Thursday, May 7, 2009

May Recipe Group

Don't forget Recipe Group!
Date: Thursday, May 7th
Time: 7:00 pm
Place: Ashley Garback's Home
This month's theme: Mexican Cuisine
As always, everyone is welcome. If you have an Mexican recipe that you like to prepare, please bring the dish to the meeting that night. If you don't but would like to learn more about Mexican cooking or just feel like getting out of the house, then please join us.
We hope to see you there!

Saturday, January 24, 2009

Asian Cuisine

We had a great recipe group meeting this past week. Thank you Ann for hosting! I think that we would all agree that your demonstration was very informative and we all learned a lot. You made it look so easy and your rolls were beautiful! Thank you.


Submitted by: Ann Deakin

The RiceIngredients:
1.25 Cups Rice (Short-grain sushi rice works best, but Jasmine rice is also good. Long-grain rice gets really dry, so you will probably need to add more vinegar mixture to make it sticky.)
2 Cups Water
2.5 Tbsp Rice Vinegar
1.5 Tbsp sugar
1 Tbsp salt
Optional: Wash the rice until the water runs clear, then drain for about an hour. This is especially good if you're using bulk rice that's probably dirty. If you get the expensive sushi rice at the store, then you're probably fine.

Place the rice and water in a pot with a tight-fitting lid.
Bring to a boil, and then simmer for 5 minutes.
Reduce the heat and steam for 15 minutes.
Cover with a tea towel and let stand for another 15 minutes.
In a separate saucepan, combine the vinegar, sugar, and salt. Heat gently and stir ingredients until the mixture dissolves. Slowly mix the vinegar mixture into the cooked rice.
Optional: Fan the rice until it reaches room temperature.
One other note: sushi rice doesn't last long.

The Roll Ingredients:
2 sheets of seaweed (nori)
1 fillet of FRESH fish- I used tuna and salmon (try Market Street grill at 10702 South River Front Parkway)
Any other ingredients you may want to add for filling. I used avacado and cream cheese. Cucumber, carrots, lettuce, spring onion, and lots of other stuff work well too.
Wasabi (optional)
Toasted sesame seeds (optional)
Bamboo mat- The bamboo mat is nice for getting a more even roll, but you can also use flexible cutting boards. Plastic wrap or wax paper may work well too, but I've never tried it.
1 sheet plastic wrap

Place the seaweed (nori) on a clean cutting board. You may want to cut the seaweed shorter if you want a smaller roll.
Gently spread the rice onto the seaweed to make a thin layer. This is where the room-temperature rice comes in handy; if it's too cold, the rice won't stick, but if it's too warm, it will warp the seaweed and make it smell a bit.
Place a piece of plastic wrap over your bamboo mat to keep the rice from sticking to it.
Turn the nori & seaweed upside-down on top of the bamboo mat (so the seaweed is face up). Place a dab of wasabi on your finger and run it down the edge of the seaweed closest to you. Place the fish and other filling ingredients on top of the wasabi.
Starting at the side closest to you (where the filling is), lift the bamboo mat and roll the sushi.
Shape the ends of the roll and let it rest for a minute.
Sprinkle roll with toasted sesame seeds.
Moisten a sharp knife and cut the roll into 6-ish slices.
*There are a plethora of online guides to making sushi. If you really want to get into sushi, you might consider the Sushi kit that I got on Amazon. Sushi for Dummies is also well-reviewed.

Sweet and Sour Chicken

Submitted by: Misty Sullivan

1 (20 oz) can pineapple chunks
1 ½ green bell peppers, diced
1 c. chopped celery

1 (8 oz) can sliced water chestnuts
1/4 c. soy sauce
1/2 c. vinegar
¾ c. brown sugar
¼ c. flour
1 1/2 lb. cooked chicken, cut into strips

Drain pineapple and reserve juice. In a large saucepan over medium low heat, blend reserved pineapple juice, soy sauce, vinegar, and brown sugar. Mix in flour and stir until thickened. Stir in bell peppers, celery, and drained water chestnuts into the saucepan. Mix in chicken. Cook and stir until heated through. Stir in the pineapple chunks before serving.
*Grated carrot may also be added to this recipe.

Chinese Cabbage Salad

Submitted by: Erica Williams

1 (3 ounce) package ramen noodles, crushed
10 ounces cashew pieces
1 (16 ounce) package shredded coleslaw mix
1 bunch green onions, chopped
1 chicken breast, cooked and shredded (optional)
1/2 cup white sugar
1/2 cup vegetable oil
1/4 cup cider vinegar
1 tablespoon soy sauce

In a preheated 350 degree F oven (175 degree C), toast the crushed noodles and nuts until golden brown. Stir often to avoid over cooking.
In a large bowl, combine the coleslaw, green onions, toasted ramen noodles and cashews.
To prepare the dressing, whisk together the sugar, oil, vinegar and soy sauce. Pour the dressing over the salad, toss and serve.

Friday, January 23, 2009

S'mores Bars

Submitted by: Amy Davis

1/2 cup butter, softened
3/4 cup sugar
1 large egg
1 tsp. vanilla
1 1/3 cups flour
3/4 cup Graham Cracker Crumbs (about 6 sheets)
1 tsp. baking powder
1/4 tsp. salt
4 (1.5 ounces) Hershey milk chocolated bars
1 cup marshmallow creme

Preheat oven 350. Grease an 8-inch baking pan.
In a large bowl, beat butter and sugar with electric mixer- until
creamy. Add egg and vanilla until combined.

In a small bowl combine: flour, graham crackers crumbs, baking
powder, and salt. Add to butter mixture, and beat until combined.
Press half of dough in the pan, spreading evenly. Lay chocolate
bars on top of dough, breaking apart as need to create an
even layer of chocolate. Spread marshmallow creme
over chocolate bars.

Spread remaining dough over marshmallow cream and
chocolate bars. Bake 30 minutes.

Monday, January 19, 2009

January Recipe Group

It's time for Recipe Group!
Date: Tuesday, January 20th
Time: 7:00 pm
Place: Ann Deakin's Home
This month's theme: Asian Cuisine
As always, everyone is welcome. If you have an Asian recipe that you like to prepare, please bring the dish to the meeting that night. If you don't but would like to learn more about Asian cooking or just feel like getting out of the house, then please join us.
We hope to see you there!

Wednesday, October 22, 2008

Fall Recipes

Thanks to everyone who participated in our last recipe group! It was so much fun and, once again, the food was delicious. We have so many new and wonderful fall recipes for you to try. We would like to especially say thanks to Misty for hosting this recipe group on her crazy busy day. Everyone had a great time.

Jamaican Pumpkin Soup

Submitted by: Ashley Garback

6 cups chicken stock
2 cups fresh or canned pumpkin meat cut into 1" cubes*
2 cups potatoes, peeled and cut into 1" cubes
1 onion, minced
2 cloves garlic, minced
1/2 teaspoon dried thyme
1 bay leaf
2 teaspoons minced jalapeno pepper, or more to taste
Freshly ground nutmeg, to taste
1/4 cup low-fat buttermilk or evaporated milk
1/4 cup minced fresh coriander, for garnish

In a saucepan or stockpot over medium heat, bring the chicken stock to a simmer. Add all the ingredients except the buttermilk and the coriander and simmer for 20 minutes, or until the potatoes and pumpkin are tender. The stock should completely cover all the ingredients by at least 2 inches.
Remove the bay leaf and pour the soup into a blender or food processor and process until smooth.
Return the soup to the pot and heat through. Stir in the buttermilk or evaporated milk. Divide the soup into serving bowls and garnish with the coriander.
* You can also make this soup using your favorite winter squash (such as butternut, acorn, etc.)


Submitted by: Ann Deakin
Recipe from: "The Essential Mormon Cookbook" by Julie Badger Jensen

4 cups apple cider or juice
1 cup orange juice
1/2 cup fresh lemon juice
1/2 cup sugar
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon cinamon

Combine all indredients in a saucepan. Bring to a boil. Reduce heat and simmer uncovered for 15 minutes. Makes about 6 cups.

Apple Spice Cake with Caramel Sauce

Submitted by: Misty Sullivan

2 cups sugar
3 eggs
1 ½ cups vegetable oil
2 peeled and chopped granny smith apples (or any kind seem to work)
1 Tablespoon baking soda
½ teaspoon ground allspice
2 teaspoons cinnamon
½ teaspoon ginger
½ teaspoon ground cloves
3 ½ cups flour
½ teaspoon salt

Mix sugar and oil for 5 minutes. Add eggs one at a time. Mix 3 minutes on high. Mix dry ingredients together. Mix with wet ingredients (may need to mix by hand). Fold in apples. Do not over mix. Pour into well greased Bundt pan and bake at 325 degrees for 1 hour and 15 minutes.

Carmel Sauce:
½ pound butter
2 cups cream
2 teaspoons vanilla
2 cups sugar

Melt butter over low heat. Wisk in sugar on medium heat until light brown. Stir occasionally. Carefully add cream. Bring to a boil for 8-10 minutes while wisking. Let cool until thickened and then add vanilla. Serve warm on top of cake.

Caramel Pecan Cheesecake

Submitted by: Ashley Garback

50 Nilla Wafers, crushed (about 1 1/2 cups)
1 cup chopped pecans, divided
1/4 cup butter
4 packages (8 ounces each) Philadelphia cream cheese, softened
1 cup sugar
1 cup sour cream
3 Tablespoons flour
1 Tablespoon vanilla
4 eggs
1/4 cup caramel ice cream topping

Heat oven to 325 degrees. Line a 13" by 9" baking pan with foil, with ends extending over sides. Mix crumbs, 1/2 cup nuts and butter; press into the bottom of pan. Refrigerate until ready to use.
Beat cream cheese and sugar in a large bowl with mixer until blended. Add sour cream flour and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 45 minutes or until center is almost set. Cool. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan. Drizzle with topping; top with remaining nuts. Let stand until topping is set.

Tuesday, October 21, 2008

Ruth's Chris Special Sweet Potato Casserole

Submitted by: Heather VanLeeuwen

1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans preferred)
1/3 stick butter, melted

3 cups mashed sweet potatoes
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs, well beaten
1 stick butter ( 1/2 cup), melted

Preheat oven to 350 degrees F.

Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly. Pour mixture into buttered baking dish. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.

Bake for 30 minutes. Allow to set at least 30 minutes before serving.

Goulish Meringues

Submitted by: Ashley Garback

2 large egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1 teaspoon vanilla
3/4 cup white sugar
1/2 cup mini chocolate chips
1/2 cup regular chocolate chips

Beat egg whites, salt and cream of tartar. Add sugar gradually, beating until stiff peaks form.

Shape meringue in ghoulish ghost shapes on a parchment-lined baking sheet using a pastry bag or a teaspoon. Use 2 mini chocolate chips for the eyes and a large chocolate chip for the mouth.

Bake at 300 degrees for approximately 25 minutes. Meringue will feel firm to the touch but will not be browned.

Pumpkin Bars

Submitted by: Janet Smith

4 eggs
1 2/3 cups sugar
1 cup vegetable oil
1 (16 ounce) can pumpkin
2 cups flour
2 Tablespoons baking powder
2 Tablespoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves

Beat first four ingredients until fluffy. Mix the rest of the ingredients in a different bowl. Mix with the first mixture.
Spread into a greased 15" by 10" pan and bake at 350 degrees for 30 minutes.

8 ounces cream cheese, softened
1 cup butter or margarine, softened
2 teaspoons vanilla
4 cups powdered sugar.

Cream first 3 ingredients and gradually add powdered sugar.


Submitted by: Andrea McDonald

2 Tablespoons yeast
1/2 pound butter
3/4 cup sugar
2 teaspoons salt
4 eggs
4 cups + 3 1/2 cups flour

1. Dissolve yeast in 1/2 cup warm water.
2. In another bowl: cream butter, sugar and salt. Add 1 cup of boiling water. Slowly add yeast mixture.
3. Add 4 well beaten eggs, then 4 cups of flour. Mix well. Add 3 1/2 cups flour and mix well. Cover with a towel and let rise in fridge for 2 hours.
4. Remove from fridge and divide into 4 balls. Roll each section out round and cut into 8 "pizza slices".
5. Roll into crescent shapes and place on greased cookie sheet. Let rise 1 hour if using white flour or 2 hours if using whole wheat.
6. Bake at 375 degrees for 10 minutes.

Tuesday, October 14, 2008

October Recipe Group

We have scheduled our next recipe exchange!

Date: Thursday, October 16th
Time: 7:00 pm
Place: Misty Sullivan's Home (4272 w. Elk Rim Rd.)
Theme: Fall Foods

We are excited to taste your favorite soup, stew, pumpkin, bread, apple, or other fall recipes!

Everyone is welcome to come whether you have a dish to share or if you are just on the hunt for new recipes.

If you can think of anyone else who may be interested in joining us, please invite them.

We hope to see you then!

Thursday, September 18, 2008

Chicken Salad

Thank you so much to everyone who shared their desserts with us at Friday Night Frenzy. It was a fun night and the desserts were awesome! Below are the recipes that we collected that night. Enjoy!

Submitted by: Erica Williams

2 1/2 cups diced and chilled, cooked chicken meat
1 cup chopped celery
1 cup sliced, seedless grapes
1/2 cup sliced almonds
2 Tablespoons chopped fresh parsley
1 teaspoon salt
1 cup mayonnaise
1/4 cup heavy whipping cream

In a medium bowl, whip cream to soft peaks.
Combine meat, celery, grapes, almonds, parsley, salt, and mayonnaise with whipped cream. Chill.

Yummy Pumpkin Dessert

Submitted by: Brandi Montoya

In a small bowl mix:
1 stick melted butter
1 yellow cake mix
1/2 cup pecans (optional)

In a medium bowl mix:
1 big can pumpkin (approx. 3 1/2 cups) or 2 small cans pumpkin
1 (12 oz.) can evaporated milk
4 eggs
1 1/2 cups sugar
1/4 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon salt
Optional: can use nutmeg, ginger or pumpkin pie spice at your discretion

Spread 1/2 of the cake mixture in a 9 by 13 pan. Pour pumpkin mixture over the top. Sprinkle the remaining 1/2 of cake mixture over top of pumpkin. Cut through with a knife to distribute topping. Bake at 350 degrees for 1 hour or until a knife comes out clean. Serve with whipped topping sprinkled with cinnamon.

Lemon Drop Cookies

Submitted by: Erica Williams

1 cup butter
½ cup white sugar
1 egg
1 teaspoon lemon extract
2 ½ cups flour

Mix and roll dough into cylinder. Cut dough to create small, flat, round circles. Bake at 350 degrees for about 9-12 minutes or until the edges start to become golden. Cool before frosting.

1/4 cup butter
1 Tablespoon milk
1 1/2 Tablespoons lemon juice (fresh or bottled)
Powdered sugar

Beat butter, milk and lemon juice. Add powdered sugar until desired consistency is reached. Frosting can be spread on cookies or piped on to make them look a little more fancy.