First, we're posting the Chili Supper Chili Recipe... then see Taste & See...
YOUTH CHILI SUPPER CHILI
aka Fran’s Texacan Chili Recipe adapted for Church
3 lbs lean ground beef
1 1/2 c chopped onion
1 c finely chopped green pepper
4 cloves finely chopped garlic
2 - 28 oz cans tomatoes, undrained, broken up
2 cans beef broth
1 - 6 oz can tomato paste
10 beef bouillon cubes (can use less since using broth!)
2 Tbl. chili powder
2 Tbl. cumin
3 tsp. oregano
2 - 4 oz. cans chopped green chilies
1/2 c brown sugar
2 cans kidney beans (to be added later at the church)
Saute ground beef until cooked through, drain. Cook onion until clear and add to ground beef. Add remaining ingredients, bring to a boil, reduce heat and simmer for 1 1/2 hrs.
[Add tabasco to taste. Serve with shredded cheese, onions, sour cream and/or chips or cornbread. Serves 12-14]
BLUEBERRY DESSERT -- from the kitchen of Sha'nah Martin
2008 Winning Dessert
Layer in a 13 x 9 dish:
1 large can crushed pineapple
2 cups fresh or frozen blueberries
1/2 cup sugar
Sprinkle over this 1 package dry cake mix (yellow or lemon)
Melt 1 stick butter and pour evenly over dry mix.
Optional: Sprinkle 1/2 cup pecans on top.
Bake at 350 degrees for 30-35 minutes
MICROWAVE PEANUT BRITTLE -- from the kitchen of Georgia Friski
2008 Band's Choice Award YIELD: 1 pound
1 cup sugar
1/2 cup light corn syrup
1 cup raw peanuts
1/4 tsp. salt
1 Tbl. butter
1 tsp. vanilla extract
1 tsp. baking soda
Combine sugar, corn syrup, peanuts and salt in a 2-quart casserole (baking proof).
Stir well and microwave on High for 8 minutes or less.
Take out and add butter and vanilla and stir. (caution, it will be very hot)
Microwave for 2 minutes. (while it is cooking get the next two ingredients ready!)
Stir in soda and quickly pour into a buttered cookie sheet pan -- and spread if you want it thinner, but do that Quickly (and not too much). (again, caution -- it will be very hot!)
Let mixture cool. Break into pieces and enjoy. Store in air-tight container or bag.
CHOCOLATE VELVET CAKE WITH CREAM CHEESE-BUTTER PECAN FROSTING -- from the kitchen of Debbie Cheney (from So. Living, 12/03)
2008 Chocolate Winner
1 ½ cups semisweet chocolate morsels
½ cup butter, softened
1 (16-ounce) package light brown sugar
3 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 (8-ounce) container sour cream
1 cup hot water
2 teaspoons vanilla extract
MELT semisweet chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 ½ minutes total time). Stir until smooth.
BEAT butter and brown sugar at medium speed with an electric mixer, beating about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
SIFT together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla.
SPOON cake batter evenly into 3 greased and floured 8-inch round cakepans. Bake at 350 for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
COOL in pans on a wire rack 10 minutes; remove from pans, and let cool completely on wire rack.
SPREAD Cream Cheese-Butter Pecan Frosting between layers and on top and sides of cake.
Cream Cheese-Butter Pecan Frosting
2 cups chopped pecans
¼ cup butter, melted
2 (8-ounce) packages cream cheese, softened
½ cup butter, softened
2 (16-ounce) packages powdered sugar
2 teaspoons vanilla extract
STIR together chopped pecans and ¼ cup melted butter. Spread in an even layer in a 13- x 9-inch baking pan. Bake at 350 for 15 minutes or until pecans are toasted. Remove from ovens, and let cool.
BEAT cream cheese and ½ cup butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating until light and fluffy. Stir in pecans and vanilla.
STUFFED CHICKEN BREASTS -- from the kitchen of Leisa Owens
2008 Comfort Food Winner
1 ½ cups water
½ pound unpeeled medium-size fresh shrimp
2/3 cup chopped green onions
¼ cup butter or margarine, melted
½ cup mayonnaise
½ cup chicken broth
1 tablespoon lemon juice
Dash of hot sauce
¾ cup Italian-seasoned breadcrumbs
1/3 cup shredded Swiss cheese
2 tablespoons minced fresh parsley
½ teaspoon seasoned salt
¼ teaspoon dried whole basil
¼ teaspoon pepper
8 chicken breast halves, skinned and boned
1/3 cup all-purpose flour
¼ cup butter or margarine, melted
1 (103/4-ounce) can cream of shrimp soup, undiluted
Bring water to a boil; add shrimp, and cook 3 to 5 minutes. Drain well; rinse with cold water. Chill. Peel, devein, and chop shrimp.
Saute green onions in ¼ cup butter in a skillet over medium heat until tender. Add mayonnaise, broth, lemon juice, and hot sauce, stirring well. Add chopped shrimp, breadcrumbs, Swiss cheese, parsley, seasoned salt, basil, and pepper, stirring well; set aside.
Place each chicken breast between 2 sheets of wax paper; flatten to ¼ inch thickness, using a meat mallet or rolling pin. Place stuffing mixture evenly on center of each chicken breast. Fold long sides of chicken and secure with wooden picks. Roll chicken in flour, and dip in ¼ cup melted butter.
Place stuffed chicken in a lightly greased 12- x 8- x 2-inch baking dish. Spoon undiluted soup evenly over chicken. Cover chicken and bake at 375 for 30 minutes. Uncover and bake an additional 30 minutes.
Yield: 8 servings
SMOKED SPARE/BACK RIBS -- from the Grill of Phillip Gilley
2008 From the Grill Co-Winner
Peel off tough layer of skin on back side. Rub all surfaces with seasoning (I use Big Bob Gibson - found it at Stephenson Smith IGA on Fortner Street). cook un-wrapped for one hour, then wrap in aluminum foil for the rest of cooking. For smoking 4 to 6 hours. You know it's done when the meat pulls away fro the bone.
You can use BBQ rub or mop on sauce 45 min. before done.
Hint: Let sit 10 minutes before slicing.
SYMPHONY BROWNIES -- from the kitchen of Debbie Hendrix
2008 Chocolate that is just good plain Chocolate Award
Debbie says: "Delicious and so easy!"
Take a brownie mix and follow directions to prepare it. (even if the directions don't tell you, add 1 tsp. vanilla to the batter at the end, anyway. Lee Ann added almond extract too and it was good!)
Divide the batter in half. Put 1/2 in a baking pan. Then place Hershey's Symphony candy bars on top. (These are special candy bars that are much larger than a regular Hershey's - maybe 4x6-ish. They are in drug stores and grocery stores. The blue one has toffee and almonds and is Debbie's (and Lee Ann's) favorite, but you could use the red one.) Debbie used three candy bars for a 9x13 pan... If you use a smaller pan, you can use 2... You can separate the candy bars to use 2 in a big pan.
Next put the remaining half of the mix over the candy bars. Cook as directed.
A wooden pick will come out mostly clean when done due to melted chocolate -- be careful, edges will get done first.
DECORATED SUGAR COOKIE -- from the kitchen of Patty Muller
2008 Beautification Award -- The pretty-ist Entry!
2 c. all-purpose flour
1/8 tsp salt
1/2 tsp. baking powder
1 stick butter
1 c. sugar
1 egg
1 tsp. vanilla extract
Combine dry ingredients. Mix butter, sugar, egg until smooth. Add flour mixture and mix until combined. Add vanilla. Wrap in plastic and refrigerate until cold, about 45 minutes.
Preheat oven to 325 degrees. Roll out chilled dough on a well-floured surface to around 1/8 inch thick. Cut out shapes and transfer to baking sheet lined with parchment paper. Bake for about 11-12 minutes or until edges are just starting to turn golden. Let cool on wire racks.
Icing:
1 c. powdered sugar
2 tsp. milk
1/4 tsp. almond extract
2 tsp. light corn syrup
Coloring (gels work best)
Mix. Add a tad more corn syrup or milk to thin if necessary. Brush on warm cookies. This icing will harden and be shiny.
Piping:
Use a basic royal icing recipe for decorative piping.
HEATH CAKE -- from the kitchens of Emily Warren and Caroline Meadows
2008 Youth Entry Award
Preheat oven to 350 degrees.
1 box vanilla cake mix
3 eggs
1 c. water
4 Heath candy bars
1/3 cup oil
chocolate icing
Mix cake mix, eggs, oil and water until completely mixed. Bake for 35 minutes.
Cover with icing when cooled.
Sprinkle with crumbled heath bar bits.
DAFFODIL DIP FOR VEGETABLES -- from the kitchen of Lee Ann's Mom, Barbara Hundley
2008 Winner for Miscellaneous Entry
1/2 c. mayonnaise
1 (8-oz) package cream cheese
1/2 c. parsley, chopped
1 hard-boiled egg
2 Tbsp. chopped onion
1 clove garlic, minced
1 Tbsp. anchovy paste
1/8 tsp. pepper
Combine and beat mayonnaise and cream cheese. Add all remaining ingredients, except boiled egg yolk, and blend well. Mash egg yolk through strainer on top of dip. Refrigerate for several hours, but serve at room temperature so it won't be too stiff. Keeps several days in refrigerator. Serve with carrot and celery sticks, bell pepper slices, and cucumber slices.
PEACH SALSA -- from the kitchen of Susan Smith
2008 Winner of Summer in a Bowl Award
4 small (snack sized) cans of diced peaches (in juice or water, not syrup)
1 can Original Ro-tel tomatoes
2 cans petite diced tomatoes
1 bunch scallions, diced
1 bell pepper (yellow or orange) diced
2 Tbsp. of finely chopped cilantro
1/2 tsp. ground cumin
Juice of one lime
salt and pepper to taste
Drain peaches and tomatoes well. Place in bowl and add scallions, pepper, cilantro, and cumin. Combine these together and then add lime juice, salt and pepper. Refrigerate until ready to serve. Serve with your favorite tortilla chips and cubed cheeses.
This is also good served over chicken or pork.
CHICKEN CORN CHOWDER -- from the kitchen of Beth Gilley
2 medium potatoes - diced
3 c. water
1 c. minced onion
2 c. chicken breast - (boiled & shredded) or two cans of chicken
1 c. chicken broth
2 (15oz.) cans of cream style corn
1 can of whole kernel corn
1 (12oz.) can of evaporated milk
2 Tbsp. flour
2 Tbsp. margarine
1 c. milk
salt & pepper to taste
1 tsp. garlic
Boil potatoes in 3 cups of water - set aside and do not drain. Saute onions in margarine until tender. Add onions to potatoes and all ingredients above and bring to a boil over medium heat. Reduce heat and simmer for 10 minutes.
LEEK & POTATO SOUP -- from the kitchen of Barbara Hundley, Lee Ann Boykin's mom
2 Tbsp. butter
1 leek, sliced very thin (like the size of a nickel)
sprinkle sugar
2 Tbsp. flour
2 c. chicken broth (or water and chicken bouillon cubes)
1c. milk
2 potatoes - cubed into small cubes
Saute sliced leeks in butter until tender, then sprinkle sugar over them and stir to carmalize the onion. (5 minute process)
Add flour, cook 1-2 minutes
Add chicken broth (or water/bouillon) and milk
Cook until it bubbles and thickens... Cook and stir until smoothe like a white sauce
Add potato cubes, then cook until tender. Stir occassionally. May need to add water or milk for desired consistency. Season with salt/pepper if needed.
Garnish with shredded cheese, or chopped red bell peper, or green onion tops, or diced ham.
SAUSAGE PINWHEELS -- from the kitchen of Carol Flowers
3 tubes original crescent rolls
2 c. shredded cheddar cheese
1 lb. sausage, cooked and drained
4 oz. cream cheese, softened, or sour cream
your favorite mustard
Unroll the crescent rolls into rectangles on wax paper or saran wrap. Spread with small amount of mustard. Mix sausage and cheeses together in a bowl and divide into 3. Place mixture on rectangle and spread leaving about 1/2 inch from each edge. Roll the rectangle up jellyroll style (looking at a rectangle -- roll from the bottom longest side).
Wrap log and refrigerate overnight. They tend to slice easier when cold (I use an electric knife). Slice and place on parchment paper on baking sheet.
Bake at 350 degrees for 10-15 minutes or until golden brown.
EASY POTATO SOUP -- from the kitchen of Terri Francis
2008 FUMC Staff Award for Easy & Good Recipe
1 bag (32 oz.) frozen hash browns
1 c. chopped onion
1 (14 1/2 oz.) can of chicken broth
2 c. water
1 (10 3/4 oz.) can of cream of celery soup
1 (10 3/4 oz.) can of cream of chicken soup
2 c. milk
salt and pepper to taste
Bring first four ingredients to a boil. Cover and simmer 30 minutes.
Stir in soups and milk and cook thoroughly.
Yields: 10 cups
MISSISSIPPI MUD CAKE -- from the kitchen of Mary Kate Keel
found in Southern Living, from Anne Kracke of Birmingham, AL
Makes 15 servings, Prep: 15 min., Bake: 40 min.
1 c. chopped pecans
1 c. butter
4 oz. semisweet chocolate, chopped
2 c. sugar
1 1/2 c. all-purpose flour
1/2 c. unsweetened cocoa
4 large eggs
1 tsp. vanilla extract
3/4 tsp. salt
1 (10.5 oz.) bag miniature marshmallows
Chocolate Frosting (see recipe below)
1. Place pecans in a single layer ona baking sheet.
2. Bake at 350 degrees for 8-10 minutes or until toasted.
3. Microwave 1 c. butter and semisweet chocolate in large microwave-safe glass bowl at HIGH for 1 minute or until melted and smooth, stirring every 30 seconds.
4. Whisk sugar and next 5 ingredients into chocolate mixture. Pour batter into a greased 15x10x1 inch jelly-roll pan.
5. Bake at 350 degrees for 20 minutes. Remove from oven, and sprinkle evenly with miniature marshmallows; bake 8 to 10 more minutes or until golden brown. Drizzle warm cake with Chocolate Frosting, and sprinkle evenly with toasted pecans.
Chocolate Frosting:
Makes about 2 cups, Prep: 10 min., Cook: 5 min.
1/2 c. butter
1/3 c. unsweetened cocoa
1/3 c. milk
1 (16 oz.) package powdered sugar
1 tsp. vanilla extract
1. Stir together the first 3 ingrediends in a medium saucepan over medium heat until butter is melted. Cook, stirring constantly, 2 minutes or until slightly thickened; remove from heat. Beat in powdered sugar and 1 tsp. vanilla at medium-high speed with an electric mixer until smooth.
Kitchen Express Miss. Mud Cake: Prepare pecans as directed. Substitute 2 (17.6-oz.) packages fudge brownie mix.
CREAM CHEESE POUND CAKE -- from the kitchen of Terri Frances
2008 FUMC Staff Recommended
3 c. plain flour
3 c. sugar
7 eggs
1 pkg. (8-oz.) cream cheese
1 tsp. vanilla extract
1 tsp. almond extract
3 sticks of butter
Cream butter and cream cheese until fluffy. Add sugar slowly, beating well; add eggs, one at a time. Beat well. Add flour gradually beating well after each addition. Put in cake pan (prepared by spraying with Pam, and dusting it with sugar before adding batter to pan). Put in cold oven - bake at 325 degrees for 1 1/2 hour. Let cool in pan for 10 minutes, then remove for remainder of cooling time.
MINNA'S GREEN BEANS -- from the kitchen of Minna Appleby
2008 FUMC Staff Award for Amazing Flavor! and a favorite at Supper Club
1.) 3 large cans (I used 28-oz cans) of Itallian Cut Green Beans (washed and drained). Place beans in a large casserole dish.
2.) Fry and drain 3 slices of bacon, crumble over beans
3.) Drizzle sauce over all:
1/2 c. (1-stick) butter, melted
1 c. brown sugar
1 Tbsp. chopped garlic (can use the kind in the jar)
2/3 Tbsp. soy sauce
4.) Bake 30 to 40 minutes in 350 degree oven.
(Note: Several people have said these are similar to the green bean bundles people make, but much easier!)