Fabulously Fresh Summer Ideas Class

It's 93 degrees in Utah as I'm typing this...so summer recipes are exactly what the doctor ordered right now! This week we taught this class on some super yummy, super fresh, and super crowd-pleaser summer (or anytime!) recipes. These recipes are guaranteed to jazz up any barbeque! Don't forget to look at the hints on some fun and easy way to decorate for summer get-togethers!

Summer Spinach Dip (or anytime of year dip!)
from my friend Elise’s caterer friend

This dip makes a fresh, cool, and very yummy appetizer or addition to any meal. Bet you can’t dip just one!

1 pint sour cream
1 cup mayonnaise
1 package (about ½ cup) Knorr dry leek soup mix
10 oz. pkg. frozen chopped spinach (thaw in refrigerator and paper towel squeeze to dry)
½ cup fresh flat-leaf Italian parsley (finely chopped)
½ cup green onions (finely chopped)
1 tsp dry dill
1 tsp dry Italian salad seasoning mix

Combine all ingredients in a bowl. It tastes the best when you make it hours before and let it sit in the fridge so the flavors can blend. Serve with Stick crackers (like Club brand sticks), French bread cubes, and/or chopped fresh vegetables (I like carrots, celery and peppers.)



Citrus Water
from Sisters Cafe

This is a very beautiful drink to serve at a party–but the best part is–it tastes GREAT!! It is not too sweet or heavy, just perfectly light and refreshing!
2 T citric acid (buy at pharmacy)
1 bag crushed ice
5 quarts water
2 cups sugar
2 T lemon extract
3 sliced lemons
3 sliced limes
3 sliced oranges
Stir water, sugar, citric acid, and extract together. Add sliced fruit and ice. Serve in a clear punch bowl or water dispenser. Enjoy!




Fresh Fruit Bruschetta with Orange-Honey Cream
Recipe by Our Best Bites...to see picture, click here

1 baguette or similar-sized French bread loaf
4 Tbsp. butter, melted
2 Tbsp. granulated sugar
1/2 tsp ground cinnamon
1-1/2 C diced strawberries (about 10 medium strawberries)
1 C finely diced mango (about 1 medium mango)
1 C finely diced kiwi (about 3 kiwi)…or use whatever pretty combination of fruit that is in season
1/2 C Breakstone’s Sour Cream (or other very nice brand, not light or fat free for this recipe!)
3 Tbsp. honey
1 tsp orange zest
Preheat oven to 400 degrees. Slice bread into 1/2 inch slices. Place in a single layer on a foil-lined baking sheet. Use a pastry brush to brush each piece with melted butter. Combine cinnamon and sugar and sprinkle evenly over bread slices. Bake for 10-12 minutes or until edges are toasted. Set aside to cool.
While bread is toasting, combine Breakstone’s Sour Cream, honey, and orange zest. Stir to combine and place in the fridge.
Combine strawberries, mango, and kiwi and stir gently to combine. When bread is cooled, place about 1 Tbsp. of fruit mixture on top of each toasted bread slice and drizzle with sweet sour cream mixture. If needed, thin sour cream sauce with 1/2-1 tsp orange juice. You can pre-mix sauce and pre-chop fruit and store in separate containers in fridge until ready to serve. Garnish with mint leaves if desired. Serve immediately.


Fun Summer Entertaining Ideas:

Use potted plants as the centerpiece, and send one home with each guest. Inexpensive clay pots can be tied with ribbon for a fun look.

Potted fresh herbs or bowls of fresh fruit and vegetables (especially artichokes) are simple, but elegant ways to decorate a table.

Don’t forget about discount fabric stores to find clearance fabric that makes great table toppers and runners.

Make the table kid friendly by using colorful beach towels as table runners and using buckets of water balloons as the centerpiece. Risky, but adorable!

OH...CREPES! Class

I can't believe it's been a whole month since we taught this class and we've been too busy to post these recipes! This class was fun and forgive the play on words with the title...it was either Oh crepe! or Holy crepe!, neither of which is probably very respectable so forgive us. (Although it is kind of fun to say if you stub your toe or something.) Anyway, crepes seem to be on the main scene these days if you want to serve something fancy. They are a bit of work, not as much work as time consuming. You know what we always say though, "It's the time and effort you put into something that makes someone feel special." So here are some yummy ways to make someone feel special with CREPES! So pretty, so delicious, so versatile, and yes...so FRENCH! So we also included some fun ways to make it a French night, oui oui!


Cashew Chicken Crepes with Creamy Parmesan Sauce
Original recipe from Darla Evanson

Crepes: makes 20 thin crepes
1 1/2 cups flour
2 Tablespoons grated Parmesan cheese
1 cup milk
3 eggs
¼ teaspoon salt
1 cup water
2 Tablespoons melted butter

Filling: fills 14
1 1/2 Tablespoons butter
1/4 cup cashews-finely chopped
3 Tablespoons green onions
8 ounces fresh mushrooms-sliced
1 lb rotisserie chicken chunks- cut in small pieces
1 1/2 cups cut up broccoli -steamed
1/2 cup whipping cream
1/2 cup Parmesan cheese
1 Tablespoon soy sauce

Topping Sauce:
1 cup whipping cream
1 cup Parmesan cheese - canned
1 cup cashews and chopped parsley for garnish

Crepes - Blend all ingredients in the blender until smooth. Let sit for a few minutes for batter to thicken up. Cook crepes and place between waxed paper. Filling and Topping Crepes - In a large skillet, heat butter. Saute onions and mushrooms. Add chicken pieces and cook about 5 minutes or until warmed through. Mix whipping cream, Parmesan cheese and soy sauce. Stir in broccoli and ¼ c. cashews. Fill crepes. Roll and place in greased 9x13 pan. Mix whipping cream and Parmesan cheese in small saucepan and warm up. Drizzle filled crepes with a bit of sauce and spread to cover top of crepes. This keeps the crepe moist while baking. Cover and bake at 450 until bubbly - 10 minutes or less, just until warmed through. Drizzle with the rest of the sauce before serving. Garnish with finely chopped cashews and fresh parsley to serve.

(Notes- when I make this for a weeknight meal for my family, I make the filling using skim evaporated milk instead of whipping cream, and serve over hot brown rice or quinoa. The evaporated milk makes it runnier, so it would not work as well if you were filling crepes.)


Ways to Fill and Fold a Crepe:
Blintz- spread filling in center and roll, serve with crepe edge down
Half moon- spread filling over half of crepe, fold remaining half over filling
Triangle- same as half moon, only fold half moon shape in half again


Crepe Recipe: For a savory crepe, omit the sugar. For a sweetened dessert crepe, add sugar!
2 large eggs
2 Tablespoons canola oil
1 cup flour
1 1/3 cups milk
½ teaspoon salt
3 Tablespoons sugar (omit for savory crepes)
Combine all ingredients in a blender or food processor just a few seconds until combined and smooth, or whisk by hand until there are no lumps. Let sit in refrigerator for a few minutes or up to 2 days, so let it thicken a little, remixing just slightly when ready to use. Heat a nonstick skillet to medium heat for about 3 minutes. Butter pan. When butter stops sizzling, lift pan of the heat, at an angle while pouring 1/8-1/4 cup of batter (depending on size of crepes you desire) into pan and use a circular motion to help spread the batter into a circular shape. Place pan back on heat and cook until edges are set and you can run a spatula under it, about 30 or so seconds. Flip crepe and cook another 20-30 seconds. Remove crepe from pan and either keep warm in the oven or cool to room temperature.

Savory Crepe fillings:
Any meat (deli or cooked and diced) or cheeses.
Soft cheeses and fresh herbs such as goat cheese and chives or fresh mozzarella and basil.
Chopped and steamed or sauteed vegetables with soft cheeses, mushrooms, and herbs.

Sweet Crepe Fillings:
Creamy éclair type filling (see recipe below).
Nutella
Any sliced fruit or berries mixed with sugar (allow to sit for a few mins).
Spoon juice over top.
Softened vanilla ice cream topped with chocolate sauce or sauteed apples and warm caramel sauce.

Sweet Crepe Cream Filling:
8 oz. cream cheese, softened
¼ cup butter (½ stick of butter), softened
¼ C. sugar
1 ½ tsp. vanilla
1 tsp. lemon rind
1 8oz. tub Cool Whip
Mix together cream cheese, butter, sugar, vanilla and lemon rind until creamy. Fold in Cool whip. Spoon a tablespoon or so of the filling down the center of crepe and roll. Top with favorite toppings such as fruit or ganache (chocolate glaze) or any of the toppings suggested above.


French Bistro Dinner Party Ideas:
Chalk board with menu written
Simple white or beige cotton table cloth, simple dishes and napkins
Bud vase with single stem rose
Votive candles
French music
Everyday type goblets
Cheese and bread tray
Dress in your favorite black turtleneck and beret!

Out of School Party

Fun. Fun. Fun. Last May our class was a presentation of ideas for graduation/out of school get togethers. Table decor ideas can be simple with beach towels for table cloths, helium balloons coming out of beach buckets filled with treats. Don't forget sea shells, sunglasses and flip flops scattered about the table as well. Each person can make their own homemade "beach" frame with a some cheap shells and a little glue. We talked about how great pizza stones can be for a delicious homemade pizza, and how you can find them at grocery stores for relatively inexpensive. Homemade Pizza (This dough recipe makes enough for three 12 inch pizzas. Store bought dough works just great) Basic Pizza Dough: 4 ½ cups flour, plus extra for the counter 1 envelope (or 2 ¼ tsps) instant or rapid-rise yeast 1 ½ tsp salt 2 Tbs olive oil 1 ¾ cups water, warm Pepperoni Pizza (makes 1 pizza): 3/4-1 cup sauce 1-2 cups mozzarella cheese Pepperoni slices (regular or turkey) Olive Oil Chicken Ranch Pizza: 3/4-1 cup ranch dressing (you can add a small amount of minced garlic for some zip) Cooked and sliced chicken 1-2 cups mozzarella cheese Thinly sliced tomatoes Thinly sliced red onions Cooked bacon pieces Olive oil Barbeque Chicken Pizza: 3/4-1 cup barbeque sauce 1-2 cups mozzarella cheese Cooked and sliced chicken Sliced mushrooms Sliced red onion Pineapple tidbits Olive oil Crust: Whisk 4 cups flour, yeast and salt in a large bowl. Add oil and water and still with spatula until dough comes together. Turn dough out onto a lightly floured counter and knead by hand until forms a smooth, round ball (about 10 min.), adding the remaining flour as needed to prevent dough from sticking to the counter. Transfer to a lightly oiled bowl, and let rise in a warm place until doubled in size, 1 to 1 ½ hours. Pizza: Heat oven to 500° and let baking stone or upside down cookie sheet heat for at least 30 minutes. Turn dough onto lightly floured counter and cut into three pieces. Shape each piece into a smooth round ball, cover with plastic wrap, and let rest for 20-30 minutes. Working with one ball at a time, stretch and shape the dough into one 12 inch round on a piece of parchment paper. Spread sauce over pizza, leaving a 1/2 inch border around the edges. Next, add the cheese and any desired toppings listed above. Lightly brush the edge of the dough with olive oil. Put pizza (parchment paper and all) in the oven. Bake until the curst edges are brown and the cheese is golden, 8 to 13 minutes. Transfer to a cutting board and remove parchment. Let the stone or pan reheat for 5 minutes before baking the next pizza. Oreo Dessert Crust: 6 Tbs. Butter, melted 2 cups crushed Oreo cookie crumbs Filling: 1-2 quarts ice cream of choice Hot fudge sauce: 1 cup heavy cream 1/4 cup light corn syrup 4 Tbs. butter Pinch salt 8 ounces semisweet or bittersweet chocolate, finely chopped Topping: Oreo cookies, roughly crushed Crust and filling: Combine cookie crumbs and butter and press into a 9x13 pan. Soften ice cream slightly and then smooth onto cookie crumbs. Freeze for at least a few hours. Sauce: Bring the cream, corn syrup, butter, and salt to a boil in a small sauce pan over medium- high heat. Off the heat, stir in the chocolate, cover, and let stand until the chocolate is melted, about 5 minutes. Uncover and whist gently until smooth. Adjust the consistency by heating and stirring in additional cream as needed, 1 tablespoon at a time. Sauce can be poured over ice cream and frozen, or served as a warm sauce over a serving of the dessert. Top with crushed oreo cookies.

Spring Brunch

Fun class you missed in March...shame on you. Oh, you want to see pictures? Well tough, because not a single camera was in the building. Not to worry because I will post the recipes for you. Shanna and I talked about how this menu is kid friendly, both to prepare and eat. We also showed some fun ways to present the brunch, such as the Dum-Dum topiary trees and the free printables you can find online (such as the printable take home box). The quiche recipe actually comes from our "Pantry Solutions" pile , but that makes it sound less sophisticated, and it has done nothing to deserve that.

Crustless Quiche adapted from Sisters Café
1 1/2 cups Bisquick
6 eggs
3 cups milk
½ cup melted butter
Pinch or two of salt & pepper
3 cups grated cheese of your choice(cheddar, Colby jack, pepper jack, Swiss, Gouda, fontanel, etc.)About 2 cups Vegetables of choice- (diced zucchini, mushrooms, chopped spinach, broccoli, can of diced chilis, etc)
About 1 cup Meat of choice- (sliced precooked breakfast links, crumbled crispy bacon, diced ham)
Sliced tomatoes and grated Parmesan cheese (optional)

Beat together Bisquick, eggs, milk and melted butter. Add salt and pepper. Mix in grated or diced cheese (it is really good with a couple different kinds), vegetables, and meat of your choice. It is really very versatile—you can add what (and how much) you like! Spray a 9 x 13 pan with cooking spray and pour mixture into pan. Bake at 400 degrees for about 45 minutes. After 15 minutes I like to place sliced tomatoes on top and sprinkle on grated Parmesan cheese. Continue baking until egg mixture is set and cheese is crispy and brown. Let it stand for 5 minutes before cutting.

This is called a breakfast Quiche--but it is actually not a quiche because it has no crust. Although, the baking mix does seems to create its own crust while baking. It really is so good--and I love that you can throw in any vegetables or meat that your family loves and you have on hand. I usually slice up the precooked turkey breakfast sausage links (that is a mouthful!) with sliced zucchini or chopped fresh spinach. It is fun to try different cheeses too. You can be as creative as you want.

Easy and Yummy Orange Roll Swirls adapted from Rhodes website
12 Rhodes Dinner Rolls, thawed but still cold (takes about 1- 1½ hours on a plate on your counter)
1 medium orange rind, grated
½ cup sugar
¼ cup butter, melted

Citrus Glaze
1 cup powdered sugar
1 Tablespoon butter, melted
3 Tablespoons orange juice
½ teaspoon vanilla extract

Mix grated orange rind with sugar in a small bowl. Melt butter in a separate small bowl. When rolls are thawed but still cool, cut one roll in half and roll one of the halves into about a 5 inch rope. Roll the rope in the melted butter, followed by the orange and sugar mixture. On a surface, form rope into a coil or swirl. Place each swirl into a sprayed mini muffin tin. Repeat process with other half of the roll, and remaining rolls. Cover with sprayed plastic wrap and let rise until double. Remove wrap and bake at 350 degrees for 9-11 minutes, until starting to lightly brown. Remove from oven and let sit in pans for about 5 minutes, then remove to a serving plate and glaze when rolls are still warm. Makes 24 mini roll swirls.

Heath Bar Fruit Dip
8 oz softened cream cheese
1/2 cup brown sugar
1/2 cup granulated sugar
2-3 Heath Bars chopped

Mix and serve chilled.

Crazy about CUPCAKES! Class

The last class we taught was all about CUPCAKES! Cupcakes are so cute and yummy and very trendy right now, and we wanted to take the guess work out of them. So we have had a fabulous few months of trying many cupcake recipes and have found our favorites! From trying way too many cupcakes at cupcake shoppes, we came to the conclusion that most cupcakes were made from a yummy chocolate or yellow cupcake and just the frosting and toppings make them different. Now, being the bit of food snobs that we are, we were in search for the cake part of the cupcake that wasn't too airy, wasn't too spongy, and had a rich taste, and dense consistency. Many hours looking at the two hundred million cupcake blogs and recipes out there and many hours in the kitchen, and many calories consumed and, drum roll please...we found them! The yummiest chocolate and yellow cupcakes! You can't go wrong with these two recipes, we promise they will please any cupcake connoisseur. We have shared them below as well as our favorite frosting and filling recipe (light and not too sweet, no one wants to eat playdough frosting on their cupcake, ooooh!) Look also for some fun and simple ideas, using these two cupcake recipes, and just adding variations. For the class, we made Devil's Food Cupcakes filled with "Perfect frosting and filling" recipe, topped with Chocolate Ganache for a absolutely rich and fabulous homemade Hostess cupcake! We also made Buttery Yellow Cupcakes and filled them with raspberry fruit filling, topped them with the Perfect frosting and put a fresh raspberry on top...can you picture it? Yum. We had so much fun and the cupcakes were so delicious-o! Try these recipes, Go CRAZY about Cupcakes, and be creative, you won't be disappointed!


Buttery Yellow Cupcakes
2 ¾ cups cake flour*
2 ½ tsp baking powder
½ tsp salt
16 TB (2 sticks) butter, softened
1 ¾ cups sugar
4 large eggs, room temperature**
1 TB vanilla extract
1 ½ cups buttermilk, near room temp***
*can substitute for each 1 cup cake flour, 7/8 cup all-purpose flour and 2 Tablespoons cornstarch.
**can bring eggs to room temp by putting in bowl with hot tap water for about 10 mins.
***can substitute for each 1 cup buttermilk, 1 cup milk mixed with 1 Tablespoon lemon juice, mix and let sit for about 10 mins.
Heat oven to 350. Whisk dry ingredients together in a bowl and set aside. Beat butter and sugar together in a large bowl with an electric mixer on medium speed until light and fluffy, 3-6 mins. Beat in the eggs one at a time, mixing after each and beat in vanilla. Reduce speed to low and beat in 1/3 flour mix, ½ buttermilk, and repeat process alternating and ending in mixing in the remaining flour mixture. Fill cupcake pans with cupcake liners and fill with batter 2/3 full. Bake 17-20 mins. Or until a toothpick comes out with a few crumbs attached. Do not let brown or they are overdone! Remove from oven and let sit for 5 mins. before removing from pans to cooling racks. Let cool completely, about 1 hour, before frosting or filling. Makes 26-30 cupcakes.

For a fun variation, reduce the vanilla to 2 tsp and add 3-4 TB fresh lemon juice and 3-4 TB lemon zest for lemon cupcakes, or try fresh orange juice and orange zest for orange cupcakes! They will be heavier, so fill the cupcake liners about ¾ full.


Devil's Food Cupcakes
1 C Flour
1/4 C unsweetened cocoa powder
/4 t baking soda
1/4 t salt
1/2 C granulated sugar
1/2 C firmly packed brown sugar
4 T unsalted butter at room temperature
1 large egg, at room temperature
1 t vanilla extract
1/2 C luke warm water
1/4 C buttermilk
Position rack in the middle of oven and preheat to 350. Line a standard 12 cup muffin tin with liners. I like the foil ones because they're pretty and play on the whole ding-dong angle. Sift together the flour, cocoa powder, baking soda, and salt into a bowl. In another bowl, with an electric mixer on medium-high speed, beat the granulated sugar, brown sugar, and butter together until light and fluffy, 2-3 minutes. Add the egg and vanilla and beat until combined. Add the flour mixture in 3 additions, alternating with the water and buttermilk, beating on low speed until just combined. Scrape down the sides of the bowl as needed. Beat on medium high speed just until no traces of flour remain, about 30 seconds; do not over beat. Divide the batter evenly among muffin cups- use a cookie scoop for even filling. Bake until a toothpick inserted into the center comes out clean. Anywhere from 15-20 minutes. Mine usually only take about 15- don't over bake! Let the cupcakes cool in the pan on a wire rack for 5 minutes and then remove them and let them cool.


Chocolate Ganache
3/4 C Cream
2 T real butter, melted
8 oz semi-sweet or dark chocolate, chopped
chocolate in a bowl. Pour melted butter over it. Place cream in microwave-safe bowl and microwave for about 2 minutes- it needs to be at a simmer. Immediately pour over chocolate and cover with plastic wrap. Let sit for about 3 minutes and then stir until smooth. Let it cool until it's a good spreading consistency and then spread on top of filled cupcakes.


Perfect Cupcake Frosting and Filling
This recipe makes enough frosting to frost 12-16 cupcakes, double for 24-30 cupcakes.
3 TB flour
½ cup milk
½ cup real butter (MUST be good quality butter!)
½ cup sugar (granulated, not powdered sugar)
1 tsp vanilla extract (or other flavor if you wish)
In a small saucepan, whist together the flour and milk. Heat on medium heat whisking continuously until it starts to thicken. Stir and cook until you barely start to see streaks of the bottom of the pan (it should still be mostly liquid though) and quickly get off the heat still stirring. Put a mesh strainer over a bowl and pour the mixture into the strainer and stir with a rubber spatula to push it through, cleaning off the bottom of the strainer when you're finished. You should end up with a nice, smooth mixture. Put mixture in fridge and let it cool completely. In an electric mixer, beat the butter and the sugar a couple of minutes until fluffy. Use the whisk attachment on an electric stand mixer. Then while beating, pour in the cooled milk mixture, then the vanilla. Beat to combine and then scrape down bowl. It will look goopy and lumpy at this point! Just wait...beat on medium high for 7-8 minutes, longer if needed. After 7-8 mins. it will have transformed into a gorgeous and fluffy, light and silky frosting or filling! Frost with a frosting bag and a large tip (like Wilton 1M star tip). Or use a long (Wilton Bismarck) tip, or cut out the center of cupcake to fill a cupcake.

Helpful notes:
*Use real butter that is a good quality, cheap brands do weird things!
*If after 7-8 min. it's not fluffy, keep going and increase your mixing speed.
*Store at room temperature, it may separate in the fridge, can store overnight in a well sealed container.
*Can add other extracts instead of vanilla for a yummy alternative.
*Adding food coloring is okay.
*Try using ¼ c white and ¼ c brown sugar for a warm caramel flavor frosting.
*Do not try other additions such as cream cheese or sour cream or fruit purees, it doesn't work!


Another chocolate frosting hint: The chocolate frosting recipe found on the back of Hershey’s Cocoa is delicious. Always yummy and reliable.


Chocolate “Whopper” Frosting
1 cup butter, softened
2/3 cup cocoa powder
½ tsp salt
4 cups powdered sugar
2 tsp vanilla
1/3 cup milk
2/3 cup Ovaltine
1 cup heavy cream
Combine Ovaltine and milk in a small bowl and set aside to let dissolve. Cream butter, add cocoa and salt. Slowly add powdered sugar, alternating with cream, and Ovaltine mixture. Mix really well until light and fluffy (cream will whip). Frosts approx. 24 cupcakes. Chill in fridge until ready to serve to keep them fresh and light. Use to frost chocolate cupcakes with a large tip and frosting bag and put chocolate sprinkles and a whopper on the top for a fabulous chocolatey heaven! Jill even requested these for her birthday treat, and she is chocolate queen, so that tells you how good these are!!!


Cupcake Fun!
You can use the chocolate or yellow cupcake as a base for so many fun variations! Try some of these or make up your own...be crazy and creative!

Homemade Hostess Cupcakes: Use chocolate cupcake, fill with perfect frosting and filling, top with ganache.
Homemade Twinkies: Use yellow cupcake, fill with perfect frosting and filling, adding a little frosting to the top, and can add a piece of fresh fruit.
Toasted Coconut: Use yellow cupcake, add coconut extract to the perfect frosting and dip in toasted coconut.
Cheesecake: Use yellow cupcake, fill with Smuckers Simply Fruit, use a cream cheese frosting and top with finely crushed graham cracker crumbs.
Peppermint: Use chocolate or yellow cupcake, perfect frosting with peppermint extract, color frosting pink and put chopped pieces of candy cane on top.
Orange: Use yellow cupcake adding orange juice and zest, frost with chocolate frosting, adding a chocolate covered orange stick candy to top.
Lemon: Use yellow cupcake adding lemon juice or zest, perfect frosting with lemon extract, top with lemon zest.
Strawberry Shortcake: Use yellow cupcake, strawberry frosting and add a chocolate dipped strawberry to top. Or serve cupcake unwrapped on a plate and slice top ½ off, add whipped cream and fresh sliced strawberries, replace top ½ and add more cream and berries on top.


Cupcake gift ideas!
We loved the cute little boxes that you get when you go to a cupcake store and purchase one cupcake. They are little Chinese food take out containers. We found the cutest ones at Zurchers party store and the have at whole bunch of cute colors there. Wrap a ribbon or two around and you are set for a fun party favor or gift for a friend. They also sell little window boxes at party stores too that make your fabulous cupcakes look even more professional!


Decorating with Cupcakes!
For the class, Jill brought some fun and easy ideas for a cupcake dessert table or centerpiece. Use a framed mirror and martini glasses (we don't drink alcohol, so we got ours at a dollar store!) or use wide goblets if you have them. Turn some goblets upside and leave some right side up and put cupcakes in the glasses or on the stem of the glasses turned upside down. Decorate around the glasses with ribbon or flowers or candy or whatever! (Yes, we are kicking ourselves for not taking pictures at the class, AGAIN! We promise to do better!)
Jill also brought a cute smaller size cake plate and you can put that in the center of a larger platter and put cupcakes on the platter as well as the cake plate for a fun centerpiece or dessert table.

July and Pioneer Day Celebrations

I just realized that we never posted these recipes from the class we did way back in JULY!!! Better late than never right? I'm dreaming of July BBQ's right now as it is November and FREEZING cold and wet outside right now!


Chipped Beef Dip Appetizer
8 oz. softened cream cheese
1 cup sour cream
9 oz. sandwich chipped beef (pressed beef in deli meat section)
1/4 cup chopped green onion
Bread bowl or loaf of french bread (cut open and insides dug out). Mix ingredients and fill bread bowl. Put the top of the bread bowl back on and cover with foil. Bake at 300° for 1 1/2 hours. Serve with wheat thins, bread cubes, or any other crackers. This also is a favorite Christmas Eve appetizer as well!


Slow Cooker BBQ Pulled Pork
This is so tender and so versatile to serve so many different ways.
1 3-4 pound boneless pork roast
3 cups barbecue sauce (more if you want)
Cider vinegar
Tabasco (optional)
Season the pork with salt and pepper and place in slow cooker. Pour bbq sauce over the pork, cover, and cook on low 8 hours or more until the pork is fork-tender and falling apart. Transfer meat to a bowl and let cool. Turn off slow-cooker and let liquid in the cooker settle for 5 mins, then skim fat off the surface. Season the sauce with vinegar, Tabasco, and salt and pepper to taste. Shred meat, discarding excess fat and gristle. Toss the shredded meat with 1 cup of the the sauce, add more if needed to keep moist. Serve passing the remaining sauce separately. Serve on rolls or buns as sandwiches with grated cheese on top, or don't shred, but just break into peices and serve with your favorite potato side (fries, baked or cheesy potatoes, potato salad, etc.)


Corn Muffins
(You can use this recipe for regular or mini-muffins.)
2 cups all-purpose flour
1 cup yellow corn meal
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 large eggs
¾ cup sugar
8 Tablespoons (1 stick) butter, melted and cooled
¾ cup sour cream (can use light if you want)
½ cup milk
Adjust oven to middle position and heat oven to 400 degrees. Generously coat muffin tins with vegetable oil spray. In a large bowl, whisk the flour, cornmeal, baking powder, baking soda, and salt together in a large bowl. In a separate bowl, whisk the eggs and sugar together, then whisk in melted butter, sour cream, and milk until smooth. Gently fold the egg mixture into the flour mixture with a rubber spatula until just combined, don't overmix. Fill regular muffin tins about 2/3-3/4 full, do not level or flatten the surface of the mounds. Bake until light golden brown and a toothpick inserted in the center of a muffin comes out with just a few crumbs attached, about 13-18 minutes. (For mini-muffins, use about 1 Tbs batter for each cup and bake about 8-9 minutes.) Let the muffins cool in the pan for 5 mins., then flip onto a wire rack and let cool for about 5 minutes and serve warm.

Beehive Honey Butter
1 cup butter, softened
1 cup honey
1 teaspoon vanilla
Combine softned butter, honey, and vanilla. Beat with an electric mixer on hight speed for about 3 minutes until thickened. Spoon into small jars or containers and refrigerate. Keeps in refrigerator up to 4 weeks. For a yummy variation, try Raspberry Honey Butter by using 1 cup softened butter, 4 oz. Honey, 4 oz. Raspberry jam, and ½ tsp vanilla. This is so yummy on whole wheat bread.


Raspberry Lemonade
2 cups raspberries (can use fresh or frozen)
½ -1 cup sugar (to taste and depends on how ripe fruit is)
12 oz. Can Minute Maid frozen lemonade concentrate
Optional garnishes: lemon or lime slices, or chopped fresh mint
In a blender, combine raspberries, sugar and 1 cup water. Blend until smooth. Let sit for about 10 minutes. Strain mixture through a sieve into a bowl (will get about 2 cups juice), discard seeds. In a large pitcher, pour lemonade concentrate and mix with approximately 6 ½ –7 ½ cups water (to taste). Add raspberry mixture to pitcher, stir and chill. Serve over a glass of ice. Add thinly sliced lemon or lime or chopped mint sprigs (I like to use lime). Try serving in Sugar Frosted Glasses.

Sugar Frosting a Glass: Wash and dry your glasses (you can use tempered glass or even plastic, but do not use crystal if you're going to put them in the freezer!) Pour some granulated sugar in a small bowl. Cut lemon or lime slices. Cut a slit in a slice and rub the slice around the top rim of each glass, then immediately dip the rim in the sugar to coat the juice. You can also slide the slice on the edge of the glass and put it in the freezer for about 10 minutes to chill the glass before serving.


Black Bottom Cupcakes
(This recipe can be used for regular or mini cupcakes)
Filling:
8 oz cream cheese
1 egg
1/3 c. sugar
1 (6-oz) pkg semisweet chocolate chips (mini chocolate chips work great)
Cake: (I use a devil’s food cake mix made according to package directions, but if you are ambitious here is a scratch recipe)
1 ½ c. sifted flour
1 c. sugar
1 tsp soda
¼ c. cocoa
½ tsp salt
1 c. water
1/3 c. oil
1 T. vinegar
1 tsp vanilla
Beat cream cheese, egg, sugar and salt in a bowl. Stir in chocolate chips. Set aside. Beat all cake ingredients until blended. Fill cupcakes liners 1/2 full. Top each with a spoonful of cream cheese mixture. Bake at 350 for 20-25 minutes for regular size cupcakes or 10-12 minutes for
mini cupcakes, then frost after the cupcakes cool. Makes approximately a dozen regular or a few dozen mini-cupcakes.

Frosting:
6 T. softened butter
2 2/3 cup powdered sugar
1/2 cup cocoa
1/3 cup milk
1 tsp. vanilla extract
In a medium bowl, beat the butter. Then add the sugar and cocoa; alternating with milk. Beat to desired consistency and add more milk if necessary. Stir in vanilla.

Ideas for Fun…

• Decorate bikes and wagons for a parade after dinner.
  
• Use fireworks as table decor and then light them off when it gets dark. Decorate a snack bucket for all the spectators.
  
• Remember inexpensive yard games such as a three legged race or an egg relay, complete with an awards ceremony!
  
• Talent shows or karaoke is a great way to get family members moving.
  

Pioneer Fun...

• Use pie tins as plates and bandanas as napkins, on the table a treat wrapped in a bandana (cut the bandana into 1/4th, for 4) and tie with jute for a cute party favor. Play pioneer games together. “Google” for a list of many fun games!
  
• Have an old fashioned taffy pull and share stories about your heritage while pulling. and/or make homemade butter by using ½ c. whipping cream, 1 Tb. sour cream, and a pinch of salt. Put in a small canning jar and take turns shaking for about 15 minutes. Pour off liquid and press with a spoon on a plate to remove remaining liquid.

Christmas Gifts from the Kitchen Class

Here are the recipes as well as a few hints we shared about giving "Gifts from the Kitchen" at Christmas. These are part of the list that are some of the most favorite and most asked for recipes we have, so we hope you will try them, and we KNOW you will ENJOY them! Happy Giving!

Cranberry Salsa
from The Gathering of Friends
1 12 oz. bag fresh whole cranberries
1- 2 c. water
1 c. sugar
1/4 fresh jalapeno, finely minced
2 4 oz. cans green chilies, chopped
2 green onions, minced
1/2 c. fresh cilantro, minced
2 small limes (or 1 large), juiced
2 tsp. Cumin
Combine fresh cranberries, just 1 c. water and 1 c. sugar in a pot over high heat and boil for 10 minutes. Use a fork to smash some of the berries in the pan and cool. Mince cilantro, jalapeno and green onions and stir into cooled cranberry sauce. Add chopped green chilies, lime juice and cumin and stir well. If desired stir in additional 1/2 c.-1 c. water to change consistency. Yields about 6 cups. Refrigerate for up to one week. Fill your favorite container and give this wonderful surprise burst of flavor as a gift.If you own a food processor: Make cranberry sauce on the stove as directed above. Cool. Put ¼ of a fresh jalapeno, 2 cans green chilies, 2 green onions, ½ c. cilantro into food processor and chop fine. Add lime juice and cumin. When cranberry sauce is cool, add to processor and just barely mix, so just barely slices cranberries. Add 1/2-1 cup water (I use ¾ c.) and mix with spatula. To serve as an appetizer: Soften 8 oz. of cream cheese on a pretty serving plate and pour 1 ½ cups of Cranberry Salsa (cooled or room temperature, not warm) over cream cheese and serve with your favorite crackers or chips (I like Wheat Thins). Can also use as a yummy spread on your favorite turkey sandwich or as a sauce with poultry or pork.

Kathryn's Famous Christmas Cheese Ball
from my generous and talented friend and neighbor Kathryn McAllister
1 8oz. Package cream cheese
½ square (¼ C.) margarine
½ square (¼ C.) butter (Land 0'Lakes or other nice brand)
1 1/3 oz. Blue Cheese (use 1/3 of Treasure Cave brand 4 oz. Block) or more to taste
Chopped walnuts
(Recipe makes 1 large or 2 smaller, 1 cup size cheese balls)Bring all ingredients to a cool room temperature. Mix with hand mixer thoroughly until smooth and creamy. Chop walnuts and put in a narrow bowl. With a spatula, drop mixture in nuts in one ball. Use a spoon to gather the nuts around the ball, can use hands to shape ball and place in container and cover in plastic wrap. Chill for at least a few hours before serving with favorite crackers. For a nice gift, use about 1 cup of mixture for the cheese ball (recipe will make 2 this size) and after rolling in nuts, place in a clear plastic Solo cup and cover in plastic wrap. Place in cellophane bag tied with ribbon for a yummy Christmas gift.


White Chocolate Mix
Makes a large bowl
5 c. corn or rice Chex cereal
5 c. cheerios cereal
1 10oz. bag mini twist pretzels
1 1b.bag plain M&M’s
1 12 oz. can/bag lightly salted peanuts
2 bags white chocolate chips
3 T. oil
Mix first 5 ingredients into a bowl. In a microwave safe bowl mix the white chocolate chips and oil and melt on high for 2 min. Stir to melt, and then microwave again for 10-30 seconds on high. Stir until all chips are melted. Pour melted chips into cereal mixture and stir to cover. Spread on cookie sheets covered with wax paper and allow chocolate to set up.

Easy Christmas Fudge
1 c. margarine
1 12 oz. can evaporated milk
4 1/2 c. sugar
1/2 bag mini marshmallows
1 pkg. semi sweet chocolate chips
1 pkg. milk chocolate chips
1 tsp. vanilla
1 c. nuts (optional)
Melt margarine in large pan. Add milk and sugar and bring to boil over medium heat. Boil lightly for 5 minutes. Turn off heat and add marshmallows. Stir until melted. Add chocolate chips, stirring after each until chocolate is melted. Add vanilla and nuts. Pour into a greased 9 x 13 pan and allow to set over night (at room temperature). Use a plastic knife to cut into squares. Left overs can be frozen!

Helpful Hints:

• Presentation is everything. If the outside of the package looks nice, the gift seems to taste better! There are many ways to package your gift, be creative!
• Remember it is the thought that counts. A warm loaf of bread says a lot more than a bag of stale marshmallows that includes some phrase about snowman poop! Even if it means making your list a little shorter to make something a little more thoughtful.
• It is nice to include a kitchen utensil with the homemade treat (such as cookies and a small spatula).
• Homemade treats (especially sweets) seem to be more appreciated at the beginning of the season. Many counters are full of fudge on the day before Christmas.
• Don't worry about being clever or doing something different every year. If people rave about something you make, go with it! It's easier to plan for if it's already decided!

Pantry Solutions Recipes

For months Jill and I have been trying to find recipes that you can "shop" in your very own pantry for and not have to run to the store last minute to make. It's tricky because whenever you use the words "food storage" and "meal" together, it sounds like a recipe for something, o.k., let's just say it, Disgusting!! So here is list of (16 recipes) of the meals that we have found so far that are not only "pantry solutions," but also pretty SIMPLE, and yes you guessed it...they are SENSATIONAL too! Jill said it best when she said that these recipes pass the "food snob" test! We have used these in presentations and will be using them in future presentations, but wanted to share them here as well.
(I'm going to just make this one post, but will see about listing them separately too. I'm working on this computer "savvy" stuff slowly.)

Sisters Present...Simply Sensational
"Pantry Solutions" Recipes
Pantry Solutions: Meals that you can make from your own pantry!

Honey Lime Enchiladas
You will love the "sweet" flavor and a little different twist on the average enchilada.
1.5 lbs pork or chicken, cooked and shredded
Sauce:
1/3 c honey
1/4 c lime juice
1 Tb chili powder
1/2 tsp garlic powder
2 (10 oz) cans green enchilada sauce
equal parts mixed together of:
mozzarella cheese, shredded
cheddar cheese, shredded
flour tortilla
Frozen chicken can be roasted right out of the freezer by placing on a sprayed baking sheet, adding some salt and pepper, and baking at 375 degrees for 25-30 minutes or until juices run clear. Shred when cool. Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes. Lightly spray 2 pans with non-stick baking spray. (I usually use one 9x13 and one 9x9 but it may vary with how thick you stuff your enchiladas.) Pour enough green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.
Pour remainder of sauce over enchiladas and sprinkle more cheese on top - don't be stingy! (I sometimes use more like 1 1/2 cans- you can freeze left over enchilada sauce in a baggy.) Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy. It is now time to WOW your family!!

Chicken Cream Cheese Soup
A true favorite for young and old alike and a great 1 pot meal!
1 lb chicken (breasts or combination)
1 onion, diced
1-2 Tb butter
2 handfuls baby carrots (or use reg. Carrots, about 2 cups sliced small)
4-5 potatoes, diced small
1 c milk
1/4 c flour
8 oz package cream cheese
Put chicken in pot and cover with water; boil until cooked. Take chicken out of water but keep the broth. When chicken is cool, shred or cube.
Saute onion in butter. Put onion in pot and add carrots and potatoes. Add 3-4 cups of broth or enough to cover vegetables. Add bouillon cubes or soup base for flavor (I add 4 bouillon cubes). Bring to a boil and simmer until veggies are tender.
Mix flour with milk and slowly add to soup while mixing. Soften cream cheese in microwave then add to soup in little pieces and stir until melted. Season with salt and pepper.

Crustless Quiche
You can be creative with ingredients and have a different meal every time!
½ -3/4 cup Bisquick
3 eggs
1 ½ cup milk
¼ cup melted butter
Pinch of Salt & a dash of pepper
1 ½ cups of grated cheese of your choice (cheddar, Colby jack, pepper jack,Swiss,Gouda, fontina, etc.)
Vegetables of choice- (diced zucchini, mushrooms, chopped spinach, broccoli, can of diced chiles, etc)
Meat of choice- (sliced precooked breakfast links, crumbled crispy bacon, diced ham)
Beat together bisquick, eggs, milk and melted butter. Add salt and pepper. Mix in grated or diced cheese (it is really good with a couple different kinds), vegetables, and meat of your choice. I usually add about ½ cup meat and another ½ -1 cup vegetables. It is really very versatile—you can add what (and how much) you like! Bake at 400 for 35-45 minutes. After 15 minutes I like to place sliced tomatoes on top and sprinkle on grated parmesan cheese. Continue baking until egg mixture is set and cheese is crispy and brown. Let it stand for 5 minutes before cutting.*Double this and baked it in a 9x13 for a family of 6. It works great!
This is called a breakfast Quiche--but it is actually not a quiche because it has no crust. Although, the baking mix does seems to create it's own crust while baking. It really is so good--and I love that you can throw in any vegtables or meat that your family loves and you have on hand. I usually slice up the precooked turkey breakfast sausage links from Costco with sliced zuchinni or chopped fresh spinach. It is fun to try different cheeses too. You can be as creative as you want.

White Chicken Chili
A refreshingly different twist on the chili recipe, a yummy creamy variation!
3 Tbs Olive Oil
1 pound boneless, skinless chicken breasts, cut into ½ inch cubes
1 medium onion, chopped
2 tsp chili powder
1 tsp cumin
1 tsp oregano
2 garlic cloves, minced
2 15 oz cans white kidney beans, drained and rinsed
1 C frozen corn kernels (optional)
1 7 oz can diced green chilies
1 14.5 oz chicken broth
1/2 tsp salt
pepper (can use 1/8-1/4 tsp cayenne pepper for an extra kick)

1 can evaporated milk

1/2 tsp lemon juice
Grated cheddar or Monterey Jack
In a large saucepan, saute chicken and onion in oil until chicken is no longer pink. Stir in the chili powder, cumin, oregano, and garlic and saute for another minute. Stir in the white beans, corn, green chilies, chicken broth, and salt. Bring the mixture to a gentle simmer and simmer, partially covered for about 20-30 minutes. Turn heat to low and stir in can of evaporated milk (you can add about 1/3 cup sour cream too if you have it on hand!) Continue to heat slowly only for a couple more minutes. Add more salt and pepper to taste. Serve hot, topped with cheese and tortillas chips. Serves about 6.

Favorite Pumpkin Pancakes
These are incredibly yummy and worth having breakfast for dinner! Great for guests too!
2 cups flour (you can also use 1/2 white whole wheat flour)
3 Tb brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp ground all spice
1 tsp ground cinnamon
1/2 tsp ginger
1/2 tsp salt
1 1/2 cup buttermilk (I do an overflowing 1/2 cup) (You can also substitute for buttermilk: 1 ½ cup milk mixed with 1 ½ Tb lemon juice or white vinegar, let sit and thicken for 10 mins.)
1 cup pumpkin puree
2 eggs
2 Tb canola oil
2 Tb vinegar
In one bowl mix together the buttermilk, pumpkin, eggs, oil and vinegar. Combine dry ingredients separately and them stir into pumpkin mixture just until combined. Heat your pan or griddle (lightly butter or oil if it is not seasoned), using about 1/4 cup mix for each pancake. Brown on both sides and serve hot with apple cider syrup.
Apple Cider Syrup
Making this syrup is another extra step, but sooo worth the work and oh does your house smell divine!!!
3/4 cup sugar
1/4 cup brown sugar
2 TBs cornstarch
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 cups fresh apple cider (or just apple juice works, I use mixed from concentrate even)
1 Tbs lemon juice
1/2 tsp vanilla
1/4 cup butter
Mix sugars, cornstarch, cinnamon and nutmeg well. Add apple cider and lemon juice. Bring to a boil and continue boiling for 1 minute, stirring constantly. Remove from heat and stir in butter. Store leftovers in the refrigerator, use within a week or two.
O.k., so if you want to get really fancy and yummy, you can also add a wonderful topping. Take a tablespoon or two of butter and melt in a skillet, then added a couple of handfuls of pecans and sprinkle them with brown sugar. Let that caramelize over medium heat for 5 minutes and then add some freshly diced apple. Saute that for a few minutes (be careful not to burn) and then serve over your pumpkin pancakes with apple cider syrup and you will have one AMAZING breakfast (or in our case supper)!

Slow Cooker Southwest Chicken Stacks
A very simple, yet great meal. A perfect“plan ahead” meal.
2 cups frozen corn
1 can black beans, rinsed and drained
2 large frozen boneless, skinless chicken breasts (about 1-1 ½ lbs. )
1 1/2 cups salsa (I like the Pace Picanti, medium spice in this recipe best)
Lightly grease the bottom and sides of the slow cooker with cooking spray. Pour frozen corn into the bottom of the slow cooker and place the frozen chicken breasts on top. Cover with beans and salsa. Cover slow cooker and cook on low for 6 hours. Remove chicken from slow cooker and shred with forks. Return to the slow cooker and stir until the chicken, corn, beans and salsa are combined.
Serve on a bed of tortilla chips and top with additional garnishes: lettuce, tomato, avocado, sour cream, cheese, cilantro, lime wedges, etc. (Or you can serve it in tortillas.)

Olive Garden Alfredo Pasta
I love this because it is a super fast, last minute meal, but still good enough to be one of my family's favorites!
½ cup (1 stick) butter
2 cloves garlic, minced (or 1 tsp pre-minced)
2 cups heavy cream (or evaporated milk is a lower fat, but still tastes fabulous version)
1/8 tsp ground black pepper
pinch salt
½ cup grated Parmesan cheese (surprisingly the creamiest sauce is made with pre-grated Parmesan cheese, like Kraft in the green can!)
12 oz. fettucine pasta (or pasta of your choice)
Melt butter in a medium saucepan over med/low heat. Add the garlic, cream (or evap milk), pepper and salt, and bring mixture to a simmer. Turn the heat down if the mixture reaches a rapid boil or it could boil over, you just want a simmer. Add the cheese, and continue to simmer sauce for 8 minutes or until thick. Serve over cooked pasta. (Start the pasta the same time you start the alfredo and they will be done about the same time.) I add cooked and cubed chicken to the sauce after thickened, as well as cook broccoli flowers to serve on top of the pasta before you pour the sauce on. Oooh delish!

Sweet and Sour Chicken
This recipe takes a little more attention and time, but oh so worth it!
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil
Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.
Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt
[Optional: Add canned pineapple (drain well) and/or some fresh red bell pepper, chopped, to the sauce]
Bake for one hour at 325 degrees. Turn chicken with a spatula a couple of times while baking. If you like extra sauce, double the batch of sauce and reserve half of it to bring to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced – about 6-8 minutes. Serve over rice (passing extra sauce, optional).

Fast Chicken Enchiladas
Try different meats and cheeses for a fun alternative.
3 cups shredded cooked chicken (1 ½ pounds)
12 ounces (3 cups) cheddar cheese, shredded (sharp is best tasting)
2 ½ cups red enchilada sauce (20 ounces)
1 or 2 cans chopped green chiles, drained (depending on how spicy you want them)
½ cup minced fresh cilantro (you can used dried in a pinch, but just a Tb or so)
Salt and pepper
12 (6 inch) soft corn tortillas (or you can use flour tortillas)
Preheat oven to 400 degrees. Combine chicken, 2 cups of cheese, ½ cup of the enchilada sauce, chiles, cilantro, and salt and pepper to taste. Microwave tortillas (on a plate, covered in plastic) for one minute to soften. Place 1/3 cup of chicken mixture down center of each tortilla. Roll tightly and lay seam-side down in a 9 X 13 pan coated with cooking spray (you will end up layering some on top in two layers in the pan). Lightly spray the enchiladas with oil spray and pour 1 cup of remaining sauce over echiladas to coat thoroughly. Sprinkle remaining cheese down the center, cover with foil and bake unitl heated through, about 20-25 mins. Remove foil and continue to bake until cheddar browns, about 5 minutes more. Serve, passing with the remaining 1 cup sauce, heated ( and lime wedges if you want to make it even more delicious!)

Chicken and Cheese Quesadillas
You will love this recipe, and cooking in the oven allows everyone to be served at one time!
3 cups shredded cooked chicken (1 ½ pounds)
12 ounces (3 cups) cheddar or Monterrey jack cheese, shredded
6-8 cooked or uncooked flour tortillas (uncooked tortillas should be toasted in a skillet before using)
Sauteed onions and peppers (optional)
Cilantro (optional)
Cooked bacon pieces (optional)
Frozen chicken can be roasted right out of the freezer by placing on a sprayed baking sheet, adding some salt and pepper, and baking at 375 degrees for 25-30 minutes or until juices run clear. Shred when cool. Spread 1/4 cup of chicken over each tortilla, leaving a 1/2 inch border. Sprinkle 1/4 cup of cheese over the chicken. Add any optional ingredients. Spray the plain half of the tortilla with vegetable spray and fold over the filling. Press the edges of the tortilla together gently to seal. Arrange on lined or greased baking sheets. Spray lightly with vegetable oil spray and bake at 475 degrees until the quesadillas are golden, 10-15 minutes. Let cool and cut into pieces. Serve with salsa, sour cream, guacamole, and hot sauce.

Tacos
Taco seasoning packets work just fine, but if you would like a change give this a try.
Give the "old taco" a new flare with some of these serving suggestions too.
Heat in a medium skillet over medium heat:
2 tablespoons canola oil
Add: 3/4 cup chopped onion
Cook, stirring often, until softened, 4 to 5 minutes. Increase the heat to medium-high and add: 1 pound ground beef
Cook, breaking up the meat with a wooden spoon, until it is no longer pink, about 3 minutes. Stir in: 1 to 3 garlic cloves finely minced 1 tablespoon chili powder 2 teaspoons ground cumin 2 teaspoons ground coriander (this is optional – but I love the flavor of coriander!) Salt to taste (I used about 1/2 to 3/4 tsp salt)
Cook, stirring, for 30 seconds. Add: 1 8 oz. can tomato sauce 1 jalapeno, seeded and minced fine (optional, or a can of green chiles)
Cook, stirring occasionally, over low heat for 10 minutes.
Serve meat in taco shells (hard or soft) and your choice of toppings. For something new, try baking soft tortillas to make a taco bowl, or frying corn tortillas and serving on top.
Homemade Tortilla Bowls:
6 burrito-size flour tortillas
Olive oil or Canola oil
6 oven-safe cups or canning jars
Preheat the oven to 400 degrees. On a rimmed baking sheet, place the cups or jars upside down, evenly spacing them to make room for the tortillas that will be draped over them. Microwave the tortillas for about 30 seconds, until they are soft and pliable. Rub a teaspoon or so of oil on the front and back of the tortilla. I used my fingers so that I could make sure to coat the entire surface of the tortilla. It doesn’t need to be a heavy coating of oil, just enough to help the tortilla crisp up and not stick to the jar or cup. Drape each tortilla over a cup or jar. Bake the tortilla bowls for about 8-10 minutes, checking often so they don’t burn, until the tortillas are nicely browned and crisp. Remove the baking sheet from the oven and let the tortillas cool for a few minutes before gently removing them from the cups or jars.

Slow-Cooker Barbecued Pulled Pork
This is so tender and so versatile to serve so many different ways.
1 3-4 pound boneless pork roast
3 cups barbecue sauce (more if you want)
Cider vinegar
Tabasco (optional)
Season the pork with salt and pepper and place in slow cooker. Pour bbq sauce over the pork, cover, and cook on low 8 hours or more until the pork is fork-tender and falling apart. Transfer meat to a bowl and let cool. Turn off slow-cooker and let liquid in the cooker settle for 5 mins, then skim fat off the surface. Season the sauce with vinegar, Tabasco, and salt and pepper to taste. Shred meat, discarding excess fat and gristle. Toss the shredded meat with 1 cup of the the sauce, add more if needed to keep moist. Serve passing the remaining sauce separately. Serve on rolls as sandwiches with grated cheese on top, or don't shred, but just break into peices and serve with your favorite potato side (fries, baked or cheesy potatoes, etc.)

Crispy Chicken
Homemade chicken fingers are a favorite for everyone in the family! Plan ahead, these take a little more effort, but your family will love you for it!
Try these yummy variations, or just serve them with a favorite side and enjoy!
1 cup flour
2 large eggs
3 cups breadcrumbs
4 boneless, skinless chicken breasts (or more chicken tenders)
Salt and pepper
1/2-3/4 cup vegetable oil
For Lemon Vinaigrette Dressing:
1/4 cup lemon juice
1/2 cup good olive oil
1/2 tsp salt
1/4 tsp pepper
Preheat the oven to 200°. Pound chicken so that each piece is uniform and thin (about 1/2 inch thick), dry with paper towels, and salt and pepper each piece. Spread the flour in a shallow dish. Beat the eggs in a second shallow dish. Spread the bread crumbs in a third shallow dish. Working with one piece at a time, dredge the chicken through the flour, egg and then breadcrumbs. Lay on a plate while you prepare the skillet. Heat the oil in a 12 inch skillet over medium high heat until just smoking. Add two pieces at a time (four if using chicken tenders) and cook until light golden brown on both sides, 4 to 6 minutes. Drain on paper plate, and keep warm in the oven until all pieces are done. Lemon Vinaigrette Chicken: Toss salad greens with dressing and place on hot chicken. Top with Parmesan cheese. Chicken Parmesan: Add bottled marinara sauce and top with mozzarella cheese. Warm in the oven until cheese melts. Chicken Parmesan Lowfat version: Skip pounding, breading, and frying the chicken. Spray the bottom of a baking dish and place the chicken raw in a baking dish and sprinkle a layer of mozzarella and Parmesan cheese on chicken. Top with sauce and more grated cheese. Cover with foil and bake at 350 degrees until cooked through, 40 minutes or more . It is fabulous!

Homemade Pizza
Pizza is always a favorite, and just wait until you try these!
This dough recipe makes enough for three 12 inch pizzas. Store bought dough works just great too.
Basic Pizza Dough:
4 ½ cups flour, plus extra for the counter
1 envelope (or 2 ¼ tsps) instant or rapid-rise yeast
1 ½ tsp salt
2 Tbs olive oil
1 ¾ cups water, warm
Pepperoni Pizza (makes 1 pizza):
3/4-1 cup sauce
1-2 cups mozzarella cheese
Pepperoni slices (regular or turkey)
Olive Oil
Chicken Ranch Pizza:
3/4-1 cup ranch dressing (you can add a small amount of minced garlic for some zip)
Cooked and sliced chicken
1-2 cups mozzarella cheese
Thinly sliced tomatoes
Thinly sliced red onions
Cooked bacon pieces
Olive oil
Barbeque Chicken Pizza:
3/4-1 cup barbeque sauce
1-2 cups mozzarella cheese
Cooked and cubed chicken
Sliced mushrooms
Sliced red onion
Pineapple tidbits
Olive oil
Crust: Whisk 4 cups flour, yeast and salt in a large bowl. Add oil and water and stir with spatula until dough comes together. Turn dough out onto a lightly floured counter and knead by hand until forms a smooth, round ball (about 10 min.), adding the remaining flour as needed to prevent dough from sticking to the counter. Transfer to a lightly oiled bowl, and let rise in a warm place until doubled in size, 1 to 1 ½ hours. Pizza: Heat oven to 500° and let baking stone or upside down cookie sheet heat for at least 30 minutes. Turn dough onto lightly floured counter and cut into three pieces. Shape each piece into a smooth round ball, cover with plastic wrap, and let rest for 20-30 minutes. Working with one ball at a time, stretch and shape the dough into one 12 inch round on a piece of parchment paper. Spread sauce over pizza, leaving a 1/2 inch border around the edges. Next, add the cheese and any desired toppings listed above. Lightly brush the edge of the dough with olive oil. Put pizza (parchment paper and all) in the oven. Bake until the crust edges are brown and the cheese is golden, 8 to 13 minutes. Transfer to a cutting board and remove parchment. Let the stone or pan reheat for 5 minutes before baking the next pizza.

Cheesy Vegetable Soup
This recipe has been a tried and true cheesy family favorite for years!
8-10 medium potatoes, peeled and diced
1 small yellow onion, chopped small
1 ½ cups diced carrots, peeled and chopped
1 tsp salt
2 cups chopped broccoli
1 (16 ounce) bottle Cheese Whiz, or Velveeta
1 can cream of celery soup
Salt and pepper to taste
Put potatoes, onion and carrots in a large pan and cover with enough water to cover vegetables, add 1 tsp salt. Boil until vegetables are tender. Drain some of the water, reserving the water for possible use later. Turn down heat and stir in broccoli, cheese, cream of celery soup, and salt and pepper to taste. Let cook on low to med-low another 10 minutes, stirring occasionally until cheese is melted and combined, and adding reserved water if soup is too thick. Serve with favorite bread or breadstick for a delicious “feel good” dinner!

Baked Chicken Opulent
This recipe has been used for our extended family dinners countless times,
as well as being a great “take in”dinner for others who need one.
6 boneless, skinless chicken breasts (or tenders to fill a 9X13 pan)
¾ lb. Swiss cheese, sliced
2 cans cream of chicken soup
½ cup sour cream
2 cups Ritz cracker crumbs mixed with ½ cup butter and 1-2 Tbs poppy seeds
Put chicken in 9X13 pan. Cover with sliced Swiss cheese. Mix soups and sour cream and spread over chicken and cheese. Top with Ritz mixture. Cook uncovered at 275 degrees for 2 ½ hours. Serve over rice.
For more of a pantry friendly version, you can omit the Swiss cheese if you like as well as substitute ½ cup evaporated milk mixed with a little lemon juice for the sour cream (although you will lose some of the richness in flavor)

DESSERTS:

Chocolate Cake Mix Cookies
It doesn't get easier than this! Quick and Chocolate, yeah! Try all the fun variations!
1 Devil’s food cake mix
1/4 c. flour
1/2 c. oil
1/4 c. water
1 egg
Preheat oven to 350°. Mix together and use with variations. Bake for 10-12 minutes unless denoted differently. Oreos: make smaller balls and bake. Cool and frost with cream cheese frosting. Stick two cookies together. Caramel: cover a rolo with cookie dough and bake. Double chocolate: add white chocolate chips to dough. Mint Chocolate: make 1 inch balls and bake at 375° for 6-8 minutes. Place 1/2 an Andes mint on each cookie as they come out of the oven. Let melt for a few minutes and the back of a spoon to spread the mint. Coconut: Bake cookies and frost with cream cheese frosting with a little coconut extract added. Dip frosted cookie in coconut.

Coconut Cupcakes
These cupcakes look heavenly, but are sinfully delicious! Make them into mini-cupcakes, cupcakes, or makes for a beautiful presentation as a double layer cake.
1 pkg. white cake mix
1 ½ cups unsweetened coconut milk
4 large egg whites
Beat until well blended. Place muffin cups in pan.
Pour batter into cup and bake at 350°. Mini-cupcakes bake for about 10-12 minutes, regular size, a bit longer. Test doneness with a toothpick but Do Not over bake.
This recipe can also be used for 2 round 8 inch cake pans (baked for about 22 minutes), and frosted as a double layer cake.
Coconut frosting:
3 ½ cups powdered sugar
½ cup butter, softened
1 tsp. coconut extract
1 pkg. 8 oz cream cheese
Beat butter and cream cheese until creamy. Add sugar and extract. Frost and roll cupcakes in coconut flakes. For the double layer cake, frost between layers as well. Sprinkle coconut flakes on top as well as around the cake on the presentation plate.

Scotch Shortbread Cookies
The cutest older lady in our neighborhood growing up shared this recipe and how to make them. They are a real treat!
1 pound butter
1 cup powdered sugar
4 cups unsifted flour
1/3 cup cornstarch
Preheat oven to 325°. Cream butter in large bowl with electric mixer and gradually add sugar, creaming well together. Sift flour and cornstarch together, and add a little at a time, creaming after each addition. When the flour has been blended in, gather the mixture into a ball with floured hands and knead on lightly floured board for 5 minutes. Divide the dough in half and roll out to about 1/2-1/3 inch thick. Cut into 1-1/2 inch squares, prick the top with a fork and bake on ungreased cookie sheet for about 25-30 minutes or until very lightly browned. Remove cookies to a rack and allow to cool. Store in a tightly covered container. These cookies are delicious dipped in chocolate!

Slightly Healthy Chocolate Chip Cookies
If you want to feel a little better about eating dessert, try these little morsels! They won't let you down! You can substitute Craisins and white chocolate chips in this recipe…yummy!
1 1/2 c. rolled oats
3/4 c. whole-grain wheat flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp cinnamon
1/2 c. butter, softened
1/4 c. sugar
1/2 c. brown sugar
1 large egg
1 tsp. vanilla extract
1/2 c. chocolate chips
1 c. raisins (optional)
Preheat oven to 350°. In a bowl combine oats, flour, baking powder, salt, and cinnamon; set aside. Using an electric mixer cream butter and both sugars until incorporated. Add egg and vanilla and mix thoroughly. Add oat mixture and mix until just combined, fold in raisins. (Or just use 1 ½ cup chocolate chips and omit the raisins!) Drop by only teaspoons of batter or roll into about 1 inch balls (they will be little) about an inch apart on an ungreased cookie sheet. Bake for about 7 minutes. Cool for about 2 minutes and then move to a cooling rack. Enjoy!

Spring Lunch

Chicken Bearnaise Sandwich
(from our favorite gals at Sisters Cafe)
Croissants
Grilled Chicken or deli chicken or turkey
Provolone Cheese Slices
Avocado, peeled and sliced
Roasted peppers, peeled and sliced
Tomato slices
Knorr Bearnaise Sauce Packet

Roast peppers by lining a broiler pan with foil. Place whole peppers on the foil, about 5 inches away from the broiler element in the oven. Broil peppers, turning as needed until blackened on each side. Transfer to a bowl and cover with plastic wrap. Let stand 20 minutes. Peel away the skin and slice.

Make Knorr sauce as directed on packet. Slice croissant in half and place cheese on one side. Place on pan and broil to melt cheese and brown croissant (not more than a few minutes). Place chicken or turkey, pepper, avocado and tomato on sandwich and then spoon warm béarnaise sauce over. Serve immediately.

Fruit Soup
(adapted from Sisters Cafe)
3/4 cup sugar
1 cup water
1 cup peach juice (lite) from can
3 Tablespoons tapioca (Minute Brand quick cooking)

6 oz. orange juice concentrate
1 1/2 cup water

2 cans mandarin oranges or 3 small cans (drain most of juice)
1 large can peach slices (lite, and drain most the juice)
Just before serving add:
2 cups fresh strawberries, sliced
2 bananas, sliced
1 bag frozen raspberries, thawed (or equivalent amount of fresh, or other berries in season)

Bring sugar, water, peach juice and tapioca to a boil. Continue boiling on medium high for about 10 minutes, stirring often and scraping the pan. (Some tapioca will be clear and other granules will have a white center still.) Take of heat and let sit for 30 minutes (this is when the tapioca will become clearer.) Add 6 oz. orange juice concentrate and 1 1/2 c. water, stir well with a fork. Chill overnight.

Add mandarin oranges and peaches. Just before serving add strawberries, bananas, and raspberries. I like to drain the canned juices into a container and save them in case I want to thin the "soup." Serving suggestion: Spoon about 2/3 cup into small clear plastic cups and serve with a spoon. Goes great with cinnamon rolls or other pastry for a brunch as well.

Pear Salad with Blueberry Vinaigrette

Blueberry Dressing
1/2 cup sugar
1/2 cup blueberry vinegar (if you can't find blueberry vinegar, use raspberry or other deeper colored vinegar)
1/2 cup canola oil
1/2 cup frozen blueberries
1/2 teaspoon dry mustard
1 teaspoon poppy seeds
Blend in a blender, then refrigerate.

Salad
1 lb. mixed baby greens
2 pears, cored and thinly sliced
2 cans mandarin oranges (drained)
1/2 red onion, thinly sliced
1 cup salted sunflower seeds
1 cup crumbled Blue cheese
1/2 cup fresh Parmesan cheese
Mix and serve immediately.

Mini Coconut Cupcakes
1 pkg. white cake mix
1 ½ cups unsweetened coconut milk
4 large egg whites

Beat until well blended.

Pour into mini muffin tin and bake at 350° for about 10-12 minutes. Do not over bake.
This recipe can be used for 2 round 8 inch cake pans (baked for about 22 minutes).

Coconut frosting:
3 ½ cups powdered sugar
½ cup butter, softened
1 tsp. coconut extract
1 pkg. 8 oz cream cheese

Beat butter and cream cheese until creamy. Add sugar and extract. Roll cupcakes in coconut flakes.

Chocolate 101

Here are a few of the recipes from our latest class. The hot chocolate recipe should be sold for millions of dollars, but we both feel it is our duty to save souls from some of the stuff people dump in their water. How fun it is to teach a class about how to enjoy chocolate. It is like teaching people how to breath, it comes pretty naturally. Remember to use dutch processed cocoa where possible, and good quality chocolate.

Mom’s Hot Chocolate

2 2/3 cup dry milk
1 cup sugar
4 Tablespoons cocoa
Small pinch of salt

Combine in saucepan with:
7 ½ cups water
1 can evaporated milk
¼ teaspoon vanilla
Heat slowly on low stirring occasionally and serve. Makes 11 cups.

Note: This is delicious served with a little whipped cream and chocolate shavings or maybe a few Andes mints dropped inside. Sweet mercy!


Chocolate Bundt Cake
Taken from The Sister's Cafe
This cake is so dense and rich and such a simple cake to make, you will want to make this for every birthday or special gathering, or whenever! Be sure to use semi-sweet chocolate chips!

1 devils food cake mix (do not make according to package)
1 (4 serving) instant chocolate pudding mix
4 large eggs
1 cup sour cream
½ cup warm water
½ cup vegetable oil
1 1/2 cups semi sweet chocolate chips

Place all ingredients except chocolate chips in a large mixing bowl. Blend with electric mixer for 1 minute. Scrape down sides and continue to mix on medium speed for 2-3 minutes. Stir in chocolate chips. Pour batter into prepared (generously grease, then flour or cocoa) bundt pan. Bake at 350 for 45-50 minutes, rotating half way through baking time. Cool for 20 minutes (you can make the Chocolate Glaze while cake is cooling) and then run a knife careful around edge of cake in pan and invert carefully onto a serving platter. Glaze cake while cake is warm, not hot. You can also just dust with powdered sugar.

Chocolate Glaze:
8 Tablespoons butter (not margarine)
4 Tablespoons cocoa powder
1/3 cup evaporated milk (or 2%)
4 cups sifted powdered sugar

Melt butter in medium saucepan over low heat. Whisk in cocoa and milk. Bring mixture just to a boil, stirring constantly. Remove from heat. Beat in powdered sugar with electric mixer until thickened and smooth. Pour warm frosting over warm cake so that it forms pretty "drips" over the side of the cake. (This recipe makes a lot of frosting, so you won't use it all.) When the glaze and cake have cooled a bit, you can also add chocolate shavings for a triple chocolate, totally delightful experience!

Note: This can be made with peppermint candy cane pieces (put in baggie and break up) sprinkled on top before glaze cools and served with peppermint ice cream for a fabulous holiday treat. You could also try using a white frosting glaze with coconut extract added, and sprinkling coconut on top and around sides of cake platter. Ooooh! Coconut and chocolate together!


Perfect One Bowl Brownies
Adapted from The Sister's Cafe
We've tried A LOT of brownie recipes and this one has definitely passed the "Sister's Test!" So yummy and easy that we promise you will never go back to "the box!"

1/2 cup butter
1/2 cup canola or vegetable oil
2 cups sugar
1/2 cup(slightly heaping) cocoa (can of dutch processed mix is best)
4 eggs
3/4 teaspoon salt
1 teaspoon vanilla
1 3/4 cup flour
1 cup chocolate chips to sprinkle on top (We like to use a mix of semi-sweet and milk chocolate)

Preheat oven to 350 degrees. In a medium bowl melt butter in microwave, then stir in oil, sugar and cocoa. Using a wooden spoon (so you don't over mix), stir in the remainder of the ingredients except for the chocolate chips. Spread into a 9 x 13 pan (glass has worked well) sprayed with nonstick cooking spray. (You can also "bang" the pan on the counter to smooth out the batter more!) Sprinkle the chocolate chips over the top. Bake for 25-30 minutes. You know they are done when they start pulling away from the edge of the pan, but a clean toothpick means you've cooked them too long...be careful not to over bake!

Note: We think these are best when they are cooled so they are allowed to increase in density and chewiness...WOW! Serve them alone or these make delicious brownie sundaes with ice cream and chocolate syrup on top.