Thursday, October 27, 2011

Fire Crackers

Fire Crackers
Servings Size
box saltine crackers

Ingredients:
  • 1 (1 lb) box saltine crackers
  • 1 cup oil (Orville Redenbacker's Popcorn Oil)
  • 1 (1 ounce) package dry ranch dressing mix
  • 1/4 cup red pepper flakes
  • 2 tablespoons garlic powder
  • 3 tablespoons grated Parmesan cheese
  • Change Measurements: US | Metric
Directions:

Prep Time: 5 minutes
Total Time: 25 minutes
  1.  In a 2.5 gallon Ziploc bag, place all 4 sleeves of the Saltines.
  2.  Blend the oil and remaining ingredients in a small bowl.
  3. Pour this mixture over the Saltines and shake well until the crackers are coated.
  4. Remove the crackers from the bag and place them in single layers on a cookie sheet (this will take several batches).
  5.  Bake for 5 minutes at 200 degrees.
  6. Remove from oven and take the crackers from the tray and place them on paper towels to cool.
  7. Cool completely, then place in an airtight container for storage.

Sunday, October 23, 2011

Round 2 Recipe using French Onion Soup and Steak

Round 2 Recipe using French Onion Soup and Steak
Serves 6

1 puff pastry sheet thawed and rolled out with a little flour
1 c. left over onions and mushrooms strained from French Onion Soup
1 left over Steak sliced thin against the grain into strips
1/4 c. Gorgonzola cheese
1 egg, beaten
Sauce:
2 T. whole grain brown mustard
2 T. prepared horseradish sauce
1/4 block of cream cheese
5 grinds of black pepper



Directions: With a little flour on your cutting board roll out the puff pastry until the size of 9 x 13.  Cut the pastry in half lengthwise.  In a small bowl mix the mustard, horseradish, cream cheese and pepper.  Using a rubber spatula smear the sauce on both halves of the puff pastry. Strain your soup leaving the onions and mushrooms to top one half of the puff pastry.  Then place your strips of steak and top the sauce.  Top the steak with the Gorgonzola cheese. Place the puff pastry with only the sauce on it on top of the meat and seal the sides by bringing up the bottom layer over the top slightly and then pinching with a fork.  For a finishing touch cut vent holes on top diagonally.  Whisk the egg until smooth and brush over the top.  Place pastry on a foil lined jelly roll pan and bake at 350 for 40-50 minutes.  It will be puffed and golden brown. Let sit for 5 minutes and then slice into large 2 inch slabs.

Take 2 on Chipotle-Lime Shrimp with Grilled Salsa as a Frittata

Take 2 on Chipotle-Lime Shrimp with Grilled Salsa as a Frittata


Using the leftovers from the night before, when I made Chipotle-Lime Shrimp with Grilled Salsa, I warmed the leftovers in a non-stick skillet.  Beat 4 eggs with 1 T. sour cream, added a pinch of salt and 5 grinds of fresh ground pepper.  When the veggies and shrimp are warmed through add the egg mixture to the veggies.  Stir to coat the veggies and shrimp.  Top the eggs and veggie mixture with a handful of Mexican blend cheese.  Place skillet in the oven under the broiler for 5 minutes until browned on top and eggs are set. Using a pizza cutter slice the frittata like a pie.

French Onion Soup

French Onion Soup
Serves: 6

Using a slow cooker makes this dish a fix and forget delicious soup.

1 tablespoon olive oil
3 tablespoons butter
2  pounds yellow onions cut into thin half moons
2 cups baby portabella mushrooms sliced in half
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 teaspoons bouquet garni Penzeys Spices
1/2 teaspoon oregano
4 cups beef broth
1 french bread sliced thick and toasted
1  package sliced provolone cheese

Directions: place the first 8 ingredients in a crock pot, stir and cook on low for 2-3 hours until browned.  Stir the onions every 20-30 minutes. Add beef broth and let cook for another hour or two depending on when you are serving the soup.  It really just needs to heat through. Place soups in mini crocks and add a slice of toasted french bread, croutons, or toast cut into squares.  Then top the soup and croutons with a slice of provolone cheese.  Place under the broiler on low for 2-3 minutes until bubbly and light brown.

Chipotle-Lime Shrimp with Grilled Salsa

Chipotle-Lime Shrimp with Grilled Salsa
Serves: 6

Marinade:
1 lime, zest and juice
1/2 cup fresh cilantro, chopped
1/4 cup olive oil
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 chipotle in adobe sauce
1 jalapeno pepper, seeded and diced
3 or 4 large garlic cloves peeled

1 pound large shrimp peeled and deveined, thawed if frozen

6 large plum tomatoes, cut in half lengthwise
1 large green pepper, cut into strips
1 red onion, cut into 1/4 in. strips
(save marinade from vegetables)

Directions: In a food processor combine the first 8 ingredients.  Pulse until oil mixture is smooth.  Slice lengthwise the tomatoes, green pepper, and onion.  Pour 1/2 the sauce over the vegetables and stir to coat.  Place vegetables with the sauce in the refrigerator to marinate.  Pour the remaining sauce over the shrimp in a ziploc bag and mix to coat the shrimp then place in the refrigerator to marinate.  Let the vegetables and shrimp marinate for at least 30 minutes.  Remove the shrimp and veggies 20 min. before grilling.  Warm grill to 350 degrees.  Thread the scrimp on skewers and then grill 3-5 minutes per side.  Grill vegetables in a grill basket for 10 minutes mixing once.  Remove vegetables from the grill and chop into a chunky salsa.   Serve the grilled shrimp over the vegetables top with remaining vegetable marinade and fresh copped cilantro.

Monday, October 17, 2011

Pineapple Upside Down Cake


Pineapple Upside Down Cake
Serves 8

1 (20 oz. ) can of pineapple rings, reserve the juice from the rings
1 (10 oz.)  jar of maraschino cherries
½ c. brown sugar
1/2 c. butter melted
3 Tbs. of Rum or 1 tsp. rum flavoring
1 box Butter Pecan or White cake mix
½ c. chopped pecans (if desired)

On the bottom of a greased 8x8 cake pan sprinkle the brown sugar, mix butter and rum then drizzle over the brown sugar.  Place rings side by side on the bottom of the pan till covered.  Place on cherry in the hole of each pineapple ring.  With a mixer or using a hand mixer, follow the directions for the cake substituting the reserve pineapple juice for the water (add water to equal the correct amount needed if you don’t have enough pineapple juice).  Pour cake batter over the pineapples and top with pecans.   

Bake for 50 minutes in a 350 degree oven. Check to make sure it is done by inserting a toothpick and if it comes out clean it is done.  The cake will be light brown on top.  Let cool 5 minutes before inverting the cake pan on a platter.  Place the platter serving side down over the cake pan and quickly flip the pan over.  Be careful for the brown sugar mixture on the bottom will still be very hot. 

This is one of the first desserts Andrew made for me when we were dating.  I have revised his recipe a bit to make it my own.  I seem to always tweak a recipe.  This one is a keeper!

Sunday, October 16, 2011

Best Chocolate Chip Cookies

Best Chocolate Chip Cookies
 Makes 2 dozen 

2 ¼ cups all-purpose flour
½ tsp. baking soda
½ c. butter (1stick)
1 tsp. salt
½ c. butter Crisco
½ c. sugar
1 cup packed brown sugar
2 tsp. pure vanilla extract
2 large eggs
2 c. semisweet and/or milk chocolate chips

                                                    Directions:
Preheat oven to 350 degrees.  In a small bowl, whisk together the flour, baking soda, and salt.  In an electric mixer combine butter, shortening, sugar and brown sugar until light and fluffy.  Add eggs one at a time and then vanilla.  With the mixer on low add flour mixture slowly until just combined.  Stir in chocolate chips until well distributed.  Using a large ice cream scoop to provide equal measures of dough 2 inches apart on a greased cookie sheet.  Bake at 350 degrees for 10-12 minutes until lightly browned.
 

Beef Pot Roast


Beef Pot Roast
Serves 6

1 4lb beef arm pot roast, wrapped with string
1 bag baby carrots
2 stalks celery stalks, sliced ½ inch on the angle
3 c. Yukon gold potatoes, washed and chunked
1 yellow onion, sliced thin
½ c. beef broth
1 Tbs. beef roast seasoning, Penzeys Spices
Pinch of salt
6 grounds of fresh black pepper
Fresh Herbs wrapped in cheese cloth bundle (thyme, oregano, rosemary)
¼ c. flour
½ c. milk or water

Directions:
Slice vegetables and place in crock pot, add beef broth and fresh herb bundle.  Season beef with beef roast seasoning, salt and pepper on all sides.  In a hot skillet, add 1 Tbs. oil and sear the beef roast on all sides creating a dark brown crust. Place the roast on the vegetables and turn the crock pot to low for 3-4 hours.  The roast can be served pink in the middle. 

Gravy: Drain the drippings into the skillet.  In a glass jar with a lid place ¼ c. flour and ½ c. milk or water. Shake jar vigorously! Add to the drippings stirring with a whisk until the gravy is thickened.  It should coat the back of a metal spoon when dipped in.  You may need to add salt and pepper. 

Saturday, October 15, 2011

Crock Pot Spaghetti Sauce

Crock Pot Spaghetti Sauce
Serves 6


4 yellow onions, thinly sliced
1 bay leaf
6 sprigs of fresh thyme
pinch of salt
1/2 tsp. fresh ground black pepper
1/2 c. beef broth
3 left over beer brats, diced
1 pint of fresh mushrooms, quartered(optional)
1 lb. browned ground beef
1 jar spaghetti sauce of choice
2 Tbs. fresh basil, thinly sliced (or 1 tsp. dried basil)
1 Parmesan cheese rind  (remove before serving)


Directions:
Start with putting the sliced onions in the crock in pot with a drizzle of olive oil (if you have left over bacon drippings from breakfast use this instead of the olive oil), bay leaf, fresh thyme,salt, pepper and beef broth:  let cook on low for 3 hours until browned.  Remove the stems of the thyme.  You can add the rest of the ingredients and cook in the crock pot for another 1 hour or place in a sauce pan on the stove and heat through.
Tips:
1. Always keep your left over bacon drippings in a glass container in your refrigerator and use for extra flavor replacing your oil in a recipe. 
2. I will brown large batches of ground beef on the weekends and then store it in 2 c. Ziploc bags in the freezer to add to dishes as needed.
3. When we have left over grilled brats (or any meat really) I place them in the freezer for adding to my spaghetti sauce or soups.
4.In the fall, I will take the remaining basil leaves off the plants before the hard freeze and make pesto to freeze in ice cube trays so I can have fresh tasting herbs throughout the winter in my sauces and soups.
5. I keep the rinds of my fresh Parmesan cheese in the freezer and will add these to soups and sauces for extra flavor.

Sunday, October 9, 2011

Smashed Potatoes

10- 12 clean Yukon Gold Potatoes (or potato of choice)
Clean and chunk potatoes into same size pieces placing them in fresh cold water
Add two tsp. course salt to the cold water

Cover potatoes and bring potatoes to a boil.  Continue with a soft boil for 15-17 min. Check to see if they are done with a fork.  If the potato falls apart they are ready to be drained and the next set of ingredients added.

While the potatoes boil prepare the following in a bowl:
1/2 stick butter
1/2 c. sour cream
1 package cream cheese
1 Tbs. fresh snipped chives or fresh parsley (optional)
1/2 tsp. fresh ground black pepper
1/2 c. freshly grated Parmesan Cheese or Sharp Cheddar Cheese (optional)

Using a hand held mixer blend the potatoes and cream mixture.  Serve warm with an ice cream scoop.  Top the potatoes with the cheese of choice and a sprinkling of fresh herbs (if used in the potatoes) as it shows guests what to expect in the potatoes.

Freezing Tip: These potatoes can also be frozen.  I line a cookie sheet with foil and then use an ice cream scoop filling the pan with scoops of potatoes. They can be close together, but not touching.  Freeze for 2 hours or more and then pluck them off the tray and place in plastic freezer bags.  When you want smashed potatoes for supper during the week pull out the number you need (one or two scoop(s) per person) and warm in the microwave for 3 minutes, stir and warm two minutes longer. 



Saucy Short Ribs

2 lbs. Beef Short Ribs
1 large onion sliced into strips
1 bottle of Genius
3-4 cloves fresh garlic chipped
2 tsp. Chicago Steak Seasoning by Penzeys Spices (or steak seasoning of choice)
1 tsp. Smoky Penzeys 4/S (Special Seasoned Sea Salt)

Put all of the above ingredients in the crock pot and turn on low.  Let cook for 4-6 hours.  Drain fat and add 1- 2 c.  barbeque sauce of choice (I prefer Oinkers).

Serve with smashed potatoes.








Thursday, October 6, 2011

Lemon Cream Cheese Bread


Makes 2 Loaves

Ingredients 
1-8 oz. package cream cheese, softened
1/2 c. butter
1 1/2 c. sugar
2 eggs
1 tsp. salt
1 Tbs. baking powder
2 1/2 c. flour
1 c. milk
1/2 c. nut of choice (optional)
2 Tbs. fresh lemon peel
1/4 c. fresh lemon juice

Directions
1. Combine cream cheese and butter, cream well
2. Gradually add sugar, beating until light and fluffy
3. Add eggs, beating well after each addition
4. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition.
5. Stir in nuts and lemon peel
6. Pour batter into 2 greased and floured 8-1/2 x 4 1/2 2x3 inch. loaf pan
7. Bake at 325 for 50 minutes check to make sure it is done by inserting a wooden tooth pick.  If it comes out clean from the center it is done.
8. Let cool in pan for 10 minutes.  Then sprinkle lemon juice over loaves.  Remove to wire rack to finish cooling.
You can substitute orange peel and orange juice for the lemon as a tasty alternative.

Tuesday, October 4, 2011

Soft Pretzels

Soft Pretzels Ingredients:

  • 1 1/2 cups warm water
  • 2 tablespoons light brown sugar
  • 1 package active dry yeast
  • 3 ounces unsalted butter, melted
  • 2 1/2 teaspoons kosher salt
  • 4 1/2 to 5 cups all-purpose flour
  • Vegetable oil
  • 3 quarts water
  • 3/4 cup baking soda
  • 2 whole eggs, beaten with 1 tablespoon cold water
  • Coarse sea salt

Directions For the Soft Pretzels:

Line 2 half sheet pans with parchment paper and spray liberally with vegetable spray.
Combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.
Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.
Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.
Preheat the oven to 425 degrees F.
Bring the water to a boil in a small roasting pan over high heat and add the baking soda.
Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each. Roll each piece into a long rope measuring 22 inches and shape: take the right side and cross over to the left. Cross right to left again and flip up. Boil the pretzels in the water solution, 2 at a time for 30 seconds, splashing the tops with the warmed water using a spoon. Remove with a large flat slotted spatula or a spider. Place 4 pretzels on each baking sheet, brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes until golden brown.
Remove to a baking rack and let rest 5 minutes before eating.

Easy Pezey Chicken Fajitas

Tonight we had Chicken Fajitas!
Serves 6-8 people
The night before I placed the following ingredients in the crock pot:
2 Red Peppers, Yellow and Green sliced lengthwise
3 Red Onions
4 Large Chicken Breasts sliced lengthwise
1 package fajita seasonings
1 pint canned tomatoes
Placed the pot in the refrigerator before bed and then put it in the crock pot and turned it to low when I left for work. Upon arrival from work my home smelled amazing and the filling for our fajitas ready to be devoured. I chopped up fresh cilantro.  Had a bowl of cheese, salsa and sour cream.  Placed the tortilla chips in the oven at 350 for 5 minutes and served warm.  Everyone enjoyed our Mexican dinner.












Sunday, October 2, 2011

Baby Shower Menu

This weekend we had a baby shower for Matt and Nicole.  Today (4/7/12) I served the same dishes for a bridal shower for my cousin, Kelsey. I prepared the following menu for the event:

Bacon Wrapped Sausages
Chevre-Stuffed Dates Wrapped in Prosciutto
Mini-Streusel Muffins
Mini Italian Quiches
Ham and Cheese Slab Pies
Fruit Bowl Salad with Honey-Mint Dressing
Pear-Brie Strudel Rolls
Peanut Butter Truffles
Carmel Oatmeal Bars
Punch

Bacon Wrapped Sausages
Serves: 24

24 smalls Farmland smoked sausage links
1 pound Farmland  bacon
1/3 cup dark brown sugar
1/2 teaspoon apple pie spice

Preheat oven to 300 degrees. Line a 15 X10x1 inch baking pan with foil; lightly coat with cooking spray. Slice bacon crosswise into thirds.  Wrap each sausage link with a bacon piece.  In a large resealable plastic bag combine brown sugar and apple pie spice.  Add several bacon-wrapped sausages to the bag; seal.  Shake bag gently to coat sausages with brown sugar mixture; place sausages in prepared pan.  Repeat with remaining bacon-wrapped sausages and brown sugar mixture. Bake for one hour or until the bacon browns. Serve immediately.

Chevre-Stuffed Dates Wrapped in Prosciutto

Serves: 60

3 ounces chevre gaot cheese
60 pitted whole dates
2 ounces cream cheese
1 teaspoon fresh thyme
1/4 teaspoon fresh ground black pepper
6 ounces sliced prosciutto

Let 3 ounces goat cheese (chevre) stand until at room temperature.  Preheat oven to 400 degrees.  Line a baking sheet with parchment paper.  Using a sharp knife, make a lengthwise slit in each of the 60 pitted whole dates.  Spread dates open slightly.  In a medium bowl beat goat cheese; 2 ounces cream cheese, softened; 1 teaspoon fresh thyme; and 1/4 teaspoon black pepper until creamy.  Spoon cheese mixture into a pastry bag fitted with a medium round tip.  Pipe a small amount of cheese mixture into each date. Press date halves back together.  Cut two 3 once packages sliced prosciutto into 3x1 strips.  Wrap one strip tightly around each stuffed date.  Place dates on prepared baking sheet.  Bake for 8-10 minutes or until prosciutto is crisp, turning after 5 minutes.  Serve immediately with toothpicks.



Mini-Streusel Muffins
Serves: 30

1 3/4 cups all-purpose  flour
1/3 cup white sugar
2 teaspoons baking powder
1/4 teaspoon table salt
1 beaten egg
3/4 cup skim white  milk
1/4 cup cooking oils
1 teaspoon almond extract
1 Recipe Streusel Topping
3 tablespoons all-purpose flour
3 tablespoons dark brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons butter

Grease mini muffin pan or line with paper baking cups.  In a medium bowl combine flour, sugar, baking powder, and salt.  Mix and make a well in center of flour mixture; set a side.  In another bowl combine egg, milk, and oil.  Add egg mixture all at once to flour mixture.  Stir just until moistened, batter will be a little lumpy.  Spoon batter into prepared muffin cups, filling each two-thirds full.  If desired, sprinkle Streusel Topping over muffin batter in cups.  Bake in a 400 degree oven for 10-12 minutes or until golden brown and a wooden toothpick comes out clean when inserted in the middle of a muffin.  cool in muffin cups on a wire rack for 5 minutes.  Remove from muffin cups; serve warm.


Mini Italian Quiches

Serves: 30

1 box 2 pastry pie dough sheets
1 cup shredded italian cheese blend
1/2 cup finely chopped red bell peppers
1/4 cup finely chopped  bacon
1 tablespoon thinly sliced green onions
2 teaspoons all-purpose flour
1/4 teaspoon dried italian seasoning, crushed
1/8 teaspoon table  salt
1/2 teaspoon fresh ground black pepper
3 eggs
1 1/4 cups half and half
1 teaspoon fresh snipped  parsley

Preheat oven to 375 degrees.  Shape chilled pastry dough into twenty one and half inch balls. Place each ball of dough into a two and half inch muffin cup.  Press dough into bottoms and up sides of muffin cups. Set aside. In a medium bowl combine cheeses, red pepper, 1/4 cup bacon, green onion, flour, Italian seasoning, salt and black pepper.  Divide mixture evenly among pastry shells.  In the same bowl, beat together eggs and half and half.  Pour egg mixture over filling in each pastry shell.  Bake about 20 minutes or until filling is set.  Let stand in muffin cups for 5 minutes.  using a knife, gently loosen shells from the sides of muffin cups; remove from the cups.  Cool slightly, serve warm.  If desired, garnish with additional crisp cooked bacon and snipped parsley.

Ham and Cheese Slab Pies
Serves: 16

2 3-ounce packages cream cheese
2 tablespoons honey mustard
1 17.3 ounce package frozen puff pastry sheets, thawed (two sheets)
6 ounces thinly sliced black forest ham
1 thinly sliced red onion
6 ounces thinly sliced gruyere cheese
1 egg
1 tablespoon water

Preheats oven to 400 degrees.  Line two large baking sheets with parchment paper.  In a small bowl stir together cream cheese and mustard.  On a lightly floured surface roll each sheet of thawed puff pastry into a 15x2 inch rectangle.  Transfer each pastry sheet to prepared baking sheet; spread half of each pastry lengthwise with cream cheese mixture, leaving a 1/2 inch boarded around outside edges.  Add individual layers of ham, onion and Gruyere cheese over cream cheese layer, leaving 1/2 inc border around outside edges.  In a small bowl whisk together egg and the water.  Brush some of the egg mixture on the uncovered portion of each pastry. Fold uncovered portion of each pastry rectangle up and over filling.  Use a fork to seal edges together.  Brush tops with egg mixture.  Cut decorative slits in the top of each pastry for steam to escape.  Bake about 25 minutes or until pastries are golden on top and bottom.  If top browns more quickly than the bottom, cover with foil.  Slide pies and parchment paper onto wire racks; cool slightly.  To serve, cut crosswise knot strips.

Fruit Bowl Salad with Honey-Mint Dressing 
Serves: 30

2 tablespoons fresh mint leaves
2 tablespoons fresh lime juice
2 tablespoons fresh orange juice
2 tablespoons honey
1 small cantaloupe
1 1/2 cups strawberries
3/4 cup red seedless grapes
4 kiwi fruits

Cut cantaloupe, strawberries, grapes and kiwi into bite size pieces.  Mix first 4 ingredients in a small bowl and pour over fruit.  Refrigerate for 1 hour before serving.

Pear-Brie Strudel Rolls
Serves: 18

1 1/2 cups chopped pears
1 cup apple juice
1 tablespoon real maple syrup
1/2 teaspoon fresh thyme
1/2 cup toasted  sliced almonds
1/2 cup dried cherries, snipped
2 tablespoons dark brown sugar
1/2 teaspoon apple pie spice
15 sheets phyllo dough thawed
1/2 cup melted butter
1 large brie cheese, thinly sliced into 18 pieces

Preheat oven to 400 degrees.  Line a baking sheet with parchment paper or foil and set aside.  For filling, in a small saucepan combine pears, apple juice, maple syrup, and snipped thyme.  Bring to boiling; reduce heat.  Simmer uncovered, about 5 minutes or until pears are tender.  Drain pears; discard liquid. Return pears to saucepan.  Add nuts and cherries to saucepan.  Add brown sugar and apple pie spice; toss gently units mixed.  set aside. Unroll phyllo dough.  Stack five phyllo sheets on a work surface, brushing each sheet lightly with some of the melted butter before topping with the next.  Cut phyllo stack lengthwise in half and crosswise in thirds to form six squares. Place a slice of Brie cheese near the bottom edge of phyllo square.  Spoon 1 rounded tablespoon of filling on top.  Fold bottom edge over filling; fold in side.  Roll up around filling.  Place on prepared baking sheet. Repeat with remaining phyllo sheets, melted butter, Brie and pear mixture to form 12 more rolls.  Brush tops with some of the remaining melted butter.  Bake for 13-15 minutes or until rolls are golden.  Rolls may leak slightly during baking.  Cool on wire rack.  Serve slightly warm.  If desired, garnish with fresh thyme.

Peanut Butter Truffles
Serves: 50

2 cups sugar
1 5-ounce can evaporated milk
1/2 cup butter
2 cups miniature marshmallows
3/4 cup creamy  peanut butter
1/2 teaspoon vanilla extract
12 ounces dark chocolate candy coating
2 tablespoons shortening
1/2 cup finely chopped peanuts

Butter the side of a medium heavy saucepan.  In the saucepan combine sugar, evaporated milk and butter.  Cook and stir over medium-high heat until mixture is boiling.  Reduce heat to medium; continue boiling at a moderate, steady rate for 12 minutes stirring occasionally.  Remove saucepan from heat, stir in marshmallows, peanut butter and vanilla.  Transfer mixture to a large bowl. Chill for 45-60 minutes or until mixture is thick and can be molded.  Line a large baking sheet with waxed paper or parchment paper. Shape mixture into 1-inch balls; place on prepared baking sheet. Freeze for 45 mintues.  In a medium saucepan combine chocolate and shortening.  Cook and stir over low heat until melted.  Dip balls, one at a time, knot chocolate mixture.  Let excess chocolate mixture drip off balls.  Place on a wire rack set over waxed paper.  If desired, sprinkle with peanuts.  Let stand until chocolate is set.

Carmel Oatmeal Bars
Serves: 24

This bar recipe was taken from Heavenly Harvest Lovely Lane United Methodist Church Cookbook printed 2008 from page 91.

1 cup butter
1/2 cup packed brown sugar
1/2 cup granulated sugar
2 egg yolk
1 cup all purpose flour
1/2 cup chopped raisins
1 cup rolled oats
2 tablespoons butter
1/2 cup chopped nuts
1/2 bag caramels

Mix one cup butter, sugars, and egg yolks thoroughly. Stir in flour, raisins, and oats.  Spread in greased and floured 13 x 9 x 2 inch pan.  Bake in 350 degree oven for 20-25 minutes.  Cool 10 minutes. Melt carmel and two tablespoons butter over hot water; spread over cooled cookie layer.  Sprinkle with nuts; cut into bars.

Kool-aid Punch 
Serves: 30

1 package black cherry koolaid
1 package strawberry koolaid
2 cups sugar
3 quarts water
1 6-ounce can frozen orange juice concentrate
1 6-ounce can frozen lemonade concentrate
1 liter ginger ale

Mix all ingredients together.  You can use ice cubes for part of the water.  You can freeze in a 5 gallon ice-cream bucket and set out to defrost 2 hours prior and poor ginger ale over the top making it slushy.