Below is a list of recent hosts & menus we have had to date. If you are hosting/have hosted a meeting, please email your recipes to us for uploading. Thanks and Happy Eating!
Laura O. – Mexican Night
Green Chicken & Chili Enchiladas
Laura P. – Coconut Shrimp & Onion Rings
Alicia – Tortilla Soup & Sweet Cornbread
Jen R. – Sushi Sensation
Jenni – Lime and Cilantro Chicken Salad, Spicy 3 Pepper Hummus & Cake Balls
Eleanor – ‘Going Bananas’ (Banana Granola Parfait, Banana Smoothie, and Banana Cream Pie!)
Lacey- Stuffed Cabbage Rolls with Tomato Sauce and Eli’s Chocolate Chip Cheesecake
Laura O.- Flour Tortillas
Danielle- Broccoli- Grape Salad, Chocolate Berry Trifle, and Corn Bake
Ang- Chicago Style Deep Dish Pizza and Chocolate Turtle Cheesecake (no-bake)
Kathy-
Laura P-Spinach Salad, Plantains, and Baby Back Ribs
Alicia- Crepes with Ham and Cheese, Cinnamon Powdered Sugar Lemon Butter, and Apple Cinnamon filling
Jenni- Holiday Drinks and Appetizers
Erin and Melissa-Homemade Pizza Dough
Leah-Fettucine Alfredo,Plantation Pound Cake
Laura A.-St.Louis Night!
Mexican Night
Beans
-1 bag of pinto beans
-3 to 4 strips of bacon
-water
-salt
DIRECTIONS:
1. Sort through the beans, picking out any bad or broken beans.
2. Put the beans in a strainer and wash them.
3. Put the beans in a crock pot.
4. Add water until the beans are completely covered.
5. Cook on high between 4 and 5 hours.
6. When the beans start to brown, add salt.
7. When the beans are almost done, add bacon.
TIP: Make sure the beans always have enough water and stir occasionally.
Mexican Rice
-White Rice
-Tomatoes
-Water
-Onions
-Knorr’s Caldo de Tomate
-Oil
DIRECTIONS:
1. Heat up a pot with a litte bit of oil.
2. Put about 1/2 to 1 cup of white rice in a pot and stir to coat with oil.
3. Once the rice is a nice brown color, add a handfull of onions.
4. Let the onions cook for about a minute, then add a handfull of diced tomatoes.
5. Let the tomatoes cook for a little bit.
6. Add a combination of water and the Caldo de Tomate into the pot.
*The combination is about a cup of water and about 2 tablespoons of the Caldo.
TIP: Make sure that the rice has plenty of water.
7. Once the water is added, stir rice once to make sure there is no rice sticking to the bottom.
8. Cover the rice, but leave it slightly open to breathe.
TIPS:Occasionally check on the rice to make sure it has enough water. Add water if neccessary.
Do not stir rice while it is cooking. The rice will take about 20 minutes to cook. Once the rice is fluffly and all the water is soaked up, it’s done!
Green Chicken Enchiladas
Green Chili Sauce
-2tsp oil
-1/4 cup onions
-2 cups green chili
-2 cloves garlic (chopped)
-2tsp flour
-2 cups chicken broth
salt & pepper
DIRECTIONS:
1. Sautee the garlic, onions, and oil until it gets brown and tender.
2. Add the flour and let it cook a little.
3. Add the green chili, chicken broth, salt and pepper.
4. Stir until it gets thick.
Enchiladas
-Chicken
-Cheese
-Corn Tortillas
-Oil
DIRECTIONS:
1. Preheat oven to 350 deg.
2. In a pan, heat up some oil.
3. You want to cook the corn tortilla for just a little bit to soften them.
4. Put the corn tortillas into the green chili sauce next.
TIP: Make sure to cover it completely with sauce.
5. Take it out of the sauce onto a plate and add the chicken and cheese.
6. Roll the tortilla and put in a baking pan.
7. Continue to do this until the pan is full.
8. Add another layer of sauce and cheese to the top of your rolled tortillas.
9. Put in the oven and cook for 15 to 20 minutes or until cheese starts to bubble.
TIP: You just want to make sure the cheese melts.
Salsa
-1 can of diced tomatoes
-2 large tomatoes
-1/4 red onion
-1 to 3 jalepenos
-small handfull of cilantro
-salt and pepper
-garlic powder
DIRECTIONS:
1. In a blender, combine all of the above, starting with the canned tomatoes.
2 Blend to desired thickness: chunky or watery.
Guacamole
-2 avacados
-1 to 2 tomatoes
-1/4 onion
-lime juice
-salt and pepper
-garlic powder
DIRECTIONS:
1.Cut avacados and remove the shell and pit.
2. Mash the avacados until they are fine.
3. Add chopped up tomatoes and onion and stir.
4. Add salt, pepper, and garlic powder and stir.
5. Add lime juice to help guacamole from turning brown.
TIP: You can also put the pit back in so it maintains it’s color.
Coconut Shrimp & Onion Rings
-1 egg
-1/2 cup all-purpose flour
-2/3 cup beer
-1 1/2 teaspoons baking powder
-1/4 cup all-purpose flour
-2 cups flaked coconut
-24 shrimp
-3 cups oil for frying (can vary depending on cooking method)
DIRECTIONS:
1.In medium bowl, combine egg, 1/2 cup flour, beer and baking powder.
2. Place 1/4 cup flour and coconut in two separate bowls.
3. Hold shrimp by tail, and dredge in flour, shaking off excess flour.
4. Dip in egg/beer batter; allow excess to drip off.
5. Roll shrimp in coconut, and place on a baking sheet lined with wax paper.
6. Refrigerate for 30 minutes.
7. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer or skillet.
Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.
Homeade Onion Rings
-Onions (as many as you want!)
-One can evaporated milk
-1 cup flour
-1 tsp salt
-1 tsp sugar
DIRECTIONS:
1. Slice onions to desired thickness.
2. Soak in evaporated milk
3. Mix flour, salt, and sugar. Roll onion slices in flour mixture.
4. Shake off excess flour.
5. Deep fry until golden brown. Be careful not to put too many onions in at one time, otherwise it just gets goopy.
NOTE: With all deep frying, BE CAREFUL. If oil gets too hot, it can start a fire, or burn you. You never want the oil smoking – that is bad! Make sure there is not ANY water in or near the oil. GENTLY set in anything you are putting in the oil. DON’T SPLASH the oil!
Tortilla Soup
-2 cans diced tomatoes (reg. size) Mexican style if you can find it.
-1 can chicken broth (reg. size)
-1 8oz. cream cheese
-1 1/2 cups half & half, or substitute with milk or soy milk (depending on how creamy you want it)
-1 Rotisserie cooked chicken/or boiled breasts-torn off into bite size pieces
-Lime juice to taste
DIRECTIONS:
1.Throw it all in a pot and warm it up.
2.Top with shredded cheese, avacado, cilantro, tortilla chips, or sour cream.
Vegetarian Tortilla Soup
- 2 tablespoons vegetable oil
- 1 (1 pound) package frozen pepper and onion stir fry mix
- 2 cloves garlic, minced
- 3 tablespoons ground cumin
- 1 (28 ounce) can crushed tomatoes
- 3 (4 ounce) cans chopped green chile peppers, drained
- 4 (14 ounce) cans vegetable broth
- salt and pepper to taste
- 1 (11 ounce) can whole kernel corn
- 12 ounces tortilla chips
- 1 cup shredded Cheddar cheese
- 1 avocado – peeled, pitted and diced
DIRECTIONS:
1. Heat the oil in a large pot over medium heat. Stir in the pepper and onion stir fry mix, garlic, and cumin, and cook 5 minutes, until vegetables are tender. Mix in the tomatoes and chile peppers. Pour in the broth, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes.
2. Mix corn into the soup, and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese and avocado.
Golden Sweet Cornbread
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2/3 cup white sugar (maybe a little more for added sweetness)
- 1 teaspoon salt
- 3 1/2 teaspoons baking powder
- 1 egg
- 1 cup milk
- 1/3 cup vegetable oil
DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
*If you decide to make this in cupcake pan, cook for same amount of time.
Sushi Sensation
Sushi Rice
1 cup short-grain rice
DIRECTIONS:
1. Cook according to directions on package (rinse rice repeatedly to remove talc, add water, cover pot, to boil, stir once & reduce to simmer, approx. 20 minutes, remove from heat and let stand for additional 10-15 minutes).
2. Spread rice out on a cookie sheet or in a glass bowl to cool and make sushi-zu.
Sushi-Zu
-1/3 cup Rice Wine Vinegar
-1 tbsp Salt (or less depending how salty you want it)
-2-3 tbsp Sugar (depending how sweet you want it)
DIRECTIONS:
1. Heat all the ingredients in a small sauce pan so that they dissolve.
2. Pour sushi-zu evenly over sushi rice and mix together by folding in rice. Do not smash the rice.
FILLINGS
SPICY TUNA/SALMON SALAD ROLL: Canned tuna/salmon, cream cheese/mayo, wasabi- mix together and refrigerate for 1 hour until firm
MANGO-AVOCADO ROLL: Strips of ripe, thinly sliced avocado and mango
CALIFORNIA ROLL: Thin slice of avocado, crab stick and matchstick slices of cucumber
HOW TO ROLL:
1. Lay a piece of nori (seaweed) on a bamboo rolling mat & spread sushi rice evenly over it (approx. ½ cup) 2. With your fingers, leave a 1-inch border at the top. (Wetting fingers with water helps prevent rice sticking.)
3. Place your fillings in a horizontal line in the center of the rice, slightly more towards you
4. Roll the sushi tightly with the bamboo mat, once rolled, squeeze firmly and evenly to pack it together (don’t squeeze too hard or you will break the sush roll!)
5. Cut sushi into 1” rounds with sharp, damp knife (so rice & fillings don’t stick to the knife and tear the sushi)
VIDEO: Here is a link to a short youtube video of a guy rolling sushi. Jen says it’s not a bad video, but notes that “he uses rectangular pieces of nori (seaweed) so that he can just do one rollover and then press it in the mat to tighten it- if you use a square piece you are going to have to do more rolling!”
Lime and Cilantro Chicken Salad
Lime and Cilantro Dressing
- 1/3 c. rice wine vinegar
- 1/4 c. fresh lime juice
- 1 clove garlic, minced
- 2 teaspoons pureed chipotle chiles in adobo sauce
- 2 T. honey
- 1/2 teaspoon salt
- 3/4 c. veg oil
- 1 c. chopped fresh cilantro stems and leaves
DIRECTIONS:
1. Combine the vinegar, lime juice, garlic, chipotle chile, honey, and salt and blend until thoroughly combined and smooth.
2. With the machine running, gradually add the veg oil in a thin, steady stream to form an emulsion.
3. Add the cilantro and pulse or process to combine.
4. Taste and adjust the seasoning. Set aside
Salad
- 3 ears corn, cooked and cut off the cob
- 2 chicken breasts, grilled and seasoned with salt and pepper
- 1 1/2 c. diced plum tomatoes
- 1 pound salad mix
- 2 c. grated Jack cheese
- 1/2 c. chopped roasted red bell pepper
- salt and pepper to taste
- 3/4 c. toasted salted pumpkin seeds
DIRECTIONS:
1. Combine all ingredients and serve with chilled dressing.
Spicy 3 Pepper Hummus (From Allrecipes.com)
- 2 (16 ounce) cans garbanzo beans, drained
- 2 tablespoons olive oil
- 1/8 cup lemon juice
- 2 tablespoons tahini
- 8 cloves garlic, minced
- 2 slices jarred jalapeno pepper, chopped
- 1 teaspoon liquid from the jar of jalapeno peppers
- 1/2 teaspoon ground black pepper
- 1 1/2 teaspoons cayenne pepper
- 1/2 teaspoon ground cumin
- 3/4 teaspoon dried oregano
DIRECTIONS:
1. In the bowl of a stand mixer, combine the garbanzo beans, olive oil, lemon juice, tahini, garlic, jalapeno, and juice from the jalapeno jar.
2. Season with black pepper, cayenne, cumin and oregano.
3. Mix using the whisk attachment on low speed until the ingredients start to blend, then turn the speed to medium, and blend to your desired consistency.
4. Cover and refrigerate overnight to allow the flavors to blend. Make sure your container is sealed well, or your fridge will smell like garlic!
TIPS: This makes ALOT of hummus so you might want to half the recipe. Also, I found it to be very thick so I added extra olive oil and jalapeno juice.
Cake Balls
- 1 cake mix
- 1 can frosting
- 2 bags milk chocolate chips
DIRECTIONS:
1. Bake cake according to instructions on the box.
2. Crumble cake when still warm but cool enough to touch.
3. Add frosting to crumbled cake and mix thoroughly.
4. Refrigerate for 1 hr (I did it overnight).
5. Roll cake mixture into small balls and refrigerate again until chilled.
6. Melt chocolate.
7. Roll balls in chocolate, place on waxed paper or foil, and chill until chocolate is hardened.
Homemade Granola Parfaits with Banana Garnish
• 4 cups Old Fashioned rolled oats
• 2 cups sweetened, shredded coconut
• 2 cups raisins
• 1 cup sliced almonds
• 1 ½ cups dried cranberries or cherries (I used mixed fruit bag)
• ½ cup Brown Sugar
• 1/2 cup vegetable oil
• 1/3 cup good honey
• 2 teaspoons ground cinnamon
• 1 teaspoon vanilla extract
• ½ teaspoon salt
DIRECTIONS:
Preheat the oven to 350 degrees F. Toss the oats, coconut, almonds, raisins, cranberries, brown sugar, salt, cinnamon large bowl. Pour the vegetable oil and honey over the oat mixture. Stir with a wooden spoon until all the oats and nuts are coated with the liquids. Pour onto a sheet pan. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, about 25 to 30 minutes. Allow the granola to cool, and then serve topped with fresh banana’s and yogurt, or over milk. Also, you can add nuts and chocolate chips to make trail mix. Store the remaining cooled granola in an airtight container.
Banana Cream Pie
• Store bought pie crust
• 1 package sugar free/fat free vanilla, chocolate, or banana pudding mix, prepared
• 3 medium bananas, sliced
• Lite or Sugar Free Whipped cream or whipped topping
• Chocolate sauce
DIRECTIONS:
Prepare the pudding mix as directed on the package. Place the sliced bananas over the entire bottom of the crust. Pour the pudding over the bananas. Refrigerate for 4 hours or more. When ready to serve, top with whipped cream or whipped topping. Drizzle chocolate sauce or brown sugar over top for decoration. Serve chilled.
Banana Smoothies
• One banana
• 4 ice cubes
• ½ cup vanilla yogurt
• ½ milk
• 1 tsp. semi-sweet chocolate chips
Feel free to add 1/2 tsp. of vanilla extract (optional) for a more vibrant taste
DIRECTIONS:
Place all ingredients in blender until smooth and creamy.
Stuffed Cabbage Rolls with Tomato Sauce
* 1 leafy head of cabbage
* 2 lbs. ground beef
* 1 large onion, chopped
* 2 tbsp. olive oil
* 1 cup chopped parsley
* 1 cup short grain rice
* 1 large can whole peeled tomatoes (28.oz)
* 1 can tomato sauce (15 oz)
Place cabbage in boiling, salted water and cook for 10 minutes. Drain and cut out center to free the leaves. Saute onions in oil until golden brown. Combine onions, meat, seasonings, parsley, rice and half the canned tomatoes, mixing well. Place a generous portion of meat mixture on the base of the cabbage leaf, turn up base, fold in sides and wrap firmly. Place rolls together, seam side down (to keep from unwrapping) in a dutch oven or deep pan. Pour remaining tomatoes and tomato sauce over top, add more seasoning if needed. Simmer gently for 1 1/2 hours, partially covered. Serve hot with a side dish of sour cream or yogurt.
Eli’s Chocolate Chip Cheesecake
Crust:
1 package (8.5 oz.) of chocolate wafer cookies crushed very fine
1/4 C. sugar
1/3 C. melted butter
Mix crust ingredients together in a bowl. Press into a 9 inchspringform pan. Refrigerate while making filling.
Filling:
3 eggs
1 C. sugar
24 oz. cream cheese
1 C. sour cream
1/4 t. salt
1 t. vanilla
12 oz. chocolate mini chips
Beat cream cheese and sugar together at medium speed. Add eggs and beat until smooth. Mix in sour cream, vanilla and salt. Stir in chocolate chips.
Pour filling into crust. Bake at 350°F. for 45 minutes, or until set in center. Allow to rest in the oven for 1 hour with the door cracked. Chill.
Flour Tortillas
6 cups of flour
2 ½ t. baking powder
2 ½ t. salt
½ cup of shortening
1 ¾ cups (more or less) very warm water (as hot as you can stand it)
1. Mix flour, baking powder and salt.
2. Add shorting, mixing it well with your hands.
3. Work mixture until crumbly.
4. Then make a well in the middle of flour and add the hot water.
5. Work the dough until it is soft and manageable.
6. Make it into a ball and knead for 3 minutes.
7. Cover the dough and let it rest for 5-10 minutes.
8. Then make individual semi-flat balls and cover. Allow to rest another 5-8 minutes.
9. Preheat the griddle until it’s very hot.
10. Roll the tortillas and cook them on the griddle turning them over only twice.
Broccoli – Grape Salad
12 strips of bacon, crisp and crumbled (I usually use around 6 strips)-can leave out for veg. only
4 cups broccoli (crop up into small bitesize pieces)
1 cup red and 1 cup green grapes (I usually cut in half unless grapes are small… can use one color depending on price)
1 cup chopped celery (optional… I do not use this)
½ cup chopped onion and some green tops (I usually use regular onions)
2/3 cup slivered almonds (optional)
Dressing
1 cup mayonnaise
1/3 cup sugar
1 TBSP vinegar
Mix dressing ingredients together night before and refrigerate. Put on veggies/fruit 2-3 hrs before serving.
Chocolate Berry Trifle
1 1/2 cups cold 2% lowfat milk
1 package (4-serving size) JELL-O Chocolate Flavor Sugar Free Instant Pudding and Pie Filling
3 cups (8 ounces) COOL WHIP LITE Whipped Topping,thawed, divided
¼ cup low-sugar strawberry spread
1 package (10 ounces) ENTENMANN’S Fat Free Golden Loaf Cake, cut into 12 slices (Pound cake/angel food… I have used all before and it has worked well)
1 cup raspberries (can use only strawberries, or replace with blueberries)
1 cup sliced strawberries
• Pour milk into large mixing bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Gently stir in 1 cup of the whipped topping.
• Spread strawberry spread evenly over half of the cake slices. Top with the remaining cake slices; cut into 1f2-inchcubes. Place half of the cake cubes in large serving bowl; cover with half of the combined fruit. Top with 1 cup of the whipped topping and the pudding. Layer with the remaining cake cubes, fruit and whipped topping. Garnish if desired. Refrigerate until ready to serve.
Corn Bake
1 can cream corn
1 can whole kernel corn
1 cup sour crème
2 eggs
1 stick butter/margarine
Salt/pepper
1 box jiffy (can make mix from cornmeal… 8oz)
Mix Eggs, sour crème. Blend. Add all ingredients but butter. Cut butter into squares, put on top of bake. Then Bake at 350 about 45 mins.
Chicago-Style Deep Dish Pizza
Layering Order: Crust, Sliced Mozzarella, Toppings, Sauce, Shredded Parmesean Cheese
Crust Ingredients – (Makes 2 crusts: store extra dough in ziploc for up to 3 days in fridge)
•1 c. water
•1/4 c. shortening
•1 1/2 tbsp. sugar
•1 tsp. salt
—————————-
•1 pkg. active dry yeast
•1/2 c. lukewarm water
—————————-
•3/4 c. yellow cornmeal
•3 – 3 1/2 c. flour
—————————-
•extra yellow cornmeal for dusting pan
CRUST DIRECTIONS:
1. Preheat oven to 425 degrees.
2. Heat 1 cup water, shortening, sugar and salt until shortening melts.
Cool to lukewarm.
3. Soften yeast in 1/2 cup lukewarm water.
4. Combine yeast and shortening mixtures in large bowl.
5. Add cornmeal and flour to shortening mix and knead until smooth and workable.
6. Form into a ball and cover with damp towel. Let rise for 30 min.
—prep toppings and make sauce while dough is rising—
7. Seperate dough into two halves.
8. Oil 10″ round pizza pan(s) with olive oil or Pam butter spray and sprinkle with cornmeal.
9. Press dough into pans and work the dough up the sides.
10. Pierce with a fork several times.
11. Parbake (partially bake) for 7 minutes.
12. Remove and re-press into pan if needed. Add a layer of part-skim or full-skim mozzarella cheese (I use slices).
13. Add your favorite pizza toppings.
14. Add Pizza Sauce, cover with shredded Parmesean Cheese and bake for an additional 20 to 25 minutes or until crust is crispy.
Topping Ideas (prep while dough is rising)
•1/2 lb Italian sausage, crumbled, cooked and drained of fat
•1/2 lb. fresh mushrooms, cleaned and sliced
•1 large green pepper, quartered, seeded, and thinly sliced
•1 medium sweet onion, thinly sliced and rinsed
•sliced california black olives
Sauce Ingredients – (Makes enough for 1 pizza)
•2 1/2 cups chopped fresh plum tomatoes (about 1 1/2 boxes Pomito brand)
•2 tsp. sugar
•1 tsp. dried oregano
•1/2 tsp. dried basil leaves
•1-2 tsp. garlic powder
•1 tsp. kosher salt
•1/8 tsp. crushed red pepper flakes
SAUCE DIRECTIONS:
1. Strain chopped tomatoes (otherwise your pizza will be watery).
2. Mix tomatoes with remaining ingredients in bowl.
3. Let marinate in fridge while dough is rising.
No-Bake Chocolate Turtle Cheesecake
Filling Ingredients:
• 12.25 oz Smuckers Caramel Flavored Topping
•3/4 cup chopped pecans, divided
•a 9 inch chocolate crumb pie crust
•8 oz. cream cheese, softened
•1/2 cup sour cream
•1 1/4 cups milk
•3.9 oz. package chocolate instant pudding
•Fudge topping (like ice cream topping)
Crust Ingredients:
•1 1/2 cups crushed chocolate wafer cookies
•1/4 cup melted butter
(or use a ready-made chocolate crumb pie crust)
Directions:
1. Preheat oven to 350° F.
2. Mix crushed cookies and melted butter together.
3. Using fingers, press crust mixture into bottom up sides of a pie pan.
4. Bake crust for about 6 minutes until set. Set aside.
5. Mix about 3/4 of the Smuckers Caramel Topping with almost all of the pecans (save a few pecans for decoration).
6. Pour into pie crust.
7. Combine cream cheese, sour cream and milk in a blender. Process until smooth.
8. Add pudding mix and process for about 30 seconds longer.
9. Spoon pudding mixture over caramel layer, covering evenly. Chill, loosely covered, until set, about 15 minutes.
10. Drizzle fudge topping and/or more caramel on top. Sprinkle top of cake with remaining pecans. Chill, loosely covered until serving time.
Plantains, Spinach Salad, and Baby Back Ribs
Plantains:
bunch of RIPE plantains (should be close to completely black)
brown sugar
butter
olive oil
Heat 2 TB butter and 2 TB olive oil in pan until hot, but not smoking. Slice plantains. Roll in brown sugar. Fry in pan until golden brown on both sides. Try not to handle very much as it can cause the plantains to break.
Salad:
8 oz spinach
1 quart strawberries
1/2 small red onion, sliced thin
1/2 cup vinegar
1/2 cup olive oil
1/2 cup sugar
dash of worcestershire sauce
dash of paprika
1 TB poppy seeds
2 TB sesame seeds
Combine dressing ingredients (Everything but spinach, strawberries, onions). Mix WELL. Toss over strawberries, spinach, and onions. Can add sliced almonds if desired.
Ribs:
2 racks baby back ribs
Dry rub (recipe below)
Choice of sauce
To cook dry ribs, just omit the sauce. Cover ribs in dry rub. Cook at 250degrees for three-four hours COVERED with tin foil. Uncover ribs. Turn up heat to 350degrees, cook for another 30-45 minutes until slightly crispy.
For wet ribs, add sauce when you uncover the ribs for the last little bit.
Dry rub:
1 tablespoon paprika
1 1/2 teaspoons packed dark brown sugar
1 1/2 teaspoons finely grated orange zest
1 1/2 teaspoons salt
3/4 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper (use less if you dont want it as spicy!)
Crepes with Ham and Cheese, Cinnamon, Powdered Sugar, Lemon-butter, and Apple-Cinnamon Filling
Basic Crepe Recipe:
* 1 cup all-purpose flour
* 2 eggs
* 1/2 cup milk
* 1/2 cup water
* 1/4 teaspoon salt
* 2 tablespoons butter, melted
1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
Suggested Crepe Fillings:
Strawberry jam or fresh strawberries, cool-whip, powdered sugar
Chocolate
Sweet berry fruits (keep thinly sliced, or use pie fillings)
Breakfast burrito fillings
Sliced bananas with chocolate sauce
Hard-boiled eggs, asparagus, hollandaise sauce, salt/pepper
Crepe fillings demonstrated at Cooking Club:
Ham and Cheese Crepes
*12 prepared crepes
*1 1/2 cups shredded Cheddar cheese
*12 slices cooked, thinly sliced ham (use lunchmeat as easy alternative)
*2 tablespoons finely chopped green onion
*1/2 teaspoon salt
*1/8 teaspoon pepper
*1/2 cup sour cream
*1/2 teaspoon prepared mustard
In small bowl, combine onion, salt, pepper, sour cream and mustard; mix well. Spread about 1 tablespoon of the sour cream mixture over crepe. Add slice of ham, and top with shredded cheese. Roll up and arrange in 13×9-inch baking pan. Bake for 15 to 20 minutes at 350° or until cheese is melted.
Cinnamon, Powdered Sugar, Lemon-butter Crepes
Fresh squeezed lemon juice mixed with melted butter
Spread this over an open crepe and sprinkle with desired amount of cinnamon and powdered sugar. Roll up and serve warm.
Apple-Cinnamon Crepes
Thinly sliced apples warmed in frying pan with sprinkled cinnamon, nutmeg, and butter. Warm until fruit is soft and butter melted. Roll up in crepe and top with whip cream if desired.
Jenni’s Holiday Drinks
Holiday Wassail Punch
2 cups cranberry juice
7 cups water
2/3 cup sugar
1/4 pkg cinnamon sticks
1/4 pkg whole cloves
1/4 pkg whole allspice
1 (46 oz) can pineapple juice
1 (6 oz) can frozen Hawaiian punch
1/2 (6 oz) can frozen orange juice concentrate
Combine cranberry, water, and sugar in large pot. Stir to dissolve sugar and heat to boiling. Tie spices in cheesecloth and add to liquid. Simmer 20 min. Add juices and reheat. Makes 1 gallon.
Spiced Cider
2 qts apple cider
2 T brown sugar
1 t whole allspice
1 t whole cloves
dash ground nutmeg
1/4 t salt
cinnamon sticks
Mix cider and spices in large pot. Bring to slow boil. Cover and simmer 20 min. Remove from heat and pour through strainer (or cheesecloth) to remove spices. Add cinnamon stick to each mug when serving.
Hot Buttered Warm-Ups (Rum)
1 cup butter
1 cup brown sugar
2 1/4 cup pwd. sugar
1 t nutmeg
1 t ground allspice
1 t cinnamon
1 pint vanilla ice cream
Cream together everything except ice cream. Stir in softened vanilla ice cream and refreeze. Use 1 T per 8 oz hot water.
Eggnog
4 cups milk
5 whole cloves
1/2 t vanilla extract
1 t cinnamon
12 egg yolks
1 1/2 cups sugar
4 cups light cream
2 t vanilla extract
1/2 t nutmeg
Combine milk, cloves, 1/2 t vanilla and cinnamon in saucepan. Heat on lowest setting for 5 min. Slowly bring to a boil.
Combine egg yolks and sugar. Whisk together until fluffy. Slowly whisk hot milk mixture into eggs. Pour back into saucepan. Cook over med heat for 3 min or until thick. Remove cloves. Cool for 1 hour.
Stir rum, cream, 2 t vanilla and nutmeg into milk and egg mixture. Refrigerate overnight.
Homemade Pizza Dough
2 1/2 C. warm water
2 T. yeast (mix water and yeast together and let stand for 3 minutes,watch for bubbles)
1/4 C. sugar
2 T oil
2 t salt (add to the water and the yeast)
**add the yeast mixture to 4 C of flour**
Add one more additional C of flour until the dough is no longer sticky
Knead together until well blended,then cover and set in warm oven until doubles in size (15-20 minutes)
Beat down and knead for 3 minutes.The recipe can be seperated into 2 loaves for bread,3 pizza crusts,2 dozen rolls.
Bake for 20-25 minutes at 375
St.Louis Night
Pasta House Salad (Italian Salad)
Serves 8-10
1 head iceberg lettuce
1/2 head romaine lettuce
1 can artichoke heart, drained
1 medium red onion, sliced thin
1 jar pimiento
2/3 cup olive oil
1/3 cup red wine vinegar
1/4 teaspoon black pepper
1 teaspoon salt
2/3 cup parmesan cheese
1. Toss together the lettuce, artichoke hearts, onion, and pimento in a large salad bowl and set aside.
2. Combine remaining ingredients in a container with a tight lid.
3. Shake container vigorously until well-blended.
4. Pour dressing onto salad and toss until well covered.
5. Refrigerate for about 30 minutes prior to serving to marinate.
6. Note: do not add dressing for more than 30 minutes prior to serving, because the acids in the dressing will break down the lettuce, causing it to be wilty.
Toasted Ravioli
Package of pre-made ravioli
Vegetable oil
Italian breadcrumbs
Parmesan cheese
Egg
Splash of milk
1. Heat 2 inches of the oil in a pan over medium high heat. You will know the oil is ready when you stick a wooden skewer in the oil and bubbles form around it.
2. Mix an egg with a splash of milk.
3. Mix the breadcrumbs with a little parmesan cheese.
4. Dip the ravioli in the egg/milk mixture. Then dip in the breadcrumb/cheese mixture.
5. Carefully place in the oil. Watch carefully- they brown quickly. Take out when brown on both sides. Drain on a paper towel lined plate.
Dipping Sauce for Toasted Ravioli
2 tablespoons extra virgin olive oil
3 cloves garlic, finely chopped
Pinch red pepper flakes
2 roasted red peppers, drained
1 (14-ounce) can crushed tomatoes
In a small sauce pot heat the remaining extra-virgin olive oil and the garlic and red pepper flakes over medium low heat. Grind the roasted peppers in the food processor and add to garlic after it sautes for a couple of minutes. Stir in tomatoes and season the sauce with salt and pepper. When ready to serve, transfer sauce to a small bowl. Surround the sauce with toasted ravioli for dipping and serve.
Sweet Marinara Sauce
1 12 oz can tomato paste
1 ½ cans water
2/3 cup sugar
1 tsp. basil
1 tsp. fennel seed
Mix all ingredients in a sauce pan and simmer for an hour.
[Note: if doubling, only use 1 cup sugar.]
Gooey Butter Cake
1 box yellow cake mix
1- 8 oz. package cream cheese
1 stick margarine or butter
2 eggs
1 egg
1 box powdered sugar (about 4 cups)
Mix cake mix, softened butter and 1 egg using a fork. Spread this on bottom and sides of 9 x 13 inch pan. Mix cream cheese, 2 eggs and powdered sugar and beat with electric mixer for 3 minutes. Pour over cake mixture. Bake 40 minutes at 350 degrees.
[I used 1/3 less fat cream cheese and I usually bake it about 5 minutes longer. I always let it cool completely or make it the day before so it has time to set.]
Fettuccine Alfredo
1 package of fettuccine noodles
4oz sour cream
1/2 pint heavy whipping cream
¾ normal size container parmesan cheese
½ stick of butter
Garlic powder, salt and pepper to taste
Optional fresh basil and parsley
Cook fettuccine noodles drain and set aside.
Melt butter in large pan using me low heat. Add sour cream, heavy
cream, and parmesan. Heat until parmesan starts melting then add
Fettuccine noodles, basil, parsley, garlic. Heat until parmesan is all
the way melted. Taste then add salt and pepper as needed. Serve immediately. If it thickens too much add just a small amount of milk.
Add chicken, shrimp, or just eat by its self.
Great with Fresh French bread.
Fresh Green Salad
2 types lettuce (your choice) Cherry tomatoes
Favorite vegetables such as : 2 jars drained marinated artichokes 1 bunch green onions (diced) 1 cup dried cranberries
Grated or carrots sliced 1 cup chopped pecans
1 diced bell pepper (green or red) 1 pkg crumbled feta cheese
Toss all together and serve with your favorite dressing
Plantation Pecan Pound Cake
½ tsp almond extract
1 yellow butter cake mix
8oz sour cream
4 eggs
1 cup sugar
1cup vegetable oil
1 small package grated coconut
3/4 cup chopped pecans
Mix eggs, sugar and oil, add other ingredients all together in large
mixing bowl. Cook in a bundt pan that has been spayed with Pam and
floured. Cook at 325 for 1 hour and 15 min or until tooth pick placed in
middle of cake comes clean.
Almond glaze
Powdered sugar, 1tsp almond extract, 1tsp vanilla extract, stir in a very small amount of water until smooth and pour over the cake once it has cooled some.