Ginger Lime Fruit Salad (Laura Martin)

Ginger Lime Fruit Salad

Ingredients:
1 Pineapple, peeled, cored, and chopped
(Or 6 peaches, peeled and chopped)
1 lb. of Strawberries, rinsed, hulled, and sliced
½ lb. seedless green grapes
½ lb. seedless red grapes
3 bananas, peeled and sliced
½ Cup (or less!) of granulated sugar

Dressing:
Juice of one Lime
½ Cup Pineapple Juice
1 teaspoon of ground ginger
(Sold in a paste like form in the produce section)

Preparation: Combine chopped and sliced fruits in a large serving bowl, toss gently. Sprinkle with sugar. Whisk together all ingredients for dressing. Pour dressing over fruit and toss gently to combine. Cover and chill salad before serving.

This fruit salad should serve 10-12 people.

Rolled Buttercream Fondant (Tara Curtis)

Rolled Buttercream Fondant

1 cup shortening
1 cup karo syrup
1/2 tsp. salt
1 tsp. clear vanilla extract
(or you can use 1 tsp. creme bouquet instead for a more citrus flavor)
2 lbs. powdered sugar

1. In a large bowl, stir together the shortening and corn syrup. Mix in the salt and vanilla flavoring, then gradually mix in the confectioners' sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners' sugar until it is smooth. Store in an airtight container at room temperature or in the refrigerator.
2. To use, roll out on a clean surface that has been dusted with confectioners' sugar until it is 1/8 inch thick or thinner if you can. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations.

Turkey Pot Pie (Tara Curtis)

The crust from this recipe is the same that we made today. You can use this crust for desserts or meals.
Thanks everyone who came, it was a lot of fun.

Turkey Pot Pie

1 1/2 c. mixed veggies (frozen bag is fine)
1/3 c. butter
1/3 c. flour
1/3 c. chopped onion
1/2 tsp salt
1/4 tsp pepper
1 3/4 c. chicken broth
2/3 c. milk
2 1/2 – 3 c. cooked chicken or turkey

Heat butter in saucepan over med. heat until melted. Stir in flour onion, salt, and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constant. Boil and stir 1 minute. Stir in Meat and vegetables. Heat oven to 375. Prepare Pie shell as directed below.

Roll out half and put in pan; pour meat mixture into pastry lined pan. Roll remaining pastry and put on top of meat mix. Press edges with a fork. Bake about 35 min. or until golden brown.

Pie Crust:

2 1/2 c. four
1 c. shortening
1 egg
1/4 c. cold water
1 tsp salt
1 Tbsp vinegar

Cut flour, salt, and shortening together. Mix egg, water and vinegar. Pour into flour mixture. Mix only to blend for Flaky crust. Makes 2 crusts.

Candied Yams (Karina Andersen)

Candied Yams

-2-3 cans of yams
-brown sugar
-cinnamon
-butter
-marshmallows

Drain all liquid from yams and cut into small pieces. Place yams in 9x13 dish. Cut up pieces of butter and place throughout yams. Sprinkle LOTS of brown sugar over top of yams-be VERY generous. sprinkle cinnamon over brown sugar. Bake Yams in oven at 350 for about 45 minutes to 1 hour, or until they are bubbling. Take yams out of oven, spread marshmallows over yams, place back in oven and bake about 15-20 minutes or until marshmallows are browned and melted.

Crescent Cheesecake Bars (Karina Andersen)

Crescent Cheesecake Bars

-2 pkgs crescent rolls (8-count)
-2 pkgs cream cheese (8 oz each)
-1 cup sugar
-1 tsp. vanilla
-squeeze of lemon

Roll out one package of dough in 9x13 pan. Blend above ingredients and spread over dough. Top with 2nd package of dough.

For topping:
-1/2 cup sugar
-1 tsp. cinnamon
-1/4 cup butter, melted

spread melted butter over top of dough. Sprinkle cinnamon-sugar mixture on top. Bake at 350 for 30 minutes. Enjoy!

Cranberry Relish (Dena McGee)

Cranberry Relish

1 bag of fresh cranberries
1 orange (peeled and sectioned)
3/4-1 cup of sugar

Rinse the cranberries and pick out any mushy ones. Put them in a blender and add the orange sections and sugar. You can make it whatever consistency you want.

Make it a few days before Thanksgiving and store in an air tight container in the refrigerator. The flavors need a few days to blend. It freezes well also.

You can use this to dip your turkey and stuffing in. It's GREAT for turkey sandwiches too!

Green Rice (Lori Oldham)

Green Rice

1 C. uncooked rice- prepare first
½ of medium onion chopped finely
½ to 1 C. chopped parsley
1 C. grated cheddar + a handful of mozzarella
1/3 C. oil
One egg
3/4 C. milk
Salt if desired

Cook rice, set aside. Beat egg well, add oil. Add onion, parsley, cheese, mix well. Add rice, milk and salt. Put in baking dish. Bake at 350 degrees for 20-25 minutes to heat through.

Raspberry Gelatin Ring (Robin B.)

Note: This recipe can be expensive, but I think it's worth it and it makes a lot. I use sugar free Jell-O, low fat sour cream and cream cheese, and unsweetened berries. Also, it is cheaper to buy one 20oz. can of pineapple.

1 package (6oz.) raspberry gelatin
1 1/2 cups boiling water
2 packages (10oz. each) frozen sweetened raspberries, thawed and drained
2 cans (8oz. each) crushed pineapple, undrained
¼ tsp salt
1 package (8oz.) cream cheese, softened
½ cup sour cream

In a bowl, dissolve gelatin in water. Stir in raspberries, pineapple and salt. Pour half into an 8-cup ring mold coated with nonstick cooking spray; refrigerate for 30 min. or until firm. Let remaining gelatin stand at room temperature.
In a mixing bowl, beat cream cheese and sour cream until smooth. Carefully spread over gelatin in mold; top with remaining gelatin mixture. Refrigerate for 6 hours or until firm.

Pumpkin Bars (Kristi H.)

Pumpkin Bars

6 Eggs

3 C Sugar

1 Large can Pumpkin (not pie filling, just pumpkin)

1 1/2 C Oil

1 1/2 tsp. Vanilla

3 C Flour

1 1/2 tsp. Salt

2 tsp. Soda

1 Tbls. Cinnamon

Mix well. Pour into ONE greased jelly roll pan (large cookie sheet with sides) and ONE 9"x13" pan. Bake at 350 for 25 to 30 minutes. Let cool and frost with cream cheese frosting. (It CAN fit into just the jelly roll pan, but they're pretty thick and need to cook longer.)

Peanut Butter Truffle Brownies (Robin B.)

We had these at a midweek and some people requested the recipe!

Peanut Butter Truffle Brownies
1 box brownie mix with water, oil and eggs for cake like brownie
Bake brownie in 13X9 pan with the bottom greased at 350 for 28-30 minutes. Cool completely, about 1 hour.

Filling
2/3 cup peanut butter ½ cup butter
2 cups powdered sugar 2 tsp. milk
Beat with a mixer until smooth and spread over brownie.

Topping
1 cup semisweet chocolate chips ¼ cup butter
Microwave until smooth, cool 10 minutes before spreading over peanut butter mixture. Refrigerate before cutting and store leftovers in refrigerator.