Tuesday, December 22, 2015

Tasty Tuesday: Recipe Swap 2015

Here it is...   
The Great Recipe Post of 2015!
Our ladies outdid themselves at our December meeting and brought all kinds of yummy goodness.
Keep reading to see recipes our moms have shared and to tantalize your tastebuds!



-- Grape Jelly & BBQ Sauce Lil' Smokies --

(Arianne G.)

  • 18 oz. grape jelly
  • 18 oz. BBQ sauce
  • 2 packages of Little Smokies Cocktail Links
Add a slow cooker liner to your crock pot before adding any ingredients, if you use them. They make for super easy cleanup!
Pour grape jelly and BBQ sauce in the crockpot. Stir to combine well.
Add little smokies and stir to coat well.
Cook on high 4 hours or until done. 
 

-- Cherry Cream Cheese Bake (Sara C.) --

  • 1 can cherry pie filling  (or any other fruit filling)
  • 8 oz cream cheese, room temperature
  • 1/2 cup powdered sugar
  • 1 tube crescent rolls
  • 1/2 stick of butter
  • 2 tbsp vanilla
  • 1/2 cup granulated sugar
Preheat the oven to 375 degrees.
Grease an 8 x 8 baking dish. 
Take half of the crescent rolls and lay them out on the bottom of the baking dish.
In a medium sized mixing bowl, blend cream cheese until smooth.
Once smooth, add powdered sugar and vanilla and blend.
Once blended, spoon onto the crescent rolls in baking dish and spread evenly.
Top with can of cherry pie filling. 
Top with the last half (4 triangles) of the crescent rolls. 
Melt butter and pour on top of crescents. 
Top with granulated sugar and bake for 25 minutes or until browned.
 

-- Ian's Perfectly Adequate Pimiento Cheese (Emily W.) -- 


  • 8 oz shredded Sharp White Cheddar
  • 8 oz shredded 4 Cheese Mexican Blend
  • 4 oz Jar Diced Pimientos with liquid
  • +/- 1 cup Mayonnaise 
  • 3 Tbsp Malt Vinegar
  • 2 Tbsp Hot Sauce
  • 1 1/2 tsp Black Pepper
  • 2 tsp Sugar

Combine all ingredients in no particular order and mix well. Refrigerate at least overnight, and up to 48 hours before serving, as the liquids with absorb and the flavors meld with time. For a firmer spread, use a bit less Mayo. For a creamier dip, a bit more. Enjoy!

P.S. My husband likes to make this into a Grilled Pimiento Cheese Sandwich!
 
 

-- Red Velvet Cheeseball (Sonia R.) --  

  • 8 ounces cream cheese, at room temperature
  • ½ cup butter, at room temperature
  • 1½ cups red velvet cake mix, dry
  • 2 tablespoons brown sugar
  • ½ cup powdered sugar
  • ½ cup mini chocolate chips
  • assorted cookies and crackers (my favorite was Vanilla Wafers)
Instructions
  1. In the bowl of a stand mixer, beat the cream cheese and butter until smooth. Add in the red velvet cake mix, the brown sugar and the powdered sugar. Beat until smooth and combined.
  2. Turn the mixture out onto a piece of plastic wrap. Wrap up into a ball and refrigerate for at least 2 hours.
  3. Put the chocolate chips on a plate or in a shallow dish. Remove the cheese ball from the refrigerator and unwrap. Roll in the chocolate chips. (This might get messy!) Place on a serving plate and serve with cookies or graham crackers.


    -- Bacon Cheddar Ranch Cheese Ball (Kori B) --

    • 2 packages of cream cheese
    • (2) 1 oz packets of ranch salad dressing mix 
    • (1) 3 oz bag of real bacon bits*
    • 1 bag of finely shredded cheese
    • 1 tsp Worcester sauce
    • 1-2 boxes of thin wheat crackers

    In a medium size bowl mix the cream cheese, ranch salad dressing mix, 1/2 to 3/4 of the bag of real bacon bits, 1/2 to 3/4 of the bag of shredded cheese, & Worcester sauce together. (You can use a mixer but it's best to use the spatulas or bread dough ends on the mixer.) 
    After it's mixed well, put mixture on a piece of plastic wrap or wax paper & wrap it into a ball.  Use what's left of your bacon bits & cheese to coat outside of the ball.
    Serve with the thin wheat crackers. Refrigerate any leftovers. 

    * You can substitute the premade bacon bits for bacon you've cooked yourself just make sure to chop it up real fine & drain all grease. 
     
     

    -- Chocolate Chip Pumpkin Bread --

    (Jennifer H.)

    • 3 cups all-purpose flour
    • 2 teaspoons ground cinnamon
    • 1 teaspoon salt
    • 1 teaspoon baking soda
    • 4 eggs
    • 2 cups sugar
    • 2 cups canned pumpkin
    • 1-1/2 cups canola oil
    • 1-1/2 cups (6 ounces) semisweet chocolate chips
     
     
    1. In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips.
    2. Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (16 slices each). 
     

    -- Cranberry Pecan Cheese Wafers --

    (Margaret B.) 

    1 1/2 cups chopped pecans
    1 1/2 cups coarsely chopped sweetened dried cranberries
    2 cups butter, softened
    4 cups (16 oz.) freshly shredded extra-sharp Cheddar cheese
    1 1/2 teaspoons salt
    1 1/2 teaspoons ground red pepper
    4 cups all-purpose flour
    Parchment paper 
     
     
    1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 15 minutes).
    2. Meanwhile, soak cranberries in boiling water to cover 15 minutes; drain and pat dry with paper towels.
    3. Beat butter and next 3 ingredients at medium speed with a heavy-duty electric stand mixer until blended. Gradually add flour, beating just until combined. Stir in cranberries and pecans. Shape dough into 4 (12-inch-long) logs; wrap each log in plastic wrap. Chill 8 hours to 3 days.
    4. Preheat oven to 350°. Cut each log into 1/4-inch-thick slices; place on parchment paper-lined baking sheets. Bake 13 to 15 minutes or until lightly browned. Remove from baking sheets to wire racks, and cool completely (about 20 minutes).

    -- Christmas Crack (Jessica H.) --

    • 50 saltine crackers (approx.)
    • 2 sticks (1 cup) butter, cubed
    • 1 cup soft light brown sugar, packed
    • 2 cups chocolate chips
    • 1/2 to 1 cup M&M's,
    • Pretzels

    Directions:

    Pre-heat oven to 325°F.
    Line a large jelly roll pan with aluminum foil. Spray the foil with non-stick cooking spray and then line the pan with saltine crackers.
    Place the butter and sugar in a medium sized pot over low medium-low heat. Stir until the butter is melted. Once the butter has melted, bring to a boil for 2-3 minutes. Stir constantly.
    Once it's nice and bubbly, remove pan from heat and pour evenly over saltine crackers. Spread mixture with a knife... however it doesn't have to be perfect. Try to move fast during this part so the toffee doesn't harden.
    Place pan in the oven and bake for 6-8 minutes. The mixture will spread evenly over the crackers as it bakes.
    Remove pan from oven and then sprinkle the chocolate chips on top of the toffee while it's still hot. Let the chocolate chips melt for a few minutes and then spread all over the toffee with a spatula. Sprinkle M&M's & Pretzels on top and then place in the freezer for 30 minutes. Once chocolate has hardened break pieces off the foil and in an container. It will stay fresh for 1 - 2 weeks.

    -- Sweet Potato Souffle (Tiffany C.) --

    • 4 1/2 cups cooked & mashed sweet potatoes
    • 3 T butter, melted
    • 1/2 cup milk
    • 1/2 cup sugar
    • 1/2 tsp vanilla extract
    • 2 eggs, beaten
    Topping Ingredients
    • 1/2 cup light brown sugar
    • 1/3 cup all purpose flour
    • 3 T butter, softened
    • 1 cup chopped pecans

    Preheat oven to 350 and grease 9 x 13 baking dish.
    In large bowl, mix together mashed sweet potatoes, milk, sugar, vanilla and eggs.
    Spread in baking dish.
    In small bowl, mix together brown sugar and flour.  Cut in 1/3 cup butter until mixture is crumbly, then stir in pecans.
    Sprinkle topping on sweet potato mixture.
    Bake 25 minutes or until golden brown.  

     

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