Chocolate-Dipped Marshmallows

Move over S'mores, and make room for Chocolate-Dipped Marshmallows! I received this plate of sweets from my co-worker Cheryl Hoefler during our annual Eagle Christmas party when we had a dessert exchange. Because the recipe is fun and easy, this would be a great goody to make with children on a rainy day. All you need are marshmallows, chocolates and toppings and you're good to go.

Ingredients:
1 bag large marshmallows
1 12-oz. pkg. chocolate chips
1 Tbsp. shortening
Assorted sprinkles, crushed candy cane and crushed walnuts
White Chocolate, optional
(toothpicks)

In a microwaveable dish, melt chocolate with shortening in microwave, stirring at 30 second intervals. Dip marshmallows one at a time in melted chocolate using a toothpick. Using another toothpick, slide marshmallow onto a plate and sprinkle with desired topping.

Tip: For drizzling, place melted white chocolate in a Zip-Lock baggie. Snip off a tiny corner of the bag and squeeze over. Dipping is easier if a small bowl, not too shallow, is used.

Caramel Brownies

Rich, gooey and moist are all words that could describe this recipe which comes from my co-worker Kim Kell. She recently whipped up a batch of these Caramel Brownies for a dessert exchange during the annual Eagle Christmas party. Marissa Williams was the lucky one to grab this dessert and says it was "the gift that kept on giving" – the pan of brownies was plentiful and yummy, and so rich that it lasted a while.

Ingredients:
16 oz. caramel sauce
1 pkg. German chocolate cake mix, divided
1 C. nuts, chopped
1/3 C. evaporated milk
1 C. chocolate chips
3/4 C. butter, melted


Grease a 9x13-inch baking dish and preheat oven to 350 degrees. Mix package of German chocolate cake mix with butter and evaporated milk. Fold in nuts. Pour just half of the mixture into dish and bake for 8-10 minutes. Remove from oven and pour caramel sauce over the cake, then sprinkle chocolate chips over. Pour remaining cake batter over the top. Return to oven and bake at 350 degrees for about 20 more minutes, checking for doneness.

Tip: Kim said that she had to bake hers for 40 minutes after adding the second layer of batter, so check for doneness with a toothpick in the top layer of cake toward the center. Cool and top with additional chocolate chips, if desired.

Mashed Potato Meal

Here’s something easy, cheesy and pleasy. Is pleasy a word? ... OK, maybe not, but it rhymes! It is a pleasant experience when everyone in the family loves what’s for dinner – especially when one youngster is somewhat picky. This is a homemade replica of a dish my husband enjoys from a popular restaurant which stars a colonel. It’s easy as pie, and perhaps even tastier!

Ingredients to make 6 servings:

8 potatoes, medium sized
1/2 tsp. salt
4 Tbsp. butter
1 jar (12 oz.) chicken gravy (such as Heinz HomeStyle)
1 1/2 C. frozen corn
Popcorn chicken, in frozen foods section
1 1/2 C. shredded cheddar cheese

Place scrubbed potatoes in large pot with just enough water to cover and 1/2 tsp salt. Bring to a boil and simmer with lid on for 15-20 mins., until fork tender. Pour off water and set potatoes aside to cool. Peel and mash, adding 4 Tbsp. butter and about a half cup of milk. Salt and pepper to taste.

While the potatoes are cooking, bake the popcorn chicken according to directions and cook the frozen corn. Warm the gravy.

Layer ingredients in six separate dishes: mashed potatoes, 2-3 Tbsp. gravy, 1/4 C. corn, 3/4 C. popcorn chicken and 1/4 C. cheese. If you prefer, microwave for 30 seconds to melt the cheese.

Serve immediately.

Angel’s tips: If you prefer all homemade, shredded or cubed chicken could be used, and homemade gravy. On the other hand, if you’re in a big rush, mashed potatoes from a box is an option. Reduce ingredient amounts to make fewer bowls, if needed.

Hot Cocoa

Jack Frost is nipping at our noses! We need something more than the crackling fire to warm us. Here's a grand way to warm up on the inside as well as the outside - Hot Cocoa! My co-worker Cheryl Hoefler of Prairie City shared this recipe, and it's just in time for the upcoming holidays and winter weather - the perfect thing to share with guests. Enjoy!

Ingredients:
2 C. powdered sugar
1 C. cocoa (Dutch-process preferred)
2 1/2 C. powdered milk
1 tsp. salt
2 tsp. cornstarch
Hot water

Directions:
Combine the dry ingredients in a mixing bowl and incorporate evenly. Heat water on the stove, 4-6 cups depending on your crowd. Fill each mug half way with the mixture and pour hot water over. Stir to combine. Store the rest in an airtight container (should keep for about six months). For a richer flavor, mix with warm milk.

Thai Sweet 'n' Sour Drumsticks

Makes 10-12 servings.

I adapted this recipe from a news clipping I found several years ago. I've tried it before and enjoyed it very much.

Ingredients:
1 large package of chicken drumsticks (about 16)
Ingredients for marinade:
1/2 C. honey
1 tsp. worcestershire sauce
zest of two limes
juice of one lime (2 Tbsp.)
2 Tbsp. soy sauce
2 cloves garlic, minced
1 Tbsp. cilantro leaves, chopped
2 tsp. crushed red pepper flakes, or to taste
1 tsp. coarsely ground black pepper
1 tsp. salt

Directions:
Place marinade ingredients in a small bowl and stir well. Place thawed chicken in a dish and pour 1/2 of marinade over, brush on all sides. Reserve the other half of marinade. Cover with plastic wrap and refrigerate for an hour. Grill drumsticks, brushing with reserved marinade, on low heat until done. Other options would be to bake the chicken in the oven on a foil-covered baking sheet at 400 F degrees for 30 minutes and finish by grilling on the barbecue or, if not using a grill, bake at 400 F degrees in oven for 40 minutes or until done.

Grilled Polynesian Tenderloin Tip Kebabs with Bacon, Pineapple and Peppers

Grilled Polynesian Tenderloin Tip Kebabs with Bacon, Pineapple and Peppers
This is a recipe I found in a cookbook from the library awhile back. It's perfect for summer grilling, and I would imagine that chicken would also work as a substitute, if that option sounds good to you.

Ingredients:
4 slices thick-cut bacon or thick slices of slab bacon
For the glaze:
1/3 C. molasses
2 tbsp. fresh lime juice (about 1 lime)
3 Tbsp. soy sauce
1 tsp. red pepper flakes
2 lbs. tenderloin tips, cut into 2-inch cubes
2 Tbsp. sesame oil
Kosher salt and freshly cracked black pepper to taste
16 1-inch cubes fresh pineapple (about ½ pineapple)
2 red bell peppers, cored, seeded, and cut into 2-inch squares

Directions:
Light grill. In a small saute pan, cook the bacon over med. High heat until it is cooked through but not crisp, about 5 minutes. Drain on paper towels or a brown paper bag, then cut into 1-inch pieces and set aside.
Make the glaze: In a small bowl, combine the molasses, lime juice, soy sauce and red pepper flakes. Mix well and set aside. Dry the tenderloin tips with paper towels. In a large bowl, toss the tenderloin tips with the sesame oil and salt and pepper, thoroughly coating the meat. Thread the beef, bacon, pineapple and red peppers alternately onto skewers. When the fire has died down and the coals are medium hot (can hold hand 5 inches from the grill surface for 3-4 seconds) place the kebabs on the grill and cook, turning once for 5-6 minutes per side for rare. During the last 30 seconds or so of cooking, brush the kebabs heavily with the glaze. Check for doneness by making a 1/4-inch cut in the thickest part of the meat. Remove kebabs from the grill, drizzle with the remaining glaze and serve hot.

Angel's tip: Since I only own a propane grill, I'll be trying this recipe on it. Once I try it, I'll add a picture - the flavor combinations sound perfect!

Hot 'n' Spicy Chuck Roast

This recipe comes from my sister-in-law Rozanne Mullin of John Day. If you've ever had the pleasure of eating at her home, you know it's going to be good. As cattle ranchers, the Mullins know how to cook beef just right.

Ingredients:
1 1/2 C. ketchup
1 C. cider vinegar
1 C. water
1/4 C. honey
1 Tbsp. worcestershire sauce
1 - 1 1/2 tsp. hot pepper sauce
3-4 lb. boneless chuck roast

Directions:
Combine all ingredients except roast in sauce pan. Bring to a boil. Simmer 10-15 minutes. Cool. Place roast in a plastic bag. Add 1 1/2 C. of cool marinade. Close bag securely and refrigerate 6-8 hours, turning occasionally. Refrigerate remaining marinade. Prepare grill for indirect cooking. Remove roast from bag. Place on grill over medium coals. Cover. Grill 30 minutes per pound for medium doneness. Add additional coals after one hour When done, allow to stand 15 minutes before carving. Heat remaining marinade. Carve roast into thin slices. Pour marinade over. serve.

Marshmallow Pavlova

Pavlova is a meringue with a thin, crisp outside crust and soft marshmallow center topped with whipped cream and fruit. This recipe was adapted from Sue Dean of Australia who was in Canyon City visiting her friends Francis and Bonnie Kocis in June.
The dessert is said to have originated in Australia from a Perth chef Bert Sachse in the 1930s, although New Zealanders have a similar dessert that was known there around the same time. His employers named it Pavlova because it was considered to be light like the dancer.
I had the opportunity to try this recipe several years ago when my nephew made it after returning from a church mission in Perth. It’s delicate and delicious!
Ingredients:
4 egg whites
1 C. superfine sugar
1 Tbsp. cornstarch
1 tsp. white vinegar
1 1/4 C. heavy cream
2 tsp. pure vanilla extract
1 Tbsp. powdered sugar
Directions:
Preheat oven 250 F.
Cover cookie sheet with parchment paper, mark a 7 inch circle in the center (turn the drawing so it’s underneath).
Beat egg whites with electric beater in clean dry bowl, beat until soft peaks form, and add superfine sugar a tablespoon at a time, dissolving between additions. (Best way to test, rub between fingers, if it feels gritty and not dissolved, beat more).Beat in vanilla. Sift cornstarch over the meringue and add teaspoon of vinegar and fold in.
Scoop onto the parchment paper (on cookie sheet) with spatula, spreading meringue inside the circle and shaping into a cake-like shape with outer ridge slightly higher (to contain the fruit). Place in oven and bake for an hour to an hour and 15 minutes. It will dry out slowly and there might be some cracking, with a marshmallow center. Turn off oven, let Pavlova cool completely with oven door open.
Top with whipped cream and fruit slices (such as kiwi, strawberry, mandarin orange) and/or berries, or with a fruit sauce.
Tip: If you have trouble finding superfine sugar, place granulated sugar in a food processor for about a minute.

Here's a link to a Joy of Baking video which shows the process:
http://www.youtube.com/watch?v=98IV1k7DXXc

El Mercado's Mexican Coleslaw

My wonderful sister-in-law Rachel Carpenter of John Day has binders full of great recipes, and I’m so glad she’s willing to share any of them! She said this coleslaw was adapted from a dish served at a restaurant in Moscow, Idaho. The family all enjoyed it at a recent gathering, munching it up with tortilla chips. It reminded me of a topping that came on fish tacos at Mo’s in Newport – very good! When I saw the recipe has only 40 calories per cup, I was just that much more impressed!

Ingredients:
6 C. shredded cabbage
1 red bell pepper, diced
2 tomatoes, diced
1 C. cilantro leaves, chopped
1-2 fresh jalapeno peppers, diced, optional
1/4 C. lime juice
1 Tbsp. salad oil
1 tsp. cumin seed
½ tsp. garlic powder
1 tsp. sugar
1 tsp. salt

Directions:
Combine all and chill before serving. There are 40 calories per cup.
Tip: Add avocado if desired.

Peanut Butter Cookie Dough Brownies

Be prepared for heaven when you get a taste of these brownies with a Reese’s Peanut Butter Cup type of twist. This recipe comes from the kitchen of Julie Witty of John Day, and she prepared the dessert you see in the picture above – YUM! Julie found this recipe at Food Network's website, and tailored it for a quicker fix by using a brownie mix.
You don’t have to worry about eating too many because they are so rich I could hardly eat one! I made these myself yesterday – shared with family for Father’s Day – and they are perfect with vanilla ice cream on the side!

Brownie Layer:
Nonstick cooking spray
Boxed Brownie Mix for a 9x13-inch pan, prepared according to package directions.

Peanut Butter Cookie Dough Layer:
1/4 C. unsalted butter, softened
1/2 C. packed light brown sugar
2 Tbsp. milk
1/2 C. creamy peanut butter
1/2 C. plus 2 tablespoons all-purpose flour
1/2 tsp. salt

Ganache Layer:
3/4 C. dark chocolate chips
1/4 C. heavy whipping cream
1/4 C. coarsely chopped salted peanuts

Directions
Heat the oven to 350 degrees F. Spray the bottom and sides of an 9x13-inch pan with cooking spray.
Prepare brownies according to package directions, and let cool for 30 minutes.
For the peanut butter cookie dough: Add the butter and brown sugar to a large bowl and mix until creamy. Mix in the milk and the peanut butter, then stir in the flour and salt. Spread the peanut butter cookie dough evenly over the cooled brownies.
To make the ganache: In a small microwavable bowl, microwave the dark chocolate chips and heavy whipping cream, uncovered, on high for 1 minute, stirring after 30 seconds. Continue stirring until the chips are melted and the mixture is smooth. Spread the ganache over the peanut butter layer and top with the chopped peanuts. Refrigerate until the dough and ganache are set, about 1 hour. Cut into 16 squares.

Carne de Mexico

This delicious recipe comes from the kitchen of Alonso Estrello of Mexico who was an exchange student with Rozanne Mullin of John Day a couple years ago. Alonso made this recipe once when our family was over for dinner. The dish is flavorful and impressive!

Ingredients:
2 large tomatoes, diced
1 lb. mushrooms, sliced
1 green bell pepper, diced
1 black pepper, diced
1 jalapeno pepper, seeded and diced
1 onion, diced
2 cloves garlic, minced
2 Tbsp. olive oil, divided
1 round steak, sliced into bite-sized pieces
1 C. cheddar cheese, cubed
1 C. mozarella cheese, cubed

Directions:
Saute first seven ingredients with 1 Tbsp. oil. Cook steak in separate pan with the other tablespoon of oil, add salt and pepper to the steak if desired. When vegetables and steak are ready, top with the cheeses and serve. Serves about 4.

Golden Grahams S'mores

This is a heavenly snack recipe is from the kitchen of Hailey Delaney of Canyon City. Be warned, you must have a good-sized crowd to share this with! You'll see that the serving in the picture was dished out with a spoon - it can also be pressed into a pan and cut into squares.


2 ½ ,12 oz boxes Golden Grahams cereal
6 C. miniature marshmallows (10 oz bag), divided
1, 12 oz. package chocolate chips, divided
1/4 C. light corn syrup, optional
5 Tbsp. butter
1 tsp. vanilla
Grease a 9x13 pan.
Melt 5 C. marshmallows (save 1 cup for later), 1 C. chocolate chips, butter, and corn syrup in a large pot over low heat, stirring constantly. Remove from heat. Stir in vanilla. Stir in Golden Grahams cereal until evenly coated. Stir in remaining 1 C. marshmallows and remaining chocolate chips. Press mixture into pan with buttered hands. Let cool. Cut into squares.
Tip: Use parchment paper in the 9x13 pan to make clean up a snap.

Addictive Sweet Potato Burritos

My co-worker Cheryl Hoefler suggested this recipe she adapted from www.AllRecipes.com. The burritos have a lot of pluses: easy to make, healthy and taste good. I made them at home, but pared down the recipe, as only me and one of my sons like sweet potatoes. It did turn out great, with the sweet potatoes adding a subtle sweetness to the burritos.
This recipe could make more than 12 servings, depending on the size of tortillas used.
The only thing missing from my picture above is some salsa! I would definitely try these again.
Thank you for the suggestion Cheryl!!

Ingredients:
1 Tbsp. vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 C. canned kidney beans, drained
2 C. water, or less
3 Tbsp. chili powder
2 tsp. ground cumin
4 tsp. prepared mustard
1 pinch cayenne pepper, or to taste
3 Tbsp. soy sauce
4 C. cooked and mashed sweet potatoes
12 (10 inch) flour tortillas, warmed
8 oz. shredded cheddar cheese
optional, serve with sour cream and salsa
Directions:
1.Preheat oven to 350 degrees F (175 degrees C).
2.Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
3.Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.
4.Bake for 12 minutes in the preheated oven, and serve.

Angel's tip: I used black beans with mine which were delicious!


Nutritional Information
Amount Per Serving Calories: 503 | Total Fat: 8.4g | Cholesterol: 20mg

Lego Cake

A Lego Cake is the perfect idea for my youngest who will celebrate his birthday soon - he loves Legos!

This recipe and photo comes from my co-worker Winnie Browning, the graphic artist at the Blue Mountain Eagle. She used this recipe last year for her son on his birthday. There are no fancy pans to use, just bread loaf pans and marshmallows cut in thirds for the tops of the "Legos." She said the cake was a lot of fun to make. What a creative dessert for kids!

Supplies and ingredients needed:
2 box cakes
2 containers of white frosting
1 bag of marshmallows
3 loaf pans

Use two box cakes to begin the Lego Cake - follow box instructions. To get the look of the Legos use loaf pans. There will be one loaf left over if you make the cake as shown. One box cake will fill two loaf pans. Winnie used chocolate and vanilla cake mixes, but you can use your favorite flavor. After baking, freeze the cakes so they are easier to cut into squares.

To make as shown in the photo, leave the two bottom cakes uncut, and cut the two top cakes in half. Cut marshmallows into thirds to make the Lego rounds. For the frosting, separate two containers of white frosting into four parts and use food dye for coloring; to get make an intense color, more than just a few drops, especially for red and blue, will be needed. Frost each cake and marshmallow separately, then assemble and bring on the party!

Here is my attempt at the Lego Cake. It was a chore to frost, but a lot of fun for the kids to eat! Definitely worth the effort!

Spinach Stuffed Chicken Breasts

Spinach Stuffed Chicken Breasts
2010 Foster Farms Fresh Chicken Cooking Contest grand prize winner

After their successful first-ever chicken cooking contest, Foster Farms is again encouraging residents of Oregon, California and Washington, 18 and older, to submit their favorite, original recipes for consideration. The winning contestant will receive a grand prize of $10,000 plus a one-year supply of Foster Farms fresh chicken. The deadline to enter is May 31, 2011. See more details below.
While you’re trying out last year’s winning recipe, Spinach Stuffed Chicken, submitted by Alexandria Boswell of La Jolla, Calif., think of your own successful creations to enter in the contest!

4 Foster Farms chicken breast halves, boneless and skinless
1 Tbsp. olive oil
1/2 C. onion, finely diced
1 bag (10 oz) spinach leaves
1/4 C. fresh dill, chopped
1/2 C. Feta cheese crumbles
1/2 C. Monterey Jack cheese, grated
1/2 tsp. salt
1/2 tsp. black pepper
2 eggs, beaten
1 C. panko (Japanese bread crumbs)

Preheat oven to 375̊ F.
In large skillet over medium-high heat, warm olive oil. Add onions to skillet and sauté until translucent, about 4 minutes. Add spinach to skillet, cover, reduce heat to medium and cook until spinach is wilted. Transfer onion and spinach to large bowl. Add dill, Feta cheese, Monterey Jack cheese, salt and pepper to bowl; mix well to combine.
Sprinkle chicken with salt and pepper. Place eggs in small bowl and panko in pie plate. Spray baking sheet with cooking spray and set aside.
Using sharp knife, slit each chicken breast along long side, cutting only about 3/4 of the way through. Divide spinach mixture into four sections and stuff each breast with a portion of the mixture. Dip breasts first in egg mixture and then in panko to coat. Place chicken on prepared pan and lightly coat chicken with olive oil cooking spray. Place in hot oven and cook 45 minutes or until chicken is done.

Here is more information about the contest:
LIVINGSTON, Calif. – The West Coast’s premier Fresh Chicken Cooking Contest is inviting home, amateur and professional chefs to stir up some cooking creativity with its call for entries for the second annual Foster Farms Fresh Chicken Cooking Contest (live on February 28). The winning contestant will receive a grand prize of $10,000 plus a one-year supply of Foster Farms fresh chicken. Hot off the heels of its successful first-ever Cooking Contest, Foster Farms is encouraging residents of California, Oregon and Washington to submit their favorite, original chicken recipes for consideration. Recipes must feature Foster Farms fresh chicken and should be inspired by ingredients grown on the West Coast as a testament to Foster Farms’ commitment to foods that are fresh, locally-grown and always natural. The deadline to enter is May 31, 2011 at 11:59:59 p.m. PDT and the contest will culminate with finals held on September 30 at the Culinary Institute of America at Greystone in St. Helena, Calif., during National Chicken Month.

"We hope to build on the success of last year’s contest which drew thousands of entries ranging from time-tested multi-generational recipes to brand new creations," said Ira Brill, Director of Marketing and Advertising Services for Foster Farms. "As a longstanding West Coast brand committed to bringing consumers fresh chicken grown close to home and delivered fresh to their store in 48 hours or less, Foster Farms is pleased that this contest inspires so many to find new and creative ways to prepare our locally-grown fresh chicken. Our contest is a celebration of the West Coast bounty and all of the fresh produce and foods we are lucky to have at our fingertips."

Foster Farms will host regional semifinal events in San Diego, Calif., Portland, Ore., and Seattle, Wash., in August 2011 culminating with The Final Cook-off September 30 at the Culinary Institute of America at Greystone in St. Helena, Calif.
· Fifteen semifinalists - five from each state - will receive $100 and compete in person at regional competitions held in Seattle, Portland and San Diego. Six regional winners - two from each state - will receive $1,000.
· The six regional winners will head to The Final Cook-off in St. Helena to compete for the grand prize of $10,000 and a one-year* supply of fresh Foster Farms chicken. The six finalists will receive travel and lodging accommodations in the Napa Valley.
· A special prize will be awarded to the contestant with the best use of fresh, local ingredients (last year’s winning recipe highlighted fresh spinach and dill).
The contest is open to all California, Oregon and Washington residents over the age of 18. Entries will be judged by a panel of leading food media and culinary professionals. Contestants are encouraged to submit their unique chicken recipes featuring Foster Farms fresh chicken and emphasizing fresh, local ingredients. The scoring structure will be weighted to reward contestants whose recipes highlight truly fresh and local ingredients.
For complete contest rules please visit www.fosterfarms.com/cookingcontest. No previous grand prize winners of the Foster Farms Fresh Chicken Cooking Contest are eligible to participate. Entries can be submitted online at www.fosterfarms.com/cookingcontest, by e-mail at cookingcontest@fosterfarms.com or by mail to Foster Farms, Cooking Contest, P.O. Box 306, Livingston, CA 95334.
Click here for Foster Farms Contest link

Hummus Dip with Naan Soft Flatbread

I'd never tried a hummus dip I liked  - I'll admit I hadn't tried too many - until about a month ago at a potluck lunch. Charlotte Pulleiro of Canyon City shared her recipe for hummus which she uses as a dip for vegetables like carrots, celery, etc. The lemon and garlic sing in this recipe and you can adjust everything to taste, including the texture. I made the dip for a gathering and made some Naan, an Indian flatbread (as in India), to go with it. This dip is both a healthy and delicious snack!

Hummus

1 can (15 to 16 oz) garbanzo beans (chickpeas), drained, reserve liquid
1/2 tsp. salt
1 garlic clove
1/4 C. lemon juice
1/4 C. olive oil
2 Tbsp. sesame seeds, or tahini (ground sesame seeds)

Place ingredients in blender, or food processor.  Blend until uniform adding bean liquid as needed.  Serve with vegetables, corn chips, pita chips or crackers.

Naan Soft Flatbread

2/3 C. warm water (110 F)
1 tsp. active dry yeast
1 tsp. white sugar
2 C. all-purpose flour
1 tsp. salt
1/4 C. butter
2 Tbsp. plain yogurt
2 tsp. onion seed (optional)

Whisk warm water with yeast and sugar until dissolved. cover and let stand 10 minutes in a warm place.
Sift flour and salt into a large bowl, add yeast mixture, half of the butter and all of the yogurt. Mix into a soft dough then knead on floured surface, five minutes or until dough is smooth and elastic. Place the dough in a large greased bowl, cover and let stand 1 ½ hours or until doubled in size.
Punch down dough then knead five minutes. Divide dough into six balls. Roll each ball into 8-inch round discs.
Cover an oven tray with foil. Brush Naan with remaining oil and sprinkle with onion seed. Cook Naan one at a time in a hot oven - try broil or 450 degrees (watch very carefully). Cook 2-3 minutes or until lightly puffy and browned. Turn and brush with butter and cook another 2-4 minutes.

Tip: Double the Naan recipe for a larger crowd. Cut into triangles if desired.

Homemade Mint Oreos

Homemade Mint Oreos

2 boxes Devil Food Cake Mix
4 eggs
2/3 C. vegetable oil
1 8 oz. package cream cheese, softened
4 C. powdered sugar
1/2 C. butter (one stick), softened
1 tsp. peppermint extract
sprinkles or crushed candy cane

    Mix both boxes of cake mix with all four eggs and 2/3 C. vegetable oil, you may want to mix by hand as it is a stiff dough. Roll into one-inch balls. Place on cookie sheet and flatten a little. Bake at 350 F for 8-10 minutes.
    Mix entire package of cream cheese with butter until completely blended. Mix in 4 C. powdered sugar, a little at a time, mix in peppermint extract and mix until smooth.
After cookies have cooled, place frosting on one cookie and press another cookie on top of it to form a sandwich. Roll in sprinkles or crushed candy cane.
    Store in fridge in airtight containers.

Steak, Asparagus and Shrimp with two sauce choices

Steak, Asparagus and Shrimp with A-1 Butter Sauce
    Celebrate a romantic dinner with this decadent dish! This recipe makes 6-8 servings, so invite friends over or share it with the family. This would also be delicious with a creamy garlic sauce, instead of butter sauce – see below. I used a less expensive cut of meat, and broccoli could be used in place of asparagus.

A-1 Butter sauce:

2 stick unsalted butter
2 Tbsp. fresh lime juice (1 lime)
3 Tbsp. A-1 sauce
4 dashes of Tabasco sauce, or to taste
1/4 C. fresh parsley, chopped
salt and pepper, to taste

1/4 C. olive oil, divided
6-8 beef chuck boneless mock tender steaks (or your preference for steaks)
salt and pepper
32 small stalks asparagus, trimmed and blanched (could use broccoli)
2 C. frozen cooked shrimp
1 Tbsp. fresh lemon juice

Preheat oven to 300 degrees F.
    Melt butter over low heat. Meanwhile mix other ingredients in blender and add melted butter. Keep warm until ready to serve.
    Heat 2 Tbsp. oil in a skillet (cast iron, if you have it) over medium-high heat until hot, but not smoking. Pat steaks dry with paper towel and season generously with salt and pepper. Sear on one side, about 4 minutes and on the other side, about 3 minutes (this will depend on the thickness of your steaks). Place in oven for 4-6 minutes. Check for doneness, remove from oven when slightly less done than you like, cover loosely with foil.
    Heat a large skillet over medium-high heat with remaining 2 Tbsp. oil. Add the asparagus and stir and cook about 2 minutes. Sprinkle with salt and pepper and remove from pan. Add shrimp and saute until warmed through. Remove from heat and sprinkle with lemon juice, salt and pepper.
    Place steaks on separate plates and top with 8 asparagus spears, 1/4 C. shrimp, and drizzle with sauce, serve immediately.

Garlic Cream Sauce
    This sauce could be used in place of A-1 Butter sauce.

2 Tbsp. garlic, minced
2 C. cream
salt and pepper
1 cube bouillon

    Crush peeled garlic cloves in a garlic press to mince the cloves. About eight cloves from a medium-sized bulb of garlic will yield 2 Tbsp. Add the garlic to a saucepan and saute over medium heat with the butter until light brown. Add the 2 C. of cream and continue stirring over medium heat. Season the sauce with sea salt and cracked peppercorns to taste. Add a cube or two of beef bullion if the sauce will be ladled over a grilled steak. No salt may be needed if using beef bouillon.

German Pancakes with Butter Syrup

German Pancakes

    From the kitchen Mandy (Woodbury) Nielsen, who grew up in John Day, is this fluffy and satisfying breakfast of German Pancakes. It’s so easy and so good – perfect for your Valentine.

1 cube butter
6 eggs
1 cup flour
1 cup milk
3/4 tsp salt

    Preheat oven to 400 degrees F. Place butter in 9X13 baking dish and melt down (watch not to burn).
    Combine eggs, flour, milk and salt. Beat until smooth. Pour batter into hot melted butter pan. Bake at 400 for 20 minutes.
    When you take the pan out of the oven let it sit on stove top. It will collapse as it cools.
    Serve with powdered sugar and butter syrup below, or your favorite pancake syrup.
Tip: To avoid lumps, add the milk gradually, stirring in between additions.

Butter Syrup

1 C. melted butter
1 C. buttermilk
2 C. sugar
2 Tbsp. corn syrup
2 Tbsp. vanilla
1 tsp. baking soda

    Mandy usually makes half of this syrup recipe. Use a larger sauce pan as the syrup will raise when you add the baking soda.
    Bring to a boil. Boil for 1 min. Let it cool slightly before serving.

Trista's Carrot Cake

BME graphics designer Winnie Browning gets ready to dive into a serving of "Trista's Carrot Cake."

Trista's Carrot Cake
Office parties mean great food at the Blue Mountain Eagle.
Trista never fails to impress us with the goodies she brings.
For a couple recent birthday parties she made this carrot cake
which is moist, delicious and the walnuts make it perfect.
Ingredients
4 eggs
1 1/4 C. vegetable oil
2 C. white sugar
2 tsp. vanilla extract
2 C. all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
2 tsp. ground cinnamon
3 C. grated carrots
1 C. chopped pecans
1/2 C. butter, softened
8 oz. cream cheese, softened
4 C. powdered sugar
1 tsp. vanilla extract
1 C. chopped pecans
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13
inch pan.
2. In a large bowl, beat together eggs, oil, white sugar and 2
teaspoons vanilla. Mix in flour, baking soda, baking powder,
salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared
pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a
toothpick inserted into the center of the cake comes out clean.
Let cool in pan for 10 minutes, then turn out onto a wire rack and cool
completely.
4. To make frosting: In a medium bowl, combine butter, cream
cheese, powdered sugar and 1 teaspoon vanilla. Beat until the
mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled
cake.
Tip: Trista shreds half the carrots on the fine side of the
grater and the other half on the regular side. She made this
recipe twice: the second time she used two 8x8 pans for a
layered cake with frosting and walnuts in the center -
heavenly!

Merrily's Broccoli Salad

This is a simple, yet scrumptious side dish for just about any meal. My sister-in-law Merrily Hatton of Gresham made this for a recent family gathering. I went back for seconds, thirds ...
That's how great this is!

Merrily’s Broccoli Salad
Ingredients:
3/4 C. Miracle Whip Light Dressing
2 Tbsp. sugar
2 Tbsp. white vinegar
1 bunch broccoli, cut into florets (about 6 cups)
1 pkg. bacon, cooked, crumbled (sold on the salad dressing aisle)
1 small red onion, chopped (1-2 Tbsp. according to personal taste)
1/2-1 C. candied walnuts
Directions:
Mix dressing, sugar and vinegar in large bowl.
Add remaining ingredients; mix lightly.
Refrigerate 1 hour.