Tag: KOA

Coconut Pecan Coffee Cake

This is made with regular pancake mix, not Bisquick, although you might try it.  It might change the texture a little.

Ingredients: 

  • 2 Tab butter
  • 1/3 c pancake syrup
  • 1/3 c firmly packed brown sugar
  • 1/3 c pecans
  • 1/3 c coconut
  • 1/3 c milk
  • 2 Tab oil
  • 1 tsp vanilla
  • 2 c pancake mix
  • 1/2 c firmly packed brown sugar
  • 1 tsp cinnamon

Directions:

  1. Preheat oven 400°.
  2. Melt butter in 9 inch square pan.
  3. Stir in syrup, the 1/3 cup brown sugar, pecans and coconut.
  4. Spread evenly in pan.
  5. Beat eggs, stir in remaining ingredients, beat vigorously 1/2 minute.
  6. Spread evenly over topping in pan.
  7. Bake at 400° for 25 minutes.
  8. Cool 5 minutes.
  9. Invert on serving plate.
  10. Remove pan carefully.
  11. Serve warm.

Serves:  12 (2 x 3 inches)

Source:   This is not a family recipe, it is a recipe off of a pancake box!

Cream Cheese Rolls aka Goobers

The plan is to spread the cream cheese on the beef and then place the pickle slice on one edge and roll it up into a log.  You will use your best judgment on how many slices of beef per roll.  You want about a 1 inch roll when you are done.

Ingredients:

  • 8 oz cream cheese softened (or use the whipped cream cheese – easy-pesy)
  • 2 pkg thin sliced beef (Buddig)
  • 1 – 2 long dill pickle spear
  • 1/4 tsp horseradish (more if you like a little bite.)
  • dash garlic salt

Directions:

  1. Cut the pickle spear into long thin slices – about 1/4 of the pickle unless it is one of those huge ones.
  2. Dry on a paper towel.
  3. Mix cream cheese, horseradish and garlic salt.
  4. Separate sliced meat.
  5. Spread one slice with a thin layer of cream cheese mixture.  About a scant quarter of an inch or so will do.
  6. Lay the next slice of beef on top of the first slice but slightly offset, about an inch to 1 1/2 inches lower on the slice.
  7. Cover it with cream cheese.
  8. Continue on for 5 slices.
  9. Place pickle slice on the bottom edge.
  10. Starting at the bottom roll up tightly.
  11. Repeat with remaining pickle slices, meat and cream cheese.
  12. Refrigerate, covered, until firm, at least 2 hours.
  13. Just before serving, cut into 1/2 inch slices.

Serves:  Maybe 6 – 8.  We have teenagers who will eat the whole plate.

Source:  The Dell-Imagine family.

Quick Chili

This is sort of the chili version of a dump cake – open cans, dump, stir.

Ingredients:

  • 1 #10 chili with meat (beans or no beans, your choice)
  • 3 35 oz cans tomatoes, juice and all
  • 1 can (6 lbs) cubed meat, juice and all (Hereford brand is good)
  • ½# onions – chopped
  • 4 c sour cream
  • grated cheese
  • chives or diced onion
  • soda crackers

Directions:

  1. Dump the chili, tomatoes, meat, and onions into a large pot.
  2. Heat.
  3. Serve in bowles
  4. Top with cheese, sour cream and chives.
  5. Serve with crackers.

Serves:   25-30

Source:  A desperate need.

 Coffee Cake with Pancake Mix

This is one of those recipes that is so easy to play with – add about 1/2 cup fresh or dried apples, apricots, blueberries, cranberries, cherries – whatever to the streusel.  It all works.  Never the same twice.

Ingredients:

Streusel:

  • 1/4 c  flour
  • 1/4 c sugar
  • 1/4 c packed brown sugar
  • 1/2 tsp cinnamon
  • 2 Tab butter, softened

Batter:

  • 2 c pancake mix
  • 3/4 c sour cream
  • 2/3 c sugar
  • 1 egg
  • 2 Tab butter, softened

Directions:

Preheat oven to 350°.

For Streusel:

  1. In small bowl, stir together flour, sugars, nuts and cinnamon.
  2. Cut in butter or margarine with fork or pastry blender until mixture is crumbly.

For Batter:

  1. Place mix, milk and sugar in medium bowl.
  2. Using an electric mixer, mix on low speed until blended.
  3. Add egg and butter.
  4. Continue to mix on low speed until mixture is blended.
  5. Spoon half of batter into a lightly greased 8x8x2-inch pan and spread evenly.
  6. Sprinkle half of streusel topping evenly over batter.
  7. Spoon remaining batter over streusel layer.
  8. Sprinkle remaining streusel over batter.

Bake 32-36 minutes or until toothpick inserted into center comes out clean.

Serve warm.
Serves: 9

Source:   A variation on Krusteaz Cinnamon Streusel Coffee Cake

Rye Party Puffs

These are not that hard to make.  You can freeze them uncut and have them available for spur of the moment events.  Just stuff them with anything – ham, tuna, pastrami, egg etc – mixed with mayo.

Ingredients:

  • 1 c water
  • 1/2 c butter, cubed
  • 1/2 c all-purpose flour
  • 1/2 c rye flour
  • 2 tsp dried parsley flakes
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 4 large eggs
  • 1 Tab Caraway seeds
  • Corned Beef Filling

Directions:

  1. Preheat oven 400°.
  2. In a large saucepan over medium heat, bring water and butter to a boil.
  3. Add the flours, parsley, garlic powder and salt all at once; stir until a smooth balls forms.
  4. Remove from the heat; let stand for 5 minutes.
  5. Beat in eggs, one at a time.
  6. Stir in caraway seeds
  7. Beat until smooth.
  8. Drop batter by rounded teaspoonfuls 2 in. apart onto greased baking sheets.  Keep them small – bite size.
  9. Bake at 400° for 18-20 minutes or until golden.
  10. Remove to wire racks.
  11.  Cool.
  12. Split puffs
  13. Add Corned Beef Filling.
  14. Refrigerate.

Serves:  Makes 4-1/2 dozen.

Source:  Taste of Home

Stuffed Mushrooms Two Ways

I think you could stuff mushrooms with hay and they would sell!  Here are two quick and easy variations.  If you are transporting them to an event, use a vegetable peeler to flatten the bottom so they don’t roll.

Ingredients:

  • 36 medium to small size mushrooms ( 1 1/2 lbs)
  • ½ c cheese – jack, cheddar, maybe even pepper jack
  • 1/2 c sour cream
  • ½ lb crab (or fake crab, or chopped shrimp, or even lobster)

Directions:

  1. Wash the mushrooms.
  2. Gently remove the stems.  (They can be saved to use in dips, sauces, etc.  They freeze.)
  3. Mix  cheese and sour cream with crab.
  4. Mound in the back side of the mushroom, where the stem came out.
  5. Run under the broiler for a couple of minutes to melt the cheese and brown.

Serves:   Makes 36

Source:  I made it up.

 

Ingredients:

  • 36 medium to small size mushrooms  (about 1 1/2 lbs)
  • 1 pkg frozen Stauffer’s Spinach Souffle
  • 1/4 c Parmesan cheese

Directions:  

  1. Prepare spinach soufflé according to package.  Slightly under cook.
  2. Stir in Parmesan cheese.
  3. Arrange mushrooms, stem side up,  on a baking sheet.
  4. Fill with spinach/cheese mixture, mounding slightly.
  5. Garnish with additional Parmesan cheese.
  6. Bake at 400° (10-15 min. or until cheese and mushrooms are lightly browned).

One recipe confessed to just cubing the frozen souffle and placing it in the mushroom.  Have not tried it, but it should work.

Serves:   Makes 36

Source:  Fromthepod.com

Roasted Potatoes and Onion

It is hard to beat onions and potatoes.  This recipe makes them even better with butter and onion soup mix.
INGREDIENTS:

  • 2 lbs russet potatoes, scrubbed, cut into wedges
  • 2 onions, cut into chunks
  • 1/3 c olive oil
  • 1/2 cup (1 stick) butter, melted
  • 1 envelope onion soup mix (1.2 oz – 1 heaping Tab.)

Directions: 

  1. Preheat oven to 450°.
  2. Combine all ingredients in large roasting pan.
  3. Toss well.
  4. Bake until potatoes are crisp and golden brown, stirring occasionally, about 1 hour 10 minutes.
  5. Season potatoes to taste with salt and pepper.

Serves: 8

Source:  Epicurious – Bon Appetite, October 1992, Carol Rock

Sun-dried Tomato Puff Tart

You have to love puff pastry.  You can put anything on it and it is party food.

Ingredients:

  • 8 oz mushrooms
  • 1/2 c diced sun dried tomatoes, drained on a paper towel
  • 7 – 8 oz Brie cheese, shredded
  • 2 sheets of puff pastry, thawed
  • olive oil

Directions:

  1. Heat oil in a sauce pan over medium heat.
  2. Throw in the sliced mushrooms.
  3. Cook, stirring occasionally, until tender and almost dry (around 10 minutes).
  4. Pre-heat the oven to 350°.
  5. Roll out the puff pastry so each sheet is slightly bigger than a 9 x 13 sheet pan.
  6. Place each puff pastry on a sheet pan.
  7. Fold in the edges to create a rim.
  8. Using a fork, poke holes evenly over the puff pastry.
  9. Place the sheet pan in the oven and cook for 5-8 minutes, or until the puff pastry is lightly golden and small bubbles have formed.
  10. Brush the puff pastry with olive oil and sprinkle the mushrooms, and sun dried tomatoes over the top.
  11. Finally, top everything with the  cheese (more is better here, right??)
  12. Place the tart in the oven and bake until the cheese is melted and beginning to brown.
  13. Cut into approximately 1 1/2 inch squares.  Cut 4 x 8.

Serves:  Makes 64 squares

Source:  A variation on several recipes.  With puff pastry, anything goes!

Cinnamon Fondue – Fountain of Blood

Really red!  We used apples, brownie bits, bananas, marshmallows, and angel food cake to dip. Great for Halloween, might work for Christmas or Valentines Day.
Ingredients:

  • 6 cups light corn syrup
  • 4 cups sugar
  • 1 cup water
  • 1 cup cinnamon candies (Red Hots)

Directions:

  1. Bring corn syrup, sugar, and water to a boil.
  2. Add the candies.
  3. Boil until the mixture reaches 220°F on a candy thermometer.
  4. Allow to cool slightly before running through the fountain.
  5. Run on high heat.
  6. Thin with water if necessary.

Yield: Enough to run through the largest home fountains. Use 1/3 to 1/2 for smaller home fountains.  Multiply quantities by 4 for large commercial fountains.

Source:  Sephra Catering Creations, By Jacob Muir

Sautéed Onions for 50

This is really a no brainer – but we like to document how to do it for a crowd.  You can use frozen pre-diced onions (3 – 4 pounds) but bigger pieces are nicer.

Ingredients:

  • 6 onions (1 1/2# )
  • 1/2 # butter
  • 1 c red wine

Directions:

  1. Peel the onions.
  2. Cut in half – top to bottom.
  3. Slice thin.
  4. Melt butter in frying pan.
  5. Saute onions until just golden.
  6. Add wine.
  7. Simmer until wine is almost gone.
  8. Serve hot.

Serves:  Makes enough to serve with beef/chicken for 50

Source:  Margie