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Recipe Archive

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January 2012

 

Apple Carrot Muffin Bread

Ingredients
            1 cup all purpose flour
            1 cup whole wheat flour
            ¾ cup sugar
            2 teaspoons baking soda
            ½ teaspoon baking powder
            2 teaspoons cinnamon
            1 teaspoon ginger
            2 eggs
            ½ cup olive oil
            ½ cup unsweetened applesauce
            2 teaspoons pure vanilla extract
            2 cups unpeeled, chopped fresh apples
            ¾ cup grated carrots
            ¼ cup brown sugar (not packed)

 

Directions
Preheat oven to 350 F.  Spray non-stick cooking oil in a 9x5 loaf pan and flour the pan.
In a large bowl, combine flours, sugar, baking soda, baking powder, cinnamon and ginger with a whisk until well blended.
In a separate bowl, blend eggs, oil, applesauce and vanilla extract; then stir in the apples and carrots.
Next add egg mixture to the flour mixture and blend until moistened (will still be lumpy).
Pour batter into loaf pan.
Sprinkle top of batter with brown sugar.
Bake at 350 F for 35 minutes or until springy to touch.
Let cool on a wire rack.

 

Thanks to Sheila Ludden of St. Paul, for submitting this recipe.

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Spicy Buffalo Chicken Meatballs

 

                        1 pound ground white meat chicken
                        1/2 small onion, grated
                        2 cloves garlic, grated
                        1/2 cup parsley, chopped
                        1 tsp of smoked Paprika
                        ¼ tsp cayenne pepper
                        Salt and freshly ground black pepper
                        1/2 cup hot sauce
                        Blue cheese dressing/carrots/celery for garnish

Preheat oven to 400F.  In a large bowl, combine the ground chicken, onion, garlic, parsley, paprika and cayenne.  Season with salt and black pepper.  Use two tablespoons of meat mixture to form the meatballs and place on a rimmed baking sheet lightly coated with cooking spray.  Cook for 15-20 minutes. While the meatballs are baking, heat the hot sauce in a  large skillet.  Toss the baked meatballs in the hot sauce to coat.  Serve the meatballs with carrot sticks, celery and blue cheese dressing for dipping.  Makes 16 meatballs.

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December 2011

 

Cream Cheese Bars

Filling:
2 (8oz) packages cream cheese
1 egg
1 cup sugar
1 tsp. vanilla

 

Topping/base
2 tubes crescent rolls

Cinnamon/sugar to sprinkle on top as desired

 

Spread one tube of crescent rolls on bottom of greased 9x13 pan.

Spread filling on top of bottom crust.

Layer second tube of crescent rolls on top of cream cheese filling; sprinkle with cinnamon/sugar as desired.

Bake at 350 for 20-25 minutes until golden.

 

Thanks to Ella Baumgartner of Onamia, MN, for submitting this recipe.

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Corn Bread Sausage Dressing

Ingredients

• 10 cups corn bread cubes (18 corn muffins should do)
• 1 pound bulk pork sausage, sliced into 1/2-inch thick disks
• 2 cups chopped onion
• 2 ribs celery, finely chopped
• 1 red bell pepper, chopped
• 1 cup frozen corn kernels
• 3 to 3 1/2 cups chicken stock

• 1 1/2 teaspoons dried thyme
• 1 1/2 teaspoons ground sage
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup chopped fresh parsley
• 2 large eggs, lightly beaten

Instructions

• Spread the corn bread cubes on a baking sheet to partially dry at room temperature for 4 hours or up to overnight. Then transfer them to a large mixing bowl.
• Brown the sausage in a large, heated skillet or saute pan, breaking it up with a wooden spoon, until it is fully cooked. With a slotted spoon, transfer the cooked sausage to a platter lined with paper towels. Drain all but about 1 1/2 tablespoons of fat from the skillet. Heat the oven to 350 degrees.
• Add the onion, celery, and bell pepper to the pan and saute over moderate heat for 7 minutes, stirring often. Stir in the corn, 2 cups of the chicken stock, and the herbs, salt, and pepper. Continue stirring until it comes to a simmer, then ladle it over the corn bread and toss well. Add the reserved sausage and parsley and toss again.
• Whisk together the eggs and 1 more cup of chicken stock. Drizzle the liquid over the dressing and toss well (the dressing should be quite moist; if not, add more chicken broth). Bake the dressing in a large, tightly covered casserole dish for about 30 minutes, until steaming hot throughout. Makes 8 to 10 servings.

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November 2011

 

Peanut Butter Temptations

1 Bag Small Reeses Peanut Butter Cups
½ C. Butter or Margarine
½ C. Sugar
½ C. Brown Sugar
½ t. Salt
½ C. Peanut Better
1 Egg
½ t. Vanilla
1 ½ C. Flour
¾ t. Baking Soda

1. Preheat oven to 375 degrees.
2. Beat butter, sugar, brown sugar, peanut butter, egg and vanilla.  Set aside.
3. In another bowl, stir together flour, soda and salt.
4. Gradually add flour mixture to butter mixture, beating well.
5. Shape into 1” balls.  Using a small muffin pan, put 1 ball in each muffin spot.
6. Bake 10-12 minutes, remove from oven, and gently insert a Resses into each cookie batter.
7. Cool completely before removing from muffin pan.

 

Thanks to Dawn Hill of Garrison, MN, for submitting this recipe.

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Turkey Cheese Ball Recipe

Ingredients

• 2 packages (8 ounces each) PHILADELPHIA Neufchatel Cheese
• 6 ounces deli smoked turkey, finely chopped
• 1 cup (4 ounces) shredded cheddar cheese
• 1 tablespoon finely chopped onion
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 
  DECORATIONS:
• 3 packages (3 ounces each) PHILADELPHIA Cream Cheese (softened or cubed), softened
• 2 tablespoons 2% milk
• Brown, orange and yellow paste food coloring
• 6 large oval crackers
• 1 large sweet red pepper
• 1 small yellow summer squash
• 1 cup pecan halves
• Assorted crackers

Directions

• In a small bowl, beat the first six ingredients until combined. Shape into a ball; wrap in plastic wrap. Refrigerate for 1 hour or until firm.
• In another small bowl, beat cream cheese and milk until smooth. Divide among four small bowls. With food coloring, tint one bowl brown, one dark orange and one light orange (using yellow and orange); leave one bowl plain.
• Transfer each mixture to a heavy-duty resealable plastic bag; cut a small hole in a corner of each bag.
• For turkey tail feathers, decorate the top halves of large oval crackers with tinted cream cheese.

Using the red pepper, form the turkey head, neck and wattle. For beak, cut a small triangle from summer squash; attach with cream cheese. Add eyes, using brown and plain cream cheese. Insert pecan halves and decorated crackers into cheese ball. Serve with assorted crackers. Yield: 1 cheese ball (3 cups).

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October 2011

 

Saurkraut Hot Dish

 

1 lb. ground beef (or 2 lbs. ground beef) see back
1 medium onion chopped
¼ tsp. pepper
1 (l lb. 11 oz.) can sauerkraut drained
2 cups (approx.) 2 handfuls uncooked wide egg noodles
1 can cream of celery soup
1 can cream of mushroom soup (or 2 cans)
½ C or enough to cover the top of grated cheddar cheese

• Brown beef and onion together, drain fat
• Layer half of the beef onion mixture in 7 x 11 inch glass baking dish. 
• Cover with sauerkraut and top with remaining meat & onion mixture. 
• Put uncooked noodles on top
• Spread soups over noodles (Mix the 2 soups together)
• Bake 30 minutes at 350 degrees
• Sprinkle cheese on top and bake another 30 minutes

Corinne uses 2 pounds of beef, 2 cans of mushroom soup,
the full bag of cheese and slightly larger baking dish.

 

Thanks to Corinne Krafty of Aitkin, MN, for submitting this recipe.

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Apple Budino

Serves 6

• Active time:20 min
• Start to finish:1 hr

FROM GOURMET TODAY BY RUTH REICHL
This budino (“pudding” in Italian) is a refined take on bread pudding. Cubes of buttery croissants suspended in a rich custard hide a layer of caramelized apples scented with cinnamon. It is adapted from a recipe by Walter Manzke, who served it when he was the chef at Bouchée in Carmel, California.

• 1/2 tablespoon unsalted butter
• 1 large Granny Smith apple, peeled, cored, and cut into 1/4-inch dice
• 1 (3-inch) cinnamon stick, broken into thirds
• 2 tablespoons packed light brown sugar
• 1/2 cup apple juice
• 3 croissants, cut into 1/2-inch cubes (5 cups)
• 1 cup heavy cream
• 2 large eggs
• 5 tablespoons granulated sugar

• Accompaniment:

Cinnamon or Vanilla ice cream

• Put a rack in middle of oven and preheat oven to 375°F.
• Melt butter in a 10-inch heavy skillet over moderate heat. Add apples and cinnamon stick and cook over moderately high heat, stirring occasionally, until apples are pale golden, about 3 minutes. Add brown sugar and cook, stirring, until sugar is dissolved and apples are slightly caramelized, about 2 minutes. Add apple juice and cook over moderate heat, stirring occasionally, until apples are tender and juice has evaporated, 3 to 4 minutes. Discard cinnamon stick.
• Transfer apples to an ungreased 9-inch square baking dish or other 2 1/2-quart shallow baking dish, spreading them evenly. Scatter croissant cubes evenly over apples.
• Whisk together cream, eggs, and 1/4 cup sugar in a bowl and pour mixture evenly over croissant cubes, pressing them down slightly to moisten them. Sprinkle top evenly with remaining tablespoon sugar.
• Bake, uncovered, until custard is set and top is lightly browned, 25 to 30 minutes. Transfer baking dish to a rack to cool for 10 minutes.
• Serve warm with ice cream.

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September 2011

 

Glazed Peach Pie

 

4 cups peaches – sliced
½ cup water
1 cup sugar
3 tablespoons corn starch
1 tablespoon butter
1 baked crust
Whipped Cream

Crush enough peaches to make 1 cup.  Combine with water, sugar
and corn starch.  Cook until clear and thick, stirring often.
Add butter.  Cool slightly.  Line pie crust with remaining peaches and pour
glaze over.  Make sure all peaches are covered.  Chill two hours or more.
Serve with whipped cream. 

 

Thanks to Hulda Lind of Palisade, MN, for submitting this recipe.

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Sensational Spuds

 

INGREDIENTS:
Potatoes boiled with 2 bay leaves
(but not mushy;  peel and slice)
Put into greased baking dish.
1½ c. sour cream
1/4 c. melted margarine
1/4 c. minced onion   /   1½ t. salt
1½ c. grated cheese
      
Bake at 350° for 35 minutes, covered or uncovered.
     
SPRINKLE OVER TOP:
½ c. crushed potato chips  /  ½ c. grated cheese
   
Bake 5-10 minutes more.  Mmmmm, delicious!!!

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August 2011

 

Makeover Blueberry Whipped Topping Dessert

 

1cup all-purpose flour
¾ cup finely chopped pecans
6 Tbsp. butter, melted
1 envelope unflavored gelatin
½ cup cold water
2 pkg. (8 oz. each) fat-free cream cheese
2 cups confectioners’ sugar
1 carton (8 oz.) frozen reduced-fat whipped topping, thawed
1 can (21 oz.) blueberry pie filling

1. In a small bowl, combine the flour, pecans and butter.  Press onto the bottom of a 13-in. x 9-in. baking dish coated with cooking spray.  Bake at 350 for 10 minutes.  Cool on a wire rack.
2. Meanwhile, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute.  Heat over low heat, stirring until gelatin is completely dissolved.  Remove from the heat; set aside.
3. In a large bowl, beat cream cheese and confectioners’ sugar until smooth.  Beat in gelatin mixture until blended.  Fold in whipped topping.  Pour over crust.  Spoon pie filling over top.  Cover and refrigerate for at least 4 hours or until firm.

Refrigerate leftovers.

 

Thanks to Mrs. Richard Gross of Aitkin MN, for submitting this recipe.

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Open-Faced Roast Beef Sandwiches with Braised Cabbage Slaw & Russian Dressing

 

Ingredients

• 1 tablespoon olive oil
• 1 cup thinly sliced onion
• 1 1/2 cups thinly sliced peeled Fuji apple
• 5 cups thinly sliced green cabbage
• 1/4 cup water
• 2 teaspoons white wine vinegar
• 1/4 teaspoon caraway seeds, crushed
• 1/4 teaspoon salt
• 2 tablespoons chopped fresh parsley
• 2 tablespoons 2% low-fat Greek-style plain yogurt
• 1 1/2 tablespoons canola mayonnaise
• 1 tablespoon prepared horseradish
• 1 tablespoon ketchup
• 1 teaspoon stone-ground mustard
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon fresh lemon juice
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• 1/4 teaspoon sweet paprika
• Dash of ground red pepper
• 1 pound thinly sliced low-sodium deli roast beef
• 6 (1-ounce) slices rye bread, lightly toasted

Preparation

• 1. Heat oil in a large skillet over medium heat. Add onion to pan; cook 10 minutes or until golden, stirring occasionally. Add apple; cook 1 minute. Add cabbage and next 3 ingredients (through caraway); cover and cook 10 minutes or until cabbage is crisp-tender, stirring occasionally. Uncover and add 1/4 teaspoon salt; cook 6 minutes or until liquid evaporates. Remove from heat; stir in parsley.
• 2. Combine yogurt and next 10 ingredients (through red pepper) in a small bowl; stir well with a whisk.
• 3. Divide roast beef evenly among rye toasts; top each serving with 2/3 cup slaw. Drizzle about 1 tablespoon dressing over cabbage.

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July 2011

 

Strawberry-Rhubarb Upside Down Cake

 

6 cups of diced rhubarb
1 box of strawberry cake mix
3 cups of mini-marshmallows
¾ cup of sugar

 

Spray 13x9" pan; put 6 cups of rhubarb in bottom of pan, sprinkle marshmallows and sugar over the rhubarb; mix cake mix according to directions and poor over rhubarb. Bake 350 degrees for 55 minutes; cool and turn over on tray.

 

Thanks to Dorothy Holada, Onamia MN, for submitting this recipe.

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Rosemary Ranch Chicken Kabobs

 

Ingredients

• 1/2 cup olive oil
• 1/2 cup ranch dressing
• 3 tablespoons Worcestershire sauce
• 1 tablespoon minced fresh rosemary
• 2 teaspoons salt
• 1 teaspoon lemon juice
• 1 teaspoon white vinegar
• 1/4 teaspoon ground black pepper, or to taste
• 1 tablespoon white sugar, or to taste (optional)
• 5 skinless, boneless chicken breast halves - cut into 1 inch cubes

Directions

• In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
• Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
• Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

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June 2011

 

Crock Pot Chcken with Black Beans and Cream Cheese

 

4 boneless chicken breasts
1 - 14 oz. can black beans
1 - 14 oz. can corn
1 - 15 oz. jar salsa, any kind
1 -  8 oz. package cream cheese

1. Put 4-5 frozen boneless chicken breasts into crock pot.

2. Add 1 can of black beans, drained, 1 jar of salsa, 1 can or corn, drained.

3. Keep in crock-pot on high for about 4-5 hours or until chicken is cooked.

4. Add 1 package cream cheese (Just throw it on top!) and let sit for about ½ hour.

Can be served over rice or shredded and put into tortillas.

If using thawed chicken, cook one hour less.

 

Thanks to Donna Radeke of Clear Lake, MN, for submitting this recipe.

 

 

Peach Dump Cake Recipe

 

Ingredients:

• 1 yellow cake mix
• 1 cup vegetable oil
• 4 large eggs
• 1 3.5 oz. package instant vanilla pudding
• 1 cup water
• 1 26 oz. can sliced peaches, drained, reserving 3 Tbsp. of the syrup
• 8 oz. cream cheese, softened
• 1 cup granulated sugar

Preparation:

1. Preheat oven to 350 degrees F. Spray a 9 x 13 baking dish with cooking spray.
2. Beat cake mix, oil, eggs, pudding mix and water with an electric mixer until smooth. Pour into prepared pan.
3. Layer peaches on top of batter.
4. Beat cream cheese, sugar and 3 tablespoons of the reserved peach syrup with an electric mixer until smooth. Spread over peaches.
5. Bake 50-60 minutes.

“Cooking for Kids”, Stephanie Gallagher

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May 2011

 

Mock Chow Mein

 

1 ½ pounds hamburger

2 cans tomato soup

2 cans cream mushroom soup

2 T soy sauce

3 cups chopped celery

1 onion

 

Brown hamburger with onion and celery.  Add soups and soy sauce.  Mix in 2 cups chow mein noodles.   Put in greased cake pan or large casserole and sprinkle dry chow mein noodles on top.

 

Bake at 350 degrees for 40 minutes.

 

Thanks to Lorraine Spading of Glen for submitting this recipe.

 

 

Ricotta Cheesecake with Ginger and Kiwi

 

2/3 cup (about 3 oz.) gingersnap cookie crumbs

1/2 cup minced crystallized ginger

2 tablespoons melted butter or margarine

1 carton (15 oz.; 1 2/3 cups) low-fat ricotta cheese

4 large egg whites

2 tablespoons lemon juice

1 package (8 oz.) nonfat cream cheese

1 cup sugar

1 tablespoon grated lemon peel

1 teaspoon vanilla

3 kiwi fruit (about 1/4 lb. each)

Combine crumbs, 1/4 cup ginger, and melted butter. Pat crumb mixture evenly over bottom of a spring form pan. Bake in a 350° oven until crust is slightly browner, 10 to 12 minutes.

Meanwhile, in a blender or food processor, whirl ricotta cheese, egg whites, and lemon juice until very smooth. In a bowl, mix cream cheese, sugar, lemon peel, and vanilla. Add ricotta mixture and stir until well blended (the mixture is thin). Pour into hot or cool crust. Bake in a 350° oven until center barely jiggles when cake is gently shaken, 50 to 55 minutes. Run a thin-bladed knife between cake and pan rim. Refrigerate cake, uncovered, until cool, at least 2 1/2 hours. (If making ahead, wrap airtight when cool and chill up to 2 days.) Remove pan rim. Peel kiwi fruit and slice crosswise. Arrange fruit in a ring in overlapping slices on cake; sprinkle with remaining ginger. Cut cake into wedges.

 

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March 2011

 

Crustless Spinach Pie

4 eggs beaten
1 C whole milk
½ tsp. salt
¼ tsp. pepper
2 C shredded sharp cheddar
2 T flour
1 – 10 oz. pkg. chopped spinach, cooked
until unfrozen; cooled, and squeezed free of water

Combine eggs, milk and seasonings. Toss flour with cheese and add to egg mixture. Stir in spinach. Pour into buttered 9” pie plate.
Bake 350 degrees for minimum of 40 minutes. (I cook almost 1 hour, until done.)
You may add precooked sausage or precooked bacon to mixture before baking.

 

Thanks to Sharon Hegstrom of Onamia for submitting this recipe.

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Colcannon

1 pound cabbage
1 pound potatoes
2 leeks
1 cup milk
salt and pepper to taste
1 pinch ground mace
1/2 cup butter

In a large saucepan, boil cabbage until tender; remove and chop or blend well. Set aside and keep warm. Boil potatoes until tender. Remove from heat and drain.

Chop leeks, green parts as well as white, and simmer them in just enough milk to cover, until they are soft. Season and mash potatoes well. Stir in cooked leeks and milk. Blend in the kale or cabbage and heat until the whole is a pale green fluff. Make a well in the center and pour in the melted butter. Mix well.

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Mini Pots of Gold

1 package (18 ounces) sugar cookie dough
¼ cup Dutch-processed unsweetened cocoa
1 package (14 ounces) caramels
2 tablespoons milk
2 tablespoons mini yellow
candy-coated chocolate baking pieces
2 tablespoons mini orange
candy-coated chocolate baking pieces
Yellow decorative sugar

Grease 36 (1¾-inch) mini muffin cups. Remove dough from wrapper to large bowl. Add ¼ cup unsweetened cocoa powder to refrigerated sugar cookie dough. Beat until well blended. Sprinkle dough with flour to minimize sticking, if necessary. Cut dough into 36 equal pieces; roll into balls. Place 1 ball in bottom of each muffin cup. Press dough on bottoms and up sides of muffin cups; chill 15 minutes. Preheat oven to 350°F. Bake 8 to 9 minutes. (Cookies will be puffy.) Remove from oven; gently press down center of each cookie. Return to oven 1 minute. Cool cookies in muffin cups 5 minutes. Remove to wire racks; cool completely.

Melt caramels and milk in small saucepan over low heat, stirring frequently until smooth. Carefully spoon about 1 tablespoon caramel mixture into each cookie cup. While caramel is still warm, decorate with chocolate pieces and yellow sugar. Cool completely.

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February 2011

 

Absurd Chocolate Cake

 

“A little vinegar and no eggs makes this cake a little absurd.”

 

3 c. flour

2 c. sugar

2 tsp. baking soda

1 sp. Salt

6 Tbsp. cocoa powder (unsweetened)

1 c. corn oil

2 c. water

2 Tbsp. white vinegar

1 tsp. vanilla

 

Mix dry ingredients in a bowl. Add all the liquids and mix well. Pour into one oblong or two round pans.

 

Bake at 350 degrees for 30-40 minutes.

 

Frost or top with whipped cream or powdered sugar and fresh raspberries. Mmmmmm delicious!

 

Thanks to Mary Audette of Palisade/Maple Grove for submitting this recipe.

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Chocolate Dutch Oven Stew

 

As prepared by: Charles Gipe, Jr.
Executive Chef at Hershey Entertainment Complex
Courtesy Hershey Entertainment and Resorts

Ingredients:
2 pounds stew meat, cut in 1-inch cubes
3 tablespoons butter
3 tablespoons flour
Salt and pepper to taste
1 medium onion, diced
1/2 cup carrots, peeled and diced
1 cup celery, diced
1 cup potatoes, diced
2 (8-ounce) cans tomatoes in sauce
2 (8-ounce) cans diced tomatoes in sauce
2 tablespoons unsweetened cocoa

Directions:
Melt butter in Dutch oven. Toss meat cubes, flour, salt and pepper in large bowl. Place mixture in Dutch oven and brown meat for about 15 minutes. Add onions, carrots, celery and potatoes to oven. Cook over medium-high heat until onions are tender. Add stock and tomatoes to oven. Bring to boil and reduce heat to a simmer for 1 hour. Add cocoa and cook until beef is tender, about 30 minutes.

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January 2011

 

Salmon Ball

 

15 oz. can RED Salmon (remove skin, misc. bones)

 

8 oz. cream cheese softened

1 tablespoon lemon juice

1 teaspoon horseradish

1 teaspoon liquid smoke

2 tablespoons grated onion

1 packet sweetener (optional)

 

Mix together, shape in dish; garnish with parsley and chopped pecans; may also sprinkle with cayenne pepper.

 

Chill and serve with wheat thins.

 

Thanks to Anne Feerhusen and Lynne Seward of Brainerd for submitting this recipe.

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Roasted Banana Bars with Browned Butter-Pecan Frosting

 

Category Winner: Desserts. "I have been baking banana bars with my mother since I was old enough to stir the batter, so I was pleased when I was able to lighten them for my family and still maintain the original flavor. I browned butter in a saucepan to enhance its richness, thus eliminating the need for full-fat cream cheese. This is a great way to use ripe, speckled bananas." —Lindsay Weiss, Overland Park, KS

Yield: 2 dozen (serving size: 1 bar)

 

Ingredients

• Bars:
• 2  cups  sliced ripe banana (about 3 medium)
• 1/3  cup  packed dark brown sugar
• 1  tablespoon  butter, chilled and cut into small pieces
• 9  ounces  cake flour (about 2 1/4 cups)
• 3/4  teaspoon  baking soda
• 1/2  teaspoon  baking powder
• 1/4  cup  nonfat buttermilk
• 1  teaspoon  vanilla extract
• 1/2  cup  butter, softened
• 1 1/4  cups  granulated sugar
• 2  large eggs
• Baking spray with flour
• Frosting:
• 1/4  cup  butter
• 2  cups  powdered sugar
• 1/3  cup  (3 ounces) 1/3-less-fat cream cheese, softened
• 1  teaspoon  vanilla extract
• 1/4  cup  chopped pecans, toasted

Preparation

1. Preheat oven to 400°.

2. To prepare bars, combine banana, brown sugar, and 1 tablespoon butter in an 8-inch square baking dish. Bake at 400° for 35 minutes, stirring after 17 minutes. Cool slightly.

3. Reduce the oven temperature to 375°.

4. Weigh or lightly spoon cake flour into dry measuring cups; level with a knife. Combine 9 ounces (about 2 1/4 cups) flour, soda, and baking powder in a medium bowl. Combine banana mixture, buttermilk, and 1 teaspoon vanilla in another medium bowl. Place 1/2 cup butter and granulated sugar in a large bowl; beat with a mixer at medium speed until well blended. Add eggs to granulated sugar mixture; mix well. Add flour mixture to sugar mixture alternating with banana mixture, beginning and ending with flour mixture.

5. Pour batter into a 13 x 9–inch baking pan coated with baking spray. Bake at 375° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.

6. To prepare frosting, melt 1/4 cup butter in a small saucepan over medium heat; cook 4 minutes or until lightly browned. Cool slightly. Combine browned butter, powdered sugar, cream cheese, and 1 teaspoon vanilla in a medium bowl; beat with a mixer until smooth. Spread frosting over cooled bars. Sprinkle with pecans.

 

“Cooking Light”

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December 2010

 

Bayou Venison

 

2 lbs. boneless venison roast

1/8 teaspoon garlic

 

Salt and pepper to taste

 

2 cups chopped celery

1 cup sliced celery

2 cups seasoned tomato juice

(Hot and Spicy V8 works fine)

1 tablespoon Worcestershire Sauce

1 tablespoon brown sugar

 

1 green pepper, seeded and chopped

1 package frozen okra or 1 can okra

1 can mushrooms, either buttons or stems & pieces

 

Slice venison ½ inch thick and then cut into 2-3 inch strips. Sprinkle with salt, pepper and garlic. Place venison in a slow cooker with onion, celery, tomato juice, Worcestershire sauce and brown sugar.

 

Cover and cook on low for 5-6 hours.

 

Add green pepper, okra and mushrooms.

 

Cover and increase heat to high for 20-30 minutes or until okra is tender.

 

Serve over steamed rice.

 

Thanks to Marlene Knight of Aitkin for submitting this recipe.

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Eggnog Pound Cake

 

Ingredients

• 1  (16-oz.) package pound cake mix
• 1 1/4  cups  eggnog
• 2  large eggs
• 1/2  teaspoon  freshly grated nutmeg
• 1/2  teaspoon  vanilla extract

Preparation

1. Preheat oven to 350°. Beat all ingredients together at low speed with an electric mixer until blended. Increase speed to medium, and beat 2 minutes. Pour into a lightly greased 9- x 5-inch loaf pan.

 

2. Bake at 350° for 1 hour to 1 hour and 5 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).

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November 2010

 

Shortbread

 

1 pound butter, softened

1 ½ cups powdered sugar

4 ½ cups flour

 

Cream butter and add sugar. Add flour one cup at a time.

Pat approximately ½ inch thick in 14 x 15 ½ inch cookie sheet

 

Bake at 300 degrees until golden brown – 45 minutes – 1 hour

 

Thanks to Donald J Miller of Deerwood for submitting this recipe.

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Vanilla Pumpkin Soup

 

1 Pumpkin (about 2 lbs.)
2 Onions
1 Leek
5 oz Butter
1 Chicken bouillon cube
5 cups Water
1/4 cup Cream
1/2 cup Milk
1 Vanilla Infusion or Vanilla Bean or Vanilla Nectar or
1 teaspoon Pure Ground Vanilla
Salt - Pepper to taste

Cut pumpkin in cubes, slice onions and leek.
Combine vegetables, chicken bouillon cube, water, salt and pepper
in a soup pot, cover. Bring to a boil, reduce heat and simmer for
45 minutes until vegetables are tender.
Meanwhile, bring milk to a boil in microwave. Remove and add Vanilla
Infusion or Vanilla Bean split lengthwise or Pure Ground Vanilla or
Vanilla Nectar. Let infuse for 20 minutes.
Blend the mixtures in a food processor. Return to pot and warm
over low heat.
Add butter, cream and Vanilla infused milk. Season with salt
and pepper if needed.
Serve in soup plates and garnish with fresh basil leaves.

Make 4 servings.

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October 2010

 

Apple Cake with Caramel Sauce

 

Cream: 2 cups sugar and 1 cup butter

Add: 2 beaten eggs, 2 cups flour, 2 teaspoons baking soda, 1 teaspoon cinnamon, ½ cup walnuts, ½ teaspoon nutmeg, 1 teaspoon salt, 1 teaspoon vanilla

Mix and then stir in 6 finely chopped apples

Bake: 45-50 minutes at 350 degrees in a greased and floured 9x13 pan

 

Caramel Sauce:

1 cup brown sugar, 1 cup sugar, 1 cup half and half, ½ cup butter, 2 Tablespoons flour

Cook, stirring constantly until thickened, then add 2 teaspoons of vanilla

Serve warm over apple cake

 

Thanks to Jeanne Guse of Blaine for submitting this recipe.

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Turtle Corn

 

16 cups fresh-popped popcorn, unsalted
1/2 teaspoon salt
8 ounces dark baking chocolate, chopped
1 teaspoon vegetable shortening
1 cup sugar
1 cup light corn syrup
1 cup cream
1/4 pound butter
2 teaspoon butter

Coat an 11- by 17-inch baking pan with 2 teaspoons butter. Toss the popcorn and salt together and spread in an even layer in baking pan. Set aside. Place chocolate and vegetable shortening in a double boiler or a heat-proof dish set over a pot of simmering water and stir occasionally until melted. Set aside and keep warm. Combine the sugar, corn syrup, cream, and butter in a medium saucepan, simmer and cook until the caramel reaches the firm-ball stage and reads 249°F on a candy thermometer. Immediately remove from the heat and pour the caramel over the popcorn in ribbons. Let the caramel cool. Pour chocolate in ribbons over the popcorn, taking care not to completely cover the caramel. Cool completely before slicing.

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Duck a La Clara

1 pound celery
1 pound green onion, divided use
2 (approximately 4-pound) ducks
1 teaspoon salt
1/2 teaspoon pepper
3 apples, unpeeled and sliced
3 oranges, unpeeled and sliced
2 cups orange juice
1/2 pound mushroom, sliced
3 tablespoons butter
1 (10 3/4-ounce) can condensed cream of mushroom soup
1 cup water
2 cups oysters
1 (12-ounce) package wild rice mix, cooked according to package directions

Line the bottom of a roasting pan with celery and 1/2 pound green onions. Season duck with salt and pepper. Stuff the ducks with the apple and orange slices. Place the ducks in the roasting pan and drizzle with orange juice.

Cover and bake at 350°F (175°C) for 4 hours or until tender. Remove the ducks and discard the fruit and vegetables. Cool and debone. In a skillet saute 1 cup chopped green onions and mushrooms in butter. Add cream of mushroom soup, water, and oysters; cook until heated. Stir until thoroughly combined. Add the duck meat and heat through. Serve over the cooked wild rice.

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September 2010

 

Cheesy Cauliflower Casserole

 

4 ounces saltine crackers

½ cup butter

1 large head cauliflower, steamed

1 (23 fluid ounce) can evaporated milk

1 cup mayonnaise

1 cup shredded Cheddar cheese

 

Preheat your oven’s broiler.

 

Crumble salted crackers into a small bowl and mash them with butter until soft. Place steamed cauliflower into a 9x13 inch casserole dish.

 

In small saucepan, combine milk and mayonnaise with wire whisk. Bring the mixture to a boil; boil for 1 minute. Remove the pan from the heat and stir in cheese until melted. Pour this sauce over the cauliflower. Crumble the butter and cracker mixture over the cheese and cauliflower.

 

Please the casserole into the preheated oven and broil until golden brown.

 

Thanks to Bob Turner of Cedar, MN, for submitting this recipe.

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Praline-Apple Bread

 

Ingredients

• 1 1/2  cups  chopped pecans, divided
• 1  (8-oz.) container sour cream
• 1  cup  granulated sugar
• 2  large eggs
• 1  tablespoon  vanilla extract
• 2  cups  all-purpose flour
• 2  teaspoons  baking powder
• 1/2  teaspoon  baking soda
• 1/2  teaspoon  salt
• 1 1/2  cups  finely chopped, peeled Granny Smith apples (about 3/4 lb.)
• 1/2  cup  butter
• 1/2  cup  firmly packed light brown sugar

Preparation

1. Preheat oven to 350°. Bake 1/2 cup pecans in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring after 4 minutes.

2. Beat sour cream and next 3 ingredients at low speed with an electric mixer 2 minutes or until blended.

3. Stir together flour and next 3 ingredients. Add to sour cream mixture, beating just until blended. Stir in apples and 1/2 cup toasted pecans. Spoon batter into a greased and floured 9- x 5-inch loaf pan. Sprinkle with remaining 1 cup chopped pecans; lightly press pecans into batter.

4. Bake at 350° for 1 hour to 1 hour and 5 minutes or until a wooden pick inserted into center comes out clean, shielding with aluminum foil after 50 minutes to prevent excessive browning. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack.

5. Bring butter and brown sugar to a boil in a 1-qt. heavy saucepan over medium heat, stirring constantly; boil 1 minute. Remove from heat, and spoon over top of bread; let cool completely (about 1 hour).

Note: To freeze, cool bread completely; wrap in plastic wrap, then in aluminum foil. Freeze up to 3 months. Thaw at room temperature.

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August 2010

 

Arizona Sunshine Lemon Pie

 

1 large lemon

4 eggs

1 stick melted butter

1 tsp. real vanilla

1 ½ cups sugar

Unbaked pie crust of your choice

 

Wash lemon, cut into chunks and remove seeds. In a blender or food processor, blend lemon chunks, eggs, butter, vanilla and sugar until smooth and creamy. Mixture will be runny. Pour into pie shell and bake at 350 degrees about 40 minutes. Cover gently with foil if crust becomes too brown. The center of the pie should be set but not solid; it will firm up upon cooling.

 

Cool thoroughly before slicing; serve with whipped cream, if desired.

 

Bake empty pie shell for a few minutes before adding the filling to prevent sogginess if intention is to have the pie for more than a day.

 

Thanks to Chris Hedberg of Aitkin for submitting this recipe.

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Everything Slaw

 

1 red cabbage, chopped
1 large carrot, shredded
1 cup jicama, shredded
1 Granny Smith Apple, seeded, cored, and shredded
2 green onions, finely chopped
2 tablespoons olive oil
2 tablespoons cider vinegar
2 tablespoons honey
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 teaspoon salt

1 teaspoon caraway seeds
1/4 teaspoon black pepper

 

Combine vinegar, honey, mayonnaise, mustard, olive oil, salt, pepper, and caraway seeds in a large bowl. Add cabbage, green onions, carrot, apple, and jicama to mixture. Toss to coat, cover and place into refrigerator for 1 hour before serving.
 
Cole slaw is one of the easiest dishes to make and one of the easiest dishes to make wrong. The secret to a great slaw is to keep it crisp and fresh for when you serve it. This is done by leaving the cabbage coarse and avoiding too much liquid.

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July 2010

 

Pickle Garden Relish

 

½ head of cauliflower, cut in flowers and slice

3 carrots, cut in small pieces

2 stalks of celery, cut in pieces

1 red pepper, sliced or 1- 4 oz. jar

1 green pepper, cut in small strips

1 3oz. jar pitted green olives

1 3 oz. jar pitted black olives

¾ c. wine vinegar

¼ c. olive oil

1 c. water

1/3 c. sugar

¼ tsp. black pepper

¼ tsp. dried oregano

 

Combine all ingredients in skillet with water, bring to a boil and simmer for 5 minutes. Cool and refrigerate. Will keep for days.

 

Thanks to Dee Neumann of Palisade for submitting this recipe.

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Barbecue Shrimp and Vegetable Kebabs

 

Ingredients:

• 1-2 cups or more of your favorite barbecue sauce (I like Montgomery Inn Barbecue Sauce from Cincinnati, Oh.)
• salt and pepper, to taste
• garlic powder, to taste
• 1 Vidalia onion, cut into square pieces
• 1 pint grape tomatoes
• 1 pound large fresh shrimp, peeled and de-veined (or pre-cooked until they’re pink, cooked through and tail-less if you prefer)
• 1 green or red bell pepper, cut into square pieces
• 2 cups pineapple, sliced
• skewers

Directions:

1. Combine the onion, shrimp, bell pepper and pineapple with the barbecue sauce, place in a plastic bag, and seal it closed. Place the bag into a clean bowl and let it marinate in the refrigerator overnight or for several hours.
2. Prepare the skewers and begin to assemble the kebabs however you’d like with the shrimp, onion, bell pepper and pineapple pieces with fresh grape tomatoes, and repeat the pattern on new skewers until all of the ingredients are used up.
3. If cooking on an inside stovetop grill, turn place the grill on the stove and turn heat to medium-low. Spray the grill with non-stick cooking spray. Place the kebabs on the grill, turning as they cook, careful not to burn or stick on the grill. Brush fresh barbecue sauce on them as they cook. Turn them and cook fully on each side until the shrimp turn pink – about 8-10 minutes or more.
4. If cooking on an outdoor grill, do the same as above, minus the non-stick cooking spray. The grill should be set at 350 to 400 degrees, and turn the kebabs often, cooking through until the shrimp are pink.

Serving suggestion: Serve with barbecue dipping sauce on the side and crescent rolls.

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Apple Pecan Green Salad

 

Ingredients:

• 1 bag of fresh spring salad mix (with arugula, green and red oak leaf lettuce, etc.)
• 1 bag of fresh romaine lettuce, cut in small pieces
• 1/2 - 1 cup pecans (or your favorite nut)
• 1 cup apples, diced (I like organic Braeburn or Gala)
• ½ cup dried cranberries
• 1 can mandarin oranges (drained of juices)
• ½ cup green grapes, sliced
• ¼ cup blue cheese crumbles (if desired)

Directions:

1. Mix together romaine lettuce and spring mix. Toss in apples, oranges, dried cranberries, green grapes and pecans.
2. Toss salad and pour low-fat raspberry vinaigrette over it or serve dressing on the side.
3. Add blue cheese crumbles to the top of the salad, if desired. Serve salad immediately or store in refrigerator.

 

Serving suggestion: Serve with Low-Fat Raspberry Vinaigrette and pecans or your favorite nut.

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June 2010

 

Macaroni Cabbage Salad

 

1 7 oz. Box Ring Macaroni

1 Bag Cabbage or Confetti Slaw

1 Diced Cucumber (peeled or unpeeled)

1 Diced Green Pepper

1 Tbsp. Minced Onion

 

Dressing:

1 Cup Miracle Whip

½ Cup Sugar

¼ Cup Apple Cider Vinegar

 

Thanks to Pat Zwilling of Kimball for submitting this recipe.

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Cranberry Grilled Chicken

 

Ingredients:

• 1 Tbsp. butter
• 1 finely chopped onion
• 1/2 cup chili sauce
• 1/3 cup brown sugar
• 8 oz. can jellied cranberry sauce or 1/2 cup cranberry juice
• 1/2 tsp. dried tarragon leaves
• Salt and pepper to taste
• 3 lb. frying chicken, cut up

Preparation:

Combine butter and onion in medium saucepan and cook until tender. Add chili sauce, brown sugar, cranberry sauce or juice, tarragon, salt, and pepper and cook over low heat until mixture is combined and sauce is melted.

Grill chicken 4-6" from coals for 40-60 minutes, until chicken is thoroughly cooked and juices run clear. Brush with cranberry glaze during last 15 minutes of cooking time.

Heat remaining glaze to a boil after chicken is cooked and boil for 3 minutes; serve glaze with chicken.

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May 2010

 

Chocolate Eclair Torte

 

1 cup water

1 cup flour

¼ tsp. salt

4 eggs

½ cup butter or margarine

 

Combine water, salt and butter; bring to a boil.

Remove from heat and add flour, all at once, stir;

beat in eggs, one at a time. Spread mixture into

greased and floured 13 x 9” pan. Bake at 400 degrees

for 45-50 minutes. Cool

 

Filling:

2 - 3 oz. pkg. Instant french vanilla pudding

2 ¼ cup milk

1 tsp. vanilla

1 12 oz. Cool Whip

1 8 oz. pkg. cream cheese

 

Beat cream cheese well; add milk gradually and beat

in vanilla and pudding. Fold in Cool Whip. Pour over

cooled crust and spoon frosting over it.

 

Frosting:

1 ½ tbsp. butter

1 ½ tbsp. Milk

1 tsp vanilla

½ cup powdered sugar

1 square unsweetened chocolate

 

Combine chocolate and butter in saucepan, heat

until melted. Remove from heat and add milk, sugar

and vanilla. Stir and drizzle over top.

 

Thanks to Cecilia Anderlie of Onamia for submitting this recipe.

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Mini Sausage Quiches

 

Ingredients

• 1/2 pound bulk hot Italian sausage
• 2 tablespoons dried minced onion
• 2 tablespoons minced chives
• 1 tube (8 ounces) refrigerated crescent rolls
• 4 eggs, lightly beaten
• 2 cups (8 ounces) shredded Swiss cheese
• 1 cup (8 ounces) 4% cottage cheese
• 1/3 cup grated Parmesan cheese
• Paprika

Directions

• In a large skillet, brown sausage and onion over medium heat for 4-5 minutes or until meat is no longer pink; drain. Stir in chives.
• On a lightly floured surface, unroll crescent dough into one long rectangle; seal seams and perforations. Cut into 48 pieces. Press onto the bottom and up the sides of greased miniature muffin cups. Fill each with about 2 teaspoons of sausage mixture. In a large bowl, combine the eggs and cheeses. Spoon 2 teaspoonfuls over sausage mixture. Sprinkle with paprika.
• Bake at 375° for 20-25 minutes or until a knife inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers. Yield: 4 dozen.

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March 2010

 

Bacon Wrapped Crab Rolls

 

2 pkgs. of crab and 1 pkg. bacon (maple bacon)

Will make about 40 rolls.

 

Cut crab into 1/3 and cut bacon in half. Wrap crab with bacon

and put on baking sheet, hold together with toothpick bake in oven

at 350° for 1 hour (watch carefully).

 

Glaze:

2 tsp. BBQ Sauce

2 tsp. Brown Sugar

½ cup milk

 

Mix all together, you want the glaze to be thick so add brown

sugar and BBQ sauce for desired thickness. Poor over crab/bacon

and bake for another 15 minutes.

 

Thanks to Krista Anderson of Aitkin for submitting this recipe.

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Reuben Casserole with Crumb Topping

 

Here's another great way to enjoy leftover corned beef, or buy a chunk at the local deli. Serve this tasty and hearty casserole with a tossed green salad or sliced tomatoes.

 

Ingredients:

• 1 1/2 to 2 cups diced corned beef, about 8 ounces
• 16 ounces sauerkraut, preferably fresh, drained and rinsed, squeezed dry
• 2 tablespoons grated onion
• 1 cup shredded Swiss cheese
• 1 cup shredded mild Cheddar cheese
• 1/2 cup light Thousand Island dressing
• 1/4 cup mayonnaise, light or regular
• 1/8 teaspoon freshly ground black pepper

• Topping
• 3 slices rye bread
• 2 tablespoons butter, melted

Preparation:

Spray an 8-inch square (2-quart) baking dish with nonstick cooking spray. Heat oven to 350°.

In a large bowl, combine corned beef, sauerkraut, onion, cheeses, dressing, mayonnaise, and pepper; stir with a spoon or hands until well blended. Pat into prepared baking dish.

 

Tear bread into pieces and process until crumbs are fine. Put in a bowl and toss with the melted butter. Sprinkle crumbs over the casserole. Bake for 45 minutes, until topping is browned and filling is bubbly.

 

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February 2010

 

Orange Blender Muffins

 

1 whole orange (including peel)

1 egg

½ cup orange juice

½ cup butter or margarine, melted

½ cup Craisins or raisins

1 ½ cups flour

¾ cup white sugar

1 tsp. baking soda

1 tsp. baking powder

Pinch of salt

 

Cut orange in 8 or more pieces. Drop in blender with orange juice and grind until fine. Add Craisins or raisins, margarine and egg and whirl twice to blend.

 

Sift dry ingredients in a bowl. Add blender mixture and stir until moistened. Fill muffin papers 2/3 full (about 12)

 

Bake at 400 degrees 12-15 minutes. Good served warm with honey.

 

Thanks to Anne Gunn of Palisade for submitting this recipe.

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Smothered Steak Burgers

 

Cooking spray

2  tablespoons  finely chopped shallots

1  garlic clove, minced

1  (8-ounce) package presliced button mushrooms

1/2  cup  fat-free, less-sodium beef broth

1  tablespoon  low-sodium steak sauce (such as Angostura)

1  teaspoon  cornstarch

1/2  teaspoon  freshly ground black pepper, divided

2  tablespoons  ketchup

1  tablespoon  Worcestershire sauce

1  pound  ground sirloin

1/4  teaspoon  salt

4  green leaf lettuce leaves

4  (1/2-inch-thick) tomato slices

4  (2-ounce) Kaiser rolls, toasted

 

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add shallots and garlic to pan; cook 1 minute or until tender, stirring frequently. Increase heat to medium-high. Add mushrooms to pan; cook 10 minutes or until moisture evaporates, stirring occasionally. Combine broth, steak sauce, and cornstarch, stirring with a whisk. Add broth mixture to pan; bring to a boil. Cook 1 minute or until thickened, stirring constantly. Stir in 1/4 teaspoon pepper. Remove mushroom mixture from pan; cover and keep warm. Wipe pan with paper towels.

 

Combine remaining 1/4 teaspoon pepper, ketchup, and Worcestershire sauce in a large bowl, stirring with a whisk. Add beef to bowl; toss gently to combine. Shape beef mixture into 4 (1/2-inch-thick) patties; sprinkle evenly with salt.

 

Heat pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 4 minutes. Turn and cook 3 minutes or until desired degree of doneness. Place 1 lettuce leaf and 1 tomato slice on the bottom half of each roll. Top each serving with 1 patty, about 1/4 cup mushroom mixture, and top half of roll.

 

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January 2010

 

Apple Crescent Rolls

 

2 cans Pillsbury Crescent rolls

2 Granny Smith apples

 

Cut peeled apples into 8 slices and wrap

Individually in crescent rolls.

 

Place them in 9x13” pan. Mix the

following and spoon over the rolls:

½ cup melted butter

1 ½ cup sugar

1 tsp. cinnamon

 

Pour 1 can Mountain Dew over all.

Bake at 350 degrees for 40 minutes.

 

 

Thanks to Mar Parris of Minneapolis for submitting this recipe.

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Beef and Bacon Meatloaf

 

Bacon goes inside and on top of this meatloaf, adding rich smokiness. This recipe makes enough leftovers for another meal.

4 servings

• Prep: 25 minutes
• Total: 1 hour 40 minutes

By the Bon Appetit Test Kitchen, January 2009

 

Ingredients

• 1 12-ounce red onion, coarsely diced
• 3 large garlic cloves, peeled
• 1 1/4 pounds ground beef (10% fat)
• 1/2 cup ketchup, divided
• 2 large eggs
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 7 slices thick-cut bacon, 5 coarsely chopped, 2 halved crosswise
• 4 slices white sandwich bread, torn into pieces
• 3 tablespoons chopped fresh parsley

Preparation

• Preheat oven to 400°F. Blend onion and garlic in processor until onion is finely chopped. Transfer to large bowl; add beef, 1/4 cup ketchup, and next 3 ingredients.
• Add chopped bacon and bread to processor. Using on/off turns, blend until bread is chopped. Scrape mixture into bowl with beef. Add parsley; stir gently to blend well. Transfer mixture to 9x5x3-inch metal loaf pan. Arrange bacon-slice halves crosswise atop meat, spacing apart and tucking edges down sides of loaf. Spoon remaining ketchup between bacon slices. Bake meatloaf until cooked through and meat comes away from sides of pan, about 1 hour. Let rest 10 to 15 minutes. Slide spatula under 1 end of meatloaf. Tilt pan; slide loaf out onto platter. Slice and serve.

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Mini Frittatas

 

Nonstick vegetable oil cooking spray
8 large eggs
1/2 cup whole milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 ounces thinly sliced ham, chopped
1/3 cup freshly grated Parmesan or other preferred shredded cheese
2 tablespoons chopped fresh Italian parsley leaves

Preheat the oven to 375 degrees F. Spray 2 mini muffin tins (each with 24 cups) with nonstick spray. Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the ham, cheese, and parsley. Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter. Serve immediately.

 

 

Submitted by MLEC Employee Chris Perrine.

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December 2009

 

Spinach Roll-ups

 

1 cup Mayonnaise

1 cup Sour Cream

½ cup Crumbled bacon or bacon bits

2 Tablespoons green onions sliced

I Package Hidden Valley Ranch Dry Mix

2 Packages frozen spinach (thawed and squeezed)

 

Mix all together. Spread on flour tortillas or lefsa.

Roll up and cool one hour before slicing into 1” pieces.

 

 

Thanks to Jolene Schoeben of Aitkin for submitting this recipe.

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Cranberry Bread Pudding

 

INGREDIENTS:

6 cups toasted whole wheat bread cubes, packed
2 cups Ocean Spray® Cran•Raspberry® Raspberry Cranberry Juice Drink
1 cup honey
1/2 cup butter
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup raisins
1 6-ounce package Ocean Spray® Craisins® Dried Cranberries
Whipped cream or vanilla ice cream, optional, for topping

DIRECTIONS:

Preheat oven to 350º. Grease a 2-quart casserole dish or pudding pan. Pour bread cubes in prepared pan; set aside.

Combine all remaining ingredients in a large saucepan. Bring to a boil over medium heat. Remove from heat and pour cranberry mixture over bread cubes. Let sit 15 minutes.

Bake pudding for 45 minutes. Serve warm with vanilla ice cream.

Makes 10 servings.

 

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Easy Nacho Potato Soup

 

1 Box Au Gratin potatoes (4.9) oz., use sauce also

1 Can Ro-tel tomatoes, original (10) oz. (I use petite diced tomatoes instead)

1 Can Whole Kernel Corn (15) oz., drained

2 Cups Chicken Broth

2 Cups Milk

½ pound American cheese

 

In soup kettle, combine first four ingredients.  Cook on medium heat for 20 minutes or until potatoes are done.

Add milk and cheese.  Stir over low heat until cheese melts.  Serve in bowls.  Garnish with tortilla chips, sour cream, sliced black olives, sliced green onions, oyster crackers or whatever you like.  Enjoy!

 

The recipe can be doubled, still using 2 cups of milk, which will make it thicker. A crock pot can also be used if desired. It will thicken over a longer period of time.

 

 

Submitted by MLEC Employee Bob Pete.

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November 2009

 

Zucchini Pie (tastes like apple pie)

 

Filling:   

    4 cups peeled, seeded and sliced zucchini

    3 tsp lemon juice

    1 cup sugar

    3 tbsp flour

    1 tsp cinnamon

 

Crumb topping:

    2/3 cup flour

    2/3 cup oatmeal

    1/3 cup brown sugar

    1/2 cup softened margarine or butter

   

Put lemon juice over zucchini and let stand for 5 minutes.  Stir in remaining pie ingredients and put in pie shell.  Crumble topping over all.  Bake at 350 for 1 hour.

 

This can also be made as a double crust pie omitting the crumb topping or as a crisp without any crust.

 

 

Thanks to Sandy Beck of Onamia for submitting this recipe.

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Parmesan-Roasted Butternut Squash

 

2 1/2 lb. butternut squash,

peeled & cut into 1-inch pieces

3/4 cup heavy cream

3 sage leaves

1 tsp. salt

1/4 tsp. pepper

2/3 cup grated Parmigiano-Reggiano cheese

 

Preheat oven to 400°F.  Toss squash with cream, sage, salt, and pepper in a 2-qt shallow baking dish. Bake,covered, 30 minutes.

Stir in half of cheese and sprinkle remainder on top. Roast uncovered, until squash is tender and beginning to brown, about 20 minutes. Let stand about 5 minutes before serving (cream will thicken).

Butternut squash can be cut 1 day ahead and chilled in sealable bags.  Serves 8.

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Caramel Rolls for Breakfast

 

1 - Package Rhodes frozen cinnamon rolls. (Or your favorite brand)

1 - Cup Brown Sugar

1 - Cup Vanilla Ice Cream

1/2 - Cup Butter

1/2 - Cup White Sugar

 

Melt sugars, ice cream & butter together over a low heat.  As soon as they are melted (don't get hot) pour into a well greased 9" X 13" pan.  Place the frozen rolls in the pan & cover with a dish towel.  Place the pan in the oven overnight, with oven turned off.

 

When you get up in the morning remove the pan from the oven, remove dish towel and preheat the oven to 350°.  Bake for 20 - 30 minutes.  Remove from oven and let stand for 3 - 5 minutes.  Place a cooking sheet or shallow pan over the rolls and invert the whole thing.  Let the pan set for a couple minutes for the caramel to drain.  Remove the pan, inhale deeply & enjoy. 

 

 

Submitted by MLEC Employee Erin Beck.

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October 2009

 

Cabbage Casserole

1-1½ pounds browned hamburger

1 can tomato soup – add 2 cans water

1 large can tomatoes

1 medium onion

¾ cup regular rice

½ chopped medium head cabbage

 

Bake at 350 degrees for 1 hour or until rice and cabbage are done. Can cook in microwave, but takes almost as long.

 

Thanks to Mrs. Roger (Linda) Howard of Aitkin for submitting this recipe.

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Green Beans and Pears with Bacon

 

Ingredients

1/2 pound thick sliced bacon, cut into 1 inch pieces

1 pound fresh green beans, trimmed and cut into 1 1/2-inch pieces

3 Bosc pears, cored and cut into quarters

1 quart water

salt and pepper to taste

 

Directions

1. Cook the bacon in a large, deep skillet over medium-high heat, stirring occasionally, until partially cooked but not brown, 5 to 6 minutes; drain on paper towels.
2. Combine the drained bacon, green beans, and pears in a large saucepan; pour enough water over the mixture to cover. Bring to a boil; reduce the heat to low and simmer until cooked and tender, about 30 minutes.
3. Remove from the pan to a serving dish with a slotted spoon, draining excess water. Season with salt and pepper to serve.

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Carrot Cake

 

2 cups flour

2 teaspoons baking powder

1 ½ teaspoons baking soda

1 teaspoon salt

2 teaspoons cinnamon

1 ½ cups oil

2 cups granulated sugar

4 eggs

2 cups grated carrots

1 - 8 ounce can crushed pineapple, not drained

¾ cup chopped walnuts

 

Preheat oven to 325 degrees.

 

Sift all dry ingredients together and set aside. Mix oil, sugar and eggs together in a large bowl. Add dry ingredients; mix well. Add carrots, pineapple and walnuts; mix well.

 

Grease and flour a 9x13 inch cake pan. Pour cake mixture into pan. Bake 45 – 55 minutes, until tested with toothpick that comes out clean.

 

Cool. Frost with cream cheese frosting when completely cooled.

 

Tip – Cake is very moist, also very good without frosting.

Add ½ cup raisins in addition to or in place of walnuts.

 

Cream Cheese Frosting

4 ounces cream cheese

1/4 cup butter

2 – 3 cups powdered sugar

2 teaspoons vanilla

 

Cream butter and cream cheese until smooth. Beat in sugar and vanilla until desired consistency. Spread on cooled cake.

 

Submitted by MLEC Employee Debbie Chute.

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September 2009

 

Chow Mein Noodle Casserole

 

1 can each – cream of mushroom soup, cream of celery soup,

1 can evaporated milk

1 can tuna

1 – 2 oz. jar diced pimentos

½ cup green pepper or 1 small can mushrooms

1 cup diced celery

½ cup slivered almonds

2 cups chow mein noodles

1 small can french fried onion rings

 

Combine all except onion rings. Bake in greased 2 quart casserole at 350 degrees for one hour. Top with onion rings during the last 15 minutes.

 

Thanks to Susan Pendergrass of Aitkin for submitting this recipe.

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Corn and Bacon Muffins

 

4 finely chopped bacon slices
2 cups self-rising flour
1 teaspoon paprika
2 ounces chopped butter
1 lightly beaten egg
1 teaspoon grain mustard
1/4 cup buttermilk
4-5 ounces creamed corn
1/2 - 2/3 cup milk
2 tablespoons grated fresh parmesan cheese

 

Preheat oven to 375 degrees. Grease muffin pans. Cook bacon until crisp, drain on absorbent paper. Sift flour and paprika; rub in butter until mixture resembles fine breadcrumbs. Stir in bacon. Mix egg, mustard, buttermilk, corn and ½ cup milk together. Add dry mix to wet mix adding the rest of the milk if required. Spoon into muffin pans, sprinkle with cheese. Bake about 20 minutes or until done. Makes 12.

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Chocolate Oatmeal Bars

 

2/3 cup butter, softened

1 cup brown sugar

1/3 cup corn syrup

2 tsp vanilla

4 cups quick cooking oats

1 12 oz. package milk chocolate chips

2/3 cup chunky peanut butter

Heath or Skor Candy bars - Heath bits - as much as you want

 

Cream the butter and brown sugar, add corn syrup and vanilla - beat well

Stir in oats - press into a greased 13x9 cake pan

Bake at 350 for 12-15 minutes or until light brown

Cool

 

Melt chocolate chips and peanut butter - stir until blended

Spread over cooled bars

Sprinkle with crushed candy bars

 

Submitted by MLEC Employee Carol Kyar.

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August 2009

 

Muddy Buddies

• Measure 9 cups of Chex mix cereal (any variety) into a large bowl.
• Microwave 1 package (6 ounces) of chocolate chips, ½ cup peanut butter and ¼ cup of butter in bowl until stirred smooth.
• Put 1 tsp. of vanilla in the chocolate chip and peanut butter bowl mixture.
• Pour the bowl of chocolate chips and peanut butter on the Chex mix and coat evenly.
• Pour the mixture into 1 or 2 gallon size Ziploc bags and coat with 1 cup of powdered sugar and shake the bags.
• Store in refrigerator or freezer and enjoy at your convenience.

Thanks to Elizabeth Regimbal of Stillwater for submitting this recipe.

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Couscous Chicken Salad

 

Ingredients:

• 1/4 cup vegetable oil
• 1/3 cup orange juice
• 1 tsp. cumin
• 1 tsp. dried coriander
• 1/2 tsp. turmeric
• 1/2 tsp. salt
• 1/4 tsp. cinnamon
• 1/4 tsp. pepper
• 1-1/2 cups uncooked couscous
• 2/3 cup slivered dried apricots
• 1-1/2 cups boiling water
• 2 (12 oz.) cans chicken, drained
• 11 oz. can mandarin oranges, drained
• 1/3 cup slivered almonds, toasted

Preparation:

In small bowl, for salad dressing, combine oil, juice, cumin, coriander, turmeric, salt, cinnamon and pepper and blend well with wire whisk. Set aside.

In large bowl, combine couscous and apricots; add boiling water and cover. Let stand for 5 minutes, then fluff with fork.

Add chicken, oranges, almonds and salad dressing and toss gently to coat. Cover and chill if desired. 4-6 servings

 

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Fruit Pizza

 

1 pkg. (18 oz.) refrigerated sliceable sugar cookies

 

2 cups  thawed COOL WHIP Whipped Topping

 

2 cups assorted fruit, such as sliced bananas, strawberry slices, grapes, nectarine slices, peeled kiwi slices, blueberries, pineapple pieces, etc.

 

PREHEAT oven to 350°F. Press dough evenly into 12-inch pizza pan. Bake 15 to 18 minutes or until golden brown. Cool in pan on wire rack.

 

REMOVE crust from pan; place on serving plate. Spread with whipped topping; top with fruit.

 

SERVE immediately. Or, cover and refrigerate until ready to serve. Cut into 16 slices to serve. Store leftover pizza in refrigerator

 

Submitted by MLEC Employee Ann Espeseth.

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July 2009

 

Southwestern Artichoke Dip

 

1 can artichoke hearts, drained and chopped

½ cup mayonnaise

½ cup sour cream

½ cup green chilies, drained and chopped

½ tsp Worcestershire sauce

¼-1/2 tsp. Tabasco

½ cup Parmesan cheese

 

Mix all ingredients together and chill. Serve with blue corn tostadas.

 

Thanks to Jan Godes of St. Paul for submitting this recipe.

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Grilled Turkey Pizza

 

1 red bell pepper

1 green bell pepper

1 yellow or orange bell pepper

1 tsp. oregano

1/2 tsp. salt

1/2 tsp. pepper

2 cups shredded cooked turkey

One 10-ounce tube refrigerated pizza dough

8 tbsp. grated mozzarella or cheddar

 

 

1. Prepare grill for direct heat cooking. Grill peppers over hot coals 15 to 20 minutes, turning them occasionally until all sides are blackened. Put peppers in paper bag, fold down top and allow to cool. Under running water, remove charred skin, seeds and ribs from peppers. Place on paper towel to dry. Sprinkle peppers with 1/2 teaspoon oregano and 1/4 teaspoon each salt and pepper. Cut peppers into 1/4-inch strips. Set aside.

2. In small bowl, combine turkey with remaining oregano, salt and pepper. Unroll pizza dough and pat into rectangle, approximately 10-x 13-inches. Cut dough into 4 equal pieces.

3. Spray grill with vegetable cooking spray. Place dough on grill over hot coals and grill 4 to 5 minutes or until dough is puffy and lightly browned. Turn dough over and grill 2 to 3 minutes until dough is done.

4. Top each pizza with 1/4 of the peppers and turkey and 2 tablespoons of the cheese. Cover the grill and heat the pizzas 5 to 10 minutes or until cheese melts. Makes 4 servings.

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Rhubarb Cake

 

Mix:

1 ½ Cup Sugar

½ Cup Butter

2 Eggs

 

Add:

1 Cup Sour Milk (add 1Tbls vinegar to milk to sour)

1 tsp Soda

¼ tsp Salt

1 tsp Vanilla

4 Cups Rhubarb

2 Cups Flour

 

Bake at 350 for 40-60 minutes in greased & floured pan

 

Brown Sugar Frosting

½ Cup White Sugar

½ Cup Brown Sugar

Milk (just to moisten)

Boil 3 Minutes

 

Add:

¼ Stick of Butter

Powdered Sugar  (as needed)

Make runny because it will harden fast!

 

Submitted by MLEC Employee Tina Serbus Gunn.

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June 2009

 

Delicious Rhubarb Crunch

 

1 Cup Flour

½ Cup Butter

5 Tablespoon Powdered Sugar

Combine and pat into bottom of a 9 inch square pan. Bake at 350 degrees for 15 minutes.

 

Beat 2 eggs; Add:

 

1 ½ Cup Sugar,

¼ Cup Flour,

¾ Teaspoon Baking Soda,

¼ Teaspoon Salt,

2 Cups Unsweetened cut-up raw Rhubarb (can use frozen also).

 

Pour this mixture over crust. Bake at 350 degrees for 35 to 40 minutes. Egg mixture will come to top and form meringue.

 

Thanks to Bev Kemmet of Aitkin for submitting this recipe.

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Marinated Grilled Shrimp

 

INGREDIENTS

• 3 cloves garlic, minced

• 1/3 cup olive oil
• 1/4 cup tomato sauce
• 2 tablespoons red wine vinegar
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2 pounds fresh shrimp, peeled and deveined
• skewers

DIRECTIONS

1. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
2. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Serves 6

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Chocolate Cheese Kiss Bars

 

Bottom Layer :

2/3 cup brown sugar

2/3 cup butter

2 cups flour

1 cup chopped walnuts

Mix well and put 2/3 of mixture in a well greased 9X13 pan. Bake for 10 minutes at 350 degrees. Save the remaining 1/3 for top of bars.

 

2 nd Layer :

In microwave, melt 1 bag (12 oz.) chocolate chips and 1 can sweetened condensed milk. Spread on cooled bottom layer.

 

3 rd Layer :

16 oz. cream cheese (soft)

2 eggs

½ cup sugar

¼ cup lemon juice

1 tsp. vanilla

 

Mix together and spread over cooled chocolate layer. Sprinkle with remaining crust and bake at 350 degrees for 25 minutes or until lightly brown on top.

Place 1 Hershey kiss on top of each bar. I put 48 kisses on 9x13 pan as soon as out of oven.

 

Store in refrigerator.

 

Submitted by MLEC Employee Elaine Moser.

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May 2009

 

Caramelized Walnut Tart

 

1 refrigerated pie crust

½ cup whipping cream

½ cup (packed) golden brown sugar

¼ cup dark corn syrup

1 teaspoon vanilla extract

½ teaspoon ground cinnamon

1-1/4 cups coarsely chopped toasted walnuts

 

Preheat oven to 400°.

Transfer crust to 9” tart pan with removable bottom, folding in the overhang to form double thick sides. Freeze crust while preparing the filling.

Whisk cream, sugar, corn syrup, vanilla and cinnamon in a heavy saucepan. Stir in walnuts. Simmer over medium heat until mixture is bubbling and darkens slightly, stirring until sugar dissolves, about 3 minutes.

Spread filling evenly in crust.

Bake tart until filling is deep golden brown and crust is golden, about 25 minutes. Cool completely in pan on rack.

Tart can be made 1 day ahead. Cover and store at room temperature.

Serve with vanilla bean ice cream, whipping cream or cool whip.

 

Thanks to Marlene Knight of Aitkin for submitting this recipe.

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Cinnamon Popcorn

 

2 sticks margarine

1/2 c. white corn syrup

1 pkg (8.75-9.25 oz.) red cinnamon candies (red hots)

12-14 cups popped popcorn

 

In saucepan, combine margarine, corn syrup and red cinnamon candies. Bring mixture to a rolling boil and boil for 5 minutes, stirring constantly. Put popped corn in buttered or sprayed large roaster. Pour cinnamon mixture over popcorn and stir to coat. Bake in oven at 250° for 1 hr., stirring every 15 minutes.

 

When done baking, pour onto waxed paper or large cookie sheets to cool. break apart and place in airtight containers or storage bags. Enjoy!

 

Submitted by MLEC employee Linda Wiederholt.

 

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Ham and Sweet Potato Salad

 

1 bag (5 oz.) baby spinach

1 lb. sweet potatoes, peeled, halved lengthwise, then cut crosswise in 1/4-in. thick slices

8 oz. green beans, ends trimmed, beans cut in half (2 1/3 cups)

2 t. vegetable oil

8 oz. thick-sliced Canadian bacon, stacked and cut in strips

1 red onion, cut in thin wedges

1/3 c. honey-Dijon dressing

 

Line a serving platter with spinach. Bring 1 cup lightly salted water to a boil in a large nonstick skillet. Add potatoes and beans, cover and cook 5-7 minutes, just until potatoes are fork-tender (be careful not to overcook or potatoes will fall apart.) Drain potatoes and beans. In same skillet, heat oil over medium heat. Add bacon and onion, saute 5 minutes or until lightly browned and onion is tender. Spoon over spinach along with the drained potatoes and beans. Remove skillet from heat, reduce heat to low. Pour dressing into skillet, return to heat and stir until hot. Spoon over salad.

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April 2009

 

No recipes in Outlet - Annual Meeting issue

 

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March 2009

 

Caramel-Pecan Snappers

 

3/4 cup sugar                                                   3/4 teaspoon baking soda                    

1/4 cup shortening                                           1/4 teaspoon salt

1/4 cup butter or margarine, softened             3/4 cup chopped pecans

1 teaspoon vanilla                                           36 caramels, unwrapped

1 egg                                                                2 tablespoons milk

1 3/4 cups all- purpose flour                             1 cup Semi-sweet Chocolate chips, melted & cooled

3/4 teaspoon cream of tartar

 

1. Heat oven to 350 degrees.  In large bowl, beat sugar, shortening, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon.  Stir in flour, cream of tartar, baking soda and salt.

 

2. Shape dough into 1-inch balls.  On ungreased cookie sheet place balls 3 inches apart.  With greased bottom of glass dipped into sugar, flatten balls slightly. Press 1 teaspoon pecans onto each cookie.

 

3. Bake 9 to 10 minutes or until set but not brown.  Cool slightly; remove from cookie sheet to coolingrack.

 

4. In small microwavable bowl, microwave caramels and milk uncovered on High 2 to 3 minutes, stirring every minute until smooth.  Spoon caramel over cookies; top with melted chocolate.  Cool completely.

 

Makes about 3 dozen cookies.

 

Cookie dough can be covered and refrigerated  up to 24 hours before baking.  If it's too firm, let it stand at room temperature for about 30 minutes.  Cookie dough can be frozen in an airtight container up to 6 months.

 

Thanks to Dorothy Barnick of Lake Crystal for submitting this recipe.

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Polish Reuben Casserole

 

Makes 8 to 10 servings.
2 cans (10 3/4 oz. each) condensed cream of mushroom soup
1 1/3 Cups milk
1/2 Cup chopped onion
1 Tablespoon prepared mustard
2 Cans (16 oz. each) sauerkraut, rinsed and drained
1 package (8oz.) medium-width uncooked noodles
1 1/2 lbs. Polish sausage, cut into 1/2 inch pieces
2 Cups (8 oz.) shredded Swiss cheese
3/4 Cup whole wheat or rye bread crumbs
2 Tablespoons butter, melted

 

Combine soup, milk, onion and mustard in medium bowl; blend well. Spread sauerkraut in greased 13x9 inch baking dish. Top with uncooked noodles. Spoon soup mixture evenly over top. Top with Polish sausage, then cheese. Combine bread crumbs and butter in small bowl; sprinkle over top.
Cover pan tightly with foil. Bake 1 hour or until noodles are tender. Garnish as desired.

 

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Potato Farl

Also known as potato cake or potato bread. 

 

2 cups mashed potatoes (should be freshly boiled –better still - steamed and run through a food mill and used warm)

1 cup plain flour
2 tbsp butter
salt

 

Melt the butter and mix into the mashed potatoes with the salt. Work in the flour quickly but thoroughly and knead lightly. Divide in two and roll out each half on a floured board to form a circle about the size of a large dinner plate. Cut in quarters (farls) and cook for about 3 minutes on each side in a heavy frying pan in a little bacon fat.

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February 2009

 

Taco Chili

 

1 lb. of each – ground beef and turkey

1 medium onion chopped

2 cloves garlic – chopped or crushed

Brown ingredients then get your can opener ready!

Add – including the liquid:

1 can black beans

1 can pinto beans

1 can diced green chili’s

I can diced tomatoes

1 can corn kernels

 

Then Add:

1 cup water

1 can refried beans

1 package taco seasoning

1 package ranch seasoning (not buttermilk)

 

Heat on low for a couple of hours until it mixes well. Sometimes I put it in the Crockpot for 4 hours on low. Enjoy!

 

 

Thanks to Lyle Kent Larson of Forest Lake for submitting this recipe.

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Chocolate Kiss Mousse

 

36 Hershey's Kisses
1-1/2 cups miniature marshmallows
1/3 cup milk
2 teaspoons cherry brandy liqueur or syrup from canned cherries
8 drops red food color
1 cup heavy whipping cream, chilled

 

Remove wrappers from chocolate pieces. Combine marshmallows and milk in small saucepan. Cook over low heat, stirring constantly, until marshmallows are melted and mixture is smooth. Remove from heat.

Pour 1/3 cup marshmallow mixture into medium bowl; stir in brandy and food color, if desired. Set aside. To remaining marshmallow mixture, add 36 chocolate pieces; return to low heat, stirring constantly until chocolate is melted. Remove from heat; cool to room temperature.

Beat whipping cream in small bowl until stiff. Fold 1 cup whipped cream into chocolate mixture. Gradually fold remaining whipped cream into reserved mixture. Fill 4 parfait glasses about 3/4 full with chocolate mixture; spoon or pipe remaining mixture on top. Refrigerate 3 to 4 hours or until set.

 

Garnish with additional chocolate pieces, if desired.

 

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January 2009

 

Ham Cheese Ball

 

1 pkg. 8 oz. cream cheese softened

¼ cup mayonnaise

Beat together

Stir in:

2 cups ground ham

2 tablespoons chopped parsley

1 teaspoon ground onion

¼ teaspoon dry mustard

¼ teaspoon pepper sauce

Chill several hours. Form in large balls – roll in chopped walnuts

 

Put on assortment of crackers.

 

Will keep in the refrigerator for two weeks.

 

 

Thanks to Ellie Huberty for submitting this recipe.

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Taco Soup

 

Ingredients:

• 1 pound ground beef, browned and drained
• 2 large yellow onions, diced and cooked with ground beef
• 7 cups water (or use beef broth and omit concentrate below)
• 1 can (about 15 ounces) corn kernels
• 2 - 3 cups potatoes, diced
• 7 oz. can of diced green chilies
• 1 package Taco seasoning
• 1 can (about 15 ounces) diced tomatoes
• 1 can condensed cheddar cheese soup
• 2 tbsp. beef broth concentrate such as “Better than Bouillon”
• 1 can (about 4 ounces) sliced black olives

 

Preparation:
In a large pot combine water, corn, and potatoes. Bring to a boil. Simmer 20 minutes. Add green chilies, taco seasoning, tomatoes, and cooked ground beef & onions. Simmer 15 minutes more. Add cheese soup, olives, and beef bouillon. Simmer 5 more minutes. Makes 10-12 two-cup servings.

 

Serve with sour cream and crushed corn chips.

 

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December 2008

 

Company Carrots

 

1 ½ pound whole carrots

½ cup mayonnaise

1 T. minced onion

1 T. prepared horseradish

¼ cup finely crushed crackers

2 T. margarine

Parsley, chopped

Paprika

 

Cook carrots in boiling, salted water until tender-crisp. Reserve ¼ cup cooking liquid. Cut carrots lengthwise in narrow strips. (Carrots can be cut before cooking.) Arrange in 9 inch square baking pan. Combine reserved cooking liquid with mayonnaise, onion, horseradish, salt and pepper. Pour sauce over carrots. Sprinkle cracker crumbs on top. Dot with margarine. Sprinkle with parsley and paprika. Bake 20 minutes at 375 degrees. If refrigerated until serving time, bake for 30 minutes.

 

 

Thanks to Betty Lackas of Eagan for submitting this recipe.

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Garlic-Roasted Lamb

 

Ingredients
1 shank half leg of lamb (about 3 pounds)
1/8 teaspoon each salt and pepper
8 cloves garlic, sliced in half lengthwise
2 large sprigs fresh rosemary or 2 teaspoons dried
2 teaspoons olive or canola oil
4 large sweet potatoes, peeled and cut into 1-inch cubes
6 parsnips, cut into 1-inch pieces

Introduction:
Use fresh rosemary, if possible (many supermarkets carry it). The flavor it imparts to the lamb will be far superior to that of dried. If you like, white potatoes may be substituted for the sweet potatoes, and turnips for the parsnips. You can also flavor lamb by covering it with lemon slices before roasting.

Serves 6.
Preparation time: 20 minutes.
Cooking time: 1 hour 50 minutes.

Step 1:
Preheat the oven to 325°F. With a sharp knife, trim all the fat and any cartilage from the lamb. Season the meat with salt and pepper.

Step 2:
With a small knife, make slits about 1 inch deep all over the leg of lamb. Using most of the garlic and all the rosemary, push a garlic half or a few rosemary leaves into each of the slits.

Step 3:
In a large roasting pan, combine oil with sweet potatoes, parsnips, and remaining garlic to coat well. Move the vegetables to the side of the pan and place the lamb in the center.

Step 4:
Roast the lamb and vegetables 1 1/2 to 2 hours or until a thermometer inserted into the center of the meat reads 160°F (for medium). Turn the vegetables occasionally so that they cook evenly.

Step 5:
Remove pan from the oven. With a slotted spoon, transfer the vegetables to a serving dish and keep them warm. Transfer the lamb to a carving platter, cover with foil, and let stand for 5 minutes. Slice the roast lamb and serve with the vegetables.

 

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November 2008

 

Angel Food Pumpkin Cake

 

1 15oz. can pumpkin

1 cup water

2 tsp. pumpkin spice

1 pkg. one-step angel food cake mix

Mix pumpkin, water and spice together;

Stir in angel food cake mix.

Pour into greased 9x13 inch cake pan.

Bake at 350 degrees for 35 minutes.

 

Serve with whipped cream.

 

Thanks to Mary Lou Michels of Ham Lake for submitting this recipe.

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Turkey and Wild Rice Hotdish

 

1/2 c. wild rice
1/2 c. chopped onion (1 med.)
1/2 c. butter
1/4 c. flour
1 (6 oz.) can sliced lg. mushrooms
Chicken broth (added to liquid from mushrooms to make 2 c.)
1 1/2 c. half & half
3 c. cooked cut-up turkey or chicken
1/2 c. uncooked regular rice
1 (2 oz.) jar pimento, drained and chopped
2 tbsp. parsley flakes
1/4 tsp. pepper
1 1/2 tsp. salt
1/2 c. slivered almonds

 

Cook wild rice in 1 1/2 cups boiling water for 45 minutes; drain and set aside. Cook and stir onions in butter over low heat; do not brown. Blend in flour. Cook over low heat, stirring until mixture is bubbly. Remove from heat. Stir in broth, mushroom liquid and half & half. Heat to boiling, stirring constantly. Boil and stir 1 minute.

 

Add mushrooms, turkey, rice, pimento, parsley, salt and pepper. Pour into 2-quart casserole. Cover and bake at 350 degrees for 1 hour. Uncover; sprinkle with almonds. Bake 15 minutes longer or until rice is tender. 8 servings.

 

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October 2008

 

Tomato-Cucumber Mozzarella Salad

 

1/3 cup olive oil

3 tablespoons red wine vinegar

2 tablespoons balsamic vinegar

1 teaspoon sugar

½ teaspoon salt

½ teaspoon dried oregano

¼ teaspoon pepper

 

3 medium tomatoes, chopped

1 cucumber, quartered and cut into ¼ inch slices

1 small green pepper, chopped – optional

¼ cup thinly sliced onions

12 pitted black or Greek olives sliced

(1/4 cup black beans, may be substituted)

2 tablespoons minced fresh parsley

1 tablespoon minced fresh basil

4 ounces mozzarella cheese, cubed

(Goat cheese may be substituted)

 

In a jar with a tight fitting lid, combine the first seven ingredients; shake well.

In a large bowl, combine the tomatoes, cucumber, green pepper, onions, olives,

parsley and basil. Drizzle with dressing; toss to coat.

Cover and refrigerate for at least 15 minutes. Just before serving, stir in cheese.

 

Thanks to Marlene Knight of Aitkin for submitting this recipe.

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Crockpot Chicken and Dumplings

 

The secret to perfect dumplings is to not over mix the batter and to drop the batter onto very hot, bubbling liquid. That way the dumplings begin cooking immediately and don't get soggy.

 

Ingredients:

• 1 potato, peeled and chopped
• 3 carrots, sliced
• 1 onion, chopped
• 14 oz. can chicken broth
• 1/4 cup flour
• 1/2 tsp. salt
• 1/2 tsp. dried thyme leaves
• 1/8 tsp. pepper
• 2 lbs. boneless, skinless chicken thighs, cut into 2" pieces
• 9 oz. pkg. frozen baby peas
• 1-1/2 cups baking mix OR Homemade Baking Mix
• 1/2 cup milk

Preparation:

In a 3-4 quart crock-pot, mix potato, carrots, and onion. In medium bowl, combine chicken broth, flour and spices and blend well until smooth. Pour over vegetables in crock-pot. Add chicken. Cover crock-pot and cook on LOW for 6-8 hours until chicken is thoroughly cooked and no longer pink in center. Add peas and cover again. Cook on HIGH for 20 minutes until peas are hot.

 

In small bowl, combine baking mix and milk and mix just until combined. Do not over mix. Drop by tablespoons onto hot chicken mixture in crock-pot. Cover and cook on HIGH for 20-25 minutes until dumplings are cooked through, are fluffy, and a toothpick inserted in center comes out clean.

 

Serves 4

 

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September 2008

Chicken Salad Northwoods

 

1 c. uncooked wild rice

5 ½ c. chicken stock or water

Juice of ½ lemon

1 chicken breast (2 halves) cooked, cooled, and cut

into bite-size chunks

3 green onions, sliced (green and white parts) or chives

½ red pepper, diced

2 oz. sugar peas, cut into 1-inch pieces

2 ripe avocados, cut into chunks

1 c. pecan halves, toasted

Lettuce

Dressing:

2 large cloves garlic, minced

1 tbsp. Dijon mustard

½ tsp. salt

¼ tsp sugar

¼ tsp freshly ground pepper

¼ c. rice vinegar

½ c. olive oil

 

Put wild rice in a strainer and run under cold water; rinse. Place rice in a medium-size saucepan. Add chicken stock or water; bring to rapid boil. Adjust heat to a gentle simmer; cook for 45 minutes. Place a thin towel inside a colander and turn rice into colander; drain. Transfer drained rice to a bowl and toss with lemon juice; cool.

 

Add chicken, onions, red pepper and sugar peas to rice. Toss with dressing; cover and refrigerate 2-4 hours. Just before serving, add avocado and pecans; toss to blend well and transfer to a salad bowl. Garnish with lettuce leaves. Makes 5-6 servings.

To prepare dressing, combine ingredients in a food processor bowl and process.

 

Thanks to Barbara Frey-Brown of Brainerd for submitting this recipe.

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Grilled Chicken 'N Penne Salad (Celebrations Made Easy-Byerlys')

 

The thyme-infused dressing makes this salad.

 

1 (3 lb.) pkg. frozen boneless, skinless chicken breast filets, thawed

½ cup Italian salad dressing

1 (16 oz.) pkg. dry penne rigata pasta

½ cup thinly sliced celery

½ cup thinly sliced green onion

4 cups small whole red seedless grapes

¼ cup vegetable oil

4-1/4 tsp. dried thyme, crumbled, divided

2-1/2 cups mayonnaise

3 tbsp. milk

3 tbsp. honey

1 tbsp. Dijon mustard

1 ½ tsp. salt

1 cup coarsely chopped walnuts, toasted

Leaf lettuce

 

Pierce chicken on both sides with fork; brush both sides with salad dressing. Spray grill rack with no stick cooking spray. Using direct heat cooking method, arrange chicken breasts 4-5” over medium coals. Grill, covered, 5 minutes. Turn chicken; brush with salad dressing. Continue grilling until juices run clear (3-5 min.). Cool; cut into thin strips. Cook pasta in boiling salted water (4 quarts water, 2 tsp. salt) until just tender (12-14 min.); drain. Rinse with cold water; drain. In large bowl, combine chicken, pasta, celery, green onion and grapes. In small bowl, combine oil and 1 ¼ tsp. thyme; toss into chicken mixture. In small bowl, combine mayonnaise, milk, honey, 1 tbsp. thyme, mustard and salt. Refrigerate salad and dressing separately, covered, overnight. Several hours before serving, fold dressing into salad. Refrigerate, covered. To Serve: Toss walnuts into salad. Spoon into lettuce lined bowl or platter.

 

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Wine Country Chicken Salad with Cranberries and Pecans

 

4 c. chopped cooked chicken breast

1 c. chopped celery

¾ c. dried cranberries

¾ c. pecan halves

1 c. mayonnaise

2 tbsp. apple cider vinegar

1 tbsp. honey

4 tsp. sugar

Sea salt and black pepper to taste

½ tsp. poppy seeds, optional

 

In a large bowl combine chicken, celery, cranberries and pecans; mix well.

In a small bowl, combine mayonnaise, vinegar, honey, sugar and sea salt and pepper to taste. Whisk until blended and smooth. Stir in poppy seeds.

Pour over chicken mixture, tossing well. Refrigerate 2 to 3 hours. Serve chilled on lettuce leaves or use to make a sandwich.

Serves 6

 

TASTE – Star Tribune

 

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Tarragon Chicken Salad

 

4 c. chopped cooked chicken breast

1 c. chopped celery

¾ to 1 c. nonfat or low-fat yogurt or mayonnaise

2 tbsp. finely chopped fresh tarragon or 1 tsp. dried tarragon, crushed

¼ tsp. Dijon mustard

Sea salt and seasoned black pepper to taste

 

In a large mixing bowl, combine chicken, celery, yogurt, tarragon, mustard and salt and pepper to taste. Mix well. Cover; chill at least 1 hour.

 

Serve as a salad on lettuce or use as a sandwich filling.

 

Serves 6

 

TASTE – Star Tribune

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August 2008

Miracle Whip Cake (Easy and Quick)

 

1 cup sugar

2 cups flour

½ cup cocoa

½ tsp. salt

2 tsp. soda

1 cup Miracle Whip (can use Mayo)

1 cup water

1 tsp. vanilla

 

Mix dry ingredients together in a bowl and set aside.

Mix remaining ingredients in a large bowl until smooth.

Combine dry ingredients with liquid ingredients in three portions and mix well.

 

Pour in large cake pan and bake at 350 degrees for 30 minutes or until by inserting

a toothpick it comes out clean.

 

“This cake is so moist you don’t need frosting; but, a chocolate fudge frosting

always tops it off nicely.”

 

Thanks to Janice Nicholas of Aitkin for submitting this recipe.

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Swedish Meatball Burgers

 

Although we suggest serving these on potato rolls, you can also perch the patties atop egg noodles.

 

Ingredients

1/3 cup finely chopped onion
2 tablespoons chopped fresh parsley
1 tablespoon paprika
1 tablespoon brown sugar
1 1/2 tablespoons white wine vinegar
1 teaspoon salt
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1 1/2 pounds ground veal
Cooking spray
6 (2-ounce) potato sandwich rolls (such as Cobblestone Mill), split
6 tablespoons fat-free sour cream

 

Preparation

Prepare grill.

Combine first 9 ingredients. Divide mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.

Place patties on a grill rack coated with cooking spray; grill 5 minutes on each side or until a thermometer registers 160°. Remove from grill; let stand 5 minutes.

Place rolls, cut sides down, on grill rack; grill 1 minute or until toasted. Place 1 patty on bottom half of each roll; top each serving with 1 tablespoon sour cream and top half of roll.

 

Yields 6 servings (serving size: 1 burger)

 

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July 2008

 

Marinade for Duck/Goose Breasts

 

Dice breasts into 1” – 2” chunks

 

Place in glass pan

 

Add: 4 diced garlic cloves

½ diced onion

3 parts red wine

2 parts corn syrup

1 part soy sauce

 

OR, you can purchase and use Lawrey’s Caribbean Jerky Marinade

 

Marinade for 10-16 hours (overnight)

 

Grill to medium rare

 

Option: Wrap each chunk with ½ bacon strip before grilling

 

Serve with Merlot or Cabernet Sauvignon Wine

 

 

Thanks to Judy Jones Braith of Aitkin for submitting this recipe.

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Moroccan Spiced Grilled Chicken

 

The yogurt-based marinade is only mildly acidic, so you can leave the chicken in the marinade all day, while it gently tenderizes the meat and infuses it with the spiciness of cumin and paprika. Just put the chicken in the marinade before leaving for work in the morning, come home, heat the grill, chicken is done in less than 10 minutes. Simple. Easy.

 

Moroccan Spiced Grilled Chicken Breasts Recipe

 

Ingredients

1/2 cup plain yogurt

1/2 cup chopped fresh cilantro (or 1 1/2 teaspoons ground coriander)

1 Tbsp olive oil

2 cloves garlic, minced

1 1/2 teaspoons paprika

1 1/2 teaspoons ground cumin

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 1/2 pounds skinless, boneless chicken breasts

 

Method

1 Mix the marinade ingredients (yogurt, cilantro, olive oil, garlic, paprika, cumin, salt, and pepper) together in a medium sized bowl. Add the chicken pieces to the bowl and thoroughly coat with the marinade. Cover with plastic wrap and chill in the refrigerator from 6 to 10 hours.

2 Heat your grill on high heat if you are using a gas grill, or prepare coals for direct heat if you are using charcoal. If you do not have a grill you can use a cast-iron grill pan on your stove. Grill the chicken breasts a few minutes on each side, until cooked through. Take care not to overcook, as chicken breasts can easily dry out.

 

Serves 4.

 

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June 2008

 

Canned Red Sockeye Salmon

 

1 Large can red sockeye salmon, drained (save liquid) and flaked

1 Egg, beaten

2 teaspoons Chef Prodhommes Seafood Seasoning (found in spices)

2 Tablespoons green onions, diced

½ Cup bread crumbs (halved)

Vegetable Oil or Olive Oil for frying

 

Combine salmon, egg, seasoning, onions and ¼ cup bread crumbs and mix well. If dry, add a little of the salmon liquid. Form into patties and dust with additional bread crumbs. Fry until golden brown, about 2-2 ½ minutes on each side.

 

Wonderful served with peas and potato of your choice!

 

Thanks to Nancy Meyer of Deerwood for submitting this recipe.

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Rhubarb and Strawberry Compote with Fresh Mint

 

Ingredients

3 cups 1/2-inch-wide pieces fresh rhubarb (cut from about 1 pound)
3/4 cup sugar
1/4 cup water
1 1-pint container fresh strawberries, hulled, halved
2 tablespoons chopped fresh mint

 

Preparation

Combine rhubarb, sugar, and 1/4 cup water in heavy large saucepan over medium heat. Bring to simmer, stirring occasionally, until sugar dissolves, about 3 minutes. Simmer gently until rhubarb is tender but not falling apart, stirring occasionally, about 7 minutes. Remove from heat. Stir in strawberries. Transfer to bowl and stir in mint. Chill until cold, about 1 hour.

 

Serve the compote over vanilla or strawberry ice cream, angel food cake, pancakes, or waffles.

 

Makes about 3 cups.

 

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May 2008

 

Brownies

 

1/2 cup butter or margarine

1 cup sugar

Cream together; add

4 eggs – stir

 

Add:

1 cup and 1 tbsp. flour

1 can chocolate syrup

½ cup chopped nuts

1 tsp. vanilla

1 tsp. baking powder

 

Spread in greased jelly roll pan. Bake for 25-30 minutes at 375 degrees.

When cool: - Frosting

1-1/3 cup sugar

6 tbsp. butter or margarine

6 tbsp. milk

 

Bring to boil, boil for 30 seconds, take off stove and add ½ cup chocolate chips.

Beat until smooth – spread on brownies

 

Thanks to Mary Lou Michels of Ham Lake for submitting this recipe.

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Stir-Fried Chicken with Bell Peppers and Snow Cabbage

 

Ingredients

1 pound skinless boneless chicken breast halves
1 egg white
2 teaspoons soy sauce
2 teaspoons plus 1 tablespoon Shaoxing wine (Chinese rice wine) or dry Sherry
1 1/2 teaspoons cornstarch
1/4 teaspoon ground white pepper
3 teaspoons Asian sesame oil, divided

1 (6 1/2-ounce) can preserved snow cabbage, well drained
1 teaspoon sugar
2 tablespoons peanut oil or vegetable oil, divided
1 medium-size red bell pepper, cut into matchstick-size strips
1 medium-size green bell pepper, cut into matchstick-size strips
1/4 teaspoon salt

 

Preparation

Cut boneless chicken breast crosswise into 1/4-inch-thick slices, then stack slices and cut into matchstick-size strips. Whisk egg white in small bowl until foamy; transfer 1 tablespoon to medium bowl (reserve remaining egg white for another use). Add chicken to bowl with egg white. Add soy sauce, 2 teaspoons rice wine, cornstarch, and white pepper; toss to coat. Mix in 2 teaspoons sesame oil. Let stand 15 minutes.

Mix preserved snow cabbage and sugar in small bowl. Heat 14-inch-diameter flat-bottomed wok or heavy 12-inch-diameter skillet over high heat until drop of water added to wok evaporates on contact. Add 1 tablespoon peanut oil and swirl to coat wok. Add sliced chicken breast, spreading evenly. Cook without stirring 30 seconds, then stir-fry until sliced chicken is no longer pink, about 2 minutes. Transfer chicken slices to plate. Add remaining 1 tablespoon peanut oil to wok, then add red and green bell peppers and stir-fry until beginning to soften, about 2 minutes. Stir in snow cabbage mixture and salt. Return chicken to wok; add remaining 1 tablespoon rice wine and stir-fry until chicken is just cooked through, about 1 minute. Remove pan from heat. Stir in remaining 1 teaspoon Asian sesame oil into stir-fry and serve. Makes four servings.

Bon Appétit

 

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April 2008

 

Peanut Butter Pie

 

4 oz. cream cheese

1/3 cup creamy peanut butter

8 oz. cool whip

1 cup powdered sugar

¼ cup milk

 

Mix room temperature cream cheese, powdered sugar, peanut butter and milk with beater. Fold in cool whip. Pour in baked pie shell or graham cracker crust. May top with chopped nuts. Keep in refrigerator.

 

Thanks to Lorraine Spading of Clear Lake, Glen for submitting this recipe.

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Gruyere Caraway Popovers

 

2 large eggs
3/4 cup milk
1/4 cup water
1 tablespoon melted butter
1 cup minus 2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon caraway seeds, freshly ground or smashed, plus more whole, for the centers
1/2 cup coarsely grated Gruyere (about 2 ounces)

 

Preheat oven to 375 degrees F. Generously grease 6 (2/3-cup) popover tins or 9 (1/2-cup) muffin tins.
In a bowl whisk together eggs, milk, and water and add butter in a stream, whisking. Add flour and salt and whisk mixture until combined well but still slightly lumpy. Whisk ground caraway seeds into batter. Divide half of batter among tins and sprinkle 1/4 cup Gruyere and whole caraway seeds over popovers. Then top with the remainder of batter. Bake popovers in lower 1/3 of oven for 45 minutes. Cut a slit about 1/2-inch long on top of each popover with a small sharp knife and bake 10 minutes more.

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March 2008

 

Breakfast Pizza

 

1 roll Crescent Rolls

1 lb. Breakfast Sausage

2 cups frozen shredded hash browns

4 eggs, beaten

2 cups shredded cheddar cheese

 

Roll out crescent rolls onto round pizza pan, sprayed with Pam. Flatten out and mend together for the crust.

 

Brown sausage, drain grease. Put a layer of the sausage on top of the crust.

 

Spread the shredded hash brown on top of the sausage.

 

Add the beaten eggs.

 

Add onions, optional.

 

Bake at 350 degrees for 35 minutes, or until the eggs are done.

 

Thanks to Patricia Souter of Jacobson for submitting this recipe.

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Quick Irish Stew

 

Ingredients

• 4 cups cooked, cubed chicken breast meat
• 2/3 cup sliced fresh mushrooms
• 1 cup chopped onion, sautéed in butter
• 1-1/2 cups chopped carrots
• 6 cups chicken stock
• 1 teaspoon dried sage
• 1 teaspoon dried basil leaves
• 1 teaspoon garlic salt
• 1 teaspoon dried parsley
• 1 (10 ounce) package frozen mixed vegetables, thawed
• 3 cups cooked, diced red potatoes
• 1/2 cup chopped celery
• 1/8 cup all-purpose flour

Cooking Instructions

• Combine chicken, mushrooms, onion, carrots and stock in a large saucepan over medium heat. Simmer until carrots are tender, about 10 minutes.
• Stir in sage, basil, garlic salt, parsley, mixed vegetables, potatoes and celery and cook until heated through. Stir in flour to thicken sauce, then serve.

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February 2008

Stuffed Mushrooms

 

Mix together:

 

2/3 cup grated cheddar cheese

4 tablespoons softened butter

1 tablespoon red wine or red wine vinegar

1 teaspoon soy sauce

1/3 cup crushed saltine crackers

garlic salt to taste

 

Remove stems from 1 package  (8 ounces)

white button mushrooms by gently twisting and pulling out.

Scrape any remaining stem from mushroom cap.

(Stems may be reserved for another use.)

Stuff mushroom cap cavity with cheese mixture.

 

Place mushrooms on a pan and broil until stuffing is brown

and starting to turn crispy to ensure mixture is cooked through. 

Caution:  Stuffing will be very hot.  Allow to cool slightly before eating.

 

Thanks to Mrs. Hugh Rohrbacher of Onamia for submitting this recipe.

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White Chocolate Raspberry Cheesecake

Ingredients

• 1 cup chocolate cookie crumbs
• 3 tablespoons white sugar
• 1/4 cup butter, melted
• 1 (10 ounce) package frozen raspberries
• 2 tablespoons white sugar
• 2 teaspoons cornstarch
• 1/2 cup water
• 2 cups white chocolate chips
• 1/2 cup half-and-half cream
• 3 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 3 eggs
• 1 teaspoon vanilla extract

Directions

1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

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January 2008

Never Fail Meringue

 

1 Tablespoon Corn Starch

2 Tablespoons Cold Water

1/2 cup Boiling Water

3 Egg Whites

6 Tablespoons Sugar

Dash of Salt

1 Teaspoon Vanilla

 

Blend Cornstarch and Cold Water in pan add boiling water and cook stirring until clear and thickened. Let stand until cool.

Beat egg whites on high speed until foamy. Gradually add sugar and beat until stiff but not dry.

On low speed add salt and vanilla. Turn mixer up to high speed and gradually beat in cornstarch mixture. Mix well.

Spread on Pie and bake at 350 for 15 minutes

This meringue cuts nicely and never gets sticky. 

Covers one pie.

 

Thanks to Carole Holten of McGregor for submitting this recipe.

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Slow Cooker Sweet and Sour Meatballs

• 1 jar (9 to 10 ounces) sweet-and-sour sauce
• 1/4 cup packed light brown sugar
• 3 tablespoons soy sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 2-1/2 pounds frozen meatballs
• 1 red bell pepper, chopped
• 1 can (20 ounces) pineapple chunks, drained

Place all ingredients in the slow cooker; stir gently then cover with the lid. Cook on low setting for 7 to 8 hours, or on high setting for 4 to 5 hours, until done.

Carefully remove the lid to allow steam to escape. Serve directly from the slow cooker.

 

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December 2007

Chicken Julienne

 

4 chicken breasts, boned & skinned
1/2 c. butter
1/2 c. Italian bread crumbs
1 c. whipping cream
1/2 c. parmesan cheese (shredded)
salt, pepper and paprika
 
Preheat oven to 400 degrees; melt the butter; dredge chicken w/the butter and then with the bread crumbs.  Place in oblong glass baking pan. Season with salt and pepper to taste.  Sprinkle cheese over each chicken breast, then pour the cream over.  Sprinkle with paprika.
 
Bake 20 minutes or until bubbly.
 
Serve over Fettuccini

1 pint heavy whipping cream
3/4 c. parmesan cheese, shredded
1/4 c. Romano cheese, shredded
1/4 c. Fontina cheese, shredded
1 T. butter
salt to taste
 
Melt butter in saucepan on very low heat, add whipping cream and then cheeses.  Stir on low heat for 30 minutes.  Serve with fresh fettuccini.
 
”Excellent and feels like you have been cooking all day, but really very easy.” 

 

Thanks to Hollie Peterson for submitting this recipe.

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Overnight Cinnamon Raisin French Toast

 

2 TBS butter
5 Golden Delicious Apples, sliced
¼ cup brown sugar
3 TBS apple juice (water is okay, too)
1 loaf of cinnamon/raisin bread
3 cups milk
½ tsp salt
½ tsp cinnamon
10 large eggs
1 TBS additional butter
2 TBS sugar

Melt 2 TBS of butter in skillet and cook apples about 20 minutes until golden. Add apple juice (water) last minute. Grease 3-4 qt or 13”X9” baking pan. Arrange ½ of the bread slices in pan, overlapping slightly. Mix the milk, salt, cinnamon and eggs really well. Pour half of egg mixture over bread. Reserve ¼ of the apple slices, and then spread the remaining apple mix over the bread in an even layer. Arrange remaining bread in another layer, and then pour the remaining egg mixture over that. Press the bread gently, if needed, to help it absorb the egg mixture. Dot the top with the 1 TBS of butter and sprinkle on sugar. Cover and chill overnight.

Bake the next day at 325f, uncovered for 50 to 55 minutes or until knife comes out clean. Reheat reserved apple mixture and spoon over the top of the French toast as it’s served.

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November 2007

Healthy Banana Bread

 

3 Bananas

1 Cup Brown Sugar (Dark works best)

½ Cup Applesauce with Cinnamon

2 Eggs Beaten

2 Cups Flour

1 tsp. Baking Powder

1 tsp. Salt

1 tsp. Baking Soda

½ Cup Chopped Nuts or Raisins (optional)

 

Mash bananas and stir in sugar. Let stand for 15 minutes. Mix all other ingredients with the banana and sugar mixture. Spray loaf bread tin and add mixture. Bake at 350 degrees for 40-50 minutes. Bread will be done when toothpick comes out clean. Cool and remove from pan. Note: This makes one large loaf.

 

Thanks to Diane Stephenson of Isle for submitting this recipe.

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Minnesota 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:

1. Preheat oven to 325.
2. In medium-size skillet, over medium heat, sautébacon until almost crisp.
3. Add onion, celery and mushrooms; continue cooking until vegetables are tender.
4. In large bowl combine bacon mixture, wild rice, bread crumbs, sausage, oregano and sage.
5. Season to taste with salt and pepper if desired.
6. Spoon dressing into lightly greased 2-quart casserole dish.
7. Bake, covered, at 325 degrees F. 35 to 40 minutes.

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October 2007

Pork and Beans Bars (They actually taste like a pumpkin bar.)

 

In a blender, blend:

1 (16 oz.) can of pork and beans

1 (8 oz.) can of crushed pineapple (undrained)

 

Add the following in order:

2 cups sugar

2 cups flour

2 tsp. baking soda

½ tsp. salt

1 tsp. baking powder

1 tsp. cinnamon

4 eggs

1 cup oil

 

Mix well, bake in a jelly roll pan at 350 degrees for 20-30 minutes. Frost with a cream cheese frosting.

 

Frosting:

2 cups powdered sugar

1 8 oz cream cheese

2 tsp vanilla

½ stick butter

 

Thanks to Joyce Melberg of Aitkin for submitting this recipe.

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Pumpkin Pancakes with Hot Cider Syrup

 

2 c. flour
2 tbsp. sugar
4 tsp. baking powder
3/4 tsp. salt
1/2 tsp. coriander, ground
1 tsp. cinnamon
1/2 tsp. nutmeg
1 1/2 c. milk
1 c. canned pumpkin, mashed
4 egg yolks
4 oz. melted butter
1 tbsp. vanilla
4 egg whites, stiffly beaten

 

HOT CIDER SYRUP:
1 1/2 c. apple cider
1 c. brown sugar
1 c. corn syrup
2 oz. butter
2 tbsp. lemon juice
1/8 tsp. cinnamon
1/8 tsp. nutmeg
Grated rind from 1 lemon
2 apples, peeled, cored & thinly sliced

 

In a large bowl, sift together flour, sugar, baking powder, salt, coriander, cinnamon and nutmeg. In a separate bowl, combine milk, pumpkin, egg yolks, butter and vanilla. Pour combined liquid ingredients into dry ingredients and stir until just blended. Carefully fold in egg whites. Cook pancakes on a light oiled griddle. In a small saucepan, combine apple cider, brown sugar, corn syrup, butter, lemon juice, cinnamon, nutmeg and lemon rind. Bring to a boil. Reduce heat and simmer uncovered for 15 minutes. Add apples. Heat for several minutes more. Serve over pancakes. Serves 6.

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September 2007

Blueberry Nut Bread

 

1 cup oil

2 cups sugar

4 eggs

1 tsp. salt

1 tsp. cinnamon

2 cups flour – use some to dust berries so they don’t clump

1 cup chopped nuts

½ cups blueberries

 

Mix and pour into two small loaf pans. Bank 350 degrees for one hour.

 

Thanks to Jacqueline Callies of Isle for submitting this recipe.

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Three Sisters Stew

 

1 tablespoon olive or canola oil

1 large onion, sliced

1 clove garlic, crushed

1 jalapeno chili, finely chopped

4 cups yellow summer squash, sliced (about 1 pound)

4 cups zucchini, cut into 1 inch pieces (about 2 medium)

4 cups butternut squash, peeled and cubed (about 1 large)

3 cups green beans, cut into 1 inch pieces (about 1 pound)

1 cup frozen whole kernel corn

1 teaspoon dried thyme leaves

2 16-ounce cans kidney beans, undrained

 

Heat oil in Dutch oven over medium heat. Cook onion, garlic and chili in oil about 2 minutes, stirring occasionally, until onion is tender. Stir in remaining ingredients. Cook over low heat

10-15 minutes, stirring frequently until squash is tender.

 

Yield: 6 servings

Thanks to Three Sisters Cookbook, Oneida Indian Nation

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August 2007

 

Get Up and Go Egg Bake

 

4 eggs, beaten

1 cup milk

1/8 tsp pepper

¼ tsp salt

1/3 lb Hot Italian Sausage

1/3 lb Mild Italian Sausage

8 oz. shredded sharp cheddar cheese

Small chopped onion

4 ounces fresh mushrooms

1 – 9 inch pie crust

 

Brown the sausage, onion and mushrooms – drain. Combine the eggs, milk, pepper, salt together. Add in the remaining ingredients: Sausage, onion, mushrooms and cheese. Pour into the pie crust. Put foil around the edges of the pie crust, so it doesn’t burn. Bake at 350 degrees for about 50 minutes (golden brown on top). Take the foil off the last 10 minutes of baking. Serves 6-8. Bon Appetite!!!

 

Thanks to Sandy Furlong of Lake Esquagamah for submitting this recipe.

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Southwest Pork Kabobs

 

Yum - juicy pork is marinated in spicy seasonings, then grilled or broiled with vegetables to perfection in this easy five ingredient recipe.

INGREDIENTS:

• 4 boneless pork loin chops, cut into 1" pieces
• 1 tablespoon chili powder
• 1 tsp. cumin
• 1/8 tsp. cayenne pepper
• 1/2 tsp. salt
• 3 Tbsp. olive oil
• 1 tablespoon red wine vinegar
• 2 red bell peppers, cut into strips
• 1 red onion, cut into wedges
• 16 button mushrooms
• 1 yellow squash, thickly sliced

PREPARATION:

In medium bowl, place cubes of pork. In small bowl, combine seasonings with olive oil and red wine vinegar and mix well. Pour over pork, toss to coat, then cover and refrigerate for 2-8 hours.

When ready to cook, prepare and preheat grill or preheat broiler.

Thread pork cubes alternately with vegetables on 8" metal skewers. Grill or broil skewers 4-6" from medium heat source for 14-18 minutes, turning once and brushing frequently with reserved marinade, until pork is cooked and vegetables are tender. Discard remaining marinade. Serves 4

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July 2007

 

Rhubarb Bars

1 ½ cups flour

1 ½ tsp baking powder

3/8 cup butter

4-5 cups cut up rhubarb

2 (3 oz.) package strawberry jello

1 egg

1 tablespoon milk

 

Combine flour, baking power. Cut in butter. Add egg and milk, mix and pat into 9x13 pan. Cover with rhubarb and sprinkle with jello. Mix together the following and place on top:

¼ cup butter

1 ½ cup sugar

2/3 cup flour

 

Bake 50-60 minutes in 350 degree oven

 

Thanks to Elaine Pearson of Aitkin for submitting this recipe.

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Popsicle Rockets

 

red juice (red raspberry, cherry, cranberry)
blue juice (blue Kool Aid, Gatorade, blue raspberry)

white juice (lemonade, coconut juice drink)
red string licorice for fuse

3 oz. paper cups

Popsicle Sticks

 

Line up several 3 oz. paper cups on a baking sheet. Pour 2 tablespoons of red juice into each cup. Freeze 2-3 hours until firm-slushy.

Remove from freezer and poke a popsicle stick into the center of each cup of juice. Add 2 tablespoons of white juice and freeze 2-3 hours.

Remove from freezer. Top off with blue juice and freeze 1-2 hours until slushy.

Remove from freezer and insert a 2 or 3-inch string of licorice into each popsicle. Freeze until hard. Peel off paper cups to serve.

 

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June 2007

 

Fudge with Velveeta Cheese

 

4 lbs powdered sugar

1 lb butter

1 cup cocoa

1 lb Velveeta cheese

2 squares Baker’s chocolate

 

Melt butter, cheese and chocolate together. Sift cocoa and powdered sugar

together. Add to melted mixture. Add nuts, if desired. Spread in shallow

pan, cut in squares.

 

Thanks to Genevieve Schroeder of Aitkin for submitting this recipe.

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Lemon Cake with Crackly Caramel Glaze and Lime-Yogurt Mousse

 

CAKE

• 6 large eggs, separated
• 1/2 teaspoon cream of tartar
• 1 1/2 cups sugar
• 2 1/4 cups cake flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3/4 cup water
• 1/2 cup pure olive oil
• 2 teaspoons pure vanilla extract
• Finely grated zest of 2 lemons
•  

LIMONCELLO SYRUP

• 1/4 cup water
• 1/4 cup sugar
• 2 tablespoons limoncello liqueur or 1/2 teaspoon pure lemon extract
•  

CARAMEL TOPPING

• 1 cup sugar
• 1/4 teaspoon cream of tartar
• 2 tablespoons water
• Lime Yogurt Mousse, for serving - see below

DIRECTIONS

• MAKE THE CAKE: Preheat the oven to 375°. Butter and flour a 12-cup Bundt pan. In a large bowl, using an electric mixer, beat the egg whites with the cream of tartar until soft peaks form. Gradually beat in 1/2 cup of the sugar.
• In a medium bowl, whisk the cake flour, baking powder and salt. In a large bowl, using an electric mixer, beat the 6 egg yolks with the water, olive oil, vanilla, lemon zest and the remaining 1 cup of sugar. Add the dry ingredients and beat until the batter is smooth. Using a spatula, fold in the beaten egg whites until no streaks remain.
• Spoon the batter into the prepared Bundt pan. Bake the cake for 35 to 40 minutes, until springy to the touch. Let cool for 20 minutes, then invert the cake onto a rack to cool completely. Lower the oven temperature to 350°.
• MAKE THE LIMONCELLO SYRUP: In a small saucepan, simmer the water and sugar over moderate heat just until the sugar is dissolved, about 5 minutes. Let cool, then stir in the limoncello. Brush the syrup all over the cake, allowing it to soak in.
• MAKE THE CARAMEL TOPPING: Line a large baking sheet with parchment paper. In a heavy saucepan, stir the sugar with the cream of tartar and water until sandy. Wash down the side of the pan with a moistened pastry brush to remove any sugar crystals. Bring the mixture to a boil over moderately high heat and cook without stirring until a deep honey-colored caramel forms, about 5 minutes. Remove from the heat. Carefully swirl the pan to cool the caramel slightly, then pour it onto the baking sheet in a rough round. Using an offset spatula, spread the caramel into a 13-inch round and let stand until slightly cooled but still pliable, about 5 minutes.
• Invert the caramel round over the cake and peel off the parchment paper. Gently press the caramel onto the cake before it hardens to help it conform. If the caramel hardens as you work, place the caramel-coated cake in the oven for 2 to 3 minutes, just to soften the caramel. When the caramel has hardened, serve the cake with the Lime Yogurt Mousse.

MAKE AHEAD The caramel-coated cake is best served the day it’s assembled.

 

Lime Yogurt Mousse

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May 2007

 

Herbed Chicken in Pastry

 

2 cups cubed cooked chicken

½ package (17.3 oz size) Pepperidge Farm frozen pastry sheets (1 sheet)

1 egg

1 tbsp. water

1 container (4 oz) alouette garlic and herbs spreadable cheese

¼ cup chopped fresh parsley

• Thaw pastry sheet at room temperature – 30 minutes. Mix egg and water. Preheat oven to 400 degrees.
• Unfold pastry on lightly floured surface. Roll into 14 inch square and cut into 4 – (7 inch) squares.
• Spread about 2 tbsp. of the cheese spread in the center of each square.
• Sprinkle with 1 tbsp. parsley and top with chicken.
• Brush edges of square with egg mixture. Fold each corner to center on top of chicken and seal edges with egg and water mixture.
• Place seam side down on baking sheet – brush with egg mixture
• Bake 25 minutes or until golden brown

Thanks to Laura Kueppers of Deerwood for submitting this recipe.

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Lemony Asparagus Soup

 

3 pounds asparagus, twelve 3-inch tips reserved, the rest cut into 1/2-inch pieces

2 tablespoons extra-virgin olive oil

1 small white onion, halved and thinly sliced

4 cups chicken stock

Two 1-inch wide strips of lemon zest, plus 1 teaspoon finely grated lemon zest for garnish

2 teaspoons fresh lemon juice

Salt and freshly ground white pepper

1. Bring a large saucepan of water to a boil. Fill a large bowl with ice water. Boil all of the asparagus until bright green and barely tender, about 3 minutes. Drain and transfer to the ice water to cool, then drain again. Cut the 12 asparagus tips in half lengthwise and set aside.
2. Wipe out the saucepan. Add the olive oil and heat until shimmering. Add the sliced onion to the saucepan and cook over moderately high heat, stirring, until softened, about 5 minutes. Add the chicken stock and lemon zest strips, bring to a boil and simmer for 5 minutes. Add the asparagus pieces and cook until tender, about 5 minutes. Discard the lemon zest strips.
3. Working in batches, puree the soup in a blender. Return the soup to the saucepan and stir in the lemon juice. Season with salt and white pepper and reheat if necessary. Ladle the soup into bowls and garnish with the asparagus tips and grated lemon zest. Serve hot or chilled.

MAKE AHEAD The asparagus soup can be refrigerated overnight; refrigerate the asparagus tips separately.

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April 2007

Ziploc Omelets

 

Have you ever heard of this? (This works great! Good for when all your family is together and no one has to wait for their special omelet.)

 

Have guests write their name on a quart-size Ziploc freezer bag with permanent marker.

Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them. Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, mushrooms, tomato, hash browns, salsa, etc. Each guest adds prepared ingredients of choice to their bag and shakes it. Make sure to get the air out of the bag and zip it up.

 

Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water. Open the bags and the omelets will roll out easily.

 

Be prepared for everyone to be amazed! Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and a great conversation piece.

 

 

Thanks to Linda Lease of Onamia for submitting this recipe.

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No-Knead Bread

Makes a 1 1/2-lb. loaf

3 c. all-purpose or bread flour, + more for dusting

1/4 tsp. instant yeast

1 scant tbsp. salt

Cornmeal or wheat bran as needed

     In a large bowl, combine flour, yeast and salt. Add 1 5/8 c. tepid water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at room temperature (about 70 degrees) for at least 12 hours, preferably about 18.  Dough is ready when its surface is dotted with bubbles and gluten (long strands that cling to sides of bowl when tilted) is well-developed.

     Lightly flour a work surface and place dough on it; sprinkle dough with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes. Using just enough flour to keep dough from sticking to work surface and to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) or Silpat mat with flour, wheat bran or cornmeal; put dough seam-side down on towel or Silpat mat and dust with more flour, bran or cornmeal. Cover with another cotton towel (or plastic wrap) and let rise for 2 to 3 hours. When ready, dough will be more than double in size and will not readily spring back when poked with a finger.

     At least a half-hour before dough is ready, preheat oven to 450 degrees. Put a 4- to 6-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it preheats. When dough is ready, carefully remove pot from oven. Slide your hand under towel (or Silpat mat) and turn dough over into pot, seam side up; it may look like a mess, but that’s OK. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Remove from oven, invert pan and cool bread on a rack.  (Published in the Minneapolis Tribune)

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March 2007

 

Hershey Bars

 

1 c. butter

1 c. brown sugar

1 egg yolk

1-1/2 c. flour

8 small Hershey chocolate bars

 

Cream first two ingredients. Combine the next two ingredients with the creamed mixture. Spread in a greased 9x13” pan. Bake at 350 degrees for 12 minutes. Put the Hershey bars on top. Spread around when melted. Sprinkle with chopped nuts. Cut into 2 inch squares.

 

Thanks to Heidi Mattson of Brainerd for submitting this recipe.

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Irish Boiled Dinner  

Ingredients :

4 pounds brisket corned beef

1 clove garlic, minced

1 bay leaf

1 can onion soup

4 whole peppercorns

6 medium potatoes, quartered

½ cup celery cut into 1” pieces

¼ teaspoon rosemary, crushed

6 medium carrots, cut into 1” pieces

1 medium green cabbage, cut into wedges

3 tablespoons flour

3 tablespoons water

 

 

Preparation :

Rinse corned beef and place in large heavy pan. Add soup and seasonings. Cover and cook over low heat for 3-1/2 hours. Add potatoes, carrots and celery. Place cabbage on top and cover. Cook for about 1 hour or until everything is tender. Remove meat, vegetables and bay leaf. Gradually blend water into flour until smooth. Slowly stir into sauce. Stir and cook until thickened.

 

 

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February 2007

 

Pat's Polish Sausage Soup

 

1 can (15 oz) kidney beans (undrained)

1 can chicken broth (14½ oz)

1 can (14½ oz) diced tomatoes in juice

1 cup mild Picante sauce

3 cups chopped cabbage

1 cup chopped onions

¾ teaspoon chili powder

1 small green pepper chopped

½ pound Kielbasa sausage cut into ¼ inch slices

 

In large pan, combine all ingredients except green pepper.

Bring to a boil, reduce heat, cover and simmer 20 minutes.

Stir in green pepper and sprinkle of parsley. Simmer

uncovered 10 minutes. Put in bowls and enjoy!

 

Makes about 9 one cup servings.

 

Thanks to Patricia Trombley of Anoka for submitting this recipe.

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Glazed Raspberry Heart Scones

Rose water lends a subtle floral flavor to the scones; it can be found at some supermarkets, specialty foods stores, and Middle Eastern markets.

 

 

2 cups all purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
1 cup plus 3 tablespoons whipping cream
1/3 cup (about) raspberry jam (do not use seedless)

1/2 cup powdered sugar
1/4 teaspoon rose water (optional)

Preheat oven to 400°F. Mix flour, sugar, baking powder, and 1/2 teaspoon salt in large bowl. Add butter; rub in with fingertips until mixture resembles fine meal. Gradually add 1 cup cream, mixing until dough comes together. Turn dough out onto sheet of foil; pat to 1/2-inch thickness. Using 3-inch heart-shaped or round cookie cutter, cut out scones. Gather scraps; pat to 1/2-inch thickness and cut out additional scones. Using floured knife, start at point of each heart and cut horizontally halfway through scones; fill with 1 generous teaspoon jam (jam will show at edges). Transfer to baking sheet. Bake scones until brown, about 18 minutes. Transfer to rack; cool scones until slightly warm.

Meanwhile, mix powdered sugar, remaining 3 tablespoons cream, and rose water in bowl to blend. Spread glaze over scones. Serve slightly warm or at room temperature.

Makes about 12.

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January 2007

 

Rocky Road Bars

 

1 pkg. Brownie Mix

1 ¾ Cups miniature marshmallows

¾ Cup coarsely chopped nuts

1 ½ Cups Semi-sweet chocolate chips

 

Preheat over to 350 degrees. Grease a 9x 13” baking pan.

Prepare brownie mix according to directions. Spread batter evenly in pan. Bake at 350 degrees for 25 minutes.

 

Immediately sprinkle marshmallows over hot brownies. Follow with nuts and chocolate chips.

 

Return to oven for 2-3 minutes, long enough to soften chocolate. Remove from oven, swirl chocolate over nuts and marshmallows.

 

Cool until topping is set, cut into squares.

 

Thanks to Linda Tibbetts of Aitkin for submitting this recipe.

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Avocado and Red Grapefruit Salad

1 Red Grapefruit
3/4 teaspoon white wine vinegar
1 tablespoon honey
1 1/2 tablespoons sour cream
1/8 teaspoon coarse salt
3 tablespoons red grapefruit juice
1 1/2 tablespoons extra-virgin olive oil
Freshly ground pepper
1 ripe Haas avocado, pitted and peeled
Mix of lettuce greens (Red Leaf lettuce, Boston lettuce, Organic Mix)
Roasted Chicken cut into bite size pieces

 

 

Cut peel, including pith, from grapefruit; discard. Working over a bowl to catch any juices, cut segments from membranes letting them fall into the bowl. Squeeze the remaining juice from membranes into bowl.

 

 

In a separate small bowl, whisk together white wine vinegar, honey, sour cream, salt and 3 tablespoons of the grapefruit juice. While whisking, add oil in a slow steady stream until emulsified. Season with pepper.

 

 

Cut avocado into slices.

 

 

Toss lettuce, grapefruit slices and diced chicken with about 1/2 of the dressing. Arrange on chilled platters. Divide avocado between plates. Drizzle each serving with remaining dressing.

 

 

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Gingerbread Cake

1 cup shortening    /    1 cup sugar

 

1 egg    /    1 cup molasses    /    ½ tsp. salt

 

1 tsp. cinnamon     /     ½ tsp. cloves    /    ¼ tsp. ginger

 

1 tsp. soda dissolved in 1 cup of coffee

 

Flour, but not to make it too stiff: about 2½ cups

   

Cream shortening and sugar.  Add egg, molasses, salt, cinnamon, cloves and ginger. Dissolve soda in coffee and add alternately with flour.  Pour into 9X13-inch pan. (Metal pan works best.)  Bake at 350 degrees for about 45 minutes.  

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Play Dough

 

1 cup flour    /    2 tbsp. cooking oil
2 tsp. alum or cream of tartar    /    ½ cup salt
food coloring in desired colors

    
Combine all on very low heat in saucepan.  Cook over very low heat until it forms a ball.  Remove from pan. Store in fridge.

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December 2006

 

Turkey or Chicken Supreme

 

1 package frozen patty shells

¼ cup butter

1 small onion sliced thin

¼ pound sliced fresh mushrooms

1 can cream of chicken soup

½ cup milk

1/8 teaspoon white pepper

1 tablespoon dry sherry

Grated parmesan cheese

2 cups diced cooked turkey or chicken

 

Prepare patty shells according to package. In skillet, melt butter and sauté onion and mushrooms 5 minutes or until tender. Stir in soup and milk; simmer until smooth and thick. Add pepper, turkey or chicken and sherry. Simmer for 2 to 3 minutes until heated through. Fill warm patty shells with creamed mixture. Sprinkle with grated cheese and brown in oven for a few minutes.

 

Thanks to Marty Thompson of Aitkin for submitting this recipe.

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Blueberry Sausage Breakfast Bake

2 cups all-purpose flour
1/4 cup firmly packed brown sugar
1 teaspoon baking powder
2 large eggs
1/2 teaspoon baking soda
1 pound sausage, browned and drained
1/2 cup butter or margarine
1 cup (8 ounces) sour cream or yogurt
3/4 cup granulated sugar
1/2 cup chopped pecans

Blueberry Sauce:
1/2 cup granulated sugar
2 tablespoons cornstarch
1/2 cup water
2 cups fresh or frozen blueberries
1/2 teaspoon lemon juice

Additional sour cream for accompaniment (optional)

1. Mix flour, baking powder and soda. Set aside.
2. Beat butter until fluffy. Add sugar, brown sugar and eggs, one at a time, beating each addition for 1 minute.
3. Add flour mixture to butter mixture. Fold in browned sausage and sour cream.
4. Pour into lightly greased 9 x 13 x 2-inch pan. Sprinkle nuts on top. (At this stage, may be covered and refrigerated overnight and baked in the morning.)
5. Bake at 350*F (175*C) for 35 to 40 minutes. Cool slightly. Serve warm with Blueberry Sauce.
6. For Blueberry Sauce: Combine sugar and cornstarch, add water and blueberries. Cook over medium heat until thick and bubbly. Cook and stir 2 minutes more. Remove from heat and stir in lemon juice.
7. To serve cut into squares, drizzle with Blueberry sauce and top with a dollop of sour cream, if desired.

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November 2006

Cherry Fluff

 

21 oz. can cherry pie filling

8 oz. container whipped topping

14 oz. can sweetened condensed milk

8 oz. can crushed pineapple (drained)

 

Mix well, chill and serve!

 

Thanks to Sharon Nelson (Peterson) of Onamia for submitting this recipe.

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Sweet Pumpkin Dip

 

1 can (15 ounces) solid-pack pumpkin

2 packages (8 ounces each) cream cheese, softened

2 cups confectioners’ sugar

1 teaspoon ground cinnamon

1 teaspoon ground ginger

 

In a large bowl, with an electric beater, beat the pumpkin and cream cheese until smooth. Add the remaining ingredients, beating until well combined. Chill for at least 2 hours before serving.

 

GO-ALONGS: Serve with graham crackers, sliced apples and pears.

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Curried Turkey Dinner

 

1 Package (10 ounces) frozen broccoli spears cooked and drained

2 Cups COOKED TURKEY cubed

1 Can (10-1/2 ounces) reduced-sodium cream of mushroom soup

¼ Cup reduced-calorie mayonnaise

1-1/2 Teaspoons lemon juice

1 Teaspoon curry powder

1 Cup seasoned croutons

 

In an 8-inch square baking dish, layer broccoli; top with turkey.

In a small bowl combine soup, mayonnaise, lemon juice and curry powder. Pour over turkey and top with croutons.

Bake at 350 degrees – 20 to 25 minutes or until bubbly.

 

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October 2006

Zucchini Banana Bread

Mix together:

2 c. sugar

1 c. oil

3 eggs

2 c. shredded zucchini (generous)

2 soft bananas

 

Add to mixture:

3 c. flour

¼ tsp. baking powder

1 tsp. baking soda

½ tsp. salt

1 tablespoon cinnamon

(1 cup chopped nuts, if desired)

 

Bake 45-60 minutes in 3 greased loaf pans. Let sit 10 minutes, then remove, brush with melted butter and roll or sprinkle with cinnamon and sugar mixture.

 

 

Thanks to Toni Lane of Aitkin for submitting the recipe.

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Creamy Pumpkin Soup

 

16 ounces Pumpkin (canned or fresh pureed)

13.75 ounces Chicken Broth

1 Large Onion

2 Carrots (Wheels or Diced)

2 cups Half and Half or Evaporated Milk

¼ cup Sour Cream

1/8 teaspoon Pepper

1 teaspoon Cinnamon

½ teaspoon Baking Soda

1/3 teaspoon Salt

4 teaspoons Artificial Bacon Bits

 

In a large pot add, chicken broth, onions, carrot, baking soda, salt and pepper.

Simmer uncovered for ten to fifteen minutes until carrots are soft.

Optional: Put vegetable and broth into a food processor or blender and blend until smooth. Return to pot. Add pumpkin and half and half. Simmer uncovered for 10 minutes.

Pour into soup crocks or soup bowls. Top with sour cream and artificial bacon bits.

Experiment with adding other vegetables like celery.

 

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September 2006

Dizzy Bars

1 yellow cake mix

½ cup margarine

1 egg

1 cup chopped pecans or walnuts

Mix above and put in greased 9x13” pan.

 

3 cups powdered sugar

8 oz. cream cheese

2 eggs

Mix with beater, pour over batter in pan.

Bake 45 minutes at 350 degrees.

 

Thanks to Eleanor Amidon of Aitkin for submitting the recipe.

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Baked Yams and Apples with Maple Glaze

 

3 large garnet yams

2 large apples

¾ cup maple syrup

¼ cup apple cider

Salt and pepper to taste

 

Scrub yams, peel and slice into ¼” thick rounds.

Peel, core and slice apples in ¼” thick slices.

Arrange in ungreased 9x13” baking dish, alternating layers of yams and apples.

 

Combine maple syrup and cider in small saucepan and bring to boil over medium high heat. Pour over yams and apples.

 

Sprinkle with salt and pepper to taste. Cover dish with foil.

 

Bake at 400 degrees for 1 hour, then uncover and bake 15-20 minutes longer or until yams are soft and syrup is thick.

 

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August 2006

Apple Bean Bake

1 (16 oz) can pork and beans (remove pork and discard)

2 small apples (cored and cubed)

2 T. brown sugar

¼ tsp. cinnamon

 

Combine beans, apples, brown sugar and cinnamon in a 1 or 2 quart saucepan. Simmer until apples are tender and rise to the surface. Stir occasionally and serve.

 

Thanks to Jean Sargent of Roseville for submitting the recipe.

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Roasted Corn Chowder

8 ears fresh corn
1 Tablespoon olive oil
1 onion, chopped fine
1 clove garlic, chopped fine
1 jalapeno pepper, chopped fine
2 Tablespoons butter or oil
1 large potato, peeled and diced fine--the same size as corn kernels
4 cups milk
2 cups cream
salt and white pepper and cayenne pepper to taste
½ pound lump crab meat
1 pound shrimp
Garnish , Cilantro, minced fine

Roasted Corn Chowder Directions
Start by firing up the coals on the grill. Then peel back the husk, strip out the silk, rub with oil (or butter--or drench with water), and twist the husk back up. Lay the corn on the grill and cook, turning every couple minutes, for 15-20 minutes. When ready to serve, ladle into bowls and top with minced cilantro.

In a large soup pot, sauté the onion, garlic, and pepper in butter until the onion begins to soften (3-4 minutes). Add the corn and diced potato. Add the milk and bring to a simmer. Add the shrimp towards the end so they will not get tough . Then add the crab meat, Cook slowly until the potato is tender (15-20 minutes). Stir in the cream and season to taste.

 

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July 2006

 

Snack Pretzels

 

30 oz. pretzels (not stick) 1 bottle Orville Redenbacher’s popcorn oil

1 pkg. Hidden Valley Ranch Salad Mix 1 Tbsp. dill weed

1 Tbsp. garlic powder

 

Put pretzels in large plastic bag, mix other 4 ingredients together and pour over pretzels in the bag. Turn bag every hour until liquid is absorbed.

 

Thanks to Elaine Krenz of Fairbault for submitting the recipe.

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Easy Flag Cake

2 pints of strawberries
1 recipe of your favorite white or yellow cake (mix or from scratch, your choice)
1 1/3 C of blueberries
1 tub of whipped topping

Mix up and bake your favorite cake mix or recipe. Let cool.

Slice 1 cup of strawberries, set aside. Halve remaining strawberries, set aside.

Top cake (in pan) with 1 cup sliced strawberries, 1 cup blueberries and all of the whipped topping. Arrange remaining strawberry halves and blueberries on whipped topping to create a flag design. Refrigerate until ready to serve.

 

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June 2006

Rhubarb Custard Pie

 

3 C. rhubarb. cut

1 C. sugar

¼ tsp. salt

2 tbsp. Flour

1 tsp. vanilla

½ C. light cream (Milk works just as well)

2 eggs

 

Mix rhubarb with ½ C. sugar and the flour. Put into unbaked pie crust. Mix together 2 beaten eggs, ½ C. sugar, salt, cream and vanilla. Pour over rhubarb. Cover with top crust. Brush top crust with milk to glaze, if desired. Bake 15 minutes at 450 degrees, then 30 minutes at 350 degrees.

 

Thanks to Darlene Weber of Isle for submitting the recipe.

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Savory Potato Salad

 

10 oz. Round Red Potatoes
¼ c Chopped Celery
2 tbsp. Chopped Fresh Parsley
1 (2 oz.) jar diced pimiento, drained
¼ c non-fat mayonnaise (or low-fat)
3 tbsp. Non-fat or Low-fat Sour Cream
1 ½ tbsp. Canned low-sodium chicken broth
¼ tsp. Rubbed sage (or packaged)
¼ tsp. Pepper
¼ tsp. Dried whole thyme

 

Wash potatoes. Cook in boiling water to cover 15 minutes or until tender; drain and cool completely. Peel potatoes, (or not, the skin left on is good looking), and cut into ½ inch cubes. Combine potato, celery, parsley, and pimiento. Combine mayonnaise and remaining 5 ingredients; stir well. Add mayonnaise mixture to potato mixture; toss gently to coat. Cover and chill. Yield: 4 (½ cup) servings. If done as directed this is a yummy low calorie potato salad.

 

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May 2006

Wild Rice Fruit Salad

 

3 Cups cooked Wild Rice 1 Carton Cool Whip

1 – 11 oz. Can Mandarin Oranges, drained ¾ Cup Chopped Walnuts

1 cups Maraschino Cherries, halved ½ Cup Coconut (if desired)

1 – 16 oz. Chunk Pineapple, drained 1 Cup Miniature Marshmallows

1 – 3 oz. Pkg. Orange or Pineapple Jello

Combine all ingredients. Do not dissolve Jello. Do not overcook wild rice, it should be crunchy. Keeps well for many days under refrigeration.

 

 

Thanks to Joyce Fulton of Fleming Lake for submitting the recipe.

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Grilled Asparagus with Stilton Butter and Red Onion Chutney

 

Ingredients
For the chutney
½ red onion, finely chopped
1 tbsp brown sugar
1 clove garlic, crushed
3 tbsp balsamic vinegar
For the asparagus
1 bunch asparagus, ends trimmed
olive oil
½oz butter
1¼oz Stilton cheese

 

Method
1. For the chutney place all of the ingredients into a small saucepan and cook over a gentle heat for fifteen minutes.
2. For the asparagus, heat a grill pan and lightly brush the asparagus with oil.
3. Grill until nicely charred on all sides for 4-5 minutes.
4. In a small pan, melt the butter and add chunks of Stilton until melted.
5. When ready to serve, plate up the asparagus, drizzle with the Stilton butter and place a spoonful of chutney on the side.

 

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April 2006

Dump Cake

 

Grease bottom of 9 x 13 pan.

Spread first, one 20 oz. can of crushed pineapple

and second, one can cherry pie filling over bottom.

Sprinkle large box of yellow cake mix over top of fruit.

Pour ½ cup melted butter over all.

 

Bake in 350 degree oven 55 minutes. Cool – Serve with

cool whip or whipped topping.

 

Thanks to Virginia Meihofer (Gun Lake) for submitting the recipe.

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Easter Egg Hunt Pie

 

1 prepared Keebler graham cracker crust

8 ounces cream cheese, softened

1 (14 ounce) can sweetened condensed milk

3/4 cup cold water

1 (4 ounce) box instant vanilla or white cheesecake flavor pudding mix

1 1/2 cups non-dairy whipped topping, thawed

16 miniature chocolate eggs or other holiday candies

Additional colorful Easter egg candies and green tinted coconut for garnish, if desired.

In a large mixer bowl, beat cheese until fluffy; gradually beat in sweetened condensed milk until smooth. Add water and pudding mix; on low speed, beat until smooth; gently stir in whipped topping.

 

Spoon half of filling into pie crust and top with chocolate eggs; top with remaining filling. Chill at least 3 hours.

 

Garnish as desired.

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March 2006

Suomalainen Pannukakku (Finnish Pancakes)

3 eggs

1 cup milk

1 cup flour

½ tsp. salt

4 Tbsp. sugar

½ tsp. cinnamon

¼ cup butter

 

Melt butter in 9 x 13" pan (glass pan preferred). Beat eggs slightly and add milk, flour, salt, sugar and cinnamon. Pour batter over melted butter. Bake at 425’ degrees for about 20 minutes. It should be golden and puffy. Serve warm with maple syrup or raspberry jam. (Serves 6-8)

 

Thanks to Nina Arneson of Aitkin for sharing one of her Finnish recipes.

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St. Urho's Day Fish Stew

St. Urho's Day was celebrated on March 16th to honor St. Urho for saving crops from grasshoppers, driving them from the country by shouting "Grasshopper, grasshopper, go away from here!" Anyway, this is a simple and easy soup, much like a chowder.

 

6	potatoes, peeled and cut into chunks
1	onion, diced (a larger size onion)
2	teaspoons salt
5	whole allspice berries
6	cups water
3	lbs fish (whitefish, walleye, etc.)
1	cup cream
1	cup milk
1	tablespoon unsalted butter
2	teaspoons minced fresh dill

1. In a large kettle, place potatoes, onion, salt, allspice and water. Cover and bring to a boil then reduce heat and simmer for 15 minutes or until potatoes are tender.
2. Cut fish into bite-size chunks and add to potato mixture. Simmer covered for another 15 to 20 minutes or just until fish flakes easily.
3. Do not boil the soup.
4. Stir in cream, milk, butter and dill; heat through and serve.

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Irish Bread

3 C flour 1/4 C sugar 3 tsp. baking powder 1/4 C butter, softened 1 1/3 C buttermilk zest of 1 orange and 1 lemon 1 tsp. baking soda 1 whole egg 1 egg, separated 1 C raisins 1/2 C currants 2 T caraway seeds

Pre-heat oven to 400°F. Soak currants for 3 min in tap water and drain well. Sift first 3 ingredients in large bowl. Work butter in with hands. Set aside. In a separate bowl, mix remaining ingredients except one egg yolk, then add to dry ingredients. Grease an oven proof skillet with vegetable shortening. Spread dough in pan and top with beaten egg yolk. Bake for 35-45 min or until nicely browned. Remove immediately from pan when finished baking.

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February 2006

Winter Salad

 

1  Bag of Baby Spinach Salad

1/2 cup Toasted Walnuts

1 Chopped Rosy Pear with Skin On

1/4 Cup Dried Cherries

1/2 Cup Blue Cheese Crumbles

 

Dressing

1 Small Shallot - Minced

1/4 Cup Olive Oil

1/8 Cup Red Wine Vinegar

Salt and Pepper to Taste

 

Whisk together dressing ingredients and toss with salad ingredients. Delicious! Serves 4-8.

 

Thanks to Dorothy Hautman of Chaska for submitting the recipe.

 

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Valentine's Day Dessert

 

Ingredients

1 (18 ounce) package refrigerated sugar cookie dough

1 (8 ounce) package cream cheese

1 cup confectioners' sugar

1 (21 ounce) can cherry pie filling

1 (8 ounce) container frozen whipped topping, thawed

 

Preheat oven to 350 degrees F (175 degrees C).

Roll the cookie dough to 1/4 inch thick and form it into a heart shape. Place the heart shape on a cookie sheet.

Bake at 350 degrees F (175 degrees C) for 10 minutes, or until the cookie is lightly brown

on the edges.

In a large mixing bowl, mix cream cheese with confectioner's sugar. Spread the mixture

on cooled cookie dough. Cover with cherry pie filling and whipped cream.

 

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January 2006

 

Winter Sausage Soup

2-3 lbs. Italian sweet sausage (bulk)

3 cups red potatoes, peeled and cubed

1 medium onion, chopped

1 – 28-ounce can whole tomatoes, drained and chopped

1 cup celery, chopped

1 cup carrots, chopped

8 cups beef broth

¼ tsp. salt

1 ½ tsp. brown sugar

¼ tsp. fresh ground pepper

3 cups cabbage, shredded

1 cup fine, uncooked, egg noodles

 

Form tiny meatballs with the sausage and brown. Drain on paper towels. Place all ingredients except for noodles and cabbage in a dutch oven or large pan and simmer for one or more hours. Add cabbage and uncooked egg noodles and cook for an additional 45 minutes. May add additional broth or water if soup cooks down too much. Sprinkle each serving with freshly-grated Parmesan cheese. NOTE: I do not drain the tomatoes, as I prefer a more tomato-based broth.

 

Thanks to Judith Priglmeier of Aitkin for submitting the recipe.

 

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Sour Cream-Orange Coffee Cake with Chocolate-Pecan Streusel

 

Streusel
1 1/2 cups (packed) golden brown sugar
1 tablespoon ground cinnamon
6 tablespoons (3/4 stick) chilled salted butter, diced
1 1/2 cups coarsely chopped pecans
1 cup (6 ounces) semisweet chocolate chips

Cake
3 cups all purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/3 cups sugar
3/4 cup (1 1/2 sticks) salted butter, room temperature
3 large eggs
1 1/2 teaspoons grated orange peel
1 1/2 teaspoons vanilla extract
1 1/2 cups sour cream
1/4 cup orange juice

Powdered sugar

 

For streusel:
Whisk brown sugar and cinnamon in medium bowl to blend. Add butter and rub in with fingertips until mixture holds together in small, moist clumps. Mix in pecans and chocolate chips. (Can be made up to 3 days ahead. Cover and refrigerate.)

For cake:
Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Sift flour, baking soda, and baking powder into medium bowl. Using electric mixer, beat sugar and butter in large bowl until blended and smooth. Beat in eggs 1 at a time, then orange peel and vanilla extract. Mix in flour mixture in 4 additions alternately with sour cream in 3 additions. Mix in orange juice. Spread half of batter in prepared pan. Sprinkle with half of streusel. Drop remaining batter over by heaping tablespoonfuls; carefully spread batter to make even layer. Sprinkle with remaining streusel.

Bake cake 30 minutes. Lay sheet of foil loosely over pan to keep topping from browning too quickly. Continue baking until tester inserted into center of cake comes out clean, about 35 minutes longer. Remove foil. Cool cake in pan on rack 20 minutes. Dust with powdered sugar; serve warm or at room temperature. (Can be made 2 days ahead. Cool completely. Store airtight at room temperature.)

 

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December 2005

 

Cranberry Pie   

1 - 16 oz. can cranberry sauce

2 Tablespoons cornstarch

1/4 cup sugar

1 Tablespoon butter

1 Tablespoon vanilla

6 oz. cream cheese

1 1/2 Tablespoon milk

1 baked pastry shell

 

Cook cranberries, cornstarch and sugar until thick.  Add butter and vanilla.  Cool.

 

Cream together cream cheese and milk.

 

Spread cheese mixture on cooled pastry shell.  Top with cooled cranberry mixture.

 

Garnish with whipped cream.

 

 

Thanks to Dixie Lee Babin of Aitkin for submitting the recipe.

 

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Holiday Ham Balls from Sweden

3 cups buttermilk baking mix
10 1/2 cups smoked ham
4 cups sharp cheddar cheese
1/2 cup Parmesan cheese
2 teaspoons parsley flakes
2 teaspoons spicy brown mustard
2/3 teaspoon milk

1.Heat oven to 350 Fahrenheit.
2.Lightly grease jelly roll pan, 15 1/2 x 10 1/2 inch.
3.Mix thoroughly the Bisquick, finely chopped, fully cooked ham, and remaining ingredients.
4.Shape mixture into 1 inch balls.
5.Place about 2 inches apart in pan.
6.Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm.

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November 2005

 

Frost on the Pumpkin Pie

1 10" baked pie shell

1 envelope unflavored gelatin

1/2 cup milk

1 (1 lb.) can pumpkin

1/3 cup sugar

3 egg yolks

1/2 tsp. salt

1 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. ginger

3 egg whites

1/4 cup powdered sugar

 

Cream Filling:

Whip 1/2 pint whipping cream until stiff.  Blend in 1 1/4 cups confectioner's sugar, 1/2 tsp. cinnamon, 1/2 tsp. vanilla.

 

Combine gelatin, milk, pumpkin, sugar, egg yolks, salt and spices in a heavy pan.  Stir over medium heat until boiling.  Boil 2 minutes.  Remove from heat and cool.

 

Beat egg whites until stiff; blend in powdered sugar.  Beat cooled pumpkin mixture till smooth and fold in egg whites. 

 

Pour 1/2 pumpkin mixture into baked pie shell.  Spread half the cream filling over pumpkin layer.  Spread remaining pumpkin mixture over cream and swirl remaining cream filling over top.

 

Refrigerate several hours.  This pie may be frozen.

 

Thanks to Nancy Meyer of Deerwood for this recipe.

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Raspberry Sweet Potatoes

Ingredients
8 medium-size sweet potatoes
1 teaspoon salt
1/4 cup firmly packed brown sugar
1/4 cup butter or margarine, softened
1 (10-ounce) package frozen raspberries, thawed and undrained

Instructions
Cook sweet potatoes in boiling salted water 20 to 25 minutes or until tender. Drain and let cool to touch. Peel and cut in half lengthwise. Arrange sweet potatoes in a lightly greased 13- x 9- x 2-inch casserole, cut side up. Combine brown sugar and butter in a small bowl, mixing well. Spread brown sugar mixture over cut surface of sweet potatoes. Top with raspberries and juice. Bake uncovered, at 350 degrees F. for 25 minutes, spooning raspberries and juice over potatoes occasionally.

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October 2005

 

Peanut Butter Fudge

2 C. Sugar

½ C. Milk

1-1/3 C. Peanut Butter

1 Jar (7oz) Marshmallow Crème

In a saucepan bring sugar and milk to a boil, boil 3 minutes (or 236 degrees candy thermometer). Add peanut butter and marshmallow crème. Mix well. Quickly pour into butter 8 inch square pan. Chill until set. Cut into squares.

 

Thanks to Mrs. Elaine Swanson of Milaca for submitting the recipe.

 

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Pumpkin-Raisin Muffins

Savvy mothers sometimes soft-pedal the word "pumpkin." So call these Halloween Muffins if you like, but whatever you call them, they are always a huge success with the sandbox crowd as well as their parents. Serve them for breakfast or tea, with apple butter or with sweet butter or cream cheese blended with a little orange zest.
makes 12 muffins

Ingredients:

• 8 tablespoons (1 stick) unsalted butter, at room temperature
• Three-fourths (firmly packed) light brown sugar
• 1 egg
• Three-fourths pumpkin puree (see above)
• One-third cup fresh orange juice
• 2 cups unbleached all-purpose flour
• 1 teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 tablespoon pumpkin pie spice (see note)
• Generous one-half cup golden raisins
• One-half cup walnuts, preferably toasted (see Toasting Nuts below), coarsely chopped

1. Preheat the oven to 350 degrees F. Lightly butter 12 muffin cups.

2. Using an electric mixer, cream the butter and brown sugar together in a large mixing bowl until light and fluffy. Blend in the egg, pumpkin puree, and orange juice. (The mixture will appear curdled, but it will pull together once the dry ingredients are added.)

3. In another mixing bowl, stir together the flour, salt, baking powder, baking soda, and pumpkin pie spice. Toss in the raisins, separating any clumps, along with the walnuts. Make a well in the center and add the pumpkin mixture. Blend until all the dry ingredients are moistened.

4. Spoon the batter into the prepared muffin cups, filling them three-quarters full, and bake until nicely colored and risen (a toothpick inserted in the center should come out clean), 18 to 20 minutes. Remove from the oven, and cool in the muffin cups for 5 minutes. Then turn the muffins out onto a wire rack to cool for a few minutes more before serving.

NOTE: The blend of aromatic spices referred to as pumpkin pie spice traditionally is sold for pies with winter squash, pumpkin, and sweet potatoes. Formulas vary, but you can make your own by combining equal parts of ground nutmeg, cinnamon, and allspice, and half as much ground cloves.

 

TOASTING NUTS
Get in the habit of toasting all kinds of nuts; you'll be impressed with the way their rich natural flavor is intensified. To toast, scatter the nuts in a single layer on a baking sheet and bake in a preheated 350 degree F oven until lightly colored, crisp, and fragrant - 5 to 7 minutes for pecans, pistachios, almonds, and pine nuts, 10 minutes for walnuts. (Sesame seeds, which are oily and burn quickly, should be toasted in a dry skillet; they'll take 3 minutes - stir often).

Toasting also helps in the process of removing the outer papery skins of some nuts, like walnuts, which can leave behind an unpleasant tannic flavor. Once the nuts are toasted, the skins rub off easily when the nuts are rolled inside a clean kitchen towel.

 

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September 2005

 

TIROPITA (Greek Cheese Pie)

 

½ pound phyllo (Filo) dough

1 stick butter or margarine, melted

(brush on phyllo dough as you go)

6-8 eggs and 1 Cup milk, beaten together

To the egg and milk mix, add one small carton cottage cheese

1/3 pound crumbled Feta cheese

½ tsp. salt

 

Please two sheets in the bottom of a well-oiled 9x13” pan.

 

Add some egg/cheese mix to pan, alternating with phylo sheets and end with two sheets on top. Cut through the sheets with a sharp knife in one or two places to aid baking.

 

Bake in the bottom of the oven 375 degrees for 45-50 minutes.

 

Variations: More cheese and less milk

More sheets of phyllo

Add vegetables, such as spinach

 

Cut in small squares for appetizers or larger squares for main dish.

Freezes beautifully!

 

Recipe submitted by Marlee Clymer of DeKalb, Il

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Apple Spice Cake

Vegetable oil spray

3 eggs

1 1/2 cups (300g) sugar, white

3 cups (360g) unbleached flour, white

2 tsp (8g) baking powder

1 tsp (4g) baking soda

1 tsp (2g) cinnamon

1/2 tsp (1g) nutmeg

1/2 tsp (1g) allspice

1/2 tsp (3g) salt

1/2 cup (120mL) orange juice, frozen concentrate, thawed

1/2 cup (120mL) vegetable oil

1 tsp (5mL) vanilla extract

3 cups (390g) chopped apples, (Granny Smith, Jonagold, or Yellow Delicious), peeled

 

 

Preheat oven to 350°F (175°C).

Prepare 10-inch (25cm) bundt or tube-type pan with vegetable oil spray.

Beat eggs in a large bowl with an electric mixer until frothy. Add sugar and beat well. In a small bowl, mix dry ingredients together (flour, baking powder, baking soda, cinnamon, nutmeg, allspice and salt). Add dry ingredients to egg mixture; blend well. Add in orange juice concentrate, oil and vanilla; mix together. Batter will be thick. Fold apples into batter until blended. Pour into prepared bundt pan.

Bake for one hour or until a wooden toothpick inserted into the cake’s center comes out clean.

Cool on a wire rack for 15 minutes. Carefully remove cake from pan. Allow cake to cool before serving.

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August 2005

 

Very Good & Easy Pork Chops

4 loin chops, browned
3 cans golden mushroom soup
3 cans water
1pkg. onion soup mix
1 7 oz. can mushrooms (optional)

Put chops in bottom of 9x13 baking dish. Slice one medium onion on top. Sprinkle with paprika. Bake uncovered at 350° for 2 hours. Makes plenty of gravy.

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Strawberry-Rhubarb Cheesecake Bars
¾ c. margarine or butter, softened
1/3 c. firmly packed brown sugar
1½ c. flour
½ c. coarsely chopped pecans
2 (8 oz/) pkgs. regular or reduced fat cream cheese, softened
2 eggs
13/4 c. sugar, divided
2 t. Vanilla
¾ lb. fresh or frozen rhubarb, coarsely chopped (3 c.)
1 c. sliced fresh strawberries (8 medium)
4 t. cornstarch
¼ c. water
½ c. finely chopped pecans
Grease 9x13 in. baking pan. Heat oven to 375°. Combine margarine, brown sugar, flour and coarsely chopped pecans; press on bottom of greased pan. Bake until browned (10 to 12 min.). Combine cream cheese, eggs, ¾ c. of the sugar and vanilla in bowl; beat until smooth. Pour over crust; return to oven and bake until cheesecake is set (about 20 min.). In lg. saucepan, combine rhubarb, remaining 1 c. sugar and strawberries. Dissolve cornstarch in water; stir into fruit mixture. Bring to a boil; reduce heat to med. and cook, stirring constantly, until rhubarb is tender and mixture is thickened (8 to 10 min.). Cool slightly; spread fruit mixture over cheesecake. Sprinkle top with finely chopped pecans; refrigerate 8 hrs. overnight. Cut into squares.

 

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July 2005

Sweet and Sour Cucumbers

Bring to a boil:

1 c. white vinegar

1 c. water

2 c. sugar

pepper (white or black)

 

Cool 15-20 minutes, then pour over 4-5 cucumbers, peeled and sliced.

 

Refrigerate 4-5 hours.

 

Keeps for several days in fridge. However, if your family gobbles them up right away, slice up more cucumbers in the same brine.

 

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Rhubarb Relish

B2 c. rhubarb, chopped fine

2 c. onion

1 c. vinegar

2 1/2 c. brown sugar

1/2 t. cinnamon

1/4 t. pepper

1/2 t. allspice

1/4 t. cloves

1 t. salt

 

Mix all ingredients and bring to a boil in an uncovered pt. Simmer on low (gentle boil) until thick, approx. 1 hr.

 

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Strawberry-Orange Smoothie

1/2 cup chopped strawberries
1/2 cup orange juice
1/2 cup crushed ice
1/4 teaspoon honey

Combine strawberries, orange juice, ice and honey in a blender. Process until smooth. Garnish with sliced strawberries, if desiered. Add a spoonful of plain yogurt if you prefer your drinks creamy.

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June 2005

 

Springtime Dessert

Crust:

60 Ritz crackers, crushed

1/2 c. powdered sugar

1/2 c. butter, melted

 

Mix and reserve 1 cup for topping. Press crumbs in a 9x13 pan.

 

Mix:

1-6oz. can frozen pink lemonade, thawed

1 can sweetened condensed milk

 

Fold in 1 lg. container of Cool Whip.

 

Spread over crumbs and sprinkle with reserved crumbs. Chill.

 

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Fresh Berry Stuffed French Toast
1/2 lb. (2 c.) mix of fresh blueberries, sliced strawberries, raspberries or blackberries
2 T. powdered sugar
1/3 c. fat free sweetened condensed milk
1 container (6 oz.) lowfat vanilla yogurt
1 small loaf (10 oz.) French bread
1 egg
1 egg white
1/3 c. lowfat milk
1 t. granulated sugar
1 t. vanilla extract
1/4 t. cinnamon
non-stick cooking spray

Place berries in a small bowl and sprinkle with powdered sugar. For the sauce, spoon about

1/4 of the berries, sweetened condensed milk and yogurt into a blender (or food processor) and puree until smooth; set aside.

Cut bread into twelve 1 1/2-inch pieces. Cut into each piece almost all the way through to create a pocket. Stuff the bread slices with remaining sweetened berries and press lightly to close; set aside. Reserve any unused berries to garnish top at serving time.

Whisk egg, egg white, milk, granulated sugar, vanilla and cinnamon in a medium bowl. Heat a large non-stick skillet over medium heat. Spray skillet with non-stick cooking spray. Dip stuffed bread slices in egg mixture to coat and cook until lightly browned on both sides, turning once.

Spoon sauce onto serving plate, arrange French toast on top and garnish with any remaining berries.

 

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May 2005

 

Stuffed Mushrooms

2 Italian sausages, chopped, skinned and browned in 2 T. olive oil

 

Add:

2 heaping t. minced garlic

3/4 c. salsa

1/4 c. ketchup

 

Mix well and cool.

 

Wash and carve out centers of 18-20 Portabella mushrooms. (Use grapefruit knife.)

Fill with filling mixture.

Sprinkle with French fried onions on top.

Bake in oven at 350 ° for 20-30 minutes.

 

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Apple Salad

5 Granny Smith apples-peeled, cored, chopped

5 Red Delicious apples-peeled, cored, chopped

2 (8 oz.) cans pineapple chunks, drained

2 cups raisins

1 cup chopped pecans

1 (16 oz.) container frozen whipped topping, thawed

Combine the apples, drained pineapple, raisins, pecans and whipped topping. Mix well and serve chilled.

 

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Chicken & Vegetable Pasta Salad

1 cup seashell pasta, cooked & cooled

1 cup chopped, cooked chicken meat

3 green onions, chopped into 1 inch pieces

1 red bell pepper, chopped

1 cup sliced black olives

1 cucumber, peeled and chopped

2/3 cup Italian-style salad dressing

1/4 cup sunflower seeds (optional)

In a large bowl, combine the pasta, chicken, green onions, bell pepper, olives and cucumber. Pour dressing over salad and toss to coat. Chill for 2 hours before serving; sprinkle with sunflower seeds if desired.

 

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March 2005

 

Tequilaberry’s Salad
2 c. Miracle Whip
1/2 c. sugar
Mix together and chill overnight.

 

1 head lettuce
1 head cauliflower
1 lb. bacon, fried and crumbled or
1 bottle of bacon bits (not Bacos)
1 med. onion, chopped
croutons, if desired

 

When ready to toss, sprinkle 1/4 c. parmesan cheese over lettuce mixture. Don’t add dressing until ready to serve (or salad will get soggy).

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Raspberry Cheesecake Bars
2 c. all-purpose flour
1/4 c. granulated sugar
1/2 t. salt
3/4 c. butter or margarine, softened
1/3 c. light corn syrup
2 pkgs (8 oz. each) cream cheese, softened
3 eggs
1 c. light corn syrup
2 t. vanilla
3/4 c. raspberry or strawberry jam
Powdered sugar, if desired

Heat oven to 375ºF. Grease bottom and sides of 13x9x2 pan. Beat flour, sugar, salt, butter and 1/3 c. corn syrup with electric mixer on med. speed until dough forms. Press evenly in pan. Beat cream cheese in med. bowl until smooth. Beat in eggs until well blended. Beat in 1 c. corn syrup and vanilla until smooth. Pour over dough. Bake 35-40 minutes or until edges are light golden brown and filling is set (filling may appear puffy). Stir jam; spread over hot bars. Cool 30 min. Refrigerate at least 3 hrs. until chilled. Sprinkle with powdered sugar just before serving. Refrigerate any remaining bars.

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February 2005

 

Creamy Potato Soup
4 med. or lg. potatoes - peeled and diced
1 lg. onion
1 c. chopped celery
1/2 c. butter
2 t. instant chicken bouillon
5 c. milk
1 t. salt
1/4 t. pepper
1/2 t. garlic powder
bacon, cooked and crumbled
dash of hot sauce

 

Combine potatoes, onion, celery and butter in a large sauce pan. Cook over low heat 15-20 min., stirring frequently. (Do not brown.) Add remaining ingredients, bring to a boil. Reduce heat, cover and simmer 30-40 minutes, stirring occasionally. When done, put 1/2 of soup in blender and puree. Then combine with remaining soup.

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Crockpot Stew
6 lg. potatoes, pared and cut in pieces
6 lg. carrots, sliced
3 lbs. of stew meat
1/3 c. soy sauce
1 t. paprika
1/2 t. pepper
3 T. of flour
1 bag (12 oz.) frozen onions, thawed
1 can (approx. 10 1/2 oz.) condensed beef broth
1 (8 oz.) can tomato sauce
1 t. salt

 

Layer potatoes and carrots in the bottom of the slow cooker; top with the meat then sprinkle with soy sauce, salt, pepper, and flour. Combine the beef broth and tomato sauce; pour over all. Cover and cook on low for 7 to 9 hours or 4 hour on high.

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January 2005

 

Cashew Salad
1 head cauliflower - broken up in small pieces
1 head lettuce - torn up
1 lb. bacon - cut up and fried (drain)
3-6 oz. cashew pieces
Dressing:
1 sm. red onion - diced
1/4 c. apple cider vinegar
3/4 c. sugar
1 c. oil
2 t. dry mustard
1 t. salt
1 t. celery seed

Put cauliflower and lettuce in bowl. Refrigerate.
Fry bacon until crisp and set aside.
Put all dressing ingredients in jar and shake to mix. Refrigerate.
Just before serving, put dressing over salad. Add bacon and cashews. Toss.

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Layered Pizza Dip
8-oz.soft cream cheese w/ garlic
1/2 cup pizza sauce
1 chopped green pepper
1/3 cup chopped pepperoni
1 cup mozzarella cheese, shredded
1 cup colby cheese, shredded
Ripe or green olives

Preheat oven to 350°. Layer ingredients in order given in an ovenproof pie plate. Bake at 350° for 10-15 minutes until dip is hot and bubbling and cheese is melted. Serve with crackers, breadsticks, or crusty fresh bread.

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Hashbrown Casserole
1/2 cup melted butter or margarine
1 tsp. salt
1/2 tsp. black pepper
1/4 cup minced onion
1 can condensed cream of chicken soup
8 oz. Colby cheese - grated
2 lb. bag frozen shredded hash browns

 

Spray 9x13" pan with cooking spray. Combine first six ingredients. Gently mix in potatoes and pour into pan. Bake at 350° for 35-40 minutes.

 

Load Management Schedule

Mille Lacs Energy Cooperative Phone: 218.927.2191 or 1.800.450.2191 Fax: 218.927.6822 mlec@mlecmn.net