Take-A-Longs
It’s that time of the year for sharing foods and fun with family and friends. Time for us to gather together and enjoy potluck – bring-a-dish-type gatherings.
Enjoy!
Black Forest Ham Roll-Ups
• 1 package (8 ounces) cream cheese, softened
• 2 teaspoons minced fresh parsley
• 2 teaspoons dried celery flakes
• 2 teaspoons Dijon mustard
• 1 teaspoon lemon juice
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup dried cranberries, chopped
• 2 green onions, chopped
• 5 flour tortillas (10 inches), room temperature
• 1/2 pound thinly sliced Black Forest deli ham
• 1/2 pound thinly sliced Swiss cheese
1. In a small bowl, mix the first seven ingredients until blended. Stir in cranberries and green onions; spread over tortillas. Layer with ham and cheese. Roll up tightly; wrap in plastic wrap. Refrigerate at least 1 hour.
2. Just before serving, unwrap and cut each tortilla crosswise into 16 slices. Yield: about 6-1/2 dozen.
Frosted Banana Bars
• 1/2 cup butter, softened
• 2 cups sugar
• 3 large eggs
• 1-1/2 cups mashed ripe bananas (about 3 medium)
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• Dash salt
• FROSTING:
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup butter, softened
• 4 cups confectioners' sugar
• 2 teaspoons vanilla extract
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, bananas and vanilla. Combine the flour, baking soda and salt; stir into creamed mixture just until blended.
2. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.
3. For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost bars. Yield: 3 dozen.
BLT Dip
• 2 cups (16 ounces) sour cream
• 2 cups mayonnaise
• 2 pounds sliced Jones Dairy Farm Dry-Aged Bacon, cooked and crumbled
• 6 plum tomatoes, chopped
• 3 green onions, chopped
• Additional Crumbled cooked Jones Dairy Farm Dry-Aged Bacon and chopped green onions, optional
• Assorted crackers or chips
1. In a large bowl, combine the sour cream, mayonnaise, bacon, tomatoes and onions. Refrigerate until serving. Garnish with bacon and onions if desired. Serve with crackers or chips. Yield: 6 cups.
California Pasta Salad
• 1 pound thin spaghetti, broken into 1-inch pieces
• 3 large tomatoes, diced
• 2 medium zucchini, diced
• 1 large cucumber, diced
• 1 medium green pepper, diced
• 1 sweet red pepper, diced
• 1 large red onion, diced
• 2 cans (2-1/4 ounces each) sliced ripe olives, drained
• DRESSING:
• 1 bottle (16 ounces) Italian salad dressing
• 1/4 cup grated Parmesan cheese
• 1 tablespoon sesame seeds
• 2 teaspoons poppy seeds
• 1 teaspoon paprika
• 1/2 teaspoon celery seed
• 1/4 teaspoon garlic powder
1. Cook pasta according to package directions; Drain and rinse in cold water. Transfer to a large bowl. Add the vegetables and olives.
2. In a large bowl, whisk the dressing ingredients. Drizzle over spaghetti mixture; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon. Yield: 10-15 servings.
Dump-n-Go Brownies
• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 1/2 cup baking cocoa
• 1 teaspoon salt
• 5 large eggs
• 1 cup canola oil
• 1 teaspoon vanilla extract
• 1 cup (6 ounces) semisweet chocolate chips
1. In a large bowl, beat the first seven ingredients. Pour into a greased 13x9-in. baking pan. Sprinkle with chocolate chips.
2. Bake at 350° for 30 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Yield: about 3 dozen.
Nutty Broccoli Slaw
• 1 package (3 ounces) chicken ramen noodles
• 1 package (16 ounces) broccoli coleslaw mix
• 2 cups sliced green onions (about 2 bunches)
• 1-1/2 cups broccoli florets
• 1 can (6 ounces) ripe olives, drained and halved
• 1 cup sunflower kernels, toasted
• 1/2 cup slivered almonds, toasted
• 1/2 cup sugar
• 1/2 cup cider vinegar
• 1/2 cup olive oil
1. Set aside the noodle seasoning packet; crush the noodles and place in a large bowl. Add the slaw mix, onions, broccoli, olives, sunflower kernels and almonds.
2. In a jar with a tight-fitting lid, combine the sugar, vinegar, oil and contents of seasoning packet; shake well. Drizzle over salad and toss to coat. Serve immediately. Yield: 16 servings.
Calzone Pinwheels
• 1/2 cup shredded part-skim mozzarella cheese
• 1/2 cup part-skim ricotta cheese
• 1/2 cup diced pepperoni
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh mushrooms
• 1/4 cup finely chopped green pepper
• 2 tablespoons finely chopped onion
• 1 teaspoon Italian seasoning
• 1/4 teaspoon salt
• 1 package (8 ounces) refrigerated crescent rolls
• 1 jar (14 ounces) pizza sauce, warmed
1. Preheat oven to 375°. In a small bowl, mix the first nine ingredients.
2. Unroll crescent dough and separate into four rectangles; press perforations to seal. Spread rectangles with cheese mixture to within 1/4 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal.
3. Using a serrated knife, cut each roll into four slices; place on a greased baking sheet, cut side down. Bake 12-15 minutes or until golden brown. Serve with pizza sauce. Yield: 16 appetizers.
Sloppy Joes
• 2 pounds ground beef
• 1/2 cup chopped onion
• 3/4 cup chili sauce
• 1/2 cup water
• 1/4 cup prepared mustard
• 2 teaspoons chili powder
• 12 hamburger buns, split
• 12 slices cheddar cheese
1. In a large skillet, cook beef and onion until beef is browned; drain. Add chili sauce, water, mustard and chili powder. Simmer, uncovered, for 20 minutes, stirring occasionally. Spoon 1/2 cup onto each bun; top with a cheese slice. Yield: 12 servings.
Oven-Fried Potatoes
• 12 medium potatoes, peeled and cubed
• 1/4 cup grated Parmesan cheese
• 2 teaspoons salt
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon pepper
• 1/3 cup vegetable oil
1. Place potatoes in two large resealable plastic bags. Combine the Parmesan cheese and seasonings; add to potatoes. Seal bag and shake to coat.
2. Pour oil into two 15x10x1-in. baking pans; pour potatoes into pans. Bake, uncovered, at 375° for 40-50 minutes or until tender. Yield: 12-14 servings.
Potato Chip Clusters
• 9 ounces white baking chocolate, melted
• 2 cups coarsely crushed ridged potato chips
• 1/2 cup chopped pecans
1. In a large microwave-safe bowl, melt white chocolate. Stir in potato chips and pecans. Drop by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until set. Yield: about 3 dozen.
• Try shoestring potatoes or Fritos (yes, Fritos!) in place of potato chips.
• For easy grab-and-go treats, drop straight into muffin liners.
Jalapeno Popper & Sausage Dip
• 1 pound bulk spicy pork sausage
• 2 packages (8 ounces each) cream cheese, cubed
• 4 cups shredded Parmesan cheese (about 12 ounces)
• 1 cup (8 ounces) sour cream
• 1 can (4 ounces) chopped green chilies, undrained
• 1 can (4 ounces) diced jalapeno peppers, undrained
• Assorted fresh vegetables
1. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Using a slotted spoon, transfer sausage to a 3-qt. slow cooker.
2. Stir in cream cheese, Parmesan cheese, sour cream, chilies and peppers. Cook, covered, on low 3 to 3-1/2 hours or until heated through. Stir before serving. Serve with vegetables. Yield: 24 servings (1/4 cup each).
Peppery Pizza Loaves
• 1-1/2 pounds ground beef
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 2 loaves (8 ounces each) French bread, halved lengthwise
• 1 jar (8 ounces) process cheese sauce
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1 cup chopped green onions
• 1 can (4 ounces) sliced jalapenos, drained
• 1 can (8 ounces) tomato sauce
• 1/2 cup grated Parmesan cheese
• 4 cups shredded part-skim mozzarella cheese
1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in garlic powder and salt.
2. Place each bread half on a large piece of heavy-duty foil. Spread with cheese sauce. Top with beef mixture, mushrooms, onions and jalapenos. Drizzle with tomato sauce. Top with Parmesan and mozzarella cheeses. Wrap and freeze. May be frozen for up to 3 months.
3. To bake: Unwrap loaves and thaw on baking sheets in the refrigerator. Bake at 350° for 18 minutes or until cheese is melted. Yield: 12 servings.
Spicy Applesauce Cake
• 2 cups applesauce
• 1-1/2 cups sugar
• 1/2 cup shortening
• 2 large eggs, lightly beaten
• 2 cups all-purpose flour
• 1 tablespoon baking cocoa
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon each ground cinnamon, nutmeg, allspice and cloves
• 1 cup raisins
• 1/2 cup semisweet chocolate chips
• 1/2 cup chopped walnuts
• TOPPING:
• 1/2 cup semisweet chocolate chips
• 1/2 cup chopped walnuts
• 2 tablespoons brown sugar
1. In a large bowl, beat the applesauce, sugar, shortening and eggs. Combine the flour, cocoa, baking soda, salt, cinnamon, nutmeg, allspice and cloves; gradually beat into applesauce mixture until blended. Stir in the raisins, chocolate chips and walnuts.
2. Pour into a greased 13-in. x 9-in. baking pan. Combine topping ingredients and sprinkle over batter. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 20-24 servings.
Cottage Potatoes
• 12 large potatoes, peeled and diced
• 8 ounces process cheese (Velveeta), cubed
• 1 large onion, finely chopped
• 1 large green pepper, chopped
• 1 jar (2 ounces) diced pimientos, drained
• 1 slice bread, torn into crumbs
• 3 tablespoons minced fresh parsley, divided
• 1/2 teaspoon salt
• 1/2 cup milk
• 1/2 cup butter, melted
• 1-1/2 cups cornflakes, crushed
1. Place the potatoes in a large saucepan or Dutch oven and cover with water. Bring to a boil; reduce heat to medium. Cover and cook for 5-7 minutes or until tender; drain. In a bowl, combine the cheese, onion, green pepper, pimientos, bread, 2 tablespoons parsley and salt.
2. In a greased shallow 4-qt. baking dish, layer a third of the potatoes and a third of the cheese mixture. Repeat layers twice. Pour milk and butter over all; sprinkle with cornflake crumbs.
3. Cover and bake at 350° for 45 minutes. Uncover; bake 10-15 minutes longer or until bubbly and top is golden. Sprinkle with remaining parsley. Yield: 12-14 servings.
Creamy Mocha Frozen Dessert
• 2 teaspoons instant coffee granules
• 1 tablespoon hot water
• 1 cup cream-filled chocolate cookie crumbs
• 3/4 cup chopped pecans, divided
• 1/4 cup butter, melted
• 2 packages (8 ounces each) cream cheese, softened
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup chocolate syrup
• 1 carton (8 ounces) frozen whipped topping, thawed
1. In a small bowl, dissolve coffee granules in hot water; set aside. In another bowl, combine cookie crumbs, 1/2 cup pecans and butter. Pat into a 13-in. x 9-in. dish.
2. In a large bowl, beat cream cheese until light and fluffy. Blend in coffee mixture, milk and chocolate syrup. Fold in whipped topping and spread over crust. Sprinkle the remaining pecans on top. Freeze. Yield: 24 servings.
Church Supper Spaghetti
• 1 pound ground beef
• 1 large onion, chopped
• 1 medium green pepper, chopped
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 cup water
• 2 tablespoons chili powder
• 1 package (10 ounces) frozen corn, thawed
• 1 package (10 ounces) frozen peas, thawed
• 1 can (4 ounces) mushroom stems and pieces, drained
• Salt and pepper to taste
• 12 ounces spaghetti, cooked and drained
• 2 cups shredded cheddar cheese, divided
1. In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink. Add tomatoes, water and chili powder. Cover and simmer for 30 minutes. Add the corn, peas, mushrooms, salt and pepper. Stir in spaghetti.
2. Layer half of the mixture in a greased 4-qt. baking dish. Sprinkle with 1 cup cheese; repeat layers.
3. Bake, uncovered, at 350° for 20 minutes or until heated through. Yield: 12 servings.
To give Church Supper Spaghetti a new flavor twist, use Italian, Mexican or Cajun diced tomatoes in place of the plain diced tomatoes.
Honey Whole Wheat Pan Rolls
• 4 to 5 cups bread flour
• 1/4 cup sugar
• 2 packages (1/4 ounce each) active dry yeast
• 1 teaspoon salt
• 1 cup 2% milk
• 1 cup butter, cubed
• 1/2 cup water
• 2 large eggs
• 2 cups whole wheat flour
• HONEY BUTTER:
• 1 cup butter, softened
• 7 tablespoons honey
• HONEY GLAZE:
• 2 tablespoons honey
• 1 tablespoon butter, melted
1. In a large bowl, combine 2 cups bread flour, sugar, yeast and salt. In a small saucepan, heat the milk, butter and water to 120°-130°. Add to dry ingredients; beat just until moistened. Beat in eggs. Stir in whole wheat flour and enough remaining bread flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Cover and let rest 15 minutes.
3. Divide dough into thirds. Roll each portion into a 20-in. rope. Cut each into 20 pieces; shape each into a ball. Grease three 9-in. round baking pans; arrange 20 balls in each pan. Cover and refrigerate overnight.
4. Let rise in a warm place until doubled, about 1-1/4 hours. Bake at 350° for 18-22 minutes or until golden brown. Meanwhile, in a small bowl, cream butter. Add honey; beat until light and fluffy. Remove rolls from pans to wire racks. Combine glaze ingredients; brush over warm rolls. Serve with honey butter. Yield: 5 dozen (1-1/4 cups honey butter).
Whopper Cookies
• 2/3 cup butter, cubed
• 1-1/4 cups packed brown sugar
• 3/4 cup sugar
• 3 large eggs, beaten
• 1-1/2 cups chunky peanut butter
• 6 cups old-fashioned oats
• 2 teaspoons baking soda
• 1-1/2 cups raisins
• 2 cups (12 ounces) semisweet chocolate chips
1. In a large saucepan, melt butter over low heat. Stir in the brown sugar, sugar, eggs and peanut butter until smooth. Add oats, baking soda, raisins and chocolate chips (dough will be sticky).
2. Drop on a greased baking sheet with an ice cream scoop or large spoon. Flatten slightly. Bake at 350° for 15 minutes. Remove cookies to a wire rack to cool. Yield: 2 dozen.
Reduced-fat peanut butter is not recommended for this recipe.
Southwestern Pulled Pork Crostini
• 1 boneless pork shoulder butt roast (about 2 pounds)
• 1/2 cup lime juice
• 2 envelopes mesquite marinade mix
• 1/4 cup sugar
• 1/4 cup olive oil
• SALSA:
• 1 cup frozen corn, thawed
• 1 cup canned black beans, rinsed and drained
• 1 small tomato, finely chopped
• 2 tablespoons finely chopped seeded jalapeno pepper
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 1-1/2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• SAUCE:
• 1 can (4 ounces) chopped green chilies
• 1/3 cup apricot preserves
• 1/8 teaspoon salt
• CROSTINI:
• 32 slices French bread baguette (1/4 inch thick)
• 1/4 cup olive oil
• 2/3 cup crumbled queso fresco or feta cheese
• Lime wedges, optional
1. Place roast in a 3-qt. slow cooker. In a small bowl, whisk lime juice, marinade mix, sugar and oil until blended; pour over roast. Cook, covered, on low 6-8 hours or until meat is tender.
2. For salsa, in a small bowl, combine corn, beans, tomato and jalapeno. Stir in lime juice, oil and seasonings. In a small saucepan, combine sauce ingredients; cook and stir over low heat until blended.
3. For crostini, preheat broiler. Brush bread slices on both sides with oil; place on ungreased baking sheets. Broil 3-4 in. from heat 1-2 minutes on each side or until golden brown.
4. Remove roast from slow cooker; cool slightly. Shred pork with two forks. To serve, layer toasts with salsa, pork and cheese. Top with sauce. If desired, serve with lime wedges. Yield: 32 appetizers.
It’s that time of the year for sharing foods and fun with family and friends. Time for us to gather together and enjoy potluck – bring-a-dish-type gatherings.
Enjoy!
Black Forest Ham Roll-Ups
• 1 package (8 ounces) cream cheese, softened
• 2 teaspoons minced fresh parsley
• 2 teaspoons dried celery flakes
• 2 teaspoons Dijon mustard
• 1 teaspoon lemon juice
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup dried cranberries, chopped
• 2 green onions, chopped
• 5 flour tortillas (10 inches), room temperature
• 1/2 pound thinly sliced Black Forest deli ham
• 1/2 pound thinly sliced Swiss cheese
1. In a small bowl, mix the first seven ingredients until blended. Stir in cranberries and green onions; spread over tortillas. Layer with ham and cheese. Roll up tightly; wrap in plastic wrap. Refrigerate at least 1 hour.
2. Just before serving, unwrap and cut each tortilla crosswise into 16 slices. Yield: about 6-1/2 dozen.
Frosted Banana Bars
• 1/2 cup butter, softened
• 2 cups sugar
• 3 large eggs
• 1-1/2 cups mashed ripe bananas (about 3 medium)
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• Dash salt
• FROSTING:
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup butter, softened
• 4 cups confectioners' sugar
• 2 teaspoons vanilla extract
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, bananas and vanilla. Combine the flour, baking soda and salt; stir into creamed mixture just until blended.
2. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.
3. For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost bars. Yield: 3 dozen.
BLT Dip
• 2 cups (16 ounces) sour cream
• 2 cups mayonnaise
• 2 pounds sliced Jones Dairy Farm Dry-Aged Bacon, cooked and crumbled
• 6 plum tomatoes, chopped
• 3 green onions, chopped
• Additional Crumbled cooked Jones Dairy Farm Dry-Aged Bacon and chopped green onions, optional
• Assorted crackers or chips
1. In a large bowl, combine the sour cream, mayonnaise, bacon, tomatoes and onions. Refrigerate until serving. Garnish with bacon and onions if desired. Serve with crackers or chips. Yield: 6 cups.
California Pasta Salad
• 1 pound thin spaghetti, broken into 1-inch pieces
• 3 large tomatoes, diced
• 2 medium zucchini, diced
• 1 large cucumber, diced
• 1 medium green pepper, diced
• 1 sweet red pepper, diced
• 1 large red onion, diced
• 2 cans (2-1/4 ounces each) sliced ripe olives, drained
• DRESSING:
• 1 bottle (16 ounces) Italian salad dressing
• 1/4 cup grated Parmesan cheese
• 1 tablespoon sesame seeds
• 2 teaspoons poppy seeds
• 1 teaspoon paprika
• 1/2 teaspoon celery seed
• 1/4 teaspoon garlic powder
1. Cook pasta according to package directions; Drain and rinse in cold water. Transfer to a large bowl. Add the vegetables and olives.
2. In a large bowl, whisk the dressing ingredients. Drizzle over spaghetti mixture; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon. Yield: 10-15 servings.
Dump-n-Go Brownies
• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 1/2 cup baking cocoa
• 1 teaspoon salt
• 5 large eggs
• 1 cup canola oil
• 1 teaspoon vanilla extract
• 1 cup (6 ounces) semisweet chocolate chips
1. In a large bowl, beat the first seven ingredients. Pour into a greased 13x9-in. baking pan. Sprinkle with chocolate chips.
2. Bake at 350° for 30 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Yield: about 3 dozen.
Nutty Broccoli Slaw
• 1 package (3 ounces) chicken ramen noodles
• 1 package (16 ounces) broccoli coleslaw mix
• 2 cups sliced green onions (about 2 bunches)
• 1-1/2 cups broccoli florets
• 1 can (6 ounces) ripe olives, drained and halved
• 1 cup sunflower kernels, toasted
• 1/2 cup slivered almonds, toasted
• 1/2 cup sugar
• 1/2 cup cider vinegar
• 1/2 cup olive oil
1. Set aside the noodle seasoning packet; crush the noodles and place in a large bowl. Add the slaw mix, onions, broccoli, olives, sunflower kernels and almonds.
2. In a jar with a tight-fitting lid, combine the sugar, vinegar, oil and contents of seasoning packet; shake well. Drizzle over salad and toss to coat. Serve immediately. Yield: 16 servings.
Calzone Pinwheels
• 1/2 cup shredded part-skim mozzarella cheese
• 1/2 cup part-skim ricotta cheese
• 1/2 cup diced pepperoni
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh mushrooms
• 1/4 cup finely chopped green pepper
• 2 tablespoons finely chopped onion
• 1 teaspoon Italian seasoning
• 1/4 teaspoon salt
• 1 package (8 ounces) refrigerated crescent rolls
• 1 jar (14 ounces) pizza sauce, warmed
1. Preheat oven to 375°. In a small bowl, mix the first nine ingredients.
2. Unroll crescent dough and separate into four rectangles; press perforations to seal. Spread rectangles with cheese mixture to within 1/4 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal.
3. Using a serrated knife, cut each roll into four slices; place on a greased baking sheet, cut side down. Bake 12-15 minutes or until golden brown. Serve with pizza sauce. Yield: 16 appetizers.
Sloppy Joes
• 2 pounds ground beef
• 1/2 cup chopped onion
• 3/4 cup chili sauce
• 1/2 cup water
• 1/4 cup prepared mustard
• 2 teaspoons chili powder
• 12 hamburger buns, split
• 12 slices cheddar cheese
1. In a large skillet, cook beef and onion until beef is browned; drain. Add chili sauce, water, mustard and chili powder. Simmer, uncovered, for 20 minutes, stirring occasionally. Spoon 1/2 cup onto each bun; top with a cheese slice. Yield: 12 servings.
Oven-Fried Potatoes
• 12 medium potatoes, peeled and cubed
• 1/4 cup grated Parmesan cheese
• 2 teaspoons salt
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon pepper
• 1/3 cup vegetable oil
1. Place potatoes in two large resealable plastic bags. Combine the Parmesan cheese and seasonings; add to potatoes. Seal bag and shake to coat.
2. Pour oil into two 15x10x1-in. baking pans; pour potatoes into pans. Bake, uncovered, at 375° for 40-50 minutes or until tender. Yield: 12-14 servings.
Potato Chip Clusters
• 9 ounces white baking chocolate, melted
• 2 cups coarsely crushed ridged potato chips
• 1/2 cup chopped pecans
1. In a large microwave-safe bowl, melt white chocolate. Stir in potato chips and pecans. Drop by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until set. Yield: about 3 dozen.
• Try shoestring potatoes or Fritos (yes, Fritos!) in place of potato chips.
• For easy grab-and-go treats, drop straight into muffin liners.
Jalapeno Popper & Sausage Dip
• 1 pound bulk spicy pork sausage
• 2 packages (8 ounces each) cream cheese, cubed
• 4 cups shredded Parmesan cheese (about 12 ounces)
• 1 cup (8 ounces) sour cream
• 1 can (4 ounces) chopped green chilies, undrained
• 1 can (4 ounces) diced jalapeno peppers, undrained
• Assorted fresh vegetables
1. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Using a slotted spoon, transfer sausage to a 3-qt. slow cooker.
2. Stir in cream cheese, Parmesan cheese, sour cream, chilies and peppers. Cook, covered, on low 3 to 3-1/2 hours or until heated through. Stir before serving. Serve with vegetables. Yield: 24 servings (1/4 cup each).
Peppery Pizza Loaves
• 1-1/2 pounds ground beef
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 2 loaves (8 ounces each) French bread, halved lengthwise
• 1 jar (8 ounces) process cheese sauce
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1 cup chopped green onions
• 1 can (4 ounces) sliced jalapenos, drained
• 1 can (8 ounces) tomato sauce
• 1/2 cup grated Parmesan cheese
• 4 cups shredded part-skim mozzarella cheese
1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in garlic powder and salt.
2. Place each bread half on a large piece of heavy-duty foil. Spread with cheese sauce. Top with beef mixture, mushrooms, onions and jalapenos. Drizzle with tomato sauce. Top with Parmesan and mozzarella cheeses. Wrap and freeze. May be frozen for up to 3 months.
3. To bake: Unwrap loaves and thaw on baking sheets in the refrigerator. Bake at 350° for 18 minutes or until cheese is melted. Yield: 12 servings.
Spicy Applesauce Cake
• 2 cups applesauce
• 1-1/2 cups sugar
• 1/2 cup shortening
• 2 large eggs, lightly beaten
• 2 cups all-purpose flour
• 1 tablespoon baking cocoa
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon each ground cinnamon, nutmeg, allspice and cloves
• 1 cup raisins
• 1/2 cup semisweet chocolate chips
• 1/2 cup chopped walnuts
• TOPPING:
• 1/2 cup semisweet chocolate chips
• 1/2 cup chopped walnuts
• 2 tablespoons brown sugar
1. In a large bowl, beat the applesauce, sugar, shortening and eggs. Combine the flour, cocoa, baking soda, salt, cinnamon, nutmeg, allspice and cloves; gradually beat into applesauce mixture until blended. Stir in the raisins, chocolate chips and walnuts.
2. Pour into a greased 13-in. x 9-in. baking pan. Combine topping ingredients and sprinkle over batter. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 20-24 servings.
Cottage Potatoes
• 12 large potatoes, peeled and diced
• 8 ounces process cheese (Velveeta), cubed
• 1 large onion, finely chopped
• 1 large green pepper, chopped
• 1 jar (2 ounces) diced pimientos, drained
• 1 slice bread, torn into crumbs
• 3 tablespoons minced fresh parsley, divided
• 1/2 teaspoon salt
• 1/2 cup milk
• 1/2 cup butter, melted
• 1-1/2 cups cornflakes, crushed
1. Place the potatoes in a large saucepan or Dutch oven and cover with water. Bring to a boil; reduce heat to medium. Cover and cook for 5-7 minutes or until tender; drain. In a bowl, combine the cheese, onion, green pepper, pimientos, bread, 2 tablespoons parsley and salt.
2. In a greased shallow 4-qt. baking dish, layer a third of the potatoes and a third of the cheese mixture. Repeat layers twice. Pour milk and butter over all; sprinkle with cornflake crumbs.
3. Cover and bake at 350° for 45 minutes. Uncover; bake 10-15 minutes longer or until bubbly and top is golden. Sprinkle with remaining parsley. Yield: 12-14 servings.
Creamy Mocha Frozen Dessert
• 2 teaspoons instant coffee granules
• 1 tablespoon hot water
• 1 cup cream-filled chocolate cookie crumbs
• 3/4 cup chopped pecans, divided
• 1/4 cup butter, melted
• 2 packages (8 ounces each) cream cheese, softened
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup chocolate syrup
• 1 carton (8 ounces) frozen whipped topping, thawed
1. In a small bowl, dissolve coffee granules in hot water; set aside. In another bowl, combine cookie crumbs, 1/2 cup pecans and butter. Pat into a 13-in. x 9-in. dish.
2. In a large bowl, beat cream cheese until light and fluffy. Blend in coffee mixture, milk and chocolate syrup. Fold in whipped topping and spread over crust. Sprinkle the remaining pecans on top. Freeze. Yield: 24 servings.
Church Supper Spaghetti
• 1 pound ground beef
• 1 large onion, chopped
• 1 medium green pepper, chopped
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 cup water
• 2 tablespoons chili powder
• 1 package (10 ounces) frozen corn, thawed
• 1 package (10 ounces) frozen peas, thawed
• 1 can (4 ounces) mushroom stems and pieces, drained
• Salt and pepper to taste
• 12 ounces spaghetti, cooked and drained
• 2 cups shredded cheddar cheese, divided
1. In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink. Add tomatoes, water and chili powder. Cover and simmer for 30 minutes. Add the corn, peas, mushrooms, salt and pepper. Stir in spaghetti.
2. Layer half of the mixture in a greased 4-qt. baking dish. Sprinkle with 1 cup cheese; repeat layers.
3. Bake, uncovered, at 350° for 20 minutes or until heated through. Yield: 12 servings.
To give Church Supper Spaghetti a new flavor twist, use Italian, Mexican or Cajun diced tomatoes in place of the plain diced tomatoes.
Honey Whole Wheat Pan Rolls
• 4 to 5 cups bread flour
• 1/4 cup sugar
• 2 packages (1/4 ounce each) active dry yeast
• 1 teaspoon salt
• 1 cup 2% milk
• 1 cup butter, cubed
• 1/2 cup water
• 2 large eggs
• 2 cups whole wheat flour
• HONEY BUTTER:
• 1 cup butter, softened
• 7 tablespoons honey
• HONEY GLAZE:
• 2 tablespoons honey
• 1 tablespoon butter, melted
1. In a large bowl, combine 2 cups bread flour, sugar, yeast and salt. In a small saucepan, heat the milk, butter and water to 120°-130°. Add to dry ingredients; beat just until moistened. Beat in eggs. Stir in whole wheat flour and enough remaining bread flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Cover and let rest 15 minutes.
3. Divide dough into thirds. Roll each portion into a 20-in. rope. Cut each into 20 pieces; shape each into a ball. Grease three 9-in. round baking pans; arrange 20 balls in each pan. Cover and refrigerate overnight.
4. Let rise in a warm place until doubled, about 1-1/4 hours. Bake at 350° for 18-22 minutes or until golden brown. Meanwhile, in a small bowl, cream butter. Add honey; beat until light and fluffy. Remove rolls from pans to wire racks. Combine glaze ingredients; brush over warm rolls. Serve with honey butter. Yield: 5 dozen (1-1/4 cups honey butter).
Whopper Cookies
• 2/3 cup butter, cubed
• 1-1/4 cups packed brown sugar
• 3/4 cup sugar
• 3 large eggs, beaten
• 1-1/2 cups chunky peanut butter
• 6 cups old-fashioned oats
• 2 teaspoons baking soda
• 1-1/2 cups raisins
• 2 cups (12 ounces) semisweet chocolate chips
1. In a large saucepan, melt butter over low heat. Stir in the brown sugar, sugar, eggs and peanut butter until smooth. Add oats, baking soda, raisins and chocolate chips (dough will be sticky).
2. Drop on a greased baking sheet with an ice cream scoop or large spoon. Flatten slightly. Bake at 350° for 15 minutes. Remove cookies to a wire rack to cool. Yield: 2 dozen.
Reduced-fat peanut butter is not recommended for this recipe.
Southwestern Pulled Pork Crostini
• 1 boneless pork shoulder butt roast (about 2 pounds)
• 1/2 cup lime juice
• 2 envelopes mesquite marinade mix
• 1/4 cup sugar
• 1/4 cup olive oil
• SALSA:
• 1 cup frozen corn, thawed
• 1 cup canned black beans, rinsed and drained
• 1 small tomato, finely chopped
• 2 tablespoons finely chopped seeded jalapeno pepper
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 1-1/2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• SAUCE:
• 1 can (4 ounces) chopped green chilies
• 1/3 cup apricot preserves
• 1/8 teaspoon salt
• CROSTINI:
• 32 slices French bread baguette (1/4 inch thick)
• 1/4 cup olive oil
• 2/3 cup crumbled queso fresco or feta cheese
• Lime wedges, optional
1. Place roast in a 3-qt. slow cooker. In a small bowl, whisk lime juice, marinade mix, sugar and oil until blended; pour over roast. Cook, covered, on low 6-8 hours or until meat is tender.
2. For salsa, in a small bowl, combine corn, beans, tomato and jalapeno. Stir in lime juice, oil and seasonings. In a small saucepan, combine sauce ingredients; cook and stir over low heat until blended.
3. For crostini, preheat broiler. Brush bread slices on both sides with oil; place on ungreased baking sheets. Broil 3-4 in. from heat 1-2 minutes on each side or until golden brown.
4. Remove roast from slow cooker; cool slightly. Shred pork with two forks. To serve, layer toasts with salsa, pork and cheese. Top with sauce. If desired, serve with lime wedges. Yield: 32 appetizers.
Aucun commentaire:
Enregistrer un commentaire