Peanut Butter Cup Bars

Base:

1/2 cup butter, melted

1 3/4 cups powdered sugar

1 cup peanut butter

3/4 cup graham cracker crumbs

Topping:

1 cup chocolate chips

Melt butter in saucepan on stove.  When melted, remove from heat and mix in powdered sugar.  Stir until smooth.  Add peanut butter and crumbs and mix well.  Pour into an 8x8 pan lined with foil and greased.  Melt chocolate chips and pour over peanut butter base.  Place in refrigerator for 15 minutes until chocolate has hardened.  Cut and serve.

Pineapple Pie 


FOR THE PIE:
¾ cups Sugar
2 Tablespoons Butter
2 whole Eggs (separated)
⅓ cups Cornstarch
½ teaspoons Vanilla Extract
½ cups Plus 2 Tablespoons Of Water
8 ounces, weight Canned Crushed Pineapple
1 whole 9-inch Pre-baked Pie Crust

FOR THE MERINGUE:
2 whole Egg Whites (from Separated Eggs Above)
⅛ teaspoons Salt
¼ teaspoons Cream Of Tartar
6 Tablespoons Sugar
1 teaspoon Vanilla

For the pie, cream sugar, butter, and egg yolks in a saucepan. Add cornstarch and vanilla. Add water and crushed pineapple. Cook over medium heat, stirring constantly until thick. Pour into a 9″ baked pastry.
For the meringue, whip egg whites until they begin to get foamy. Add the remaining ingredients and continue to whip until the meringue has reached soft peak stage and is smooth and glossy. Place the meringue over the cooled pie. Brown at 400ºF for just a few minutes. Store in the fridge until ready to serve. Tastes great warm or cold.

Chocolate Boxes with Chocolate Creme' and Raspberries (pic from April 2007 when Curt and I made these together. They are so fun and very easy to make. They look super fancy and too pretty to eat.) 


For chocolate boxes:
1 pound dark chocolate (460g), melted
For chocolate creme':
2 cups milk
4 large egg yolks
1/2 cup sugar
1 T cornstarch 
3 T flour
8 oz. dark chocolate melted 
12 oz. fresh raspberries 

CHOCOLATE BOXES:

1. Line a large baking sheet with parchment paper.  Pour all but 3 tablespoons/50 ml of the melted chocolate over the sheet of parchment paper, spreading the chocolate into a 14x11-inch/36x28-cm rectangle.  Refrigerate until the chocolate is almost set, about 10 minutes.  Using a ruler and a small sharp knife, cut twelve 2½-inch/6.5-cm squares from the chocolate. Return to the refrigerator and chill until the squares are firm.
2. Using 4 chocolate squares to form the walls of each box, assemble the chocolate boxes, spreading the reserved 3 tablespoons/45 ml of melted chocolate along the edges of the squares to help "glue" the edges together.  Refrigerate the boxes until the "glue" has dried and you are ready to serve.

CHOCOLATE CRÈME:

1. In a heavy medium sauce pan, bring the milk to a near boil over medium-high heat.  In a large bowl, beat the egg yolks and sugar with a whisk for approximately 2 minutes, or until pale and thick.  Whisk the flour and cornstarch into the yolk mixture.  Gradually pour the hot milk over the yolk mixture whilst whisking constantly.
2. Return the milk mixture to the saucepan and cook over medium-low heat while whisking constantly, until the mixture begins to thicken, about 8 minutes.  Remove the saucepan from the heat.  Whisk in the melted chocolate.  Transfer the chocolate crème to a large mixing bowl. Using an electric mixer, beat the chocolate crème on high speed until cool, about 10 minutes.  Cover and refrigerate the chocolate crème until it is cold. Place the chocolate boxes on plates.  Spoon the chocolate crème into the chocolate boxes.  Top with the raspberries and serve.

Banana Cream Pie 


2 regular sized graham cracker crusts or 1 large one
1 small box vanilla instant pudding
1 cup cold water
1 can sweetened condensed milk
2 bananas
1 pint whipping cream
1/2 cup sugar

Mix pudding, water and condensed milk in a bowl until smooth. Put in fridge to chill for a few minutes. Meanwhile, whip 1 cup of whipping cream until soft peaks form. Add to pudding mixture and mix well. Slice bananas onto bottom of crust or crusts. Divide pudding mixture between the 2 crusts and pour over bananas. Whip rest of whipping cream and add 1/2 cup of sugar until soft peaks form. Spread over pies. Chill in fridge for a few hours until ready to serve.

Glazed Lemon Bars from Our Best Bites 

Crust

1 c. all-purpose flour (lightly spooned into the measuring cup and leveled with a knife)
1/4 c. powdered sugar
1/2 c. (1 sticks) butter, softened to room temperature

Filling

2 large eggs at room temperature
2 T. freshly-squeezed lemon juice, strained of pulp and seeds
1/2 tsp. baking powder
2 T. all-purpose flour
1 c. white sugar

Glaze

1/2 c. powdered sugar
1 1/2 tablespoons strained freshly squeezed lemon juice

Preheat oven to 350. Lightly spray a 8x8″ pan with non-stick cooking spray and set aside. Whisk together the flour and powdered sugar and then cut in the butter with a pastry blender or two knives until the mixture is crumbly. Lightly press into the pan and bake for 15-20 minutes or until light golden around the edges. Remove from oven.

During the last few minutes of the shortbread’s baking time, mix the eggs, lemon juice, flour, sugar, and baking powder in a large bowl with an electric mixer on high speed for three minutes. The mixture should be frothy and very, very pale yellow. Pour the mixture over the warm crust and then return the pan to the oven for another 20-25 minutes or until lightly golden brown on top. You might want to check the bars at 17-18 minutes to make sure the top isn’t getting too dark.

Remove the pan from the oven and allow to cool completely. When the bars are cool, whisk together the glaze ingredients until smooth and then gently spread over the bars. Refrigerate for at least two hours and then cut into squares before serving. Makes about 36 bars.

Recipe Group Recipes- April 2011

Rocky Road Brownies Prepared by: Liz Valdivieso

STEP ONE: The Brownie                                                 

1/2 cup butter, melted

1 ounces unsweetened chocolate, melted                            

1 cup sugar

2 eggs

1 teaspoon vanilla

1 teaspoon baking powder

1 cup flour

1/2 cup nuts, chopped, optional

Directions for Step One: Preheat oven to 350. Grease and flour 9”x13” pan. Blend Step One ingredients together and spread in bottom of pan. 

                                                                                                 

STEP TWO: The Filling                                                    

6 ounces cream cheese, softened                                     

1/2 cup sugar

2 Tablespoons flour

1/4 cup butter, softened

1 egg

1/2 teaspoon vanilla

1/4 cup nuts, chopped, optional                                                                  

6 ounces semi-sweet chocolate chips

2 cups marshmallows

Directions for Step Two: Blend Step Two ingredients and pour over UNCOOKED brownie mixture, followed by sprinkling nuts and chocolate chips over filling. Bake 25-30 minutes. Remove from oven and evenly distribute marshmallows over entire surface. Return to oven and bake 2 more minutes. 

                                                                                                 

STEP THREE: The Frosting                                             

2 ounces cream cheese, softened

1/4 cup butter, softened                                                 

1 ounce unsweetened chocolate, melted                             

1/4 cup milk

3/4 cup powdered sugar                                                   

1 teaspoon vanilla

Directions for Step Three: Have frosting ready to pour over marshmallow top as soon as it comes out of oven second time. Let set for 1 hour in refrigerator. Cut into bars.

Shrimp Cocktail Prepared by: Amy Heil

32 shrimp- 21-25/lb (I prefer the smaller size, about 50-60/lb)

1/4 c kosher salt

1 c cold water

1/4 c sugar

2 c ice

1 tbsp olive oil

Old bay seasoning- to taste

Make brine- combine salt, water, sugar, and ice.  Put thawed shrimp in the brine.  Place this in the fridge for 20-25 mins.

Preheat broiler pan for 5 mins.

Drain shrimp and rinse in cold water.  Dry on paper towels.

Combine oil and Old Bay.  Toss the shrimp in this mixture until coated.

Place seasoned shrimp on the hot broiler pan.  Broil 2 mins, turn them over, broil another minute.

Transfer the cooked shrimp to a cold cookie sheet.  Refrigerate until time to serve.

"CREAM PUFFS" Prepared by: Lacey Auger

1 sheet frozen puff pastry, thawed

1 c cold milk

1 pkg (4 serving size) Jell-O vanilla flavor instant pudding

1/2 c thawed whipped topping

1 square semi-sweet baking chocolate, melted

Preheat oven to 400. Unfold pastry on lightly floured surface; roll pastry out to 10 inch square. Cut into 9 circles with 3 inch cookie cutter or rim of glass. Place on ungreased cookie sheet. Bake 10 minutes. Remove to wire racks; cool completely.

Meanwhile, pour milk into large bowl. Add dry pudding mix. Beat with wire whisk until well blended.  Gently stir in whipped topping. Cover. Refrigerate 15 minutes.

Cut pastry circles horizontally in half. Spoon pudding mixture evenly into bottom halves of pastry; cover with tops. Drizzle with chocolate. Serve immediately or cover and refrigerate until ready to serve. 

Makes 9 servings, 1 "cream puff" each.

Dijon-crusted Chicken Breasts Prepared by: Susan Shaw

(from Taste of Home Magazine)

1/3 cup dry bread crumbs

1 TB grated Parmesan cheese

1 tsp. Italian seasoning

1/2 tsp. dried thyme

1/4 tsp salt

1/4 tsp pepper

4 boneless skinless chicken breast halves

2 TB Dijon mustard

1 tsp olive oil

1 tsp butter or margarine

Place the first six ingredients in shallow bowl. Brush chicken with mustard; roll in crumb mixture.

In a large nonstick skillet, cook chicken in oil and butter over medium heat for 5-6 mins on each side or until juices run clear.

Banana Cream Pie

Ingredients:

3/4 cup white sugar

1/3 cup flour

1/4 tsp salt

2 cups milk

3 egg yolks, beaten

2 T butter

1 1/4 tsp vanilla extract

1 9 inch pie crust, baked

2 bananas (the original recipe called for 4, but I thought that was too much)

In a saucepan, combine the sugar, flour, and salt. Add milk gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.

Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.

Slice bananas into the cool baked pastry shell. Top with pudding mixture.

Bake at 350 degrees F for 12-15 minutes. Chill for one hour.

Recipe Group Recipes- Beef & Pork March 2011

SAUSAGE CHEESE BITES Prepared by: Cindy Ford

1 lb. mild pork sausage*

4 C. buttermilk biscuit mix

2 C. shredded cheddar cheese

1 C. Water

Crumble sausage into a skillet; cook over medium heat until no longer pink.  Drain.  In a large bowl, combine biscuit mix and cheese.  Add sausage and stir until well blended.  Stir in water just until mixed.  Shape into 1 1/2 inch balls.  Place on greased baking sheets.  Bake at 375 degrees for about 15 minutes, or until golden brown.  Makes 32-36 bites.

*If your family prefers foods with more spice, substitute hot pork sausage and Pepper Jack cheese.

FLORET CHEESE STRUDEL Prepared by: Cindy Ford

3 1/2 C. broccoli florets

2 1/2 C. cauliflower florets

1 small onion, chopped

1 garlic clove, minced

6 T. butter, divided

2 T. all-purpose flour

1 C. milk

2 T. grated Parmesan cheese

1 pkg. (17 1/4 oz.) frozen puff pastry, thawed

1 C. shredded mozzarella cheese

1/2 C. shredded cheddar cheese

In a large saucepan, bring 1 inch of water, broccoli and cauliflower to a boil.  Reduce heat; cover and simmer for 5-10 minutes or until crisp-tender.  Drain and set aside.  In a large saucepan, sauté onion and garlic in 2 T. butter until tender.  Stir in flour until blended, gradually add milk.  Bring to a boil, cook and stir for 2 minutes or until thickened.  Remove from the heat.  Stir in the Parmesan cheese, broccoli and cauliflower; set aside.  Melt remaining butter.  Place one sheet of puff pastry on a piece of waxed paper; brush with butter.  Spoon half of the vegetable mixture along one long side of pastry.  Sprinkle with half of the mozzarella and cheddar cheese.  Roll up jelly-roll style, starting from the long side topped with the vegetables; pinch seams and ends to seal.  Brush top with melted butter.  Carefully place seam-side down on an ungreased baking sheet.  Repeat with remaining dough, vegetable mixture, and cheese.  Bake at 400 degrees for 20-25 minutes or until golden brown.  Let stand for 5 minutes.  Slice with a serrated  knife.  Yield 2 strudels (4-6 servings each).

Party Potatoes Prepared by: Lacey Auger

6 c diced frozen hash browns, thawed slightly

1 can cream of chicken soup

1 stick of butter, melted

1 c sour cream

2 c shredded cheese

1/4 c onion

salt and pepper

Topping

3 tbsp butter melted

3/4 c crushed corn flakes

combine soup, melted butter, sour cream, cheese and onion. salt and pepper to taste. mix well. add potatoes and stir until combined. put mix into a greased  9 x 13 cake pan. 

combine crushed corn flakes and 3 tbsp melted butter. sprinkle on top of potato mix. bake at 350 degrees for 30-35 minutes or until bubbly.

Beef Stroganoff Prepared by: Emily Bowden

2 lbs stew meat

1 ½ cup water

3 T. Beef stew seasoning

1 can cream of mushroom soup

16 oz Sour Cream

Extra wide egg noodles

Place water, stew meat and seasoning in crock pot.  Cook on Low for 6 hours.  ½ hour before serving mix in cream of mushroom soup.  10 minutes before serving mix in Sour cream.  Serve over egg noodles.

Sour Cream Pound Cake Prepared by: Jolene Monteath

4 C. Sifted Cake Flour

¼ tsp. Salt

1 ½ C. Sour Cream

1 tsp. Baking Soda

¾ C. Butter

2 ¾ C. Sugar

2 tsp. Vanilla

3 Large Eggs

2 Tbsp. Lemon Juice

Preheat oven to 350.  Coat a 10 inch Bundt pan with cooking spray and breadcrumbs.  Lightly spoon flour into dry measuring cups; level with a knife.  Combine flour and salt; stir with a whisk.  Combine sour cream and baking soda; stir well.  Place butter in a large bowl; beat with a mixer at medium speed until light and fluffy.  Gradually add sugar and vanilla, beating until well blended.  Add eggs, 1 at a time, beating well after each addition.  Add juice; beat 30 seconds.  Add flour mixture alternately with sour cream mixture to sugar mixture, beating at low speed, beginning and ending with flour mixture.  Spoon batter into prepared pan. 

Bake at 350 for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.  Cool in pan 10 minutes on a wire rack; remove from pan.  Cool completely on wire rack.  

Annie's Strawberry Dessert Prepared by: Carolee Scolville

Ingredients

• 1 cup butter, softened
• 1 1/2 cups all-purpose flour
• 1 cup chopped pecans
• 1 (8 ounce) package cream cheese, softened
• 2 1/2 cups confectioners' sugar
• 1 (12 ounce) container frozen whipped topping, thawed
• 1 1/2 quarts fresh strawberries, halved
• 1 (8 ounce) jar ready-to-use strawberry glaze

Directions

• Preheat oven to 350 degrees F (175 degrees C). 
• Mix the butter, flour, and pecans in a bowl, and press into a 9x13 inch baking dish. 
• Bake 10 to 15 minutes; do not allow to brown. Set aside until completely cool. 
• In a bowl, mix the cream cheese and confectioners' sugar until smooth. Blend in the whipped topping. Spread over the cooled crust. Refrigerate 8 hours, or overnight. 
• Top with strawberries and drizzle with glaze to serve. 

Café Rio Salad     Recipes from Nancy Scolville

*Sweet Pork:*
2 pounds pork
2 cans Coke (NOT diet)
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can enchilada sauce (I used Old El Paso brand, medium spiciness)
1 c. brown sugar
Put pork, 1 can of coke, garlic salt and enough water to just cover the pork in a crock pot on low for 7-8 hours (or overnight). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.
Blend 1/2 can Coke, chilies, enchilada sauce and brown sugar.  If it looks too thick, add more Coke little by little.  Put shredded pork and sauce in Crockpot and cook on low for 2 hours.
*Chicken:*
1 small bottle Kraft zesty Italian dressing
1 tbsp chili powder
1 tbsp cumin
3 cloves garlic, minced
5 lbs chicken breast
Combine and cook on high in a slow cooker for 4 hours.  Remove and shred.  Return to slow cook for one more hour.
*Lime Rice*
*In a sauce pan, sauté:*
*2 Tbsp butter
1 yellow onion, chopped
4 cloves garlic, minced*
*In a large pot, bring the following to a boil:*
*6 2/3 cup water
8 tsp chicken bullion
½ bunch cilantro, chopped
2 tsp cumin
2 small cans diced green chilies
1 Tbsp lime juice
½ tsp salt*
*Add onion and garlic to boiling water. Add 3 cups long grain rice. Reduce heat, cover and simmer for 30 minutes.*
* **Black Beans:*
1 tbsp olive oil
2 cloves garlic, minced
1 tsp ground cumin
1 can black beans, rinsed and drained
8 oz tomato sauce
1 1/2 tsp salt
2 tbsp fresh chopped cilantro
 In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro. (*NOTE* we added a can of corn, drained, to the beans with a dash of cumin and chili powder, it was AWESOME! We recommend doing this even though it's not"traditional Cafe Rio”)
*Tomatillo Dressing***
1 pkg of Hidden Valley Buttermilk Ranch Dressing dry mix
1 cup buttermilk
1 cup mayonnaise
1-2 tomatillos, peel
½ - 1 clove garlic, minced
½ - 1/3 bunched cilantro, chopped
½ tsp lime juice
½ - 1 small Jalapeno, seeds removed
Blend ingredients together in a blender. Add additional mayonnaise if dressing is too thin. Keep refrigerated.
Mango Salsa:
1 large mango
1 large tomato (seeded and chopped)
1 cucumber (seeded and chopped)
3 Tbsp chopped cilantro
1 green onion (thinly sliced)
1 Tbsp lime juice
Tortillas
Cheddar cheese, shredded
Leafy green lettuce, shredded
Guacamole, optional
Sour cream, optional
Tortilla strips, or crushed tortilla chips
Parmesan Cheese
Additional cilantro
To assemble:
Place a tortilla on a greased skillet.  Sprinkle cheese on it and warm on medium heat until cheese is melted.  Add beans, rice, pork, then lettuce and a little scoop of pico de gallo, sour cream and guacamole, if desired. Add some tortilla strips (or chips), a shake of parmesan (or feta) cheese,
and top with a few cilantro leaves. Serve with the cilantro ranch dressing

Sirloin and Roasted Vegetables Salad Prepared by: Susan Shaw

Ingredients:

1 lb sirloin steak( I use petite sirloin steaks from Albertsons when they go on sale buy one get two free)

4 large Roma Tomatoes cut into quarters

2 cups peeled baby carrots, sliced 1/2" thick

2 cups sliced green bell peppers, 1" thick

Olive oil 

2 tsp no-salt herb seasoning such as Mrs. Dash

1 tsp fresh dill, chopped

Black pepper, garlic salt, onion powder, and salt 

1-2 heads Romaine lettuce

Ranch dressing, or your choice of dressing

Toasted slivered almonds

Cucumber

Directions:

Pre-heat over to 400. Combine tomatoes, carrots, and peppers in a large bowl. Pour a little olive oil or spray olive oil cooking spray over veggies and stir well to evenly coat with olive oil. Place veggies on a cookie sheet lined with aluminum foil and roast for 30 mins. 

Slice lettuce and cucumber and put in separate bowl. 

When vegetables are cooked, add no-salt herb seasoning and fresh dill and add to salad.

 Brush olive oil on both sides of steaks season with pepper, garlic salt, onion powder, and salt.  Grill until desired doneness. Let cool and then slice into strips. Serve steak over salad with favorite dressing and toasted almonds.