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                          FEATURED RECIPES OCTOBER 2017

 

Cranberry Scrumptious Bars

1 pkg (12 oz) whole cranberries

2 eggs

1 c white sugar

1 c rolled oats

3/4 c water

3/4 c packed light brown sugar

1 pkg (18.25 oz) yellow cake mix

1 tsp ground ginger

3/4 c butter, melted

1 tsp ground cinnamon

In a saucepan over medium heat, combine the cranberries, white sugar, and water. Cook, stirring occasionally until all of the cranberries have popped, and the mixture is thick, about 15 minutes. Remove from heat, and set aside to cool. Preheat the oven to 350 degrees. In a large bowl, mix together the cake mix, melted butter, and eggs. Stir in the oats, brown sugar, ginger and cinnamon. Set aside about 1 1/2 cups of the mixture, and spread the rest into the bottom of a 9x13 inch baking dish. Pack down to form a solid crust, getting it as even as possible. Spread the cooled cranberry mixture over the crust. Pinch off pieces of the remaining mixture and place evenly over the cranberry layer. Bake for 35-40 minutes in the preheated oven, until the top is lightly browned. Cool in the pan for about 40 minutes before slicing into bars.

Orange Almond Biscotti

2 1/4 c all-purpose flour

1 Tbs orange zest

1 1/4 c white sugar

3 egg, beaten

1 pinch salt

1 Tbs vegetable oil

2 tsp baking powder

1/4 tsp almond extract

1/2 c sliced almonds

Preheat oven to 350 degrees. Grease and flour a baking sheet. In a large bowl, stir together flour, sugar, baking powder, salt, almonds, and orange zest. Make a well in the center and add the eggs oil, and almond extract. Stir or mix by hand until the mixture forms a ball. Separate dough into two pieces and roll each one into a log about 8 inches long. Place logs on prepared baking sheet and flatten so they are about 3/4 inch thick. Bake in preheated oven for 20-25 minutes. Cool slightly, and remove from baking sheets. Slice diagonally into 1/2 inch slices with a serrated knife. Set cookies on side back onto the cookie sheet and bake for 10-15 more minutes, turning over after half of the time. Finished cookies should be hard and crunchy.

Slow Cooker Pot Luck Spare Ribs

6 lbs pork spareribs, cut into serving-size pieces

1 1/2 tsp ground ginger

1 1/2 c ketchup

1 tsp salt

3/4 c packed brown sugar

3/4 tsp ground mustard

1/2 c vinegar

1/2 tsp garlic powder

1/2 c honey

1/4 tsp ground black pepper

1/3 c soy sauce

Put spareribs in the bottom of a slow cooker; top with ketchup, brown sugar, vinegar, honey, soy sauce, ginger, salt, mustard, garlic powder, and black pepper. Cook on High for 5 hours.

Slow Cooker Black Forest Cake

1/2 c butter

1 can (21 oz) cherry pie filling

1 can (8 oz) crushed pineapple, drained with

1 pkg (18.25 oz) chocolate cake mix

juice reserved

Melt the butter in a small saucepan, and mix with reserved juice from the can of pineapple. Set the mixture aside. Spread the crushed pineapple in a layer on the bottom of a slow cooker. Spoon the cherry pie filling in an even layer on top of the pineapple, and empty the dry cake mix into the slow cooker on top of the cherry filling. Stir the butter and pineapple juice mixture, and pour it over the dry cake mix. Set the slow cooker to Low, and cook for 3 hours. Spoon the dessert into bowls, and let cool about 5 minutes to cool the hot pie filling before eating.

Kielbasa Appetizers

(21 Oct 17*)

18 fl oz beer

1/4 c Dijon mustard

1 bottle (18 oz) barbeque sauce

2 lbs kielbasa sausage (Polish), cut into

1/2 c brown sugar

1/2 inch pieces

Combine the beer, barbecue sauce, brown sugar, and Dijon mustard in a large skillet over medium heat. Bring to a boil, stirring occasionally; reduce heat to low and add the kielbasa. Simmer until kielbasa is browned and glazed, about 1 hour. Remove to serving platter and present with toothpicks.

Baked Ham and Cheese Dip

2 pkgs (8 oz) cream cheese, softened

1 c chopped smoked ham

2 c grated sharp cheddar cheese

1 can (4 oz) chopped green chilies

1 container (8 oz) sour cream

Preheat oven to 350 degrees. Mix cream cheese, cheddar cheese, sour cream, ham, and green chilies in a baking dish. Bake in the preheated oven until bubbling, about 30 minutes; serve hot with your choice of chips or crackers.

Flayed Man Cheese Ball

1 plastic face mask from crafts store

6 oz shredded cheddar cheese

2 pkgs (3 oz ea) prosciutto

6 oz shredded Havarti cheese

2 pimento-stuffed green olives

1/2 c pitted green olives, chopped

24 oz cream cheese, softened

1/4 c roasted red peppers, drained and chopped

Lightly coat plastic face mask with cooking spray. Line the face mask with plastic wrap, taking care to press it down fully into the nose and eyes. Reserve two or three slices of prosciutto and set aside. Tear the remaining slices of prosciutto into strips and lay them into the mask to form the "muscle tissue." Start around the eyes, leaving eyes blank, and then create the cheeks, chin, and forehead. Take the two whole green olives and position them in the eye holes, pimento side-down. Set the mask aside. Combine the softened cream cheese, cheddar, and Havarti cheeses in a mixing bowl. Add the chopped green olives and roasted red peppers. Use an electric mixer or clean hands to mix until thoroughly combined. Take a heaping spoonful of the cheese mixture and arrange it to form an eye around one olive, and then the other. Gently lay handfuls of the cheese mixture all around the mask, taking care not to move the slices of prosciutto. Press the cheese down as you work to fill in all of the crevices. When the mask is full, gently press in the cheese mixture all around the mask. Refrigerate for at least 30 minutes. Invert the mask onto a serving platter and gently remove the mask and the plastic wrap. You should be left with a gorgeous (and freaky) face. If there is cheese showing around the bottom edges, use the reserved prosciutto slices to cover it before serving.

Witches' Brew

1 pkg (10 oz) frozen raspberries, thawed

2 liters ginger ale

2 1/2 c cranberry juice

2 liters sparkling apple cider (non-alcoholic)

2 envelopes unflavored gelatin

6 gummi snakes candy

FROZEN HAND: Wash and rinse the outside of a rubber glove. Turn glove inside out and set aside. In a 4-cup measuring cup, combine the thawed raspberries and cranberry juice. Pour two cups of the raspberry mixture into a small saucepan. Sprinkle the gelatin over and let stand 2 minutes. Warm over low heat, stirring constantly, just until gelatin dissolves. Mix back into the reserved raspberry mixture in the measuring cup. Pour raspberry mixture into the inverted glove. Gather up the top of the glove and tie securely with kitchen twine. Freeze until solid, or several days if possible. To serve: Carefully cut glove away from frozen hand. Place frozen hand, palm side up, leaning against side of a large punch bowl. Pour in ginger ale and sparkling cider. Garnish with gummy snakes.