Sunday Breakfast.

Because we had so much leftover food, we skipped the baked oatmeal...but it is really good!! So I'll put it on here.



Baked Oatmeal

2 1/4 cups Old Fashioned Oats, uncooked
1/3 cup granulated sugar
3-1/3 cups milk
2 eggs, lightly beaten
2 teaspoons vanilla
1/3 cup firmly packed brown sugar

Heat oven to 350º F. Spray 8-inch square glass baking dish with cooking spray.

In large bowl, combine oats and granulated sugar. In medium bowl, combine milk, egg substitute and vanilla; mix well. Add to oat mixture; mix well. Pour into baking dish.

Bake 40 to 45 minutes or until center jiggles slightly. Remove from oven to cooling rack.

Sprinkle brown sugar evenly over top of oatmeal. Using back of spoon, gently spread sugar into a thin layer across entire surface of oatmeal. Return to oven; bake just until sugar melts, about 2 to 3 minutes. Set oven to broil. Broil 3 inches from heat until sugar bubbles and browns slightly, 1 to 2 minutes. (Watch carefully to prevent burning. It may be necessary to turn baking dish.) Spoon into bowls to serve. Serve with bananas, blueberries, nuts, dried fruit, warm milk etc!!



Lemon Blueberry Bread

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, room temperature
3/4 cup granulated white sugar
2 large eggs
1/2 teaspoon pure vanilla extract
1 tablespoon grated lemon zest
1/2 cup milk
1 cup fresh blueberries

Preheat oven to 350 degrees and place the oven rack in the center of the oven. Butter (or spray with a non stick vegetable spray) the bottom and sides of a loaf pan (9 x 5 x 3 inch).

In a separate bowl, whisk together the flour, baking powder and salt.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and lemon zest. With the mixer on low, add the flour mixture (in three additions) and milk (in two additions) alternately, starting and ending with the flour. Mix only until combined. Gently fold in the blueberries.

Scrape the batter into the prepared pan and bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.

When the bread is done, remove from oven and place on a wire rack. Pierce the hot loaf all over with a wooden skewer or toothpick and then brush the top of the loaf with the hot lemon glaze. Cool the loaf in the pan for about 30 minutes then remove from pan and let cool completely on a wire rack. This bread is best served on the day it is made.



Mom's Zucchini Bread

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts (if you like them)

Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees.
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.


Enjoy!

All Church Retreat: Dinner Saturday night!

Pasta Yum!!




Spaghetti with Artichoke Hearts and Tomatoes

2 Tablespoons Olive Oil
2 Tablespoons Butter
3 cloves Garlic, Minced
1/2 whole Medium Onion, Finely Diced
1 can Artichoke Hearts (14.5 Oz. Quartered Or Whole) Drained
1 can Diced Tomatoes With Juice (14.5 Oz.)
1 cup Heavy Cream
1/2 cups Chicken Broth (More As Needed)
1/2 teaspoons Nutmeg
Salt And Pepper, to taste
1 pound Thin Spaghetti
1 cup Parmesan Cheese, Freshly Grated
2 Tablespoons Fresh Chives (or Other Herbs) Chopped

Cook spaghetti till al dente. Drain and set aside.
Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes.
Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat.
Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.



Homemade Marinara sauce

1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh parsley

In a Dutch oven, cook onion, and garlic in a little olive oil over med. heat until translucent. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 T salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.


Meatballs

1 pound lean ground beef
3/4 cup seasoned breadcrumbs
1/4 cup chopped sweet onion
1 egg, lightly beaten
2 cloves garlic, chopped
3 Tablespoons Worcestershire sauce
1 Tablespoon Dijon mustard
1/2 teaspoon red pepper flakes
1/2 teaspoon Cajun seasoning

place on a broiler pan so the fat can strain. Broil 10-15 minutes. Serve with Spaghetti and marinara sauce!!



Baked Ziti with Spinach and Tomatoes

3/4 pound chicken sausages, casings removed
1 medium onion, chopped
3 large garlic cloves, chopped
1 28-ounce can diced peeled tomatoes
1/4 cup purchased pesto sauce
10 ounces ziti or penne pasta (about 3 cups), freshly cooked
8 cups ready-to-use spinach leaves (about 2/3 of 10-ounce package)
6 ounces mozzarella cheese, cubed
1 cup grated Parmesan cheese (about 3 ounces)

Heat heavy large saucepan over medium-high heat. Add sausage, onion and garlic and sauté until sausage is cooked through, breaking up meat with back of spoon, about 10 minutes. Add tomatoes with juices to pan. Simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. Stir in pesto. Season sauce with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
Preheat oven to 375° F. Lightly oil 13 x 9-inch glass baking dish. Combine pasta, spinach, mozzarella and 1/3 cup Parmesan cheese in large bowl. Stir in hot tomato sauce. Transfer mixture to prepared baking dish. Sprinkle remaining 2/3 cup Parmesan cheese over. Bake until sauce bubbles and cheeses melt, about 30 minutes.




Scott's favorite Ceasar Salad

1 head of Romaine
6 cloves garlic
3/4 cups Mayonnaise
1 teaspoon anchovy paste
1 Tablespoon Dijon -mustard
3 Tablespoons grated Parmesan cheese (divided)
1 teaspoon Worcestershire sauce
1 Tablespoon lemon juice
Salt & pepper to taste

Mince garlic combine with the rest of the ingredients. Serve with favorite garlic croutons and extra parmesan cheese!!

Olive Garden Salad

Olive Garden Salad Dressing:
½ c. mayonnaise
1/3 c. white vinegar
1 tsp vegetable oil
2 Tb. corn syrup
2 Tb. Parmesan cheese
2 Tb. Romano cheese
¼ tsp garlic salt – or one clove garlic, minced
½ tsp Italian seasoning
½ tsp parsley flakes
1 Tb. lemon juice
Salad:
1 large head romaine lettuce
slices red onion
black olives
2-4 banana peppers
2 small tomatoes, quartered
½ c. croutons
freshly grated Parmesan cheese

Mix all dressing ingredients in a blender until well mixed. If this is a little too tart for your own personal tastes, add a little extra sugar.(It turns out a bit runny.)
Chill one salad bowl in freezer for at least 30 minutes. Put lettuce in bowl. Place on top of lettuce red onions, black olives, banana peppers, tomatoes, and croutons. Add some freshly grated Parmesan cheese if you like, and add plenty of Olive Garden Salad Dressing on top. So good!!

Lunch Saturday Afternoon...All church retreat!!

Sloppy Joes

1 pound extra-lean ground beef
1/2 cup onion, diced
4 cloves garlic, minced
1/2 jalapeno, minced
1 red pepper, diced
1 1/2 cups tomato sauce
2 tablespoons tomato paste
1 tablespoon red wine vinegar
1 tablespoon molasses
1 tablespoon Worcestershire sauce
1 teaspoon mustard powder
3/4 teaspoon salt
Freshly ground black pepper
8 whole-wheat burger buns toasted

Brown the meat and the onion in a large nonstick skillet over medium-high heat for 5 minutes, breaking up the meat into crumbles as it cooks. Pour the drippings out of the pan and discard. Add the garlic, jalapeno, and red pepper and cook 5 minutes more, stirring occasionally. Stir in the rest of the ingredients, reduce heat to low, and simmer for 5 minutes more. Place a half-cup scoop of the mixture onto each bun and serve.



Corn Bake

1 (15 ounce) can creamed corn
1 (15.25 ounce) can whole kernel corn (drained)
1 (8 ounce) container sour cream
2 eggs
1/2 cup butter
2 tablespoons white sugar
1 (8.5 ounce) package corn muffin mix

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch baking dish.
Mix together corn, sour cream, eggs, melted butter or margarine, and sugar. Mix in muffin mix. Pour into prepared baking dish.
Bake for 35 to 40 minutes, or until a knife inserted midway into pan comes out clean.



Lemon-Tarragon Chicken Salad Sandwiches

1 1/4 pounds skinless boneless chicken breast halves (about 3)

3/4 cup finely chopped celery
1/2 cup plus mayonnaise
1/8 cup finely chopped red onion
2 (or more) tablespoons chopped fresh tarragon
2 tablespoons fresh lemon juice
1 teaspoon grated lemon peel
6 croissants
Raspberry Jam

Bring large saucepan of salted water to boil. Add chicken breasts; reduce heat to medium-low, cover and simmer until chicken is just cooked through, about 12 minutes. Transfer chicken to plate; cool. Mix celery, 1/2 cup mayonnaise, onion, tarragon, lemon juice, and lemon peel in large bowl to blend. Shred chicken with 2 forks; stir into mayonnaise mixture. Season with salt and pepper. (Can be made 4 hours ahead. Cover; chill.) I like to add garlic powder, extra tarragon, extra lemon peel, more mayo etc....until it tastes how you want it to taste! Go easy on the garlic powder though! Cut croissants in half and spread jam on bottom of each! This brings a nice sweet balance to the tarragon and lemon!! So so so good!! Cut sandwiches in half and serve.


Watermelon and Cantaloupe Wedges with Lime-Mint Syrup

1/4 cup sugar
1/4 cup fresh lime juice (from 1 1/2 limes)
2 teaspoons finely grated lime zest (from 1 1/2 limes)
2 medium ripe cantaloupe (about 3 1/2 pounds), cut into 24 thin wedges
1 (8-pound) piece watermelon, preferably seedless, cut into 24 thin wedges
2 tablespoons fresh mint, preferably spearmint, finely chopped

In small bowl, whisk together sugar and 1/4 cup hot water until sugar is dissolved. Stir in lime juice and zest. Cover and refrigerate until cool, about 1 1/2 hours. (Syrup can be made ahead and chilled, covered, up to 3 days. Make sure your fruit wedges are nice and cold too!! As close to serving time as possible, stir mint into syrup and drizzle over melon wedges. Serve chilled.



Slightly Sweet Dill Refrigerator Pickles

1 small sweet onion, thinly sliced
2 pounds medium pickling cucumbers, scrubbed, cut into 1/4-inch-thick rounds
(next time I am going to try cutting them into wedges)
1 large bunch dill, coarsely chopped (stems included)
1 tablespoon yellow mustard seeds
2 teaspoons whole white peppercorns
1 1/2 cups apple cider vinegar
1 cup water
1 cup sugar
3 tablespoons coarse kosher salt
2 teaspoons dill seeds

Divide sliced onion between two 1-quart wide-mouth glass jars. Pack cucumber slices horizontally in jars. Top each jar with dill.

Using mortar and pestle or resealable plastic bag and mallet, crush mustard seeds and peppercorns together. Place crushed spices in medium saucepan. Add vinegar, 1 cup water, sugar, coarse salt, and dill seeds. Bring mixture to boil over medium-high heat, stirring until sugar dissolves.

Ladle mixture evenly over cucumbers. Leave jars uncovered and chill 24 hours. Cover glass pickle jars tightly with lids. DO AHEAD: Can be made 1 week ahead. Keep refrigerated.



Mrs. Fields Chocolate Chip Cookies

2 cups butter, softened
2 cups white sugar
2 cups packed brown sugar
2 teaspoons vanilla extract
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
4 eggs
4 cups all-purpose flour
5 cups rolled oats
4 cups semisweet chocolate chips
8 ounces finely grated chocolate bar
3 cups chopped walnuts

Preheat oven to 350 degrees.
Cream together butter, white sugar, and brown sugar. Add eggs (one at a time) and vanilla.
Mix together in a separate bowl: salt, baking powder, baking soda, flour and oatmeal (put small amounts of oatmeal in blender until it turns to powder. Measure out 5 cups of rolled oats. Using a blender or food processor blend until a fine powder. Blend everything together. Add: chocolate chips, grated chocolate bar, and chopped nuts (any kind).
Bake on greased cookie sheet (make golf ball sized balls) and bake about two inches apart. Bake for 8 -10 minutes. Do not over bake. They are so good when slightly under cooked!! Yum!!!

All Church Retreat Recipes from Saturday Morning. Enjoy.



Monkey Bread

3 cans Buttermilk Biscuits (the Non-flaky Ones)
1 cup Sugar
2 teaspoons Cinnamon
2 sticks Butter
½ cups Brown Sugar

Preheat the oven to 350 degrees.
Open up all three cans of biscuits and cut each biscuit into quarters.
Next, combine the white sugar with 2 teaspoons of cinnamon. Dump these into a 1 gallon zip bag and shake to mix evenly.
Drop all of the biscuit quarters into the cinnamon-sugar mix. Once all the biscuit quarters are in the bag seal it and give it a vigorous shake. This will get all those pieces unstuck from one another and nicely coated with cinnamon-sugar. Spread these nuggets out evenly in the bundt pan or 9 x 13. MAKE SURE YOUR PAN IS SEALED....butter will leak out into your oven if it is not!
Melt the two sticks of butter together with ½ cup of brown sugar in a saucepan over medium-high heat. This can be light or dark brown sugar. Cook butter/sugar mixture, stirring for a few minutes until the two become one. Once the brown sugar butter has become one color, you can pour it over the biscuits.
Bake for about 30-40 minutes until the crust is a deep dark brown on top. When its finished cooking, remove it from the oven. If you have the willpower, allow it to cook for about 15-30 minutes before turning it over onto a plate.



Granola

4 cups old fashion oats
2 1/2 cups sliced almonds
1 1/2 cups sweetened flaked coconut
1/4 salt
1/2 cup canola oil
1/2 cup honey

Line a baking sheet with foil. Oil the foil. Toss oats, almonds, coconut and salt together. Whisk oil and honey then stir into oat mixture. Spread onto pan & bake at *375 for 15 minutes stir once until slightly brown. Add in any dried fruit you want!



Spinach & cheese Crustless Quiche

1 tablespoon vegetable oil
1/4 cup onion, finely chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
5 eggs, beaten
3 cups shredded cheese (your choice)
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Preheat oven to 350 degrees. Lightly grease a pan as deep as a pie pan.
Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.
Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.



Tomato, Mushroom, Bacon Crustless Quiche

1 tomato, chopped, divided
10 slices Bacon (already done)
1 cup sliced fresh mushrooms
12 eggs
1/3 cup Sour Cream
1 cup Shredded Cheddar Cheese
1 cup Shredded Mozzarella Cheese

Heat oven to 325 degrees F.
Cook bacon in large skillet until crisp. Remove bacon with slotted spoon to paper towels; reserve 1 tablespoon drippings in skillet. Add mushrooms to skillet; cook and stir 2 minutes or until tender. Remove from heat. Chop bacon. Add to skillet with onions and tomatoes; mix well.
Beat eggs and sour cream with whisk until well blended. Pour into greased 13x9-inch baking dish; top with bacon mixture and cheeses.
Bake 30 minutes or until center is set. Sprinkle with reserved onions and tomatoes. Let stand 5 minutes before cutting to serve.



Zucchini & Feta Crustless Quiche

3 small zucchini, coarsely chopped
1 onion, coarsely chopped
5 eggs
1/2 cup grated Parmesan cheese
1/2 cup crumbled feta cheese
1/2 teaspoon dried parsley
1/4 teaspoon salt
1 pinch ground black pepper
1 cup all-purpose flour
1 teaspoon baking powder
1 (8 ounce) package shredded mozzarella cheese
paprika for garnish

Preheat an oven to 350 degrees. Grease a quiche dish or a 9-inch pie pan, and set aside.

Place the zucchini, onion, eggs, Parmesan cheese, feta cheese, parsley, salt, and pepper into the work bowl of a food processor, and process for about 1 minute, until all the ingredients are finely chopped and blended. Add the flour and baking powder, and process 1 more minute, scraping the side of the bowl if necessary. Place the mozzarella cheese into the work bowl, and process for about 1 minute, to combine the cheese thoroughly into the mixture.
Scrape the mixture into the prepared quiche dish, sprinkle with paprika, and bake for 1 hour, or until set. The quiche is done when a knife inserted into the center comes out clean.

All Church Retreat Recipes: Friday Night.

Here's the Recipes from the All Church Retreat 2011.

Friday Night



Chicken Pot Pie

1 lb of chicken (i like rotisserie chicken, but it can be frozen too)
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1/2 teaspoon garlic powder
1 3/4 cups chicken broth
2/3 cup whole milk
2 (9 inch) unbaked pie crusts

Preheat oven to 425 degrees. In a saucepan, combine carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, garlic powder and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside. Place the chicken and veggies in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Veggie Pot Pie
sub 1 lb chicken for zucchini or broccoli & sub chicken broth for veggie broth!



Secret Recipe Meat loaf

(I'm not a ketchup fan so I left it off the top but did add it in!!)

2 t. vegetable oil (you really only need that tiny amount - I accidentally did tablespoons once)
1 green onion, finely minced
3 cloves of garlic, minced
2 T. finely minced green bell pepper
2 T. finely grated carrot
2 beaten eggs
1 c. milk
2 t. salt
1/2 t. black pepper
1/2 t. garlic powder (try to buy fresh from bulk spice section on ALL herbs, spices and powders...it really makes a difference!!)
1/2 t. onion powder
1 1/2 lbs. hamburger
3/4 lb. sausage
1 c. bread crumbs
1/2 c. flour
1/4 c. ketchup plus an addition 1/4 c. for the top (optional)

Saute green onion, minced garlic, green pepper & carrot in oil over medium heat for a couple of mins. Combine beaten eggs, milk, salt, black pepper, garlic powder, and onion powder in a medium bowl. In a large bowl, mix breadcrumbs and flour into hamburger & sausage with your hands. Add egg & milk mixutre, sauteed veggies, and 1/4 c. ketchup and mix with hands. It seems really, really soupy at first, but it eventually starts sticking together.

The book says, "Get in there and squish it all around for a while. Enjoy yourself."

Press the mixture into a large loaf pan (it completely fills my bread pan, level with the top). Bake @ 350 for 30 mins. then spread 1/4 c. ketchup on top & bake for another hour. Let it sit for a bit before serving.

My mom says "The first time I made it, the ketchup on top was fine. Then I used a different oven (I made it at school for a potluck one night) & the ketchup burned. When I made it for you guys, I baked it 45 mins. without the ketchup & 45 mins. with the ketchup."



Turkey & Quiona Meat loaf

1/4 cup quinoa
1/2 cup water
1 teaspoon olive oil
1 small onion, chopped
1 large clove garlic, chopped
1 (20 ounce) package ground turkey
1 tablespoon tomato paste
1 tablespoon hot pepper sauce
2 tablespoons Worcestershire sauce
1 egg
1 1/2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon water

Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
Preheat an oven to 350 degrees
Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for another minute; remove from heat to cool.
Stir the turkey, cooked quinoa, onions, tomato paste, hot sauce, 2 tablespoons Worcestershire, egg, salt, and pepper in a large bowl until well combined. The mixture will be very moist. Shape into a loaf on a foil lined baking sheet. Combine the brown sugar, 2 teaspoons Worcestershire, and 1 teaspoon water in a small bowl. Rub the paste over the top of the meatloaf.
Bake in the preheated oven until no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees. Let the meatloaf cool for 10 minutes before slicing and serving.



Green Beans

We roasted the green beans at 500 degrees. They were dressed with olive oil, almonds and a little garlic salt. Yum.




Bacon, Lettuce, And Cherry Tomato Salad With Aioli Dressing

5 ounces applewood-smoked bacon (about 6 slices)
12 cups torn romaine lettuce (from 1 large head; about 13 ounces)
8 ounces cherry tomatoes, grape tomatoes, and/or pear tomatoes, halved
1 garlic clove, minced
3 tablespoons mayonnaise
1 1/2 tablespoons white-wine vinegar

Cook bacon in large skillet over medium heat until crisp; transfer to paper towels. Crumble bacon coarsely. Pour off all but 1 tablespoon drippings from skillet; reserve skillet.
Place lettuce and tomatoes in large serving bowl. Heat bacon drippings in skillet over medium heat. Add garlic, then mayonnaise and vinegar; whisk until blended, 30 to 40 seconds. Season dressing to taste with salt and pepper. Pour over lettuce and tomatoes and toss to coat. Sprinkle bacon over. Serve immediately.




Red Lobster Biscuits

2 1/2 c. Bisquick
4 T. cold butter
1 heaping c. grated cheddar cheese
3/4 c. whole milk (I DO USE WHOLE MILK)
1/4 t. garlic powder

BRUSH ON TOP:

4 T. melted butter
1 t. garlic powder
1/2 t. dried parsley flakes
pinch of salt

Cut the butter into the Bisquick til it's about the size of peas. Add cheese, milk & 1/2 t. garlic. Mix by hand
(I use a wooden spoon) - Don't overmix!!

Drop approx. 1/4 c. of dough onto ungreased cookie sheet. Bake 15 - 17 mins. @ 400. When the biscuits are done, melt the butter in the microwave & stir in garlic, parsley & salt. Brush on tops. Makes one dozen.


Enjoy!!

Sometime in February.

Everyone swears I have made sloppy joes for the staff before, but never have....i promise! But it got me thinking that I should...so i did! I served them with a fancy applesauce and dressed up canned baked beans!!! I wasn't a huge fan of the applesauce, so I am just posting the joes and the beans...enjoy!



Sloppy Joes

1 pound extra-lean ground beef
1/2 cup onion, finely diced
4 cloves garlic, minced
1/2 jalapeno, minced
1/2 red pepper, finely diced
1 1/2 cups tomato sauce
2 tablespoons tomato paste
1 tablespoon red wine vinegar
1 tablespoon molasses
1 tablespoon Worcestershire sauce
1 teaspoon mustard powder
3/4 teaspoon salt
Freshly ground black pepper
8 whole-wheat burger buns toasted

Brown the meat and the onion in a large nonstick skillet over medium-high heat for 5 minutes, breaking up the meat into crumbles as it cooks. Pour the drippings out of the pan and discard. Add the garlic, jalapeno, and red pepper and cook 5 minutes more, stirring occasionally. Stir in the rest of the ingredients, reduce heat to low, and simmer for 5 minutes more. Place a half-cup scoop of the mixture onto each bun and serve.




Baked Bean Casserole

1 tablespoon butter
1 small onion, diced
1/2 pound bacon
1 (28 ounce) can baked beans
2 teaspoons Worcestershire sauce
1 tablespoon ketchup
1 teaspoon prepared yellow mustard
1 cup brown sugar, divided

Preheat an oven to 400 degrees.
Melt the butter in a skillet over low heat. Cook and stir until the onion has softened and turned translucent, 10 to 15 minutes. Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Cut bacon into bite-sized pieces and set aside. Combine the baked beans, Worcestershire sauce, ketchup, mustard, and onions in a 2-quart casserole dish. Stir in 2/3 of the cooked bacon and 1/4 of the brown sugar until evenly mixed. Cover the bean mixture with the remaining bacon, and sprinkle with the remaining brown sugar. Bake in the preheated oven until hot and bubbly, about 45 minutes.

Yum!!

Sunday January 30th

My mom got a hold of a "secret-recipe" cookbook and made Scott and I a wonderful meal of meatloaf, biscuits, and potatoes....yum! I wanted to recreate this meal for the staff, but thought for a lunch the potatoes might be a bit heavy, so i lightened up the menu a tad with southern green beans! Enjoy!!

Secret Recipe Meatloaf (I'm not a ketchup fan so I left it off the top but did add it in!!)

2 t. vegetable oil (you really only need that tiny amount - I accidentally did tablespoons once)
1 green onion, finely minced
3 cloves of garlic, minced
2 T. finely minced green bell pepper
2 T. finely grated carrot
2 beaten eggs
1 c. milk
2 t. salt
1/2 t. black pepper
1/2 t. garlic powder (try to buy fresh from bulk spice section on ALL herbs, spices and powders...it really makes a difference!!)
1/2 t. onion powder
1 1/2 lbs. hamburger
3/4 lb. sausage
1 c. breadcrumbs
1/2 c. flour
1/4 c. ketchup plus an addition 1/4 c. for the top (optional)

Saute green onion, minced garlic, green pepper & carrot in oil over medium heat for a couple of mins. Combine beaten eggs, milk, salt, black pepper, garlic powder, and onion powder in a medium bowl. In a large bowl, mix breadcrumbs and flour into hamburger & sausage with your hands. Add egg & milk mixutre, sauteed veggies, and 1/4 c. ketchup and mix with hands. It seems really, really soupy at first, but it eventually starts sticking together.

The book says, "Get in there and squish it all around for a while. Enjoy yourself."

Press the mixture into a large loaf pan (it completely fills my bread pan, level with the top). Bake @ 350 for 30 mins. then spread 1/4 c. ketchup on top & bake for another hour. Let it sit for a bit before serving.

My mom says "The first time I made it, the ketchup on top was fine. Then I used a different oven (I made it at school for a potluck one night) & the ketchup burned. When I made it for you guys, I baked it 45 mins. without the ketchup & 45 mins. with the ketchup."



Red Lobster Biscuits

2 1/2 c. Bisquick
4 T. cold butter
1 heaping c. grated cheddar cheese
3/4 c. whole milk (I DO USE WHOLE MILK)
1/4 t. garlic powder

BRUSH ON TOP:

4 T. melted butter
1 t. garlic powder
1/2 t. dried parsley flakes
pinch of salt

Cut the butter into the Bisquick til it's about the size of peas. Add cheese, milk & 1/2 t. garlic. Mix by hand
(I use a wooden spoon) - Don't overmix!!

Drop approx. 1/4 c. of dough onto ungreased cookie sheet. Bake 15 - 17 mins. @ 400. When the biscuits are done, melt the butter in the microwave & stir in garlic, parsley & salt. Brush on tops. Makes one dozen.



Southern Green Beans

6 slices bacon, chopped
3 tablespoons butter
1 red onion, chopped
2 pounds fresh green beans, trimmed and snapped
8 small new potatoes, diced
1 large clove garlic, minced
1/4 cup chicken broth
1 1/2 teaspoons white balsamic vinegar
salt and pepper to taste

Place the chopped bacon in a skillet, and cook over medium heat, stirring occasionally, until evenly browned, 8 to 10 minutes. Drain the bacon pieces on a paper towel-lined plate.

Melt the butter in a skillet with a lid over medium-low heat, and cook and stir the onion until translucent, about 5 minutes. Stir in the cooked bacon, green beans, potatoes, garlic, and chicken broth. Bring to a boil, cover, and simmer over low heat until the green beans are tender, about 10 minutes. Sprinkle with vinegar, salt, and pepper, and serve.

Enjoy!

Before Anders There Was Soup

For those of you who have asked me for it....here it is! The last Sunday I cooked before going on a baby leave, I made tomato soup and grilled cheese! i had help from my wonderful mother in-law. We roasted and pealed the tomatoes ourselves to make tis soup for 40 people!! Hope you enjoy it!!!

Farm Stand Tomato Soup with Arugula Pesto

Soup
10 medium or 4 very large ripe tomatoes (about 4 pounds), cored
1/4 cup olive oil
2 shallots, coarsely chopped
2 cloves garlic, chopped
1 (28-ounce) can fire-roasted crushed tomatoes
1 tablespoon kosher salt
1/8 teaspoon sugar
1/4 to 1/2 cup heavy whipping cream

Arugula Pesto
1/2 cup pine nuts
5 ounces baby arugula
2 cloves garlic, coarsely chopped
1/2 teaspoon kosher salt
1 tablespoon freshly squeezed lemon juice (about 1/2 medium lemon)
3/4 cup extra-virgin olive oil
1/2 cup freshly grated Parmesan cheese


Preheat the oven to 400° Set the cored tomatoes on a rimmed baking sheet. Drizzle with 2 tablespoons of the olive oil and roast them until they look wrinkly, about 30 minutes; set aside. While the tomatoes cool, heat the remaining 2 tablespoons olive oil in a small sauté pan. Add the shallots and 2 cloves chopped garlic and sauté over medium-low heat until they turn golden brown and caramelized, 15 to 20 minutes; set aside.

When the tomatoes are cool enough to handle, peel off the skins, which should slip off easily. Put the peeled tomatoes in the jar of a blender along with the sautéed shallots and garlic, crushed tomatoes (with juice), 1 tablespoon salt, and sugar. Process until the soup is smooth. Stir in the cream.

To Make the Pesto:
Toast the pine nuts, stirring occasionally, in a skillet set on medium heat until they turn golden brown, about 4 minutes. Combine the arugula, pine nuts, 2 cloves garlic, 1/2 teaspoon salt, and lemon juice in the jar of a blender or the work bowl of a food processor fitted with the metal blade, then slowly add in the olive oil through the feed tube and process. Transfer the pesto to a bowl and stir in the Parmesan. Swirl 1 tablespoon of pesto into each bowl of soup.

YUM!!

Sunday October 10th.

I have been wanting to make my chicken pot pie for the staff since last fall, but have always been perplexed by what to serve along with it! A pot pie is a complete meal! Bread, meat and veggies!! Maybe it is because I am pregnant, maybe not, but I could not resist this year! It is the middle of October people....it had to be done!! I decided to make some homemade caramel sauce to serve with apples, because this also seamed very fallish and buttermilk oatmeal muffins! I didn't make dessert because I figured there was enough "sweet" with the sides! Enjoy!!




Chicken Pot Pie

1 rotisserie chicken, with all meat removed!
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1/2 teaspoon garlic powder
1 3/4 cups chicken broth
2/3 cup whole milk

2 (9 inch) unbaked pie crusts......YES, even I used purchased pie crust....I normally would make my own, but I am 7 months pregnant cooking for 40 people!! : )

Preheat oven to 425 degrees. In a saucepan, combine carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, garlic powder and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside. Place the chicken and veggies in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.




Homemade Caramel dip

1 1/2 cups white sugar
1 cup light corn syrup
1 teaspoon salt
2 cups heavy cream
1/2 cup butter at room temperature
1 teaspoon vanilla extract
Directions

In a large heavy saucepan, combine the white sugar, corn syrup, and salt. Bring to a boil and heat to between 234 and 240 degrees (you will need a candy or deep fat thermometer) Stir in the butter and heavy cream carefully - the mixture will bubble up. Remove from the heat and stir in the vanilla. Cool slightly before dipping apples or other fruit.



Buttermilk Oatmeal Muffins with Maple butter

1 cup quick-cooking oats
1 cup buttermilk
1 egg, beaten
1/2 cup packed brown sugar
1/4 cup vegetable oil
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Directions

In a bowl, soak oats in buttermilk for 15 minutes. Stir in egg, sugar and oil. Combine flour, baking powder, baking soda and salt; stir into oat mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees F for 16-18 minutes or until muffins test done. Cool in pan 5 minutes before removing to a wire rack.




Maple Butter

3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 1/2 tablespoons pure maple syrup

Using electric mixer, beat butter in medium bowl until creamy. Gradually beat in maple syrup until well blended and smooth. Can be made 1 week ahead. Cover and refrigerate.

Sunday September 26th.

Michael Stevenson's request for spaghetti and Meatballs finally came to fruition this week!! I gave in.....I gave into serving "dinner" for lunch!! I have been trying hard to serve lunch, because as I have said before, that is the biggest challenge in cooking for large groups! I love a good challenge....I love searching after the perfect lunch menu! But, I will give Michael the creit he deserves....I loved this meal and I know that many of the staff members did too!! Michael, it was a great idea!!



Spaghetti and Spicy Meatballs

SPICY MEATBALLS

1 pound lean ground beef
3/4 cup seasoned breadcrumbs
1/4 cup chopped sweet onion
1 egg, lightly beaten
2 cloves garlic, chopped
3 Tablespoons Worcestershire sauce
1 Tablespoon Dijon mustard
1 teaspoon red pepper flakes
1 teaspoon Cajun seasoning

place on a broiler pan so the fat can strain. Broil 10-15 minutes. Serve with Spaghetti and marinara sauce!!



Homemade Marinara sauce

1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves 1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh parsley

In a Dutch oven, cook onion, and garlic in a little olive oil over med. heat until translucent. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 T salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.




Scott's favorite Ceasar Salad

1 head of Romaine
6 cloves garlic
3/4 cups Mayonnaise
1 teaspoon anchovy paste
1 Tablespoon Dijon -mustard
3 Tablespoons grated Parmesan cheese (divided)
1 teaspoon Worcestershire sauce
1 Tablespoon lemon juice
Salt & pepper to taste

Mince garlic combine with the rest of the ingredients. Serve with favorite garlic croutons and extra parmesan cheese!!


MOTHER HURST’S SPECIALTY FRIED BREAD

Soften 1 package dried yeast in 1/4 cup warm water. In large bowl, put 1 3/4 cups water 1 t. salt, blend in 3 cups flour and add softened yeast. Mix well. Add 2-2 1/2 cups sifted flour…to make soft dough kneed about 10 minutes. Let dough rise for 1-2 hours punch down & kneed to original size. Roll dough to about 1/4-1/2 inch thickness and cut out small rounds. Drop rounds into hot Crisco *420 when done frying, roll into 1 cup butter 2-3 garlic cloves & pecorino cheese.

YUM YUM!!! Enjoy!!

Sunday August 15th

This Sunday I made Beer Brats with Caramelized Onions, a Sweet Corn Bake, Bacon, Lettuce, and Cherry Tomato Salad With Aioli Dressing and Chocolate Chip cookies! Apparently it was good!! : )

Beer Brats with Caramelized Onions

Caramelized Onions

1 sweet onion, sliced thin
1/4 cup of butter

Melt butter on medium heat, then add onions. Stir onions and butter until nice and soft and brown. This takes a long time....if you turn the heat up, just make sure they do not burn...butter burns easily! : )

In large sauce pan bring 1 or 2 bottles of cheap beer to a boil. Add as many bratwurst as you are making (that fit in the pan.) Boil them in the beer until they are cooked all the way through.

Cut brats into four pieces each and mix well with the caramelized onion!



Corn Bake

1 (15 ounce) can creamed corn
1 (15.25 ounce) can whole kernel corn
1 (8 ounce) container sour cream
2 eggs
1/2 cup butter
2 tablespoons white sugar
1 (8.5 ounce) package corn muffin mix

Preheat oven to 350 degrees. Grease a 9 x 13 inch baking dish. Mix together corn, sour cream, eggs, melted butter and sugar. Mix in muffin mix. Pour into prepared baking dish. Bake for 35 to 40 minutes, or until a knife inserted midway into pan comes out clean.



Bacon, Lettuce, And Cherry Tomato Salad With Aioli Dressing

5 ounces applewood-smoked bacon (about 6 slices)
12 cups torn romaine lettuce (from 1 large head; about 13 ounces)
8 ounces cherry tomatoes, grape tomatoes, and/or pear tomatoes, halved
1 garlic clove, minced
3 tablespoons mayonnaise
1 1/2 tablespoons white-wine vinegar
print a shopping list for this recipe

Cook bacon in large skillet over medium heat until crisp; transfer to paper towels. Crumble bacon coarsely. Pour off all but 1 tablespoon drippings from skillet; reserve skillet.
Place lettuce and tomatoes in large serving bowl. Heat bacon drippings in skillet over medium heat. Add garlic, then mayonnaise and vinegar; whisk until blended, 30 to 40 seconds. Season dressing to taste with salt and pepper. Pour over lettuce and tomatoes and toss to coat. Sprinkle bacon over. Serve immediately.

Sunday August 8th

Today for staff lunch I made Lemon-Tarragon Chicken Salad Sandwiches (with raspberry jam), Watermelon and Cantaloupe Wedges with Lime-Mint Syrup and Sinckerdoodles. It is really hard to make something new every time, especially when you are trying to stick to true "lunch" food and not dinner/lunch substitutes....I gave up on the cookies a long time ago....I often make the ones I already know are good!! The one thing I wanted to do a second time around was chicken salad sandwiches. So this time I found a new recipe! I used a lemon-tarragon one and added a raspberry jam to it, to serve with it I wanted to do a fruit salad, but neither Scott or I are fans of traditional fruit salad....there is something about all the fruit slimming all over each other that grosses us out! So I made a lime syrup and drizzled it over wedges of summer fruit and topped with fresh mint! We decided they tasted like fruit wedge mojitos without the rum!! Next time I might just try it with rum!! We'll see! Enjoy!


Lemon-Tarragon Chicken Salad Sandwiches

1 1/4 pounds skinless boneless chicken breast halves (about 3)

3/4 cup finely chopped celery
1/2 cup plus mayonnaise
1/8 cup finely chopped red onion
2 (or more) tablespoons chopped fresh tarragon
2 tablespoons fresh lemon juice
1 teaspoon grated lemon peel
6 croissants
Raspberry Jam

Bring large saucepan of salted water to boil. Add chicken breasts; reduce heat to medium-low, cover and simmer until chicken is just cooked through, about 12 minutes. Transfer chicken to plate; cool. Mix celery, 1/2 cup mayonnaise, onion, tarragon, lemon juice, and lemon peel in large bowl to blend. Shred chicken with 2 forks; stir into mayonnaise mixture. Season with salt and pepper. (Can be made 4 hours ahead. Cover; chill.) I like to add garlic powder, extra tarragon, extra lemon peel, more mayo etc....until it tastes how you want it to taste! Go easy on the garlic powder though! Cut croissants in halve and spread jam on bottom of each! This brings a nice sweet balance to the tarragon and lemon!! So so so good!! Cut sandwiches in half and serve.



Watermelon and Cantaloupe Wedges with Lime-Mint Syrup

1/4 cup sugar
1/4 cup fresh lime juice (from 1 1/2 limes)
2 teaspoons finely grated lime zest (from 1 1/2 limes)
1 medium ripe cantaloupe (about 3 1/2 pounds), cut into 24 thin wedges
1 (4-pound) piece watermelon, preferably seedless, cut into 24 thin wedges
2 tablespoons fresh mint, preferably spearmint, finely chopped

In small bowl, whisk together sugar and 1/4 cup hot water until sugar is dissolved. Stir in lime juice and zest. Cover and refrigerate until cool, about 1 1/2 hours. (Syrup can be made ahead and chilled, covered, up to 3 days. Make sure your fruit wedges are nice and cold too!! As close to serving time as possible, stir mint into syrup and drizzle over melon wedges. Serve chilled.



Snickerdoodles

1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

Preheat oven to 400 degrees. Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls. Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

Independence Day Lunch!!

Happy 4th Ecclesia! I hope you loved today's lunch! I couldn't resist making BBQ two weeks in a row. Well, I actually didn't think last week that I would want to make BBQ for the 4th of July....anyways, I did, here it is! Enjoy!!



1 (2 pound) pork tenderloin
1 (12 fluid ounce) can or bottle root beer
1 (18 ounce) bottle your favorite barbecue sauce (sub root-beer bbq sauce recipe below!)
8 hamburger buns, split and lightly toasted

Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.

Root Beer BBQ Sauce

1 cup root beer
1 cup ketchup
1/4 cup fresh lemon juice
1/4 cup orange juice
3 tablespoons Worcestershire sauce
1 1/2 tablespoons (packed) dark brown sugar
1 tablespoon mild-flavored (light) molasses
1 teaspoon liquid smoke*
1/2 teaspoon grated lemon peel
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Combine all ingredients in heavy medium saucepan. Bring to boil over medium heat, stirring occasionally. Reduce heat to medium-low and simmer until reduced to 1 1/2 cups, about 20 minutes. Season sauce to taste with salt and pepper. Cool slightly. Transfer to bowl. Cover and refrigerate. (Can be made 2 weeks ahead; keep refrigerated.)


Roasted Potato Wedges with Cilantro-Lime Mayonnaise



For potatoes:
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
3 tablespoons olive oil
2 pounds baking potatoes (about 4 medium), each cut into 8 wedges

For cilantro-lime mayonnaise:
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons finely chopped cilantro
2 teaspoons grated lime 1 tablespoon fresh lime juice


Roast potatoes: Put a 4-sided sheet pan in lower third of oven and preheat oven to 450°F. Stir cumin, oregano, and 3/4 teaspoon salt into oil in a large bowl. Add potatoes and toss. Arrange potatoes, cut sides down, in 1 layer in hot pan and roast, turning once, until golden, about 40 minutes. Meanwhile, make mayonnaise: Stir together mayonnaise, sour cream, cilantro, lime zest and juice, and 1/4 teaspoon salt in a small serving bowl. Serve potatoes with mayonnaise.

THESE WERE THE BEST POTATOES I HAVE EVER MADE!!! SO SIMPLE YET SOOOOO GOOD WITH THE DIP!!

Creamy Cliantro-Lime Slaw



1/2 cup mayonnaise
1/2 cup sour cream
3 tablespoons (or more) fresh lime juice
1 1/2 teaspoons finely grated lime peel
1 serrano chile, seeded, minced
2 garlic cloves, pressed
1/3 cup chopped fresh cilantro
8 cups thinly sliced green cabbage
2 green onions, minced (about 1/8 cup)

Whisk mayonnaise, sour cream, 3 tablespoons lime juice, lime peel, chile, and garlic in large bowl. Stir in cilantro. Add cabbage and green onions; toss to incorporate evenly. Season with salt and pepper. Cover and chill 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled. Season slaw with more lime juice, salt, and pepper, if desired, just before serving.

A tad different, but excellent!!

The Best Red Velvet Cupcakes

2 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
2 cups sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 (1 ounce) bottle Red Food Color
2 teaspoons Vanilla Extract

Vanilla Cream Cheese Frosting:
1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
2 tablespoons sour cream
2 teaspoons Vanilla Extract (try to find clear or whitish yellow vanilla...or your frosting will be slightly brown! But still delish!!)
1 (16 ounce) box confectioners' sugar

Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full. Bake 20 to 25 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting. Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.

Sunday Lunch, June 27th

I can not, can not believe that it has been over a month since I last made Sunday lunch for Ecclesia! Too long, too long indeed. Well this Sunday I wanted to make something very summery!! I decided to go with BBQ chicken...which can be made any which way you want!! I did not grill them for 40 people!! I baked mine covered for 40 mins in an oven at 350* drained the juices and added bbq sauce...then baked it a little longer! I am just going to put the recipe for the sauce on this post, because I trust you all know how to make chicken some way or another!! I also made corn cakes, and a watermelon salad!! For dessert, I made lemon bars...my favorite! Enjoy!!



Bourbon & Brown Sugar BBQ Sauce

1 cup ketchup
1/2 cup bourbon
3 tablespoons brown sugar
3 tablespoons mild (light) molasses
3 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon Dijon mustard
11/2 teaspoons liquid smoke
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon dried crushed red pepper
1/2 teaspoon freshly ground black pepper

Bring all ingredients to boil in saucepan over medium heat, stirring occasionally. Reduce heat; simmer until sauce is reduced to 2 cups, stirring often, about 10 minutes. DO AHEAD: Can be made 2 weeks ahead. Cover; chill. Use at room temperature.

I would cut down the bourbon a tad...if you don't want that bourbon bite!!! I loved it!!



Corn Cakes

1 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon freshly ground pepper
2 teaspoons sugar
2 tablespoons unsalted butter, melted and cooled, plus additional melted butter for brushing the griddle
1 large egg
1 cup buttermilk
1 cup thawed frozen corn, chopped coarse
1/4 cup finely chopped onion
1/4 cup finely chopped, rinsed, drained, and patted-dry bottled roasted red pepper
1 fresh jalapeño or serrano chili, or to taste, seeded and minced (wear rubber gloves)
1 cup coarsely grated Monterey Jack

(As you may have noticed, I did not put the red peppers or jalapeno into my corn cakes...I would also cut the onions down a bit, I thought they were very prominent in the cakes!! But you can follow the recipe however you'd like!!) Enjoy!!

In a bowl whisk together the cornmeal, the flour, the salt, the baking soda, the pepper, and the sugar. In another bowl whisk together 2 tablespoons of the butter, the egg, and the buttermilk, stir in the corn, the onion, the roasted pepper, the chili, and Monterey Jack, and stir in the cornmeal mixture, stirring until the batter is just combined. Heat a griddle over moderately high heat until it is hot, brush it lightly with the additional butter, and working in batches drop the batter by a 1/4-cup measure onto the griddle. Spread the batter slightly to form 3 1/2- to 4-inch cakes, cook the cakes for 2 to 3 minutes on each side, or until they are golden, transferring them as they are cooked to a heatproof platter, and keep them warm



Watermelon, Feta and Arugula Salad with Balsamic Glaze

1 (5-ounce) package baby arugula
8 cups 3/4-inch cubes seedless watermelon
1 (7-ounce) package feta cheese, crumbled
2 tablespoons balsamic vinegar glaze

Arrange arugula over large platter. Scatter watermelon, then feta over. Drizzle with balsamic glaze and sprinkle with pepper.



Bake Sale Lemon Bars

2 1/4 cups all-purpose flour
1 cup confectioners' sugar
1 1/4 cup butter or margarine, softened

6 eggs
3 cups white sugar
6 tablespoons all-purpose flour
1/2 cup lemon juice
2/3 cup confectioners' sugar for decoration

Preheat the oven to 375 degrees. Grease a 9x13 inch baking pan. With crisco. Combine the flour, 1 cup confectioners' sugar, and butter. Pat dough into prepared pan. Bake for 10 minutes in the preheated oven. While the crust is baking, whisk together eggs, white sugar, flour, and lemon juice until frothy. Pour this lemon mixture over the hot crust. Return to the preheated oven for an additional 20 to 25 minutes, or until light golden brown. Cool on a wire rack. Dust the top with confectioners' sugar. Cut into squares. Cool down a lot before attempting to cut!!

Enjoy!!

Michael Stevenson's Red Velvet Cupcakes!

Well, I am very sad to say that our first fun, rockin, party came way to late in the game!! We celebrated Michael's birthday with margs, beer, hooka and red velvet cupcakes last Monday....and we are moving this monday! Blast! We had all 12 seats at the table take at once, plus a full living room! It was very fun. I wish we could do it again! Here is the picture that sums up the evening!



Amazing Red Velvet Cupcakes

2 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
2 cups sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 oz Red Food Color
2 t. Vanilla

Vanilla Cream Cheese Frosting:
1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
2 T sour cream
2 t. Vanilla (if you can find white vanilla, then the frosting won't turn slightly brown!)
2 cups confectioners' sugar

Preheat oven to 350 degrees. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not over beat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.

Bake 20 to 25 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.

Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and vanilla in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.

Enjoy!!

Sunday May, 16th

Pesto & Provolone Grilled Cheese With Olive oil! Yum! This Sunday I made grilled cheese sandwiches and a oven roasted tomato salad!

Grilled Cheese

Sourdough Bread (enough for however many sandwiches you would like to make!)
Pesto (homemade is good, but store bought is also fine!)
Cream cheese (about 2 Tablespoons per sandwich)
Provolone (1 1/2 slices per sandwich)
olive oil

Spread cream cheese on one side of bread, top with pesto and spread evenly. Top with provolone and other piece of bread. Spread olive oil on one side and place face down in pan set on med-low heat. Spread olive oil on other side of bread. Toast until browned on both sides. Yum, yum!!


Roasted Tomato and Arugula Salad

1 cup olive oil
1 large clove garlic, minced
1 1/4 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
12 large plum tomatoes, halved lengthwise and seeded
2 tablespoons balsamic vinegar
2 1/2 cups (loosely packed) arugula

Preheat oven to 250°F. Line large rimmed baking sheet with foil.
In large bowl, stir together olive oil, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Dip tomato halves into oil, shake off excess, and arrange on baking sheet, cut sides down. Roast until skins are wrinkled and beginning to brown, about 2 hours. (Tomatoes can be roasted ahead and refrigerated, covered, up to 2 days. Bring to room temperature before using.)
In large bowl, whisk together remaining 1/2 cup olive oil, vinegar, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Add arugula and tomatoes and toss to coat.


Enjoy!!