Bear Bread

Here's two recipes from Rachel. She's been a busy baker this week.

#1 - Bear Bread

Rachel found this idea and recipe in her Highlights Magazine. We purchased frozen bread dough and followed the package instructions to thaw and rise the dough. Shape dough into bears - 2 larger balls for the body and head, 4 smaller balls to attach as hands and feet, and three even smaller balls for ears and nose in the center of the face. Push in raisins for eyes and bake following instructions, or at 375 degrees for approximately 25 minutes. Glaze with butter while warm. Yummy with soup!

#2 - Chocolate Chip Cookie

This cookie is a play-doh creation that Rachel was very proud of. I think it's one of the most detailed things I've seen her make with play-doh. The chocolate chips have perfect form and the blue frosting around the edge makes the cookie "ready for a special person" according to Rachel.

Aunt Sandra's Cold Mexican Chicken Salad

I remember Aunt Sandra serving this at a gathering at my sis-in-laws house one summer. I started to crave it a few days ago and shared half with a dear friend for a good lunch treat. It's delicious and refreshing. Also very healthy -- one of the few chicken salad recipes I know that doesn't require mayo. Enjoy!

3+ chicken breasts, cooked and shredded (I boil breasts, but Sandra cooked a whole chicken and pulled the juicy meat off the bones)
1/2 red onion, chopped
1/2 - 1 bell pepper, red or orange, chopped
10 oz bag frozen sweet corn, thawed
1 can black beans, drained and rinsed
1/4 - 1/3 cup cilantro, chopped
1/4 cup fresh squeezed lime juice
1 packet Good Seasoning dry Italian seasoning

Mix all ingredients and chill. Serve with crackers or tortilla chips.

(Note: if chilling for more than a few hours or overnight before serving, wait and add onion before serving so it doesn't overpower the other flavors.)

Tomato-Cheese Spread

This is excellent - would make incredible grilled cheese sandwich! I served this spread with Wheat Thins as an appetizer and it was gobbled up.

1 (10oz) can diced tomatoes with green chilies, drained
1 cup mayo
1 tsp. worcestershire sauce
1/2 tsp. garlic salt
2 (8oz) blocks sharp cheddar cheese, shredded
3/4 cup chopped pecans
1 (4oz) jar chopped pimiento, drained
1/3 cup chopped green onion

In large bowl, combine tomatoes, mayo, worcestershire sauce, and garlic salt. Stir in cheese, pecans, pimiento, and green onion. Keep refrigerated until serving.

From page 58 of Cooking with Paula Deen Magazine, Sept/Oct 2009

Spinach, Broccoli and Ham Casserole

This casserole has a unique and very yummy taste. I know a few children who have eaten all of it even with the veggies (aka, "green stuff") in it. I baked and served this in 8 ramekin dishes.

3 T. butter
2 cloves garlic, minced
3 T. all purpose flour
1 (14.5 oz) can low-sodium chicken broth
1/2 tsp. salt
1/4 tsp. ground black pepper
1 (10.75 oz) can reduced-fat cream of mushroom soup
1 cup reduced-fat sour cream
2 cups broccoli florets, steamed until crisp-tender (I used micro-steam bag)
2 cups diced cooked ham
1 (14 oz) can quartered artichoke hearts, drained & chopped
1 (6 oz) package fresh baby spinach
1/2 (16oz) bag egg noodles, cooked according to package directions & kept warm
3/4 cup crushed baked potato chips

Preheat oven to 350 degrees. Spray 4 (2-cup) oven proof ramekins or an 11x7 baking dish with nonstick cooking spray.
In a large skillet, melt butter over medium-high heat. Add garlic and cook for 1 minute, stirring constantly. Whisk in flour, and cook for 2 more minutes whisking constantly. Stir in broth, salt and pepper; cook for 5-6 minutes or until slightly thickened. Add soup and sour cream, stirring until smooth. Add broccoli, ham, artichokes, and spinach and cook for 2-3 minutes until spinach is wilted. Remove from heat and stir in cooked egg noodles.
Spoon mixture evenly into desired dish. Sprinkle evenly with potato chips.
Bake for 25-30 minutes or until hot & bubbly. Serve immediately.

Makes 6-8 servings. From page 23 of Cooking with Paula Deen Magazine, Sept/Oct 2009

Monster Cookies

This is Arianne Berndt's recipe. She gets all the credit. Occasionally I've heard her mention that she was craving "Monster cookies"....hum, finally I asked for the recipe and I'm so glad I did. Don't be fooled by the ingredients - they don't taste like PB cookies or oatmeal cookies...it's just the right amount of each ingredient and the flavor is spectacular. These cookies are unbelievably good. Arianne said she's stored them in the freezer and they thaw to same-day baked perfection.
I made a 1/2 batch to take to a picnic yesterday and folks raved about them & admitted that they ate 2, 3, 4 cookies. Thank you, Arianne!!

Arianne's Monster Cookies
12 eggs
2 lb. brown sugar
4 cups white sugar
1 T. vanilla
1 T. Karo light corn syrup
8 tsp. baking soda
1 lb. butter or margarine (I used margarine)
3 lb. peanut butter (I used creamy)
18 cups oatmeal (Arianne recommends combination of quick cooking & old fashioned)
1 lb. semi-sweet chocolate chips
1 lb. M&Ms

Mix ingredients in order listed above in very large bowl (by hand). Drop onto greased cookie sheet with ice cream scoop and flatten with fork. Make 6 cookies per sheet - they spread out. (I re-sprayed cookie sheet each time.) Bake 12 minutes at 350 degrees. Cool slightly on cookie sheet before transferring to cooling rack. Makes 20 dozen.

Mom's Vegetarian Chowder

My house smells great right now. Incredible. It smells delicious. It smells warm and yummy. My mom's Vegetarian Chowder is on the stove in a large pot. This is the perfect recipe for a chilly fall day. Enjoy!

1 cup chopped onion
1 1/2 cups chopped celery
2-3 T. margarine
1/4 cup flour
2 tsp. salt
1/8 tsp. pepper
3 cups milk
1 can great northern beans, drained & rinse until no bubbles
1 (16 oz) can whole kernel corn - do NOT drain
1 (16oz) can diced tomatoes, drained
1/4 lb. monterey jack or sharp cheddar cheese, shredded

Brown celery and onion in margarine in large pot until tender. Sprinkle with flour, salt & pepper. Slowly add milk, stirring constantly. Add beans, corn, and tomatoes. Add cheese. Heated until melted and thoroughly warm. Do not boil, stirring frequently.
Serves 6-8. Great sides: cornbread, salad.