Give Thanks

We have much to be grateful for- but most of all-that God sent Jesus to die for us! I know that we all agree with that, and once again, I will take advantage of having Cooking Club at my house to decorate for Christmas and begin our festive celebrations early! 

So, once again, Christmas will be coming to the Davenports on Thursday!!! (I know, I'm crazy)

Hoping these recipes will be new twists on some favorites-

Kati- Bacon Tomato Tartlets (at the Table-Paty Roper)

   36 mini philo cups 

   small bag of real bacon bits

   1 medium tomato, seeded and chopped

   3 oz. shredded mozzarella cheese

   1/2 cup mayonnaise

   1 teaspoon italian seasoning

   3/4 teaspoon garlic salt

Preheat over to 350. 

Mix together all ingredients, stir well. Fill each Philo cup with mixture. 

Bake for 10-12 minutes. 

Jen- Stuffed Turkey Breast

http://hauteapplepie.com/2011/04/26/sun-dried-tomato-basil-goat-cheese-stuffed-turkey-breast/

        

Catherine- Emeril Lagasi's Loaded Baked Potato Casserole

http://www.foodnetwork.com/recipes/emeril-lagasse/twice-baked-potato-casserole-recipe/index.html

                                         OR

           Potato Gratin with Rosemary Crust

http://www.myrecipes.com/recipe/potato-gratin-rosemary-crust-50400000108677/

****you can make whichever recipe you would like. I wanted to get the potato gratin recipe on the blog since it's so tasty and pretty (and it took me hours to find last year!!!)

Sarah- Yummy Green Beans from a Can

   14 oz. can of whole green beans

   1 teaspoon Orrington Farms Ham flavoring

   1 Tablespoon Olive oil

   1 Tablespoon Butter

   Generous sprinkling of garlic powder, fresh ground pepper and a little salt

   2 new potatoes

Bring to a boil, cover, reduce heat and simmer for 1 hour. The last 12-15 minutes add halved new potatoes. 

Whitney- Chickasaw Corn Pudding (from A Sterling Collection-Jr. League, Memphis)

   4 eggs

   1/2 c light sour cream

   1 1/2 teaspoon baking powder

   1/4 cup butter or margarine

   2 Tablespoons sugar

   2 Tablespoons flour

   3 cups fresh or frozen whole kernel corn (cooked)

   2 Tablespoons brown sugar

   1/4 teaspoon cinnamon

   2 Tablespoons butter or margarine, melted

Beat the eggs in a large mixing bowl. Add the cream and baking power and mix well. Melt 1/4 cup butter in a 1 1/2 quart saucepan. Stir in the sugar and flour until smooth. Whisk into the egg mixture gradually. Stir in the corn. 

Spoon into a greased shallow 1 1/2 quart baking dish. Bake at 350 for 30-40 minutes or until set. Combine brown sugar and cinnamon in a small bowl and mix well. Remove the pudding from the oven. Drizzle with 2 tablespoons of melted butter. Sprinkle with brown sugar mixture as well. Bake for 3-5 minutes longer or until the brown sugar melts. 

Emily- Praline Brownies (from Tastefully Done-Jackson, MS)

   1 stick butter, melted

   1 (16 oz) package brown sugar

   3 eggs, beaten

   1 teaspoon vanilla

   1 1/14 cups all purpose flour

   1/2 teaspoon baking powder

   1/2 teaspoon salt

   1 cup pecans, chopped

Preheat oven to 375. 

Cream butter and sugar, add eggs and vanilla, add flour and baking powder and salt. 

Stir in pecans. 

Pour into lightly greased 9x13 inch glass baking dish. Bake for 30 minutes, watching to be sure the edges don't get too dark. 

Top with caramel icing, working rapidly as the icing dries quickly. 

CARAMEL ICING:

   1 stick butter

   1 cup light brown sugar

   1/4 cup milk

   3 cups confectioners' sugar

In a saucepan, melt butter then add brown sugar. 

Bring to a boil, continuing boiling for 2 minutes, stirring constantly. Lower head and cool slightly. 

Add milk and beat with a whisk until smooth. 

Add confectioners' sugar and blend until icing reaches smooth spreading consistency, adding more milk if neccessary. 

HAPPY COOKING! LET ME KNOW IF YOU HAVE ANY QUESTIONS! 

Thanksgiving is around the corner so here are some interesting recipes that are different from the normal lima beans and mashpotato meal. Sarah: http://www.foodnetwork.com/recipes/giada-de-laurentiis/baked-angel-hair-with-eggplant-recipe2/index.html Emily: http://thepioneerwoman.com/cooking/2011/12/mini-corn-loaves-with-cranberries-and-pecans/ Jen: http://thepioneerwoman.com/cooking/2009/10/sweet-roasted-rosemary-acorn-squash-wedges/ Alison: http://thepioneerwoman.com/cooking/2008/11/turnip-gratin/ Katie: http://www.foodnetwork.com/recipes/paula-deen/pumpkin-cheesecake-recipe/index.html

It's Football Time in Tennessee!

I love Fall, and September marks the beginning of Fall for me.  I love everything about Fall...cooler temperatures, pumpkins, apple cider, and of course, football.  Whether you are getting together with friends, tailgating, or just want to spend a night at home with your family, I hope you will enjoy trying these new recipes.  To celebrate Football Season, we are "tailgating" at Cooking Club this month.  Support your favorite team by wearing your team's jersey, t-shirt, or team colors.  Look forward to seeing you all next Thursday, 9/19!  Kati

Kati:
Super Hearty Chili
http://www.howsweeteats.com/2011/09/super-hearty-chili-dinner-tonight-part-1/
Cheddar Tailgating Bread
http://www.foodiewithfamily.com/2012/08/29/cheddar-tailgating-bread/

Jen:
Sweet and Sticky Baked Drumsticks (or I'm sure wings would work too)
http://www.thenovicechefblog.com/2012/02/sweet-sticky-baked-chicken-drumsticks/

Sarah:
White Pizza Dip
http://www.howsweeteats.com/2012/07/white-pizza-dip/

Catherine:
Waldorf Spinach Salad
http://www.myrecipes.com/recipe/waldorf-spinach-salad-50400000119126/

Emily:
Bean and Avocado Salsa Tortilla Cups
http://tidymom.net/2012/bean-and-avocado-salsa-tortilla-cups/

Whitney:
Pumpkin Crisp - the recipe says serve with whip cream, but vanilla ice-cream is great with it too.
http://www.myrecipes.com/recipe/pumpkin-crisp-10000001120158/

Viking Night at the Short's....no...not a costume event!

Ladies,  I'm so excited to have you all this month, and about the menu.  I've tried all this and think it will be great this time, too!  I had the honor of learning these recipes at the Viking Cooking School in Greenwood, MS.  Enjoy!!  Haley

if you have any questions, call me.

Haley: Mint-Marinated Lamb Kebabs and Yogurt Dip

Keata:

Marinated Feta Bruschetta (makes 12)

Toasts:

12 slices baguette (or Italian bread), cut into 1/4 inch slices

2 tablespoons extra virgin olive oil

Salt and freshly ground black pepper, to taste

Marinated Feta:

2 tbsp chopped fresh flat leaf parsley

1 1/2 tbsp chopped fresh oregano

1 tbsp chopped fresh thyme

1 1/2 tbsp chopped fresh basil

1 clove garlic, coarsely chopped

3/4 cup extra virgin olive oil

1 1/2 tsp finely minced lemon zest (about 1/2 lemon)

1 tbsp freshly squeezed lemon juice (about 1/2 lemon)

salt and freshly ground black pepper, to taste

1/2 lb firm feta cheese, cut into 1/2 inch cubes

1. for the toasts:  preheat the oven to 400.  brush the bread slices on both sides with olive oil, then season with salt and pepper.  place in the oven and bake until crisp and golden brown, about 10-15 minutes.
2. for the marinade:  with the motor running, drop the herbs and garlic through the feed tube of a food processor.  drizzle in the olive oil and continue processing until the mixture is creamy and emulsified.  turn off the motor, and the cayenne, lemon zest, lemon juice, salt and pepper; pulse once or twice to combine.
3. for the feta:  place the feta cubes in a large mixing bowl; add the marinade and gently toss to coat.  cover and refrigerate for at least an hour before serving.
4. for serving at room temperature:  remove the marinate feta from the refriderator, and allow it to come to room temperature at least 30 minutes prior to serving; spoon a generous amount onto each toast and serve immediately.  

Theresa:

Jalapeno Lime Glazed Shrimp (makes 12)

1/2 cup red pepper jelly

2 tbsp Dijon mustard

2 tbsp finely chopped pickled jalapeno peppers

1 tbsp freshly minced lime zest (abt 2 limes)

canola oil, for oiling grill

12 extra jumbo shrimp, peeled and deveined, tails left intact

2 tbsp extra virgin olive oil

salt and freshly ground pepper to taste

lime wedges, for garnish

1. place the jelly in a small sauce pan over low heat; cook until smooth and melted.  remove the pan from the heat, then whisk in the mustard, jalapeno peppers, lime zest and juice.  place half of the mixture in a small bowl for serving as a dipping sauce; reserve the other half of the mixture to serve as a glaze while grilling the shrimp.  
2. preheat the grill to medium high.  clean the grates with a stiff brush, then oil liberally to prevent sticking. (note: to use a grill pan, preheat a lightly oiled grill pan to medium high.)
3. toss the shrimp with olive oil, then seaon generously with salt and pepper.
4. place 4 shrimp on a work surface with all the tails lined up together.  the shrimp should fit snuggly together from top to bottom.  using 2 6 inch skewers, pierce the shrimp through the head and tail end of each shrimp to prevent curling.  the completed skewers will look like a ladder.
5. cook the shrimp on one side until just pink, about 2-3 minutes.  turn the skewers over, and brush thickly with the glaze.  grill until just cooked through, about 2 minutes more.
6. remove the skewers from teh grill, then remove the shrimp from the skewers; transfer to a serving platter. garnish the platter with lime wedges, and serve warm or at room temperature with the mixture reserved for the dipping sauce.

Allison:

Phyllo Chess Tartlets  (makes 15)

1 large whole egg

2 large egg yolks

1/2 stick unsalted butter, melted

3/4 cup granulated sugar

1 pinch fine salt

1 tbsp freshly squeezed lemon juice (abt 1/2 lemon)

1 1/2 tsp vanilla extract

vegetable oil cooking spray

15 miniature phyllo tart shells

1 pint small raspberries or blueberries

1. preheat the oven to 300.  in a medium mixing bowl, whisk together the whole eggs, yolks, butter, sugar, salt, lemon juice and vanilla to combine.  pour the mixture into a measuring cup with a spout.
2. spray a mini muffin pan with vegetable oil spray, and place 1 frozen tart shell in each hole.  fill each shell to the top with the filliing mixture.  as you are pouring, whisk to recombine the ingredients as needed.
3. bake until the tartlets puff up then deflate, about 15-18 minutes.
4. remove teh tartlets from the oven, and place on a wire cooling rack for 5 minutes, remove from the pan and transfer to a serving platter to cool completely.  garnish each tartlet with a fresh raspberry or blueberry, and serve immediately. ** these can be transferred or baked at my house

Amy:

Homemade Potato Chips with Blue Cheese, Green Onions, and Black Pepper **seves 4**

Chips:

2 large russett potatoes, peeled

Canola oil, for frying

1/8 tsp garlic salt, or to taste

Sauce:

3/4 heavy cream

3/4 cup crumbled blue cheese, divided

1/4 teaspoon hot pepper sauce, such as Tobasco

1 tsp Worcestershire sauce

1 1/2 tsp freshly squeezed lemon juice (abt 1/2 lemon)

1/4 cup sour cream

1/4 teaspoon freshly ground black pepper,plus extra for garnish

2 green onions, green tops only, very thinly sliced, for garnish.

1. for the chips:  using a mandoline or v-sliceer, cut the potatoes into paper thin rounds.  place the potato slices ina large bowl of cool water and swish them around.  drain, and repeat until the water remains clear.  this will remove all excess starch.  transfer teh potato slices to a colander to drain, then pat dry with paper towel to dry completely.  preheat the oven to 200. 
2. in a deep fat fryer, or a large, deep sauce pan with a fry basket insert, heat the oil to 350.  carefully drop small batches of sliced potatoes into the oil, then stir gently with long tongs to prevent sticking.
3. when the potatoes are crisp and golden brown, carefully remove from the oil and place on a paper towel lined backing sheet ini an even, single layer.  sprinkle with the garlic salt, then place in the preheated oven while you make the sauce.  NOTE:  the chips must be very crispy or they will become soggy in the sauce.
4. for the sauce:  place teh heavy cream in a small sauce pan over medium high heat; cook, stirring constantly until it has thickened enough to coat the back of a spoon.
5. slowly whisk in the 1/2 cup of the blue cheese;  whisk until the mixture is completely smooth.  reduce heat to medium, then whisk in the hot pepper sauce. Worcestershire, lemon juice, sour cream and black pepper.
6. transfer chips and sauce separately.  reserve remaining blue cheese for sprinkling over chips when serving.

Jill:

Chocolate Martini  **makes 4 cocktails**

1 small jar Chocolate sauce

4 maraschino cherries, for garnish

2 cups cracked ice (you could use Sonic ice)

4 oz premium vodka

4 oz vanilla vodka

4 oz Godiva White Chocolate Liquor

4 ox Godiva Dark Chocolate Liqueur

4 oz Kahlua

4 oz half and half

1. fill a small squeeze bottle with your favorite chocolate sauce.  create a spiral pattern of chocolate in the martini glasses, turning each glass gently as you squeeze out the sauce.  squeeze a generous amount of chocolate sauce onto the four cherries and place in the bottom of each glass.
2. fill a shaker with cracked ice, place the top on the shaker and shake for about 10-15 seconds.  add the vodka, chocolate liqueurs, Kahlua and half and half, and shake until frothy, about 15 seconds.
3. strain into prepared glasses and serve immediately.

Casual Dinner Night at the Porters

Hey ladies!! As I was thinking through this month's meal I decided to keep it simple & just make a few of Lance's & my favorite foods & then maybe add a couple of new recipes. A few of you have had some of this at my house & I am sorry if you were hoping for something fancier but I was in the mood for simple & easy :) Excited to see all of y'all next week!! Here are the recipes:

Whitney - baked spaghetti

Emily - watermelon pico de gallo: http://thepioneerwoman.com/cooking/2013/06/watermelon-pico-de-gallo/

Kati - roasted green beans: http://www.kraftrecipes.com/recipes/roasted-green-beans-peppers-onion-94524.aspx

(Kati I think we've talked about this before but when I make these I marinate the green beans & the peppers in Italian dressing overnight. Also I don't use the onion - only b/c lance doesn't like onion - so that's optional. Plus i just pour however much of the dressing to coat the beans & however much to coat the peppers in the ziplock bags I marinate them in - dont measure out half a cup - in fact I probably use more.  I also use the whole green beans in a bag if I can find them - the ends are already trimmed.)

Catherine - Caesar salad:  http://www.yummly.com/recipe/external/Romaine-Salad-with-Caesar-Dressing-Martha-Stewart-194867

Jen - Garlic cheese bread: http://thepioneerwoman.com/cooking/2009/03/garlic-cheese-bread/ (We may have made this one back when we did pioneer woman but I can't remember  - if some & you'd rather pick another that's great - this one just sounded & looked really good)

Sarah - Chocolate peanut butter ice cream sandwich cake: 
http://www.kraftrecipes.com/recipes/chocolate-peanut-butter-ice-cream-sandwich-cake-144586.aspx

If any of you have trouble with your link let me know....my ipad has been acting a little crazy lately & some stuff i have done hasn't posted right so some of your links might not have copied correctly either but i hope they did. Hope you girls have a great weekend!!!

1st Annual Family Cooking Club Cookout

     It's almost time for our 1st Annual Family Cooking Club Cookout and Swim Party.  Get ready with your hubbies and kiddos in tow to head over to 212 Rolling Oaks Drive in 3 way (Humboldt) on July 27, 2013.  Lots of good food and fun to be had...complete with swimming, hot tub, ping-pong, pool, and a little cornhole "bags".  If we are lucky we may even get an early 4th of July fireworks show complements of my crazy father, Bill Andrews.  
     Here is our menu and food assignments.....

THERESA 

My bacon cheddar burgers ground beef Desired amount of shredded sharp cheddar cheese ( I use about a cup/pound) Ritz crackers crumbled/crushed  ( I probably use about 10 crackers per pound of meat) Dale’s steak marinade or Worcestershire sauce ( whichever I have on hand) Montreal  steak seasoning Bacon slices/cheese slices Place ground beef in a large mixing bowl.  Add crushed ritz crackers mixing together with hands (wear gloves if this grosses you out).  Add cheddar cheese continuing to mix together with hands.  Last add the steak marinade or Worcestershire sauce until blended together evenly. ( a few shakes or amount you want)   Use hands or a hamburger patty maker to make desired number of hamburger patties.    Lastly place patties in a dish  and add a bit more marinade and sprinkle the patties with a few dashes of Montreal steak seasoning.  Grill  burgers as you normally do and then serve with a slice of cheese and bacon if you wish.  Enjoy.

                      

Theresa’s Salsa 1 can diced tomatoes 1-2 Tbsp of jarred sliced jalapeno peppers (I prefer 2tbsp) 1 tsp salt 1 tsp onion powder 1 tsp garlic powder Fresh cilantro to taste Blend all ingredients in a blender for 15 seconds or until desired consistency. ( I usually have to double, triple,  or even quadruple this recipe depending on how many people I am feeding)  you can never have too much!  This is a HUGE hit everytime! I will also have 1 bottle of wine, tea, water, and mustard, mayo, and ketchup Jill Taylor- Quick Southern-Style Baked Beans     (pioneerwomancooks.com) Serves up to 18 8 slices bacon, halved 1 medium onion, cut into small dice 1/2 medium green pepper, cut into small dice 3 large cans (28 ounces each) pork and beans 3/4 cup barbecue sauce 1/2 cup brown sugar 1/4 cup distilled or cider vinegar 2 teaspoons dry mustard or 2 tablespoons Dijon Adjust oven rack to lower-middle position and heat oven to 325 degrees. Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels. Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes. Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients). Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve. JILL  I also need for you to bring a 12 pack of beer. AMY WREN-   ROSA's MACARONI PIE        11/2 cups uncooked macaroni        4 Tbsps butter, melted        1 pound sharp cheddar cheese, grated        2 eggs        1 cup milk        salt and pepper to taste (at least 1 1/2 tsp of salt)  Cook macaroni until done.  While still hot, add the butter and all but 1/2 cup cheese.  Mix well.  Beat the eggs and add to macaroni mixture.  Add milk and seasonings.  Return to stove and cook, stirring, over medium for 3 minutes.  Pour into greased casserole dish and sprinkle with remaining cheese.  Bake in 350 degree oven until cheese has melted (about 20 min.)  serves 6.  You will need to atleast double this.  We are expected 17 adults.  kids will not be eating this. AMY  I also need for you to bring a 12 pk of beer. KEATA SNIDER          JENN DAVENPORT'S  SAUSAGE AND CHEESE TRAY                                     12 pack of beer                                     ( feel free to ask someone else to do this-  I don't think Emily is doing anything) ALISON WEAVER       HOTDOGS FOR 17 children, hotdog buns, and 4 bags of chips for kids                                   (feel free to send with someone else since you aren't able to attend) HALEY SHORT                              CHOCOLATE LASAGNA 1 package regular Oreo cookies – about 36 cookies 6 Tablespoon butter, melted 1- 8 ounce package cream cheese, softened 1/4 cup granulated sugar 2 Tablespoons cold milk 1- 12 ounce tub Cool Whip, divided 2 – 3.9 ounce packages Chocolate Instant Pudding. 3 1/4 cups cold milk 1 and 1/2 cups mini chocolate chips 1. Begin by crushing 36 Oreo cookies. (use my food processor) 2. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers. 3. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust. 4. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further. 5. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving — NOT SURE HOW MANY THIS SERVES.  SO YOU MAY NEED TO DOUBLE (JENN is bring dessert for kids) Haley I also need for you to bring a bottle of wine. I need a little help from Team 1...    KATI  condiment tray with lettuce, tomato, onion, and pickles           2-2liter soft drinks CATHERINE  3 bags of tortilla chips                     2- 2 liter soft drinks JEN    drinks for kids, side for kids, dessert for kids, and plates for kids WHITNEY  3 bags of hamburger buns, bottle of wine    EMILY   I didn't assign anything to you in case Keata or Alison need to switch with you!  You can bring a bottle of wine. I am looking forward to seeing all of you next Thursday!  I will send out a text next week with any last minute instructions!  Call my cell  697-9090 if you have questions.

Get out the Pearls, GIRLS!!

It's almost here!!

Vintage Homemaker is our theme and to go along with it, a menu fit for our hubbies and don't forget that Father's Day is just around the corner! Our main dish is my man's favorite, Ranch Style Chicken!

Reminder~ come early (between 6:15 and 6:45pm) if you want a make up artist to add a special
Vintage touch to your make up! 

Let's get this party started.....

Catherine- http://thepioneerwoman.com/cooking/2009/01/ranch-style-chicken/

Whitney- http://thepioneerwoman.com/cooking/2009/01/fluffy-new-potatoes/

Jenn- http://allrecipes.com/Recipe/Roquefort-Pear-Salad/Detail.aspx

Emily--

http://thepioneerwoman.com/cooking/2012/05/chocolate-chip-caramel-ice-cream-sundae/

Sara-

http://thepioneerwoman.com/cooking/2009/08/the-best-baked-beans-ever/

Kati-

http://tastykitchen.com/blog/2010/05/panko-mozzarella-sticks/

 

 

Get out the PEARLS and Come over GIRLS!

 
It's a themed night, "Vintage Homemaker",for Cooking
Club in May!
 
 
..... and yes, that means
find your best Vintage attire from
the back of your closet,
get out the red lipstick,
grab your pearls,
and come on over for some fun and good food...... 
 
Our back porch is waiting!  
 
Menu to come!

Spring Showers bring May Flowers!!!!

Spring is HERE!!!! and I am very excited about it.  I have chosen a menu that I think will be great for having friends over, or just a nice night to sit out on the porch with your family.  Supper Club will be at the Snider's house April 18th.  The recipes are from Pinterest.  Some of them may be familiar because they may have came from you board.  I hope you all are doing great and I can't wait to see you all.  God Bless, Keata

Keata:  Host  (fyi:  here is the problem with Pinterest, there are so many options it is hard to pick just one.  I will either try one of each or just pick one by the time you arrive at my house)
Bacon Wraped Pork Tenderloin
link:  tastykitchen.com
Ingredients
3 pounds Pork Tenderloin (1 Pkg. Of 2 Tenderloins), Cut Into 4 Pieces Total
1 pound Bacon
¾ cups Soy Sauce
1 Tablespoon Minced Onions
½ teaspoons Garlic Salt
1 Tablespoon Wine Vinegar Or White Vinegar
¼ teaspoons Salt
1 dash Pepper
¾ cups Brown Sugar
Preparation Instructions
Wrap the tenderloin pieces in bacon. Place in an 8 1/2″ x 11″ pan. Poke holes in meat with a fork.
Combine rest of ingredients in a small bowl; stir well. Pour marinade over meat. Refrigerate, uncovered, 2 to 3 hours or overnight.
Bake in a 300 degree oven for two to three hours. If the bacon burns, place foil over the top after approximately 1 1/2 hours of baking. Remove from oven, cut meat into small pieces and allow the meat to soak up the excess juices in the pan.


Sweet and Spicy Dry Rub Pork Tenderloin
link:  kneadtocook.com
Dry Rub Ingredients:
1 tbl kosher salt
 2 tbl of brown sugar
 1 tbl chili powder
 1 tbl of smoked paprika
 3/4 tbl of garlic powder
 1 tsp of dried tarragon
 1/2 tsp of onion powder
 1 tsp of rosemary
 1 tsp of dried thyme
 1/2 tsp mustard powder
 1 tsp cumin
 1/2 tsp of cayenne pepper
Directions:
Combine all ingredients in a ziploc baggie or bowl.  Then add the meat of your choice.  I used it on two pork tenderloins and fire up grill. 

Allison:  Spinach-Grape Chopped Salad: 

Grapes and feta cheese provide a sweet-savory balance for this 5-ingredient spinach salad.
link: Southern Living MARCH 2009
Yield: Makes 4 servings
Cook time:5 Minutes
Prep time:10 Minutes

Ingredients
 2 tablespoons pine nuts
1 (6-oz.) package fresh baby spinach, thoroughly washed
1 cup seedless red grapes, sliced
1/4 cup crumbled reduced-fat feta cheese
1/4 cup light raspberry-walnut vinaigrette

Preparation

1. Heat pine nuts in a small skillet over medium-high heat, stirring constantly, 5 minutes or until toasted and fragrant.
2. Coarsely chop spinach. Toss together spinach, grapes, feta cheese, and vinaigrette in a serving bowl. Sprinkle with pine nuts, and serve immediately.
Note: For testing purposes only, we used Newman's Own Light Raspberry & Walnut Dressing.

Amy:  Brie and Apple Crescent Rolls:
link:  dancingbranflakes.blogspot.com
ingredients:  1 round Brie, 2:  green apples, 2:  can of crescent rolls, pecans, honey
Heat oven to 375 F
Get your crescents ready on a baking sheet (homemade or store bought) spate them out into triangles and lay each one flat onto baking sheet
Slice a peeled green apple into one inch slices.
Layer the dough with Brie, apple, pecans, and a drizzle of honey.

Haley: Bacon Wrapped Caramelized Sesame Asparagus
Recipe link:  howsweeteats.com
serves 4, is easily multiplied
1 bunch of asparagus, about 20-25 spears, stems removed
4 slices thick-cut bacon
1 1/2 tablespoons olive oil
1/2 tablespoon toasted sesame oil
1 1/2 tablespoon brown sugar
1 garlic clove, minced or pressed
1/2 tablespoon toasted sesame seeds
Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray. In a small bowl, whisk together oils, brown sugar and garlic. Set aside.
Bunch together 5-6 asparagus spears and tightly wrap a piece of bacon around the bundle. Place on the wire rack seam-side down and repeat. Using a pastry brush, a spoon or even your hands (I did this…), brush the spears thoroughly with the oil/sugar mixture. Give each bundle a hefty sprinkle of sesame seeds. Roast for 35-40 minutes, or until bacon is crispy. Serve warm.

Theresa: Feta & Parmesan Zucchini Bake
(recipe adapted from Kalyn's Kitchen)
6-7 medium zucchini or yellow summer squash
2 Tb canola oil
2 Tb minced garlic
2 tsp dried thyme
4 eggs
2/3 C light sour cream
1 C crumbled feta cheese
1/2 C fresh parmesan cheese
2 Tb lemon juice
salt and pepper

1.  Preheat oven to 375 degrees and spray a large casserole dish with nonstick spray.
2.  Slice the squash into 1/4" slices.  If they are larger squash, cut them down the middle before slicing. Heat the oil in a large non-stick frying pan.  Add the squash, garlic and thyme.  Saute and stir just until the squash is starting to soften slightly.  Don't cook too long or it will be mushy after it bakes in the oven. Remove from the heat.
3.  Beat together the eggs, sour cream, cheeses and lemon juice in a medium sized bowl.  Place half of the squash into the bottom of the casserole.  Sprinkle on some salt and pepper (remember the cheeses are salty!) then spread 1/2 of the egg mixture over the top.  Repeat with remaining squash and egg mixture.
4.  Bake for 40-45 minutes, until the mixture is bubbling and slightly set.  Serve hot.

Recipe printed from mykitchenescapades.com

Jill Taylor:  Hot Fudge Pie
link:  http://islandeat.wordpress.com
Serves four to six (or eight, if the ice cream scoops are big…)
Ingredients
◾4 ounces unsalted butter, with a bit extra for greasing pie plate
◾1 ½ squares unsweetened baking chocolate (1.5 ounces)
◾1 cup sugar
◾2 eggs, beaten
◾1 teaspoon vanilla extract
◾¼ cup AP flour (that is “all-purpose” for those of you not yet hip to food jive…)
◾2 tablespoons milk
Directions
1.Pre-heat oven to 350 degrees.
2.Butter an eight-inch diameter pie plate or cake pan – use a glass or ceramic, if possible – or use cooking spray
3.Melt butter and chocolate (I use a microwave – pretty much just for this task – at 50% power at 30 second intervals, just until the chocolate is almost entirely melted, and then stir).  Cool.
4.Mix sugar into beaten eggs, combine until sugar is fully incorporated.
5.Mix in butter-chocolate mixture until completely blended.
6.Add vanilla and milk.  Stir well.
7.Fold in flour, mixing just until no white streaks remain – do not overbeat.
8.Bake for 25 minutes.
Serve with ice cream for the full upside-down hot fudge pie treatment.

Please let me know if you can not make it.  I will get a sub in line.  Also I think someone was swapping on cooking and I could not recall so please just make their recipe.  Can't wait to try everything and hope you like the menu:)

Hello Lovely Ladies!
So happy to host all of you back at the Taylor house for March Madness!
Whoopee!  I took it upon myself to search far and wide for some unusual, kid-friendly items to add to our everyday menus.  Little did I realize that this would not be such an easy task! The more interesting the menu items became, the less I thought the kids would partake.
Soooo, here you go!  Hopefully we will each find a gold star recipe that will stand the test of time in our homes. See you Thursday.... Hugs!

Jill

Crunchy Chicken Nuggets

Cut chicken in bite size pieces or chicken strips.

Prepare 4 small bowls with these four, separate ingredients.

1st bowl- 1/3 cup Grey Poupon Mustard

2nd bowl- 3/4 cup Plain Panko Crumbs

3rd bowl- 1 egg whipped with 2 tbsp of milk

4th bowl- 1 cup Finely crushed Lays Sour Cream Potato Chips

Now dip chicken in 1, 2, 3, 4^th bowl covering completely each time.

Heat peanut oil in frying pan. (You can substitute vegetable oil if necessary.) Be careful that it is only half maximum heat or chicken will be over done on outside before having a chance to cook thoroughly.

Prepare all chicken before frying. (You can choose to freeze chicken at this point then fry from a frozen state if you prefer.) 

Serve immediately

Alison-

Parmesan Broccoli Balls

Yield: About 36 balls Cook Time: 20 minutes
10 oz. chopped broccoli
1 6-oz. package dry stuffing mix
1/2 cup grated Parmesan cheese
1 medium onion, diced
6 eggs, beaten
3/4 cup butter, melted
1 teaspoon ground black pepper
1/2 teaspoon garlic salt
Directions Steam broccoli until cooked but firm (about 5 minutes). As soon as a fork can slide through the broccoli easily, remove from heat and cool. Don't overcook!

In a large bowl, mix broccoli, stuffing mix, Parmesan cheese, onion, eggs, butter, pepper, and garlic salt. Cover, and chill in the refrigerator approximately 1 hour, until moisture has been absorbed.

Preheat oven to 325° F. Roll the chilled mixture into 1 inch balls, and arrange on a medium baking sheet. Bake 15 to 20 minutes in the preheated oven, until browned. Note: Overcooking may dry them out, so watch them closely.

Theresa

Mac N Cheese Souffle

2 1/2 to 3 cups of cooked macaroni

2 Tbsp of butter

½ cup small chopped country ham

1 cup whipping cream

2/3 cup of Velveeta cheese cubed

½ cup of sharp shredded cheddar cheese

1/3 fresh chopped onion

½ tsp salt and pepper

Mix all ingredients and pour into baking dish.

Spray dish with Pam bc macaroni will stick to the dish.

Bake at 350 till brown. (About 45 min)

Feel free to start baking at your house and bring to mine to finish last 15 minutes bc

once it cools, it will become chewy.  

Amy

 KIDS DREAM SALAD
1 (8 oz.) pkg. cream cheese, softened
1 c. milk
1 (8 1/2 oz.) can crushed pineapple
2 c. grated carrots
1 (3 oz.) pkg. instant vanilla pudding
With electric mixer, mix until creamy the 1/4 cup milk and softened cream cheese. Add 3/4 cup milk and beat well. Stir in pineapple, carrots, and pudding. Mix well and beat 1 minute. Serve immediately or chill before serving.
Could be diet or lo-calorie by using lo-cal or sugar free ingredients.

Haley-

Impossibly Easy Mexican Mini Veggie Muffins

Make these delicious cheesy pies stuffed with black beans, onion and Green Giant® Niblets® corn – made using Bisquick® mix.
Prep Time
20 Minutes
Total Time
1:05
Makes
6 servings
 

Veggie Mixture
1 tablespoon vegetable oil
1 large onion, chopped (1 cup)
1 to 2 chipotle chiles in adobo sauce (from 7-oz can), chopped
1/2 cup Green Giant® Valley Fresh Steamers® Niblets® frozen corn
2 cloves garlic, finely chopped
1/4 teaspoon dried oregano
1/2 teaspoon salt
1 tablespoon fresh lime juice
1 cup black beans, drained, rinsed (from 15-oz can)
1/4 cup fresh cilantro, chopped
1 cup shredded Cheddar cheese (4 oz)
Baking Mixture
1/2 cup Original Bisquick® mix
1/2 cup milk
2 eggs
 

Garnishes, if desired.
1pint cherry or grape tomatoes, cut in half
1 avocado, pitted, peeled and diced
1/2 cup sour cream (1 tablespoon per muffin)
 

Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
In 10-inch skillet, heat oil over medium-high heat. Add onion, chiles, frozen corn and garlic; cook 5 minutes, stirring occasionally. Add oregano, salt, lime juice, beans and cilantro, stirring until combined. Remove from heat. Cool 5 minutes; stir in cheese.
In medium bowl, stir baking mixture with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup veggie mixture. Spoon 1 tablespoon baking mixture onto veggie mixture in each muffin cup.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean, and tops are golden brown. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 5 minutes, and serve with garnishes.
Makes 6 servings (2 mini pies each)
 

Keata-

Strawberry Cake

2 cups self-rising flour
2 cups sugar
4 eggs
1 cup canola oil
1 cup milk
¼ cup sweetened strawberries, mashed
1 small box dry strawberry jello
Strawberry Icing:

½ stick butter or margarine, softened
3-4 cups powdered sugar
¼ cup sweetened strawberries, mashed
 

Tips & Notes
This recipe may take longer to bake, depending upon the type of baking dish and oven used. The frosting can be runny because of the strawberry juice. You may need to add more berries or powdered sugar to get the frosting to the right consistency.

Mix all ingredients and pour into greased 9x13 pan.
Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean.
While the cake is baking, make the icing.
Mix together all icing ingredients until smooth – may need to add more powdered sugar or strawberries for a spreading consistency. Mix well first before you add extra sugar or strawberries.
Once the cake is cool, spread the icing on the cake.
Store the cake in refrigerator; it's best when it's chilled for at least 2 hours.