Reunion Recipes

Cinnamon Roasted Almonds

By Georgia

• 1 egg white
• 1 t. vanilla
• 1/2 c. white sugar
• 1/2 c. brown sugar
• 1/4 t. salt
• 1 t. ground cinnamon
• 4 c. whole almonds

1. Preheat oven to 250 degrees.  
2. Lightly grease a cookie sheet. 
3. Beat egg white till foamy, add vanilla.  Add the nuts and stir till well coated.
4. Mix the sugars, salt, and cinnamon and sprinkle over the nuts.
5. Toss to coat and spread evenly on the prepared pan.
6. Bake for 1 hour, stirring every 20 minutes until golden.
7. Allow to cool, then store in an airtight container.

 The Best No-Bake Bars You'll Ever Eat

By Esther

• 1 c. peanut butter
• 1/2 c. honey
• 1/2 cup unrefined coconut oil (be sure to use unrefined for the coconut flavor)
• 2 c. dry oats (not instant)
• 1 c. shredded coconut                   
• 1/2 c. chopped walnuts or pecans (optional)
• 1 1/4 c. dark chocolate chips
• 1 t. vanilla

1. Melt peanut butter, honey, and coconut oil over medium-low heat.
2. Once melted, remove from heat and add oats, shredded coconut, chocolate chips, and vanilla.Stir until chocolate is entirely melted.
3. Pour into a 9 x 13 foil lined pan and cool in the fridge.
4. When it's set, cut into bars and enjoy. Store in the fridge...if they last that long!

Buffalo Chicken

Ingredients

• 20 chicken wings (or 1 dozen drumsticks)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3/4 cup plus 1 tablespoon hot sauce, divided
• 1 tablespoon vegetable oil
• 3/4 cup Gold Medal™ all-purpose flour
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 cup (1 stick) melted butter 

Directions

1. Line a rimmed baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
2. Place the salt, pepper, 1 tablespoon hot sauce, and vegetable oil in a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated.
3. Place the flour, cayenne pepper, and garlic powder in another resealable plastic bag, and shake to mix. Pour the chicken wings from the first bag into the flour bag, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet rack, and place into the refrigerator for at least 1 hour.
4. Preheat oven to 400°F.
5. Melt the butter in a medium microwave safe bowl. Whisk in the hot sauce. Dip the wings into the butter mixture one at a time, and place back on the baking sheet rack. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 1 hour.

Bacon and Cream Cheese Stuffed Mushrooms

BACON AND CREAM CHEESE STUFFED MUSHROOMS

Georgia

 

 

Ingredients

• 8 oz bacon
• 1/2 cup finely minced sweet onion
• 1 clove garlic, minced
• 16 oz white button mushrooms
• 4 oz cream cheese
• 1/4 cup grated parmesan cheese
• salt and pepper

Instructions

1. Preheat oven to 350F degrees. Using scissors or a sharp knife, cut raw bacon into small pieces. In a large saute pan, over medium heat, cook bacon until nice and crispy. While bacon is cooking, remove mushroom stems from caps and chop stems into small pieces. When bacon is done, remove from pan and set aside; reserve 2 tablespoons of bacon grease and pour the rest from pan. Saute onion until soft about 5 minutes, scraping up any brown bits on bottom of pan. Add chopped mushrooms stems and garlic and cook a few minutes longer. Reduce heat to low. Add cream cheese and parmesan cheese and stir until cheeses are melted. Add reserved chopped bacon and season to taste with salt and pepper. (Mixture can be made, cooled, and stored, covered, in the fridge for up to two days.) Remove mixture from heat and stuff each mushroom cap generously with mixture. Bake at 350F for about 20 minutes or until mushrooms are soft and filling is nice and hot.

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http://www.mountainmamacooks.com/2011/02/bacon-and-cream-cheese-stuffed-mushrooms/

Cheesecake Stuffed Strawberries

CHEESECAKE STUFFED STRAWBERRIES

Georgia

 

http://www.thesweetslife.com/2011/08/cheesecake-stuffed-strawberries.html

Ingredients:
-1 lb large strawberries
-8 oz. cream cheese, softened (can use 1/3 less fat)
-3-4 tbsp powdered sugar (4 tbsp for a sweeter filling)
-1 tsp vanilla extract
-graham cracker crumbs

Directions:
1. Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife, if necessary (some may already be hollow inside). Prep all strawberries and set aside.
2. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or ziploc with the corner snipped off. Fill strawberries with cheesecake mixture. Once strawberries are filled, dip the top in graham cracker crumbs. If not serving immediately, refrigerate until serving.

Chipotle Chicken Tostada Bites

CHIPOTLE CHICKEN TOSTADA BITES

Georgia

http://kelseysappleaday.blogspot.com/2011/04/chipotle-chicken-tostada-bites.html

 Ingredients:

1/4 c. plus 2 TBSP chipotle salsa, pureed (I like Herdez brand)
1 large boneless, skinless chicken breast
2 avocados
zest and juice of one lime
2 TBSP red onion, finely minced
1 clove garlic, pressed or finely minced
1 Roma tomato, seeds removed, finely chopped
2 TBSP fresh cilantro, minced
1/2 jalapeno pepper, seeds and ribs removed, finely minced (optional)
1/4 tsp. cumin
salt and pepper, to taste
24 round tortilla chips
24 cilantro leaves, for garnish

Directions:

1.  The night before serving, pour 1/4 c. pureed chipotle salsa over the chicken breast and allow to marinate, tightly covered, in the refrigerator.  Turn once during marinating time.
2.  Cook the chicken, covered, in a saute pan.  Allow to cool, then shred.  Mix shredded meat with remaining two TBSP salsa.
3.  While chicken is cooling, make guacamole by combining all remaining ingredients (except chips) in a nonreactive bowl.  Mix together with a fork, leaving only small chunks.  Adjust salt and pepper as desired.
4.  Just before serving, top each chip with a generous TBSP each of guacamole and chicken.  Top with a cilantro leaf and arrange on a platter.

Apple Nachos

APPLE NACHOS

Georgia

If you're like me at all, I'm always looking for good appetizers to serve at little get togethers. This one was fast and simple, and the best part is they were tasty!!!

http://lexiscleankitchen.com/2014/08/22/healthy-food-friday-apples-apple-nachos-kid-friendly-apple-snacks/

Ingredients:

2-3 apples (I like Honeycrisp)

½ cup dark chocolate melted (I used milk, I like it better than dark)

¼ cup nut butter, melted

¼ cup homemade caramel (I forgot this, and they still tasted delicious)

2 Tbsp. coconut

2 Tbsp. nuts

2 Tbsp. golden raisins (or just plain raisins)

Instructions:

1.      Slice apples into thin wedges, and arrange on plate.

2.      Drizzle chocolate, nut butter, and caramel

3.      Top with desired toppings and serve

Note: Topping options are endless!

Hummus

HUMMUS

Ralphie

Yield: About 3 cups

Servings: 12 to 14

Ingredients:

4 garlic cloves, minced
2 cups canned chickpeas, drained, liquid reserved
1 1/2 teaspoons kosher salt
1/3 cup tahini (sesame paste)
6 Tablespoons freshly squeezed lemon juice (about 2 lemons)
2 Tablespoons water or reserved liquid from the chickpeas
8 dashes hot sauce (more or less, as desired)
good olive oil

Directions:

Place all of the ingredients into a food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature. Drizzle a little bit of olive oil on top before serving. Serve with veggies or crackers.

Tips:
*Use the reserved chickpeas liquid to thin out the hummus until you reach desired consistency.
*Reader Tip: Sprinkle cumin on top of the olive oil.

Baked Parmesan Zucchini

BAKED PARMESAN ZUCCHINI

Ralphie

 

Prep Time: 10 minutes

Cook Time: 20 Minutes

Yield 4 Servings

 

Crisp, tender zucchini sticks oven-roasted to absolute perfection. It's healthy, nutritious and completely addictive!

 

INGREDIENTS

·         4 zucchini, quartered lengthwise

·         ½ cup grated Parmesan

·         ½ teaspoon dried thyme

·         ½ teaspoon dried oregano

·         ½ teaspoon dried basil

·         ¼ teaspoon garlic powder

·         Kosher salt and freshly ground black pepper, to taste

·         2 tablespoon olive oil

·         2 tablespoons chopped fresh parsley leaves

 

INSTRUCTIONS

·         Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.

·         In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.

·         Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until they’re crisp and golden brown.

·         Serve immediately, garnished with parsley, if desired.

Spinach Artichoke Dip

SPINACH ARTICHOKE DIP

Georgia

 

2 cups parmesan cheese

1 (10 ounce) boxes frozen chopped spinach, thawed

1 (14 ounce) cans artichoke hearts, drained and chopped

2/3 c. sour cream

1/3 c. mayonnaise

2 tsp. garlic, minced

 

1.     Preheat oven to 375.

2.     Mix together Parmesan cheese, spinach, and artichoke hearts.

3.     Combine remaining ingredients and mix with spinach mixture.

4.     Bake for 20-30 minutes.

5.     Serve with crackers or toasted bread. (Or Wes and I like chips.)

Salsa

SALSA

Tonie

 

5 small jalapenos, roasted, peeled and diced

          Roast on baking sheet at 350 for 25-30 minutes

1 gallon of tomatoes, peeled and diced/not too small

6 cups of white onions, diced (about 4 onions)

1 1/3 cups of white vinegar

1 Tbsp. sugar

3 Tbsp. salt

1 ½ Tbsp. of garlic salt

 

·        Mix in a large pan or dutch oven

·        Bring to a boil

·        Reduce heat and simmer when covered for 1 ½-2 hours

·        Stir it-fill pint jars

·        Process for 20 minutes in water bath

 

Makes 5-6 pints

Cinnamon Roasted Almonds

CINNAMON ROASTED ALMONDS

Georgia

 

1 egg white

1 tsp. vanilla

½ c. white sugar

½ c. brown sugar

¼ tsp. salt

1 tsp. ground cinnamon

4 cups whole almonds

 

Preheat oven to 250 degrees. Lightly grease a cookie sheet. Beat egg white until foamy, add vanilla. Add the nuts and stir until well coated. Mix the sugars, salt, and cinnamon, and sprinkle over the nuts. Toss to coat and spread evenly on the prepared pan. Bake for 1 hour, stirring every 20 minutes, until golden. Allow to cool then store in an airtight container.

Artichoke Mushroom Caps

ARTICHOKE MUSHROOM CAPS

Shauna

(a Taste of Heaven recipe winner)

Ingredients

·     1 package (3 ounces) cream cheese, softened

·     1/4 cup mayonnaise

·     1 jar (6-1/2 ounces) marinated artichoke hearts, drained and finely chopped

·     1/4 cup grated Parmesan cheese

·     2 tablespoons finely chopped green onion

·     20 to 25 large fresh mushrooms, stems removed

·     1/4 cup seasoned bread crumbs

·     2 teaspoons olive oil

Directions

·     In a large bowl, beat cream cheese and mayonnaise until smooth. Beat in the artichokes, Parmesan cheese and onion.

·     Lightly spray tops of mushrooms with cooking spray. Spoon cheese mixture into mushroom caps. Combine bread crumbs and oil; sprinkle over mushrooms.

·     Grill, covered, over indirect medium heat for 8-10 minutes or until mushrooms are tender. Yield: about 2 dozen.

 

Nutrition Facts: 1 serving (3 each) equals 173 calories, 15 g fat (4 g saturated fat), 16 mg cholesterol, 251 mg sodium, 7 g carbohydrate, 1 g fiber, 4 g protein.

 

http://www.tasteofhome.com/Recipes/Artichoke-Mushroom-Caps

Pesto Sauce

PESTO SAUCE

Shauna

 

We LOVE Pesto.  There are already several Pesto recipes in this cookbook,

but we found this one this summer, and it's another winner!  YUM. 

(Noah and Whitney were here when we found this treasure. It's from the back of a box of “Ball” canning lids. So it's probably in the Ball Blue Book.)

 

1 cup pine nuts (or walnuts, or no nuts at all if you're out—but pine nuts are the best)

4 cups fresh basil leaves, firmly packed

2 cloves garlic, crushed

1 cup grated Parmesan cheese

1 cup plus 1 TBS extra-virgin olive oil, divided

2 (8 oz) half pint glass canning jars

 

1.     Spread pine nuts on a baking sheet and toast in oven at 450°F until lightly browned.

2.     Puree toasted pine nuts, basil and garlic in a food processor until smooth.

3.     Add Parmesan cheese. processing just to blend.

4.     Add 1 cup olive oil in a slow stream while machine is running.

5.     Place in container and drizzle remaining oil on top.

 

Get ready for some green goodness!!!

 

(We LOVE eating this on French bread, and making Bruschetta (fresh cut tomatoes and basil recipe) to go along with it.) 

Egg Rolls

EGG ROLLS

Georgia

 

These use cabbage, and are really yummy, but take quite a while. Don’t do it while you have a screaming baby pulling at your leg, it will make you want to pull your hair out (just from experience).

 

Ingredients

• 1 pound ground pork
• 4 cups shredded cabbage
• 1 large carrot, shredded
• 1/2 green bell pepper, cut into thin strips
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 3 teaspoons fresh ginger root, grated
• 1 tablespoon cornstarch
• 2 tablespoons soy sauce
• 1 1/2 tablespoons molasses
• 2 tablespoons vegetable oil
• 1 quart oil for frying
• 1 1/2 (14 ounce) packages egg roll wrappers
• 1 1/2 cups sweet and sour sauce

 

Directions

1.      Cook pork in a large wok over medium-high heat. Drain and set aside.

2.      In a large bowl, mix the cabbage, carrot, green bell pepper, onion, garlic and ginger. In a small bowl, mix the cornstarch, soy sauce, and molasses until smooth.

3.      Heat 2 tablespoons oil in wok. Stir in cabbage mixture in batches, cooking each batch 3 to 4 minutes, just until tender. Return vegetables to bowl, and mix in pork. Stir in the cornstarch mixture.

4.      Heat 1 quart oil in a deep fryer to 365 degrees F (185 degrees C).

5.      Place about 1 tablespoon filling on each egg roll wrapper. Fold one corner of wrapper over filling. Fold wrapper sides over filling. Roll wrappers to form egg rolls.

6.      Fry egg rolls in batches in the hot oil until golden brown. Drain on paper towels and serve with sweet and sour sauce.

 

Sweet and Sour Sauce

Ingredients

• 2 cups water
• 2/3 cup distilled white vinegar
• 1 1/2 cups white sugar
• 1 (6 ounce) can tomato paste
• 1 (8 ounce) can pineapple tidbits, drained
• 3 tablespoons cornstarch

Directions

1.      In a medium saucepan over medium heat, mix together water, distilled white vinegar, white sugar, tomato paste, pineapple tidbits and cornstarch. Cook, stirring occasionally, 15 minutes, or until mixture reaches desired color and consistency.

Bruschetta

BRUSCHETTA

Georgia

 

This recipe is truly to die for. My mouth is watering just thinking about it.

 

2 Tbsp. olive oil

4 tomatoes, seeded and chopped (you cut the tomato in half and scoop the seeds out with your    finger)

3 Tbsp. chopped fresh basil leaves

2 cloves garlic, peeled and chopped

1.2 8 oz. package of cream cheese, softened

1 (4 oz.) package herb and garlic feta, crumbled

Baguette

1 8 oz. package shredded mozzarella cheese

 

1.  Heat the olive oil in a medium saucepan over medium heat. Mix in tomatoes, fresh basil leaves and garlic. Cook and stir until heated and slightly tender, about 5 minutes.

2. In a small bowl blend cram chees with herb and garlic feta.

3. In a toaster or an oven heated to 350, lightly toast the bread slices.

4. Spread toasted bread slices with the cream cheese blend. Top with tomato mixture. Sprinkle with desired amount of mozzarella cheese.