Our Next Exchange - Feburary 21st

Thank you to those ladies who made it to our last exchange. The recipes have been posted (all of them except the yummy treat Bea Radman made - she will get me her recipe soon). Margaret also had a clever idea of placing cookies (homemade or store bought) into the white envelopes that cd's come in. The ones with the clear circle on the front. You can purchase those at an office supply store and then place your cookie inside and embellish it with a handcrafted greeting. Very cute indeed!

Well we planned out our for the next few months and they are as follows:

Feb 21st - Breads and Muffins (7-8pm at Megan Kanzler's house)

Apr 17th - Pasta (7-8pm at Becka Stephensen's house)

June 26th - Summer drinks (7-8pm - house to be determined)

July 24th - Picnic foods - anything you would bring to a picnic (7-8pm place to be determined)

If Thursday nights do not work for you - please contact me (Megan Kanzler). I am open for suggestions as we would love to see those who would like to be able to attend.

Christmas Treasures - Carmel

1 cup butter
1 lb light brown sugar
1/8 tsp salt
1 cup light corn syrup
1 14oz can sweetened condensed milk
1 tsp vanilla extract

245* is the recommmended temperature - if you like it a little softer, cook to 240*. The hardness or softness of the carmel will depend on the accuracy of your thermometer.

Micorwave: Combine all ingredients, except vanilla, in a 4 quart bowl. Cook in high for 15-17 minutes, stirring every 3 minutes. Add vanilla. Coll in a buttered 9x13 inch pan. When cool, cut into squares and wrap in waxed paper.

Cooking times can vay depending on the power of your microwave ove, - If the candy hasn't reached a temperature of at least 240* after 17 minutes, cook longer and continue stirring every 3 minutes.

Stove top: In a saucepan melt butter. Stir in sugar and salt. Then add corn syrup and mix well. Add sweetened condensed milk, stirring constantly. Continue stirring and cook to 245*. Remove from heat and stir in vanilla. Pour into 9x13 buttered pan. When cool, cut into squares and wrap in waxed paper.

Submitted by Bonnie Silliman
Makes 78 servings

Christmas Treasures - Peppermint Candy Canes

1/3 cup butter, softened
1/3 cup shortening
3/4 cup sugar
dash salt
1 tsp baking powder
1 egg
1 tbls milk
1/2 tsp vanilla
1/2 tsp peppermint extract
red or green food coloring

1. In a medium mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add the sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, vanilla, and peppermint extract. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

2. Divide dough in half. Stir red or green food coloring into half of the dough. If necessary, cover and chill dough for 30 to 60 minutes or until dough is easy to handle.

3. Divide each half in to 6 pieves. Roll each piece in to a 12" long rope. Lay ropes side by side on lightly floured surface, alternating colors. With a rolling pin, roll assempled ropes into about a 14x9 inch rectangle that is 1/4 inch thick. Using a pastry cutter, pizza wheel, or long sharpe knife, cut the rectangle diagonally into 1/2 inch wide strips. Cut strips into pieces about 5-7 inches long. (Press shorter strips together end to end to reach desired lenth). Place on an ungreased cookie sheet. Curve one end of each piece to form a candy cane. If desired, sprinkle lightly with additional sugar.

Submitted by Becka Stephensen, "Cookies for Christmas" book

Christmas Treasures - Meat Balls

1 lb ground beef
1/3 cup oatmeal
8 oz can water chestnuts, drained, chopped fine
1 egg
1/2 cup milk
1 tbls soy sauce
1/2 tsp onion salt
1/2 tsp garlic salt

Combine ingredients together, form into balls and bake in a 350* oven for 25 minutes

Sauce option:
1 cup chili sauce
1 cup grape jelly
Heat in a sauce pan and pour over cooked meat balls.

Submitted by Bonnie Silliman

Christmas Treasures - Cranberry Scones

Prep Time: 15min
Total Time: 30min

2 cups all purpose flour, plus more for the work surface
5 tbls sugar, plus more for topping
1 tbls baking powder
1/2 tsp salt
6 tbls chilled unsalted butter, cut into small pieces
2/3 cup (plus 1 tbls) half-and-half (I substituted whipping cream)
1/2 cup halved cranberries, drained on paper towels (I substituted dried cranberries)

1. Preheat oven to 425*. In a bowl, whisk together flour, 5 tbls sugar, baking powder, and salt. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in 2/3 cups half-and-half until just moistened. Gently fold in cranberries.

2. On a lightly floured surface, knead dough gently, 5-10 times. Pat into a 1 inch thick round. Cut into 8 wedges; place on a baking sheet, 2 inches apart. Brush tops with remaining tablespoon of half-and-half; sprinkle with remaining tablespoon of sugar. Bake intil golden brown, 12-15minutes. Let cool on a wire rack.

Serves 8.
Submitted by Megan Kanzler

Updates soon!

We had our recipe exchange this evening and enjoyed edible Christmas gifts and some favorite Christmas foods. It was a lovely evening and many thanks to our hostess for the night, Bonnie Silliman. The treats were yummy, the hot cocoa was delicious, and the company great!!! I will post the recipes tomorrow! ~ Megan

November 15th - Pies

Our next recipe exchange will be Thursday, November 15th (7pm - 8pm) at Brenda Durham's house. Directions will be given later.

We will be exchanging pie recipes. As always - make your recipe and bring it for sampling and then make a few copies of your recipe to share!

Croissants - to accompany the soups and stews

Croissants
Becka Stephensen

1 cup milk
½ cup butter
1 packet yeast (2 ¼ teaspoons)
½ cup warm water
½ cup + 1 Tablespoon sugar
3 beaten eggs
2 teaspoons salt
4 cups flour

Over low heat, bring milk just to a boil. Remove milk from heat and add butter. In a small bowl, combine water, yeast, and 1 Tablespoon sugar. Let grow. In a large bowl, combine eggs, ½ cup sugar, salt, and flour. Add yeast mixture and milk mixture and stir together. Keep stirring another 3 minutes. Dough will resemble a sticky batter. Cover bowl and let dough rise until it doubles in size (about 90 minutes). Stir down dough and pour half of it onto a well-floured surface. Roll it into a circle, coat with melted butter (optional), and use a pizza slicer to cut triangles. Start at wide end of each triangle to roll it into a croissant shape. Place the croissants on a lightly-greased cookie sheet. Repeat with second half of dough. Let them rise until they double in size (about 45 minutes). Bake them at 400* for 8 minutes or until they are golden brown.

Total time: about 3 hours Makes: about 3 dozen

Soups & Stews: 16 Bean Soup

16 Bean Soup
Carol Rhodes

2 cups Sunny Select 16 bean soup mix 2 quarts water
1 large onion—chopped 1 clove garlic—minced
½ teaspoon salt 1-16 oz. can tomatoes—undrained and chopped
1 package Raley’s pre-cut veggies: onion, carrots, celery, etc.
1-10 oz. can tomatoes and green chiles—undrained

Sort and wash 2 cups beans mix and place in a Dutch oven. Cover with water 2 inches above the beans and soak overnight. Drain beans. Add 2 quarts water and the chopped onion, minced garlic, and salt. Cover and bring to a boil. Reduce heat and simmer 1 ½ hours or until beans are tender. Add the contents of the flavor packet and the remaining ingredients. Simmer 30 minutes, stirring occasionally.

Yields: 8 cups

Soups & Stews: Black Bean Soup

Black Bean Soup
Bonnie Silliman

1 pound (2 cups) black beans rinsed
1 ½ Tablespoons garlic—minced (about 6 cloves)
picked over
4 oz. ham steaks—trimmed off rind
½ teaspoon red pepper flakes
2 bay leaves
1 ½ Tablespoons ground cumin
5 cups water
2 pounds chicken broth
1/8 teaspoon baking soda
2 Tablespoons cornstarch
1 teaspoon salt
2 Tablespoons water
3 Tablespoons olive oil
2 Tablespoons lime juice
2 large onions chopped fine (about 3 cups)
Lime wedges
1 large carrot chopped fine (about ½ cup)
Minced fresh cilantro leaves
3 celery stalks chopped fine (about 1 cup)
Finely diced red onion
½ teaspoon salt Sour cream

Beans:
Place beans, ham, bay leaves, water, and baking soda in large saucepan with tight-fitting lid. Bring to boil over medium-high heat; using large spoon, skim scum as it rises to surface. Stir in salt, reduce heat to low, cover and simmer briskly until beans are tender, 1 ¼ to 1 ½ hours (if necessary, add another 1 cup water and continue to simmer until beans are tender); do not drain beans. Discard bay. Remove ham steak, cut into ¼-inch cubes, and set aside.

Soup:
Heat oil in 8-quart dutch oven over medium-high heat until shimmering but not smoking; add onion, carrots, celery, and salt and cook, stirring occasionally, until vegetables are soft and lightly browned, 12-15 minutes. Reduce heat to medium-low and add garlic, pepper flakes, and cumin; cook, stirring constantly, until fragrant, about 3 minutes. Stir in beans, bean cooking liquid, and chicken broth. Increase heat to medium-high and bring to boil, then reduce heat to low and simmer, uncovered, stirring occasionally, to blend flavors, about 30 minutes. Ladle 1 ½ cups beans and 2 cups liquid into food processor or blender, process until smooth, and return to pot (or use an immersion blender in pot). Stir together cornstarch and water in small bowl until combined, then gradually stir about half of cornstarch mixture into soup; bring to boil over medium-high heat, stirring occasionally, to fully thicken. If soup is still thinner than desired once boiling, stir remaining cornstarch mixture to recombine and gradually stir mixture into soup; return to boil to fully thicken. Off heat, stir in lime juice and reserved ham; ladle soup into bowls and serve immediately, passing garnishes separately.

Makes: 6 servings

Soups & Stews: Mixed Bean Soup

Mixed Bean Soup
Rebecca

5 cups mixed beans
3 cloves garlic
6 oz. fresh ginger
1 small rutabaga
1 can new potatoes
1 large tomato—chopped
3 carrots—chopped
1 bouillon cube
2 stalks celery—chopped
1 medium onion—chopped
4 cups water salt to taste

Clean and wash beans thoroughly and then soak overnight if you like. Put mixed beans and 4 cups water into a 5-quart slow cooker. Add onion and garlic. Cover and cook on high setting for 1 hour. Reduce heat to the lowest setting and add ginger, rutabaga, potatoes, carrots, celery, bouillon cube, and tomato. Continue to cook for 4 hours. Salt to taste.

Makes: 8-10 servings

Soups & Stews: Corn Chowder

Corn Chowder
Brenda Durham

1 pound potatoes—peeled and cubed
1 large red bell pepper-sliced
1 medium onion—diced
1 large green bell pepper—sliced
4 ears corn sliced off the cob
4 medium scallions—thinly chopped
2 medium ribs of celery—sliced
1 ½ cups milk
½ cup heavy cream
2 teaspoons salt
black pepper to taste 1 cup water

In a medium saucepan, combine water, potatoes, onions, and peppers. Bring to a boil, then cover and simmer for 10 minutes. Stir in corn, scallions, milk, cream, and celery. Bring to a boil, then cover and simmer 10 minutes. Season with salt and pepper. **Always stir frequently!**

Our Next Exchange

Thursday, October 25th, 7pm - 8pm, we will be exchanging SOUP or STEW recipes at Becka Stephensen's house. Becka will be teaching us how to make her dinner rolls. Please call Megan if you need directions to Becka's house or have questions. (482-KANZ).

I am bummed that I won't be able to make that night - those dinner rolls are fabulous!!!

Snacks - Spicy Party Bean Dip

1 (16 oz) of Rosarita Spicy Jalapeno refried beans
1/2 cup of shredded cheese
1 - 2 spoons of salsa
1 blob of sour cream
Tortilla chips

Directions: Heat beans in microwave on high for 3 minutes. Stir in cheese and salsa. Heat again 1-2 minutes (if needed) or until cheese melts. Stir in sour cream. Best when served warm, but cold is ok too.

Note: Cover beans with a napkin in the microwave so they don't splatter.

By Sherry Matthews

Snacks - Dog Food aka Chex Muddie Buddies

1 cup chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 tsp vanilla
9 cups Chex cereal (any kind)
1 1/2 cups powdered sugar

In a medium-sized bowl, combine the chocolate chips, peanut butter, and butter. Microwave on high for 1 minute. Stir until smooth. (Microwave for 30 seconds more, if needed). Add vanilla and stir. Pour over cereal and stir until well-coated. Add powdered sugar and stir until well-coated.

Submitted by Becka Stephensen

Snacks - Banana Nut Loaf

1/2 cup soft butter
2 eggs
1/3 cup milk
1 tsp lemon juice
1 tsp baking soda
1 cup brown sugar
1 cup or 2 med. bananas
1/2 cup chopped nuts
2 cups flour
1/2 tsp salt

Grease loaf pan. Cream butter and beat in sugar. Add eggs, beat in bananas. Stir in nuts. Mix milk and lemon in seperate bowl. Add alternately with dry ingredients. Bake at 350* for 60 minutes.

Submitted by Brenda Durham

Snacks - Spinach Dip

1 (10 oz) pkg baby spinach, chopped or 1 (10oz) pkg of frozen chopped spinach, thawed and squeezed dry
1 container (16 oz) sour cream
1 cup mayo
1 pkg Knorr Vegetable recipe mix
1 can (8oz) water chestnuts, drained and chopped (optional)
3 green onions, chopped (optional)

Combine all ingredients and chill about 2 hours. Serve with your favorite dippers.

Yields 4 cups dip

Submitted by Carol Rhodes

Snacks - Ants On A Log

Celery
Peanut Butter
Raisins

Rinse and dry celery. Spread inside of celery generously with peanut butter. Sprinkle raisins on peanut butter.

Yields as many as you want. This recipe makes a nutritious after-school snack for children as well as adults.

More yummy fun:

Crunchy Logs - substitute bananas for celery.

Cheesy Stuff - Substitute cream cheese for peanut butter with either bananas or celery

Ants - Substitute craisins, nuts, etc... to be the ants.

Submitted by Megan Kanzler

Snacks - Sun Dried Tomato Pesto and Cream Cheese

1 carton Trader Joe's Sundried Tomato Pesto
1 8 oz. brick of Cream Cheese

Unwrap the cream cheese and mold into a pleasing shape (so that it doesn't look like you just threw a package on the plate). Spoon the pesto around the cream cheese and serve with woven wheat crackers. I have molded it in seasonal molds around the holidays to make a nice presentation

Submitted by Bonnie Silliman

This is the place

Hello ladies,

Marilyn Smith gave me this fabulous idea - to post our recipes from each month's exchange on a blog!!! So that's what I plan to do. Each month I will post the recipes that were shared at the exchange. I do hope you still plan on coming to our gathering, where you can sample the fabulous food and enjoy the company!

So stay tuned and come back often for the recipes and updates about our monthly recipe exchange and other fun stuff!

Thanks,
Megan