Friday, November 6, 2009

Sicilian Stuffed Artichokes

This is my husband's yummy recipe. Handed down from his sicilian grandfather. Soooo yummy!

Made by Dacia.

  • Artichokes
  • Bread crumbs
  • Pecorino Romano
  • Vegetable oil
  • water


  1. Cut edges of artichoke leaves off. Cut stem of artichoke off. Cut top of artichoke off. Separate leaves & wash.
  2. Mix equal portions of bread crumbs and cheese. Enough to fill the amount of artichokes you are cooking.
  3. Separate leaves and stuff with bread crumb mixture.
  4. Place artichokes in slow cooker.
  5. Pour oil over artichokes, so the mixture is moist.
  6. Fill water up to bottom of artichokes.
  7. Slow cook on low for 6-7 seven hours or until leaves pull out easily. You can also cook on high for a shorter amount of time.

Italian Bread

Made by LaTrisha

  • 2 1/2 cup warm water
  • 2 Tbsp yeast
  • 7-8 cups all purpose flour
  • butter
  • cornmeal
  • 1 Tbsp water
  • 1 egg
  • 1 Tbsp salt


  1. Pour warm water into mixing bowl, sprinkler with yeast. Let stand for 5 mins.
  2. Stir in about 2 cups of flour. Beat well.
  3. Add salt and gradually beat in all but 2 cups flour.
  4. Cover and let rise for 10 mins.
  5. Knead by hand until very elastic kneading in as much of the flour as possible.
  6. Grease bowl and put dough in cover and let rise for 1 1/2 hours or until doubled.
  7. Punch down and let rise for another hour.
  8. Divide in half, cover and let rise for 10 mins.
  9. Roll each half of dough into a 15x8" rectangle about 1/2" thick.
  10. Roll up tightly, starting with the short side, sealing as you roll. Taper ends by rolling out with hands until loaf is 10-11: long.
  11. Place on a butter and cornmeal pan. Let rise for about 1 hour.
  12. Add 1 Tbsp of water to egg while a& brush on loaves.
  13. Bake bread for 375 degrees for 20 mins and then re-apply egg white mixture.
  14. Bake for another 20 mins or until well-browned.


Made by Bernie.
  • 2 cups fresh basil leaves, packed
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts
  • 3 med. sized garlic cloves, minced
  • salt & pepper to taste


1. In blender: combine basil with nuts, pulse a few times. Add garlic, pulse blender.

2. Slowly add oil while blender is on.

3. Add cheese, salt and pepper.

Makes 1 cup.

Italian Soda

Made by Kim.

  • 2 oz. flavoring syrup
  • 1 oz. half and half
  • soda (lemon lime)
  • ice, crushed
  • whipped cream


  1. Measure out syrup and half and half. Stir.
  2. Fill glass 3/4 full of crushed ice.
  3. Add syrup mixture.
  4. Fill with soda. Stir
  5. Top with whipped cream.

Saturday, October 17, 2009

Angel Pumpkin Cake

This is not the best picture I've ever taken, but this cake was oh so yummy! I need a better camera!

Made by Kim.


  • 1 (16 oz) Angel Food Cake Mix
  • 1 tsp. pumpkin pie spice
  • 1 (30 oz) can Easy Pumpkin Pie Mix
  • ground nutmeg


Heat oven to 350. Spray 9x13 baking dish with cooking spray. Mix together cake, pumpkin, and pumpkin pie spice in large bowl on medium speed for about 1 minute, scrapping bowl to mix well. Pour into prepared pan and then sprinkle with nutmeg. Bake 30-35 minutes until well set. Cool completely, then spread topping on cooled cake.

Pumpkin Topping:

  • 1 (12 oz) tub Cool Whip, thawed
  • 1/2 tsp pumpkin pie spice
  • 1 cup canned pumpkin
  • 1 (3 oz) pkg. instant vanilla pudding

Non-Alcoholic Pumping Pumpkin Cocktail

Made by Dacia. Original recipe found here.

  • 1 ½ cup of prepared "Welch's Orange Pineapple Apple" juice (if your local grocery does not carry this particular flavor, regular pineapple juice with a splash of apple juice works great too) **I actually mixed orange, apple & pineapple with equal parts to make this because I couldn't find it in the store today.
  • ½ cup prepared Non-Alcoholic Pina Colada Bacardi Mixers
  • 2 teaspoons of pumpkin pie puree


Simply pour the pina colada into a cocktail glass; then add the pumpkin puree. With a spoon, mix until the two are combined and smooth. Then add the juice to the mixture and stir. Lastly, add a few cubes of ice and serve.

Garnish directions found here.

Pumpkin Swirl Cheescake

Made by Meredith.

  • 2 C graham cracker crumbs
  • 1/4 C butter, melted
  • 1/2 C sugar

mix together and press into the bottom of a spring form pan. Bake at 350 for 10 minutes to set.

  • 2 8oz pkg of cream cheese softened
  • 3/4 C sugar
  • 1 tsp vanilla
  • 3 eggs
  • 1 C canned pumpkin
  • 3/4 tsp cinnamon
  • 1/4 tsp ground nutmeg

Combine cream cheese, 1/2 C sugar, and vanilla, mixing at medium speed with a mixer until well blended. Add eggs one at a time, mixing well after each addition. Reserve one cup of cream cheese mixture. Add pumpkin, spices, and remaining sugar to the rest of the cream cheese mixture. Mix well. Layer half of pumpkin mixture and half of cream cheese mixture over crust; repeat layers. Cut through batter with a knife several times for marble effect. Bake at 350 degrees for 55 minutes. Allow to cool. Loosen and remove rim of pan. Chill for 3 hours.

Friday, October 16, 2009

Pumpkin Roll

Made by Conna.
  • Beat 3 eggs on high speed for 5 minutes.
  • Gradually add 1 cup sugar.
  • Stir in 2/3 cup pumpkin and add 1 teaspoon lemon juice.
  • Mix together: 1/2 cup flour, 1 tsp baking powder, 2 tsp cinnamon, 1/2 tsp nutmeg & 1/2 tsp salt
  • Stir pumpkin and all ingredients together.
  • Spread into a 10 x 15 cookie sheet oiled and floured.
  • Sprinkle one cup chopped nuts on top.
  • Bake at 375 degrees for 15 min.
  • Turn out on towel sprinkled with powdered sugar.
  • Roll up. Let set until cool.
  • Filling: Combine 1 cup powdered sugar, One 8 oz. package of cream cheese, 1 tbsp butter,
    1/2 tsp vanilla. Beat until smooth.
  • Unroll cake and spread on cake.
  • Re-roll and chill.
  • Slice to serve.

You really have to have your pan greased and floured and sometimes I have put wax paper in the pan and then grease and flour the paper too. That way you can get it out of the pan in one piece. Good luck. It will taste wonderful....

Sunday, September 20, 2009


Brought by Meredith.
You can buy this at the store, or you can find recipes online. Here are a few links:


Made by Kim.
Chicken and Cream Cheese filling:
  • 4 chicken breast tenders, cooked and cubed
  • 2 oz. cream cheese
  • 1/2 tsp lemon juice
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 3 tsp chopped green onion

Combine chicken, cream cheese, lemon juice, salt, pepper and onion together.

Pork and Cabbage filling:

  • 1/2 pound ground pork
  • 1/2 medium head cabbage, finely chopped
  • 1 green onion, finely chopped
  • 2 slices fresh ginger root
  • 1 teaspoon salt
  • 1/2 teaspoon white sugar
  • 1 teaspoon sesame oil


Won Ton Instructions: For both fillings use square won ton wrappers to wrap the filling in.Place a heaping half-tsp of filling on one corner of the wrap. Moisten the edges with water. Bring one set of opposite corners together and seal all edges, making a triangle. Next, bring the long ends of the triangle together, overlapping the corners slightly and sealing with more water. Heat the oil to 350 degrees. Fry until they are golden brown, about 45 seconds to 1 minute. Drain well on paper towel.

Asian Beef with Snow Peas

Made by Conna. Recipe from


  • 3 tablespoons soy sauce
  • 2 tablespoons rice wine
  • 1 tablespoon brown sugar
  • 1/2 teaspoon cornstarch
  • 1 tablespoon vegetable oil
  • 1 tablespoon minced fresh ginger root
  • 1 tablespoon minced garlic
  • 1 pound beef round steak, cut into thin strips
  • 8 ounces snow peas

1. In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.
2. Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately.

Pancit Bihon

Made by Dacia. Recipe from

· 1 8 oz. pack pancit bihon noodles
· 1 cooked chicken breast, shredded
· 2 cups of chicken broth or 2 chicken bouillon cubes dissolved in 2 cups of water
· 1/4 cabbage, sliced into strips
· 1 onion, pealed and sliced
· 3 cloves of garlic, crushed and minced
· 1/3 cup scallions, cut into pieces
· 1 carrot, sliced into strips
· 2 tablespoons of cooking oil
· 3/4 cup diced celery
· 3 tablespoons soy sauce
· Salt and pepper to taste
· 5 pieces of calamansi or 1 lemon, sliced

· Soak the pancit bihon noodles to soften for 10 minutes
· Grease a large pan or wok with oil. Sauté garlic and onions.
· Add the chicken broth, the shredded chicken breast and all the vegetables until cooked.
· Mix in the pancit bihon noodles and add the soy sauce, cook for about 5 minutes or until the noodles are soft.
· Salt and pepper to taste.
· Serve hot with sliced calamansi on the side.

Cooking Notes:
· Calamansi or lemon is to be squeezed into the pancit bihon before eating.

Lettuce Wraps

Made by Tiffany.
  • 3 tablespoons oil
  • 2 boneless skinless chicken breasts
  • 1 cup water chestnuts
  • 2/3 cup mushrooms
  • 3 tablespoons chopped onions
  • 1 teaspoon minced garlic
  • 4-5 leaves iceberg lettuce

Special Sauce (this makes a lot so I usually half the recipe):

  • 1/4 cup sugar
  • 1/2 cup water
  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons ketchup
  • 1 tablespoon lemon juice
  • 1/8 teaspoon sesame oil
  • 1 tablespoon hot mustard
  • 2 teaspoons water
  • 1-2 teaspoon garlic and red chili paste

Stir Fry Sauce (I always double this one)

  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1/2 teaspoon rice wine vinegar


1. Make the special sauce by dissolving the sugar in water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and refrigerate until you're ready to serve.
2. Combine the hot water with the hot mustard and set aside. Eventually you'll add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
3. Bring oil to high heat in a wok or large frying pan. Saute chicken breasts for 4 to 5 minutes per side or until done. Remove chicken from the pan and let cool. Keep oil in the pan, and keep the pan hot.
4. Mince water chestnuts and mushrooms to about the size of small peas.
5. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl. (I like to have lots of sauce, so I often double this part.)
6. When chicken is cool, dice it into tiny pieces the size of the mushrooms and chestnuts.
7. With the pan still on high heat, add another tablespoon of oil. Then add chicken, garlic, onions, water chestnuts, and mushrooms to the pan. Add the stir fry sauce to the pan and saute the mixture for a couple minutes.
8. Serve on top of iceberg lettuce. Top with Special Sauce.

Tuesday, July 21, 2009

Fruit Smoothie

Made by Camille.
  • 1 banana
  • 4 strawberries
  • 1 cup whole milk
  • 1 cup strawberry flavored yogurt


Blend and enjoy!

Strawberry Lemon Trifle

Made by Dacia. Recipe from


  • 4 ounces fat-free cream cheese, softened
  • 1 cup fat-free vanilla yogurt
  • 2 cups fat-free milk
  • 1 package (3.4 ounces) instant lemon pudding mix
  • 2 teaspoons grated lemon peel
  • 2-1/2 cups sliced fresh strawberries, divided
  • 1 tablespoon white grape juice or water
  • 1 prepared angel food cake (10 inches)


In a bowl, beat cream cheese and yogurt. Add the milk, pudding mix and lemon peel; beat until smooth. In a blender, process 1/2 cup strawberries and grape juice until smooth.

Tear cake into 1-in. cubes; place a third in a trifle bowl or 3-qt. serving bowl. Top with a third of the pudding mixture and half of the remaining strawberries. Drizzle with half of the strawberry sauce. Repeat. Top with remaining cake and pudding mixture. Cover and refrigerate for at least 2 hours.

Yield: 14 servings.

Peach Pie

Made by Kim.

  • 1 cup sugar
  • 3 Tablespoons corn starch
  • ½ cup water

Mix with two large, mashed peaches. Cook for 5 minutes, until thickened.


  • ½ teaspoon almond flavoring
  • 2 Tablespoons butter

In baked pie shell add:

  • 3 large sliced peaches

Pour mixture over peaches. Top with whipped cream.

Water Punch

Made by Conna.
  • 1 T citric acid
  • 1 T lemon extract
  • 5 Quarts water
  • 2 Cups sugar


Combine all ingredients and serve with ice.

Super Easy Fruit Salad Delight

Made by Mary. Recipe by Mary.


  • 5 cups red grapes
  • 5 red delicious apples
  • 1 8oz. tub cool whip
  • 1- 8oz. tub strawberry cream cheese


In large bowl combine cool whip and cream cheese. Add grapes & chopped apples. Stir together, chill & serve.

Strawberry Daiquiri

Made by Tiffany.

  • 1/2 cup white sugar
  • 4 ounces frozen strawberries
  • 1/8 cup lime juice
  • 1/2 cup lemon juice
  • 1/4 cup lemon-lime soda
  • 6 cups ice


Combine all ingredients in a blender. Add ice and blend until smooth. Pour into a cocktail glasses and garnish with fresh strawberries.

Sunday, June 28, 2009

Grilled Chicken Marinade

Recipe from Cambree.

Mix together:

  • 1/2 cup oil
  • 1/4 cup sugar
  • 6 TBSP vinegar
  • 1 tsp pepper
  • 1 tsp salt
  • 1/2 Country Time lemonade powder
  • 1-2 tsp rosemary


Marinade raw chicken overnight. Baste frequently while grilling.

*alternative*- Bake at 350* for 1 hour, or until cooked through

Saturday, June 20, 2009

4th of July Strawberries

Aren't these the cutest 4th of July Strawberries? Check out how to do these, by clicking here. They are super simple!

Friday, June 19, 2009

Grilled Swiss Chard Packets

Made by Lynne. Recipe from Martha Stewart.

  • 1 head Swiss chard
  • 2 tomatoes
  • 1 pound mozzarella
  • salt and pepper
  • olive oil


1. Remove 10 of the largest Swiss chard leaves from the head without tearing and set aside.

2. Bring pot of water to a boil with a large bowl of cold water nearby. Plunge the leaves into the boiling water for about 15 seconds, just enough to wilt the leaves. Cool in cold water and dry with a paper towel.

3. Cut tomatoes into 1/4 inch slices. Cut cheese into 1/4 inch slices and trim to fit onto the tomato slice.

4. Place a Swiss chard leaf face down. Place tomato slice onto leaf. Salt and Pepper tomato. Top with mozzarella slices. Wrap up leaf into a packet and place a toothpick through to secure.

5. Brush packet with olive oil and place on grill. Heat until cheese is melted.

Salmon Salad

Made by Kathleen.

  • 1 - 12oz package macaroni - cooked and cool
  • 1 cup diced cucumbers
  • 1 8 oz can Red Salmon
  • Chopped onions if desired
  • Mayonnaise
  • Salt, pepper and onion salt to taste
  • Add a little milk to make juicy if it's a little dry.

Grilled Potatoes

Made by Trina.

Slice raw potatoes however you want. Mostly whatever wont slip into your grill.

Mix in a bowl 2 TB oil. and any seasonings you want. I usually do the same as the meat I'm cooking.

For this recipe I did:
  • 1/4 tsp pepper
  • pinch of Salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp oregano

Coat the potatoes and grill on low heat, covered for 7-10 minutes on each side.

Grilled Pinapple

Made by Alyson.

Skewered Spicy Shrimp with Grilled Watermelon

Made by Dacia. Recipe from Chef Rori Trovato, found in "The Oprah Magazine Cookbook"

  • 2 Tbsp. hot paprika (not sure what hot paprika was, so I used regular paprika)
  • 1/4 tsp. cayenne pepper
  • 1 tsp. kosher salt
  • 1 1/2 pounds large shrimp, peeled and deveined (about 36 shrimp)
  • 2 Tbsp. olive oil
  • 1/2 seedless watermelon, cut into quarters, then sliced into 1-inch-thick wedges
  • 1/2 cup sugar


1. In a large bowl, combine paprika, cayenne, and salt. Add shrimp and toss until well coated. Cover and refrigerate 30 minutes.

2. Heat grill to medium-high. Divide shrimp among skewers, about 3 to each skewer. Brush with olive oil and grill 3 to 4 minutes each side, until pink and opaque.

3. Sprinkle one side of each watermelon wedge with sugar and place on the grill, sweetened side down, until sugar caramelizes, about 3 minutes (do not flip). Remove from grill. Top with skewered shrimp before serving.

*Makes 4 servings.

**If you don't want it spicy, just leave out the cayenne pepper.

Wednesday, May 27, 2009

Cheesy Chicken Enchiladas

By Brenda

  • 1 lb. boneless skinless chicken breasts, cut into small pieces
  • 1 envelope taco seasoning (or homemade taco seasoning - recipe below)
  • 1 jar (16 oz.) chunky salsa
  • 1 can (15 oz.) black beans, rinsed and drained
  • 1 can (8 3/4 oz.) whole kernel corn, drained
  • 2 cups (8 oz.) shredded Mexican cheese blend, divided
  • 1 can (15 oz.) mild enchilada sauce, divided
  • 8 to 10 flour tortillas (6" size)
  • 2 tablespoons sliced ripe olives


1. Prepare chicken with taco seasoning as directed below or on package of taco seasoning mix; cool 10 minutes.

2. Stir in salsa, beans, corn and 1 cup cheese.

3. Spread 1/4 cup enchilada sauce on bottom of 13"x9" baking dish. Place 2/3 cup chicken mixture down center of each tortilla; roll up. Place in dish, seam side down, on top of sauce.

4. Pour remaining enchilada sauce over tortillas; sprinkle with remaining cheese and the sliced olives.

5. Bake at 375 degrees for 20 minutes or until cheese is melted and filling is hot.

Yield: 8 servings

Homemade Taco Seasoning


  • 2 tsp minced onion
  • 1 tsp salt (I use less)
  • 1 tsp chili powder
  • 1/2 tsp corn starch
  • 1/2 crushed dried red peppers (optional)
  • 1/2 tsp minced garlic
  • 1/4 tsp oregano
  • 1/2 tsp cumin


1. Add about 1/2 cup of water with seasoning to 1 lb. of cooked meat and simmer.

2. Also depending on the flavor you like you can add more of any one of the ingredients above to add stronger flavors.

Mexican Wedding Cookies

Made by Jen.

  • ½ cup butter or “Smart Balance”, softened (margarine doesn’t work well)
  • 3 Tbsp. sugar
  • 1 cup flour (white or wheat)
  • 3/4 cup chopped pecans (or almonds)
  • 1 tsp. vanilla
  • ½ cup powdered sugar (for rolling)


1. Cream butter with sugar and vanilla. Stir in flour. Fold in nuts. Chill dough. Roll into 1 inch balls.

2. Bake at 325 for 15-20 minutes.

3. Let cool, then roll in powdered sugar.

Carne Asada Burritos

Made by Dacia. Recipe by Matthew.

  • steak
  • salt
  • coriander
  • onion powder
  • guacamole
  • pico de gallo
  • tortillas


1. Heat up frying pan until hot. While the pan is heating up, season the meat with the salt, coriander and onion powder on both sides. Once pan is hot, sear the steak meat on both sides. Remove meat from pan and slice very thin. Return meat to pan and cook until done. Season more if needed.

2. Heat up tortillas. Fill each tortilla with meat, pico de gallo and guacamole. Serve with sour cream & limes.

3. You can make the pico de gallo yourself. The ingredients are cilantro, tomatoes and onions w/ optional jalapeno.

Taco Seven-Layer Dip

Made by Conna.

  • 1 (16 ounce) can refried beans
  • 1 (16 ounce ) guacamole
  • 1 (16 ounce) container sour cream
  • 1 (1.25 ounce) package taco seasoning mix
  • 2 tomatoes, diced
  • 1 (2.25 ounce) can sliced black olives, drained, sliced
  • 1 bunch green onions, chopped
  • 1 (16 ounce) package Cheddar cheese, shredded


1. In a 12x12 inch or larger dish, evenly spread the refried beans (I mixed the taco seasoning in the beans) in a thin layer.

2. Spread the guacamole over the refried beans. Spread sour cream over the guacamole mixture. Sprinkle a layer of cheese over the sour cream layer, followed by the olives and the green onions.

3. Top the dip with tomatoes.


Made by Cambree.
  • 2 large ripe avocados, pitted, peeled, and mashed
  • 2 medium Roma tomatoes, finely chopped
  • 2 jalapeno chilies, seeded and finely chopped (or small can of green chilies)
  • 1/2 cup onion, chopped
  • 1 garlic clove, finely chopped
  • 2 TBSP fresh cilantro, finely chopped
  • 2 TBSP lime or lemon juice
  • 1/2 tsp salt
  • 1/2 tsp pepper


1. Mix all ingredients together. Serve with tortilla chips.

Monday, April 20, 2009

Disappearing Fruit Dip

Made by Camille. From Camille Langford at

  • 1 (8 ounce) package cream cheese, softened
  • 1 (7 ounce) jar marshmallow creme
  • 1 tablespoon lime juice
  • 1 teaspoon grated lime peel
  • dash ground ginger
  • Assorted fresh fruit

1. In a mixing bowl, beat the cream cheese, marshmallow creme, lime juice, lime peel and ginger until smooth. Serve with fruit. Refrigerate leftovers.


Made by Brenda. From

  • 3/4 c. sugar
  • 1/4 c. shortening
  • 1 egg
  • 1/2 c. milk
  • 1 1/2 c. flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 c. brown sugar
  • 2 tbsp. flour
  • 2 tsp. cinnamon
  • 2 tbsp. butter, melted


1. Mix with beater first 3 ingredients; stir in milk.

2. Sift and stir in flour, baking powder and salt.

3. STREUSEL MIX: Mix together brown sugar, 2 tablespoons flour, cinnamon and butter.

4. Spread 1/2 of coffee cake mix into 9" square pan. Sprinkle 1/2 of streusel mix over batter. Add remaining batter, top with remaining mix.

5. Bake at 375 degrees for 25 to 35 minutes.

Crepes and Buttermilk Caramel Syrup

Made by Rachel. Syrup recipe from Bettry Crocker.

  • crepes (use a basic crepe recipe)
  • 1 cube butter
  • 2 cups sugar
  • 1 cup buttermilk
  • 1/4 cup corn syrup
  • 1 tsp. baking soda


1. Melt butter completely on medium heat in a large pan. Add sugar and buttermilk. Bring to a boil and add corn syrup. Let bubble 3-5 minutes and add baking soda. Adding the baking soda at the end makes it all frothy and cool... the kids love it. I love it cause it tastes like caramel.

Sunshine Punch

Made by Tiffany

  • 1 pkg lemon lime powdered drink mix
  • 1 C sugar
  • 6 C water
  • 2 cans (120z each) lemonade concentrate
  • 2 C pineapple juice
  • 1 2 liter bottle of ginger ale


1. Dissolve powdered drink mix and sugar in water. Add lemonade concentrate and pineapple juice, chill.

2. Before serving, add ginger ale. Serve over ice.

Croissant French Toast with Vanilla sauce

Made by Tiffany. From "The Domestic Diva's Party Cookbook"

Prepare vanilla sauce first. It can be made up to a day ahead and refrigerated. Warm before serving.

Vanilla Sauce Ingredients:
  • 1 Tbs flour4 egg yolks
  • 1 Tbs vanilla
  • 2 C whipping cream
  • 1/2 C sugar
  • 2 scoops vanilla ice cream


1. In a small bowl combine flour, egg yolks, and vanilla; set aside.

2. In a saucepan combine cream and sugar; bring to a boil over medium heat.

3. Stir a small amount of cream mixture into the egg mixture.

4. Return all to pan. Stirring constantly, bring to a gentle boil; cook and stir for two minutes.

5. Remove from heat and stir in vanilla ice cream until melted. serve warm.

French Toast Ingredients
  • Several croissants halves per person
  • 6 to 8 eggs


1. To prepare croissant french toast, slit croissants in half and dip in beaten egg. Allow several croissant halves per person. Cook on an electric griddle or in a fry pan until both sides are set.

2. Top with berries if desired and serve with warm vanilla sauce.

Made by Trina

Crust Ingredients:
  • mix 4 cups flour
  • 1 cup butter
  • 1/4 cup sugar


1. Will be very dry. Pack into the bottom of desired pan bake 350° for 10 minutes and cool.

Topping Ingredients:

  • 1 1/2 cups cream cheese
  • 3/4 cup powdered sugar
  • 2 tsp vanilla
  • 12 oz whipped topping


1. Cream together the cream cheese, powdered sugar, vanilla and whipped topping. Frost the cookie crust and top with desired fruit.

*I would do Thinner crust and more topping next time!

Saturday, April 18, 2009

Creme Brulee French Toast

Made by Lynne.

  • 1/2 C. butter
  • 1 C. packed brown sugar
  • 2 TBS. corn syrup
  • 10 slices bread
  • 5 large eggs
  • 1 1/2 C. half-and-half
  • 1 tsp. vanilla
  • 1/4 tsp. salt


1. In a saucepan, melt butter, brown sugar, and corn syrup. Pour into a 9x13 glass pan. Arrange 2 layers of bread on top.

2. Beat together eggs, half-and-half, vanilla, and salt. Pour egg mixture over the top of the bread.

3. Cover and chill overnight in the refrigerator.

4. The next morning, bake uncovered at 350 degrees for 35-40 minutes.

Friday, April 17, 2009

Easy Eggs Benedict

Made by Dacia. From "Washington State Bed & Breakfast Cookbook". (Thanks Tiff for letting me borrow the cookbook!!)

  • 1 stick (1/2 cup) butter
  • 3 egg yolks
  • 2 tsp lemon juice
  • 1/4 tsp salt
  • Dash of white pepper
  • 1/2 tsp prepared mustard (Dijon recommended)
  • 4 English muffins, sliced and toasted
  • 8 slices ham, warmed
  • 8 eggs, poached
  • Paprika
  • Fruit to garnish (such as kiwi, strawberries or melon)


1. Heat butter in small saucepan until bubbly but not browned.

2. Put egg yolks, lemon juice, salt, white pepper and mustard in blender. Cover and run on low for about 5 seconds. While blender is running, slowly add butter until blades are covered. Blend on high for a second or two.

3. Serve immediately on muffins that have been covered with ham and poached eggs. Sprinkle with paprika for color and garnish with fresh fruit.

Tip: Have plates ready to go, except for the Hollandaise sauce. Make the sauce last and serve immediately (do not make the sauce ahead of time or try to reheat it - it will lose it's smooth consistency).

Savory Vegetable Mini Quiches

Made by Conna from ""

  • 1 package (15 ounces) refrigerated pie crusts (2 crusts)
  • 1/2 cup milk
  • 2 eggs
  • 4 slices bacon, crisply cooked, drained and chopped
  • 1/2 cup finely chopped zucchini
  • 1/2 cup finely chopped mushrooms
  • 1 green onion with top, sliced
  • 1/2 cup (2 ounces) shredded cheddar cheese
  • 1 garlic clove, pressed
  • Dash of ground black pepper


1. Preheat oven to 375°F. Let pie crusts stand at room temperature 15 minutes. Lightly spray Deluxe Mini-Muffin Pan with vegetable oil using Kitchen Spritzer. Whisk milk and eggs in Classic Batter Bowl.

2. Chop bacon, zucchini and mushrooms using Food Chopper. Add bacon, zucchini, mushrooms, green onion, cheese, garlic pressed with Garlic Press and black pepper to batter bowl; set aside.

3. On lightly floured surface, roll one crust to a 12-inch circle using Baker's Roller™. Using Scalloped Bread Tube, cut out 12 pastry pieces. Press one pastry piece into each muffin cup using Mini-Tart Shaper. Repeat with remaining crust to fill remaining muffin cups.
4. Using Small Scoop, fill each muffin cup with a rounded scoop of vegetable mixture. Bake 17-20 minutes or until crusts are light golden brown. Cool in pan 2 minutes; carefully remove mini quiches from pan. Serve warm.

Yield: 24 appetizers

Oven Baked Maple Pancakes

Made by Cambree

  • 3/4 cups brown sugar (packed and divided in half)
  • 1/3 cup butter
  • 1/2 cup maple syrup
  • 1 1/2 cup Krustees pancake mix
  • 1 tsp. cinnamon
  • 1 cup milk
  • 2 eggs


1. In sauce pan, heat (on low) butter, syrup, and half of the brown sugar. Stir until melted. Pour syrup mixture into lightly greased 9x13 pan or muffin tins.

2. Combine remaining ingredients and beat with a whisk until blended. Pour over syrup mixture.

3. Bake at 350* for 30-35 minutes (25 for muffins) or until top springs back when touched in the center. Invert onto serving plate and serve while warm.

Breakfast Smoothie

Made by Jen S.

  • 2 cups strawberry yogurt
  • 1 banana broken up
  • 4-5 strawberries washed
  • 1 cup of milk


1. Mix it all in a blender for a few seconds. If you want thinner smoothie add up to another cup of milk.

2. You can use any flavor yogurt with any combination of fruits. I really like adding flax or nuts to give it some protein if that’s all we’re eating for breakfast. It’s also a great energy boost in the afternoon.

Thursday, March 26, 2009

Bacon Stuffed Mushrooms

Made by Vicki.

  • 1 (8 oz) package cream cheese
  • 1/2 cup real bacon bits
  • 1 TBS chopped green onion
  • 1/4 tsp garlic powder
  • 1 lb whole fresh mushrooms, stems removed


1. In a small mixing bowl, beat cream cheese until smooth, stir in the bacon, onion and garlic powder.

2. Spoon into mushroom caps.

3. Broil 4-6 in. from the heat for 4-6 minutes or until heated through. Serve warm.

Smoky Roll Ups

Made by Conna. From

  • 3 skinless, boneless chicken breast halves - pounded thin
  • 12 slices honey ham
  • 1/2 cup ketchup
  • 1/2 cup mayonnaise
  • 1/2 cup apricot jam


1. Preheat oven to 350 degrees F (175 degrees C).

2. Trim the fat from the smoked meat, place a piece on each chicken breast slice and roll. Fasten with toothpicks and place seam side down in a 9x13 inch baking dish.

3. Mix together ketchup, mayonnaise and jam. Pour mixture over chicken and bake uncovered in the preheated oven for 20 to 25 minutes.

Cool Lime Napoleons

Made by Rebecca.

  • 8oz pkg refrigerated crescent rolls
  • 3 kiwi peeled and sliced
  • 11oz can mandarin oranges
  • 1 tsp lime zest
  • 2 TBSP lime juice
  • 8 oz whipped cream
  • 1/2 C powdered sugar
  • 1/4 almonds finely chopped


1. Roll out crescent rolls on rectangle pan. Bake 375 degrees for 12-15 min. Let cool.

2. Mix whipped cream, lime juice & zest, & powdered sugar. Mix until smooth.

3. Cut crescent rolls into 24 squares, top with 1 kiwi slice & 1 mandarin orange. Pipe a 1 inch rosette of cream mixture on top. Leave individual or stack 1 square on top of another to make a napoleon.

Puff Pastry Appetizer

Made by Meredith.

  • 2 8oz cream cheese
  • fresh mushrooms
  • 1 onion finely chopped
  • 1/2 package of bacon, cut into small pieces
  • 1 puff pastry sheet


1. Cook bacon in a pan. Saute onion, and mushrooms in bacon fat until onion becomes translucent (add some margarine if you need to). Add cream cheese and stir until smooth. Lay out puff pastry dough and cut in half. Place some of mixture along top end (length) of pastry dough and roll like cinnamon rolls. Repeat for other half of dough. Bake according to time on puff pastry dough box. Cool slightly and cut into 1 inch circles. Enjoy!

Tortilla Rollups

Made by Camille

(make the night before event so they can chill)

  • 2 chicken breasts, cooked, diced really fine
  • 1 pkg. flour tortillas
  • 4 pkg. (8 oz.) cream cheese, softened
  • 1 sm. can chopped green chilies
  • 1 Tbsp. finely chopped gr. onions
  • 1/4 c. picante sauce
  • 1/4 tsp. garlic powder


1. mix really well

2. spread on tortillas 1/4 in. thick

3. roll up and store overnight, once chilled slice for individual appetizers

I halved this recipe for our appetizer night, because it makes a lot.

Monday, March 23, 2009

Chicken Crescents

Made by Kim

  • 6 ounces softened cream cheese
  • 1/8 teaspoon pepper
  • 1 Tablespoon chopped green onions
  • 2 – 8 ounce cans crescent rolls
  • 4 Tablespoons butter
  • 2 cups diced, cooked chicken
  • 1 Tablespoon minced fresh parsley
  • 2/3 cup fresh, sliced mushrooms (optional)


1. In large bowl, cream together cream cheese, butter & pepper. Add chicken, green onions, parsley & mushrooms. Set aside.

2. Separate crescent rolls to form four rectangles. Press seams together. Cut into thirds. Place 2 tablespoons of chicken mixture in the center of each rectangle and fold up ends to cover filling. Seal edges securely.

3. Bake at 400 for 20 minutes.

Shrimp Crostini Appetizer

Made by Dacia from
*prepare crostini baguette slices ahead of time, just before serving spoon on shrimp mixture

  • 2 Baguettes, sliced 1/4-inch thick
  • oil for bread slices
  • 1 garlic clove cut in half
  • 8 ounces salad shrimp, coarsely chopped, or use fresh crab meat or a combination of both
  • 1 large red or green bell pepper, small dice
  • 2 tablespoons mayonnaise
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh chives, chopped
  • 1/4 teaspoon fresh lime juice
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Parmigiano-Reggiano cheese, finely grated
  • 5 drops Tabasco Sauce (I use more)
  • Salt and pepper, to taste
  • parsley for garnish


1. Lightly brush one side baguette bread slices with oil, rub with garlic clove; place on baking sheet and toast in oven at 350° for 7 minutes.

2. In a small bowl combine shrimp (reserve a few whole pieces for garnish), bell pepper, mayonnaise, parsley, chives, lime juice, mustard, cheese and Tabasco sauce; add salt and pepper. Spoon shrimp mixture on crostini, garnish with parsley, reserved shrimp and serve.

**Makes approximately 2 cups


Made by Tiffany

  • Pizza crust
  • olive oil
  • garlic
  • salt
  • mozzarella cheese
  • Parmesan cheese
  • olives
  • tomatoes
  • anything else that sounds good

Pineapple Cheese Ball

Made by Jen

  • 2 (8 oz.) packages cream cheese, softened
  • 1 (20 oz.) can crushed pineapple, drained well
  • 2 Tbsp finely shopped green onions
  • 4 Tbsp chopped green bell pepper
  • 1 Tbsp seasoned salt
  • 1 cup chopped pecans
  • crackers


1. Mix cream cheese, Pineapple, onions, bell pepper, and salt. Shape into 2 balls, cover, can freeze for 2 months. On the day before you want to serve, remove ball from freezer and allow it to thaw. Reshape and roll in chopped pecans. Cover and refrigerate. Serve with crackers.