blend thoroughly. Taste and add more
jalapeno peppers for a more spicy salsa.
Pour into a bowl and add the small diced
tomato, green onions, and cilantro.
Mix thoroughly, add more salt if needed.


CHIPOTLE-TOMATILLO SAUCE

INGREDIENTS
1 lb whole tomatillos (husked)
1 tbsp olive oil
1 small onion (chopped fine)
1/2 cup minced cilantro
2 canned chipotle chilies (minced)
1 tbsp vinegar
1/2 tsp salt or more to taste

DIRECTIONS
Heat the broiler. Place the tomatillos
on a small baking sheet, covered with
foil for easier cleaning. Broil the
tomatillos for 15-18 minutes, turning
occasionally until the tomatillos are
soft and dark in spots. Cool the
tomatillos briefly. Warm the oil in a
small skillet. Add the onion and sauté
until just softened. Transfer the onion
to a medium bowl. Chop the tomatillos
fine and add them to the onion. Stir
in remaining ingredients. The salsa
can be served warm or refrigerated.

Salsa, Sauces and more -Cheri Lundgreen

Her recipes are on her blog...she did a wonderful presentation on Sauce Basics.
Here is her link:
http://www.lundgreenland.blogspot.com/

Sauces, Dressings & Salsa Marci Young

Here are the recipes that were given at the last amazing enrichment activity.

Ranch Dressing
¾ C. Mayo
¾ C. Buttermilk
1 tsp parsley flakes
½ tsp minced onion or 1 tsp finely minced fresh onion
½ tsp seasoned salt
1 clove garlic crushed, or a dash of garlic powder
Dash of fresh ground pepper

Don’t forget that Ranch dressing mixed with Salsa gives it a nice southwest flavor for taco salads!!


Creamy Low Fat Dressing
½ C. Skim Milk
2 Tbsp. Lemon Juice
1 Tbsp. Olive Oil
1 – 1 ½ C. Cottage Cheese
¼ C. Finely Chopped Onion
2 Small Cloves Garlic
½ tsp salt
¼ tsp pepper
¼ tsp paprika
½ tsp. dried thyme leaves

Place all items in a blender. Cover and blend on medium speed for about one minute until smooth.


Green Goddess Dressing
1 C. Mayonnaise
½ C. Sour Cream
1/3 C. Finely Chopped Fresh Parsley
3 Tbsp finely chopped fresh Chives
3 Tbsp Anchovy Paste
3 Tbsp Tarragon Vinegar
1 Tbsp Lemon Juice
1/8 tsp freshly ground black pepper

Vinaigrettes
Choose good quality ingredients for the most health benefits. Extra virgin olive oil is a great choice but should be used in a full flavor dressing as it has a full bodied flavor of its own. For more delicate dressings, use lighter oil, canola and sunflower are excellent choices.
Be adventurous with vinegar choices as well
Balsamic vinegar adds color and a hint of sweetness. Apple cider vinegar is inexpensive, tart and full of flavor. Rice vinegar has more delicate flavor. Wine vinegars and herb infused vinegars are also excellent for use in vinaigrette dressings.

The basic proportions for an individualized approach are:
½ C Oil
½ C. Vinegar
1 tsp to 1 Tbsp. other liquid such as lemon or lime juice, soy sauce. 1 Tbsp to ¼ C. sweetener, honey is excellent, sugar can be used.
1 tsp salt, herbs, spices, garlic or onion, or other flavoring items as desired.


Marci's Favorite Dressing
½ C. Olive Oil
½ C. Flax Oil
2/3 C. Red Wine, Balsamic, or Golden Balsamic Vinegar
2 Cloves Garlic
½ C Fresh Herbs
Salt and Pepper
Place all ingredients in blender except oil. Blend then slowly add oil.


Italian Vinaigrette
½ C. Extra Virgin Olive Oil
½ C. Balsamic or Red Wine Vinegar
1 Tbsp Finely Chopped Onion
1 Small Garlic Clove, Crushed
1 Tbsp Chopped Flat Leaf Parsley
1 Tbsp Chopped Basil
1 tsp. Chopped Oregano Thyme
If using dried herbs cut the amount by four, for example use ¼ tsp dried oregano leaves instead of 1 tsp. When using powdered herbs cut amount by 8. The flavor is much more concentrated.

Asian Vinaigrette
½ C rice or white wine vinegar
¼ C light vegetable oil
3 tbsp. soy sauce
1 tbsp. toasted sesame seeds
2 tbsp apple juice
1 tsp honey
1 tsp grated fresh ginger or ¼ tsp powdered ginger
Shake all ingredients in Salad Shaker and chill.

Easy Cilantro Dressing for Taco Salad
1 bottle Cilantro Dressing from Fresh and Easy
1 Can Herdez Green Salsa Verde
Shake together in Salad Shaker


A FEW SALAD SUGGESTIONS

Serve with Asian Vinaigrette
1 head red leaf lettuce
2 11 oz cans mandarin oranges drained well
2 peeled and chopped avocados
1 small red onion sliced


Serve with Ranch or Green Goddess
1 large head romaine lettuce
1 bunch green onion
1 cup shredded Swiss cheese
½ c. toasted sunflower seeds

Has anyone ever been so nice as to give you a bunch of fresh grown tomatoes from their garden? Try the following recipe…..
6 to 8 fresh sliced tomatoes
1 4-6 oz block fresh mozzarella cheese – slice very thin
¼ cup fresh basil leaves – chopped
1 lemon
Extra Virgin olive oil

Layer tomatoes and cheese. Sprinkle with basil. Juice the lemon over the salad and drizzle with olive oil. Best served at room temp.

Fresh Basil Pesto
2 c. fresh basil
2 Tbsp pine nuts, roasted
1 Tbsp fresh garlic
¾ c. olive oil
½ c Parmesan cheese
Salt and pepper to taste

Add all ingredients except olive oil to blender or food processor. Blend. When mixed slowly add olive oil.

Want to try making your Pesto with a Southwestern Kick?
Add the following ingredients to the above recipe:
3 scallions
2 bunches cilantro
3 tbsp walnuts (instead of pine nuts)
2/3 c. (instead of ½ c) Parmesan cheese.

Chicken Roll-Ups

Back by popular demand....

Chicken Roll-ups
Makes 24

1 1/2  8 oz pkgs cream cheese
6 TBSP butter
6 cups cooked chicken cubed/shredded
1 pkg Good Seasons Dry Italian Dressing
3/4 tsp salt
2/3 cup milk
3 TBSP chopped onion
4 pkg refrigerator crescent dough (8 per can)
1 cup melted butter for dipping
4 1/2 cups seasoned crushed croutons (Pepridge Farm)

Cook chicken in crock-pot for 4-5 hours with dry Italian dressing sprinkled over top.  After 4-5 hours - shred chicken.  (There will be some broth in the crock pot from the chicken...mix this with the shredded chicken)  Mix softened cream cheese and butter.  Add salt, onion, milk, pepper.  Refrigerate until set up (at least one hour)  separate dough and spread out.  Put a small scoop of chicken mixture (about 1/4 cup) on dough and wrap up sealing the edges until it forms a ball.  Dip in melted butter and then roll in crushed croutons.  Bake at 350 for 20-30 minutes.  Top with Sauce

Sauce
2 cans Cream of Chicken soup
2 cups sour cream
lemon pepper to taste

Warm through and thin with milk if necessary.

Turkey Salad Sandwich Recipe

By request from Marci:

GO TO DELI
Get 2 lbs of Smoked Turkey Cut 1/8 in thick
and 1 1/2 lbs Havarti Cheese Cut 1/8 in thick

2 Granny Smith Apples
1 10 OZ Can Chopped Cashews

Cut all above ingredients (except nuts) into small cubes and then mix together with the following:

Approx. 1 cup REAL MAYO  (Please note that their is a BIG difference between Miracle Whip and Mayo)
Approx. 1 cup Sour Cream
Some Dill Weed (Probably about 1 tbsp. but I have never measured it)
Some McCormic Brand Vegetable Supreme Vegetable Seasoning (Again Maybe 1 tbsp?)  (Find this with the spices at the grocery store.)


I make this the day before and let it sit in the refridgerator over night.   Serve on croissants.   This recipe fills 50 mini croissants.  (that is exact)