Hot Spiced Meatballs

Recipe from Elaine Moran

We made these for our tapas Christmas. They were an all-around hit. 


Meatballs
3/4 lbs. ground beef
3/4 cup fine dry bread crumbs
1 1/2 T. onion, minced
1/2 t. prepared horseradish (we omitted this ingredient)
1 drop Tabasco sauce
2 eggs, beaten
3/4 t. salt
1/2 t. pepper

Combine all ingredients. Form into 3/4 inch meatballs. cook meatballs, pour off drippings.
        *Loosely form for tender and moist meatballs

Sauce
3/4 cup catsup
1/2 cup water
1/4 cup vinegar
1 T. onion, minced
2 T. brown sugar
2 t. Worcestershire sauce
1 t. dry mustard
1/4 t. pepper
1 1/2 t. salt
2 drops Tabasco sauce

Mix all ingredients. Pour over cooked meatballs. Cover and cook 10 minutes. Shake occasionally. Serve hot.

*Garnish with pineapple chunks

Lime-Drizzle Shrimp

From Tapas and Wine by Kyle Gruening and Dennis Kohl

We made these for our Tapas Christmas. Twas delicious.


INGREDIENTS
4 limes
12 raw jumbo shrimp
3 T. Spanish olive oil (regular olive oil works fine)
2 garlic cloves, finely chopped
Splash of fine sherry
Salt and pepper
4 T. chopped fresh flat leaf parsley (we mostly used this as an optional garnish)

DIRECTIONS


Grate the rind and squeeze the juice from two of the limes. Cut the remaining 2 limes into wedges and set aside for later.

Peel, clean, and devein the shrimp, leaving the tails intact. Rinse the shrimp under cold water and dry well on paper towel.

Heat the olive oil in a large, heavy-bottom skillet, then add the garlic and cook for 30 seconds. Add the shrimp and cook for 5 minutes, stirring from time to time, or until they turn pink and start to curl. Mix in the lime rind, juice and splash of sherry to moisten, then stir well together.

Transfer the cooked shrimp to a serving dish, season to taste with salt and pepper, adn sprinkle with the parsley. Serve piping hot, accompanied by the reserved lime wedges for squeezing over the shrimp.

Gourmet Mushrooms

INGREDIENTS
1 stick of butter
2 dry pkgs. Goods Seasons Italian dressing mix
4-5 small packages of WHOLE mushrooms (wash mushrooms, but DO NOT slice into pieces)

DIRECTIONS

1. Put cleaned mushrooms in large slow cooker. Fill to the top, just so you can get a cover on
2. Melt butter and add the dry dressing mix. Pour over the mushrooms and cook in slow cooker.
3. Start on High for a few hours, then reduce to low until ready to serve.

* You can have them cooking all day. DO NOT ADD ANY WATER. The mushrooms will make their own juice.

Blue Cheese Date Wraps

Recipe from: Appetizers, Wine, and Why presented by Kyle Gruening and Dennis Kohl, Nicolet Tech. College

This recipe is absolutely delicious. We made it for Superbowl Sunday and it was a hit!

Ingredients:
12 bacon strips
36 pitted dates 
2/3 cup crumbled blue cheese

Directions:
Cut each bacon strip into thirds. In a large skillet, cook bacon in batches over medium heat until partially cooked by not crisp. Remove to paper towels to drain; keep warm.

Carefully cut a slit in the center of each date; fill with blue cheese. Wrap a bacon piece around each stuffed date; secure with wooden toothpicks.

Place on ungreased baking sheets. Bake at 375 for 10-12 minutes or until bacon is crisp.

Three Cheese Walnut Spread

Recipe from: Appetizers, Wine, and Why presented by Kyle Gruening and Dennis Kohl, Nicolet Tech. College

Ingredients:
1/2 cup coarsely chopped walnuts, toasted
8 oz pkg. cream cheese, softened
1/2 cup (2 oz) crumbled blue cheese
1/2 cup (2 oz) shredded mozzarella cheese
1/8 tsp coarsely ground black pepper
1 Tbsp snipped fresh parsley
Apple wedges, pear wedges, or assorted crackers (optional)

Directions:
Preheat oven to 350. Toast walnuts

Combine cream cheese, blue cheese, mozzarella cheese and black pepper; mix well. Add walnuts. Spoon cheese mixture into small baking dish, spreading evenly. Bake 8-10 minutes or until cheese mixture is slightly melted. Garnish with parsley. Serve with apple or pear wedges, or assorted crackers. Makes about 16 servings.

This is delicious with Chardonnay, one that is both fruity with notes of apple and creamy from malolactic fermentation with a little bit of toastiness from oak.

Mediterranean Palmiers

Recipe from: Tapas and Wine presented by Kyle Gruening and Dennis Kohl, Nicolet Tech. College

Ingredients:
1 pkg. frozen puff pastry sheets
1/4 cup prepared pesto
1/2 cup crumbled feta or goat cheese
1/4 finely chopped sun-dried tomatoes
1/4 cup walnuts, chopped (optional)

Directions:
Thaw pastry sheets at room temperature for 40 minutes. Line 2 baking sheets with parchment paper.Unfold 1 pastry sheet on lightly floured surface. Spread 2 Tbsp pesto over pastry. Top with 1/4 cup cheese, 2 Tbsp tomato, and 2 Tbsp walnuts. Starting at long sides, fold pastry towards center, leaving 1/4 inch space in center. Fold one side over the other, making a 4-layer rectangle. Repeat with remaining pastry sheet, pesto, cheese and tomato. Cover pastry rectangles with plastic wrap and refrigerate for 45 minutes.

Heat oven to 400. Cut each rectangle into 15(1/4 inch) slices. Place sut-side down, 2 inch apart on prepared baking sheets.

Bake for 14 minutes, or until golden. Remove palmiers from baking sheets and cool slightly on wire racks. Serve warm.

Stuffed Mushrooms

Recipe from: Tapas and Wine presented by Kyle Gruening and Dennis Kohl, Nicolet Tech. College

Ingredients:
4 large Portobello mushroom caps
2 tsp olive oil
1 1/2 tsp balsamic vinegar
1/4 tsp coarse salt
1/2 tsp freshly ground black pepper
1 1/2 cup chopped tomatoes
1/3 cup chopped kalamata olives
1 cup fresh whole-grain breadcrumbs
1/2 cup (4 oz) shredded fontina cheese
1/4 cup chopped fresh chives

Directions:

1. Preheat oven to 400. Place mushroom caps, gill sides up, on a rimmed baking sheet. Drizzle with oil and vinegar, and season with salt and 1/4 tsp pepper. Bake until caps are just tender, about 10 minutes
2. Meanwhile, combine tomato, olives, breadcrumbs, cheese, and chives in a medium bowl. Season with remaining 1/4 tsp pepper.
3. Divide tomato mixture evenly ( about 1/2 cup per mushroom) among Portobello caps. Bake 10-12 minutes or until lightly browned and mushrooms are tender. Serve hot.

Blue Cheese Dip

Recipe from: Appetizers, Wine and Why presented by Kyle Gruening and Dennis Kohl, Nicolet Tech. College

Ingredients:
1 cup (4 oz) crumbled blue cheese
1/4 cup mayonnaise
1/4 cup sour cream
1 Tbsp finely chopped fresh chives
Freshly ground black pepper

Directions:
In medium bowl, thoroughly mix together the blue cheese, mayonnaise, and sour cream. Stir in the chives and add a few grinds of black pepper Taste and adjust the seasoning. Transfer to a serving bowl. Serve immediately with vegetable dippers, pita chips, bagel chips, or other dippers.

Caramelized Onion Dip

Recipe from: Appetizers, Wine and Why presented by Kyle Gruening and Dennis Kohl, Nicolet Tech. College

Ingredients:
3 Tbsp olive oil
3 large sweet onions (about 3lbs) such as Walla Walla, Vidalia, or Maui, cut into 1/2 inch dice
2 large shallots, finely diced
1 1/2 Tbsp sugar
1/3 cup balsamic vinegar
1/3 cup sour cream
3 Tbsp mayonaise
3/4 tsp salt
1/2 tsp freshly ground pepper

Directions:
In a 12 inch saute pan over medium-low heat, warm the oil an swirl to coat the pan. Add the onions and cook ,covered, stirring frequently, until the onions soften and turn translucent, about 10 minutes. Uncover the pan and continue sauteing, adjusting the heat to low if the onions begin to brown, until the onions are completely softened and begin to caramelize, about 15 minutes longer. Add the shallots and saute until softened, about 5 minutes longer. Add the sugar and continue to cook, stirring constantly, until the onions turn a beautiful caramel color, 5 to 7 minutes longer. Add the balsamic vinegar and stir to combine. When the vinegar has evaporated, remove the pan from the heat. Transfer the onion mixture to a bowl and cool about 15 minutes. Add the sour cream, mayonnaise, salt and pepper to the onion mixture. Stir until completely combine. Taste and adjust the seasonings. Transfer to a serving bowl and serve slightly warm or at room temperature.

Coffe Cake

My mom got this recipe from Dorothy Nylund and made it all the time.  When I make it I think of my mom.

Part 1:

Sift 4 cups flour
Add 1 tsp salt
Mix 1/2 lb margarine with above as for pie crust

Part 2:
1/4 cup milk (scalded then cooled to lukewarm)
1 tsp sugar
1/2 tsp flour
2 pkgs. yeast
Mix this together and let rise to top of cup

Part 3:
Beat 2 eggs
Add 2 tsp sugar
1 cup warm milk (scalded, then cooled)
Add this to part 2, then mix the above with part 1

Divide into three parts and roll out like heavy pie crust. Spread with 1/2 lb melted margarine and sprinkle with cinnamon, brown sugar, and chopped walnuts or pecans.  I like to also add raisin or dried cherries.

Roll like jellyroll. Put in pan and cut lengthwise on top(not all the way through). Spread out with fingers and let rise double in bulk. Bake 350 degrees for 1/2 hour.

Raspberry Chicken

Recipe from: Sam and Katie's Favorite Recipes, 1992

Ingredients:
2 whole boneless, skinless chicken breasts (about 2 lbs)
2 Tbsp sweet butter (unsalted)
1/4 cup finely chopped onion
4 Tbsp raspberry vinegar
1/4 cup chicken stock or broth
1/4 cup heavy cream
3 Tbsp canned crushed tomatoes
16 fresh raspberries (optional)

Directions:

1. Cut each chicken breast into halves along the breastbone line. Flatten each breast half by pressing it gently with palms.
2. Melt butter in a large skillet. Raise the heat, add chicken, and cook for about 3 minutes per side, or until lightly colored. Remove from skillet. 
3. Add onion to the pan and cook, covered, over low heat until tender, about 15 minutes.
4. Add the vinegar, raise the heat, and cook, uncovered, stirring occasionally, until vinegar is reduced to a syrupy spoonful. Whisk in chicken stock, cream, and tomatoes and simmer for 1 minute.
5. Return chicken to skillet and simmer, basting often with sauce, until they are just done and the sauce has been reduced and thickened slightly, about 5 minutes. Be careful not to overcook. 
6. Remove chicken from sauce and arrange on a heated serving platter. Add raspberries to the sauce and cook over low heat for 1 minute. Pour the sauce over the chicken and serve immediately.

Pasta with Sausage and Peppers

Recipe from: Sam and Katie's Favorite Recipes, 1992

Ingredients:
3 lb sweet Italian sausage
3 Tbsp olive oil 1 cup finely chopped onions (optional)
3 sweet red peppers, seeded and cut into julienne strips
1 cup dry red wine
1 can (2lb, 3 oz) Italian plum tomatoes, including liquid (I use Progresso crushed tomatoes)
1 cup water
1 Tbsp dried oregano
1 tsp dried thyme
salt and freshly ground pepper
asparagus (optional)
dried red pepper flakes
1 tsp fennel seeds
1/2 cup chopped Italian parsley
6 (or more) garlic cloves, minced

Directions:

1. Prick sausage with a fork and put them in a pot with 1/2 inch of water. Set the pot over medium heat and simmer, uncovered, for 20 minutes. The water will evaporate and the sausages will begin to cook in their own fat. Turn them occasionally, cooking for an additional 10 minutes, or until well browned. Remove and drain on paper towels
2. Pour sausage fat out of the pot. Set over low heat. Add olive oil and onions and cook, covered, until tender, about 25 minutes.
3. Add the peppers, raise the heat, and cook uncovered for another 5 minutes, stirring frequently. 
4. Add wine, tomatoes, water, oregano, thyme, and salt and pepper. Bring to a boil, reduce heat and simmer, partially covered, for 30 minutes.
5. Meanwhile, slice the sausages into 1/2 inch thick pieces When the sauce has simmered for 30 minutes, add sausage and fennel seeds and simmer, uncovered, for another 20 minutes. 
6. Ad parsley and chopped garlic and simmer for another five minutes.
7. Serve over 2 lb cooked pasta of your choice (best with bowtie pasta, but can also use penne)

Pasta Primavera

Recipe from: Sam and Katie's Favorite Recipes, 1992

Ingredients:
16 ounces linguine
4 Tbsp butter or margarine
4 Tbsp olive oile
2 shallots, finely minced
3 cloves garlic, finely minced
2 large ripe tomatoes, chopped
1 cup tiny broccoli florets
16 fresh mushrooms, thinly sliced
24 snow peas, trimmed
1 tsp basil
1 tsp oregano
1/2 cup Parmesan cheese, grated
salt and pepper, to taste

Directions
Cook linguine al dente.  While cooking, heat butter and oil, and saute shallots and garlic for about 5 minutes. Add vegetables and herbs; cook until thoroughly hot, but still crisp. Drain pasta. Add grated cheese and toss gently. Season with salt and pepper and serve immediately.

Marinade for Beef

Recipe from: Sam and Katie's Favorite Recipes, 1992

Ingredients:
1 cup bottled Italian dressing
1/2 cup low-sodium soy sauce
3 Tbsp Worchesteshire sauce
2 tsp. hot Chile oil
1/4 cup dark brown sugar
2 to 4 tsp balsamic or red wine vinegar

Directions:
Whisk all ingredients together. Add beef, coat and marinate in refrigerator, the longer the better (up to 3 days).

Another variation is to delete the worchesteshire sauce and add fajita seasoning to taste.

Marinade for Chicken or Pork

Recipe from: Sam and Katie's Favorite Recipes, 1992

Ingredients:
1 cup low-sodium sauce
Juice from 2 large limes
3 tsp freshly grated ginger, or 1 tsp dried
2 large cloves garlic, minced
6 oz pineapple juice
1 Tbsp hot Chile Oil (Sesame oil)
1/4 cup dark brown sugar
1/4 to 1/2 cup honey
3 tsp sesame seeds

Directions:
Whisk all ingredients together in marinating dish. Add meat, coat well. Marinate at least 2 hours, preferably overnight.

Marinade for Fish

Recipe from: Sam and Katie's Favorite Recipes, 1992

Ingredients:
3/4 cup mayonnaise
Juice from 1 large lime
1/2 cup dry white wine
1 tsp shallots, finely minced
1 tsp white pepper
2 tsp Dijon mustard
2 tsp dried dill

Directions:
Whisk all ingredients together in a marinating pan or other large pan. Add 4 to 6 fish fillets (we have used catfish, salmon, and snapper) and coat all of the fish well. Refrigerate at least 2 hours, preferably 6 hours. Occasionally shake the dish to re-coat all of the fillets. Fish can be either grilled or baked.

Fettuccine All'Alfredo

Recipe from: Sam and Katie's Favorite Recipes, 1992

Ingredients:
1 cup heavy cream
3 Tbsp butter
12 oz fettuccine
2/3 cup freshly grated Parmesan cheese
Freshly ground pepper
Freshly ground nutmeg

Directions:

1. In a large pan, put in 2/3 cup of cream and all the butter and simmer over medium heat until the butter and cream have thickened, about 45 seconds. Turn heat off.
2. Bring 4 quarts of water to a boil. Drop fettuccine and cover the pot until the water returns to a boil. Cook al dente, then drain immediately when done, and add to the butter and cream mixture.
3. Turn the heat on to low, and toss the fettuccine to coat. Add the rest of the cream, all of the cheese, about 1/2 tsp of salt, 4 to 5 twists of the pepper mill, and 2 to 3 twists of the nutmeg. Serve immediately.

Queso Sauce

Recipe from: Sam and Katie's Favorite Recipes, 1992

Ingredients:
1 lb velveeta light cheese, cut into cubes
1/2 green pepper, finely chopped
1/2 cup finely chopped scallions
1/2 cup finely chopped celery
Pace medium piquante sauce

Directions:
In a large microwave-safe bowl, put velveeta chunks and about 1 cup of piquante sauce and all of the vegetables. Microwave on medium-high power for about 10-15 minutes, stirring every 2-3 minutes. Do not overcook.

Broccoli Cheese soup

Recipe from: The Sunday Cook by Grace Howaniec

Ingredients:
5 Tbsp. margarine (divided)
1/4 cup chopped yellow or white onion
1 large clove garlic, peeled, halved
2 lbs. fresh broccoli
1 large rib celery, washed
1 large carrot, peeled
4 green onions
2 1/2 cups chicken broth
1/4 cup flour
1/4 tsp. salt
1/4 tsp freshly ground black pepper
Dash of nutmeg or to taste
1 1/2 cups skim milk
4 ounces shark Cheddar cheese, grated

Directions:

1. In heavy 4-quart kettle, melt 1 Tbsp of the margarine over medium-high heat. Add 1/4 cup yellow onion and garlic saute, stirring constantly, 2 minutes, or until onion is transparent; remove from heat and set aside.
2. Cut off broccoli stalks and discard. Divide broccoli into small, 1 inch long florets (you should get about 3 cups). Rinse thoroughly and drain; set aside.
3. Cut celery into 1/8 inch diagonal slices. Using food-processor julienne blade, hand grater or a sharp knife, cut carrot into 1/8 by 1 inch long julienne strips. Slice green onions into 1/4 inch pieces. You should get 1/2 cup celery, 1 cup carrots and 1/2 cup green onion.
4. Remove and discard garlic from sauteed onion in kettle; stir in chicken broth. Add broccoli florets and prepared carrot, celery and green onion. Bring to boil over high heat; reduce heat to simmer. Cover, leaving cover just slightly ajar to prevent broccoli from turning drab in color. Simmer 10 minutes.
5. Meanwhile, in medium saucepan, melt remaining 4 Tbsp margarine. Whisk in flour, salt , pepper, and nutmeg, mixing until smooth. Cook over medium heat, whisking constantly, about 1 minute, or until it bubbles. Then gradually whisk in milk. Cook, stirring constantly, over medium-high heat until mixture comes to a boil and thickens, about 4 minutes. Add cheese, whisking until cheese melts. Pour cheese sauce into broccoli-chicken broth mixture in kettle. Stir until soup is blended. Makes 6 servings. 

*Note: I used Sharp Cracker Barrel Cheese from Kraft

Tomato-Orange Pasta Toss

Ingredients:
8 ounces uncooked penne (tube-shaped pasta)
1 ounce sun-dried tomatoes, packed without oil (about 12)
1/2 cup boiling water
3 Tbsp. water
2 tsp. olive oil
6 garlic cloves, thinly sliced
2 (3x1/2 inch) strips orange rind (colored part only)
3/4 cup orange uice
1 (28 ounce) can crushed tomatoes, undrained
3 Tbsp. chopped fresh parsley
9 ounces part-skim mozzarella cheese, cut into 1/2 inch cubes

Directions:
Cook penne according to package directions, omitting salt and fat. Drain well. Place ina large bowl

Combine sun-dried tomatoes and boiling water in a small bowl; let stand 10 minutes. Drain; coarsely chop.

Place 3 Tbsp water and oil in a saucepan over medium heat until hot. Add garlic and rind. Cook 5 minutes; stir occasionally. Add juice and crushed tomatoes; bring to a boil. Reduce heat to medium; cook 12 minutes. Discard rind. Add juice mixture to pasta; toss well. Add sun-dried tomatoes, parsley and cheese toss well.

Makes 8 servings

Orange-glazed Cornish Hens

Recipe from: Country Fair Cookbook

Ingredients:
4 Cornish game hens (22 ounces each)
1/3 cup butter or margarine, melted
1 tsp. salt
1/2 tsp. pepper
3/4 cup orange uice
1/2 cup packed brown sugar
1/2 cup Madeira wine, sherry, or chicken broth
2 Tbsp. lemon juice
1 tsp. ground mustard
1/4 tsp. ground allspice

Directions:
Tie legs of each hen together, turn wing tips under backs. Place on a greased rack in a roasting pan. Brush with butter; sprinkle with salt and pepper. Bake, uncovered at 350 for 1 hour.

In a saucepan, combine the remaining ingredients; bring to a boil. Reduce heat; simmer uncovered for 15 minutes. Spoon over hens. Bake for 15 minutes longer or until a meat thermometer reads 180

4 servings.

Cold Summer Fruit Soup

Ingredients:
1 ripe cantaloupe, peeled and chopped
3 to 4 ripe peaches, peeled and sliced
1 to 2 bananas
1 pint strawberries
1 cup orange juice
1/2 cup sugar
1/2 tsp almond extract
2 to 3 cups yogurt (vanilla or peach)
Sprigs of fresh mint
1 kiwi

Directions:
Combine cantaloupe, peaches, banana, and orange juice in a blender or food processor. Process until pureed. Add yogurt. Blend until smooth. Keep chilled. Pour into soup bowls when ready to serve. Top with a dollop of yogurt, a peach slice, a kiwi slice, and a sprig of mint.

Variations: Recipe can be adjusted to use any combination of fresh fruits in season. Try vanilla flavoring instead of almond extract, or replace the peach yogurt with berry yogurt.

Serves 6 to 8

Wisconsin Potato Cheese Soup

Recipe from: More Summer Soups and Salads by Jackie Johnson, instructor

Ina large saucepan, melt:
      2 Tbsp. butter
Saute until tender:
      1/3 cup chopped celery
      1/3 cup chopped onion
      1 clove finely chopped garlic
Add:
      4 cups peeled and diced potatoes
      3 cup chicken broth
Cover and simmer until potatoes are tender, about 12 minutes.
In batches, puree potato mixture in a blender or food processor. Return to saucepan.
Stir in:
     2 cups millk
     1 tsp salt
     1/4 tsp pepper
     1/4 tsp dillweed
Heat through without allowing milk to boil. Stir constantly for 3 or 4 minutes.
Add:
     2 cups (8 ounces) shredded cheddar cheese and HEAT ONLY UNTIL MELTED.

Garnish with croutons and parsley
Serves 8.

Lemon Oregano Vinaigrette

Recipe from: Chef Keith Foster, Minocqua Country Club

Ingredients:
1 1/2 cups lemon juice
1/2 cup champagne vinegar
1/4 cup Dijon mustard
2 each garlic cloves and shallots, chopped
1/2 tsp toasted and crushed fennel seeds
1/2 tsp crushed red pepper
1/4 cup honey
1 tsp black pepper
1 Tbsp. kosher salt
3 cups olive oil
1 Tbsp. chopped parsley
2 Tbsp. dried oregano or 3 Tbsp. fresh chopped oregano

Directions:
Combine the first ten ingredients in a blender large enough to accommodate eight cups or use an appropriate container and a hand blender. Blend thoroughly. While blending, slowly drizzle the olive oil into the mix to emulsify. Add the chopped herbs and enjoy on your favorite salad or dress fresh vegetables before grilling.

Pork Tenderloin with Mustard-onion Sauce

Ingredients:
1/4 cup soy sauce
1/4 cup bourbon
2 Tbsp. brown sugar
3 pork tenderloins (3/4 -1lbs each)
1/3 cup non-fat sour cream
1/3 cup non-fat commercial mayonnaise
2 green onions, finely chopped (to 1 TBSP)
1 Tbsp. dry mustard
1/4 tsp. salt
1 1/2 Tbsp. vinegar

Directions:
In a small mixing bowl, whisk together soy sauce, bourbon and sugar until sugar dissolves. Pour into 1 gallon size heavy plastic self-sealing bag. Place pork tenderloins in bag; seal and turn bag to distribute marinade over pork. Let sit in refrigerator 3 hours, turning each hour. Remove meat from marinade and place on rack in baking pan. Pour marinade into small skillet, bring to boil, reduce heat and let simmer 10 minutes.

Roast pork in baking pan at 425 about 25 minutes or until instant read meat thermometer inserted in center of tenderloins registers 160. Baste with half of heated marinade after 10 minutes. Remove marinade form heat but let sit on top of range; base pork with rest of marinade after 20 minutes of roasting.

In small bowl, whisk together sour cream, mayonnaise, green onions, mustard, salt and vinegar. Cover and refrigerate until serving time.

Remove pork to cutting board with sharp knife, slice pork into about 1/4 inch thick slices. Fan out slices on warm serving tray. Pass chilled sauce with pork.

Makes 6 servings

Monster Cookies a.k.a. Wisconsin Whoppers

 Recipe from: The Sunday Cook by Grace Howaniec
              "A two-fisted high-energy cookie designed for hiking, skiing and all manner of

outdoor           exercise. Made with lots of old-fashioned oats, peanut butter, apricot bits and chocolate chip, this is a cookie for cookie-lovers. I like to you Jif brand of peanut butter for best results. These are flourless cookies.

ABSOLUTELY DELICIOUS!

Ingredients:
2/3 cup unsalted butter
1 1/4 cup light brown sugar
3/4 cup granulated sugar
3 large eggs
1 1/2 cups chunky style peanut butter
6 cups old-fashioned oats
2 tsps. baking soda
1 1/2 diced dried apricots or craisins (dried cranberries)
4 squares (1 ounce each) semisweet chocolate
1 package (6 ounces) semisweet chocolate chips
1/2  tsp. vanilla extract

Directions

1. Soften butter on paper plate in microwave on defrost or 30 percent power for 30 seconds.
2. With heavy-duty mixer, cream butter in large mixing bowl until light colored, about 1 minutes. Gradually beat in brown sugar and granulated sugar; scrape down sides of bowl. Cream until light and fluffy, about 3 minutes.
3. Beat in eggs, 1 at a time; beat 1 minute more after final addition. Add peanut butter; beat until blended, 1 minute. Add oats and baking soda, beating only until blended, about 30 seconds; set aside.
4. Dice apricots by hand with sharp knife or processor bowl of food processor using off/pulse button until diced in 1/4 inch pieces. (If using craisins, add whole to cookies.) Add to creamed mixture
5. Cut squares of chocolate in half with sharp knife. Process in food processor until finely chopped, about 1 minute. Blend into cookie mixture. Add chocolate chips and vanilla.
6. Using a 1/4 cup metal measuring cup or a number 20 stainless steal scoop, fill with cookie dough, pressing lightly into cup or scoop; tap edge of cup to release dough onto lightly-greased baking sheets. Flatten cookies to 3 inches in diameter with bottom of glass tumbler that is dipped frequently in water. Place cookies 2 inches apart. Bake at 350 degrees about 15 minutes. Remove to cool on wire rack

Makes about 24 cookies

Hash Brown Quiche

Recipe from: Addie Halfmann, Bountiful Brunches and Lunches 2001

Claire and Mike both love this dish, but I usually hold the green peppers.

Ingredients:
3 cups frozen shredded hash brown, thawed. I make my own shredded potatoes and combine sweet potatoes with white. 3 - 4 medium sized potatoes.
1/3 cup butter melted
1 cup diced, cooked ham
1 cup shredded Swiss or Cheddar cheese
1/4 cup diced green pepper (optional)
2 eggs
1/2 cup milk
1/2 tsp. salt
Dash of pepper
2 green onions, thinly sliced, including some green parts, optional

Directions:

1. Preheat oven to 425 degrees. Press hash brown between paper toweling to remove excess moisture. Press into bottom and up sides of ungreased 9-inch pie pan. 
2. Drizzle with butter. Bake in preheated oven 25 minutes. Reduce oven temperature to 350 degrees.
3. Meanwhile, in bowl, combine ham, cheese and green pepper; spoon over crust.
4. In small bowl, beat eggs, milk, salt and pepper. Pour over ham and cheese mixture. Sprinkle with green onions. Return to oven and bake at 350 degrees, 25 to 30 minutes or until knife inserted in center comes out clean.
5. Let stand 10 minutes before cutting into wedges. 

4-6 servings

Herb dip

Great veggie dip and also works well as a cracker spread.

Ingredients:
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup mayonaise
4 scallions, white and green parts, minced
2 Tbsp. fresh parsley leaves, minced
1 Tbsp. fresh dill, minced
1 tsp. kosher salt
3/4 tsp. freshly ground black pepper

Directions:
Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature.

Cranberry Chicken

Nice dish with a Thanksgiving feel to it.  I love making it in the fall.

The recipe comes from Addie Halfmann, Food Writer. Cooking Consultant askaddie.T@charter.net "Fall Favorites 2004"

INGREDIENTS
8 boneless skinless chicken breast halves
1/3 cup flour
1 tsp. salt
1/8 tsp. white pepper
3 Tbsp. butter
1 1/2 cups fresh or frozen whole cranberries
1 cup firmly packed brown sugar
3/4 cup water
1 Tbsp. floud
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/4 tsp. ground allspice
1/4 tsp. ground cloves
2 Tbsp. cider vinegar

DIRECTIONS

1. Rinse chicken with cold water; pat dry with paper towels In shallow dish, combine 1/3 cup flour, 1 tsp. salt and white pepper. Coat chicken with flour mixture.
2. In large skillet over medium heat, melt butter. Add chicken; cook, turning once to brown on both sides, about 10 minutes. Remove chicken from skillet; set aside.
3. In same skillet, combine cranberries, brown sugar and water; cook over medium heat until mixture comes to full boil. In small bowl, whisk together remaining ingredients; slowly stir into cranberry mixture.
4. Cook, stirring constantly, until sauce comes to full boil again and thickens. Boil 1 minute; reduce heat to low. Return chicken to skillet. Cook, turning once, until chicken is done and fork tender, 10 to 15 minutes. 
5. Serve cranberry sauce over chicken with green beans and baked potato or rice pilaf, if desired. I love to eat this dish with a sweet potato.

6 to 8 servings

Carmelized Onion an Blue Cheese Pizza

One of the best homemade pizza's I've ever eaten. Great mixture of flavors that provides a unique and interesting taste.

Ingredients:
2 medium onions
2 Tbsp. butter
1 Tbsp. balsamic vinegar
3 Tbsp. brown sugar
1 pizza thin crust
1/4 cup roasted garlic puree
4 ounces of blue cheese
2 Tbsp. sun-dried tomatoes chopped (drained if packed in oil)

Directions:
Thinly slice onions and place in a heatproof dish. Dot with butter; add vinegar and brown sugar. Bake onions, covered with foil, for approximately 45 minutes at 350 degrees. Stir and continue cooking until brown and caramelized. Onion can be made 2 days ahead -- just cover and chill. When ready to use, bring to room temperature.

Spread garlic puree over unbaked crust. Cover with caramelized onions and bake at 450 degrees fro about 13 minutes. Add crumbled blue cheese and sun-dried tomatoes, and cook until cheese has melted, bout 3  minutes. Cut into slices and serve.

Smoked Turkey Enchiladas with Green Chile Sauce

This dish is absolutely delicious and perfect for a hungry family.

Ingredients:
Green chile sauce
8 (8 inch) flour tortillas, warmed
1 pound smoked turkey breast, shredded
2 cups grated hot pepper or Monterey jack cheese (divided)
1 cup canned black beans, drained

Directions:
Prepare green chile sauce.
Brush one side of each tortilla with green chile sauce; layer each tortilla with 1/4 cup shredded turkey, 2 tablespoons cheese and 2 tablespoons beans. Roll up tightly. Place seam side down in a 13 by 9 inch glass baking dish.
Pour remaining chile sauce over tortillas; sprinkle with remaining cheese. Bake at 350 degrees for 30 minutes, until hot throughout. Makes 8 enchiladas or 4 main-dish servings.

Green Chile Sauce:
1 tablespoon corn oil
1/2 cup chopped onion
2 teaspoons minced garlic
1 can (15 ounces) tomato puree
1 cup double-strength chicken broth (1 cup hot water with tow teaspoons chicken boulion granules)
1 can (4 ounces) mild green chilies, ddrained and diced
1 tablespoon red wine vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 tomato, diced (optional)
4 tablespoons stemmed, minced cilantro
1 tablespoon fresh lime juice

Video compliments of Claire Dailey 11/2017

Heat corn oil in medium saucepan over medium-high heat. Add onion and garlic; cook, stirring constantly, until vegetables are translucent, about 5 minutes.
Stir in tomato puree, chicken broth, green chilies, vinegar, sugar, salt, cumin, and, if desired, tomato. Reduce heat to medium and cook, uncovered, 15 minutes.
Stir in cilantro and lime juice; cook 1 minutes more Serve white hot.

ORANGE GLAZED BEETS

Recipe from: recipe exchange 9/07)

Great Side Dish!!...........Scott W. Porter,  Merced, California

Prep Time:  5 minutes       Cook Time:  15 minutes     Serves  4 

Ingredients:

1 TB..........Butter

1/4 Cup.....Orange Marmalade

1 TB..........Orange Juice

2 Cups.......Cooked Beet Slices  (canned O.K.)

Instructions:

§         Melt butter in skillet.

§         Stir in marmalade and orange juice.  Stir together well. 

§         Add beets and cook on low until beets are well glazed, about 8 to 10 minutes.

Curried Rice Salad

Recipe By Teresa Rose (recipe exchange)

1        (6.9-ounce) package RICE-A-RONI® Chicken Flavor

2        tablespoons vegetable oil

3/4    teaspoon curry powder

2        (6-ounce) jars marinated artichoke hearts, quartered

1/3    cup mayonnaise

1/2    cup sliced pimento-stuffed green olives

1/2    cup chopped green bell pepper

4        green onions, sliced

          Ground black pepper, to taste

In a large skillet, over medium heat, saute rice-vermicelli mix with oil and curry powder until vermicelli is golden brown, stirring frequently. Add 2-1/2 cups water and Special Seasonings; bring to a boil. Cover; reduce heat to low. Simmer 15 to 20 minutes or until rice is tender. Cool

Drain artichoke hearts, reserving marinade from one jar. Combine reserved marinade and mayonnaise. Stir mayonnaise-mixture, artichokes, olives, bell pepper and green onions into cooled RICE-A-RONI; pepper to taste. Cover and chill

Corn Relish with Roasted Peppers

Recipe from the August 2010 issue of Food and Wine

First made in August 2010

Active: 40 min; Total = 1 hour

MAKES  4 pints

INGREDIENTS:

12 ears of corn, shucked

1 red bell pepper

1 green pepper

4 jalapenos (I couldn’t find these at the time and used Hungarian sweet papers.)

1 ½ cups apple cider vinegar

1 ½ cups sugar

1 Spanish onion (I used a Vidalia onion)

2 T. whole-grain mustard (I used some other sort of mustard)

Salt

DIRECTIONS:

1. Fill a large bowl with ice water.  In a large pot of boiling water, cook the corn until the kernels become slightly translucent, about 3 minutes. Transfer the corn to the ice water; let cool. Drain the corn and pat dry. Cut off the kernels.
2. Roast the red peppers and jalapenos over a gas flame, turning until charred all over, about 5 minutes. Transfer to a bowl, cover and let cool slightly.  Peel, stem and seed the peppers into ½ inch dice and the jalapenos into ¼ inch dice.
3. In an enamel cast-iron casserole (I don’t have one of these) combine the vinegar and sugar and bring to a boil, stirring. Add the onion, peppers, jalapenos, onion and mustard and bring to a boil. Simmer for 15 minutes. Season with salt and let cool.
4. Ladle the corn relish into four 1 point canning jars and refrigerate for up to 3 months.

September 2024. I am trying a little variation by roasting the corn.

Instructions

1. Remove the silk: Remove any loose husks from the corn cobs. Shuck the corn by peeling down the outside layers one at a time and keeping them attached, facing downwards away from the cob. Remove the silk, then pull the husks back up over the corn (it can be a bit messy, so it doesn’t have to be perfect!).
2. Soak 20 minutes: Soak the corn cobs in cool water for at least 20 minutes to prevent scorching.
3. Preheat: Heat a grill to medium high heat (375 to 450 degrees Fahrenheit). 
4. Grill the corn: Place the corn directly on the grill grates and cook until the husk begins to blacken, then turn. Cook 20 to 22 minutes total, until the corn is cooked through (the outside husk will be charred). To check whether it’s done, pull back the husk on one corn to make sure it is bright yellow and cooked through all the way to the bottom of the cob. (You can err on the side of over-cooking it, since you may find the cooking is fairly uneven in the husk.) Serve immediately with butter and salt.

Cheese Potato Casserole

Preparation Time: 15 minutes
Start to Finish Time: 1 hour-1 hour 15 minutes

This is another Thanksgiving must have side dish. Actually this dish shows up at most holidays as it is also great with ham.

For a large crowd make 1.5 batches. Use the same amount of sour cream and onions.


Ingredients:
2 pound bag hash-brown (frozen food isle)
1 cup green onion, chopped
1 can cream of chicken soup
1 pound sour cream
1/4 cup butter, melted
8 ounces shredded cheddar cheese
salt and pepper, to taste
bread crumbs, optional

Combine all of the ingredients. Butter a large (1.5 quart) casserole dish. Could also use a 9 X 13 inch pan.
Bake covered at 375 degree for 1 hour.

Acorn Squash Soup with Curried Apples

Recipe from: Grace Howaniec, Encore Wisconsin. This recipe is actually from Chef Peter Baldus of the Red Circle Inn in Nashotah, WI

Servings: 6
Preparation Time: 1 hour
Start to Finish Time: 1 hour-2 hours

A perfect pureed soup for fall. Mike, Claire and I use to eat at a restaurant in Presque Isle, Wisconsin called the Carlin Club. The wonders at that time made an amazing squash soup. I have been looking for a recipe that is similar. This is not exactly the same but very close.

2 large acorn squash (about 6 pounds), seed removed and cut into halves or quarters
4 large, firm apples, peeled and cored
1/4 cup brandy
1 Tablespoon curry powder
1 teaspoon nutmeg
1 teaspoon cinnamon
8 cups chicken stock
2 Cups heavy cream
8 baked apples slices - garnish

Placed quartered squash and prepared apples in a baking diah and bake in a preheated 350 degree oven for 30 minutes or until
both are tender. When squash is cool enough to handle, remove the squash meat from the skins, discard the skins. In a food
processor bowl fitted with a metal blade, puree the squash and apples together until smooth, 1 minute. Can use a blender in
batches.
Pour the brandy in a 5 quart kettle, ignite the brandy with a flame and cook over medium heat until the flame dies. Add the
squash puree, curry powder, nutmeg, cinnamon, and chicken stock. Cook until the mixture is reduced by two thirds, about 45
minutes,
Add cream and bring mixture to a simmer over medium heat. To serve soup, garnish with a baked apple slice sprinkled with
additional curry or serve in an acorn squash shell that has been baked and scraped out leaving 1/2 inch of squash meat to
support the skin. This may be made ahead, refrigerated and gently reheated.

Serving Ideas: This is great even without the curried apple garnish

Mom's Turkey Dressing

My mom passed away in November 1995 just before Thanksgiving. My brother, and my sister and I were faced with making Thanksgiving dinner without her. 

Pat and Zach Moran, Thanksgiving 2013

Thank goodness my brother Pat had asked mom for her Turkey dressing recipe before she died. We were able to recreate it from his memory and then capture it in writing to share with other generations. We miss you mom.

In 2013 Pat, Zach and I made this together and refined the recipe a little further.

Chestnuts are the key to this recipe. You may need to order them as some grocery stores do not carry them. Allow time for this.

INGREDIENTS
1 pound bread crumbs, less if turkey is under 14#

2013 in Minocqua

8 celery stalks, finely diced (6 -8)
1 large onion, finely chopped
1/2 stick butter, 1/4 cup
giblets from the turkey
Buy an extra turkey back
Salt and pepper, to taste
Sage, to taste
1 pound fresh chestnuts

DIRECTIONS

1. I suggest preparing the chestnuts the night before. This is "putsy" work, get a helper.  We have always placed the chestnuts in a large pan, cover with water and then cook for about 15 minutes. The next time I make this, I plan to roast them in the oven.  Remove the hulls.  Look for some shells within the layers as well. You will likely need to chop the chestnuts to a small consistency.
2. This is a good thing to also do the night before. Cook the giblets in a large sauce pan covered in water, about 1 gallon. Cook slowly until tender. This will take about 2 - 3 hours. The liquid will reduce to 2 - 3 cups. Save this liquid you will use this to moisten the stuffing. This is key!
3. Put all the scraps from the celery and onion into the stauke above. Melt the butter and saute the onion and celery.
4. Finely chop the giblets.
5. Mix the bread crumbs with the giblets and slowly add the reserved liquid in a large pan. You are working to develop a certain consistency. Add salt, pepper and sage to taste. Save some of this liquid to baste the turkey.
6. There is a little different thinking about whether the turkey should be stuffed with dressing or not. Mom always stuffed the turkey and often cooked some dressing separate. If you do stuff the turkey do not pack it inside too tightly. I like to put the remaining stuffing in muffin pans.  I put it in the oven with the sweet potato casserole after the turkey comes out.
7. In 2013 we tried something a little different with the turkey.  I put a dry brine on the turkey 2 days before we cooks it.  After we stuffed the turkey we coated the outside melted butter then placed it in a 450 degree oven for 45 minutes.  Turned the heat down to 350 degrees after that and continued cooking until the internal temp reached 170 degrees.
8. If cooking on the grill coat with peanut oil. Baste the turkey with the reserved liquid from the giblets.

Wisconsin Whoppers

These are high energy cookies designed for hiking, skiing and all manner of outdoor exercise. Made with lots of old-fashion oats, peanut butter, apricot bits and chocolate chips, this is a cookie for cookie lovers.  These are flourless cookies.

2/3 c. unsalted butter

1 ¼ c. light brown sugar

¾ c. granulated sugar

3 large eggs

1 ½  c. chunky-style peanut butter

6 c. old-fashioned oats

2 t. baking soda

1 ½ c. diced apricots &/or craisins

4 squares (1 oz. each) semisweet chocolate

1 package (6 oz.) semisweet chocolate chips

½ t. vanilla

Soften butter.

With a heavy-duty mixer, cream butter in a large mixing bowl until light-colored, about 1 minute. Gradually beat in brown sugar and granulated sugar; scrape down sides of bowl. Cream until light and fluffy, about 3 minutes.

Beat in eggs, 1 minute at a time; beat 1 minute more after final addition. Add peanut butter; beat until blended, 1 minute. Add oats and baking soda, beat only until blended, about 30 minutes; set aside.

Dice apricots by hand with a sharp knife or process in bowl of food processor using the Off/Pulse button until diced in ¼ inch pieces. (If using craisins, add whole to cookies. I usually use craisins only.) Add to creamed mixture.

Cut squares of chocolate in half with a sharp knife. Process in food processor until finely chopped, about 1 minute. Blend into cookie mixture. Add chocolate chips and vanilla.

Using a ¼ c. metal measuring cup or a number-20 stainless-steel scoop, fill with cookie dough, pressing lightly into cup or scoop; tap edge of cup to release dough onto lightly –greased baking sheets. Flatten cookies to 3 inches in a diameter with bottom of a glass tumbler that is dipped frequently in water. Place cookies 2 inches apart.  Bake at 350 degrees about 15 minutes.  Remove to cool on wire rack.

Makes about 24 cookies

This recipe came from “The Sunday Cook” by Grace Howaniec, @1993 Amherst Press, Amherst,  WI. I first made these in 1997. Then I started to make them for the basketball team. Out of all the players, Ryanne loved them the most.

TRIPLE-CHOCOLATE COOKIES

Recipe from Barb Cummings (recipe exchange 9/07)

(makes about 3 dozen cookies)

Bake at 350 degrees for 11-14 minutes

 Ingredients:

3 OUNCES UNSWEETEND CHOCOLATE, CHOPPED

1 ½ CUPS OF BITTERSWEET CHOCOLATE CHIPS (like Hershey’s Special Dark or Ghiradelli Double Chocolate bittersweet chips)

7 TABLESPOONS UNSALTED BUTTER CUT INTO PIECES

2 TEASPOONS INSTANT COFFEE (optional)

2 TEASPOONS VANILLA

3 LARGE EGGS, at room temperature

1 CUP SUGAR

½ CUP ALL-PURPOSE FLOUR

½ TEASPOON BAKING POWDER

½ TEASPOON SALT

1 ½ CUPS SEMISWEET CHOCOLATE CHIPS

Directions:

1.       Melt unsweetened chocolate, bittersweet chips, and butter in a saucepan or microwave, stirring frequently, until completely smooth and glossy. Set aside to cool slightly.

2. Stir coffee powder and vanilla extract together in small bowl until dissolved. Beat eggs and sugar in large bowl with electric mixer at medium-high speed until very thick and pale, about 4 minutes. Add vanilla-coffee mixture and beat until incorporated, 20 seconds. Reduce speed to low, add chocolate mixture, and mix until thoroughly combined, about 30 seconds.

3. Whisk flour, baking powder, and salt together in medium bowl. Using large rubber spatula, fold flour mixture and semisweet chips into batter. Cover bowl with plastic wrap and let stand at room temperature for 20 – 30 minutes until batter firms up (it will more closely resemble thick brownie batter than cookie dough).

Meanwhile, adjust two oven racks to upper and lower middle positions and heat oven to 350 degrees. Either line cookie sheets with parchment or grease with shortening. Using 1 heaping tablespoons of batter per cookie, place cookies 2 inches apart on prepared cookie sheets. Bake until cookies are shiny and cracked on top, 11 – 14 minutes, rotating baking sheets top to bottom and front to back halfway through baking time. Best to leave cookies cool on cookie s

Sweet Crispix

Recipe from: Mary Moran

Preparation Time: 15 minutes
Start to Finish Time: 30 minutes-45 minutes

Mary gave me this recipe in December 2006 to use in gift baskets.



Ingredients:
4 sticks butter
1 1/3 cups brown sugar
17 ounces Crispix (rice-wheat), combination
1/2 pound whole pecans


Directions:
Boil the butter and brown sugar together for 3 minutes, stir frequently.
Combine the Crispix and whole pecans in a large roast pan. Pour the liquid mixture over the top.
Bake @ 225 for 15 minutes.
Stir and bake another 15 minutes.
Pour onto a large cookie sheet to cool.
Store in an air toght container

Poppy Seed Babovka

Recipe from: Anna Kostelec, 1959.  This is the same recipe that my mom used.  When I found it in her recipe box it was yellowed with age and use.  I love finding recipes written in her own hand.

 Ingredients:

3/4 cup shortening, butter and Crisco mixed

1 ¾ cup sugar

4 whole eggs

1 tsp. level cinnamon

1 cup flour

2 tsp. baking powder

½ tsp. salt

1 TBLSP vanilla

½ lb ground poppy seed (1 ½ cup)

½ cup milk, cold

1 cup mashed potatoes

½ cup fine walnuts

Sift flour, baking powder, and salt together.  Cream shortening with sugar. Add eggs one at a time, beating well after each addition.  Add milk, alternating with flour mixture, then add vanilla, potatoes, poppy seed, and nuts.  Beat well after each addition.

Grease a babovka form or angel cake pan, and dust with flour. Bake at 350 degrees for one hour, on middle rack.  This keeps well, and tastes even better the second day. “Good luck.”

I made this recipe for the first time in 2006 for my friend Karen.  I new that Karen liked lemon poppy seed cake and I wanted to make something like that for her birthday. I made this cake except I didn’t realize that the poppy seeds needed to be ground and made it with them whole.  It turned out very good except that the poppy seeds get stuck in your teeth. I also made the lemon filling below and served it on the side.  That was a nice combination.

Lemon Filling

3 egg yolks

1 cup sugar

1 lemon rind grated fine

Juice of one large lemon

Cook over low heat until jellied. When cool, add a tsp. oil. Beat until thick

This recipe was also from mom’s recipe box.

Peanut Butter Fingers

Recipe from: Beth Dailey, My mom's recipe box

Servings: 10
Preparation Time: 20 minutes
Start to Finish Time: 20 minutes
40 minutes

I made the recipe for Claire's basketball team. A post game treat.


Ingredients:
1/2 cup Butter
1/2 cup granulated sugar
1/2 cup sugar, brown
1 egg
1/3 cup peanut butter
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon vanilla
1 cup flour
1 cup rolled oats


Directions:
Cream the butter, and the two sugars together.
Add the rest of the ingredients and blend until well mixed.
Spread in a greased 13"X 9" pan. Bake @ 350 degrees for 20 - 25 minutes
Sprinkle with a 16 pkg. of chocolate chips immediately after removing from the over.
Once melted, spread evenly across the top of the bars. Let stand for 5 minutes.
Combine: 1/2 cup sifted powdered sugar, 1/4 cup peanut butter & 2 - 4 Tablespoon. evaporated milk
Mix well and then drizzle across the top. Cut bars and enjoy!

HEAVENLY CHOCOLATE CHEESECAKE

Recipe from: Barb Cummings (recipe exchange)

2 cups of vanilla wafers finely chopped (or Oreo Cookie crumbs)

1 cup of ground toasted almonds

½ cup of butter, melted

½ cup of sugar

In bowl, combine vanilla wafer crumbs, almonds, butter and sugar; mix well. Pat firmly into 9” springform pan, covering bottom and 2 inches up sides; set aside.

12 oz package (2 cups) of Milk Chocolate chips

Melt chips and stir until smooth and set aside.

½ cup milk

one envelope of unflavored gelatin

Pour milk in a small saucepan; sprinkle gelatin on top. Set aside for one minute. Cook over low heat, stirring constantly until gelatin dissolves. Set aside.

2 – 8 ounce packages of cream cheese

½ cup of sour cream

¼ cup of cocoa

½ tsp. of vanilla

1 cup of heavy whipping cream, whipped

In a bowl, combine cream cheese, sour cream, cocoa and melted chips; beat until fluffy.  Beat in gelatin mixture and vanilla. Fold in whipped cream.  Pour in prepared springform pan. Option: Garnish with chopped almonds.  Chill; remove rim and serve.

Dad’s Pineapple Angel Food Cake

Recipe from: Jan Alm, 11/26/08 Recipe exchange

 

Preheat oven to 350 degrees.

1 box Angel Food cake mix
1 (15 oz.) can crushed pineapple (not drained)

Mix and bake in a greased 9 x 13 inch pan until top is dry (about 30 minutes).
Serve with whipped cream.

Chocolate Chip Cookies

Recipe from: Beth Dailey, via Internet - Neiman-Marcus
Servings: 20
Preparation Time: 30 minutes
Start to Finish Time: 1 hour
1 hour 30 minutes

I shared these with Claire's basketball team, post game.

Ingredients:
1 cup butter
2 cups flour
1 teaspoon baking soda
1 cup granulated sugar
2 1/2 cups oatmeal, blended, measure oatmeal & blend to a fine powder
12 ounce package chocolate chip
1/2 teaspoon salt
4 ounces Hersheys chocolate bar, grated
2 eggs
1 teaspoon baking powder
1 1/2 cups nuts (your choice), chopped (this is optional)
1 teaspoon vanilla

Directions:
Cream the butter and both sugars. Add eggs and vanilla.
Miix the dry ingredients together and then add to the liquid ingredients.
Add chocolate chips, grated Hershey bar and nuts. Mix together.
Roll into balls and place two inches apart on a cookie sheet. Make for 10 minutes at 375 degrees.

Yield: 60 cookies

Chocolate Chip Oatmeal Cookies

Recipe from: Beth Dailey, via Internet - Neiman-Marcus

Servings: 20
Preparation Time: 30 minutes
Start to Finish Time: 1 hour
1 hour 30 minutes

I shared these with Claire's basketball team, post game. These are my favorite chocolate chip cookies and go to recipe. They taste great with a buttery Chardonnay and are even good for breakfast.

Ingredients:
1 cup butter

1 cup granulated sugar

1 cup brown sugar

2 eggs

1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder

1/2 teaspoon salt
2 1/2 cups oatmeal, blended, measure oatmeal & blend to a fine powder
4 ounces Hershey chocolate bar, grated

12 ounce package chocolate chip
1 1/2 cups nuts (your choice), chopped (this is optional)

Directions:
Cream the butter and both sugars. Add eggs and vanilla.
Mix the dry ingredients together and then add to the liquid ingredients.
Add chocolate chips, grated Hershey bar and nuts. Mix together.
Roll into balls and place two inches apart on a cookie sheet. Make for 10 - 12 minutes at 375 degrees.

Yield: 60 cookies

Perfect Chocolate Chip Cookie

Recipe from: Charles Kelsey, Cook's Illustrated, www.cooksillustrated.com/jun09
Preparation Time: 30 minutes
Start to Finish Time: 15 minutes-45 minutes

This is a great upgrade to the Toll House cookie recipe.

Ingredients:
1 3/4 cups unbleached all-purpose flour (8 3/4 ounces)
1/2 teaspoon baking soda
14 Tablespoons unsalted butter (1 3/4 sticks)
1/2 cup granulated sugar (3 1/2 ounces)
3/4 cup packed dark brown sugar (5 1/4 ounces), Use fresh, moist brown sugar instead of hardened brown sugar, which will make cookies dry.
1 teaspoon table salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 1/4 cups semisweet chocolate chips or chunks, Ghirardelli 60% Cacao Bittersweet Chocolate chips are highly recommended
3/4 cup pecans or walnuts (Optional), chopped

Directions:
Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18 by 12 inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
Heat 10 Tablespoons butter in a 10-inch skillet over medium high heat until melted, about 2 minutes. Continue cooking, wirling pan constantly until butter is golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using a heatproof spatula, transfer browned butter to a large heatproof bowl. Stir remaining 4 tablespoons butter into the but butter until completely melted.
Add both sugars, salt, vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until
mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds.
Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combines, about 1 minute. Stir in chocolate chips and nuts (if using), givingdough final stir to ensure no flour pockets remain.
Divide dough into 16 portions each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on preparedbaking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)
Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are stillsoft, 10 - 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookiescompletely before serving.
Yield: 16 cookies
Serving Ideas: Cookies and milk, oh so good.

Buttermilk Brownies

Recipe from: Addie Halfmann, Nicolet College cooking class
Servings: 20
Preparation Time: 20 minutes
Start to Finish Time: 25 minutes-45 minutes

Desert I have made this for Claire's basketball team, post game.

Ingredients:
1/2 cup butter or margarine
1/2 cup vegetable oil
1/4 cup unsweetened cocoa
1 cup water
2 cups granulated sugar
2 cups flour
1 teaspoon baking soda
1/2 cup buttermilk
2 eggs, lightly beaten
1 teaspoon vanilla
1/2 cup butter or margarine
1/4 cup unsweetened cocoa
1/3 cup buttermilk
1/8 teaspoon salt
4 cups powdered sugar
1 teaspoon vanilla
1/2 cup pecans, chopped, optional

Directions:

1. Preheat oven to 350 degrees. Lightly grease and flour large jelly roll pan (about 10X1  6X1 1 inches); set aside.
2. In a small sauce pan over medium heat, combine butter, oil, cocoa, and water; bri    ng to boil, stirring frequently. Boil 1 minute; set aside.
3. In large bowl, combine sugar, flour, baking soda and salt; blend with a wire whisk. With spoon, stir in buttermilk, eggs, and vanilla; blend thoroughly. Slowly add warm cocoa mixture; blend well. Pour into prepared pan; bake in preheated oven 20 to 25 minutes, until wooden pick inserted in center comes out clean. 
4. Cool on wire rack 5 minutes. 
5. About 10 minutes before the brownies are done, prepare frosting. In small saucepan, over medium heat, combine butter, cocoa, buttermilk and salt; bring to boil, stirring frequently.
6. Remove from heat; cool 5 minutes. Gradually add powdered sugar, beating with electric mixer until smooth and creamy. Add vanilla; mix well. (Frosting will be slightly runny.) 
7. Spread evenly over hot brownies. Sprinkle pecans over frosting, if desired. 
8. Cool to room temperature before cutting.

Yield: 40 2 inch brownies

Almond Joy Bars

This is a family favorite from Mom’s recipe box.  I often shared with the girls basketball team.

Ingredients:

1 ½ cup graham crackers crushed

½ c. butter

½ c. sugar

Pat in a 9”x13” pan – Bake 10 min. at 375 degrees in a greased & floured pan.

Mix: 1 c. Eagle Brand milk &

          1 c. coconut

Spread on first layer then bake for 20 minutes.

Melt 1 pkg. peanut butter chips and chocolate chips plus 2 T. peanut butter.

(I have often just mixed chocolate chips with peanut butter. It works just as well.) Spread on top while warm.

7 Layer Bars

RECIPES FROM MY MOM’S RECIDPE BOX

7 Layer Bars

Melt one stick oleo or butter in a 9 x 13 inch pan.  Mix in 1 cup crushed graham crackers.  Spread to form a thin layer along the bottom of the pan. Spread with 1 cup flaked coconut. Sprinkle 1 pkg. butterscotch chips and 1 pkg. of chocolate chips on top. Drizzle 1 can eagle brand milk over the top. Spread on chopped nuts.

Bake at 350 degree for 25-30 minutes.

Yummy Zucchini Bread

Recipe from: Dr. Shelli J. "My kids always liked this, and now our grand-daughter loves it...she will ask for it for every meal, and snacks in between!" Shared: 9-11-2006

Ingredients

3	Eggs
1 C	Cooking oil
2 C	White sugar
1 t	Vanilla
2 C	Shredded, raw,zucchini
3 C	Flour
1 t	Baking soda
1 t	Salt
½ t	Baking powder
3 T	Cinnamon
optional	Nuts Directions 1.     Beat the eggs. 2.     Add oil, sugar, vanilla, and zucchini; mix well. 3.     Add dry ingredients; mix well. 4.     Pour batter into two, greased, loaf pans. 5.     Bake @ 325° for 60-70 minutes. Tip:  Don’t over-bake—they’re better on the moist side—although even dry, they’re great tasting! ENJOY!!!    J