Drinks and Cocktails

French Martini

From Katherine Garbera

In Night Life (December 04) Sasha has traded play dates for chasing a dangerous spy through London’s nightclub scene. Her drink of choice…the French Martini

Ingredients:

1. 2 shots Vodka (Pravda)
2. 2 ½ shots pressed pineapple juice
3. ½ shot Chambord

Utensils needed:

1. Martini Glass

Instructions:
Shake ingredients with ice, strain into glass. Garnish with citrus rind.

Appetizers

Carmel Apple Dip

From Jamie Denton

Ingredients:

1. 8 oz. cream cheese, softened
2. 3/4 cup brown sugar firmly packed
3. 2 tablespoons vanilla
4. 8 to 10 apples thinly sliced (for Christmas I use red and green apples)

Instructions:
Combine first three ingredients and stir until smooth. Store in refrigerator in a covered container.

At least 2 hours before serving, bring to room temperature, or heat in microwave for about 1 minute and serve warm.

Easy Shrimp Dip

From Amy Garvey

Which meal? Perfect as a party food, or for serious snacking. This takes about twenty minutes to prepare, and a few hours to chill.

Ingredients:

1. 1 lb. medium fresh shrimp, cooked, cut into small pieces
2. 2 8 oz. packages cream cheese, softened
3. ½ cup mayonnaise
4. 1 small onion chopped fine
5. ⅓ cup ketchup
6. 1 tbsp. horseradish (plus or minus to taste)

Instructions:
Mix all ingredients well and chill for several hours. Serve with hearty crackers, or a good, sturdy bread.

Frito Dip

From Jill Shalvis

Ingredients:

1. One package of cream cheese
2. One can of chili con carne

Instructions:
Microwave together until warm. Stir. Dip chip. Moan in delight.

Fruit Dip

From Jamie Denton

Ingredients:

1. 1 - 7 oz. jar Kraft Marshmallow Crème
2. 1 - 8 oz. brick Cream Cheese
3. Lots of fresh fruit

Instructions:
Stir cream cheese and Kraft Marshmallow Creme together in medium bowl. Consistency will be thick.

Serve as is for dip, or thin for topping by adding 1 tablespoon of water at a time until desired consistency.

[Hint: for best topping results, I think of stew rather than soup-like consistency.]

Stuffed Mushrooms

From Jamie Denton

Ingredients:

1. 2-3 packages fresh mushrooms
2. 2 8oz. packages cream cheese
3. 1 lb. bacon

Instructions:
Cut bacon into bite-size pieces and brown; drain.

Mix cooked bacon with softened cream cheese; set aside.

Wash mushrooms and remove stems. Place caps (open side up) on cookie sheet.

Fill with cream cheese and bacon mixture.

Set in broiler on high until tops are lightly browned.

Witches Brew

From Jamie Denton

Ingredients:

1. ½ Green Pepper - diced
2. 1 large onion - chopped
3. 2.25 oz. Jar Chipped Beef
4. 1 can cream of mushroom soup
5. ½ teaspoon Worcestershire Sauce
6. 2 tablespoons ketchup
7. ½ lb. Cheddar cheese
8. 1 can sliced mushrooms, drained
9. Tortilla chips

Instructions:
In a skillet, sauté green pepper and onion in butter. Drain and place in crock pot.

Add all remaining ingredients except the tortilla chips to crock pot and set to high until cheese melts, then turn to low while serving.

Can be served as a dip for chips or spooned over tip of chips like nachos.

Main Dishes

Chicken Tortilla Soup

From Jamie Denton

Ingredients:

1. 1 lb. cubed boneless, skinless chicken breast
2. 2-3 T. butter
3. 1 can of Fiesta Nacho Cheese soup
4. 1 can of cream of chicken soup
5. 1 soup can of milk
6. 1 can of enchilada sauce (mild)
7. Crushed tortilla chips
8. Shredded cheddar cheese

Instructions:
In skillet, melt butter and brown chicken; set aside.

Combine soups, milk and sauce with chicken. Bring to a boil over low heat, stir constantly as it can burn very quickly.

Sprinkle each serving with crushed tortilla chips and shredded cheddar cheese; serve.

Easy Chicken Casserole

From Jill Shalvis

Ingredients:

1. One can of cream of mushroom soup
2. One can of cream of celery soup
3. 1 1/2 cups of milk
4. 1 cup uncooked rice

Instructions:
Stir. Set four chicken breasts in mixture.

Sprinkle onion soup mix over the top.

Bake at 375 for an hour, or until rice and chicken are done.

Easy Dilly Shrimp

From Gemma Bruce

Ingredients:

1. 1 stick of better (1/2 cup)
2. 4 tbsp. olive oil
3. 2 cloves minced garlic
4. 2 cans (14.5 oz) diced tomatoes
5. 3 tbsp. fresh dill
6. 2lbs. cleaned shrimp

Instructions:
Melt butter with olive oil.

Sauté garlic.

Add diced tomatoes and dill.

Heat until sauce begins to bubble, add shrimp.

Cook until shrimp are pink.

Serve over rice or noodles.

This recipe can be easily doubled or more for large groups. The sauce can be prepared ahead of time and reheated.
It’s very popular at the buffet table, too.

Mozzarella Chicken

From Jamie Denton

Ingredients:

1. 4 boneless chicken breasts
2. 1 cup Bisquick
3. 1 Tbl Italian Seasoning
4. 1 jar Heinz Chili Sauce
5. 2 cups Mozzarella chicken
6. 2 Tbl cooking oil

Instructions:
Wash chicken and pat dry. In a Ziplock bag, pour 1 cup Bisquick and add Italian Seasoning. Mix well. Add chicken and shake to well coated.

Heat oven to 400°. Pour oil into oblong baking dish. Heat in oven for about 10 minutes.

Remove, add coated chicken, then top with chili sauce.

Bake for 30-40 minutes, or until chicken is done.

Remove from oven, add cheese, then return to oven until cheese is melted and bubbly.

Pizza Crust

From Karen Kelley

Ingredients:

1. 1 c. warm water
2. 1 pkg. regular yeast
3. 1 TBSP. Olive Oil
4. 1 tsp. salt
5. 2 tsp. sugar
6. 3 c. flour

Instructions:
Disolve yeast in warm water.

Mix remaining ingredients, add the yeast, kneed until smooth.

Place in oiled bowl and cover with saran wrap for 30 min.

Will keep in refrigerator for up to 3 days.

Vietnamese Chicken

From Lucy Monroe

Ingredients:

1. 10-12 chicken legs
2. 2 cups soy sauce
3. 2 cups water
4. 1 tsp. hot peppers
5. 1 tbsp. sugar

Instructions:
Mix all ingredients except chicken in a large sauce pot.

Add chicken pieces. Bring to a boil.

Turn down to simmer. Simmer for 30 minutes.

(For boneless, skinless chicken breasts, cut soy sauce to 1.5 cups, increase water and simmer for 20-25 minutes depending on thickness of breasts.)

Soups and Side Dishes

Artichokes Au Gratin

From Jamie Denton

Ingredients:

1. 2 14 oz. Cans water-packed artichoke hearts, drained & quartered
2. 1 garlic clove - minced
3. ¼ cup (unsalted) butter - divided
4. 2 tablespoons flour
5. ½ teaspoon salt
6. ¼ teaspoon pepper
7. 1-1/2 cups milk
8. 1 egg, lightly beaten
9. ½ cup shredded Swiss cheese
10. 1 tablespoon dry bread crumbs
11. 1/8 teaspoon paprika

Instructions:
In a skillet, sauté the artichokes and garlic in 2 tablespoons of butter until tender. Transfer to a greased 1-quart baking dish.

In a saucepan, melt the remaining butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes until thickened. Remove from heat. Stir in a small amount of hot mixture into egg; return all to pan, stirring constantly. Stir in ¼ cup cheese until melted.

Pour over artichokes; sprinkle with remaining cheese. Combine crumbs and paprika; sprinkle over top. Bake, uncovered, at 400° for 20-25 minutes.

Yield: 4-6 servings.

Two Minute Taco Soup

From Dianne Castell

Great for fall.

Ingredients:

1. 1 lb. ground beef
2. 1 onion, chopped
3. Taco seasoning packet
4. 2 cans diced tomatoes with garlic
5. 1 can undrained hominy
6. 1 can undrained yellow corn
7. 1 can undrained black beans
8. 1 can undrained pinto beans

Instructions:
In a big pot:
Brown ground beef with onion and taco season packet.

Add tomatoes. Add hominy, corn and beans.

Simmer for as long as you have (smells great).

Serve with dollop of sour cream and sprinkle of shredded cheddar

Desserts

Apple Pizza

From Amy Garvey

Ingredients:

1. 1 pizza shell
2. 5 large apples, sliced
3. 1/2 cup honey butter
4. 1/2 cup grated cheddar cheese

Topping:

1. 1/8 cup brown sugar
2. 1/2 cup flour
3. 1/2 tsp cinnamon
4. 1/4 cup soft butter

Instructions:
Coat apples with honey butter, then place slices evenly over pizza shell. Dot with honey butter.

Mix flour, brown sugar, cinnamon, and butter together and sprinkle over apple slices.

Bake at 350 until apples are just getting soft. Sprinkle with grated cheese. Bake an additional five minutes or until cheese melts.

Best Butter Cookies

From Amy Garvey

Start three and half hours ahead to allow for chilling. Yields at least three dozen; depends on size of cookie cutter used.

Ingredients:

1. 1 cup soft butter
2. 1 cup sugar
3. 1 egg
4. 2 tbsp. orange juice
5. 1 tbsp. vanilla
6. 2 ½ cups flour
7. 1 tsp. baking powder

Instructions:
Cream butter and sugar.

Add egg, juice, and vanilla and mix well.

Add flour and baking powder in degrees, mixing well.

Cover dough and chill 2 to 3 hours until firm.

When ready to bake, preheat oven to 375°.

Roll out portion of dough to ¼ inch thickness, on floured surface. (Keep the rest of the dough refrigerated while not in use.)

Use cookie cutters and re-roll scraps.

Decorate with colored sugar, or leave plain for icing.

Bake on ungreased cookie sheet for 8 to 9 minutes, or until bottom edges are golden. Cool completely if icing.

Notes: Dough will be sticky; make sure it’s well chilled and work quickly, using flour on the rolling pin and surface.

If using dark baking sheets, reduce the oven temperature to 350° and bake for a few minutes longer. (Usually 10 to 11 minutes.)

This dough keep well in the fridge for a few days if you want to make cookies in batches.

Butterscotch Brownies

From Jamie Denton

Brownie Mix - Use Wide Mouth Mason Jar and layer ingredients in the order given below. Press each layer firmly in place before adding next ingredient. Decorate jars with ribbon and give as gifts for the holidays with recipe noted below.

Ingredients:

1. 2 C Flour
2. ½ C flaked coconut
3. ½ c Butterscotch chips
4. 2 C packed brown sugar

Instructions:
Preheat oven to 375°.

Empty Brownie Mix into large bowl.

Add ¾ C. softened butter, 2 eggs and 2 teaspoons of vanilla. Mix well.

Pour batter into greased 9 x 13 pan. Bake 20 minutes.

Cool completely before cutting.

Makes 2 dozen.

Monkey Bread

From Jamie Denton

Ingredients:

1. 4 cans Pillsbury biscuits
2. ½ cup unsalted butter
3. ½ cup vanilla ice cream
4. ½ cup brown sugar
5. ½ cup sugar
6. Cinnamon & sugar mixture

Instructions:
Spray 13″ x 9″ baking dish with non-stick cooking spray.

Cut each biscuit into 4’s, then roll in cinnamon and sugar. Toss into prepared pan.

In saucepan, melt butter, vanilla ice cream, brown sugar and sugar, stirring until smooth.

Pour over dough and bake at 350° for approx. 30 minutes.

Pecan Pie

From Dianne Castell

Ingredients:

1. 9” unbaked pie crust
2. 1 cup light corn syrup
3. 1 cup firmly packed dark brown sugar
4. 3 eggs slightly beaten
5. 1/3 cut butter melted
6. ½ tsp salt
7. 1 tsp vanilla
8. 1 cup pecan halves (or walnuts)

Instructions:
Heat oven to 350.

Combine corn syrup, sugar, eggs, butter, salt, vanilla and mix well.

Pour into crust, sprinkle with nuts and bake for 50 min till knife comes out clean. Cool. Add whipped cream, ice cream etc.

Raspberry Trifle

From Jamie Denton

Ingredients:

1. 1 package (16 oz.) pound cake, cut into 18 slices
2. 2 packages (3.4 oz. ea.) instant vanilla pudding mix
3. 1 jar (18 oz.) raspberry jam
4. 1 ½ pints fresh raspberries
5. Whipped cream and fresh raspberries for garnish

Instructions:
Arrange one-third of sliced cake on the bottom of a trifle dish or large decorative bowl.

Prepare pudding according to package directions.

Place one-third more cake pieces around inside of bowl, using half of the pudding to hold them in place.

Gently stir together jam and raspberries; spoon half over pudding.

Cover with remaining cake pieces.

Layer remaining pudding and raspberry mixture. Chill.

Garnish with whipped cream and fresh raspberries.

Makes 8-10 servings.

Sour Cream Coffee Cake

From Amy Garvey

This takes about twenty minutes to prepare, and 40 to 45 minutes to bake. It yields about eight to ten servings, depending on how thick you slice it.

Ingredients:

1. 1 stick butter, soft
2. 2 eggs
3. 1 cup sugar
4. 2 cups flour
5. 1 tsp. vanilla
6. 1 tsp. baking powder
7. 1 tsp. baking soda
8. ½ tsp. salt
9. 1 cup sour cream

Topping:

1. 1 cup light brown sugar
2. 2 tsp. cinnamon

Utensils needed:

1. An angel food pan with a removable core/bottom.

Instructions:
Preheat oven to 375 degrees F.

Mix all ingredients, except for topping, well. Batter will be thick and sticky.

Pour half of the batter in an ungreased angel food pan with a removable bottom.

Add half of topping, sprinkling it liberally all over.

Add the rest of the batter in dollops, then smear it carefully into a second layer, using a nonstick spatula.

Add the rest of the topping.

Bake at 375 for 40 to 45 minutes, or until an inserted toothpick comes out clean.

When completely cool, loosen sides with a knife and then remove bottom from pan, sliding a knife under the cake to remove.

Strawberry Cheat Cake

From Jamie Denton

Ingredients:

1. 1 White Cake Mix
2. 2 Cans Comstock (or equivalent) Strawberry Pie Filling
3. 1 8oz. Pkg. Cream cheese

Instructions:
Mix and bake white cake mix according to package directions in a 9×13 oblong baking dish. Let cool completely.

Use about 1 tablespoon of the juice from the pie filling and mix with cream cheese. (Note: I’ve never tried it, but you could probably “cheat” and use the Philadelphia brand strawberry cream cheese and skip this step.)

Evenly spread cream cheese over cooled cake to about 1/4″ from the edge. Spread 2 cans of strawberry pie filling on top.

Chill for a minimum of 2 hours and enjoy! Store any leftovers in fridge.

Note: During strawberry season, I exchange the canned pie filling for 4 cups fresh quartered strawberries mixed with strawberry glaze, but that’s more work and not exactly cheating. Also, for large parties, simply double the recipe by using two boxes of white cake mix, then bake in a large, half-sheet cake pan.