Next Recipe Club Mtg

No recipe club over the summer! We'll meet again on Tuesday Sept 1st at 7pm at my place. Come for dessert, and bring your ideas for another year!!!

Chicken Salad – Shared by Shadley

Mix together and marinate overnight or 5-8 hours:
5 cups cooked, cubed chicken
2 Tbsp oil
2 Tbsp Orange Juice
2 Tbsp Vinegar
1 tsp salt

Next day add:
3 cups cooked rice
1 ½ cups grapes (cut in half)
1 ½ cups chopped celery
1 – 13oz can pineapple chunks, drained (I used tidbits)
1 – 11oz can mandarin oranges, drained
1 cup slivered almonds
1 ½ cups mayonnaise
Serve on rolls or croissants. Makes 12 large servings.

Winter Salad - Shared by Jodie

Winter Salad
2 pkg baby spinach
1 head iceburg lettuce
2 fuji apples - cubed
2 pears - cubed
1 pink grapefruit (or a can)
2 avacados - sliced
1 can mandarin oranges
strawberries - quartered

Toss together in a bowl and top with Poppy Seed dressing.

Optional Ingredients: goat cheese, craisins, walnuts

Poppy Seed Dressing
1 1/2 C. oil
1 1/2 C. sugar
2 tsp. salt
2 tsp. dry mustard
2/3 C. white vinegar
2 T. grated onion
2 T. poppy seeds

Mix well and serve.

Broccoli Salad - Shared by Destiney

Broccoli Salad (can be made with Cauliflower or as a combination of both)

2 to 3 bunches of broccoli or cauliflower
Chopped onions, about 1/2 of a medium size yellow onion
Golden Raisins, about 1/2 a box
1 lb bacon, fried crispy

Sauce:
2 cups Mayonnaise
2/3 cup sugar
4 tsp. vinegar
dash of salt

Break tips of broccoli and/or cauliflower and put into 9 x 13-inch pan. Put onions over broccoli. Add raisins, sprinkle on top. Pour sauce over all. Put in refrigerator. Before serving, crumble and sprinkle bacon on top.

Frog Eye Salad

Frog Eye Salad—a Mormon Classic

Ingredients:

· 1 pound Acini Di Pepe

· 1 (20 ounce) can pineapple chunks, drained

· 1 (20 ounce) can crushed pineapple

· 2 (11 ounce) cans mandarin oranges, drained

· 1 (6 ounce) jar maraschino cherries, drained

· 1 (10.5 ounce) bag mini marshmallows

· 1 cup flaked coconut

· 1 (3.4 ounce) package French vanilla instant pudding mix

· 2 cups milk

· 1 (8 ounce) container extra creamy Cool Whip

Directions:

Cook pasta in lightly salted boiling water for 11 minutes. Drain well and rinse with cold water to cool pasta. In large bowl, mix instant pudding with 2 cups milk. Gently stir in cool whip. Add cooked pasta and the remaining ingredients. Cover and chill for at least 5 hours. Enjoy!

This recipe makes enough for a great big bowl—pot luck size! That’s why it is such a classic!

Note: Acini Di Pepe is a tiny little pasta and you can find it at WinCo. (Savemart does NOT carry it.)

Recipe adaptation by Laura Lee and is a combination of all my versions of Frog Eye Salad from my ward cookbook collection.

Photo credit: Micaela Anna from All Recipes.com.

Egg Night!

Peggy made these delicious cupcakes, frosted with cream cheese frosting and topped with apricot halves to look like eggs! They were adorable!

She also made these super good deviled eggs! Who doesn't love deviled eggs?

Here's my frittata - it was something I half invented while in the shower, and it turned out great!

Tomato Basil Frittata:

Ingredients:

2 Tbsp. Olive Oil
1/2 cup diced onions
1 cup sliced roma tomatoes, seasoned with salt and pepper
10 large eggs
1/2 cup shredded parmesan cheese
1/2 cup shredded mozzarella cheese
2 tbsp. basil
1/4 cup Italian bread crumbs
1 tsp salt
1 tsp pepper

Directions:

Heat olive oil in a 12 inch non-stick skillet. Add onions and sautee until translucent. Place tomatoes seasoned side down on skillet, spreading them out in one layer. Cook until heated through.

Meanwhile, whisk together eggs, parmesan, mozzarella, basil, sat and pepper in a medium sized bowl. When tomatoes are cooked, pour egg mixture over the top making sure it spreads over the whole pan evenly. Turn stove to medium-low temperature and cook for approximately 20 minutes. The egg mixture will be nearly cooked through, but will still be uncooked in the top center. (Shake the pan and it will jiggle still.)

Sprinkle the top of the eggs with bread crumbs and more parmesan if desired. Turn on broiler and put the whole pan under the broiler for 3-5 minutes, or until the top is cooked through and golden brown.

Remove pan from broiler, slide frittata out of the pan onto a pizza peel or cutting board and slice with a pizza slicer.

Enjoy!

Number of Servings: 16

I entered it into Spark Recipes to get the nutrition facts, so here they are:

Nutrition Facts Tomato Basil Fritatta
Serving Size: 1 serving
Amount Per Serving
Calories		98.4
Total Fat		6.7 g
	Saturated Fat	2.3 g
	Polyunsaturated Fat	0.7 g
	Monounsaturated Fat	3.0 g
Cholesterol		138.4 mg
Sodium		299.9 mg
Potassium		84.4 mg
Total Carbohydrate		2.9 g
	Dietary Fiber	0.4 g
	Sugars	0.1 g
Protein		6.4 g

Vitamin A	6.7 %
Vitamin B-12	7.3 %
Vitamin B-6	3.4 %
Vitamin C	2.6 %
Vitamin D	4.1 %
Vitamin E	3.1 %
Calcium	8.2 %
Copper	1.2 %
Folate	5.1 %
Iron	3.9 %
Magnesium	2.1 %
Manganese	3.0 %
Niacin	1.2 %
Pantothenic Acid	4.6 %
Phosphorus	10.2 %
Riboflavin	11.5 %
Selenium	16.6 %
Thiamin	3.3 %
Zinc	4.0 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

One more Appetizer....

Chicken and Mushroom Pinwheels
Shared by: Jodie

1 chicken breast, shredded
1 pkg. crescent rolls
4 oz. cream cheese
1/4 C. butter
2 C. shredded cheese
1 C. mushrooms, chopped
garlic salt
onion flakes
oregano

Preheat oven to 375.

Mix together chicken, cream cheese, butter, 1 1/2 C. cheese and mushrooms. Add seasonings to taste.

On a lightly floured surface, unroll crescent rolls. Place 4 rolls side by side, creating a square. Pinch together seams. Spread a layer of the mixture onto the rolls, leaving about a 1/2 inch at the bottom. Roll up and cut into slices.

Place on a baking sheet and bake for 14- 16 minutes. Take out of the oven. Sprinkle each pinwheel with more cheese and a little oregano. Return to the oven for another 3 minutes.

Repeat with the second half of the crescent rolls.
Makes about 30.

Appetizer Night!!!

We were few in number but there were many delicious appetizers shared! Here are the recipes. Hopefully we'll see more of you in March!!!


Artichoke Dip
Shared by: Destiney

1 can artichoke hearts, cut up
1 cup parmessan cheese
8 oz mayonnaise
8 oz cream cheese
dash of lemon juice
1/4 tsp garlic powder

Mix together and bake at 350 degrees for 30 minutes. Can be prepared the night before, but serve warm. Serve with ritz crackers.

Hot Pizza Dip
Shared by: Mandee
1 - 8oz package cream cheese, softened
1 tsp dried Italian Seasoning
1 cup Mozzarella Cheese, grated
3/4 cup Parmesan Cheese
1 - 8oz can Pizza Sauce
1/4 cup diced bell pepper, sliced green onions or sliced olives

Preheat oven to 350 degrees F. Combine cream cheese and Italian seasonings, spread onto an 8" mini baker.

In a small bowl, combine mozzarella and parmesan. Sprinkle 1/2 on top of the cream cheese. Spread pizza sauce over the cheese mixture. Sprinkle with remaining cheese. Top with bell pepper and green onions.

Bake for 15-18 minutes. Serve with French Bread of fresh vegetable dippers!!

Spinach Dip
Shared by: Diana
1 pkg (10 oz) chopped spinach, thawed and squeezed dry
1 (16 oz) sour cream
1 cup mayonnaise
1 pkg Knorr Vegetable recipe mix
1 can (8 oz) water chestnuts, drained and chopped (optional)
3 green onions, chopped (optional)

Combine all ingredients and chill about 2 hours. Serve with your favorite dippers such as vegetables or French bread (baguettes sliced)
Makes 4 cups dip, prep time 10 minutes, chill time 2 hours.
Serving Tips: Hollow out cucumber slices and cherry tomatoes. Fill vegetables with Spinach dip and garnish with a sprig of dill. You can also hollow out a round of sourdough bread all filled with dip.

Fruit Dip
Shared by: Peggy
2 (8oz) pkgs Cream Cheese
1 (15oz) jar Marshmallow Creme
2 Tbsp Orange Juice

Bring cream cheese to room temperature. Combine cream cheese, marshmallow creme and orange juice. Serve with your favorite fruits.

Caramel Dip
Shared by: Peggy
3 oz pkg cream cheese, softened
7 oz jar marshmallow creme
12.5 oz jar caramel topping

In a medium bowl, blend cream cheese and marshmallow creme until smooth. Thoroughly blend in caramel topping. Cover and refrigerate until serving time. Serve as a dip for fresh fruit.

Crab Dip
Shared by: Kanani

1 - 8oz package cream cheese, softened
1/2 cup mayonnaise
1/2 cup celery, chopped
1/4 cup green onion, sliced
1 - 8oz package crab meat, shredded
2 Tbsp lemon juice

Mix ingredients together and refrigerate at least a day prior to serving. Serve with your favorite crackers!

Panini Night

Turkey Cranberry Cream Cheese Panini:

Sliced Turkey
Cream Cheese
Whole Berry or Jellied Cranberry Sauce
Sprouts
Sourdough Bread, sliced

Spread softened cream cheese on sourdough bread. Spread cranberry sauce on top of cream cheese. Layer sliced turkey. Top with slice of bread. Lightly butter outside of bread. Press in panini press. May add fresh sprouts when sandwich done. Enjoy!

Turkey Brine:

1 cup Kosher Salt
1/2 cup Dark Brown Sugar
1 Gallon Vegetable or Chicken Stock (I used chicken and like it better)
1 Tablespoon Black Peppercorns
2 teaspoons Allspice Berries
2 teaspoons Candied Ginger
1 Gallon Iced Water

Combine ingredients, except ice water in a stock pot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled. Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in a cool area (like a basement) for 6 hours. Remove bird from brine and rinse inside and out with cold water. Discard brine. Roast turkey as directed. Here's how I do mine:

Brine recipe and cooking instructions courtesy of Alton Brown, The Food Network, modified by Laura Lee.

A few minutes before roasting, heat oven to 500 degrees. Place bird on roasting rack inside a wide, low pan and pat dry with paper towels. (At this point you may place aromatics--apple, lemon, rosemary, etc. in cavity.) Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.

Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours or roasting. Let turkey rest, loosely covered for 15 minutes before carving.

Brine recipe courtesy of Alton Brown, The Food Network, modified by Laura Lee