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.