Chocolate Fondue

Chocolate Fondue
Submitted by: Beth Gilbert

Ingredients:
6 squares of unsweetened chocolate (I use Baker’s brand)
1 cup light cream (half & half)
1 ½ cup sugar
½ cup butter (1 stick)
1/8 t salt
2 t vanilla

Directions:
Heat all ingredients, except vanilla, in fondue pot on high, stirring occasionally. Once it is heated through reduce heat to medium and stir constantly for 5 minutes until thickened. Add vanilla and mix well. Turn down to low. Serve with various dippers. I use strawberries, bananas, apples, grapes, marshmallows, rice krispie treats, and pound cake.

Banana Split Cake

Banana Split Cake
Submitted by: Beth Gilbert
July, 2007

INGREDIENTS
• 1 (16 ounce) package vanilla wafers, crushed
• 1 cup margarine, melted
• 1 (20 ounce) can crushed pineapple, drained
• 6 bananas, sliced horizontally
• 1 (8 ounce) package cream cheese
• 2 cups confectioners' sugar
• 1 (12 ounce) container frozen whipped topping, thawed
• 1/4 cup chopped walnuts
• 8 maraschino cherries
DIRECTIONS
1. Combine the crushed vanilla wafers and melted margarine. Pat into the bottom of one 9x13 inch pan.
2. Beat the cream cheese and confectioners' sugar together until light and fluffy. Spread over the top of the vanilla wafer crust. Spoon crushed pineapple over the cream cheese layer. Then layer sliced bananas over the pineapple. Cover with the non-dairy whipped topping and sprinkle top with chopped walnuts and maraschino cherries.

Chicken Cacciatore

Chicken Cacciatore
Submitted by: Beth Gilbert
June, 2007

½ onion, chopped
½ green pepper, chopped
1 cup sliced mushrooms
1T + 1t veg. oil
2 cups whole tomatoes, cut-up
1 cup tomato sauce
Mrs. Dash original seasoning to taste
12 oz. cooked chicken, cut into 1” strips

Sauté onion, pepper, and mushrooms in veg. oil. Add tomatoes, tomato sauce, and seasoning. Mix well. Simmer for 20 minutes. Add chicken. Simmer until chicken is heated through.

Serve with egg noodles or rice.

Special Notes:
If you like olives, you can add 16 olives cut in half with the chicken.

Warm Chicken Salad
Submitted by: Beth Gilbert


Ingredients:
4 whole chicken breasts (cooked and diced)
1 lg can mushrooms – drained
1/3 cup grated cheddar cheese
1 ¼ cup mayo
¾ cup Chinese noodles
2 cups chopped celery
¼ cup chopped onion
2 T lemon juice
salt and pepper to taste

Combine ingredients. Bake in 9 x 13 pan at 300 degrees for 45 minutes.

This can be served as a casserole or on croissants to make sandwiches.

Buttery Pan Rolls & Honey Butter

Submitted by: Megan Williams

Rolls:

2 pkg yeast
½ cup warm water
4 ½ cups flour
¼ cup sugar
1 tsp salt
10 tbsp butter (melted, and cooled slightly)
1 egg
1 cup warm milk

In a large bowl, dissolve yeast and water. Let stand until bubbly, about 15 minutes. Mix in 2 cups flour, sugar & salt until well mixed. Add 6 tbsp melted butter. Add egg and milk. Beat 5 minutes until well blended. Gradually add remaining 2 ½ cups flour (dough should be sticky, not stiff).

Cover bowl and let rise for 45 minutes, it will rise to 2 x’s it’s size. Take 2 tbsp melted butter and put in bottom of a 9 x 13 in. pan. Mix dough with a spoon to “beat it down”. Make golf ball size shapes. Put the other 2 tbsp butter over the rolls. Cover with saran wrap and let rise for 30 minutes. Bake in a metal pan at 425 degrees for 12-17 minutes.

Honey Butter:

1 pound butter
1/4 cups honey
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract

Place butter into the mixer work bowl and beat at low speed, using the whisk attachment to loosen the butter. Increase the speed to medium and add the honey, cinnamon, and vanilla extract and beat until well combined, about 5 to 7 minutes. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log and refrigerate for 2 hours.

Peanut Butter & Fudge Brownies

Submitted by: Kellee

Ingredients
Brownies:
2 cups sugar
1 cup margarine or butter, softened
4 eggs
2 tsp vanilla
1 ½ cups flour
¾ cup unsweetened cocoa
1 tsp baking powder
1 cup peanut butter chips
¾ cup peanut butter
1/3 cup margarine or butter, softened
2 Tbs vanilla
2 eggs
Frosting:
3 Tbs margarine or butter
3 ounces (3 squares) unsweetened chocolate
2 2/3 cups powdered sugar
¾ tsp vanilla
4-5 Tbs water

Directions

Heat oven to 350 degrees. Grease 9x13 pan. In a large bowl, beat 2 cups sugar and 1 cup margarine until light and fluffy. Add 4 eggs, 1 at a time, beating well after each addition. Add 2 tsp vanilla; mix well. Lightly spoon flour into measuring cup; level off. In a small bowl, combine 1 ½ cups flour, cocoa, and baking powder; mix well. Add to sugar mixture; mix at low speed until well blended. By hand, stir in peanut butter chips.
In a small bowl, beat peanut butter and 1/3 cup margarine until smooth. Add 1/3 cup sugar and 2 Tbs flour; mix well. Add ¾ tsp vanilla and 2 eggs; beat until smooth. Spread half of the chocolate mixture in greased pan. Spread peanut butter mixture evenly over chocolate mixture. Spread remaining chocolate mixture evenly over peanut butter mixture. To marble, pull knife through layers in wide curves. Bake at 350 degrees for 40 – 50 minutes or until top springs back when touched lightly in center and brownies begin to pull away from sides of pan. Cool completely.
In medium saucepan over low heat, melt 3 Tbs margarine and chocolate, stirring until smooth. Remove from heat. Blend in powdered sugar, ¾ tsp vanilla and enough water for desired spreading consistency. Frost cooled brownies. Cut into bars.

Serves: 36 bars

Strawberry Spinach Salad

Submitted by: Kellee

Dressing
1 Lemon
2 Tablespoons white wine vinegar
½ cup of sugar
1 tablespoon vegetable oil
1 teaspoon poppy seeds
Salad
¼ cup sliced natural almonds, toasted
8 ounces (1 ½ cups) strawberries
½ medium cucumber, sliced and cut in half
¼ small red onion, sliced into thin wedges
1 package (6 ounces) baby spinach
Directions
For the dressing, zest lemon to measure ½ teaspoon of zest. Juice lemon to measure 2 tablespoons of juice. Combine zest, juice, vinegar, sugar, oil, and poppy seeds in a bowl. Whisk until well blended. Cover and refrigerate until ready to use.
Hull strawberries and cut into quarters. Score cucumber and cut slices in half. Slice onion into thin wedges.
Place spinach in large serving bowl. Add strawberries, cucumber, and onion. Just before serving, whisk dressing and pour over salad. Gently toss to coat and sprinkle with almonds. Enjoy 

Maple Cream Coffee Treats

Submitted by: Kellee

Ingredients:
1 Cup Brown Sugar
1/3 Cup Maple Syrup
2 Tbs water
¼ Cup Powdered Sugar
20 Hungry Jack Flakey Biscuits
¾ Cup Walnuts
¼ Cup Butter/Margarine, 2 Tbs Butter/Margarine
8 oz. Cream Cheese

Directions:
Use 12x8 or 9x13 ungreased pan. Combine and mix brown sugar, water, syrup, nuts, and ¼ cup of butter. Spread this mixture in the bottom of the pan. Blend cream cheese, powdered sugar, and remaining 2 Tbs butter. Separate biscuits and roll our into 4” circles. Spoon 1 Tbs of cream cheese mixture into each biscuit and roll (forming a finger shaped biscuit). Place seam-side down in the pan. Bake at 350 degrees for 25-30 minutes or until brown.

Note: They can be made the night before and stored in the refrigerator (they will raise a bit).

Irish Cream Cheesecake

Submitted by: Kellee

Ingredients:

Crust
1 1/2 cups chocolate graham crackers
1/3 cup granulated sugar
1/3 cup unsweetened cocoa
1/4 cup melted butter

Cheesecake
3/4 cup Sue Bee Honey
3 8-oz pkgs. cream cheese
2 eggs
1/4 cup Irish cream liqueur

Topping
16 oz. sour cream
1/2 cup granulated sugar
1/4 cup Irish cream liqueur
chocolate syrup

Directions:

Crust
Preheat oven to 350 degrees. In a large bowl, mix graham cracker crumbs, sugar and cocoa. Stir in melted butter. Pat into a 9" springform pan. Bake in the preheated oven for 10 minutes. Set aside.

Cheesecake
Mix honey and cream cheese until smooth. Add eggs, one at a time, and Irish cream liqueur, then mix together. Bake at 350 degrees for 50-55 minutes. Remove and cool 20-30 minutes.

Topping
Mix sour cream, sugar and additional Irish cream liqueur, spread on cheesecake, then bake at 350 degrees another 10 minutes. Refrigerate. Drizzle with chocolate syrup.

Black Bean Hummus

Submitted by: Kellee

Ingredients
1 large can chick peas (garbanzo beans)
3 Tbs tahini
1 clove garlic
½ tsp. salt
Juice of 2 lemons
1 can of black beans

Directions
If you have a food processor – this will work best. If not, a hand mixer or blender may also work.

Drain and mash (or process) the chickpeas. Crush garlic with salt and add to mashed chick peas. Add tahini and lemon juice, mix well. Drain and add black beans to mixture (mash/blend together). Thin with cold water to desired consistency. Garnish with oil and parsley if desired.

Serve with pita chips or veggies.

**Instead of black beans, any variety can be added to flavor such as sun dried tomatoes, more garlic, or dill.

Chicken Enchiladas

Submitted by: Kellee

Ingredients
2 Cups Chopped Onion
4 Tbsp Veg. oil
4 Cups Cooked Chicken
3 Cups Shredded Colby Jack Cheese (I used cheddar)
2 (10.75 oz) Cans Cream of Chicken Soup
16 oz Sour Cream
2 tsp Ground Coriander
¼ tsp Ground Cumin
12 Flour Tortillas (taco size)
2 – 4 oz Cans Chopped Chilies

Directions
Preheat oven to 350. In a skillet combine onion and oil. Cook over medium heat for 5 minutes, stirring occasionally. Remove from heat. Add cooked chicken, 1 cup of cheese, and green chilies. Set aside. In a saucepan combine soup, sour cream, coriander, and cumin. Cook over low heat just until warm, stirring frequently. Stir 1 cup of this sauce into the chicken mixture. Lay tortillas on the counter and divide chicken mixture evenly into tortillas. Roll tortillas and place seam side down in a 9x13 baking dish. Pour remaining sauce over tortillas and sprinkle with remaining cheese. Bake for 25-30 minutes or until cheese is melted and sauce is bubbling.

Serves: 8 ?

Baked Gnocchi

Submitted by: Kellee

Ingredients

2 (17-ounce) packages potato gnocchi
3 cups heavy cream
1 cup reduced-sodium chicken broth
¼ cup all-purpose flour
½ tsp salt
½ tsp black pepper
¼ tsp nutmeg
12 ounces baby spinach
3 ounces fresh goat cheese
½ cup Parmesan cheese

Directions

Preheat the oven to 400 degrees.

Place the gnocchi in a lightly greased 9 x 13 baking dish. Set aside.

In a medium saucepan, whisk together the cream, chicken broth, and flour over medium heat. Continue whisking until the sauce is simmering and thickened, about 5 minutes. Add the salt, pepper, and nutmeg and stir to combine. Add the spinach and toss to coat in the cream. Pour the cream and spinach mixture evenly over the gnocchi and gently spread the spinach out to cover.

Crumble the goat cheese over the spinach. Sprinkle with the Parmesan cheese. Bake until the top is golden in places, about 30 minutes.

Serves: 6

Fruit Salad

Submitted by: Kellee

Ingredients

1 can of chunk pineapple
1 can of mandarin oranges
2-3 bananas, sliced
10 Marciano cherries
1 small package of vanilla cooked pudding

Directions

Combine fruit in a bowl. Cook pudding using 1 cup of water, instead of milk. When pudding has thickened and cooled, pour over fruit.

California Rolls

Submitted: Kellee

Ingredients:

Rice (see below)
Nori (Seaweed sheets)
Cucumber
Avocado
Imitation Crab Meat (the sticks work best)
Sesame Seeds, wasabi, soy sauce (optional)

Directions for Su-meshi (vinegared rice):

1 ¾ Cups of short grain rice
8 tps of Seasoned Rice Vinegar
Cook rice according to the directions on the package. Once cooked, add 8 tsp of Seasoned Rice Vinegar to the cooked rice and fluff with a wet spatula. Set aside to cool.

Directions for Futo-Maki (thick-rolled sushi):

Note: You will need a makisu (bamboo sushi rolling mat) to roll the sushi.

Peel both the avocado and cucumber and cut each into thin strips. Pull apart crab into thin strips. Set aside.
Cover your bamboo mat with plastic wrap or gallon-size Ziploc bag. Place a seaweed sheet on top of the covered mat and spread prepared rice on top of the seaweed and press firmly. Sprinkle sesame seeds over the rice. Turn the sushi layer over so that the seaweed is on top and the rice is on the bottom of the mat. Place avocado, cucumber, and crab lengthwise in the middle on the seaweed. Roll the bamboo mat forward, pressing the ingredients inside the cylinder-shaped sushi. Using a wet knife, cut the sushi roll into 6 pieces. Serve with soy sauce and wasabi.

Feeling Creative? Make your own creation ~ Spice up your sushi roll by adding any of the following:
-Raw Tuna or Salmon (use only raw meat labeled “Sashimi”)
-Spicy Mayonnaise (mix mayonnaise with chili powder & paprika)
-Cooked Shrimp (try shrimp tempura or fried shrimp in a batter)
-tofu
-Eel sauce or cooked eel
-Anything!

**Most items listed in this recipe can be found at a Japanese Grocery Store.
Two stores I recommend:
One World Market Noble Fish
42705 Grand River Ave # B 45 E 14 Mile Rd
Novi, MI 48375 Clawson, MI 48017

Bacon Spinach Salad

Submitted by: Kellee

Salad Ingredients:
3 Hard Boiled Eggs
10 oz bag fresh spinach
1 can of bean sprouts
4 oz bacon, cooked and drained (can also use precooked bacon)
1 small can of water chestnuts

Dressing Ingredients:
3/4 C Canola Oil
1/3 C Ketchup + 1 Tbs Worcestershire Sauce
1/2 C Vinegar
3/4 C Sugar

Directions:
Mix together salad ingredients. Mix together dressing and poor over salad just before serving.