Fudgy Peanut Butter Mousse Cups

Fudgy Peanut Butter Mousse Cups (Cook's Country Magazine)
Makes about 3 dozen cookies

You will need a mini-muffin tin for this recipe. For neat assembly, use a piping bag to fill the cups with the peanut butter mixture (Heather said she used a zip lock baggie and just clipped of the end). Sugar cookie mix is sold in the baking aisle alongside boxed cake mixes. These cookies can be refrigerated in an airtight container for 3 days.

1 package sugar cookie mix (17.5-ounce), see note
1 cup pecans , toasted and chopped fine
2 tablespoons all-purpose flour
8 tablespoons unsalted butter (1 stick), melted
1 1/4 cups heavy cream
1 cup chunky peanut butter
1 package cream cheese (8-ounce), softened
1 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup semisweet chocolate chips

1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease 12-cup mini-muffin tin. Combine cookie mix, pecans, and flour in bowl. Slowly stir in butter until mixture resembles wet sand. Press 1 tablespoon cookie mixture into bottom and sides of each muffin cup. Bake until golden, about 10 minutes. Cool 20 minutes in tin, then turn out cookies. Repeat with remaining dough.
2. With electric mixer on medium-high speed, beat 1 cup cream to stiff peaks, about 2 minutes. In another bowl, beat peanut butter, cream cheese, sugar, and vanilla on medium speed until smooth, about 1 minute. Fold in whipped cream.
3. Microwave chocolate and remaining cream in small bowl, stirring occasionally, until smooth, about 1 minute. Pour 1/2 teaspoon chocolate mixture into each cookie cup, then fill cups with 1 tablespoon peanut butter mixture. Drizzle remaining chocolate evenly over cookies and refrigerate until firm, about 1 hour.

Courtesy of Heather Brown

Chocolate Orange Logs

Chocolate Orange Logs (Lion House)

1 cup butter or margarine
1/2 cup sifted powdered sugar
1 teaspoon grated orange rind
1 teaspoon orange flavoring
2 cups flour
1 cup chocolate chips
1/2 cup finely chopped nuts (optional)

Preheat oven to 350* F. In a large mixing bowl cream butter; gradually add sugar, beating till light and fluffy. Stir in orange rind and orange flavoring. Gradually add flour. Shape dough into a long roll 3/4 inch wide. Cut roll into 2-inch pieces. Place on greased cookie sheet. Flatten one end of each piece lengthwise with fork. Bake at 350*F. for 10 minutes, or till light brown. Cool cookies on wire rack. Melt chocolate chips in microwave oven or in top of double boiler over simmering water. Dip unflattened end of cookies in chocolate; then roll in chopped nuts. Store in covered container. Makes 4 dozen cookies.

Courtesy of Heather Koelliker

Peppermint Snowballs

Peppermint Snowballs

Cookie
1 cup butter, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extact
2 1/2 cups all-purpose flour

Filling
2 tablespoons cream cheese, softened
1 tablespoon milk
1/2 cup confectioners' sugar
2 tablespoons finely crushed peppermint candy or candy canes
1 drop red food coloring

Topping
1/4 cup confectioners' sugar
6 tablespoons finely crushed peppermint candy or candy canes

*In a mixing bowl, cream butter and sugar; add vanilla. Stir in flour; knead until mixed well. Reserve 1/2 cup of dough; shape remaining dough into 1 in balls.
*For filling, combine cream cheese an milk in a small bowl. Stir in sugar, candy and food coloring; mix well. Make a deep well in the center of each ball; fill with 1/4 teaspoon filling. Use reserved dough to cover filling. Reshape if necessary into smooth balls.
*Place on ungreased baking sheets. Bake at 350* for 12-14 minutes. Combine topping ingredients; roll cookies in mixture while still warm. Cool on wire racks.

Courtesy of Heather Koelliker

Mrs. Fields Eggnog Cookies

Mrs. Fields Eggnog Cookies

2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/4 cups sugar
3/4 cup salted butter, room temp (Mrs. Fields call for this)
1/2 cup eggnog
1 teaspoon vanilla
2 egg yolks
1 tablespoon nutmeg (optional)

Preheat oven to 300F. In a medium bowl combine flour, baking powder, cinnamon and nutmeg; mix well with a wire whisk and set aside. In a large bowl, cream sugar and butter with an electric mixer. Add eggnog, vanilla and egg yolks and beat at medium speed until smooth. Add the dry ingredients and beat at low speed just until smooth. Add the dry ingredients and beat at low speed just until combined. (Chill dough if desired, by Jenny)

Drop by rounded teaspoons onto ungreased baking sheets, 1 in apart. Sprinkle lightly with nutmeg or skip this step and sprinkle on the nutmeg after you ice the cookies. Bake for 23-25 minutes or until bottoms turn light brown. Transfer to cool, flat surface immediately with spatula.

Eggnog Icing

3 C. confectioners' sugar
1/4 C. softened butter or margarine
1/3 C. commercial eggnog (use as much as you need)

In a small mixer bowl, beat confectioners' sugar and butter or margarine until well blended. Gradually beat in eggnog until icing is smooth. Makes about 1 1/2 cups.

Courtesty of Jenna Turley

Pumpkin Spice Cake Mix Cookies

Pumpkin Spice Cake Mix Cookies

Ingredients
1 box spice cake mix
1 (15 oz) can pumpkin
1 C chocolate chips

Directions
Mix cake mix and pumpkin until moist
Add chocolate chips
Bake at 350 for 12-15 minutes

Courtesy of Daija Heaton

Wassail

Wassail

2c. Powdered Tang
1/3 cup. PRESWEETENED powdered lemonade mix
1 1/3 c. sugar
1 tsp. cinnamon
1/2 tsp. ground cloves

Mix and store in a cool, dry place. Use within 6 months. Add 2-3 tsp. of mix to 1 c. hot water.

This actually makes a LOT of wassail mix. The girl I got the recipe from divides up the mix and gives it out for Christmas gifts. I thought that was a good idea. Anyway, so I have way more than I can ever use. If anybody wants some, let me know and I will bring you a little container that will go a long way!

Courtesy of Jenn Iverson

Spinach Dip

Knorr Spinach Dip
(from the Knorr Vegetable Soup package)

1 pkg (10 oz) frozen chopped spinach, drained and squeezed dry
1 pkg Knorr's vegetable soup mix (or spring vegetable mix)
1 can (8 oz) water chestnuts, chopped
1 container (16 oz) sour cream
1 cup mayonnaise
3 green onions, chopped

Mix the sour cream and mayonnaise together in a bowl. Pour in the soup mix, water chestnuts, green onions, and spinach. Mix thoroughly and refrigerate for at least two hours. Serve with vegetables, bread, or crackers.

Courtesy of Jenn Iverson

Deep Dish Pecan Pie Squares

Deep Dish Pecan Pie Squares

4 cups flour
½ cup sugar
1 ¼ cup butter
1 ¼ tsp. salt

Heat oven to 350º. Grease 11x17x1 1/8 inch jellyroll pan. With a pastry blender (or knife or fork), blend flour, sugar, butter, and salt until crumbly. Mixture will be dry. Press firmly into bottom and up sides of pan. Make sure crust comes all the way up the sides. Filling should not get under crust. Bake about 5 minutes. If crust cracks, smooth it over with the back of a large spoon.

Filling:
5 eggs
2 cups sugar
2 cups corn syrup
5 tbsp. margarine or butter (melted)
2 ½ tsp. vanilla
3 cups chopped pecans

Prepare filling. Mix eggs, sugar, corn syrup, butter, and vanilla until well-blended. Stir in pecans. Pour over baked crust; spread evenly. Bake until filling is set and top is golden brown, about 30-35 minutes. Cool completely before cutting. These are better if made several days in advance to let them soften up a bit. Needs no refrigeration.

Courtesy of Jenn Iverson

Coconut Cream Chocolate Chip Cookies

Coconut Cream Chocolate Chip Cookies

2 1/4 C flour
1 tsp baking soda
1 C butter (softened)
1/4 C sugar
3/4 C brown sugar
1 tsp vanilla
1 sm. box coconut cream instant pudding mix
2 eggs
1 1/2 C chocolate chips
1 C coconut

Preheat oven to 375 degrees. In a medium bowl, combine flour & baking soda. In a large bowl, combine butter, sugar, brown sugar, & vanilla; mix until smooth. Beat in pudding mix & eggs. Slowly stir in flour mixture followed by chocolate chips & coconut. Drop heaping teaspoons of dough on to a greased baking sheet. Bake 9-10 minutes, or until lightly golden around the edges. Makes 36 cookies.

Courtesty of Ky Stucki

Cranberry Bliss Bars

Cranberry Bliss Bars

2 C. Flour
1 1/2 C. Uncooked quick cooking rolled oats
3/4 C + 1 TBS Firmly packed brown sugar -- divided
1 C. Softened butter
8 oz. Cream cheese
14 ounces Sweetened condensed milk
1/4 C. Lemon juice
1 tsp. Vanilla
2 TBS. Cornstarch
16 oz. Can whole berry cranberry sauce

Preheat oven 350 degrees. Lightly grease 13x9 baking pan. In large bowl combine flour, oats 3/4 cup sugar and butter mix until crumbly. Reserve 1 1/2 cups crumb mixture for topping. Bake 15 minutes. Cool completely. In large bowl beat cream cheese until fluffy, gradually mix in condensed milk, lemon juice, and vanilla until smooth. Pour evenly over crust. In small bowl combine remaining sugar, cornstarch and cranberry sauce. Spoon over cream cheese mixture. Sprinkle reserve crumb mixture over top. Bake 40 minutes, cool at room temperature, refrigerate before cutting. Store in refrigerator.

Courtesy of
Becky Wilson

Chocolate Mint Pinwheel

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
1/4 cup unsweetened baking cocoa
2 tablespoons Gold Medal® all-purpose flour
1/2 teaspoon mint extract
2 to 3 drops green food color

1. In large bowl, stir cookie mix, butter and egg until dough forms. Divide dough in half. Stir cocoa into one half. Stir flour, mint extract and food color into other half. Place chocolate dough on 17x12-inch sheet waxed paper. Top dough with second sheet of waxed paper. Roll dough to form 12x7-inch rectangle. Repeat with green colored dough.

2.Remove top sheet of waxed paper from both doughs. Using waxed paper to lift green dough, invert onto chocolate dough. Gently press layered dough to 14x8-inch rectangle. Remove top sheet waxed paper. Use bottom sheet waxed paper to help roll doughs up together tightly, beginning at long side. Wrap tightly in waxed paper; freeze at least 2 hours or until very firm.

3. Heat oven to 375°F. Unwrap dough; cut into 1/4-inch slices. Place slices about 2 inches apart on ungreased cookie sheet. Bake 9 to 11 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack.

High Altitude (3500-6500 ft): Decrease butter to 1/3 cup. Bake 8 to 10 minutes.

Do-Ahead
Keep a roll or two of this cookie dough on hand ready to bake. Cookie dough can be covered and refrigerated up to 24 hours before baking.

Each time you slice a cookie, roll the dough a quarter turn to prevent flattening on one side.

Courtesy of Ashley Boyer

Crescent Rolls

I know this is not a cookie recipe...but I wanted to get it in before I added all the cookie recipes. I promised one of our fellow recipe clubers that I would put this recipe on our blog.

Cresent Rolls

1/2 cup warm water
2 Tbsp. yeast
1 1/2 cups scalded milk
1/2 cup shortening
1/2 cup sugar
1 1/2 tsp. salt
2 eggs
6 cups flour
Melted margarine/butter (your choice)

Dissolve the yeast in the water and set aside. In a large bowl combine milk, shortening, sugar and salt, and let cool. Add yeast mixture. Then add eggs and flour. Mix until smooth. Refrigerate for 2 hours. Divide into 3 balls. Roll each ball into a circle and brush with melted margarine. Cut the circle into 12 equal sections. Roll each section starting from the outside and going to the point. Place on greased baking sheet. Let rise for at least 3 hours. Bake at 375* for 8-10 minutes until golden brown. Makes 3 dozen rolls.

***Just some tips I do to make the rolls light and fluffy. I sprinkle a little sugar on top of the yeast and water mixture and then let it sit 5-10 min before adding it to the rest of the mix. I also let the eggs sit out of the fridge until they are room temp. (I believe this helps the yeast because if they are too cold they can upset the yeast).

Courtesy of my Mom, Lyniss France

Using food storage

I wanted to share another blog with all of you. I found a blog that is dedicated to incorporating food storage into everyday meals! Awesome hu! I am always trying to think of ways to use food storage so I can keep it rotated...and if I ever did need to live off of it I would definitely need some recipes. So here it is ladies

http://www.everydayfoodstorage.net/


Check it out!!!!

Reita's Wheat Bread

Reita's Wheat Bread
Makes 4-5 loaves (I usually halve for 2 loaves and our small family).

Mixer instructions (About 2 hours, only 1 rise, no hand kneading):
Mix brieftly until moist:
5 c hot water (hot bathwater temp, not scalding)
5 c ww flour
1/2 c sugar

Add and mix briefly:
2 Tbsp dry yeast

Turn on speed 1 and mix:
2/3 c oil
2 Tbsp salt
4 c ww flour
3 c white flour

Speed 1- continue to add 3-5 c more white flour.
Stop adding flour when dough has formed a mass and is not
sticking to the side or bottom of the bowl.
Then turn on Speed 2 for 6 minutes (to knead).

After done kneading, put flour (or oil) on hand and counter.
Remove dough, cleaning off kneading arm.
Divide into 4 or 5 equal portions, form into loaves, and let rise in
loaf pans covered with a clean dish towel in 150 degree oven until doubles in bulk
(about the size you want your loaves when they are done- about 1 hour).
Bake at 350 degrees for 35 minutes.
Slide butter knife around pan and tap pan on counter to release from pan.
Have cool on wire rack and butter top crust while hot. Yum!


By hand Instructions (About 3 hours. Knead by hand and rise 2 times):

In a jar or liquid measuring cup, mix together:
1 c hot water (hot bathwater temp, not scalding)
2 Tbsp yeast
1 Tbsp sugar
Set aside and let yeast start

Mix brieftly until moist and blended with a wooden or plastic mixing spoon:
4 c hot water (hot bathwater temp, not scalding)
5 c ww flour
1/2 c sugar
2/3 c oil
2 Tbsp salt
Yeast mixture- should be bubbling before added.
4 c ww flour
3 c white flour- Once all the ingredients are well blended, continue to add 3-5 c more white flour.

Stop adding flour when dough has formed a mass and is not sticking to the side or bottom of the bowl.
It'll be hard to stir at this point. Turn dough out on floured surface and knead 8 minutes.
(Kneading by hand means fold in half and turn, then fold in half and turn.)

After 8 minutes of kneading, put dough in greased metal mixing bowl covered with clean dish towel.
Put in warm 150 degree oven to rise 1 hour.

After rising, punch down warm dough on floured surface
Divide into 4 or 5 equal portions, form into loaves, and let rise in
loaf pans covered with clean dish towel in 150 degree oven until doubles in bulk (about the size you want
your loaves when they are done- about 1 hour). Bake at 350 degrees for 35 minutes.
Slide butter knife around pan and tap pan on counter to release from pan.
Have cool on wire rack and butter top crust while hot. Yum!

Courtesy of Jessica Humphries

Homemade chicken noodle soup with homemade noodles

CHICKEN NOODLE SOUP

Boil in a large soup pan:
5 boneless chicken breasts or 8 thighs
6 celery sticks chopped
1 Onion chopped
1 tsp. salt and ½ tsp. Pepper

When cooked remove chicken let cool and pull into pieces. Set aside.

Fill Pan with water until 2 inches from the top. Add 5 tsp. Chicken bouillon. Bring to a boil. Add:
½ tsp. Rosemary
½ tsp. Thyme
½ tsp. Celery salt
1 Tbsp. Garlic powder OR a few garlic cloves minced

Homemade noodles or a package of noodles
Keep on a low boil and add noodles, cook until tender, about 20 minutes. Make sure you add the chicken back in to get warm with soup.

HOMEMADE NOODLES

1 c. flour
1 egg
1 tsp. Salt
2 Tbsp. Water
Lightly whip egg, water, and salt. Then slowly ad flour till nice dough ball is formed. Do not over knead the dough over much. This tends to make the noodles tun out tough. Roll out on a cutting board till about 1/8 in. thick. Cut into 1/8 in. thick noodles and drop at a time into boiling liquid. THESE NEVER FAIL!

Courtesy of Karen Baxter

Mom's Famous Wheat Bread

MOM'S FAMOUS WHEAT BREAD
(It's famous because I think my mom has given some to everyone in my home town.)

2 Tbsp. Dry Active Yeast (not rapid rise)
½ c. warm water
1 tsp. Sugar
Combine above ingredients in bowl.

In Bosche mixer add:

5 c. hot tap water
7 c. wheat flour (heaping)
Mix until blended on M or pulse.

Add:
2 Tbsp. Salt
2/3 c. oil (veg. Or canola)
2/3 c. honey
2 c. wheat flour
Mix by pulsing again

Add: Prepared Yeast in your bowl (from above)
1 c. white flour (or wheat)
Mix by pulsing again.

Turn mixer on to level #1 with lid on for a minute. Slowly add flour ½ cup at a time until dough pulls away from side of the bowl. Flour amount will vary due to moisture and protein content of the wheat. Then, let mixer knead dough for 5 minutes on level#1 and 5 minutes on level #3. Prepare pans by greasing them (I use Crisco) and heat in oven for a few minutes to warm up pans. When dough is finished, mold into four equal loaves. Place in pans and cover with a towel until dough mounds nicely above pans. Put all pans in preheated 350* oven. Bake for 20 minutes or until golden brown. (Sometimes it takes some experimenting with ovens and times.) Spread butter on top immediately after taking bread out of oven. Take out of pans and place on a cooling rack. This bread freezes very well.

Courtesy of Karen Baxter

More good stuff to come!!!

So I just posted all the recipes I received from recipe club this November. I also posted some from last Nov. and other random recipe clubs. If you don't see one that you sampled at recipe club on the 11th, don't worry...I am still waiting on a few to come in. Also, don't be shy to email me some fun recipes you have tried lately or ones you would like to try for Thanksgiving. Take care and happy eating!!!!

Cinnamon Rolls

Grandma's Cinnamon Rolls

I didn't make these for recipe club...but I made them with my joy school kids today and they were such a fun, warm treat on a cold winter day. I served them to the kids warm, without frosting...and they loved them. But I must admit...they taste great with the frosting too!

1 teaspoon lemon extract
2 cups scalded milk (let cool before adding to other ingredients)
1/2 cup softened butter
1/2 cup sugar
2 pkgs of yeast
1/4 cup lukewarm water
6 cups flour (I had to use more ....I think it just depends on the weather)
1 1/2 teaspoon salt
2 eggs, slightly beaten

Filling: 1/2 cup softened butter
1/2 cup white sugar
1/2 cup brown sugar
3 Tablespoons cinnamon
**(I like mine really gooey....so I usually add a little more of everything....so adjust the filling to
your tastes)

Icing- 8 oz cream cheese, softened
1 lb powdered sugar
1 tsp vanilla
1 cube butter
**(I think this makes a ton of frosting....so I usually half it...but again adjust it to your tastes)

Dissolve yeast in 1/4 cup water (for best results....sprinkle a little sugar on top and let sit for about 5 min). Mix in beaten eggs, lemon extract, butter, salt, sugar, and milk. Add flour, mix and knead. Dough will be soft (but not so sticky you can't handle it). Cover and let rise until double, about 1 hour. Roll out and put filling on. Roll up and cut with thread. Bake on greased sheet at 350 for 12-15 minutes. Eat warm....or cool and spread icing on. Enjoy!!!

Courtesy of Heather Koelliker

Creamy Sweet Potato Soup

Creamy Sweet Potato Soup

(This is a Weight Watchers recipe)

Prep time:10 min
Cooking time: 60 min
Level of Difficulty: Easy

2 Large sweet potatoes
2 cup canned chicken broth, divided
1 Tbsp reduced-calorie margarine
1 Tbsp all-purpose flour
1/4 tsp ground ginger
1 cup fat-free evaporated milk
1 Tbsp chopped pecans (toast the pecans to help maximize their flavor)

-Preheat oven to 400* F.

-Pierce potatoes in several places with a fork. Bake for 45 minutes, remove from oven and allow to cool. When cool, remove and discard skin; chop potatoes.

-Combine sweet potatoes and 3/4 cup of broth in a blender or food processor; blend or process until smooth, about 1 minute. Set potato mixture aside.

-Melt margarine in a medium-size saucepan; stir in flour and ginger, and then add milk. Cook, stirring, until slightly thickened and bubbly, about 5 minutes. Cook 1 minute more and then stir in sweet potato mixture and remaining 1 1/4 cups of broth. Cook, stirring, until heated through, about 5 minutes more. Pour into 4 serving bowls and sprinkle each with 3/4 teaspoon of pecans. Yields about 1 cup per serving.

******OK , so I didn't really care if it was too low cal. so I replace the fat-free evaporated milk with just regular evaporated milk....and I added a couple dashes of salt.

Courtesy of Heather Koelliker

Strawberry Jam Muffins

Stawberry Jam Muffins

2 cups all-purpose flour
1 tablespoon baking powder
2 tablespoons granulated sugar
1 teaspoon salt
1 large egg
1 cup milk
1/2 cup vegetable oil
Strawberry jam

-Sift together flour, baking powder, sugar, and salt into a bowl. Set aside.
-In a small bowl, combine together egg, milk and oil. Add egg mixture at once to dry ingredients. Stirring mixture only until the dry ingredients are moistened.
-Spoon into cupcake wrapper-lined or greased muffin tins, filling each cup one-third full. Drip 1/2 to 1 teaspoon strawberry jam into the center; covering with batter to 2/3 full.
-Bake in a 375* F oven for 15-20 minutes, or until golden brown. Remove from oven. Let cool on wire racks.

Makes 1 dozen muffins
***Kim brought this to the August recipe club

Apple Steusel Pumpkin Muffins
1 stick butter, softened
2/3 cup brown sugar
2 teaspoons vanilla
2 eggs
1 cup pumpkin
1 teaspoon ginger
1 teaspoon ground cloves
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
2 tablespoons yogurt
milk to ¾ cup
2 cups whole wheat white flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 apple, chopped in small pieces

STREUSEL TOPPING:
2 tbsp. all-purpose flour
1/4 c. sugar
1/2 tsp. cinnamon
4 tsp. butter

Directions:

Preheat oven to 400°. Butter a 12 count muffin pan.

Cream the butter until smooth. Add the brown sugar and again cream until smooth. Add the eggs, vanilla, pumpkin, salt, and spices and mix well.

Sift the flour, baking powder and baking soda into the butter/egg mixture, stir very little to combine. Add the 2 tablespoons of yogurt to a measuring cup and top off with milk until it measures ¾ of a cup; stir to combined the milk and yogurt. Add the yogurt milk to the batter along with the apple pieces and stir very little to combine.

Spoon the batter into the muffin cups. Sprinkle streusel topping over batter.

Bake for 15 minutes or until golden brown on top and a knife comes out relatively clean. Cool for about 5 minutes and then remove from muffin tin and cool on a rack.

.
Streusel Topping: In small bowl, combine flour, sugar and cinnamon. Cut in butter until mixture is crumbly.


Bake muffins at 350 degrees for 35 or 40 minutes until done. For 6 giant muffins, increase baking time to 40 or 45 minutes.

Courtesy of Kim Wilson

5 Minute Artisan Bread (Boule)from the book Artisan Bread in 5 Minutes a Day (Hertzberg/Francios)

3 Cups lukewarm water
1 1/2 Tbsp. active dry yeast
3/4 Tbsp. salt
6 1/2 Cups flour

Also needed: baking stone, cooking spray, corn meal, broiling tray, and water

Dissolve yeast in water; add other ingredients and stir (do not knead). Let raise 2 hours. Store in covered (not airtight) container in the refrigerator up to 14 days.

On baking day: Spray a plate or pizza peel with nonstick cooking spray. Sprinkle generously with cornmeal (this prevents sticking). Sprinkle the top of the dough with flour so it’s easier to manage. Pick up a 1-pound section of dough (size of a grapefruit) and form into a ball by tucking edges into the bottom. Set on plate and let raise for 2 hours. 20 minutes before baking, preheat oven, baking stone, and broiling tray to 425°. When ready to bake, slash dough with three parallel slits. Transfer dough to hot stone; add 1 cup tap water to the broiling tray, and close oven door quickly to trap the steam. Bake 25-30 minutes.

This recipe makes 3-4 loaves.

The book Artisan Bread in 5 Minutes a Day gives more detailed directions for making this and several other types of bread using the same dough. I just keep a batch of this dough in my fridge at all times and use it several nights a week to make pizza, calzones, pitas, rolls, etc. I definitely recommend checking out the book from the library if you like the idea of having easy, hot bread several nights a week.

Courtesy of Jenn Iverson

Southwestern Chicken Con Queso Soup

SOUTHWESTERN CHICKEN CON QUESO SOUP
(makes 2 ½ Quarts)

1/8 c. peanut oil
1 small red onion, diced (I use a regular white onion and puree it in a food processor)
2 Roma tomatoes, seeded and diced (I like to use 3)
1 medium green bell pepper, diced (I like to use part yellow, orange and green)
½ red bell pepper, diced
¼ c. diced jalapeños (optional, to taste) (I use 1 large or 2 smaller fresh jalapeños, but that makes it pretty hot. If you like it less hot you could use less and/or remove the seeds)
1 Tbsp. minced garlic (I use 2 large cloves)
¼ C. chopped cilantro
1 Tbsp. cumin
2 tsp. oregano
1 tsp. ground coriander
1 ½ tsp. paprika
Freshly ground pepper
4 C. diced, cooked chicken
6 C. Chicken stock
4 Tbsp. butter
1/3 C. flour
2 ½ C milk
2 C. grated cheese (half cheddar, half Monterey Jack)

Sauté onion, bell peppers, jalapeños, and tomatoes for 5 minutes in oil over medium heat
Add garlic, cilantro, cumin, paprika, oregano, and coriander. Sauté for several more minutes until garlic begins to turn brown.
Add chicken and chicken stock. Simmer over low heat for 30 minutes
While soup stock is simmering, prepare a roux (soup thickener).in a small pot
Melt butter
Add flour, stirring to blend with melted butter.
Cook 3 to 5 minutes, stirring continuously, until flour mixture is a light golden color.
Add milk to soup and bring to a boil, then reduce to low heat.
Whisk in cheese.
Slowly stir in 1 to 2 sups of hot soup into roux mixture.
Once blended, immediately add the roux and soup mixture back into the soup.
Stir and blend the roux mixture completely with the rest of the soup.
Serve with your favorite tortilla chips.

Courtesy of Tawna Crandall
***Another fun one from last Nov. recipe club

Gingerbread Scones

Gingerbread Scones (2 dozen)

2 ¼ cup flour (I substituted 1 c wheat flour)
1 tsp baking powder
¼ tsp baking soda
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground allspice
¼ tsp ground nutmeg
½ c butter
½ c currants (I used ¼ c raisins)
1/3 c molasses
¾ c whipping cream (I used light cream)
Lemon Butter (see below)

Combine first 7 ingredients; cut in butter until mixture is crumbly. Stir in currants. Add molasses and cream, stirring until dry ingredients are moistened (careful not to overstir). Turn dough onto lightly floured surface, and knead 4-5 times.

Roll dough into ½ inch thickness on lightly floured surface; cut into 2-in circles. Place on lightly greased baking sheet.

Bake at 425 for 8-10 minutes (lightly browned). Serve w/Lemon Butter.

Lemon Butter
¼ c butter, softened
¼ c sifted powdered sugar
1 tsp grated lemon rind
1 Tbsp lemon juice
Combine all ingredients, stir until blended.

Courtesy of Ashley Boyer
***Another fun recipe from last year's Nov. recipe club

Curried Squash Soup

Curried Squash Soup (5 servings)

1 tablespoon olive oil or butter
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1 can (14 oz) reduced-sodium chicken broth or vegetable broth
¼ cup apple juice
20 oz. frozen winter squash, thawed
2 teaspoons curry powder
½ teaspoon coarse salt (kosher or sea salt)
¼ cup half-and-half

1. In 4-quart saucepan, heat oil over medium heat. Cook onion and garlic in oil 3 to 5 minutes, stirring frequently, until tender.

2. Stir in broth, apple juice, squash, curry powder and salt. Heat to boiling, stirring occasionally. Simmer uncovered 5 minutes, stirring occasionally. Puree in blender until smooth.

3. Return to pot. Stir in half-and-half. Cook 3 to 5 minutes, stirring occasionally, until hot (do not boil).

Courtesy of Ashley Boyer
*** Ashley brought this soup last year to recipe club....thought it would be fun to post

French Peasant Bread

French Peasant Bread ...So easy and so impressive!

1 package (about 1 tablespoon) dry yeast
2 cups warm water
1 tablespoon sugar
2 teaspoons salt
4 cups flour
1 1/2 tablespoons rosemary (optional)
Oil
Cornmeal
Melted butter

Place yeast, water, sugar, and salt in warm bowl and stir until dissolved. Add flour and stir until blended. Do not knead. Cover and let rise one hour or until double in size. Flour hand, remove dough from the bowl and place in 2 rounds on an oiled cookie sheet sprinkled with corn meal. (Based on trial and error I found it works best to drop a tablespoonish amount of oil in the center of the cookie sheet, spread it a little bit and sprinkle a small amount of corn mean on the oil....about the diameter of the dough once it is on the pan). Let rise one hour. Brush top with melted butter and bake at 425 for 10 minutes. Reduce temperature to 375 and cook an additional 15 minutes. Remove from oven and brush again with butter. Serve warm!

Courtesy of Mary Pugh

Creamy Potato Soup

Creamy Potato Soup

3 Tablespoons butter
1 cup finely chopped onion
2 Tablespoons flour
1 (14.5 ounce) can chicken broth
4 medium baking potatoes, peeled and cut into 1/2" cubes
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon black pepper
1 teaspoon dried basil
Dash of tabasco sauce
1/2 teaspoon garlic salt
1 cup half and half (or milk)

Garnish with:
Grated cheddar cheese
Sour cream
Crumbled Bacon
Chopped green onions

Melt butter in a 2 quart saucepan on medium heat. Add onion and saute for 2 minutes. Sprinkle flour over the onion and cook about 5 minutes, stirring often. Gradually add chicken broth. Add potatoes, salt, peppers, basil, Tabasco and garlic salt. Bring to a boil, reduce heat to low and simmer 20 minutes. Stir occasionally. Stir in half and half or milk; heat through. Serve with garnishes. Serves 4 ...but doubles easily!

Courtesy of Mary Pugh

White Chocolate Raspberry Rolls

White Chocolate Raspberry Rolls

Rolls:
2 Packages dry yeast
¼ C. warm water
3 eggs, beaten
4 ½ C. flour (1/2 - 1 C. of this wheat flour)
1 C. warm water
½ C. shortening (Butter flavored Crisco©)
½ C sugar
2 tsp. salt

Soften yeast in ¼ C warm water. Let sand 10 minutes. Combine dissolved yeast, eggs,
2 ½ C. flour, 1 C. warm water, shortening, sugar, and salt in bowl. Beat until smooth (like almost on high with a mixer). Add remaining flour to make soft dough. Cover, let rise until double in bulk. Punch down and refrigerate overnight (or for as long as you have time!). 2 hours before baking roll out as desired. (Divide the dough in two and then roll out each)


White chocolate raspberry filling:
1 bag frozen raspberries
1 bag of white chocolate chips
½ C. sugar

Pound frozen raspberries in a Ziploc bag until crumbled. Chop chocolate chips into smaller pieces. Add chocolate chips and sugar to the Ziploc bag of raspberries. Spread evenly over rolled out dough. Cut dough like a pizza and roll-up crescent style.
(or you could do cinnamon roll style) Bake at 375° for 13-15 minutes…watch them!

Frosting:
4 ounces cream cheese
2 TB butter
1 TB Karo©
½ lb. powdered sugar
1/8 tsp. salt
1/8 tsp. vanilla
1/8 tsp. lemon extract

Courtesy of Ky Stucki
***Ky brought this recipe last Nov. to recipe club and it was great...so I thought I would post it.

Chicken Taco Soup

Chicken Taco Soup
(super easy and kid friendly!)

2 ½ C. cooked shredded chicken
1 11 ounce Mexican corn
3 cans cream of chicken soup
½ packet Taco seasoning
2 cans of chicken broth
8 ounces of sour cream
½ package (8 ounce) Mexican Velveeta©

Combine Mexican Velveeta & sour cream, set aside. Combine in a pot; chicken, Mexican corn, cream of chicken soup, taco seasoning, and chicken broth. Bring to a boil. Remove 1 cup of the boiling ingredients add to the sour cream and cheese mixture (to avoid curdling). Add the warm mixture to the pot and serve it with tortilla chips!

Courtesy of Ky Stucki

Winter Squash Soup #2

Winter Squash Soup #2

Ashley used Desirae's recipe but put a little spin on it...so they are very similar....but both had a uniquely different taste.

1 package (20 oz) frozen winter squash
1/2 package frozen corn
1 can of beans (black, white, which ever you prefer)
1 med chopped onion (1/2 cup sliced)
1 (14.5oz) can tomatoes (plain, stewed tomatoes)
1 cup chicken broth
1/2 chopped green pepper
1/2 tsp taco seasoning
1/4 tsp pepper

Directions:
Put all ingredients in a large saucepan. Bring to a boil. Reduce heat to low. Cover and simmer for 40-45 minutes or until veggies are tender.

Courtesy of Ashley Boyer

Winter Squash Soup
Grandma Bassett
Ingredients:
4 c cubes squash, peeled
1 c frozen (or fresh) corn
2 c frozen (or fresh) green beans
1 med chopped onion (½ c sliced)
1 (14.5oz) can tomatoes (plain, stewed tomatoes)
½ c chicken broth
½ chopped green pepper
1 minced garlic clove
½ tsp chili powder
¼ tsp pepper

Directions:
Put all ingredients in a large saucepan. Bring to a boil. Reduce heat to low. Cover and simmer for 40-45 minutes or until veggies are tender.

Courtesy of Desirae Young

November Recipe Club

Hello lovely ladies.....welcome to our recipe blog. For November Recipe Club we enjoyed a delicious variety of soup and breads. They were all amazing! I have decided to post each recipe separately so I can put labels on them and you can access them easily in the future. Take care and enjoy the recipes. I decided to title the blog "Share the Love" because I LOVE a good recipe...so when you share a good recipe you are sharing your love with all those who get to enjoy it!

P.S. if you missed recipe club and would like to add a recipe to our blog

....please feel free to email it to me.