Tried and True-October

Tried and True

What a feast!  I guess when you pile everyone’s best recipes together, you get a fabulous dinner!  Make sure you read carefully through Annie’s cheesecake tips, she has revealed her family cheesecake secrets…..

Drink

 By Ana Burke

Cranberry balsamic vinaigrette recipe

 Made by Sarah Latchaw

 

1/4 c dried cranberries

1/4 c balsamic vinegar

1 cup chopped red onions

2 tbsp sugar

1 cup olive or canola oil

Salt/pepper

 

1.    In a food processor, combine the cranberries, vinegar, onion, sugar, and mustard. Puree until smooth; gradually add oil, and season with salt and pepper.

Candied pecans

1/4 cup brown sugar

1 tsp vanilla

1 tbsp cinnamon

1 sprinkle of pumpkin spice

1 sprinkle nutmeg

1/2 sprinkle cayenne pepper

2 tbsp water

1 tbsp butter

Mix all the above ingredients in a small pot and bring to a boil. Add 1/8 tsp of baking soda and mix and then add pecans and mix until coated. Put on parchment paper on a pan and bake at 250 f  for 30 minutes. 

Fruit Salad

 Made by Melinda Davis

Potato Refrigerator Dough 

Made by Maeve Lynch

 

1 Package active dry yeast

11/2 cup warm water (105 to 115)

2/3 cup sugar

11/2 teaspoon salt

2/3 cup shortening

2 eggs

1 cup lukewarm mashed potatoes

7 -71/2 cups Gold Medal Flour

Dissolve yeast in warm water, stir in sugar, salt, shortening, eggs, potatoes and 4 cups of the flour.  Beat until smooth.  Mix in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured board; knead until smooth and elastic, about 5 minutes.  Place in greased bowl; turn greased side up.  Cover bowl tightly; refrigerate at least 8 hour or until ready to use.  (Dough can be kept up to 5 days in refrigerator at 45 degrees or below.  Keep covered)

Punch down the dough; divide into 4 parts.  Use ¼ of dough in each of the variations.  Let rise 1 ½ hours before baking.  Heat oven to 400 degrees.  Bake rolls 15 to 25 mins.

Black Bean Soup

 Made by Keri Silva

Hummus

 Made by Keri Silva

Chicken Divan

 Made By Julia Ventura 

Ingredients

 2 cups cooked long-grain rice

2 (10 ounce) packages frozen broccoli florets

2 cups cubed cooked chicken

2 (10.5 ounce) cans cream of chicken soup

1 cup mayonnaise

1 teaspoon lemon juice

1/2 teaspoon curry powder

1/2 cup shredded sharp Cheddar cheese

1/2 cup soft bread crumbs 
                                                                                                            1 tablespoon butter, melted

 Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 11x7-inch baking dish.

2. Spread rice evenly in prepared baking dish. Arrange broccoli over rice and layer chicken on top. Mix cream of chicken soup, mayonnaise, lemon juice, and curry powder in a bowl; pour over chicken. Sprinkle with Cheddar cheese. Mix bread crumbs and melted butter in a small bowl; sprinkle over cheese.

3. Bake in preheated oven until sauce is bubbly and cheese is melted, 25 to 30 minutes.

Pork Chops

Made by Amy Noble

Thinly sliced pork chops(I bought mine from Costco)

Panko Bread Crumb(Italian or Plain)

Italian Seasoning

Salt and fresh ground pepper

Eggs Beaten

Oil for Frying

Prepare panko bread crumbs if not Italian flavored by adding Italian seasoning , salt, and fresh ground pepper.  Pound pork chops with meat mallet on both sides until very think.  Salt and fresh ground pepper on both sides.  Dredge pork chops in eggs, then coat both sides with Panko.  Heat a shallow amount of oil in pan.  Heat and pan fry on both sides until done.

Caramel Apple Cheesecake Recipe

 Made by Annie Goates

 

(for 9" Springform - half this recipe to use a pie plate

Graham Cracker Crust:

1.5 C Graham Cracker Crumbs

1/4 C Sugar

1/2 Melted Butter.

Mix and press into pan

Cheesecake:

4 pkgs Cream Cheese (Philadelphia works best, but you can use others too)

1 C Sugar

1 tsp vanilla

4 eggs

2/3 C Apple Juice concentrate (or if making plain use 2/3 C Sour Cream, or Cream, or omit for cakier cheesecake)

Apple Slices

Caramel Topping (make your own or buy)

1/4 C chopped peanuts

1. All ingredients should be room temperature (HINT: you can warm eggs to room temperature by putting them in a warm water before cracking)

2. Beat cream cheese until completely smooth

3. Add sugar and vanilla, beat until smooth

4. Add eggs one at a time, just until mixed.

5. Blend in apple juice concentrate.

6. Pour into crust.  Tap to release air bubbles. Let rest for 10-20 minutes

7. While cheesecake rests, preheat oven to 325F.  Create a steamed oven by placing a dish full of water in the bottom of the oven.  The rack for the cheesecake should be in the middle.

8. Tap the cheesecake pan a couple more times before placing in the oven.

9. Cook for 45-55 minutes.  The cheesecake will jiggle slightly when finished, but not be liquidy.  If the cheesecake is starting to brown (which it will do with the recipe because of the added sugar from the apple concentrate) cover loosely with a sheet pan or tin foil

10. Turn off oven and allow to cool for 1 hour, then set on counter for 1 hour or so and then put in fridge.  Allow to refrigerate for 4 hours or overnight.  Do not cover with saran wrap or it will get condensation, cover with a towel.

Lemon Poundcake

Made by Vickie Burke