Maryland Recipes: December 2014

Tuna Melt Casserole

Ingredients:

16 ounces corkscrew pasta, substitute medium shell pasta

3 cups broccoli flowerets

2 tablespoons margarine, substitute butter

2 tablespoons all-purpose flour

3/4 teaspoon salt

1/4 teaspoon ground black pepper

4 cups 2 percent milk

1 cup shredded Swiss cheese

1 can chunk light tuna in water, drained and flaked

2 medium tomatoes, cut into 1/4-inch-thick slices

Directions:

Preheat oven to 400 degrees F. In large saucepot, cook pasta in boiling salted water 5 minutes; add broccoli to pasta and cook another 5 minutes or until broccoli is tender and pasta is al dente. Drain well and return to saucepot; set aside.

Meanwhile, in 3-quart saucepan, melt margarine or butter over low heat. Stir in flour, salt, and pepper until blended and cook, stirring, 1 minute.
Gradually stir in milk; increase heat to medium-high and cook, stirring occasionally, until mixture thickens and boils. Boil 1 minute, stirring frequently. Remove saucepan from heat and stir in 1/2 cup cheese until blended.

Add cheese sauce and tuna to pasta and broccoli in saucepot; toss until evenly mixed. Transfer mixture to shallow 3 1/2-quart casserole or 13-inch by 9-inch glass baking dish. Arrange tomato slices on top, overlapping if necessary. Sprinkle with remaining 1/2 cup cheese.

Cover baking dish with foil and bake 20 minutes or until hot and bubbly.

Corn Fritters

Ingredients:

3 cups oil for frying

1 cup sifted all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon white sugar

1 egg, lightly beaten

1/2 cup milk

1 tablespoon shortening, melted

1 (12 ounce) can whole kernel corn, drained

Directions:

Heat oil in a heavy pot or deep fryer to 365 degrees F (185 degrees C).

In a medium bowl, combine flour, baking powder, salt and sugar. Beat together egg, milk, and melted shortening; stir into flour mixture. Mix in the corn kernels.

Drop fritter batter by spoonfuls into the hot oil, and fry until golden. Drain on paper towels.

Corn Casserole

Ingredients:

1 (15 ounce) can cream-style corn

1 (11 ounce) can whole niblet style corn

2 eggs

1 cup sour cream

1 (8.5 ounce) package dry corn bread mix

1/2 cup butter, melted

1 cup shredded Cheddar cheese

Directions:

Preheat oven to 350 degrees F. Grease a 8 x12 inch casserole dish.In a mixing bowl, combine cream corn, niblet corn, eggs, sour cream, muffin mix, and butter. Pour into prepared casserole dish.

Bake in a preheated oven for 30 minutes or until lightly brown.

Samoa Oreo Cookies

Ingredients:

1 box Devils Food Cake Mix, dry

2 eggs

1 cup oil

Caramel Butter cream Frosting:

1 cup butter, softened

3 cups powdered sugar

1 cup caramel topping

1 tsp. vanilla

3 Tbsp. milk,

1 1/2 cups toasted coconut

Directions:

Mix cake mix, eggs and oil together in a large bowl. Roll dough into small balls. Gently flatten and place on greased cookie sheet.

Bake 350 F for 8-10 minutes. Let cookies cool completely.

While cookies are cooling, make Caramel Butter cream Frosting. In a large bowl, cream softened butter. Add powdered sugar, caramel topping, vanilla and milk. Add more milk and/or powdered sugar to reach desired consistency.

Place a little bit of frosting on the bottom half of each cookie. Gently press some toasted coconut over the tops of frosting. Press the two bottom halves together to create oreo sandwich cookie. Repeat for all cookies.

Party Dip

Ingredients:

8 ounces cream cheese, softened

2 cups sour cream

1 1/2 cups shredded cheddar cheese

6 slices bacon, cooked and crumbled

1/2 cup sliced green onion

Directions:

Preheat oven to 400 F.

Combine softened cream cheese, sour cream, cheddar cheese, bacon and green onion. Spoon mixture into a 1-quart baking dish and bake for 25-30 minutes, or until cheese is bubbling and hot.

Serve with bread slices, crackers, or veggies.

Candy Cane Fruit & Cream Cheese Danish

Ingredients:

2 cans of Pillsbury crescent rolls

1 package cream cheese

1/2 cup powdered sugar

1/2 tsp vanilla extract

1 can cherry or strawberry pie filing

Glaze:

Powdered sugar

Milk

1/2 tsp vanilla extract

Directions:

Set two roll sections aside for candy cane stripes. Lay out remaining crescent roll sections in the shape of a candy cane making sure to overlap the edges slightly. Use a knife to cut out your candy cane shape. Mix together your cream cheese, powdered sugar and vanilla extract. Spread on top of your candy candy shape.

Spoon pie filling on top of cream cheese filling.

Using the remaining two roll sections, cut off long strips, twirl and lay on top of your filling to create a candy cane look. Bake at 350 degrees for 10-12 minutes or until bread is golden brown.

Glaze:
Mix together ingredients alternating between powdered sugar and milk until desired consistency is obtained.

Drizzle over baked candy cane and enjoy!

Easy Crock Pot Potato Soup

Ingredients:

1 30oz. bag of frozen diced hash browns

1 32 oz box of chicken broth

1 can of cream of chicken soup (10 oz)

1 pkg. cream cheese (8 oz, not fat free)

3 oz bacon bits

1 cup shredded cheddar cheese

salt and pepper to taste

Directions:

Put the potatoes in the crockpot. Add in the chicken broth, cream of chicken soup and half of
the bacon bits. Add a pinch of salt and pepper.

Cook on low for 8 hours or until potatoes are tender.

An hour before serving, cut the cream cheese into small cubes. Place the cubes in the crock pot.

Mix a few times throughout the hour before serving.

Once the cream cheese is completely mixed in, it's ready to serve.

Top with cheddar cheese and some additional bacon bits.

Roasted Garlic Mushrooms

Ingredients:

16 even-sized open cup mushrooms, stalks cut level

3 tbsp olive or coconut oil

1/4 c unsalted butter, softened

3 cloves garlic, chopped very finely

2 tbsp fresh thyme, chopped

1 1/2 tbsp lemon juice

salt and freshly ground black pepper to taste

1/4 c fresh breadcrumbs

Directions:

Preheat the oven to 400F. Lightly fry the mushrooms, cap-side down, in hot oil for 20 seconds.

Arrange the mushrooms in a shallow roasting tin with the stalks facing upwards.

Mix together the butter, garlic, thyme, lemon juice and seasoning. Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top. Either refrigerate for later use, or cook immediately in the oven for 10 minutes.

Peanut Butter & Chocolate Chip Cream Cheese Cookies

Ingredients:

1 can seamless crescent rolls (or pinch together

seams on a regular can)

8 oz cream cheese, room temperature

1/3 cup sugar

2 tsp vanilla

¾ cup mixed peanut butter and chocolate chips

Directions:

Beat sugar, cream cheese and vanilla together until smooth and creamy. Unroll the crescent roll sheet onto lightly floured surface. Stretch out the dough then trim the edges to give it a rectangular shape (A pizza cutter works well.)

Spread the cream cheese mixture over the top of the crescents, leaving a 1/2 inch gap at the edges
Sprinkle chips on cream cheese and press lightly into dough

Roll the crescent sheet up tightly and wrap in cling wrap. Place in freezer for at least 2 hours

Once chilled, line a cookie sheet with parchment paper (prevents sticking)
Slice the roll into 1/4" slices (They won’t keep the precise round shape)

Bake at 350* for 12-14 minutes until golden brown

Coconut Key Lime Pie

Ingredients:

1 can (14 oz) Sweetened Condensed Milk

1 can (13.5 oz) Unsweetened coconut milk

1/3 cup fresh key lime juice

7 large Egg yolks

1 Easy Press-In Pie Crust, made with graham crackers

2 cups Heavy cream

2 tbsp Confectioners Sugar

3 tbsp sweetened shredded coconut, toasted

Directions:

Preheat oven to 325 degrees. In a medium bowl, whisk together condensed milk, coconut milk, lime juice, and egg yolks until smooth. Pour into crust and bake until set but still slightly wobbly in center, 40 minutes. Let cool on a wire rack, 1 1/2 to 2 hours, then refrigerate 3 hours (or up to 1 day).

In a large bowl, using an electric mixer, beat cream and sugar on high until stiff peaks form, about 3 minutes. To serve, top pie with whipped cream and sprinkle with toasted coconut.

Butterscotch Peach Pie

Ingredients:

2 cups all-purpose flour

1 teaspoon salt

3/4 cup shortening

5 tablespoons cold water

Filling:

3/4 cup brown sugar; packed

2 tablespoons all-purpose flour

1/3 cup light corn syrup

3 tablespoons butter; melted

2 tablespoons lemon juice

1/4 teaspoon almond extract

8 medium peaches; peeled and sliced

Directions:

In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 30 minutes or until easy to handle.

For filling, in a small saucepan, combine brown sugar and flour. Stir in corn syrup and butter until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice and extract. Place peaches in a large bowl; add syrup mixture and toss to coat.

Divide dough in half so one ball is slightly larger than the other. Roll out larger ball to fit a 9-in. pie plate. Transfer to pie plate; trim pastry to 1/2 in. beyond rim of plate. Add filling. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Cover edges loosely with foil.

Bake at 375 for 25 minutes. Uncover; bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. — with Brooklyn Castillo.

Peppermint Hot Cocoa Cookies

Ingredients:

1 roll Pillsbury refrigerated sugar cookies

3 tablespoons unsweetened baking cocoa

1 cup marshmallow creme (from 7-oz jar)

1/3 cup crushed peppermint candies

Directions:

Heat oven to 350?F. In medium bowl, break apart cookie dough. Knead in baking cocoa until thoroughly combined.

Shape dough into 20 (1 1/2-inch) balls. Place on ungreased cookie sheets, and press down slightly with fingers. Bake 10 to 13 minutes or until centers of cookies are set; cool 2 minutes on pans. Transfer to cooling racks to cool completely, about 15 minutes.

Meanwhile, with spatula sprayed with cooking spray, transfer marshmallow creme to microwavable cup sprayed with cooking spray. Microwave uncovered on Medium (50%) 60 to 90 seconds or until melted. Cool slightly, then transfer to resealable food-storage plastic bag.

Cut 1/8 inch from 1 corner of bag, then drizzle cookies with marshmallow creme, and sprinkle with crushed peppermint candies. Refrigerate at least 30 minutes but no longer than 12 hours before serving.

Peppermint Snickerdoodles

Ingredients:

3 candy canes

2 tablespoons sugar

? teaspoon cinnamon

1 roll (16.5 oz) Pillsbury? refrigerated sugar cookies

1 cup all-purpose flour

Directions:

Heat oven to 350?F.

Place the candy canes in a heavy-duty zip top bag. Using a hammer or something heavy, hit the candy canes to break until they are fine crumbs.
In a small bowl, combine the crushed candy canes with the sugar and cinnamon.

Place the cookie dough in a medium bowl and break into chunks. Add in the flour and mix until combined. Reshape the dough back into a log and cut into 32 equal pieces. Roll each piece into a ball and then roll in the candy cane/sugar/cinnamon mixture. Place on a baking sheet, placing 2-inches apart.

Bake for 10-14 minutes, or until the edges are slightly brown. Remove from oven and cool for 1 minute on baking sheet before removing to a wire rack to cool completely.

Makes 32 cookies

White Chocolate Macadamia Nut Cookies

Ingredients:

1 cup butter

1 cup brown sugar

? cup sugar

2 eggs

1 teaspoon vanilla

? teaspoon almond extract

? teaspoon salt

1 teaspoon soda

2? cups flour

1? cups white chocolate chips

1 cup macadamia nuts

Directions:

Preheat oven to 375 degrees F.

Cream together butter and sugars in a large bowl. Add eggs, vanilla and almond extract and beat until well mixed. Add salt, soda, and flour and beat until well incorporated. Stir in white chocolate chips and macadamia nuts.

Roll into 1 inch balls and placed on greased cookie sheet. Bake at 375 degrees F for 8 minutes.

Amish Broccoli Salad

Ingredients:

1 head broccoli, chopped

1 head cauliflower, chopped

1 cup mayonnaise

1 cup sour cream

1/2 cup sugar

1/2 teaspoon salt

1/2 pound bacon, fried and crumbled

1 cup shredded Cheddar cheese

Directions:

Place everything a bowl and mix together well

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