What a wonderful time we had! So many salads to choose from. A special thanks to Amy Ellis for the demo and the information on lettuce from Alisha Cavalli. So much to learn - Romaine highest in nutrients and iceburg lowest in nutrients. Below are the recipes submitted. Be sure email your recipe to
Wednesday, April 8, 2009
Wednesday, March 11, 2009
Potatoes
What a wonderful time we had with everyone. There were so many samples to choose from it was hard to pick and not enough room on the plate. A special thanks to Kirsten Fodge for the demo, and the potato information from Tamara Litchfield, Elke Taxera, and Sandra Pfeiffer. You all did a great job! Also thank you to all the ladies who brought samples, they were fabulous. Below are the recipes submitted. If you do not see your recipe, be sure to email it to
"Sour Cream Potatoes" by Kirsten Fodge
- 4lbs. potatoes
- 1 can Cream of Chicken Soup
- 1/2 cup butter
- 16 oz. sour cream
- 2 cups shredded cheese
- salt to taste
*Boil, peel, then cube potates. In a big bowl mix all ingredients together. Spread into a 9x13 pan. Bake at 375 degrees for 35 minutes until slightly golden and bubbly.
- 1 can Cream of Chicken Soup
- 1/2 cup butter
- 16 oz. sour cream
- 2 cups shredded cheese
- salt to taste
*Boil, peel, then cube potates. In a big bowl mix all ingredients together. Spread into a 9x13 pan. Bake at 375 degrees for 35 minutes until slightly golden and bubbly.
"Sweet Potato Souffle" by Marge Olsen
Filling:
- 2 lb sweet potatoes cooked and mashed
- 1/4 cup butter, melted
- 1/4 cup brown sugar
- 1/2 cup milk
- salt
- 1 tsp. cinnamon
- 1/4 tsp. mace
- 2 eggs
*Mix above ingredients well and transfer to a buttered casserole dish.
Topping:
- 2 tbs. butter
- 1/3 cup flour
- 1/4 cup brown sugar
- 1 cup walnuts, chopped
*Mix together the topping and crumble over sweet potato mixture. Bake at 350 degrees for 30 minutes.
- 2 lb sweet potatoes cooked and mashed
- 1/4 cup butter, melted
- 1/4 cup brown sugar
- 1/2 cup milk
- salt
- 1 tsp. cinnamon
- 1/4 tsp. mace
- 2 eggs
*Mix above ingredients well and transfer to a buttered casserole dish.
Topping:
- 2 tbs. butter
- 1/3 cup flour
- 1/4 cup brown sugar
- 1 cup walnuts, chopped
*Mix together the topping and crumble over sweet potato mixture. Bake at 350 degrees for 30 minutes.
"Breakfast Mess" by Garian Fleming
- Red Potatoes, cooked and quarted
- Zucchini, sliced
- Green onion, chopped
- Fresh mushrooms, sliced
- Tomatoes, quarted or chopped
- Cheddar Cheese
- Season Salt
- Bacon Bits
- Ham, chopped (I use deli meat)
*Stir fry potatoes and green onion, then add veggies, bacon bits and ham, stir fry briefly. Place all ingredients in an oven proof dish and sprinkle cheese over top. Heat at 350 degrees until cheese melts. Serve with sour cream and salsa.
- Zucchini, sliced
- Green onion, chopped
- Fresh mushrooms, sliced
- Tomatoes, quarted or chopped
- Cheddar Cheese
- Season Salt
- Bacon Bits
- Ham, chopped (I use deli meat)
*Stir fry potatoes and green onion, then add veggies, bacon bits and ham, stir fry briefly. Place all ingredients in an oven proof dish and sprinkle cheese over top. Heat at 350 degrees until cheese melts. Serve with sour cream and salsa.
Wednesday, February 11, 2009
Copy Cats
What a wonderful time we had! We just wanted to give a special thanks to our demo given by Kari Risley. You did a great job and we loved the outfit! Also thank you to all the ladies that came and shared their wonderful samples. Below are all the recipes that were submitted. If you do not see your recipe below, email it to
so it can be added.
"Hooters Buffalo Chicken Wings" by Kari Risley
- vegetable oil for frying (amount required by your fryer)
- 1/4 cup butter
- 1/4 cup Crystal Louisiana Hot Sauce or Frank's Red Hot Sauce
- dash ground pepper
- dash garlic powder
- 1/2 cup all-purpose flour
- 1/4 tsp. paprika
- 1/4 tsp. cayenne pepper
- 1/4 tsp. salt
- 10 chicken wing pieces
On the Side
- bleu cheese dressing
- celery sticks
1. Mix together the all-purpose flour, paprika, cayenne pepper, and salt. Coat chicken wing pieces with the mixture.
2. Fry chicken wing pieces at 375 degrees 10-12 minutes over medium high heat.
3. Melt butter, hot sauce, ground pepper, and garlic powder in a sauce pan.
4. Mix together the sauce and chicken.
5. Plate chicken with bleu cheese dressing and celery sticks on the side.
- 1/4 cup butter
- 1/4 cup Crystal Louisiana Hot Sauce or Frank's Red Hot Sauce
- dash ground pepper
- dash garlic powder
- 1/2 cup all-purpose flour
- 1/4 tsp. paprika
- 1/4 tsp. cayenne pepper
- 1/4 tsp. salt
- 10 chicken wing pieces
On the Side
- bleu cheese dressing
- celery sticks
1. Mix together the all-purpose flour, paprika, cayenne pepper, and salt. Coat chicken wing pieces with the mixture.
2. Fry chicken wing pieces at 375 degrees 10-12 minutes over medium high heat.
3. Melt butter, hot sauce, ground pepper, and garlic powder in a sauce pan.
4. Mix together the sauce and chicken.
5. Plate chicken with bleu cheese dressing and celery sticks on the side.
"Applebee's Blonde Brownies" by Christy Schwartz
- 2 cups flour
- 1 tsp. baking powder
- 3/4 tsp. salt
- 1/4 tsp. baking soda
- 1 1/4 sticks unsalted butter (1o tbs.)
- 2 cups packed golden brown sugar
- 2 large eggs
- 2 tsp. vanilla
- 3/4 cup chocolate chips
- 3/4 cup chopped pecans
1. Preheat oven to 350 degrees.
2. Lightly flour and butter a 9x13x2 pan.
3. Sift flour into a bowl.
4. Mix flour, baking powder, salt, and baking soda. Set aside.
5. Melt butter.
6. In mixing bowl, place melted butter and add sugar, mixing well.
7. Add eggs and vanilla, mixing well.
8. Add flour slowly, blending. Batter will be slightly thick.
9. Spread in pan.
10. Sprinkle chocolate chips and pecans over all.
11. Bake for 25-30 minutes.
- 1 tsp. baking powder
- 3/4 tsp. salt
- 1/4 tsp. baking soda
- 1 1/4 sticks unsalted butter (1o tbs.)
- 2 cups packed golden brown sugar
- 2 large eggs
- 2 tsp. vanilla
- 3/4 cup chocolate chips
- 3/4 cup chopped pecans
1. Preheat oven to 350 degrees.
2. Lightly flour and butter a 9x13x2 pan.
3. Sift flour into a bowl.
4. Mix flour, baking powder, salt, and baking soda. Set aside.
5. Melt butter.
6. In mixing bowl, place melted butter and add sugar, mixing well.
7. Add eggs and vanilla, mixing well.
8. Add flour slowly, blending. Batter will be slightly thick.
9. Spread in pan.
10. Sprinkle chocolate chips and pecans over all.
11. Bake for 25-30 minutes.
"Chevy's Sweet Corn Tomalito" by Kyrstne Walker
- 4 cups frozen corn, thawed
- 1/3 cup butter, softened
- 1/2 cup granulated sugar
- 3/4 cup milk
- 1/2 cup masa harina
- 1/2 cup corn meal
- 1/2 tsp. baking powder
- 1/2 tsp. salt
1. Preheat oven to 325 degrees F.
2. Cream softened butter together with sugar in a large bowl with an electric mixer until smooth. Add milk and masa and mix well.
3. Use a blender or food processor to puree 2 cups of corn until smooth. Add pureed corn to butter/masa mixture and mix well. Add corn meal, baking powder, salt and remaning corn and mix until combined.
4. Pour mixture into an ungreased 8x8-inch baking pan. Cover with foil and place it into a 9x13x2 baking pan. Add hot water to the larger baking pan until it is about 1/3 full. Bake for 1.5-2 hours or until corn cake is firm in the center. Let it sit covered for 10 minutes before serving. To server, scoop out 1/2 cup portions with a large spoon.
Makes 8 servings.
- 1/3 cup butter, softened
- 1/2 cup granulated sugar
- 3/4 cup milk
- 1/2 cup masa harina
- 1/2 cup corn meal
- 1/2 tsp. baking powder
- 1/2 tsp. salt
1. Preheat oven to 325 degrees F.
2. Cream softened butter together with sugar in a large bowl with an electric mixer until smooth. Add milk and masa and mix well.
3. Use a blender or food processor to puree 2 cups of corn until smooth. Add pureed corn to butter/masa mixture and mix well. Add corn meal, baking powder, salt and remaning corn and mix until combined.
4. Pour mixture into an ungreased 8x8-inch baking pan. Cover with foil and place it into a 9x13x2 baking pan. Add hot water to the larger baking pan until it is about 1/3 full. Bake for 1.5-2 hours or until corn cake is firm in the center. Let it sit covered for 10 minutes before serving. To server, scoop out 1/2 cup portions with a large spoon.
Makes 8 servings.
"Snickers Bars" by Kim Rudnicki
- 3 tbs. water
- 1/4 cup light corn syrup
- 2 tbs. butter
- 1 tsp. vanilla extract
- 2 tbs. peanut butter
- dash of salt
- 3 cups powdered sugar
- 35 unwrapped Kraft caramels
- 1 cup (or two 3.5 oz. pkg.) dry-roasted salted peanuts
- 2 (12 oz.) bags milk-chocolate chips
1. With the mixer on high speed, combine 1 tbs. water, corn syrup, butter, vanilla, peanut butter, and salt until creamy. Slowly add the powdered sugar.
2. When the mixture has the consistency of dough, remove it from the bowl with your hands and press it into a lightly greased 9x9-inch pan. Set in the refrigerator.
3. Melt the caramels in a small pan with 2 tbs. water over low heat.
4. When the caramel mix is soft, mix in the peanuts. Pour the mixture over the refrigerated nougat in the pan. let this cool in the refrigerator.
5. When the refrigerated mixture is firm, melt the chocolate over low heat in a double broiler or in a microwave oven set on high for 2 minutes. Stir halfway through cooking time.
6. When the mixture in the pan has hardened, cut it into 4x1-inch sections.
7. Set each chunk onto a fork and dip into a melted chocolate. Tap the fork against the side of the bowl or pan to knock off any excess chocolate. Then place the chunks on waxed paper to cool at room temperature (less than 70 degrees F). This could take several hours, but the bars will set best his way. You can speed up the process by placing the bars in the refrigerator for 30 minutes.
Makes about 2 dozen.
- 1/4 cup light corn syrup
- 2 tbs. butter
- 1 tsp. vanilla extract
- 2 tbs. peanut butter
- dash of salt
- 3 cups powdered sugar
- 35 unwrapped Kraft caramels
- 1 cup (or two 3.5 oz. pkg.) dry-roasted salted peanuts
- 2 (12 oz.) bags milk-chocolate chips
1. With the mixer on high speed, combine 1 tbs. water, corn syrup, butter, vanilla, peanut butter, and salt until creamy. Slowly add the powdered sugar.
2. When the mixture has the consistency of dough, remove it from the bowl with your hands and press it into a lightly greased 9x9-inch pan. Set in the refrigerator.
3. Melt the caramels in a small pan with 2 tbs. water over low heat.
4. When the caramel mix is soft, mix in the peanuts. Pour the mixture over the refrigerated nougat in the pan. let this cool in the refrigerator.
5. When the refrigerated mixture is firm, melt the chocolate over low heat in a double broiler or in a microwave oven set on high for 2 minutes. Stir halfway through cooking time.
6. When the mixture in the pan has hardened, cut it into 4x1-inch sections.
7. Set each chunk onto a fork and dip into a melted chocolate. Tap the fork against the side of the bowl or pan to knock off any excess chocolate. Then place the chunks on waxed paper to cool at room temperature (less than 70 degrees F). This could take several hours, but the bars will set best his way. You can speed up the process by placing the bars in the refrigerator for 30 minutes.
Makes about 2 dozen.
Wednesday, January 14, 2009
See You Next Month
Come Feb. 11th for
Just A Taste
of
"Copy Cat" recipes
*Find your favorite "top secret" recipe at www.topsecretrecipes.com
Healthy Eating
What a wonderful time we had! We just wanted to give a special thanks to our demo’s given by Alycia Peterson and Jon Rudnicki. You all did such a fabulous job! Also thank you to all the ladies that came and shared their wonderful samples. The healthy food sampled was just the right start to kick off this New Year. Below are all the recipes that were submitted. If you do not see you recipe below please email it kimberly_rudnicki@hotmail.com so it will be added.
"Savory Zucchini Parmesan Slices" by Alycia Peterson
- 3-5 large zucchini
- 1-1.5 tsp. onion powder
- 1-1.5 tsp. garlic powder
- 1-1.5 tsp. basil
- 1/2 cup mayonaise
- fresh grated parmesan
1. Cut zucchini into diagonal slices
2 Blend together above ingredients, adding cheese till mixture is thick and spreadable (with mayo lightly binding)
*Place on an ungreased cookie sheet and put in oven for 3-5 minutes on broil until tops are golden and bubbly. Remove and serve immediately.
- 1-1.5 tsp. onion powder
- 1-1.5 tsp. garlic powder
- 1-1.5 tsp. basil
- 1/2 cup mayonaise
- fresh grated parmesan
1. Cut zucchini into diagonal slices
2 Blend together above ingredients, adding cheese till mixture is thick and spreadable (with mayo lightly binding)
*Place on an ungreased cookie sheet and put in oven for 3-5 minutes on broil until tops are golden and bubbly. Remove and serve immediately.
"Chicken Jambalaya" by Jon Rudnicki
- 1 lb. Diced Chicken (cooked)
- 1 cup cooked brown rice
- 1 green bell pepper
- 1 red bell pepper
- 1 medium yellow onion
- 1 can low sodium diced tomatoes
- 1 jalapeno (leave out for kids, add more if you like the heat)
- 1 tbsp. Minced garlic
- salt / pepper to taste
*Sauté diced bell peppers, chopped onion, garlic, and jalapeno in olive oil. Add chicken, rice, and tomatoes. Salt and pepper to taste. Stir and heat on low until ready to eat.
- 1 cup cooked brown rice
- 1 green bell pepper
- 1 red bell pepper
- 1 medium yellow onion
- 1 can low sodium diced tomatoes
- 1 jalapeno (leave out for kids, add more if you like the heat)
- 1 tbsp. Minced garlic
- salt / pepper to taste
*Sauté diced bell peppers, chopped onion, garlic, and jalapeno in olive oil. Add chicken, rice, and tomatoes. Salt and pepper to taste. Stir and heat on low until ready to eat.
"Dried Cranberry & Raisin Muffins" & "Turkey Chili With White Beans" by Krystne Walker
Dried Cranberry & Raisin Muffins
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1 cup old-fashioned oats
- 1/2 cup packed brown sugar
- 1/2 cup dry Grape Nuts cereal
- 1/2 cup dried cranberries
- 1/4 cup dark raisins
- 1/4 cup golden raisins
- 4 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 cup low-fat milk
- 3 tablespoons butter, melted
- 3 egg whites or 2 eggs, beaten
1. Heat oven to 400 degrees F. Lightly grease bottoms of 12 muffin cups or spray with cooking spray or line with paper liners.
2. Combine all-purpose flour, whole wheat flour, oats, brown sugar, cereal, cranberries,m dark and golden raisins, baking powder. Add to dry ingredients; stir about 20 strokes or just until dry ingredients are moistened. Spoon batter into muffin cups.
3. Bake 17 to 20 minutes or until muffins are lightly browned and toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan. Cool completely or serve warm.
Make 12 muffins
Turkey Chili with White Beans
Serves 8
- 1 tablespoon vegetable oil
- 2 medium onions, chopped
- 2 medium onions, chopped
- 1.5 teaspoons dried oregano
- 1.5 teaspoons ground cumin
- 1.5 pounds lean ground turkey
- 1/4 cup chili powder
- 2 bay leaves
- 1 tablespoon unsweetened cocoa powder
- 1.5 teaspoons salt
- 1/4 teaspoon ground cinnamon
- 1 (28-oz) can whole tomatoes
- 3 cups beef stock or canned beef broth
- 1 (8-oz) can tomato sauce
- 3 (15-oz) cans small white beans, rinsed, drained
- chopped red onion
- chopped fresh cilantro
- plain low-fat yogurt or light sour cream
*Heat oil in heavy large pot over medium heat. Add onions; saute until light brown and tender, about 10 minutes. Add oregano and cumin; stir 1 minute. Increase heat to medium-high. Add turkey; stir until no longer pink, breaking up with back of spoon. Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon. Add tomatoes with their juices, breaking up with back of spoon. Mix in stock and tomato sauce. Bring to boil. Reduce heat; simmer 45 minutes, stirring occasionally.
*Add beans to chili and simmer until flavors blend, about 10 minutes longer. Discard bay leaves. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before continuing.)
*Ladle chili into bowls. Toss red onion, cilantro and yogurt seperately.
"Roasted Tomatoes with Shrimp & Feta" by Joy Cottrell
- 5 large tomates, cut into eighths
- 3 tbs. olive oil
- 3 tbs. olive oil
- 2 tbs. minced garlic
- 3/4 tsp. kosher salt
- 3/4 tsp. freshly ground black pepper
- 1.5 lb. medium shrimp, peeled and deveined
- 1/2 cup chopped fresh parsley
- 2 tbs. lemon juice
- 1 cup Feta, crumbled
*Preheat oven to 450 degrees. Place the tomatoes in a large baking dish. Spoon the olive oil and garlic over the tomatoes. Sprinkle with the salt and pepper, then toss. Place on top rack of oven and roast for 20 minutes. Remove baking dish from oven and stir in the shrimp, parsley, and lemon juice. Sprinkle with the Feta. Place back in oven for another 10-15 minutes or until the shrimp are cooked. Serve warm with crusty bread.
"Angel Hair Pasta with Tomatoes & Feta" by Elizabeth Kingston
- 2 tbs. olive oil
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced or pressed
- 8 oz. angel hair pasta
- 1 lb. firm-ripe Roma tomatoes, cored and chopped
- 1/3 cup chopped fresh basil leaves
- 1/4 cup chopped fresh parsely
- salt and pepper
- 4 oz. crumbled feta cheese
1. In a 4-5 qt. pan, bring 2-3 qt. of water to boil over high heat.
2. Meanwhile, in a wide frying pan, heat oil over medium-high heat. Add onion and garlic and cook, stirring often, until onion is soft (3-4 minutes).
3. Add pasta to boiling water. Cook, uncovered, stirring often, until barely tender to bite (3-5 minutes). Or cook pasta according to package directions.
4. Add tomatoes to pan with onion mixture and stir just until warm (about 2 minutes). Stir in basil and parsley, heating just until basil is wilted (about 30 seconds).
5. Drain pasta well and pour into a wide, shallow bowl. Season tomato mixture with salt and pepper to taste; spoon over pasta, then sprinkle with cheese.
"Kale & White Bean Soup" by Jane Wagner
- 2 (15 oz) cans dried white beans such as Great Northern,
cannellini, or navy
- 2 onions, coarsely chopped
- 2 tbs. olive oil
- 4 garlic cloves, finely chopped
- 5 cups chicken broth
- 2 qt. water
- 2 tsp. vegetable bullion (if needed)
- 1/2 tsp. black pepper
- 1 bay leaf (not California)
- 1 tsp. finely chopped fresh rosemary
- 8 carrots, halved lengthwise and cut crosswise into 1/2 inch pieces
- 1 lb. kale (preferably lacinato), stems and center ribs discarded and leaves coarsely chopped
*Accompaniment: provolone toasts
1. Cook onions in oil in an 8-qt. pot over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes. Add garlic and cook, stirring, 1 minute. Add broth, 1 quart water, pepper, bay leaf, and rosemary and simmer, uncovered, until veggies are just tender, about 50 minutes.
2. Stir carrots into soup and simmer 5 minutes. Stir in kale, and remaining quart of water and simmer, uncovered, stirring occastionally, until kale is tender, 12-15 minutes. Season soup with bullion and pepper.
3. Add beans and heat through.
Subscribe to:
Posts (Atom)
