Hot Bacon Cheese Spread - December 2013

Hot Bacon Cheese Spread

By Carla Arrigona

1 unsliced round loaf of Italian bread (about 1 pound)

2 cups (8 ounces) shredded Monterey Jack cheese

1 cup (4 ounces) shredded Parmesan cheese

1 cup mayonnaise

¼ cup chopped onion

5 bacon strips, cooked and crumbled

1 garlic clove, minced

Cut the top fourth off the loaf of bread; carefully hollow out the bottom of the loaf, leaving a 1 inch shell.  Cube the removed bread and set aside.  Combine the remaining ingredients and spoon into bread bowl.  Replace top. Place on an un-greased baking sheet.

Bake at 350 degrees for 1 hour or until heated through. Serve with reserved bread cubes, crackers or raw veggies.

Snickerdoodles Blondies - November 2013

Snickerdoodle Blondies

by  Reagan & Lacey Wing

2 2/3 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

2 cups packed brown sugar

1 cup butter, at room temperature

2 eggs, at room temperature

1 Tablespoon vanilla

2 Tablespoons white sugar

2 teaspoons ground cinnamon

1. Preheat oven to 350 degrees. Lightly grease a 9 x 13 inch baking pan.

2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

3. In a large mixing bowl, beat together the butter, brown sugar, eggs and vanilla until smooth. Add the flour mixture to the egg mixture and beat until well blended.

4. Spread the batter evenly in the prepared pan.

5. In a small bowl, combine the white sugar and cinnamon.

6. Sprinkle the mixture evenly over the batter in the baking pan.

7. Bake for 25 - 30 minutes or until the surface springs back when gently pressed. Remove from oven and let cool slightly on a wire rack. While still warm, cut into squares with a sharp knife..

8. Share with friends and family. Enjoy!

Sweet Potato Souffle - November 2013

SWEET POTATO SOUFFLE

by Sister Muller

2 lbs. sweet potatoes, cooked and mashed

1/4 cup margarine or butter, melted

1/4 cup brown sugar

1/2 cup milk

Dash of salt

1 t. cinnamon

2 eggs, beaten.

Mix above ingredients well and transfer 

to a buttered casserole dish.

Topping:

2 T.Butter

1/3 cu. flour

1/4 c. brown sugar

1 c. walnuts or pecans, chopped

Mix together topping ingredients and crumble over sweet potato mixture.  Bake at 350 F degrees for 30 minutes.

Flamin Fajitas - October 2013

Submitted by Ryan Pilkington

FLAMIN' FAJITAS!

6 Tortillas

1 Large Chicken Breast

1 Jalapeño

Half Onion

Bell pepper

*Season to taste

Defrost chicken breast and using a sharp knife, slice into long strips. Place in container and marinate with favorite blend. Dice and slice veggies into strips, try red and green bell peppers to bring a color variety to the plate.

Then simply oil pan and combine all ingredients, frying and cooking until chicken is done. Put in the veggies about 1 minute after chicken. Warm tortillas & Serve with sour cream and shredded cheese.

August Recipe (2) "Summer Vegetable Tian"

Summer Vegetable Tian

Recipe by Mindy McClellan

Prep time:15 mins

Cook time:45 mins

Total time:1 hour

Total Cost: $6.60

Cost Per Serving: $1.10

Serves: 6

Ingredients:

• 1 Tbsp olive oil $0.11

• 1 medium yellow onion $0.70

• 1 tsp minced garlic $0.08

• 1 medium zucchini $0.71

• 1 medium yellow squash $0.85

• 1 medium potato $0.91

• 1 medium tomato $1.65

• 1 tsp dried thyme $0.05

• to taste salt & pepper $0.05

• 1 cup shredded Italian cheese $1.49

Instructions

1. Preheat the oven to 400 degrees. Finely dice the onion and mince the garlic. Saute both in a skillet with olive oil until softened (about five minutes).

2. While the onion and garlic are sauteing, thinly slice the rest of the vegetables.

3. Spray the inside of an 8×8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.

4.Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.

August Recipe (1) "No Crust Cheese Cake"

NO BAKE CHEESECAKE

Recipe by Linda Pilkington

Crust:

1 Box Nilla Wafers (crushed)

1 Stick of butter or margarine melted

*Mix together in 9x13 pan and spread using hands and pack down. Save a few crumbs for later & garnishment.

Jello Filling:

1 Box lemon Jello

2 Pkgs Cream Cheese Softened

2 tbs. Lemon Juice

1 cup boiling water

1 can evaporated milk

1 cup sugar

*Dissolve jello in boiling water. Add lemon juice, with electric mixer blend in cream cheese. Refrigerate for a few minutes while next step is being prepared. Take one can of evaporated milk and place the unopened can of milk in a large pan. Fill with water until it covers the can. Bring to a rolling boil and boil for 5 minutes. Let cool (it is best if this is done the nigh before) 

When Cool open the can and dump it into a bowl. With the electric mixer beat until soft peaks form. Then add 1 cup granulated sugar and mix well. Combine jello mixture with canned milk mixture and mix well. Pour over crust and garnish with the leftover crumbs. Refrigerate until it sets or is firm. Serves 9-10 people. ENJOY!

July 2013 Recipe

White Chicken Chili
Submitted by Kristen Clifford

Serves 16

2 sticks butter

2 large yellow onions, diced

2 T garlic, minced

1 -2 c. frozen corn

½ cup flour

3 cups chicken/veg broth

1 qt. half and half (any preferred milk works)

2 tsp. Tabasco sauce

2 T Chili powder

1 T Plus 1 tsp. Cumin Powder

1 whole rotisserie chicken, meat only*

2 cans cannelloni beans, drained

2 – 4 oz. cans diced mild green chilies, drained

1 lb. Monterey Jack cheese, grated

3 T Cilantro and green onions

salt and pepper to taste

Melt butter over moderately low heat; add onions and garlic and sauté until slightly tender. Add corn and heat. Add flour and mix well. Continue to cook about 15 minutes stirring constantly. Slowly stir in broth and half and half, stirring constantly. Bring mixture to a boil, reduce heat to simmer and cook for 5 minutes, or until thickened. Stir in Tabasco, chili powder and cumin. Add beans, chilies, chicken cheese and cook over low heat for 20 – 30 minutes, stirring occasionally. Add cilantro, green onions and salt and pepper to taste.

*Also is a great vegetarian dish. Just leave out Chicken and use Vegetable Brot