Sour Cream Pound Cake (Emily)

Ingredients:
1 1/2 cups butter softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/2 tsp salt
1/4 tsp baking soda
1 8oz container sour cream
1 tsp lemon extract
1/4 tsp almond extract

1. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the yolk disappears
2. Sift together flour, salt, and baking soda. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in extracts. Pour into a greased and floured 12-cup tube pan.
3. Bake at 325 degrees for 1 hour and 20 minutes to 1 hour and 30 minutes or until long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 minutes. Remove cake from pan, and cool completely on wire rack.

Spring Treats

Layered Strawberry Cheesecake Bowl (Robin)

3 cups sliced fresh strawberries
3 Tbs sugar
2 pkg Neufchatel Cheese, softened (or cream cheese)
1 1/2 cups cold milk
1 pkg vanilla instant pudding mix (3.4 oz)
2 cups cool whip topping, divided ( I left this out)
2 cups pound cake, cubed
1 cup chocolate chips

Combine berries and sugar. Refridgerate until ready to use.
Beat cheese until creamy, gradually beat in milk.
Add pudding mix and beat well.
(optional) Blend in 1 1/2 cups cool whip
Layer cake, cheese mixture, and berries in container.
Melt chocolate chips and drizzle on top.

Lemon Icebox Pie (Jamie Booth)

1 can sweetened condensed milk
1 tub cool whip(8 oz.)
1 envelope lemon(or lemon lime for key lime flavor) koolaid mix
graham cracker pie crust

Mix first three ingredients until well blended and spread in pie crust. Freeze and serve. Store in freezer.

Strawberry Jello and Pretzel Salad (Lindsey Slagley)
1 large box strawberry jello
2 cups boiling water
1 (10 oz) box frozen sliced strawberries, thawed
1 (12 oz) tub cool whip
8 oz cream cheese, softened
1 cup powdered sugar
2 cups pretzels, smashed in small pieces
3 Tbsp sugar
3/4 cup butter, melted

Mix pretzels, butter, and sugar and spread in a 9x13 dish. Press into the bottom of the dish and bake at 325 for 8 minutes. Cool.
While that is baking, mix jello powder and boiling water and stir for 2 minutes (until all jello powder is dissolved). Then, stir in sliced strawberries. Chill for 2 hours or until slightly congealed.
In a separate bowl, mix cream cheese, cool whip, and powdered sugar until fluffy.
Spread cream cheese mixture over cooled pretzel crust. Then, spread slightly congealed jello on top of cream cheese and chill until firm. Cut into squares.

RED!!!

Strawberry Poundcake

(courtney monaghan)

1 pkg. strawberry cake mix

1 pkg. small vanilla instant pudding mix

4 eggs

1 cup water

1/3 cup oil

glaze:  1 cup sugar, 1/3 cup water, 4 Tbsp. butter.  

Preheat oven to 350.  Grease and flour bundt pan.  Combine cake mix, pudding, eggs, water and oil in large bowl.  Beat on medium speed for 2 minutes.  Pour into bundt pan.  Bake for 50 minutes or until toothpick is clean.  

Cook glaze on low heat.  Once boiling, lower heat as much as possible (will be a thin consistency).  

After removing cake from oven, IMMEDIATELY pour glaze around the outside edges of cake pan.  Let stand for 10 minutes then put onto cake plate.  

Pizza Bites
(jamie booth)

2 cans small refrigerated biscuits
1 jar pizza sauce
shredded mozzarella
pizza toppings of choice(I used turkey bacon and artichokes)

Open biscuits and roll each with a rolling pin to desired thickness for crust. Place on baking sheet and top with desired toppings. (Spread sauce, then toppings, then cheese.) Bake at 350 until cheese melts. Great for snacking!


Cherry Crunch
(katie finley)

1 box White Cake Mix
1 can Cherry Pie Filling (Wilderness brand)
1 stick Parkay

Melt parkay in microwave in large mixing bowl. Stir in cake mix. Grease a square baking dish. Spread pie filling all around. Sprinkle cake mixture over the top and bake at 350 degrees for 30-45 minutes or until golden brown. This is great served warm with vanilla ice cream!

Strawberry Pie
(Lindsey Slagley)

1 cup hot water
1 cup sugar
1/4 tsp salt
3 Tbsp corn starch
2 Tbsp strawberry jello powder
few drops red food coloring
1 quart strawberries
1 cooked pie shell

Mix corn starch and sugar. Then add salt and hot water. Cook until thick and clear. Add jello powder and food coloring. Add strawberries and pour into pie shell. Cool and top with cool whip.

New Year, New Snacks!

We are starting off the new year welcoming a few new additions to recipe club... Welcome Maya Barki, Sage Booth, Anna Peterson and Blake Slagley! That is one main reason we trailed off in the fall, but we are going to make an effort to keep meeting at least once a month in 2009! With a new year, we are going to share some new recipes for snacks.


Miniature Cheesecakes
Lindsey Slagley
1/2 cup graham cracker crumbs
2 Tbsp butter, melted
8 oz. cream cheese, softened
1/4 cup sugar
1 egg
1/2 tsp vanilla
10 oz jar fruit preserves (I use sugar free strawberry preserves)

Preheat oven to 350. Combine graham crackers and butter, mixing well. Line muffin tin with paper liners (use mini tin if you have one, but I couldn't find mini liners). Spoon 1 tsp. graham mixture into each liner and gently press.
Beat cream cheese with mixer until light and fluffy, then gradually add sugar and mix well. Add egg and vanilla, beating well. Spoon mixture into liners. Bake for 10 minutes.
Place preserves in a small saucepan and heat just until melted. Spoon 1 tsp over each cheesecake. Chill thoroughly!


white chocolate peanut butter bites
(katie finley)

4 cups rice krispies
3 cups miniature marshmallows
1 cup crunchy peanut butter
1 cup dry roasted peanuts
4 cups (24 oz) white chocolate morsels, melted

melt white chocolate morsels in a saucepan over low heat, stirring constantly. mix the cereal, marshmallows, peanut butter and peanuts in a large bowl with a spatula. pour the white chocolate over the cereal mixture and quickly mix to coat. spread the cereal mixture on a sheet of waxed paper and let stand until cool and firm. break into small pieces and store in an airtight container!

Granola (Robin)

Dry ingredients: Box Cracklin' Oat Bran, 3 cups quick cooking oats, 2 cups chopped pecans, 2 tablespoons cinnamon, 1/2 teaspoon salt (mix all together)

Wet ingredients: 1 stick butter, 3/4 cup honey, 3/4 cup brown sugar

Small bag of Craisins

Melt wet ingredients in sauce pan over medium-low heat, stirring frequently. Pour over dry ingredients and mix well. Transfer to foil-lined and greased cookie sheet and bake at 325 for 20 minutes (stir halfway through). Sprinkle with Craisins and bake an additional 5 minutes. Pour onto wax paper and let cool completely.

Fall Treats!

pumpkin crunch
(katie finley)

1 package yellow cake mix
1 can (16 oz.) pumpkin
1 can (12 oz.) evaporated milk
3 eggs
1 1/2 cups sugar
4 tsp. pumpkin pie spice
1/2 teaspoon salt
1 cup pecans
1 cup melted butter
Whipped topping

Preheat oven to 350 degrees. Grease bottom of 9x13 pan. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt in large bowl, pour into pan. Sprinkle dry cake mix over pumpkin mixture and top with pecans. Drizzle with melted butter. Bake for 50 - 55 minutes or until golden brown. Cool completely and serve with whipped topping.
**Refrigerate leftovers...if you have any!!!

Sausage and Cheese Dip
(Lindsey Slagley)

1 pound ground hot pork sausage
1 (10 oz) can diced tomatoes and green chiles
8 oz cream cheese, softened
3/4 cup (3 oz) shredded sharp cheddar cheese

Brown sausage in skillet til crumbles and is no longer pink, drain well.
Drain tomatoes and green chiles, reserving 1/4 cup liquid.
Stir together sausage, tomatoes and green chiles, reserved liquid, and cream cheese. Spoon into a 1 quart baking dish. Sprinkle with shredded cheddar cheese. Bake at 350 for 20 to 25 minutes, until bubbly. Serve with corn chips.

Our Favorite Dips

Pineapple Cream Cheese Dip-Jamie Booth

8oz. cream cheese, softened
1 sm. pkg. vanilla pudding mix
8oz. cool whip
1(20oz.) can crushed pineapple

Mix all ingredients until well blended. Serve with graham crackers(and/or pretzels). Also, delicious on angel food cake. Cut angel food cake in half horizontally and spoon dip into the middle. Dollop on top as well, like icing and you instantly have dessert!


Cheesy Taco Dip- Lindsey Slagley

8 oz cream cheese, softened
2 cups shredded cheddar cheese (you can also use Mexican cheese)
1/4 cup sour cream
1 package taco seasoning (you can use less if you want)
Optional- add a small can of bean dip (the refried bean dip in the tortilla chip section)

Bake on 350 for 20-30 minutes
Serve with tortilla chips or Fritos scoops, you can also top with cheese before cooking if you want.


Mexican Dip Bowls - Katie Compton

(sorry - sounds similar to Lindseys!)

-fill a 12inch round baking dish with 2 cans refried beans
-in a separate bowl, mix 8oz cream cheese - 16oz sour cream - 1 clove garlic - 1 package taco seasoning, then smooth mixture in dish over beans
-layer tostitos creamy salsa on top, then sprinkle with cheese
-bake on 350 until cheese melts
-spoon mixture into tostitos scoops then top with a dollop of salsa

enjoy!


cream cheese spread...
8 oz. block of cream cheese
1 jar of red pepper jelly (you may use hot pepper jelly, jalepeno etc... i got the red pepper jelly at tria but you can find at western etc.)
wheat thins

place block of cream cheese on serving platter. spread jelly over cream cheese. serve with wheat thins - yummy and very easy!

Hot Onion Dip --Courtney
12 to 16 oz. frozed chopped onions (3-4 cups, or approx. 1 bag)
24 ounces cream cheese, softened
2 cups grated Parmesean cheese
1/2 cup mayo
Corn chips or assorted crackers

Thaw onions. Roll them in paper towels and squeeze to remove excess water. Preheat oven to 425 degrees. Stir all ingredients until well combined. Pour into a 2 quart, shallow dish, and bake for approx. 15 minutes or until golden. Serve with chips or crackers.

Dinner Time Favorites!!!

Jack-Pots (by gigner)
Spray muffin tin and stretch out can biscuits to fit into tin.
fill "biscuit cup" with Lloyds' shredded pork
top with shredded cheddar cheese.
I serve this with sweet potatoes ( you can also use frozen sweet potatoes fries) and Bushes baked beans

Semi-homemade Jambalaya( by Jamie Booth)

1 box Zatarain's Jambalaya Mix
1/2 cup each bell pepper, onion, and celery-chopped
1 pound chicken and sausage(I like to use deboned rotisserie chicken and turkey sausage)
Tony Chachere's creole seasoning, to taste

Follow stovetop cooking instructions on box, adding vegs with the meat. Sprinkle Tony's in last 5 minutes of cooking. This is very semi-homemade!

Hamburger Noodle Bake
-Courtney Passarella

1 pound ground beef
1 clove of garlic pressed ( i use minced)
1 tsp. salt
1 tsp. pepper
1 tsp. sugar
2 (8 oz.) cans of tomato sauce
1 (5 oz.) pkg. of wide egg noodles
1 (8 oz.) carton sour cream
1 (3 oz.) cream cheese
6 green onions, chopped
1 cup shredded cheddar cheese

Preheat oven to 350 degrees. Brown meat in skillet, drain fat. add next 5 ingredients; cover and simmer for 15-20 minutes. Cook noodles according to pkg. directions; drain. Combine sour cream, cream cheese, and green onions. Grease a 2 quart casserole. Layer with 1/2 the noodles, 1/2 the sour cream mixture, then 1/2 the meat; repeat. Sprinkle shredded cheese on top. Bake for 30 minutes or until bubbly. Freezes well, but don't add cheese until ready to bake.

I usually serve this with a green salad and french bread.


Red Pepper and Sausage Baked Ziti
-Katie Compton

-prepare one box of ziti pasta according to directions
-saute 1 sliced red pepper with olive oil, salt, and pepper
-brown 1 pound of sausage
-in pasta pot, mix pasta, sausage, red pepper, 1 jar classico spicy red pepper marinara, 1 jar classico roasted red pepper alfredo sauce
-grease casserole dish and transfer mixture
-top with parmesan
-bake at 350 for about 30 minutes

(SO easy - and even campbell loves it! she says "mmmm....picey! (spicy)" haha)

I usually do this with a salad - here is a recipe for grilled ceasar salad that i haven't tried yet, but can't wait to!

dressing:
-2 garlic cloves
-3 T lemon juice
-1 T dijon mustard
-3/4 cup plus 3T olive oil
-1/2 cup parmesan

*combine all ingredients other than oil in food processor, then add in oil slowly

-slice romaine hearts in 1/2 lengthwise
-drizzle with 3T olive oil, salt and pepper
-grill on medium, about 2 minutes per side
-drizzle with dressing and serve

Enjoy! see y'all tomorrow...

Chicken Spaghetti
(katie finley)

4 chicken breast, boiled and cubed
1/2 lb spaghetti
1 lg. onion, diced (i just use some onion poweder)
1 c. chopped celery (i just use some celery salt)
6 Tbsp. butter
8 oz. can mushrooms, sliced
6 Tbsp. flour
1 quart (32 oz.) chicken broth
1 Tbsp. Lawrys seasoning salt
1/2 lb. grated cheddar cheese

cook spaghetti according to package. brown onion and celery in butter. add mushrooms. add flour and mix vigorously. add chicken broth slowly, stirring constantly to make a thin gravy. add lawrys, cheese chicken and spaghetti. grease a 3 quart casserole dish then add your spaghetti mixture. bake at 350 for 45 mins-1 hour.

this freezes well too!

i serve with salad and bread...

a few other dinner time favs from the finley's that are very very easy...
1. rotisserie chicken, pasta with pesto sauce (i buy pesto in the container and just mix it with whole wheat noodles) and a salad... a quick and easy meal!
2. salmon (we buy frozen salmon at sams). i thaw two salmon filets. marinade in soy sauce and a little garlic salt and a couple dashes of worsch. sauce. line a small rimmed cookie sheet with foil and bake at 400 degrees 7 minutes, then flip and bake 7 more minutes. i usually serve with garlic mashed potatoes and snapped green beans. oh, and rolls of course!
3. pork tenderloin (i marinade in teryaki sauce and lemon pepper). bake according to package directions. i usually serve with roasted red potatoes and baked carrots or green beans!

Mexican Chicken Casserole
(Lindsey Slagley)

4 chicken breasts (cooked and diced)
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cheddar cheese soup
1 (10 oz) can of rotel, drained
1 package flour tortillas
2 cups shredded cheddar cheese

Mix soups, rotel and chicken pieces in large bowl, then layer chicken mixture, tortillas, chicken mix, tortillas, etc. and end with chicken mixture. Then top with cheddar cheese and bake at 350 for 30 minutes.

This is great with a big salad, or with chips and salsa/cheese dip. I buy the 15 ounce can of Publix brand rotel and use the leftover 5 oz. to make velveeta-rotel cheese dip!