Grilled Asian Chicken Drumsticks (Kimberli D)

Grilled Asian Chicken Drumsticks

2 Tablespoons Soy sauce

1 Tablespoon olive oil or vegetable oil

1 teaspoon Dijon mustard

1/4 teaspoon salt

1/8 teaspoon cayenne pepper

2 cloves of garlic, finely chopped

8 chicken drumsticks

Heat grill. In a small bowl, mix all ingredients except chicken. Brush mixture over chicken. Place chicken, bone sides down, on grill over medium heat. Cover grill; cook 15 to 20 minutes. Turn chicken. Cover grill; cook 20 -40 minutes longer, turning 2-3 times, until juice of chicken is clear when thickest part is cut to bone.

Grilled Beef and Corn Kabobs (Kimberli D)

Grilled Beef and Corn Kabobs

1/3 cup vegetable oil

1/4 cup Red Wine Vinegar

1 Tablespoon chopped, fresh or 1 teaspoon dried thyme leaves

1/2 teaspoon ground red pepper (cayenne)

1 clove of garlic, finely chopped

1 1/2 pound boneless beef top round steak, cut into 1-inch cubes

12 mini corn cobs, thawed

2 green or red bell peppers, cut into 1 1/2 inch pieces

In a non-metal bowl or resealable food storage plastic bag, mix oil, vinegar, thyme, red pepper and garlic. Add beef; stir to coat with marinade. Cover dish or seal bag and refrigerate, stirring occasionally, at least 4 hours but no longer than 24 hours to marinate. Heat grill. Remove beef from marinade; reserve marinade. On each of six 10-12 inch metal skewers, thread beef, corn and bell peppers alternately, leaving space between each piece. Brush with marinade. Place kabobs on grill rack over medium heat. Cover grill; cook 15-20 minutes for medium beef doneness; brushing with marinade and turning frequently. Discard any remaining marinade.

Spicy Mexican Pizza (Kimberli D)

Spicy Mexican Pizza

1 can Pillsbury Refrigerated classic pizza crust or 1 can thin pizza crust

1/2 pound chorizo sausage (not smoked)

1 8 oz. can tomato sauce

1 can (7-11 oz) can Chipotle Chile in Adobo sauce

1/4 cup chopped fresh cilantro

1 can (2.25oz.) sliced olives, drained

2 cups shredded Colby-Monterey Jack Cheese

Heat oven to 400 degrees. Spray or grease 15X10X1 inch pan. Unroll dough in pan. Starting at the center, press out dough to the edge of the pan. Remove sausage from casings; place in 10-inch skillet. Cook over medium-high heat, stirring frequently and breaking sausage up, until no longer pink. Remove sausage from skillet; drain well on paper towels. In blender, place tomato sauce and chipotle chile. cover; blend on high speed until smooth. Spread tomato sauce mixture evenly over crust. Sprinkle with cooked sausage, cilantro, olives and cheese over sauce. Bake classic crust 15-18 minutes, bake thin crust 12-15 minutes, or until cheese is melted and crust is crisp and lightly browned. Cut into 8 servings.

Pillsbury Grands Easy Peach Shortcakes (Kimberli D)

Pillsbury Grands Easy Peach Shortcakes

1 can Pillsbury Grands Homestyle refrigerated buttermilk biscuits

1 Tablespoon sugar

1 can sliced peaches in syrup, drained and 1/2 cup liquid reserved

1 cup frozen (thawed) whipped topping

Ground cinnamon

Heat oven to 375 degrees. Separate dough into 5 biscuits. Place on ungreased cookie sheet. Sprinkle sugar evenly on tops of biscuits. Bake 11 to 15 minutes until golden brown. Cool 5 minutes. To serve, split biscuits; on 5 individual plates, layer peaches reserved liquid and whipped topping. Sprinkle with cinnamon.

Ultimate Turtle Brownies (Kimberli D)

Ultimate Turtle Brownies

1 box Betty Crocker Supreme brownie mix (with chocolate syrup pouch)

Water, vegetable oil and eggs called for on brownie mix box

1 bag caramels, unwrapped

1/4 cup whipping cream

1 bag (11.5 oz) semisweet chocolate chunks

1 cup coarsely chopped pecans

Heat oven to 350 degrees. Spray bottom and sides of 13X9 inch pan with baking spray and flour. In a medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread half of the batter in pan. Bake 15 minutes. Meanwhile, in a large microwaveable bowl, microwave caramels and whipping cream uncovered oh High 2-3 minutes, stirring occasionally until smooth. Pour caramel over partially baked brownies; spread to edges. Sprinkle with 1 cup of the chocolate chunks and 1/2 of the pecans. Drop remaining brownie batter by small spoonfuls onto caramel layer. Sprinkle with remaining 1 cup of chocolate chunks and 1/2 cup of pecans. Bake 33 to 36 minutes longer or until center is almost set. Cool for one hour at room temperature. Cover; refrigerate one hour before serving. For brownies, cut into six rows by six rows. Store covered at room temperature.

Busy Day Barbecued Beans (Shiloh)

Busy Day Barbecued Beans

1 lb. ground beef

½ c. onion

½ tsp. salt

¼ tsp. pepper

¼ tsp. Tabasco

1 large can pork and beans

½ c. catsup

1 Tbsp. Worcestershire sauce

2 Tbsp.vinegar

Brown beef and onion and pour off fat. Add remaining ingredients. Mix well. Pour into 1 ½ quart casserole. Bake in a moderate oven (350 degrees) for 30 minutes. Makes 6 large servings. Can be done in an electric skillet or just on your stove top.

Quick Cranberry Muffins (Kimberli D)

Quick Cranberry Muffins

3/4 cup or 1 can whole cranberry sauce

2 cups biscuit mix

3/4 cup sugar

3/4 cup milk

1 egg

2 Tablespoons melted butter

Combine biscuit mix, sugar, milk, egg, and butter. Mix until well blended. Break cranberry sauce and gold into batter. Fill greased and floured muffin pan or use paper liners. Fill muffin cups about 2/3 full. Bake at 400 degrees for 20-25 minutes. Makes 12 muffins.

Belgian Waffles (Robin B.)

This is one of our favorite recipes if we are making a special breakfast or having it for dinner. It gets 3 bowls dirty but it's worth it. And we have found that leftover batter still cooks up well.

2 cups flour
1 Tbsp. sugar
2 ½ tsp. baking powder
¼ tsp. salt
Whisk together in a large bowl.

4 eggs, separated
1 ½ cups milk
6 Tbsp. canola oil
2 tsp. vanilla
Whisk the egg yolks with the milk, oil, and vanilla.

Whisk egg whites in a separate bowl until soft peaks form. Add milk mixture to the dry ingredients and mix until just combined. Then gently fold in egg whites. Cook in greased waffle iron.

Strawberry Recipes (Robin B.)

Quick Strawberry Jam (from Everyday Food magazine)

In a food processor process 1 quart hulled strawberries until coarsely chopped. Transfer to a large skillet and stir in ½ cup sugar and 2 Tbsp. fresh lemon juice. Cook over medium-high heat, stirring frequently, until jam is thickened and bubbles completely cover surface, 9 to 10 minutes. Transfer to a jar and let cool to room temperature. To store, seal jar and refrigerate up to 10 days. Makes 1 ¾ cups.

Strawberry Buttercream (from http://conversationswithacupcake.blogspot.com

¾ cup fresh strawberries, destemmed
½ cup butter
1 tsp. vanilla
2 lb. powdered sugar (I used about 4 cups)

In a large bowl mash strawberries just to crush them a bit. Add remaining ingredients and mix well. Frost cupcakes or cake and allow to set at room temperature.

Rachael Ray Using Stale Bread...

Check out this recipe for using up stale bread.
Tomato Herb Strata
She suggests saving up the stale bread in the freezer until you have enough for the Strata recipe. So go get bread from the LaFaye's on Saturday mornings and freeze any of the bits/pieces that you don't use by Monday. This recipe looks sooooo yummy! I hardly ever have fresh herbs, but dried herbs work fine. Rachael even says that you can use whatever seasoning you like, so play around. I think I'll try a half recipe and maybe throw in some ham (hubby doesn't dig meatless).

Raspberry Cheesecake Bars (Shiloh)

Crust:
2 c. flour
1/4 c. sugar
1/2 tsp. salt
3/4 c. butter
1/3 c. corn syrup

Filling:
2 pkg. cream cheese
3 large eggs
1 c. corn syrup
2 tsp. vanilla

Topping:
Raspberry jam

Directions:
1. Heat oven to 375 degrees. Grease 9x13 pan with shortening.
2. Beat flour, sugar, salt, butter and 1/3 c. corn syrup with mixer. Press evenly in pan.
3. Beat cream cheese. Beat in eggs. Beat in 1 c. of corn syrup and the vanilla. Pour over dough.
4. Bake 35 to 40 minutes. Spread jam on top. Refrigerate for 3 hours.

Crab Salad (Kristi H)

1 package imitation crab -- flaked
1 tomato -- chopped
1 green onion -- chopped
1/2 cucumber -- chopped
1 teaspoon (or to taste) ranch-style dressing mix -- the dry mix
1/4 cup mayonnaise -- (or less)

Mix everything and chill.

I love this salad. The seafood salad you buy at the deli or at Costco always has too much mayo for my taste. This just tastes nice and fresh.

This is also good on crackers.

Chicken Tuna Salad (Kristi H)

6 ounces tuna -- canned, drained
12 ounces chicken -- canned, drained
3/4 cup mayonnaise
1/4 cup sweet pickle relish
1 apple -- chopped fine
3 ribs celery -- chopped fine

Mix everything together and chill.

This is great on crackers or used as sandwich filling. I like to add grapes (halved) if I have them. The fine chopped apple is key.

This is kind of like the chicken salad you find on expensive chicken salad sandwiches... add grapes and pecans to this and put it on your favorite bread - it's even better than the sandwiches you get at hip little sandwich shops.

New Theme... send in your recipes!!!!

The first weekly theme is:

Summer Lunch!

Ok, if I can keep up, we'll have new themes each week for you to add your recipes to. You don't have to bring them to Recipe Exchange, just email them so they can be posted! Maybe we'll have a respectable cookbook by the end of the year!? You can also email theme requests to the blog. Let's fill this blog up with awesome recipes!!!!

I love Recipe Exchange! I'm so glad it will still be happening and recipes will be posted (if everyone emails them) because we all love to be able to actually taste the recipe before we decide to make it for ourselves.

July's Recipe Exchange Theme is:

Berries!

July 14th at Shiloh's

Peanut Butter Cookies- from Dec. cookie exchange (Shiloh)

Peanut Butter Cookies

(from "Better Homes and Gardens New Cook Book", 1989, pg. 117)

½ c. margarine or butter

½ c. peanut butter

1 ¼ c. all-purpose flour

½ c. sugar

½ c. packed brown sugar or ¼ c. honey

1 egg

½ tsp. baking soda

½ tsp. baking powder

½ tsp. vanilla

Sugar

In a mixing bowl beat margarine and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add ½ c. of the flour, the sugars, egg, baking soda, baking powder, and vanilla. Beat till thoroughly combined. Beat in remaining flour. If necessary, cover and chill dough till easy to handle.

Shape dough into 1-inch balls. If desired, roll in additional sugar. Place 2 inches apart on an ungreased cookie sheet. Flatten by crisscrossing with the tines of a fork.

Bake in a 375 degree oven for 7 to 9 minutes or till bottoms are lightly browned. Cool cookies on a wire rack. Makes about 36.

Snickerdoodles- from Dec. cookie exchange (Shiloh)

Snickerdoodles

(from "Better Homes and Gardens New Cook Book", 1989, pg. 117)

½ c. margarine or butter

1 ½ c. all-purpose flour

1 c. sugar

1 egg

½ tsp. vanilla

¼ tsp. baking soda

¼ tsp. cream of tartar

1 Tbsp. sugar

1 tsp. ground cinnamon

In a mixing bowl beat margarine or butter with an electric mixer on medium to high speed for 30 seconds. Add about half of the flour, the 1 c. sugar, the egg, vanilla, baking soda and cream of tartar. Beat till thoroughly combined. Beat in remaining flour. Cover and chill 1 hour.

Shape dough into 1-inch balls. Combine the 2 Tbsp. sugar and the cinnamon. Roll balls in the sugar-cinnamon mixture. Place 2 inches apart on an ungreased cookie sheet. Bake in a 375 degree oven for 10 to 11 minutes or till edges are golden. Cool cookies on a wire rack. Makes about 36.

---

Lauren found her dream laptop. Find the PC that's right for you.

Pineapple Upside-Down Cake (Shiloh)

Pineapple Upside-Down Cake

(from "Better Homes and Gardens New Cook Book", 1989, pg. 76 and pg. 77)

2 Tbsp. margarine or butter

1/3 c. packed brown sugar

1 8-ounce can pineapple slices, drained and halved

4 maraschino cherries, halved

Batter for Busy-Day Cake

Melt margarine in a 9x1 ½ inch round baking pan. Stir in sugar and 1 Tbsp. water. (I like to use pineapple juice instead of water.) Arrange pineapple and cherries in the pan. Prepare batter for Busy-Day Cake; spoon into the pan. Bake in a 350 degree oven for 30 to 35 minutes or till a toothpick inserted near the center comes out clean. Cool on a wire rack for 5 minutes. Loosen sides; invert onto a plate. Serve warm. Serves 8.

Busy-Day Cake

1 1/3 c. all-purpose flour

2/3 c. sugar

2 tsp. baking powder

2/3 c. milk

¼ c. margarine or butter, softened

1 egg

1 tsp. vanilla

In a bowl combine flour, sugar, and baking powder. Add milk, margarine or butter, egg,, and vanilla. Beat with an electric mixer on low speed till combined. Beat on medium speed for 1 minute.

Biscuits and Tuna Roll-ups (Shiloh)

Biscuits

(I took the tuna roll-ups to the cookie exchange in Dec. I'm finally posting the recipe.)

(from "Better Homes and Gardens New Cook Book", 1989, pg. 66)

2 c. all-purpose flour

1 Tbsp. baking powder

2 tsp. sugar

½ tsp. cream of tartar

¼ tsp. salt

½ c. shortening, margarine or butter

2/3 c. milk

In a bowl stir together flour, baking powder, sugar, cream of tartar, and salt. Cut in shortening, margarine, or butter till mixture resembles coarse crumbs. Make a well in the center; add milk all at once. Stir just till dough clings together.

On a lightly floured surface, knead dough gently for 10 to 12 strokes. Roll or pat dough to ½-inch thickness. Cut with a 2 ½ -inch biscuit cutter, dipping cutter into flour between cuts.

Transfer biscuits to a baking sheet. Bake in a 450 degree oven for 10 to 12 minutes or till golden. Serve warm. Makes 10.

Drop Biscuits: Prepare as above, except increase milk to 1 cup. Do not knead, roll, or cut dough. Drop dough from a tablespoon onto a greased baking sheet. Makes 10 to 12.

To Make Tuna Roll-ups: Make biscuits (not drop biscuits) as directed above. Then roll out on a floured surface. Mix together 1 can drained tuna, about 3 Tbsp. or mayo, and some grated cheese if desired. Roll up in a log (just like you would do for cinnamon rolls). Slice into circles and place on greased baking sheet. Bake as directed above, although you might need to add more time. Just watch them until they are golden brown.

Banana Cream Supreme (Karina A.)

-16 graham cracker squares (1 1/4 cups crushed)
-1/4 cup butter or margarine, melted
-3 Tbsp sugar
-1 container (12 oz) frozen whipped topping, thawed
-1 container (8 oz) sour cream
-1 pkg (3.4 oz) vanilla instant pudding and pie filling
-3 medium bananas, sliced
-2 Tbsp pecan halves, grated
-Strawberry fans (opt)

Finely crush graham crackers in resealable bag; place in mixing bowl. Add butter and sugar; mix well. Press onto bottom of springform pan. In another bowl, whisk whipped topping and sour cream until blended. Add pudding mix; whisk until mixture is well blended and smooth. Spread half of filling over crust. Arrange sliced bananas over filling, then spread remaining filling over bananas. Grate pecans and sprinkle on top. Put in fridge for minimum of 30 minutes. When ready to serve, run small pearing knife around sides of dessert; carefully remove from pan. Garnish with strawberry fan if desired.

PRALINE TURTLE CAKE (Amber K)

PRALINE TURTLE CAKE

INGREDIENTS
1/2 cup(s) butter
1 cup(s) brown sugar
1 can(s)(14 ounces) sweetened condensed milk
1 cup(s) chopped pecans
2 cup(s) all-purpose flour
3/4 cup(s) unsweetened cocoa
2 cup(s) granulated sugar
1 1/2 teaspoon(s) baking soda
1 1/2 teaspoon(s) baking powder
1 teaspoon(s) salt
2 large 2 large eggs
1 cup(s) sour cream
1/2 cup(s) canola oil
1 teaspoon(s) vanilla extract
1 teaspoon(s) white vinegar
1/2 cup(s) fudge topping
1/2 cup(s) chocolate chips, melted

DIRECTIONS

1. Make the cake: Heat oven to 350 degrees F. Butter the bottoms of two 9-inch round cake pans and fit a circle of parchment paper large enough to cover 1 inch up the side of each cake pan. Heat the butter, brown sugar, and sweetened condensed milk in a 2-quart saucepan over medium heat until the butter melts and the sugar is dissolved. Do not boil. Divide the sugar mixture between the prepared pans. Sprinkle 3/4 cup pecans over sugar mixture and set aside to cool. Combine the flour, cocoa, granulated sugar, baking powder, baking soda, and salt together in a large bowl. Add the eggs, sour cream, oil, vanilla, and vinegar, and 1 cup hot water and mix with a wooden spoon until the batter is smooth. Pour the batter into the cake pans -- over sugar mixture -- and bake until a wooden skewer inserted into the cake center comes out clean -- 35 to 40 minutes. Cool cakes in the pans for 10 minutes. Run a knife around the edge of the pans and turn cakes out
onto a cooling rack. Remove the paper and cool completely.
2. Assemble the cake: Spread the fudge topping over the sugar mixture side of one cake layer. Place the second layer over the first and drizzle with the melted chocolate and the remaining 1/4 cup pecans. Frost the cake sides with your favorite chocolate icing.

Serves
16