Starting in January, Recipe Group will meet the first Tuesday of each month, rather than the first Wednesday. We hope to see you there!

Christmas Enrichment Recipes

Many of you requested recipes for the food from our Enrichment night. Enjoy and Merry Christmas!

Baked Potato Soup

Hillory Dahle

4 C. chicken stock

1/2 C. flour

4 Bay leaves

4 large potatoes (peeled and finely diced)

4 C. milk

1/2 teas. White pepper

1/2 teas. salt

1/2 C. Butter

Heat chicken stock and milk in large pan over medium heat until almost boiling. Remove from heat and set aside. In another pot, make a roux by melting butter. Add flour and stir constantly. Add milk mixture to roux, pouring in a slow, steady stream, while stirring vigorously to blend and eliminate lumps. Add bay leaves, pepper and salt. Then add diced potatoes and continue to simmer over low heat until potatoes are tender (about 20-30 minutes). Lightly mash potatoes in soup and stir to blend well. Serve hot and top with sour cream, Shredded cheese, bacon bits and chives.

Cranberry Salad

Amy McLaughlin

1 box Spring Salad mix (from Costco or Sam’s)

½ bag spinach

(you may also use 1 head red-leaf lettuce, washed and shredded, and one head romaine lettuce, washed and shredded)

1 cup craisins

1 cup sliced almonds, sugared

(To sugar almonds: put 8 oz. almonds and ¼ cup sugar in pan over medium-high heat, stir constantly until sugar melts and almonds are coated. Remove from heat immediately)

1 cup feta cheese

Dressing:

½ large red onion (approximately 1 cup, chopped)

1 ½ cup sugar

1 tsp. salt

4 tsp. dry mustard

1 cup red wine vinegar

2 cups oil

Mix all ingredients in blender until well blended. Add oil and blend. Extra dressing stores well in the refrigerator for several weeks.

Mix salad with dressing and serve immediately.

Luscious Raspberry Sauce

Sherrie Waite

1 can frozen Welch’s White Grape Raspberry juice concentrate

1 cup water

2 ~ 12 oz. bags of unsweetened frozen raspberries ~ thawed

2 Tbs. cornstarch

Place 1 bag of raspberries in blender along with the juice, water and cornstarch. Blend for several minutes until completely blended. Pour into heavy saucepan and cook over medium heat, stirring until it comes to a boil and becomes translucent. Remove from heat and add the other bag of raspberries. Cool well. Yield 3-4 cups. Use with-in 5 days. Great over cheesecake, ice cream, brownie sundaes, yogurt, etc.

Ice Ring for Punch Bowl

Sherrie Waite

½ gallon your choice of chilled fruit juice ~ depending on the flavor of punch you’ll be serving. You can also use water or Sprite if you prefer.

Assorted washed & prepared fruit:

Fresh cranberries, raspberries, strawberries, grape clusters, etc.

Sliced limes, oranges, kiwi, etc.

In a ring shaped Jell-o mold, pour 1-2 cups crushed ice. Arrange sliced fruit upright around mold, pushing into the crushed ice; fill in with berries or grapes. Carefully pour chilled juice into mold to fill ½ way up side. Freeze for 2 hours till firm. On top of the first layer, place more berries and fill to the top of mold with remaining juice. Top with sliced fruit and Freeze until solid about 8 hours.

~ For the Christmas Enrichment Ice ring we used sliced limes and fresh cranberries for the fruit and Cranberry juice. We served Cranberry flavored soda in the punch bowl.

Cookie Exchange

Peanut Butter Blossom Cookies

Sherrie Waite

1 cup sugar

1 cup brown sugar, packed

1 cup butter or margarine

1 cup creamy peanut butter

2 eggs

¼ cup milk

2 tsp vanilla

3 ½ cups flour

2 tsp. baking soda

1 tsp salt

2 ~ 6 oz pkg of chocolate kisses or chocolate star drops

Cream sugar, brown sugar, butter and margarine. Beat in egg, milk and vanilla. In a separate bowl stir flour, soda and salt. Stir into egg mixture, mix well. Shape into 1 inch balls and roll in additional granulated sugar if desired. Place on un-greased coke sheet. Bake at 375 for 9-10 minutes. Immediately press kisses into hot cookies. Cool makes 5-6 dozen.

Snickerdoodles

Suzanne Christensen

1 C butter

1 ½ C sugar

2 eggs

2 ½ C flour

½ tsp salt

1 tsp baking soda

2 tsp cream of tarter

¼ C sugar

2-3 tsp. cinnamon

Cream butter and sugar. Add eggs. Mix well. Add salt, baking soda, cream of tarter and last flour. Put in refrigerator with lid for 1 hour.

Preheat oven to 400 degrees.

Mix ¼ C sugar and cinnamon together.

Shape cookies into a ball. Roll shaped dough in the sugar cinnamon mixture. Place on cookie sheet.

Cook for 10 minutes.

Ginger Crinkles

Amy McLaughlin

6 Tablespoons Margarine (I usually use butter)

½ cup granulated sugar

½ cup brown sugar, firmly packed

2 egg whites

¼ cup molasses

2 cups all-purpose flour

½ tsp. salt

2 tsp. baking soda

1 tsp. cinnamon

½ ginger

½ tsp. ground cloves

Beat margarine, sugars, egg, and molasses with electric mixer (the mixture will look curdled). Sift or stir all dry ingredients together; add to molasses mixture and mix well. Cover and chill dough (this is important – dough will be too sticky to handle if not well chilled.) Form into small balls, using about 1 ½ tsp. of dough. Roll in sugar and place on a cookie sheet that is lined with parchment or lightly greased. Bake at 375 degrees for 8-10 minutes. Do not overbake or they will lose their chewy texture. Cool, store in an airtight container. Makes 4 dozen. 1 gram of fat each.

Apple Recipes

Apple Cream Cheese Torte

Amy McLaughlin

For crust 1 1/2 cups unbleached all purpose flour 1/2 cup (1 stick) chilled unsalted butter, cut into pieces 1/2 cup sugar 1 teaspoon vanilla extract (can substitute with almond extract -- yummy!) Pinch of salt

For filling
1 8-ounce package cream cheese, room temperature
1/4 cup sugar
1 large egg
1 teaspoon vanilla extract

For topping
1/3 cup sugar
1/2 teaspoon ground cinnamon
4 large Granny Smith apples, peeled, cored, thinly sliced (about 3 cups)
1/4 cup sliced almonds

Make crust:
Preheat oven to 400°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. Combine all ingredients in large bowl. Using fingertips, mix until moist dough clumps form. Gather dough into ball. Press onto bottom and 3/4 inch up sides of pan. Freeze 10 minutes. Bake until crust is light golden, about 10 minutes. Remove from oven. Reduce oven temperature to 350°F.

Make filling:
Beat all ingredients in large bowl until smooth. Pour filling into crust. Smooth top.

Make topping:
Combine sugar and cinnamon in large bowl. Add apple slices and toss to coat. Arrange atop filling. Sprinkle with almonds.

Bake torte until crust is deep golden and apples are tender, about 1 hour 30 minutes. Remove from oven; cool 1 hour. Cover; refrigerate overnight. (Torte can be prepared 3 days ahead. Keep refrigerated.)

Run small knife around pan sides to loosen torte. Remove pan sides. Place torte on platter. Serve cold.

Yummy Apple Dip

Amy McLaughlin

3 blocks (8 oz.) cream cheese (you can half this recipe, it makes a lot)

1 c. granulated sugar

1 c. brown sugar

Mix with mixer and spread in container (pretty bowl or whatever you plan to servie it in)

Top with pourable caramel dip from produce section of grocery store. Top that with Skor bits -- found in chocolate chip section. Slice apples and dip!

Apple Cake w/ Rum Sauce

Sherrie Waite

Cream well:

2 cups sugar

½ cup margarine

2 eggs

2 tsp. vanilla

In a separate bowl mix the following and stir into sugar- egg mixture:

2 cups flour

2 tsp. cinnamon

½ tsp. nutmeg

2 tsp baking soda

1 tsp. salt

Stir in remaining ingredients:

4 cups peeled, grated apple

1 cup chopped walnuts or pecans

Pour into 13X9 lightly greased baking pan. Bake at 350* for 35-45 minutes till done.

Rum Sauce

¼ cup butter or margarine

¼ cup water

2/3 cup packed brown sugar

1/3 cup Karo syrup

1 egg yolk

In a heavy saucepan stir all ingredients, cook over medium heat until thickened. Stir in 1 tsp rum extract.

To serve, pour spoonful of rum sauce over cake and top with Cool Whip.

Appetizers

Artichoke Dip
April Burton

1 1/2 c real mayo (not light)
6 oz fresh grated parmesan cheese
2 4 oz cans diced green shilis
2 cans Artichoke hearts in salt water

Drain hearts and chop them 4-5 cuts per heart. Mix them with all other ingredients and pour into baking dish and smooth flat with spatula.
Bake @ 350' 25 mins. Serve with tortilla chips

Pico de Gallo
Amy McLaughlin

2 lbs. Roma tomatoes, chopped medium
1 medium white onion, chopped medium fine
1 jalepeno pepper, seeded then chopped fine (I suggest wearing rubber gloves so that the juice doesn't burn your hands while chopping)
2 serrano peppers, seeded and chopped fine
1 bunch cilantro, top 1/3 chopped coarsely
Juice from 2 limes
1 TB kosher salt.

Mix all ingredients and serve with tortilla chips.

Salad Recipes

Baja Salad
April Burton

2 cans black beans, drained and rinsed
1 red bell pepper, diced
1 green pepper, diced
1/3 c chopped green onions
10 frozen corn, thawed
1/3 c chopped cilantro
Mix together and let stand 1 hr or more, then toss with dressing as follows:
1 T dijon mustard
2 T ground cumin
1 t minced garlic
1 t pepper
1/2 t salt
1/2 c canola oil
Garnish with avocado, salsa, sour cream, chicken, shrimp, beef as desired.

Swiss Apple Pear Salad

Sherrie Waite

12 cups assorted lettuce greens (spring mix & iceberg)

1 cup shredded Swiss cheese

½ cup dried cranberries (Craisins)

1 red apple diced

1 Bosc pear diced

½ cup coarsely chopped walnuts

Dressing:

2/3 cup sugar

½ tsp. salt

2 tsp. sweet onion chopped

1/3 cup lemon juice

1 tsp. Dijon mustard

2/3 cup vegetable oil

1 Tbs. poppy seeds

Combine dressing ingredients in blender and blend well. Mix salad ingredients in large bowl. Pour dressing and toss to coat. Serve immediately.

Serves 8

Chinese Chicken Salad
Amy McLaughlin

1 pkg. coleslaw or 1 head of cabbage
2 chicken breasts
4 oz. sliced almonds, toasted
1 pkg. uncooked ramen noodles
1 can sliced water chestnuts
4 green onions, chopped
1-2 cans mandarin oranges
2 TB sesame seeds, toasted

Dressing:

4 TB sugar
6 TB rice vinegar
1 cup peanut oil
1 tsp. salt

Mix dressing and pour over salad. Cover and refrigerate for several hours or overnight.

Pumpkin Recipes

Fluffy Vanilla Pumpkin Dip

Sherrie Waite

1~ 16 oz container Cool Whip

1~ 5 oz box instant vanilla pudding mix

1~ 15 oz can solid pack pumpkin

1 tsp. pumpkin pie spice mix

In a large bowl, mix together dry pudding mix, spice and pumpkin. Fold in Cool whip. Chill until served.

Great served with ginger-snap cookies, Pirouettes, graham cracker sticks, sliced pears, apples, vanilla wafers.

Pumpkin Chowder

Cassie Bushman

Ingredients:

¼ cup butter

1 medium onion, chopped

5 cloves garlic, chopped

1 cup chopped carrots

2 stalks celery, chopped

1 can (14.5 oz.) chicken broth

1 can creamed corn

1 cup frozen corn, thawed (or one can drained)

1 can (15 oz.) Pumpkin (not pumpkin pie filler)

1 can (12 oz.) evaporated milk

½ tsp. salt

¼ tsp. ground pepper

2 tsp. brown sugar

1/8 tsp. cinnamon

Directions: Melt butter in large saucepan over medium heat. Add onion, garlic, carrots, celery; cook for 1 to 2 minutes or until soft. Add broth, water, salt, pepper; bring to a boil, stirring occasionally. Reduce heat to low; cook, stirring occasionally, for 15 minutes. Stir in pumpkin, creamed corn, frozen corn, evaporated milk, cinnamon, brown sugar. Cook, stirring occasionally, for 5 minutes. Remove from heat.

Pumpkin Cake (official name -- I call it pumpkin squares)

Georgia Ehlers

1 box yellow cake mix

1/2 cup margarine or butter (melted)

4 eggs

1 16 oz can pumpkin

2 tsp. cinnamon

1/4 tsp. cloves

1/2 tsp. ginger

3/4 cup brown sugar

1/2 cup granulated sugar

1 can evaporated milk

Set aside one cup of the cake mix for topping later.

Mix remaining cake mix with 1 egg and melted butter.

Press mixture into a 9 X 13 pan.

Mix the pumpkin with 3 beaten eggs, cinnamon, cloves and ginger.

Add brown sugar and milk. Pour over the first mixture.
Mix the granulated sugar, reserved cup of cake mix, then add enough extra butter to make crumbly mixture (you may add nuts if desired) then sprinkle on the pumpkin mixture.

Bake at 350 for 1 hr.

Creamy Pumpkin Pie w/ Cranberry topping
April Burton

4 oz crem cheese, softened
1/2 c sugar
1/2 c brown sugar
3 eggs
1/2 t vanilla
1/2 t cinnamon
1/2 t ground nutmeg
1/2 t ground ginger
1/4 t salt
1 3/4 c solid packed pumpkin
3/4 c evaporated milk
9 in pie crust
Heat oven to 375'. Blend cream cheese till smooth. Add sugars and blend again. Beat in eggs one at a time. Add vanilla, spices, salt, pumpkin and milk, blend until smooth.
Pour into pie shell and bake 30 min. Reduce heat to 350' and bake additional 20 min. Cool to room temp and refrige 4 hrs.
Topping:
4 oz cream cheese
2 t cornstarch
16 oz whole berry cranberry sauce
In saucepan melt cream cheese and blend in cranberry sauce. Mix corn starch with a little cold water and add. Stir and bring to boil. Stir for about a min. Let cool 10 min and smooth onto pie

Curried Pumpkin Soup
Amy McLaughlin

Preparation time: 15 min, cooking time: 30 min

Makes: serves 4 - 6

Ingredients:

1/3 Cup	chopped onion
1 tsp.	minced garlic
1 tsp.	curry powder
2 tbsp	butter or margarine
1 cup	pureed pumpkin (or about 1/2 can of pumpkin)
1/4 tsp	nutmeg
1/8 tsp.	sugar
2 cups	veggie broth (or can use chicken broth)
1 1/2 cups	milk
1 tbsp	cornstarch or arrow root or tapioca powder (use as thickening agent)
2 tbsp	heavy cream (optional)
	chopped chives (as decoration)

Preparation Directions:

1. In large pan cook onion, garlic, and curry in the butter or margarine for a few minutes until onion is tender.
2. Add pumpkin, nutmeg, sugar and the bay leaf.
3. Stir in the broth and bring to a boil.
4. Reduce heat and simmer uncovered for about 15 minutes.
5. Take out the bay leaf.
6. Stir in 1 cup of the mild and cook over low heat for a few minutes.
7. In another bowl, stir together the remaining milk and the cornstarch until dissolved, then add it to the pan.
8. Cook and stir until thickened and bubbly.
9. Cook a couple more minutes.

To serve: Swirl the cream on top, and garnish with chives.

This can also be frozen after it cools. In the freezer it will be good for up to 3 months

Getting Started

Well, Sisters, here goes! We are starting a Recipe Group blog so that we can better share our recipes with each other and have them all in one place for easy access. Here's how it works: please email any recipes you would like to submit to rivannarecipes@gmail.com. Make sure to let us know who is sending it in so we can give you credit for your recipe on the blog. The blog moderator will then post them on the blog for all to enjoy. Even if you can't make it to Recipe Group, but you have a tantalizing recipe you'd like to share, please pass it along!

If you have any ideas for the blog or any way in which you think things might work more smoothly, please send an email to the above gmail address. We're going to try to put together an appetizer entry, a salad entry, and an apple recipe entry from past months before the blog was up and running so if you wouldn't mind sending those in, we'd greatly appreciate it! Thanks! We're looking forward to getting lots of great recipes!

November's Theme: Pumpkin Recipes, November 7th