December 2009

December PEPPERMINT FUDGE
2 ½ c. sugar
½ c. butter
5 oz evaporated milk
7 oz marshmallow creme
8 oz Almond Bark
½ c crushed peppermint candy canes
Red Food Coloring (optional)
Combine first three ingredients in large sauce pan, and boil for 5 minutes. Remove from heat. Add marshmallow creme and Almond Bark. Blend until smooth. Stir in candy. Add food coloring to desired pink. Line 9X13 pan with foil, butter foil, and pour mixture into pan. Sprinkle top with additional peppermint candy bits. Let harden before cutting. Cut with a warm knife. Enjoy!

Cookie Exchange Recipes
Chocolate Chip Cream Cheese Bars

2 rolls Pillsbury chocolate chip cookie dough 2 eggs2 eight oz. cream cheese, softened 3/4 cup white sugar1 tsp. vanilla 3/4 cup flaked coconut1/2 cup chopped walnutsHeat oven to 350 degrees. Grease a 9x13 baking dish. Slice one cookie roll and press in bottom of pan. Cream remaining ingredients and spread on top of dough. Slice remaining cookie roll and arrange on top to cover, bake 40-45 minutes, cool, cut into bars.

Holiday ATC

PEANUT BUTTER MUNCHES

1 c smooth or crunchy peanut butter

1 c white sugar

1 lg egg

Mix all three ingredients together drop by the teaspoon or roll into balls and press with a fork unto a lightly greased cookie sheet and bake for 10 - 12 minutes at 325 degrees

November 2009 Recipes

TURKEY
Easy Turkey Wrap Sandwich

1 (6 inch) flour tortilla
2 tsp light ranch reduced fat dressing
6 slices shaved oven roasted turkey breast
1 slice swiss deli thin cheese slices
1 lettuce leaf
2 thin tomato slices

Spread tortilla with dressing. Top with turkey, cheese, lettuce and tomato; roll up. Serve immediately. Or, wrap ightly and refrigerate until ready to serve. Yield: 1 servings

ORANGE & BLACK

Tuscan Chicken Simmer

4 small boneless skinless chicken breast halves (1 lb.)

4 oz. (1/2 of 8-oz. pkg.) cream cheese, cubed

1/4 c water

1/4 c pesto

2 c grape or cherry tomatoes

1 c finely shredded Italian cheese blend

HEAT large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cover. Cook 5 to 7 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm. ADD cream cheese, water, pesto and tomatoes to skillet. Cook, uncovered, on medium heat 2 min. or until heated through, stirring occasionally. RETURN chicken to skillet. Cook and stir 1 min. or until chicken is coated and heated through. Sprinkle with shredded cheese.

NOVEMBER

Boston Market Stuffing

10 oz. can sliced carrots, undrained
4 oz. can sliced mushrooms, undrained
14 oz. can chicken broth 2 ribs celery, cut 4-5 pieces
1 Tbsp. rubbed sage 12 Tbsp. poultry seasoning
1 Tbsp. chicken bouillon powder
3 Tbsp. bottled liquid margarine or melted butter or margarine
3 English muffins, cut into 1/2" cubes with crumbs
8 oz. bag unseasoned croutons
1 Tbsp. dry parsley, minced 2 Tbsp. dry minced onion

When you open can of carrots, run blade of paring knife through them right in the can so they're reduced to tiny bits without mashing them. Empty into Dutch oven. Add mushrooms; set aside. Empty broth into blender and add celery along with sage, poultry seasoning, bouillon powder, and margarine. Blend a few seconds on high speed, only until celery is finely minced. Meanwhile, add English muffin cubes (crumbs too), croutons, parsley, and onion to Dutch oven. Pour blender mixture over and stir to combine with rubber bowl scraper until completely moist. Cover with a lid and bake at 350 degrees about 45 minutes to hour or until piping hot. Refrigerate leftovers to use within a week. Freeze to use within 4 months.

MYSTERY ITEM

Broccoli and Mushroom Quiche

2 premade frozen pie crusts
5 eggs
3/4 c. half and half or whole milk
salt and pepper to taste
1 c. broccoli florets, lightly steamed
1 c. shredded cheddar cheese
1 1/2 c. baby portobello mushrooms, chopped

Preheat oven to 400 degrees. Bake pie crusts until golden. Set aside to cool. In a large bowl, mix the eggs, milk and pepper. When mixed thoroughly, add the broccoli, half the cheese, and salt. Mix well and then stir in the mushrooms. Divide the mixture evenly between the pie crusts. Top each evenly with the remaining cheese. Bake,uncovered, 30 to 40 minutes or until quiche filling is set and the cheese on top is melted and beginning to brown.

October 2009

PUMPKIN EMBELLISHMENT

Caramel Apple Eclair Cake

5 lbs. Golden Delicious apples, peeled, cored & chopped

1 tsp ground cinnamon

1 cup white sugar

1 tsp. all-purpose flour, or as needed (optional)

2 (3.5 oz) pkgs instant French vanilla pudding

3 cups milk

1 cup sour cream

1 (8 oz) container frozen whipped topping, thawed

1 (14.4 oz) box cinnamon graham crackers

1 (18 oz) container caramel apple dip

1 Tbsp. all-purpose flour (optional)

Combine the apples, cinnamon and sugar in a saucepan and set over medium heat. Cook, stirring occasionally, until the apples are tender. If the mixture ends up with a lot of liquid, mix in a little bit of flour, and simmer until thickened. Remove from the heat and allow to cool to room temperature. In a large bowl, whisk together the instant pudding and milk until smooth. Stir in the sour cream and fold in the whipped topping. To assemble the cake, line the bottom of a 9x13 in. baking dish with a single layer of cinnamon graham crackers. Use a slotted spoon to make a thin layer of the apple mixture. Top with a generous layer of the pudding, about 1/3. Repeat layers until you have three layers of apples and pudding and four layers of crackers. Warm caramel apple dip in the microwave oven until it can be easily poured. Pour this over the top layer of graham crackers. Refrigerate for at least overnight, but up to 24 hrs before serving.

OCTOBER

Pumpkin Pie Bread

3 1/2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon baking powder

3 teaspoons pumpkin pie spice

1 teaspoon salt

3 cups white sugar

1 cup vegetable oil

4 eggs

1 (15 ounce) can pumpkin puree

1/2 cup water

Preheat oven to 350o. Grease two 9x5 inch loaf pans. Sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside. In a large bowl, beat together sugar, oil, eggs, and pumpkin. Stir in flour mixture alternately with water. Divide batter evenly between the prepared pans. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. For best flavor, store wrapped in plastic wrap at room temperature for a full day before serving.

TUESDAY IS . . .

September 2009

August

AUGUST
DIFFERENT CHICKEN CORDON BLEU

8 skinless, boneless chicken breast halves
8 slices ham
8 slices Swiss cheese
1 (10.75 oz) can condensed cream of chicken soup
1 cup sour cream
1/2 cup white wine
1 teaspoon garlic powder
1 teaspoon dried parsley
1 teaspoon salt
1 teaspoon ground black pepper
1 (6 oz) pkg herb-seasoned dry bread stuffing mix
Preheat oven to 350 degrees F. Place chicken breasts in a lightly greased 9x13 inch baking dish. Lay a ham slice, then a cheese slice on top of each breast. In a medium bowl combine the soup, sour cream, wine, garlic powder, parsley, salt and pepper. Mix well and pour mixture over chicken/ham/cheese pieces. Top all with the dry stuffing mix to cover. Bake at 350 degrees F for about 30 min, or until chicken is cooked through and juices run clear.

SUMMER SALADS


ZESTY FETA AND SHRIMP SUMMER PASTA SALAD

2 skinless, boneless chicken breast halves 1 (16 oz.) pkg uncooked farfalle (bow tie) pasta 1/2 lb. frozen cooked cocktail shrimp 1 (2.25 oz.) can diced black olives, drained 1 pint cherry tomatoes 1/2 c. baby carrots, chopped 1 cucumber, diced 1/2 c. balsamic vinegar 1 (6 oz.) pkg. feta cheese, crumbled salt-free seasoning blend to taste Preheat oven to 350 degrees F. Place the chicken in a baking dish, and roast 25 minutes in the preheated oven, or until juices run clear. Remove from heat, cool, and cut into bite-size pieces. Bring a large pot of lightly salted water to a boil. Add farfalle pasta, cook 8 to 10 minutes, until al dente, and drain. Cool to room temperature.In a large bowl, mix the chicken, pasta, shrimp, olives, tomatoes, carrots, and cucumber. Toss with balsamic vinegar and feta cheese, and season with salt-free seasoning blend.

HIDDEN RECIPE

GOLDEN GRAHAM S'MORES

10 oz. miniature marshmallows
6 single serving size chocolate bars
5 Tbsp. butter
1 tsp. vanilla
8 c. Golden Graham cereal
Place chocolate bars in freezer, and chill well. Once the bars are very chilled, mash them with a rolling pin, coffee mug, and then unwrap them. Place broken candy back into freezer.
Butter a 9x13 inch baking pan. Melt 5 c. marshmallows and butter in a large saucepan over low heat. Stir occasionally.
Once the marshmallows have melted, remove pot from stove. Add in cereal and mix well. Add in your remaining 1 c. of marshmallows and chocolate bar pieces. Smash mixture into buttered baking pan, and place pan in the refrigerator. Once they have cooled, serve.

July

JULY RECIPES

Red, White, & Blue Swap


Restaurant Style Santa Fe Pasta
5 qts water
1 (16 oz) pkg rotini pasta
1 1/4 c tomato juice
1 1/2 Tbsp. olive oil
1 Tbsp. red wine vinegar
1 1/2 tsp chili powder
3/4 teaspoon paprika
1/2 tsp salt
1/4 tsp ground black pepper
1/2 c grated Parmesan cheese
1/2 c whole corn kernels, cooked
1/3 c chopped fresh cilantro
1/4 c chopped green onions
2 Tbsp red bell pepper, diced
2 Tbsp diced green bell pepper
1 boneless chicken breast half, cooked and diced
Bring water to a boil and add the Rotini pasta and cook according to package directions. Rinse under cold running water and drain well. Stir the tomato juice, olive oil, vinegar, chili powder, paprika, salt and black pepper together. Toss it with the drained pasta and refrigerate for 2 to 4 hours. Combine the Parmesan cheese, corn kernels, cilantro, scallions, red bell pepper, green bell pepper and diced chicken breast. Combine with the chilled pasta mixture and cover and refrigerate for at least 8 hours or overnight before serving.

Month of July

Spicy Turkey Burgers

2 pounds lean ground turkey

2 tablespoons minced garlic

1 teaspoon minced fresh ginger root

2 fresh green chile peppers, diced

1 medium red onion, diced

1/2 cup fresh cilantro, finely chopped

1 teaspoon salt

1/4 cup low sodium soy sauce

1 tablespoon freshly ground black pepper

3 tablespoons paprika

1 tablespoon ground dry mustard

1 tablespoon ground cumin

1 dash Worcestershire sauce
Preheat the grill for high heat. In a bowl, mix the ground turkey, garlic, ginger, chile peppers, red onion, cilantro, salt, soy sauce, black pepper, paprika, mustard, cumin, and Worcestershire sauce. Form the mixture into 8 burger patties. Lightly oil the grill grate. Place turkey burgers on the grill, and cook 5 to 10 minutes per side, until well done.

Red, White, & Blue ATC (artist trading card, 3 1/2 x 2 1/2)

Beer Margaritas
1 (12 fluid ounce) can frozen limeade concentrate

12 fluid ounces tequila

12 fluid ounces water

12 fluid ounces beer

ice

1 lime, cut into wedges

Pour limeade, tequila, water, and beer into a large pitcher. Stir until well-blended, and limeade has melted. Add plenty of ice, and garnish with lime wedges. Adjust with additional water, if needed.

June 2009

JUNE
BEST GRILLED
MARGARITA CHICKEN

2/3 cup chopped fresh cilantro
2 tablespoons coarse black pepper
2 teaspoons garlic powder
2 teaspoons onion salt
1/2 cup margarita mix
1/4 cup lime juice
1/4 cup orange juice
3 tablespoons tequila
3 tablespoons triple sec
2 tablespoons honey
1 cup light olive oil
6 skinless, boneless chicken breast halves

Place cilantro, pepper, garlic powder, and onion powder in the bowl of a blender. Pour in margarita mix, lime juice, orange juice, tequila, triple sec, and honey. Puree on high speed until smooth, then reduce speed to medium-low, and slowly add the olive oil; blend until creamy. Place chicken breasts in a resealable plastic bag or glass bowl; pour marinade overtop and toss to coat. Refrigerate for 5 hours. Preheat an outdoor grill for medium-high heat and lightly oil grate. Remove chicken from the marinade, shake off excess, and discard remaining marinade. Grill the chicken until tender and juices run clear, approximately 7 minutes per side.

PICNIC/BBQ TAG

Sheboygan Grilled Brats

1/4 c. butter
2 medium onions, thinly sliced
3 cloves garlic, chopped
4 (12 oz.) bottles dark beer
2 lbs. fresh bratwurst
10 hot dog buns

Preheat an outdoor grill for high heat and lightly oil grate. Melt butter in a large skillet over medium heat, cook and stir the sliced onions for 5 to 10 minutes, or until tender and translucent. Add the chopped garlic and cook, stirring, for an additional 2 minutes. Add the beer and let simmer while the bratwursts are cooking on the grill. Grill the bratwursts for 30 to 35 minutes, turning often. Be careful not to poke holes in the casing. Remove the bratwursts from the grill and simmer in the beer sauce for an additional 10 to 15 minutes. Serve hot with onions on the rolls.



TEXAS RANGER BAKED BEANS

1 (28 ounce) can baked beans with pork
1 medium onion, diced
1 medium bell pepper, diced
4 links spicy pork sausage, cut into chunks
2 tablespoons chili powder
3 tablespoons Worcestershire sauce
4 tablespoons vinegar
1/2 cup packed brown sugar
1/2 cup ketchup
1 teaspoon garlic powder
salt to taste
1 dash cayenne pepper (optional)

Preheat the oven to 350 degrees F (175 degrees C). In a Dutch oven, combine the baked beans, onion, bell pepper, and sausage. Season with chili powder, Worcestershire sauce, vinegar, brown sugar, ketchup, garlic powder and salt. Add a dash of cayenne if desired. Cover and bake for one hour in the preheated oven. Source: http://www.allrecipes.com/

FRUIT

FRUIT PIZZA

1 (18 oz.) pkg. refrigerated sugar cookie dough
1 (7 oz.) jar marshmallow creme
1 (8 oz.) pkg. cream cheese, softened

Preheat oven to 350 degrees F (175 degrees C).
On an ungreased medium baking sheet, smooth the refrigerated sugar cookie dough into a single layer approximately 1/4 inch thick. Bake in the preheated oven 10 minutes, or until edges are lightly browned and center is no longer doughy.
In a medium bowl, blend the marshmallow creme and cream cheese. Spread the mixture over the baked crust. Chill in the refrigerator until serving.

Add sliced fruit of choice; good choices include kiwi, strawberries, pineapple, and other fruit that won't turn quickly.

MYSTERY (the mystery item was the mesh tape)

ORANGE HONEY GARLIC CHICKEN

1 (2 to 3 pound) whole chicken, cut into pieces
3 tablespoons soy sauce
2 tablespoons honey
1/4 cup orange juice
2 cloves crushed garlic
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/2 teaspoon paprika

To Make Marinade: Combine the soy sauce, honey, orange juice, garlic, oregano, pepper and paprika. Mix all together and pour over chicken pieces. Refrigerate for 2 to 4 hours. Preheat oven to 350 degrees F (175 degrees C). Remove chicken from refrigerator. Place chicken and marinade in a 9x13 inch baking dish and bake, uncovered, in preheated oven for 1 1/2 hours. Baste once.

May 2009

MAY

FRENCH TOAST CASSEROLE
7 c. bread (white, wheat, or cinnamon-raisin)
torn into 1 1/2-inch cubes
1 Tbsp. butter, softened
2 oz. cream cheese
1 1/2 c. milk
4 eggs
1/4 c. powdered sugar
1/4 tsp. salt
1 1/2 tsp. vanilla extract
1 tsp. nutmeg
2 tsp. ground cinnamon
Preheat oven to 350 degrees. Line the bottom of a lightly buttered 9x9-inch casserole dish with the bread crumbs. In a large bowl, mix the butter and cream cheese. Add the milk and stir. Add eggs 1 at a time while continuing to stir. When mixed thoroughly, add 2 Tbsp. of the sugar, the salt, the vanilla, nutmeg, and 1 tsp. of cinnamon. Pour mixture over the bread. Let the casserole stand for 5-10 minutes so the liquid can soak into the bread. Combine remaining sugar and cinnamon and sprinkle over the top. Bake 45 to 50 minutes or until the top is golden brown.

YOUR BEST RECIPE



Cream Puff Dessert
1 stick butter or margarine
1 c. water
1 c. flour
4 eggs
3 c. milk
8 oz. cream cheese, softened
8 oz. cool whip
1 large box instant vanilla pudding
Boil together butter and water. Add flour and mix well. Cool slightly; stir in eggs, one at a time. Mix well and spread in a 9x13 inch glass pan. Bake at 400 degrees for 30 minutes. Cool completely. Mix 6 oz. vanilla instant pudding, 3 c. milk, and cream cheese. Mix until smooth. Pour into cooled cream puff crust. Spread cool whip on top. Spread over top pie filling of your choice, such as cherry or blueberry. Refrigerate.

APRIL SHOWERS BRING MAY FLOWERS

Planet Hollywood
Cap'n Crunch Chicken

2 c. Cap'n Crunch cereal
6 eggs
2 c. corn flakes
1 c. milk
2 1/2 c. all-purpose flour
25 to 30 chicken tenders
3 Tbsp. granulated onion
Vegetable oil for deep frying
3 Tbsp. granulated garlic
Creole mustard sauce, recipe on back
1 Tbsp. pepper
In food processor, grind cereals until crumbly but some 1/8-inch chunks are still visible. Spread in a shallow pan.
In a bowl, combine flour, onion, garlic, and pepper. In a separate bowl, combine the eggs and milk. Dredge chicken in seasoned flour. Dip in egg mixture, coating evenly. Dredge in cereal mixture, coating well. Arrange on wax paper. Preheat oil in deep fryer to 325 degrees. Deep fry chicken in batches for 3 1/2 minutes or until golden brown. Drain. Makes 4 servings.



Creole Mustard Sauce
1/4 c. sliced green onions
2 Tbsp. horseradish
2 Tbsp. chopped garlic
1 Tbsp. red wine vinegar
2 Tbsp. chopped onion
1 Tbsp. water
2 Tbsp. chopped celery
2 tsp. cider vinegar
2 Tbsp. chopped green pepper
1 tsp. Worcestershire sauce
1 c. mayonnaise
1 tsp. Tabasco sauce
1/4 c. hot mustard
Salt and cayenne pepper to taste
2 Tbsp. yellow mustard
Combine all ingredients and mix well. Serve on the side with chicken. Makes about 2 cups.

Peanut Butter Fingers

1/2 c. butter, softened
1/2 c. white sugar
1/2 c. packed brown sugar
1 egg
1/3 c. peanut butter
1/2 tsp vanilla extract
1 c. all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 c. rolled oats
1 c. semisweet chocolate chips
1/2 c. confectioners' sugar
1/4 c. peanut butter
3 Tbsp. milk

Preheat the oven to 325 degrees F. Grease a 9x13 inch baking pan. In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg, 1/3 cup peanut butter and vanilla. Combine the flour, baking soda and salt; stir into the peanut butter mixture. Finally, mix in the rolled oats. Spread the dough evenly into the prepared pan. Bake for 20 to 25 minutes in the preheated oven, or until edges are firm. Remove from the oven and sprinkle the chocolate chips in a single layer over the top. Let stand for 5 minutes, then spread to cover. Allow to cool. In a small bowl, mix together the confectioners' sugar, 1/4 cup peanut butter until smooth. Stir in milk one tablespoon at a time until a drizzling consistency is reached. Drizzle over bars when cool. Cut into bars.


Garden Chicken Stir Fry

1 Tbsp. extra virgin olive oil
4 skinless, boneless chicken breast halves, cut into strips
1 c. julienned carrots
1 small onion, chopped
1 c. fresh sliced mushrooms
1 zucchini squash, pelled and cut into 1 inch rounds
2 yellow summer squash, pelled and sliced into 1 inch pieces
1/2 c. pecan halves
1 tsp. coarse ground black pepper

Lightly coat the bottom of a nonstick skillet or wok with oil. Over medium heat, cook and stir the chicken strips until lightly brown. Add carrots and onion, and cook for 3 minutes.
Add mushrooms, zucchini, and squash. Cook until squash begins to soften. Add pecans, and sprinkle season with pepper. Toss in pan for 2 to 3 minutes and serve.

Hawaiian Wedding Cake(aka "Better Than Sex" Cake)

1 (18.25 oz.) pkg yellow cake mix

2 (20 oz.) cans crushed pineapple, drained

1 (3.4 oz.) pkg instant vanilla pudding mix a

1 (8 oz.) pkg cream cheese

1 (8 oz.) container frozen whipped topping, thawed

1/2 c. flaked coconut

1/2 c. chopped walnuts

1/2 (10 oz.) jar maraschino cherries

Prepare and bake cake mix according to package directions. Bake in a 10x15 inch pan. remove from oven and allow to cool. Spread drained pineapple on top of cooled cake. Prepare pudding as instructed on package and set aside. In a medium bowl, beat cream cheese until smooth. Mix in the prepared pudding. Fold in the whipped topping. Spread evenly over the pineapple. Sprinkle top with coconut, chopped walnuts and maraschino cherries. Store in refrigerator.

Spinach Mushroom Frittata

1 (10 oz.) package frozen chopped spinach, thawed and squeezed thoroughly to remove liquid
4 eggs or equivalent egg substitute
1 c. part-skim ricotta cheese
3/4 c. freshly grated Parmesan cheese
3/4 c. chopped portobello mushrooms
1/2 c. finely chopped scallions with some green tops
1/4 tsp. dried Italian seasonings
1 pinch Salt and pepper, to taste

Preheat oven to 375 degrees.
In a large bowl, whisk together all ingredients until well mixed. Spray a 9-inch pie plate with cooking spray and fill with the spinach mixture.
Bake for 30 minutes, or until browned and set. Let cool for 20 minutes, cut in wedges and serve.

Chicken Breast Stuffed with
Spinach, Blue Cheese, and Bacon

8 slices bacon
4 skinless, boneless chicken breast halves -
pounded to 1/2 inch thickness
1 (10 ounce) package frozen chopped spinach,
thawed and squeezed dry
1 cup crumbled blue cheese
2 tablespoons all-purpose flour
1/8 teaspoon ground black pepper
1/4 teaspoon salt
2 tablespoons olive oil
Cook bacon until crisp. Drain on paper towels, and set aside. Preheat the oven to 350 degrees F. In a medium bowl, stir together the spinach and blue cheese. Crumble in the bacon, and stir to distribute. Lay the chicken breast halves out on a clean surface, and distribute the spinach mixture evenly onto the centers of them. Fold the chicken over the filling, and secure with toothpicks. Stir together the flour, salt and pepper on a dinner plate. Roll the chicken in the flour to coat. Heat the oil in a skillet over medium-high heat. Quickly brown each piece of chicken on top and bottom. Remove to a lightly greased baking dish, and cover with a lid or aluminum foil. Bake for 30 minutes in the preheated oven, until chicken juices run clear, and filling is hot.

BEER DIP
1 (8 ounce) package cream cheese
1 1/2 teaspoons paprika
10 dashes hot pepper sauce
1/4 cup beer
In a medium saucepan over low heat, melt cream cheese. Stir in paprika; mixture should be pink. Stir in hot sauce and beer. Serve warm or cold.

White Barbecue Sauce
1/2 c. cider vinegar
1/4 c. water
3/4 tsp. ground black pepper
2 Tbsp. white sugar
1/2 c. mayonnaise

In a small nonporous bowl, combine the vinegar, water, ground black pepper, sugar and mayonnaise and mix well. Use on your favorite meat.

Spicy Ranch Dressing
1/2 cup sour cream
1/4 cup buttermilk
1 tablespoon prepared horseradish
1/2 teaspoon hot pepper sauce (e.g. Tabasco™)
1/4 teaspoon ground black pepper
In a medium bowl, stir together the sour cream, buttermilk, horseradish, hot pepper sauce, and pepper. Transfer to a jar, cover, and store in the refrigerator until needed.

SMOTHERED MEXICAN LASAGNE
1 1/2 pounds ground turkey
1 bunch green onions, chopped
1 (1.25 ounce) package taco seasoning mix
2 cups water
1 (14.5 ounce) can diced tomatoes, undrained
1 (4 ounce) can diced green chile peppers, undrained
1 (15 ounce) container ricotta cheese
2 eggs
8 (10 inch) flour tortillas
1 (8 ounce) container sour cream
1/4 cup salsa
Preheat oven to 400 degrees F (200 degrees C). Place ground turkey in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in green onions, taco seasoning mix, water, diced tomatoes with juice, and green chiles with juice. Reduce heat to medium.
In a medium bowl, mix together ricotta and eggs. Place 2 tortillas in the bottom of a 9x13 inch pan. Spread 1/4 of the ricotta mixture on tortillas. Spoon 1/4 of the meat mixture over the cheese. Repeat layers until all is used up.
Bake in preheated oven for 20 minutes, or until sauce is bubbly. In a small bowl, mix together sour cream and salsa. Serve in a bowl on the side.

February 2009

French Market Doughnuts Beignets
A beignet recipe, similar to those you might find in the French Market of New Orleans, Louisiana.
1 envelope active dry yeast
1 1/2 c. warm water (approx. 150 degrees)
1/2 c. granulated sugar
1 tsp. salt
2 eggs, beaten
1 c. evaporated milk
7 c. all-purpose flour
1/4 c. shortening, softened
oil for deep frying
powdered sugar
In large bowl, sprinkle yeast over the warm water; stir to dissolve and let stand for 5 minutes. Add sugar, salt, beaten eggs, and evaporated milk. Whisk or use electric mixer to blend thoroughly. Add 4 cups of the flour; beat until smooth. Add shortening; gradually blend in remaining flour. Cover with plastic wrap and chill at least 4 hours or overnight. Roll out on floured board to 1/8-inch thickness. Cut into 2 1/2 to 3-inch squares. Deep fry at 360 degrees for 2 to 3 minutes until lightly browned on both sides. Drain on paper towels and sprinkle generously with powdered sugar. Serve hot with coffee. Dough can be cut and frozen, separated in container with waxed paper. Makes 4 to 5 dozen.
source: http://southernfood.about.com

Chocolate Thumprint Cookies
1 c. butter
1 c. white sugar
2 eggs, separated
2 (1 oz.) squares unsweetened chocolate, melted
1 tsp. vanilla extract
2 c. all-purpose flour
1/2 tsp. salt
48 milk chocolate candy kisses, unwrapped
1/3 c. granulated sugar for decoration
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a medium bowl, cream the butter and sugar together. Stir in 2 egg yolks, melted chocolate, and vanilla. Sift together the flour and salt; stir into the creamed mixture. In a small bowl, slightly beat the remaining egg whites. Roll dough into walnut sized balls. Dip balls into the egg whites, then roll in sugar (or chopped nuts if desired). Place the cookies onto the prepared cookie sheets and make a small indentation in the center with your thumb. Bake for 10 to 12 minutes in the preheated oven. When the cookies come out, press a chocolate kiss into the center of each one. Let stand, and then spread the chocolate candy like frosting, if desired.

Brasserie Jo's Martini au Chocolat
3 oz. Stolichnaya Vanilla
1/2 oz. Godiva Liqueur
Dusting of cocoa powder
Place Vodka and Godiva Liqueur in martini shaker with crushed ice. Shake well. Strain into a chilled martini glass. Dust with cocoa powder.

January 2009

HEARTY BAKED STEW
3 medium potatoes, peeled and sliced
3 medium carrots, sliced
3/4 lb. lean ground beef
1 (14.5 oz.) can diced tomatoes, undrained
1/2 c. frozen peas
2 medium onions, sliced
2 Tbsp. butter or margarine
salt and pepper to taste
In an ovenproof Dutch oven or greased 13-inch x 9-inch x 2-inch baking dish, layer the potatoes and carrots. Crumble beef over carrots. Layer with the tomatoes, peas, and onions. Dot with butter. Sprinkle with salt and pepper. Cover and bake at 350 degrees for 1 1/2 hours or until the meat is no longer pink and the vegetables are tender.

Sour Cream Chicken and Potatoes
2 large potatoes, quartered

1 c. freshley grated Parmesan cheese, divided

1 1/2 c. sour cream, divided

1/4 c. sun-dried tomatoes

2 Tbsp. butter

1 c. fresh spinach leaves (or more, to taste)

1 clove garlic

2 Tbsp. olive oil, or as needed

1 red onion, chopped

1/2 large green bell pepper, chopped

10 chicken tenders

Preheat oven to 400 degrees. Lightly grease a medium casserole dish. Place potatoes in a pot with enough water to cover, and bring to a boil. Cook 10 minutes or until tender but firm. Cool, and partially mash together with 3/4 c. Parmesan cheese and 1/2 c. sour cream. Set aside. Place sun-dried tomatoe, butter, spinach, garlic, and remaining 1/4 c. Parmesan cheese in a blender or food processor, and blend until almost smooth. Heat the olive oil in a skillet over medium heat, and cook the onion and green bell pepper until tender. Reserve remaining oil in a skillet, and spread onion and pepper over the bottom of the casserole dish. Top with the potato mixture. Mix the sun-dried tomato mixture into the skillet with the remaining oil. Place chicken in skillet, and cook 4 minutes on each side over medium heat, until browned and juices run clear. Arrange chicken and sun-dried tomato mixture over the potato mixture in the casserole dish, and top with remaining 1 cup sour cream. Bake 15 minutes in the preheated oven, until lightly browned. Source: www.allrecipes.com