Tuesday, February 21, 2017

Black Sesame Latte

Ingredients:
  • 1 cup milk
  • 2 tbsp. black sesame seed paste
  • 1 tbsp. honey
  • 1 tsp. vanilla
 Directions:
  1. Blend everything together in a blender, then transfer to stove or microwave to heat up.
 Submitted by Caitlin Sprague

Wednesday, February 15, 2017

Chocolate Cherry Bars

Ingredients:

Bars 
  • 1 package devils food cake mix
  • 1 (21 oz.) can cherry pie filling
  • 1 tsp. almond extract
  • 2 eggs, beaten
Frosting
  • 1 cup sugar
  • 5 tbsp. butter or margarine
  • 1/3 cup milk
  • 1 cup chocolate chips
Directions:
  1.  For the bars, grease and flour a jelly roll pan or a 9x13 inch baking pan. In a large bowl, combine all ingredients for the bars. Stir by hand until well-blended. Pour into pan. Bake at 350℉ for 20-30 minutes (30 minutes if using a 9x13 inch pan).
  2. For the frosting, combine and heat the first three ingredients in a small saucepan, stirring constantly for 1 minute. Remove from heat; stir in chocolate chips until smooth. Pour over warm bars.
Submitted by Sue Thomas

Friday, February 10, 2017

Turkey and White Bean Chili

Ingredients: 
  • 1 cup chopped red onion
  • 1 small can chopped green chilies
  • 1 tsp. minced garlic
  • 1-1/4 lbs. ground turkey
  • 1 tbsp. chili powder, (or to taste)
  • 2 tbsp. tomato paste
  • 2 tsp. dried oregano
  • 1 tsp. ground cumin
  • 1/4 tsp. each salt and pepper (or to taste)
  • 1 (19 oz.) can cannellini beans, rinsed and drained
  • 1 (14.5 oz.) can diced tomatoes, undrained (fire-roasted are good)
  • 1 (14 oz.) container chicken broth (may need more)
  • 1/2 cup chopped fresh cilantro
Directions:
  1. Heat a large saucepan over medium heat. Add the first four ingredients, cook until turkey is done, stirring frequently. Stir in chili powder and next 8 ingredients (through broth), bring to a boil. Reduce heat and simmer 30 minutes. Stir in cilantro and serve with lime wedges. 
Submitted by Anna Restivo

Slow Cooker Vegetarian Chili with Sweet Potatoes

Ingredients:
  • 1 medium red onion, chopped
  • 1 green bell pepper, chopped
  • 4 garlic cloves, chopped
  • 1 tbsp. chili powder
  • 1 tbsp. ground cumin
  • 2 tsp. unsweetened cocoa powder
  • 1/4 tsp. ground cinnamon
  • kosher salt
  • black pepper
  • 1 (28 oz) can or 2 (14.5 oz.) cans fire-roasted diced tomatoes
  • 1 (15.5 oz.) can black beans, rinsed
  • 1 (15.5 oz.) can kidney beans, rinsed
  • 1 medium sweet potato (about 8 oz.), peeled and cut into 1/2 inch pieces
Directions:
  1.  In a 4 to 6 quart slow cooker, combine the onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 tsp. salt, and 1/4 tsp. black pepper. Add the tomatoes (and their liquid), beans, sweet potato, and 1 cup water.
  2. Cover and cook until the sweet potatoes are tender and the chili has thickened, on low for 7 to 8 hours or on high for 4 to 5 hours.
Serve with sour cream, scallions, radishes, and tortilla chips.

Submitted by Sue Stoecker from Real Simple

Turkey Chili

Ingredients:
  • 2 tbsp. olive oil
  • 2 onions, chopped
  • 2 large red bell peppers, stemmed, seeded, and chopped
  • 3 cloves garlic, minced
  • 1 tbsp. dried oregano
  • 1 tsp. dried basil
  • 1 tbsp. chili powder
  • 2 tsp. ground cumin
  • 3 lbs. ground turkey or chicken and/or fresh turkey sausage removed from the casing
  • 1 tsp. kosher or course salt, or more to taste
  • 1/2 tsp. freshly ground black pepper, or more to taste
  • 3 (28 oz.) cans crushed tomatoes 
  • 2 tsp. pureed chipotle chiles is adobo sauce (optional)
  • 3 (15.5 oz) cans cannellini, kidney, or black beans, or a mixture of 2 or 3 kinds of beans, rinsed and drained
  • 2 to 3 tbsp. minced fresh dill or parsley (optional)
Directions: 
  1. Heat the olive oil in a large, deep pot over medium-high heat. Add the onions, bell peppers, and cook until softened, 4 minutes. Add the garlic, oregano, basil, chili powder, and cumin, and cook for 2 minutes more.
  2. Add the turkey, chicken, sausage, or whatever combination you are using, and the salt and black pepper; stirring to coat well with all the spices. Cook, stirring until the meat loses its pinkness, about 6 minutes, then add the tomatoes, chipotles, if using, and the beans. Reduce the heat to medium and cook, stirring occasionally until the mixture tastes like chili, 25 to 30 minutes. Stir in the dill or parsley, if using, and add more salt and/or pepper as necessary.
Serve with sour cream, shredded cheese, minced scallions, diced avocados, guacamole, chopped fresh tomatoes, fresh lime wedges.

Submitted by Bill Stoecker

Wednesday, February 8, 2017

Chicken Chili

Ingredients:
  • 1 (15 oz.) can kidney beans
  • 1 (15 oz.) can black beans
  • 1 (15 oz.) can great northern beans
  • 1 (15 oz.) can chicken broth
  • 1/2 cup chopped red onion
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped celery
  • 1/2 cup frozen corn
  • 4 cups diced chicken breast
  • 3 tbsp. flour
  • 1 cup heavy cream
  • 1/2 cup honey
  • 2 tbsp. jalapenos, diced
  • 1 tsp. garlic powder
  • 1 tsp. salt
Directions:
  1. Place rinsed beans along with broth, onions, green pepper, celery, corn, and chicken in slow cooker on low heat.
  2. Mix together flour, cream, and honey in a bowl. Add diced jalapenos, garlic powder, and salt. Add mixture to slow cooker.
  3. Cook for 7-8 hours on low heat.
Submitted by Jennifer Loeffel

Tuesday, February 7, 2017

Beer Belly Chili

Ingredients:
  • 1 1/2 tbsp. ground cumin
  • 1 tbsp. ground coriander
  • 2 tsp. cinnamon
  • 2-1/2 lbs. ground beef
  • 1-1/2 lbs. pork loin, shoulder or butt
  • 2 tbsp. olive oil
  • 2-1/2 lbs. onions, coarsely chopped
  • 3 lbs. various color bell pepper (red, orange, yellow, green), seeded, cut into 1/2 inch pieces
  • 7 tbsp. chili powder
  • 2 tsp. (packed) minced canned chipotle chiles in adobo sauce
  • 1 (28 oz.) can crushed tomatoes with added puree
  • 2 cups tomato juice
  • 2 (15 oz.) cans kidney beans, drained
  • 2 (12 oz.) bottles dark beer (such as stout or porter)
Directions:
  1. The night before you want to make your chili, slow cook the pork. Rub it with cinnamon, salt and pepper. Place in crock-pot and pour one half of a bottle of beer in. Cook overnight on low.
  2. In the morning, fork pull the pork and set aside until you are ready to make the chili.
  3. Toast cumin and coriander in skillet over medium heat until darker and beginning to smoke, about 4 minutes. Cool.
  4. Saute beef in heavy large pot over medium-high heat until no longer pink, breaking up with spoon, about 8 minutes. Heat oil in large skillet over medium-high heat. Add onions and peppers. Saute until vegetables begin to soften, about 15 minutes. Add mixture to pot with meat. Mix in toasted spices, chili powder, and chipotle chiles. Add crushed tomatoes, beans, and beer. Bring chili to boil, stirring occasionally. Reduce heat and simmer 20 minutes, stirring often. Season with salt and pepper.
Submitted by Matt and Penny Whitmore, modified from Epicurious "Beef and Dark Dark Beer Chili" recipe

Mira's Chili

Ingredients:
  • 1-1/2 lbs. ground pork
  • 1-1/2 lbs. ground chuck
  • 5 stalks celery, chopped
  • 1 large onion, chopped
  • 1 large clove garlic, chopped
  • 1 large red bell pepper, chopped
  • 1/2 green bell pepper, chopped
  • Bush's chili beans (16 oz.) cans
    • white chili beans in chili sauce
    • kidney beans in chili sauce
    • black beans in chili sauce
    • red beans in chili sauce
  • 2 (28 oz.) cans crushed tomatoes
  • 28 oz. water
  • 2 tbsp. cumin
  • 2 tbsp. chili powder
  • 2 tbsp. cocoa powder
  • 2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. cayenne pepper
  • 2 tbsp. cilantro, chopped
Directions:
  1. Saute pork and beef in large kettle until browned. Add celery, onion, garlic, red and green bell peppers and cook for 20 minutes.
  2. Add crushed tomatoes, water, beans, cumin, chili powder, cocoa powder, cayenne pepper, salt, pepper and cilantro. Simmer for at least 20 minutes. 
Submitted by Mira H. and Grandma Joan W.

Monday, February 6, 2017

Ho Chi Minh Chili

Ingredients:
  • 2 lbs. pork loin or chicken breast, cooked and shredded or cubed
  • 1 cup diced red onion
  • 1 cup diced celery
  • 1 cup diced green bell pepper
  • 1 cup diced red bell pepper
  • 2 (15 oz.) cans diced tomatoes
  • 1 (28 oz.) can crushed tomatoes
  • 4 tbsp. minced garlic
  • 2 tbsp. minced ginger
  • 4 tbsp. chili powder
  • 3 tbsp. gochujang pepper paste
  • 1-1/2 cup dry black, pinto, or kidney beans
  • 1/4 tsp. baking soda
  • 1 cup finely chopped cilantro
  • 1 cup finely chopped Thai basil
  • 3 tbsp. soy sauce
  • 2 tbsp. brown sugar, or more to taste
Directions:
  1. Pour the dry beans, 5 cups of water, and baking soda into a slow cooker. Add the onion, celery, bell peppers, garlic, ginger, and chili powder. Cook on low for 7 hours. 
  2. Then add the diced tomatoes, crushed tomatoes, gochujang, broth, soy sauce, cilantro, basil, and brown sugar. Mix in the shredded or chopped meat and cook on low for one more hour. Enjoy with rice or crusty bread!

White Beans Can't Jump Chili

Ingredients:
  • 2 lbs. ground sirloin
  • 3/4 of a large Spanish onion
  • 3 cloves garlic, minced
  • 2 cups chicken broth
  • 1 can navy beans, rinsed and drained
  • 1 can great northern beans, rinsed and drained
  • 1 (12 oz.) can tomato paste
  • 1 (4 oz.) cans chopped mild green chilis
  • 1 tbsp. adobo sauce
  • 1-1/2 tbsp. ground cumin
  • 2 tsp. chili powder
  • 1 tsp. dried oregano
  • 2 bay leaves
Directions:
  1. Brown the meat in a pan over medium-high heat with the onions and garlic. When cooked, drain the fat and transfer mixture to slow cooker.
  2. Add the chicken broth, beans, tomato paste, green chilis, adobo sauce, cumin, chili powder, oregano, and bay leaves to the slow cooker. Stir. Cook on low for 4-6 hours. Remove bay leaves before serving.
Submitted by Tony Bublitz

Friday, February 3, 2017

Wilhelm Family Baker's Torte

Ingredients:
  • 1 small package lemon Jell-O
  • 1 small can  crushed pineapple, drained, reserving juice in measuring cup. Add enough water to equal 1 cup of liquid
  • 1/2 cup milk--Whole or 2%
  • 3/4 cup sugar
  • 1 tsp. salt
  • 2 egg yolks
  • 1 lb. Sendik's Bakers Cheese
  • 2 egg whites
  • 1/2 pint whipping cream
Crust
  • 2 cups graham cracker crumbs
  • 1/4 cup to 1/2 cup sugar (original recipe used 1/2 cup)
  • 1/3 cup melted butter--no substitutes, must use butter 
Directions:
  1. Mix together graham cracker crumbs and sugar; add melted butter. Mix well. Place in either a spring form pan or a 9x13 inch pan. Reserve some of the crust crumbs for the top.
  2. On the stove top, bring the pineapple and water mixture to a boil. Add Jell-O and stir until all dissolved. Cool.
  3. In a second pot on stove top, combine milk, sugar, salt, and beaten egg yolks, stirring constantly until thick. Remove from stove and allow to cool.
  4. When both the Jell-O mixture and the milk mixture are cool, add the milk mixture to the Jell-O mixture, beating with electric mixer. Add Sendik's Bakers Cheese and continue beating until smooth.
  5. In a separate bowl, beat egg whites until very stiff. Gently fold beaten egg whites into the Sendik's Bakers Cheese mixture using a hand whisk, be very careful not to over mix and break down the egg whites.
  6. In another chilled mixing bowl using chilled beaters, beat the whipping cream until stiff. Now fold this into Sendik's Bakers Cheese mixture again, being very careful not to over mix, causing the whipping cream or egg whites to break down.
  7. Now assembly: Spread the crushed pineapple evenly in pan on top of graham cracker crust. Pour Sendik's Bakers Cheese mixture on top of the pineapple, spread evenly. Sprinkle with reserved crumbs. Refrigerate to set overnight.
Submitted by Mary Wilhelm

Hash Brown Casserole

Ingredients:
  • 1 (10.75 oz.) can cream of chicken soup
  • 1 pint sour cream
  • 1 cup chopped onion
  • 2 cups shredded cheese
  • 2 lbs. hashed brown potatoes (thawed)
  • 2 cups crushed cornflakes
  • 1/2 cup melted butter
Directions:
  1. Grease or spray 13x9 inch glass baking dish.
  2. Combine all ingredients, except potatoes, cornflakes, and butter in a large mixing bowl; mix well. Add potatoes; again, mix well. 
  3. Spread mixture in bottom of prepared dish, sprinkle with cornflakes and pour melted butter over all. Bake at 375℉ about 45 minutes or until golden brown.
Submitted by Kathy Neuburg

Instant Sweet Sliced Pickles

Ingredients:
  • 6 cups sliced pickles (raw cukes)
  • 1 cup sliced green pepper, optional
  • 1 cup sliced onion
  • 1 tbsp. salt
  • 1/4 tsp. celery seeds
  • 1/4 tsp. celery salt
  • 2 cups sugar
  • 1 cup vinegar
 Directions:
  1. Mix pickles, green pepper, onion, and salt together. Let stand 2 hours. Drain thoroughly.
  2. In a saucepan, combine celery seeds, celery salt, sugar, and vinegar. Heat and stir until sugar is dissolved. Pour over drained vegetables. Pack in jars and refrigerate to be ready to eat for the next day.
Submitted by Janice Kauth

Cherry Dump Pudding

Ingredients:
  • 2 cups all-purpose flour
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 1 cup sugar (or 1/2 cup to 3/4 at most)
  • 1/2 cup butter, melted
  • 1 cup milk
  • 1 tsp. vanilla extract
  • 1 (15 oz.) can tart cherries in juice, approximately
Directions:
  1.  Preheat oven to 375℉. Grease a 10x10 (or equivalent) baking dish.
  2. In a large bowl, combine flour, salt, baking powder, and sugar. Add melted butter, milk, and vanilla. Beat with mixer until smooth, about 2 minutes.
  3. Pour mixture into pan. Pour tart cherries with juice right over the top of the mixture. Bake 40-45 minutes, until toothpick inserted in center comes out clean.
  4. It is awesome served warm right out of the oven with a scoop of vanilla ice cream on the side!
 Submitted by Jennifer Loeffel

Broccoli/Cauliflower Delight Salad

Ingredients:
  • 2-1/2 cups chopped fresh broccoli
  • 2-1/2 cups chopped fresh cauliflower
  • 1/4 cup chopped red onion
  • 2 tbsp. sugar
  • 3 tbsp. vinegar
  • 1 cup mayonnaise
  • 10 bacon slices, cooked and crumbled
  • 1/2 cup cheddar cheese
  • 1/2 cup sunflower seeds
Directions:
  1. In a large bowl, combine broccoli, cauliflower, and onion. 
  2. In a small bowl, combine sugar, vinegar, and mayonnaise.  Pour over broccoli/cauliflower, toss to coat. Refrigerate.
  3. Just before serving, sprinkle with bacon, cheese, and sunflower seeds; toss.
Servings: 6-8

Submitted Margene McLoughlin

Connie's Babaganoush

Ingredients:
  • 3 medium eggplants
  • Parsley
  • Garlic
  • Salt and Pepper
  • Olive oil
  •  Lemon juice
Directions:
  1. Cut slits in eggplants. Put on baking sheet and roast in 300℉ oven for 2 hours. Let cool completely.
  2.  Cut open eggplant and scrape pulp off the skin. Throw away the skin.
  3. Finely chop the eggplant, garlic and parsley. Mix together.
  4. Add salt and pepper to taste.
  5. Add equal amounts olive oil and lemon juice. Mix well.
  6. Serve with crackers.
Submitted by Rachel Muchin Young

Spaghetti Pie

Ingredients:
  • 6 oz. spaghetti (about 3 cups cooked)
  • 2 tbsp. butter
  • 1/3 cup mozzarella cheese
  • 2 beaten eggs
  • 1 lb. ground beef
  • 1/2 cup chopped onion
  • 15 oz. can chopped tomatoes
  • 1 (6 oz.) can tomato paste
  • 1 tsp. sugar
  • 1 tsp. oregano
  • 3 cloves chopped fresh garlic
  • 1/2 cup mozzarella cheese
Directions:
  1. Cook spaghetti noodles and drain. Stir in butter, cheese, and eggs. Make a crust and put into a 9x13 inch greased pan. 
  2. Cook beef and onion. Salt and pepper the meat according to taste. Pour the meat mixture over the noodles. 
  3. Stir the undrained tomatoes, tomato paste, sugar, oregano, and garlic together. Pour on top of meat. Bake at 350℉ for 30-35 minutes. Remove the pie from the oven. Top with the remaining cheese and bake 5 more minutes
SPEEDY WAY
  1.  Make the noodle crust. Cook the beef and onion. Pour over crust. Open a jar of prepared spaghetti sauce and pour over top of meat. Bake fore 30-35 minutes at 350℉. Add the remaining cheese the last 5 minutes.
Submitted by Marie Weber

Classic Carrot Cake

Ingredients:

Cake
  • 1 (8 oz.) can unsweetened crushed pineapple
  • 2 cups shredded carrots
  • 4 eggs
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 1 cup canola oil
  • 2 cups all-purpose flour
  • 2 tsp. baking soda
  • 2 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 3/4 cup chopped walnuts
Frosting
  •  2 (8 oz.) packages cream cheese, softened
  • 1/4 cup butter, softened
  • 2 tsp. vanilla extract
  • 1-1/2 cups confectioners' sugar
Directions:
  1.  Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use). In a large bowl, beat the carrots, eggs, sugars, oil, pineapple and reserved juice until well blended. In a small bowl, combine the flour, baking soda, cinnamon and salt; gradually beat into pineapple mixture until blended. Stir in walnuts.
  2. Transfer to a greased 13x9 inch baking dish. Bake at 350℉ for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on wire rack.
  3. For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners' sugar until smooth. Spread over cake.
Serves: 12

Submitted by Bill Stoecker from Taste of Home 

The Pioneer Woman--February 2, 2017


This month's Recipe Club theme was The Pioneer Woman! And the food was delicious, as always. Club members cooked a variety of her recipes and brought them to sample and share. It's fun to try new things, especially if it's a recipe you wouldn't normally make.  Some members weren't as familiar with The Pioneer Woman--Ree Drummond as others, but they were up to the challenge, and the results tasted great!


Thursday, February 2, 2017

Hearty Chicken and Rosemary Stew

Ingredients:
  • 1 lb. Yukon gold potatoes
  • 1 large onion
  • 3 medium carrots, peeled
  • 8 oz. whole mushrooms
  • 2 lbs. boneless, skinless chicken thighs
  • 1 tbsp. finely chopped fresh rosemary leaves
  • 3 garlic cloves, pressed
  • 1-1/2 tsp. salt
  • 1/2 tsp. coarsely ground black pepper
  • 1 (14.5 oz.) can chicken broth
  • 1/2 cup dry white wine
  • 1/4 cup tomato paste
  • 2 tbsp. cornstarch 1 lemon
  • 1/2 cup chopped fresh parsley (optional)
Directions:
  1.  Preheat oven to 375℉. Cut potatoes into chunks and dice onion. Cut carrots diagonally into 1/2 inch slices. Cut mushrooms into quarters. Cut chicken into 1 inch pieces. Combine potatoes, onion, carrots, mushrooms, chicken, rosemary, pressed garlic, salt, and black pepper in a mixing bowl. Mix together. Set aside.
  2. Whisk together broth, wine, tomato paste and cornstarch in a bowl until cornstarch is dissolved. Pour into mixing bowl; mix well. Pour chicken mixture into deep covered baker. Bake, covered, 1 1/2 to 2 hours or until potatoes are tender, stirring after 45 minutes.
  3. Meanwhile, zest lemon using a zester to measure 1 tsp. Remove baker from oven. Stir in zest and chopped parsley, if desired. Let stand, covered, 10 minutes or until stew is thickened.
Servings: 8

Submitted by Sue Stoecker from Dinner in Your Deep Covered Baker by The Pampered Chef

Almond Crunch Cookies

Ingredients:
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 cup powdered sugar
  • 1 cup vegetable oil
  • 2 eggs
  • 1 tsp. almond extract
  • 4-1/2 cups flour
  • 1 tsp. baking soda
  • 1 tsp.salt
  • 1 tsp. cream of tartar
  • 2 cups coarsely chopped almonds
  • 1 (8 oz.) package English toffee bits (not chocolate covered)
  • Granulated sugar for dipping
Directions:
  1. Cream butter with sugars. Mix in oil, eggs, and almond extract.
  2. In a separate bowl, combine flour, baking soda, salt, and cream of tartar. Add to creamed mixture. Stir in almonds and toffee bits.
  3. Drop tablespoons of dough 2 inches apart on parchment paper lined cookie sheets. With fork dipped in sugar, flatten each cookie in criss-cross pattern. 
  4. Bake at 350℉ for 10-13 minutes. Cool on cookie sheets for 1 minute, then transfer to cooling racks.
Submitted by Trudy Cleaver

Italian Meatloaf

Ingredients:
  • 1-1/2 lbs. ground beef
  • 1/2 cup dry bread crumbs
  • 1 (8 oz.) can tomato sauce
  • 1 egg
  • 1 tsp. oregano, divided
  • 1 tsp. salt
  • 1/8 tsp. pepper
  • 1-1/2 cups shredded mozzarella cheese
  • 2 tbsp. grated Parmesan cheese
Directions: 
  1. Mix together ground beef, bread crumbs, half of the tomato sauce, egg, 1/2 tsp. oregano, salt, and pepper.
  2. On waxed paper, pat meat mixture into a rectangle about 1/2 inch thick. Sprinkle with the mozzarella cheese.
  3. Roll up starting with the short side. Seal edges and place in a glass loaf pan.
  4. Microwave on high for 9 minutes, rotating after half the cooking time.
  5. Reduce power to 50% and microwave for 11-14 minutes, again rotating after half the cooking time. Drain off the grease/juices.
  6. Combine remaining tomato sauce and 1/2 tsp. oregano. Pour over meatloaf. Sprinkle with Parmesan cheese. Microwave 2 minutes more. Let stand 5 minutes.
Submitted by Jan Luepke