Tag Archives: 12/09/14

Eggnog Snickerdoodles

Eggnog Snickerdoodles – submitted by Rochelle

Ingredients
• 1 cup butter, softened
• 2 1/3 cups sugar, divided
• 1 eggs
• 1 teaspoon vanilla or rum extract
• 1 cup eggnog
• 4 1/2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cream of tartar
• 1/2 teaspoon ground nutmeg
Instructions
1. Preheat oven to 350 degrees.
2. In a large bowl, cream together the butter and 2 cups sugar until light and fluffy.
3. Beat in the egg and vanilla.
4. In a large bowl, sift together the flour, cream of tartar, baking soda and salt.
5. Add the flour mixture to the creamed mixture, alternately with the eggnog. The dough will be thick and slightly sticky.
6. Mix together 1/3 cup sugar and 1/2 teaspoon ground nutmeg in a small bowl.
7. Shape the dough into rounded tablespoons; roll in sugar and nutmeg mixture.
8. Place 2 inches apart on ungreased baking sheets and bake for 8-10 minutes, or until cookies are just set and starting to crack.

Boston Market Squash Casserole

Boston Market Squash Casserole – submitted by Mara O.
Ingredients
4 1/2 cups zucchini, diced
4 1/2 cups yellow squash, diced
1 1/2 cups yellow onions, chopped
1 (6 ounce) boxes Jiffy corn muffin mix
3/4 cup butter
8 ounces cheddar cheese
3 chicken bouillon cubes
1 teaspoon garlic, minced
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon thyme
1 tablespoon parsley, chopped
Directions
1. Prepare Jiffy Mix as directed on the box, set aside to cool.
2. Place zucchini and yellow squash in a large saucepan and add just enough of water to cover.
3. Cook on medium low heat just until tender, remove from heat.
4. Drain squash, reserve one cup of water for casserole.
5. On medium low temperature place all of the butter in large sauce pan and sauté the onions until the onions turn clear, add salt, pepper, thyme, and parsley.
6. Add chicken bouillon cubes and garlic to onions, stir.
7. Add drained squash and diced cheese, stir.
8. Crumble corn bread in squash and pour the reserved cup of water and mix well.
9. Place squash mixture in a 13×11″ baking pan that has been sprayed with a nonstick spray.
10. *This is the point I freeze mine can also be frozen in 2 small pans if desired. Then all you have to do is thaw when ready and cook!
11. Cover casserole and place in a preheated oven at 350°F.
12. Bake for 50minutes.
13. Remove cover the last 20 minutes of baking time.

Calico Beans

Calico Beans – submitted by Jess L.

1 lb. hamburger, brown and drain
1/2 lb. bacon, brown and drain
1 med. onion, chopped
3/4 c. ketchup or bbq sauce
1 tsp. salt
1/2 c. brown sugar
2 tsp. mustard
2 tsp. vinegar
1 can Navy beans
1 can kidney beans
1 can pork and beans
1 can butter beans
Brown and drain hamburger and bacon. Put in a crock pot: chopped onion, ketchup, salt, brown sugar, mustard, vinegar and all the beans (liquid included). Add meats.Start this a day ahead of time to let the flavors blend. Otherwise bake at 350 degrees for 1hour. Or cook in crock pot on low all day.

Chewy Brown Sugar Cookies

Chewy Brown Sugar Cookies – submitted by Sonia W.

2 cups all-purpose flour
2 teaspoons baking powder
1 and 1/2 teaspoons cornstarch
1/2 teaspoon ground cinnamon (use 1 teaspoon if you love cinnamon)
3/4 cup butter, melted
1 and 1/4 cups brown sugar
1 large egg, room temperature
2 teaspoons vanilla extract
granulated sugar, for rolling
Directions:

Toss together the flour, baking powder, cornstarch, cinnamon, and salt in a large bowl. Set aside.

In a medium size bowl, whisk the melted butter and brown sugar together until no brown sugar lumps remain. Whisk in the egg. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Cover the dough and chill for 2 hours, or up to 3 days. Chilling is mandatory.

Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes if you had it chilling for more than 2 hours.

Preheat the oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Pour the granulated sugar into a bowl. Take 2 Tablespoons of dough and roll into a ball, then roll into the sugar. Bake for precisely 8-9 minutes. Remove from the oven and gently press the top of the cookie down with the back of a utensil, glass bottom or even use your fingers. You’re trying to obtain a crinkly top. Place back into the oven for 1-2 more minutes. Cookies will be puffy and still appear very soft in the middle. That’s ok. Remove from the oven and allow to cool on the baking sheet for ten minutes before transferring to a wire rack to cool completely.

Cookies stay soft and fresh for 7 whole days at room temperature. Cookies may be frozen up to 3 months. Rolled cookie dough may be frozen up to three months and baked in their frozen state for 13 minutes.

adapted from http://sallysbakingaddiction.com/2013/12/20/chewy-brown-sugar-cookies/

Wild Rice Sidedish

Wild Rice Hotdish – Submitted by Sonia W

1 cup wild rice (raw cultured – not the cracked type, that gets mushy)
8 oz can sliced mushrooms (including liquid)
2 – 14.5 oz cans chicken broth
1/2 cup slivered almonds
2 T  funely chopped onion
1/2 cup melted butter
season to taste (I used 2 tsp Morton’s Nature’s Seasoning – yellow bottle, blue cap)
Cover
Bake at 350 for 2.0 – 2.5 hours (stir every half hour or so until liquid is absorbed)
May add cooked chicken, turkey or other meat to make full hot dish after rice is fully cooked (I used Tyson precooked chicken chunks but have used rotisserie chicken in the past – about 2 1/2 cups)

I usually make it the night before and then put in a crock pot until fully heated and rice is slightly more tender (4-6 hours on low) – great for pot lucks.