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!

Amy Cook's Granola

Amy Cook, a former John Day resident now living in North Dakota, makes this wonderful granola which she always seems to have on hand. I've tried it and it does make a delicious snack when you're on the go. The flaxseed and walnuts have Omega-3 fats (the good kind) which benefit heart health. My co-worker Cheryl Hoefler of Prairie City whipped up this granola and enjoys eating it with milk for breakfast (she took the picture shown here). The fun part is you can adjust the ingredients to your taste and what you have on hand. Enjoy!

Ingredients:
2 1/2 C. old-fashioned rolled oats (not quick oats)
1/2 C. almonds, chopped
1/2 C. walnuts, chopped
1/2 C. pecans, chopped
1/2 C. wheat germ
1/2 C. flaxseed
1 C. shredded coconut
1/2 C. unsalted sunflower seeds

Mix all the above ingredients in a large bowl, set aside. Preheat oven to 325 F.
In a saucepan over low heat, mix the following ingredients until well blended and warmed through.

1/2 C. vegetable oil, such as canola
3/4 C. honey
1 1/2 tsp. cinnamon
1 tsp. salt
1/2 tsp. vanilla

Pour warmed liquid mixture over dry ingredients and stir until coated evenly. Pour granola onto a large cookie sheet. Bake 10 minutes. Remove and mix around and place back in oven. Bake until lightly brown, about 10 minutes. Allow to cool slightly and add 1-2 C. dried fruit (raisins, craisins, dried apricots, apples bananas, pineapple, mango, etc.). Store in an airtight container or Zip-Lock bag.

Sarah Schuller's Granola

Here's a granola recipe from the kitchen of Sarah Schuller of Canyon City - it's her favorite, and I'm eager to give it a try!

Ingredients:
6 C. old-fashioned oats
1/2 C. sugar
3/4 C. wheat germ
1/2 C. shredded coconut
1/2 C. canola oil
1/3 C. maple syrup, or maple-flavored pancake syrup
1 1/2 tsp. vanilla
Optional: add a handful nuts, sunflower or flax seeds and/or dried fruit

Directions:
Preheat oven to 350 F. Bake old-fashioned oats alone on a cookie sheet for 10 minutes. In a large bowl, combine oats and other ingredients, including nuts or seeds if desired. Pour mixture onto baking sheet and bake for 10 minutes, stirring halfway through. When cooled, add dry fruit if desired. Store in airtight container.

Chocolate Granola with Peanuts

Here's a chocolate-y granola recipe which I haven't tried yet, but will let you know how it goes – it's hard to go wrong with chocolate and peanut flavors! If you give this a try, please let me know how it turns out!

Ingredients:
1/4 C. cocoa powder
4 1/2 C. rolled oats
1 C. sunflower seeds
1/2 C. white sesame seeds
3/4 C. apple compote or applesauce
2 tsp. cinnamon
1 tsp. ginger powder
1/3 C. brown rice syrup or rice malt syrup
1/4 C. honey
3/4 C. light brown sugar
2 C. unsalted peanuts
1 tsp. salt
2 Tbsp. canola oil

Directions:
Preheat oven to 300 F.
Stir ingredients well in a large mixing bowl. Spread the mixture evenly between two baking sheets. Bake for 40-60 minutes. Take out after 20-30 minutes, mixing granola around, and place back in oven switching baking sheets to opposite racks. Watch closely so granola doesn't get overdone. Allow to cool and store in an airtight container.

Angel's Tip: In a pinch, if you can't find brown rice syrup, pancake syrup may do the trick.

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.

Buffalo Chicken Taquitos

I just received this recipe from my wonderful sister-in-law Rachel Carpenter of John Day.
These look scrumptious – a “buffalo wing” twist on taquitos!
I don’t know why I’ve never thought to make homemade taquitos. I think my family – including my four growing boys – would love these, and I may have to make a double batch just to keep up with them!

Rachel serves these with Red Rice and her El Mercado’s Mexican Coleslaw - a recipe that is also available on my blog.

Load your plate up and enjoy!

Ingredients: 
4 C. cooked, shredded chicken
12 soft taco, flour tortillas
2 C. grated mozzarella cheese
4 oz. cream cheese
1/3 C. Franks Hot Sauce
1/3 C. milk
2 Tbsp. butter
1 tsp. Mrs. Dash
1 tsp. garlic powder
2 Tbsp. vegetable oil
 
Directions:
Preheat oven to 425 F.
Melt butter in small saucepan over med low heat. Add Mrs. Dash and garlic powder. Stir to combine and cook for 1 minute. Add cream cheese and stir until melted and completely combined with butter and spices.
Wisk in hot sauce and milk and simmer for 5-8 minutes. Add salt to taste. Combine chicken and sauce.
Lay out warmed tortillas, fill each with about 1/4-1/3 C. chicken and 2 Tbsp. shredded Mozzarella cheese.
Tightly roll up each taquito and place on greased baking sheet. Repeat until all chicken mixture is used.
Brush taquitos with vegetable oil on all sides.
Bake for 15-18 minutes. Rotate every 5 minutes until golden brown.
Serve with blue cheese dressing if desired.

Homemade Yogurt

This yogurt is delicious, creamy and easy to make. Also, worth it!


All you need to make this is a gallon jug of milk, a cup of yogurt and some sugar and vanilla! Supplies needed include a candy thermometer, quart-size jars plus one pint, and a cooler (such as Coleman or Igloo), then you're set!
This recipe comes from Rachel Carpenter of John Day – thank you! She found this online, adapted from Frugal Girl.
I never thought of making fresh yogurt, but after watching Rachel make this a couple weeks ago, I realize that it is totally do-able. It tastes fantastic with a bit of strawberry freezer jam and granola, or even a bit of brown sugar. Blueberries would be another nice topping – the possibilities are endless!

For any questions, please email me at angel@bmeagle.com.

Ingredients:

1 gallon of milk, whole or 1-2 percent (see tip below)
1 C. yogurt starter (can use a cup of plain yogurt such as Dannon or Yoplait, with yogurt cultures, or you can use a cup from your previous batch of homemade yogurt)
1/2-1 C. sugar (or Agave nectar, if you prefer)
2 Tbsp. vanilla extract

Directions:
Place four quart-size glass jars, four lids, and four screw-tops in a large pot. Fill with an inch of water; cover with lid and heat to boiling. Boil ten minutes. Leave the lid on the pot and move it off the heat until you are ready to use the jars.

Pour one gallon of whole milk into a large, heavy-bottomed stockpot. Over medium heat, warm the milk to 190 degrees F. Make sure to do this slowly, you don’t want the milk to scorch on the bottom of the pan.

Place the pot in a sink filled with cold water and let the milk cool to 120 degrees F. While the milk is cooling, stir in the sugar or agave and vanilla. Once the milk has reached 120 degrees F, stir in the cup of yogurt starter using a whisk. Stir well to ensure that the starter is thoroughly incorporated into the milk.

Pour the milk into jars and put the lids and bands on. Place them in a cooler (such as an Igloo or Coleman cooler).

Shut the cooler lid and leave in a warm place for six hours (don’t open the cooler lid). When the six hours are up, place the yogurt in the refrigerator.

Angel's tip: If you go with a 1- or 2-percent milk the consistency will be a bit runnier than yogurt from the store. I tried the yogurt made with 1 percent and thought it tasted wonderful!

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.

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.

Granola on a Stick

Granola on a Stick

My co-worker Cheryl Hoefler brought several of these Granola on a Stick goodies into the Eagle office a few weeks ago and she shared the recipe. What a fun way to eat granola! These snacks would be great to take along on a family camping trip or hike, and kids could have a lot of fun helping out in the kitchen.

Camping or not, these bars are chewy and delicious!

Ingredients:
1/2 C. light corn syrup
1 C. brown sugar
1/2 C. butter, melted
2 tsp. vanilla
3 C. quick cooking oats
1 1/2 C. fruit, seed and nut trail mix
3/4 C. mini chocolate chips
large pretzel rods

Preheat oven to 350 degrees F.

In a large bowl mix corn syrup, brown sugar, butter and vanilla until well blended. Stir in oats. Add trail mix and chocolate chips. Stir in additional goodies 1/4 C. at a time, making sure that the mix is still sticky enough to mold around the sticks.

Line a large baking sheet with parchment paper.

Measure out 1/2 C. of granola and shape into a log. Starting from the bottom of the log, stick the pretzel into the granola, shaping it around the pretzel. Do not worry about the shape because you will be reshaping it after it bakes. Fill the baking sheet side by side with 5 granola pretzel rods. Make sure you leave ample room between each one. Bake for 14-15 minutes or until light brown. Do not panic when you see that the granola has melted away from the pretzel rod. Once the sticks have baked for the required time, remove the tray from the oven and, working quickly with two knives, simply mold and shape the granola back around the pretzel sticks. As the granola cools, it will harden around the pretzel stick.

This recipe makes about 10 granola sticks, depending on how much granola mix you measure out for each pretzel rod.

Cheryl’s tips: Pretzel rods could be cut in half for a shorter stick, and make smaller granola shapes. Also, this recipe could be used to make granola bars (see instructions below). Other ingredients to add could include: shredded coconut, M&Ms, marshmallows, etc., although marshmallows work better if you’re making the bars.

To make bars:

Lightly spray two 8x8 baking dishes. Firmly press granola mixture into the pan. Bake for 15-18 minutes or until golden brown. It is very important to allow the bars to cool completely before cutting them with a sharp knife.

Treat your tastebuds for New Year’s Eve

Whether your tastebuds are calling for sweet or savory appetizers for your New Year’s Eve party, here are several choices to think about. If, like me, you’ve seen a steady stream of Christmas goodies in the house, you may want to opt for lowfat cream cheese or sour cream in the recipes calling for those ingredients.

What a delicious way to ring in 2010. I hope everyone has a happy new year!

Stuffed Mushrooms

The crew at the Eagle agrees - this recipe is a winner!

20 large, button mushrooms

1 8-oz. pkg. of block cream cheese, softened

1 pkg. of Italian sausage, uncooked

Preheat oven to 350 degrees F. Remove mushroom stems. Wipe mushrooms clean with a paper towel. Mix cream cheese and sausage together. Fill the mushrooms with about a tablespoon of the sausage mixture. Place mushrooms on a cookie sheet lined with foil. Bake for 30-45 minutes.

Trista says she uses Italian sausage from the meat department, about 1/2 pound. Jimmy Dean’s type of Italian sausage could also be used.

By Trista Cox

Nine-Layer Dip

9-Layer Dip

1 16-oz. can refried beans

1/2 C. shredded cheddar cheese

1/2 C. guacamole

1/4 - 1/2 C. black olives, sliced

2/3 C. sour cream

2 green onions, chopped (1/4 cup)

1 medium tomato, chopped

1/2 C. shredded cheddar cheese

1 tsp. chopped fresh cilantro

Heat up beans and place in 8x8 glass dish or other pan. Layer ingredients in order shown above. Serve with salsa on the side and tortilla chips.

This recipe is inspired by Todd Wilbur’s T.G.I. Friday’s Nine-Layer Dip in his book Top Secret Restaurant Recipes.

Chocolate Dip

Makes 1 1/2 cups

2/3 C. light Karo syrup

1/2 C. whipping cream

8 oz. pkg. of semisweet chocolate chips

Place in a sauce pan the Karo and cream and stir to mix. Bring to a boil over medium heat.

Take off heat. Add chocolate chips and stir until melted. Dip strawberries, bananas, apple, angel food cake squares, marshmallows. Serve immediately or keep warm. (This can be made an hour or two ahead.)

By Ineta Carpenter

Peggy Murphy’s Cheddar Cheese Ball

2 C. shredded cheddar cheese

1 8 oz. cream cheese

1/2 C. sour cream

1 Tbsp. Dijon mustard

1/4 tsp. onion powder

1/2 C. pecans, chopped

Let cheese come to room temperature. Mix first five ingredients until well combined. Shape into a ball and sprinkle top with chopped pecans. Cover with plastic wrap and chill for a few hours to overnight. Cheese ball may be refrigerated up to a week.

Serve on platter surrounded by crackers.

Fiesta Popcorn

8 C. popcorn, already popped

2 Tbsp. melted butter

1/3 Tbsp. of salt

1/3 tsp. garlic powder

1/3 tsp. chili powder

1/2 tsp. chopped chives

2/3 tsp. grated Parmesan cheese

Drizzle butter over popcorn in a large bowl and combine. Mix salt, chili and garlic powders, chives and Parmesan cheese together in a small bowl, sprinkle over popcorn, mix thoroughly and enjoy.

By Ineta Carpenter

Pineapple Bites

1 can of chunk pineapples drained

1 pkg. bacon, cut into thirds

toothpicks

Wrap pineapple with bacon secure with toothpick. Set on cookie sheet lined with foil and broil until bacon is crispy 2-3 minutes - watch closely.

By Ineta Carpenter

New Years Party Recipe for No-Bake Miniature Cheesecakes

2 packages no-bake cheesecake filling

1 1/2 C. finely chopped pecans

6 Tbsp. granulated sugar

2/3 C. margarine, melted

3 C. milk (check the amount called for on cheesecake filling package since this might vary depending upon brand of filling)

Maraschino cherry pieces, drained

24 paper baking cups

Muffin tins

Preparation: Remove the graham cracker crumbs from the cheesecake filling packages. Combine crumbs with chopped pecans, sugar, and melted margarine. Divide crumb mixture among baking cups. Press mixture firmly against sides and bottoms of cups.

Refrigerate approximately 15 minutes or until cool. Pour milk into mixing bowl. Add cheesecake filling. Beat at low speed until well blended. Pour into prepared crusts. Chill at least 1 hour before serving. Before serving, garnish with maraschino cheery pieces.

Makes 24 miniature cheesecakes

Double the recipes for a higher yield.

From www.recipes.suite101.com

Samosa Recipe

From Nicole Towers



For the pastry: 2 C. flour
1/2 tsp. salt
4 Tbsp. oil
4 Tbsp. water

For the stuffing:
4-5 medium potatoes, boiled in their jackets and allowed to cool
4 Tbsp. oil
1 medium onion, peeled and finely chopped
1 Cup (175 g) shelled peas
1 Tbsp. finely grated peeled fresh ginger
1 fresh hot green chili, finely chopped
3 Tbsp. very finely chopped fresh green cilantro
3 Tbsp. water
1 1/2 tsp. salt
1 tsp. ground coriander seeds
1 tsp. garam masala, or curry to substitute
1 tsp. ground roasted cumin seeds
1/4 tsp. cayenne pepper
oil for deep frying
Sift the flour and salt into a bowl. Add the 4 tablespoons of oil and rub it in with your fingers until the mixture resembles coarse breadcrumbs. Slowly add about 4 tablespoons water – or a tiny bit more – and gather the dough into a stiff ball.
Empty the ball out on to clean work surface. Knead the dough for about 10 minutes or until it is smooth. Make a ball. Rub the ball with about 1/4 teaspoon oil and slip it into a plastic bag. Set aside for 30 minutes or longer.
Make the stuffing. Peel the potatoes and cut them into 1/4 inch dice. Heat 4 tablespoons oil in a large frying pan over a medium flame. When hot, put in the onion. Stir and fry until brown at the edges. Add the peas, ginger, green chili, fresh cilantro, and 3 Tbsp. water. Cover, lower heat and simmer until peas are cooked. Stir every now and then and add a little more water if the frying pan seems to dry out.
Add the diced potatoes, salt, coriander seeds, garam masala, roasted cumin, and cayenne. Stir to mix. Cook on low heat for 3-4 minutes, stirring gently as you do so. Check balance of salt . You may want more. Turn off the heat and allow the mixture to cool.
Knead the pastry dough again and divide it into eight balls. Keep 7 covered while you work with the eight. Roll this ball out into a 7 inch (18 cm) round. Cut it into half with a sharp, pointed knife. Pick up one half and form a cone, making a 1/4 inch wide (5 mm), overlapping seam. Glue this seam together with a little water. Fill the cone with about 2 1/2 tablespoons of the potato mixture. Close the top of the cone by sticking the open edges together with a little water. Again, your seam should be about 1/4 inch (5 mm) wide. Press the top seam down with the prongs of a fork or flute it with your fingers. Make 7 more samosas.
Heat about 1 1/2 to 2 inches (4-5 cm) of oil for deep frying over a medium-low flame. You may use a small, deep, frying pan for this or an Indian wok. When the oil is medium hot, put in as many samosas as the pan will hold in a single layer. Fry slowly, turning the samosas frequently until they are golden brown and crisp. Drain on paper towel and serve hot, warm, or at room temperature.
If you are not accustomed to deep frying, using the Puff Pastry and baking method is recommended.
Cilantro Chutney (serve with Samosa)
1 bunch cilantro leaves (stems removed)
1 tsp. chopped fresh ginger
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. ground red pepper
1 green jalepeno pepper, seeded
1/2 onion, diced
1 C. plain yogurt
Place all ingredients in a blender or food processor. Blend on high until smooth, about one minute.
Naan (soft flat bread)
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 1/2 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 under a very hot grill. Cook 2-3 minutes or until lightly puffy and browned. Turn and brush with butter and cook another 2-4 minutes.
Raita (yogurt with cucumber) - Punjab, North India
2 C. plain yogurt
salt and pepper to taste
3 Tbsp. onion, chopped
1/2 tsp. cumin
1 Tbsp. fresh cilantro, chopped
1 cucumber, seeded and diced
Combine all ingredients and serve chilled.

Oven French Fries

French fries are something I try to avoid, but you don’t have to hide from these ones. They are healthy and delicious! This comes from “The American Heart Association Cookbook.”


4 medium potatoes
1 tablespoon oil


Preheat oven to 475 degrees.

Peel potatoes and cut into long strips about 1/2 inch wide. Dry strips thoroughly on paper towels. Toss in a bowl with oil as if making a salad.

When strips are thoroughly coated with the oil, spread them in a single layer on a cookie sheet and place in preheated oven for 35 minutes. Turn strips periodically to brown on all sides. If a crispier, browner potato is desired, run under broiler for a minute or two. Sprinkle with salt before serving.

Makes 6 servings.

Approximately 80 calories per serving.