Recipes

Our Favorite Recipes!

Find all sorts of new recipes to try out...straight from the kitchens of our MOMS Club members!

~THE MAIN COURSE~

Greek Bread

from Becky D.

1 (8 ounce) package of cream cheese

2 tablespoons of mayo

2 teaspoons of Greek seasoning (Cavendars in spice aisle at every grocery store, I promise!)

1 (16 ounce) loaf of unsliced French bread

1 (4 ounce) package of tomato-basil or plain crumbled feta cheese (if you've eaten mine and like it, I always use the tomato-basil)

1 (2 1/4 ounce) can sliced ripe black olives, drained

1/2 cup drained, chopped pepperoncini peppers (you can buy them already sliced and it is much easier).

1. Combine first three ingredients, stirring until smooth.

2. Slice french bread loaf in half lengthwise.

3. Spread cream cheese mixture on cut sides of bread.

4. Sprinkle feta, olives, and peppers over cream cheese mixture.

5. Place bread on an ungreased baking sheet.

6. Bake at 375 degrees for 15-30 minutes or until thoroughly heated (and I like the cheese a little browned).

7. Cut into slices and enjoy!

Pasta with Roasted Butternut Squash and Sage

from Jenny P.

2 tablespoons olive oil

1 2/3 cups cubed butternut squash

1 large onion, chopped

salt and pepper to taste

8 ounces uncooked penne pasta

1/2 pound sausage

1/4 cup heavy cream

2 teaspoons dried sage

3 cloves garlic, minced

3 1/2 tablespoons balsamic vinegar

1.Preheat oven to 350 degrees F (175 degrees C). Coat a roasting pan with the olive oil. Place the squash and onion in the pan, and season with salt and pepper. Roast 30 minutes, or until squash is tender.

2.Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.

3.In a large skillet over medium heat, cook the sausage until evenly brown. Transfer the cooked squash and onion and the cooked pasta to the skillet. Gradually pour in the cream. Season with sage. Continue cooking until heated through. Mix in garlic.

4.Transfer to a large bowl, and toss with balsamic vinegar to serve.

Harvest Pumpkin Dip

from Jen K.

8oz cream cheese, softened

2 cups confectioner's sugar

15oz canned pumpkin

3 tsp pumpkin pie spice

1 tsp vanilla xtract

1/2 tsp ground ginger

In large bowl, beat cream cheese and conf. sugar. Gradually add pumpkin, spice, vanilla, and ginger. Beat until smooth. Serve with apple and pear slices, and ginger snaps. Makes 31/2 cups.

Summer Berry Compote

from Allrecipes.com

1 pint strawberries, quartered

1 pint blueberries, rinsed and drained

1 pint fresh blackberries, rinsed and drained

1 pint fresh raspberries

1 pint red currants

1 tablespoon white sugar

3 tablespoons chopped fennel greens

In a large bowl combine strawberries, blueberries, blackberries, raspberries and currants. Sprinkle with sugar and gently stir in fennel. Refrigerate for about 20 minutes. Serve cold.

Fish Burgers

from the kitchen of Ruth

Cooking spray
1 lb fillet of cod, sea bass, or any firm white fish
1/2 tsp salt
Pepper to taste
1 cup canned white beans
1/2 cup fresh parsley leaves
1/4 cup bread crumbs
1 egg, beaten
Mini–whole-wheat buns or rolls
Romaine lettuce
Tomato slices
Tartar sauce

1. Preheat oven to 375°F. Spritz baking pan with cooking spray, and add fish. Season with 1/4 tsp salt and pepper to taste. Bake until flaky, 7 to 10 minutes. Remove fish from oven; leave oven on.
2. In a food processor, puree white beans, parsley, 1/4 tsp salt, and bread crumbs. Process for 1 minute. (If you don't have a processor, use a potato masher instead.) Place bean mixture into a large bowl with the egg; crumble in fish. Gently mix with your hands until it's incorporated. Then form into 8 small patties.
3. Coat an ovenproof skillet with cooking spray and put over medium heat. Add burgers. Cook until brown on one side, about 5 minutes. Flip cakes carefully, and place in oven for 5 minutes.
4. Serve on mini-buns with lettuce, tomatoes, and tartar sauce.

Big Bowl of Chili

from allrecipes.com

2 pounds lean ground beef

1 (46 fluid ounce) can tomato juice

1 (29 ounce) can tomato sauce

1 1/2 cups chopped onion

1/2 cup chopped celery

1/4 cup chopped green bell pepper

1/4 cup chili powder

2 teaspoons ground cumin

1 1/2 teaspoons garlic powder

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon dried oregano

1/2 teaspoon white sugar

1/8 teaspoon ground cayenne pepper

2 cups canned red beans, drained and rinsed

Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.

Add all ingredients to a large kettle. Bring to boil. Reduce heat and simmer for 1 to 1 1/2 hours, stirring occasionally.

Thanksgiving Cuisine for Kids!

Mini-Turkey Meatloaves

From www.foodnetwork.com

1 pound 93%-lean ground turkey

1 medium zucchini, shredded

1 cup finely chopped onion

1 cup finely chopped red bell pepper

1/3 cup uncooked whole-wheat couscous

1 large egg, lightly beaten

2 tablespoons Worcestershire sauce

1 tablespoon Dijon mustard

1/2 teaspoon freshly ground pepper

1/4 teaspoon salt

1/4 cup barbecue sauce (optional)

Preheat oven to 400°F. Generously spray a nonstick muffin pan with cooking spray.

Gently mix turkey, zucchini, onion, bell pepper, couscous, egg, Worcestershire, mustard, pepper and salt in a large bowl, preferably with your hands, without overworking. Equally divide the mixture among the muffin cups. Spread barbecue sauce on top of each loaf, if using.

Bake until the meatloaves are cooked through, about 25 minutes. Let the loaves stand in the pan for 5 minutes.

SEE BELOW FOR THE RECIPES FOR OVEN SWEET POTATO FRIES AND PUMPKIN BARS TO ROUND OUT THE HOLIDAY KIDS' MEAL!

Quick Mexican Casserole

From www.allrecipes.com

1 (16 ounce) can refried beans

3/4 onion, diced

5 (10 inch) flour tortillas

1 cup salsa

2 cups shredded Cheddar or Colby Jack cheese

Preheat oven to 375 degrees F (190 degrees C). Spray a 9-inch pie pan with non-stick cooking spray.

In a saucepan, cook refried beans and onions (to soften them) on medium-high heat for about 5 minutes.

Place one tortilla in the bottom of the greased pan. Spread about 1/3 cup of the bean mixture over it. Layer a few tablespoons of salsa over this. Then, place another tortilla over the salsa, and add more of the bean mixture. Follow the beans with a big handful of cheese, spreading evenly. repeat layers, spreading the ingredients evenly over the tortillas. On the top layer, make sure to use lots of salsa and cheese!

Bake until the cheese is melted, approximately 15 to 20 minutes.

Easy Bean Burrito

From modernmom.com

one 8 oz. can refried beans

6 flour tortillas

3/4 cup grated Monterey Jack cheese

chopped lettuce, tomato, and/or green pepper (optional)

salsa

sour cream

Cook the beans, stirring occasionally, in a small saucepan over medium heat until they're warm (about five minutes).

Spread about three tablespoons of beans on one side of each tortilla.

Sprinkle the cheese evenly over the beans, then add tomato and/or green pepper, if you like.

Fold the bottom of each tortilla up over the filling, then fold the right and left sides in. Fold the top over so that the tortilla looks like an envelope. Turn the burrito over.

Cut each burrito in half and serve it with salsa and sour cream.

Broccoli and Cheese Brunch Casserole
From Allrecipes.com

8 ounces pork sausage
1 (10 ounce) package chopped frozen broccoli, thawed and drained
1 1/2 cups shredded Cheddar cheese, divided
1 cup ricotta cheese
8 eggs, lightly beaten
1/4 cup milk
1 teaspoon ground black pepper
1/2 teaspoon salt
1 roma (plum) tomato, thinly sliced

Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking dish.
In a bowl, mix cooked sausage, broccoli, and 1/2 cup Cheddar cheese. In a separate bowl, mix 1/2 cup Cheddar cheese, ricotta cheese, eggs, milk, pepper, and salt. Spoon the sausage mixture into the prepared baking dish. Spread the Cheddar and ricotta mixture over the sausage mixture. Sprinkle with remaining Cheddar. Arrange tomato slices on top.
Cover with aluminum foil, and bake 30 minutes in the preheated oven. Uncover, and bake for an additional 15 minutes. Let stand for 10 minutes before serving.

Yummy Pizza Crust

From The New Betty Crocker Cookbook

1 cup warm water (105-115 degrees)

2¼ tsp. yeast

2 tbsp. oil

½ tsp. salt

1 cup wheat flour

1½ cups white flour

In a mixing bowl, dissolve yeast in warm water. Add oil, salt and flours. Mix on low speed until dough pulls away from sides of bowl and forms a ball. If dough is too sticky, add flour, 1 tbsp at a time until dough is dry enough to handle. Put in a warm place for 1 hour to rise. (On top of your fridge is perfect.)

Punch dough down and knead for 1 minute, adding a little flour if necessary. Roll out on pizza stone or cookie sheet. Add your favorite sauce, toppings and cheese.

Bake at 425 for 15 minutes or until cheese is slightly brown. Cool slightly, slice and enjoy!

Steak Pizzaiola

From the kitchen of Sabrina

2 lb. piece boneless chuck steak (about 3/4” thick)
1 35 oz. can Italian style tomatoes (2 14.5 oz. Cans is fine too)
1 tsp. oregano
½ tsp. salt
½ tsp. parsley

1 large clove garlic (finely diced)
1 medium onion, sliced

Place steak in roasting pan. Crush tomatoes and place them on the steak adding remaining liquid to the pan. Place sliced onion on top of the tomatoes. Sprinkle oregano, salt and parsley over the steak. Bake uncovered at 350 degrees for 2 hours or until meat is tender when pierced with a fork.

(If sauce becomes too thick while cooking, add a small amount of water)
Potatoes can be added in the last hour of cooking.

~SIDES~

Greek Bread

From the kitchen of Becky

1 French loaf, sliced longways

1 block of cream cheese, softened

2 tbsp mayonnaise

1 tsp Greek seasoning

Black olives

Pepperocinis

Basil/tomato feta cheese

Mix together cream cheese, mayonnaise and Greek seasoning.

Spread onto French loaf

On top of spread, add black olives, sliced pepperocinis, and Basil/Tomato Feta cheese to taste.

Bake for 25 minutes in preheated 375 degree oven, or until loaf is crispy.

Cut into sections and enjoy!!

Scalloped Pineapple Casserole
from the kitchen of Andi

1 1/2 cups of sugar
1/2 cup of butter (softened)
3 eggs
1 large can of crushed pineapple
6 slices Arnold brand or Pepperidge Farm (or any brand, really, I often use Martin's soft potato bread cubes)
3 Tbsp. milk

Cream sugar, butter and eggs together.

Add pineapple with juice.

Dice bread into small cubes (with crust) and toss with milk in a separate bowl.

Add bread to the pineapple mixture and mix.

Pour into a greased 9x13 dish.

Bake at 350 degrees for 1 hour.

Crunchy Broccoli Bake

From the kitchen of Ruth

1 head fresh broccoli (or 1 lb precut florets)

3 Tbs water

3 Tbs butter

20 butter-flavored crackers

1⁄4 tsp salt, or to taste

1 cup grated cheddar

1. Preheat oven to 350°F. Wash broccoli and cut into bite-size florets. Place into a 1 1⁄2-quart, microwave-safe baking dish. Add water, and microwave on high for about 8 mins, until broccoli is tender but slightly firm. Drain well. Rinse and dry the baking dish, then lightly butter. Arrange broccoli in a single layer.

2. Put crackers into a resealable plastic bag, and pound until crushed. You should have about 2⁄3 cup of crumbs.

3. Sprinkle the broccoli with salt and cheese. In a small saute pan, melt butter, remove from heat, add cracker crumbs, stir until coated. Sprinkle the over the broccoli.

4. Bake about 20 minutes, or until browned.

Oven Sweet Potato Fries

From Foodnetwork.com

1 large sweet potato, peeled and cut into wedges

2 teaspoons canola oil

1/4 teaspoon salt

Pinch of cayenne pepper

Preheat oven to 450°F. Toss sweet potato wedges with oil, salt and pepper.

Spread the wedges out on a rimmed baking sheet.

Bake until browned and tender, turning once, about 20 minutes total.

Easy Cranberry Granola
From Allrecipes.com

4 cups rolled oats
1 1/2 cups wheat germ
1/2 cup chopped walnuts
1/2 cup chopped almonds
1 cup dried cranberries
1/3 cup vegetable oil
1 1/4 cups honey, or to taste
1 1/2 teaspoons vanilla extract
1 teaspoon ground cinnamon

Preheat the oven to 300 degrees F (150 degrees C).
In a large bowl, stir together the oats, wheat germ, walnuts, almonds, and dried cranberries. In a separate bowl, mix together the oil, honey, vanilla and cinnamon. Drizzle over the dry ingredients, and stir to coat evenly. Spread the mixture out in a thin layer on an ungreased cookie sheet.
Bake for 30 to 40 minutes in the preheated oven, stirring every 10 minutes to toast evenly. Allow to cool completely before storing in an airtight container. Granola will become crunchier as it cools.

Roasted Potato Bites

From Pampered Chef

12 B size Red Potatoes
1 tbsp Olive or veg. oil
2 Garlic cloves
½ tsp. Salt
¼ tsp. Black pepper
4 ounces chive and . onion cream cheese
3 tbsp Sour Cream

Optional toppings:
Grated Cheddar
Bacon Bits
Fresh Chives

Preheat oven to 425F.

Combine oil, garlic, salt and pepper. Add potatoes (cut in half) and toss to coat.

Bake potato halves 30 mins. or until golden brown and tender. Remove from oven and cool slightly.

Combine cream cheese and sour cream, whisk until smooth. Place mixture on potatoes and top as desired.

Spinach Salad

From the kitchen of Sabrina

1 lb. fresh young spinach leaves
¼ c. lemon juice (fresh squeezed)
¼ c. Extra Virgin Olive Oil
1 clove of garlic (thinly sliced)
Salt to taste

Wash the spinach. Mix lemon juice
and olive oil. Dress salad, add garlic
and salt and toss.

~SWEETS~

Chai Spice Girls

from the kitchen of Ruth

2 spiced chai-flavor tea bags

3 cups all-purpose flour

2 tsp. pumpkin pie spice

1 1/2 cups butter, softened,

1 cup sugar

2 egg yolks

2 Tbsp. molasses

Remove tea bag contents (3 teaspoons); discard bags. In medium bowl combine tea, flour and pumpkin pie spice; set aside.

In large mixing bowl beat butter on medium to high 30 seconds. Add sugar; beat until light and fluffy. Beat in egg yolks and molasses. Beat in as much of the flour mixture as you can; stir in remaining flour. Divide dough in half. Cover and refrigerate 3 hours or until easy to handle.

Preheat oven to 350 degrees. Grease cookie sheets or line with parchment paper. On lightly floured surface, roll half the dough at a time to 1/4-inch thickness. Cut dough with 4-inch gingerbread girl cutters.

Bake 12 minutes or until edges are lightly browned. Cool on cookie sheets 2 minutes. Transfer to rack to cool completely. Makes 18 to 20 cookies.

Double Layer Pumpkin Pie

from the kitchen of Helen

4 oz. cream cheese, softened

1 T. milk or half & half

1 T. sugar

1 ½ cup thawed whipped topping

Graham cracker crust:

1 can (16 oz.) pumpkin

½ tsp. ginger

1 cup cold milk or half & half

2 pkg. vanilla instant pudding (4 serving size)

1 tsp. cinnamon

¼ tsp. cloves

Beat cream cheese, 1 T. milk and sugar in bowl with whisk until smooth.

Gently stir in whipped topping. Spread on bottom of crust.

Pour 1 cup milk into bowl. Add pudding mix. Beat with wire whisk 1-2 minutes (thick).

Stir in pumpkin and spices with whisk; mix well. Spread over cream cheese layer.

Refrigerate for 4 hours. Serve!

Banana Bars

from the kitchen of Bonnie

3/4 c butter

2/3 c white sugar

2/3 c brown sugar

1 tsp vanilla

1 egg

2-3 bananas

2 c flour

2 tsp baking powder

1/2 tsp salt

Cream together butter and sugars.

Add the egg, vanilla, and bananas with a hand mixer.

Add dry ingredients.

Pour into a greased 9x13 pan.

Bake at 50 for 25-35 minutes.

You can sprinkle with powdered sugar when they are cool. You can aso add chocolate chips! Eat for breakfast/snack/dessert. It's similar in consistency to a brownie.

Apple Crisp

from the kitchen of Ruth

3 pounds tart apples

2 tablespoons lemon juice

1/2 cup light brown sugar, packed

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/3 cup all-purpose flour

1/3 cup granulated sugar

1/3 cup rolled oats

4 tablespoons cold butter (1/2 stick)

1/2 cup chopped walnuts or pecans

Peel, core and chop the apples; toss in a bowl with lemon juice. In a separate bowl, combine the brown sugar, cinnamon, and nutmeg; add to the apples and toss to combine.

In another bowl combine flour, sugar and oats. Cut butter into 8 small pieces, and cut butter into flour with a pastry blender or two forks until mixture is crumbly. Stir in the chopped nuts.

Butter a 9-inch square baking dish. Spread apple mixture in bottom of baking dish then sprinkle with flour mixture. Bake at 375° for 30 to 45 minutes, or until apples are tender and topping is lightly browned.

Serve warm or at room temperature, with vanilla ice cream or a little heavy cream, if desired.

Annie's Fruit Salsa & Cinnamon Chips

From the kitchen of Brigid

2 Kiwis, peeled and diced
2 Golden Delicious apples- peeled, cored, and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar

In a large bowl thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar, and fruit preserves.

Cover and chill in the refrigerator at least 15 minutes.

Preheat the over to 350.

Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.

Bake in the preheated oven 8-10 minutes. Repeat with remaining tortilla wedges. Allow to cool 15 minutes. Serve with chilled fruit mixture.

Pumpkin Bars

From Foodnetwork.com

Bars:

4 eggs

1 2/3 cups granulated sugar

1 cup vegetable oil

15-ounce can pumpkin

2 cups sifted all-purpose flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon salt

1 teaspoon baking soda

Icing:

8-ounce package cream cheese, softened

1/2 cup butter or margarine, softened

2 cups sifted confectioners' sugar

1 teaspoon vanilla extract

Preheat the oven to 350 degrees F.

Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

Green Punch

From Allrecipes.com

2 (3 ounce) packages lime flavored gelatin mix
1 quart hot water
1 (46 fluid ounce) can pineapple juice
2 (12 fluid ounce) cans frozen orange juice concentrate, thawed
2 cups white sugar
4 1/2 cups cold water
2 liters ginger ale

In a large saucepan dissolve the gelatin in 1 quart of hot water. Allow to cool.
When gelatin is cool, pour into a large punch bowl, Stir in pineapple juice, orange juice concentrate, sugar and 4 1/2 cups cold water.
Pour in ginger ale just before serving.

Chocolate Snowballs

From Southern Living, November 2003

1 ¼ cups butter, softened

⅔ cup granulated sugar

2 tsp. vanilla extract

2 cups all-purpose flour

½ cup unsweetened cocoa

¼ tsp. salt

½cup finely chopped unsalted peanuts

sifted powdered sugar

Beat butter at medium speed with an electric mixer until creamy. Gradually add granulated sugar and vanilla, beating well.

Combine flour, cocoa, salt and nuts. Gradually add to butter mixture, beating until blended.

Portion dough by teaspoonfuls and roll into balls. Place on ungreased baking sheets.

Bake at 350 degrees for 8-10 minutes. Roll warm cookies in sifted powdered sugar.

(Makes about 7 dozen)

Chocolate Chip Cheese Ball

From Allrecipes.com

1 (8 oz) package cream cheese, softened

½ cup butter (no substitutes), softened
¼ tsp. vanilla extract
¾ cup confectioners’ sugar
2 tbsp. brown sugar
¾ cup miniature semisweet chocolate chips
¾ cup finely chopped pecans

graham crackers

In a mixing bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add sugars; beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours.

Place cream cheese mixture on a large piece of plastic wrap; shape into a ball. Refrigerate for at least 1 hour.

Just before serving, roll cheese ball in pecans. Serve with graham crackers.

Oreo Cookie Cake

From the kitchen of Sabrina

1 ¾ lb. Oreo Cookies
1 8 oz. Cream Cheese (room temp)
12 oz. Cool Whip (Don't use Lite)
1 c. Powdered Sugar
1 Lg. Box Instant Chocolate Pudding

Set aside 24 whole cookies. Crumble
remaining oreos on bottom of
ungreased 9x13 pan. Beat cream
cheese, cool whip & sugar together.
Spread over crumbs. Place whole
cookies on cream cheese layer. Mix
pudding per package directions and
pour over cake. Chill several hours or over night.

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