Monday, October 31, 2005
Football Party!
October’s Recipe Club
Very Easy Spinach Dip (from Sue)
1 pkg (10 oz) frozen chopped spinach, thawed and drained
1 container (16 oz) sour cream1 cup Hellmann's Mayonnaise
1 pkg Knorr Vegetable Soup, Dip and Recipe Mix
1 can (8 oz) water chestnuts, drained and chopped
3 green onions, chopped
1. In a medium bowl, mix all ingredients.
2. Cover: chill 2 hours.
Mini Cheesecakes (from Jennifer)
12 vanilla wafers
2 (8 oz) cream cheese
1/2 c. sugar
1 tsp. vanilla
2 eggs
Line muffin tin with foil liners. Place 1 wafer in bottom of each liner. Mix softened cream cheese, vanilla and sugar on medium speed until well blended. Add eggs. Mix well. Pour over wafers until liner is 3/4 full. (Optional: sprinkle with mini chocolate chips.) Bake 35 minutes at 325 degrees
Pepperoni Puffs (from Jennifer)
1 (10 3/4 oz) can condensed cream of chicken soup
1/2 stick melted butter
3 cups Bisquick
3/4 cup chopped pepperoni
2 tablespoons finely chopped green onions
1/2 teaspoon caraway seed
1. Preheat oven to 400.
2. In bowl, combine soup and shortening; stir in biscuit mix; mix well. Fold in pepperoni, onions and caraway seeds.
3. Drop by rounded tablespoons onto ungreased baking sheet. Bake 15 minutes or until puffed and golden.
Makes about 30 biscuits.
Layered Sun-dried-Tomato-And-Basil Spread (from Amy Jo)
2 (8 oz) packages cream cheese, softened
3/4 cup butter, softened
1 teaspoon salt, divided
1/4 teaspoon pepper
1 1/3 cups sun-dried tomatoes in oil, drained
2 (3 oz) packages of cream cheese, softened and divided
1/3 cup tomato paste
4 garlic cloves, chopped
1 1/2 cups firmly packed fresh basil
1/4 cup pine nuts
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1/4 cup grated Parmesan cheese
Vegetable cooking spray
Garnishes: fresh rosemary sprigs, sun dried tomatoes, Crackers or baguette slices
Beat 2 (8 oz) packages cream cheese, butter, 1/2 teaspoon salt, and pepper at medium speed with an electric mixer until creamy.
Process dried tomatoes in a food processor until chopped. Add 1 (3 oz) package cream cheese, tomato paste, and 1/4 teaspoon salt; process until smooth, stopping to scrape down sides. Spoon into a bowl, and set aside. Wipe container of food processor clean.
Process garlic and next 4 ingredients in food processor until chopped. Add Parmesan cheese, remaining 3 oz package of cream cheese, and remaining 1/4 teaspoon salt; pulse just until blended, stopping to scrape down sides.
Spray a 6-inch springform pan with cooking spray. Spread 1/2 cup butter mixture evenly on bottom of springform pan. Layer with half of tomato mixture, 1/2 cup butter mixture, and half of basil mixture; top with 1/2 cup butter mixture. Repeat layers with remaining tomato mixture, 1/2 cup butter mixture and remaining basil mixture. Cover with plastic wrap; chill at least 8 hours.
Run a knife gently around edge of pan to loosen sides. Remove sides of pan, and place layered spread on a serving tray. Garnish, if desired. Serve with crackers or baguette slices.
Spiced Popcorn (from Kerry)
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 to 1/2 teaspoon salt
Dash cayenne pepper
Dash ground cinnamon
12 cups popped popcorn
Nonstick cooking spray
1. In a small bowl stir together cumin, chili powder, salt, cayenne pepper, and cinnamon.
2. Spread popped popcorn in an even layer in a large shallow baking pan. Lightly coat popcorn with cooking spray. Sprinkle the cumin mixture evenly over popcorn; toss to coat.
Makes 12 servings.
Banana Trifle (from Renee)
1 box loaf banana bread, prepared (((I used banana pumpkin bread recipe below)))
1 (8 ounce) container whipped topping, thawed
3 ripe bananas
1 small box vanilla instant pudding
2 cups milk
Prepare bread as directed on package. Let cool. Split in half and crumble half the loaf in bottom of a medium bowl.
Prepare pudding with the 2 cups of milk, then spread half of pudding over crumbled bread.
Slice bananas and spread half over pudding. Top bananas with half of whipped topping.
Repeat this process in the same order over the top. Refrigerate until ready to serve.
Makes 8 large servings.
Banana Pumpkin Bread (from Renee)
4 bananas
1 cup canned pumpkin puree
3 eggs
1 1/2 cups granulated sugar
1 cup oil
5 cups flour
1 tablespoon baking soda
2 teaspoons cinnamon
1/2 teaspoon ground cloves or to your taste
2 cups chopped pecans or walnuts (((I did NOT use the nuts)))
Preheat oven to 350 degrees F. Grease 3 loaf pans and set aside.
Puree the bananas and pumpkin in a blender or a food processor; add eggs and sugar, mixing well, add oil.
Stir in flour, baking soda, cinnamon, cloves and nuts, mixing just until blended.
Pour into prepared pans and bake for 50 to 60 minutes. Remove from oven and let cool for 10 minutes. Remove from pans onto a wire rack and cool completely.
These can also be made in the mini-loaf pans - just watch the baking time. These make great gifts to give for the holidays.
Spinach Dip for Dawgs (from Emily)
1 pkg. Frozen spinach (thaw and drain)
1 small yellow onion, diced
1 can Rotel tomatoes, drained
1 8 oz pkg. Cream cheese
2 cups shredded monterrey jack – mozzarella also works well
Splash of milk
Garlic salt, salt, and black pepper to taste
Preheat oven to 350. Place first five ingredients in a baking dish, with spinach on the bottom. Cover. Bake for 10 minutes.
Remove from oven, stir to combine ingredients and distribute cream cheese. Add splash of milk, garlic salt, salt and pepper, and stir until well blended.
Bake for an additional 15 minutes, uncovered.
Serve warm with tortilla chips, pita chips, or crackers.
Enjoy, and Go Dawgs!
Rotel Cheese Dip (from Heather)
1 (2 lb) pkg of Velveeta cheese
1 lb ground beef, scrambled
2 cans of Rotel
Mix in crock pot and cook on low till cheese is melted. Serve warm with tortilla chips.
Very Easy Spinach Dip (from Sue)
1 pkg (10 oz) frozen chopped spinach, thawed and drained
1 container (16 oz) sour cream1 cup Hellmann's Mayonnaise
1 pkg Knorr Vegetable Soup, Dip and Recipe Mix
1 can (8 oz) water chestnuts, drained and chopped
3 green onions, chopped
1. In a medium bowl, mix all ingredients.
2. Cover: chill 2 hours.
Mini Cheesecakes (from Jennifer)
12 vanilla wafers
2 (8 oz) cream cheese
1/2 c. sugar
1 tsp. vanilla
2 eggs
Line muffin tin with foil liners. Place 1 wafer in bottom of each liner. Mix softened cream cheese, vanilla and sugar on medium speed until well blended. Add eggs. Mix well. Pour over wafers until liner is 3/4 full. (Optional: sprinkle with mini chocolate chips.) Bake 35 minutes at 325 degrees
Pepperoni Puffs (from Jennifer)
1 (10 3/4 oz) can condensed cream of chicken soup
1/2 stick melted butter
3 cups Bisquick
3/4 cup chopped pepperoni
2 tablespoons finely chopped green onions
1/2 teaspoon caraway seed
1. Preheat oven to 400.
2. In bowl, combine soup and shortening; stir in biscuit mix; mix well. Fold in pepperoni, onions and caraway seeds.
3. Drop by rounded tablespoons onto ungreased baking sheet. Bake 15 minutes or until puffed and golden.
Makes about 30 biscuits.
Layered Sun-dried-Tomato-And-Basil Spread (from Amy Jo)
2 (8 oz) packages cream cheese, softened
3/4 cup butter, softened
1 teaspoon salt, divided
1/4 teaspoon pepper
1 1/3 cups sun-dried tomatoes in oil, drained
2 (3 oz) packages of cream cheese, softened and divided
1/3 cup tomato paste
4 garlic cloves, chopped
1 1/2 cups firmly packed fresh basil
1/4 cup pine nuts
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1/4 cup grated Parmesan cheese
Vegetable cooking spray
Garnishes: fresh rosemary sprigs, sun dried tomatoes, Crackers or baguette slices
Beat 2 (8 oz) packages cream cheese, butter, 1/2 teaspoon salt, and pepper at medium speed with an electric mixer until creamy.
Process dried tomatoes in a food processor until chopped. Add 1 (3 oz) package cream cheese, tomato paste, and 1/4 teaspoon salt; process until smooth, stopping to scrape down sides. Spoon into a bowl, and set aside. Wipe container of food processor clean.
Process garlic and next 4 ingredients in food processor until chopped. Add Parmesan cheese, remaining 3 oz package of cream cheese, and remaining 1/4 teaspoon salt; pulse just until blended, stopping to scrape down sides.
Spray a 6-inch springform pan with cooking spray. Spread 1/2 cup butter mixture evenly on bottom of springform pan. Layer with half of tomato mixture, 1/2 cup butter mixture, and half of basil mixture; top with 1/2 cup butter mixture. Repeat layers with remaining tomato mixture, 1/2 cup butter mixture and remaining basil mixture. Cover with plastic wrap; chill at least 8 hours.
Run a knife gently around edge of pan to loosen sides. Remove sides of pan, and place layered spread on a serving tray. Garnish, if desired. Serve with crackers or baguette slices.
Spiced Popcorn (from Kerry)
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 to 1/2 teaspoon salt
Dash cayenne pepper
Dash ground cinnamon
12 cups popped popcorn
Nonstick cooking spray
1. In a small bowl stir together cumin, chili powder, salt, cayenne pepper, and cinnamon.
2. Spread popped popcorn in an even layer in a large shallow baking pan. Lightly coat popcorn with cooking spray. Sprinkle the cumin mixture evenly over popcorn; toss to coat.
Makes 12 servings.
Banana Trifle (from Renee)
1 box loaf banana bread, prepared (((I used banana pumpkin bread recipe below)))
1 (8 ounce) container whipped topping, thawed
3 ripe bananas
1 small box vanilla instant pudding
2 cups milk
Prepare bread as directed on package. Let cool. Split in half and crumble half the loaf in bottom of a medium bowl.
Prepare pudding with the 2 cups of milk, then spread half of pudding over crumbled bread.
Slice bananas and spread half over pudding. Top bananas with half of whipped topping.
Repeat this process in the same order over the top. Refrigerate until ready to serve.
Makes 8 large servings.
Banana Pumpkin Bread (from Renee)
4 bananas
1 cup canned pumpkin puree
3 eggs
1 1/2 cups granulated sugar
1 cup oil
5 cups flour
1 tablespoon baking soda
2 teaspoons cinnamon
1/2 teaspoon ground cloves or to your taste
2 cups chopped pecans or walnuts (((I did NOT use the nuts)))
Preheat oven to 350 degrees F. Grease 3 loaf pans and set aside.
Puree the bananas and pumpkin in a blender or a food processor; add eggs and sugar, mixing well, add oil.
Stir in flour, baking soda, cinnamon, cloves and nuts, mixing just until blended.
Pour into prepared pans and bake for 50 to 60 minutes. Remove from oven and let cool for 10 minutes. Remove from pans onto a wire rack and cool completely.
These can also be made in the mini-loaf pans - just watch the baking time. These make great gifts to give for the holidays.
Spinach Dip for Dawgs (from Emily)
1 pkg. Frozen spinach (thaw and drain)
1 small yellow onion, diced
1 can Rotel tomatoes, drained
1 8 oz pkg. Cream cheese
2 cups shredded monterrey jack – mozzarella also works well
Splash of milk
Garlic salt, salt, and black pepper to taste
Preheat oven to 350. Place first five ingredients in a baking dish, with spinach on the bottom. Cover. Bake for 10 minutes.
Remove from oven, stir to combine ingredients and distribute cream cheese. Add splash of milk, garlic salt, salt and pepper, and stir until well blended.
Bake for an additional 15 minutes, uncovered.
Serve warm with tortilla chips, pita chips, or crackers.
Enjoy, and Go Dawgs!
Rotel Cheese Dip (from Heather)
1 (2 lb) pkg of Velveeta cheese
1 lb ground beef, scrambled
2 cans of Rotel
Mix in crock pot and cook on low till cheese is melted. Serve warm with tortilla chips.
Thursday, October 13, 2005
Doodles at the zoo!
We went to the zoo yesterday!
Sam and Willie B.
Sam, Jack, and Anna taking a ride on the Komodo Dragon. Ben thinks they're all nuts.
Will the real Giant Panda please stand up?
Amy and Anna waited in line for over an hour to get this close to a Nathan's corndog.
Sweet victory... 
(there were several field trips at the zoo also, and every food vendor had a ridiculously line...we're not that crazy)Fun at the petting zoo!
Lauren making goat faces, and helping groom the animals.
Ben wasn't so sure what he thought of the goats.
Chase and Sam each took a turn on the tractor.
Mimi and Lauren wanted a ride on the horse.
Jack and Ben were more interested in another ride...
The Doodle Express!
Everybody had fun at the playground, too.
Mom? I'm not to sure about this one...
AAAAAHHHHH!
Hey, wait... that was FUN!
