Friday, June 18, 2010

Freezer Meals - Keep a few on hand for the next Sister in need!

Chicken Pot Pie

(2) 9" pie crusts
2 T butter
2 T flour
1/2 tsp. ground thyme
1/2 C light cream
(1) 10 oz. pkg. mixed veggies, thawed
3 cooked chicken breast
1/2 C chicken broth
Salt & Pepper to taste

Melt butter in saucepan, and flour and seasonings to make paste.  Slowly add in broth and cream.  Cook and stir over med. heat until thickened.  Remove from heat and add in chicken and vegetables.  Place in pie and  cover top with crust.  make slits for air to escape.  Bake at 400 degrees for 35-40 min. Let sit 10 min. before serving. 

Sausage & Pepper Lasagna

10 oz. Italian sausage
1 green pepper, chopped
2 tsp. oregano
12 lasagna noodles
10 oz. mozzarella, grated
2 eggs
1 C red or yellow pepper, chopped
1 chopped onion
4 C crushed tomatoes or (1) 26 jar sauce
2 C part skim ricotta cheese
1/4 tsp. red pepper flakes

Combine sausage, pepper, onions, oregano, and cook until sausage is done, 5-7 min. Add tomatoes and bring to a boil, reduce heat and simmer for 20-25 min. Cook lasagna noodles according to package directions.  In medium bowl combine, ricotta, mozz, egg, parmesan cheese, oregano, and pepper flakes. Spread equal amounts over noodles and roll up.  Spread 1/2 C sauce in bottom of non stick pan, arrange rolls, seam side down, over sauce.  Spoon remaining sauce over rolls.  Cover with foil and bake 30 min. Let stand 10 min.

Santa Fe Chicken

Prep: 15 min.
Cook time: 35 min.
Serves 6

1 onion, chopped
3 cloves garlic, chopped
1 T oliv oil
9 oz. pkg. frozen fully cooked diced chicken
(2) 15 oz. cans black beans, drained and rinsed
24 oz. jar thick and chunky salsa
1 C tomato sauce
8 corn torillas
1 C sour cream
2 C shredded CoJack cheese

In med. microwave safe bowl, cook onion and garlic in olive oil on high for 2-3 min until tender.  Stir in frozen chicken, black beans and salsa. (If freezing, cool onion and garlic mexture before adding frozen chicken.)
In 2 qt. glass baking dish, pour taco sauce  Lay four corn tortillas over sauce.  Top wtih half of chicken mixture.  Spoon on half of sour cream in small dollops.  Sprinkle with half of chesses.  To pwith remaining tortillas, chicken mixture, sour cream and cheese.  Cover with foil.  At this point, you can wrap the casserole ell and freeze up to 3 mths.

Bake at 350 degrees for 25-35 min. until bubbly.  Uncover and bake 5-10 min. longer until cheese is melted. if frozen, thaw casserole overnight in refrigerator, then bake covered at 350 degrees for 35-45 min. until bubbly; uncover and bake 5-10 min. longer until cheese melts.

Thursday, April 1, 2010

Chocolate Lovers: March

Bavarian Dessert
submitted by Krissi Mill

1 stick butter

1 cup chopped pecans

1 cup flour

1 8 0z. pkg. cream cheese (softened to room temp)

1 cup powdered sugar

12 oz. cool whip

1 large box chocolate instant pudding

Melt butter (I zap it in the microwave) and mix with 3/4 cup nuts and flour. pat into 9x13 pan and bake 15 min. at 350 degrees. Let cool.

Mix cream cheese, powdered sugar, and 1 cup cool whip. Spread on the cooled crust.

Make the pudding as directed on the box and spread over the cream cheese layer.
Top with left over cool whip. sprinkle on the left over pecans.
Cut it up into squares and serve. YUM!

Chocolate Truffle Cookies
submitted by Kylie Walker

*Makes about 3 dozen cookies
1 1/4 cups (2 1/2 sticks) butter, room temperature
2 cups powdered sugar
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 cup sour cream or plain yogurt
1 teaspoon vanilla extract
2 1/4 cups all purpose flour
2 cups semisweet or bittersweet chocolate chips
approximately 1/3 cup cocoa powder (for rolling)
approximately 2/3 cup powdered sugar (for rolling)

Preheat the oven to 325 degrees. Line two baking sheets with parchment paper or silpat liners.
In a large bowl, cream together the butter and powdered sugar, adding the sugar in slowly so that it doesn’t puff everywhere and transform your kitchen into a white mess. In a fine mesh strainer/sieve, place the cocoa powder and salt and sift this mixture into the butter/sugar and mix until well combined. Beat in the sour cream and vanilla extract. With the mixer on low, blend in the flour until no streaks of flour remain. Stir in the chocolate chips.

If your kitchen is very warm and the dough is hard to handle, refrigerate the dough for 30 to 60 minutes before rolling.Shape the dough into 1-inch balls and roll each ball lightly in the cocoa powder and place on the baking sheet. Do not flatten the cookies. The cookies will not spread very much if the dough is chilled, so they can be placed fairly close together.Bake the cookies for 10 minutes. They will just barely be set but you don’t want to overbake or they will be dry. Let them cool on the baking sheet for 3-5 minutes and then transfer them to a wire rack to cool completely. When the cookies have reached room temperature, after about 30-45 minutes, roll each cookie in powdered sugar until completely coated. Store in an airtight container.

Hot Fudge Pudding Cake
submitted by Heather Larsen

6 T of butter

2/3 c. cocoa powder

2 oz. semi sweet chocolate chopped- or chocolate chips

1/3 c brown sugar

1 c granulated sugar

¾ c flour

2 t baking powder

1/3 c milk

1 T vanilla

¼ t salt

1 egg yolk

1 ½ c water

Preheat oven to 325 degrees and grease a 8 x 8 glass or ceramic baking dish

1st bowl: Chocolate Mixture
Melt chocolate, butter and 1/3 cup cocoa in a glass bowl in microwave at 30 second intervals until melted.

2nd Bowl: Brown Sugar Topping
Brown sugar, 1/3 c granulated sugar and 1/3 c cocoa stir together, set aside.

3rd Bowl: Cake Batter
Whisk 2/3 c granulated sugar, milk, vanilla, egg yolk. Then add in the chocolate mixture and whisk until combined. Next add flour and baking powder. Mix together until combined.

Add cake batter to prepared pan. Sprinkle with the brown sugar topping. Pour water gently over top. DO NOT STIR. Place in oven for 45 minutes. Bake until cake is puffed and bubbly. Let cool on rack for about 20 minutes and serve with ice cream. Yum Yum!

Oatmeal Melt-aways
submitted by Kamilynn Brown

Cookie mix:
1 C butter
2 C brown sugar
2 eggs
2 tsp vanilla
2 1/2 C flour
1 tsp soda
1 tsp salt
3 C oats

Cream butter & sugar. Mix eggs & vanilla.  Add dry ingredients.

Chocolate Filling:
1 (12)oz pkg. of choc.chips
1 can sweetened condensed milk
2 T butter
2 tsp. vanilla

Melt all ingredients in a double broiler. 

Spread 2/3 of cookie mix on pan.  Pour chocolate filling over, then drop pieces of remaining dough on top.

Chocolate Pecan Pie
submitted by Ruth Miller

1 cup light corn syrup

3/4 cup sugar

3 oz unsweetened chocolate, chopped, (or 9 Tablespoons cocoa and 3 Tablespoons oil)

3 Tablespoons butter

3 Large eggs

1 teaspoon vanilla

1/4 teaspoon salt

1 1/2 cup chopped pecans

9" unbaked pie crust

Stir corn syrup and sugar in med saucepan on medium heat until sugar dissolves and boils. Remove from heat.
Add chocolate and butter; stir until melted and smooth. Cool slightly.
Whisk in eggs, vanilla, salt. Stir in Pecans.
Pour filling into crust. Bake about 40 minutes on 350

For a "palette cleanser" Kelly Davis had this yummy plate out: it was perfect! Crunchy red peppers and snap beas with creamy hummus.  Delish!!

Worldwide Sisterhood Birthday Bash

Cranberry, Walnut & Feta Salad
submitted by Merri Stephens

2 cups mixed salad greens (I use leaf lettuce, endive and radiccio)

1 cup dried sweetened cranberries

4 ounces crumbled feta cheese

1/2 cup walnut pieces, toasted

2 tablespoons balsamic vinegar

1 tablespoon honey

1 teaspoon Dijon mustard

1/4 teaspoon ground black pepper

1/4 cup extra virgin olive oil


Toss greens, cranberries, cheese and walnuts in large bowl.
Mix vinegar, honey, mustard and pepper with wire whisk until well blended.
Gradually add oil, whisking constantly until well blended.
Pour over salad; toss to coat.
Serve immediately.

Sparkling Punch
submitted by Merri Stephens
1-64 oz. bottle white grape juice

2-2 liter bottles of Ginger ale

2 limes, sliced

(I usually make an ice mold with juice and ginger ale and limes, that way it doesn’t water down the punch.)

Baked rice and Beans with Monterey Jack Cheese
submitted by Merri Stephens

1 ½ tab. olive oil 1 cup chopped onions

3 gloves garlic, minced ½ cup green pepper

1 cup crushed tomatoes, drained 1 tab. fresh lime juice

2 teas. chili powder 1 teas. oregano

½ teas. salt 1 can red kidney beans, drained

2 cups cooked brown rice ½ cup chopped scallions

3 ounces Monterey Jack cheese, shredded.

Sautee onion and garlic in oil for 3-5 minutes until soft. Add green peppers and cook for 3 minutes. Stir in tomatoes, lime juice, chili powder, oregano, and salt and bring to a simmer. In 2 quart casserole, stir together the beans, rice, and half of the scallions. Pour in the tomato mixture and stir to combine. Sprinkle the casserole with the cheese and bake at 350* for 20 -25 minutes, or until rice and beans are heated through. Sprinkle with remaining scallion and serve.

Monday, February 15, 2010

January Soups'n'Stews

We had some amazingly yummy soups shared at Cooking Club last month.  We had a great variety: veggie, chowders, stews, chili...mmmm.  Unfortunately the lighting was such that my non-flash camera couldn't get great pics but the soups were DELISH - trust me. With no further ado....

Rich & Creamy Tomato Basil Soup
submitted by JoDee Yost

1 can whole tomatoes with juice
2 C tomato juice (sometimes I just use 1 can tomato sauce and 1 can water)
14 fresh basil leaves (dried basil works fine)
1/4 tsp garlic powder (I usually do a couple fresh cloves)
1/4 tsp Tabasco (I usually omit this) 
1 C cream or half'n'half

1/2 C butter

Add all ingredients except butter and cream to large sauce pot.  Bring to simmer for 25 minutes.  Puree in blender.  Add cream & butter and simmer until melted - do not boil.  Serve with seasoned croutons.  I love do grilled cheese sammies with this. 

White Chicken Chili
submitted by Jocelyn Jarman

2 to 3 chicken breasts
1/4 chopped white onion
1/2 to 1 can chicken broth
3 cans white northern beans
1/2 jar herdez green sauce
1/2 can diced green chilies
1/2 lime squeezed for juice
(1) 8 oz sour cream

Cook in crockpot all day. Shred chicken. Add sour cream before serving. Serve with tortilla chips

Potatoe and Ham Crockpot Soup
submitted by Rachel Soderberg

3/4 c butter

1/2 tsp sugar
dash of pepper
1 c flour
1 quart half and half
2 c milk
4 c water
6 small potatoes (or more to taste), cubed
2-4 carrots (or more to taste), 1/4-1/2 inch slices
3 c ham, cubed
1 Tbsp parsley flakes
1/8 tsp accent salt
1/4 tsp celery salt
salt to taste

Prepare cream sauce:
In a pan, melt butter, sugar and pepper. When melted add flour and blend thoroughly. Mixture will be very thick. Add all of the half and half and mix. Try to blend as many of the lumps as you can. Continue simmering until the mixture thickens, then add milk. When blended, pour all into crock pot.

In crock pot, add the 4 cups of water to the cream sauce, mix. Add uncooked potatoes, carrots, and ham. Then add parsley, accent salt, and celery salt. Stir until all is well blended, then salt to desired taste. Cook on high for 3-4 hours, or low 5-7 hours. Serves 6-8

Broccoli Chowder
submitted by Judy Grabert

½ bunch broccoli (I tend to use more)
2 cups fat free, low sodium chicken broth
2 large potatoes, peeled and diced
¼ lb. Canadian bacon or smoked ham, diced
1 onion, diced
2 tsp. butter
2 tsp. flour
2 cups whipping (heavy) cream
Pinch of dried rosemary
Pinch of thyme
Pinch of black pepper

Cook broccoli in chicken broth in large pot till tender. Cook potatoes in salted water in a separate pan till tender. Sauté Canadian bacon (or smoked ham) and onion in the butter until onion is soft. Add the flour and cook for 5 minutes, stirring frequently. Remove from heat. Scald the cream in a double boiler or lover low heat (watch carefully that it doesn’t boil over or scorch). Puree broccoli with the chicken broth ( a hand held immersion blender is great for this – if you don’t have one, just carefully puree in regular blender, remembering to keep the lid off and use a towel to cover the top – the heat can cause the top to blow off!!) Add the bacon mixture to the pureed broccoli mixture. Stir well. Add the cooked potatoes and simmer. If too thick, thin the chowder with water from the potatoes. Add herbs and stir. Keep at a very low simmer or let stand for 15 minutes. Serve hot. Enjoy!!

Rockin' Moroccan Stew
submitted by Lorreen Worroll, from Carlee Dynes blog

serves 6.

"My family really likes this. When I made this the first time I cut the sweet potatoes too large, they need to be cut rather small. Also, I didn't use the cilantro because my family doesn't really care for it. You could serve just about any kind of bread with this and if you wanted to use some meat in it I think chicken would work really well."

2 tbsp olive oil
1 cup chopped onions
1/2 cup diced celery
1/2 cup chopped green pepper
1 garlic clove, minced

3 cups vegetable broth
3 cups peeled, cubed sweet potato
1 can (19 oz) tomatoes, drained & cut up
1 can (19 oz) chickpeas, drained & rinsed
1 tbsp lemon juice
2 tsp grated gingerroot
1 tsp groung cumin
1 tsp curry powder
1 tsp ground coriander
1 tsp chili powder
1/2 tsp salt
1/4 tsp black pepper

1/4 cup raisins
2 tbsp peanut butter
2 tbsp chopped cilantro

Over medium high heat, saute onions, celery, green pepper & garlic in olive oil, about 3 minutes.

Add remaining ingredients, except for raisins, peanut butter & cilantro. Bring to a boil. Reduce heat and simmer, covered for 20 minutes.

Stir in raisins, peanut butter & cilantro. Mix well. Simmer for 5 minutes. Serve hot.

The Big Easy Batch of Beefaroni
an award winning low-fat recipe
Submitted by Pam Marenna

8 qt. spaghetti pot
3 qt. microwave safe bowl + cover, or pot + cover
2 lbs. ground beef
16 oz. pkg. elbow macaroni*
26 oz jar spaghetti sauce
14 oz jar spaghettie sauce

Boil elbows in 8 qt. pot, scoop out when done with slotted spoon and put into the colander in the sink. Add the ground beef to the 8 qt. water, and break it up into tiny clumps. 

Heat the sauce in the 3 qt. bowl, when it's hot add the cooked elbows to it. 

After the ground beef is done boiling, pour the pot into the colander in the sink.  Rinse the pot out with water and pour it over the ground beef to rinse more of the fat off.  Combine the elbows with the sauce and meat in the 8 qt.

If you want to quick chill it, after mixing, divide it into the 2 pots, and fill the sink with cold water and ice cubes and place the pots into the water bath. 

This freezes well.

*For wheat/gluten-free use Tinkyada rice pasta.  It cooks quicker.  This is just as good and also freezes well.

Red Lentil Soup with Coconut Milk & Spiced Butter
submitted by Ruth Miller

4 servings.

3/4 tsp. cumin
3/4 tsp. curry powder
1/2 tsp crushed fennel seeds
1/4 tsp dried thyme, crushed
1/4 tsp ground nutmeg

1 T canola oil
1 1/2 C finely chopped yellow onion
3/4 C finely chopped carrot

1 med clove garlic, minced
2 jalapeno chilies, seeded and minced
2 tsp finely grated fresh ginger

1 1/2 C lentils, rinsed well
1 (14.5 oz) can vegetable broth
3 1/2 C water

1 C canned unsweetened coconut milk (reg. or light)
1 tsp kosher salt
1/4 tsp ground black pepper
3 T lime joice
2 T chopped cilantro

2 T butter

1. In a small bowl, stir together cumin, curry, fennel, thyme, and nutmeg.  Set aside.
2. In 5-qt. pot, heat oil on med-low. Saute onion 4 min. Stir in the carrot and saute 3 min. Add garlic, jalapeno, and ginger; saute 2 min.  Stir the lentils, broth and water into the vegetables.  Stir in 3/4 tsp of the spice mixture.  Bring to a boil, cover and reduce heat to med-low. Simmer gently, stirring occasionally, 30 min. The lentils should be soft and falling apart.
3. Remove soup from heat. Cool 10 min. Stir in cocnut milk, salt, peper, lime joice and cilantro.
4. Melt butter in a small pan and stir in remaining spice mixture. Cook 1 min. Stir into soup and serve. 

Cheddar Corn Chowder
submitted by Heather Larsen


2 T olive oil
¼ c. butter
1 lg onion small chop
½ c flour
2 tsp salt
½ t turmeric
1 tsp pepper
4 c. chicken stock or chicken broth
3-4 c. small diced potatoes- I use red but you could use Yukon, white
2 lbs. frozen corn thawed (you could use fresh if in season)
2 c. Half and Half
8 oz sharp white cheddar grated

Heat a large soup pot with oil and butter. Add chopped onions and sauté until translucent about 10 minutes. Stir in flour, salt, pepper and turmeric and cook for about 3 minutes. Add chicken broth and potatoes- bring to a boil and simmer uncovered for 15 minutes until potatoes are tender. Add corn to the soup. Then add half and half and cheddar. Cook for 5 minutes until cheese is melted . Season to taste with salt and pepper. Serve hot with crostini’s and bacon.

Thursday, January 7, 2010

Spritz Cookies

Spritz Cookies
     submitted by Krissi Mills

(makes 72 cookies)

1 1/2 cups butter or margarine
1 cup sugar
1 egg
2 Tbs milk
1 tsp vanilla
1/2 tsp almond extract
4 cups sifted flour
1 tsp baking powder

Cream butter and sugar. Add egg, milk, vanilla & almond extract and beat well. Add flour & baking powder gradually. Do not chill. Use cookie press onto ungreased cookie sheet.

Bake at 400 degrees for only about 7 min.

Pecan Tassies
submitted by Heather Larsen

Dough Ingredients
1 c. butter
6 oz cream cheese
2 cups flour

Cream butter and cream cheese together and then add the flour. Mix well. Make it into 48 balls- about 2 T each. Place into cup of mini muffin tin and us ing your fingers or a tart shaper press into the muffin cup.

4 eggs
3 cups brown sugar
4 T melted butter
Pinch of salt
1 tsp Vanilla
1 c chopped pecans

Whisk eggs, sugar, melted butter, salt, vanilla together. Stir in the pecans. Fill the cups scant full or the filling will overflow and your tassies will get stuck. They puff while they are baking. Bake in a preheated oven 350 degrees for about 30 minutes until puffed.

Eat and enjoy!

Note- this recipe makes more than enough filling that you could either half it or make a double batch of dough.