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

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

Cream Cheese Corn Dip

Ingredients:
1/2 pkg. cream cheese (room temperature)
1/4 c. milk
1-2 Tbsp. butter or margarine
canned or frozen corn (as much as you like)
fresh jalapeno

Melt cream cheese and butter together on stove (low to medium heat). Continuously stirring, add milk until mixture is smooth. Then add as much corn and jalapeno (I take out the seeds... can't take the heat). Heat all the way through. Yummy with corn chips.

Chrissy Parkinson

Artichoke Dip

1 14 oz. can artichoke hearts (in water), drained and finely chopped

1 c. mayo

4 oz. cream cheese

1/4 c. parmesean cheese

4 green onion stalks, finely chopped

1/2 t. garlic powder

1/2 t. onion powder

salt and pepper, to taste

parsely flakes, to taste

beaumonde, to taste (if unable to find this spice, add a little bit extra of all other spices

1 cup of love and 2 tbs. fairy dust

Combine all ingredients and warm in microwave. Broil in oven for 30 seconds if a crusty top is desired.

Best served with thinly sliced dense or hearty breads.

Posted by Jenni R.

Cheesy Crockpot Chicken Dip

Cheesy Crockpot Chicken Dip

• 1 cup salsa
  
• 2 cans cream of chicken soup
• 3 chicken breasts

Place all items in crockpot and cook on low for 5-6 hours or on high for 3-4 hours. When chicken is completely cooked, shred. Add 16 oz. Velveeta cheese and warm until melted. Serve with tortilla chips.

Posted by Sara P.

Spicy Buffalo Chicken Dip

Spicy Buffalo Chicken Dip

Ingredients

8 oz cream cheese

1 cup cooked shredded chicken

1/2 cup blue cheese dressing

1/2 cup Red's buffalo wing hot sauce

Combine all ingredients in a sauce pan. Heat on medium until warmed, stirring occasionally. Serve with tortilla chips. It's great football food!

Sara P.

Fruit Salsa with Cinnamon Tortilla Chips

Fruit Salsa

Basically you can use any fruit that you want. I used finely chopped fresh strawberries, mangoes, kiwis, and pineapple. I added 2 Tb. sugar to sweeten it up, but it isn't necessary. I have also made it with melons, grapes, and other berries, so just use whatever fruit you like (or be like me, and pick whatever is cheap and in season). Canned fruit works as well, it's just not as tasty.

Cinnamon Tortilla Chips

• 8 flour tortillas

• cinnamon sugar

• Pam cooking spray

Heat oven to 300 degrees F. Cut each tortilla into eight different pieces (a pizza cutter works great). Place on a cookie sheet in a single layer. Spray with Pam and sprinkle with desired amount of cinnamon sugar. Bake for 8-12 minutes, until chips are crispy but not burned. Serve with fruit salsa.

*Posted by Sara P.

Spinach Artichoke Dip

Spinach Artichoke Dip

1 C real mayo
1 C sour cream
4 oz grated parmesan
2-3 cloves garlic, minced
1/2 onion, chopped
4 oz can green chilis--don't drain
8-10 artichoke hearts (in water), chopped
1 pkg frozen chopped spinach, prepared and drained well (sqeeze out all water)

Prepare spinach as directed on pkg. Drain. Mix all ingredients. Put in casserole dish. Bake at 350 for 35-45 minutes.

*I buy my artichoke hearts from Costco--you get a huge jar, but it's 10 times cheaper! I can make about 3 batches of dip from a jar. The batches are really big, too. I still have leftovers from the party.

Karin Dance :)

Vietnamese Egg Rolls

• 1 lb. ground beef (or pork or turkey--I used turkey)
• 1 package coleslaw mix (found in refridgerated section of produce dept.)--it usually has shredded cabbage and carrots
• 2 cups vermacelli glass noodles (I have only been able to find these at Asian markets so I just stock up whenever I go)
• Approximately 30 egg roll wraps (also found in the refrigerated section of the produce dept. or at Asian markets--the ones at Asian markets are usually cheaper and tastier but not as convenient as running to the grocery store)
• salt and pepper to taste
• 1-2 egg yolks
  
• oil for frying
  
• Sesame Ginger dressing for dipping (I used Newman's Own "lighten up!")

Brown the ground meat and drain excess grease/water. Allow to cool. Place coleslaw mix in a large mixing bowl. Using your hands, smash mixture in between your fists in order to release as much water from the cabbage as possible (I don't know why you do this but it's how I was taught). Add ground meat and mix with coleslaw.

Fill another bowl with approximately 5 cups of lukewarm water. Add glass noodle to water until completely submersed. Let soak for a couple of minutes until noodles are soft and flexible. Drain water and pat dry with paper towels until all of the excess water is soaked up.

Add noodles to cabbage mixture. At this point I usually take a pair of kitchen scissors and cut the noodles several times. It just makes it easier when rolling the egg rolls if the noodles aren't so long. Mix noodles well with cabbage/meat mixture. Season with salt and pepper.

Using the egg roll wraps, one at a time, take a small amount of mixture (approx. 3-4 tablespoons) and roll it up in the wrap. Seal with a dab of egg yolk (If you are confused about how to roll the wraps, check the back of the wrap package--I think they have pictures and do a much better job of explaining than I could). Repeat until all wraps and mixture have been used.

Fry egg rolls in oil until lightly browned. Serve hot with dipping sauce. Enjoy!

Posted by Sara P.

Karin's Recipes

Hey girls! I, Karin, am finally posting ALL of my recipes from this past year since the Recipe Club started. I wrote them all month by month, working backwards. I'm hoping that everyone will follow suit and put ALL of their recipes! To help you remember, I included the theme/hostess for each month. Can't wait to see more posts. I want those recipes!!!

First, here are the pictures I took the other night:






November 2007, Theme: “Thanksgiving Favorites,” Hostess: Ashley Rencher
This is more of a Halloween fav for me, but it works for Thanksgiving too!

Pumpkin Dinner1 medium-sized pumpkin, able to fit into oven with rack in lowest position
2 lbs ground beef or turkey (I used TURKEY)
1 chopped onion
4 T soy sauce (I used 6 T)
1 T brown sugar (I used 2 T)
2 cans sliced water chestnuts, drained (I forgot to buy these this time. I usually only do 1 can. They’re really yummy!)
2 cans green beans, drained
1 ½ C cooked brown rice

Hollow the inside of a pumpkin (keep the stem to seal for cooking). For Halloween, draw a fun jack-o-lantern face on pumpkin with magic marker! Set aside. In a large frying pan, brown beef/turkey and onion. Drain. Return to pan. Add soy sauce, brown sugar, water chestnuts, green beans, and cooked brown rice. Simmer for a few minutes. Put mixture into hollowed-out pumpkin. Place stem on top to seal pumpkin. Place pumpkin on large cookie sheet. Bake at 350 degrees for about 1 ½ hours (or until pumpkin is softened).

*This recipe makes a ton! I half it for me and Dave, and we still have leftovers. This dinner is almost like a cousin to shepherds pie, minus mashed potatoes. Growing up, my mom always had this dinner ready for us when we got back from trick-or-treating. We loved it! The mixture inside the pumpkin is so yummy! And, for those of you who like squash, scrape pumpkin off the sides to eat with the dinner. Yum!

October 2007, Theme: “Autumn Soups and Salads,” Hostess: Amanda Arrhenius
Okay, I was super lazy in October and didn’t plan ahead. I made green Jell-O with Mandarin oranges. Blah! I don’t think you need me to put this recipe on the blog J

September 2007, Theme: “Labor-Free Recipes” for Labor Day, Hostess: Karin Dance

Italian Crockpot Chicken4-6 boneless, skinless chicken breasts—raw and cut into small strips
2 cans cream of chicken soup
1 8oz. pkg. cream cheese, softened
1 packet Good Seasons Italian dressing mix (unprepared—powder only)
Prepared rice

After you defrost and cut the chicken into small strips, set aside. In separate bowl, mix soup, cream cheese, and dressing mix well. Place a little of the mixture in crockpot to coat bottom. Place chicken on top of that, and then smother chicken with remaining sauce. Cook on high for 1 ½ hours (large crockpot). Serve over rice.

*Cooking times may vary. You can make this with whole chicken breasts, and then cook on high for around 4 hours. I use a large crockpot, so cooking the strips only takes about 1 ½ hours. I used to cook longer, but finally found this amount of time is perfect—the chicken is very tender. Don’t overcook or the chicken is too dry.

No Club in July/August
June 2007, Theme: “Daddy’s or Hubby’s Favorites” for Fathers Day, Hostess: Karin Dance
For a snack, or for a small meal.

Open-Faced Crab Sandwiches1 package imitation crab
Mayo to taste
2 stalks chopped celery, or to taste
Grated cheddar cheese
1 6-pack of English muffins

Open crab and chop up into smaller pieces (sized to taste—I like smaller chunks, personally). Mix in mayo and celery. Top English muffins with mixture, and then top those with grated cheese. Place muffins on cookie sheet. Bake at 350 for 5-10 minutes or until cheese melts.

*Dave LOVES these. His mom made them when he was growing up. I love them , too!

May 2007, Theme: “Summer Salads,” Hostess: Haylee Mollerup

Hmmm…This was another lazy month for me. I went to Costco and bought their broccoli salad, found in the refrigerated produce room. It comes fully equipped with dressing. Just open it up and mix everything together! Make sure you have enough people to eat it, though. I had more leftovers than I could handle.

April 2007, Theme: Can’t remember…, Hostess: Natalie Jones

Spinach Alfredo and Hawiian Alfredo PizzasCrust (makes 2 thin-crust pizzas):
1 T yeast
1 C luke-warm water
1 t sugar
2 ½ C. flour
2 T. oil (use extra virgin olive oil—it’s much healthier!)
Corn meal (to coat pans)

Dissolve yeast and sugar in water for about 10 minutes. In separate bowl, combine flour and salt. Pour oil into dissolved yeast mixture. Add mixture to flour mixture. Knead together into soft ball. Cover with cloth and let rise 2-3 hours. Divide dough in two. Roll out into 2 thin-crust pizzas. Sprinkle 2 round pizza pans with corn meal and place dough on top. Let rise 10 min. or so. Top with your favorite toppings and bake at 425 for about 10 minutes.

Alfredo Sauce:
2 T butter
1 C heavy whipping cream
½ C fresh-grated Parmesan or Romano cheese
Parsley to taste
Pinch of nutmeg

Melt butter in small pan. Stir in whipping cream. Simmer for a minute. Stir in cheese, parsley, and nutmeg.

Spread desired amount of Alfredo on top of pizza. For spinach alfredo, top with one layer baby spinach (add one leaf at a time and press lightly to saturate leaves with sauce). Top with grated mozzarella. For Hawaiian alfredo, top with mozzarella. Then top with Canadian bacon and pineapple.

*This is probably the most favorite dinner in the Dance home!

March 2007, Theme: “Green or Rich Recipes,” Hostess: Robyn Mons

Tortilla Roll-up Appetizer1 package cream cheese
1 package shredded cheddar (I use mozzarella—a little more healthy)
1 can diced olives, drained
1 can diced green chili peppers
1 package soft tortilla shells (I used green spinach tortillas for St. Patrick’s Day!)
Diced jalapenos to taste (optional)

Mix all ingredients together in a bowl. Spread over tortillas. Roll up tortillas. Slice rolls into 1-inch thick slices. Refrigerate for 1 hour.

*Cheap, easy, pretty (especially with colorful tortillas), and only takes about 10 minutes to prepare.

February 2007, Theme: “Romantic or Red Foods,” Hostess: Jenny Groberg

Fruit Dip1 small container of marshmallow cream
1 package of raspberry or strawberry cream cheese

Whip marshmallow cream and cream cheese together. Serve with your favorite fruits!

*I got this recipe from Ashley Christiansen. She made it for a baby shower. I LOVE it! Anything with marshmallow cream or cream cheese is okay by me!

January 2007, Theme: (Can’t Remember), Hostess: Amanda Arrhenius
Cowboy Caviar
1/2 C of Italian dressing, or add to taste
1 can drained shoepeg corn or sweet corn (I prefer frozen)
1 can drained blackeye peas or black beans (I prefer black beans)
2-4 ripe avacados, chopped
4-6 Roma tomatoes, chopped
cilantro to taste
sliced olives, optional

Combine ingredients into a bowl. Serve fresh with tortilla chips. Enjoy!

No Club in December

November 2006, Theme: “Christmas/Holiday food or Turkey Leftover Recipes,” Hostess: Rebecca Fluhman
Okay, I didn’t really stick to the theme for November. This recipe is one of our favorites at home, though. It’s easy, yummy, and makes yummy leftovers. We had a contest at this party where everyone voted for their favorite recipe. It came down to me and Karrina, but I lost to her yummy chocolate almond thingies.

Tamale Pie
1 lb ground beef (or ground turkey—more healthy and tastes the same!)
1 small onion, chopped
2 T green pepper, chopped
1 can tomato sauce
1 can of corn, drained
1 can of black beans, drained
1 pkg taco seasoning

1 pkg Jiffy corn muffin mix
1 egg
1/3 C milk

Brown ground beef/turkey, onion, and green pepper. Add taco seasoning and tomato sauce. Simmer for a few minutes. Stir in corn and beans and pour into 9” casserole dish. In separate bowl, combine Jiffy mix with egg and milk. Stir until just moistened. Pour over meat mixture. Bake at 350 degrees for 20-25 minutes, or until corn muffin topping is lightly browned.

*We love to top this with sour cream and grated cheese.

October 2006, Theme: “Halloween Favorites,” Hostess: Natalie Jones

Best Carmel Corn, Ever!2 Qt. popped popcorn
½ C butter
½ C brown sugar
3 C mini marshmallows

Pop popcorn (Remove all unpopped kernels!) Place butter and brown sugar in a bowl and microwave for 2 minutes. Add marshmallows. Stir to coat marshmallows. Microwave for 30 seconds. Stir. Repeat until fully melted. Put half of popcorn in very large bowl. Pour half of mixture over popcorn. Mix well to coat popcorn. Add the rest of the popcorn and mixture. Mix well.

*This is my friend/roommate Malia’s recipe. She used to make it whenever we had girls’ nights our freshman year at Utah State. It’s sooooo yummy and gooey!

Labels

I also added the labels to the sidebar - I hope that makes sense and no one minds! If you can't find a label that fits your post then just make a new one. It's really easy.

Happy Eating!