Suckers brought by Erin

Gloria’s Hard Candy

2 c sugar
¾ c white corn syrup
1 c water

food coloring
½ tsp flavoring- raspberry, butterscotch, coconut, root beer

Bring sugar, corn syrup, and water to a boil over medium-high heat.
Add candy thermometer and bring to hard ball stage- 260 degrees.
Add food coloring.
Boil to 270 degrees.
Add ½ tsp flavoring.
Cook to 290 degrees.
Pour on powdered cookie sheet or in sucker molds. Let cool.

Emily's Snickerdoodles

1. 1/2 c butter or margarine

2. 1/2 c shortening

3. 1 1/2 c sugar

4. 2 eggs

5. 2 3/4 c flour

6. 2 tsp cream of tartar

7. 1 tsp baking soda

8. 1/4 tsp salt

2 T sugar

2 T cinnamon

Mix in order ingredients 1-8.

Roll into balls and then in sugar/cinnamon mixture.

Bake at 375 for 8-10 min.

Easy Breadsticks

1 1/4 cup warm water
1/4 cup oil
2 T sugar
1T instant yeast
3 cups flour ( I always need more)
1 tsp salt

Mix dry ingredients first, and then add the water and oil. Mix with flat paddle tool of mixer to bring together ingredients. Then use knead tool and knead in mixer for 10 minutes. Let rise for 30 minutes. Roll out dough and cut strips into 1/2 in. long pieces with pizza cutter. Then make twisted strips. Put on greased baking sheets. Let rise for 20 minutes for better breadsticks. Bake in a 350 degree oven for 22-25 min. Then melt 2 tbsp butter or margarine and add garlic salt. Brush over warm breadsticks.

Britney Grover

Wheat Bread

Here is the recipe from our wheat bread making class. It was very informative and yummy. Thanks to Stephanie Miller for setting it up.

5 c very hot water

6 c whole wheat flour

2 T yeast

1/3 c potato flakes or pearls- mix with 1/3 c hot water before adding

1/3 c sugar

1/3 c oil

2 eggs

2 T salt

4-5 c white flour

In a large bowl mix wheat flour and 5 cups hot water. Mix until the dough becomes elasticy. Then add the rest of the ingredients in order (except white flour), mix well after you add each one. After you have added the ingredients you add 1 c of flour at a time mixing well after each addition until your dough is soft, but not sticky. Let double in a greased bowl. Divide dough into four equal loaves, shape and put into well greased bread pans.

Bake @ 350 for about 40 minutes, or until bread is golden brown.

*When learning how to make wheat bread, it is best to start with half wheat half white recipe, because it is so different from making white bread. After you have mastered making it half and half, then start using more wheat each time that you make it.

*Another thing to remember when you are making bread whether it is wheat or white you need to knead your bread a lot and let it rise at least two times. Don't be afraid to knead bread!

*I let bread raise 2 times in the bowl and one time in the pans. This makes it lighter, not so heavy.

Buttery Cinnamon Cake posted by Darcie

I haven't made this cake yet, but I plan too when I can find a reason to bake it.

2 cups flour
1 Tbsp. baking powder
1 tsp. ground cinnamon
3/4 tsp salt
2/3 cup shortening
1-1/3 cups sugar
1-1/2 tsp vanilla
3 eggs
2/3 cup milk
syrup:
1/2 cup sugar
6 tbsp. butter
1/3 cup water
1 tsp. vanilla
3/4 tsp. ground cinnamon

Preheat oven to 350 degrees. Grease & lighty flour a 10 inch bundt pan. Stir together the flour, baking powder, 1 tsp. ground cinnamon & salt; set aside
In a large bowl, beat shortening, 1 1/3 cups sugar, & 1 1/2 tsp. vanilla until light and fluffy. Add eggs one at a time, beating for at least 1 minute after each egg. Beat in the flour mixture alternately with the milk. Pour batter into prepared pan.
Bake in the preheated oven for 40-45 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack. Remove cake from pan while it is still warm, & poke holes around the top of the cake with a fork. Pour the warm cinnamon syrup into the holes, & onto the top and sides.

To make the syrup: In a saucepan, combine 1/2 cup white sugar, butter, water, 1 tsp vanilla, & 3/4 tsp. ground cinnamon. Heat & stir until butter melts.

Hershey's "Perfectly Chocolate" Chocolate Cake posted by Darcie

I didn't bring a cake, but if I did I would have brought this cake. It is the best and so rich!

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup Hershey Cocoa
1-1/2 tsp. baking powder
1-1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp. vanilla extract
1 cup boiling water
"Perfectly Chocolate" Chocolate Frosting

HEat oven to 350 degrees. Grease and flour two 9-inch round baking pans. Combine dry ingredients in large bowl. Add eggs, milk, oil, and vanilla; beat on med. speed 2 min.. Stir in boiling water (batter will be thin). Pour into pans.
Bake 30-35 minutes or until wooden pick inserted comes out clean. Cool 10 min.; remove from pans to wire racks. Cool completely. Frost with "Perfectly Chocolate" chocolate frosting.

"Perfectly Chocolate" Chocolate frosting
1 stick (1/2 cup) butter or margarine
2/3 cup Hershey cocoa
3 cups powdered sugar
1/2 cup milk
1 tsp. vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating on med. speed to spreading consistency. Add more milk, if needed. Stir in vanilla. (Makes about 2 cups. I like frosting, so I double the recipe.)

Fresh Strawberry Cake brought by Katie

1 pkg. white cake mix
1/2 c. water
1 pkg. strawberry jello
2 heaping Tbsp. flour
3/4 c. vegetable oil
2 C. fresh strawberries or 1 (10 oz.) pkg. frozen strawberries
4 eggs

Mix dry ingredients together. Add water, eggs, oil and berries. Reserving 3 Tablespoons of berries for the icing. Beat 3 min. at moderate speed. Bake in 9 x 13 for 35 min or until done. Do not overbake.

Icing
1/2 C. soft margarine
1 Ib. pkg. powdered sugar
3 Tbsp. thawed strawberries
1/2 tsp. vanilla
Dash of salt.

Beat until smooth. After iced, refrigerate. Does make a lot of frosting.

Lemon Poppy Seed Cake with Strawberries brought by Angela

INGREDIENTS

White Chocolate Frosting
21⁄2 cups cold heavy cream
6 oz white chocolate, chopped

Cake
2 1⁄4 cups cake flour
1 1⁄2 tsp baking powder
2 Tbsp poppy seeds
1⁄4 tsp salt
1 1⁄2 cups sugar
1 1⁄4 sticks (1⁄2 cup plus 2 Tbsp) unsalted butter, softened
1 1⁄2 Tbsp grated lemon zest
2 Tbsp lemon juice
Whites from 3 large eggs plus 1 whole egg
1 cup whole milk
8 Tbsp strawberry jam
1 lb strawberries (reserve 4 small whole berries for garnish), hulled and sliced

PREPARATION
1. Frosting: Pour 1 cup of the cream into a 4-cup glass measure; bring to a simmer in microwave, about 2 minutes; add white chocolate. Let stand 2 minutes. Whisk until smooth; refrigerate while making cake.

2. Cake: Heat the oven to 350°F. Line bottom of two 8 x 2-in. round cake pans with parchment or wax paper; coat pans and paper with nonstick cooking spray.

3. In a medium bowl, whisk together flour, baking powder, poppy seeds and salt. Beat sugar, butter, lemon zest and juice with mixer at medium speed until light and fluffy, about 3 minutes. Beat in egg whites and whole egg until smooth. With mixer on low, alternately beat in flour mixture and milk until incorporated. Continue to beat batter on medium speed for 3 minutes. Divide batter between prepared pans and smooth tops with spatula.

4. Bake for 35 to 40 minutes, until a wooden pick inserted in the centers comes out clean. Cool in pans on wire rack 10 minutes. Loosen edge of cakes with knife; invert onto the rack and remove parchment paper. Turn cakes right side up. Cool completely.

5. To finish the frosting: In large bowl, beat chilled white-chocolate mixture with remaining 1 1⁄2 cups cold cream until stiff peaks form.

6. To assemble cake: With a serrated knife, halve cakes horizontally. Place 1 layer on a serving plate, cut side up; spread with 2 Tbsp of the jam. Spread a scant 2⁄3 cup frosting over jam. Arrange one third of the sliced strawberries evenly over frosting. Top with a second cake layer; spread with another 2 Tbsp jam, frosting and a layer of berries. Repeat with a third layer. Brush the cut side of remaining cake layer with remaining jam and place jam-side down on top. Cover cake with remaining frosting. Decorate with reserved berries.

Dream Cupcakes brought by Carrie

1 package (18-1/4 ounces) chocolate cake mix
2 packages (3 ounces each) cream cheese, softened
1/3 cup sugar
1 egg
1/8 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips
1/4 cup flaked coconut, optional

Directions: Prepare cake mix according to package directions for cupcakes. Fill paper-lined muffin cups half full. In a large bowl, beat cream cheese and sugar until fluffy. Beat in egg and salt until smooth. Stir in chocolate chips and coconut if desired. Drop about 2 teaspoonfuls of cream cheese mixture into the center of each cupcake. Bake at 350° for 25-30 minutes or until cake springs back when lightly touched. Cool for 5 minutes before removing from pans to wire racks. Store in the refrigerator. Yield: about 2-1/2 dozen.

Southwest Georgia Pound Cake brought by Britney

1 cup (2 sticks) unsalted butter, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup heavy cream
2 teaspoons pure vanilla extract (you may use lemon or almond flavoring instead)

Generously grease and flour a 10-inch bundt pan. Do not preheat the oven.

Using an electric mixer, cream the butter and sugar together until fluffy. Add the eggs one at a time, beating well after each addition. Sift together flour, baking powder, and salt. Alternately add flour mixture and heavy cream to butter-sugar mixture, beginning and ending with flour. Stir in flavoring.

Pour batter into prepared pan. Put into a cold oven and set the temperature to 325 degrees F. Bake for 1 hour 15 minutes without opening the oven door. Bake for an additional 15 minutes if necessary. Remove from the oven and cool in pan for 15 minutes. Invert cake onto cake plate. For a real treat, serve yourself a slice while it's still warm.

Chocolate Sourcream Cake brought by Emily

2 oz chocolate
1/2 c oil
1/2 c water

1 c sugar
1 c flour
1/2 tsp salt
3/4 tsp baking soda

1 egg
1/2 c sour cream
1 tsp vanilla

Melt chocolate, oil, and water in a saucepan on low heat. Then add sugar, flour, salt, and baking soda. Let the mixture cool and then add egg, sour cream, and vanilla. Pour into a well greased pan and bake at 350 for 30-35 min.

Mountain Dew Cake brought by Erin

1 box lemon cake mix
1 box lemon pudding mix
1 12 oz can mountain dew
3/4 c oil
4 eggs

Preheat oven to 325. Lightly grease and flour a 10 cup Bundt pan.
In a large bowl, combine cake mix and pudding mix. Add soda, oil, and eggs. Beat at med speed until smooth. Pour batter into pan and bake for 45-50 min or until toothpick comes out clean. Let cool in pan for 10 min. Remove from pan and let cool completely on a wire rack.

Silver Spoon Cafe Spinach Queso Dip brought by Angela

4 T. butter
1/2 C. flour
1 small onion, chopped
2 C. chicken stock
16 oz. Velveeta Cheese
1/3 C. heavy whipping cream
4 oz. frozen chopped spinach drained and thawed
dash of tobasco
sour cream

Over medium high heat, melt butter, then saute onion until golden brown. Add flour to make a roux. Add the chicken stock until you have a creamy consistency. Slowly add the Velveeta (cut in small pieces) until melted. When the cheese is melted, add the whipping cream. Stir in the drained spinach. Add the tobasco until you get the desired flavor. Top with sour cream.

Next Meeting

Our next meeting will be Thursday, September 10 at 7 PM at Erin Enger's house. Bring your favorite cake or cupcakes to share along with the recipe. Hope everyone can make it.

Coconut Dip and Salsa brought by Katie

Coconut Dip

1 can of cream of coconut
1 16 0z. tub of cool whip

Mix together and then let sit in fridge a few hours before using this will make the dip set up.
Also you may add as much or liitle of the coconut cream.

Salsa

1/2 onion
1/2 block of Cotija Cheese
1/2 bunch of cilantro
5 or 6 roma tomatoes

You can add as much or little of everything up above. The taste is up to you and what you preferr. Brian doesn't like onions so I make it without and put salt on it, it is very good that way also.

Pink Lemonade Punch brought by Britney

12 oz. pink lemonade
20 oz frozen strawberries
2 cups water
1 quart vanilla ice cream (4 cups)
2 cups lemon lime soda-chilled

Blend all ingredients except soda. Just before serving pour over other ingredients. Stir to mix.

Guacamole brought by Darcie

This recipe was found in the July '09 Family Circle magazine.

3 ripe Haas avocados
juice of 1 lime
1/2 cup red onion, diced
1 medium tomato, diced
1 garlic clove, minced
1 jalapeno pepper, seeded, finely diced
1/2 cup cilantro, chopped
1/2 tsp. ground cumin
1 tsp. kosher salt
1/2 tsp. black pepper

Slice avocados in half; remove pits. Scoop out flesh and place in medium bowl. Pour lime juice over avocados and roughly mash.
Add remaining ingredients and stir to combine.

Pink Pina-Colada Punch brought by Erin

2 46 oz cranberry-raspberry juice
1 32 oz pina-colada mix (found with alcoholic drink mixers)
2 liters raspberry ginger ale or cherry 7-up

Stir together cranberry-raspberry juice and pina colada mix.
Freeze overnight.
Set frozen juices out to thaw slightly before serving.
Add ginger ale to frozen mix when ready to serve.

Next Meeting

Our next meeting is this Thursday, July 9 @ 7:00. We are going to meet at Darcie Nielsen's house. We are focusing on dips and drinks this time so bring your favorite dip or drink to share. Also email me the recipe or post it on this blog yourself so everyone can see how to make your wonderful creations. Hope everyone can make it.

Katie's Menu Plan

Monday
Meat Loaf
1 egg
¾ C. Milk
1 C. grated cheddar cheese
½ C. quick cooking oats
½ C. chopped onion
1 tsp. Salt
1 lb. Lean ground beef.
Sauce
2/3 C. ketchup
½ C. packed brown sugar
1 ½ tsp mustard
Beat egg and milk stir in cheese, oats, onions, and salt add beef and mix well. Shape into eight loafs place on greased 13x9 in. pan.
Combine ketchup brown sugar and mustard spoon over loafs.
Bake uncovered at 350 degrees for 45 min. or until meat is no longer pink.

Tuesday
Chinese Chicken Salad
4 C. chicken breasts
Teriyaki Sauce
Bone, skin and cut chicken breasts into 1 inch chunks. Put in casserole dish and cover with teriyaki marinade. Bake at 350 degrees 20 min. or until no longer pink inside, turning once. Cool this can be done the day or night before.

Mix following for salad:
1 head iceberg lettuce
3 green onions
½ head napa cabbage
½ C. slivered almonds, browned in butter

Dressing:
1 Tbs. Sugar
1 tsp. Salt
½ C. oil
2 T. sesame oil
3 T. rice vinegar


Wednesday
Chicken Croissants
2 cans crescent rolls
bread crumbs
¼ C. melted butter
8 oz. Cream cheese
1 C. cooked diced or shredded chicken
1 C. chopped mushrooms
3 chopped green onions
chopped almonds or other nuts
1 C. chopped celery
All ingredients are optional for taste, and you can use substitutions. Cook your chicken until no longer pink. Combine cream cheese, onions, celery, mushrooms, and cooked chicken. Place 2-3 tablespoons of mixture in center of each crescent roll. Fold edges of roll together and seal. Dip stuffed rolls in melted butter. Roll in bread crumbs and almonds (can go inside of rolls too). Bake on greased cookie sheet at 375 degrees for 15-20 min. or until brown.


Thursday
Chicken Enchiladas
1 dozen tortillas (flour or corn)
2 c. chicken cooked and chopped
2 cans cream of chicken soup
1 C. sour cream
1 small can chopped green chilies
2 c. sharp shredded cheese
Combine chicken, soup, sour cream and chilies. In 9x13 casserole, role up mixture in tortillas then cover with cheese and bake at 350 for 30 min or until hot and bubbly.


Friday
Tangy Meatballs
1 16 oz. Can grape jelly
1 12 oz. Bottle heinz chili sauce
1 2 lb. Bag frozen pre-cooked meatballs
Combine sauces in a large saucepan. Cook over medium-low heat, stirring until smooth.
Add meatballs. Cover and cook for 15 minutes or until meatballs are heated through, stirring occasionally. (I just throw mine in the crock pot)
serve over rice for a main dish
or makes about 30 appetizer servings


Saturday
Baja Black Bean Burritos
1 can black beans
1 c. salsa
1 can corn
2 c. rice
3-4 chicken breast cooked and cubed or can do ground beef. (season to taste.)
cilantro

Mix all together and then spoon in tortillas and then roll them up and place in a 9x13 pan.
Cover the top in enchilada sauce and cheese.
Bake at 350 until heated through and cheese is melted.


Sunday
Cream Cheese Chicken
4 boneless, skinless chicken breasts, cubed
½ c. butter
1 packet dry Italian seasoning mix
8 oz. Cream cheese
1 can cream of mushroom soup
broccoli (optional)
Directions:
Combine chicken, butter, and italian seasoning in a slow cooker and cook on low for 6-8 hours.
½ hour before serving, mix in cream cheese, soup, and broccoli if desired.
Cook on medium heat ½ hour longer.
Serve over rice or pasta
Option: Substitute peas for broccoli, and mix with pasta Pour into baking dish and cover with crushed potato chips. Bake at 400 degrees until chips are golden brown.

Darcie's Menu Plan

Day 1. Chicken Pot Pie
2 Tbsp. Zesty Italian dressing
1 lb. boneless skinless chicken breasts, cut into bite sized pieces
2 cups frozen mixed veggies, (I use broccoli, carrots, and peas)
1 can condensed cream of chicken soup
1/4 lb. (4oz.) velveeta cheese, cut up
1 sheet frozen puff pastry, thawed (because puff pastry is expensive, I use refrigerated pie crust or you can make your own)

Preheast oven to 400 degrees. Heat dressing in large skillet. Add chicken; cook and stir 5 minutes, or until cooked through. Sitr in vegetables, soup and velveeta. Spoon into greased 9-inch square baking dish.
Unfold pastry sheet, or pie crust; place over chicken mixture. Fold under edges of pastry; press onto top of baking dish to seal. Cut several slits in top of crust to permit steam to escape.
Place dish on baking sheet. Bake 30 minutes or until deep golden brown. Let stand 5 minutes before serving. Serves 6.

2. Meatloaf
2 lbs. lean ground beef
1 pkg. stuffing mix for chicken
1 cup water
2 eggs, beaten
1/2 cup barbecue sauce, divided (I tend to use more if it seems dry)

Heat oven to 375 degrees. Mix all ingredients except 1/4 cup barbecue sauce. Shape meat mixture into oval loaf in 13x9 inch baking dish; top with remaining barbecue sauce. Bake 1 hour or until done. Serve with baked potato and a vegetable.

3. Marinated chicken breasts
1 lb. chicken breasts
1/2 cup oil
1/3 cup soy sauce
1/4 cup lemon juice
2 Tbsp. worchestershire sauce
2 Tbsp. mustard
1 tsp. pepper
1/4 tsp. garlic (1 small clove), minced

Pour all ingredients in a ziplock bag along with chicken (I tend to not measure the ingredients, and just eyeball it). Let merinade in refrigerator for at least 4-6 hours, or longer. You can either cook it on an outdoor grill or on a broiler pan in the oven preheated to 375 degrees for about 30 minutes or until done. Serve with baked and green salad.

4. Layered Chicken & Black Bean Enchilada Casserole
2 cups diced chicken breast meat
1/2 tsp. ground cumin
1/2 tsp. ground coriander
2 Tbsp. chopped fresh cilantro
1 (15 oz.) can black beans, rinsed and drained
1 (4 1/2 oz.) can diced green chilies, drained
1 (10 oz.) can red enchilada sauce-mild
8 (6 inch) corn tortillas
2 cups shredded Mexican blend cheese
1 (8oz.) container sour cream

Preheat oven to 375 degrees. Heat a large skillet over medium heat and spray with vegetable cooking spray. Saute chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Sitr in cilantro, black beans, and green chilies.
Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream.
Pour the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas.
Cover the dish with foil. Bake for 30 minutes. in preheated oven.
Remove the cover and sprinkle the remaining cheese over the top and dot with the sour cream. Continue cooking, uncovered for an additional 5-10 minutes or until cheese is melted.

5. Cheeseburger Soup
1 lb. ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
3 Tbsp. butter or oil
1 tsp. basil
salt and pepper
3 cups chicken broth
4 cups diced potatoes
1/4 cup flour
8 oz. velveeta cheese
1 1/2 cup milk
1/4 cup sour cream

In a frying pan, brown beef, drain and set aside. Saute onion, carrots, celery, and basil in a 5 qt. pot for about 5 minutes. Stir in flour and add broth, potatoes, and beef.
Cover, reduce heat and simmer until potatoes are tender, about 15 minutes. Add cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.
Serve with your favorite rolls.

6. Sausage and Mozzarella Cheese Pasta
1/2 kielbasa, sliced and cut into quarters
dehydrated onion
1 bottle of Bertolli pasta sauce, sausage flavored
1/2 box Penne pasta
Mozzarella cheese, grated

Saute kielbasa and onion over medium heat, until heated through. Meanwhile, cook pasta according to directions on the box. Drain pasta after it is cooked. Add sausage mixture. Pour pasta sauce into pasta. Sprinkle with mozzarella cheese and let melt. Serve with green salad.

7. Cheesy chicken & broccoli Bake
1 pkg. (6oz.) stuffing mix for chicken
1 1/2 lb. boneless skinless chicken breasts, cut into bite-sized pieces
1 pkg. (16 oz.) frozen broccoli florets, thawed, drained
1 can (10oz.) condensed cream of chicken soup
1/2 lb. (8oz.) velveeta cheese, cut into 1/2-inch cubes

Heat oven to 400 degrees. Prepare stuffing mix as directed on package; set aside. Combine remaining ingredients; spoon into 13x9 inch baking dish. Top with stuffing.
Bake 40 minutes or until chicken is done.

Erin's Menu Plan

Monday- Croissant Chicken Salad Sandwichs & chips

Strawberry Frozen Yogurt

Croissant Chicken Salad Sandwichs

From Food Network Kitchens

4 cups diced chicken (cooked)
1 stalk celery, cut into 1/4-inch dice
1/4 cup sweet onion cut into 1/4-inch dice
1 1/2 teaspoons finely chopped fresh tarragon or fresh dill
2 tablespoons finely chopped parsley
1 cup prepared or homemade mayonnaise
2 teaspoons strained freshly squeezed lemon juice
1 teaspoon Dijon mustard
2 teaspoons kosher salt
Freshly ground black pepper

Croissants

In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside.
In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.

Serve on croissants.

Strawberry Frozen Yogurt
adapted from Simply Recipes

3 cups sliced fresh strawberries
3 T lime juice
2/3 cup to 1 cup sugar (depending on how sweet you want the result, and how sweet your strawberries are to begin with)
1/4 teaspoon salt
1/2 cup whole milk
1 1/2 cups full fat plain yogurt (if using low or non fat, then add 2 Tbsp cream)

Place the strawberries, lemon juice, salt, and sugar in a medium saucepan. Heat on medium heat, stirring, until the sugar has completely dissolved. Use a potato masher to mash up the strawberries as the mixture is heating. As soon as all of the sugar has completely dissolved, remove from heat and let sit for 10 minutes.

Stir in the milk and yogurt, until completely incorporated. Place the mixture in the refrigerator, and chill for at least an hour, preferably several hours, until completely cold, before proceeding.

Process the mixture in your ice cream maker 20 to 25 minutes. Eat immediately or keep in freezer until served.

Makes about 1 quart.

Tuesday- Pita Tacos & Mexican Rice

Open Faced Mini Pita Tacos with Guacamole

Pitas
2 Tablespoons Extra Virgin Olive Oil
1 medium white onion, finely chopped
1 Anaheim chili, finely chopped
1 lb lean ground beef
¼ teaspoon salt
¼ teaspoon pepper
1 packet taco seasoning
1 15 oz can fire roasted tomatoes
½ Cup water

Simple Guacamole
2 avocados, mashed
1 Tablespoon lime juice
Pinch of salt and pepper

Lettuce
1 Cup sour cream
½ Cup shredded cheddar cheese
½ Cup finely diced tomatoes

1. Place pitas onto a baking sheet and broil for 3-5 minutes or until crispy. Reduce oven’s temp to warm and keep warm while preparing meat.

2. Place oil into a large skillet or medium dutch oven over medium heat. Saute onion and chili pepper for 5 minutes then add the beef, salt and pepper. Cook until beef is browned. Stir in taco seasoning, fire roasted tomatoes and water. Simmer on low for 10 minutes. Place avocado, lime juice, salt and pepper into a medium bowl; mix/mash until well combined.

3. Place crisped pitas onto a serving plate. Top each with lettuce leaves, taco meat, a dollop of sour cream and guacamole, cheese and tomato. Serve warm.

Mexican Rice

2 c rice
1/4 c butter

3 1/2 c water
2 Maggi chicken & tomato flavor bouillon cubes

1/2 can diced tomatoes
1/2 tsp cumin

Sauté rice and butter on stovetop until lightly brown.
Put water and 2 bouillon cubes in bowl and cook in microwave for 3 minutes. Then add to rice.
Add diced tomatoes and cumin to rice.
Let come to a boil and cook covered for 15 min on low. Then stir and serve.

Wednesday- Pork Barbacoa Salad with Tomatillo Dressing

Pork Barbacoa Salad

2-4 lb pork roast

1 1/2 c Coca Cola

salt, pepper, garlic seasoning salt

sauce-

1 c coca cola

1 c ketchup

1 c brown sugar

10 inch flour tortillas

shredded green lettuce

black beans

cilantro lime rice (just cook rice and add some lime juice and cut up cilantro)

diced tomatoes

cheese

crispy tortillas strips (cut up corn tortillas and fry in a little oil)

lime wedges

cilantro

Place roast in crockpot with some coke; season with salt, pepper, and garlic seasoning. Cook on low for around 6-8 hrs. Remove roast from crockpot and discard juices. Shred pork to bit size pieces and place back in crockpot on low.

Place Coke and ketcup in small sauce pan over medium heat, stirring often. Heat to a low boil. Pour over shredded roast and then add brown sugar. Cook on low until ready to serve.

To serve-

Broil tortilla on oven with some cheese on top until cheese melts.

Place tortillas on plate and then layer with meat, beans, rice, lettuce, and tomatoes, and toritilla strips. Also good with some extra lime juice and cilantro. Top with tomatillo dressing.

Creamy Tomatillo Dressing

1 c buttermilk

1 c mayo

1 pkg dry ranch buttermilk dressing

2 jalapenos

2 tomatillos

1/2 bunch cilantro

2 cloves garlic

1/2 lime juiced

Add all ingredients to the blender and blend until smooth.

Tip: You can blend all the ingredients except buttermilk and mayo. Divide into three equal parts and then freeze it. To use later you just thaw and mix with 1/3 c mayo and 1/3 c buttermilk.

Thursday- Cheesy Chicken Cordon Bleu Rice Casserole

Cheesy Chicken Cordon Bleu Rice Casserole

2 Tablespoons extra virgin olive oil
1 medium onion, finely chopped
1 red bell pepper, diced
1 clove fresh garlic, minced
½ lb diced ham
2 Cups cooked shredded chicken breast
4 Tablespoons butter
¼ Cup flour
½ teaspoon salt
¼ teaspoon fresh cracked pepper
14 oz can chicken broth
3 Cups cooked rice of choice (I used white long grain)
1 Cup shredded cheddar cheese
1 Cup shredded mozzarella or swiss cheese

1. Preheat oven to 350 degrees F. Heat oil into a large 5 qt rimmed skillet over medium heat. Saute onion and bell pepper until softened, about 5 minutes. Stir in garlic, ham and chicken. Cook for an additional 5 minutes. Melt butter then stir in flour, salt and pepper until combined. Slowly stir in chicken broth until well combined. Stir in cooked rice then transfer to a 9x13 inch baking dish. Top with cheddar and mozzarella cheeses. Bake for 20-25 minutes. Cover the dish with foil the last 10 minutes for oozing cheese.
6-8 servings

Friday & Saturday- Go out to eat, I don't cook on the weekends if I can help it.

Sunday- BBQ Chicken, Macaroni and Cheese, and Mountain Dew Cake

BBQ Chicken

Marinate chicken in some worchestire sauce.

Cook on grill and brush with BBQ sauce last few minutes.

Macaroni & Cheese

1 c elbow macaroni
¼ c chopped onion
1 T butter
1 T flour
dash pepper
1 ¼ c milk
1 ½ c shredded American cheese

Preheat oven to 350.
Cook macaroni in unsalted water about 10 min or till tender but still firm. Drain well.
For cheese sauce, cook onion in butter till tender but not brown.
Stir in flour and pepper.
Add milk all at once. Cook and stir till slightly thickened and bubbly.
Add cheese, stirring till melted.
Stir in cooked macaroni. Transfer mixture to 1-quart casserole.
Bake in oven for 25-30 min or till hot and bubbly. Let stand for 10 min before serving.

Mountain Dew Cake
From the Paula Deen Magazine

1 box lemon cake mix
1 box lemon pudding mix
1 12-oz can Mountain Dew
3/4 c oil
4 eggs

Preheat oven to 325. Lightly grease and flour a 10-cup Bundt pan.

In a large bowl, combine cake mix and pudding mix. Add soda, oil, and eggs. Beat at med speed until smooth. Pour batter into pan and bake for 45-50 min or until a toothpick comes out clean. Let cool in pan for 10 min. Remove from pan and let cool completely on a wire rack.

Next Meeting

Our next meeting will be June 18th at 6:30 at my house. Please bring a menu plan for one week and a sample of one of the recipes to share. Hope to see everyone there.

Britney's Green Apple Caramel Cake

Britney Grover makes this amazing cake. I have wanted the recipe for a while and finally got it from her. Thanks again Britney. I thought I would post it here for anyone that is interested. Here it is-

1 1/3 cup vegetable oil
3 cups flour
1 Tbsp cinnamon
1 tsp baking soda
1 tsp salt
2 cups sugar
3 eggs
3 granny smith apples
1 tsp vanilla

mix oil, sugar, and eggs on high until yellow. Add dry ingredients(sifted) to wet ingredients. Add peeled and sliced apples and then add vanilla very last. Put in bundt pan. Bake at 350 degrees for 65 min.

Caramel sauce:
1 cup brown sugar
1 stick butter
1/4 cup evaporated milk
1 tsp vanilla
1 tbsp karo syrup
pinch of salt

stir until just melted and pour over each piece. Serve with vanilla ice cream.

Silky Peanut Butter Chocolate Layer Pie

What You Need!
1 (8-9inch) pie crust
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup creamy peanut butter
3/4 cup sugar
1 Tbsp. vanilla
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 cup chocolate chips, melted
1 Tbsp. shortening

Make It!
PRECOOK pie crust till golden brown, while it’s cooling make filling.
BEAT cream cheese, peanut butter, sugar and vanilla with mixer until blended. Stir in 1-1/2 cups COOL WHIP. Mix 1-2 spoonfuls melted chocolate with the shortening.
COAT pie crust with the thinned chocolate. Spoon approximately 3/4 - 1 cup filling over the chocolate spread to the edge of pie being careful not to mix the layers.
LAYER the rest of the filling and chocolate alternately into crust.
COOL 4 hours or until firm. Top with remaining COOL WHIP.

M&M Cookies

1 egg
½ cup sugar
½ cup brown sugar
1/3 cup butter
1/3 cup shortening
1 tsp. vanilla
½ tsp. baking soda
½ tsp. salt

Mix all together in mixer. Add 1 ½ to 2 cups of flour (depending on how sticky the dough is). Then add ½ bag M&Ms (or chocolate chips work great too). Scoop into balls on cookie sheet and bake at 375 for 10 minutes. Don’t over bake.

Apple Crumbly Sugarfree

5 or 6 Apples peeled and sliced
1 T cinnamon (more if you like)
1tsp stevia

topping:
1C flour
1/2C butter or shortening
1/8t stevia
1/8t molasses or honey (optional)

350 for 30-35 minutes.

Stevia is an extract from a plant that is 300 times sweeter than sugar so be careful when you use it.

Smore's Galore

20 graham crackers
6 hershey chocolate bars or 2 1/2 cups chocolate chips
1 pkg. small marshmellows
6 tbs. butter
3 tbs. milk

Preheat oven to 350.

Lay 12 long graham crackers and fill cookie sheet. Fill any holes with small pieces of graham crackers. Toast for 2 minutes in oven. Let cool.

In bowl combine 3 cups marshmellows, 3 tbs butter, and 3 tbs milk. Melt in microwave for 1 minute. Stir and add chocolate. Wisk really good. Spread mixture onto graham crackers.

In another bowl break up rest of the 20 graham crackers into small pieces (size of a quarter or nickel). Melt 3 tbs. butter in microwave. Pour over graham crackers and stir with your hands. Add the rest of the bag of marshmellows. Spread over chocolate mixture. Sprinkle 1 1/2 cups choc. chips over top.

Bake at 350 for 8-10 minutes. cut with a pizza cutter. Enjoy.

Key Lime Coconut Cupcakes with White Chocolate Frosting

For the cupcakes:

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 cup granulated sugar

2 eggs, at room temperature

1 teaspoon pure vanilla extract
1 heaping teaspoon grated key lime zest
1 1/2 tablespoons key lime juice (bottled or freshly squeezed)

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt

1/2 cup buttermilk

1 1/3 cups loosely packed sweetened coconut flakes (3.5 ounces)

Preheat oven to 325 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes.
With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition.
Add the vanilla extract, key lime zest and juice and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
In 5 parts total, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined.
Fold the coconut into the cupcake batter.
Line a muffin pan with paper liners and fill each liner almost to the top with batter. A spring loaded 1/4 cup ice cream scoop works great for this and ensures the cupcakes are all the same size.
Bake for 25 minutes or until the tops begin to brown and a toothpick comes out clean.
Remove cupcakes from oven and allow to cool in the pan for 10 minutes and then transfer cupcakes to a baking rack to cool completely.
While the cupcakes are cooling you can make the frosting.

For the Frosting:

5 ounces good quality white chocolate, chopped into small chucks

1/2 cup (1 stick) unsalted butter, room temperature

3 1/2 cups powdered sugar, sifted

Pinch salt
1/2 teaspoon pure vanilla extract
1 tablespoon key lime juice (bottled or freshly squeezed)
1/4 cup sour cream

Finely grated key lime zest, for garnish

In a small heat proof bowl set over a pot of simmering water, carefully and slowly melt the white chocolate.
Remove from heat and let cool until just slightly warm.
Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the butter until light and fluffy.
With the mixer on low, gradually add the powdered sugar until well combined.
Add the salt, vanilla extract, key lime juice, and sour cream and mix until very smooth.
Add the melted white chocolate and mix just until incorporated.
Frost the cupcakes and garnish with a bit of grated key lime zest. Enjoy!

Makes
12 to 14 cupcakes

Menu Swap First Meeting

We had our first meeting for the menu swap group for the joyful living workshops. The group decided that the easiest way to share the recipes is on a blog, so here it is.
Last night we shared some of our favorite desserts. The recipes will be posted here soon.
We also decided we are going to meet once a month and try to keep it on the 2nd Thursday of every month at 7 pm.
At our next meeting we are going to talk about how we plan our menus and bring a meal plan for one week. Everyone is going to bring a sample of one of the items on their meal plan and that recipe.