1 … 5 6 7 8 9 … 14

Brie-Kahlua Appetizer

Published May 31, 2016 | By admin
Submitted by: Carolyn Tharp Lot # 1441
Ingredients
Print Recipe
Servings:
Units:
Submitted by: Carolyn Tharp Lot # 1441
Ingredients
Print Recipe
Servings:
Units:
Instructions
  1. Place Kahlua and sugar in small bowl. Stir well. Spread pecans on microwave plate. Microwave on high 4 - 6 minutes. Stir every 2 minutes until toasted. Add pecans to Kahlua mixture. Remove rind from top of Brie. Place Brie on microwave safe platter. Spoon Kahlua mixture on Brie. When ready to serve, microwave on high for 2 - 3 minutes. Serve with crackers and apples.

Cranberry Chicken

Published May 31, 2016 | By admin
Submitted by: Carolyn Tharp Lot # 1441
Ingredients
Print Recipe
Servings:
Units:
Submitted by: Carolyn Tharp Lot # 1441
Ingredients
Print Recipe
Servings:
Units:
Instructions
  1. Line 9 X 13 pan with heavy foil. Mix Cranberry sauce, soup mix and Catalina dressing. Dip each piece of chicken in cranberry mixture. Lay chicken flat in foil lined baking pan. Pour rest of sauce over top. Place in refrigerator for one hour or more. Bake uncovered at 325 degrees for 1 1/4 hours. Can be made ahead and frozen before baking. Thaw several hours in refrigerator before baking as above.

Grape Salad

Published May 31, 2016 | By admin
Submitted by: Sally Flash Lot # 2525
Ingredients
Print Recipe
Servings:
Units:
Submitted by: Sally Flash Lot # 2525
Ingredients
Print Recipe
Servings:
Units:
Instructions
  1. Start this project early in the day, for the next day. Wash all grapes, pick them off the vine, and dry them on towels. They must all be absolutely dry. Cream together cream cheese, sour cream, vanilla and sugar. Add dry grapes and mix gently. Put in 9 X 13 pan. Mix topping together. Put on top, spreading over all. Refrigerate overnight.

Cheddar Herb Bread

Published May 31, 2016 | By admin
Submitted by: Sally Flash Lot # 2525
Ingredients
Print Recipe
Servings:
Units:
Submitted by: Sally Flash Lot # 2525
Ingredients
Print Recipe
Servings:
Units:
Instructions
  1. Boil milk, water and butter. Cool to 110 degrees. Mix 1 cup flour with yeast, sugar and salt in large bowl. Add warm liquid and beat 2 minutes. Mix in cheese, egg and herbs and beat 2 minutes longer. Stir in rest of flour. Cover and rise in warm place 1 hour until doubled. Stir down and pour into greased pan. (I use a round glass bowl.) Place in cold oven. Bake 40 minutes at 375 degrees until golden.

Snickerdoodle Bread

Published April 5, 2016 | By admin
Submitted by: Jo Samson Lot # 202
Ingredients
Print Recipe
Servings:
Units:
Submitted by: Jo Samson Lot # 202
Ingredients
Print Recipe
Servings:
Units:
Instructions
  1. Cream butter, sugar, salt and cinnamon until fluffy. Add eggs and mix well.
  2. Add vanilla and sour cream and mix well.
  3. Mix flour and baking powder in a separate bowl. Add to wet ingredients and mix until all combined.
  4. Add cinnamon chips and stir into batter. Set aside.
  5. Spoon batter into 4 mini loaf pans until about 2/3full.
  6. Mix 3 Tbs. sugar and 3 tsp. cinnamon in a bowl and sprinkle over the batter in each loaf pan.
  7. Bake at 350 degrees for 35 - 40 minutes. Let cool before removing from pan.

Creamed Spinach

Published April 5, 2016 | By admin
Servings 2-4
Cook Time Total time - 30 minutes
Ingredients
Print Recipe
Servings:
Units:
Ingredients
Print Recipe
Servings:
Units:
Servings 2-4
Cook Time Total time - 30 minutes
Instructions
  1. To make flavored milk: Combine milk, peppercorns, bay leaves and cloves in small saucepan. Warm over medium heat until hot but not boiling. Remove from heat, cover, and let sit for 20 minutes. Strain into small bowl or measuring cup, set aside. Discard solids.
  2. To make Be'chamel sauce: Melt 1 Tbs. butter in a saucepan over medium heat. Whisk in flour; cook for 1 minute, whisking constantly. Gradually whisk in milk mixture. Whisk another 3 minutes until sauce thickens. Stir in salt, white pepper, nutmeg and half & half. Set aside, covered.
  3. To finish the dish: Heat remaining butter and a splash of olive oil in a large skillet over medium heat. Add onion, sauté until tender, about 5 minutes. Add 1/2 bag of spinach; cover skillet momentarily until all leaves are wilt. Add the other half bag. Turn with tongs until all leaves are wilted. Pour sauce over spinach, stir to combine. Serve.

Salisbury Steak

Published April 5, 2016 | By admin
Servings 8
Ingredients
Print Recipe
Servings:
Units:
Ingredients
Print Recipe
Servings:
Units:
Servings 8
Instructions
  1. Saute' minced onions and garlic in 1 Tbs. of butter until translucent; set aside to cool.
  2. Mix beef with cooled onion mixture, eggs bread crumbs and parsley.
  3. Form into 4 oz. patties and saute' in 2 Tbs. of butter until golden brown on both sides; set aside.
  4. Saute' sliced onions in the same pan until browned; set aside.
  5. In saucepan melt 2 Tbs. of butter; add flour and cook over low heat for 1 minute until wet sand consistency.
  6. Begin to add stock 1/3 at a time whisking and bringing to simmer each time making sure there are no lumps. Add mushrooms and simmer for 1/2 hour.
  7. Place patties in a roasting pan and pour gravy over patties and bake in a preheated 375 degree oven for 45 minutes.
  8. Garnish with grilled onions and serve.

Spaghetti Bake

Published April 5, 2016 | By admin
Servings 8
Submitted by: Jo Samson Lot # 202
Ingredients
Print Recipe
Servings:
Units:
Submitted by: Jo Samson Lot # 202
Ingredients
Print Recipe
Servings:
Units:
Servings 8
Instructions
  1. Saute' ground meat with onion. When cooked through, mix in spaghetti sauce and seasoning.
  2. Combine cream cheese, cottage cheese and sour cream; mix well.
  3. Cook spaghetti noodles according to directions.
  4. Spray a 3 qt. dish with cooking spray. Layer half of the spaghetti noodles on the bottom.
  5. Spoon cheese mixture on top of the noodles. Layer remaining noodles on top of the cheese mixture.
  6. Spread meat mixture on top of noodles. Layer remaining noodles on top of second noodle layer.
  7. Mix Bread crumbs and parmesan cheese and sprinkle on top.
  8. Bake at 350 degrees for 30 minutes until bubbly and heated through

Lemon Sugar Cookies with Lemon Icing

Published April 5, 2016 | By admin
Servings 4 dozen
Ingredients
Print Recipe
Servings:
Units:
Ingredients
Print Recipe
Servings:
Units:
Servings 4 dozen
Instructions
  1. Preheat oven to 350 degrees.
  2. In medium bowl whisk together baking soda, baking powder, salt and flour.
  3. In large bowl, cream together butter and sugar until light and fluffy.
  4. Add egg, vanilla, lemon extract and lemon zest.
  5. Add flour mixture, a cup at a time, and stop once combined.
  6. Roll 2 Tbsp into a ball and place onto baking sheet, keeping them 2 inches apart.
  7. Dip a glass into sugar and press each ball lightly, just until flattened.
  8. Bake for 13 minutes or just until barely browned on the bottom; allow to cool.
  9. Make lemon glaze: Mix all of the icing ingredients together in a Pyrex measuring cup with a whisk until smooth and no lumps; let it sit for a few minutes then pour/spoon it on each cookie.

Antipasto Salad

Published April 5, 2016 | By admin
Servings 12 - 24
Ingredients
Print Recipe
Servings:
Units:
Ingredients
Print Recipe
Servings:
Units:
Servings 12 - 24
Instructions
  1. Mix all ingredients together and let marinate in fridge for at least 30 minutes before serving. The longer it marinates, the more the flavor marries.
1 … 5 6 7 8 9 … 14
Search
submit-recipe
E-Mail Blast Sign-Up
email-blast




    Roaming Shores E-Blast Categories

  • Weekly Newsletter
  • Emergency & Lake Alerts
  • Meeting Updates/Changes

View previous campaigns.

Upcoming Events
Facebook