Colored Popcorn Balls

Submitted by Heather Sheehan

Basic idea: Pop popcorn of choice. Melt marshmallows and butter together in a "rice krispy" style way. Add a packet of jello (color and flavor of choice: orange used here for Halloween). Pour over popcorn and with buttered hands, form into balls, and allow to cool.

Sirloin with a Tangy Chocolate Sauce

2-3 sirloin steaks

2 Tbsp olive oil, divided

Coarse sea salt to taste

1 Tbsp cracked pepper

1 Tbsp minced green onions

1/4 cup cranberry juice with a dash of lemon juice (grape juice w/dash of lime zest works too)

1 Tbsp balsamic vinegar

1/4 cup beef stock (I used beef gravy, and it worked well)

1 tsp minced fresh rosemary

1/2 (1 oz) square bittersweet chocolate, chopped (I used a special dark chocolate bar)

Brush the steaks on all sides with 1 Tbsp olive oil, then sprinkle with sea salt and cracked pepper.  Heat another Tbsp olive oil in a skillet over medium-high heat until it begins to smoke.  Add the steaks, and cook to your desired degree of doneness.  Once done, remove the steaks from the skillet and keep warm.

Stir in the minced onion, and cook or 1 minute.  Pour int he juice(s) and balsamic vinegar.  Simmer until the mixture reduces to the consistency of chocolate syrup, 2-3 minutes.  Add the beef stock and rosemary, and return to a simmer.  Once the sauce has begun to simmer, whisk in the chocolate until it melts and slightly thickens the sauce.  Pour sauce over steaks to serve.

Chocolate Dipped, Stuffed Cherries

1 1/2 pounds fresh dark sweet cherries with stems

1 package (8 oz) cream cheese, softened

2 Tbsp ground hazelnuts; I used marzipan (almond paste) and it turned out great

2 Tbsp maple syrup

2 cups vanilla or white chips

2 cups chocolate chips

10 tsp shortening, divided

Pit cherries through the sides, leaving the stems intact.  Ina  small mixing bowl, beat cream cheese until smooth.  Stir in nuts and syrup.  Pipe into cherries.

In a small microwave-safe bowl, melt vanilla chips and 5 tsp shortening at 70% power (or in 15 second increments.)  Stir until smooth.  In another bowl, melt the chocolate chips with 5 tsp shortening; stir until smooth. 

Holding stems, dip half of the stuffed cherries into the vanilla dip; allow excess to drip off.  Place on waxed paper let stand until set.  Repeat with the other half of the cherries in the chocolate dip.  Reheat dips if necessary, and drizzle the white dip over the chocolate cherries and vise versa.  Store in an airtight container in the refrigerator.

Yield: 5 dozen cherries

Mixed Berry Lemonade

3-5 lemons (depending on size and strength)

1 cup sugar

2 cups mixed berries (not frozen)

5-6 cups water

Place the berries with 2 cups of water in the blender and puree completely.  Strain the mix and discard the seeds. 

Juice the lemons and add juice to the berry puree and the rest of the ingredients in a pitcher.  Mix well and serve cold.

Chilled Raspberry Soup

1/3 cup cranberry juice

1/3 cup sugar

5 1/3 cups raspberries

1 1/3 cups sour cream

In a blender, combine the juice, sugar, and raspberries; cover and process until blended.  Strain and discard seeds.  Stir in the cour cream.  Cover and refrigerate for at least 2 hours.  Serve in small portions.

Chocolate Chip Scones

1 2/3 cups flour

1/4 cup packed brown sugar

2 tsp baking powder

1 tsp ground cinnamon 18 tsp salt

1 cup heavy whipping cream

1/2 cup mini semisweet chocolate chips

1/4 cup milk chocolate English toffee bits

1 Tbsp butter, melted

Glaze

1/4 cup powdered sugar

4 1/2 tsp spreadable cream cheese

2 1/4 tsp milk

1/4 tsp vanilla extract

In a large bowl, combine the flour, brown sugar, baking powder, cinnamon, and salt.  Stir in cream just until moistened.  Stir in chocolate chips and toffee bits.

Turn onto a floured surface; knead 10 times.  Pat dough into an 8 in circle and cut into six wedges (or cut with cookie cutters).  Separate and transfer to a lightly greased baking sheet.  Brush with butter.

Bake at 375 degrees for 16-20 minutes or until golden brown.  Combine the glaze ingredients; drizzle over scones.  Serve warm.

Fried Cheese Wontons

Submitted by Heather Sheehan

2- 8 oz. pkgs. softened cream cheese
1/2 c. chopped green onion
1 1/2 tsp. sugar
pinch of salt and pepper to taste
Wonton wraps (look in produce section)
Light cooking oil suitable for high heat (Vegetable, Canola, or Peanut.)
Small bowl of water at work station
(crab meat optional.) Fresh or canned drained and dried well.

Combine all ingredients. Place a small spoonful of filling in center of Wonton square. Pull opposite corners of the wrap together. Dip fingers in water and pinch to close. Repeat with remaining corners. Water acts as a glue. Set on a flat surface that has been lightly sprayed with cooking spray to avoid sticking or tearing. Once all have been filled and wrapped, fry at 350 degrees until lightly golden. Be sure that the oil covers the tops of the wontons while frying or the tops will be chewy. Best served with a sweet and sour dipping sauce. (Do not reheat in the microwave. To maintain crispiness, do so in a warm oven uncovered.)

Stuffed Strawberries

Prep/Total Time: 20 min.

24 large fresh strawberries
1/2 cup spreadable strawberry cream cheese
3 Tbsp sour cream

Cut tops off strawberries and stand on cut end. Slice each strawberry in fourths ALMOST to the bottom. Mix together cream cheese and sour cream. Open up each strawberry and pipe in the cream mixture.

Smooth Strawberry Soup

(This was actually a little pinker than this picture makes it look. And this is a double batch.)

Prep Time: 15 minutes (Plan ahead...needs to chill)

1 quart strawberries, halved
2 cups apple juice
1 cup (8 oz) sour cream
1/2 cup packed brown sugar
1/2 cup honey
2 Tbsp lemon juice
1 1/2 cups half-and-half cream
3 Tbsp orange juice, optional

Cinnamon-Sugar Croutons:
3 slices white bread, crusts removed and cubed
2 Tbsp butter
1/2 tsp sugar
1/2 tsp ground cinnamon

In a bowl, combine the first six ingredients. Place half of the mixture at a time in a blender; cover and process until pureed. Transfer to a large bowl; stir in cream and orange juice if desired. Cover and refrigerate for 2 hours.

In a skillet over medium heat, saute bread cubes in butter until golden brown. Remove from the heat. Sprinkle with sugar and cinnamon; toss to coat. Cool. Stir soup before serving; garnish with croutons.

Yield: 6 servings

Spinach & Pear Salad w/Dijon Mustard Vinaigrette

Submitted by Nicole Sizemore

2 Tbsp Water
2 tsp Dijon Mustard
1 1/2 Tbsp Orange Juice
1 Tbsp Olive Oil
1 Tbsp Honey
1/2 tsp Black Pepper
2 Pears, cored & sliced lengthwise
8 cups torn fresh Spinach
1/4 cup red onion, thinly sliced

1. In small bowl, whisk all wet ingredients.

2. In large bowl, add pear slices & 2 Tbs of vinaigrette. Toss & Coat.

3. Add spinach & dressing before serving

Cold Oven Pound Cake

Submitted by Janet Schlosser

1 cup butter
3 cups sugar
3 cups flour
1 cup milk
2 tsp vanilla
6 eggs

For Chocolate pound cake, add 1/3 cup cocoa

Combine all ingredients except eggs and beat. Add one egg at a time blending in between. Pour batter into a greased and floured bundt pan. Place in COLD oven, set at 350 degrees and bake for 1 hour to 1 hour and 20 minutes.

Perfect for sweetened strawberries and whipped cream or your favorite glaze.