Fall

We had some delicious fall recipes shared at our last "CHICKS" gathering. It is funny how the change of seasons brings out a craving for certain foods. The ladies did not disappoint. The food was amazing as usual.

Both Vicki (above) and Connie (below), shared a corn recipe. They were both so delicious and different.

Creamy Corn (Vicki's)
Ingredients
2 packages (16 ounces each) frozen corn or 2 cans of corn
1 package (8 ounces) Cream Cheese cubed
1/3 cup butter, cubed
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 4 hours or until heated through and cheese is melted. Stir well before serving. Yield: 6 servings.
OVEN directions: place in a lightly greased baking dish and cook at 350 for about 45 minutes or until bubbly and hot all the way through.

SCALLOPED CORN (Connie's)

2 cans creamed corn
2 cans of regular corn (drained)
2 eggs
1 box Jiffy Corn Muffin Mix
1/4 cup sugar
8 oz sour cream
Mix and put in 9 x 13 pan and bake 50
minutes at 350 degrees.

Jamie shared a pumpkin cookie recipe.

California Wheat-Berry Salad

2 C wheat berries

4 C water

1 tsp salt

Soak wheat berries overnight in water. Next day, boil in water with salt. Water should cover the berries with 1/2 inch of water on top. Bring to a boil and reduce heat, simmer covered about 45 min, or until tender. Drain and cool.

Mix in 2 Tbs salt and 1 C balsamic vinegar and 1/2 C olive oil

Add: cherry tomatoes, red, yellow, orange peppers, red onion, avocados, fresh basil, chopped.

Refrigerate for 2 hours. Add more salt, vinegar and oil if needed to make it moist.

This is me (Paula)....I shared a recipe from Our Best Bites for :

Apple Cider Floats

1 C apple cider (not juice)

1/2 c ginger ale

1-2 scoops vanilla ice cream

ground cinnamon and nutmeg

1-2 Tbs caramel sauce

Pour apple cider and ginger ale into a frosted mug. Add ice cream. Sprinkle with cinnamon and nutmeg. Drizzle with warm caramel sauce. Serve immediately.

Suzi made a warm queso dip. That is good any time of the year in my book.

I don't have the recipe for the cookies or the queso....sorry.

Summer Chicks

Over the summer I pretty much make myself disappear form this place. Some of our die hard chicks pressed on and had a "meeting". They emailed me some of the recipes and pictures from that night. Looks like some good food and fun.

Le Anne Skeen

Skinny Summer Pie (there is hardly any calories in this pie!)

Mix: .3oz sugar free jello
1/3 cup boiling water

Fold In: 2 yogurts
8 oz fat free cool whip
You can add frozen or fresh fruit at this point

Pour into pie shell. Freeze or refrigerate.

I have made this using different kinds of yogurt and jello. My favorites are peach, lime, and raspberry. I have added fresh and frozen peaches and frozen raspberries or strawberries.

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Summer Cheeseball
2 pkg. cream cheese
1 c. powdered sugar
1 small box of vanilla instant pudding
1 small can of crushed pineapple
Drain the juice from the pineapple and add all together. Put in freezer for 5 hours or overnight. Form into ball and roll in crushed pecans.

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BOCCONE DOLCE - Sweet Mouthful

Meringue:
4 egg whites, room temperature
1/4 tsp. salt
1/4 tsp. cream of tartar
1 tsp. vanilla
1 c. superfine sugar (I used regular)

Preheat oven to 225. Beat egg whites, salt, cream of tartar and vanilla until soft peaks form. Gradually beat in sugar and continue beating until meringue is stiff and glossy.

Line baking sheets with parchment paper. Trace three, eight inch circles on paper.

With a rubber spatula, spread meringue evenly and equally over top of the circles. Bake approximately 2 hours or until meringue becomes bisque colored. NOTE: The low temperature will prevent them from browning too quickly. Then turn off oven, open door and let meringues ‘rest’ in oven another 15 minutes. Remove from oven and carefully peel off parchment paper. Put on rack to dry until thoroughly cool.

Once cooled, meringues may be wrapped in saran and frozen or store in an airtight container if using withing the next 24 hours. You can wrap each meringue in several saran layers, then stack gently in a large plastic container for freezing. Remove from freezer at least an hour before assembling.

Assembling:
6 oz. semisweet or milk chocolate
3 T. water
3 T. powdered sugar
3 c. heavy whipping cream
½ tsp. vanilla
2 pints berries, sliced
chocolate curls for garnish

Slowly melt chocolate, when smooth remove from heat and let cool but not harden. In a large bowl, whip cream until stiff; gradually add powdered sugar and then vanilla.

To assemble, place meringue layer on a serving plate, rounded side down. Spread a very thin layer of chocolate over it - can use a pastry brush. Top chocolate with a layer (about 3/4 inch thick ) of whipped cream. Top cream with a layer of berries. Repeat with second meringue, chocolate, cream and berries. Top with final meringue, rounded side up, and repeat layers. Refrigerate at least 4 hours or overnight. Garnish with several whole strawberries and chocolate curls. Use a serrated bread knife to cut in sawing motion.

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CILANTRO CABBAGE SALAD


Cut up green cabbage or a pkg of already prepared cabbage

Cilantro Lime Dressing from Fresh and Easy or you can make your own by using Ranch dressing and adding
cilantro and lime juice (blended so it is all finely chopped and it makes the dressing green)

Powdered taco seasoning sprinkled on cabbage or added to the dressing

Tortilla chips broken up or buy the strips

Mix and add dressing and tortilla chips on top, SOOO Yummy

Pieces of grilled chicken in salad can be an option as well

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BREAD PUDDING

9 x 13- 400 degrees for about 1 hr 20 minutes
16 oz half and half
8 oz whipping cream (not whipped)
8 eggs
1 ¼ cups sugar
¼ tsp vanilla
6 slices white bread
3 TBL raisins
½ tsp cinnamon
1 TBL sugar
Mix half and half, whipping cream, sugar, eggs and vanilla.
Arrange bread in 9 x 13 pan.
Pour mix over bead (turn over bread slices so it is soaked in)
Mix raisins, sugar and cinnamon and sprinkle over the top
Cover pan with foil . Set 9 x 13 pan in a larger jelly roll pan with water in it and keep water in it all the time it bakes so it steams.
PECAN SAUCE
½ cup sugar
½ c brown sugar
½ cup whipping cream
½ cup butter
1 tsp vanilla

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SUMMERTIME PUNCH
1-2 liter 7up or Wal Mart Brand Twist Up (chilled)
1 big scoop frozen lemonade
1 big scoop frozen OJ
1 tsp almond extract
Mix and add ice

SUMMER RECIPE IDEAS

The "Chicks" have had a few months off and were ready to get back together and eat and socialize. That is what we do, ya know!

The girls did not disappoint.

Misty brought salad greens and a variety of fresh toppings. They included: feta cheese, chopped apples, mango, craisins, sliced almonds and raspberry vinaigrette. Wonderful and refreshing!

Mary shared Key Lime Pie

Easy Key Lime Pie

Ingredients:

4 egg yokes, beaten.
2 (14 oz.) cans of sweetened condensed milk.
1 cup of key lime juice. (Can be purchased in a bottle or 1 cup of ½ limes and ½ lemons.)
1 (9 inch) prepared graham cracker crust.
Whipping cream.

Directions:

Preheat oven to 375 degrees F.

Combine egg yolks, sweetened condensed milk, and lime juice. Mix well. Pour into unbaked graham cracker shell.

Bake in preheated oven for 20-25 minutes. Allow to cool. (It is better when refrigerated for a couple of hours.)

Top with whipping cream and garnish with lime wedges if desired.

Connie and her ice cream dessert.

Doesn't she look cute in her fun apron?

ICE CREAM PUDDING DESSERT

60 Ritz Crackers

1 cube melted margarine

Crush crackers and mix in margarine. Pat in 9 X 13 pan. Mix ½ gallon mushy ice cream with 2 pkgs instant coconut cream pudding mix. Pour over crushed crackers. Put in freezer for a while and then put 1 8oz cool whip on top of ice cream and sprinkle either some coconut or a few crushed Ritz Crackers on the cool whip and refreeze. Set out for a few minutes before serving.

Yes, this is Suzi behind that salad bowl.....
Fruit Salad
1 can cherry pie filling (or any flavor--raspberry is my fav)
1 8 oz. cool whip
1 large can pineapple tidbits (drain the juice)
1 large can mandarin oranges (drain the juice)
2 c. mini marshmallows
1 can sweeten condensed milk

Mix the above items together. Refrigerate.
*** This salad is MUCH better the next day!
Michelle shared Marinated Tomatoes. I can't wait to try these with some fresh garden tomatoes.

Bev brought a Beef spread for crackers....it was a new take on an appetizer. Delicious!

SHREDDED BEEF APPETIZERS
Left over shredded beef from a roast beef dinner.
Season with mayonnaise, chopped onion and horseradish to your liking. Serve on a variety of crackers.

Paula is obsessed with cupcakes right now ~
Strawberry Jell-O Poke Cupcakes

1 white cake mix, plus ingredients to make

1 c boiling water

1 (3oz) pkg strawberry jell-O

1/2 cup cold water

Prepare cake according to package directions for cupcakes. Cool completely. Using a fork or wooden skewer, poke six or so holes in each cake. Prepare jello using ingredients above. Place the cupcakes in a pan, because come of the jell-O might overflow. Put the jello into a squeeze bottle and squeeze in to each hole. Place in fridge for a few hours.

Frosting

1 small pkg vanilla instant pudding.

1 cup milk

1 tsp vanilla extract

1 (8oz) cool whip

Wisk pudding, milk and vanilla until smooth. Fold in coolwhip. Place in fridge for about 30 min to thicken. Place in piping bag to frost.

Vicki also made a frozen dessert ~

Lemonade Dessert
8 oz. graham cracker crumbs
1 cube melted butter
½ c. sugar

Mix together the above 3 ingredients. Set aside 1/3 cup and then pat rest into bottom of two 8x11 pans
Tuck in freezer while you mix the topping
1-16 oz. cool whip—partially thawed
1 can Sweetened Condensed Milk (Eagle Brand)
1 1/3 cans frozen pink lemonade concentrate- thawed

Mix altogether until well mixed. Divide between two pans and top with reserved crumb mixture.
Freeze at least 6 hours before serving. Best if frozen overnight. Will keep for up to two months in freezer.

Becky brought Golden Graham Smores.....

Becky, the newest "Chick", brought tortilla chips and 3 different dips: salsa, hummus and cilantro dip.

Suprise Inside Brownie Bites

Pretty sure these little gems could have been the icing on the chocolate cake last month when we had "chocolate coma". Even if you don't like chocolate, you will like them. I had two different people tell me that when I offered them one. Those people ate two!

Brownie Wrapped Oreos

1 box brownie mix (plus ing. to make them)

1 pkg oreo cookies (you could use any variety- i chose double stuffed)

white chocolate or vanilla frosting

sprinkles

Preheat oven to 350. Prepare brownie batter according to package directions. Leave in mixing bowl. Dip oreos in batter one at a time and place in bottom of cupcake tin that has been generously sprayed with cooking spray. Bake 12-15 min, until brownie is cooked through. As soon as you remove from oven, take a thin knife and run along the edge. (if you don't do this step, your brownie will stick to the pan)

Let cool 5 min, remove and drizzle with melted white chocolate or runny vanilla frosting. Top with sprinkles.

Makes one entire package of oreos.

**chocolate coma**

I know it's hard to believe but there really is such a thing as too much chocolate. By the end of the night, most of the chicks could hardly take one more bite of something chocolate....MOST but not all.

There were some really amazing recipes shared. Some very rich, dark, chocolate recipes. The night was half over when I realized I had not been snapping pictures. Of course all the chicks LOVE having their picture taken (NOT)! Here are the few I snapped.

Candy Cane Brownies

1 box favorite brownie-mixed, baked and cooled in 9”x13” pan

Mint Layer

Combine in a mixing bowl:
1 cube soft butter
5 tsp. instant vanilla pudding powder
3 c. powdered sugar
1 tsp. vanilla
2-3 tbsp. cold milk
Mix all together and beat until light and fluffy
Stir in 2 crushed candy canes, can also tint icing pink if you like
Spread over cooled brownies and refrigerate until cool and set

Chocolate Frosting

1 cube melted butter
3 tbsp. unsweetened cocoa powder
Mix well together then add:
1 tsp. vanilla
4 c. powdered sugar
1 tsp. cornstarch
4 tbsp. cold milk
Beat together on high for several minutes until frosting changes color and is light and glossy.

Spread over cooled mint layer. Sprinkle lightly with crushed candy cane if desired. Let set for about an hour before serving.

Optional:
Ice brownies while warm with the mint and then the frosting, the two layers will run together somewhat, but this is delicious served with ice cream.

Connie's Moulton Chocolate Cake

Suzi - Q made "Robert Redford"

Chocolate Peanut Butter Candy Bars

Paula Kelsey

1 1/2 c graham cracker crumbs

1 c white sugar

3/4 c b. sugar

3/4 c butter, cubed

1/3 c milk

2 sleeves ritz crackers

1 1/2 c semi sweet chocolate chips

1 1/4 c peanut butter (i used chunky)

sea salt

In a saucepan, combine graham cracker crumbs, sugars, butter and milk. Bring to a boil, stirring constantly. Cook and stir for about 5 min.

Grease a 9X13 pan and place a single layer of ritz cracker along the bottom. Top with half of the graham cracker mixture. Repeat layers and then top with remaining ritz.

In a microwave safe bowl, combing chocolate chips and peanut butter. Microwave on low, stopping to stir occasionally. Do not overcook. Pour over the crackers and refrigerate until firm.

When ready to serve, cut and let stand at room temp for a bit, just to soften slightly. Sprinkle each bar with sea salt.

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Mary's Hot Fudge Sauce

6 oz. of unsweetened Chocolate 4 Tablespoons of Butter
2 cups of sugar 1 cup of Half and Half
14 oz. of sweetened Condensed Milk

(Optional: 3 Tablespoons of Brandy Bourbon or Rum.)


Makes 2 ½ -3 cups

In medium saucepan melt chocolate and butter over low heat, stirring constantly. Add sugar and half and half, and continue stirring until thick. (This takes along time for me.) Gradually add condensed milk. Cook 20 minutes, stirring occasionally. (Optional: stir in liquor.) Serve warm. Keeps indefinitely in the refrigerator; reheat before serving. Freezes well too.

From: Crème de Colorado Cookbook

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Yum Yum Chocolate Cake

1 ½ c. flour 5 T. vegetable oil
1 c. sugar 1 T. vinegar
3 T. cocoa 1 tsp. vanilla
1 tsp. Baking soda 1 c. cold water
½ tsp. salt
Heat oven to 350 degrees. Measure flour, sugar, cocoa, baking soda, and salt into a 9x9x2 pan. Mix it all together. Make 3 holes in dry mix. Measure vegetable oil in one hole, vinegar in 2nd and vanilla in 3rd hole. Pour water over all of the mixture and stir till well blended. Bake for 30 minutes. (Michelle Jones)

March Cookin Night

~EVERYTHING CHOCOLATE~

Tuesday, March 1

6:30pm

Paula's Place

Nicoles Sugar Cookies

2 C sugar

1 C softened butter

1 C milk

3 eggs

1 tsp b. soda

4 tsp b. powder

2 tsp vanilla

1 tsp salt

6 1/2 C flour

Cream together the sugar, butter and eggs. Add baking soda, baking powder, salt and vanilla. Add 4 cups flour then milk. Add the rest of the flour. You may not need all 6 1/2 cup, you may need a bit more. You want your dough just stiff enough it does not stick to the rolling pin and counter as you roll.

Roll your dough out in small portions, cut with your favorite cookie cutter and bake aprox. 10 min at 350*.

Cool and frost with your favorite frosting. I have always used store bought cream cheese frosting.

**Thanks to my cousin Nicloe for this recipe. We used to make these together every Valentine's Day and Halloween. Life got too busy and we don't get together any more. I miss it. I had great help today though....