CHEESY HAM HAM AND POTATO CHOWDER (SOUP AND cHILI FESTIVAL 2018)
4 T. BUTTER
8 OZ. HAM, DICED
3-4 RED-SKIN POTATOES, PEELED AND DICED
1 MEDIUM ONION, DICED
3 MEDIUM TO LARGE CARROTS, PEELED AND DICED
3 STICKS CELERY, DICED
1/3 CUP FLOUR
4 CUPS WHOLE MILK
1 OZ. CREAM CHEESE, CUT IN CUBES
1 TSP. DRIED THYME
2 TSP. DRIED PARSLEY
4 OZ. (APPROX.) PEPPER JACK CHEESE, SHREDDED
4 OZ. (APPROX.) SHARP CHEDDAR, SHREDDED
SALT AND PEPPER TO TASTE
In a 7 quart dutch oven, melt 2 Tablespoons butter over medium heat. Add potatoes and carrots. Cover and cook, stirring often until potatoes and carrots are softened. Add remaining butter, ham, celery and onion. Cook uncovered until onion and celery are soft. Stir in flour. Cook for 1-2 minutes. Gradually pour in milk while continuously whisking. After milk is warm and soup begins to thicken stir in cream cheese. Simmer for 5 minutes as soup thickens and cream cheese melts. Remove from heat and stir in desired amount pepper jack and cheddar cheese. Season with salt and pepper.
Chicken Bacon Crescent ring--10-Year Anniversary Appetizer contest winner!
2 tubes (8 oz each) refrigerated crescent rolls
6 bacon strips
1/2 c finely chopped sweet red pepper
1/4 c finely chopped onion
1 can (10-12 oz) chunk white chicken; drained and flaked
4 oz Swiss cheese, shredded
4 oz Monterey Jack or Pepper Jack cheese, shredded
3/4 c mayonnaise
2 t spicy brown mustard, to taste
1-2 t dry Italian salad dressing mix
Unroll crescent roll dough and separate into 16 triangles. On a 14" round pizza stone, place wide end of one triangle three inches from the edge, with point overhanging the edge of the stone. Repeat with remaining triangles along outer edge of stone, overlapping the wide ends (it will look like a sun with rays). Lightly press wide ends together.
Fry the bacon until crispy, then drain (reserving grease), and crumble. Saute pepper and onion in reserved bacon grease.
Combine bacon and sauteed veggies with remaining ingredients. Place mixture over wide ends of the arranged dough; fold points of triangles over filling and tuck under the wide ends (filling will be visible between rolls). Bake at 375 degrees for 15-20 minutes (put foil around edges towards end of cooking time if they are browning too quickly).
By Connie Frederick
easy 1-minute vanilla mug cake--10-year anniversary after-school snack contest winner!
DRY INGREDIENTS: 3 c flour, 2 T baking powder, 2 1/4 c sugar
WET INGREDIENTS: 1/2 T melted salted butter, 1/4 c milk, 1/2 t vanilla
ICING INGREDIENTS: 3 T powdered sugar, 1 t coconut oil, 1 T milk, 1/4 t vanilla
Pre-mix dry ingredients together in a plastic bag and store until ready to make your mug cake.
For each individual mug cake, mix together the wet ingredients and 7 T of the pre-made dry mix in a 16-oz microwave-safe mug. (Use a French whisk and a flat-bottomed mug for best results.)
Microwave on high for 60-90 seconds, or until a toothpick comes out mostly clean. (Microwave times may vary, so experimentation may be necessary.)
For the icing, mix all ingredients together, adding more powdered sugar as necessary to achieve desired consistency.
Serve the cake right in the mug or popped out onto a small plate, drizzled with the icing.
By Mikayla Milburn
No-Churn Fuzzy Knuckles Stout Ice Cream
1 can (14 ounces) sweetened condensed milk
2 teaspoons pure vanilla extract
6 tablespoons Fuzzy Knuckles Beer
2 cups cold heavy cream
In a medium bowl, stir together condensed milk, vanilla, and beer. In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 3 minutes.
With a rubber spatula, gently fold whipped cream into condensed milk mixture. Pour into a 4 1/2-by-8 1/2-inch loaf pan. Freeze until firm, 6 hours.
Freeze, covered, up to 1 week. Serve with chocolate dipped waffle cones.
2 egg whites (room temperature)
2/3 cup sugar
Pinch of salt
1 tsp vanilla
1 cup chopped nuts (pecans or walnuts)
1 cup chocolate chips
1 cup coconut (optional)
"Preheat the oven to 350
Beat egg whites until foamy. Gradually add sugar and continue beating until stiff. Add salt and vanilla and mix well. Add remaining ingredients. Drop cookies by the spoonful onto ungreased foil-covered cookie sheet. Place cookies in the oven and turn off the oven. Leave cookies in the closed oven overnight.
DON'T PEEK! It will spoil the cookies.
By Jane Riojas
4 ripe Avocados - mashed and pitted.
2 tbsp extra virgin olive oil
Lime juice - to taste (about ¼ cup)
¼ cup chopped onion
4 cloves garlic - pressed
¼ cup jalapeno pepper - chopped
¼ cup cilantro - chopped
Mix all ingredients together. Add ¼ cup chopped tomato. Salt to taste.
By Karen Swanson
8 oz cream cheese
16 oz sour cream
½ chopped green pepper (including tops)
1 package chip beef chopped
Soften cream cheese and mix all ingredients. Can use food processor. Season with garlic salt to taste.
By Pam Jennings
Roasted Parmesan Asparagus
½ lb medium asparagus, trimmed
salt and pepper
Extra-virgin olive oil
Parmesan, grated ½ cup-1 cup
Preheat oven to 400
Line a cookie sheet with foil, toss or roll asparagus in olive oil on the foiled cookie sheet. Place the asparagus in a single layer, sprinkle with the parmesan, salt, and pepper. Bake for 10 minutes.
By JoAnn Drews
Minty Chocolate Mousse Brownies
1 Box Betty Crocker Original Supreme brownie mix
1/3 c. water
1/3 c. vegetable oil
3/4 C. Whipping Cream
1 c. Andes Creme de Menthe Baking Chips
1/3 c. sugar
Topping: 1/3 c. Andes Creme de Menthe baking chips + a handful more for sprinkling over the top.
Heat oven to 350 degrees. Grease bottom only of a10-inch spring-form pan with shortening. Make brownie mix as directed on box, using the water, oil, and the 2 eggs listed here. Spread evenly in spring form pan.
In a 2-quart saucepan, heat whipping cream and 1 c. Andes Creme De Menthe chips over medium heat, stirring constantly until chocolate is melted and mixture is smooth. Cool slightly.
In another bowl, beat 3 eggs and sugar with electric mixer on medium speed until foamy; stir into chocolate mixture. Pour the chocolate mixture evenly over brownie batter in pan.
Bake for about 1 hour and 5 minutes or until the top is set. Cool completely, about 1 hour.
In a microwave safe bowl, melt about 1/3 cup Andes Creme de Menthe chips, stirring in 15 second intervals, until chocolate is melted. Drizzle melted chocolate over the brownies. Sprinkle more Creme de Menthe chips over the top if desired.
Run a metal spatula around side of dessert to loosen; remove side of spring form pan. Serve at room temperature, or cover tightly and refrigerate until chilled.
You can use a rectangular pan and cook for about 45 minutes.
**if using a dark or non-stick 9X13inch pan bake at 325.
By A Swedish Chef
Adapted from Betty Crocker