Fast Sunday Dinner

I was watching the Food Network a couple of days ago and Giada (Everyday Italian) was making what her family likes to eat when they watch awards shows. It looked like such a fun and delicious dinner, so I decided to make it today for Sunday dinner. It was so good & really fun to eat. You cook the meat for a long time and then slice it and serve it will 2 sauces. I think it would be a great dish for a party. Instead of making the salsa verde sauce she made I made a chimichuri sauce. It was good, but super garlicy. Matt and I both thought that the meat was best with the gorgonzola sauce and the chimichuri was good with french bread dipped in it! I also made the macaroni and cheese that I already posted on here, but instead of making it the normal way I sauteed some baby bella mushrooms and spinach and added them in. It was really good. Then for dessert I made a blueberry and peach cobbler. I was using evaporated milk a few days ago and noticed a super easy cobbler recipe on the back of the can of milk so I decided to try it. It was not the best cobbler I've ever had, I think I will add some sugar to the mixture next time. But it was super super easy.

Bollito Misto

Recipe courtesy Giada De Laurentiis

Prep Time:
40 min
Inactive Prep Time:
hr min
Cook Time:
2 hr 40 min

Level:
Intermediate

Serves:
8 to 10 servings

Ingredients

* 4 pounds beef brisket or top round
* Salt and freshly ground pepper
* 4 cups beef stock or broth
* About 4 cups water, enough to cover the beef
* 2 onions, peeled and quartered
* 4 celery stalks, cut in 1/2
* 1 bay leaf
* 4 carrots, peeled and cut into thirds
* 1 pound small boiling potatoes
* 1/4 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* Gorgonzola Sauce, recipe follows
* Salsa Verde, recipe follows

Directions

Heat a large braising pot over medium-high heat. Season the beef with salt and pepper. Sear the beef, browning it on both sides, about 5 minutes a side. Carefully add the stock and enough water to just cover the meat. Add the onion, celery, and bay leaf. Bring the liquid to a boil. Lower the heat to a simmer, cover, and cook for 1 hour. Add the carrots and potatoes and cook until the meat is tender, about another hour. Carefully lift out the meat, place on a cutting board, and cover with foil. Strain the vegetables from the stock. Discard the celery, onion, and bay leaf. Arrange the carrots and potatoes on a platter and cover with foil to keep warm. Continue cooking the stock uncovered over medium heat until reduced by half, about 20 minutes. Meanwhile, slice the meat against the grain, on an angle. Arrange the meat alongside the carrots and potatoes on the platter. When the stock has reduced, season with salt and pepper, to taste, and transfer to a gravy dish. Serve the Bollito Misto with the gravy and bowls of the Gorgonzola Sauce and the Salsa Verde.
Gorgonzola Sauce:

4 ounces Gorgonzola

2 cups mayonnaise

1 tablespoon Dijon mustard

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Put all the ingredients in a food processor and combine until smooth. Serve in a side dish.

Yield: 1 1/4 cups

Spicy Salsa Verde:

1 cup chopped parsley leaves, about 1 bunch

2 shallots, chopped

2 tablespoons chopped capers

2 cloves garlic, minced

2 teaspoons hot sauce, or 1/4 teaspoon red pepper flakes

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons sherry vinegar

1 1/2 cups extra-virgin olive oil

In a bowl, stir all the ingredients together until combined. Serve in a side dish.

Yield: 1 1/2 cups

Chimichurri Sauce


recipe image
Rated: rating
Submitted By: COOKINCOWGIRLS
Photo By: SPEARL20
Prep Time: 10 Minutes

Ready In: 10 Minutes
Servings: 12
"This famous Argentinean sauce is perfect for any grilled foods. My catering customers love this sauce on garlic crostini with grilled flank steak slices."
Ingredients:
1 cup fresh parsley
3/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
2 tablespoons dried oregano

2 teaspoons ground cumin
1 teaspoon salt
1/2 tablespoon minced garlic
1/2 tablespoon pepper sauce, such as
Franks® Red Hot® or Tabasco™
Directions:
1. Place the parsley, olive oil, red wine vinegar, oregano, cumin, salt, garlic and hot pepper sauce into the container of a blender or food processor. Blend for about 10 seconds on medium speed, or until ingredients are evenly blended.

Hill Country Fair - Mom's Easy Fruit Cobbler
1 c pancake mix
1 12 oz can evaporated milk
3 c drained canned fruit (peaches, pineapples or apples)
1/2 c chopped pecans (optional, I didn't use)
1/4 c sugar

1. Heat oven to 350. Spray a 2 quart baking dish with cooking spray.
2. In a bowl combine pancake mix and evaporated milk. Stir well. Pour mixture into baking dish.
3. Arrange drained fruit evenly over milk mixture. Sprinkle fruit with pecans and sugar.
4. Bake for 30 mins.

Rosemary Bread like Macaroni Grill

This bread is delicious!! Seriously good. It tastes just like the bread they serve at macaroni grill. I couldn't get it quick as crunchy on the outside as the bread they serve, but the taste was awesome. I got the recipe from recipezaar.com. Some the the reviewers suggested putting an egg wash on the bread. I did that and it helped to get a nice brown crust.

Romano's Macaroni Grill Rosemary Bread Recipe #64446
This is an attempt to immitate the excellent bread that is served in the Macaroni Grill Restaurant.
by Hunter

2½ hours | 2¼ hours prep

2 loaves

* 1 tablespoon yeast
* 1 tablespoon sugar
* 1 cup warm water
* 2 1/2 cups flour
* 1 teaspoon salt
* 2 tablespoons rosemary
* 2 tablespoons butter

1. Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly.
2. Mix in 1 T butter, salt, and 2 cups of flour.
3. Add one tablespoon of the fresh chopped rosemary.
4. Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic.
5. Add more flour if necessary.
6. Oil a bowl, put dough in it and cover with a towel.
7. Let dough rise in a warm place for one hour until doubled.
8. Punch down dough and divide in half.
9. Let dough rest about 5 minutes.
10. Spray baking pan or cookie sheet with cooking spray.
11. Shape the dough into 2 small rounded oval loaves.
12. Sprinkle remaining 1 Tablespoon of rosemary over the loaves and press lightly into the surface.
13. Let loaves rise again until doubled, about 45 minutes.
14. Preheat oven to 375°F.
15. Bake for 15 to 20 minutes, until lightly browned.
16. Carefully remove from oven, brush with remaining butter (and salt if desired.).

Happy Valentine's Day!

Wedge Salad with Elegant Blue Cheese Dressing
(from allrecipes.com)
INGREDIENTS:
1/2 pound crumbled blue cheese
1/4 cup sour cream
1/3 cup buttermilk
1/2 cup mayonnaise
1/4 cup red wine vinegar
1 tablespoon extra-virgin olive oil
1 1/2 tablespoons white sugar 1 clove garlic, minced
ground black pepper to taste

1 head iceberg lettuce, cut into 8 wedges
2 roma tomatoes, diced
1 small red onion, thinly sliced
1/2 pound crumbled blue cheese
DIRECTIONS:
1. Combine 1/2 pound blue cheese, sour cream, buttermilk, mayonnaise, vinegar, olive oil, sugar, garlic, and pepper in a bowl; blend using a hand mixer; chill until serving.
2. Build the salad by placing 1 lettuce wedge on each of 8 plates. Drizzle equal amounts of dressing over each wedge. Scatter tomatoes, onion, and 1/2 pound blue cheese over each salad.

Flan
(from Better Homes and Garden cookbook. I love this book! Thank you Kati!)

1/3 c sugar
3 beaten eggs
1 1/2 c milk
1/3 c sugar
1 t vanilla
dash ground cinnamon

1. To caramelize sugar, in an 8 inch heavy skillet cookie 1/3 c sugar over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Once sugar begins to melt, reduce heat to low (I reduced to low and the sugar immediately hardened, so I would say put it down to medium heat). Cook about 5 mins more or until all of the sugar is melted and golden, stirring as needed with a wooden spoon. Immediately divide caramelized sugar among four 6 oz cups. Coat bottoms evenly. Let stand for 10 mins.

2. Meanwhile, combine eggs, milk, the 1/3 c sugar, and vanilla. Beat until well combined but not foamy. Place custard cups in a 2-quart square baking dish. Divide egg mixture into the 6 cups. If desired sprinkle with cinnamon. Place baking dish on oven rack. Pour boiling water into the baking dish into the baking dish around custard cups to a depth of 1 inch. Bake in a 325 degree oven for 30-45 mins or until a knife inserted near the center of each flan comes out clean.

3. Remove cups from wather. Take cups out to cool. You can chill until serving time. To unmold, loosen edges of flans with knife, slipping point between flans and side of custard cups. Invert a dessert place over each flan and turn plate and custard cup over together. Remove cups from flan.

Nutella Cheesecake

Yes, you did read that right, Nutella Cheesecake! Could it get any better?! I made it for cooking club tomorrow. I haven't tried it yet, but I can't wait to! I always email myself recipes I want to try that I find in random places. I can't remember where I found this recipe...

Creamy Nutella Cheesecake with Chocolate Ganache and Toasted Hazelnuts

Crust:

• 1 1/2 cups chocolate cookie crumbs
• 2 tablespoons granulated sugar
• 1/2 cup melted butter

Filling:

• 24 ounces cream cheese, softened
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 teaspoon vanilla extract
• 2 egg yolks
• 1 whole egg
• 1/2 cup milk
• 1 (13 ounce) jar Nutella

Topping:

• 1 cup heavy cream
• 1 1/2 cups semi-sweet chocolate chips
• 1 1/2 cups toasted hazelnuts

Directions for Crust: Heat oven to 350 degrees F. In a small mixing bowl, combine crust ingredients. Pat into the bottom of springform pan and bake for 10 minutes.

Directions for Filling: In the bowl of a mixer, beat cream cheese, sugar, flour and vanilla extract until just combined. Add egg yolks and egg, beat on low until just combined. Add milk and Nutella and mix completely. Pour filling into springform pan. Reduce oven temperature to 300 degrees F. Place springform pan on a cookie sheet and then place in oven. Bake for 1 1/2 hours, or until center appears set when shaken lightly. Remove and cool on a wire rack.

Directions for Topping: Bring cream to a boil. Pour over chocolate chips. Stir until smooth. Spread evenly over top of cheesecake. Sprinkle toasted hazelnuts over chocolate. Refrigerate cheesecake for at least 4 hours to set.

Chinese New Year Part 2

My friend Tracy brought this super delicious Thai Noodle Salad dish to the party. It was so so good.

Tracy's Thai Noodle Salad

1 lb thin spaghetti

1/4 C sesame oil

1/4 C Corn oil (I use canola corn oil)

1/4 C honey

1/4 C soy sauce (i use the low sodium kind)

1/4 tsp salt

1/2 C chopped cilantro

1/2 C chopped green onions or 1/4 C white onion

1/2 to 1 tsp red pepper flakes (we like it spicy)

1/2 C chopped lightly salted peanuts

Cook spaghetti according to package directions, add salt to water. Drain. Heat oils in small saute pan until just warm (carefull....sesame oil will burn). Pour oil over cooked spaghetti. Add honey and soy sauce. Toss w/cilantro & onion. Add red pepper flakes to taste. Sprinkle on nuts before serving.

This recipe is best made the night before.

Valentine's Day Idea

I got the idea for this from my friend Diana on facebook. I thought it was genius. I ended up using heart shaped sugar cookies (recipe on a previous post, you have to make the cookies extra thick and bake the skewer into the cookie), rice krispie treats in heart shapes (you have to let them cool overnight), peeps hearts, reeses hearts and dove hearts.

Happy Valentine's Day!!

Chinese New Year recipe Part 1

Sweet & sour sauce

Ingredients:

2 cups water 2/3 cup distilled white vinegar 1 1/2 cups white sugar

1 (6 ounce) can tomato paste 1 (8 ounce) can pineapple tidbits, drained (I just use the liquid and not the bits) 3 tablespoons cornstarch

Directions:

1.	In a medium saucepan over medium heat, mix together water, distilled white vinegar, white sugar, tomato paste, pineapple tidbits and cornstarch. Cook, stirring occasionally, 15 minutes, or until mixture reaches desired color and consistency.

Thai sweet sticky rice. I used the directions on this website. I've tried to make this many times and it's never worked, but it worked perfectly with these directions. I didn't have cheesecloth so I used a pillow cover we don't use anymore. I also don't have a thai steamer basket, so I used the round bamboo steamer that I have.

http://importfood.com/stickyrice.html


Fried Rice

I don't use a recipe for this. I just scramble eggs, set them aside. In a big pan I heat a little oil & add a half a diced onion, sausage chopped up and let it cook for a minute. Then I add frozen veggies and cook until the veggies are soft. Then add as much steamed day old rice as you want. Add soy sauce (as much as you like) and salt a pepper. Then add the scrambled eggs and stir.


Pyong's Beef Broccoli

I met Pyong in Cosmetology school and she was nice enough to share this recipe with me.

1 lb beef sliced thin
1/4 c brown sugar
3-4 garlic cloves, minced
1/2 medium onion, chopped
1/2 c soy sauce
2 t pepper
broccoli

Mix all the ingredients (except beef and broccoli) in a medium glass bowl. Take beef and put it in the marinade for 2-4 hours or overnight.

Heat a wok with about 1 T of oil in the bottom. Add the marinated meat. Once the meat is cooked add the washed and trimmed broccoli and cook for about 5 mins (you don't want it too mushy, it should be aldente).



Orange Chicken

A couple of weeks ago we had a small group of friends over to celebrate Chinese New Year. We had a lot of fun celebrating the year of the Ox! Here are the recipes:

Orange Chicken

Sauce:

1 1/2 c water

2 T orange juice

1 c packed dark brown sugar

1/3 c rice vinegar

2 1/2 T soy sauce

1/4 c lemon juice

1/2 t minced ginger (fresh)

1/4 t minced garlic

1 t chopped green onion

1/4 t red pepper flakes

2 T corn starch

Chicken:

4 chicken breasts

1 c ice water

1 egg

1/4 t baking soda

1/4 t salt

1 1/2 c cake flour (I've also used all purpose & it works just fine)

vegetable oil

Put all the sauce ingredients in a medium pot & set it aside.

Slice the chicken breasts into 1 inch chunks & set aside.

Heat cooking oil.

Beat together the ice water (take ice out) and egg in a medium bowl. Add baking soda and salt. Add 3/4 c flour and stir with a fork just until the flour is blended into the mixture. The batter will still be lumpy. Sprinkle another 1/4 c flour on top of the batter and mix with only one or two strokes. There should still be some flour floating on top.

Put the remaining 1/2 c flour in another bowl.

When the oil is ready to fry: Dip each piece of chicken first in the dry flour and then into the batter. Put the chicken into the oil & fry until cooked through. Let chicken drain on paper towels once cooked. Cook all the chicken. Put the chicken into a serving bowl.

Heat the sauce mixture until boiling, stirring frequently. Once it comes to a boil take it off the heat and let it cool & thicken a little. Pour the sauce over the chicken & gently mix until covered.

Serve over rice.

Salmon Cakes

I love the bags of frozen salmon at Costco, but it seems like the last couple pieces of fish just don't taste as great as the first after hanging out in the freezer for awhile. So I like to make salmon cakes out of the last couple of pieces. I tried a new recipe tonight and it was really good. I found it on the food network. It looks like it's from a viewer and not from one of the chefs. The salad vinagarette in the recipe is really good. I just made a regular salad and put in on it. Then I made this tartar sauce from allrecipes.com because Matt loves tartar sauce with fish.

Salmon Cakes Over a Mixed Green Salad

Prep Time:

0 min

Inactive Prep Time:

0 min

Cook Time:

0 min

Level:

Easy

Serves:

1 1/2 cups poached salmon, flaked
1 scallion , thinly sliced
2 tablespoons finely chopped parsley
1 tablespoon Dijon mustard
3 tablespoons mayonnaise
2 cups fresh bread crumbs
salt and pepper
3 tablespoons vegetable oil

In a large bowl stir together the salmon, scallion, and parsley. In a separate bowl combine the mustard and mayonnaise and season with salt & pepper. Add the mayonnaise mixture to the salmon mixture and gently stir together. Add to up to 1/2 cup of the breadcrumbs to help bind everything together. Shape into 4-6 cakes, depending on desired size, and chill for 1 hour. Dip cakes into remaining bread crumbs. Heat oil in non-stick skillet and cook cakes on each side until golden brown. Serve over mixed greens with lemon vinaigrette.

LEMON VINAIGRETTE DRESSING

4 tablespoons lemon juice
1 teaspoon honey
1 clove garlic, peeled and smashed
2 tablespoons Dijon mustard
1/2 cup olive oil
salt & pepper

Combine all ingredients in a small jar, cover and shake until well combined

Tartar sauce

Ingredients:

1 quart mayonnaise 1/4 cup lemon juice

1 cup diced onion 1 cup finely chopped dill pickle

Directions:

1.	In a stainless steel or glass mixing bowl, combine the mayonnaise, lemon juice, onion, and dill pickle. Mix thoroughly. Transfer to a glass or plastic container with a tight lid and refrigerate.

Black-bottom carrot cupcakes!

So yesterday I had a bunch of carrots I needed to use. So instead of something healthy, I had an idea of trying to make black bottom cupcakes, but instead of making them with chocolate I thought I would try carrot cake cupcakes with the cream cheese baked in and a little fresh cream cheese frosting on the outside. They turned out super super super delicious! Matt said they're his 3rd favorite cupcake ever! (I of course asked what his first and second favorite are and being the sweet husband that he is said, I can't think of any right now, but I'm sure they're one's you made me.) I left the pecans out of the recipe. This carrot cake recipe in general is really good. Carrot Cake III

Rated: Submitted By: Tammy Elliott Photo By: Allrecipes Prep Time: 30 Minutes Cook Time: 1 Hour Ready In: 2 Hours Servings: 18

"I've tried many carrot cakes, and this is my favorite recipe. If you don't like pecans, feel free to leave them out."

Ingredients:

4 eggs 1 1/4 cups vegetable oil 2 cups white sugar 2 teaspoons vanilla extract 2 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons baking powder 1/2 teaspoon salt 2 teaspoons ground cinnamon

3 cups grated carrots 1 cup chopped pecans

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2.	In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3.	Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Cream Cheese Filling

8 oz cream cheese, softened

1 egg

1/3 c sugar

1/8 t salt

Frosting:

4 oz cream cheese

½ c butter

1 c powdered sugar

(Cream cheese & butter together, add sugar and beat until fluffy & light)

1. Preheat oven to 350

2. Mix cupcakes according above carrot cake directions. It should make 24 cupcakes.

3. Fill 24 paper lined cupcake pan with cupcake mixture. Fill each one about 3/4 full.

4. Beat cream cheese. Then add egg, sugar and salt and mix until creamy.

5. Put 2 t of cream cheese mixture over cupcake batter.

6. Bake for about 20-22 mins or until done (test side of cupcake with a fork).

7. Chill until completely cooled.

8. Top with frosting (since there is already cream cheese in the cupcake you don’t need much)

Crockpot Beef Stroganoff

I saw this recipe recently, but I can't remember where! It's beef stroganoff in the crockpot. It's SO easy & delicious!! It says you can put it over rice or pasta. I usually like stroganoff on pasta, but I think this would be better over rice.

The Ultimate Beef Stroganoff

Put in crock pot:

2-3 pounds stew meat

1 tsp. salt

dash of pepper

1 onion, sliced

Mix in a bowl and pour over meat:

¼ tsp. garlic salt

1 tablespoon Worcestershire sauce

1 ½ cups beef broth or stock (made up from cubes or granules)

1 tablespoon ketchup

Cook in crock pot on low for 7-8 hours or high for 4-5 hours. When cooked make a simple roux by whisking 1/3 cup flour with enough apple juice (about 5-6 tablespoons) to make a thick but still pourable flour mixture. Whisk the roux into the crock pot and add 4 ounces sliced mushrooms.

Cook on high for 15-30 minutes. Then stir in ½ cup sour cream. Serve over pasta, rice or baked potatoes

Bishopric Dinner

My Bishop asked my friend Heather and I to make food for a stake bishopric meeting they were having last night. We had a lot of fun! I included some of the recipes here. Some of the others I will have to get from Heather.

Aunt Kim's mini cheesecakes

1 lb cream cheese (2 pkgs)

1 c sugar

1 t vanilla

1 t flour

2 eggs

24 vanilla wafers

cupcake tins

cherry pie filling (you can use whatever filling you like, blueberry tastes really good!)

Cream all of the ingredients together. Line 24 muffin cups. Put one vanilla wafer in each cup. Pour 2-3 T of the mixture into each cup (distribute evenly). Bake the cakes approx. 15 mins. Cool, then refrigerate the cakes for 2 hours. Top with chilled pie filling.


Chicken Salad

1 rotiserie chicken
8 slices of bacon, cooked & diced
1/2 c diced celery
3 stalks green onion, chopped
1/2 c grape tomatoes quartered
1/2 c chopped pecans
1 c mayo
salt & pepper to taste
1 t paprika

Shred the chicken & combine everything else together.

Peanut Butter Truffles/buckeyes modified

This is one of Matt's favorite things. I just took a recipe for buckeyes and modified it.

1/2 c butter, melted
1 1/2 c peanut butter
4 c powdered sugar

Combine all the ingredients. (I use my hands) Roll the mixture into 1/2 T balls. Refrigerate them for about an hour. Coat them with melted chocolate almond bark and let them set on parchment paper.

Schoen Family Spinach Dip

2 packages, 8 oz cream cheese
1 c mayo
1 10 oz package of frozen chopped spinach, thawed & drained
1 c shredded cheddar cheese
1 8 oz can water chestnuts (minced)
5 strips of bacon, cooked & crumbled
1 green onion chopped
2 t dill
1 garlic clove, minced
1/2 t salt
1/8 t pepper
1 unsliced round loaf sourdough bread

In mixing bowl, beat cream cheese and mayo. Stir in the next nine ingredients. Cut at 1 1/2 inch slice off the top of the bread; set aside. Carefully hollow out the bottom of the bread leaving a 1/2 inch shell. Fill the shell with the spinach mixture. Replace top. Wrap in heavy duty tin foil and place on baking sheet. Bake at 375 for 1 - 1/1/2 hours or until the dip is heated through.

Salmon Bake with Pecan Crunch Coating

This is my favorite favorite recipe for salmon. It's a recipe I found a long time ago on allrecipes.com. I forgot to take an after picture, so here's one of Madeline helping me make it.

Alaska Salmon Bake with Pecan Crunch Coating

Rated: Submitted By: Chris Photo By: EMU3 Prep Time: 20 Minutes Cook Time: 10 Minutes Ready In: 30 Minutes Servings: 6

"Baked salmon makes an excellent Christmas main course!"

Ingredients:

3 tablespoons Dijon mustard 3 tablespoons butter, melted 5 teaspoons honey 1/2 cup fresh bread crumbs 1/2 cup finely chopped pecans

3 teaspoons chopped fresh parsley 6 (4 ounce) fillets salmon salt and pepper to taste 6 lemon wedges

Directions:

1.	Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, and parsley.
2.	Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.
3.	Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.

Cranberry Salsa

My sister-in-law Laura shared this recipe with me for Thanksgiving, but halfway through Thanksgiving dinner I realized I forgot to make it! So instead I made it the next week for cooking club. It's so so good. It's really easy, unique and beautiful. I served it with crackers. Laura said they also serve it with Laughing Cow cheese sometimes. Thanks Laura!

Cranberry Salsa

1 (12 oz.) pkg. Ocean Spray Fresh or frozen cranberries

¾ c. sugar

1 medium jalapeno, cut in quarters

1 green onion, cut in quarters

1 tsp. dried cilantro

¼ tsp. cumin

Put all ingredients in food processor. Process until mixture is coarsely chopped. (Or chop with knife or chopper). Store in refrigerator overnight to let ingredients blend. Makes about 3 cups.

Great holiday salsa served with crackers and Laughing Cow cheese. Use as condiment with beef, pork, or poultry.

Melinda's Chicken

t'
This has been a family favorite for a long time. It's really easy to put together and a real crowd pleaser.

Melinda Chicken

1 lb sausage browned
8 chicken breasts
8 pieces of ham
8 pieces of provolone
1-2 jars of your favorite pasta sauce

Put the chicken in a single layer in a 9 x 13 pan. Put a piece of ham on each piece of chicken. Put a piece of cheese on each piece of ham. Sprinkle sausage all over. Pour sauce to cover chicken. Bake at 350 for about 45 mins or until chicken is cooked through. I like to serve with pasta, salad & bread.

Junior League Salad de Maison

My friend Chelsea made this salad for book/cook club a few months ago. The moment I tasted it I thought oh my I must find the person who made this immediately and beg for the recipe. It's such a unique amazing combination. With bacon and cheese can you really go wrong??

Junior League Salad de Maison

juice of 1 lemon
2 cloves of garlic, crushed
1 t. salt
½ t. pepper
¾ c. vegetable oil
¼ lb. bacon, diced
2 heads romaine lettuce, torn small
2 c. cherry tomatoes, halved (optional)
1 c. grated swiss cheese
2/3 c. slivered almonds, toasted
1/3 c. grated parmesan

Make dressing by combining lemon juice, garlic, salt and pepper. Beating continuously with a fork, slowly add the vegetable oil in a stream. Let stand 3 hours. Sautee diced bacon until crisp. Drain on paper towels. In a salad bowl, combine lettuce, tomatoes, swiss cheese, almonds and bacon. Toss with dressing, parmesan, salt and papper to taste. Makes 8 servings.

Sweet Potato Souffle

It's a family tradition in my family to have this on Thanksgiving. I promise if you try it it will become a family tradition of yours too. It's awesome! My Neenie started the tradition for me (It was a recipe from her mother-in-law, Martha Smallwood). Since my Neenie passed away it's an especially special tradition for me.

Sweet Potato Souffle (Martha Smallwood)
2 c mashed sweet potatoes (canned can be used, but fresh is way better)
1/2 stick butter or margarine
2 eggs
1 c evaporated milk
1 c sugar
1 t cinnamon
1 t vanilla
dash nutmeg

Melt butter or margarine. Add sugar, milk & mix. Add other ingredients.

Top with the following:
1 c corn flakes
1/2 c pecans (optional)
1/2 c brown sugar
1/2 stick butter or margarine
Mix together & put on top of potato mixture.

Bake for 20-30 mins at 400. Fork inserted should come out clean when done.

Aunt Mary's unbeatable queso

We were visiting some close family friends a few years ago & she made this queso. It's been a favorite since then. It's extremely unhealthy, but delicious. Matt's family has a tradition of having snack foods on Thanksgiving before the big feast, so I made this then.

Mary's unbeatable queso

1/2 c butter
1 small onion diced
1 can of Rotel
1 block of Velveta

Saute the onions in the butter until completely softened. Put the velveta and rotel in a microwave safe bowl. Pour the butter and onions over the cheese. Cook in the microwave in 2-3 minute incriments until completely melted. (This past time it was a little too thick, so I added some milk to thin it out & it was great.)

Sinful Oatmeal Cookies

My great friend Tracy brought these cookies into my life & I will forever be grateful! They're seriously the best oatmeal cookies I've EVER had.

Sinful Oatmeal Cookies

1 c butter softened
1 c brown sugar
1/3 c sugar
2 eggs
1 1/2 t vanilla
1 t baking soda
1 1/2 c flour
2 1/2 c quick - cooking oats
1 10 oz package cinnamon chips
1 c raisins or craisins (we used craisins)
1/2 c walnuts, toasted & chopped
1/2 c sliced almonds, toasted & chopped
1/2 c pecans, toasted & chopped

Preheat oven to 350
Cream butter and sugars. Add eggs and vanilla & mix well. Combine soda with flour and mix into butter mixture. Stir in oatmeal, chips, craisins & toasted nuts. Drop by heaping tablespoons onto baking sheets. Bake for 10 - 12 mins.

Artichoke Dip

I made this artichoke dip from allrecipes.com for my friend Jill's shower about a month ago. It got really good reviews. I'm not usually a huge fan of artichoke dip, but I really liked this one. I took this picture only a few minutes after we started eating and a few minutes after this picture it was gone. A few people said the just ate it plain without crackers, they liked it that much.

Hot Artichoke Dip
Submitted by: Pamela Cresswell
Prep Time: 10 Minutes
Cook Time: 25 Minutes Ready In: 35 Minutes
Yields: 32 servings

INGREDIENTS:
2/3 cup Parmesan cheese
2/3 cup mayonnaise
1/3 cup heavy whipping cream
1 (14 ounce) can artichoke

hearts, drained and chopped
2 tablespoons thinly sliced
green onion
1 tablespoon chopped pimento
peppers (I left this out)
DIRECTIONS:
1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking dish.
2. Blend together the cheese, mayonnaise and whipping cream. Stir in the artichokes, green onions and pimentos. Mix well, and transfer to the prepared baking dish.
3. Bake 25 minutes in the preheated oven, until lightly browned.

Fruit Pizza

My friend Heather asked me to make this for a bridal shower she threw a few weeks ago. It's a recipe my mom has been making for a long time. It's a little bit of work, but it's so so good.

Fruit Pizza
Crust: Homemade sugar cookie dough, or store bought
Press into a greased round pizza pan, and bake as directed (I used a large rectangle pan). Cool completely.

Cream Cheese Filling: (Make glaze below before the filling)
8 oz cream cheese
2 t vanilla
1/2 c powdered sugar
Mix together and spread onto cooled cookie dough

Fresh sliced fruit layer: use fruit in season, bananas, apples, peaches, kiwi, mango, grapes, strawberries, cherries, etc. Decorate however you want with the fruit. This time I diced all the fruit and put it in rows so it would be easy to cut.

Glaze: (Make before the cream cheese so it has time to cool)
1/2 c sugar
1/2 c water
1 c orange juice - not concentrate
2 T cornstarch

Mix all together in a saucepan, bring to a boil and cook for 1 minute. Cool before lightly spreading on fruit. This glaze will keep the fruit from getting brown.

Chill and serve with cool whip.