Recipes
Have a recipe that everyone was asking for at the last event? Looking for that recipe? Checkout all of the tasty recipes contributed below!
Pineapple Casserole:
from Adrienne Bohannon
1 can pineapple chunks (20 oz) in juice
1 cup shredded cheddar cheese
1/2 cup sugar
3 tbsp flour
1/4 cup melted butter/margarine
1/2 cup crushed Ritz crackers
Preheat oven to 350 degrees. Drain pineapple, reserving 3 tbsp of
juice. Combine sugar and flour. Stir in reserved juice. Add cheese
and pineapple chunks. Mix well. Spoon into well greased dish (a pie
plate or 9x9 square pan work well). In a separate bowl, combine
cracker crumbs and melted butter with pastry cutter or fork. Sprinkle
crumble mixture over pineapple mixture in dish. Bake for 25 minutes
or until cheese is melted and juice is bubbly. Serve warm. It is
especially yummy as a side item with sliced ham!
Pumpkin Cranberry Nut Bread
from Kathy Woolner
Ingredients:
2 1/4 cups all purpose flour
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
2 cups sugar
1 3/4 cups - 1 15 oz. can - pure pumpkin (like Libby's brand)
1/2 cup vegetable oil
1 cup of fresh, frozen, or sweetened dried cranberries
1 cup chopped nuts
Instructions:
Combine flour, pumpkin pie spice, baking powder, and salt in large bowl.
Combine eggs, sugar, pumpkin, and oil in small mixer bowl; beat just until blended.
Add pumpkin mixture to flour mixture; stir just until moistened.
Fold in cranberries and nuts.
Spoon batter into 2 greased and floured 9 x 5 inch loaf pans or 6 small/individual loaf pans.
Bake in preheated 350 degree oven for 55-60 minutes (large pans), 45 minutes (small/individual pans), or until tester pulls out of center of loaves clean. Cool in pans for 5-10 minutes. Remove to wire rack to cool completely. This makes 2 loaves.
Orange-Pecan French Toast Casserole
from Kathy Woolner
Making this casserole saves you the trouble of standing over a griddle flipping individual slices of French toast. Assemble the dish the night before your gathering, and pop it in the oven the next morning. Be sure to serve each slice bottom-side up so the pecan mixture is on top.
1 cup packed brown sugar
1/3 cup butter, melted
2 tablespoons light-colored corn syrup
Cooking spray
1/3 cup chopped pecans
1 teaspoon grated orange rind
1 cup fresh orange juice
1/2 cup fat-free milk
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 large egg whites
2 large eggs
12 (1-inch-thick) slices French bread (about 1 pound)
Combine brown sugar, butter, and corn syrup; pour into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle chopped pecans evenly over sugar mixture.
Combine rind and next 7 ingredients (rind through eggs); stir with a whisk. Arrange bread slices over pecans in dish; pour egg mixture over bread. Cover and refrigerate 1 hour or up to overnight.
Preheat oven to 350°.
Carefully turn bread slices over to absorb excess egg mixture. Let stand at room temperature 20 minutes. Bake at 350° for 35 minutes or until lightly browned.
Yield: 12 servings
CALORIES 293(29% from fat); FAT 9.5g (sat 3.9g,mono 3.6g,poly 1.3g); PROTEIN 6.1g; CHOLESTEROL 49mg; CALCIUM 69mg; SODIUM 323mg; FIBER 1.6g; IRON 1.6mg; CARBOHYDRATE 43.6g
Cooking Light, JUNE 2004
Quick Quiche
From Amy Mariska
4 eggs
1 cup half-and-half
1/2 cup real mayonnaise
2 tablespoons flour
1/3 cup minced onions
Salt and garlic powder
8 ounces shredded Swiss or sharp cheddar cheese (I used Sharp Cheddar)
1 package frozen chopped spinach
Handful of Fresh Cilantro and Sage (chopped in food processor)
1 (9-inch) unbaked pie shell
Preheat the oven to 350 degrees F. Hand whip eggs, half-and-half, mayonnaise, and flour in a medium mixing bowl. Add remaining ingredients. Pour into an unbaked 9-inch, deep pie crust. Bake for 45 minutes to 1 hour or until the top is golden brown.
Oreo Truffles
from Erin Hall
1 Bag of Oreo Cookies
1 8 Oz package of Cream Cheese
2 Bars of Sweet Chocolate (I use German's)
Allow the cream cheese to soften Grind the bag of oreo's in a food processor until smooth (I pre-grind them in a bowl using the side of a measuring cup)
Knead the cream cheese into the ground up oreo's – it will become almost doughy (I also have used a mixer for this, but it gets really thick!)
Pick off bits of the dough and roll into balls or other shapes
Place on cookie sheet
Freeze through – about 4 hours or they can stay overnight
Melt the chocolate in a small sauce pan Dip the frozen balls into the hot chocolate and cover completely and place back on the cookie sheet
Refrigerate until ready to serve
7-11's
from Grayson Maughan
1 package frozen o.j. concentrate
1 package frozen lemonade concentrate
6 C water
3 C sugar
1/2 handle of vodka
Boil until ingredients dissolve. Then, freeze.
Remove from freezer, add sprite and serve.
|
