|
Home History Board Members Activity Groups Service Projects Membership Contact us! International MOMS Club® | November 2008 - Courtesy of E.J. Theme: Soups & Stews Ingredients: 2 lbs hamburger 1/4 cup chopped celery 1 cup chopped onions 1 can (29 oz) tomato sauce 1 can (29 oz) kidney beans, with liquid 1 can (29 oz) pindo beans, with liquid 1/2 cup green chili peppers 2 tsp salt 2 cups water 3 medium tomatos (or 3 small cans) 2 tsp cumin 3 Tbsp chili powder 1 1/2 tsp black pepper Directions: Brown meat with celery and onions, then add the rest of the ingredients. Heat through. Yields about 6 quarts. October 2008 - Courtesy of S.H. Theme: Muffins Combine and Mix well: 2 well beaten eggs 1 cup cooking oil 1/2 cup cinnamon applesauce 3 cups flour 1/4 tsp. salt 2 tsp. cinnamon 2 cups sugar 1 tsp. baking soda Then Stir in: 3 cups peeled, chopped fresh apples 2 tsp vanilla 1 cup chopped pecans (optional) Pour into muffin pan (greased or lined with cups) and bake at 325 for about 30 minutes. (makes 24 muffins) **For a bundt or loaf pan bake at 325 for about 1 hour and 15 minutes. September 2008 - Courtesy of C.W. Theme: Late Night Snacks 4 C. Cheerios 6 C. Kix 4 C. Chex or Mini Shredded Wheat 1 lb. mixed nuts 3 C. pretzel sticks 1 stick butter or margarine 1/4 C. bacon drippings 1 Tblsp. Worcestershire Sauce 1/4 tsp. Tabasco Sauce 2 1/2 tsp. Seasoning salt 1 tsp. Celery salt 1 tsp. Garlic salt 1 tsp. Savory Mix the first 5 ingredients together in large bowl. Melt the butter and bacon grease in a saucepan. Add the Worcestershire, Tabasco and seasonings. Pour over the cereal mixture. Bake at 250 in large shallow pan for one hour, stirring every 15 minutes. August 2008 - Courtesy of C.W. Theme: Around the World 1 package brownie mix, prepared in 9x13 pan 1 C Milk 1/4 C instant coffee granules 12 ounces whipped topping, thawed (divided) 2 packages instant cheesecake flavored pudding mix 20 Oreos, coarsely chopped 1 large bar of dark chocolate 1/4 tsp cinnamon Bake brownies, and cool completely. Combine milk and coffee granules, stir until dissolved. Add half the whipped topping and all of the pudding mix, whisk until smooth. Fold in the chopped oreos. Spread filling on top of brownies. Using a large open star tip, pipe the remaining whipped topping in diagonal rows, 1/4 inch apart, over the filling. Using a vegetable peeler, grate the chocolate bar over the topping. Sprinkle with cinnamon. Refrigerate at least 30 minutes. July 2008 - Courtesy of M.T. Theme: Picnic Foods Fruit of choice, cut up ¼ cup honey (or to taste) A handful crushed cinnamon graham crackers (or to taste) Combine all ingredients and serve! June 2008 - Courtesy of J.V. Theme: Fruit 2 lbs Strawberries, pureed 3 Tbsp lemon juice 1 ¼ cups milk 1 prepared graham-cracker crust ¾ cup sugar 1 cup heavy cream 5 Tbsp cornstarch Combine milk, sugar, cornstarch in a pan and whisk until dissolved. Add puree and lemon juice, cook on high heat until mixture is thick (7 min.) Pour filling in crust, let cool. Refrigerate overnight. Before serving, whip cream, add confectionary sugar. Spread cream over topping. May 2008 - Courtesy of S.G. Theme: Sandwiches 2 eggs 1/4 cup butter (I use Land O’Lakes Light Butter) 3/4 cup packed brown sugar 2 1/4 cups flour 3/4 cup granulated sugar 1 tsp salt 1 tsp vanilla extract 1 tsp baking soda 1/4 cup shortening Chocolate chips (I use Nestle) Ice cream Preheat oven to 375 degrees. Beat eggs, sugars, vanilla, butter, and shortening until well blended. In a separate bowl, mix together flour, salt, and baking soda. Gradually add dry ingredients to the mixture. Mix on medium speed until well blended. Add desired amount of chocolate chips to your batter. I don’t measure chocolate chips— ever! Spoon cookies onto ungreased cookie sheet in approximately 1.5 inch drops. Bake cookies for ten minutes, rotating the sheet half-way through the bake time unless you have a very even-heating oven. For a chewy cookie, only the edges will be golden when finished. Once cookies have cooled thoroughly, cut sheets of Saran Wrap to use as packaging for each sandwich in approximately 8” squares. Use the Saran Wrap as a “plate” on which to assemble your sandwich. You can use a sandwich-making tool like those sold by Pampered Chef, or you can do it the sloppy way and just scoop on the ice cream by hand and shape the cookie within the Saran Wrap, which is my method of choice. Freeze the sandwiches in their individual packages until you are ready to eat them. April 2008 - Courtesy of J.O. Theme: Salads 6 medium potatoes ¼ lb bacon, cut up ¼ C chopped onions ¼ C water 1-2 Tbsp flour 1/3 C vinegar 1/3 C sugar ½ tsp salt ½ tsp celery salt ¼ tsp pepper 1 ring bologna Cook potatoes in water until just tender. While hot, peel and slice. Set Aside. Meanwhile, cook bacon until crisp. Remove bacon and crumble, but do not drain grease. Fry onions in fat (or sprinkle with onion salt if you don’t like onions). Make a think paste of flour and water to thicken bacon fat. Add vinegar, sugar, salt, celery salt, salt, and pepper. Thin with extra water if necessary. Add potatoes, bacon, and ring bologna (as much as you like). Cover and cook on low for 20 minutes, making sure it does not stick to bottom of pan. Extra ring bologna can be added to make this a main dish, or omitted completely. March 2008 - Courtesy of C.W. Theme: Green Snacks 2 egg whites 1/4 tsp. cream of tartar 1/8 tsp. salt 1/2 cup sugar 1/4 tsp mint extract 3 to 5 drops green food coloring 1 c miniature chocolate chips Heat oven to 200. Grease 2 cookie sheets. In small bowl, combine egg whites, cream of tartar and salt. Beat at medium speed until foamy. Increase speed to high; add sugar 1 tablespoon at a time, beating until meringue is very stiff and glossy and sugar is dissolved. Beat in mint extract. Fold in food coloring and chocolate chips. Fill disposable decorating bag or gallon sized Zip-loc with 1/2 inch hole cut in bottom corner with meringue. Pipe 1 inch puffs onto greased cookie sheets. Bake at 200 for 2 hours. Immediately remove cookies from cookie sheets and cool on wire rack. February 2008 - Courtesy of S.H. Theme: Breakfast 1 package refrigerated pizza crust dough 1 lb. ground sausage meat 8 oz. sliced mushrooms/green peppers/whatever you like 1 C diced tomato 2 C shredded pizza blend cheese 4 eggs Preheat oven to 400 degrees. Unroll dough and press into a greased 9x13 baking dish, covering bottom of pan and 2 inches up the side of dish. Crumble and cook sausage and veggies in medium skillet until browned. Drain well on paper towels. Spread sausage, veggies and tomatoes over crust. Top with shredded cheese. In small bowl, whisk eggs until well combined. Pour over pizza (drizzle slowly to cover pan since it is a very thin layer of egg). Bake 13-15 minutes or until eggs are set and crust is brown. January 2008 - Courtesy of C.W. Theme: Chocolate 1 package (18 oz) refrigerated chocolate chip cookie dough 2 squares (1 oz each) white chocolate for baking 2 T milk 1 package (8 oz) cream cheese, softened ¼ C powdered sugar 1 C whipped topping 12-16 strawberries, cut in half 1 t vegetable oil ¼ C semi-sweet chocolate chips 1 can (11 oz) mandarin orange segments, drained Preheat oven to 350. Shape cookie dough into a ball and place in center of round baking stone. Using lightly floured rolling pin, roll dough to a 12 inch circle, about ¼ inch thick. Bake 12-15 minutes or until edges are set. (Cookie will be soft. Do not overbake.) Remove from Oven. Cool 10 minutes. Carefully loosen cookie from baking stone with serrated knife. Cool completely on baking stone. Place white chocolate and milk in small microwave bowl. Microwave on High 1 minute, stir until chocolate is melted and mixture is smooth. Microwave an additional 10-20 seconds if necessary. Cool slightly. In another bowl, combine cream cheese and powdered sugar, mix well. Gradually stir in white chocolate mixture, mix until smooth. Fold in whipped topping. Spread cream cheese mixture evenly over cookie. Arrange strawberries and mandarin oranges over cream cheese mixture. Place chocolate chips and vegetable oil in microwave bowl. Microwave on high 30 seconds or until chocolate is melted and smooth. Drizzle over fruit. Refrigerate at least 30 minutes. Use whatever fruit you would like. I usually make it with blueberries, raspberries and strawberries. December 2007 - Courtesy of C.W. Theme: Holiday Treats & Goodies 1 1/3 c sugar 2/3 c evaporated milk 7 ounces marshmallow creme 1/4 c butter 1/4 c Kahlua liquer 2 c semisweet chocolate morsels 1 c milk chocolate morsels 1 tsp. vanilla Line an 8 inch square pan with aluminum foil. In a 2 quart saucepan, combine sugar, evaporated milk, marshmallow, butter and Kahlua. Bring to a rapid boil, stirring constantly. Boil 5 minutes. Remove from heat, and add chocolate. Stir until smooth. Add vanilla.Turn into prepared pan. Chill until set. Cut into squares, or use mini cookie cutters for fun shapes. I cut mine into wreath shapes and pipe a little wreath on top with green frosting to make it especially festive! November 2007 - Courtesy of G.P. Theme: Crock Pot Meals 1 (26 oz.) can cherry pie filling 2 (15 oz.) cans diced pears in syrup 1 tsp. almond extract 1 (18.25 oz.) box yellow cake mix 1 stick butter, cut into small pieces 1 (1.19 oz.) packet maple & brown sugar instant oatmeal 1/4 cup sliced almonds whipped topping, for serving Spray a 5 quart slow cooker with butter-flavored cooking spray and set aside. In a large bowl, combine pie filling, pears, and almond extract. Pour into prepared slow cooker. Sprinkle cake mix over fruit mixture. Dot with butter. In a small bowl, combine oatmeal packet and almonds. Sprinkle over cake mixture. Place 8 paper towels over slow cooker bowl and secure with lid (this helps to trap steam so top crust doesn’t become soggy). Cook on low setting for 4-6 hours. Do not lift lid to check cake for the first 3 hours. Serve warm with whipped topping. October 2007 - Courtesy of C.W. Theme: Spooky Goodies 1 box dark chocolate fudge brownie mix 2 packages cream cheese ½ c sugar ½ c canned pumpkin 2 eggs ½ tsp. vanilla ½ tsp. pumpkin pie spice ½ c chocolate chips, melted 1. Heat oven to 350. Spray 10-inch spring form pan with cooking spray. Make brownie batter as directed on package, spread in pan. Bake 28-30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. 2. Beat cream cheese and sugar until smooth and creamy. Beat in pumpkin until well blended. Beat in eggs one at a time, just until combined. Stir in vanilla and pumpkin pie spice. Reserve ½ c filling in a small bowl. Pour remaining filling over brownie base. 3. Stir melted chocolate into reserved filling. Place chocolate in large plastic storage bag. Seal bag; snip off one corner. Squeeze bag to pipe jack-o-lantern face on cheesecake. 4. Bake 40-45 minutes or until center is almost set. Cool 30 minutes. Run knife around edge of pan to loosen cheesecake. Cool 30 minutes longer. Refrigerate at least 2 hours before serving. September 2007 - Courtesy of M.T. Theme: Dips 1 8oz package of shredded Cheddar cheese 2 cups mayo 2 cups chopped sweet onion 2 tablespoons grated parmesan cheese 1. Preheat oven to 325 degrees. 2. In a medium bowl, mix Cheddar cheese, mayo and sweet onion. Transfer to the baking dish and sprinkle with Parmesan cheese. 3. Bake in oven 40 to 45 minutes or until onions are tender and the mixture is bubbly and lightly browned. Serve with crackers for dipping. September 2007 - Courtesy of D.P. Theme: Dips ½ cup (1 stick) butter 1½ cups packed brown sugar ¾ cup light corn syrup 1 14 ounce can sweetened condensed milk 1 teaspoon vanilla ¼ teaspoon ground cinnamon Pinch salt Combine butter, sugar, corn syrup and milk in saucepan. Heat over medium heat, stirring to dissolve sugar, 5 minutes. Stir in vanilla, cinnamon and salt. Pour into dipping bowl. Serve with apple slices (6 different snacking apples, cored and sliced into 10 slices). Makes 60 slices with dip. August 2007 - Courtesy of K.Z. Theme: After-School Snacks 2 cups flour 2 T. packed brown sugar 1 T. baking powder 1 1/4 t. pumpkin pie spice 1 tsp. salt 1 3/4 cups milk 1/2 cup canned pumpkin 1 large egg 2 T. vegetable oil Combine the flour, brown sugar, baking powder, pumpkin pie spice and salt in a bowl. Next, combine the milk, pumpkin, egg and vegetable oil in a medium bowl, mixing well. Add the wet ingredients to the flour mixture and stir just until moistened; the batter may be lumpy. (If you prefer a thinner batter, add more milk.) Heat the griddle or skillet over medium heat and brush it lightly with vegetable oil. Pour the batter by quarter cupfuls onto the hot griddle. Cook until bubbles begin to burst, then flip the pancakes and continue cooking until golden brown. Repeat with the remaining batter. Serve with maple syrup. To make pancake sticks, put batter into a zip-lock baggie, snip the corner and squeeze the batter on to the griddle. To re-heat, place pancakes on an ungreased cookie sheet, cover tightly with foil and bake for 5-10min. at 350*. Or, place pancakes in stacks of 3 in the microwave for 1 - 1 1/2min. For your basic round pancakes, you can also warm them in your toaster. July 2007 - Courtesy of T.S. Theme: Picnic Foods 1 bag Tostitos Scoops 1 16 oz. container of sour cream 1 packet of dry Hidden Valley Ranch Dip Mix Carrots, chopped Broccoli, chopped ½ c shredded cheddar cheese Combine sour cream and dip mix together and drop by the spoonful into individual Scoops. Place cheese, broccoli and carrot on top of mixture. Add other veggies or cheeses to personal taste. June 2007 - Courtesy of S.H. Theme: Fruit 1 baked pastry shell (9 in.) 1/2 cup Semi Sweet Chocolate Morsels 1 1/2 cups white morsels, divided 2 T. milk 1 package (3 oz.) cream cheese, softened 1/3 cup confectioners' sugar 1 tsp. grated orange peel 1 cup heavy whipping cream, whipped 1 quart strawberries, halved 1/2 pint fresh blueberries 1/2 tsp. shortening Place chocolate morsels in a small microwave-safe bowl. Microwave on high for 20 seconds. Microwave at additional 10 second intervals, until smooth when stirred. Spread melted chocolate evenly in bottom of pastry shell; set aside. Place 1 cup white morsels and milk in a small microwave-safe bowl. Microwave on medium-high for 1 minute. Microwave at additional 10 second intervals, until smooth when stirred. Cool 5 minutes. Beat cream cheese and sugar in mixing bowl until smooth. Beat in orange peel and melted white morsels. Fold in whipped cream. Spread into crust. Arrange strawberries halves and blueberries on top of pie. Place shortening and remaining white morsels in a small, heavy-duty plastic bag. Microwave on medium-high for 20 seconds; knead bag to mix. Microwave at additional 10-second intervals, kneading until smooth. Cut a very small hole in corner of bag; squeeze to drizzle over pie. Refrigerate for at least 1 hour. Store in refrigerator. May 2007 - Courtesy of G.P. Theme: Salads 4 Granny Smith Apples 4 Snickers Bars 1 Tub Cool Whip Lemon Juice Cut apples into chunks, leaving the skin on. Place cut up apples into a plastic baggie with 2-3 Tbs lemon juice. Shake well. Slice Snickers into small chunks. Drain apples and combine all ingredients. April 2007 - Courtesy of N.T. Theme: Chocolate 1 cup chocolate cookie crumbs 3 tablespoons sugar 3 tablespoons butter, melted 4 packages (8oz. each) cream cheese softened 1 cup sugar 4 eggs 2 teaspoons vanilla 1 package Andes Creme De Menthe thins, chopped 1 package Andes Creme De Menthe thins 3 tablespoons whipping cream or milk Crust: 1. Mix crumbs and 3 tablespoons sugar in small bowl. Add butter; mix well. Press onto bottom of a 9-inch spring form pan. Bake at 325F, 10 minutes. Filling: 2. Beat cream cheese and 1 cup sugar in large bowl with electric mixer at medium speed until well blended. Add eggs and vanilla; mix at low speed just until well combined. Stir in 1 pakage of chopped Andes candies. Pour into crust. 3. Bake at 325F for 1 hour and 5 minutes or until center is almost set. Run knife between rim of pan and cheesecake. Cool to room temperature. Topping: 4. Set aside 10-12 candies for decorating the top of the cake. Place remaining candies and whipping cream in microwaveable bowl. Microwave on high for 45 seconds. Pour over cheesecake, spreading to cover surface and drizzle down sides of cheesecake. Decorate with reserved candies. 5. Refrigerate cheesecake 3 hours or until serving time. March 2007 - Courtesy of G.P. Theme: Veggie Side Dishes 1 cup chicken or beef stock 1 lg. head cauliflower 1/3 cup Boursin or other garlic and herb soft cheese A handful grated Parmesan cheese 1/8 tsp. Grated nutmeg 3 Tbsp. chives, chopped or snipped Add chicken stock and 1 Tbsp. olive oil to a deep pot. Trim away greens and stems from the base of the cauliflower. Cut away core as well. Set cored head into pot with broth. Cover pot and bring liquid to a boil. Reduce heat to medium low and cook cauliflower, covered, until tender, about 8-12 minutes. Uncover the pot and mash the cauliflower. Let some of the liquid cook off as you smash both chesses into the cauliflower. As the mixture thickens, turn off the heat and season with salt, pepper, and nutmeg. Stir in chives and transfer to a serving dish. February 2007 - Courtesy of O.V. Theme: Soups 1 medium onion, chopped (approx. 1 cup) 2 minced garlic cloves 2 Tbsp olive oil 1 4oz can chopped green chiles 1 15oz can Italian style chopped tomatoes 4 cups chicken broth 1 tsp lemon pepper 1 tsp chili pepper 1 tsp ground cumin 2 T Worcestershire sauce ½ tsp hot sauce (I use Tabasco’s Garlic variety) 4 Tbsp flour mixed into ½ C water 1/3 cup sour cream, to room temperature 1 lb. cooked and cubed boneless skinless chicken breast or 2 large cans of white chunk chicken Sauté onions and garlic in olive oil until onions are soft. Add spices and follow with broth, tomatoes, chiles, hot sauce and Worcestershire sauce. Simmer for 20 minutes. In a small bowl, whisk together flour and water, then whisk into soup. Let simmer for 5 minutes. Add chicken, simmer another 5 minutes. Stir in sour cream, and add salt and pepper to taste. Serve with a dollop of sour cream and tortilla chips crumbled on top. January 2007 - Courtesy of G.P. Theme: 30 Minute Meals 1 pound leand ground beef 1 (10 oz.) Can tomato soup 1 cup chunky salsa or picante sauce 6 (6 inch) f lour tortillas, cut into 1-inch pieces 1 1/4 cups shredded cheddar cheese, divided Brown beef in a skillet and drain. Add soup, salsa, 3/4 cup water, tortilla pieces, ½ tsp. salt, and half of cheese. Bring to a boil, cover and cook over low heat 5 minutes. Top with remaining cheese and serve right from skillet. December 2006 - Courtesy of J.V. Theme: Holiday Snacks, Drinks & Dishes On Christmas Eve, the French traditionally burn a log in their fireplace. In the spring, they spread the ashes from this log on their fields in hopes of a good harvest. Nowadays, they “bake a log” instead. Preheat oven to 350°F. Grease a 15.5-by10.5 inch rimmed baking sheet, line with parchment paper. Grease and flour paper and sides. Cake: 1 cup all-purpose flour ¾ tsp baking powder ¼ tsp salt 4 large eggs 2/3 cup sugar 1 ¼ tsp vanilla extract Whisk flour, baking powder and salt. In a large bowl, using mixer on med-high speed, beat eggs until pale and thick. Add sugar and vanilla extract, continue beating until tripled in volume. Sprinkle flour mixture over the eggs and fold in gently with rubber spatula. Pour batter in prepared pan, spread evenly. Bake until cake springs back when lightly touched, 13-15 minutes. Lay clean kitchen towel on counter and sift icing sugar onto it. When cake is removed from oven, run a knife along sides of pan to loosen it and invert the pan onto the towel. Lift off pan and peel off paper. Beginning with a long edge, roll up the cake and towel together. Set on rack and let cool. Syrup: ¼ cup water ¼ cup sugar 2-3 Tbsp dark rum or coffee Combine water and sugar in pan over medium heat and stir until sugar dissolves. Stir in rum/coffee and set aside until room temperature. Frosting: 10 oz bittersweet chocolate 2 cups heavy cream 1 tsp vanilla extract Melt chocolate and cream in a double boiler until well blended. Refrigerate, stirring occasionally, until cold (2 hours). Once cold, add vanilla extract and pinch of salt. Beat mixture briefly until soft dollops form. Assembly: Unroll cake and brush it liberally with cooled syrup. Using a spatula, spread 1/3 of frosting over cake. Gently re-roll cake and place it, seam side down on cutting board. Frost top and sides with remaining frosting. Using a serrated knife, trim ends on a sharp angle. November 2006 - Courtesy of J.V. Theme: Pies 1 9” ready-made shortbread or graham-cracker pie crust 4 (8 oz) packages cream cheese, softened 1 tsp vanilla 1 cup canned pumpkin ¼ tsp ground nutmeg 1 cup sugar, divided 4 eggs 1 tsp ground cinnamon Heat oven to 325 degrees. Beat cream cheese, ¾ cup sugar and vanilla until well blended. Add eggs, one at a time, mixing on low speed. Remove 1½ cups of the batter; place in a small bowl. Stir remaining ¼ cup sugar, pumpkin and spices into remaining batter. Spoon half of the pumpkin batter into the crust. Top with spoonfuls of half of the reserved plain batter. Repeat layers. Swirl batters with a knife for the marble effect. Bake for 55 minutes or until center is almost set. Cool completely and refrigerate for 4 hours or overnight. |