Cheesecake Cupcakes

CHEESECAKE CUPCAKES

These taste just like miniature cheesecakes without the crust. Decorate with fresh seasonal fruit--a sliver of strawberry or kiwi, a dollop of fruit toppings or jam, or a fresh raspberry or blueberry. You can eat aout a dozen, so be careful!

3 8-oz pkgs. cream cheese, softened

1 C sugar

4 eggs

1-1/2 tsp. vanilla extract

Topping:

1 C sour cream

1/4 C sugar

1 tsp. vanilla extract

1. Preheat oven to 325*F. Line 24 regular muffin cups with paper cupcake liners.

2. In a lg. mixing bowl, beat the cream cheese until very smooth. Add the sugar and mix well.

3. Fill the cups almost half full with the batter. Bake for about 25 min, until the cupcakes are set and golden brown.

4. Make the topping: Combine the sour cream, sugar, and vanilla and stir well with a metal spoon or spatula. Spoon abot a teaspoon on top of each cupcake and return to the oven for 5 min. to glaze.

5. Remove the cupcakes from the oven. When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks. When completely cool, place them in plastic containers with lids and refrigerate until ready to serve. Just before serving, decorate with slivers of freshly cut season fruit, or jam or fruit topping, or 1 or 2 whole blueberries or raspberries. Serve at room temperature.

Makes 2 dozen

RS MEETING RECIPES OCTOBER 2012

Strawberry Jell-o Salad

Small package of Strawberries
16 oz Cool Whip (thawed)
16 oz cottage cheese (4%)
6 oz strawberry Jell-o powder

Cut up strawberries and lay them on a paper towel, top them with another paper towel and lightly press a few times to dry them. Leave them on paper towel until you are ready to mix them in. Mix together Cool Whip, cottage cheese, and powder in a large bowl. Mix until well blended then mix in the strawberries (save a few for the top to make pretty). Chill for 2 hours or until ready to serve. Enjoy

Oatmeal Coconut Sammies

2 1/2 c flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp sea salt
1/2 tsp allspice
1/2 tsp cloves

sift above ingredients in separate bowl

4 sticks unsalted butter at room temp
2 cups granulated sugar
1 cup brown sugar

cream together ingredients and mix 3-5 minutes until light and fluffy

4 eggs-room temp
1 tsp vanilla

add to sugars and beat until fluffy for 1-2 minutes

4 1/2 cups old fashioned oats
add to butter and sugar mixture until combined

add dry ingredients by thirds to sugar mixture until combined-no more than 1-2 minutes

1 cup sweetened coconut flakes-toasted
1 cup golden raisins (optional)
sprinkle coconut and raisins until just combined
Scoop dough on cookie sheets with cookie scoop. 1 inch apart. Bake 8-10 min in middle of oven, rotating sheet 1/2 way thru baking time at 350 degrees.

Filling:
1 stick butter, 2 cups powdered sugar, 1/4 cup milk, 1 tsp. vanilla and mix together until smooth and creamy.

Bread Recipe

makes 3 loaves
add in order in a mixer or large bowl
4 1/4 cups very warm water
1/2 c plus 2 tsp sugar (rounded 1/2 cup)
1/2 c oil
1 1/2 TBSP salt
1 1/2 C flour

mix all above until smooth, then add 2 TBSP double acting yeast, and stir or beat until well blended
add flour until it doesn't stick to the sides of the bowl or to your hands if you are hand kneeding

separate into 3 loaves and put into greased pans after tucking dough so all edges are underneath. allow to rise till double
Bake 325 degrees for 30-35 minutes

Remove from pan immediately to cool

Corn and Black Bean Dip

Jamie Sartain
 In large bowl mix:
1 can 15 oz s&w black beans drained and rinsed
1 can 15 oz whole kernel sweet corn-drained
1/2 red onion thinly sliced
1/2 red bell pepper thinly diced

once mixed (don't massacre)
drizzle about 2 TBSP olive oil over mixture
Drizzle about 1/4 cup NaKano seasoned rice vinegar over mixture
1/2 tsp chili powder to taste
1 tsp cumin to taste
1 tsp cayenne pepper to taste
1 tsp salt to taste
1/2 tsp white sugar
1 TBSP garlic

Mix and taste and adjust as needed. Best after refrigerated

Chocolate Chip Cookie Dough Truffles

Megan Dresser

1/2 c unsalted butter, room temp
1/4 cup granulated sugar
1/2 cup packed brown sugar
2 tbsp. milk
1/2 tsp vanilla
1 1/4 cups flour
1/2 tsp salt
1/2 cup mini chocolate chips
chocolate candy coating
popsicle sticks, cut in 1/2 (use kitchen scissors for clean cut)

beat butter, sugars with electric mixer
mix in vanilla and milk
add flour and salt and mix on low until combined
stir in chocolate chips
chill dough for 30 minutes until firm and then scoop into 1" balls
place rolled balls on wax paper lined baking sheet and place in freezer at least 15 minutes
melt candy coating following instructions on package
remove a couple balls from freezer and insert cut stick into the ball. dip in candy coating and let any excess fall off back into bowl
add small sprinkles on top and place on wax paper to set. if the chocolate pools at the bottom of the ball, dot the balls on the wax paper until most of it is pulled off the ball and then place it on a clean spot of the wax paper to set.
Refrigerate in an airtight container for up to a week.

Using Fresh Vegetables and Herbs by Kalani Allred

There is something extremely gratifying about harvesting vegetables and herbs from your garden and feeding them to your family. Here are some ideas for how to feast on the bounties from your very own garden.

HERB BUTTER
combine softened butter with finely chopped herbs and also a little grated cheese if desired. Form into a "log" shape, roll in plastic wrap and refrigerate or freeze until ready to use. These herb butters can be used to top bread, pasta, roasted potatoes, or grilled meats. Some nice combinations of herbs to be used in herb butters include:

Garlic & chives
Parsley, Black Pepper, & Parmesean
Thyme & Rosemary

BRUSHETTA
2 large tomatoes, diced
1 medium cucumber, peeled, seeded, and diced
1 or 2 cloves garlic, minced
1/2 cup chopped basil
2 TBSP. olive oil
1 TBSP. balsamic vinegar
salt & pepper to taste
combine all ingredients; chill until ready to serve. Serve on toasted baguette slices.

CORN & TOMATO SALSA
2 large ears of corns, removed from cobs (or 1 cup frozen corn)
1 large or 2 medium tomatoes, diced
1/4 cup finely diced red onion
1 or 2 cloves garlic, minced
1/4 cup chopped cilantro
1 tsp. chili powder
salt and pepper to taste
combine all ingredients; chill until ready to serve. Serve with tortilla chips or with tacos.

CLASSIC PESTO
2 cups fresh basil leaves, packed
1/2 cup pine nuts
2 cloves garlic, minced
1/2 cup grated Parmesean cheese
1/2 cup extra virgin olive oil
salt & pepper to taste
combine basil, pine nuts, garlic and Parmesean in a food processor--pulse until smooth. While processor is running, drizzle in the olive oil. Add salt & pepper, then pulse again to incorporate. Serve with pasta, stir into mashed potatoes, as a bread spread, or as a dip for veggies or bread sticks.

ROSEMARY SKEWERS
Strip leaves from the woody ends of several sprigs of rosemary. Use the rosemary sprigs as skewers for pieces of boneless & skinless chicken. Grill as usual--the rosemary imparts its flavor to the chicken as it cooks.

ZUCCHINI PATTIES
1 1/2 cups grated raw zucchini
1/4 cup finely-diced onion
1/4 cup grated Parmesean cheese
1/4 cup all-purpose flour
2 eggs
2 TBSP. mayonnaise
1 tsp. fresh oregano, chopped (or 1/4 tsp dried oregano)
salt and pepper to taste
1 TBSP. butter (for frying)
Press moisture out of grated zucchini (paper towels work well for this). Combine zucchini with all other ingredieints except butter. Whisk to combine. Melt butter in a large non-stick skillet over medium heat. Spoon batter (about 2 heaping tablespoons per patty) into skillet. Flatten patties slightly with spatula and cook until nicely browned on both sides. Serve warm with marinara sauce or ranch dressing if desired.

ROASTED BUTTERNUT SQUASH SOUP
1 medium butternut squash, halved & seeded
1 medium yellow onion, peeled and cut into wedges
2 medium potatoes, peeled and cut into wedges
3 large carrots, peeled & cut into large pieces
3 or 4 cloves garlic, peeled
2 TBSP. olive oil
salt, pepper, and garlic salt
dash cayenne pepper
4 cups chicken or vegetable broth
2 TBSP. butter
Heat oven to 400 degrees. Cut squash in half lengthwise and remove seeds. Cut each half of cleaned squash into 2 or 3 pieces, place on a large baking sheet along with onions, potatoes, carrots, and garlic. Drizzle vegetables with olive oil, then sprinkle with salt, pepper and, garlic salt. Cover with foil and bake for about one hour or until fork-tender. Allow to cool slighty. Scoop cooked squash into a large pot, discarding the skin. Add other vegetables along with the broth. Using a potato masher or the back of a large spoon, break the vegetables into small pieces. Cover pot and simmer for about 20 minutes. Puree using an immersion blender, or in a food processor or blender in small batches, until smooth (if using a food processor or blender, be very careful when pouring hot soup to and from the pot). Stir in butter and adjust seasonings, adding more salt & pepper and a little cayenne pepper if desired. For a thicker soup, stir in a few TBSP. of instant potato flakes. Serve hot.

Home-canned Fresh Tomatoes by Shelly Knotts

20 lbs. of tomatoes will fill about 7 quart jars
1/2 cup Lemon juice
1 quart tomatoes juice or water
1 water bath canner
1 large pot to scald tomatoes, 1 med. pot to heat juice or water, 1 small pot to sterilize lids
Pint or Quart canning jars
Lids & rings

1. Sterilize jars (dishwasher, boiling water) Get canner filled with water and start heating up. Get the med. pot of water or juice boiling. Put lids into small pot of boiling water for several minutes.
2. Remove tomato skins. Put a few tomatoes at a time in a large pot of boiling water after scoring tomatoes on the bottom with a sharp knife with an X. Leave in boiling water for 30-45 seconds, then plunge into a bowl of ice water. The skin slides right off.
3. After removing skin, cut tomatoes in quarters and remove tough parts around stem.
4. Fill jars with whole or cut tomatoes within 1/4 inch of the top with tomatoes. Make sure the contact surfaces (top of jar and underside of lid & ring) are clean to get a good seal. I wipe off jar with damp cloth.
5. Add 2 Tablespooms lemon juice and hot liquid to 1/2 inch from top.
6. Free any trapped air bubbles. Using a flat utensil, like plastic knife, gently slide it up and down around the inside edge.
7. Put the lids and rings on jars. Screw rings snug, not too tight.
8. Put the jars in the water bath canner. Keep them covered with at least 1 inch of water. Keep the water boiling. Process the jars in a boiling water bath for 40 minutes for pint jars and 45 minutes for quart jars.
9. Lift jars out of the water and let them cool without touching or bumping them in a draft free place. You could hear a popping sound as the jars cool and seal. Check with your finger on the center of the lid. If it pops up and down, it is not sealed. You may then refrigerate that jar right away and can still use it. Don't worry if you see the tomatoes floating above a layer of liquid. That is normal. Tomatoes have a lot of water in them and it separates a bit.

Chocolate-glazed peppermint cookies

1 package (18 oz) refrigerated sugar cookie dough

3 TBSP. finely crushed hard peppermint candy

Glaze

1/2 cup semisweet chocolate chips

1 1/2 tsp. shortening

Heat oven 350 F. Cut cookie dough into 1/4 tsp. peppermint candy in center of each slice.

Bake for 7 to 11 minutes or until slightly golden. Cool 1 minute, remove from cookie sheets. Cool 15 minutes or until completely cooled.

In small saucepan, melt chocolate chips and shortening over low heat, stirring constantly. Drizzle glaze over cooled cookies. Let stand until set.

Three Ingredient Treat

1 date

1 pecan half

1 slice of cooked bacon

Remove pit from date. Fill with pecan. Wrap slice of bacon around date, and skewer with a toothpick.

Bake at 350 degrees for 5 minutes

Blueberry Turnovers

1 (8 0z) package refrigerated crescent rolls

1/2 cup fresh blueberries

1/4 cup powdered sugar

1/4 cup prepared vanilla frosting

Preheat oven to 375 degrees F. Roll out crescent dough triangles onto a baking sheet.

Place 1 tablespoon blueberries on the widest end of each triangle. Sprinkle 1/2 teaspoon confectioners' sugar over blueberries on each roll. Beginning with the wide end, roll up each crescent around blueberries; pinch both sides to seal completely.

Bake in the preheated oven until golden, about 12 minutes. Remove to cool on a wire rack for 5 minutes; dust with the remaining powdered sugar. Drizzle with the vanilla frosting.