Monday, November 23, 2009

What's Cooking???

I hope you all had a wonderful weekend!  Can you believe that Thanksgiving is already here, where did this year go?

All the ladies at our ladies event a few weeks ago were given a collection of recipes from ladies on either the Women's Ministry and/or the Fall Event team.  We thought it might be fun to share the recipes with all of you this week as you are getting geared up for the holidays!

We would love for you to leave a comment and tell us what some of your favorite recipes are this time of the year and if you would like, you can share your recipe with us to.

Peppermint Bark
From the 2009 Southern Living Christmas Cookbook

Coarsely crush 24 round peppermint candies.
 Melt 24 oz. white chocolate.
 Add 1 teaspoon of peppermint extract and the crushed candy
(reserving 3 Tablespoons) to themelted chocolate.
 Quickly pour mixture into a 9” x 15” pan (or the
equivalent) lined with parchment paper.
 Sprinkle with the reserved crushed candy.  Pressing with fingers.
 Let cool for at least an hour.  Break into pieces.
Submitted by:  Janice B.

Killer Candy
3 lbs. white almond bark
3 c. salted peanuts
2-1/2 c. Rice Krispies cereal
2-1/2 c. Peanut Butter Capt'n Crunch cereal
2 c. mini marshmallows 
Melt almond bark in microwave about 2 minutes.
 Mix all other ingredients in large mixing bowl.
 Pour almond bark over mixture and mix well.
 Drop by spoonfuls onto wax paper. Let harden.
 Makes 8 dozen 
Submitted by:  Lynette M. 
Hot Spinach Dip
2 c Monterey Jack Cheese, shredded
8 oz cream Cheese
1/4 cup purple onion, chopped
2T chopped jalapenos (optional)
1/3 c Parmesan Cheese
1 can Rotel
1 small package chopped spinach,well drained!!
Melt Monterey Jack Cheese and Cream Cheese in a double boiler.
 Remove from heat.
 Add remaining ingredients.
 Serve with bread cubes, crackers, or chips.
Submitted by:  Gwen W. 

Christmas Gelatin Salad 

1 (6 oz) package of lime gelatin mix (prepare as directed on box)
 1 (8 0z) package of cream cheese OR 6oz cottage cheese
1 (20 oz) can of crushed pineapple with juice (drain but save the juice)
 1/2 cup chopped pecans
1. Add 1/2 cup pineapple juice to prepared gelatin. Place it in the
refrigerator to partially gel. It is important that the gelatin is only partially gelled.
 2. Meanwhile, cook the pineapple in a small saucepan until it boils.
Let it cook about 5 minutes. Cool it to room temperature. 
 3. When the gelatin is partially gelled, blend the softened cream
cheese (or cottage cheese) into it until it is creamy. Mix in the
cooled, cooked pineapple. 
4. Then, fold the nuts into the gelatin mixture. Finally,
place it in the refrigerator to completely gel. 
Submitted by:  Joanne B. 

Crunchy Carrot Salad
1 lb carrots, peeled
3/4 cup dry-roasted unsalted peanuts
3 tbsp minced fresh parsley
2 tbsp finely chopped fresh mint
1/4 cup olive oil
2 tbsp fresh lemon juice
1 1/2 tsp sugar
1/4 tsp salt
1. Grate the carrots on the coarse side of a box grater ( a food
processor extracts a lot of liquid and will make the carrots too
soft for this salad).
2. In a large bowl, gently toss together the carrots, peanuts, parsley,
and mint.
3. In a small bowl thoroughly stir together the olive oil, lemon juice
and sugar, and salt, then pour the dressing onto the salad and
toss again until the carrots are evenly coated.
4. Let the salad stand for 20 minutes before serving, or refrigerate
it and serve within 2 days.  Serves 6.
Submitted by:  Kerensa B.

Crock Pot Swedish Meatballs
A Swedish Christmas Eve tradition usually part of a large smorgasbord.
1 lb ground chuck
1/4 lb ground pork
1-1/2 c bread crumbs
1 c milk
2 eggs
1 med onion finely chopped
1/8t pepper
1 can cream of mushroom soup 
1/2t salt
3/4t dillweed
1/4t allspice
1/8t nutmeg
1/8t cardamom
3T butter
1 10 oz can beef broth
Mix meat, soak bread crumbs in milk 5 min.  Add ground meats, eggs,
onion, 1/4t salt, 1/4t dill weed, allspice, nutmeg, and cardamom.  Mix
well and refrigerate covered for 1 hour.
 Shape into 1" meatballs and brown in hot butter or margarine.   Put
meatballs in crock pot.  Mix together beef broth, cream of mushroom
soup, pan drippings, 1/4t salt, 1/2t dill weed.  Pour over meatballs and
cook on low 4-6 hours.
Can use frozen meatballs and put all the spices for meat
mixture in the broth as well as soup and beef broth.  It
will flavor the meatballs.
Submitted by:  Lynn Q.

Bacon-Wrapped Cornish Hens
From Williams-Sonoma Complete Grilling Cookbook 

8 slices bacon, about 1/2 lb total
4 Cornish hens, about 1-1/4 lb each
Salt and freshly ground pepper totaste 
4-8 fresh parsley sprigs
4-8 fresh thyme sprigs
Prepare a fire for indirect-heat cooking in a covered grill.  Fill a large
saucepan two-thirds full with water and bring to a boil over high heat.
Add the bacon and blanch for 3 minutes.  Drain, then rinse the bacon
with cold water and pat dry with paper towels. Set aside.
 Pat the hens dry with paper towels.  Sprinkle them inside and out with
salt and pepper to taste.  Tuck a sprig or two of parsley and thyme into
each body cavity.  Crisscross 2 slices of bacon across the breast of
each hen.  Using kitchen string, tie the bacon securely to the birds.
 Place the hens, breast side up, on the center of the grill rack.  Cover
and open the vents halfway.  Cook for 30 minutes, then turn breast side
down.  Continue cooking, covered, until the birds are well browned,
opaque throughout and the  juices run clear, 20-25 minutes longer.
 Transfer the birds to a warmed platter or individual
plates.  Snip the strings and arrange the bacon alongside.
Submitted by:  Steph T.  

Cornbread Dressing
1 Skillet Cornbread
1 Stalk Celery
2 Bell Peppers
1 Onion
1 Can Cream of Chicken Soup
1 Can Cream of Mushroom Soup
1/2 package Saltine Crackers
6 eggs
1 Stick Butter 
Small Can Evaporated Milk
Sage to taste
Cook celery, bell peppers and onions in chicken broth until ten-
der.  Crumble cornbread and crackers until real fine into a large
pan.  Add all of the other ingredients being sure to sage, salt and pep-
per to personal taste.  Bake at 425 degrees for approximately 2 1/2 - 3
hours.  Check intermittently to make sure it is not drying out.  Add
chicken broth as needed to prevent dressing from being too dry.
If your family does not like the pieces of the celery, peppers and onions
you can run them through your food processor and then just mix in
with the broth.  You will still get the taste and even your pickiest eaters might try it.  
Submitted by:  Amanda D. 

Green Bean Casserole
My mother-in-law’s recipe and a family favorite

4 Cans Green Beans - Drained
1 Can Cream of Mushroom Soup
 1 Roll Garlic Cheese 
Ritz Crackers
3/4 Stick Butter
Place 1/2 green beans in baking dish
 Place soup and cheese in boiler on low heat until cheese is melted
Pour 1/2 cheese mixture over green beans
 Use the remaining green beans and top with the remaining cheese mixture
 Crush crackers and mix with 3/4 stick of melted butter
 Pour over casserole and bake at 350 degrees until hot and bubbly
(approx 30-40 min)
Submitted by:  Amanda D.

Mashed Potato Cheese Bake
 3/4 c seasoned dry bread crumbs
3 c mashed potatoes
2 eggs
1/2 c parmesan cheese
8 oz sliced mozzarella cheese
2T butter, softened
Sprinkle 1/4 cup bread crumbs in greased baking dish.  Set aside.
 Mix mashed potatoes, eggs, and Parmesan together.
 Spread half of the mixture in baking dish and top with Mozzarella.
 Spread remaining potatoes over cheese.
 Mix remaining bread crumbs and butter together and sprinkle on top.
 Bake 50-60 minutes at 350 degrees.
 Let stand 15 minutes before serving.
Submitted by:  Steph T.


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