Recipe Group Recipes- January 2011


Maple Blondies with Maple Cream Sauce Prepared by: Jolene Monteath

1/2 C. Butter, melted and cooled

1/2 C. Sugar

1/2 C. Maple Syrup

2 tsp. Vanilla Extract

1 large Egg

1 C. All-Purpose Flour

1/4 tsp. Salt

White Chocolate Chips and nuts if desired

Preheat oven to 350F. Lightly grease an 8-inch square baking dish.

In a large bowl, combine butter, sugar, maple syrup, vanilla and the egg and whisk until smooth. Add in flour and salt and stir just until no streaks of flour remain. Add in white chocolate chips and nuts and stir to distribute evenly. Pour into prepared baking dish.

Bake for 30-35 minutes, until blondies are set and lightly browned.

Cool in pan on a wire rack.

Maple Cream Sauce

1 C. Maple Syrup

1/2 C. Heavy Cream

2 Tbsp. Butter

Combine maple syrup, cream, and butter in a medium saucepan. Stir to blend; bring to a boil. Reduce heat to medium-low and continue boiling, stirring occasionally, for 5 minutes. This mixture can boil quite high, so be sure to watch it carefully and reduce heat or stir as necessary.

Makes about 1 1/4 cups.

NOTE:  The original recipe called for coconut, which is also delicious.  Can substitute chocolate chips for 1/2 c. Coconut, continue recipe the same way.

Hot Artichoke Dip Prepared by: Liz Valdevieso

1 cup light mayonnaise

1 cup finely grated Parmesan cheese

1 4-oz can green chiles

1 15-oz can quartered artichoke hearts

Open artichoke hearts and drain. If desired, chop artichoke hearts into smaller pieces. Mix all ingredients together and bake at 350 for 30 minutes. Serve with crackers, tortilla chips, or bagel chips.

Broccoli Sauce Prepared by: Emily Bowden

1/2 C Brown Sugar

1/3 C Catsup

1/4 teaspoon Mustard

1 teaspoon vinegar

1 Tablespoon Butter

Mix in pan and boil for 30 seconds.

CHICKEN NOODLE SKILLET DINNER By: Cindy Ford

1 pkg. (8 oz.) Wide Egg Noodles

1 can (12.5 oz.) Chunk chicken or 1 1/2 C. chopped cooked     chicken

1 can Cream of Chicken Soup

1/2 C. Milk

4 oz. can Mushrooms, undrained

1 t. Parsley Flakes

1/2 t. Salt

1/8 t. Pepper

Parmesan Cheese

Cook noodles according to package directions.  In large skillet, combine noodles and remaining ingredients except Parmesan Cheese.  Cover; cook over low heat, stirring occasionally until heated through.  Sprinkle with Parmesan Cheese.

Tamale Pie Prepared by: Susan Shaw

1 can corn, drained

1 can chili or left over homemade chili

1 can black olives sliced

3-4 frozen tamales (there are some at Walmart that are delicious)

1 can black beans, drained (opt)

Cheese

Tortilla chips

(Can add hot sauce or whatever else to jazz it up)

1. Warm tamales as directed and cut into bite size pieces. 

2. Combine, chili, corn, olives, tamales, and beans and add some cheese. put tortilla chips on top and then sprinkle more cheese over chips and warm at 350 for 25 mins or until hot.

BBQ Cups Prepared by: Lacey Auger

1 1/2- 2 lbs ground hamburger

1-2 pkgs of refrigerator biscuits

BBQ sauce

shredded cheddar cheese

Brown hamburger meat, season to taste. Drain. Stir in BBQ sauce. Take biscuits out of package and flatten slightly with rolling pin. Grease muffin tin. Place flattened biscuits in muffin tin. Put a spoonful of meat in biscuits. Sprinkle with cheese. Bake according to biscuit directions, usually 10 min in a 400 degree oven. Let cool slightly and remove from pan.

Balloon Buns Prepared by: Shalyn Heath

1tube crescent rolls

8 large marshmallows

1/4 cup melted butter or margarine

Cinnamon Sugar

Unroll crescent rolls and divide into eight triangles.  Dip one marshmallow in melted butter and then roll in cinnamon sugar.  Place marshmallow on wide end of triangle and roll up, being careful to completely enclose it and pinch to seal.  Then dip the bun into the melted butter, turning to coat it, then roll in the cinnamon sugar.  Place in greased 9 inch cake pan.  Repeat with all eight marshmallows.  Bake at 375 degrees for 10-15 minutes.  Marshmallows will melt, leaving a sweet, sticky "balloon".

(Serve right out of the oven.... They will harden as they sit.  You can make them ahead if time, and refrigerate, but do not bake until you are ready to serve.