Ginger Cheesecake Bars

Ingredients

• Vegetable-oil cooking spray
• 12 ounces store-bought gingersnaps (about 45 cookies)
• 1/4 cup (1/2 stick) unsalted butter, melted
• 12 ounces cream cheese, room temperature
• 3/4 cup sugar
• 1 large egg
• 1 large egg yolk
• 3 tablespoons sour cream
• 3/4 teaspoon pure vanilla extract
• 2 tablespoons finely chopped crystallized ginger

Directions

1. Preheat oven to 350 degrees. Coat a 9-by-13-inch rimmed baking sheet with cooking spray; set aside. Place gingersnaps in a food processor; pulse to a powder. Transfer to a small bowl, and stir in butter until well combined. Press gingersnap mixture evenly into bottom of prepared baking sheet. Bake crust until firm, about 12 minutes. Let cool completely.

2. Meanwhile, put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until softened. Mix in sugar, egg, egg yolk, sour cream, and vanilla until well combined. Mix in crystallized ginger.

3. Pour the cream cheese mixture onto crust, and spread evenly with a rubber spatula. Bake, rotating sheet halfway through, until filling has puffed and feels slightly firm to the touch (do not let brown), 20 to 25 minutes. Let cool completely on a wire rack. Refrigerate, covered with plastic wrap, until set,
   about 1 hour. To serve, cut into bars. Bars can be refrigerated in single layers in airtight containers up to 2 days.

Creamy Green Chile Chicken Enchiladas

This recipe is from melskitchencafe. When I made these the other night I didn't have enough chicken...so they were a little too creamy. I always cook the chicken in the crock pot with a can of green enchilada sauce because I like shredded chicken better than chopped, plus it's SUPER easy that way. Also, the recipe lists salt and pepper as ingredients but then doesn't tell you when to put it in. I just put it in the sauce after the milk.

Creamy Green Chile Chicken Enchiladas
*Serves 4-6

Filling:
3 cups cooked, chopped chicken
2 (4 oz.) cans of green chiles, lightly drained
1 package (8 oz.) cream cheese, cubed
1 can white or black beans, rinsed and drained (you can really use any type of bean you prefer here)

Sauce:
2 tablespoons butter
1/2 cup chopped onion (about 1/2 medium onion)
2 tablespoons flour
1/3 cup chicken broth
¼ cup milk
¼ teaspoon salt
¼ teaspoon pepper
1 can (7 ounce) green chile enchilada sauce
½ cup sour cream

8 ounces (about 2 cups) Monterey jack cheese, shredded
8 medium (soft taco size) flour tortillas
Handful of chopped fresh cilantro

Preheat oven to 375 degrees.

In a medium bowl, combine the softened cream cheese and green chiles. Mix well. Add the chicken and black beans. Mix to combine. Set aside.

In a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth. Cook over medium heat until the mixture is bubbling and has thickened, about 4-5 minutes. Remove the skillet from the heat and stir in the enchilada sauce and sour cream.

Lightly grease a 9X13-inch baking dish. Spread about 1/4 cup of the sauce on the bottom of the dish. Fill each tortilla with about ½ cup of the chicken/cream cheese filling. Top with a small handful of shredded cheese, a couple tablespoonfuls for each enchilada. Save at least 1/2 cup cheese for the top of the enchiladas. Roll the tortillas up and place seam side down in the prepared baking dish. Continue filling enchiladas until the dish is full (I can easily fit 8 enchiladas in one pan).

Pour the white sauce over the top of the enchiladas. Top with remaining cheese. Bake for 20-30 minutes until the enchiladas are bubbling, hot and lightly browned. Sprinkle fresh cilantro over the top and serve.

our best bites: Creamy Chicken Taquitos

Our Best Bites Recipes

Baked Creamy Chicken Taquitos Baked Creamy Chicken Taquitos Recipe by OurBestBites.com 1/3 C (3 oz) cream cheese 1/4 C green salsa 1T fresh lime juice 1/2 t cumin 1 t chili powder 1/2 t onion powder 1/4 t granulated garlic 3 T chopped cilantro 2 T sliced green onions 2 C shredded cooked chicken 1 C grated pepperjack cheese small corn tortillas kosher salt cooking spray Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray. Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well. You can prepare up to this step ahead of time. Just keep the mixture in the fridge. Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing. Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Dip 'em in salsa, sour cream, guacamole, or this dressing. Wanna make it a meal? Serve with a side of Black Beans and a simple green salad with Creamy Lime-Cilantro Dressing.

 

BB's Asian night recipes:

Hmong Egg Rolls

3 oz Bean Thread Noodles (can substitue Vermicelli pasta but not AS good:)

2 lbs meat (can use pork or ground turkey--can cook first or leave them in oil longer and it can cook up when you fry them--supposedly better this way:)

1/2-3/4 head cabbage (or 3/4 bag of shredded cabbage/coleslaw)

2 whole eggs

3 egg whites

1/4 lb shredded carrots (I use 1/2 bag of matchstick carrots because I'm lazy)

1 onion finely chopped

1/2 bunch of chopped cilantro

Soak noodles in HOT water for 15-20 min (only 10 min if boiling water). Drain well & chop into 2-3 inch pieces. Mix all of the above together (easiest with hands). Once mixed, then add:

1 1/2 Tbsp salt

4-5 Tbsp oyster sauce

2-3 Tbsp soy sauce

2 tsp. pepper

1 Tbsp fish sauce

Then mix it up again. Roll about 1/4 cup filling in Spring Roll Pastry. *** THIS IS IMPORTANT! DONT USE WON TON PAPER OR EGG ROLL PAPER OR SPRING ROLL SKIN--NOT AS YUMMY! SPRING ROLL PASTRY :) *** Heat canola or vegetable oil to 375°F and fry those babies up:)

Chocolate Wontons

Easy Peasy!

1 egg
1 tablespoon water
12 wonton wrappers, defrosted (keep wrappers covered with damp towel)
12 pieces or nuggets of chocolate ( I used caramel Dove chocolates:)
Vegetable oil
Confectioners’ sugar, for sprinkling

In a small bowl, whisk together the egg and water to make an egg wash.

On a clean, dry surface, lay one wrapper down like a diamond. Place one piece of chocolate near the top end of the wrapper. Brush a very thin layer of the egg wash on the edges of the wrapper. Fold the bottom corner of the wrapper up to create a triangle and gently press to remove all air from the middle. Press the edges to seal the sides. Make sure the wrapper is sealed completely so your chocolate doesn't sneak out in the oil. Keep the folded chocolate wontons covered under plastic wrap or a damp paper towel to prevent them from drying. In a medium pot, pour in two inches of oil. Heat the oil to 350°F and gently slide a few of the chocolate wontons into the hot oil. Make sure you don’t crowd the chocolate wontons too much. Fry for 1 1/2 minutes, then flip and fry another minute until both sides are golden brown and crisp.

Lemon Chicken

usually way better than it was Monday :)

Chicken Batter:

1/4 c flour

1/4 c water

1 egg

2 Tbsp cornstarch

2 Tbsp veg oil

1 tsp salt

1 tsp soy sauce

1/4 tsp baking soda

Beat the ingredients until smooth. Dip chicken pieces into batter. Fry in 1-1 1/2 inch of 360°F oil. Turning once, about 7 minutes on each side and drain on paper towels.

Lemon Sauce:

1/2 c. water

1/2 tsp lemon peel

1/4 c. lemon juice

1/4 c honey

1 Tbsp ketchup

1/2 tsp chx bouillon or 1 bouillon cube

1/2 tsp salt

1 clove garlic

Heat all of the above ingredients to boiling. Then mix 1 Tbsp cornstarch with 1 Tbsp cold water and stir it into the sauce. Cook and stir sauce until thickened.

Pour Sauce over chicken and serve immediately (or else it gets soggy:). Great with broccoli, served over rice, & garnish with lemon slices.

Sweet & Sour Chicken

Chicken:

3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Cut chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.

Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce (in my opinion you need it so I double the above recipe), make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.

Beef and Broccoli

Ingredients

- 1lb Beef

- 1 crown of broccoli (i use at least 2)

- 1 T. minced garlic

- 1 T. oyster sauce

- 1 T. soy sauce

- 2 T. cornstarch

- Salt and Pepper

- 2 cups cooked rice

Directions

- Begin by slicing the beef into very thin pieces.

- Wash the broccoli and then slice into bite size pieces

- Add oil to a hot wok

- Place garlic and beef into pan, giving it a quick stir fry

- After about 2 mins, add the broccoli

- Add about a 1/4 cup of water to help steam/cook the broccoli

- Once the broccoli is cooked, add the soy sauce and oyster sauce

- To thicken the sauce combine the cornstarch with 1/4 cup of water in a bowl until smooth

- Pour that mixture into the pan and wait till it boils, so that it will have it's thickening effect

- Place over a bed of rice

Chocolate Cheese Ball

Chocolate Cheese Ball

Ingredients:
1 package (8 oz) cream cheese, softened
1/4 or 1/2 cup butter, softened
3/4 cup powdered sugar
2 TBSP light brown sugar
3 TBSP cocoa
1/2 tsp vanilla
mini semisweet chocolate chips

Directions:
Beat together cream cheese and butter until smooth. Add the powdered sugar, brown sugar, cocoa and vanilla. Beat until well combined. Stir in 1/4 cup of mini chocolate chips. Cover and chill in the refrigerator for 2 hours (or the freezer for 30 minutes). Form the mixture into a ball and wrap with saran wrap and put back in the refrigerator or freezer for a bit. Take the wrap off and roll it in the mini semisweet chocolate chips. Serve with pretzels, graham crackers, and fruit.

Pumpkin Bisque

Ingredients:
1 large onion, thinly sliced
1/4 cup butter
1/2 tsp. curry powder
2 cups canned pumpkin
1 tsp. salt
2 cups cream or milk
4-5 cups chicken stock

Directions:
Melt butter in skillet and add sliced onions. Sprinkle lightly with sugar and saute until soft. Sprinkle with curry powder and saute an additional few minutes. In a food processor or blender or a hand immersion blender mix curried onions, pumpkin, and salt. Transfer pumpkin mix to large saucepan and heat slowly with chicken stock (add 2 cups to start, then continue adding more until you get the consistency you prefer), then add cream. Add salt & pepper to taste. I sometimes also add nutmeg and ginger.

Shaw Family holiday treats...

Mama Shaw's fudge

2 Tbsp butter

2/3 c. undiluted evaporated milk

1 2/3 c. sugar

1/2 tsp salt

2 c. (4 oz) miniature marshmellows or marshmellow creme

1 1/2 c semi sweet chocolate chips or milk:)

1 tsp vanilla

1/2 c. chopped nuts

around

I added toffee bits but not sure i liked it?!

Combine butter, evap. milk, sugar and salt in saucepan over medium heat.

Bring to a boil. Cook 4-5 minutes, stirring constantly (start timing when mixture starts to "bubble" pan edges)

Remove from heat. Stir in marshmellows, chocolate, vanilla and nuts until blended and smooth.

Pour into 8" square buttered pan. Cool. Cut in squares.

Mama Shaw's English Toffee

1 cup butter

1 c. sugar

Pecans if you like?!

I doubled this recipe to fill 1 lg Jelly Roll pan

Lay out pecans on cookie sheet, lined with foil. Cook butter and sugar-stir vigorously till color of brown paper bag. Takes about 5-10 minutes...starts to "smoke"....if over-cooked then candy sticks to teeth.

..it kinda looks overcooked when first pour it on pan but it cools lighter than it starts.

Take off stove, pour over pecans. Then I sprinkle chocolate chips on top and toffee cool for about 5 minutes and then use rubber spatula to spread melted chips and sprinkle with finely chopped pecans.

Mom's homemade microwave Caramel

1 cup margarine or butter

1 cup white sugar

1 cup brown sugar (slightly packed)

1 cup Karo syrup

1 can sweetened condensed milk (Like eagle brand)

Melt butter first. Add other ingredients stirring well. Cook on high for 7 minutes. Take out and stir to mix again and return to microwave for 7 more minutes or until soft ball stage. Put cold water in a glass measuring cup. At end of microwave cooking time, put a spoonful of caramel mixture into cold water....as it cools...take it out in your fingers and feel consistency...should be soft and chewy..... Pour into a greased 9x9 ppan. Cool, then cut into pieces and wrap in wax paper or use for yummy holiday turtles...

Mama Shaw's Turtles

Spray Pam or use butter--copious amounts on wax paper or silicone pad

Arrange 4-5 pecan halves in star shape...i can get at least 20 plus turtles on jelly roll pan

use a drop of microwave caramel to "glue" legs together (about 1/4 of small cookie scoop)

When first small drop is cooled (fast) go back and put additional caramel on turtle backs (one small cookie scoop)

You can reheat caramel in bowl briefly in microwave if it makes it easier to spoon onto turtles...or work fast :)

This recipe makes about 50-60 turtles...Make em as big as you choose...remembering that you will eat them :)

In a glass measuring cup put about 2 c. chocolate chips and 1-2 tsp of crisco and melt in microwave till smooth and creamy. Scoop one small cookie scoop of choc on each turtle back then I use a fork in circle motion to spread it evenly in circle and sometimes drizzle white choc on back:)

English Toffee

Ingredients

• 14 tablespoons (1 stick, plus 6 tablespoons) butter
• 1 cup sugar
• 2 tablespoons cold water
• 1/2 cup chopped pecans
• 1 teaspoon pure vanilla extract
• Dash salt
• 1 (6-ounce) bag semisweet chocolate chips or thin chocolate bars

Directions

Generously butter a cookie sheet.

Put butter, sugar, and water in a heavy pan or skillet over medium-high heat. Bring to a bubbling boil, stirring constantly with a wooden spoon, about 10 minutes. Remove spoon from pan, and cook to a very brittle stage (300 degrees to 310 degrees F on a candy thermometer). Or, make a cold water test: candy will separate into hard, brittle threads when dropped in cold water. Remove from heat and add nuts to mixture. Add vanilla and salt. Pour onto prepared cookie sheet and spread to 1/4-inch thickness. Cool slightly, top with chocolate chips or chocolate bars, and spread as it melts. Cool completely and break into pieces. Store in an airtight container.

Wisconsin Cauliflower-Cheddar Soup

i found my recipe here from good housekeeping. but i changed a little.

Ingredients

• 2 tablespoon(s) (1/4 stick) butter or margarine
• 1 medium onion, chopped
• 1/4 cup(s) all-purpose flour
• 1/2 teaspoon(s) salt
• 2 cup(s) milk
• 1 can(s) (13 3/4 to 14 1/2 ounces) chicken broth
• 1 head(s) (2 1/2 pounds) cauliflower, cut into 1-inch chunks
• 1 teaspoon(s) Dijon mustard
• 2 package(s) (8 ounces) shredded extra sharp white Cheddar cheese,
• About 8 oz pepper jack (give or take)

Directions

1. In 4-quart saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2 minutes, stirring frequently.
2. Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes.
3. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth.
4. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve.



Butternut Squash Soup

Ingredients:

• 1 large squash, chopped and seeded.
• 1 medium size onion
• 5 cups chicken broth
• 2 tablespoons of butter
• 1/2 cup cream
• 1 teaspoon nutmeg (I like LOTS of flavor, but you can always add less nutmeg)
• Pepper for taste

Directions:

1. Chop onion into small pieces.
2. Softened chopped onion with butter in a large soup pan.
3. Once onion is softened, add chicken broth, chopped squash and nutmeg to the pan.
4. Cook on med-high until squash is cooked (about 20 minutes).
5. Blend the squash and onions in a blender. Be careful not to burn yourself.
6. Add blended squash back to soup pan and pour in cream.
7. Bring to a simmer.
8. Take off heat, add pepper for taste.

Eat and enjoy!

Vegetable Cheese Soup

3 qts water

3 Tbl chicken bouillon

1 stick margarine or butter

1/2 cup to3/4 cup flour

8 oz velveeta

4 small potatoes, diced (I use red potatoes)

1 cup chopped onion

1 cup cauliflower florets (or more)

1 cup broccoli florets (or more)

1 cup sliced carrots (or more and I like baby carrots)

Boil the onions and carrots in water and bouillon in a stock pot. Add potatoes 2-3 minutes later. Melt margarine in frying pan and add flour, whisk together until thick paste. Add margarine mixture to pot, stirring until smooth. Add cauliflower and broccoli. Cut velveeta into chunks and add, stir until melted. This soup is really good served in sourdough bread bowls!

French Onion Soup

Ok, here is the recipe for French Onion. Easy Peasy.

Melt 1 T olive oil & 4 T unsalted butter in saucepan.
Add 2 lb. thinly sliced onions (I often use more than that) & 1 t sea salt.
Cook over low heat for 20-30 min until onions are golden-brown.
Sprinkle 1/3 c flour over onions,(OR thicken at end with 2 T cornstarch (first in tap water, then slowly add warm broth to cup before pouring whole thing so it doesn't clump...I think fills same purpose & works better sometimes)
Pour in 32 oz beef broth
Add salt n pepa to taste! (careful with the salt... I rarely add salt because its gross if too salty..like at Red Robin-yuck! :)

Toast bread slice in oven for 15 min. so hard and dry (otherwise when you put in soup it will be SOGGY) and cover top of soup. Cover with gruyere OR swiss (poor man version) cheese and bake/broil for 15 more min. in oven to brown top.

pot pie

okay here is the link to my most favorite pot pie ever!

i usually also throw in some celery and usually always forget about the green beans.

not b/c i don't like them but b/c i really just forget about them. i also use the butter flavored crisco it is so delicious!

Favorite Fall Recipes

Okay everyone, start posting your favorite fall recipes! It doesn't even have to be what you brought to FOOD Club (don't you think that's a better name for our club?). Cassie-I want your pot pie recipe! Please? :)

Here's the link to the Caramel Apple Cider I made the other night. And the Caramel Apples. Yes, I went overboard on the "caramel apple" theme but they were good, right?

Thanks to everyone that made it on Thursday! Can't wait for next month. Does anyone have a specific theme they want to do? I was thinking maybe a Thanksgiving dish that your family makes every year.

Next month's FOOD CLUB meeting will be

Thursday, November 18th at 8:00pm.

...Our Next Meeting...

Our next book/recipe club will be Thursday, October 21st at 8:30pm.

The theme is FALL FOOD....so bring anything fallish (ie: bread, soups, pumpkin).

I hope you have all read Catching Fire because it's really good!

See you Thursday! :)