Chocolate Peppermint Ice Cream Cake

My co-worker Trista Cox never fails to impress us with her kitchen creations. This cake she brought to work recently is the best I’ve tried in a long time!
The taste of rich chocolate and cool, minty ice cream with a crunch from chocolate wafers and crushed peppermint is a perfect combination!
Trista saw the cake made on the show, "Dessert First with Anne Thornton."
It takes some effort to make, with several steps - Trista took an evening to make hers - but it is well worth it!
Tip: To make the process faster, skip making the peppermint brittle (to top the cake). Trista used chocolate graham crackers in place of wafers.
To find the recipe at Food Network click on the title above.

Ghirardelli Mississippi Mud Bars

Here's a sweet snack from the kitchen of Cheryl Hoefler, my co-worker. She found the recipe on the packaging of a Ghirardelli White Chocolate Baking Bar.

½ C. butter or margarine, softened
3/4 C. brown sugar, firmly packed
1 tsp. vanilla
1 large egg
1 C. all-purpose flour
½ tsp. baking powder
1/4 tsp. salt
1 bar (4 oz.) Ghirardelli Semi-Sweet Chocolate Baking Bar, chopped and divided
1 bar (4 oz.) Ghirardelli White Chocolate Baking Bar, chopped and divided
1 C. walnuts, chopped and divided

Preheat oven to 350 F.
In a large bowl, beat butter, sugar, egg and vanilla until light and fluffy at medium speed.
Mix in flour, baking soda and salt.
Stir in half of the semi-sweet and white chocolate and ½ C. of the walnuts.
Spread in greased foil-lined 9" square baking pan.
Bake 12-15 minutes or until toothpick inserted in center comes out almost clean.
Sprinkle with remaining semi-sweet and white chocolates.
Cover with foil. Let stand 5 minutes or until chocolates are melted.
Swirl chocolates with small knife to marbleize.
Sprinkle with remaining ½ C. walnuts.
Cool in pan until firm, then cut into bars.
Makes 1-12 servings.

Easy Pear Crisp

This is from the kitchen of my co-worker Cheryl Hoefler of Prairie City. She canned some pears last year and used those in this recipe - delicious comfort food! So glad she shared this at the potluck we had at work!

Easy Pear Crisp

1/2 C. uncooked regular oats
1/4 C. firmly packed brown sugar
2 Tbsp. all-purpose flour
1/4 tsp. salt
1/4 tsp. ground cinnamon
2 Tbsp. cold butter
1 14-15 oz. can sliced pears, drained
2 Tbsp. lemon juice
cooking spray

1. Preheat oven to 375 F.

2. Combine first five ingredients in a bowl, and cut in butter until mixture resembles coarse crumbs.

3. Combine pear and juice; toss well. Spoon pear mixture into a 9-inch pie plate, already coated with cooking spray. Sprinkle oat mixture over pear mixture. Bake at 375 F for 20 minutes. Makes four servings.

Tip: I you prefer fresh pears, try three red anjou pears, peeled and sliced.

Alissa's Chocolate Chip Cookies

These cookies from the kitchen of Alissa Allen turn out great every time. I like this method of whisking the eggs then adding the other ingredients - perhaps it’s what makes a difference. These turn out slightly crispy on the outside and chewy in the middle - perfect!
Alissa and her husband Dave recently moved back to Idaho after living in John Day part time. I know many people will miss them - and Alissa’s cookies!

2 eggs
3/4 C. salted butter (1 ½ sticks), melted
1 C. white sugar
1 C. brown sugar
2 tsp. vanilla
1 tsp. baking soda
1 tsp. salt
3 C. flour
1 bag chocolate chips

Whisk eggs. Add butter, sugars and vanilla. In a separate bowl stir flour, baking soda and salt with fork - or sift. Gradually stir into butter mixture. Add chocolate chips. Bake at 375 F for 10-12 minutes.

Tips: Let butter cool slightly before adding to eggs, and stir up your flour before measuring it out. If you prefer, use fewer chocolate chips.

Huckleberry and Lemon Crumb Bars

Here's the recipe that not only won Eagle staffer Cheryl Hoefler 2nd place in the cookie bar contest at this year's Grant County Fair, but lip-smacking rave reviews around the BME office. The changes she made were adding wheatgerm and cinnamon, and substituting huckleberries (fresh from the slopes of Dixie Butte) for the blueberries. She also inadvertently used salted butter, but reported that no measure of mouth-watering taste seemed to be lost.

Huckleberry and Lemon Crumb Bars

Crust
1 1/4 cup all-purpose flour unbleached

1/4 cup wheatgerm
2 tbsp. sugar
2 tsp. grated lemon rind
1/4 tsp. salt
1/2 cup cold butter cut in 1/4" slices
1 lg. egg yolk
1 tsp. vanilla extract
1 tbsp. cold water (optional)

Filling
1/2 cup sugar
2 tbsp. all-purpose flour unbleached
1/4 tsp. freshly ground nutmeg 

1/4 tsp. cinnamon
2 cup huckleberries, rinsed and sorted

Topping
5 tbsp. soft butter
1/2 cup packed light brown sugar
3/4 cup all-purpose flour unbleached
Confectioner's sugar

Oven 400° F. Butter is unsalted unless otherwise stated. Lightly butter a 13- x 9-inch baking pan.

TO MAKE THE CRUST: Combine flour, wheatgerm, sugar, lemon zest and salt in the bowl of a food processor. With the motor running, add pads of cold butter, a few at a time. In a small cup, stir together the egg yolk and vanilla. With the motor running, gradually add the yolk mixture; process until the mixture pulls together. If the mixture seems dry, add some to all of the cold water. Turn dough out (it will be crumbly) into the prepared pan; with floured fingertips, carefully press the dough into an even layer over the bottom of the pan.

TO MAKE THE FILLING: In a large bowl, stir together the sugar, flour, nutmeg and cinnamon until blended. Add the huckleberries; stir to coat. Spread the huckleberry-sugar mixture into an even layer over the crust.

TO MAKE TOPPING: Work the butter and sugar together with a wooden spool until blending. Using a fork, gradually add the flour, stirring until the mixture resembles coarse crumbs. Sprinkle the mixture evenly over the huckleberries. BAKE for 15 minutes. Reduce the oven temperature to 350 degrees, and back for 25 to 30 minutes longer, or until the edges and topping are browned and the huckleberries are cooked. Cool on a wire rack before cutting into bars. Lightly sprinkle with powdered sugar before serving.

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.

Pecan Pie

When the Boulder Creek Ranch pie social invitation came back in June, it didn’t take long to decide what to make. I love pecan pie. The dilemma was that I’d never made a very good one. The pecan pies I remember from childhood at family holiday gatherings were usually burnt on top.

I just happened to recently borrow a great cookbook from the local library which is packed full of great Southern recipes, “Mama Dip’s Kitchen,” by Mildred Council. I decided to give it a chance, and the South did not let me down - I knew it wouldn’t! To be on the safe side I covered the pie with foil halfway through ... no burnt top.

1 stick of butter or margarine
1 C. sugar
1 C. light Karo syrup
3 eggs, beaten
1 C. chopped pecans
1 unbaked 9-inch pie shell

Preheat oven to 350 degrees F. In a saucepan, melt the butter but don’t let it brown. Mix in the sugar and Karo syrup and cook, stirring, over medium heat until the sugar dissolves. Allow sugar mixture to cool slightly, then stir in the eggs. Mix well. Stir in the pecans. Pour into the pie shell and bake for 1 hour or until firm when shaken.

Serves 8.

Summer Salsa

Fresh salsa tastes so good on a summer day - or any day in my book. I found a recipe for Blender Salsa from the book, “Secrets of Fat-Free Cooking” by Sandra Woodruff, RD. I never knew making salsa at home would be so easy. I’ve made this several times, and I’ve adapted the recipe to my tastes and doubled it. It’s especially good using fresh tomatoes (just under two lbs. is about right) - just blanch the tomatoes for one minute and when cool, peel the skins off and chop.

2 14.5 oz. cans whole or diced tomatoes
1 C. onion, chopped
1-2 garlic cloves, minced
2-4 Tbsp. jalapeno peppers, chopped
1/4 - ½ C. cilantro, minced
4 Tbsp. red wine vinegar
2 tsp. chili powder
1/4 tsp. salt

Place all ingredients in a food processor or blender, and blend for 5-10 seconds. The mixture should be slightly chunky. Place salsa to a serving dish, cover, and chill for several hours to blend the flavors. Serve with tortilla chips.

This recipe fits nicely in a quart jar. If you use unsalted tomatoes, add 1 tsp. of salt.

Mini Hot Shot Burgers

A popular item at some restaurants are burger shots, or mini burgers. They are a favorite for my 14-year-old son. We occasionally catch him humming the tune to a commercial for these kinds of burgers. For this recipe I used a variation of a delicious, spicy burger my brother, Ted, makes. My version isn't quite as hot as his, so if you try this out, you can adjust it according to what your taste buds can handle!

1 lb. sirloin hamburger (or regular)
3 tsp. jalapeno juice
1/2 tsp. cumin
1/2 tsp. paprika
2 tsp. creole seasoning
1 tsp. oregano
1/4 tsp. garlic salt
2-4 jalapeno slices, chopped finely (about 1/2 tsp.)
cheese slices, optional
1 bag of rolls
toppings

Mix with your hands and, using a little more than a golf-ball size, shape into patties that are about 1/2 the size of a regular hamburger. I grill these and top them with mayo, ketchup, lettuce and tomatoes. Cheese could be added a minute before coming off the grill. Makes about 10 mini burgers.

Creamy Potato Salad

There are lots of variations available for the picnic classic, potato salad. One could use sweet or dill pickles, mayonnaise or salad dressing, regular or Dijon mustard, yellow or green onions.

But really, you use what you have on hand and add enough mayonnaise or salad dressing to suit your preference of texture.

I had a little help for this recipe from my mom and from the cookbook “Mama Dip’s Kitchen” by Mildred Council which I loaned from the Grant County Library. Council suggests using new potatoes, which have no sprouting and which are about the same size for even cooking - she also adds pimentos.

2 ½ lbs. potatoes, about 10 medium sized, washed and unpeeled
1 tsp. salt
1 C. sweet pickle relish
3/4-1 C. mayonnaise
2 Tsp. prepared mustard
½ C. celery, chopped
½ C. onion, chopped
3 hard boiled eggs, grated

Place the washed, unpeeled potatoes in a large pot and pour in just enough water to cover the potatoes. Bring water to a boil and simmer about 35 minutes, or until tender. Drain off hot water and pour in cold water. When cool enough to handle peel the potatoes, dice them and place in a large bowl.

Mix the other ingredients in a separate bowl and stir into the potatoes. Serves 10-12.

Angel’s tip: You can keep your potato salad cool at a picnic by filling a large bowl half full of ice and placing the potato-salad bowl on top of that.

Strawberry Spinach Salad

My sister-in-law Rozanne Mullin of John Day tried a serving of this salad at a graduation party in La Grande. She liked it so much, she asked for the recipe and served it at a recent family gathering where I tried it and loved it. We should rename it “Strawberry Mountain Salad” after the nearby mountains.

For a speedier way to make this salad, see Rozanne's "Quick Tip" below. Thanks for the great recipe Rozanne!

Strawberry Spinach Salad

Dressing:
2 Tbsp. sesame seeds
1 Tbsp. poppy seeds
½ C. white sugar
½ C. olive oil
1/4 C. white vinegar
1/4 tsp. paprika
1/4 tsp. Worcestershire sauce
1 Tbsp. onion, minced

Blend and chill for one hour.

Salad:
10 oz. fresh spinach
1 qt. strawberries, sliced
1/4 C. blanched slivered almonds

Pour dressing over salad and toss, and refrigerate 10-15 minutes. Before serving sprinkle with 1/4 C. blanched slivered almonds.

Rozanne’s Quick Tip: Use about 3/4 C. store-bought poppy-seed dressing, just add sesame seeds, paprika, Worcestershire sauce and the minced onion and stir.

Just like Cinnabon

I’ve tried several cinnamon roll recipes, and this one seems better than most. I found this one online (see link below) and modified it with some of my own tips. I made them again yesterday and my children sold them at a bake sale - they sold like hotcakes!

Making cinnamon rolls does take some time, but if you like to bake, you probably have most of the ingredients on hand, so they are a fairly low-cost treat, and what a yummy treat they are!

Rolls:
1¼ oz. pkg. yeast
1 C. warm milk
½ C. granulated sugar
1/3 C. melted butter
1 t. salt
2 eggs
4 C. all-purpose flour
1 C. of half and half, to brush on rolls (see Angel’s tips below)

Filling:
1 C. packed brown sugar
2½ Tbsp. cinnamon
1/3 C. butter
½-1  C. walnuts, optional
½-1 C. raisins, optional

Icing:
7 Tbsp. butter, softened
1½ C. confectioners sugar
¼ C. (2 oz.) cream cheese
½ tsp. real vanilla extract (or almond extract, which I prefer and use)
1/8 tsp. salt, optional

Heat oven to 400 degrees F.
1. Dissolve yeast in milk.
2. Mix in sugar, butter, salt, eggs, flour. Mix well.
3. Turn dough out onto lightly floured surface. Knead dough about 3-5 minutes and shape into a ball. Cover; let rise 1 hour.
4. Roll dough into a 21" x 16" wide rectangle. Spread melted butter over dough with a large spoon then sprinkle with filling (see filling directions below).
5. Roll the long side up. Pinch the ends.
6. Cut with knife, or use string or dental floss to cut 1-inch wide rolls by sliding the string under the log roll, lift up on either side of the roll, cross the string and pull apart, making sixteen. For fewer, bigger rolls, cut them wider.
7. Grease (butter) your preferred baking pan (I like mine to be all squished up next to the other)- I generally use an 11"x 15" pan. Then place rolls in pan and into oven. Let the rolls rise for 30 minutes.
8. Bake until the rolls are slightly browned and not doughy, 20-25 minutes. This will vary according to your oven. Just don't overbake.
9. Cool for 1-2 minutes then top with icing.


Filling:
While dough is rising, prepare the filling and the icing.
1. Soften butter, so that it is spreadable.
2.  After dough has been rolled out to a rectangle, spread the softened butter all over.
3.  Sprinkle brown sugar over entire buttered rectangle.
4.  Now sprinkle the cinnamon evenly over that.


Icing:
Cream with an electric mixer, or with a spoon. Spread on hot rolls.


Angel’s tips: I like brushing half and half over the rolls just before they go into the oven and just as they come out of the oven.


 To prevent overbrowning, I cover the cinnamon rolls with tin foil during the last 5-10 minutes of baking.

Also, I have another recipe that calls for chilling the cut rolls on the pan for 2-24 hours before baking, then bringing them to room temperature for 30 minutes. I haven’t tried this method yet, but I’m sure it gives the dough a nice quality. I know that chilling pizza dough gives it a nice chewy texture, so I’m sure this works similarly with cinnamon rolls.

Link to online Cinnabon recipe

Nacho Pie

I just had a serving of this delicious Nacho Pie today at a potluck held during an American Red Cross training meeting in John Day. Everyone there was raving about it.

Cliff Marsh of Dayville shared the recipe which he said he received from his sister.

The dish has all the flavors of nachos, but it has a nice surprise with a crust made from crescent rolls, such as the Pillsbury brand, which you find in your grocery store's refrigerated section.

I picked up the supplies to make it, and I'm looking forward to trying it out. Thanks Cliff for sharing some great comfort food!

Ingredients:
2 lbs. hamburger
2 (8 ounce) cans tomato sauce, or one can tomato sauce and 1 C. diced tomato
2 tubes crescent rolls
2 C. sour cream
1 C. onion, chopped
1 C. green bell pepper, chopped
4 Tbsp. taco seasoning
3 C. tortilla chips, crushed, divided
2 C. shredded cheese

Directions:
Preheat oven to 350 degrees F.

In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in tomato sauce, diced tomatoes (if using) and seasoning. Bring to a boil then reduce heat and simmer uncovered for 5 minutes.

Meanwhile, separate crescent dough in eight triangles. Place in two greased 9-inch pie pans. With points toward the center, press onto the bottom and up the sides to form a crust; seal perforations. Bake approximately 7-10 minutes until slightly brown and puffed.

Sprinkle 2 C. chips over crusts (one cup on each pie). Top with meat mixture. Spread sour cream over meat mixture. Bake for 20 minutes or until crust is golden brown. Sprinkle with cheese and remaining cup of chips. Return to oven for five minutes to melt the cheese. Remove from oven and let stand for five minutes before eating. Serve with salsa.

Makes 12 large slices.

Tip from Cliff: May use diced tomatoes with chilies or add a small can of Ortega medium chilies for flavor.

Strawberry Pretzel Dessert

There have been at least three activities in the last year that I've attended where this dessert was served. I kept thinking, I need to get that recipe! So when Kim Joslin of Mt. Vernon served this up the other day I asked her for the recipe.

This dessert combines sweet and salty flavors with crunchy and soft textures - a tasty experience!

I noticed there are several recipes for this circulating on the Internet, and there's a nice video with a similar recipe at the Kraft foods website, see the link below.

It's easy to make, you just need to allow for time to cool the crust and let the strawberry gelatin firm up.

Enjoy!

Strawberry Pretzel Dessert

Ingredients
Crust:
1/2 (15 ounce) package pretzels, crushed
1 C. butter, melted
1/4 C. white sugar
White layer:
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
1 cup white sugar
Red layer:
2 C. boiling water
2 (10 ounce) packages frozen strawberries, chopped
1 (6 ounce) package strawberry flavored gelatin (or two small boxes)

Directions
1. Preheat oven to 350 degrees F (200 degrees C).
2. Use a food processor or plastic bag and rolling pin to crush the pretzels.
3. In a medium bowl, combine crushed pretzels, melted margarine, and 1/4 C. sugar. Press mixture into a 9x13 inch baking pan using the bottom of a cup.
4. Bake for 8 to 10 minutes. Let cool.
5. In a large mixing bowl, beat cream cheese and 1 C. sugar thoroughly, then fold in the whipped topping. Pour over pretzel crust and refrigerate.
6. In a large bowl, pour boiling water over strawberry-flavored gelatin. Stir in frozen strawberries, refrigerate. When it’s cool and begins to thicken, but is not completely thickened, pour over cream-cheese filling. Refrigerate until firm, serve.

Serves 20.

Tip: To lower the fat content, lower butter to 6 Tbsp., use 1/3 fat cream cheese and use lite whipped cream. 

Kraft, Strawberry Pretzel Squares

Honey Mustard Chicken with Mushrooms and Bacon

Chicken doesn’t get better than this. The combination of flavors in this dish just sings: chicken marinated in a honey mustard sauce, with bacon, sauteed mushrooms and green onions stacked on, along with Monterey and cheddar cheeses.

I hadn’t made this dinner in a while. When one of my children saw what was being served he exclaimed how he loves this kind of chicken then proceeded to gobble his dinner down.

This recipe serves four.

Honey Mustard Sauce:

½ C. Dijon mustard
½ C. honey
1 tsp. vegetable oil

4 boneless, skinless chicken breast halves
1 T. vegetable oil
2 C. sliced mushrooms
1/4 C. sliced green onion (reserve a tablespoonful)
1 clove garlic, minced
2 T. butter
A dash of salt, pepper, paprika
8 slices of bacon, cooked
1/2 C. Monterey Jack cheese, shredded
1/2 C. Cheddar cheese, shredded (more cheese if you like)

Mix up honey mustard sauce, reserve and chill one 1/3 of the sauce, and pour the rest over the chicken breasts in a dish. Cover with plastic wrap and marinate in the refrigerator for at least an hour or two.

When done marinating, place chicken in a baking pan, sprinkling the minced garlic over the chicken and seasoning with salt, pepper and paprika. Cover with lid or aluminum foil. Bake at 400 F for approximately 40 minutes, depending on the thickness of the chicken breasts. Check for doneness - juices should run clear.

While the chicken cooks, fry up the bacon. Wipe out the pan, melt the butter and saute the mushrooms and green onion over medium heat with a dash of salt, pepper and paprika.

Before chicken is done, use a little of the honey mustard sauce to baste the chicken, saving extra in a small serving dish.

With chicken still in the baking pan, stack two pieces of bacon crosswise on top, then mushrooms, 1/8 C. Monterey Jack cheese and 1/8 C. Cheddar. Pop them back in the oven until the cheese bubbles, about 5-10 minutes.

Plate the chicken and top with green onion. Serve with honey mustard on the side to be drizzled on top.

Tip: This chicken is also great grilled on the barbecue, just place in a pan when done grilling and basting, stack and melt the cheeses in the oven.

Pasta in Chorizo & Tomato Sauce Recipe - Macaroni en Salsa de Tomate con Chorizo

Last September, my family hosted a wonderful high school student, Dani, from Segovia, Spain, for three weeks. He brought gifts from Segovia for us, including a cookbook written in Spanish. I tried this pasta recipe with a little help from a similar recipe I found online from Lisa and Tony Sierra at the website below. Since I only speak a little Spanish, the English version was very helpful!

The recipe calls for penne pasta (or pasta of your choice), crushed tomatoes, onions, garlic, red bell pepper, Spanish paprika and Spanish chorizo sausage, a firm, dry sausage - I used a Basque chorizo from a local store. See the link for the recipe.

The Sierras say this dish is a very common in Spanish households. For me, it was a new flavor for pasta. The paprika and chorizo give this dish a unique, delicious taste - muy bueno!

Click here for: Pasta In Chorizo & Tomato Sauce recipe

Rayda’s Creamy Dressing

Rayda Renshaw of John Day shared a house dressing recipe she adapted from the Fiddlehead Restaurant, a favorite eating stop of hers in Juneau, Alaska.

I tried this one out using some olive oil and red wine vinegar. It has such a fresh taste to it. I liked it so much that after the salad I even dipped a few tortilla chips in it!

1 large tomato or two romas, chopped
1 green bell pepper, chopped
3 green onions, chopped
1/4 C. safflower oil
1/4 C. apple cider vinegar, or your choice
1 C. mayonnaise

Roughly chop the tomato, green bell pepper and green onions. Blend the ingredients until smooth. Add sour cream for a thicker consistency. This dressing goes well on tossed green salad, also on rice.

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.

Gluten-free Pizza Treat

(Click on "Gluten-Free Pizza Treat" title for full article)
Sandy Bupp's gluten-free support group is still going strong after starting up a few months ago. Her class was treated to three different pizzas and a variety of breadsticks on March 25. Anyone interested may want to note: she brings a sampling of delicious food to each of the monthly meetings!

Sandy's showing that a gluten-free diet doesn't have to be boring or too difficult.

She's helping the community as a great resource to people with celiac disease and those with other wheat sensitivities.

The next support meeting is set for April 22 in the Johnnie Titus room of the Grant County Health Department.

The following recipe is one Sandy said she found in "The Gluten-Free Kitchen" by Robyn Ryberg.

Pizza Crust

Ingredients:

1 packet yeast (2 Tbsp.)

3/4 C. milk, room temperature

1/2 C. potato starch

3/4 C. cornstarch

1 Tbsp. xanthum gum (available at health-food stores)

1/4 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

1/4 C. shortening

Directions:

Preheat oven to 375 degrees. In a small bowl, combine yeast and milk. Stir to dissolve yeast. Set aside. In a medium bowl, combine all dry ingredients and shortening. Mix well. To dry ingredients, slowly add milk/yeast mixture. Mix well. Dough will look wet, thick and pasty, but is quite workable if you spray your hands with nonstick spray or keep them damp with water. This is a soft dough.

Roll or pat out dough onto a lightly greased baking tin or pizza pan. For a thick crust, pat out dough to 1/4" thickness. For a thin crust, pat out dough to 1/8" thickness. A 12" circle will produce a "hand-tossed" thickness - not too thick, not too thin.

Top as desired. Bake 15-25 minutes, until crust is lightly browned. Use a spatula to lift up the pizza to check for light browning on the bottom of the crust the first time you make it.

Calories, 202; protein, 2g; Fat, 9g; fiber, 4g; cholesterol, 2mg; sodium, 337mg; carbohydrates, 28g.

Cyndi’s Yummy Chicken and Rice

An easy fix for dinner ... I’m lovin’ it!

When you have several in the family to feed and you’re on the go a lot, it’s so nice to find recipes that are easy to make and taste delicious. My co-worker Cheryl Jessup shared this one with me after she tried it during a recent trip visiting family.

If you don't have as many to feed this recipe could be halved - or just put some aside in the freezer for a quick lunch or dinner.

I made this at home and loved it. I had to make a couple adjustments since I was ready to make it, but didn’t have honey in the pantry. I mixed brown sugar with the melted butter. (I used Smart Balance and less than what was called for, to lower the fat content.)

I used basmati rice and vegetables that I had on hand: broccoli, chopped bell pepper, chopped mushrooms, and freeze-dried onion and garlic, sauteed with some olive oil. I also used Madras curry powder which my friend Nicole Towers shared with me.

The flavor is wonderful! I’d like to try it again with honey next time.

For two of my children who aren’t adventurous when it comes to spices - like curry and mustard - I made a tamer version on the side with the vegetables and with cream of mushroom soup and 1/2 C. of milk. I mixed that in and topped it with cheese - other cream soups would also work.

My 10-year-old rated it 4 out of 5, and since he’s on the picky side, that’s pretty good!

I rate the curry version a 5 out of 5. It's warm, sweet and hearty.

This recipe is for a 13 x 9 pan and feeds 8 easily.
Ingredients:
2 C. uncooked rice, brown or white
2 C. cooked chicken, cubed
1 C. chopped, steamed broccoli or veggie of choice
1 C. honey
1/2 C. yellow mustard
1 C. melted butter
1 tsp. salt
1 tsp. curry spice

Instructions:
Make rice according to package instructions.
Preheat oven to 350 degrees.
Combine/stir together well, melted butter, honey, mustard, salt, curry spice.
Spread rice on bottom of pan.
Mix together chicken and veggies.
Spread chicken/veggie mix on top of rice.
Pour sauce over chicken/veggie/rice.
Heat in oven for 15 minutes, if all ingredients are hot to begin with this may not be necessary.

Breakfast fit for a king

A recent session of Friday Academy at Humbolt Elementary had young students measuring, whisking and cooking in a Kids Cuisine class taught by Sherry Feiger of John Day.

Sherry, who is now retired, taught at Humbolt for many years. My oldest son thought the world of her when she was his first grade teacher several years ago.

It was nice to see her back at the school teaching children some kitchen basics: wash hands before you start, measure correctly and avoid licking those fingers!

I had the opportunity to come in a couple of times to help, as my youngest son was taking the class. Marissa Williams, publisher of the Blue Mountain Eagle, also lent a hand.

One of the most delicious moments for the class came when they whipped up a breakfast fit for a king. They made French Toast, sausage, fruit kabobs and Orange Julius.

Sherry shared a couple of her recipes. These are so good and so easy! Thank you Sherry!

Orange Julius

1 6 oz. can frozen OJ concentrate (still frozen)
1 C. milk
1 cup water
1 tsp. vanilla
1/3 C. sugar
8-10 ice cubes

Place all ingredients and blender. Mix until ice is crushed and mixture is slushy.

French Toast

2 eggs
2/3 C. milk
1/2 tsp. cinnamon
1 tsp. vanilla
thick slices of bread
butter
syrup or other toppings

Beat eggs, milk, cinnamon and vanilla in bowl. Dip bread slices in mixture and place on buttered griddle. Be sure griddle or pan is hot enough to cook the toast but not burn it. Serve with syrup, peanut butter and jelly or lemon juice and powdered sugar.

Makes about 7 pieces of French Toast.

Sherry says, “Most of the ingredients can be added according to taste. As a kid, I remember when my mom made it for us she never used enough milk. We would end up with a thin layer of fried egg on each side.”

Pulled Pork Sandwiches

This recipe comes from the kitchen of John Day resident Cammie Haney. She said it was easy to make and delicious.

You can't go wrong with pulled pork sandwiches in my family - yum! Thank you for the contribution Cammie!

Ingredients

1 medium onion, chopped
1/2 C. ketchup
1/3 C. cider vinegar
1/4 C. packed brown sugar
1/4 C. tomato paste
2 Tbsp. sweet paprika
2 Tbsp. Worcestershire sauce
2 Tbsp. yellow mustard
1 1/2 tsp. salt
1 1/4 tsp. ground black pepper
4 lbs. boneless pork shoulder blade roast (fresh pork butt), cut into 4 pieces
12 soft sandwich buns or ciabatta rolls


Directions

1.In 4 1/2- to 6-quart slow-cooker pot, stir onion, ketchup, vinegar, brown sugar, tomato paste, paprika, Worcestershire, mustard, salt, and pepper until combined. Add pork to sauce mixture and turn to coat well with sauce. 2.Cover slow cooker with lid and cook pork mixture on low setting as manufacturer directs, 8 to 10 hours or until pork is very tender. 3.With tongs, transfer pork to large bowl. Turn setting on slow cooker to high; cover and heat sauce to boiling to thicken and reduce slightly. 4.While sauce boils, with 2 forks, pull pork into shreds. Return shredded pork to slow cooker and toss with sauce to combine. Cover slow cooker and heat through on high setting if necessary. 5.Spoon pork mixture onto sandwich buns. Serve sandwiches with pickles, potato chips, and hot sauce if you like.

Cammie's notes:
I cooked it on High for about 4 hours and it was great. The sauce didn't really cook down a lot in the time it took to shred the pork so I poured it into a large sauce pan and did it that way. Then I put it all back in the cooker on low. I felt like it was missing just a little something so I put in a little bit of BBQ sauce (about 1/8 cup) I just used regular sesame seed hamburger buns. The longer it sits on low, the better it gets.

Angel's tips: For more flavor try adding 1-2 crushed garlic cloves. A teaspoon of liquid smoke would also add a nice flavor (use sparingly).

Pot Stickers on Your Plate

Former John Day resident, Wade Phillpotts shared this recipe for pot stickers. He developed the recipe to accommodate a friend who follows a vegan diet, using texturized vegetable protein (TVP). Pork flavored with ginger and soy sauce can also be used.

Wade is an ACF certified executive chef working on a BA in hospitality management and environmental tourism degree, and he lives with his wife, Kat, and four children in Salt Lake City, Utah.

I tried some of Wade’s skewered sesame chicken several years ago - still a memorable dish!

I’m sure the pot stickers are equally delicious. Picking up ingredients to make the recipe is at the top of my to-do list!

Wade Phillpotts’ Pot Stickers

1/2 head green cabbage, cored and shredded
2 baby bok choy, 1/4" chop
2 C. matchstick carrots
2 bunches green onion, 1/4" slice
3 tsp. crushed ginger
1 clove crushed garlic
1/2 tsp. sesame oil
2 Tbsp. soy sauce
1 C. dry TVP (textured vegetable protein)
or use 1 ½ C. ground pork cooked with 1 tsp. ground ginger and 1 Tbsp. soy sauce
1 pkg. wonton wrappers

If using TVP, rehydrate it with 1 cup boiling water and 1/2 packet of oriental Ramen packet. Let sit for 5 minutes.

If using pork, mix in the ground ginger and soy sauce and thoroughly cook.

Put all vegetables in a cold cast iron pan. Turn on the heat and stir occasionally until vegetables start to wilt. Add sesame oil and soy sauce. Cook until the carrots *just* break when you bend them. Sit to cool.

Squeeze out excess liquid and mix in TVP or add the pork at this point. Stuff pot stickers. When doing the pot stickers use just a little water on your finger tips to wet and stick the seams.

To cook pot stickers:

Heat 2 Tbsp. of oil in the pan on high heat. Place pot stickers flat side down and cook until browned and crisp. (DO NOT MOVE THEM IN THE PAN). Add 1/4 C. water to hot pan. (be careful it WILL splatter) Cover immediately and let steam - about a minute - until hot. Remove the lid and continue cooking until remaining water evaporates off.


Tips: This recipe would also work for fried spring rolls.

This recipe freezes well and will reheat from frozen in the pan. They will keep in a Zip-Lock type bag for about two months. TVP does not keep well in the fridge. Only rehydrate as much as you will eat or freeze.

Wade uses Bob’s Red Mill TVP which is available in most grocery stores, and he says it has the advantage of being shelf stable and by the pound is much less expensive than ground beef.

Sweets for your sweetie

If you’re looking for a sweet to make for your sweetie this Valentine’s Day, try this soft sugar cookie recipe I picked up from a friend several years ago. It’s never let me down. This recipe makes quite a few cookies - the number depends on the size of your heart-shaped cookie cutters - at least 36, or more.

The recipe is great for any occasion, whether it’s a birthday, other holiday or just a special treat.

A tasty frosting recipe from Canyon City resident Hailey Delaney follows, as well as a Chocolate Truffles from my co-worker Cheryl Jessup of Prairie City. Thanks Hailey and Cheryl!

Do you have a favorite Valentine’s Day recipe? Please share it! I look forward to hearing from you!

Soft Sugar Cookies

½ C. shortening, softened
½ C. margarine, softened
2 eggs
2 C. sugar
2 tsp. vanilla

Mix well, then add:

5 ½ C. flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
½ tsp. nutmeg

Mix again, then add:

1 C. nonfat sour cream

Roll out on lightly floured surface to 3/8-inch thick and use cookie cutters. Bake at 400 F for 8 minutes. Cool completely then frost, and add sprinkles if you like.

Tips: These turn out fine without chilling them in the refrigerator. To speed the process, try pressing the dough into a 13x18-inch pan. Bake at 375 F for 10-15 minutes, cool and cut into triangles, then frost the triangles.


Cream Cheese Frosting

8 oz. cream cheese, room temperature
6 T. butter, room temperature
3 C. powdered sugar
1 tsp. vanilla
optional, add flavoring such as orange zest

Combine ingredients and stir until smooth.

Tip: Be sure butter and cream cheese are room temperature, not completely melted.

From the kitchen of Hailey Delaney of Canyon City



Eagle Brand Chocolate Truffles

Makes about 6 dozen.

3 (6 ounce) packages semisweet chocolate chips
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk
1 tablespoon vanilla extract
Finely chopped nuts, flaked coconut, chocolate sprinkles, colored
sprinkles, unsweetened cocoa or colored sugar

In heavy saucepan, over low heat, melt chips with Eagle Brand. Remove from heat; stir in vanilla extract. Chill 2 hours or until firm. Shape into 1-inch balls; roll in any of the above coatings. Chill 1 hour or until firm. Store covered at room temperature.

Tip: To add a sweet surprise, roll a dinner mint in the center of some of the truffles.

From the kitchen of Cheryl Jessup of Prairie City who found this recipe at www.recipegoldmine.com.

Going Gluten-Free

I had an interesting conversation with John Day resident Sandy Bupp the other day. She is teaching a Gluten-Free Workshop at 6:30 p.m. Thursday Jan. 28, 2010, at the Blue Mountain Hospital conference room.

She'll cover the basics of wheat allergies and celiac disease and hopes to form a support group after the initial meeting.

Nine years ago Sandy was diagnosed with celiac disease.

Proteins found in wheat, rye and barley become toxic to a person with celiac disease and can cause damage to the intestine. The damage can eventually lead to a decreased absorption of nutrients and cause problems such as iron deficiency, anemia, decreased bone density unintentional weight loss folate and vitamin B12 deficiency.

The disease can strike people of any age.

Sandy said that in her early fifties she had a gagging cough and felt a narrowing in her throat at times.

A doctor performed an exam to see if there was an obstruction and to rule out cancer. The biopsy taken also tested for celiac disease which came back positive.

She said those with CD may also have stomach cramps, diarrhea or constipation. They also may “feel lousy and achy with flu-like symptoms,” she said. “You don’t feel like yourself.”

People with wheat allergies may experience watery eyes, hives, flushed cheeks and/or a swollen throat, she said.

She recalls getting the diagnosis:

“I didn’t feel like it was the end of the world. I said, ‘give me a cookbook and I’ll figure it out.’”

Since that time she’s discovered that the proteins she has to avoid are found in a wide variety of food and non-food products, including: some cheese colorings - not Tillamook she says - pork and beans, sauces, flavorings, even medicines, vitamins and lipsticks may have gluten in them.

Sandy says she’s eager to share the information she’s learned with others to enable them to find gluten-free or wheat-free products locally and at other stores, and to share recipes that she and her family and friends have come to enjoy over the years.

“It can be very inconvenient, but it’s doable,” she said.

For more information about the support group call Sandy at 541-575-0332.

Sandy shared the following recipes that she and her family enjoy. I tried one of the dinner rolls at her home - delicious! If you have a recipe to share or a comment to make I'd love to hear from you!


Dinner Rolls (Gluten-free)

These rolls are fashioned after traditional white dinner rolls. Because they are baked in a muffin tin, they look a lot like popovers. They are mild, very light and will probably surprise you because they are so good. Let them cool a minute or two after taking them from the oven.

Ingredients:
4 Tbsp. shortening
3 Tbsp. honey
2 eggs
1 packet yeast (about 1 Tbsp.)
1 C. sour cream
½ C. potato starch
1 C. cornstarch
½ tsp. baking powder
2 tsp. xanthan
¾ tsp. salt
¾ tsp. vinegar

Directions:
Preheat oven to 350 F. Combine all ingredients. Mix well to remove all lumps. The dough will be quite wet. Wet hands to handle dough. Take about ¼ C. of dough and shape into a ball. Drop into greased baking tin. Repeat until all dough is used. Bake 18-20 minutes, until brown and toothpick inserted in the middle tests clean.

Calories 222

From “The Gluten-Free Kitchen” by Roben Ryberg



Raspberry Chocolate Pancakes

These pancakes are no ordinary pancakes, they are a feast fit for a King!

Ingredients:

1/2 C. rice flour
1/2 C. corn flour
1/2 C. tapioca flour
1 Tbsp. sugar
1 Tbsp. baking powder
1/2 tsp. salt
1 egg beaten
3/4 C. milk
1 Tbsp. oil
1 C. raspberries (fresh or frozen)
1/2 C. chocolate chips

Directions:
Thoroughly mix rice flour, corn flour, tapioca flour, sugar, baking powder and salt.

In a separate bowl mix egg with milk and oil. Pour this wet mix into flour mixture and beat only until blended.

Add the raspberries and chocolate chips to the mix and combine. Use 2 tablespoons of batter for each pancake.
Spoon onto lightly greased griddle, flipping only once. Goes great with maple syrup.

Contributed by Angie Halten
Found at http://www.glutenfreeclub.com



Peanut-Butter Cookies

Here is an easy, tasty peanut butter cookie recipe. I personally like to toss in a few semisweet chocolate chips when I make these cookies, but they’re quite tasty with no chips.

Ingredients:
2 Tbsp. shortening
1/3 C. peanut butter
¼ C. sugar
½ C. brown sugar
¼ C. oil
1 egg
¾ C. potato starch
1 C. cornstarch
1 tsp. xanthan gum
½ tsp. salt
2 tsp. water

(There is no baking powder or baking soda in this recipe)

Directions:
Preheat oven to 350 F. In a medium bowl, combine all ingredients. Mix well.

Shape a slightly rounded teaspoonful of dough into a small ball. Place on an ungreased baking sheet. Press tops of each cookie with tines of a fork to create traditional grid pattern.

Bake approximately 9 minutes, until tops of cookies are no longer shiny and bottoms are lightly browned. Calories 76

This recipe is from “The Gluten-Free Kitchen” by Roben Ryberg


English Muffins (Gluten Free)

Ingredients:
2 Tbsp. shortening
2 Tbsp. sugar
½ C. water
1 packet yeast (about 1 Tbsp.)
½ C. milk
3/4 C. potato starch
1 1/4 C. cornstarch
2 Tbsp. oil
½ tsp. baking soda
1 Tbsp. baking powder
1 ½ tsp. xanthan gum
1/4 tsp. vinegar

For tops and bottoms:
2 Tbsp. cornmeal (optional, but very helpful)

Directions:
In a medium bowl, combine shortening and sugar. Mix well. To sugar mixture, add water and yeast. Stir well to dissolve yeast. Add remaining ingredients. Mix well to remove all lumps.

Preheat griddle or large frying pan to low/medium heat. Grease muffin rings* and pan. Place rings on pan. Sprinkle a bit of cornmeal where the base of the ring meets the pan. Pour about 1/3 C. better into each ring. Sprinnkle a bit of cornmeal on top of each muffin. When lightly browned, only a few minutes, turn muffin over. Once browned on both sides, lift ring to see that sides of muffin are cooked. If not, allow to cook a few minutes more. Remove muffin from pan and allow to cool completely.

If you like nooks and crannies, it is good to pull muffins apart with two forks back to back. Otherwise, just store in refrigerator or freezer until ready to use. Makes 6-8 muffins. Serves 6.

* If you cannot find muffin rings, cut the top and bottom off a pineapple or water chestnut can.

Calories 274
Protein 1 g
Fat 9 g
Fiber 2 g
Sodium 387 mg
Cholesterol 2 mg
Carbohydrate 47 g

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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

Butter up your holidays with a recipe contest

Each Christmas season seems to bring with it a variety of rich and delicious recipes - at dinners, potlucks, parties and on goodie trays.

Since some of us will likely whip up something buttery, I'll share the following "Butter Up the Holidays Recipe Contest."

Just submit your original recipe, and make sure the required ingredient, butter, makes the dish sing. You could win a $150 shopping spree to Fred Meyer, and the "Best in Show" winner receives a kitchen appliance, such as a stove or refrigerator. See details below.

Good luck!


Dairy Farmers of Oregon Call for Best Recipes to Butter Up the Holidays

Prizes include Fred Meyer shopping sprees and a Best In Show brand new appliance

PORTLAND, Ore. - (December 7, 2009) - The Dairy Farmers of Oregon are calling for entries for the second annual "Butter Up the Holidays Recipe Contest" this holiday season. To enter the butter recipe contest, log on to www.butteruptheholidays.com and submit your recipe through December 31, 2009.

The Dairy Farmers of Oregon welcome any butter recipes-the more indulgent the better-including holiday dishes, baked goods, appetizers, main courses, cookies and rich desserts.

"Butter is an essential ingredient during the holiday season, adding delectable richness to an already indulgent time" said Pete Kent, executive director of the Dairy Farmers of Oregon. "The Butter Betties and the Oregon Dairy Farmers of Oregon are excited to see how butter is incorporated into a variety of foods from a variety of people - from home cooks to foodies to experienced chefs."

The grand prize winners will receive a $150 shopping spree to Fred Meyer and an overall "Best In Show" award winner will also receive a major kitchen appliance (refrigerator, stove or freezer).

Entries will be judged on the successful use of butter as a major recipe ingredient. Individuals can enter as often as they wish; however multiple entries of the same recipe will not be accepted.

Deadline for submissions is December 31, 2009. Winning entries will be announced and winners contacted no later than January 30, 2010. To enter and see a full list of contest rules, go to www.butteruptheholidays.com.

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 

Indian snack food rates a 'yum'

Nicole Towers with Samosa

JOHN DAY – Here’s a recipe from Nicole Towers for Samosa, a typical Indian snack food served to guests at home and at weddings and parties.

Towers, a former resident of John Day and a graduate of Grant Union High School, first tried this recipe while visiting Pujab, India.

In January last year she married Mohan Pal in Punjab.

She observed her husband’s aunt making Samosa and after returning to the United States a year ago found a recipe online with a similar taste.

Many people from the Punjab region, including Pal and his family, are vegetarian. Towers has also adopted vegetarianism.

"It’s fun to try out vegetarian recipes on people who are not vegetarians," she said, noting that the taste-testers think they will get a bite of something bland.

That’s not the case with Samosa which is traditionally made with garam masala which means “hot paste.” It’s a basic blend of ground spices common in India and other South Asian dishes. If this spice is not available, curry may be substituted.

The heat of the spices may be customized according to your own taste.

Samosa is served with a green sauce, Cilantro Chutney.

The crunchy triangles may also have meat, such as beef or chicken, added to the potatoes, if desired.

Towers usually makes her own pastry and fries the Samosa, but says Puff Pastry can also be used - just bake until golden.

After trying Towers’ recipe, all I can say is, "Yum!"


Samosa Recipe

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.

Apple Pie in honor of the fair (video)

I’m looking forward to this week’s Grant County Fair and Rodeo. A slew of delectable pies will again go to auction at 6:45 p.m. Aug. 19 before the talent show.

I’m also looking forward to seeing the movie “Julie and Julia” based on a blogger’s experience of trying each recipe from a Julia Child cookbook. I used to enjoy catching Julia Child on TV, and it’s been nice to hear her name pop up again (she died in 2004).

In honor of the fair and Julia, I’m sharing an apple pie made on her TV show several years ago “Julia Child Lessons with Master Chefs.” Master baker and teacher Jim Dodge joined her for the segment to show his method of making Harvest Apple Pie.

Harvest Apple Pie

Adapted from a recipe by Jim Dodge as seen on a PBS episode of “Julia Child Lessons with Master Chefs.”

double crust:

1 1/2 C. flour, all purpose unbleached
1 tsp. granulated sugar
1/4 tsp. salt
2 sticks cold unsalted butter
6 Tbsp. cold water

filling:
6-7 golden delicious apples
1/2 C. sugar
1 tsp. cinnamon
pinch allspice
1 tbsp. tapioca flour (or cornstarch)

also:

1 egg white, slightly beaten
1 tsp. sugar

Mix dry ingredients, cut butter into 1/2-inch cubes, toss in flour mixture. With rolling pin, roll out several times on countertop, scraping surface and rolling pin as necessary. Return mixture to bowl and add cold water, stir until flour is moistened and mixture pulls from side of bowl. On lightly floured surface roll dough again a few times then mold into a flat round shape. Cover with plastic wrap and chill in refrigerator 10 minutes while preparing apples for filling.

Preheat oven to 425 F degrees. Pour sugar, spice and tapioca flour in large bowl and mix. Peel apples, cut in half and remove core and stem with melonballer, slice lengthwise in thirds, slice crosswise in thirds (about 1-inch cubes). Add apples to the spice mixture and stir, coating all the apple pieces.

Cut chilled dough in half. Roll out each half on lightly floured surface, each round about two inches larger than pie pan and an 1/8-inch thick. Place first round in ungreased pie pan. Trim to about 1/2 inch from rim.

Pour in apple mixture including all the juices. Arrange apples - it should be a dome shape in the pan.

Cover with other pie dough round and trim to about 1 inch from rim, fuse edges together with egg white using a brush.

Fold top dough under bottom dough. This should lay on the edge of the pie pan.

Place right index finger on inside of rim, left thumb and index finger on outside of pastry. Press dough into a “V” shape.

Brush egg white on top and sides and sprinkle with 1 tsp. of sugar. Make four steam vents toward the top of pie. Cover edges with three or four strips of foil to protect from burning.

Bake at 425 F for 10 minutes on bottom rack then lower heat to 375 F and bake for 50 minutes. Let pie rest for at least one hour before cutting.

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

Ku'ulei's Hawaiian Style Marinated Meat

I had the grand opportunity to try out this recipe last night, courtesy of my sister-in-law Rachel Carpenter of John Day. All the family loved it. She used elk steak, and I helped her do the flipping at the grill.

This Hawaiin style meat is tender, has a wonderful, sweet flavor and it cooks up quickly due to the thin cut. Definitely one to add to your recipe box!

1 1/2 C. soy sauce

1/2 C. sugar

1/2 C. brown sugar

2 C. water

1 C. chopped green onion

2-3 tsp. fresh ginger (peeled, sliced and smashed) don't eat

2-3 tsp. fresh garlic (peeled, smashed)

1/2 tsp. sesame oil

1 Tbsp. vegetable oil

5-6 lbs. rump roast or chicken

Rump roast is cut an 1/8-inch thick or "19" at any store. They will know what you want. In a large plastic bowl, combine all ingredients except meat. Stir and mix well. Taste. Add meat and stir again to coat. Put lid on it and refrigerate over night. When ready, cook meat on barbecue about 6-8 min. Meat is thin so it doesn't take long.

Creamy Lime Dressing

1 pkg ranch dressing mix

1 Tb green salsa - salsa verde

1/8 tsp Tabasco sauce

1/3 bunch Cilantro

1 Tb garlic minced

3/4 cup mayo

3/4 cup buttermilk

1 lime zest and juice

Mix the above ingredients together in a blender and blend well. Mix ahead and chill several hours. If it is too thick, thin with more buttermilk.

I like to serve this all together(shredded pork, rice and lime dressing) burrito style with tomatoes, lettuce, avocado, etc. Enjoy!!

Café Rio Rice

3 cups water

4 tsp chicken bouillon

4 tsp garlic minced

1/2 bunch cilantro

1 can green chilies

3/4 tsp salt

1 Tb butter

1/2 onion

3 cups rice

Blend cilantro, green chilies and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 min.

Mexican Shredded Pork

This recipe comes from my sister-in-law Rachel who said this is a crowd-pleaser.

4 lb. pork roast

1 C mild salsa

1 C. brown sugar

1 C. 7up

Cook in crock pot 8 hours with all the above ingredients. When done, shred pork and serve with Café Rio rice and salad or burrito salad.

Cowboy Caviar

Found at www.sparkpeople.com

Ingredients

2 (15oz) cans black beans, rinsed

1 (17 oz) can whole kernel corn, drained

2 large tomatoes, chopped

1 large avocado, diced

1/2 red onion, chopped

1/4 cup chopped fresh cilantro

Dressing

1 Tbsp red wine vinegar

3-4 Tbsp lime juice

2 Tbsp olive oil

1 tsp. salt

1/2 tsp. pepper

Directions:

1. Combine all ingredients in a bowl.

2. Cover and chill.

3. Garnish with avocado slices or cilantro sprigs.

4. Serve with tortilla chips

Number of Servings: 24

Lemon Jell-o Cake

This recipe comes from a local who says it’s very sticky and sweet but easy to make.

1 Lemon or Yellow Cake Mix

1 small package Lemon Jell-o

4 Eggs

3/4 cup Water

3/4 cup Vegetable Oil

Do not follow package directions - instead, mix all ingredients thoroughly. Bake in a greased 9x12-inch pan at 350 degrees F for 25 to 35 minutes, until you can press top and it won't stay in. When done, immediately prick with a fork all over the top and pour on frosting.

Frosting:

2 cups Powdered Sugar

1/3 cup Real Lemon Juice

Mix thoroughly and spoon over the cake.

Green Beans with Bacon

This is a version of another recipe that Jeanette enjoys which I found on the Internet at www.cooksrecipe.com. This could be doubled for a bigger crowd.

4 slices maple-flavored bacon, diced

1/4 cup chopped onion

2 (14_ounce) cans cut green beans, drained

1 teaspoon sugar

1/2 teaspoon salt, or to taste

Freshly ground pepper to taste

In skillet fry bacon until nearly crisp. Add onion and cook until onion has softened. Add green beans, sugar, salt and pepper. Cover and cook over low heat for about 5 to 10 minutes. Serve immediately.

Makes 6 to 8 servings.

Barbecue Beans

by Jeanette Hueckman

2 cans butter beans, drained

2 cans kidney beans, drained

1 lg. can baked beans S&W red & yellow

3/4 lb. bacon (Jeanette uses peppered bacon)

2 lbs. hamburger

1 C. chopped onions

1 C. brown sugar

1 C. ketchup

4 Tbsp. cider vinegar

2 1/2 Tbsp. dry mustard

2 tsp. salt

Cook bacon until crispy, according to package instructions, cool and crumble or cut into small pieces. Brown hamburger.

Preheat oven to 300 degrees F.

Combine ingredients in a large oven-safe stew pot and bake, covered, for 1 hour or heat in crock pot on low for about 2 hours.

Tzatziki (Greek Yogurt and Cucumber Sauce)

From KalynsKitchen.com

Makes about 3 1/2 cups. You can cut the recipe in half, but it's so good, you really shouldn't. Recipe courtesy of Georgette.

3 C. Greek Yogurt (available at Chester’s) or regular plain yogurt, strained

juice of one lemon (about 3 T)

1 garlic clove, chopped

2 medium cucumbers, seeded and diced

About 1 Tbsp. kosher salt for salting cucumbers

1 Tbsp. finely chopped fresh dill (can substitute mint leaves for a slightly different version)

Kosher salt and fresh ground black pepper to taste

If you don't have Greek yogurt, strain plain yogurt. Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. (If you use the small seedless or European cucumbers with few seeds, you can skip this step.) Dice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.

In food processor with steel blade, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend. (This resting time is very important.)

This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.

(In my rush, I skipped salting the cucumbers when I made it. -AC)

Kalyn's Chicken Souvlaki

From KalynsKitchen.com


This is traditionally made with lamb, but is also good with beef or pork chops. This Greek recipe is good served with Tzatziki sauce made from yogurt, cucumbers, onions, garlic, and dill. The recipes could also be used in gyros (pronounced yeeros) which I’ve tried and liked. The meat is placed in a soft flat bread, with lettuce and tomatoes and topped with Tzatziki – mouthwatering!

-AC

Chicken Souvlaki

Makes 4-6 servings

4-6 boneless, skinless chicken breasts

skewer sticks (if using wooden, soak in water first)

Marinade:

1/2 cup olive oil

1/2 cup fresh squeezed lemon juice

1 T red wine vinegar

1 T finely minced garlic (or garlic puree from a jar)

1 T dried oregano (use Greek or Turkish oregano)

1 tsp. dried thyme

Trim all visible fat and tendons from chicken breasts, then cut each bread into about 6 crosswise strips. (I made the strips about 1 inch thick.) Put chicken strips into large Ziploc bag or plastic container with a tight-fitting lid.

Combine olive oil, lemon juice, vinegar, garlic, oregano, and thyme and stir together with a whisk or spoon. Pour marinade into Ziploc bag or plastic container, seal, and squeeze bag or turn container over and shake gently so all pieces of meat are well-coated with marinade. Put into refrigerator and marinate 8 hours or more.

To get ready to grill, remove chicken from refrigerator and let it come to room temperature, then drain chicken pieces and thread onto skewers. I put six pieces on each skewer, and folded over each piece of chicken so it wouldn't spin around on the skewers. Spray grill with nonstick spray or mist with olive oil, then preheat gas or charcoal barbecue grill to medium high. (You can only hold your hand there for a few seconds at that heat.)

Grill skewers about 12-15 minutes, turning often. Souvlaki is done when the chicken is slightly browned and firm, but not hard to the touch.

Serve with Tzatziki Sauce.

In a conversation with Elaine Mezzo who runs a bed and breakfast in John Day she suggested alternating vegetables and meat on the kebobs, like green and red bell peppers and mushrooms with a little salt and pepper and brushed with olive oil. Also, brush pita bread with olive oil and crisp on the grill to serve with the sauce. Thanks Elaine!