Thanksgiving Dinner

Wassail - Laura Ellis

1 gallon of Apple Cider (I buy whatever is cheapest on the juice aisle)

2 cinnamon sticks

8 cloves

1 lg spoonful of frozen orange juice concentrate

1 lg spoonful of frozen lemonade concentrate

Let simmer for several hours before serving.

 Creamed Corn - Lindsay Muse

1 1/2 TB butter melted and add

1 1/2 TB flour

1/2 tsp salt

2 cups whipping cream and slowly add stirring constantly

2 TB sugar 

3 cups fresh, frozen or canned corn

Heat all and serve

***you can also place in 9x10 casserole dish and sprinkle with 1/4 cup grated Parmesan cheese and brown under broiler

Perfect Potatoes au Gratin - Lisa Stubbs

Serves 8 (I doubled it)

* 4 whole Russet Potatoes, Scrubbed Clean

* 2 Tablespoons Butter, Softened

* 1-1/2 cup Heavy Cream

* 1/2 cup Whole Milk

* 2 Tablespoons Flour

* 4 cloves Garlic, Finely Minced

* 1 teaspoon Salt

* Freshly Ground Pepper, to taste

* 1 cup Sharp Cheddar Cheese, Freshly Grated

Preparation Instructions:

Preheat oven to 400 degrees.

Smear softened butter all over the bottom of a baking dish.

Slice potatoes, then cut slices into fourths.

In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper.

Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes.

Repeat this two more times, ending with the cream mixture. Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes, or until potatoes are golden brown and really bubbling. Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly.

Allow to stand for a few minutes before serving by the spoonful. Delicious!

Raspberry-Walnut Cranberry Sauce - Lisa Hansen

Ingredients:

2 cups fresh or frozen raspberries

1 (12 ounce) bag fresh cranberries

3/4 cup fresh orange juice

1/4 cup white sugar

1/4 cup coarsely chopped walnuts

Preparation:

1. In a medium-sized pot over medium-high heat, combine the cranberries, raspberries, orange juice and sugar, stirring often until the sugar is dissolved. Bring the sauce to a boil, then turn down the heat and simmer for 10-15 minutes or until the sauce is thickened. Add walnuts and serve. Raspberry-Walnut Cranberry Sauce will keep refrigerated for about 1 week.

Broccoli Cauliflower Casserole - Alixa Winn
Here is the link because I couldnt get it to copy and paste...
http://www.mccormick.com/Recipes/Salads-Sides/Broccoli-Cauliflower-Casserole

Pomegranate Spinach Salad - Kiersten Allred

• 1 package (6 ounces) fresh baby spinach
• 1/2 cup shredded reduced-fat Swiss cheese
• 1/3 cup Diamond of California Slivered Almonds, toasted
• 1/2 cup pomegranate seeds
• DRESSING:
• 3 tablespoons canola oil
• 2 tablespoons sugar
• 2 tablespoons white vinegar
• 3/4 teaspoon poppy seeds
• 1/4 teaspoon salt
• 1/8 teaspoon ground mustard

• Directions

  1. In a large salad bowl, combine the spinach, cheese, almonds and pomegranate seeds. In a blender, combine the dressing ingredients; cover and process until blended. Drizzle over salad and toss to coat. Yield: 6 servings.
    

  

Family Favorites Night

I am so glad we started up recipe club again. Here are the recipes from our meeting last night. Thanks, everyone, for coming. The food was great and the company even better. Here are the recipes

CHOCOLATE CHIP COOKIES
alixa winn

1/2 cup butter
1/2 shortening
1 TBS vanilla
2 Eggs
1 cup brown sugar
1/2 cup white sugar
3 cups flour
1 tsp baking soda
1/2 tsp salt

Cream first 6 ingredients. Then add dry. Mix to combine. Drop by rounded tablespoon onto ungreased cookie sheet and bake in preheated 350 degree oven for 10-11 minutes. *if you store your baked cookies in an airtight container with a slice of bread, the cookies will stay moist and wont dry out

ORANGE GLAZED POPPY SEED BREAD 
alixa winn

3 Cups flour
2 1/4 cup sugar
3 eggs
1 1/2 tsp baking powder
1 tsp salt
1 cup oil
 turn on mixer now and add:
1 1/2 cup milk
1 1/2 tsp vanilla
1 1/2 tsp almond extract
1 1/2 tsp butter extract
1 1/2 TBS poppy seeds

Glaze:
1/4 cup orange juice
3/4 cup sugar
1/2 tsp vanilla
1/2 tsp almond extract
1/2 tsp butter extract

Fill greased pans 3/4 full. bake at 350 for about an hour or until fork placed in center comes out clean. Glaze immediately from oven while bread is still hot and in pans. Once cooled, remove from pans.



 TERIYAKI CHICKEN
lisa stubbs

place 6 frozen chicken breasts in crock pot that has been sprayed with olive oil

pour La Choy - (Marinade & Sauce)- I can only find it at Kroger now

place pineapple rings on top (100% juice canned) and about 1/2 of the can of juice that is left over

sprinkle with salt/pepper

start it about 10 AM on Low

take pineapple out to also serve or discard
shred chicken in separate bowl 1 hour before dinner
put shredded chicken back in crock pot for 1 hour

serve on rice with steamed broccoli and carrots along with tapioca fruit salad (my kid's favorite dessert)

CHICKEN POT PIE
allison garza

• 1 recipe pastry for a 9 inch double crust pie
• 2 cups frozen mixed vegetables
• 2 boneless, skinless chicken breast halves, boiled

• 1 teaspoon dried thyme
• 1/2 (10.75 ounce) can condensed cream of celery soup
• 1 (10.75 ounce) can condensed cream of potato soup

Check All Add to Shopping List

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Line a 9 inch pie dish with pastry.
2. Blanch frozen mixed vegetables for 3 to 4 minutes. Drain.
3. Dice chicken and place in a large bowl. Add vegetables, thyme, celery soup and potato soup. Stir together.
4. Pour filling into pastry lined pie dish. Arrange top layer of pie crust, seal and flute the edges. Cut slits in the top of the crust to allow for steam to escape.
5. Place pie on cookie sheet. Put aluminum foil around the pie crust edges. Bake at 400 degrees F (200 degrees C) for 30 minutes. Remove foil and continue to bake for an additional 30 minutes until golden brown. Remove from oven and let stand for 5 minutes and then serve.                                                 * any soup can be used. Allison used cream of chicken and mushroom                                                                                                                             

Crock Pot Night

It was so good to get back into our recipe club last night. And, as always, the food was amazing. Here are the recipes.

Crock pot cake

1 chocolate cake mix (I used devils food)

1 small pkg instant chocolate pudding

1 cup water
3/4 cup veg. oil

4 eggs

8 oz sour cream

1 bag chocolate chips

Mix all together. Lightly spray crock pot with non-stick spray. Cook on low 4-5 hours or on high 2-3 hours. I watch it and shake it back and forth a little to see how much it jiggles. You want it to still be nice and gooey :) Serve warm with ice cream. 

-Tiffani Christensen

Texas Twister Soup
>
> 1 medium onion, chopped
> 3 cloves garlic
> 1 Tbsp. butter
> 1 Tbsp. oil
> 2 cans chicken broth (or one carton)
> 1 can Tomato soup
> 1 can Italian diced tomatoes, undrained.  (if you like spicy, use Rotel tomatoes)
> 4-5 cooked chicken breasts, diced (I just cook my chicken in the crock pot in the morning and then shred it and add the other ingredients about 4 hours later).
> 1 Tbsp. lime juice
> 1/2 tsp. cumin
> 1/2 tsp chili powder
> 1 tsp. salt
> 1/2 tsp. pepper
> 1/2 bunch cilantro, chopped
>
> Garnish:
> flour tortillas
> limes
> cheese
> avocadoes
>
> Sautee onion and garlic in butter and oil.  Put in crockpot, and add
> the rest of the ingredients. Stir, cover, and simmer on low for 4-6
> hours.  The longer the better.
>
> To serve:
> Cut flour tortillas into strips and bake in 350 degree oven for about
> 10 minutes until browned and crisp.  Place tortilla strips in bowl,
> and squeeze a lime wedge over the strips.  Pour in soup, and top with
> cheese and avocado chunks if desired.

-Ashley Johnson

Slow Cooker Honey Sesame Chicken
Recipe adapted from: Baby Center

Ingredients:
4 boneless, skinless chicken breasts (thighs would be fine too)
Salt and pepper
1 cup honey
1/2 cup soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 tablespoons vegetable oil (could also use olive oil or canola oil)
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional - doesn't really add heat, just adds more flavor)
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds

Directions: 
Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.

*You can also sprinkle more red pepper flakes on top if you want more heat.

-Ali Theurer