Peanut Curry Chicken

4-5 small scallions
1 inch grated ginger, peeled
2 large garlic cloves mashed
1 small red chili pepper, seeded
1/2 cup cilantro leaves
2 rounded Tbs curry powder
1 1/2 cups chicken broth
1 1/2 pounds chicken breasts or tenders
1/3 cup chunky peanut butter
1 cup Greek style yogurt, plain
1 Tbs oil

-Brown chicken in oil until golden brown.
-In food processor make a paste of scallions, ginger, garlic, chili pepper, cilantro and curry.
-Stir paste into chicken.
-Add chicken stock and peanut butter to the chicken mixture. Cook until peanut butter is incorporated.
-Add yogurt. Mix well and simmer.

Serve over rice. Serve with more Greek yogurt on side to help with the "heat."

Kelly P.

Easy Caramel Pecan Rolls

Easy Caramel Rolls

1 c. chopped pecans
20 frozen dinner roll dough balls*
1 c. packed brown sugar
1 3-oz. pkg. cook-n-serve butterscotch pudding mix (not instant)
4 T. butter, cut into 20 pieces

Butter a 9-x13-inch pan. Spread chopped pecans evenly in bottom of pan.

Place frozen dough balls in five rows of four. Sprinkle with brown sugar and pudding mix. Dot with butter pieces.

Let rise uncovered on counter overnight. Bake at 350° for 20-25 minutes or until tops are brown and center of rolls do not appear doughy. Remove from oven and let stand for 5 minutes. Invert onto another baking sheet, scraping any caramel left in the pan.

*Sometimes I buy two packages of the HyVee brand rolls (12 per pkg.) and use all 24 dough balls, making six rows of four. Cut butter into 24 pieces instead. May need to add about 5 minutes to baking time.

Posted by Hilery- Cooking Club November 30th

Cream Cheese Dessert Crepes

Crepes: Mix together
1 1/3 cup milk
2 Tbl oil
3 eggs
1 1/2 cup flour
1/8th tsp salt
2 Tbl sugar

Crepes should be about 1/16th of an inch thick and do not overcook- they cook fast and should not be brown.

Filling: mix together
1- 8 oz pkg of softened cream cheese
1 small container of whipping cream
1 cup powdered sugar

Once crepes have cooled, put a small amount of filling on crepe and roll crepe from one side.

Topping: chocolate sauce, raspberry or strawberry jam or raspberry or cherry pie filling.

Yum-O!

Posted by Hilery- cooking club November 30th.

Whole Grain Penne with Artichoke-Red Pepper Sauce

Ingredients:

1 lb. whole grain pasta (don't try this with regular white or it won't taste right. The whole grain adds a nutty flavor)

2 14 oz. cans quartered artichoke hearts, rinsed and drained (I prefer them packed in water not oil)

12 oz. jar red peppers, drained

2 Tbs. extra virgin olive oil

4 tsp. lemon juice (or 1/2 a fresh lemon)

1 tsp. dried basil

1/8 tsp. salt

dash freshly ground black pepper

Parmesan Cheese (I use about 2 cups, but I like a lot of cheese)

Instructions:

Cook pasta according to package. Meanwhile, in a food processor or blender combine artichokes, red pepper, olive oil, lemon juice, basil, salt, pepper, and 1/4 c parmesan. Drain pasta but do not rinse. Add sauce to the pasta and toss over low heat until heated through. Add lots of parmesan and serve immediately! Served about 6 for dinner. I usually add a side salad, green beans, or broccoli.

Chrissy Parkinson

Toscana Soup

1 1/2 Cup sausage
1 1/4 tsp garlic
2 Tbl chicken base
1 qt water
3/4 Cup diced onions
2 medium potatoes
2 Cups kale leaves
1/3 Cup heavy whipping cream

Brown sausage with garlic, salt and pepper and set aside. Simmer veggies and chicken bouillon in 1 qt. of water. Do not drain water...In fact you can add a little more water if needed. Once potatoes are tender add sausage and whipping cream.

Sharon

Chicken tostados

Chicken breast (1 to 1 ½ breasts per person)

Shredded lettuce

Sour cream

Cotija cheese (found w/the Mexican cheeses, it is a white Mexican cheese)

Chopped tomatoes

Tostado shells

Limes

Pico or Salsa (optional)

Boil the chicken in water until chicken is no longer pink. Drain and with 2 forks begin shredding the chicken.

While the chicken is boiling cut up the lettuce, tomatoes, limes and crumble the Cotija cheese if it is not already.

To make the tostados the best way is to take a shell and place sour cream on the top (to hold the cheese and chicken) then sprinkle the cheese over the sour cream and add the shredded chicken. Next add the lettuce, tomatoes and Pico or salsa. Take 1 to 2 lime wedges and squeeze over the top.

They are messy to eat, but oh so delicious and easy to make!

Aupreille

Tortellini with Artichokes & Pepperoni

Tortellini with Artichokes & Pepperoni

1 – 9oz pkg cheese tortellini

1 – 14oz can artichoke hearts drained, chopped

½ tsp minced garlic

¼ cup chopped fresh basil

1 ½ TBS balsamic vinegar

1 – 6oz pkg turkey pepperoni

½ cup sliced black olives

¼ cup crumbled gorgonzola cheese

2 TBS olive oil

Cook tortellini according to package directions and drain it.

In large bowl, combine pepperoni (cut into thin strips), artichokes, olives, and garlic. Add the cooked tortellini to the mixture and toss it lightly; add cheese, basil, oil and vinegar and toss in gently.

Best served warm.

-Aupreille

Cinnamon Rolls

From the episode: Rise and Shine, Cook's Country TV

(taken off of Amy's blog)

Dough

3/4 cup whole milk, heated to 110 degrees

1 envelope (2 1/4 tsp.) instant or rapid-rise yeast

3 large eggs, room temperature

4 1/4 cups all-purpose flour

1/2 cup cornstarch

1/2 cup granulated sugar

1 1/2 tsp, salt

12 Tbs. unsalted butter, cut into 12 pieces and softened

Filling

1 1/2 cups packed light brown sugar

1 1/2 Tbs. ground cinnamon

1/4 tsp. salt

4 Tbs. unsalted butter, softened

Glaze

4 oz. cream cheese, softened

1 Tbs. whole milk

1 tsp. vanilla extract

1 1/2 cups confectioner's sugar

Instructions

1. For the dough: Adjust oven rack to middle position and heat oven to 200 degrees. When the oven reaches 200 degrees, shut off. Line 13-by-9-inch baking pan with foil, allowing excess foil to hang over pan edges. Grease foil and medium bowl.

2. Whisk milk and yeast in measuring cup until yeast dissolves, then whisk in eggs. In bowl of stand mixer fitted with dough hook, mix flour, cornstarch, sugar, and salt until combined. With mixer on low, add warm milk mixture in steady stream and mix until dough comes together, about 1 minute. Increase speed to medium, and add butter, one piece at a time, until incorporated. Continue to mix until dough is smooth and comes away from the sides of the bowl, about 10 minutes. Turn dough out onto clean surface and knead to form a smooth, round ball. Transfer dough to prepared bowl, cover with plastic wrap, and place in warm oven. Let rise until doubled in size, about 2 hours.

3. For the filling: Combine brown sugar, cinnamon, and salt in small bowl. Turn dough out onto lightly floured surface. Roll dough into 18-inch square, spread with butter, and sprinkle evenly with filling. Starting with the edge nearest you, roll dough into tight cylinder, pinch lightly to seal seam, and cut into 8 pieces. Transfer pieces, cut-side up, to prepared pan. Cover with plastic wrap and let rise in warm spot until doubled in size.

4. For the glaze, and to bake: Heat oven to 350 degrees. Whisk cream cheese, milk, vanilla, and confectioner's sugar on medium bowl until smooth. Discard plastic wrap and bake buns until deep golden brown and filling is melted, 35 to 40 minutes. Transfer to wire rack and top buns with 1/2 cup glaze. Cool 30 minutes. Using foil overhang, lift buns from pan and top with remaining glaze. Serve.

Make ahead: After transferring pieces to prepared pan in step 3, buns can be covered with plastic wrap and refrigerated for 24 hours. When ready to bake, let sit at room temperature for 1 hour. Remove plastic wrap and continue with step 4 as directed.

Jenni's Mexican Corn Bread

• 1 large can roasted green chilies
  
• 1 can creamed corn
• 1/2 cup milk
• 1/2 cup corn meal
• 8 oz cream cheese (softened to room temperature)
  
• 1/2 teaspoon salt
• 2 tablespoons hot sauce (I like to use Louisiana hot sauce)
  
• 3 tablespoons butter

Preheat oven to 400 degrees. Grease 9x9 baking dish. Mix all ingredients together well and spoon into greased baking dish. Bake for 45 minutes. Bread will be about the consistency of thick oatmeal. Serve warm with salsa, sour cream, or guacamole.

• Posted by Sara P.
  

Sugar Cookies

SUGAR COOKIES

1/3 cup butter, softened
1/3 cup shortening
3/4 cup sugar
1 teaspoon baking powder
1 egg
1 teaspoon vanilla
2 teaspoons almond extract
2 cups all-purpose flour

In a medium bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and a dash of salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla and almond extracts. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Cover; chill for 1 hour or until dough is easy to handle.

Preheat oven to 375°F. On a lightly floured surface roll a portion of the dough at a time until dough is 1/4 inch thick. Cut dough using 2 1/2 to 5 inch cookie cutters. Place cut outs on an ungreased cookie sheet (I lightly spray mine).

Bake in preheated oven for 8-10 minutes or until edges are firm and bottoms are VERY LIGHTLY browned. Cool on cookie sheet for 1 minutes. Transfer cookies to wire racks to cool.

Frost and pipe cookies as desired with royal icing. If desired, sprinkle with sanding sugar. Or, using a tiny clean paintbrush, paint the piped designs with luster dust. Makes about 48 (2 1/1 inch) cookies or about 16 (5 inch) cookies.

Frosting

1 stick butter, melted
1 teaspoon almond extract
powdered sugar

I melt the butter and add the almond extract, then add powdered sugar until it is the consistency I prefer.

I got this recipe & the Loaded Baked Potato one from a girl friend of mine. Anything she does is amazing and I can not wait to try them out!!!

Becca Fluhman

Loaded "Baked Potato" Soup

Loaded "Baked Potato" Soup

1 lb. baking potatoes (about 2 large), peeled and cubed
1 can (14 1/2 oz.) fat-free reduced-sodium chicken broth
1 cup milk
3 slices bacon, cooked, crumbled and divided
1 cup shredded cheddar cheese, divided
1 green onion sliced, divided
1/4 cup sour cream

Microwave potatoes in large microwaveable bowl on HIGH 5 min., stirring after 2 1/2 minutes. Stir in broth adn milk. Microwave 10 minutes, stirring after 5 minutes. Carefully crush potatoes with potato masher.

Reserve 2 Tbsp. EACH bacon and cheese and 1 Tbsp. onions for topping. Stir remaining bacon, cheese and onions into soup.

Serve topped with reserved bacon, cheese, onions and sour cream.

Barbeque Chicken

1 Cup Ketchup
1 Cup Barbeque Sauce
1 Cup Water
1 Large Package Chicken thighs or drumsticks
Garlic Salt (to taste)
Onion Powder (to taste)

Crock Pot on high 4 hours. This works great in a Dutch Oven too.

--Sharon Pearson

Lettuce Wraps

1 lbs boneless skinless chicken breast, cut into large pieces
1 can waterchest nuts, coarsly chopped
3 scallions, coarsley chopped
1 tsp fresh ginger, minced
3-4 garlic cloves, minced
3/4 c low sodium soy sauce
1/3 cup seasoned rice vinegar (I use garlic flavor)
1 T canola oil
1 T reduced fat peanut butter
2 T sesame oil
Salt to taste
cilantro, chopped
Head of lettuce

Optional ingredients:
mango, diced
cucumber, diced
cilantro, chopped
scallions, diced
Peanut Sauce

Boil chicken until cooked through. Meanwhile combine soy sauce, vinegar, canola oil, peanut butter, and sesame oil in a bowl with whisk. Drain chicken and allow to cool. Once it can be handled, break chicken into small pieces. Salt chicken to taste. You can also shred it if you'd prefer. Combine chicken, waterchest nuts, ginger, garlic, scallions, cilantro, and soy sauce mixture in sauce pan (or crockpot) and heat until warm.

Serve with pieces of lettuce, and optional ingredients to top wraps with if desired.

**Note - The quantities in the soy dressing is a starting point. If you feel like your chicken is too dry (or too moist) adjust accordingly.

-Nikki Hook

Chocolate Pudding Cake

• Butter, room temperature, for baking dish
• 1/2 cup granulated sugar, plus more for baking dish
• 6 large eggs, room temperature, separated
• 6 ounces semisweet chocolate, melted
• 1/2 teaspoon salt
• Confectioners' sugar, for dusting

Preheat oven to 350 degrees, and set a kettle of water to boil. Butter a shallow 2-quart baking dish; coat with granulated sugar, tapping out excess.

In a large bowl, whisk egg yolks with granulated sugar until lightened in color. Whisk in melted chocolate; set aside.

In a large, clean bowl, using an electric mixer on high, beat egg whites with salt until soft peaks form. Whisk 1/3 of whites into chocolate mixture. Add remaining whites, and gently fold with a rubber spatula just until combined (do not overmix).

Transfer batter to prepared baking dish. Set dish in a roasting pan, and pour enough boiling water into pan to come about 1 inch up side of dish. Bake until puffed and just set (center of cake should barely move when jiggled), 25 to 35 minutes. Let cool 5 minutes; dust with confectioners' sugar just before serving.

** Do not freak out if your egg whites don't seem to fully mix into the chocolate. It will bake just fine.

~Amy Huff

Easy Breadsticks

1 ½ c. warm/hot water

1 pkg. (1 Tbsp.) yeast

¼ c. sugar, or a little less

1 t. salt

3 c. flour (maybe a little more)

Mix well and roll to ½” thick. Cut into strips and roll in melted butter and put on jelly roll pan. Let rise a few minutes. Can sprinkle with Salad Supreme, garlic, parmesan cheese, or cinnamon sugar. Bake at 350* for 15-20 minutes. The tops won’t brown very much, so check the bottom to make sure they’re done.

Spaghetti Carbonara

2 teaspoons olive oil
4 ounces thinly sliced pancetta, chopped (can use bacon)
2 teaspoons minced garlic
2 1/2 cups whipping cream
1 cup freshly grated Parmesan
8 large egg yolks
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley leaves
Salt
1 pound spaghetti
4 cups coarsely shredded chicken (from 1 roasted rotisserie chicken)
Freshly ground black pepper
1/2 cup chopped walnuts, toasted
1 tablespoon finely grated lemon peel

Heat the oil in a heavy large frying pan over medium heat. Add the pancetta and garlic and saute until it is brown and crisp, about 8 minutes. Cool slightly.

In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is just tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain.

Add the chicken to the pan with the pancetta and stir to combine. Next, add the spaghetti and the cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes (do not boil or you might end up scrambling the eggs). Season the pasta, to taste, with pepper and salt if needed (the pancetta will likely add all the salt you need). Transfer the pasta to a large wide serving bowl. Sprinkle the walnuts and lemon zest over, and serve.

*Variation: Instead of pancetta, I use bacon, so no need for the olive oil. I fry the bacon and then drain the grease, but don’t wash the pan. I stir the garlic around in the same pan. I add roasted red peppers (found next to the pickles in the grocery store), peas, and I’ve even done this with shrimp along with the chicken and it’s really yummy. I’ve never done it with the toasted walnuts and lemon zest.

Meredith

Some Recipes from Karin

Hey girls! Here are a few fabulous recipe's I've recently discovered that I want to share.

Karin Dance :)

Spinach, Bacon, and Mushroom Quiche

(The best quiche recipe ever, especially cuz of the fab crust recipe I found)

Didn't it turn out pretty??? I'm so proud!

I discovered this on my new favorite website, AllRecipes.com. Click here if you want to see their quiche recipe, but I made few changes which I think make it better. Also, they just suggested using a store-bought crust. But, I found the most delicious crust recipe I have ever tasted in my life on their website (I took it from their Danish Pastry Apple Bars recipe). This crust is so fabulous--it makes all the difference. You'll want to use it with all you pies, etc. from now on, I tell you!

Ingredients:

• 6 slices bacon
• 4 eggs, beaten
• 1 1/2 cups light cream
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups chopped fresh spinach
• 2 cups chopped fresh mushrooms
• 1/2 cup chopped onions
• 1 cup shredded Swiss cheese (I didn't have swiss, so I used Mozzerella--although, I would have preferred Swiss. Also, I didn't put any cheese on top like the directions say, so I only grated 3/4 cups of both cheeses.)
• 1 cup shredded Cheddar cheese

Pie Crust: (this makes a lot of dough, so you'll only use less than half of it. You can just save the rest in your fridge to make a pie or something later.)

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup shortening (I like butter for better taste, but shortening for flakiness. So, I did 2/3 cup butter and 1/3 cup shortening. It was much better this way than when I made this crust the last time with just butter).
• 1 egg yolk (Save the egg whites if you ever use this crust recipe for pie. You can whip the whites till they're frothy, then dust in onto the top pie crust with pastry brush before baking. This makes the pie come out beautiful and golden.)
• 1/2 cup milk
  

Directions:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, combine flour and salt. Cut in shortening/butter until mixture resembles coarse crumbs (I used frozen/cold stick of butter and use a cheese grater to grate the butter into the mixture. This makes it blend better). Beat egg yolk in measuring cup and add enough milk to make 2/3 cup total liquid. Stir into flour mixture until all flour is damp. Divide the dough in half. On floured surface, roll half the dough and mold into pie pan or tart pan (it's best to use a tart pan with removeable bottom. Much prettier effect.) Set pan aside (Put remaining dough in a container in fridge to use for another day/recipe).
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Sautee onions in olive oil until transparent and softened (the recipe didn't suggest cooking them first, but I added this step cuz I think it is a must--I don't like undercooked onions in things like this). Set aside.
• In a large bowl, whip together eggs, cream, nutmeg, salt, and pepper. Stir in bacon, spinach, mushrooms, onions, 3/4 cup Swiss cheese, and 3/4 cup Cheddar cheese. Transfer to the pie crust. Top with remaining cheese (optional--I didn't do this because it's just more fat, and the quiche is much prettier without the cheese on top).
• Bake uncovered in the preheated oven 35 minutes, or until bubbly and lightly browned (I baked it in my new, large tart pan with a removeable bottom. The quiche was gorgeous when I removed the rim to serve it).

Honey Whole Wheat Bread

Awww...look at my cute little loaf!

My in-laws gave us a wheat grinder for Christmas! I have a ton of wheat I've been wanting to try out, so I found this wheat bread recipe on my sister-in-law's blog (thanks, Lindsay!). It turned out great! Easy and healthy.

• Grind 4 1/2 cups wheat into flour.
• In mixer, place:
  2 1/2 cups warm/hot water
  1 tbsp. salt
  1/2 cup oil (or 1/4 cup, if adding flax seed. I used olive oil to be healthy.)
  1/3 cup honey
• Add half of flour (about 5 cups) and blend.
• Add:
  1/4 cup ground flaxseed (optional--I used this)
  1-2 tbsp. dough enhancer (optional--I don't have this, so I didn't use it.)
  1 tbsp SAF yeast (I just used regular yeast)
  Mix until blended.
• Add remaining flour just until dough pulls away cleanly from bottom of mixer. Mix for 10 minutes.
• While mixing, adjust oven racks so that loaves will rest in center of oven. Turn on oven to lowest temperature (mine was 170 degrees). Grease 2 8x4 inch loaf pans (I made one big loaf, and then 3 small loaves).
• Divide dough into 2 equal balls. Shape into loaves. Place into pans.
• Turn off oven. Place pans into oven evenly spaced. Let rise unitl 2-2 1/2 inches above pan. Remove dough from oven.
• Turn oven on to 350 degrees. Put dough back in and bake for 25-30 minutes (or longer for crustier bread).
• Remove from pans to cool.

Tortilla Soup

I got this recipe from my Stake Women's Conference last month. It is to die for! This one's for you, Karlene :) This recipe makes a ton.

• 2 chicken breasts, cooked and chopped (I actually got a COSTCO rotisserie chicken and used half of the meat from it for this soup. I saved the rest for another chicken recipe)
• 3 cans chicken broth
• 1 can beef broth
• 2 cans tomato soup
• 2 cans tomatoes (I used the tomatoes I canned from my garden last year. Sweet! Yes, I am the homemaking queen!)
• 1 can corn, drained
• 1 can black beans, rinsed and drained
• 1 can garbanzo beans/chickpeas, drained
• 1 T. cumin
• 1 T. chili powder
• 1/2 onion, diced (I didn't happen to have an onion when I made this, so I used a green bell pepper instead)
• 1/2 C. fresh diced cilantro, chopped (This makes all the difference to me! I am obsessed with cilantro. Chop some extra to put on top of the soup for a yummy garnish.)

Directions:

• Combine all ingredients and bring to a boil.
• Turn down heat and let simmer for one hour at least.
• Serve with tortilla chips, grated cheddar, sour cream, guacamole, fresh cilantro, etc.

Peppermint Bars

1 pack double stuffed Oreos
1/2 jar hot fudge
1 pint peppermint ice cream in block form is easiest

Crush Oreos and spread half in bottom of a glass dish. Remove ice cream from container and cut into 1-2 inch slices. Put slices on top of Oreos and press down firmly. Spoon and spread slightly warm hot fudge over ice cream, just a thin layer. Then top with remaining crushed Oreos and press down firmly. Cover and place in freezer for at least an hour before serving.

By Natalie Jones

Potstickers

Filling:

1 lb ground pork (raw, can also use ground turkey)

2 cups diced cabbage (I use coleslaw mix)

1/2 cup diced onion

1/2 tsp. salt

1/2 tsp. sugar

2 Tbsp. soy sauce

1/4 tsp. black pepper

Combine all ingredients in a bowl.  Mix with hands until well blended. 

One package potsticker wrappers. (these can be found at Wongs market on 100th street between Douglas and Hickman). 

Dip wrappers in water, set aside for a couple of seconds to absorb moisture. (I usually dip 3-4, then go back and fill the first wrapper that I dipped)

Place about 1 Tbsp. filling in center of potsticker wrapper. Fold wrapper in half and make 6 creases at top of wrapper to seal.  Place small amount of oil in hot skillet.  Dip bottom only of potsticker in hot oil. Once bottoms have browned, put 1/2 cup water in skillet and cover.  Cook for about 5 minutes or until all the water has evaporated from skillet. Serve hot with dipping sauce.

Sauce

1/4 cup soy sauce

1/2 tsp sugar

1 Tbsp. apple cider vinegar (I have used regular vinegar and it tastes fine)

1 clove or 1 tsp. minced garlic

1/2 tsp. sesame oil

Combine all ingredients until well mixed. Enjoy!

Shauni Frost

Stuffed French Toast

Stuffed French Toast

1 loaf French Bread
1 8 oz. pkg cream cheese
1/4 c. jam (any flavor you like)

Cut french bread long ways like a hot dog bun. Let cream cheese soften and blend it together with the jam. Spread it between the cut bread. It'll make a pretty thick layer. Cover it and put it back in the fridge overnight.

Slice it like regular sliced bread and dip in egg, or *buttermilk (I dip mine in buttermilk). Sprinkle cinnamon if you like and fry it on a skillet.


Buttermilk Syrup

1 cube butter
1 c sugar
1/2 c. *buttermilk
1/2 tsp. baking soda
1 tst. vanilla or maple flavoring (I've always used vanilla)

Melt together butter, sugar, buttermilk and baking soda. Bring to a boil and let boil for 5 minutes or until it turns a light golden color. Remove from heat and mix in the vanilla or maple.
*It really foams up while cooking so make sure you have a few inches of head space in the pan so it doesn't boil over.


*Buttermilk:

1 3/4 cup milk
1 tbsp. cream of tartar sauce.

Stir and let sit for 5 minutes

Nutmeg and Cinnamon Sugar Muffins

These muffins are even better the day after you make them if you keep them in an airtight container. Yeild: 12 muffins

Batter-

1/2 cup butter

2 eggs 3/4 cup milk

1 1/4 cups sugar

2 1/2 cups flour

3 tsp baking powder

1/2 tsp salt

1 1/2 tsp nutmeg

Melt 1/2 cup butter in a small sauce pan, set aside (I just melt it in the microwave)

In large bowl beat eggs with a whisk. Add milk. Mix well.

In a different bowl combine dry ingredients. Add all at once to the egg and milk mix. Blend until smooth. Stir in melted butter.

Fill greased muffin cups almost to top.

Bake 20 minutes.

Topping-

3/4 cup butter

1 1/2 tsp cinnamon

1 cup sugar

1/2 tsp vanilla

Prepare topping by melting butter. Set aside. Combine sugar, cinnamon and vanilla. Remove warm muffins from tins. Dip in butter and rool in sugar mixture. YUMMY!

Megan Rencher

Rosemary Bread (Macaroni Grill)

I LOVE this stuff... It's easy to make, tastes fabulous, goes great with the black bean soup, and makes a smashing grilled cheese sandwich the next day.  

1 Tbsp. yeast

1 Tbsp. sugar

1 c. warm water

2 1/2 c. flour

1 tsp. salt

2 Tbsp. rosemary (fresh chopped is best)

1 Tbsp. butter

Place yeast, sugar and water in large bowl and let stand, allowing mixtures to grow big and bubbly.  Mix in butter, salt, and two cups of flour.  Add 1 Tbsp. rosemary.  Knead for about 10 minutes by hand, or 5 minutes in a food processor (I use my kitchenaid) until dough is smooth and elastic.  Add more flour if necessary.  Oil a bowl, place dough inside, cover and let rise for one hour until doubled.  Punch down dough and divide in half.  Let dough rest for 5 minutes.  Spray pan with cooking stray and shape the dough into 2 small round oval loaves.  Sprinke remaining Tbsp. rosemary over the loaves and press into surface.  Let loaves rise again until doubled (about 45 min.).  Preheat oven to 375 degrees, bake for 15-20 minute. Brush with extra butter if desired. 

Chrissy Parkinson

Panera Bread's Black Bean Soup

I will give you the doubled recipe, but feel free to half it if you only have two or three people and don't like leftovers.... we on the other hand LIVE for leftovers...

2 onions chopped

4 cloves of garlic (pressed or minced)

4 celery ribs chopped

1/2 red bell pepper chopped (When I don't have this I have used a dash or red pepper spice and a pinch of sugar)

3 chicken bullion cubes

3 c. boiling hot water

5-6 cans black beans (or 1 1/2 bags of dried beans, soaked and cooked)

1 tsp. salt

1 tsp. cumin

2 Tbsp. Lemon juice

Combine onions, garlic, celery, red bell pepper, bullion cubes, and hot water (if you want to make it totally vegetarian, use 3 c. vegetable broth instead of chicken bullion and water). Let simmer 10 minutes. Add salt, cumin, and 2 cans of black beans (or 1/3 of your cooked beans). Simmer for 5 minutes, then puree together. Add rest of black beans, and lemon juice. Heat through, and enjoy! I frequently serve this with cheese and tortilla chips.

This also could easily go inside a tortilla with rice, salsa, and cheese the next day to make black bean burritos!

Chrissy Parkinson

Mexican Sushi

This is a fun appetizer for a Mexican meal.

4 ounces softened cream cheese

1 cup shredded cheddar cheese

1 can (4 ounces) diced green chilies

1/2 cup chopped red bell pepper

1 can (2.25 ounces) chopped ripe olives

4 taco size flour tortillas

Combine cream cheese, cheddar cheese, chilies, peppers and olives in medium bowl.  Spread 1/2 cup cheese mixture on each tortilla, roll up.  Wrap each roll in plastic wrap; chill for one hour.  Remove plastic wrap, slice each roll into six 3/4 inch pieces.  Can serve with salsa for dipping.

Shauni Frost

Chicken & Cashews in Lettuce Cups

3 tblsp. low sodium soy sauce (I use reg. sometimes to).
3 tblsp. honey
2 tblsp. canola oil
1 1/2 pds. boneless, skinless chicken breasts cubed
Pepper
2 cloves garlic, finely chopped
1 tblsp. grated ginger (I use powder)
1 bunch scallions, trimmed & sliced (I usually never add this)
1 8-ounce can sliced water chestnuts, drained
1/4 cup cashews ( I add more)
1 small head Boston or Bibb lettuce (I use whatever I have or can find)

Combine: the soy sauce & honey in a small bowl, set aside
Heat: the oil in a large skillet over med-high heat
Season: the chicken with 1/2 teaspoon pepper and cook until it browns (about 3 min)
Lower: heat to medium and stir in the garlic and ginger. Add the scallions and cook for 1 min. Stir in the water chestnuts and half the soy sauce mixture and continue to cook until the chicken is cooked through, about 4 mins. Remove from heat and sprinkle with the cashews.

Put your mixture into your individual lettuce cups, serve with the remaining soy sauce mixture for drizzling.

This isn't PF Chang's or Cheesecake Factory, but we like it. Even the hubby will eat it with me. The ginger gives it some spice and I love the cashews in it. Hope you like it. Got the recipe from Real Simple magazine.

Becca Fluhman

Tortilla Soup

4-6 ck. breasts
1 garlic clove, minced
2 TBSP margarine
2 14 1/2 oz. cans chicken broth
2 14 1/2 oz. cans chopped stewed tomatoes
1 cup salsa (mild, medium, hot...whichever you prefer)
1/2 cup chopped cilantro
1 TBSP ground cumin

Toppings:
Monterey Jack Cheese
Sour Cream
Tortilla Chips

1. Cook Chicken (I just cook it in the oven for 30 min on 350)
2. Add all other ingredients into slow cooker along with cooked & cubed, chicken (except for toppings)
3. Cover. Cook in crock pot on high 4-6 hours.
4. Serve and add toppings .
5. Enjoy

Rebecca Fluhman (recipe taken from the book, Fix-It & Forget-It Cookbook.

Key Lime Pie

1 medium sized whipped cream
1 can sweetened condensed milk
4 limes
1 graham cracker pie crust

mix the cream and condensed milk together, grate lime peels into the mixture, juice the limes and add to mixture, stir. pour into graham cracker crust and freeze.

Enjoy!
Amanda