Thanksgiving Dressing

Don't you love those people who make great food, but when you ask for the recipe, they can only tell you they threw in this and that with no measurements? That is the case here. I love the dressing my in-laws make, and after quizzing one of my sisters-in-law and looking at a couple sites online, I came up with this recipe. I tried it out, and will say it's easy and bursting with great flavor. I recommend adding the browned sausage - Yum! I used Jimmy Dean's sage sausage. This dish will be quick to do a disappearing act on Thanksgiving Day, so be sure to have plenty on hand to serve to the guests!
Ingredients:
2 loaves French bread, cut into 1-inch pieces
2 Tbsp. butter to grease pans
1-2 onion, chopped
5-8 stalks celery, sliced in 1/4-inch pieces
2 Tbsp. butter, to saute veggies
2 tsp. celery salt
1 Tbsp. poultry seasoning
1 tsp. dried sage
2 eggs, beaten
2 C. chicken broth (can use 2 bouillon cubes boiled with 2 C. water)
1/4 C. butter, melted
1 lb. ground sausage, browned (optional)
Directions:
Preheat oven to 350 degrees. Butter two cookie sheets and set aside. Cut bread into small pieces, and place in a single layer on the baking sheets. Stir occasionally as it bakes until dried out – about 30 minutes. Allow the bread crumbs to cool and add to an extra-large bowl.
Preheat over to 350 degrees.
While the bread is in the oven, melt 1/4 C. butter in a skillet and saute onions and celery. Stir often, about 10 minutes. If you’d like to add it, brown the sausage at this point.
Add all ingredients to the bowl and stir until all ingredients are combined.
Grease a 9x13 pan with cooking spray and pour the mixture in, covering tightly with tin foil.
Bake at 350 for 30-40 minutes and serve immediately. Makes 15+ servings.
Angel's Tip: Add onion and celery according to taste - I like to add more.

Game On! Super Bowl Snacks

Here is a delicious collection of appetizers to add to your Super Bowl table of goodies. Many thanks go out to friends and family who shared recipes!

Bacon Cheese Potato Skins
This is a recipe I had wanted to try out for quite some time – they were even better than I imagined! Definitely worth a try!

Ingredients:
5 medium russet potatoes
1/2 C. sour cream
3-5 green onions, sliced, reserve a tablespoon to top dish of sour cream
1/4 C. butter (1/2 stick) or 1/4 C. olive oil
1 1/2 C. shredded Cheddar cheese
6 slices bacon, cooked and crumbled
Directions:
Preheat oven to 400 degrees. Wash, then bake potatoes for 1 hour and allow to cool.
While potatoes bake, cook bacon and drain.
When potatoes are cool to the touch, cut them in half lengthwise, then scoop most of the potato out of each one and leave about 1/4 inch of potato on each skin. You can reserve the potato flesh to make mashed potatoes.
Rub each potato with cube of butter inside and out, or brush with olive oil.
Place potato skins, like little boats, on a baking sheet and broil 6 minutes or until edges turn brown.
Remove baking sheet from oven and divide cheese, bacon and sliced green onions evenly between each potato and return to oven for 2 more minutes or until cheese is melted. Serve with sour cream and additional sliced green onions.
Serves 5.
Angel’s Tip: These would be great with a variety of toppings – finely chopped broccoli with cheese; shredded chicken with barbecue sauce and cheese; cooked hamburger with diced green chilies and cheese – whatever you enjoy on a baked potato!
Angel’s Tip: To opt for a healthier version, just use light sour cream, olive oil (to brush potatoes), less cheese and small amount of turkey bacon or use cubed ham.

Hot-Wing Dip
This fabulous recipe comes from a high school friend, Julie VanAuker of Georgia. I whipped this up and - YUM! - this one is a keeper! Thanks Julie!

Ingredients:
2 C. chicken breasts, cooked and shredded
3/4 C. (or to taste) buffalo wing sauce (see tips below)
1 pkg. 1/3-fat cream cheese, room temperature
1 C. sharp Cheddar cheese, shredded
optional, top with French-fried onions
Directions:
Preheat oven to 350 degrees F. Add cooked, shredded chicken to a 9x13-inch casserole dish, spread cream cheese on top. Place in oven for 2 minutes to further soften cream cheese then spread across. Top with freshly shredded cheese. Heat through for 15 minutes or until cheese is thoroughly melted. Serve with tortilla chips or crackers such Wheat Thins or Triscuits.
Angel’s Tip: I used what I had on hand – Taco Bell brand hot sauce and Colby-Jack cheese.

Fruit Dip
I remember making this tasty and easy fruit dip years ago, and I found the recipe again. Serve up with your favorite fruit such as apple slices, strawberries, pineapples and bananas.

Ingredients:
1 pkg. 1/3-fat cream cheese, softened
1 7-oz. container marshmallow creme
2 tbsp. orange juice concentrate
Directions:
Place marshmallow creme in a bowl and microwave for 20-30 seconds. Mix together with other ingredients until smooth. Chill then serve with your favorite fruit.

Zucchini Pizza
From the kitchen of Chantel Jensen of Utah, this would make a delicious, healthy option for game day. Thanks Chantel!

Ingredients:
zucchini
olive oil
pepperoni
garlic cheese
Parmesan cheese, optional
Directions:
Preheat oven to 375 F. Slice the zucchini in half. Brush with olive oil. Lightly sprinkle with salt and pepper. Top with pepperoni and cheese. Bake for 20 to 30 minutes until soft.
Angel's Tip: If you don't have garlic cheese available, sprinkle zucchinis with garlic powder before adding toppings and use Mozzarella cheese.

Grape Jelly Meatballs
From the kitchen of Cammie Haney of John Day, this is "easy-peasy" with only three ingredients! Thanks Cammie!

Ingredients:
2 lbs. fully-cooked frozen meatballs
1 12-oz. jar grape jelly
1 12-oz. jar chili sauce, such as Heinz
Directions:
In a large pot, stir jelly and chili sauce to combine, add meatballs and stir to coat. Simmer 25-30 minutes, until meatballs are warmed through. These can be made in a crockpot – cook on low for 1-2 hours.

Cheesy Dip
This cheesy, meaty dip is a favorite for Hailey Delaney of Canyon City and her family. Thank you Hailey!

Ingredients:
1 lb. sausage
1 8-oz. pkg. cream cheese
1 jar salsa con queso (cheesy salsa dip)
1 jar regular salsa
Directions:
Brown the sausage and drain. In a crockpot, add all ingredients. Cook on low for an hour or two until mixed and warmed through. Serve with tortilla chips or Doritos-style chips.
Angel’s Tip: If you don’t have a crockpot, use a skillet to warm the ingredients through on low, stirring occasionally (after the sausage is browned and drained).

Pizza Bites
From the kitchen of my sister-in-law Christy Carpenter of Utah, these pizza bites are easy and awesome! Thanks a bunch Christy!

Ingredients:
crescent roll dough, such as Pillsbury
cheese sticks
pepperoni
marinara sauce
Directions:
Preheat oven to 375 F. Place 3-4 pieces of pepperoni on each triangle of dough, top with a 1/3 of cheese stick, roll up as you would a crescent roll. Bake for 10-14 minutes or until golden brown on ungreased baking sheet. Serve with warm marinara sauce. Can be made 2 hours ahead - cover and refrigerate.

Food Flair for the Fourth

Need recipes to punch up your holiday picnic table? Here are three easy ideas to add some red, white and blue flair to the fare.
• Dress up a cool cheesecake with berries. Made in an oblong dish, 9x13 or smaller, it can look just like Old Glory, with a square of blueberries in the upper left and stripes of sliced strawberries. The design would also have the look of a flag using the berries on a cheesecake made in a round pan – or try decorating a baked cake.
• For a fun Fourth drink, try this patriotic layered look. Using a tall clear glass, add cran-apple juice, filling it a third of the way. Fill the glass with ice, then slowly pouring on top of the ice cubes, add white Sobe Pina Colada to the two-thirds mark, top off with blue G2 Gatorade. Remember to pour slowly! I bet children - and adults - will be amazed to see the "heavier" drinks stay low and the lighter ones float up.
• For a healthy treat, pull out some skewer sticks and using blueberries, strawberries (cut in half) and large marshmallows, make a flag design. If you want to stick to super healthy, replace marshmallows with cubes of jicama.  Cubes of watermelon could also be used in place of strawberries, if you'd like. The presentation on a platter, or a foil-covered cookie sheet will look dynamite!

If you have a fun red-white-and-blue food idea to share please comment! I hope everyone has a fun and safe Fourth of July!

Homemade Christmas Goodies

Keep warm in your kitchen and add a personal touch to Christmas gift-giving this year by making homemade goodies. These recipes, most of these are circulating around on Pinterest, can be doubled or tripled for the family, friends or teachers on your list.
Dress up the packaging to add color and flair. For example, if a canning jar is used, add a circle of fabric and a bit of fiberfil to the top of the lid then twist on the cap or glue a circle of scrapbook paper or Christmas wrap to the lid and add the same paper to the gift tag. Add candy canes to ribbon or raffia tied around the cap. Alphabet stickers spelling out the item in the jar, such as “Cookies” or “Caramels” could be added to the glass.
I will add more photos as I make more of these recipes. I wish everyone a very merry Christmas!

Cranberry Hootycreeks
Cookies in a Jar

5/8 C. all-purpose flour
1/2 C. rolled oats
1/2 C. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1/3 C. brown sugar
1/3 C. white sugar
1/2 C. dried cranberries
1/2 C. white chocolate chips
1/2 C. chopped pecans

Layer the ingredients in a 1 quart jar, in the order listed (be sure to sift together the 1/2 C. flour with the baking soda and salt). Pack each ingredient down as it is added to the jar.

GIFT TAG DIRECTIONS:

Cranberry Hootycreeks

Preheat oven to 350 F. Grease a cookie sheet or line it with parchment paper. In a medium mixing bowl, beat together 1/2 cup softened butter, 1 egg and 1 teaspoon of vanilla until fluffy. Add the entire jar of ingredients, and mix together by hand until well blended. Drop by heaping spoonfuls onto the prepared baking sheet, about 2 inches apart. Bake for 8 to 10 minutes, or until edges are lightly browned. Cool for 2 minutes on baking sheets, then remove to wire racks to cool completely. Makes about 36 tasty treats.


Snowflake Mix

Makes 16 cups. Preparation 20 minutes, cool one hour.

Ingredients:
3 C. bite-size rice Chex
3 C. bite-size corn Chex
1 C. small pretzel twists or pretzel sticks
1 C. honey-roasted peanuts
1 12-oz package white chocolate baking pieces
1 12-oz package M&Ms

Directions:
1. In a very large bowl combine cereals, pretzels and peanuts; set aside.
2. Melt baking pieces according to package directions. Pour melted chocolate over cereal mixture. Stir gently to coat. Spread on a large piece of waxed paper or parchment paper. Sprinkle with M&Ms. Cool and break into pieces. Store in an airtight container for up to 1 week or in the freezer for 1 month. Makes 16 cups.


Chocolate-dipped pretzel rods

Ingredients:
8 oz. milk chocolate, broken into pieces
27 (8-inch long) pretzel rods
Green, red, and white sprinkles (for topping)

Directions:
1. Place chocolate in microwave-safe measuring cup or mug. Heat, covered with waxed paper, in microwave on High 1 to 2 minutes or until chocolate is almost melted, stirring occasionally until smooth.
2. Meanwhile, place each topping choice on separate sheet of waxed paper or on individual plates.
3. Holding 1 pretzel rod at a time, dip in melted chocolate, tipping cup to cover about half of rod with chocolate. Allow excess chocolate to drip off pretzel back into cup. Immediately sprinkle coated pretzel with choice of topping. Carefully place coated pretzel rod in pie plate or shallow bowl, leaning uncoated portion on edge.
4. Repeat with remaining pretzels, keeping pretzels from touching one another in pie plate. Refrigerate about 20 minutes to set up coating. Store pretzels in tightly sealed container, with waxed paper between layers, at room temperature up to 1 week.

Rolo Pretzel Turtles

Ingredients:
Rold Gold Butter Snap pretzels
Bag of Rolos candy
1 C. pecans

Directions:
Place pretzels in a single layer on a cookie sheet. Top each on with a Rolo. Place in oven preheated to 250 degrees. Closely watch for Rolos to soften, about 2 minutes. Remove from oven and immediately press a pecan into each. Allow to cool.

Tip: Other candies could be used such as Hershey’s Kisses or slices of Snickers. For extra decoration, drizzle with melted chocolate or white chocolate.

Microwave Sea Salt Caramels

I worried a little when I made these caramels – thought they wouldn't turn out because the cooking time wasn't precise. But they are wonderful! The only difficulty I had was that I didn't have cooking spray, and used canola oil but apparently didn't use enough because the caramel stuck tight to the foil. My big tip is: Be sure to use enough oil! My family, including my nephew, couldn't get enough of this good stuff and the caramels look pretty all wrapped up in waxed paper and packaged in a canning jar. This recipe was very easy, and tasty - I highly recommend it!

Makes 24-40 caramels

Ingredients:
1/4 C. butter, cut in 8 pieces
1/2 C. white sugar
1/2 C. brown sugar, firmly packed
1/2 C. light corn syrup
1/2 C. sweetened condensed milk
1 tsp. vanilla
coarse sea salt

Directions:
In microwave safe bowl (at least 2 quart), add butter, white and brown sugar, syrup, sweetened condensed milk, and vanilla. Stir together and place in microwave, uncovered. Cook in microwave on full power for 6 minutes (for soft and chewy texture) or 7 minutes (for firmer yet still chewy texture), stopping and stirring thoroughly twice during the cooking time (every 2-3 minutes).* Remove from microwave and stir until well mixed. Pour hot caramel into prepared pan.
Line an 8x8 baking pan with aluminum foil, generously coat the inside with cooking spray, pour in the hot caramel, sprinkle lightly with sea salt while the caramel is warm. Place in fridge until firm enough to remove & cut (approx. 40-60 min). Pull up on sides of aluminum foil and remove the whole slab of caramel at one time. Place caramel slab on cutting board covered with parchment or waxed paper and cut into pieces of desired size.
If the caramels are oily from the cooking spray, blot them off with a paper towel. Wrap each caramel in a piece of waxed paper and twist.

Tips: Adjust cooking time for your microwave wattage
*The recommended cooking times in this recipe are based 1100 watt microwave. If yours has a different wattage, you will most likely need to adjust the cooking time accordingly. Because microwaves vary, there may be some trial and error involved to determine exactly the correct cooking time. Click here for a cooking conversion chart for different wattages. (Microwave wattage can usually found on a label that is visible inside of the microwave.) If caramels are too hard, cooking time should be reduced. If they're too soft cooking time should be increased.

Store caramels in fridge or at cool room temperature. If refrigerated caramels are too stiff to eat, bring to room temperature before eating.

A Fine Hard-Boiled Egg for Easter Fun

Along with religious celebrations that come with Easter are the fun traditions, including children searching for colorfully decorated eggs in the yard to put in their baskets.

A few cookbooks, friends and practice have been a good resources for me in getting the method right for making that perfect hard-boiled egg - let’s save green eggs for Dr. Seuss!

Here’s how I do it:

First of all make sure you have the time to listen out for the timer.

Place cold eggs in a single layer in a medium saucepan, then fill with cold water until the eggs are just covered. Bring to a rapid boil over high heat. Remove the saucepan from heat and cover for 15 minutes - set your timer.

Drain the water off and run cold water over the eggs. I hold the saucepan at the sink, tipping it and letting cold water run over and out of the pan until the eggs are cooled enough to handle.

Crack eggs on a hard surface, roll between your hands and peel the eggshell off starting on the large end.

Scrumptious Pumpkin recipes

    Before turning all your pumpkins into jack o’lanterns, consider trying one of these scrumptious recipes that have fall written all over them. Add your fall recipes at www.MyEagleNews.com.

Stuffed Pumpkin

 I remember enjoying Stuffed Pumpkin at a friend’s house for dinner several years ago. The presentation was beautiful and the rice casserole inside was delicious comfort food. I found a similar recipe online at RecipeCottage.com and made it for my family last night. It turned out great - one of my picky children even gobbled it up!

1 pumpkin (small to medium, mine was about 10 inches across)
1 onion, chopped
1 Tbsp. oil
1 1/2 lb. ground beef
2 Tbsp. soy sauce
2 Tbsp. brown sugar
1 can mushrooms, drained
1 can cream of chicken soup
1 1/2 c. rice, cooked
8 oz. water chestnuts, drained, sliced

    Cut off top of pumpkin and thoroughly clean out seeds. If desired, paint an appropriate face on the front of pumpkin with a permanent marking pen or acrylic paint. Preheat oven to 350 F. In a large skillet, saute onion in oil until tender. Add meat and brown. Drain. Add soy sauce, brown sugar, mushrooms and soup. Simmer 10 minutes, stirring occasionally. Add cooked rice and water chestnuts. Spoon mixture into the cleaned pumpkin shell. Replace pumpkin top and place entire pumpkin, with filling, on a baking sheet. Bake 1 hour or until inside meat of the pumpkin is tender. Remove pumpkin lid and serve meat. For vegetable, scoop out cooked pumpkin and serve.
    Tip: You can vary the ingredients, I used celery instead of mushrooms and water chestnuts. You could also saute bell pepper with the onions. I skipped painting a face on the pumpkin.

Roasted Pumpkin Seeds

3 C. fresh pumpkin seeds
4 C. water
3 tsp. salt
1 Tbsp. olive oil
1/4 tsp. paprika

    Heat oven to 350 degrees F. Place pumpkin seeds, water, and 2 teaspoons of salt in a large saucepan and bring to a boil for 15 minutes. Drain seeds, blot dry, and toss with olive oil, paprika, and remaining teaspoon of salt. Spread the seeds in a single layer on a nonstick baking pan; roast until lightly golden and crisp – about 30 minutes.
    Tips: Like many nuts, roasted pumpkin seeds should be stored in the freezer. Try varying the seasonings by using soy sauce, garlic salt or curry powder. Recipe could be halved.
    From Delish.com

Light and Spicy Pumpkin Cake

1 C. all-purpose flour
1 C. whole wheat flour
1 1/2 C. brown sugar
2 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/4 tsp. salt
1/2 C. oil
1/2 C. apple juice
1 16 oz. can pumpkin
2 eggs

    Preheat oven to 350 F. Grease and flour a 9x13 pan. Beat all ingredients at low speed until moist. Beat 2 minutes more at medium speed. Spread in pan. Bake 20-30 minutes, until toothpick comes out clean. Cool completely.

Frosting
1 1/2 C. powdered sugar
2 Tbsp. margarine, softened
1/2 tsp. vanilla
2-3 Tbsp. plain nonfat yogurt
sprinkle of nutmeg on top of cake after frosting

    In medium bowl combine all frosting ingredients, but adding only enough yogurt to make spreading consistency. Beat until smooth. Frost cooled cake, sprinkle with nutmeg. Refrigerate to set frosting. Enjoy.
    Calories, 90; fat, 3 g.; cholesterol, 9 mg.
    From Virginia Hagen of Houston, Texas

Pumpkin Cookies

1 C. butter-flavored shortening
1 C. granulated sugar
1 egg
1 tsp. vanilla
1 C. canned pumpkin
2 C. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 (3.4-ounce) pkg. vanilla instant pudding mix
1 (16-ounce) container cream cheese frosting

    Preheat oven to 350 F. Grease cookie sheets
    In a large bowl, cream together the butter-flavored shortening and sugar. Beat in the egg and vanilla, then stir in the pumpkin puree. Combine the flour, baking soda, salt, cinnamon and vanilla instant pudding mix; gradually mix into the pumpkin mixture. Roll into walnut-sized balls and place them 2 inches apart onto the prepared cookie sheets.
    Bake for 12 to 15 minutes in the preheated oven, until lightly browned at the edges. Allow to cool completely before frosting with cream cheese frosting.

 Tip: For a firmer dough, chill first then roll into balls; dough can be dropped by spoonfuls if preferred.
  
From allrecipes.com 

Get ready for the Fourth!

We’re ready to enjoy watching the sights and sounds of jubilant parades and dazzling fireworks, but let’s be sure to get the fridge and the pantry stocked with the needful things to jazz up the grill and the buffet table for the backyard festivities with family and friends.

For my first Fourth of July blog I’ve heard from several readers about their summer favorites. I’m including a recipe which is a new family favorite, Chicken Souvlaki kebobs, to liven up the grill - and the taste buds - as well as more traditional Independence Day fare like Barbecued Beans and Cowboy Caviar.

Send us your favorite recipes and we’ll add them to Angel’s Kitchen - Grant County’s growing recipe book.

On a patriotic note, I recently heard about a cookbook called “Military Momz,” a collection of recipes from family and friends of our troops around the world. The book includes pictures of soldiers and 50 percent of the proceeds are donated to Soldier Angels. The book contains a variety of over 100 recipes and sells for $10.

Military Momz Cookbook

www.militarymomz.com

Happy Fourth of July, everyone!



• Ku'ulei's Hawaiian Style Marinated Meat

• Creamy Lime Dressing

• Café Rio Rice

• Mexican Shredded Pork

• Cowboy Caviar

• Lemon Jell-o Cake

• Green Beans with Bacon

• Barbecue Beans

• Tzatziki (Greek Yogurt and Cucumber Sauce)

• Kalyn's Chicken Souvlaki

Valentine's Day Cars (Video)

Idea from Family Fun magazine Feb. 2009

These make a fun project for kids. Let them get creative! My kids added army men on top of theirs.
4 boxes of conversation heart candy (or more)
1 bag mini Reese’s Peanut Butter Cups
1 bag mini Hershey’s candy bars
1 bag Hershey’s kisses
Double stick tape
Use double stick tape to attach peanut butter cup wheels to the candy heart boxes. Tape on miniature chocolate bars for the roof, windows and grill. We used candy kisses for dual exhaust pipes.