Greek Dip (hummus)

Really, really good hummus! Recipe from Jessica Seinfeld's Deceptively Delicious cookbook

1 cup canned chickpeas, drained and rinsed
1 cup canned chopped artichoke hearts, drained and rinsed
1/2 cup reduced fat mayonnaise
2 tablespoons grated Parmesan
2 tablespoons lemon juice
1 clove garlic, crushed
1/2 teaspoon salt
1/4 teaspoon chili powder
1/8 teaspoon pepper
1/8 teaspoon onion powder

In a food processor, process the chickpeas until chopped. Add the artichoke hearts and remaining ingredients until pureed.

Serve with any vegetables (carrots, celery, bell peppers) or pita chips or baked torillas cut in strips.

Very delicious and healthy! I made this for a girls night and it was a big hit!

PEACH CAKE

All thumbs were up on this dessert.  We made it from our peaches

that are just falling off the tree.  We also canned about 30 qts. for the winter

Serve this peach cake with a scoop of vanilla ice cream for a delicious dessert.

Ingredients:

10 tablespoons unsalted butter

1 cup sugar

 2 large eggs

 1 1/2 teaspoons vanilla

  1 2/3 cup all-purpose flour

  1 1/2 teaspoons baking powder

  1/2 teaspoon salt

   3 to 4 large peaches, about 1 1/2 pounds, peeled, pitted, thinly sliced

    Topping:

    .  1/3 cup all-purpose flour

    .  4 tablespoons brown sugar

    .  3 tablespoons butter

    .  1 scant teaspoon cinnamon

Preparation:

Butter and flour a 9-inch spring form pan. Heat oven to 350°.

In a mixing bowl with electric mixer, beat 10 tablespoons butter and the granulated sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. In another bowl combine the 1 2/3 cups flour, baking powder, and salt. Slowly beat the dry ingredients into the creamed mixture until well blended, scraping the sides of the bowl a few times. Spread/pat the batter into the prepared pan. Slice the peaches and arrange over the batter, pressing lightly, in a concentric circle, overlapping as needed.

Combine the topping ingredients with a pastry blender or fork until crumbly. Sprinkle the crumbs over the peaches. Bake for 55 to 65 minutes, or until golden brown and peaches are tender and bubbly.

I think you could use apples or berries as a substitute, would be good!

CHOCOLATE ORANGE CAKE

Was e-mailed this recipe from Stefani sounds like a good fall one

Orange Chocolate Cake

1 devils food cake mix

8 oz. lowfat plain yogurt

1/2 c. orange juice

2 egg whites

2 T. cooking oil

1 t. cinnamon

1/2 c. water

Grease a fluted pan and dust with unsweetened cocoa.  In large bowl, mix cake mix, yogurt, 1/2 cup orange juice, egg and egg whites, oil, cinnamon and water.  Beat on low for 4 minutes.  Pour into pan.  Bake @ 350 for 40 - 50 minutes.  Cool in pan for 10 minutes.  Remove and invert into serving platter.  Drizzle chocolate and orange icing over.

Chocolate icing:   combine 1/2 c powdered sugar, 1 T. cocoa, 2 t. orange juice and 1/4 t. vanilla

Orange icing:  combine 1/2 c powdered sugar, 1 t. orange juice and 1/4 t. vanilla

SUMMER GARDEN VEGGIES

The garden is producing its nice to have fresh veggies to eat. The farmers market

calls it field to fork. John's favorite lunch in the summer grilled cheese with fresh
tomato and cucumbers. We also made salsa the other day with our jalepeno
peppers and canned tomatoes from last years garden. Scrambled eggs and zucchini
are yum! The fruit trees haven't done so well one apple tree got to heavy and broke,
the other one has worms in them (guess we should spray). We had to fight the birds
for the cherries. A squirrel got to our apricots. And Raccoons are in the grape vines.
Learn something new every year.
GARDEN FRESH
Wish I could claim the Bread Great Harvest High five fiber.

Pumpkin Cookies moist, delicious and Low in Fat

1/4 cup butter, softened

1 cup sugar(I used brown and a little less)

1 egg

1 tsp vanilla extract

1 1/2 cups canned pumkin

1/2 cup buttermilk

2 cups flour

1 tsp. baking powder, baking soda and cinnamon

1/2 tsp salt

Preheat oven to 375F. Spray cookie sheet with pam or use parchment

In large bowl, beat together the butter and sugar. Add the egg and vanilla and

beat until light, beat in the pumpkin and buttermilk

Combine the flour, baking powder, baking soda, cinnamon and salt, and beat into

pumpkin mixture.

Drop the batter by spoonfuls onto the prepared pan, put them close they don't

spread much. Bake for about 12 min. or until very lightly golden on edges.

Icing:

1/2 cup brown sugar

1 TBL butter

3/4 tsp vanilla

2 TBL nonfat milk

3/4 cup powdered sugar

In microwave-proof bowl, combine the brown sugar, butter and milk. Microwave for about

20 seconds, until sugar is thoroughly dissolved. Add the vanilla and powdered sugar and

beat to combine.

Use a tsp. of icing on top of each cookie while warm.

Makes 36 cookies

By Kim

Artichoke Pesto Spread

Here Jeremy a recipe for you! 

This picture is from the wedding they were yummy

We made this recipe at my niece Jolene' s wedding and served it

on toasted sliced baguettes.  I had requests for the recipe so here you go.

1-8 oz. frozen artichoke hearts (I used the kind in a jar)

1-cup fresh flat leaf parsley packed down

1/2 cup toasted walnuts chopped

1-lemon, zested and juiced

2-cloves garlic

1/2 tsp. kosher salt

1/2 tsp. pepper

1/2 cup olive oil-drizzle in slowly

2/3 cup grated parmesan cheese

mix all ingredients accept last 2 ingredients in food processor

scraping sides down. Drizzle in olive oil slowly.  Fold parmesan cheese in. 

Chill serve on sliced toasted baguettes or crackers

We also made Gorgonzola and Cream Cheese balls

12 oz cream cheese at room temp.(use light or fat free)

1 cup gorgonzola cheese crumbled

1/4 c finely minced celery

2 tbl. finely minced onion(I used purple)

1/4 c. finely minced flat leaf parsley

4 tsp. chives minced

salt and pepper to taste and a couple of dashes of cayenne pepper.  

Mix all ingredients well, you can either make one big ball or like I did

small mini ones.  then roll them in finely chopped walnuts.  To make

them easier to take we stuck a pretzel stick in them and sat them on a cracker

they stick better if you don't roll the nuts on the bottom.  They were a real hit.

Kim

White Chocolate Cranberry Oatmeal Cookies

White Chocolate Cranberry Oatmeal Cookies

1 cup butter, softened
3/4 c brown sugar
1/4 c white sugar
1 1/2 tsp vanilla
1 1/2 c flour
1/4 tsp salt
1 tsp baking soda
1/4 cup boiling water
2 cups quick oats
1 1/4 cup white chocolate chips
1/2 or 3/4 cup dried cranberries

Preheat oven to 350.

Put water on to boil.

Mix butter, brown & white sugars and vanilla thoroughly. Add in flour and salt. Mix.

Dissolve baking soda in boiling water and mix into dough.

Mix in oats, white chocolate and cranberries.

The dough will be thick and not gooey. Form into 1 1/2″ balls and put on lightly greased cookie sheet (I prefer to use parchment paper).

Bake for 9-11 minutes.

McCALL SALAD

Serves 8-10

1/2 head romaine lettuce, chopped (if its small use it all)

1 head iceberg lettuce, chopped

2 cups shredded mozzarella

2 lb. genoa salami, thinly sliced and stripped

 (we made this and used deli sliced ham thinly stripped

   you could use turkey or chicken as well)

2 cans chickpeas (garbanzo beans) drained

1/2 c. diced tomatoes

1 bunch fresh basil, chopped

Dressing:

1 tsp. mustard(I used spicy brown)

1/2 c red wine vinegar

1- 1 1/2 cups olive oil

salt and pepper to taste

Toss ingredients with dressing serve immediatly

By Rebekah

Pineapple upside down cake

A request for a family favorite(The person making a request needs

to add  a edible  post:) BEN!

1 box cake mix I like to use pineapple flavored

   I think Duncan Hines makes it but if not you 

   can use a yellow butter cake mix 

1 can sliced pineapple-drained

1 cube butter(I have cut the butter down before but original

   is one cube)

1/2 cup brown sugar

1/2 to 1 cup chopped nuts walnuts, almonds or pecans are all good

mar-chino cherries are optional

directions:  Make cake mix according to package directions, changing 

water for pineapple juice adding water to make enough 

(use the juice from your drained pineapple)

melt butter and pour in 9x13 or two round pans or even a large 

cast iron skillet.

Add brown sugar and nuts.  

Add pineapple slices with cherry in middle of slice.

Pour prepared cake mix over all.  

Bake in oven according to cake mix directions.

Let cool 5 min.  loosen sides of cake place cake platter or 

whatever will fit over it on top of cake and quickly flip it over

be careful hold on and don't burn yourself.

Serve with cool whip, whip cream or ice cream.  YUM YUM

posted by Kim

ENGLISH MUFFIN BREAD

OK finally something new. Recently I helped the young women learn how to make bread. We did a white bread
and an english muffin bread. It was really easy and good.
Good especially for toast! Kim


400*-25min.
yields 2 loaves

Ingredients: 6 cups flour
2 pkg. yeast or 1 1/2 Tbls.
1/4 tsp. baking powder

mix 3 cups of the flour and the yeast, and soda set aside

mix following ingredients in a sauce pan, heat and stir just till warm
(really barely)
2 cups milk(good way to use up powdered milk)
1/2 cup water
1 Tbl. sugar
1 tsp. salt
Stir flour mixture and milk mixture(make sure milk isn't to hot) together with a wooden spoon

Stir in remaining 3 cups of flour, you may need to use your hands to mix in last bit of flour.

Divide dough in half. Place in two greased pans that have been sprinkled with cornmeal.(4x8 pan)
Sprinkle cornmeal on tops of loaves.

Let rise until double (about 45 min.)

Bake in 400* oven or until golden brown. Immediatly remove from pans and cool on wire wracks.

Yummy hope you try it. Kim