Cream of Potato Soup

3 c. chicken broth
2 c. chopped, peeled potato
dried, minced onion
4 T. margarine
4 T. flour
1/2 tsp. salt
pepper
2 c. milk

Bring chicken broth, potatoes and a sprinkle of onion to a boil. Keep covered and reduce heat and allow to simmer for 10 minutes. In a skillet, melt margarine. Stir in flour, salt and pepper. Allow to cook for about 1 minute. Whisk in milk and cook until thick and bubbly. Add to broth and cook till thickened slightly.

*I like to smash most of the chunks after it has finished cooking. This thickens the soup as well.

Easy Chicken Pot Pie

Pillsbury Pie Crusts - follow thawing instructions on box

In a big bowl combine:
1 big can (12.5 oz) canned chicken breast with juice
1 can cream of chicken soup
1/2 tsp poultry seasoning
Frozen cubed hash browns
Frozen peas & carrots
(You just have to guess on the amount of frozen hash browns and veggies.  Add them a little at a time, because you don't want the mixture to end up too dry.)

Put mixture in pie crust, top with another pie crust (make sure to cut cute designs in the top!).  Bake at 400 degrees for 1 hour.

Hints:
- Cover the edge of the crust with foil or pie crust protectors to keep it from burning.
- Make this in a large Pyrex pie dish.
- Don't smash the mixture into the pie; you want enough air to circulate within the pie to cook it all the way through.

Mashed Potato Cakes

Ingredients

• 2 cups chilled mashed potatoes
• 2 tablespoons vegetable oil
• 2 tablespoons unsalted butter
• 1/2 cup all-purpose flour, for dredging
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper

Directions

Divide the mashed potatoes into 8 equal portions. Use your hands to form 1/2-inch thick patties.

Heat the oil with the butter in a large nonstick skillet over medium-high heat until almost smoking. Mix the flour with the salt and pepper in a pie plate. Coat the potato patties in the flour mixture. Add the potato cakes to the pan and reduce the heat to medium-low. Cook until they have formed a golden crust, 15 to 20 minutes. (Peek underneath using a spatula before turning.) Turn and cook the other side until golden brown, about 15 minutes. Season with additional salt and pepper and serve hot.

Source: http://www.foodnetwork.com/recipes/sara-moulton/mashed-potato-cakes-recipe/index.html

Potato Soup (originally from Barbie Curtis)

My husband was originally wary when my VT dropped off tupperware with this soup inside. But one day when I had nothing to give him for lunch, I sent him off to school with the soup. He came home raving about how delicious it was!

6 C water
6 chicken bullion cubes (or 6 tsp powder)
1 T parsley
1 T dried minced onion
2 carrots, diced (or more)
5 potatoes, chopped into square chunks

Boil until potatoes are soft.

Separately melt 3 T butter and then mix in ½ C flour, ½ tsp salt, and ¼ tsp pepper. Whisk paste together with 2 C milk and then stir into the potato/water pot. Heat this mixture until it boils and thickens.

Toffee-Coated Almonds

This toffee coating was delicious, but I had problems with it sticking to the nuts. I've heard of people making the coating in a sauce pan then pouring it over the nuts, or perhaps I should have let it cool longer on the pan. Regardless, the taste was great!

1/4 C sugar
2 T butter, melted
2 T corn syrup
1-1/4 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground nutmeg
2 cups unsalted almonds

In a large bowl, combine sugar, butter, corns syrup, cinnamon, salt, and nutmeg. Add almonds, toss to coat. Transfer to greased 15x10x1 baking pan. Bake at 300 for 20-25 minutes or until bubble and golden brown, stirring once. Cool on wire rack (maybe I was supposed to put the whole pan on the rack?); break apart if necessary. Store in airtight container.

Cranberry Granola

4 cups old fashioned rolled oats

1 1/2 cups sliced almonds

1 cup unsweetened coconut

3/4 cup pure maple syrup

1/2 cup extra virgin olive oil

1/2 cup packed light brown sugar

1 teaspoon kosher salt

1/2 teaspoon ground cinnamon*

1/2 teaspoon ground cardamom*

3/4 cup chopped dried cranberries or chopped dried cherries**


Preheat oven to 300 degrees.  In large bowl, combine oats, almonds, coconut, maple syrup, olive oil, brown sugar, salt, cinnamon, and cardamom.  Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10-15 minutes, until golden brown and well toasted.  Transfer granola to a large bowl and add cranberries, tossing to combine.

*For the best flavor, I highly recommend using Penzeys brand cinnamon and cardamom.

**I prefer the cherries.

This recipe was adapted by my friend Phyllis from a granola recipe printed in the NY Times.  I think you can basically do any combination of ingredients as long as you keep the ratio of dry to wet ingredients the same.

Cadbury Egg Cookies

This recipe and the two pictures are from ourbestbites.com.

Cadbury Egg Cookies

1/2 C Crisco
1/2 C Butter
1 C brown sugar
1 C white sugar
2 Eggs
1 1/2 t vanilla
1 t baking powder
1 t baking soda
1/2 t salt
2 1/2 C flour
6T unsweetened cocoa powder
1 10 oz bag Cadbury Mini-Eggs

Preheat oven to 350. Chop up the Cadbury Eggs.  Cream together the butter, crisco, brown sugar and white sugar. Add in eggs one at at a time and the vanilla. In a separate bowl whisk together the flour, soda, baking powder, salt, and cocoa powder. Add to the butter mixture to combine and then mix in the candies.
Drop onto a cookie sheet and bake for about 8-10 minutes.

I used Peanut Butter M&Ms, which were yummy, too.  These would be so festive with the holiday candies that come in red, white, and green.

Don't forget, if you want your cookies to look pretty, save a few egg pieces for the tops of the cookies instead of putting them all in the dough.  And don't push the candies too far into the cookies before baking them, or they will be flat.

Charlotte Cook's Caramels

2 c. sugar
2 c. corn syrup
1 c. butter
2 c. whipping cream, scalded
sprinkle of salt

Add sugar and corn syrup to heavy pot and bring to a boil. Add a sprinkle of salt. Add butter and bring back to a boil, stirring often. Slowly add scalded cream to mixture making sure boiling doesn't stop. Cook to:

232 degrees for rolls
234 degrees for turtles
236 degrees for dipping
238 degrees for cut caramels

Pour into buttered pan. When cool, cut into squares and wrap in waxed paper.

Raised Doughnuts

1 T. yeast
3/4 c. warm milk
1/4 c. margarine
1/4 c. sugar
1 tsp. salt
1 egg, beaten
approx. 3 1/2 c. flour

Warm milk and margarine in a small saucepan on the stove - do not boil. In mixer bowl, combine sugar, yeast, and about half the flour. With mixer on low, add milk to flour. Then add the salt and egg and remaining flour until dough reaches the right consistency (dough should be slightly sticky). Remove dough hook/beater, cover bowl and let dough rise until double in size. Roll out dough on a lightly floured surface til 1/3-inch thick and cut out doughnuts. Allow doughnuts and holes to rise uncovered for 30-40 minutes. Fry in at least 1 1/2 inches of oil until browned. Dredge doughnuts in powdered sugar, cinnamon sugar, etc.

Hot Turkey Sub Sandwich

1 T. olive oil
1 tsp. dried basil, crushed
1 clove garlic, minced, or 1/8 tsp. garlic powder
1 8 oz. loaf French bread
6 oz. sliced mozzarella cheese
4 oz. sliced fully cooked smoked turkey
2 T. sliced pitted ripe olives
2 tomatoes, thinly sliced
1/8 tsp. coarsely ground black pepper

In a small mixing bowl stir together the olive oil, basil, and garlic. Split the French bread lengthwise. Use a spoon to hollow out the top half, leaving a 3/4-inch shell. Brush the cut sides of both halves with the olive oil mixture.

On the bottom half of the bread, layer half of the mozzarella cheese, all of the turkey, the olives, the remaining cheese, and the tomato slices. Sprinkle with pepper. Top with the bread top. Wrap in heavy duty foil.

Bake in a 375 degree oven about 10 minutes or till heated through. Cut into portions.

Raspberry Mousse

2 tsp. unflavored powdered gelatin
2 T. cold water
5 c. fresh raspberries or two 10-oz. bags frozen rasperries, thawed
3/4 c. sugar
2 large egg whites, at room temperature
1 c. heavy cream

In a small bowl, sprinkle the gelatin over the water and let stand until softened, about 5 minutes. In a blender, puree 4 cups of the raspberries with 1/2 cup of the sugar. Strain the puree into a bowl through a fine sieve. In a microwave oven, melt the gelatin for 10 seconds on low power. Whisk the gelatin into the raspberry puree.

In a large bowl set over a pot of simmering water, whisk the egg whites with the remaining 1/4 of cup sugar until warm to the touch. Remove the bowl from the heat. Using a hand-held electric mixer, beat the whites at medium-high speed until stiff and glossy. Fold the egg whites into the puree.

In the same bowl, beat the cream until firm. Fold the whipped cream into the raspberry mixture.

In a small bowl, coarsely mash the remaining 1 cup of raspberries. Fold them into the mousse. Scoop the mousse into bowls/cups and refrigerate until set, at least 1 hour or overnight.

Source: Food & Wine

Pumpkin Chocolate Chip Bread

This is my favorite bread.  In the whole world.  Enjoy!

2 cups white flour
1 1/2 cups whole wheat flour
3 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon salt

15 oz. cooked or canned pumpkin puree (not pie filling)
1 cup oil (I actually do less)
4 eggs, beaten lightly
2/3 cup water
1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F. Grease two (9x5 inch) loaf pans or three (8x4 inch) loaf pans.

Mix flours, sugar, baking soda, cinnamon, nutmeg, and salt together in a large bowl; set aside.

Mix pumpkin, oil, eggs, and water together and stir into dry ingredients. Stir in chocolate chips. Place batter in prepared pans.

Bake 60 or 70 minutes or until a toothpick inserted in the center comes out clean.

Rustic Nectarine and Blackberry Crostata with Cornmeal Crust

Crust
1 2/3 cups all purpose flour
1/4 cup polenta (coarse cornmeal)
3 TBSP sugar
1 tsp (packed) grated orange peel

3/4 tsp salt

14 TBSP (1 3/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes

1/3 cup (or more) ice water

combine first 5 ingredients in processor and blend 5 seconds. Add butter; using on/off tuns, blend just until butter is reduced to pea-size pieces.

Add 1/3 cup ice water. Using on/off turns, blend until dough comes together in moist clumps, adding more water by teaspoonfuls if dough is dry.

Gather dough into a ball; flatten into a disk Wrap;chill at least 1 hour. (can be made 1 day ahead.) Let soften slightly at room temperature before rolling out.

Roll out dough on lightly floured sheet of parchment paper to 14-inch round, turning dough occasionally to prevent sticking.

Slide rimless baking sheet under parchment. Transfer dough on parchment to refrigerator. Chill until dough firms slightly, about 30 min.

Filling & Baking

1/4 cup sugar

1 1/2 tsp cornstarch

4 medium nectarines, each pitted and cut into 16 slices

1 1/2-pint basket blackberries

1/2 tsp vanilla extract

1 egg, beaten (for glaze)

raw sugar crystals

peach preserves, heated

Vanilla ice cream

Stir sugar and cornstarch in medium bowl to blend. Mix in fruit and vanilla. Let stand until juices are released, about 30 min (stirring fruit occasionally).

preheat oven to 375 degrees F. Transfer baking sheet with dough to work surface. If too firm to fold, let stand 8 Minutes to allow dough to soften slightly. Spoon fruit and juices into center of dough. Arrange fruit in even 10-inch diameter layer in center.

Brush 2-inch border of dough with egg glaze. Then fold crust up and around fruit creating a 2-inch border (Like your wrapping a present - leaving the center open) Leave the center 6-inches of fruit uncovered. Brush folder border with remaining egg glaze; sprinkle with raw sugar.

(will look prettier if you pile the fruit higher, and make it a slightly smaller tart.)

Place baking sheet with tart in oven. Bake until crust is golden brown and fruit filling is bubbling at edges, about 55 minutes. Remove from oven; slide large metal spatula under tart to loosen from parchment. Brush fruit with preserves (to taste and look). Serve warm or at room temperature with ice cream.

Creamy Barley with Tomatoes and Greens

2 T olive oil
1 large onion, finely chopped
Kosher Salt and Black Pepper
2 cups Quick Cooking Barley
1 28-ounce can diced tomatoes, drained
1 cup chicken broth
8 cups torn greens--mustard, kale, or spinach (I've used frozen spinach before)
2 ounces cheese (the recipe calls for Taleggio or Brie, but I've used mozzarella or blue cheese with good results)
1/4 cup grated Parmesan

1. Heat the oil in a large saucepan over medium heat. Add the onion, 1/2 tsp. salt, and 1/4 tsp. pepper and cook, stirring occasionally, until tender; 6 to 8 minutes.

2. Add the barley tomatoes, chicken stock, and 2 1/2 cups water and bring to a boil. Reduce heat and simmer, stirring occasionally, until the barley is tender; 12 to 15 min.

3. Add the greens and cheese and cook, stirring occasionally, until the greens are tender; 3 to 4 minutes. Divide among bowls and sprinkle with some Parmesan cheese.

Hands on time: 30 min.
Total time: 30 min.
Serves: 5-6

This makes great leftovers!

Cinnamon Apple Cake

1 3/4 cups sugar, divided
3/4 cup (6 oz) reduced-fat cream cheese
1/2 cup butter, softened
1 tsp vanilla
2 eggs
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
2 tsp ground cinnamon
3 cups chopped, peeled apples (Rome is recommended)

1.  Preheat oven to 350 degrees.
2.  Beat 1 1/2 cups sugar, cream cheese, butter, and vanilla at medium speed until well blended.  Add eggs, one at a time, beating well after each addition; set aside.
3.  Lightly spoon flour into measuring cups; level with a knife.  Combine flour, baking powder, and salt.  Add flour mixture to creamed mixture, and beat at low speed until blended.  Combine 1/4 cup sugar, cinnamon, and apples in a bowl. Stir apple mixture into batter.  Pour batter into an 8-inch springform pan coated with cooking spray.  Sprinkle with cinnamon/sugar mixture.*
4.  Bake for 1 hour and 15 minutes or until cake pulls from sides.  Cool completely on wire rack.

*My recipe does not specify how much cinnamon and sugar to sprinkle on the top, so I just make a guess.

Grilled Cheese with a Twist

Ingredients
1 tablespoon butter or margarine, softened
2 slices Italian bread
1/3 cup shredded mozzarella cheese
2 slices tomato
1/4 teaspoon dried oregano
1/4 teaspoon dried basil

Directions
Spread butter on one side of each slice of bread. Place one slice, butter side down, in a skillet; top with half of the cheese. Layer with tomato and remaining cheese; sprinkle with oregano and basil. Top with remaining bread, butter side up. Cook over medium heat until golden brown on both sides.

Zesty Lemon Chicken Salad Sandwiches

ingredients

• 1/3  cup  mayonnaise
• 3  Tbsp.  finely chopped red onion*
• 3  Tbsp.  finely chopped celery
• 1  tsp.  finely shredded lemon peel
• 2  tsp.  fresh lemon juice
• 2  cups  chopped, cooked chicken**
• 8  slices  wheat bread, toasted if desired
•     Romaine lettuce leaves, arugula or lettuce
• 8  thin tomato slices, about 1 medium tomato

directions

1. In medium bowl stir together mayonnaise, onion, celery, lemon peel, and lemon juice. Add chopped chicken, stir to coat; set aside.

2. Arrange lettuce leaves on 4 bread slices; top with tomato slices. Spoon chicken mixture on tomatoes; top with remaining bread slices. Serve immediately or wrap with plastic wrap and refrigerate up to 6 hours. Makes 4 servings.

*I like red onion slices layered separately on the sandwich rather than included with the salad.  I think the red onion can overpower the lemon when it's in the salad.

**I use 1 large can of chunk chicken breast, which is a bit less than 2 cups, so I don't use a full 1/3 cup of mayonnaise.  

Source: Better Homes and Gardens

BBQ Sandwich

Meat
BBQ sauce
Rolls/Buns

The meat I used was pork. Just put a little oil at the bottom of a crock pot, toss your meat (fat side up) in and cook on low for as long as it takes for the meat to be tender enough to just flake apart (might take up to 24 hours). Sometimes you will have to pull liquid out (when it boils the meat it can become tough). Keep the liquid you take out to baste the meat periodically while it is cooking so it does not dry out. Chicken does not take as long and you have to put a little water in the crock pot so it does not dry out. I've found beef can take longer than pork to cook, but maybe I've only used cheap beef :)

Roll recipe:
3 T yeast
2 1/2 C warm water
3/4 C sugar
2 1/2 tsp salt
2 eggs
3/4 C oil or melted butter or margarine
around 8 C flour

Dissolve yeast in water, add sugar, eggs, fat, salt. Add flour slowly until soft dough. Let rise until double. Form balls, let rise to desired size. Bake at 375 for 9-12 minutes.

Stuffed Focaccia Bread

This is the link for the recipe I used:
http://www.grouprecipes.com/71589/cheese-and-herb-stuffed-focaccia-for-a-bread-machine-or-not.html

I did not use the bread machine and I stuffed it with cheese, tomatoes and basil with basil and Parmesan cheese on top. I liked the recipe because there is a lot of room for flexibility.

Herbed Summer Squash and Potato Torte

This recipe is from epicurious.com, but I do cut down on the cheese and salt and increase the amount of veggies.

Here's how I made it:


2 bunches green onions, thinly sliced
1 cup grated Parmesan cheese
4 tablespoons whole wheat flour
2 tablespoons chopped fresh thyme
2 teaspoonss salt
1 1/2 teaspoon ground black pepper

3 pounds waxy (red, gold, or purple) potatoes, cut into 1/8-inch-thick rounds
2 pounds yellow crookneck squash, cut into 1/8-inch-thick rounds
9 teaspoons olive oil

Preheat oven to 375°F. Butter three 8-inch-diameter cake pans. Set aside 1/4 cup sliced green onions. Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend.

Use a mandoline to quickly slice up the potatoes and squash.

Divide potatoes into three piles. Divide squash into two piles. Use the first pile of potatoes to create a layer on the bottom of each pan. Use the first pile of squash to create a layer on top of the potatoes in each pan. Drizzle 1 teaspoon of olive oil in each pan. Use about 1/3 of the cheese mixture and divide amongst the three pans. Repeat with the 2nd pile of potatoes, 2nd pile of squash, olive oil, and 1/3 of the cheese mixture. Finish with the final pile of potatoes and the last bit of cheese mixture.

Cover pans with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil; bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer. (Can be made 6 hours ahead. Cool. Cover with foil and chill. Rewarm, covered with foil, in 350°F oven until heated through, about 30 minutes.)
Cut each torte into wedges. Sprinkle wedges with 1/4 cup green onions; serve.

Tomato Quiche

Preheat oven to 375 degrees.  Prepare a 9-inch pie shell (Pillsbury works great).  Bake for 10 minutes.

Place 2 cups chopped tomatoes in the baked pie shell.  Sprinkle with 1/2 tsp dried basil, 1 tsp salt, 1/8 tsp pepper, 1/2 tsp sugar, 2 or 3 chopped green onions.  Spread over tomatoes: 1/2 cup grated Swiss cheese and 1/2 cup grated cheddar cheese (sharp is the best).

Combine 2 eggs, slightly beaten, 2 TBS flour, and 1 cup evaporated milk.  Pour over cheese and bake at 375 degrees for 40-45 minutes.  Cool 5 minutes before cutting.

Golden Peach Pie

5 c. peaches, peeled & sliced
3/4 c. sugar
2-3 T. flour
1/4 tsp. cinnamon
2 T. butter

Mix peaches, sugar, flour and cinnamon in a bowl. Pour into an unbaked 9-inch pie shell. Dot with butter. Top with second crust (I prefer a lattice top) and seal the edges. Bake at 400 for 45-50 minutes.

Sweet Potatoes on the Grill

2-3 large sweet potatoes, peeled and cut into roughly 1 1/2" cubes
1-2 T. cold butter
salt & pepper
foil envelope (purchase or make your own: one layer heavy duty foil or two layers regular foil)

Place potatoes in pile on foil. Dot with small pieces of butter and season with salt and pepper. Tightly fold envelope closed (it's going to steam up so you want your folds very tight). Place on grill at about medium heat. Flip and turn about every 10 minutes. Cook approx. 35 minutes total.

Approx. 4-5 servings

Deep Dish Pizza

http://www.pizzamaking.com/deepdish.php

The recipe at this link is more or less what I brought and I think it is a pretty tasty recipe with lots of flexibility in the insides/toppings. Let me know if the link does not work...

Easy Teriyaki Kabobs

2 lbs pork tenderloin or chicken breast, cut into 1-inch cubes or shrimp peeled and deveined
1/2 cup Kikkoman Teriyaki Marinade & Sauce
2 TBS vegetable oil
1 can (20 oz) pineapple chunks, drained, reserve 2 TBS juice
1 basket cherry (or grape) tomatoes
2 red or green bell peppers, cut in 1-1/2 inch pieces

Combine 1/2 cup Kikkoman marinade, 2 TBS pineapple juice and oil; pour over meat pieces in shallow glass dish.  Refrigerate; marinate 1 hour, turning occasionally.  Thread meat on skewers alternating with vegetables and pineapple chunks.  Discard remaining marinade.  Grill 4 to 5 inches from heat, turning skewers and brushing with additional marinade, about 15 minutes or until desired doneness.

Makes 6-8 servings.

Pad Thai

8 oz dried, wide, flat rice noodles
2 TBS dark-brown sugar
2 TBS fresh lime juice, plus wedges for serving
3 TBS soy sauce
2 tsp vegetable oil
3 scallions, white and green parts separate and thinly sliced
1 garlic clove, minced
2 large eggs (optional), lightly beaten
1/2 cup fresh cilantro
1/4 cup chopped roasted, salted peanuts

Soak noodles according to package instructions.  Drain.  In a small bowl, whisk together brown sugar, lime juice, and soy sauce.

In a large nonstick skillet, heat oil over medium-high.  Add scallion whites and garlic and cook, stirring constantly, until fragrant, 30 seconds.  Add eggs (if using) and cook, scraping skillet with a rubber spatula, until eggs are almost set, about 30 seconds.  Transfer egg mixture to a plate.  Add noodles and soy-sauce mixture to skillet; cook, tossing constantly, until noodles are soft and coated with sauce, about 1 minute.  Add egg mixture and toss to coat, breaking eggs up gently.  Serve noodles with lime wedges, topped with cilantro and peanuts.

Source: Everyday Food Magazine, May 2010

BBQ Chicken Pizza

1 pizza crust (homemade or Boboli)

2 boneless, skinless chicken breasts

1 1/3 c barbecue sauce, divided

6 oz Provolone cheese, grated

6 oz Gouda cheese, grated

1/4 red onion, thinly sliced

1/4 c chopped fresh cilantro

In large Ziploc bag, combine chicken and 2/3 cup of the BBQ sauce. Marinate in fridge for 4 hours or overnight.

To cook, place chicken and marinade in small baking dish and bake for 30 minutes at 325 degrees*. Let chicken cool, the slice into thin pieces.

Sprinkle half of the grated cheeses over the crust. Spoon 2/3 c BBQ sauce over cheese; cover with chicken and onion. Sprinkle on remaining cheese. Bake for 10 to 12 minutes at 450 degrees. Sprinkle with cilantro and serve. Makes 1, 12" pizza.

*When I made this, it took way longer than 30 minutes for the chicken to cook all the way through.  I think next time I'll up the temp to 350 degrees.

I stumbled upon this recipe on a blog called "Solid Gold Cooking."

Fruit Pizza

Fruit pizza is very dessert-like and delicious. It's fun to make for a party because you can decorate really nicely with different colors and types of fruit.

Base: Sugar cookie dough - My recipe:
3/4 C sugar
1/3 C shortening
1 egg
1/2 tsp vanilla
1 T milk
1 1/2 C flour
1 tsp baking powder
1/8 tsp salt

Beat wet ingredients until smooth, stir in dry ingredients. Press or roll onto greased and floured pizza pan. Bake at 375 for 12-15 minutes until edges start to turn golden. Loosen cooked crust with a metal spatula (so it doesn't stick) and let cool on pan.

Frosting:
8 oz cream cheese
1/2 C sugar
2 tsp vanilla

Beat till creamy, spread on cooled cookie.

Toppings: lots of beautiful fruit--strawberries, blackberries, kiwi, mandarin oranges, banana slices, raspberries, grapes, etc. Decorate in an appealing design.

To serve, slice into "pizza" slices and enjoy!

Veggie Pizza

Veggie pizza is really easy to make, and relatively "healthy" at least when talking about vegetable intake (the base isn't really healthy...).

1 pkg crescent rolls (8 count)
1 pkg garden vegetable cream cheese
Veggies: carrots cut, broccoli, tomatoes diced, bell pepper slices, cucumbers, etc

Unroll crescent rolls and place flat on cookie sheet. Bake at 350 for about 8 min or until golden. To serve, pass out "pizza" slices, let individuals apply their own cream cheese (so they can put as little or as much as they want), press veggies into cream cheese, eat! I like to pile the veggies high and try to eat without them tumbling off. If you want a healthier version, we've thought about maybe using regular pizza dough with hummus, or you could always do pita bread.

Pasta with Chickpeas and Garlic Sauce

serves 4

2 tsp. olive oil
2 garlic cloves, peeled and crushed
3/4 tsp. kosher salt
1/4 tsp. crushed red pepper
1 (15.5 oz) can chickpeas, rinsed and drained
1 (14 oz.) can vegetable broth
1 1/2 c.ups uncooked medium seashell pasta (about 6 ounces)
1/2 c. grape tomatoes, halved
2 garlic cloves, minced
1 T. minced fresh parsley
1 T. fresh lemon juice
3 T. shredded Parmigiano-Reggiano cheese

Heat oil in a medium saucepan over medium heat. Add crushed garlic; saute 1 min. Add salt and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 15 min.

While garlic mixture simmers, cook pasta in boiling water 9 minutes, omitting salt and fat; drain well.

Place chickpea mixture in a food processor; process until smooth. Combine chickpea mixture, pasta, tomatoes, minced garlic, parsley, and lemon juice; toss well. Sprinkle with cheese. Serve immediately.

Colored Deviled Eggs

6 hard boiled eggs
water
food coloring
1/4 c. mayonnaise
1 tsp. vinegar
1 tsp. mustard
1/8 tsp. salt
paprika

Place eggs in large pot and cover with warm water. Bring pot to boiling on the stove. Set timer and boil eggs for 12 min. Allow to cool naturally in the pot with cool running water into it. Peel the eggs.

In seperate bowls, pour in water and drop in food coloring until it reaches your desired color. Place peeled eggs into the water. Allow eggs to sit in the colored water until their reach your desired color. Remove eggs from water and cut in half.

Mix mayonnaise, vinegar, mustard and salt in a pan. Place mayonnaise mixture into a Ziploc bag and clip of the tip of the bag. Pipe mayonnaise into the hollowed out eggs. Sprinkle on top with paprika. Serve!

French Fresh Tomato Soup

8 ripe tomatoes (scald and peel) OR an equivalent amount of canned diced tomatoes
2 T. butter
1 medium chopped onion
2 cloves minced garlic
1 tsp. Maggi (available in most grocery stores and gives distinct flavor)
1 tsp. Accent
1 tsp. dry mustard
1 T. paprika
3 T. flour
2 T. chicken base (powdered bouillon)
2 T. parsley (4 T. if fresh)
1 T. sweet basil (3 T. if fresh)
2 c. heavy cream or milk (of any fat percentage) works
1/8 t. grated nutmeg

Melt 2 T. butter in a large saucepan and saute one medium chopped onion. Add garlic and warm through. Add Maggi, Accent dry mustard, paprika, flour, chicken base, parsley, and sweet basil. If using fresh tomatoes follow Option 1, if using diced follow Option 2.

Option 1: Add cut up tomatoes and 2 cups water or enough to cover tomatoes. Bring to boil and simmer 15 to 20 min. until tomatoes collapse. Put in blender and blend until smooth. Return to pan.

Option 2: Add the diced tomatoes to the pan and simmer for 15 or 20 min. Put in blender and blend till smooth or use and immersion blender.

Can be put in freezer bags or containers at this point and frozen. This recipe can easily be multiplied and stored in the freezer--especially if you have a lot of fresh tomatoes. When the soup is thawed, make sure to simmer the soup a few minutes before I add the milk or cream which makes the texture smooth. Gradually add 2 cups heavy cream or milk. Add grated nutmeg. Taste for salt and sugar. Bring just to boiling and stir with a whisk--will take out air and restore natural color.

Mushrooms and Pasta

from Better Homes & Gardens

ingredients

• 3  Tbsp. butter
• 1  Tbsp. olive oil
• 1/2  cup chopped onion (1 medium)
• 3  cloves garlic, minced
• 12  oz. fresh button mushrooms, halved or quartered (4-1/2 cups)
• 1  Tbsp. snipped fresh thyme or 1 tsp. dried thyme, crushed
• 1/2  cup whipping cream
• 1/2  cup finely shredded Parmesan cheese (2 oz.)
• 3  cup hot cooked pasta
•   Snipped fresh parsley (optional)

directions

1. In a large skillet heat butter and oil over medium heat. Add onion and garlic. Cook for 4 to 5 minutes or until onion is tender, stirring occasionally. Stir in mushrooms, thyme, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Cook 4 to 5 minutes more or until mushrooms are tender and lightly browned, stirring occasionally. Add cream. Bring just to boiling; reduce heat. Boil gently, uncovered, for 2 to 3 minutes or until thickened. Stir in cheese until melted.

2. To serve, place hot cooked pasta in serving bowl. Spoon mushroom sauce over pasta. Sprinkle with parsley.

Tiny Twice-Baked RED Potatoes

(Delicious, “potatoes for grown ups” appetizer)

24 baby Yukon Gold or red potatoes, each about 2 inches across (2 to 2-1/4 lb.)
2 Tbs. olive oil
2 tsp. chopped fresh thyme
Kosher salt and freshly ground black pepper
3 oz. bacon (about 3 thick slices), cooked until crispy and crumbled-I use real bacon bits
6 Tbs. thinly sliced fresh chives
1/2 cup crème fraîche or sour cream
1/2 cup coarsely grated Parmigiano-Reggiano

Heat the oven to 425°F. Put the potatoes on a large baking sheet and toss with the olive oil. Sprinkle with 1 tsp. of the thyme, 1 tsp. salt, 1/2 tsp. pepper, and toss again. Bake the potatoes until they feel perfectly tender when pierced with a skewer, 20 to 25 minutes. Remove from the oven and let rest until cool enough to handle, about 10 minutes. If not working ahead, increase the oven temperature to 450°F.

Carefully hollow out each potato: Begin by slicing off the top; use a small spoon or a melon baller to scoop out most of the flesh inside, transferring it to a large bowl. Discard the tops. Mash the potato flesh with a masher or a fork, then combine it with the bacon, 1/4 cup of the chives, the crème fraîche, the remaining 1 tsp. thyme, 1/2 tsp. salt, and 1/4 tsp. pepper. Season to taste with more salt and pepper.

Using a small spoon and your fingers, fill the hollowed potatoes with this mixture; it should mound a bit. Sprinkle on the cheese.

Return the potatoes to the 450°F oven and bake until the filling heats through, 8 to 10 minutes. Sprinkle with the remaining chives and serve warm.

***  Can make up to two days ahead. Wrap to refrigerate and bring to room temperature before heating

Roast Beef Bruschetta Appetizer

1 loaf (1 lb.) baguette French bread,

          cut into 30 (1/4 in) slices

2 tablespoons olive or vegetable oil

½ cup chive-and-onion cream cheese spread

** ½ lb. thinly sliced cooked roast beef (from deli)

¼ tsp. coarsely ground pepper

4 plum (roma) tomatoes, thinly sliced

8 medium green onions, sliced

Heat oven to 375 degrees. Brush both sides of bread slices with oil. (I sprayed them with my Presto oil sprayer to make the coating lighter). Place on ungreased cookie sheet. Bake about 5 minutes or until crisp. Cool 5 minutes.

Spread cream cheese over each bread slice. Top with beef; sprinkle with pepper. Top each with tomato slice and onions.

Makes about 30 bruschetta.

** Can substitute roast beef for ham or turkey if preferred.

Chocolate Eclairs

(from Emily Lund, though made by Shannon)
should make about 36 eclairs, depending on the size you make them

Shells
1 c water
1/2 C Crisco
1/4 tsp salt
1 C flour
4 eggs

Combine water and Crisco and bring to a boil. Mix in flour and salt, stirring constantly until one lump. Take off heat, stir in eggs one at a time, beating well after each. Place on greased cookie sheet in rounded 1/2 Tablespoonfuls.

Bake at 450 F for 10 min, then 375 F for 25 min (though mine were done after only 15 min at 375)

Let cool. Cut off tops and remove some of the insides if necessary. Fill to top with vanilla pudding. Put tops back on and cover with hot frosting. Store in fridge.

Frosting
1 oz unsweetened chocolate
2 tsp butter
1 C powdered sugar
2 T boiling water

Melt chocolate and butter. Blend in powdered sugar and water till smooth. Drizzle over eclairs. The consistency should be liquidy enough that it drips off a spoon, so you may need to adjust the water amount to reach that consistency.

Caramel Marshmellows

You will need:

1 cube of butter

1 can eagle brand milk

1 (1 lb) pkg kraft caramels

1 pkg large marshmellows

1 box of rice krispies

Melt butter, eagle brand milk, and caramels together and dip marshmellows (cut them in half beforehand) then roll in rice krispies.  Let cool on sheet of wax paper.  Enjoy!

Mini Ham and Green Chili Quiche

1 C milk
3 large eggs
1/4 C melted butter
1/2 C biscuit mix
3/4 C diced ham
1/2 C diced onion
4oz green chili
about 3/4 C shredded cheese (I used half mozzarella and half sharp cheddar)
2 Tbs shredded Parmesan cheese
salt and pepper

optional: biscuit dough, pie crust dough, or pre-made shells

Mix everything together.

If you do not want a crust, just grease a mini muffin tin and fill each well with 1 tablespoon of filling. Bake at 375 for 10-15 minutes. Poke with toothpick to test for doneness.

If you want a crust just press a thin layer of biscuit or pie dough into each muffin well and fill with 1 tablespoon filling. Bake at 375 for 10-15 minutes.
(I used biscuit dough but it got very puffy so I would recommend pie crust.)

Makes about 24 mini quiches.

**I also made a few single-serving size quiches in a jumbo muffin tin that turned out well. I reduced the oven temperature to 350 and increased cook time to 25-30 minutes.

Cheesecake-Marbled Brownies

from the Smitten Kitchen blog
Adapted from Gourmet, June 2007

Makes 16 2-inch square, thick brownies

Brownie batter
1 stick (1/2 cup or 4 ounces) unsalted butter, cut into pieces
3 ounces unsweetened chocolate, chopped
1 cup sugar
2 large eggs
1/2 teaspoon pure vanilla extract
2/3 cup all-purpose flour

Cheesecake batter
8 ounces cream cheese, well softened
1/3 cup sugar
1 large egg yolk
1/4 teaspoon pure vanilla extract

Plus
1/2 cup semisweet chocolate chips

Make brownie batter: Put oven rack in middle position and preheat oven to 350°F. Butter an 8-inch square baking pan. Heat butter and chocolate in a 3-quart heavy saucepan over moderately low heat, whisking occasionally, just until melted. Remove from heat and whisk in sugar, eggs, vanilla, and a pinch of salt until well combined. Whisk in flour until just combined and spread in baking pan.

Make cheesecake batter: Whisk together cheesecake batter ingredients in a small bowl until smooth. Dollop over brownie batter, then swirl in with a knife or spatula.

Sprinkle chocolate chips over cheesecake/brownie batter swirl.

Bake brownies: Bake until edges are slightly puffed and center is just set, about 35 minutes. Serve warm or at room temperature.

Slicing tip: I like to chill my brownies until they’re almost frozen before cutting them. It makes it much easier to get a clean slice. I also like to eat my brownies super-cold, but that’s just personal taste.

Keep refrigerated.

Oilve Tapenade

from Ina Garten, Foodnetwork

1/2 pound good black olives, such as kalamata, pitted and diced (I used mostly kalamata but also some green olives)
3 tablespoons capers, drained
8 anchovy fillets (I left these out)
1 garlic clove, minced
1/2 cup good olive oil (I used extra virgin olive oil)
1 tablespoon freshly squeezed lemon juice
2 teaspoons Dijon mustard
1 teaspoon minced fresh thyme leaves (I used 1/4 tsp crushed dried thyme)
1 tablespoon chopped fresh parsley leaves
1 baguette, sliced and toasted (I used crackers)

Combine the olives, capers, anchovies and garlic in a food processor fitted with a steel blade, and pulse 3 times. Add the olive oil, lemon juice, mustard, thyme and parsley and process until chunky. Keep refrigerated.

Serve on toasts.

Green-Chile-and-Cheese Canapes

1 cup low-fat or regular mayonnaise
1 cup grated Monterey Jack cheese
1 (4 oz) can chopped green chiles
1 clove garlic, minced
1 long loaf baguette French bread, thinly sliced

In a bowl, combine mayonnaise and cheese; set aside.  In another bowl, combine chiles and garlic.  Spread chile-garlic mixture on each bread slice.  Top with a tablespoon of mayo/cheese mixture.  Place on a baking sheet.  Broil for about 3 minutes or until bubbly and slightly brown.  Makes about 2 dozen.  (Better served when warm.)

Source: "Essential Mormon Celebrations" by Julie Badger Jensen

Cake Balls

INGREDIENTS:

1 package Red Velvet cake mix

1/2 or 1 container (16 oz.) prepared cream cheese frosting

Melting chocolate (brown and/or white)

INSTRUCTIONS:

1. Prepare cake mix according to directions and bake in 9x13 pan. When cake is done, let cool for 30 minutes and trim all four edges of cake off. Crumble into a large bowl. Soften frosting in microwave for 25 seconds, and stir into cake until well blended. (If you have a Bosch or Kitchenaid, do it in there!) Chill at least 1 hour or overnight, if desired.

2. Using cookie scoop or melon baller, make balls and place on waxed paper on cookie sheets. (I like to just roll them out myself.) Put cookie sheets in freezer for one hour.

3. Melt chocolate in the bag or a glass bowl in microwave. Use a wooden skewer, an egg separator or an Easter egg dipper to dip balls in chocolate. (I just use a teaspoon) Place on cake rack over waxed paper to drip & cool. Decorate the balls by drizzling the other color of chocolate over the balls, or roll in nuts, sprinkles, or coconut. Get creative!

MORE FLAVOR IDEAS:

Chocolate cake and chocolate frosting dipped in brown or white chocolate

French vanilla cake and white chocolate almond frosting dipped in brown chocolateDark Chocolate and cream cheese frosting dipped in white chocolate

White cake and mint chocolate chip frosting in dark chocolate

Lemon cake and lemon frosting in white chocolate

Spice cake and cream cheese frosting in white chocolate

Pineapple cake and vanilla frosting in white chocolate, rolled in coconut

Cherry chip cake and cream cheese frosting in white chocolate
Fudge cake with peppermint chips and fudge frosting in white or brown chocolate

German chocolate cake and coconut pecan frosting in chocolate

Chocolate and buttercream frosting in brown chocolate

Strawberry and vanilla or cream cheese frosting in chocolate

Carrot and cream cheese frosting in white chocolate

Chocolate and chocolate frosting with melted Andes mints in white or brown chocolate

Makes 28-36 balls, dependin g on the size of scoop. Need about 1 1/2 lbs chocolate per cake mix.

Submitted by Sarah Burt (found on mcconkiemenu.blogspot.com)

Crab-filled Crescent Wontons

1 can crescent rolls Salt

4 oz cream cheese Pepper

¾ cup chopped cooked crab meat Garlic salt

1 Tbl chopped green onion Dill weed

1/8 to ¼ tsp ground red pepper (cayenne)

Heat oven to 375 degrees. Spray cookie sheet with cooking spray. Unroll dough on work surface and pinch seams to seal. Cut into 3 rows by 4 rows to make 12 squares. In a bowl, mix cream cheese, crabmeat, onion, and spices. Spoon about 1 tsp crab mixture into center of square. Fold one corner to the middle, then bring the other corner and pinch together. Bake 10-15 mins or until golden brown. Serve warm.

Submitted by Sarah Burt (Pillsbury recipe)

March 2010 Theme

Recipe group will be held on Tuesday, March 2 at 7:00 pm at Kirsten's house. Our theme is "petite sweet or savory," which means finger foods that you would be proud to serve at a shower or party. We are hoping to share recipes for finger foods that not only taste delicious but look fantastic as well! 

This blog is provided for everyone who attends Recipe Group to post their recipes here rather than printing them.  Please remember to post your recipe!  Let's make this blog a success!