November Sign-Up

Hey ladies! It's that time again to sign up for our next recipe club. Our next get-together will be on November 1st at 7pm at Ashley Reeve's house in the Gables. The theme is Thanksgiving so bring your favorite traditional Thanksgiving dish or something new that you've been wanting to try.

*p.s. I will be having my baby this Thursday so if you have any questions feel free to leave a comment on this post for Jessica or email her at jessica.e.peterson@gmail.com.

Main Dish-
Main Dish-
Main Dish-
Side Dish- Emily
Side Dish- Alexis
Side Dish- Jessica Peterson
Dessert- Nikki Davis
Dessert- Andrea Tao
Dessert- Amy

Grape Salad

(Recipe from Amy Powell)


GRAPE SALAD

• 4lbs of seedless grapes (green or purple) 
• 1 tub Cool Whip (or 8oz package of cream cheese) 
• 1 8 oz container sour cream 
• 1/2 cup white sugar* 
• 1 tsp vanilla extract 
• 4 ounces chopped walnuts (or pecans) 
• 4 tbsp brown sugar 

Wash and dry grapes. In a large bowl, combine Cool Whip, sour cream, vanilla, and white sugar. Add grapes and mix until evenly incorporated. Sprinkle with brown sugar and walnuts, mix again and refrigerate until serving. 


* I do a little less white sugar if using Cool Whip, and usually mix about half the topping (brown sugar and nuts) into the salad and sprinkle the rest on top. I usually add more nuts into it too.

Stuffed Peppers

(recipe from Brittany Jensen)

Stuffed Peppers

• 1/2 onion
• 1 lb. hamburger
• 3 cans tomato sauce (8 oz. each)
• 1/2 c. water (or half of a tomato sauce can)
• 2 tbsp. brown sugar
• 1/4 c. ketchup
• 1 can corn
• dash cinnamon
• 1/2 c. rice
• 3-4 peppers, depending on size

Chop onion and fry in skillet, once they've begun softening, throw in the hamburger and fry all together. Add salt and pepper to taste. Add all the rest of the ingredients, bring to boiling. Let simmer covered for 20 minutes. Meanwhile, clean and cut peppers in half, chop off stems and remove seeds. Place in a glass pyrex dish. Add hamburger mixture to fill the peppers. Bake 1 hour at 350.

Pumpkin Bars

Pumpkin Bars

Desser from Amy Twitty
2 cups flour
2 tsp cinnamon
1 16oz can pumpkin
2 tsp baking powder
1 tsp soda
1 tsp salt
1 cup oil
1 1/2 cups sugar
3/4 cups chocolate chips
4 eggs

Mix all together and put into 11x17 pan. Bake 30 minutes at 350 degrees.

Frost with

8 oz cream cheese
half cube butter
1 tsp vanilla
2 cups powdered sugar

Beat until smooth and spread over cooled cake. AND ENJOY!!!

caramel apple cider

Hot Caramel Apple Cider
Recipe and photo by Our Best Bites
1/2 gallon apple cider (64 oz or 8 C)
1/2 C orange juice, fresh squeezed or good quality bottled like Simply Orange
1 orange
8 cloves
2 cinnamon sticks
1/4 t ground allspice
1/3 C jarred caramel sauce* more to taste if needed
optional: caramel flavored syrup
sweetened whipped cream (or from a can is fine!)

Pour 8 cups of apple cider into a large stock pot on the stove pot. Set heat to medium-high. Add orange juice, cinnamon sticks, and allspice.

Thoroughly wash your orange and then gently stab the whole cloves into it. If you find it hard to do that without destroying the cloves, use a toothpick to poke little hole first and then insert the cloves.  (If you are doubling the recipe, you can still just use one orange, just double the number of cloves you poke into it).

Gently drop the whole orange into the pot. Bring cider to a boil and then reduce heat to a low simmer. Simmer on low for 60 minutes and longer if you wish. If you’re keeping the pot on the stove for an extended period, keep an eye on the orange. If at any time it splits open, remove it from the pot. If the white pith is exposed it will add a bitter taste to your cider. If you’re going to have the pot warming for hours on end, take out the orange. After you’ve simmered for an hour, add caramel sauce and stir to combine and dissolve. Add more caramel to taste if needed.

When ready to serve, ladle into mugs, top with whipped cream, and give it a drizzle of caramel and a sprinkle of cinnamon.

Pumpkin Cheesecake

Ingredients

Crust:

• 1 3/4 cups graham cracker crumbs
• 3 tablespoons light brown sugar
• 1/2 teaspoon ground cinnamon
• 1 stick melted salted butter

Filling:

• 3 (8-ounce) packages cream cheese, at room temperature
• 1 (15-ounce) can pureed pumpkin
• 3 eggs plus 1 egg yolk
• 1/4 cup sour cream
• 1 1/2 cups sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon fresh ground nutmeg
• 1/8 teaspoon ground cloves
• 2 tablespoon all-purpose flour
• 1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.

For crust:

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Quick and Easy Chili

Quick and Easy Chili

• 1/2-1 lb. hamburger, cooked and drained
• 1/2 onion, chopped
• 1 15oz can kidney beans, drained
• 1 15oz can chili beans, Undrained
• 1 15oz can pinto beans, drained
• 1 15oz can black beans, drained
• 1 15oz can diced tomatoes
• 1 8oz can tomato sauce
• 1 package chili mix
• 1/4 cup plus 2 tablespoons ketchup
• 1/4 cup sugar

combine all ingredients in a crock pot and heat on high or low depending on your time.

Caramel Bars

(recipe from Amy Powell)


CARMEL BARS

- 2 cups all-purpose flour
- 2 cups oats ( quick or rolled)
- 1 1/2 cups brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups butter ( melted)
- 12 ounces milk chocolate chips
- 1 (17 ounce) jars Mrs Richardson's caramel topping

1. Mix flour, oats, brown sugar, baking soda, salt, and melted butter.
2. Press half the mixture into the bottom of a 9x13 pan (coated with
nonstick cooking spray).
3. Bake for 17 minutes at 325 degrees.
4. Remove from the oven and cover equally with chocolate chips and
caramel topping.
5. Crumble the rest of the oat mixture over the top and bake for another
17 minutes at 325 degrees.
6. Cool for at least 3 hours before cutting