Cherry Angel food cake dessert

1 angel food cake, cubed

2 lb can cherry pie filling

1 pkg. instant vanilla pudding

1 C sour cream

1 1/2 C milk

Place cubed cake pieces in a 9x13 pan. Mix pudding, milk and sour cream. Beat until smooth. Spoon over cake. Put cherry filling over the top. Chill until set.

Corn Muffins

2 C flour

1 C cornmeal

1 1/2 tsp of baking powder

1 tsp baking soda

1/2 tsp salt

2 large eggs

3/4 C sugar

8 TB butter, melted and cooled slightly

3/4 C sour cream

1/2 C milk

Preheat oven to 400

1. Combine the first five ingredients.

2. Combine eggs and sugar until creamy. Add butter, mix until combined.

3. Mix sour cream and milk. Add half of the milk mixture to the egg mixture, stir until well blended. Add remaining milk mixture and mix until well blended.

4. Combine wet ingredients and dry ingredients combine until fully mixed. Do not over mix.

5. Pour mixture into muffin tins. Cook for about 18 minutes until golden brown; rotate half way through cooking.

serves 12

Harvest Vegetables

4 carrots- cut into appox 3 " long by 1/2 " wedges (like carrot sticks)

2 sweet potatoes- cut in 3 " long by 1/2" wedges

1 butternut squash (approx 2lb) peeled, seeded and cut 3 " long by 1/2 " wedges

8 garlic cloves unpeeled

2 TB olive oil

coarse salt and ground pepper

Preheat oven to 450 degrees. Divide carrots, sweet potatoes, squash and garlic between 2 rimmed baking sheets. Toss each batch with 1 TB oil and season with salt and pepper.

Roast until vegetables are tender and start to brown. (approz 25-35 minutes). Rotating sheets from top to bottom halfway through. Peel roasted garlic and return to veggies and serve.

Serves 8

Fresh Cranberry Relish

2 packages fresh cranberries, washed and sorted

1 2/3 C sugar

3/4 C maple syrup

3 large or 4 small apples, peeled and cut into chunks

1 1/2 C walnuts

zest of one orange

Mix all ingredients in a large bowl. Process in small batches in food processor until you like the texture. Chill and serve.

Low Calorie strawberry Cheesecake Bites

1 (8 oz) package of fat free cream cheese, softened
1/3 C powdered sugar ( or more)
2 tsp lemon juice (or more)
35 medium strawberries, whole, washed
1/2 C graham cracker crumbs

Beat together cream cheese, p sugar, and lemon juice. Put mixture in a large ziplock bag and snip the end. Pipe mixture into each strawberry and then dip in graham cracker crumbs. Refrigerate.

Grilled pineaple

1 fresh pineapple - peeled, cored and cut into 1 inch rings
1/4 teaspoon honey
3 tablespoons melted butter
1 dash hot pepper sauce
salt to taste

DIRECTIONS
Place pineapple in a large resealable plastic bag. Add honey, butter, hot pepper sauce, and salt. Seal bag, and shake to coat evenly. Marinate for at least 30 minutes, or preferably overnight.
Preheat an outdoor grill for high heat, and lightly oil grate.
Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.

Macaroni salad

1 lb elbow macaroni, boiled according to directions and cooled
3 green peppers chopped
1/2 C diced onion
3 celery stalks diced
1 bag of shoestring carrots
3 1/2 C mayo
salt and pepper

Honey Cornbread Muffins

1 C yellow cornmeal
1 C flour
1 TB baking powder
1/2 C granulated sugar
1 tsp salt
1 C whole milk
2 large eggs
1/2 stick butter, melted
1/4 C honey

Preheat oven to 400 degrees

Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.

Place muffin paper liners in a 12 cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.

Grilled Chicken with Basil Dressing

2/3 c extra virgin olive oil
3 tb plus 1/4 c fresh lemon juice
1 1/2 tsp anise or fennel seeds
1 1/2 tsp salt
1 tsp freshly ground pepper
6 boneless skinless chicken breasts
1 package fresh basil
1 large clove garlic
1 tsp grated lemon zest

Whisk 1/3 c oil, 3 tb lemon juice, fennel seeds, 3/4 tsp salt and 1/2 tsp pepper in a baggie. Mix. Add chicken. refrigerate at least 30 minutes and up to 1 day.

Blend basil, garlic, lemon zest, 1/4 c lemon juice, 3/4 tsp salt and 1/2 tsp pepper in a blender until smooth. Gradually blend and then add 1/3 c oil. Add more salt if desired.

Grill chicken until cooked through. Transfer chicken to plates and drizzle with the basil sauce.

Judith's New York Cheesecake

6 (8 oz) cream cheese (room temp)

3 C sour cream

6 eggs

1 yolk

2 C sugar

1 Tb vanilla

Butter cheese cake pan all over!!!

In a mixer, whip cream cheese and sugar, add eggs one at a time, then add vanilla and sour cream.  Pour into a buttered cheese cake pan.

With a waterbath, bake @ 325 degrees for 1 hour and 25-30 minutes ( make sure it is done).  Turn off oven and leave in oven for 2 hours.

Waffle burgers

slices of bread

1 lb Ground beef

1 packet of lipton onion soup mix

cheddar cheese

Direction:  mix ground beef and soup mix together.  Spread thinly on bread.  Sprinkle with cheese and top with another slice of bread.  Butter outside of bread and cook in a waffle iron until done.

Horchata

INGREDIENTS

1 cup uncooked white long-grain rice

5 cups water

1/2 cup milk

1/2 tablespoon vanilla extract

1/2 tablespoon ground cinnamon

2/3 cup white sugar

 

 

DIRECTIONS

Let rice and water stand at room temperature for a minimum of 3 hours (I leave it overnight). Blend.

Strain (optional) or just pour the rice  & water into a pitcher.  Stir the milk, vanilla, cinnamon, and sugar into the rice water. Chill and stir before serving.

Broccoli salad

1 clove garlic, minced
1/4 cup low-fat mayonnaise
1/4 cup reduced-fat sour cream
2 teaspoons cider vinegar
1 teaspoon sugar
4 cups finely chopped broccoli crowns
1 8 oz can sliced water chestnuts, chopped
4 slices cooked bacon, crumbled
3 tablespoons dried cranberries
3 tablespoons sunflower seeds 

Whisk garlic, mayonnaise, sour cream, vinegar and sugar in a large bowl.  Add broccoli, water chestnuts, bacon cranberries and sunflower seeds; stir to coat with the dressing.

Best if made the night before.

Pea Salad

Serving Size: 16

Ingredients:
1 head iceberg lettuce, sliced thinly
8 ounces bacon, cooked & crumbled
5 ounces frozen peas, thawed
8 ounces swiss cheese, shredded
2/3 cup green onion, finely chopped
6 whole hard-boiled eggs, diced
4 whole roma tomatoes, diced

dressing:
2 tablespoons frank's hot sauce
3 tablespoons cider vinegar
1/2 teaspoon garlic powder
2 teaspoon granulated white sugar
1/4 cup mayonnaise
1/4 cup miracle whip
1 teaspoon table salt
1 1/2 teaspoon freshly ground black pepper
1/2 cup parmesan cheese, grated

Directions:
Toss all ingredients for salad together. Make dressing and add it to
salad right before serving.

Notes:
Put the dressing on the salad right before serving otherwise gets soggy.

Rocky Mountain Salad

1 Tb dried onion

3 TB apple cider vinegar

2 tsp Dijon mustard

1 tsp sugar

1/2 tsp salt

1/4 tsp fresh ground pepper

3/4 C olive oil

Whisk together in a bowl.

1 head romaine lettuce, torn into pieces

1 head green leaf lettuce, torn into pieces

1 (14 oz) can artichokes hearts, drained and chopped

1 large avocado, chopped

1/2 lb bacon, cooked and crumbled

2 tomatoes, chopped

4 oz fresh grated parmesan cheese

In a large bowl, combine salad ingredients.  Add dressing to coat and serve immediately.

Cucumber Sandwiches (appetizer really

Need:
Melba Toast or rye bread
8oz cream cheese
1 package dry italian salad dressing mix
1 cucumber, thinly sliced (might need to be halved as well)
dill
 
Instuctions:
mix cream cheese and italian dressing mix
spread mix on melba toasts or rye bread
top with a cucumber
garnish with dill  

Arroz Blanco Mexican Rice with Green Chili & Sweet Onio

 Serves 16
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Recipe By: bridgette server
Serving Size: 16

Ingredients:
water, for rinsing the rice
720 grams long-grain white rice, 1 cup
1 cup granulated white sugar
8 cups chicken broth, homemade or canned low-sodium broth
2 teaspoons kosher salt
1 teaspoon white pepper
1 cup unsalted butter
1 cup olive oil
340 grams sweet onion, diced, about 1/4 large onion
2 teaspoons kosher salt
8 cloves garlic, mashed whole you will remove
2 4 oz. can green chiles, diced small
1/4 cup fresh cilantro, leaves only, chopped
1/4 cup fresh lime juice, only add in at the end
1/2 cup green onion, garnish

Directions:
Rinse the rice with cold water three times, until most of the starch  
is removed from the rice.

In a pot that the rice will cook in, place the chicken broth, sugar  
and white pepper, and 1/2 teaspoon salt to dissolve.  Bring to a boil  
right before saute mixture is finished.

Heat a 12" skillet until hot and then place butter and olive oil in  
the pan.  Place the onion and salt in the pan and saute the onion  
until tender, do not caramelize, just sweat until transluecent.  Crush  
the garlic but keep it whole so you can remove it later.  Add the  
garlic to the onions. Remove the garlic after 2 minutes.  Add the  
chopped green chili and saute a minute more.

Once the saute is finished, add the drained rice and cook just until  
the grains are coated with the oil.  Stir frequently until the grains  
of rice turn from translucent to milky-white, about 5 minutes-for the  
whitest rice, do not let grains brown.

Place the rice mixture into the pot and bring to a boil, uncovered.   
Do not stir.  Cook over a medium heat until the liquid has been  
absorbed and small air holes appear on the top of the rice.  You'll  
see holes forming that tunnel down into the rice forming on the  
surface, about 10 to 15 minutes.  Reduce the heat to the lowest  
setting and cover the saucepan. Cook for 20 minutes.  Remove pan from  
heat and let stand covered for 5 minutes.  Uncover and test a grain of  
rice: if still a little hard, re-cover pan and set over low heat for  
about 5 min.; if rice has absorbed all liquid and is completely dry,  
sprinkle on 2 tablespoons water before returning to heat.

When rice is done, sprinkle on cilantro leaves and lime juice and  
gently fluff with fork to mix and release steam and stop the cooking.

Vegetable Salsa

Serving Size: 24
 Ingredients:

>> 1 15 oz. can black eye peas, drained
>> 1 11 oz. can shoepeg corn, drained
>> 3 tablespoons green onions, chopped
>> 3 whole tomatoes, seeded and chopped
>> 3 whole avocados, ripe chopped
>> 2 tablespoons cilantro, chopped add to taste
>> 1 package dry Italian dressing, mixed to directions
>> 2 1/2 teaspoons kosher salt
>> 1/2 teaspoon freshly ground black pepper
>>
>> Directions:
>>
>> Seed and chop tomatoes or liquid will be really juicy.  Avocados  
>> should be chopped about the size of the corn or peas.  Drain peas,  
>> corn, and place in bowl.

“Tres Leches” Cak

Ingredients

4 eggs

1 c  sugar

3/4 c  oil

1 c  milk

2 c Pancake mix

1 tsp  vanilla

1 tsp baking powder

 

Mix all ingredients, bake for about 30 min at 350° F. 

 

For the Glaze

1 can of sweetened condensed milk

1 can of evaporated milk

1 can of “media crema” (Half and half???)

 

Blend the milks and pour over the cake, let cool, frosting (optional) of your choice and serve.

 

Deep-fried ice cream

Serving Size: 4

20 ounces chocolate chip ice cream -
2 cup four-grain flake cereal, crushed, like cornflakes
1 1/2 tablespoon granulated white sugar
3 1/2 teaspoon ground cinnamon
2 large eggs
1 teaspoon water
4 8-inch flour tortillas
5 quarts vegetable oil, for frying
cinnamon sugar, for garnish
whipped cream, for garnish
4 maraschino cherries, for garnish

Directions:
Form ice cream into 4 balls. Place in baking pan and freeze solid, 2
hours or longer. Mix cereal, sugar, and cinnamon. Divide equally
between 2 pie plates or other shallow containers. Beat eggs with
water. Roll each ice cream ball in cereal mixture and press coating
into ice cream. Dip coated ball in egg wash, then roll in second
container of cereal mixture. Again, press coating onto ice cream.
Freeze coated ice cream balls solid, 4-6 hours.