Easy Fortune Cookies (Shaunelle Trenholm)

Ingredients:

3 Egg whites

3/4 Cup white sugar

1/2 Cup butter, melted and cooled

1/4 Tsp vanilla extract

1/4 Tsp almond extract

1 Cup all-purpose flour

4 Tblsp water (may want to add more)

Directions:

1. Have fortunes ready to go on small strips of paper. (Find some on Google)

2. Preheat the oven to 375 degrees F (190 degrees C).

3. Grease cookie sheets, or line with parchment paper.

4. In a large glass or metal bowl, whip egg whites and sugar on high speed of an electric mixer until frothy (about 2 minutes).

5. Reduce speed to low, and stir in melted butter, vanilla, almond extract, water and flour one at a time, mixing well after each. Consistency should resemble very thin pancake batter.

6. Spoon the batter into 3 inch circles on the prepared baking sheets. Make sure it's spread very thin or it will crack when you fold it. Leave room between for spreading.

7. Bake for 5 to 7 minutes in the preheated oven, or until the edges brown.

8. Quickly remove one at a time, place a message in the center, and fold in half.

9. Fold the ends of the half together into a horse shoe shape. If they spring open, place them in a muffin tin to cool until set.

Enjoy!

Chicken Tortilla Soup (Emily Heaps)

Ingredients:

4 Chicken Breasts (Cut up and cooked in oil, garlic and lime juice)

½ Onion, Chopped

3 Tblsp Butter

1 Can Chicken Broth

2 Cans Rotel Tomatoes

1 Cup Frozen Corn

1 Can Cream of Chicken Soup

1 Can Black Beans

1 Can Diced Green Chilies

1 Tsp Ground Cumin

½ Tsp Garlic Salt

¼ Tsp Black Pepper

Directions:

Cook chicken and remove from pan. Cook onions in butter and then add flour. Slowly add chicken broth until it thickens and is blended with the flour. Add the rest of the ingredients. And chicken back into the pan and heat until warm.

Serve with tortilla chips, sour cream, cheese, salsa and avocados.

Portuguese Sweet Bread (Marie Sansom)

Bread Machine Recipe

It really helps the bread turn out best if all the ingredients used are room temperature to start.

Ingredients:

1 Cup Milk

2 Eggs

2 Tblsp Butter

1/3 - 1/2 Cup Sugar

3/4 Tsp Salt

3 Cup Bread Flour

2 1/2 Tsp Yeast

Instructions:

Dump ingredients into bread machine in the order in which they are listed above. Remove from bread machine when done cooking and allow pan to cool before releasing bread from pan.

Enjoy!

Peerless Cornbread Muffins (Kristee Watts)

From: The Breakfast Book by Marion Cunningham

Yield (12 muffins)

Ingredients:

1 Egg, Room Temperature

½ Cup (1 Stick) Butter, Melted

¼ cup Vegetable Oil

1 Cup Milk, Warmed

1 Cup Cake Flour (Or Regular Flour)

2/3 Cup Yellow Cornmeal

1 Tblsp. Baking Powder

½ Tsp Salt

1 Tblsp Sugar

Instructions:

Preheat the oven to 400 F. Grease the muffin tins.

Beat or whisk the egg, melted butter, and oil in a mixing bowl until well blended. Stir in the warm milk. Combine the cake flour, cornmeal, baking powder, salt and sugar in another bowl and stir with a fork until well mixed. Add the dry ingredients to the egg mixture and stir until well blended. This is a light, medium-thick batter.

Spoon the batter into the muffin tins so each cup is three-quarters full. Bake for 15 to 20 minutes, or until the edges of the muffins are slightly golden and a straw comes out clean when inserted into the center. Remove form tins and cool a little on racks, or simply service in a basket, hot from the oven.

Swedish Cinnamon Twists (Emily Heaps)

Ingredients:

1 Pkg. Dry Yeast

1 Tbsp. Sugar

1/4 c. Warm Water

1 c. Buttermilk

1/4 Tsp. Baking Soda

1/2 c. Butter, Melted

2 Eggs, Beaten

4 to 5 Cups Hot Roll Mix

Cinnamon Filling:

1/2 c. Brown Sugar

1/2 Tsp. Cinnamon

1/2 c. Chopped Nuts

Powdered Sugar Glaze:

1/2 c. Powdered Sugar

1/2 Tbsp. Butter

1 Tsp. Hot Water

Preparation:

In a small bowl, dissolve yeast and sugar in warm water. Set aside. bring buttermilk to a boil in a small saucepan; buttermilk should curdle. In a large bowl, combine buttermilk, baking soda, and 1/2 cup melted butter. Add eggs. When mixture is lukewarm, add dissolved yeast mixture. Gradually stir in 4 cups Hot Roll Mix until a soft dough forms a ball.

On a lightly floured surface, knead dough about 5 minutes until smooth and elastic. Add additional mix if need to make a soft, but not too sticky dough. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour. Generously grease 2 baking sheets. Punch down dough and roll out to a 12x20 inch rectangle. Brush dough with 3 tablespoons melted butter. Sprinkle cinnamon filling lengthwise over half of dough to within 1/2 in of long edge.

Fold rectangle in half lengthwise to cover filling. Seal dough edges with the edge of a plate. With a pizza cutter, cut dough into 24 strips, about 3/4 inch wide. Twist each strip twice and place strips 1 inch apart on prepared baking sheets. Cover and let rise until doubled in bulk, about 30-40 minutes. Preheat oven to 375 deg. Bake 10-12 minutes, until golden brown.

Brush on Powdered Sugar Glaze while rolls are still warm. Makes about 24 twists.

Gorilla Bread (Shaunelle Trenholm)

Ingredients:

1/2 Cup Granulated Sugar

3 Tsp. Cinnamon

1 Cup Packed Brown Sugar

1 (8-oz.) Package Cream Cheese

2 (12-oz.) Cans Refrigerated Biscuits (10 Count)

1 1/2 Cups Coarsely Chopped Walnut

Instructions:

Preheat the oven to 350 degrees F.

Spray a bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts.

Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.

Cream Cheese Sandwiches (Julie Boyd)

Can also be a yummy dip!)

Ingredients:

Cream Cheese 10 oz

Worcheshire Sauce - 1 Tblsp

Garlic Powder(or Garlic Salt) - 1/2- 3/4 Tsp

Chives - 1 - 1 1/2 Tsp

Tabasco Sauce - 8-10 drops (or more if you like it HOT!)

Deli Meat, Chopped - (As much as you like - I used 1/2 cup)

Instructions:

Either let the cream cheese sit out to thaw or stick in microwave for 30 seconds. Mix everything together (Adjusting portions to suit your taste buds!) and spread on a slice of bread. Top with another slice of bread and VIOLA! A delicious cream cheese sandwich!

Peasant Bread (Julie Boyd)

Ingredients:

1 1/8 C Water

2 Tblsp Olive Oil

3 1/4 C Bread Flour

2 Tsp Gluten (Optional - makes it a bit lighter)

2 Tsp Sugar (Or you can use honey)

1 1/2 Tsp Salt

2 Tsp SAF Yeast

Instructions:

Place all ingredients in the pan in the above order. Set crust on medium, Program for French Bread cycle, Prest Start! :) Immediately remove bread from the pan when cycle is complete. Let cool to room temperature (We never can wait!) before slicing.

Yummy and easy! :)

Café Rio Tomatillo Dressing (Wendy Parker)

Ingredients:

1 Package Hidden Valley Buttermilk Ranch Dressing Mix

1c. Buttermilk

½ Bunch of cilantro

½ or 1 small jalapeno (seeded)

1c. Mayo (can do less-3/4 cup. I find the Helman’s brand works best)

1tsp. limejuice

1 clove garlic

1-2 tomatoes- (peeled and seeded. Use the fleshy part only. I found Romane tomatoes work the best.

Directions:

 

Put all ingredients in a blender. Blend for about one minute. It will thicken as it is refrigerated.

Carmelized Onion-Apple Bites (Wendy Parker)

Ingredients:

3 tablespoons unsalted butter
1 pound yellow onions, thinly sliced
About 1/2 tsp. salt
2 Granny Smith or other tart apples, peeled, cored, and thinly sliced
1/4 teaspoon freshly ground black pepper
1 sheet frozen puff pastry, defrosted just before use
3 ounces fontina cheese, shredded
1 tablespoon minced fresh thyme leaves


Directions:
 
1. Melt butter in a large frying pan over medium-high heat. Add onions and 1/2 tsp. salt. Cook, stirring occasionally, until onions are soft, about 5 minutes. Add apples and stir to coat. Reduce heat to medium and cook, stirring often, until onions are medium brown, about 30 minutes. Stir in pepper and salt to taste. Set aside and let cool, about 10 minutes.
2. Preheat oven to 375°. Unwrap puff pastry sheet. Cut sheet into 16 squares, then halve those squares diagonally to make 32 triangles. Arrange them, not touching, on a baking sheet.
3. Place a spoonful of cooled onion-apple mixture on each triangle. Top with a sprinkle of shredded cheese and minced thyme. Bake until puffed and golden, 15 to 20 minutes. Serve hot.

Spinach and Artichoke Dip (Julie Boyd)

Ingredients:

2 Cups (8 oz) shredded part-skim mozzarella cheese, divided
½ Cup fat-free sour cream

¼ Cup (1 oz) grated fresh Parmesan cheese, divided

¼ tsp pepper

3 garlic cloves, crushed

1 (14 oz) can artichoke hearts, drained and chopped

1 (8 oz) block 1/3-less-fat cream cheese, softened

1 (8 oz) block fat-free cream cheese, softened

1 (10 oz) package frozen chopped spinach, thawed, drained and squeezed dry

Directions:

 

1. Preheat oven to 350
2. Combine 1 ½ cups mozzarella, sour cream, 2 tablespoons Parmesan, pepper and remaining 5 ingredients in a large bowl, and stir until well blended. Spoon mixture into a 1 ½-quart baking dish. Sprinkle with ½ cup mozzarella and 2 tablespoons Parmesan.

3. Bake at 350 for 30 minutes or until bubbly and golden brown. Serve with baked tortilla chips or crackers.

Yield: 4 ½ cups (serving size: ¼ cup)

99 Calories
5.5g fat

1.8g saturated fat

204mg sodium

Prep: 11 min * Cook: 30 min

Mexi-Egg Rolls (Emily Heaps)

Ingredients:

3 chicken breasts – cut up

Juice of two limes - divided

¼ C red onion - chopped

½ C red pepper – chopped

1 can black beans – rinsed and drained

1 C frozen corn

1 C grated jack/cheddar cheese

Red pepper flakes – to taste

¼ C cilantro

Egg roll skins

Oil

Directions:

Cook the chicken in lime juice. Season with garlic salt and pepper. Take out of pan and chop up even smaller with food chopper. Sauté the onion and pepper until soft. Add rest of ingredients into bowl add more lime juice and stir. Spoon into egg roll skins and roll up. Deep fry them in the oil about 1 minute on each side. You just want them golden brown. Cut them open and serve with lime juice and salsa. Best served while hot!

Buffalo Chicken Dip (Sandra Myers)

Ingredients:

1 (10 ounce) can chunk chicken, drained (I use one 12 oz can from Costco)

1 (8 ounce) package cream cheese, softened

1/2 cup Ranch dressing

1/2 cup Buffalo wing sauce (such as Frank's Red Hot, not to be confused with their pepper sauce. Start with less if you want and add more to your desired hotness.)

3/4 cup shredded Cheddar cheese

blue cheese crumbles (optional)

Directions:

Heat chicken and Buffalo sauce in a skillet over medium heat, until heated through. Make sure to break up the chicken so there are no big chunks. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in shredded cheese. From here you are actually supposed to stick it in a 350 degree oven for 15 minutes. Since we are always in a hurry we just sprinkle more cheddar cheese and blue cheese crumbles and microwave it until the cheese melts. The blue cheese is a little much for some people so we usually only sprinkle it on half. Serve with chips.

Caramel Apple Dip (Shaunelle Trenholm)

Ingredients:

12 oz. can sweetened condensed milk
1 c. butterscotch morsels
2 tsp. white vinegar
1 tsp. cinnamon

Directions:

 

1. Melt milk and butterscotch morsels in microwave for 3 minutes in 1 minute increments. Make sure to watch it carefully, as it tends to bubble over!
2. Stir in vinegar and cinnamon.
3. Dip apples in and eat!

Jalapeno Bites (Marie Sansom)

Ingredients:

9 Jalapenos
1 pkg cream cheese
6 slices of prosciutto (cut into thirds widthwise)


Directions:

Wearing gloves (to avoid unnecessary contact with jalapeno seeds and juices) cut off the stems of the jalapenos and then also cut them in half lengthwise. Using a spoon scrap out insides of the jalapeno, seeds and all. Then rinse the jalapenos twice in cold water and set on paper towel to dry. Remove gloves and with bare hands fill jalapeno halves with as much or as little cream cheese as you like. Note cream cheese helps to cut the heat of the jalapenos. Once cream cheese has been added to all of the halves, wrap a piece of prosciutto around each jalapeno half and then stick a toothpick through the center to secure the prosciutto in place.

Time to make is about 20min and recipe yields 18 Jalapeno Bites