Food from the British Isles

For March we feasted on food from the British Isles. It was delicious! We are also welcoming two new members to the cooking club - Bonnie & Linda.

The Curious Cooks (Front row - Linda & Bonnie S; Back row - Lyra, Madelynne, Amanda, Bonnie F, & Janna)

Linda's Leek & Potato Soup

Leek and Potato Soup

 Ingredients

2 leeks

340g/3/4lb potatoes

1 onion, chopped

1 garlic clove, thinly sliced

30g/1oz butter

570ml/1 pint water

1 bay leaf

1 sprig of thyme

salt and freshly ground black pepper

100ml/31/2fl oz milk

100ml/31/2fl oz double cream

2 tbsp fresh chives, chopped

Preparation method

1. Trim and slice the leeks in thin rounds. Rinse in a colander under cold water.

2. Peel the potatoes and cut into chunks.

3. Melt the butter in a pan and gently sauté the onion and garlic.

4. Add the leek, potatoes, bay leaf and thyme. Season.

5. Cover with the water and bring to the boil.

6. Simmer for 12 minutes until the potatoes and leeks are tender.

7. Remove the bay leaf.

8. Just before serving add the milk and cream and stir over a low heat, check the seasoning.

9. Serve in bowls and sprinkle with the chives.

Serves 4

Bonnie S's Pasta & Mushroom dish

Pasta And Mushrooms Baked With Two Cheeses

Ribbon noodles are fun to fork up in this delicious supper dish. The creamy mushroom sauce is enriched with egg.

 

Stilton cheese is marvellous for cooking, and gives a very distinctive flavour to the mushroom sauce in this pasta dish. Mozzarella, used here for the topping, is a famous Italian cheese, which is now also being made in Britain . It is deliciously creamy when melted.

 

SERVES 2 - 3

 

225 g (8 oz) ribbon noodles

25 g (1 oz) butter

1 garlic clove, skinned and crushed

225 g (8 oz) mushrooms, thinly sliced

50 g (2 oz) Stilton cheese

60 ml (4 tbsp) fresh double cream

salt and pepper

1 egg, lightly beaten

100 g (4 oz) mozzarella cheese

 

1. Cook the noodles in boiling salted water for about 7 minutes, until just tender.

 

2. Meanwhile, melt the butter in a large frying pan and cook the garlic and mushrooms, stirring frequently, until just softened. Crumble in the Stilton cheese and cook for a couple of minutes, stirring continuously. Stir in the cream and season to taste.

 

3. Drain the pasta and season with lots of pepper. Mix into the mushroom sauce. Stir in the egg and mix together thoroughly.

 

4. Turn the mixture into a buttered ovenproof dish and grate the mozzarella on top. Cover with foil and bake at 180°C (350°F) mark 4 for 10 minutes, then remove the foil and bake at 220°C (425°F) mark 7 for a further 10 - 15 minutes, until brown and crusty on top.

Bonnie F's Irish Soda Bread

 Irish soda Bread

Ingredients

 

• 4 cups all-purpose flour
• 2/3 cup white sugar
• 1/2 cup margarine
• 5 teaspoons baking powder
• 2 eggs
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons caraway seed
• 2 1/2 cups raisins
• 2 cups buttermilk
• 3 tablespoons milk (optional)
• 3 tablespoons sour cream (optional)

Directions

1. Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. Use fingers or a pastry cutter to press in butter or margarine, like a pie crust. When mixture looks fine and crumbly, add raisins and caraway seeds. Mix together and then add eggs, buttermilk, and sour cream. If mixture is not moist, add milk. Pour into two greased and lightly floured loaf pans or a frying pan.
2. Bake at 375 degrees F (190 degrees C) for 45 to 60 minutes, or until a toothpick inserted in the bread comes out clean.

Bonnie F's mouth watering English trifle. (It definitely did not taste like feet)

Lemon Curd for Trifle:

Ingredients

• 3/4 cup fresh lemon juice
• 1 tablespoon grated lemon zest
• 3/4 cup sugar
• 3 eggs
• 1/2 cup unsalted butter, cubed

Directions

1. In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter. Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes.

Madelynne's Baked Onions

Baked Onions with Nut Stuffing

Choose onions that are hard, with no obvious soft spots, and avoid any that are showing signs of sprouting. Although raw onions are known for their pungent smell, when cooked they have a mild, sweet flavour which contrasts well with the cheesy stuffing.

SERVES 4

4 large onions, each weighing 225 - 275 g (8 - 10 oz)

150 g (5 oz) long-grain brown rice

salt and pepper

50 g (2 oz) hazelnuts

50 g (2 oz) salted peanuts

225 g (8 oz) tomatoes, roughly chopped

100 g (4 oz) Cheddar cheese, grated

2.5 ml (1/2 tsp) dried basil

1.25 ml (1/4 tsp) dried oregano

5 ml (1 tsp) turmeric

1. Boil the onions in their skins for 45 -50 minutes, until very tender. Drain and leave to cool.

2. Meanwhile, cook the rice in plenty of boiling salted water for about 30 minutes, until tender. Drain well.

3. Put the hazelnuts and peanuts on a sheet of foil and cook under a grill until brown, turning frequently. Leave the skins on the hazelnuts and finely chop with the peanuts.

4. Mix the tomatoes with the rice, cheese, nuts, herbs and turmeric and season to taste.

5. Slice off the tip and root of each onion, but leave on the coloured outer skin. Down one side of each onion cut through to the centre from tip to root. Ease the onions open.

6. Divide the stuffing between each onion, pressing it well into the centre.

7. Place in a roasting tin, cover and bake at 200°C (400°F) mark 6 for about 40 minutes. Serve hot.

 

Amanda's Chicken & Broccoli Pie

  Chicken & Broccoli Pie
1 carrot, diced
1 onion, finely chopped
1 stick celery, diced
4 chicken breasts
1 head of broccoli, split into florets (or 1 leek, which are also fabulous at the moment, sliced)
1 tbsp flour
300ml chicken stock
Slug of double cream

Grab a heavy-based casserole or frying pan, pour in a couple of tablespoons of oil, then throw in the carrot, onion and celery.  Fry gently until the vegetables soften, then add in the cubed chicken breasts.  A sprinkle of thyme would be lovely here, unfortunately I managed to kill mine.  Season well and continue to fry until the chicken starts to go opaque (it doesn’t need to be cooked through), then sprinkle over the tablespoon of flour.  Carry on stirring while you pour in the chicken stock and add in a big slug of double cream:

Now leave the chicken on a low heat to bubble gently and reduce a tiny bit while you quickly blanch some broccoli in some boiling salted water and make the pastry.

Now just drain the broccoli and add into the chicken.  Don’t worry if there seems to be a bit of excess liquid as some will disappear during cooking.  Now just roll your pastry lid over your rolling pin and unroll it over the top of your pie.  Because I’m lazy, and let’s face it, this is just home cooking, I just leave it in the casserole and fling the pastry lid on top, tucking over the edges, but if you’re entertaining or whatever, you can put the contents into a pie dish and neatly crimp the edges, brushing with a little milk to glaze the top.

And that’s it.  Bung the pie in the oven at gas 4/180 for 20 – 30 minutes until it’s golden brown, and serve with more seasonal vegetables (we had honey roasted parsnips, carrots, peas and creamy mashed potato), then just sit back and bask in the glory especially reserved for people who make their own pies. 

Lyra's Crab Salad

Crab Salad

SERVES 2

When dressing crab, exert full pressure with thumbs to prise claws from body.

15 ml (1 tbsp) lemon juice

15 ml (1 tbsp) mayonnaise

15 ml (1 tbsp) natural yogurt

225 g (8 oz) crab meat

1/2 cucumber, diced

2 tomatoes, skinned and cubed

50 g (2 oz) pasta shells, cooked

pepper

lettuce, shredded

cucumber and lemon slices, to garnish

1. Mix together the lemon juice, mayonnaise and yogurt.

2. Combine the dressing with remaining ingredients, except the lettuce. Serve the crab salad on a bed of shredded lettuce, garnished with cucumber and lemon slices, accompanied by brown bread and butter if liked.

 

Janna's Beef Wellington

 

Serves 6

1/2 stick (2 oz) 50 g butter

2 lb (900 g) beef fillet

2 large onions, sliced

1 1/3 cup (100 g) mushrooms, sliced

1 tbsp chopped parsley

1 pinch of thyme

1/2 level tsp salt

black pepper

14 oz (397 g) packet of puff pastry, thawed

a little beaten egg (to glaze)

1. Preheat the oven to 425°F (220°C) gas mark 7.

2. Melt the butter in a frying pan, add the meat and fry quickly to brown, turning occasionally to seal in the juices on all sides. Lift it out and allow to cool.

3. Add the sliced onions to the pan and cook, stirring constantly, for about 5-10 minutes or until golden brown.

4. Add the mushrooms and cook for a further 5 minutes.

5. Stir in the parsley, thyme, salt and freshly ground pepper. Remove the pan from the heat and allow to cool.

6. Roll out the pastry on a lightly floured surface to a rectangle measuring about 14 x 16 in. (35 x 40cm), though this size may vary slightly with the shape of the piece of beef.

7. Set the beef in the centre of the pastry and place the onion and mushroom mixture on top.

8. Cut a 1 1/2 in. (3.5cm) square from each corner of the pastry and keep on one side.

9. Fold up the pastry around the meat, turning up the ends first and then the sides, which should just overlap the meat to cover it completely.

10. Dampen the pastry with water or beaten egg where it overlaps so that it remains secure during cooking.

11. Turn over, place on a baking sheet and brush the top with beaten egg.

12. Cut the remaining pastry into leaf shapes and use to decorate the top. Brush with more beaten egg.

13. Bake in the oven for about 1 hour if you like beef to be pink in the centre.

Serve at once.

Coming soon for March - food from the British Isles!

Appetizers for February

This past month's cooking club was hosted by me (Amanda). I chose appetizers those are easier to eat away from the table since I only have room at my dining table for 6. This month we had a smaller group so we ended using it anyway. I went with a red & black theme.

Glory, Amanda, Janna, Bonnie, & Madelynne

Sparkling Punch (by Amanda)

Lots of oranges & lemons in the punch

Sparkling Punch
2 lemons
3 large oranges
1 (6oz) can frozen lemonade concentrate
1 liter club soda
2 bottles sparkling apple cider
1 TBLS white sugar
2 trays ice cubes

Thinly slice lemons and place in large pitcher or punch bowl. Pour in thawed lemonade. Gently stir in club soda and sparkling apple cider. Add sugar to taste. Add ice as needed.

Ultimate Party Meatballs by Amanda

 Ultimate Party Meatballs
1 14-ounce can Ocean Spray® Jellied Cranberry Sauce
1 12-ounce bottle Heinz® Chili Sauce
1 2-pound bag frozen, pre-cooked, cocktail-size meatballs


Combine sauces in a large saucepan. Cook over medium-low heat, stirring until smooth. Add meatballs. Cover and cook for 15 minutes or until meatballs are heated through, stirring occasionally.
Makes 30 appetizer servings.

BBQ Chicken Pizza by Amanda

BBQ Chicken Pizza
I don't have an exact recipe for this- I just put in what I like.
Pillsbury pizza crust (or can use any kind)
Cook crust according to directions. Spread crust with bbq sauce. Then add slice chicken, cilantro, red onions, mozzarella, & cheddar cheese (use however much you like). It is so easy and so delicious!

Sausage Cheeseballs by Janna

Sausage Cheese Balls 
1 lb. bulk sausage meat 
2 cups Bisquick 
1/4 cup water 
2 cups cheddar cheese, grated

Mix and form into small balls.Bake on greased sheet 25 minutes in a preheated 350°F oven

Billiard Cheese Balls by Janna

Check out the pool cues. Too cute!

 Billard Cheese Balls

• 1 package (8 ounces) cream cheese, softened
• 1 cup ricotta cheese
• 1 cup (8 ounces) sour cream
• 2 packages (2-1/2 ounces each) thinly sliced dried beef, finely chopped
• 2 cups (8 ounces) finely shredded cheddar cheese
• 1-1/4 cups crisp rice cereal, crushed
• 1/4 cup finely chopped white onion
• 1 tablespoon Worcestershire sauce

• TOPPINGS:
• Blue paste food coloring
• 1/2 cup finely shredded Swiss cheese, chopped
• 1/2 cup finely chopped white onion
• 1 can (4-1/4 ounces) chopped ripe olives
• 1/2 cup finely shredded cheddar cheese
• 1 package (2-1/2 ounces) thinly sliced dried beef
• 1/2 cup finely chopped red onion
• 1/2 cup finely chopped green onions (green tops only)
• 1/2 cup diced sweet yellow pepper
• 1/2 cup diced sweet red pepper
• 15 small water chestnut slices
• 2 tablespoons cream cheese, softened
• 1 teaspoon milk
• Black paste food coloring
• 2 breadsticks
• Assorted crackers

 Directions

• In a large bowl, beat the cream cheese, ricotta and sour cream; add beef. Beat in the cheddar cheese, cereal, onion and Worcestershire sauce. Cover and chill for 30 minutes.
• In a medium plastic bag, combine blue food coloring and Swiss cheese; set aside. Shape cheese mixture into 16 balls. Roll one ball in white onion for the cue ball. Roll another cheese ball in olives for the eight ball. Roll a third ball in colored Swiss cheese; make a stripe of colored Swiss cheese on a fourth ball.
• With remaining cheese balls, make six solid-colored balls and six striped balls by rolling in the cheddar cheese, beef, red onion, green onions, yellow pepper and red pepper. Cover and refrigerate until serving.
• Thoroughly pat water chestnuts dry with paper towels. In a small bowl, combine the cream cheese, milk and black food coloring. Cut a small hole in a corner of a pastry or plastic bag; insert round tip #4. Fill bag with cream cheese mixture. Write numbers on water chestnuts; lightly press one water chestnut onto each ball (except cue ball).
• Arrange pool balls on a wooden cutting board. Use breadsticks for pool cues. Serve with crackers. Yield: 16 cheese balls (about 1/3 cup each).

Bacon Wrapped Water Chestnuts by Glory

 Bacon Wrapped Water Chestnuts**(Not Glory's recipe - but pretty much the same) 
1 (8 oz.) water chestnuts, drained 
1/4 c. soy sauce 
1/4 c. sugar 
8 slices bacon, cut in half crosswise

Marinate water chestnuts in soy sauce at least 30 minutes; drain and roll each in sugar. Wrap each water chestnut with a piece of bacon, securing with a toothpick; arrange on cake rack in a shallow baking pan. Bake at 400 degrees for 30 minutes or until golden brown. Drain on paper towels. Keep hot on warming tray. May be prepared ahead of time and stored in refrigerator until ready to bake. Makes about 16 appetizers.

Salmon Quesadillas by Bonnie

Dessert by Madelynne

Family Tradition Recipes - December

Lyra, Elaine (Amanda's mom), Amanda all in line for dinner

Janna & her niece Ashley (look how beautiful the table was)

For our December group we all invited guests and Bonnie & Madelynne were our hosts. I have lots of pictures but unfortunately not all the recipes for this blog post. (I'll post the remaining recipes if I get them)

Madelynne's dessert - Cap's Cherry Delight

Cap’s Cherry Delight

Crush in your hands 2 Cups soda crackers with UNSALTED TOPS

Add 1 cup chopped walnuts

Set aside.

In another bowl whip 6 egg whites until they form medium peaks

Slowly Add 2 Cups granulated Sugar

Add 2 Tsp Vanilla

Fold this mixture into the dry ingredients

Arrange lightly in a well-buttered 12x15 pan

Bake 30 minutes at 350º

Remove and cool

Top with well-beaten, sweetened, whipped cream (w/1 teas. Vanilla added) and 1 large can Instant Cherry Pie filling (or another favorite). Chill. Serve in squares with a metal spatula. Enjoy!

Glory & Wensdae

Glory made a delicious cheeseball (see picture above) & Party Potatoes
Cheese Ball

2 packages of cream cheese

1 can of crushed pineapple, drained

1/4 c red onion minced

1/4 c green bell pepper diced

a spinkle or 2 of shredded cheddar cheese

dash or 3 of garlic powder

dash or so of season salt

(this is all to taste..pineapple big can or little, cream cheese 2-3..depends on how you want it)

Mix all together, try to refridge it for a couple to few hours before serving, so the flavors will party together for a bit. Put in bowl, or roll in a ball and put crushed/chopped nuts atop of it w/crackers...

 and let the party in your mouth begin.

Party Potatoes

5 lb. bag of red potatoes,   take of an unhappy parts, boiled, rinsed

1 package of cream cheese

1 cup of chedda cheese, shredded

1 thingy of sour cream

1 sticka butter

a few spinkles (to taste) of garlic powder

some season salt

Mash happliy the taters with skins on, add all ingredients while doing so, it's kinda fun,

and it should get muchy and goopy. Place the goodness in a baking dish/pan and bake for 20-30 min on 350 or 400, whicheverseems hot enough for ya.   then add 1/2 c or so of shredded cheese and put back on for

about 5-10 min...Enjoy!

Janna's pizza dip

Hot Pizza Dip recipe

·         1 (8 ounce) package cream cheese, softened

·         1/2 teaspoon dried oregano

·         1/2 teaspoon dried parsley

·         1/4 teaspoon dried basil

·         1 cup shredded mozzarella cheese

·         1 cup grated Parmesan cheese

·         1 cup pizza sauce

·         2 tablespoons chopped green bell pepper )optional

·         2 ounces pepperoni , sausage, chopped

·         2 tablespoons sliced black olives

Directions

1.      In a small bowl, mix together the cream cheese, oregano, parsley, and basil.

2.      Spread mixture in the bottom of a 9 inch pie plate, or a shallow microwave-safe ( or oven safe) dish. Sprinkle 1/2 cup of the mozzarella cheese and 1/2 cup of the Parmesan cheese on top of the cream cheese mixture. Spread the pizza sauce over all. Sprinkle with remaining cheese, then top with optional toppings, or whatever kind of topping you like on your pizza.

3.      Cover and microwave 5 minutes until hot, or bake 15 minutes at 350 degrees until warm and bubbly

Janna's Rumaki

Rumaki

1 pkg bacon, cut strips in half

1 can Pineapple chunks

2 cans water chestnuts

Marinade

1 cup soy sauce

1 T garlic powder

1 ½ cups brown sugar

2 t. ginger

½ cup pineapple juice

Toothpicks

1. mix marinade items together, Set aside in shallow dish
2. place pineapple chunk and water chestnut together, wrap bacon half around and secure with toothpick, place in marinade dish
3. marinade items 1 hour and then turn and marinade another ½ hour so they are fully coated
4. Broil for 5-10 minutes at 500 degrees until bacon is done

Another contribution from Janna!!

Imitation Crab dip

1 pkg imitation crab

½ cup mayonnaise

2 cups finely shredded cheddar cheese

2 green onions-just the green parts chopped

1. Chop imitation crab.
2. In a medium bowl, stir together all ingredients
3. serve with crackers (esp thin triscuits)

Egg Nog Frapee (no picture - but also provided by Janna)

1 quart egg nog

½ gallon vanilla ice cream

1 liter 7up or Sprite

1. scoop half of ice cream into a large bowl.
2. soften the ice cream until beating consistency
3. beat together ice cream and egg nog until it is a nice soft serve ice cream consistency, if it gets too soft, put it back in the freezer for awhile
4. scoop mixture into glasses, pour soda over the top
5. serve immediately

Lyra's coconut pie - it was as delicious as it was beautiful

Coconut Cream Meringue Pies

1 cup sugar

3 Tablespoons argo corn starch

1 1/2 cups milk

3 egg yolks slightly beaten

Cook mixture on medium heat stir constantly. When the mixture is thick take off the stove.

Add the following ingredients.

1  Tablespoon butter

1 teaspoon vanilla

1/2 package coconut put the left over coconut on top of the meringue

Pie Crust

1 1/2 cups flour

1 teaspoon salt

2 Tablespoons cold milk

1 1/2 teaspoons sugar

1/2 cup vegetable oil

Combine flour, sugar ,salt ,oil and milk mix well until blended. Pat in bottom and sides of a 9 inch

pie pan. Do not roll out. Put fork hole in your pie crust. Bake the pie crust on 350 for 10 to 12 minutes.

Meringue

4 large egg whites

1/2 teaspoon vanilla

1/2 teaspoon cream of tartar

1/2 cup granulated sugar

When the Meringue is put on the pie sprinkle coconut on the top of the meringue

To prepare the meringue, in a clean large bowl, with an electric mixer on high, beat the egg whites

the 1/2 teaspoon vanilla, and the cream of tartar until soft peaks form. Gradually and the granulated

sugar, beating until stiff peaks form.

Pour the hot filling into the baked crust. Top with meringue, spreading evenly and sealing to edge of

crust. Bake on 350 for 15 minutes. Cool on wire rack for 2 1/2 hours. Serve or cover an store in the

refrigerator.

 Bonnie's turkey & stuffing

Coming next - Family Tradition recipes!!

Boo!! Don't be scared - it's our Halloween feast!

Back row: Glory, Lyra, Amanda. Front row: Jaime, Madelynne, Janna, & Bonnie

How about a little kiss? (We all have the Hershey's candy corn kisses in our mouths, tee hee)

 Glory was in charge of hosting for October. She really brought the Halloween atmosphere in both her decorations & her dress. In addition to her delicious "Chili in a Coffin", Glory also provided a few other terrifying treats.

 

Janna & Glory showing off their Halloween style. Check out scary Jaime in the background!

Madelynne Brown - Eyeball Taco Salad

Ingredients

• 2-1/2 pounds lean ground beef (90% lean)
• 3/4 cup water
• 1 can (8 ounces) Hunt’s® Tomato Sauce
• 1 envelope taco seasoning
• 1 package (12-1/2 ounces) nacho tortilla chips, crushed
• 2 cups (8 ounces) shredded Monterey Jack cheese
• 2 cups (8 ounces) shredded cheddar cheese
• 4 cups torn iceberg lettuce
• 1 medium red onion, finely chopped
• 10 slices tomato, halved
• 1 cup (8 ounces) sour cream
• 10 whole pitted ripe olives, halved

Directions

• In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the water, tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
• Place tortilla chips in a greased 15-in. x 10-in. x 1-in. baking pan; sprinkle with Monterey Jack cheese. Spread meat mixture over top; sprinkle with cheddar cheese. Bake at 325° for 25-30 minutes or until bubbly.
• Top with lettuce and onion. Cut into ten 5-in. x 3-in. pieces. On each piece, arrange two tomato slices for eyes; top each with a dollop of sour cream and an olive half. Yield: 10 servings.

Glory Rascon - Chili in a Coffin

Janna Mathews - Bleeding Heart Brie

8 oz. wheel Brie cheese
1/2 cup raspberry preserves
1 TBLS balsamic vinegar
1/4 c sliced toasted almonds
1 sheet frozen puff pastry
1 egg, beaten

Directions:
Defrost pastry sheet for 15 minutes.
Preheat oven to 375 degrees.
Slice the brie wheel in half, longwise so you end up with two circles.
Lay out pastry sheet on ungreased basking sheet and place half of the brie wheel in the center, rind side down.
Stir the raspberry preserves and balsamic vinegar together. Then pour over brie half, springle with almonds and place other brie half on top, rind side up.
Bring all four corners of pastry sheet together above brie and twist slightly to enclose the brie. Seal the seams by pinching together.
Brush the entire outside with the bean egg. Bake for 20-25 minutes, or until pastry is golden brown.
Serve with sliced fruit and crackers.

Jaime Horlsey - Hoppin John aka "Bugs & Maggots"

1 lb. lean pork sausage, hot or regular
1 cup onion, chopped
1 cup green bell pepper, chopped
1 cup celery, chopped
1 14 oz. can chicken broth
1 cup converted rice
1 tsp. garlic powder
1 tsp. salt
1 tsp. black pepper
1 bay leaf
2 14 oz. cans of black-eyed peas, rinsed & drained

Directions:
Saute the sauce, onion, green pepper and celery in a large pot over medium high heat.
Drain the mixture and put it back into the pot. Add chicken broth, rice, garlic powder, salt, black pepper, & bay leaf. Bring to a boil and reduce the heat. Simmer for about 15 minutes.
Add the black-eye peas to the pot and simmer an additional 7-10 minutes (until liquid is absorbed into rice)

Lyra Hollinger - Hummus & Crostini

2 15 oz. cans chick peas
1/2 cup yogurt
2 drops Tabasco sauce or chili powder
juice of one lemon
1-2 TBLS tahini (ground sesame seed)
1/4 cup Olive oil
4 garlic cloves (minced then mashed - or use garlic from a jar)

1/2 cup Water
1/2 tsp. Salt
Paprika
Mint leaves for garnish

Combine all ingredients in a blender & mix. You can top this recipe with paprika & toasted pine nuts. It is so good - you'll want to double the recipe!

Amanda Wallace - Scarecrow Treats

Crust

1/2 cup Land O Lakes® Butter, softened

1 (18.25-ounce) package pudding in the mix yellow cake mix

1 egg

3 cups miniature marshmallow

Topping

1/2 cup light corn syrup

1/4 cup sugar

1/4 cup firmly packed brown sugar

1/2 cup creamy peanut butter

2 teaspoons vanilla

2 cups crisp rice cereal

2 cups salted peanuts

1 cup candy corn

 

Directions:

Heat oven to 350°F. Combine butter and cake mix in large bowl. Beat on low speed until well mixed. Add egg; continue beating until well mixed.

Press onto bottom of ungreased 15x10x1-inch jelly-roll pan. Bake for 12 to 15 minutes or until set and edges are lightly browned. Remove from oven.

Immediately sprinkle marshmallows over hot, partially baked crust. Continue baking for 1 to 2 minutes or until marshmallows puff.

Meanwhile, combine corn syrup, sugar and brown sugar in large saucepan. Cook over medium heat, stirring until mixture comes to a boil (2 to 4 minutes). Remove from heat; stir in peanut butter and vanilla until smooth. Stir in cereal, peanuts and candy corn. Immediately spoon over marshmallows; spread to cover. Cool completely. Cut into bars.