Dessert/ Sweets

Pumpkin Pie

Pumpkin Pie

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Prep Time: 25 minutes Cooking Time: 50 minutes

Ingredients

  • 3 eggs
  • 1/2 c sugar
  • 1 c mashed cooked pumpkin
  • 1/2 c cream
  • 3/4 c dark corn syrup
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 c chopped walnuts optional

Instructions

1

Preheat oven to 375 degrees. Mix together all ingredients except walnuts and pour into a prepared pie crust. Sprinkle walnuts on top, if desired.

2

Bake 45 to 50 minutes at 375 degrees.

Appetizer/ Sides/ Snacks

Fried Cheese (Saganaki)

Fried Cheese (Saganaki)

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By Prep Time: 20 minutes

Ingredients

  • 1/3 lb kasseri cheese
  • 1 egg
  • 1 tablespoon milk
  • flour
  • olive oil
  • brandy
  • lemon juice
  • crackers; or crusty bread

Instructions

1

Cut a slice of cheese about 1/3 inch thick.

2

Mix egg with milk.

3

Dip cheese into the egg mixture, then dip into flour. Fry in oil in a heavy frying pan over medium heat until golden brown. Turn.

4

Flame with brandy and add a squirt of lemon juice when the flame dies down. Serve with crackers or crusty bread.

Notes

Source: https://www.cooks.com/recipe/qk5mt04d/saganaki-fried-cheese.html

Sides/ Vegetable

Cheesy Creamed Corn

Cheesy Creamed Corn

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Ingredients

  • 3 (16-oz) packages frozen corn
  • 8 oz cream cheese, cubed
  • 1/4 c butter, cubed
  • 3 T water
  • 3 T milk
  • 2 T sugar
  • 6 slices Velveeta, cubed

Instructions

1

Combine all ingredients in a slow cooker and mix well. Cover and cook on low for 4 hours or until heated through and cheese is melted.

2

Stir well before serving.

Appetizer/ Bread/ Sides/ Snacks

Crescent Rolls

Crescent Rolls

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Serves: 32 Prep Time: 40 minutes Cooking Time: 10 minutes

Ingredients

  • 1 T yeast
  • 1/2 c warm water
  • 1 T sugar
  • 1 tsp baking powder
  • 1 c milk
  • 1/3 c butter
  • 3/4 c sugar
  • 1/8 tsp salt
  • 2 eggs; beaten
  • 4 1/2 c flour

Instructions

1

Dissolve yeast in warm water with sugar and baking powder. Let stand 20 minutes.

2

Scald milk. Add butter, sugar, salt, and eggs. Combine all with flour. Cover and refrigerate overnight.

3

Roll out 2 to 5 hours before baking. To roll out, divide into fourths. Roll each fourth into a circle and cut the circle into eighths. Roll each piece from outside toward center. Put onto baking sheets lined with parchment paper.

4

Bake at 350 degrees for 10 to 12 minutes.

Main Dish/ Salad

Taco Salad

Taco Salad

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By Prep Time: 30 minutes Cooking Time: 10 minutes

Ingredients

  • tortilla chips
  • 8 oz ground beef
  • 3 cloves garlic minced
  • 15 oz kidney beans rinsed and drained
  • 8 oz taco sauce
  • 3/4 c corn
  • lettuce
  • tomato; diced
  • green pepper; chopped
  • 4 green onion; sliced
  • 3 oz sharp cheddar cheese; shredded
  • sour cream

Instructions

1

Brown together ground beef and garlic.

2

Stir in kidney beans, taco sauce, and corn. Simmer covered for 10 minutes.

Appetizer/ Sides

Stuffed Mushrooms

Stuffed Mushrooms

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By Prep Time: 25 minutes Cooking Time: 25 minutes

Ingredients

  • 24 large fresh mushrooms
  • 1 tablespoon olive oil
  • 2 cups ricotta cheese
  • 3/4 cup grated parmesan cheese
  • 3/4 cup mozzarella cheese; shredded
  • 4 tablespoons pesto

Instructions

1

In a medium-size mixing bowl, combine cheese and pesto, reserving 1/4 cup Parmesan cheese for later. Wash mushrooms, remove stems, hollow out and brush inside and out with olive oil. Stuff the cheese-pesto mixture into the mushroom caps. Arrange the caps on a cookie sheet. Sprinkle the mushrooms with the reserved Parmesan cheese.

2

Bake on silpat for 25 to 30 minutes at 375 degrees, or until the cheese is bubbling and brownish.

Main Dish/ Pasta

Beef and Noodles

Beef and Noodles

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Prep Time: 1 hour, 35 minutes Cooking Time: 15 minutes

Ingredients

  • 1 lb beef round steak or chuck roast
  • 1/4 c flour
  • 1 T oil
  • 1/2 c onion; chopped
  • 2 cloves garlic minced
  • 3 c beef broth
  • 1 tsp marjoram or basil
  • 1/4 tsp pepper
  • 8 oz noodles
  • 2 T fresh parsley

Instructions

1

Cut meat into 3/4 - inch cubes and coat with flour. Brown in oil with onion and garlic. Stir in broth and spices. Cover and simmer 1 1/4 to 1 1/2 hours.

2

Stir in noodles and simmer uncovered for 15 minutes. Sprinkle with parsley and serve.

Dessert/ Sweets

Raisin Pie

Raisin Pie

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Prep Time: 40 minutes Cooking Time: 30 minutes

Ingredients

  • 3/4 cup sugar
  • 1 tsps Cinnamon
  • 1/2 tsps cloves
  • 1/2 tsps nutmeg
  • 1/2 tsps Salt
  • 1/3 cup cornstarch
  • 1 cup Water
  • 2 tablespoon vinegar
  • 3 eggs
  • 1 cup raisins
  • 1 tsps vanilla
  • 1 2/3 cup evaporated milk
  • 1 tablespoon cornstarch
  • 8 tablespoon sugar
  • 1/3 cup Water
  • 1/8 tsps Salt
  • 1 pie crust

Instructions

1

Prepare single pie crust.

2

For filling, combine sugar, spices, salt, cornstarch, water, and vinegar in saucepan. Cook over low heat until mixtrue thickens slightly, stirring constantly. Mix together raisins, egg yolks, and milk. Add gradually to saucepan, whicking until it thickens. Add vanilla and stir over low heat 2-3 minutes longer.

3

For meringue, cook cornstarch, 2 T sugar, and water over medium heat for 2-3 minutes until thickened. In a large bowl, add salt to egg whites. Beat on medium speed until soft peaks form. Add cornstarch mixture and beat until creamy. Gradually beat in remaining sugar, then beat for 6-8 minutes longer.

4

Pour raisin filling into pie crust. Top with meringue. Bake 25-30 minutes at 350 degrees.

Main Dish

Chicago-Style Pizza

Chicago-Style Pizza

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By Prep Time: 3 hours Cooking Time: 40 minutes

Ingredients

  • 3 1/2 c. flour
  • 1 t. salt
  • 1 T. sugar
  • 1/2 c. cornmeal
  • 1/4 c. vegetable oil
  • 1 c. water 105-115 degrees f.
  • 2 1/4 tsps yeast
  • 2 cans (14 oz) tomato; drained and chopped
  • 1 lb mozzarella or provolone; sliced
  • 1 tsps dried basil
  • 1 tsps dried oregano
  • 1/2 cup parmesan; grated
  • 1/2 lb Italian sausage
  • pepperoni

Instructions

1

Make the dough. Dissolve the yeast in half the warm water. Mix flour, salt, sugar, and cornmeal, then add yeast mixture, oil, and remaining water. Mix until it cleans the sides of the bowl, then knead 5-6 minutes, until smooth. Brush the bowl with olive oil. Put dough in bowl and turn over to coat with oil. Cover and let rise for 90 minutes.

2

Preheat the oven to 475 degrees. Brush the pan generously with olive oil. Knead the dough for a couple minutes, and then place it in the middle of the pan. Let it rest for about 10 minutes.

3

Push the dough out to fill the bottom of the pan and raise a large lip on the sides. Prick all over the bottom and sides with a fork. Bake for 4 minutes.

4

Remove from oven and brush generously with olive oil. Layer mozzarella cheese on top of the crust.

5

Mix together tomatoes, basil, oregano, and salt; spread this mixture over the cheese. Layer any desired vegetable toppings. Cover with pepperoni. Shape the sausage into small balls, flatten each into a coin, and lay them on top of the pepperoni. Sprinkle with parmesan cheese and drizzle with olive oil.

6

Bake on the bottom rack for 5 minutes. Move to the middle of the oven, lower heat to 425, and bake for 30 to 35 minutes.

7

Let it sit for 15 minutes before cutting.

Notes

Source: http://www.grouprecipes.com/65487/basic-chicago-style-pizza.html

Appetizer/ Bread/ Sides/ Snacks

Refrigerator Cloverleaf Rolls

Refrigerator Cloverleaf Rolls

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Prep Time: 8 hours Cooking Time: 20 minutes

Ingredients

  • 1 pkg (2 tsp) yeast
  • 1 ½ c hot water (105-115 degrees)
  • 1 c mashed potatoes
  • 2/3 c sugar
  • 2/3 c shortening
  • 2 eggs
  • 1 ½ tsp salt
  • 6 – 7 c flour (can include 3 – 4 c whole wheat)

Instructions

1

Dissolve yeast in warm water. Stir in potatoes, sugar, shortening, eggs, salt and 3 cups of flour.

2

Mix in enough of remaining flour to make dough easy to handle. Knead 5 min. Place in greased bowl, cover and refrigerate 8 hrs to 5 days.

3

Grease muffin pans. (Makes about 48 rolls.) Shape dough into 1-inch balls. Place 3 balls in each muffin cup. Brush with softened margarine or butter. Let rise 1 hour.

4

To serve immediately: Bake at 400 degrees 15-20 minutes.

5

For Brown-and-Serve Rolls: Bake at 275 degrees 20 minutes. Refrigerate up to 8 days or freeze up to 2 months. To serve, bake 8-12 min at 400 degrees.