NOVEMBER CDC RECIPES

Our CDC this month was centered around appetizers for the upcoming Holidays.
We had a lot of fun and enjoyed each others company and sampling the appetizers they brought. We had a -potluck appetizer- CDC. Kathy demo. how to use Philo dough. I hope these appetizer recipes will come in handy for your Holidays and may your Holidays be Merry and Bright.
Our next CDC will be in January. We will keep you all posted. Thanks to all who came and participated.

Sausage Mushroom and Cream Cheese Philo Dough Triangles
1 l b. ground sausage
1 8 oz. pkg. mushrooms, chopped really small
1 8 oz. cream cheese
5 thinly sliced green onions
1 cube melted butter
Directions: Brown sausage and mushrooms, drain, add cream cheese and onion and stir till cheese is softened. Let cool slightly.

Open package of Philo dough making sure to keep portions you are not working with covered so it won't dry out. Place one sheet on the counter and brush with melted butter, repeat until you have three sheets. The sheet comes in a rectangle, using a pizza cutter cut into 6 stripes the short way. Place 1 teaspoon sausage mixture in the bottom corner and roll up as you would a flag. Place on an ungreased cookie sheet and brush tops with butter. Bake in a 425 degree oven for
about 10 min. until toasty brown.Serve warm. You can use all kinds of fillings with this recipe.
Kathy Dally

TEENY TINY LEMON CHEESECAKE PIES
1 recipe pie dough
lemon pie filling or can of cherry pie filling
CHEESECAKE FILLING
3 8 0z. pkgs. cream cheese, softened
1 can sweet and condensed milk
1 cup sour cream or yogurt
1 cup sugar
2 Tbls. lemon juice
DIRECTIONS: Roll out pie dough. Use a 2 1/2 flower shaped cookie cutter. Place each cookie in a mini muffin pan and bake 7 min. in a 425 degree oven. Let cool, then place on a serving tray. Mix all ingredients for cheesecake filling and whip well. Scrap sides if needed and rewhip. Place filling in a pastry bag or a ziploc bag with hole cut in the corner. Fill half full. Top with lemon in the same manor. Garnish with pomegranate seeds and lime zest for fun. Shells can be made several weeks ahead of time but fill at last minute so crust won't get soggy.
Kathy Dally

CROSTINI WITH BEEF AND CAPER MAYONNAISE
24(1/4-to 1/2-inch-thick) slices baguette-style or small French bread
2 tablespoons olive oil
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh chives
2 to 4 tablespoons drained capers
1/4 teaspoon garlic powder
1/2 lb. thinly sliced cooked roast beef, cut into 24 pieces
2 Italian plum tomatoes, cut into 24 thin slices
Chopped fresh chives, if desired
Tip: To save time I used Melba toast instead of French Bread.
Heat oven to 350. Place bread slices on ungreased cookie sheet; brush lightly with oil.Bake for 8 to 10 min. or until crisp. Cool 5 min. or until completely cooled.
Meanwhile, in small bowl, combine mayonnaise, cheese, 2 tablespoons chives, capers and garlic powder; mix well.
Spread each with chives. Serve immediately, or cover loosely and refrigerate up to 2 hours before serving.
Pam Schow (Pillsbury Appetizers,cookbook)

CHEESY STUFFED CHERRY PEPPERS
8 pickled sweet red cherry peppers
1/3 cup soft cream cheese with pineapple (from 8 oz. tub)
3 tablespoons finely chopped dried beef (rinse, beef is very salty)
3 tablespoons sliced green onions
1 tablespoon mayonnaise or salad dressing
5 to 6 drops hot pepper sauce
Cut peppers in half vertically; remove seeds. Drain on paper towel.
In small bowl, combine all remaining ingredients; mix well. Spoon filling into pepper halves.
Pam Schow(Pillsbury Appetizers, cookbook)

CUCUMBER AND SHRIMP BITES
DIP
1 Red bell pepper /1 clove garlic
1 green bell pepper
1 yellow bell pepper
1 orange bell pepper
10 to 15 mini carrots
5 green onions and the greens
8 oz. cream cheese
1 cup mayonnaise
1 container feta cheese
garlic salt-to your liking
parsley dried or fresh- to your liking
hot sauce- 6 drops-or to your liking
1 Cucumber peeled leaving some peel on, slice into rounds
1 can of medium shrimp
Cut up peppers
into 4's, put all ingredients into food processor, leaving cucumbers out.
Take dip, put a dollop onto each cucumber round. And top with one shrimp. Refrigerate until ready to serve,no longer than 2 hrs. Garnish with more parsley. Dip tastes better if had a chance to refrigerate over night.
Pam Schow

B-B-Q LITTLE SMOKIES
1 pack of little smokies
1 bottle of sweet baby ray's b-b-q sauce-honey flavored-
1 green bell pepper cut into small chunks
1 red bell pepper cut into chunks
1 yellow bell pepper cut into chunks
1 orange cut into chunks
1 small sweet onion cut into small chunks
1 glove of garlic chopped fine
1 can of chunk pineapple
Add all ingredients heat throughly, then turn down to simmer, and simmer until veggies are tender. Stir often. serve with crusty bread.
Pam Schow

I don't have Lisa Schetselaar's recipes. I hope she won't mind, but here is one that I think is close. If you would like to have her recipes, you may want to contact her. They are very good and worth contacting her for.

SPINACH DIP CRESCENT WREATH
3 cups frozen cut leaf spinach
1 (8-oz.) can water chestnuts, drained, finely chopped
2 tablespoons chopped green onions
1 (1.4-oz.) pkg. dry vegetable soup mix
1 1/2 cups sour cream
1/2 cup mayonnaise
1. Cook spinach as directed on package; drain well.
2. In medium bowl, combine spinach and all remaining ingredients; mix well. Cover; refrigerate at least 4 hours to blend flavors.
3. Serve with assorted cut up veggies or crackers or both.

IF YOU WANT TO SAVE TIME YOU WON'T HAVE TO MAKE THE SPINACH DIP:
2 (8-oz.) can refrigerated crescent dinner rolls
1 1/2 cups purchased spinach dip
1/4 cup chopped red bell pepper
2 tablespoons chopped green onions
1 tablespoons chopped fresh parsley
Green bell pepper, cut into holly leaves
Small cherry tomatoes
1. Heat oven to 375. Invert 10-oz. custard cup on center of ungreased large cookie sheet.
2.Remove dough from 1 can, keeping dough in 1 piece; do not unroll.(Keep remaining can of dough in refrigerator.) With hands, roll dough in one direction to form 12-inch log. Cut log into 20 slices. Arrange 16 slices, slightly overlapping and in clockwise direction, around custard cup on cookie sheet.
3. Repeat with second can of dough, cutting log into 20 slices. Arrange slices from second can and remaining 4 slices from first can -total 24 slices-, slightly overlapping each other each other and in counterclockwise direction, next to but overlapping first ring. Remove custard cup from center of wreath shape.
4.Bake at 375 for 14 to 18 minutes or until golden brown. Gently loosen wreath from cookie sheet; carefully slide onto wire rack. Cool 30 minutes or until completely cooled.
5. Place cooled wreath on serving tray or platter. Spread spinach dip over wreath. Sprinkle with red bell pepper, 2 tablespoons green onions and parsley. Decorate with bell pepper "holly leaves" and cherry tomato "berries". Serve immediately, or cover and refrigerate up to 2 hours before serving.

Almond Pine Cones
1 8 oz pkg cream cheese, softened
1/2 cup mayonnaise
5 crisply cooked bacon slices, crumbled
1 Tbsp chopped green onion
1/2 tsp dill weed
1/8 tsp pepper
Combine softened cream cheese and mayonnaise
Mix well. Cover, chill overnight, form mixture
into 2 pine cone shapes on serving platter.
Beginning with narrow end, press slivered
almonds at an slight angle into cheese in rows
until all cheese is covered. Garnish with real
or artificial pine sprigs. Serve with crackers

Mexican Shrimp Cocktail
1 bag frozen shrimp
Boil shrimp in water with onion
wedges, a little cilantro and garlic and
celery if desired. Boil till cooked, cool and
peel shrimp. Marinate shrimp in fresh lemon
juice.
2-4 onions, cut up fine
8-10 roma tomatoes, chopped
2-4 chopped, peeled cucumbers
4 avocados
finely chopped cilantro, amount desired
Mix vegetables together in large bowl and add
1 jar seafood cocktail sauce
1 large bottle Clamato juice
Salt
Add marinated shrimp to mixture and serve in
a cocktail glass with lemon wedges and saltine
crackers

Herb Butter Spread
soften 2 cubes of butter
add herbs and spices
I used Garlic and Herb
salt free blend (Frontier brand)
which has sesame seed, black pepper
garlic, green onion, lemon peel, citric acid
2 shakes of season salt

loaves of Voltrumpia bread or any cocktail
bread or artisan bread

You can use whatever herbs you like
Chervil, tarragon, rosemary, basil, chives
parsley, thyme etc.

Fines Herb Butter
1-1/2 teaspoon parsley
3/4 teaspoon tarragon
1/2 teaspoon rosemary
1/2 teaspoon chives
Jeannie Meyer

CHILI DIP
1 8 oz. cream cheese
1 cup shredded cheddar cheese
1 can of chili-with or without beans-
1 small can of chopped green chilies-opt.-
1 small can of chopped olives-opt.-
Heat in small crock pot to keep warm.
-I'm thinking in microwave would be o.k. Serve with tortilla chips. Pammie-
NATALIE PARKS

LISA S. HAD A YUMMY DISH FOR CHICKEN KABOBS AND AVOCADO DIP. SORRY I DO NOT HAVE THE RECIPE. YOU MAY WANT TO CONTACT HER FOR IT. VERY WORTH WHILE.

SEPTEMBER-OCTOBER CUISINE CLUB

Our cooking- dinner-club started last month(Sept.). We started off with Fall Harvest foods.
It was so much fun. We also introduced Kathy Dally as our Hostess over the club. We are lucky to have her do this. She is so talented as a baker and a cook,and has some fun ideas.
We hope as time goes by and the word gets out about our cooking-dinner-club more will want to learn, eat,and eat, have I mentioned eat, and above all laugh and be together and learn from one another.
Here are some of the recipes from our Fall Harvest get together:

HURRICANE CASSEROLE:BY MARCI CARLSON
Brown meat, sausage, onion, celery, green pepper, garlic. Add any kind of squash. I added one medium already cooked spaghetti squash, one raw cut up zucchini, one baked potato shredded. Salt and pepper to taste. 1/2 cup sliced almonds. Cook for fifteen minutes, turn well and poor into casserole baking dish. Dab cream cheese and a little feta cheese all over casserole, combine 2 cups cottage cheese 1 egg and spread.Top layer-chopped up cooked cauliflower and bread crumbs. Bake at 350 for 40 minutes, shred any kind of cheese you have on top after casserole is done.

ITALIAN ZUCCHINI PASTA:BY JEANNIE MEYER
8 oz.angel hair pasta
4 small zucchini, thinly sliced
2 cloves garlic minced
4 Tbsp. olive oil
2 cans (16 oz each) Italian style diced tomatoes
2-3 tsp. Italian seasoning
1/4-1/2 cup grated Parmesan cheese

Cook pasta according to package directions. In a medium frying pan, Saute zucchini and garlic in oil until zucchini is tender. Add the tomatoes, Italian seasoning; cook until well heated. Drain pasta and top with zucchini mixture. Sprinkle with Parmesan cheese. Makes 4 servings

PUMPKIN SOUP WITH CHILI CRAN-APPLE RELISH:BY PAM SCHOW-AS SEEN BY RACHAEL RAY
3 Tbs.olive oil-extra virgin
2 Bay leaves-dried
4 stocks celery-finely chopped
1 med.onion-finely chopped
salt and pepper
3 Tbs. all purpose flour
2 teaspoons ground thyme
2 teaspoons hot sauce or to taste
6 cups chicken stock
1-15 oz. pumpkin puree
2 cups heavy whipping cream
1/2 teaspoon nutmeg and cinnamon
-------------------------------------
RELISH (a spoonful on top of soup)
1- crisp apple-Macintosh or Granny smith
1/4 red onion
2 Tbs.lemon juice
1/2 cup dried sweetened cranberries,chopped
1 teaspoon chili powder
2 teaspoons honey
1/2 cinnamon--saute or use fresh
Heat soup pot on med. to high heat. Add oil, bay leaves, celery and onion. Season veggies with salt and pepper. Cook 6 or 7 min.until tender. Add flour and thyme and hot sauce,and cook 1 min.Whisk in chicken stock and bring to a bubble. Whisk in pumpkin puree in large spoonfuls into stock. Simmer 10 min.to thicken a bit then add in cream and nutmeg and cinnamon.Reduce to low and keep warm until ready to eat. Top with relish and enjoy.

PUMPKIN SQUARES BY:JEANNIE MEYER
2 cups pumpkin puree
2 cups sugar
2 cups flour
1 cup vegetable oil
2 tsp. soda
1 tsp. cinnamon
1/2 tsp. salt
4 eggs
Combine all ingredients and mix well. Bake at 350 for 30 min. in a sheet cake pan.Frost with cream cheese frosting.
-----------------------------------
Cream cheese frosting
8 oz. pkg. cream cheese,softened
1/4 cup butter or margarine softened.
Mix well,beat all lumps out.
Add 2-3 cups powdered sugar till desired consistency.
1 tsp. vanilla
Mix well and frost squares

APPLE CHIP CAKE BY:Jeannie Meyer
1 1/2 cups flour
1 cup sugar
1 tsp cinnamon
1/2tsp. salt
1 tsp.soda
1 tsp.vanilla
1 egg well beaten
2 cups coarsely grated apples(we like granny smith)
Mix well and beat in:
1/3 cup vegetable oil
TOP WITH:
1/2 cup brown sugar
1/4 cup flour
1/4 cup butter
Mix ingredients for cake,pour into greased 13X9 pan. For topping, cream butter,brown sugar and flour,will be like cookie dough,drop small pieces all over as evenly as possible. Bake at 350
degrees for 30-40 minutes.

PEAR FRITTERS BY:PAM SCHOW-AS SEEN BY PAULA DEAN-
1/2 Cup milk
1 egg slightly beaten
2 teaspoons sugar
1 teaspoon ground cinnamon
1 cup sour cream
1 cup self rising flour
2 peeled and cored pears
vegetable oil,for frying
Whisk together: milk,egg,sugar,cinnamon and sour cream, stir in flour and set aside.
Slice the cored and peeled pears into rings. Heat the oil in skillet.Dip rings into batter and place in hot oil. Fry until golden brown.
serve with ice cream-optional,
sprinkle with cinnamon and sugar-optional,powdered sugar optional,or drizzle with maple syrup, or other flavored syrups.
Personal note: would be great to do with apples. And I think the batter would be great to use for onion rings, just hold out the cinnamon.

Our second CDC get together was held (Oct.15) at Pam Schow's home. Our theme this time was Halloween. Kathy gave a demo. on how to roll a pumpkin roll. She also instructed us also how to roll using ice cream instead of the cream cheese mixture.She made it look easy, but HELLO it's Kathy were talking about, the ultimate baker.
Lisa Schetselar gave it a try at rolling one. And from the looks of it she's done this before.And if she hasn't, you could have fooled me She did really well.
The food was totally "SPOOKTACULAR."It was so fun to see how you can bring Halloween into food dishes. There was mummy meatloaf, Frankenstein casserole,eyeball cookies ect. ect. ect. The food may have looked a fright,but it was oh so good.We hope you give the recipes a try for your own little spooks.HAPPY HALLOWEEN!

HALLOWEEN RECIPES

MUMMY MEATLOAF
1 1/2 Pounds ground beef
3 slices of bread,cubed
1 egg
1 Cup Milk
1 small onion,chopped small
1 Tbls.Worcestershire sauce
1 tsp. salt
1/2 tsp.Dry mustard
1/4 tsp. pepper
1/4 tsp. sage
1/8 tsp. garlic powder
Prosciutto Ham
Ketchup
Mix all ingredients,mold into the shape of a face on a greased jelly roll pan(to catch drippings).Layer prosciutto around the face, pressing gently into the eyes and around the nose. Fill the eye holes with ketchup and bake at 350 for 1 hour 15 min. -HORRIFICALLY YUMMY-
-Jeannie Meyer-

HALLOWEENIES
1 Can crescent rolls
44 cocktail weenies or sasuages
1/2 cup dijion mustard
Heat oven to 375. Line two cookie sheets with parchment paper. Roll dough sheet out to 14x11" rectangle. Cut vertically to make two 11x7"rectangles. Cut crosswise into 1/2"stripes. Pat weenies dry. Wrap a strip of dough around each weenie to look like a mummy,press firmly at each end to secure. Place on cookie sheet 2 inches apart for even browning.
Bake 15-20 min. Serve with mustard dip. -OH MUMMY-
BY:Lisa Schetselar

TERRIFYING TAMALE PIE
1 Tablespoon vegetable oil
1/2 cup chopped onion
1/3 cup chopped red bell pepper
1 clove garlic,minced
3/4 pound ground turkey
3/4 teaspoon chili powder
1/2 teaspoon dried oregano leaves
1 can (141/2 ounces) Mexican-style stewed tomatoes, undrained
1 can (15 ounces) chili beans in mild chili sauce
1 cup corn
1/4 teaspoon black pepper
1 package (8 1/2 ounces)corn muffin mix plus ingredients to prepare mix
2 cups taco-flavored shredded cheese
Bell peppers,pickle slices, pimiento pieces,onion,black olives and carrots for decoration

1.Heat oil in skillet over med. heat. Add onion and bell pepper;cook until crisp-tender. Stir in garlic.Add turkey;cook and stir until turkey is no longer pink.Stir in chili powder and oregano. Add tomatoes with liquid;cook and stir 2 minutes. Stir in beans with sauce,corn and pepper;simmer 10 minutes or until liquid is reduced by about half.

2. Preheat oven to 375. Grease 1 1/2 to 2-quart casserole dish.
Prepare corn muffin mix according to package directions;stir in 1/2 cup cheese. Spread half of turkey mixture in prepared casserole dish;sprinkle with 3/4 cup cheese. Top with remaining turkey mixture and 3/4 cup cheese. Top with corn muffin batter.Decorate with vegetables to make monster face.Bake 20 to 22 minutes or until golden.Makes 6 to 8 servings.
-GHOULISH-
BY: JENNIE MEYER

EYE BALL COOKIES
1/2 c. shortening
1/3 c. sugar
1 egg
1 tsp.vanilla
1 tsp. baking soda
3/4 c.Reese's creamy peanut butter
1/3 c.packed brown sugar
2 Tbs. milk
1 1/2 c. flour
1/2 tsp. salt
Need 1 cup vanilla frosting,red and black decorator frosting in tubes,whoppers malted milk balls.
Heat oven to 375* Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar,beat until fluffy. Add egg,milk and vanilla;beat well.Stir together flour,baking soda and salt; gradually beat into peanut butter mixture.
Shape dough into 1-inch balls.Roll in granulated sugar,place on ungreased cookie sheet. Bake8 to 10 minutes or until lightly browned. Remove from cookie sheet to wire rack.cool completely.
Frost center of cookie with vanilla frosting to form white portion of eye. Decorate with red and black frostings to form outline of eye and bloodshot markings.Press malted milk ball"iris"into center of eye.-makes about 4 dozen cookies
-HAUNTING-
BY:JEANNIE MEYER

Pumpkin Cream Cheese Roll -FOR OCT. CDC- SORRY-
3 eggs-beat for 5 min.
1 c. sugar
2/3 c. pumpkin
1 tsp. lemon juice
3/4 c. flour
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
Filling
1 c. powdered sugar
4 Tbls. butter
6 oz. softened cream cheese
1/4 tsp. vanilla
Directions
Spread on greased and floured jelly roll pan.
Top with 1 cup nuts-opt.-
Bake at 375 for 15 min. Prepare a clean dish
towel with a dusting of powdered sugar. After
cake has cooled for just a minute or two flip
over on dish towel. Roll up like a jelly roll and
cool. When cool unroll and spread topping,
then roll back up. Wrap in saran wrap and
refrigerate.
Kathy Dally-Bone Shaking Good