Appetizers
Bacon Bourbon Jam
Elaine Miller, Fenton
(The taste of this jam is truly outrageous. Each bite contains layer upon layer of flavor, from the caramelized onions and garlic to the sweet bourbon and maple syrup to the smoky, salty, porky bacon. You’ll get rave reviews if you serve it on crackers topped with smoked cheese -- I used smoked cheddar. I found the recipe on the Food Network website.)
1 1/2 pounds bacon, cut crosswise into 1-inch pieces
2 cups diced onion
3 medium garlic cloves, peeled and coarsely chopped
1/2 cup cider vinegar
1/2 cup packed dark brown sugar
1/4 cup maple syrup
6 tablespoons brewed coffee
6 tablespoons bourbon
Divide bacon between two large skillets and cook over medium-high heat, stirring frequently, until fat is rendered and bacon is lightly browned and starting to crisp, about 20 minutes. Transfer bacon to paper towels to drain, reserving 1 tablespoon bacon fat. Add bacon fat, onions, and garlic to one skillet and cook, stirring frequently, until onions are slightly caramelized, about five minutes. Add vinegar, brown sugar, maple syrup, coffee, and bourbon; bring to a boil and cook for two minutes, stirring and scraping browned bits from bottom of skillet with spoon. Add bacon and stir to combine. Transfer mixture to a six-quart slow-cooker and cook on high, uncovered, until liquid has reduced and thickened slightly and bacon is a deep burnished brown. (I found this took at least 4 hours. You need to end up with enough liquid to create a jam consistency when blended.)
Transfer mixture to a food processor and pulse until coarsely chopped. Let cool, then transfer to airtight containers. Store in refrigerator for up to one month.
Tuscan Sausage & Bean Dip
Mary Koch, De Soto
1 pound bulk hot Italian sausage
1 medium onion, finely chopped
4 garlic cloves, minced
1/2 cup dry white wine or chicken broth
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon dried thyme
1 package (8 ounces) cream cheese, softened
1 package (6 ounces) fresh baby spinach, coarsely chopped
1 can (15 ounces) white kidney or cannellini beans, rinsed & drained
1 cup chopped, seeded tomatoes
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 cup shredded Parmesan cheese
Preheat oven to 375 degrees. In a large skillet, cook sausage, onion and garlic over medium heat until sausage is no longer pink, breaking up sausage into crumbles; drain. Stir in wine, oregano, salt and thyme. Bring to a boil; cook until liquid is almost evaporated. Add cream cheese; stir until melted. Stir in spinach, beans and tomatoes; cook and stir until spinach is wilted. Transfer to a greased 8” square or 1-1/2 quart baking dish. Sprinkle with cheeses. Bake 20-25 minutes or until bubbly. Serve with assorted crackers or toasted French bread baguette slices. Serves 16
Buffalo Chicken and Kale Stuffed Mushrooms
Robert Harlan, Hillsboro
2 packages (10 ounce size) medium white button baby Portobello or cremini mushrooms, stemmed
Kosher salt and ground black pepper
1 tablespoon butter
1 shallot, minced
3 cloves garlic, minced
1/2 bunch kale, stems removed, finely chopped (about one cup)
1 tablespoon lemon juice
3/4 cup chopped cooked chicken or canned chicken
1 package (8 ounces) light cream cheese, softened
1/4 cup hot sauce, such as Frank’s
1/4 cup bleu cheese crumbles
Olive oil cooking spray
Heat oven to 375 degrees. Line a rimmed baking sheet with foil or kitchen parchment, and moisten with olive oil cooking spray. Use damp paper towel to wipe mushroom caps clean; season with salt and pepper and set aside. In a medium saute pan over medium heat, melt butter. Add shallots and garlic and saute until soft, about 3 minutes. Add kale and saute until wilted. Add lemon juice, cover, and allow to steam for 1 to 2 minutes. Uncover, remove from heat and stir in chicken. In a small bowl, mix together cream cheese, hot sauce, and bleu cheese crumbles. Add kale/chicken mixture to cream cheese mixture and blend well. Spoon into mushroom caps, then arrange filled caps on prepared baking sheets. Mist tops lightly with olive oil cooking spray, then bake for 25 minutes or until tops are golden and mushrooms are tender.
Piggy Chicken
Mary E. Swink, Festus
1 1/2 pounds boneless, skinless chicken tenders
1 brick (8 ounces) cream cheese
1/8 cup dried, chopped chives
1/3 cup dried, minced onions (optional)
Salt and pepper to taste
1 pound regular sliced bacon
Preheat oven to 375 degrees. Spray jelly roll pan (something with sides) with non-stick cooking spray. Lay each chicken tender between two sheets of plastic wrap and pound flat with a meat mallet or rolling pin. Soften cream cheese in microwave on high for 25 seconds; stir until smooth. Add in onions and chives and stir until well mixed.
Lay out one flattened chicken tender, salt and pepper it and spread 2 tablespoons of cream cheese mixture on top. Roll up the chicken like a jelly roll. Lay out a piece of bacon and roll the previously rolled chicken tender in the bacon strip, angling as you roll so it will cover the entire chicken roll. Repeat this process for all chicken tenders, placing them into prepared pan. Bake for 25 minutes; turn oven heat to 425 degrees for five additional minutes or until bacon is crispy.
Buffalo Chicken Pockets
DeAnn Sharpless, Hillsboro
1 can (12 ounces) Pillsbury Grands Big & Flaky crescent dinner rolls
2 cups shredded, cooked chicken
1/2 cup buffalo wing sauce (I use Ott’s or Sweet Baby Ray’s)
1 1/2 cups shredded mozzarella cheese
1/3 cup crumbled bleu cheese
1 medium red bell pepper, cut into very thin, bite-sized strips
Heat oven to 350 degrees. Separate dough into 4 rectangles. On ungreased cookie sheet, place two rectangles, short ends together, to form a 14-by-5-inch rectangle. Firmly press perforations and center seam to seal. In medium bowl, mix chicken and sauce; spoon mixture in a 4-inch strip down center of dough to within 1/4 inch of edges. Top with mozzarella cheese, bleu cheese and bell pepper. Press remaining rectangles on top, pinching center seam to seal. Bake 18 to 22 minutes or until deep golden brown. Cut into slices; serve warm. Serves 6.
Cheese and Bacon Stuffed Mushrooms
Karen Richards, De Soto
2 pounds large fresh mushrooms
1 package (8 ounces) cream cheese, softened
2 cloves garlic, minced
12 ounces bacon, fried crisp and crumbled
1 cup shredded sharp cheddar cheese
Heat oven to 350 degrees. Remove stems from mushrooms. Mix together remaining ingredients, stirring until well-combined. Spoon into mushroom caps, filling generously. Place onto baking sheet, filled side up. Bake 18 minutes.
Tostitos Munchies
Karen Richards, De Soto
2 pounds bacon, fried crisp and crumbled finely.
½ cup green onions, sliced thin
½ cup green pepper, coarsely chopped
3 cups shredded sharp cheddar cheese
2 large bags Tostitos chips (flat rounds)
1 cup sour cream for garnish
Combine bacon, vegetables and cheese; stir well to combine. On foil-lined baking sheets, place Tostitos chips side by side. Scoop 1 teaspoon mixture onto center of each chip. Broil chips until cheese has melted (less than 1 minute). Remove chips from baking sheet to serving platter and dollop 1/8 teaspoon sour cream onto center of each before serving.
Bacon and Tomato Tartlet
Judy Duncan, Dittmer
1 can flaky biscuits
6 slices bacon, cooked, drained and crumbled
1 medium tomato, seeded and chopped
3 ounces mozzarella cheese, grated
1/2 onion, chopped
1/2 cup mayonnaise
1 tablespoon fresh basil leaves, chopped
1 clove garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried oregano
Preheat oven to 350 degrees. Spray mini-muffin tins lightly with cooking oil. Separate each biscuit into three pieces; press split biscuit into tins. Mix remaining ingredients together and fill each pastry with the mixture. Bake 10-12 minutes or until golden brown. Can be frozen and reheated for later. Serves 6-8.
Cranberry Feta Pinwheels
Terri Becker, Festus
1 package dried, sweetened cranberries
1 container cream cheese spread
1 cup crumbled feta cheese
1/4 cup chopped green onions
4 large flour tortillas
Combine first four ingredients; mix well. Divide mixture into fourths and spread evenly atop tortillas. Roll up tightly; wrap in plastic and refrigerate at least 1 hour. To serve, cut into 12 slices.
Greek Chicken
Cindy Fox, Imperial
1 3-4 pound whole chicken spatchcocked
Basically, spatchcocking is a method of preparing the chicken that involves removal of the backbone from tail to neck so that the bird can be opened out flat (also referred to as butterflying).
1 onion, halved and sliced into 1/2-inch wedges
4-5 garlic cloves
2 teaspoons Italian spice
1 can (14.5 ounces) Hunts Fire Roasted Diced Tomatoes
1 jar Reese's Grilled Artichokes
1 cup Kalamata olives, pitted and halved
Salt
Pepper
1 cup white wine (Chardonnay)
Spray olive oil
Preheat oven to 425 degrees and place shelf on lowest rack. Spray a 9-by-13-inch pan with oil. Salt and pepper chicken; then use 1 to1 1/2 teaspoons Italian spice to rub all over chicken, even under the skin. Place sliced onions and garlic in the pan; place chicken on top and spray with olive oil. Drain tomatoes and artichokes; spread in pan around chicken
Sprinkle olives on top of tomatoes. Sprinkle remaining spice over tomatoes. Bake 45 minutes; pour wine over chicken and bake 20-30 minutes longer, until chicken registers 165 degrees in thickest part of breast. Remove from oven; rest chicken 10-15 minutes.
Cut chicken into quarters. Serve on top on tomatoes mixture. Drizzle some pan liquid over chicken.
Soups
Split Pea and Pumpkin Soup
Robert Harlan, Hillsboro
1 cup yellow split peas
1 1/4 quarts water
2 tablespoons butter
1 onion, minced
2 cups chopped fresh pumpkin
2 cans (14.5 ounce) diced tomatoes
1 teaspoon chopped fresh tarragon leaves
1 tablespoon chopped fresh cilantro
1/2 teaspoon ground cumin
1 teaspoon Better Than Boullion seasoned vegetable base
Cayenne pepper, to taste
Sprigs of fresh cilantro, to garnish
Soak peas overnight in enough water to cover them completely; drain. Place peas in a large saucepan, add water, and boil for about 30 minutes until tender. In a separate pan, melt butter and saute onion until soft but not brown. Add the pumpkin, tomatoes, tarragon, cilantro, cumin, vegetable bouillon and cayenne pepper; bring to a boil over high heat. Stir the vegetable mixture into the cooked split peas and their liquid. Simmer for about 20 minutes or until vegetables are tender. If the soup is too thick, add another 2/3 cup water. Garnish with sprigs of cilantro and serve hot with Roasted Garlic Toasts.
Roasted Garlic Toasts
2 whole garlic heads
Extra virgin olive oil
Fresh rosemary sprigs
Loaf of ciabatta or thick baguette
Chopped fresh rosemary
Salt and freshly ground black pepper
Slice the tops from the garlic heads using a sharp kitchen knife. Brush with oil and add a few sprigs of rosemary before wrapping in foil. Cook the foil parcels in oven at 350 degrees for 25-30 minutes, turning occasionally, until garlic is soft. Slice bread; brush each slice generously with olive oil. Toast in oven until crisp and golden, turning once.
Squeeze garlic cloves from their skins onto the toasts. Sprinkle with the chopped fresh rosemary and olive oil, and add salt and black pepper to taste. Serve with soup.
Italian Wedding Soup
Barb Lee, Pevely
2.5 pounds sweet Italian sausage (10-12 links)
3-4 shallots, diced
4-5 garlic cloves, finely diced
1/4 to 1/2 teaspoon red pepper flakes
2 large cans and 1 small can chicken broth
1/2 to 1 cup acini di pepe pasta (can use risotto, prepared per package directions)
1/2 teaspoon kosher salt
1 to 1-1/2 heads escarole, diced or fresh spinach
fresh grated Parmesan or Romano cheese to taste
Cut each sausage link in half long ways, then again crosswise to make 8-10 pieces; roll each into a meatball shape. Place half the meatballs in bottom of a large stock pot over medium heat; brown slowly until bottom of pan has a light crispy brown coating. Remove meatballs from pot and repeat with other half. Be careful not to burn bottom of pan; the crispy coating adds tremendous flavor to soup. Drain all but 2 tablespoons of drippings. Add shallots and garlic to drippings and sauté until soft. Add small can chicken broth to pot and heat on low until crispy bottom loosens and becomes clean.
Add pepper flakes and remaining chicken broth; bring to a light boil for about 10 minutes. (NOTE: This much can be made ahead and refrigerated; just before serving, bring back to light boil and continue with recipe.) Add salt and pasta; cook about 5-7 minutes. Add escarole and cook until wilted. Serve warm. Add grated cheese to each bowl to taste. Hot crusty bread is a good accompaniment. This soup is wonderful the next day, although the pasta will swell so have extra vegetable or chicken stock on hand to add before reheating. Serves 8-10 hearty eaters.
Chicken and Rice Soup
Roberta Rader, Imperial
About 3 cups diced chicken breast
8 cups chicken broth (saved from cooking chicken)
3/4 cup uncooked long grain rice
3 chicken bouillon cubes
1 teaspoon ground thyme
1 teaspoon salt
1/4 teaspoon pepper
2 stalks celery
1 carrot
1 medium onion
2 tablespoons canola oil
3 tablespoons flour
Combine broth, rice, boullion cubes, thyme, salt and pepper in dutch oven. Chop celery, carrot, and onion in a food processor. Heat oil in a medium saucepan; add processed vegetables and saute until tender. Add flour; stir until combined. Add 3-4 cups of the broth from the dutch oven; heat, stirring, until it boils. Transfer mixture to Dutch oven and heat, covered, on medium low for 20 minutes or until rice is tender. Add chicken and heat through.
Minestrone
Robert Dehn, High Ridge
4 cups water
1 cup beef broth
1/3 small zucchini, cut in small pieces
1 tablespoons cut up carrots
1/4 cup onions, chopped finely
1/2 cup diced tomatoes
1/2 cup cabbage, cut up
2 Italian sausages, pre-cooked
1 tablespoon olive oil
1/2 teaspoon garlic bits
1/2 cup Italian sauce
1/2 cup red beans
1/2 cup garbanzo beans
1/2 cup cooked noodles
Salt and pepper to taste
In a large pot, bring water to a boil and add broth and all vegetables. Cook 30 minutes. Lower heat and add remaining items; simmer for 1 1/2 hours.
The Ultimate Chicken Noodle Soup
Elaine Miller, Fenton
(I tweaked this recipe, adding bacon and caramelizing the vegetables along with the onion and garlic. My office coworkers couldn’t get enough of it. I found the recipe in the Taste of Home magazine.)
2 1/2 pounds bone-in, skin-on chicken thighs
1 1/4 teaspoons pepper, divided
1/2 teaspoon salt
1 tablespoon canola oil
6 strips bacon (more, if desired)
1 large onion, chopped (about two cups)
4 celery ribs, chopped (about two cups)
4 medium carrots, chopped (about two cups)
1 garlic clove, minced
10 cups chicken broth
2 bay leaves
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
3 cups (about 8 ounces) uncooked kluski noodles or other egg noodles
1 tablespoon chopped parsley
1 tablespoon lemon juice
Pat chicken dry with paper towels; sprinkle with 1/2 teaspoon pepper and salt. In a 6-quart stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down, and cook 3-4 minutes or until dark golden brown. Remove chicken from pot; remove and discard skin. Discard drippings, reserving 2 tablespoons. In a skillet, cook bacon until well done, but not crisp. Remove bacon from skillet and break into pieces. Pour off drippings and save to use when cooking vegetables, if needed. Add onions, celery, and carrots to chicken drippings in stockpot; cook and stir over medium-high heat 4-5 minutes or until tender and lightly caramelized (use some of the reserved bacon drippings if needed). Add minced garlic, cook 1 minute longer. Add broth, stirring to loosen brown bits from bottom of pan, and bring to a boil. Return chicken to pot; add bay leaves and thyme. Reduce heat; cover and simmer for 25-30 minutes or until chicken is tender.
Transfer chicken to a plate. Remove stockpot from heat; add noodles and let stand, covered, for 20 minutes or until the noodles are just tender. Meanwhile, when chicken is cool enough to handle, remove meat from bones, discard bones. Shred meat into bite-sized pieces and return to stockpot. Stir in parsley, lemon juice and remaining 3/4 teaspoon pepper; remove bay leaves. Makes 10 servings
Chicken & Bacon Chowder
Mary Koch, De Soto
4 slices thick-cut bacon, chopped
3 stalks celery, finely chopped
2 medium shallots, finely chopped
3/4 teaspoon salt, divided
1/4 teaspoon cayenne (ground red) pepper
1/2 cup all-purpose flour
1 quart low-sodium chicken broth
1 pound skinless, boneless chicken breasts, cooked and cut into bite-sized pieces
1 pound red potatoes, cut into 1/2-inch chunks
2 cups whole milk
2 cups fresh or frozen corn
In a 6-quart saucepot, cook bacon on medium until crispy and browned, stirring occasionally. With slotted spoon, transfer to plate. Add to stockpot the celery, shallots, cayenne and 1/4 teaspoon salt. Cook 7-10 minutes or until vegetables are almost tender, stirring occasionally. Sprinkle flour over vegetables; cook 1 minute, stirring. Slowly stir in broth and bring to simmering on high. Add potatoes; reduce heat to medium. Cook 12 to 15 minutes or until potatoes are tender, stirring occasionally. Add chicken to pot. Stir in milk, corn and remaining 1/2 teaspoon salt. Cook 3 minutes or until corn is hot. Garnish with reserved bacon. Serves 6
Spicy Italian Vegetable Soup
Kathy Barbey, Pevely
1 jar Prego spaghetti sauce
1 can Rotel tomatoes with green chiles
2 bags frozen mixed vegetables
1 onion, chopped
2 pounds Italian sausage
2 tablespoons minced garlic
2 teaspoons chili powder
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder
1/4 cup Parmesan cheese
1 teaspoon oregano
1 teaspoon basil
2 cups water
Brown and drain sausage. Combine sausage and all remaining ingredients in a large stock pot. Simmer for about 1 hour or until vegetables are cooked and soup thickens.
Serve with garlic cheese bread.
Beany Chicken Chili
Karen Richards, De Soto
4 cans (16 ounce size) Great Northern beans, drained
5 cups cooked chicken breast, cubed
1 tablespoon cooking oil
2 medium onions, chopped
2 cans (4 ounce) chopped green chilis
4 garlic cloves, chopped finely
2 teaspoons cumin
1 1/2 teaspoons oregano
1/4 teaspoon cayenne
6 cups chicken stock or broth
4 cups shredded Monterey Jack cheese
Sour cream for garnish
In a large stockpot, heat oil over medium heat; add onions and saute until translucent. Stir in garlic, chiles, cumin, oregano, and cayenne; saute 2 minutes. Add beans and stock; bring to boil. Reduce heat; add chicken and cheese, stirring over low heat until cheese melts. Ladle into serving bowls. Garnish with sour cream.
Cheeseburger Soup
Terri Becker, Festus
1/2 pound ground beef
3/4 chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups peeled, diced potatoes
1/4 cup all-purpose flour
2 cups Velveeta processed cheese, cubed or 2 cups shredded cheddar cheese
1 1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream
In a 3-quart saucepan, brown ground beef; drain and set aside. In the same pan, melt one tablespoon butter and add onion, shredded carrots, celery, basil and parsley flakes and saute until tender. Add broth, potatoes and beef; bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender. In a small skillet, melt remaining butter (3 tablespoons) and add flour. Cook and stir for 3-5 minutes until bubbly. Add to the soup and stir for 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper. Cook until cheese melts. Remove from heat and blend in sour cream.
Hamburger Soup
Mary E. Swink, Festus
10 cups beef broth
1 pound hamburger
1/2 onion, diced
2 bay leaves
Salt and pepper
1 1/2 tablespoons sugar
1 tablespoon chili powder
1 can kidney beans, undrained
1/4 head cabbage
1 can stewed tomatoes
1 cup spaghetti, broken up
Place all ingredients into a large pot and simmer until all items are tender. I always make a double batch and then freeze some.
Lentil Soup
Robert Duncan, Dittmer
1 pound green lentils, sorted and rinsed
2 bay leaves
1 cup diced carrots
1/2 cup diced celery
1/2 cup diced onion
2 tablespoons olive oil
Sea salt to taste
Freshly ground black pepper to taste
2 cups crushed tomatoes or tomato puree
In large stock pot, add lentils, bay leaves, and enough cold water to cover by 6 inches.
Bring to a boil; skim off foam and lower heat. Boil gently, partially covered, until lentils are tooth tender, about 45-60 minutes.
Add carrots, celery, and onion. Cook partially covered until carrots are tender, about 20-30 minutes. Add olive oil, salt and pepper and tomatoes. Simmer partially covered until lentils become very creamy and soft, at least 1 hour more. Stir occasionally and add boiling water if necessary to prevent sticking. Remove bay leaves before serving.
Loaded Potato Soup
Mary Roqueplot, House Springs
4 cups low-sodium chicken broth
4 cups water
2 cups milk
3/4 cup light sour cream
1 can condensed potato soup
1 package Bear Creek potato soup mix
1 cup real bacon bits
1 cup diced celery, carrots
1 teaspoon parsley flakes
5 cups diced potatoes
Mix all ingredients in a large pan. Cook until potatoes and vegetables are tender, stirring frequently to prevent sticking,. Top with green onions and shredded cheese.
Salads
Pear and Candied Pecan Salad
Tracy Waser, Imperial
Candied pecans:
1/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon ground pepper
Smidgen of cayenne
2 tablespoons butter
1 1/2 cups pecan halves
In a small bowl, mix the first six ingredients together. In a medium skillet, combine butter, sugar mixture and pecans and cook over medium heat, stirring constantly, until sugar is melted and nuts are coated. Turn out in single layer on lightly greased aluminum foil to cool.
Dressing:
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon ground pepper
6 tablespoons vegetable oil
Whisk together vinegar, mustard, honey, cinnamon, salt, and pepper; slowly whisk in oil.
Salad:
6 cups mixed greens
2 ripe pears, sliced (I use Anjou whenever possible)
Toss greens with dressing; add pears and gently toss to coat. Sprinkle with pecans and serve.
Sundance Salad
Robert Duncan, Dittmer
2 cans (15.5 ounces) black beans, drained and rinsed
2 cans (15.5 ounces) pinto beans, drained and rinsed
1 cup balsamic vinegar
1 cup medium salsa
2 cups finely chopped jicama
1 cup diced red onion
1 cup chopped greed onion
1 red bell pepper, finely chopped
1/4 cup pickled jalapeno chiles, finely chopped
2 garlic cloves, minced
2 tablespoons fresh cilantro, finely chopped
1/4 teaspoon Tabasco sauce
1/4 teaspoon coarsely ground black pepper
Place beans in a large bowl; add balsamic vinegar and mix to coat. Cover and marinate in refrigerator for 2-4 hours. Add remaining ingredients and toss gently. Refrigerate overnight or at least 2-4 hours to blend flavors. Serve with tortilla chips or wheat crackers.
Roasted Rosemary Bacon Potato Salad
Elaine Miller, Fenton
(The fresh rosemary, the pine nuts, the crisp bacon… need I say more?!)
2 1/2 pounds tiny new red potatoes, halved or quartered (larger red potatoes can be used and cut into large chunks)
1 medium red onion, cut in wedges
1/4 cup olive oil, divided
2 tablespoons snipped fresh rosemary
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
2 tablespoons balsamic vinegar
1 medium sweet red pepper, cut into bite-sized strips
3 strips bacon, cooked crisp and crumbled (more, if desired)
3 tablespoons pine nuts, toasted
Preheat oven to 450 degrees. In large mixing bowl, combine potatoes, onion, 2 tablespoons olive oil, rosemary, garlic, salt, and black pepper; toss to coat well. Arrange in a single layer in greased shallow roasting pan. Roast, uncovered, for 25 to 30 minutes or until potatoes are tender and lightly browned, stirring twice. Transfer roasted potato mixture to a large bowl; set aside. In a small bowl, mix together balsamic vinegar and remaining 2 tablespoons olive oil; pour over roasted potato mixture. Add red pepper pieces and crumbled bacon, toss gently to coat. Turn potato salad into serving bowl. Sprinkle with pine nuts. Serve warm or at room temperature. Makes 6 servings.
Southwest Salad
Judy Duncan, Dittmer
2 heads romaine lettuce, rinsed, dried, chopped
2 cups sliced, grilled chicken breast with barbecue sauce
1 cup corn, cooked, drained, and chilled
1 cup cooked black beans, drained and chilled
1 cucumber, peeled and diced
2 ripe tomatoes, diced
1 can French-fried onion rings
Avocado Ranch dressing
1 package ranch style dressing mix
1 cup real mayonnaise
1 cup milk
1 container (8 ounces) avocado dip
Tortilla chips or cornbread croutons
Fill a shallow bowl with lettuce; top with remaining salad ingredients. Surround the perimeter of salad with tortilla chips or cornbread croutons. Toss tableside or pass the dressing.
Raspberry Salad
Karen Richards, De Soto
2 pounds romaine lettuce, cut into bite-sized pieces
1 medium red onion, peeled and thinly sliced
1 large Roma apple, cored, cut into 1/2 inch cubes
1 large golden delicious apple, cored, cut into 1/2 inch cubes
1 cup toasted pecans, chopped coarsely
1 pound bacon, fried crispy and crumbled coarsely
2 cups shredded mozzarella cheese
Dressing:
1/2 cup mayonnaise
1/2 cup Miracle Whip
1/4 cup raspberry vinegar
1/2 cup sugar
1/4 cup seedless raspberry jam
Combine salad ingredients into large salad bowl, tossing to distribute and mix.
In medium bowl whisk together dressing ingredients until smooth. To serve, pour dressing onto salad and toss to coat.
Four-Star Salad
Robert Harlan, Hillsboro
8 ounces goat cheese
1 tablespoon heavy cream
1 teaspoon chopped fresh thyme
Salt and pepper
1/2 cup finely chopped pistachios
1/4 cup extra virgin olive oil
1/4 cup tangelo or tangerine juice
1/4 cup rice vinegar
1 head red leaf lettuce
1 dozen small beets, roasted or steamed, cut in 1/2-inch wedges
1/4 Kalamata olives, pitted and sliced
In a medium bowl, combine cheese, heavy cream, thyme, salt and pepper; divide into 18 pieces and roll into gumball-sized balls. Place pistachios on a shallow plate and roll cheese balls in pistachios to make bonbons. Chill until ready to serve. Whisk together olive oil, juice and rice vinegar. Divide lettuce and beets among 6 salad plates.
Drizzle with dressing. Arrange 3 bonbons on each plate; sprinkle evenly with olives.
Serve with breadsticks.
Lentil Salad
Robert Duncan, Dittmer
1 cup whole small green lentils, sorted and rinsed
2 1/2 cups vegetable broth
1 teaspoon freshly ground black pepper
1 1/2 teaspoons cumin
1/4 teaspoon cayenne pepper
Salt to taste
1 1/2 cups frozen corn kernels
2 cans (15.5 ounces) black beans, drained
1/2 cup chopped fresh cilantro
Add lentils, vegetable broth and pepper to a sauce pan; bring to a boil. Reduce heat to low, cover with a lid and simmer until tender and liquid is almost all absorbed (35-40 minutes). Add cumin, cayenne and corn, cook for 5 more minutes. Add black beans and cilantro; mix well. Serve hot or cooled overnight in fridge.
Sides
Spinach and Feta Bake
Robert Duncan, Dittmer
4-5 tablespoons extra virgin olive oil, divided
1 small onion, finely chopped
2 pounds spinach
Nutmeg for grating
Sea salt for taste
Freshly ground black pepper to taste
3/4 cup (6 ounces) crumbled feta cheese
3/4 cup ricotta cheese, drained for at least 1 hour
1/2 cup coarsely chopped flat-leaf parsley
Combine 3 tablespoons olive oil and the onion in a large skillet. Cook over low heat 15-20 minutes, or until onion is tender, stirring occasionally. Stir in spinach. Grate about 1/2 teaspoon nutmeg over the spinach; season with salt and pepper and cook for 5 minutes. Remove from heat and pour off any liquid. Stir in feta cheese, ricotta cheese and parsley. Spoon mixture into an oiled gratin dish or small shallow baking dish; drizzle with 1-2 tablespoons olive oil. Bake at 350 degrees for 20 minutes. Cool to room temperature before serving.
Cheesy Baked Orzo with Bacon and Peas
Elaine Miller, Fenton
(This recipe actually already included bacon! The creamy orzo with the crunchy topping is spectacular!)
8 ounces bacon, diced
2 cloves garlic, chopped
2 tablespoons all-purpose flour
2 1/2 cups milk
8 ounces shredded Gruyere cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound orzo (rice-shaped pasta)
1 1/2 cup frozen peas, thawed
1/4 cup grated Parmesan cheese
Heat oven to 400 degrees. Heat a large skillet over medium heat; add bacon and cook 8 minutes or until crispy. Remove to a plate with a slotted spoon. Pour off all but 3 tablespoons of the bacon fat. Stir in garlic; cook one minute. Whisk in flour; cook one minute. Whisk in milk; bring to a simmer and cook 5 minutes. Stir in Gruyere, salt, and pepper until smooth; set aside. Meanwhile, bring a large pot of salted water to a boil. Add orzo, cook two minutes less than package directions; drain. Stir into sauce along with peas and cooked bacon. Transfer mixture to a 2-quart baking dish. Top with Parmesan cheese and bake for 20 minutes until bubbling and lightly browned. Makes 12 servings.
Roasted Squash
Robert Harlan, Hillsboro
2 acorn or delicate squash
Salt and pepper
Nutmeg, freshly grated or ground
1/2 cup grainy Dijon mustard
1/2 cup maple syrup
2 to 4 sprigs rosemary leaves, stripped or chopped
4 cloves garlic, chopped or grated
Preheat oven to 350 degrees. Halve squash and remove seeds; slice into 1/2-inch thick half-moon slices and season with salt, pepper and nutmeg, if desired. In a large mixing bowl, combine mustard and syrup; add garlic, a drizzle (about 2 tablespoons) of extra virgin olive oil, and rosemary. Coat squash slices with this mixture and arrange on a non-stick cookie sheet in an even layer. Cook for about 35-40 minutes.
Monterey Rice
Judy Duncan, Dittmer
3 1/2 cups water
Salt to taste
2 tablespoons butter
1 1/2 cups uncooked long grain white rice
1 1/2 cups sour cream
1 can (4 ounces) chopped green chiles, drained
2 cups shredded Monterey Jack cheese
1/2 cup sweet red bell pepper, chopped
Preheat oven to 350 degrees. Spray a 2-quart baking dish with vegetable oil. In medium saucepan, bring water to boil; add salt, butter and rice. Cover; reduce heat and cook for 20 minutes or until water is absorbed. Place half the cooked rice in prepared pan, then layer half the sour cream, half the green chiles and half the pepper. Repeat the layers.
Bake for 30 minutes.
Taco-filled peppers
Robert Duncan, Dittmer
1 pound ground beef
1 envelope taco seasoning mix
1 can (8 ounces) kidney beans, drained and rinsed
1 cup medium salsa
4 peppers (green bell, long sweet Italian or Poblano)
1 tomato, chopped
1/2 cup (2 ounces) shredded cheddar cheese
1/2 cup sour cream
Brown ground beef in large skillet, stirring until crumbly; pour off drippings. Add taco seasoning mix, beans and salsa; mix well and bring to a boil. Reduce heat and simmer for 5 minutes. Cut peppers in half lengthwise; discard stems and seeds. Blanch peppers in boiling water in a large saucepan for 3 minutes; drain on paper towels. Place peppers in an ungreased 9-by-13-inch baking dish and spoon about 1/2 cup ground beef mixture into each pepper half. Bake, covered, at 350 degrees for 15-20 minutes until the peppers are tender-crisp and the filling is heated through. Top each pepper with tomato, cheese, and sour cream before serving.
Cheesy Broccoli and Rice
Roberta Rader, Imperial
10 ounces frozen broccoli
1/4 cup butter
1 medium onion, diced
1/2 cup Minute Rice
8 ounces Cheez Whiz
1 can cream of mushroom soup
1/2 cup milk
Cook broccoli and set aside. In a medium saucepan, saute onion in butter. Add cooked broccoli, rice, Cheez Whiz, soup, and milk; mix well. Pour into greased 8-inch square baking dish and bake at 350 degrees for 35-40 minutes.
Scalloped corn
Terri Becker, Festus
3 eggs, well beaten
1/2 cup sugar
3 cups milk
2 cups frozen or canned corn
1/2 cup flour
1/2 teaspoon salt
4 tablespoons butter
Preheat oven to 350. Spray a 2-quart casserole dish with cooking oil. Mix all ingredients except butter together until combined; pour into prepared casserole dish. Dot small pieces of butter over the mixture. Bake uncovered for 80-90. Check at 60 minutes; if it’s jiggly in the center, it is not cooked. Remove from oven once it is set, it will still look wet but will not be very jiggly. If the top starts to become too browned, lightly cover with tin foil.
Shoepeg Corn Casserole
Vivian McMillin, Pevely
5 cans shoepeg corn, drained
1 can cream of celery soup
1 cup shredded cheddar cheese
1 cup sour cream
1 sleeve Ritz crackers
1 stick butter or margarine, melted
Mix above ingredients, spread in casserole dish. Crush crackers; blend with melted butter and sprinkle topping over corn mixture. Bake at 350 degrees for 20-30 minutes.
Shoe Peg Corn, Texas Style
Genevieve Knirr, House Springs
3 cans shoepeg corn
1 small can green chiles, chopped
1/2 cup milk
2 tablespoons butter
1 package (8 ounces) cream cheese
1/2 teaspoon cayenne pepper
Salt and pepper to taste
Melt butter, milk, and cream cheese (you can do this in the microwave). Add rest of ingredients; place in a buttered casserole dish and bake at 350 degrees until bubbly (30 minutes).
Mom’s Spinach
Mary M. Kratz, Imperial
(I have made this for 20 years. My children hate cottage cheese and spinach, but LOVE this!)
2 packages frozen spinach, thawed, chopped and drained
2 cartons (1 pound size) cottage cheese
6 eggs
6 tablespoons flour
1 stick butter, cut in chunks
1 package (8 ounces) Velveeta cheese, cut in chunks
Mix spinach, cottage cheese, eggs and flour; spoon into greased 9-by-13-inch pan. Scatter chunks of cheese and butter on top and press into mixture. Bake at 350 degrees for one hour. Let stand 5 minutes before serving.
Desserts
Hummingbird Cupcakes with Cream Cheese Frosting
DeAnn Sharpless, Hillsboro
1 cup granulated sugar
1 cup tightly packed brown sugar
1 teaspoon kosher salt
1 cup canola oil
Zest of one orange
2 large eggs
2 teaspoons vanilla extract
2 tablespoons honey
3 cups unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups mashed bananas
1 package (8 ounces) crushed pineapple, undrained
1/2 cup sweetened flaked coconut
1 cup chopped toasted pecans or walnuts
Preheat oven to 350 degrees. Line cupcake tins with paper liners. Using a stand mixer fitted with a whisk attachment on high, whip sugars, salt, oil, zest, eggs, vanilla and honey until fluffy (about 4 minutes). Meanwhile, sift together flour, baking powder, baking soda, cinnamon and nutmeg; set aside. In a separate bowl, combine bananas and pineapple with its juice. Add half of fruit mixture to sugar mixture, then mix in half of flour mixture; repeat. Mix just until combined. Finish by stirring in coconut and nuts. Spoon into cupcake liners, about two-thirds full. Bake for 25 to 30 minutes. DO NOT OVERBAKE. Cupcakes should be a dark, golden brown and spring back to the touch. Let cool completely before icing.
Frosting
2 packages (8 ounce) cream cheese, softened
1 cup unsalted butter, room temperature
2 cups powdered sugar, sifted if lumpy
pinch of kosher salt
1/2 teaspoon vanilla extract
1 cup chopped toasted pecans or walnuts
Flaked coconut for garnish
Using a stand mixer fitted with the paddle attachment on medium, beat cream cheese to remove lumps. Remove from bowl and set aside. Combine remaining ingredients and cream on medium-high until light and fluffy. Add cream cheese back in and beat on medium-high until well combined and super fluffy. Ice cupcakes with the back of a large soup spoon, placing big dollops of frosting on top and swirling around. Garnish with toasted nuts and coconut; add 1/2 slice of banana "coin" in vertical position in middle, on top, as final garnish. Serves 24.
Kristen’s Cheesecake
Karen Eveland, Arnold
(I received the attached recipe from a co-worker, Kristen, many years ago, who sadly decided to end her life about a year ago. Every time I make it, I try to focus on the good times we had at work and I say a little prayer that she's in a better place now. While I make this special cheesecake mostly for holidays just because it's time-consuming, I did make it for a birthday where I work recently and everyone said it was the best cheesecake they ever ate.)
4 packages (8 ounce) cream cheese
1 cup butter, room temperature
1 1/2 cups granulated sugar
2 cups heavy whipping cream
5 eggs, room temperature
1 1/2 tablespoons cornstarch
1 teaspoon vanilla
Preheat oven to 350 degrees. Grease and flour a 9-inch springform pan, making sure all surfaces are covered completely. Prepare large roasting pan by placing a damp kitchen towel in the bottom. This pan has to be big enough for the spring form pan to sit in it levelly. I use a large electric roaster. Beat cream cheese, butter and sugar in large bowl.
Add eggs, one at a time, beating well after each addition. Add cream, cornstarch and vanilla; mix well. Pour into springform pan and place pan in the roasting pan on top of the kitchen towel. Make sure it’s sitting level. Fill large roasting pan with HOT water so that it comes halfway up the sides of the springform pan. Bake at 350 dergees for 75 minutes or until good and brown on top. Remove from oven; let cool on a rack for 1 hour, then refrigerate for 1 hour before removing from springform pan.
I always make it the night before serving, then let it chill in the fridge overnight.
Pineapple Upside-Down Salted Caramel Mini Bundt Cakes
DeAnn Sharpless, Hillsboro
4 tablespoons butter
4 tablespoons packed brown sugar
1 can (8 ounces) pineapple slices, drained and chopped
4 tablespoons chopped pecans
1 cup salted caramel sauce from a jar
3 tablespoons dried cranberries
3/4 cup original Bisquick mix
1/4 cup granulated sugar
1/4 cup milk
1 tablespoon vegetable oil
1 teaspoon vanilla
1 egg
Sea salt
Heat oven to 350 degrees. Grease a 12 cup mini bundt cake pan. Heat 8-inch skillet over high heat; add butter, brown sugar and pineapple to skillet and let cook, undisturbed, about 2 minutes; then stir. Add pecans and continue cooking, stirring frequently, 2 to 3 minutes. Once pineapple is slightly golden in color, remove from heat and add cranberries and 1 rounded tablespoon of the salted caramel sauce; stir to incorporate.
Divide mixture evenly among mini bundt cake pans; set aside. In large bowl, beat Bisquick, granulated sugar, milk, oil, vanilla and egg with electric mixer on slow speed for 30 seconds, scraping bowl occasionally. Pour batter over pineapple and cranberries, filling cups half full. Bake 20 to 25 minutes; do not overcook. Carefully loosen sides of cakes and immediately place heat-proof serving plate (or cookie sheet) upside down over pan. Turn plate and pan over; leave pan for a few minutes so brown/sugar/caramel mixture can drizzle over cakes. Tap bottoms of cups to further loosen from the cups. Remove pan. Cool at least 10 minutes before serving. Drizzle each cake with remaining caramel sauce and a sprinkle of sea salt. Serves 12.
Pumpkin Cheesecake Lasagna
Terri Becker, Festus
10 graham crackers, crushed
1 stick butter, melted
3/4 cup sugar, divided
1 package (8 ounces) cream cheese, softened
3 cups heavy cream, divided
1 1/2 to 2 1/2 cups milk
3 small packages instant vanilla pudding mix
1 cup canned pumpkin
2 teaspoons pumpkin pie spice
1/2 cup jarred caramel sauce
3 tablespoons powdered sugar
Preheat oven to 350 degrees. Mix graham cracker crumbs, melted butter and 1/2 cup sugar together; press mixture into the bottom of a 9-by-11-inch glass baking dish. Bake for 15 minutes. Allow to cool. In the bowl of an electric mixer, beat cream cheese and remaining sugar until light and fluffy, about 2 minutes. Slowly add in 2 cups heavy cream and beat until stiff peaks form. In another medium bowl, beat milk, pudding mix, pumpkin and pumpkin pie spice until well-mixed and thick. (Start with 1 1/2 cups milk and beat until it’s the consistency of a pudding. If it’s too thick, continue to add the rest of the milk.) In another mixing bowl, beat remaining heavy cream with powdered sugar until it forms soft peaks. Layer lasagna: Pour 1/3 of the cream cheese mixture over the graham cracker crust, then top with 1/3 of the pumpkin mixture and drizzle with caramel sauce. Repeat cream cheese and pumpkin layers twice more, topping the final pumpkin layer with whipped cream and a drizzle of caramel. Allow lasagna to chill in refrigerator for 4 hours before serving.
Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
Cherie Wegener, Festus
Cupcakes:
1/4 cup butter, softened
3/4 cup unsweetened applesauce
1 cup granulated sugar
3/4 cup brown sugar, packed firmly
2 large eggs
3/4 cup fat-free milk
1 tablespoon lemon juice
1 can (15 ounce) pumpkin puree
2 1/3 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
Preheat oven to 350 degrees. In a large mixing bowl, add in butter, applesauce, sugars, and eggs; beat at medium speed until combined. Add in pumpkin and continuing beating until thoroughly incorporated. In a liquid measuring cup, combine milk and lemon juice; set aside. In a medium bowl, combine remaining dry ingredients. With mixer at medium speed, slowly add dry ingredients to pumpkin mixture, alternating with the milk mixture, beating well after each addition. Line cupcake trays with paper liners and spray lightly with a non-stick cooking spray. Fill liners 3/4 full and bake for 22 minutes or until a skewer inserted into the middle comes out clean. Remove from oven and allow to cool.
Frosting:
1 package (8 ounce) reduced-fat cream cheese (not fat-free!)
¼ cup butter, softened
4 cups confectioner’s sugar
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
Combine all ingredients in a medium mixing bowl; beat at medium speed until combined. Slowly increase speed and continue beating until frosting is formed. Once cupcakes cool completely, frost as desired and enjoy.
Yields 24 cupcakes with frosting
Lemon Tarts
Judy Duncan, Dittmer
Crust
1 1/4 cups flour
1/3 cup sugar
2 teaspoons shredded lemon peel
1/2 cup cold butter
1 beaten egg yolk
1 tablespoon water
In medium bowl, mix flour, sugar and lemon peel. Cut in butter until mixture is crumbly.
In separate small bowl, combine egg yolk and water; add to dry ingredients and mix dough gently just until ball forms. Cover with plastic wrap and chill for 30-60 minutes or until easy to handle.
Filling (prepare while pastry is chilling)
2/3 cup sugar
1 tablespoon cornstarch
2 teaspoons finely zested lemon peel
¼ cup water
2 tablespoons butter
½ cup lemon juice
3 egg yolks, beaten
Powdered sugar and lemon curls for garnish (optional)
In medium saucepan, mix sugar and cornstarch. Stir in lemon juice, lemon peel, water and butter; heat until thick and bubbly. Remove from heat. In small bowl, beat egg yolks; slowly stir in about half of the hot mixture. Return back to the saucepan, stirring constantly, and bring to boil. Reduce heat and cook for 2 minutes, stirring constantly.
Transfer filling to bowl, cover with plastic wrap and chill while pastry shell bakes.
Tarts
Divide dough into 24 balls; press each piece into mini tart or muffin pan. Prick with fork.
Bake at 375 degrees for 12-15 minutes or until golden brown. Cool. Fill each with 1 tablespoon filling; garnish with powdered sugar and lemon curls, if desired. Makes 24 tarts.
Old-Fashioned Apple Turnover
Robert Harlan, Hillsboro
4 baking apples
2 tablespoons lemon juice
2/3 cup granulated sugar
1/3 cup brown sugar
3 tablespoons flour
1 1/2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 box refrigerated pie crust
Pare, core and slice apples 1/4-inch thick and toss with lemon juice to avoid browning.
Blend sugars, flour and spices; toss with apples until well mixed. Cut each pie crust in half and then in half again to form four equal triangles. Place 1 heaping tablespoon of apple mixture on each triangle. Starting at short side of each triangle, wrap dough around filling. Place on non-stick cookie sheet and bake at 350 degrees for 40-45 minutes. Remove from oven and let cool. While still warm, drizzle with caramel glaze.
Caramel glaze
1 1/2 cups brown sugar
1 1/2 sticks butter
1/4 cup milk
Pecan pieces (optional)
Bring brown sugar, butter and milk to boil and cook for 2 minutes. Spoon glaze over apple turnovers and sprinkle with nuts if desired.
Irish Spiked Brownies
Elaine Miller, Fenton
(These brownies are so dense and delicious, you think you’re eating chocolate candy! I took the recipe from one of the local grocery store cooking magazines.)
Brownie:
Nonstick cooking spray
1 cup Guinness draught stout (any stout beer is fine)
1 cup granulated sugar
1/2 cup plus 1 tablespoon unsalted butter, at room temperature
4 large eggs
1 1/2 cups chocolate syrup
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt
Preheat oven to 350 degrees. Line 13-by-9-inch baking dish with aluminum foil with overhanging sides; spray with cooking spray. In small saucepan, heat stout to boiling over high heat; reduce heat to medium-low and simmer 5 minutes or until reduced to about 2/3 cup. Remove from heat, cool. In large bowl, with mixer on medium-low speed, beat sugar and butter 3 minutes or until light and fluffy. Add eggs, one at a time, scraping sides of bowl with rubber spatula after each addition. Add chocolate syrup, vanilla, and stout; beat until combined. Add flour and salt; beat until just combined. Pour batter into prepared dish and bake 30 minutes or until wooden pick inserted in center of brownie comes out clean. Cool in pan on wire rack 30 minutes. Refrigerate brownies at least 1 hour or overnight.
Cream filling:
3 cups powdered sugar
1/2 cup plus 3 tablespoons unsalted butter, at room temperature.
1/4 cup Irish cream liqueur
In large bowl, with mixer on low speed, beat powdered sugar and butter 3 minutes or until light and fluffy, scraping sides occasionally. Add Irish cream and beat on low speed 3 minutes or until smooth. Evenly spread filling over surface of brownie; refrigerate while preparing glaze.
Chocolate Glaze:
1 1/3 cups semi-sweet chocolate morsels
1 tablespoon Irish whiskey
3/4 cup unsalted butter (1 1/2 sticks)
1 tablespoon light corn syrup
In large bowl, combine chocolate morsels and whiskey. In small saucepan over medium heat, bring butter and corn syrup to boiling; pour over chocolate/whiskey mixture and let stand 2 minutes. Whisk chocolate mixture until smooth; evenly spread glaze over surface of filling layer. Refrigerate at least 2 hours or overnight. Use foil to lift brownie bars out of dish. Cut brownie lengthwise into 4 strips, then cut each crosswise into 6 bars.
Makes 24 brownies.
Cream Cheese Cake
Thelma Dehn, High Ridge
3 packages (8 ounce size) cream cheese, softened
5 tablespoons melted butter
1 package finely crushed graham crackers
1 teaspoon cinnamon
4 eggs
1 1/2 cup sugar, divided
1 carton (8 ounces) sour cream
1 teaspoon vanilla
Cherry pie filling or strawberries (optional)
Preheat oven to 375 degrees. Combine butter, graham crackers and cinnamon; mix well with fork until well blended. Press mixture in bottom of ungreased springform pan.
In large bowl, beat cream cheese with 1 cup sugar; beat in eggs one at a time until smooth and creamy. Pour over crumb mixture. Bake at 375 for 37 minutes. There should be cracks around the edge or be browned a bit. Remove cake, cool for 15 minutes. Turn oven up to 425 degrees. Meanwhile, in a small bowl mix together sour cream, remaining cup sugar, and vanilla until well blended. Pour over top of cheese cake. Return to oven at 425 for 5 minutes. Remove from oven; cool for a few hours, then refrigerate overnight. To serve, top with cherry pie filling or strawberries if desired.
Strawberry Heaven
Mary E. Swink, Festus
1 angel food cake, torn into 1-inch pieces
1 container (16 ounce size) Cool Whip, divided
1 package (8 ounce size) cream cheese
1 cup sugar, divided
1 teaspoon vanilla extract
1 quart fresh strawberries, sliced
3 tablespoons cornstarch
1 package (3 ounce size) strawberry Jell-O gelatin dessert
1 tablespoon lemon juice
1 cup water
In medium saucepan, combine 1/2 cup sugar, cornstarch, Jello, lemon juice and water. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens; set aside to cool slightly. Stir in sliced strawberries. Toss angel food pieces with 2 cups Cool Whip; press into 9-by-13-inch pan. (I use glass so you can see the pretty layers)
Combine cream cheese, remaining sugar and vanilla in mixer bowl and beat until smooth.
Fold in remaining Cool Whip; blend well and spread evenly over cake layer. Pour cooled strawberry mixture over cream cheese layer, spreading to cover cake evenly. Refrigerate 2 to 3 hours before serving. Serves 15.
Note: You may substitute a 16 ounce bag of frozen whole strawberries, thawed and chopped, for the fresh strawberries.
Coconut Cake
Vivian McMillin, Pevely
1 yellow cake mix
1 cup chopped pecans
1 bag flaked coconut, divided
1 can sweetened condensed milk
1 can cream of coconut
1 container (8 ounce size) Cool Whip
Prepare cake mix according to package directions. Add nuts and half of coconut; blend well and pour into 9-by-12-inch pan. Bake as directed. When cake comes out of the oven, immediately poke holes in top of cake. Mix condensed milk and cream of coconut; pour mixture over cake and let cool. Spread Cool Whip over cooled cake and sprinkle with remaining coconut. I have found this cake keeps well in the refrigerator and the longer it sits, the better it is.
14 Carat Cake
Vivian McMillin, Pevely
2 cups sifted flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 teaspoons ground cinnamon
2 cups sugar
1 1/2 cups salad oil
4 eggs
2 cups finely grated raw carrots
1 can (8.5 ounces) crushed pineapple, drained
1/2 cup chopped nuts
1 can (3.5 ounces) flaked coconut (optional)
Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans. (I line the bottom of the pan with waxed paper.) Sift together flour, baking powder, baking soda, salt and cinnamon. Add sugar, salad oil and eggs; mix well. Add carrots, pineapple, nuts and coconut and blend thoroughly. Pour into prepared pans and bake for 35 to 40 minutes. Remove from oven; cool a few minutes in pans before turning out onto racks to cool thoroughly. Fill layers and frost top and sides with cream cheese frosting.
Cream cheese frosting:
1/2 cup butter or margarine
1 package (8 ounces) cream cheese
1 teaspoon vanilla
1 pound confectioner’s sugar
Combine butter, cream cheese and vanilla; cream well. Gradually add confectioner’s sugar (sift if lumpy) and beat well. If mixture is too thick to spread, add a small amount of milk.
Pumpkin Chocolate Chip Cookies
Mary E. Swink, Festus
½ cup butter
1 ½ cups sugar
1 egg
1 cup pumpkin
1 teaspoon vanilla
1 teaspoon cinnamon
2 ½ cups flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon nutmeg
1 cup chocolate chips
Preheat oven to 350 degrees. Spray cookie sheets with non-stick spray. Cream butter, sugar and egg together until light and fluffy; beat in pumpkin. Sift together flour, baking powder, baking soda, salt, nutmeg and cinnamon; add to creamed mixture. Mix well and add chocolate chips. Drop by teaspoonfuls onto greased cookie sheet. Bake at 350 degrees for 15 minutes.
Mini Cherry Cheesecakes
Mary E. Swink, Festus
2 packages (8 ounce size) cream cheese, softened to room temperature
3/4 cup sugar
2 eggs
1 tablespoon lemon juice
1 teaspoon vanilla
24 vanilla wafer cookies
24 cupcake liners
1 can cherry pie filling
Preheat oven to 350 degrees. Place liners in cupcake pans and put one cookie in the bottom of each, flat side down. Beat together softened cream cheese and sugar until thoroughly blended; add eggs one at a time, beating after each addition. Add lemon juice and vanilla and beat until light and fluffy. Spoon cheesecake batter into muffin tins. Each liner should be 1/2 to 2/3 full. Bake 15 to 20 minutes, or until the top has set and has a satin finish. Cool on wire racks. To serve, place three cherries on top of each cheesecake, then divide the cherry juice equally among them. Refrigerate the cheesecakes in the muffin tins for at least 4 hours before serving.
Twinkie Cupcakes
DeAnn Sharpless, Hillsboro
1 package yellow cake mix
4 egg whites
3/4 cup water
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
3 1/4 cups confectioners sugar
1 cup vegetable shortening
2/3 cup heavy cream
Powdered sugar
Preheat oven to 350 degrees. Coat 18 muffin cups with cooking spray. In a large bowl, combine cake mix, egg whites, water, vanilla, and lemon peel; mix well. Divide mixture equally into muffin cups. Bake 12 - 15 minutes; do not overcook. Remove to a wire rack to cool completely, then slice each cupcake in half horizontally. In another large bowl with an electric mixer on medium speed, beat confectioners' sugar and shortening until creamy, then beat in the heavy cream until smooth and fluffy. Spread equally over the bottom cupcake halves then replace tops. Either serve immediately, or cover and chill until ready to serve. Sprinkle powdered sugar over tops prior to serving at room temperature. Serves 18.
Stuffed Chocolate-Caramel Brownies
DeAnn Sharpless, Hillsboro
3 packages (1.79 ounce) Twix candy bars
1/2 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 stick unsalted butter, melted
3/4 cup sugar
1/2 cup milk
2 eggs
1 teaspoon vanilla extract
1/4 cup caramel sauce, warmed
Heat oven to 350 degrees. Line an 8-by-8-inch baking dish with foil; then coat with nonstick cooking spray. Slice each Twix bar in half crosswise (there are 2 bars per package for a total of 12 halves). In a bowl, whisk together flour, cocoa, salt and baking powder. In separate bowl, combine butter, sugar, milk and eggs until smooth. Stir dry ingredients into wet until just combined. Pour batter into baking dish, spreading into an even layer. Press nine Twix halves into batter evenly spaced so that every brownie will get a half. Spread batter to cover candy bars with a spatula. Bake 20 to 25 minutes or until toothpick inserted in brownie comes out clean. DO NOT OVERBAKE. Cool 20 minutes. Chop remaining Twix halves and scatter over brownies. Drizzle with caramel sauce and cut into squares. Serves 9.
Lemon Tassies in Gingersnap crust
Tracy Waser, Imperial
1 1/4 cups crushed gingersnap cookies
1 cup sugar, divided
4 teaspoons finely shredded lemon peel, divided
1/2 cup plus 2 tablespoons butter, divided
1 egg yolk, lightly beaten
1 tablespoon cornstarch
1/4 cup lemon juice
2 tablespoon butter
3 egg yolks, lightly beaten
Lemon peel strips (optional)
In a bowl stir together crushed cookies,1/3 cup sugar and 2 teaspoons lemon peel. Cut in 1/2 cup butter until the mixture resembles course crumbs. In a separate bowl, combine 1 egg yolk and 2 tablespoon cold water; beat. Gradually stir into cookie mixture and gently knead to form a ball. If necessary, cover and chill for easier handling.
Preheat oven to 375 degrees. In a medium saucepan, stir together 2/3 cup sugar and cornstarch. Add in 2 teaspoons lemon peel, lemon juice, 1/4 cup water and 2 tablespoons butter. Cook and stir over medium heat until mixture is thickened and bubbly. Place egg yolks in a bowl and gradually stir in about half the hot lemon mixture; return to saucepan. Bring to a gentle boil over medium heat; reduce and cook, stirring, for 2 minutes. Transfer to a small bowl; cover surface with plastic wrap and chill until needed.
Divide dough into 36 pieces. Press evenly onto bottoms and up sides of mini-muffin pan. Bake for 10 minutes or until pastry is golden brown; cool in pan on wire racks for 10 minutes before removing to cool completely. Spoon 1 rounded teaspoon of filling into each cup; cover and chill for 1 to 2 hours before serving. Garnish with lemon peel.
Potato Cake
Cindy Kershaw, Cedar Hill
(Recipe handed down from grandmother)
2 cups sugar
2 cups flour
½ cup milk
¾ cup butter
3 eggs
2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
1 cup warm mashed potatoes
4 teaspoons cocoa
1 cup black walnuts
Mix together all ingredients; pour into bundt pan and bake at 325 degrees for 1 hour.
Brownies by Allison
Barb Lee, Pevely -- for granddaughter Allison, age 13
1 tube Pillsbury sugar cookie dough
1 brownie mix
Caramel sauce
Vanilla ice cream
Lightly spray an 8-by-11-inch glass baking dish with non-stick spray. Press sugar cookie dough in bottom of dish. Prepare brownie mix according to package directions; spread on top of dough Bake at 325 degrees for 35-40 minutes; let stand 10 minutes. Serve warm, topped with vanilla ice cream and caramel sauce.
Frenchman’s Crème Cake
Susan Whitworth, Fenton
(I’ve made this special cake for 50 years. The recipe was from my aunt, Vera Missey, of Old Mines.)
1/2 cup Crisco shortening
1 stick margarine
2 cups sugar
1 teaspoon baking soda
1 teaspoon vanilla
1 cup buttermilk
2 cups flour
1/2 teaspoon salt
2 cups coconut
1 cup pecans
5 eggs, separated
Preheat oven to 350 degrees; grease a 9-by-13-inch baking pan. Cream together shortening and margarine; add in sugar, baking soda, vanilla and buttermilk and mix well. In separate bowl, combine flour and salt, mix well; blend into creamed mixture. Add coconut and nuts. Add in 5 egg whites and mix well. In glass bowl, beat 5 egg whites until stiff peaks form; fold into batter. Pour into prepared pan and bake 30-40 minutes.
Frosting
1 stick butter, softened
1 package (8 ounces) cream cheese, softened
1 pound powdered sugar
1 cup chopped nuts
Combine all ingredients; mix well and spread over cooled cake.