Recipe of the Month

Pumpkin Cupcakes

Site Author — Wed, 26 Nov 2008 23:41:08 +0000

It doesn't get any easier or yummier than this!

What You'll Need:

1 15 oz Can of Pumpkin
4 eggs
3/4 Cup Veggie Oil
2 Cups Sugar
2 Cups Flour
1 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Salt
1/2 tsp Cinnamon
1/2 tsp Nutmeg

CREAM CHEESE FROSTING (Combine until smooth):

2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract

Preheat oven to 350. In the mixer, combine pumpkin, oil, eggs and sugar. Mix on low speed until blended. In a separate bowl, combine flour, baking soda, baking powder, salt and spices. Remove from mixer and stir in the dry mixture. We recommend using paper cups but you don't, grease the muffin pan. Cook for 20-25 minutes.

Wiener Schnitzel with Spaetzel

Site Author — Tue, 21 Oct 2008 16:32:28 +0000

Perfect to try this month in celebration of Harvest Festival or Oktoberfest!

Allow two thin cut pork loins per person ( chicken can also be used, i.e. chicken tenders). Pound each piece of meat with a mallet until thin. Lay pieces of meat in a single layer on wax paper. Sprinkle each side with pepper, paprika, garlic salt, then flour. Dip each piece in an bowl in which you have mixed 1 egg with some water. Then press into fine bread crumbs. Repeat with each piece of meat and stack on a plate lined with wax paper. Let sit for at least 20 minutes.

While waiting to cook the meat, put on a large pot of water to boil. Mix together spaetzel and set aside.

1 1/2 c. flour
1/4 t. salt
1/4 t. ground nutmeg
2 eggs
1/2 c. milk

Mixture should be smooth but not runny, more like thick pancake batter.

Have your salads ready etc. Then fry the meat in hot vegetable oil, just enough to coat pan and keep meat from sticking.
Watch the heat, remember the meat is thin and will cook quickly. Keep warm on a serving platter. The water should be at a boil. Have a colander in the sink ready to drain the noodles. Put the dough through a spaetzel maker (if you do not have one, you can push the dough through the holes of an extra colander) into the boiling water. This will cook very quickly. It is done when it comes to the top of the water, usually by the time you get all the dough through it is ready to be drained. Toss with a little butter or make a gravy to which you have added marjoram flakes for an authentic flavor.
Serve hot.

St. John's Banana Bread

Site Author — Tue, 16 Sep 2008 19:07:45 +0000

What you will need:

1/2 c. butter
1 c. sugar
2 eggs
2 c. flour
1 t. soda
1/2 t. salt
3 large bananas (really ripe are the best)
1 c. chopped walnuts (optional, may want to leave out if this is for your toddlers)

1. Cream together the butter and sugar. Then beat in the eggs.
2. Mix in the dry ingredients and then add the mashed bananas and nuts
3. Pour into a greased 9x5x2 inch loaf pan and bake at 350 degrees for 50-50 minutes. You can also use small individual loaf pans for cupcake tins just watch the time, won't take as long.

D's Crazy Good Mexican Dip

Site Author — Tue, 02 Sep 2008 21:11:59 +0000

This one never lasts at a party!

What You'll Need:

2 8 OZ. cream cheese
1 lb ground turkey
1 1/2 jars medium heat salsa ( I like Herdez brand)
1 package Taco seasoning (I use Lawrey's brand)
4 oz. or more Pepper Jack cheese grated
2 - 3 tomatoes chopped
1 bunch green onions chopped - with some of the green parts too

In a glass baking dish spread softened cream cheese on the bottom. In a frying pan cook the turkey, crumble, and drain any fat. Add taco seasoning and heat through. Add salsa and heat through. Pour on top of the cream cheese layer and spread evenly. Add cheese, then green onions, then tomatoes.

Bake 350 degrees 20 - 25 minutes, or until bubbly.

Serve with tortilla chips

Simple Peachy Frozen Pie

Site Author — Fri, 09 May 2008 16:12:44 +0000

This is so easy, even the youngest chefs will have fun helping make this unique and tasty frozen dessert.

What you'll need:

1 container Cool Whip (seriously)
2 containers peach yogurt
1/2 cup coconut flakes
1 pre-made graham cracker pie crust

Fold in yogurt, Cool Whip and coconut flakes. Dump entire mixture into pie crust and freeze until stiff (we made it right before starting dinner and it was ready to go after dinner). The peach and coconut is a surprisingly wonderful combination.

Broccoli Cheese Casserole

Site Author — Mon, 11 Feb 2008 22:41:27 +0000

This easy one bowl recipe is a great last minute dish the entire family will love. Clean up is a snap.

What you'll need:

2 boxes frozen broccoli spears or tops
1 cup mayo
2 cans Cream of Celery soup
3 cups sharp cheddar cheese
2 green onions
1 egg
Salt & pepper to taste

Follow the directions for thawing the frozen broccoli. Mix all the ingredients thoroughly (whip the egg prior to adding to the bowl) and transfer to 9 x 12 casserole dish. Bake at 375 for 35 minutes or until sides are brown and bubbling. Remove dish and add crushed goldfish for crunchy topping and bake for 5-10 more minutes. Let stand for 5 minutes.

Sun-Dried Tomato Hummus

Site Author — Mon, 25 Jun 2007 22:16:43 +0000

Try it for your next picnic at the park. Hummus is also a great snack to serve with raw veggies.

What You’ll Need
2 (15 oz) cans garbanzo beans, rinsed and drained
1/3 cup fat-free yogurt
1/3 cup tahini (sesame seed paste)
3 garlic gloves
1/2 cup chopped and drained sun-dried tomatoes packed in oil
1 t. dried oregano
2 t. lemon juice

1. Process garbanzo beans, yogurt, tahini and garlic in the food processor until smooth.
2. Stir in sun-dried tomatoes and herbs then season to taste with the lemon juice.

Refrigerate two hours before serving. Makes 8 servings.

Garden Fresh Vegetable Dip

Site Author — Tue, 12 Jun 2007 16:45:05 +0000

Summer time is a great time to serve fresh vegetable platters and with this dip you will want to have lots of veggies cut up to replenish the tray because it is a crowd pleaser. Try adding some new vegetables to the stand by carrot and celery sticks, broccoli and cauliflower florets, cherry tomatoes and mushroom caps such as: jicama sticks, zucchini or crook neck squash slices. Side note: children will usually try new vegetables if they are raw.

1 cup chopped fresh spinach
1/2 cup chopped fresh parsley
1/2 cup chopped fresh chives
3/4 t. fresh ground pepper
1/2 t. salt

Add all the ingredients to 2 cups Hellmans mayonnaise (or 1 cup mayo and 1 cup non-fat sour cream) and chill for at least 2 hours before serving. Makes 2 cups of dip.

(This dip can be made in the food processor, saves time in the chopping process!)

Mom's Zucchini Bread

Site Author — Tue, 12 Jun 2007 16:45:05 +0000

Take advantage of the last harvest! Here's a great recipe to also get more vegetables in your families diet. This recipe will make two loaves one for your family and one for a neighbor or the freezer.

3/4 cup vegetable oil
3 eggs, beaten
2 t. vanilla
1 1/2 cup sugar
3 cups shredded zucchini
3. cups flour
1 t. baking soda
1 t. baking powder
1 t. salt
2 t. cinnamon

Mix together all the dry ingredients and set aside. Next in a large bowl mix together all the ingredients down to the flour. Stir in dry ingredients and pour into 2 greased and floured 5 x 9 x 2 inch loaf pans. Bake a 350 degrees until toothpick comes out clean, about 1 hour.

Fresh Fruit Dip

Site Author — Tue, 12 Jun 2007 16:45:05 +0000

Here is a light dessert that is sure to please and looks terrific.

1 pineapple scooped out (use 1/2 to dice into small pieces and 1/2 to dip)*

1 egg, well beaten

2-4 T. sugar

1 t. flour

1 8 oz. carton whip cream, whipped

Assortment of fresh fruit ie. strawberries, blueberries, kiwi, seedless grapes, banana rounds and apple slices (cut and drizzle with lemon right before making platter), etc.

In small sauce pan cook egg and sugar until bubbly then add flour to thicken. Remove from heat and add small pieces of pineapple and whipped cream. Place on platter and add fruit with toothpicks, kabobs or *scoop out 1/2 the pineapple to make serving boat, dice fruit then with the other 1/2 of pineapple cube into pieces to place on serving platter.