CLOSED $20-$25 Spring Recipe Contest ALL MEMBERS

Posted:23.03.2008, 15:54

time to dig out the recipe book then i'll be back

Posted:23.03.2008, 16:02

Around here it's drillin time!! first take some johnsonville brats cook them in your favorite beer and some onions on the stove untill they are cooked thru and then put them on the grill (charcole) not gas much better taste.
Add some german potato salad and some baked beans and there you are.

**Moderator**

I love to grill too!!

smells sooooooo good

Posted:23.03.2008, 16:24

Dessert of course.

Lemon Bars

2 cups flour
3/4 cup powdered sugar
3/4 cup butter, melted
5 eggs
1-1/2 cups sugar
1 teaspoon baking powder
5 tablespoons flour
3/4 cup plus 2 tablespoons lemon juice
pinch salt
2 cups powdered sugar
1/4 cup butter, melted
1/4 cup lemon juice
Preparation:
Preheat oven to 325 degrees F. In large bowl, combine 2 cups flour, 3/4 cup powdered sugar, and 3/4 cup melted butter; mix until crumbs form. Press into the bottom and 1/2" up sides of a 9" x 13" pan. Bake for 10-12 minutes or until crust is just set.
While crust is in oven, beat eggs with electric mixer until light and fluffy. Gradually add sugar, beating until light yellow and thick. Beat in flour, lemon juice, and salt.

When the crust comes out of the oven, pour the filling over as soon as it is beaten together. Return to oven and bake for25-35 minutes or until filling is set and light golden brown on top. Let cool completely.

In small bowl, combine 2 cups powdered sugar, 1/4 cup melted butter and 1/4 cup lemon juice. Mix well, then pour over cooled bars. Refrigerate until cold, then cut into bars. Yields 24 bars.

Posted:23.03.2008, 18:59

Rich Chocolate Cake with Ganache Frosting and Truffle-Egg Nest

Ingredients
Serves 8
Vegetable-oil cooking spray
1/2 cup cocoa powder, plus more for dusting
1 cup (2 sticks) unsalted butter
1 tablespoon instant espresso powder
3/4 cup water
2 cups sugar
2 large eggs
1/2 cup low-fat buttermilk
2 tablespoons pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
8 ounces semisweet chocolate, finely chopped
1/2 cup heavy cream
2 tablespoons corn syrup
1 pound bar of milk chocolate

Whipped Ganache Frosting
Ingredients
Makes about 1 1/2 cups, enough for a 7-inch layer cake
8 ounces semisweet chocolate, finely chopped
3/4 cup heavy cream
Directions
Put chocolate and cream into a heatproof bowl set over a pan of simmering water. Stir until smooth. Refrigerate, stirring occasionally, until the consistency of stiff cream cheese, 10 to 15 minutes. Whisk until fluffy and smooth

Truffle Eggs
Ingredients
Makes 25
8 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped
1/4 cup plus 2 tablespoons heavy cream
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 to 3 pounds white chocolate
Sky-blue gel-paste food coloring
Teal luster dust (optional)
Directions
Put bittersweet chocolate and cream into a heatproof bowl set over a pan of simmering water. Stir until smooth; remove from heat. Stir in butter.
Pour into a loaf pan. Cover with plastic wrap, and refrigerate until very cold and set but still pliable, about 2 hours.
Using a 1 1/4-inch ice cream scoop or a tablespoon, scoop balls of ganache, transferring them to baking sheets lined with parchment paper as you work. Refrigerate 10 minutes.
Using your hands, roll each ball into an egg shape. Place in freezer until very firm, about 1 hour.
Meanwhile, put 1 1/2 pounds white chocolate into a heatproof bowl set over a pan of simmering water. Stir until smooth; remove from heat. Divide between 2 medium bowls. Add food coloring to 1 bowl until desired blue shade. Add a few drops of food coloring to other bowl, and swirl lightly with a toothpick.
Working with one at a time, dip half of the eggs in blue chocolate, then dip remaining eggs in swirled chocolate, letting excess chocolate drip back into bowl. As you work, transfer eggs to a baking sheet lined with parchment paper; refrigerate until set, about 1 hour. Truffles can be refrigerated in an airtight container up to 2 weeks.
For sparkly truffles, brush luster dust onto blue eggs to coat if desired.

Tucked inside nests of milk-chocolate shavings are truffle eggs tinted robin's egg blue and dusted with metallic luster. The accompanying marbled eggs are created by dipping more truffles into melted white chocolate swirled with blue food coloring.

Posted:23.03.2008, 20:34

Caramelized Beef Skewers

1 lb. beef sirloin steak, thinly sliced
1/4 cup A.1. Original Steak Sauce, divided
1/4 cup KRAFT Original Barbecue Sauce
1 tsp. GREY POUPON Dijon Mustard

TOSS steak with 2 Tbsp. of the steak sauce; let stand 10 min. to marinate. Meanwhile, combine remaining 2 Tbsp. steak sauce, the barbecue sauce and mustard; set aside.
PREHEAT grill to medium-high heat. Thread steak onto eight long soaked wooden or metal skewers.
GRILL skewers 6 min. or until steak is cooked through, turning after 3 min. and brushing generously with the barbecue sauce mixture.

Posted:23.03.2008, 21:07

hmmm everything sounds yummy!

Posted:23.03.2008, 22:57

This is a spring favorite of mine. It's so quick and easy for those times you would rather be outside than inside baking.

DUMP CAKE

INGREDIENTS
1 (21 ounce) can cherry pie filling
1 (15 ounce) can crushed pineapple
1 (18.25 ounce) package yellow cake mix
8 ounces chopped walnuts
1/2 cup butter

DIRECTIONS
In a 9x13 inch pan mix cherries and pineapple. Sprinkle dry cake mix over pineapple, and cherry mixture stir until just combined. Then sprinkle walnuts over top. Drizzle top with melted butter or margarine.
Bake in a 350 degree F (175 degree C) oven for 35 or 40 minutes or until golden brown.

Posted:24.03.2008, 08:17

I would have to say that my favorite Spring Recipe is my
Zucchini Casserole it is perfect for lunch or dinner for something that is not to heavy but that has substance.
Zucchini Casserole

2lb. zucchini (sliced or shredded)
1 large onion
2 eggs
1/2 cup milk
1/2 cup jack cheese
1/2 to 1 cup grated parmesan cheese
1 tablespoon butter
10 ritz crackers
salt
pepper

Slice/Shred zucchini and onion put in glass dish, cover and microwave for a few minutes until tender. You can also do this in skillet with just a little oil. Drain well. You can even squeeze out liquid with a clean dish towel or cheese cloth. Beat eggs and blend pour over zucchini. Crumble crackers. Add to zucchini along with jack and parmesan cheese. Spread evenly into a Pyrex or glass baking dish of your choice. Dot top with butter.
Bake at 350 degrees. Bake approx. 35 minutes. Casserole is done when the eggs are set and top is a golden brown.
YUMMY!! ENJOY!!

Posted:24.03.2008, 09:49

SPRING DELIGHT!

1st Layer: mix and spread in 9x13 pan and bake 15 minutes at 350, cool.
1 c. flour
1/2 c. melted margarine
1/2 c. pecans
2nd Layer: mix and spread over cooled crust.
1-8oz. pkg. cream cheese
1 c. powdered sugar
1 c. cool whip
3rd Layer: mix and beat until thick and pour over second layer.
2 pkgs. instant pudding (pistaschio is the best)
1 tsp. vanilla
3 cups milk
4th Layer: Spread remaining Cool Whip on top and sprinkle with chopped pecans or other nuts. Refrigerate over night!

Light and sweet! Perfect after the big Easter Meal or anytime. Grandkids love it with chocolate pudding.

**Moderator**

These sound great!!!

Posted:24.03.2008, 11:33

All of these sound so yummy I am gaining lbs just reading the ingredients..

Posted:24.03.2008, 14:08

This is an amazing spring weekend recipe everything in one spot a little time consuming but worth it in the end

RECIPE INGREDIENTS:
1 (1 1/2-pound) beef flank steak, trimmed
Salt and freshly ground pepper
4 small summer yellow squash, thinly sliced lengthwise
4 small zucchini, thinly sliced lengthwise
3 tablespoons fresh lemon juice
1/2 cup coarsely chopped fresh parsley leaves
1/2 cup coarsely chopped fresh basil leaves
1 garlic clove, chopped
1 teaspoon Dijon mustard
6 tablespoons olive oil
1/2 cup chopped red onion (optional)
2 cups grape tomatoes, halved
1. Heat the grill at the medium-high setting. Sprinkle the steak with salt and pepper to taste. Grill the meat (about 7 to 9 minutes per side on a gas grill for medium rare, longer if you prefer medium or well done). Let the steak cool, then cut it in half lengthwise and slice each half across the grain into thin strips.

2. Meanwhile, brush the yellow squash and zucchini with 2 tablespoons of the lemon juice and season it with salt and pepper. Grill the sliced vegetables, turning them once, until tender (about 2 to 3 minutes). Then cut them into thirds.

3. In a food processor, combine the parsley, basil, garlic, Dijon, and remaining tablespoon of lemon juice and blend well. With the motor running, slowly add the oil and blend well. Season with salt and pepper to taste.

4. In a large bowl, combine the steak, squash, zucchini, and onion, if desired. Add the dressing and toss to mix. Sprinkle with more salt and pepper, if desired. Stir in the tomatoes and serve. Makes 6 servings.

Posted:24.03.2008, 14:17

RED SKINNED POTATO SALAD

INGREDIENTS
2 pounds clean, scrubbed new red potatoes
6 eggs
1 pound bacon
1 onion, finely chopped
1 stalk celery, finely chopped
2 cups mayonnaise
salt and pepper to taste

DIRECTIONS
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.

It is hard to think if Spring here, we got a BUNCH of snow here in Minnesota in the past couple of days!! Easter looked like Christmas!

CLOSED $20-$25 Spring Recipe Contest **ALL MEMBERS**

CLOSED $20-$25 Spring Recipe Contest ALL MEMBERS