Rivanna Recipes

June Recipe Group - Summer Recipes

2009-06-08T17:47:00.000-07:00

Pearl Tapioca, Recipe #1
from: Margie Johnson

Soak 1/2 cup pearl tapioca overnight.

Mix 1 quart of WHOLE milk and 3/4 cups sugar. Bring to a boil. Add tapioca and cook and stir until the tapioca is clear - at least 30 minutes, but probably more.

Then combine 3 beaten eggs, 3/4 cups sugar, and 3/4 tsp. vanilla. Add to tapioca mixture and bring to a full boil.

Makes about 2 quarts of tapioca.

Pearl Tapioca, Recipe #2
from: Margie Johnson

Soak 1/2 cup pearl tapioca overnight

2 1/2 cups whole milk
1/2 cup heavy cream
1 egg yolk
1/3 cup sugar
1 lemon, zested
pinch salt

Place tapioca into slow cooker along with milk, heavy cream, and salt. Cook on high for 2 hours, stirring occasionally.

Ina small bowl, whisk together the egg yolk and sugar. Temper small amounts of the tapioca into the egg mixture until you have added at least 1 cup, then add this back into the remaining tapioca in the slow cooker. Add the lemon zest and stir to combine. Cook for an additional 15 minutes, stirring at least once. Transfer the pudding into a bowl and cover the surface with plastic wrap. Allow to cool at room temperature for 1 hour then place in the refrigerator until thoroughly chilled.

Greek Salad
from: Ann Wright

1 head romaine lettuce, torn into small pieces
Feta cheese
Calamata olives
Red onion, diced
Pepperocinis
Tomatoes, diced
Balsamic Vinaigrette

Combine to taste and serve.

Fruit Dip
from Jenni Bowman

1 small container Cool Whip, thawed
1 small container yogurt, any flavor (I like Strawberry)

Fold yogurt into Cool Whip and gently combine. Use as a dip for any fruit.

April - Economical Meal Ideas

2009-04-25T17:32:00.000-07:00

There was only one recipe for this month, but if you have any ideas on economical recipes you'd like to share, just send and email to rivannarecipes@gmail.com.

Homemade Oreo Cookies
by Jenni Bowman

2 boxes Devil's Food cake mix
1 1/2 c. shortening
4 eggs

Filling:
2 Tbsp. margarine
2 oz. cream cheese
1 c. powdered sugar
1/4 tsp. vanilla

Mix together: cake mix, shortening, eggs. Roll into one-inch balls and place on greased cookie sheet. Bake for 10 minutes at 350 degrees. Let cool completely.

Filling: beat all filling ingredients together. Ice a cookie and place another on top, creating a sandwich.

Birthday Party Recipes

2009-03-23T13:59:00.000-07:00

Cafe Rio Style Salad Recipes

Sweet Pork

2 lbs. pork
3 cans coke (not diet)
1/4 c brown sugar
dash garlic salt
1/4 c water
1 can sliced green chiles
3/4 can enchilada sauce
1 c brown sugar

Put the pork in a heavy duty ziploc bag to marinate. Add about a ccan and a half of coke and about 1/4 c brown sugar. Marinate a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water and garlic salt in crock pot on high for 3-4 hours (or until it shreds easily, but don't let it get too dry). Remove pork from crock pot and drain any liquid left in the pot. Shred.

In a food processor or blender, blend 1/2 can coke, chiles, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste). If it looks too thick, add more coke little by little.

Put shredded pork and sauce in crock pot and cook on low for two hours. Serve on bed of lettuce, with beans (recipe below), rice, cilantro lime dressing (recipe below), sour cream, guacamole, shredded cheese and/or other salad ingredients of your choice.

Black Beans

2 tbs. olive oil
2 cloves minced garlic
1 tsp. ground cumin
1 1/3 c tomato juice
1 1/2 tsp. salt
1 can black beans, rinsed and drained
2 tbs. fresh cilantro, chopped
Optional: drained can of corn, chili powder

In non-stick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving, add cilantro.

You can also add a can of drained corn with a dash of chili powder and cumin.

Cilantro Lime Dressing

1 packet ranch dressing mix
1 c mayo
1 c buttermilk
2 tomatillos, husks removed, diced
1/2 bunch fresh cilantro
1 clove garlic
juice of 1 lime
1 jalepeno, sliced (I only use half and NO seeds to keep it fairly mild)

Blend all ingredients in blender until smooth.

Cilantro-Lime Rice

1 c. uncooked rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 c water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime juice, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

All of these recipes seem like a lot of work, but it really goes quite quickly. Enjoy!

February - Valentine's Recipes

2009-02-08T15:21:00.000-08:00

Devil's Food Trifle
From: Hillory Dahle

2 3 oz. pkgs. Jell-O Devil's Food Pudding
4 cups milk
1 pkg. 8 oz. cream cheese
1 Sara Lee frozen pound cake
12 oz. container Cool Whip
32 Oreos, crushed

Mix 3 cups milk and cream cheese together with hand mixer; add in 2 pkgs. pudding. Layer pound cake in bottom of dish. Use remaining milk to lightly drizzle on top of cake. Next, layer pudding mixture, crushed Oreos, then Cool Whip. Repeat the layers, finishing with a smattering of crushed Oreos on top.

There should be 2 complete layers when trifle is finished + sprinkling of Oreos on top.

No Bake Chocolate Chip Pie
From: Nancy Falls

1 15 oz. pkg. chocolate chip cookies (Chips Ahoy works great)
1 c milk
1 store-bought graham cracker crust
1 8 oz. container Cool Whip

Dip 8 cookies in milk, and place in a single layer in graham cracker crust. Top with 1/3 Cool Whip. Repeat layers with more cookies, milk, remaining Cool Whip. Crumble 2 cookies and sprinkle over pie. Cover and chill 8 hours.

Sugar Cookies
From: Jenni Bowman
(The beautiful cookies above were made by Sherri Waite)

3 c sugar
1 pint sour cream
1/2 cup butter or margarine
4 eggs
8 cups flour
1 tsp. soda
6 tsp. baking powder
Spec of salt
2 tsp. vanilla

Cream first 4 ingredients. In separate bowl combine dry ingredients. Add to wet ingredients and mix. Blend in vanilla. Roll to between 1/8" and 1/4" thickness depending on how puffy you want your cookies (they puff a bit once they bake). Bake at 400 or 375 (depending on thickness) for 7 minutes. Cool on wire rack.

Sugar Cookie Frosting

1/2 cup shortening
1/2 cup margarine
1 tsp. vanilla
4 cups powdered sugar
2 Tbsp. milk

Mix all together and add more powdered sugar if needed.

Chocolate Covered Cherries
From: Jenni Bowman

8 Tbsp. melted butter
6 Tbsp. corn syrup
1 14 oz. can sweetened condensed milk
1 tsp. vanilla extract
3 lbs. powdered sugar
3 10 oz. jars maraschino cherries with stems, drained
2 cups semi sweet chocolate chips
1/2 Tbsp. shortening

In large mixing bowl, combine butter, corn syrup, sweetened condensed milk, vanilla, and sugar. Knead dough and form into one large bowl. Pat drained cherries dry with a paper towel. Pinch off a small amount of fondant dough and flatten it into a circle in the palm of your hand. Form around cherry and place on waxed paper. The ball around the cherry should be approximately the size of a walnut. Repeat until all cherries are covered and place in the freezer to chill.

In a double boiler (or steel bowl placed over a pot of boiling water), melt chocolate chips and shortening together. Dip the cooled balls in the chocolate, let cool on parchment paper.

I found that this makes a LOT of fondant dough, so if you halve the amount you will still have plenty for around 80 cherries. If you store these long enough, the sugared mixture will become liquefied like the kind you buy at the store.

Homemade Peanut Butter Cups
From: Jenni Bowman

2 cups milk chocolate chips
2 Tbsp. shortening
1/2 cup butter
1/2 cup crunchy peanut butter
2/3 cup graham cracker crumbs
Chocolate paper cups

In 1-quart sauce pan, combine chocolate chips and shortening. Cook over low heat, stirring occasionally. Loosen top cup from stack but leave in stack for stability. Using paint brush, paint the inside of the cup with 1/8" thickness almost to the top of the cup. Repeat until 30 cups are coated. Refrigerate cups to harden.

In 2-quart sauce pan, combiner butter or margarine and peanut butter. Cook over medium heat, stirring occasionally until melted. Stir in sugar and graham cracker crumbs. Press about 1/2 tbsp. filling into each chocolate cup. Spoon about 1/2 tsp. melted chocolate on top of filling; spread to cover. Freeze until firm (about 2 hours). Peel off papers carefully. Store refrigerated.

Variations: for Valentine's treats, make peanut butter mixture and press into an 8 x 8 pan lined with wax paper. Chill to firm for an hour. Using a small heart shaped cutter, cut out hearts and place on a cooling rack over waxed paper. Make the chocolate and drizzle over the top of each heart, letting it drip down the sides.

Instead of using cups, just make the peanut butter mixture and press into 8 x 8 pan and cover with the chocolate. Chill until firm and then cut into squares.

They really taste like Reese's Peanut Butter Cups!

September - Crock Pot Dishes

2009-01-25T16:14:00.000-08:00

Meat Loaf
From: Teresa Hancock

2 beaten eggs
2/3 c. bread crumbs
1 tsp. salt
1 1/2 lbs. ground beef
3/4 c. milk
2 tbs. grated onion
1/2 tsp. sage

Spray crockpot with cooking spray. Put meat mixture in the crock pot and simmer on low for 5-6 hours. Tip on side and spoon off excess grease. Pour sauce mixture (see below) over meat and simmer on high for 15 more minutes.

Sauce:
1/2 c. ketchup
2 tsp. dry mustard
4 tbs. brown sugar
1/2 tsp. nutmeg

Alternative oven directions: bake at 350 degrees for 1 hour. Drain grease and tope with sauce. Bake an additional 15 minutes.

Orange Chicken

1 can Cream of Chicken soup
1 c. mayo
1 c. sour cream
1/2 can of orange juice concentrate
1 tsp. onion powder
1/2 tsp. garlic powder
3-5 boneless skinless chicken breasts

Mix all ingredients (minus chicken) in bowl. Add to crock pot along with chicken breast. Cook 4-6 hours. Thicken with cornstarch when finished (optional) and serve over rice.

Crock Pot Chicken Soft Tacos

4 frozen chicken breasts
1 16 oz. jar of salsa
1 c. sour cream
Tortillas

Grease crockpot, place chicken in and pour salsa on top. Cover and cook on high for 6 hours or low for 10 hours. Remove chicken and shred. Replace chicken and add sour cream. Fold chicken mix inside tortillas with lettuce, grated cheese, guacamole, sour cream, etc.

Pies

2008-04-03T18:00:00.001-07:00

Pie Crust

Margie Johnson

3 Cups Flour 2 tsp. salt
2 tsp. sugar 1 1/2 cups shortening

1 egg
1 tsp. vinegar
2 Tbsp. cold water

Combine flour, salt and sugar. Cut in shortening.
Combine beaten egg, vinegar and water stir into dry mixture.
Divide into 4 equal amounts and roll out or place into freezer for a later date.

For a baked pie shell, bake at 425 degrees for 9 to 10 minutes.

This recipe makes two double crust pies or four single pies shells.

Pumpkin-Apple Pie

Marion Blackford

2 Apples
2 Cups Pumpkin
2 Eggs
1 Cup Brown Sugar
1 1/2 Cups Evap. Milk
1 tsp. Cinnamon
1/2 tsp. Nutmeg
1/4 tsp. Ginger
(Mother Johnsons Pie Crust)

1. Preheat oven to 425 degrees.

2. Roll Pastry and Fit into pie plate and chill (the pie plate, not you)

3. Peel and slice apples and place in skillet with 1 Tble spoon butter and cover for 5 minutes. Remove from heat and drain.

4. Place remaining ingredients in bowl and beat till smooth

5. Arrange apple slices in bottom of pie shell and pour pumpkin filling on top.

6. Bake at 425 degrees for 15 minutes. Then reduce heat to 375 degrees and bake 35-40 minutes more.

Enjoy!

Chocolate Ribbon Pie

Crissy Morgan

4oz. Cream Cheese, softened
2 Tbsp. Sugar
1 Tbsp. Milk
1 (8oz.) Tub Cool Whip, Thawed
1 (6oz. or 9-inch) Prepared Chocolate Flavor Crumb Crust
2 Cups Cold Milk
2 (4 Serving Size pkg.) Chocolate Flavor Instant Pudding and Pie Filling
1 Chocolate Candy Bar

Beat Cream Cheese, Sugar and 1 Tbsp. milk in large bowl until smooth. Gently stir in half of the whip topping. Spread over crust. Pour 2 cups milk into large bowl. Add pudding mixes. Beat with wire whick 2 minutes (mixture will be thick). Pour over cream cheese layer. Refrigerate 4 hours or until set. Just before serving, spread or dollop remaining whip topping over pudding layer. Garnish with shaved chocolate.

March Enrichment

2008-04-03T17:51:00.000-07:00

Pesto

April Burton

1 1/2 oz. Fresh basil
3 garlic cloves minced
1/4 cup pinenuts(opt.)
1 1/2 Parmasan Cheese
3/4 cup Extra Virgin Olive Oil (EVOO)

Take leaves off of basil place into a blender add garlic, pinenuts and cheese blend together. Slowly add olive oil. Serve over hot or cold pasta.

Breakfast Foods

2008-03-06T11:10:00.000-08:00

Baked French Toast
Ashley Wooters

1 loaf bread
6 eggs
1 cup milk
1 1/2 cups fat free half and half
2 tsp. vanilla
1/2 tsp. cinnamon
3/4 cup butter
1 1/3 cup brown sugar
3 TB corn syrup

Grease 9x13 pan. Place bread slices flat in pan. Combine eggs, milk, half and half, vanilla and cinnamon. Allow to sit in fridge overnight. Remove from fridge. In a pan, combine butter, brown sugar and corn syrup. Heat until melted. Pour over bread. Bake at 350 degrees for 30 minutes. Flip and bake an additional 10 minutes.

French Apple Cream Scones
Tiffany Warner

2 cups flour
1/2 cup turbinado sugar (sugar in the raw)
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 cup butter
3/4 cup apples (peeled and chopped)
1/2 cup heavy cream
1 tsp. vanilla
1 egg

Preheat oven to 400 degrees. Combine flour, sugar, baking powder, cinnamon, salt, and nutmeg in a large bowl. Cut in the butter with a pastry blender or two knives until like coarse meal. Stir in apples until well coated in dry ingredients. Combine cream, egg, and vanilla in smaller bowl. Combine wet and dry ingredients. Turn out onto floured surface and lightly knead. Divide into two balls. Form each ball into a round that is slightly mounded in the center (about 6 inches in diameter). Cut into 8 wedges. Sprinkle with additional cinnamon and sugar in desired. Place on cookie sheet and bake for 15-18 minutes until lightly golden. Serve warm. They are good plain, but can be served with butter, cream, jam, or whatever toppings you might like.

Creamy Cranberry Coffeecake
Amy McLaughlin

2 cups flour
1 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 egg
3/4 cup orange juice
1/4 cup butter, melted
1 tsp. vanilla
2 cups coarsely chopped fresh or frozen cranberries (if they are out of season I use 2 c. fresh raspberries)
1 TB grated orange peel

Cream Cheese Layer:

1 8 oz. pkg. cream cheese, softened
1/3 cup sugar
1 egg
1 tsp. vanilla

Topping:

3/4 cup flour
1/2 cup sugar
1/2 cup cold butter

Combine first four dry ingredients. Combine egg, OJ, butter, vanilla in separate bowl. Stir into dry ingredients. Fold in cranberries and orange peel. Pour into greased, 9" spring-form pan.

Beat cream cheese and sugar until smooth. Mix in egg and vanilla. Spread over batter. Combine flour and sugar. Cut in butter until coarse crumbs -- sprinkle over top.

Place pan on baking sheet. Bake at 350 for 70-75 minutes or until golden brown. Cool for 15 minutes before moving.

Egg Souffle
Missy Creasy

Combine in greased baking dish:

1/2 to 1 lb. sausage (browned and drained), -- you may also use cubed ham, bacon, or other meat. I use maple sausage for a sweet taste
5-6 slices bread (cubed, sliced -- I use thick potato bread)
1 cup grated cheddar cheese

Combine and pour over mixture in dish:

5-6 beaten eggs
1 tsp. salt
2 cups milk

Pour 3 tsp. melted butter over mixture and refrigerate overnight. Bake at 350 degrees for 50 minutes.

Brooke's Granola
Sherrie Waite

8 cups regular oatmeal
6 cups Rice Krispie cereal
2 cups slivered almonds
1 1/2 cups wheat germ

Stir together in a large bowl.

1 1/2 cups brown sugar
1/4 cup vegetable oil
3/4 cup honey
2 tsp. cinnamon
2 tsp. vanilla

Mix in saucepan over medium heat. Bring to boil. POur over cereal mixture. Stir well. Divide between 2 cookie sheets. Bake at 325 degrees for 5 minutes. Sir and bake 5 more minutes till lightly browned. Cool. Stir to break apart. Store in dry place. Keeps 2 months. Makes 4 quarts cereal. Serve over yogurt and fruit. Yum!

Breakfast Pizza
April Burton

4 T butter, divided
1/3 cup milk
2 T. flour
6 eggs, beaten
1 prebaked Italian bread pizza shell
2 cups chopped ham
2 cups grated mozzarella cheese
4 oz. can can sliced mushrooms, drained
1/4 cups sliced green onions

Preheat oven to 400 degrees. In a small pan, heat 2 T. butter. Add flour and cook for 1 min. until thickened. Let cool and stir in milk. Cool. In skillet, heat remaining 2 T. butter. Add eggs and stir until soft scrambled. Combine the milk sauce with the eggs and spoon over the pizza shell. Top with ham, cheese, mushrooms and onions. Bake for 15-20 minutes. (The toppings can be changed up a bit for each pizza for variety -- sausage, bacon, whatever).

Cream Cheese Bites
April Burton

1 loaf white bread
8 oz. cream cheese
1/2 cup sugar
1 egg yolk

Also,

1/2 cup melted butter
1 cup sugar and 1 T. cinnamon, mixed
Cut off bread crusts. Roll thin with rolling pin. Blend cream cheese. Roll up and dip in melted butter, then cinnamon/sugar mixture. Place on greased cookie sheet. Cut each roll into 3rds. Freeeze. Bake and 400 degrees in 10-15 minutes.

(Can be made and frozen the night before and then baked just before serving)

February Recipe Group Soups

2008-02-18T16:19:00.000-08:00

Carrot Coriander Soup
From: Melinda Allen

1 tbsp. butter or oil
1 lb. carrots peeled and chopped (young carrots give the best flavor)
1 small onion
3 c. water
1 cube vegetable or chicken stock
½ tsp. Grated nutmeg (preferably fresh)
Salt and Pepper to taste
1 tbsp. sugar (optional)
1 tbsp. coriander (chopped fresh coriander leaves are best but what you buy in a seasoning jar can be used also)

Method:
Grate or finely chop the carrots and onion (Food processor works great!) and set aside. Heat the butter or oil in a large saucepan, add the carrots and oinion and cook gently for a few minutes until the onion is soft.
Add the water, chicken or vegetable stock cube, nutmeg, salt and pepper. Stir, cover and cook for 15 minutes or until carrots are soft.
Puree the soup in a blender until fairly smooth. Return to pan, sweeten if desired with the sugar and stir in the coriander. Bring to boil. Turn off heat and serve.
If garnish is desired, use a few fresh, whole coriander leaves and swirl cream on top of the soup.

Rudie's Soup
From: Sharon Lawhorne

1 can Progresso French Onion Soup
1 can Cream of Celery Soup
1 or 2 cans of Tomato Soup
1 large can of diced tomatoes
2 large cans of mixed vegetables
1 can corn
1 can lima beans
Beef and/or Chicken cooked

In a large stock or crock pot, cook beef/chicken until tender. Add all the soups and vegetables an simmer all day. You can easily modify this to suit your own family’s tastes; with a can of string beans, macaroni, kidney beans, etc. (Since I work fulltime, I usually cook in a crock pot, the beef and/or chicken overnight and the next morning add rest of the ingredients and let cook all day.)

Wild Rice Chicken Soup
Amy McLaughlin

3 TB Butter
1/2 cup celery, diced
1/2 cup onion, diced
1 cup chicken broth
2 cups milk
3 TB flour
1-2 cups chicken, cooked and shredded, or 1 large can chicken
1 box Uncle Ben's Wild Rice Mix, cooked

Cook rice mix according to directions. While it is cooking, saute onions and add celery in the butter in a stock pot. Add the chicken broth and 1 cup of the milk. Mix the flour in the remaining 1 cup milk until no lumps remain. Add to soup. Bring to boil.

Hearty Ham & Potato Soup

Crissy Morgan

3 C. Low Sodium Chicken Stock
4 Tablespoons Flour
3 Bay Leaves
6 Large Potatoes (peeled & diced)
3 C. Milk
2 Carrots, diced
1/2 teaspoon White Pepper
1/2 Large Onion, chopped
1 Stick of Butter/Marg.
1 C. Country Ham Chips (cut into small pieces)
1 teaspoon Salt
In a large pot boil potatoes and carrot (about 20 minutes). In another pot, saute onions and ham in butter until tender. Add flour and stir constantly. Add milk and chicken stock, pouring in a slow steady stream, while stirring vigourously to blend and eliminate lumps. Add bay leaves, pepper and salt. By this time your potatoes should be done so drain water off but reserve some liquid just in case you need to thin your soup later. Place potatoes back into large pot and pour soup over, lightly mix together and allow to simmer over low heat (do not boil) for about 20 minutes. Serves 8-10 people.

Amazing Tomato Basil Soup

Ashley Wooters

Saute:
1 Onion thinly sliced
1 Stick Butter
2 tbsp. Olive Oil

Add almost immediately and continue to saute until onion is clear:

1/2 tsp Dill
1/2 tsp Thyme
1/2 tsp Basil

Add:
2 28oz. Cans of Italian Plum Tomato (no basil or whole stewed tomatoes)
3 tbsp. Tomato Paste (or one whole small can)

Mix together then add:
1/4 Cup Flour with
1/2 Cup chicken broth A
dd rest of 48oz. Chicken broth

Bring to boil. Stir bottom occasionally to avoid burning. Let simmer for 20 minutes. Puree Soup with handheld or blender.

Add: 1 tsp Sugar
1 tsp Salt
1/2 tsp Pepper

Optional:

Add 1 Cup Heavy Whipping Cream. Serve with parmesan or cubes of cheddar cheese.

White Chili
From: Sherrie Waite

1 Large onion-chopped
1 tbsp. oil
3 cloves garlic
1 can chopped green chilis
2 tsp cumin
1 tsp oregano
1 tsp cayanne pepper
2-3 cups chicken broth
3 cups cooked chicken-chopped
3 cans white beans-drained (Great Northern or Navy)
1 can chick peas - drained
1/4 cup cilantro-chopped

Saute onion in vegetable oil till cooked then, combine all ingredients in large soup pot. Simmer 30 minutes. serve with shredded monterey jack cheese & sout cream and more chopped cilantro if desired. Prep time 45 mintues. Serves 6-8 .

2007-12-09T08:14:00.001-08:00

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

2007-12-09T07:57:00.001-08:00

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

2007-12-09T07:40:00.000-08:00

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

2007-12-09T07:17:00.000-08:00

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

2007-12-09T07:09:00.000-08:00

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

2007-12-09T06:58:00.000-08:00

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

2007-11-07T19:20:00.000-08:00

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:

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

2007-10-25T09:11:00.001-07:00

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