Christmas Sugar Cookies

Part 1

1 ½ cups if sifted confection sugar

1 cup of butter (soft)

1 egg

1 tsp. vanilla (real)

½ tsp. almond flavor

Part 2 

2 ½ cups of flour

1 tsp. baking soda

1 tsp. cream of tartar 

Directions:

• Mix sugar and butter well then add egg, vanilla, and almond flavor.  
• In separate bowl mix flour, baking soda, and cream tartar. Stir.
• Combine the two mixtures and mix well.
• Divide dough into 2 balls and allow cookie dough to chill overnight.
• Butter the cookie sheet with butter and bake at 375 for 7-8 minutes. 

Duddie 

Chicken Marsala

2 tsp. Minced Garlic

2 tsp. Minced Onions

2 tsp. Marjoram Leaves

1 tsp.  Ground Black Pepper

2 tsp. Basil Leaves

1 ½ tsp. Parsley Flakes

 2 tsp. salt 

2/3 cup of flour 

1 cup of chicken broth 

¾ cup Marsala wine

4 tbsp. olive oil

4 tbsp. butter, divided

6 thinly slices boneless skinless chicken breast about 1 ¼ lbs. 

1 pkg. (8 oz.) sliced mushrooms (I use the larger pkg. of mushrooms

Directions:

Mix flour, minced garlic, marjoram, minces onions, salt and pepper in shallow dish. Reserve 2 tbsp. or 3 tbsp. mixture of flour.  Coat chicken with remaining flour mixture. 

Heat 3 tbsp. of butter and oil in large nonstick skillet on medium high heat. Cook chicken pieces until golden brown. Remove from the skillet.  Keep warm.  Add mushrooms to skillet: cook and stir 5 minutes or until tender. 

Mix broth and reserved flour mixture.  Add to skillet along with whine.  Bring to boil, stirring to release browned bits in bottom of skillet.  Stir in remaining 1 tbsp. butter and basil; cook 2 minutes or until sauce is slightly thickened.  Spoon sauce over chicken to serve.  Sprinkle with parsley. 

We serve this with rice. 

Ed and Rhonda

Garlic Lime Chicken Fajitas

1 tsp. Minced Garlic

1 tsp. Minced Onion

¾ tsp. Ground Cumin

¾ Oregano Leaves

½ tsp Cilantro Leaves

½ tsp Ground Black Pepper

½ tsp. salt

½ cup EACH lime and orange juice 

1 ½ lbs. boneless skinless chicken breast, cut into thin strips

1/2 red bell pepper, yellow bell pepper, and orange bell pepper, cut into thin strips. (You could use one green and a red bell pepper)

1 medium onion, thinly sliced

2 tsps. Olive oil

8 flour tortillas (8 inches) 

Directions:

Mix juices, oil, all the spices and salt in a small bowl.  Reserve ¼ cup of marinade.  Place the mixture and chicken in a large resalable plastic bag or glass dish to marinade.  Refrigerate 30 minutes or longer for extra flavor. 

Cook chicken in a large heated skillet on medium-high heat until chicken is lightly browned.  Remove from skillet.  Add bell peppers, onions and reserved marinade:  cook and stir for 5 minutes or until tender.  Return chicken to skillet.  Cook another 2-3 minutes.  

Spoon chicken mixture into warmed tortillas.  Serve with assorted topping, if desired. 

Edwin

Chocolate Lasgna

A family favorite after a day on the beach!

1 package regular (not double stuff) Oreos or similar chocolate sandwich cookies
6 tablespoons butter, melted
1 8-oz package cream cheese
1/4 cup sugar
2 tablespoons cold milk
1 12-oz tub of Cool Whip or other whip topping
1 1/2 mini chocolate chips

Pudding
2 3.9-oz packages of chocolate instant pudding
3 1/4 cups cold milk

Crush 36 cookies.  You may use the food processor for this but you could also place them in a large plastic bag and crush them with a rolling pin.  When the cookies have turned into fine crumbs, you are done

Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.

Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.

In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.

Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

Emily

Herbed Artichoke Chicken

1 ½ pounds skinless, boneless chicken breasts

1 can (14 oz) diced tomatoes, drained

1 can (14 oz) artichoke hearts in water, drained and sliced into halves if necessary

1 small onion, chopped

½ cup pitted kalamata olives, sliced

1 cup chicken broth

¼ cup dry white wine

1 tablespoon quick-cooking tapioca

1 tablespoon fresh Italian parsley, chopped

1 teaspoon dried sweet basil

1 teaspoon dried thyme leaves

½ teaspoon salt

½ teaspoon freshly ground black pepper

Optional: 1 teaspoon curry powder

Combine chicken and the rest of the ingredients in a slow cooker.  Cover and cook on LOW for 6-8 hours or on HIGH for 3 ½ to 4 hours, or until done.  Serves 6.

I serve it with egg noodles, and crusty, garlicky Italian bread.

Laura

Sopapillas

These are vastly different from the sugary, cinnamon-y sweets that you typically find on the dessert menu at Mexican restaurants.  They are more like biscuits, although we always ate them by breaking off a corner and filling the puffed interior with honey.  I don't know what chef or server my mother badgered for this recipe, but I'm glad she did!

1 3/4 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons shortening
2/3 cup cold water
Vegetable oil for deep frying

Sift flour, baking powder, and salt into a bowl.  Cut in shortening and stir in about 2/3 cup of water.  Knead lightly until smooth.  Cover with a cloth and an inverted bowl, allowing 10 minutes to rest.  Meanwhile, heat oil to 385°F in a deep pan.  Roll dough about 1/8" thick and cut into 3-inch squares.  Drop in oil a few at a time, and turn several times so that they will puff evenly.  Drain on paper.  Makes about 20.

To eat, break off a corner and fill with honey.

Paula

Dorrie's Apple Pie

We all associate this recipe with Dorrie, although she credits her grandma for it.

3 pounds green apples, peeled and cut
6-8 tablespoons sugar, to taste
ground cinnamon
4 tablespoons butter
1 small lemon, halved
2 pie crusts

Place first crust in the bottom of a 9-inch pie plate, letting the edges fall over the rim.  Place half the apples on the crust, sprinkle with 3-4 tablespoons of sugar, and liberally sprinkle with cinnamon.  Dab half the butter, in pats, on top of the apples.  Squeeze one half of the lemon across the top.  With the remaining ingredients, repeat the layers.  Cover with the other pie crust, seal the edges, and make holes for steam to escape.

Bake at 350°F for 1 hour.

Dorrie

Chicken with Rice

This is a variation of a hearty and filling casserole that Dorrie makes.

1 medium onion, chopped
2 tablespoons butter
1/2 cup sour cream
1/2 cup white wine
1/2 cup Velveeta
salt and pepper
1 can cream of mushroom soup
4 chicken breasts
2 cup cooked long-grain white or brown rice or 2 cups uncooked Minute Rice

Melt the butter in a large stock pot, and then add onions, sautéing until onions are brown and tender.  Add sour cream, wine, Velveeta, salt, pepper, and soup.  Use the empty soup can to add water, 2 cans worth, or as needed.  Cut chicken breasts into bite-sized pieces and add to pot.  Alternative:  Leave the chicken breasts whole and shred them after cooking.  Add the rice and simmer until chicken is springy to the touch, cooked through.  If using Minute Rice, you may need to add more water as the rice absorbs it.

Laura

Gus's Sweet Potatoes with Bourbon and Pecans

I tried to recreate this dish from memory.  I've been told that it isn't exactly what Gus used to make, but that it is still good.  

6-8 sweet potatoes (less if they are very large)
1 1/4 cup brown sugar
1 stick of butter
1/2 teaspoon salt
1/2 cup bourbon
1/4 cup water
1 cup pecan halves, roughly chopped if desired

Boil the potatoes in salted water until just slightly tender.  Remove to colander, run cold water over them, and drain.  Peel and cut in half lengthwise, and then fit them as closely as possible into a buttered 3-quart baking dish.

Melt butter and brown sugar together in a saucepan over low heat.  Add salt, water, and bourbon.  When mixture is simmering, add pecans.  Cook until syrup thickens, about five minutes.

Pour over potatoes and bake in a 350°F oven for 1 hour.  Baste with syrup occasionally.

Laura

Tex-Mex Pulled Pork

Sauce
1 can (8 oz) tomato sauce
1/4 cup chili powder (no, that's not a typo)
1 cup bottled barbecue sauce
1 medium onion, thinly sliced
2 (4.5 oz) cans diced green chilies
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon cinnamon

2 1/2 pound well-trimmed boneless pork loin roast
1/2 cup chopped cilantro

Mix sauce ingredients in a 3-quart or larger slow cooker.  Add pork and then spoon sauce over pork.  Cover cooker and cook on high for 3 1/2 hours or low 8-10 hours until pork is fork-tender.  Remove pork to a cutting board, and using two forks, pull the meat to shreds.

Pour sauce into serving bowl; stir in cilantro and shredded pork.  Serve on flour tortillas or burger buns, with shredded lettuce, diced onion, and sour cream as toppings.

Martha

Roast Pork with Piri-Piri

Marinade a 3 pound boneless pork loin or tenderloin for a full day for the fullest flavor.

Piri-Piri 
1/4 cup fresh hot chili peppers
2 cloves of garlic, minced
1 cup olive oil
1/2 teaspoon salt

Coarsely chop the peppers, discarding the tops. Combine all ingredients in a glass bottle. Cap and refrigerate. Use as needed.

Marinade 
2 sweet red bell peppers, seeded and cut
8 cloves of garlic
2 teaspoons of salt
8 tablespoons of olive oil
6 teaspoons of Piri-Piri, or red pepper flakes to taste.

Put all the ingredients in a food processor and process until smooth. Reserve about half to use as a sauce. Place the pork loin in a baking dish, put half of the marinade on the pork, cover and refrigerate.

The next day preheat the oven to 350°F, uncover the meat and roast for 40-45 minutes per pound or until the internal temperature is 185°F. Slice for serving. Simmer the sauce for 5 minutes before serving.

Note: We often use the red pepper flakes rather than making the piri-piri.

Goppie

Bonbon Cookies

Originally from Betty Crocker's Best Cookies.
1/2 cup butter (1 stick)
3/4 cup powdered sugar
1 ½ tablespoon vanilla
Food coloring
1 ½ cups all purpose flour
1/8 teaspoon salt
Chocolate chips

Mix butter, sugar, vanilla, and food coloring. Blend flour and salt thoroughly until dough forms a ball. If dough is too dry to hold together, add 1 to 2 tablespoons of cream (Half&Half). Preheat oven to 350° For each cookie, pinch off about a tablespoon of dough. Flatten and make an indentation with your thumb. Place 5-6 chocolate chips in the depression, and then wrap the rest of the dough around them to make a ball.

Bake 1" apart on an ungreased cookie sheet or baking stone for 12-15 minutes. Cool.

Keira

Cheese Sausage Balls

1 pound sausage (mild or hot), broken into bits, fried and drained well
1/4 cup milk
10 oz grated cheddar cheese
1/2 teaspoon garlic salt
3 cups Bisquik

Combine Bisquik and cheddar cheese together.  Crumble sausage in along with the garlic salt.  With fork or hands, mix all of this, adding splashes of milk to the mixture.  Once all ingredients are well-combined, roll into 1-inch balls and put on ungreased cookie sheet.  Cook at 325°F for 25 minutes or until brown.

Martha

Cheddar Cheese Ball

1 (8 oz) package cream cheese
1 cup finely shredded cheddar cheese
2 tablespoon butter
2 tablespoon milk or dry white wine
1 green onion, finely chopped
1 tablespoon Worcestershire sauce
6 slices chipped beef
2 tablespoon diced pimento

 Set out cream cheese, cheddar cheese, and butter to reach room temperature, and then combine. Add milk (or wine) onion, and Worcestershire sauce. Mix until well combined. Shred beef and add one half along with pimentos. Chill 4 hours. Roll ball in remaining beef.

Ed & Rhonda

Hot Artichoke Dip

1 cup mayonnaise
1 can (14 oz) artichoke hearts, drained and chopped
1 cup (4 oz) grated Parmesan cheese
1 clove garlic, minced
small can of chopped green chilies, drained
chopped tomato
sliced green onions

Mix all ingredients except tomato and onions.  Spoon into a 9-inch pie plate or quiche dish.  Bake uncovered at 350° for 20-25 minutes until lightly browned. Sprinkle with tomato and onions, and serve with crackers.

Can be made ahead up to the point of baking. Cook the same.

  Laura

Shrimp Dip

And now, with much ado . . . 

2 pounds cream cheese, diced and softened

1/2 pound cooke, chopped shrimp (can use small, frozen salad shrimp)

1 medium onion, chopped 

1 medium tomato, chopped 

4 banana peppers, chopped 

3 Torrido peppers, chopped (Trappey's label usually has them)

1 tablespoon garlic juice or 4-5 cloves, pressed.

Chop onion, tomato, and peppers in a food processor.  In a large, microwave-safe bowl, combine pepper mixture, cream cheese, shrimp, and garlic.  Microwave for 20 minutes on high, stirring every 5 minutes.  Serve with tortilla chips.  Dip is best if it stays warm in a chafing dish or crockpot.  Serves approximately 24.

If Torrido peppers are unavailable, some cooks have substituted pepperoncini.  Jalapeños can also be used in small quantities.

Granduddie

Mediterranean Filled Sandwich

These are inspired by my friend, Cathy.

Pita bread
Hummus
Tzatziki (Cucumber Dip)
Field Greens
Grape or Cherry Tomatoes, sliced
Crumbled Feta

Fill the pita with the other ingredients the same way you would a taco.