This is my favorite Christmas treat. This recipe is from my grandmother who just celebrated her 103rd birthday in September! Nobody makes it as good as her but every year I try.
1 pound butter (at room temperature)
1 C. sugar
4 ½ C. flour
½ tsp. salt
Knead all the ingredients together with your hands. Knead it until it is like bread dough. Press into a 10" x 14" pan. Sprinkle some sugar on the top. Bake it "with love" at 325 degrees for 30 - 35 minutes. Cut into squares when cool.
By: Allison Arsenault
Sunday, December 14, 2008
Hot Fudge Sauce
2 C. powdered sugar
½ C. butter
1 C. evaporated milk
2/3 C. chocolate chips (semi-sweet)
1 Tbsp. vanilla
In saucepan, combine sugar, butter, milk and chocolate chips. Bring to a boil. Cook for 8 minutes, stirring constantly. Remove from heat and add vanilla. Cool slightly. Serve warm over ice cream. Refrigerate leftovers in a sealed container.
By: Allison Arsenault
½ C. butter
1 C. evaporated milk
2/3 C. chocolate chips (semi-sweet)
1 Tbsp. vanilla
In saucepan, combine sugar, butter, milk and chocolate chips. Bring to a boil. Cook for 8 minutes, stirring constantly. Remove from heat and add vanilla. Cool slightly. Serve warm over ice cream. Refrigerate leftovers in a sealed container.
By: Allison Arsenault
Lion House Cheese Ball
1 package (8 oz.) cream cheese, softened
1 ½ C. grated cheddar cheese
1 Tbsp. dried chives
2 tsp. dry ranch dressing mix
½ C. chopped pecans (optional)
Mix all ingredients together. Form into a ball (this may be easier once the mixture has been refrigerated for about 1 hour) and roll in chopped pecans. Serve with assorted crackers.
From the Lion House cook book.
1 ½ C. grated cheddar cheese
1 Tbsp. dried chives
2 tsp. dry ranch dressing mix
½ C. chopped pecans (optional)
Mix all ingredients together. Form into a ball (this may be easier once the mixture has been refrigerated for about 1 hour) and roll in chopped pecans. Serve with assorted crackers.
From the Lion House cook book.
Party Cheese Ball
2 packages cream cheese (8 oz. each), softened
8 oz. shredded cheddar cheese
1 tsp. fresh lemon juice
2 tsp. Worcestershire sauce
¼ tsp. cayenne pepper (you may add more to taste)
1/8 tsp. salt
1 C. chopped pecans (or other nuts) - optional
Mix cheeses together. Add seasonings and mix well. To form into a ball, you may want to chill in the fridge for about an hour. Form into 2 balls. Roll cheese ball in nuts. Cover with plastic wrap. Refrigerate overnight for best flavor. You may want to remove from the fridge prior to serving so that it can soften a little. Serve with crackers.
By: Allison Arsenault
8 oz. shredded cheddar cheese
1 tsp. fresh lemon juice
2 tsp. Worcestershire sauce
¼ tsp. cayenne pepper (you may add more to taste)
1/8 tsp. salt
1 C. chopped pecans (or other nuts) - optional
Mix cheeses together. Add seasonings and mix well. To form into a ball, you may want to chill in the fridge for about an hour. Form into 2 balls. Roll cheese ball in nuts. Cover with plastic wrap. Refrigerate overnight for best flavor. You may want to remove from the fridge prior to serving so that it can soften a little. Serve with crackers.
By: Allison Arsenault
Easy Chocolate Fondue
16 ounces sweet or semi-sweet chocolate
1 ½ C. light cream
1 tsp. vanilla extract
Break chocolate squares into smaller pieces and drop them into the fondue pot. Add cream (which will prevent the chocolate from going lumpy) and stir gently but constantly until the chocolate is melted and smooth. Add vanilla extract, and stir it in.
By: Allison Arsenault
1 ½ C. light cream
1 tsp. vanilla extract
Break chocolate squares into smaller pieces and drop them into the fondue pot. Add cream (which will prevent the chocolate from going lumpy) and stir gently but constantly until the chocolate is melted and smooth. Add vanilla extract, and stir it in.
By: Allison Arsenault
Toblerone Fondue
3 (3-ounce) bars Toblerone
1/2 cup light or heavy cream
Heat chocolate and cream over low heat (you can use a crock pot) until chocolate is melted . Stir frequently. Serve with various "dippers" such as strawberries, pound cake, Rice Krispie Treats, bananas, cream puffs, cookies, etc.
By: Allison Arsenault
1/2 cup light or heavy cream
Heat chocolate and cream over low heat (you can use a crock pot) until chocolate is melted . Stir frequently. Serve with various "dippers" such as strawberries, pound cake, Rice Krispie Treats, bananas, cream puffs, cookies, etc.
By: Allison Arsenault
Sugar Pumpkin Cheesecake
Preheat oven to 375 degrees
1 ½ C. gingersnap cookies, finely crumbled
1 ½ Tbsp. sugar
½ tsp. nutmeg
Zest of 1 lemon
6 Tbsp. butter
Combine all ingredients and press firmly down in large spring form pan. Bake for 5 minutes. Cool to room temperature. Reduce oven temperature to 350 degrees.
½ C. sugar pumpkin puree
2 pounds cream cheese, softened
1 ½ C. sugar
3 large eggs
1 C. heavy cream
1 tsp. lemon juice, fresh
1 tsp. vanilla
1 tsp. nutmeg
Beat softened cream cheese, and add sugar and mix well. Add eggs one at a time. Alternately stir in cream and pumpkin puree. Stir in lemon juice and vanilla. Pour into the baked crust and bake for 1 hour 10 minutes. Turn oven off, leaving cake in the oven for an additional 15 minutes. Remove and chill.
Garnish each slice with a swirl of whipped cream, gingersnap cookie and fresh ground nutmeg.
By: Patricia Newell
1 ½ C. gingersnap cookies, finely crumbled
1 ½ Tbsp. sugar
½ tsp. nutmeg
Zest of 1 lemon
6 Tbsp. butter
Combine all ingredients and press firmly down in large spring form pan. Bake for 5 minutes. Cool to room temperature. Reduce oven temperature to 350 degrees.
½ C. sugar pumpkin puree
2 pounds cream cheese, softened
1 ½ C. sugar
3 large eggs
1 C. heavy cream
1 tsp. lemon juice, fresh
1 tsp. vanilla
1 tsp. nutmeg
Beat softened cream cheese, and add sugar and mix well. Add eggs one at a time. Alternately stir in cream and pumpkin puree. Stir in lemon juice and vanilla. Pour into the baked crust and bake for 1 hour 10 minutes. Turn oven off, leaving cake in the oven for an additional 15 minutes. Remove and chill.
Garnish each slice with a swirl of whipped cream, gingersnap cookie and fresh ground nutmeg.
By: Patricia Newell
Fall Orzo
¾ C. virgin olive oil
4 garlic cloves, smashed
1 C. dry white wine
¾ C. dried apricots, slivered
¼ C. golden raisins
¼ C. dried cranberries
2 tsp fresh oregano, shopped
¼ C. fresh Italian parsley, minced
¼ C. pine nuts, toasted
1 pound Orzo pasta
Cook orzo according to package directions. Drain. Set aside. Meanwhile, in heavy bottom medium saucepot heat olive oil, then add garlic and stir until browned, discard garlic. Add dried fruits, then wine. Simmer for 5 minutes. Reduce heat and add cooked orzo pasta to pot, fresh oregano, half of the parsley and pine nuts. Simmer about 3 minutes, stirring often. Add salt and pepper to taste.
Place on serving platter and sprinkle remaining parsley. Serve warm.
By: Patricia Newell
4 garlic cloves, smashed
1 C. dry white wine
¾ C. dried apricots, slivered
¼ C. golden raisins
¼ C. dried cranberries
2 tsp fresh oregano, shopped
¼ C. fresh Italian parsley, minced
¼ C. pine nuts, toasted
1 pound Orzo pasta
Cook orzo according to package directions. Drain. Set aside. Meanwhile, in heavy bottom medium saucepot heat olive oil, then add garlic and stir until browned, discard garlic. Add dried fruits, then wine. Simmer for 5 minutes. Reduce heat and add cooked orzo pasta to pot, fresh oregano, half of the parsley and pine nuts. Simmer about 3 minutes, stirring often. Add salt and pepper to taste.
Place on serving platter and sprinkle remaining parsley. Serve warm.
By: Patricia Newell
Salad Greens with Stawberries and Pralines, Served with Peppercorn Dressing
1 head romaine lettuce, chopped
6 C. greens, mixed
1 pound strawberries, sliced
6 green onions, thinly sliced
1 C. pralines, large crumbles
¾ C. peppercorn dressing (see below)
Peppercorn Dressing
(makes 1 ½ Cups)
½ C. sugar
1/3 C. rice wine vinegar, seasoned
1/8 C. white vinegar
1 ½ Tbsp ground black pepper, fresh
1 C. salad oil
Salt to taste
Mix sugar, both vinegars and ground pepper. Whisk in salad oil, then salt. Drizzle over prepared salad. Lightly toss and serve.
Reserve left over dressing in fridge for up to 2 weeks.
By: Patricia Newell
6 C. greens, mixed
1 pound strawberries, sliced
6 green onions, thinly sliced
1 C. pralines, large crumbles
¾ C. peppercorn dressing (see below)
Peppercorn Dressing
(makes 1 ½ Cups)
½ C. sugar
1/3 C. rice wine vinegar, seasoned
1/8 C. white vinegar
1 ½ Tbsp ground black pepper, fresh
1 C. salad oil
Salt to taste
Mix sugar, both vinegars and ground pepper. Whisk in salad oil, then salt. Drizzle over prepared salad. Lightly toss and serve.
Reserve left over dressing in fridge for up to 2 weeks.
By: Patricia Newell
Thursday, September 18, 2008
Flat French Bread
2 C. warm water
1 Tbsp. sugar
1 pkg. yeast
Stir and dissolve the ingredients above.
4 C. flour
2 tsp. salt
Combine the dry ingredients with the yeast mixture. Beat well with a wooden spoon. Leave in the bowl and let rise until double. Grease a jelly roll pan. Spread bread in pan. Melt 1/2 stick (1/4 C.) butter and pour over the surface of the bread. Sprinkle with sesame seeds. Let rise. Bake at 400 degrees for about 20 minutes.
By: Allison Arsenault
1 Tbsp. sugar
1 pkg. yeast
Stir and dissolve the ingredients above.
4 C. flour
2 tsp. salt
Combine the dry ingredients with the yeast mixture. Beat well with a wooden spoon. Leave in the bowl and let rise until double. Grease a jelly roll pan. Spread bread in pan. Melt 1/2 stick (1/4 C.) butter and pour over the surface of the bread. Sprinkle with sesame seeds. Let rise. Bake at 400 degrees for about 20 minutes.
By: Allison Arsenault
Pumpkin Chocolate Chip Bread
Okay, so this is a total cheater recipe. But it is good so I am still sharing it. I used the Krusteaz Pumpkin Spice Quick Bread mix. I followed the directions and just added some chocolate chips (about 1/2 a package). Yummy isn't it?
You can also try the Betty Crocker Cinnamon Struessel muffin mix, Lemon Poppy Seed muffin mix, Blueberry muffin mix, etc. and just follow the recipe at the bottom for Quick Bread. These are really simple, easy and yummy breads that are great to take to neighbors, to have at an open house, brunch, etc.
By: Allison Arsenault
You can also try the Betty Crocker Cinnamon Struessel muffin mix, Lemon Poppy Seed muffin mix, Blueberry muffin mix, etc. and just follow the recipe at the bottom for Quick Bread. These are really simple, easy and yummy breads that are great to take to neighbors, to have at an open house, brunch, etc.
By: Allison Arsenault
European Style White Bread
1 Tbsp. dry yeast
1 1/2 C. warm water
1 Tbsp. salt
1 Tbsp. sugar
3 1/2 C. flour
Pour yeast in 1/2 C. of the warm water. Add the sugar. When foamy add 1 1/2 C. flour, salt and remainder of water. Add enough of the remaining flour to make the dough easy to handle.
Form the dough into a long loaf, place on cookie sheet coated with olive oil. Brush with more olive oil and sprinkle top of loaf with Mrs. Dash and Parmesan cheese. Bake at 400 degrees until done.
1 1/2 C. warm water
1 Tbsp. salt
1 Tbsp. sugar
3 1/2 C. flour
Pour yeast in 1/2 C. of the warm water. Add the sugar. When foamy add 1 1/2 C. flour, salt and remainder of water. Add enough of the remaining flour to make the dough easy to handle.
Form the dough into a long loaf, place on cookie sheet coated with olive oil. Brush with more olive oil and sprinkle top of loaf with Mrs. Dash and Parmesan cheese. Bake at 400 degrees until done.
Banana Nut Bread
½ C. Margarine or Crisco
1 C. sugar
2 eggs
1 ½ tsp. baking powder
1 C. mashed bananas
¼ C. milk
1 tsp. lemon juice
2 C. flour
½ tsp baking soda
¼ tsp. salt
½ C. chopped nuts
Cream margarine and sugar. Add eggs and beat. Add bananas, milk and lemon juice. Add dry ingredients. Mix well. Add nuts. Bake in well greased loaf pan 1 hour at 350* . Makes 1 loaf.
By: Melissa Jeppson
1 C. sugar
2 eggs
1 ½ tsp. baking powder
1 C. mashed bananas
¼ C. milk
1 tsp. lemon juice
2 C. flour
½ tsp baking soda
¼ tsp. salt
½ C. chopped nuts
Cream margarine and sugar. Add eggs and beat. Add bananas, milk and lemon juice. Add dry ingredients. Mix well. Add nuts. Bake in well greased loaf pan 1 hour at 350* . Makes 1 loaf.
By: Melissa Jeppson
Honey Whole Wheat Sandwich Bread
3 C. whole wheat flour
1 Tbsp.salt
2 packages yeast (rapid rise)
3 C. milk
½ C. honey
2 Tbsp. oil
1 C. whole wheat flour
4-5 C. all-purpose flour
Combine the 3 cups whole wheat flour, salt and yeast in a large bowl. In a saucepan over low heat, combine milk, honey and oil. Heat until about 110°. Pour into flour mixture and blend well until all dry ingredients are incorporated. Add the 1 cup of wheat flour and 4-5 cups of all-purpose flour one cup at a time, until the dough is no longer sticky. Knead dough about 8-10 times and place in a large greased bowl. Cover with damp cloth and let rise for 45-60 minutes, or until doubled in bulk.
Punch down dough and divide into 3 sections. Knead each section 4-5 times before shaping into a loaf and placing into greased loaf pans. Cover pans with a damp cloth and let rise for another 45-60 minutes, until doubled.
Place pans in a COLD oven. Set temperature to 400° and bake for 15 minutes. Reduce temperature to 375° and bake for an additional 20-25 minutes until golden brown. Cool for 5 minutes before removing from pans. Brush tops with butter while warm, if desired.
By: Beth Hill
1 Tbsp.salt
2 packages yeast (rapid rise)
3 C. milk
½ C. honey
2 Tbsp. oil
1 C. whole wheat flour
4-5 C. all-purpose flour
Combine the 3 cups whole wheat flour, salt and yeast in a large bowl. In a saucepan over low heat, combine milk, honey and oil. Heat until about 110°. Pour into flour mixture and blend well until all dry ingredients are incorporated. Add the 1 cup of wheat flour and 4-5 cups of all-purpose flour one cup at a time, until the dough is no longer sticky. Knead dough about 8-10 times and place in a large greased bowl. Cover with damp cloth and let rise for 45-60 minutes, or until doubled in bulk.
Punch down dough and divide into 3 sections. Knead each section 4-5 times before shaping into a loaf and placing into greased loaf pans. Cover pans with a damp cloth and let rise for another 45-60 minutes, until doubled.
Place pans in a COLD oven. Set temperature to 400° and bake for 15 minutes. Reduce temperature to 375° and bake for an additional 20-25 minutes until golden brown. Cool for 5 minutes before removing from pans. Brush tops with butter while warm, if desired.
By: Beth Hill
Chocolate Chocolate Chip Bread
2 C. flour
½ C. sugar
½ tsp. baking powder
1½ tsp. baking soda
2 Tbsp. baking cocoa
½ tsp. salt
1 egg
1 1/3 C. milk
1/3 C. oil (or applesauce)
¾ C. chocolate chips
¾ C. walnuts, chopped
Preheat oven to 350°. Grease three 5¾"x3" loaf pans. Combine flour, sugar, baking powder, baking soda, cocoa and salt in medium bowl. Mix egg, milk and oil in small bowl. Add to flour mixture; mix just until moistened. Stir in chocolate chips and nuts. Put one cup batter in each pan. Bake for 30-35 minutes or until toothpick inserted in center comes out clean. Cool in pans for 5 minutes; remove from pans. Cool on wire rack.
By: Beth Hill
½ C. sugar
½ tsp. baking powder
1½ tsp. baking soda
2 Tbsp. baking cocoa
½ tsp. salt
1 egg
1 1/3 C. milk
1/3 C. oil (or applesauce)
¾ C. chocolate chips
¾ C. walnuts, chopped
Preheat oven to 350°. Grease three 5¾"x3" loaf pans. Combine flour, sugar, baking powder, baking soda, cocoa and salt in medium bowl. Mix egg, milk and oil in small bowl. Add to flour mixture; mix just until moistened. Stir in chocolate chips and nuts. Put one cup batter in each pan. Bake for 30-35 minutes or until toothpick inserted in center comes out clean. Cool in pans for 5 minutes; remove from pans. Cool on wire rack.
By: Beth Hill
Wednesday, September 17, 2008
Swedish Cinnamon Twists
1 Tbsp. active dry yeast
1 Tbsp. sugar
¼ C. warm water
Mix together until dissolved. Let set for 10 minutes.
Bring 1 cup buttermilk to a boil (in a small saucepan or in the microwave), buttermilk should curdle and separate. Let cool slightly, place in a large mixing bowl and add, beating well after each addition:
¼ tsp. baking soda
¼ C. instant nonfat dry milk
1 tsp. salt
5/8 C. sugar
¼ C. butter, melted
2 eggs
When mixture is lukewarm, add dissolved yeast mixture and stir well. Gradually stir in 4 cups flour until the soft dough forms a ball. On a lightly floured surface knead the dough about 5 minutes till smooth and elastic. Add additional flour as necessary to make a soft, but not too sticky dough. Lightly butter the bowl. Place dough in bowl turning to butter the top. Cover and let rise in a warm place until doubled in bulk (about 1 hour). While dough is rising prepare Cinnamon Filling:
½ C. firmly packed brown sugar
1 tsp. cinnamon
½ C. chopped nuts, optional
Mix together thoroughly.
Generously grease baking sheets. Punch down dough. Let rest for about 10 minutes. Roll dough out into a 12” x 20” rectangle. Brush dough with 3-4 tbsp. melted butter. Sprinkle Cinnamon Filling lengthwise over half of dough to within ½ inch of long edge. Fold rectangle in half lengthwise to cover filling. Seal dough edges together with fingers. With a pizza cutter, cut dough into 24 strips, about ¾” wide. Twist each strip twice and place strips on prepared baking sheets. Cover and let rise until doubled in bulk, about 30 to 40 minutes. Bake in a preheated 375 degree oven for 10 to 12 minutes, until golden brown. Prepare Powdered Sugar Glaze, and brush on while rolls are still warm. Makes about 24 twists. You may want to double this recipe—they go fast!
Powdered Sugar Glaze:
1½ cups sifted powdered sugar 1 tbsp. melted butter
2 tbsp. hot water 1 tsp. vanilla
Combine in a small bowl stirring well to dissolve any lumps, to make a thin glaze.
By: Sue Ann Bodily
1 Tbsp. sugar
¼ C. warm water
Mix together until dissolved. Let set for 10 minutes.
Bring 1 cup buttermilk to a boil (in a small saucepan or in the microwave), buttermilk should curdle and separate. Let cool slightly, place in a large mixing bowl and add, beating well after each addition:
¼ tsp. baking soda
¼ C. instant nonfat dry milk
1 tsp. salt
5/8 C. sugar
¼ C. butter, melted
2 eggs
When mixture is lukewarm, add dissolved yeast mixture and stir well. Gradually stir in 4 cups flour until the soft dough forms a ball. On a lightly floured surface knead the dough about 5 minutes till smooth and elastic. Add additional flour as necessary to make a soft, but not too sticky dough. Lightly butter the bowl. Place dough in bowl turning to butter the top. Cover and let rise in a warm place until doubled in bulk (about 1 hour). While dough is rising prepare Cinnamon Filling:
½ C. firmly packed brown sugar
1 tsp. cinnamon
½ C. chopped nuts, optional
Mix together thoroughly.
Generously grease baking sheets. Punch down dough. Let rest for about 10 minutes. Roll dough out into a 12” x 20” rectangle. Brush dough with 3-4 tbsp. melted butter. Sprinkle Cinnamon Filling lengthwise over half of dough to within ½ inch of long edge. Fold rectangle in half lengthwise to cover filling. Seal dough edges together with fingers. With a pizza cutter, cut dough into 24 strips, about ¾” wide. Twist each strip twice and place strips on prepared baking sheets. Cover and let rise until doubled in bulk, about 30 to 40 minutes. Bake in a preheated 375 degree oven for 10 to 12 minutes, until golden brown. Prepare Powdered Sugar Glaze, and brush on while rolls are still warm. Makes about 24 twists. You may want to double this recipe—they go fast!
Powdered Sugar Glaze:
1½ cups sifted powdered sugar 1 tbsp. melted butter
2 tbsp. hot water 1 tsp. vanilla
Combine in a small bowl stirring well to dissolve any lumps, to make a thin glaze.
By: Sue Ann Bodily
Hot Parmesan Dip
3 blocks cream cheese (or neufchatel)
3 C. grated parmesan
7 Tbsp. mayo
1 onion, finely chopped
Mix together and place in oven-safe dish. Bake at 350 for 20-25 minutes, or until hot and bubbly. (You may want to reserve some grated cheese to sprinkle on top for the last few minutes of baking.)
By: Holly Winn
3 C. grated parmesan
7 Tbsp. mayo
1 onion, finely chopped
Mix together and place in oven-safe dish. Bake at 350 for 20-25 minutes, or until hot and bubbly. (You may want to reserve some grated cheese to sprinkle on top for the last few minutes of baking.)
By: Holly Winn
Breadsticks
1½ C.warm water
1 Tbsp. active dry yeast
2 Tbsp. sugar
Mix together until dissolved. Let set for 10 minutes:
1 tsp. salt
3 C. flour
Stir together in a large bowl
Add 2 Tbsp. oil to yeast mixture and stir well. Add yeast mixture to flour mixture and mix to a soft but not sticky dough. Grease bowl, cover and let rise 10 to 15 minutes. Punch dough down and turn out onto a floured surface. Shape dough as desired into bread sticks, swirls, letters, even pretzels. My favorite way to shape bread sticks is to turn dough out onto a well greased large baking pan (sprinkle pan with a little cornmeal if desired). Roll dough out to cover pan. Brush dough with melted butter (or garlic butter). Cut into strips and sprinkle with Parmesan cheese. Let rise 10 to 15 minutes. Bake in a preheated, 400 degree oven for 12 to 15 min. or until lightly browned.
By: Sue Ann Bodily
1 Tbsp. active dry yeast
2 Tbsp. sugar
Mix together until dissolved. Let set for 10 minutes:
1 tsp. salt
3 C. flour
Stir together in a large bowl
Add 2 Tbsp. oil to yeast mixture and stir well. Add yeast mixture to flour mixture and mix to a soft but not sticky dough. Grease bowl, cover and let rise 10 to 15 minutes. Punch dough down and turn out onto a floured surface. Shape dough as desired into bread sticks, swirls, letters, even pretzels. My favorite way to shape bread sticks is to turn dough out onto a well greased large baking pan (sprinkle pan with a little cornmeal if desired). Roll dough out to cover pan. Brush dough with melted butter (or garlic butter). Cut into strips and sprinkle with Parmesan cheese. Let rise 10 to 15 minutes. Bake in a preheated, 400 degree oven for 12 to 15 min. or until lightly browned.
By: Sue Ann Bodily
Monday, September 1, 2008
Brownies
Cream together:
2 C. sugar
1/2 C. margarine or butter
Add and beat till light and fluffy:
4 eggs
2 tsp. vanilla
Sift together into a separate bowl:
1/2 C. cocoa
1 tsp. salt
1 1/3 C. flour
Alternately add sifted dry ingredients and 1/4 C. milk or buttermilk to creamed mixture, beating well after each addition. Bake in a 9 x 13 pan that has been well greased with cooking spray at 350 degrees for 30 minutes. Cool and frost with your favorite chocolate buttercream frosting, or just sprinkle with powdered sugar. So good you'll want to eat the whole pan!
By: Sue Ann Bodily
2 C. sugar
1/2 C. margarine or butter
Add and beat till light and fluffy:
4 eggs
2 tsp. vanilla
Sift together into a separate bowl:
1/2 C. cocoa
1 tsp. salt
1 1/3 C. flour
Alternately add sifted dry ingredients and 1/4 C. milk or buttermilk to creamed mixture, beating well after each addition. Bake in a 9 x 13 pan that has been well greased with cooking spray at 350 degrees for 30 minutes. Cool and frost with your favorite chocolate buttercream frosting, or just sprinkle with powdered sugar. So good you'll want to eat the whole pan!
By: Sue Ann Bodily
Cream Cheese Roll
1 (8 oz. package) cream cheese, softened
1 Tbsp. French's mustard
Onion Powder
Garlic Powder
Chipped Beef
Butter
In a mixer combine cream cheese with mustard, garlic and onion powders to taste. Scoop onto waxed paper. Form a roll and chill overnight. Shred beef into bite sized pieces and saute in butter. Pat beef onto cheese roll and serve with wheat thins or triscuits.
By: Laurel Abts and Peyton Olsen
1 Tbsp. French's mustard
Onion Powder
Garlic Powder
Chipped Beef
Butter
In a mixer combine cream cheese with mustard, garlic and onion powders to taste. Scoop onto waxed paper. Form a roll and chill overnight. Shred beef into bite sized pieces and saute in butter. Pat beef onto cheese roll and serve with wheat thins or triscuits.
By: Laurel Abts and Peyton Olsen
Butterscotch Rice Krispies
1 C. sugar
1 C. light corn syrup
1 C. peanut butter
6 C. Rice Krispies
1 C. chocolate chips
1 C. butterscotch chips
Mix well
Bring sugar and corn syrup to a boil. Turn off the heat and add peanut butter. Mix well. Stir over Rice Krispies. Pour into a 9 x 13 pan and press. Melt chocolate chips and butterscotch chips in the microwave. Spread evenly over the top of Rice Krispies.
By: Rachel Sanford
1 C. light corn syrup
1 C. peanut butter
6 C. Rice Krispies
1 C. chocolate chips
1 C. butterscotch chips
Mix well
Bring sugar and corn syrup to a boil. Turn off the heat and add peanut butter. Mix well. Stir over Rice Krispies. Pour into a 9 x 13 pan and press. Melt chocolate chips and butterscotch chips in the microwave. Spread evenly over the top of Rice Krispies.
By: Rachel Sanford
Cherry Cheesecake
1 graham cracker pie crust
1 (8 oz. package) cream cheese, softened
1 can sweetened condensed milk
1/3 C. lemon juice
1 tsp. vanilla
1 can cherry pie filling
In mixing bowl beat cream cheese till fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into crust and chill 3 hours. Top with desired amount of cherry pie filling. Enjoy!
By: Abby Budd
1 (8 oz. package) cream cheese, softened
1 can sweetened condensed milk
1/3 C. lemon juice
1 tsp. vanilla
1 can cherry pie filling
In mixing bowl beat cream cheese till fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into crust and chill 3 hours. Top with desired amount of cherry pie filling. Enjoy!
By: Abby Budd
Wednesday, August 20, 2008
Asiago Gravy/Fondue
1 head of garlic left whole
3 Tbsp. butter
3 Tbsp. flour
1 C. chicken stock
1 C. milk
2 1/2 cups (10 ounces) good quality, shredded Asiago cheese
Preheat oven to 425°F.
Cut the top off the whole garlic bulb, drizzle with EVOO (Extra Virgin Olive Oil) and rub into skin. Double wrap the garlic in foil and roast 20-25 minutes in the oven or toaster oven.
Place a medium-size saucepot over medium heat with the butter. Mash the whole roasted garlic cloves until they are nice and smooth, and add to the butter. Once the butter melts, whisk in flour and cook for 1 minute. Whisk in the chicken stock, then the milk. Allow the mixture to thicken, about 2 minutes, then stir in the Asiago cheese. Once the cheese has melted, season with salt and freshly ground black pepper.
By: Cathy Roggia
Note: This is supposed to be a gravy for a turkey meatloaf, but I found that it works PERFECT for fondue.
3 Tbsp. butter
3 Tbsp. flour
1 C. chicken stock
1 C. milk
2 1/2 cups (10 ounces) good quality, shredded Asiago cheese
Preheat oven to 425°F.
Cut the top off the whole garlic bulb, drizzle with EVOO (Extra Virgin Olive Oil) and rub into skin. Double wrap the garlic in foil and roast 20-25 minutes in the oven or toaster oven.
Place a medium-size saucepot over medium heat with the butter. Mash the whole roasted garlic cloves until they are nice and smooth, and add to the butter. Once the butter melts, whisk in flour and cook for 1 minute. Whisk in the chicken stock, then the milk. Allow the mixture to thicken, about 2 minutes, then stir in the Asiago cheese. Once the cheese has melted, season with salt and freshly ground black pepper.
By: Cathy Roggia
Note: This is supposed to be a gravy for a turkey meatloaf, but I found that it works PERFECT for fondue.
Corn Salsa
2 cans of corn, drained
2 cans of black beans, rinsed and drained
2 fresh tomatoes, chopped
3-4 avocadoes, chopped
4 fresh limes, squeezed
16 oz. jar of any kind of salsa
16 oz. Italian dressing
Mix together and enjoy.
By: Heidi Shelline
2 cans of black beans, rinsed and drained
2 fresh tomatoes, chopped
3-4 avocadoes, chopped
4 fresh limes, squeezed
16 oz. jar of any kind of salsa
16 oz. Italian dressing
Mix together and enjoy.
By: Heidi Shelline
Fruit Dip
1 container of whipped topping
1 pkg instant vanilla pudding (3 oz.)
Mix together for a great dip for fruit!
By Allison Arsenault
1 pkg instant vanilla pudding (3 oz.)
Mix together for a great dip for fruit!
By Allison Arsenault
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