Fall Soup Kitchen

Our October dinner was held at Marina's home where we enjoyed a fall soup kitchen styled menu.  We enjoyed three different types of soups, breads, and desserts for a tasty meal as the weather turned cool.  

Marina's sister, Melanie, joined us for the dinner and made us lovely place cards.

Italian Cheese Bread

Ingredients

• French bread
• 1/4 to 1/3 cup prepared Italian salad dressing
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• Dash pepper
• grated Parmesan cheese
• grated Mozzarella cheese

Directions

• Combine the seasonings; sprinkle over top. Sprinkle with cheeses.
• Bake at 450° for 15 minutes or until golden brown. Serve warm.

Scrumptious Banana Bread

Roasted Root Vegetable "Fries"

Ingredients:

• Root vegetables of your choosing (I use carrots, parsnips, sweet potatoes [used in the recipe above], also works for regular potatoes)
• Good quality olive oil
• Cumin (or any other spice you want)
• Course sea salt
• Black pepper

Directions:

1. Cut root vegetables into match stick lengths
2. Toss in olive oil and seasonings
3. Roast in oven at 425 deg until desired crispiness (note they will never get as crispy as french fries - but close enough to be satisfying in my opinion)
4. Can be served with ketchup or any aoili creations

Dipping Sauces 

• Mix Greek Yogut with dijon mustard, pepper
• Mix Mayo with garlic, lemon juice, salt and pepper

Soups Galore

Pumpkin Pie Crème Brulee

Ingredients:

3 1/2 cups heavy cream, divided

1 teaspoon ground cinnamon

1 teaspoon freshly grated nutmeg

1/2 teaspoon powdered ginger

1 teaspoon vanilla extract

8 egg yolks

1 cup sugar

1/2 cup whole milk

2 cups canned pumpkin puree
Hot water
1/4 cup sugar

Directions:  

Preheat the oven to 300 degrees F.  In a medium sauce pot, over medium-high heat, add 2 cups of the cream, the spices, and the vanilla. Bring to a boil and remove from heat. In a medium bowl, whisk the yolks with the sugar until the mixture is pale yellow and the sugar is dissolved. Add the remaining 1 1/2 cups of cream and the 1/2 cup of milk to the cream and spice mixture. Slowly incorporate the yolk and sugar mixture, then strain through a medium-size sieve. Whisk in the pumpkin puree.

Divide the pumpkin mixture evenly into eight 6 oz custard cups and place in a baking dish or roasting pan.  Add the hot water until it reaches about half way up the cups to create a hot bath and put the pan into the oven. Bake until the custard is starting to set, yet still a little wiggly in the middle, about 35 to 45 minutes. Not too wiggly, or it will turn to soup when you heat the sugar like mine did:) Remove the brulee from the oven and let cool to room temperature. Cover and refrigerate overnight or at least 6 hours.

Lightly sprinkle each custard with the sugar. Heat the sugar with a butane torch until caramelized. To get a thick caramelized sugar crust, repeat this, with just a light sprinkling each time. Allow to cool and serve.

Huge Chocolate Zucchini Cake with Cream Cheese Frosting

Chocolate Zucchini Cake 

NOTE:  For huge pumpkin shown in photograph, you will need to double the recipe and bake in two bundt cake pans. After cakes are baked and cooled, you turn one bundt cake upside down and put the other bundt cake on top of the flat side for a pumpkin shape.  Frost in between layers.

Ingredients

1 ½ cups of vegetable oil

3 cups sugar

4 large eggs + 2 Tablespoons of water

3 ¾ cups of flour

¾ teaspoon salt

1 ½ teaspoons of baking soda

¼ and 1/8 teaspoon of baking powder

¾ cup milk or buttermilk  (buttermilk makes it better)

4 ½ squares of unsweetened chocolate (in a rectangle box)

1 ½ tablespoons of vanilla

3 cups of grated zucchini.  (Do not peel, just cut ends off)

Directions

1. In a large bowl combine oil, sugar, and eggs.  In a separate bowl sift dry ingredients: add to first mixture. Add milk and mix well.

2. Melt baking chocolate in the microwave at 20 second intervals, until just melted.

3. Blend chocolate and vanilla into batter.

4. Stir in grated zucchini.

Bake in Greased (spray Pam) large cookie sheet (jelly roll pan).  350 degree oven for about 25 minutes (maybe 20 so put a toothpick in the middle and see if it appears done). Cool.    When totally cool, frost. Do not cover with plastic but tin foil.


Cream Cheese Frosting

NOTE:  Double recipe to frost large pumpkin cake.  Add orange food coloring (yellow and red).

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup butter, softened
• 2 cups sifted confectioners' sugar
• 1 teaspoon vanilla extract

Directions

1. In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

Flip Flop Fun Dinner!

Our recipe club met Friday night at Sarah's house for some summer fun.  Sarah chose a flip flop theme that was perfect for the season and we all looked forward to enjoying the great food, great weather, and more important, great company together.   

Appetizer 1:  Michele's Raspberry Yogurt Fruit Dip

Michele's Raspberry Yogurt Fruit Dip

Ingredients
1 tub of lite cool whip
2 6 oz. cups of raspberry yogurt

Directions 
Stir together and refrigerate until read to serve.  Serve with favorite fruit.  Easy enough!


Appetizer 2:  Marina's Sun-dried Tomato & Cream Cheese Dip

Marina's Sun-dried Tomato & Cream Cheese Dip
Recipe coming soon.



Side Dish 1:  Paulette's Tropical Creation

Side Dish 2:  Christie's Caprese Pasta Salad

Caprese Pasta Salad

Ingredients
1/4 cup olive oil
1 tablespoon lemon juice
1 garlic clove, minced
1 large shallot, finely chopped
Kosher salt and black pepper
3 cups cherry tomatoes, halved
12 ounces fresh mozzarella, cut into 1/2-inch cubes (I used boconccini, small balls of cheese)
1/2 pound short pasta (I used mini bow-tie)
1/4 cup chopped basil
3 tablespoons balsamic vinegar

Directions
In a large stock pot bring 2 quarts of salted water to a boil. Add pasta, stir to separate, and cook until al dente. Drain and rinse with cold water until no longer hot. In a large bowl combine tomatoes, garlic, and shallot. Add oil and lemon juice. Gently toss tomato mixture until combined. Season with salt and pepper. Add mozzarella, cooled pasta and basil. Gently toss until mixed together. Add balsamic and stir until everything is coated. Salt and pepper to taste. Serve room temperature or if you prefer cold pasta salad, store covered in fridge for 1 – 2 hours until chilled.


Side Dish 3:  Mindie's Tomato Pesto Delights

Mindie's Tomato Pesto Delights

Ingredients
Large Red Tomatoes
Olive Oil
Dried Oregano
Salt
Black Pepper
Pesto
Grated Parmesan Cheese

Directions
Preheat the over to 425.  Core the tomatoes and slice them across into 1/2 to 1 inch thick slices. Arrange the slices in a single layer on a sheet pan (I lined the pan with parchment paper and I think that really helped - I also sprayed the parchment paper with a little bit of cooking oil to help prevent sticking).  Drizzle the tomatoes with a little olive oil and sprinkle with the dried oregano and some salt and pepper

Bake the tomatoes for 10 minutes.  Remove from the oven. Spread each tomato slice with pesto and top with parmesan cheese. Return the tomatoes to the oven and bake for 7 to 10 minutes more, or until the parmesan is melted and begins to brown.

Use a flat spatula to remove the tomatoes to a serving dish. Sprinkle with extra salt and pepper if desired. 
These can be served hot, warm or room temperature.


Main Dish  - Sarah's Black Bean Burgers & Baked Ham

Black Bean Burgers 

Ingredients
(Adapted from Whole Foods)
• 15 oz can of black beans, rinsed & drained
• 1 egg
• 1/2 yellow onion, chopped
• 1 cup whole wheat bread crumbs
• 2 roasted bell peppers, chopped (you can get these in a jar)
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp garlic powder
• Salt & Pepper, to taste
• Crushed red pepper flakes to taste
• 1-2 tbsp extra virgin olive oil
• Serving: sliced tomatoes, spinach, goat cheese or cheese of choice, whole wheat rolls

Directions
• But beans in a bowl and mash well w/ a fork. Add egg, onion, bell pepper, bread crumbs, oregano, basil, garlic powder, salt & pepper, and crushed red pepper flakes and mix well.  Form into 6 regular patties; alternatively, form into 9 mini patties.

• Heat oil in a large skillet over med heat. Arrange patties in a single layer and cook, flipping once, until golden brown on both sides and heated through, ~ 10 min.

• Serve on whole wheat rolls/bins, and garnish with desired toppings - enjoy!

• Note, I have also baked these in the oven to save time of stovetop cooking, and they cooked just as well in
the broiler!

Baked Ham w/ Ham Sauce from the Essential Mormon Cookbook

Ingredients
1 4-lb pre-cooked, sliced ham
½ cup packaged brown sugar
½ cup apricot jam
¼ cup Worcestershire sauce

Directions
Place ham in roasting pan. In medium saucepan combine brown sugar, apricot jam and Worcestershire sauce. Warm through, stirring until sugar is dissolved. Spoon half of the sauce over surface of ham . Reserve remaining sauce for individual servings. If not using sauce, cover ham with foil. Bake at 325 degrees F. for about 30 minutes, just until warmed through. Over cooking will result in dryness. Makes 12 servings.

Dessert 1:  Raspberry & Cream Pie

Ingredients 

Crust
1 unbaked pie crust

·        

Raspberry Layer
3/4 cup granulated sugar
1/4 cup cornstarch
1/8 teaspoon salt
1 3/4 cups water
1 package (3 ounces) raspberry flavor gelatin
1 package (12 ounces) frozen unsweetened raspberries


Cream Layer
1 package (3 ounces) cream cheese softened
1/3 cup confectioners' sugar
1 teaspoon vanilla
1/8 teaspoon salt
1 cup whipping cream, whipped

Sauce
2 squares (1 ounce each) unsweetened baking chocolate
1 tablespoon butter flavor Crisco stick or 1 tablespoon butter flavor all-vegetable oil

·

Shortening
3/4 cup confectioners' sugar
1/8 teaspoon salt
About 2 tablespoons hot milk

         Directions

      

      For crust, prepare and bake 9 –inch single crust as directed. Cool crust completely.

2-   

        For raspberry layer, combine granulated sugar, cornstarch and 1/8 teaspoon salt in medium saucepan.  Gradually stir in water.  Cook and stir on medium heat until mixture comes to a boil and is thickened and clear.  Add gelatin.  Stir until dissolved.  Stir in raspberries.  Refrigerate until slightly thickened.

3-  

         For cream layer, combine cream cheese, 1/3 cup confectioners sugar, vanilla and 1/8 teaspoon salt in medium bowl.  Beat at medium speed with electric mixer until smooth.  Beat in whipped cream.  Spread half of cream mixture on bottom of cooled baked pie crust.  Top with half of raspberry mixture.  Repeat layers.  Refrigerate 1 hour.

4-

         For sauce, combine chocolate and 1 tablespoon shortening in small microwave-safe bowl.  Microwave at 50% (Medium) for 1 minute.  Stir.  Repeat until melted and smooth. (or, melt on rangetop in small saucepan on very low heat).  Stir in ¾ cup confectioners sugar and 1/8 teaspoon salt until fine crumbs form.  Stir in milk, a little at a time, until mixture is of desired consistency.  Drizzle over raspberry layer and edge of crust.  Refrigerate at least 1 to 2 hours before serving.  Refrigerate leftovers.

Dessert 2:  Alison's Summer Fun Raspberry Cake

Christie's Family Traditions Taste 'N Tell Dinner

Our Recipe Collectors' Club met at Christie's house for dinner in May.  Her theme was "Family Traditions".  We got together the Saturday of Memorial Weekend so it was a fitting theme.  She asked each of us to make a dish that represented our family heritage in some way and to come prepared with a story to share. 

Here's where our feast began.

Appetizer:  Marina's Egg Salad Sandwiches

Christie served some sparkling flavored water with cute lemon ice cubes. 

Side Dish 1:  Sarah's Fresh Apple Gourmet Salad


Sarah made another off-the-charts gourmet salad.  Very tasty and flavorful.

Side Dish 2:  Michele's Homemade Green Bean Casserole


Michele made a green bean casserole that is always a simple favorite in her family.

Main Dish:  Christie's Chicken & Noodleys


Christie's main dish was chicken and dumplings.  It's a family tradition she loves.

Chicken
1 large onion, chopped
1/4 cup butter
12 boneless skinless chicken thighs
1 can chicken broth

Mix together: 1 T paprika (Hungarian is best), 1 T garlic powder, 1 T season salt and 1 tsp pepper.

Cook onions in butter just until translucent. Pat chicken dry and rub spices evenly on all the chicken. Brown chicken in batches in the onion and butter mixture. Transfer all to a slow cooker (scrape the pan really well), pour in chicken broth and cook on low for 4 hours. Before adding the noodleys, taste the sauce to see if it needs more seasoning. 

Noodleys
4 large eggs
1/2 cup water
1 tsp salt
3 cups flour

Mix egg, water and salt. Mix in enough flour until you have a thick, sticky consistency (not wet). Let rest for 10 minutes. In boiling salted water, slowly drop teaspoon size amounts into water. They puff up! It is easiest to use two teaspoons to scoop then drop the noodleys. Do this in small batches of 6-8 noodleys at a time. When they rise to the top, strain them out and add to slow cooker. Toss with sauce and serve! 

Bread:  Alison's Yummy Lion House Rolls


Alison couldn't make it, but she dropped off some Lion House Rolls.  Yumm!!!

Dessert was fun.  We had two!  Oatmeal chocolate chip cookies by Paulette, and a fabulous strawberry dessert by Mindie.

Dessert 1:  Grandma's Oatmeal Chocolate Chip Cookies


Yumminess!!

Ingredients:

1cup butter

1 cup sugar 

1 cup brown sugar

2 eggs

3 cups rolled oats

1 3/4 cup flour

2 t cream of tartar

1 t baking soda

1/2 t salt

Cream butter and sugars together,  add in the eggs and mix.  Add in all the dry ingredients and incorporate.  Add 1 bag chocolate chips.  Do not over mix.  Bake at 350 for 12-15 minutes.  Makes about 45 medium cookies.

Dessert 2:  Easy Summer Torte


This dessert was made with a yellow cake mix, Danish Dessert topping, strawberries, nutella, and hazlenuts.  Exquisite!!  Recipes to come.

Ingredients:
Box of Yellow or White Cake Mix and all ingredients required on the mix
Chopped nuts (I used hazelnuts but almonds would be fab too)
Danish Dessert (can be purchased prepared in the store, or in a box in the Jello aisle of most grocery stores. I think it comes in Strawberry and Raspberry flavors - choose the flavor to match the fruit the best).
Sliced Fruit - I used strawberries
Whipping cream
Directions:

Prepare the cake mix per instruction on the box. Fold in desired amount of chopped nuts. Bake until read.
Prepare the Danish Dessert if needed. Fold the sliced fruit into the Danish Dessert.
Once the cake has cooled, top the cake with the danish dessert/fruit mixture. You can also easily slice the cake to make a lovely layered torte.
Top the cake with whipping cream and extra nuts. Chocolate shavings also make for a lovely topping on the whipping cream.

Ali's Alphabet Dinner

Our dinner this month was hosted by Ali and she chose a fun alphabet theme.  As a 4th grade school teacher Ali is always thinking about letters!  She selected this fitting theme for our feast and we were all curious to see what was in store for us. Each person was assigned to bring a certain dish with a requirement that the dish had to start with either the first or last letter of the person's name. 

We all oooohed and aaaaahed when we walked into Ali's home.  WOW!!  The tablesetting was GORGEOUS!!  She went all out with her table decor and made it really fun. 

We figured out that the big "M" stood for March.  And the green was for St. Patty's Day.  

She monogrammed each glass with our first initial and let us take home the glasses as party favors!

Now for our menu.....

Refreshing Drink:  Lillian Lim's Party Punch

Michele was assigned the drink. She ended up trying out an old recipe that has sat in her recipe box for 15 years!!!   This recipe turned out to be a huge hit.  The drink was a yummy party punch made with ice cream and raspberry sherbet that can be served thick or thin.  It's very refreshing and would be amazing during the summer on a hot day. 



Ingredients:

6 oz. can frozen orange juice

6 oz. can frozen lemonade

2 1/2 gallons of raspberry sherbet

1 1/2 gallon of vanilla ice cream

9 cups of water

Add ice if desired

  

Michele's variation - She only used one 1/2 gallon of the raspberry sherbert ice cream and used more of the concentrate seeing how 6 oz. can aren't readily available these days.

9 oz. frozen orange juice (from a 12 oz. can)

9 oz. frozen lemonade (from a 12 oz. can)

1 1/2 gallon raspberry sherbet

1 1/2 gallon vanilla ice cream (only used about 3/4 of carton)

4 cups of water
Garnish with frozen raspberries if desired (this is something I added to make it look fancier)


Directions
Dump all the ingredients into a punch bowl about a half hour before you want to serve the drink.  This will allow time for the ice cream to melt.  Ice is optional.

Appetizer 1: Taos Pumpkin Bread


Paulette shared with us her delicous pumpkin bread that is a favorite in her recipe box.  She even made homemade pumpkin butter to spread on the warm bread.  YMMMMM...it was delicious!!

Ingredients:

1 1/2 cups warm water
1/2 cup brown sugar
1 cup pumpkin
1/2 cup cornmeal
1 Tbsp dry yeast
2 eggs
1 Tbsp salt
6 cups flour (I use 1/2 white, 1/2 wheat)


Directions for Pumpkin Bread:

Measure out water, and sprinkle all the yeast and a pinch of brown sugar over the water.  Measure into a bowl the rest of the brown sugar, pumpkin, cornmeal, eggs, salt, and flour. Mix slightly.  Pour the yeast mixture in and knead until soft ball forms.  Set aside and let double in size.  Form in to rolls or loaves.  Let double in size again.  Bake at 375 for 40 minutes or until done.


Directions for Spiced Whipped Butter:
Whip butter in electric mixer, add brown sugar, cinnamon, ginger, and nutmeg to taste.

Appetizer 2:  Mexican Five Layer Dip


Melissa is our newest club member.  She made a Mexican dip for us to enjoy.  

Ingredients:
1 can (15 to 16 ounces) refried beans
1 cup shredded Cheddar cheese ( 4 ounces)
2 tablespoons salsa
2 medium green onions, chopped (2 Tbs)
1 ½ cups sour cream
Tortilla chips


Directions:

Mix refried beans and salsa.  Spread a thin layer on 12- or 13 inch serving plate or pizza pan. Spread sour cream over beans, leaving about 1 inch border of beans around edge.  Spread guacamole over sour cream, leaving border of sour cream showing.  Sprinkle cheese over guacamole.  Sprinkle onions over cheese.  Serve with tortilla chips.


Appetizer 3 -  Carnitas & Pineapple Pizza

Ingredients:

1 medium onion, halved lengthwise, then sliced lengthwise into thin strips (about 1 ½ cups)

1 teaspoon vegetable oil

8 ounces coarsely shredded cooked pork carnitas

3 tablespoons butter, softened

½ teaspoon chipotle powder

½ teaspoon ground cumin

1 12 – 14-inch pizza crust, partially cooked

1 20 oz can pineapple chunks, drained

1 ½ cups (6 oz) shredded manchego or queso blanco cheese

Chopped fresh cilantro (optional)

Directions:

1. Preheat oven to 450 F

2. Cook onion in oil in a large nonstick skillet over medium-high heat until onion is just tender, stirring occasionally. Add carnitas and cook just to heat through.

3. Combine butter, chipotle powder and cumin in a small bowl. Brush butter mixture over pizza crust.

4. Top with carnitas mixture and pineapple chunks. Sprinkle with cheese.

5. Bake for 12-15 minutes, or until the crust is golden brown. Garnish with chopped cilantro, if desired. Makes 8 servings.

6. Enjoy!

Side Dish 1:  Mindie's Mandarin Quinoa Salad

Mindie scored high for presentation points this round. Look at that beautiful red cabbage used to set her salad in.  This salad ingredient that looks like little pieces of rice was new to me. She used an ingredient called 'quinoa' which is a starch that is a popular substitute for rice. I thought it was coos coos when I first saw it, but was wrong. She mixed the quinoas with mandarin oranges for a healthy and exotic looking salad.  Leave it to Mindie to come up with something fun and creative for us to try.



Salad

1 Cup Uncooked Quinoa

1/2 cup sweet peppers (I used red and yellow bell peppers)

1/4 cup chopped green onions

1/4 cup chopped fresh parsley

1/4 cup crumbled feta cheese

1 cup mandarin oranges

Dressing

1/3 cup extra virgin olive oil - I reduced the oil by a few tablespoons and added some of the juice from the mandarin oranges

1 tablespoon balsamic vinegar

1 tablespoon sugar

2 tablespoons sesame oil

Pinch of salt and pepper

1.  Cook the quinoa and let cool completed.

2.  In a small bowl, whisk together the ingredients for the dressing.

3.  Pour the dressing over the cooked quinoa and mix to combine.

4.  Add the peppers, oniones, parsley, feta and mandarin oranges.  Tossing to combine.

5.  Refrigerate until ready to serve.



Side Dish 2:  Buttery Apples, Cabbage & Carrots

Christie made a healthy looking side dish that was a combination of baked carrots, apples, and cabbage.  Loved the simplicity of the side dish, yet it was so colorful and fun. 

Ingredients:

2 cups sliced ½” carrots

4 cups cubed 1” cabbage

2 cups unpeeled, cubed ½” tart red apples

¼ cup butter

1 tbsp sugar

½ tsp salt

½ tsp nutmeg

½ tsp dried thyme

Directions:

In a 2 qt saucepan, add carrots and enough water to cover. Bring to a boil, then reduce to medium and cook until carrots are crisply tender (about 8-12 minutes). Drain and reserve carrots. Rinse saucepan and add 1 cup water. Bring to a boil. Add cabbage and blanch for 2 minutes, drain. Stir in all ingredients except apples. Cook over medium heat, stirring occasionally until butter is melted. Stir in apples. Cover, continue cooking, stirring occasionally, until apples are crisply tender (3 to 4 minutes).

Main Dish:  Alison's Spinach Ravioli Lasagna

Our main dish was a spinach ravioli lasagna.  Not quite sure of the proper name, but it was brought to us by Ali.  Recipe to come.   

Dessert 1:  Mudslide Chocolate Frozen Pie


Marina spoiled us by making two desserts.  We were served a mudslide chocolate pie and pineapple bars.  Both were tasty!



Ingredients:

1 prepared 9 inch chocolate crumb crust

1 cup semi sweet chocolate chips

¾ cup sour cream

½ cup granulated sugar

1 teaspoon vanilla extract

1 ½ cups heavy whipping cream

1 cup powdered sugar

¼ cup baking cocoa

2 tablespoons mini chocolate chips or grated chocolate bar for top

Directions:

Melt 1 cup morsels in a heavy saucepan slowly over lowest heat.  When morsels begin to melt, remove from heat and stir.  Return to heat as needed until melted and smooth; cool for 10 minutes.

Mix sour cream, granulated sugar and vanilla extract; stir until sugar is dissolved.  Stir in melted chocolate until smooth.  Spread into crust and refrigerate while making top layer.

Beat cream, powdered sugar and cocoa in small mixer until stiff peaks form.  Spread over chocolate layer and sprinkle with mini chocolate chips or grated chocolate.

Dessert 2:  Pineapple Bars



Bars:

2 cups flour

1 cup sugar

2 tsp baking soda

1 20 ounce can crushed pineapple

1 tsp vanilla

2 eggs, beaten

Frosting:

8 oz cream cheese

¼ cup butter

1 ¾ cup powdered sugar

1 tsp vanilla

½ cup nuts chopped

Preheat oven to 350 degrees.  In a large bowl, stir flour, sugar and baking soda.  Add pineapple with juice, vanilla and eggs and mix well.  Pour into a greased 11x17 inch jelly roll pan and bake for 25 minutes.  While the bars bake, prepare the frosting by mixing all the frosting ingredients together.  Spread over the hot cake and cut into bars when cool.



And here is the whole gang...spread out over two pictures.