Desserts...

Apple Cake - Jan McArthur

1 c. margarine
1 tsp. salt
2 cups sugar (1 brown, 1 white)
2 eggs
Mix together and beat well.
Add 4 generous cups of peeled and diced apples

Add: 3 c. flour
2 tsp. baking soda
2 tsp. cinnamon
Sift into mixture, this will be very thick.  Spread into a greased and floured 9x13 pan.

Sprinkle the top with 1 cup brown sugar, 1 tsp. cinnamon, and 1/4 cup chopped nuts.  Bake at 300 degrees for 1 hour.  Serve with vanilla ice cream or whipped topping.


Can't Leave Alone Bars - Lacey Lounsbury

1 white cake mix
1/3 cup oil
2 eggs
1 small can sweetened condensed milk
1/4 cup margarine
1 cup chocolate chips

Combine cake mix, oil and eggs.  Press 2/3 into greased 9x13 inch pan.  Set aside 1/3.  Combine milk, margarine, and chocolate chips.  Melt in microwave.  Pour over crust.  Drop remaining crust on top.  Bake at 350 degrees for 20-25 minutes or until done.  Edges pull away from pan when done.  Cool, cut and serve.


Candy Corn Puffs - Luci Brock

Syrup Recipe:
1 lb. butter
1/4 tsp. salt
2 c. sugar
2 Tbs. Karo Syrup
6 Tbs. hot water

Bring to boil and cook to light crack stage (260 to 270 degrees)

Add food coloring if desired, pour over one 8 oz. package of corn puffs (Chester).  Stir to coat corn puffs then pour out onto wax paper to dry. Should be the color of a brown paper sack if you do not add food coloring.  *The syrup would be enough for 2 or 3 packages of puffs.


Chex Treat - Katie Peterson

2 c. sugar
2 c. karo syrup
Stir together in a pan over medium heat and boil for 4 mins... stirring constantly.

Remove from heat and pour over:
1 box Rice Chex
1/2 box Corn Chex
1 cup salted cashews
1 cup coconut (I use nutty guys brand found in the produce section at smiths)
1 cup slivered almonds

Stir well to coat evenly.  Lay out onto 2 greased cookie sheets until dry, then put into zip lock bags or tupperware to keep soft.

Chocolate Covered Strawberries

Peanut Butter Balls - Amy Wilker

2 c. crushed Rice Krispies
1 c. peanut butter
1 c. powdered sugar
4 Tbs. melted butter
1 tsp. vanilla
1 pkg. Candy Quick

Mix together all ingredients except Candy Quick.  Chill until easy to handle to shape into balls.  Chill again.  Dip in either white or chocolate Candy Quick.  Set candies on wax paper and chill. 

Side Dishes...

Asian Slaw - Ann Marlowe

1 head of Napa Cabbage (Chinese cabbage) chopped (not too fine)
2-4 Tbs. chopped cilantro leaves
3 green onions, sliced
1 medium carrot, shredded
2 Tbs. Planter dry roasted unsalted peanuts, chopped. (The first time I made this salad I chopped them but I like it better if they are not chopped... just thrown in from the jar.)
1/4 c. Good Seasons Asian Sesame with Ginger Dressing
(I could not find this brand in the grocery store but I did find Marketside Sesame Ginger Dressing in the fresh food section at Walmart grocery store and it was yum!)


Chicken Salad - Sue Outcelt

Chopped chicken
Diced tomatoes
Diced onions
Mayo
Grated mozzarella
Grated mild cheddar cheese

Mix all together, spread on crackers or bread... enjoy!


Poppy Seed and Chicken Pasta Salad - Katie Peterson

Bowtie or curly pasta, cooked
About 1 cup cut and cooked chicken breast, cut into bite sized pieces
1/4 c. salted sunflower seeds
1 can drained mandarin oranges (cut into half size pieces)

Cover with enough poppyseed dressing to desired likeness. (I use Briannas in the glass jar.)

Breads...

Reese's Peanut Butter Banana Bread - Sarah Ricks

3 very ripe banana, mashed
1/2 c. peanut butter
1/4 c. oil
1 egg
1/2 c. granulated sugar
1/4 c. brown sugar
1 1/2 c. of all purpose flour
1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
8 oz. bag of Reese's Mini cups

Preheat oven to 350. Grease your loaf pan (I used an 8x4 pan) with butter or shortening.  In a medium bowl whisk together your flour, baking soda, baking powder and salt, set aside.  In a large bowl stir together your bananas, peanut butter, oil, egg and sugars.  Pour your dry ingredients into your wet ingredients and stir until just combined.  Batter will be lumpy. DO NOT OVER-STIR.  Fold in your Reese's Mini cups and spread batter into prepared pan.  Bake for approx. 1 hour or until toothpick inserted into center comes out clean.  Let cool in pan for 10 minutes, then loosen the edges of the pan with a knife and remove from loaf pan, transferring bread to a cooling rack.


Grandma's Banana Bread - Rachael Parkhurst

 5 banana
4 eggs
1 cup or 3/4 c. shortening or butter

-cream ingredients-

3/4 c. white sugar
3/4 c. brown sugar

-cream ingredients-

4 c. flour
2 tsp. baking soda
1 tsp. salt

Cream ingredients. Grease and flour pan, fill only 3/4 full of batter.  Bake at 350 degrees for 50-60 mins. or until knife comes out clean.


Dorothy & Judys' Whole Wheat Bread

Make sure measurements are LEVEL.

Dry ingredients
5 c. whole wheat flour
1 Tbs. yeast (Instant Dry)
2 tsp. salt
2 Tbs. dry milk
4 Tbs. Gluten Flour
4 Tbs. dehydrated butter
1/2 c. -total- seeds: such as millet, flax, sunflower, pumpkin, poppy, sesame, etc.

Wet ingredients
500 ml. cold tap water
1/4 c. dark molasses
2 Tbs. olive oil
Heat (on high) in microwave 1-1/2 minutes until water is warm. (stir, then check temperature with your finger , should be 110 degrees).

Thoroughly mix all dry ingredients so seeds mixed well.  Set aside.

Place warmed, wet ingredients into bread mixer, start mixer.  Add the mixed dry ingredients into bread maker.  Let it finish the kneading cycle.  Remove from bread mixer.  Knead dough ball on ledge with small amount of flour. (or use oil, works better).

Place into loaf pan sprayed with Pam.  Cover with moistened cloth and let rise.  Before baking, spray loaf again with Pam.  Preheat oven to 375 degrees.  place loaf into oven for 10 minutes.  Lower temperature to 350 degrees and bake an additional 25 min. (if dividing the dough in half - smaller loaves - bake only 20 min.)

Remove from oven, remove bread from pan, and place on cooling rack.  Butter the top and sides.  When cool, slice and enjoy!

Main Dishes - August

Another great recipe exchange night!  Again we had lots to sample from and a great variety and everything was delicious!  Let's start with the main dishes...

Stuffed Zucchini - Colene Flamm

2-3 med. zucchini
1/2 c. onion
2 tsp. salt
1/4 tsp. oregano
1/3 c. oil
1 lb. ground beef
1/2 tsp. pepper
1 1/2 c. canned tomato sauce

Cut zucchini in half lengthwise and scoop out the pulp and chop it up.  Saute onions in oil and add zucchini.  Add beef and cook with seasonings.

Stuff the mixture into the zucchini shells.  Arrange in an oiled baking dish, cover with tomato sauce and bake 40 minutes at 350 degrees.


Monterey Chicken

4 boneless, skinless chicken breasts
1/4 c. bbq sauce
1/4 c. real bacon bits
1 c. colby and jack cheese, shredded
1 - 14 oz. can Rotel, drained
sliced green onions
pepper

Preheat oven to 400 degrees. Pound out chicken breasts to flatten. Season with pepper. Grill chicken until no longer pink (we used our George Foreman grill) and place on baking sheet covered with foil. Top each chicken breast with one Tbs. bbq sauce, 1/4 c. cheese, 1/4 c. Rotel, green onions and one Tbs. and one Tbs. of bacon bits. Place in oven and bake until cheese is melted (about 5 minutes).

*You can choose to marinate chicken before cooking. Marinade: 1/4 c. olive oil, 2 T. soy sauce, 2 tsp. McCormick Montreal Steak Seasoning.  Marinate for about half hour.