ohio state university extension 20 ohio state ... - hardin · crock pot french onion beef...
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20 OHIO STATE UNIVERSITY EXTENSION
OSU Extension, Hardin County
Family and Consumer Sciences Programs The Hardin County Family and Consumer Sciences programming focuses on building Healthy
People, Healthy Finances, and Healthy Relationships. We help people to stay healthy through
good nutrition and food safety, to use their money wisely, and to balance the demands of life
and work. Our goal is to enhance the quality of life for individuals, families, and communities
through research, education, and outreach. We provide accessible and reliable
research-based information to help people help themselves.
Healthy People Programs—
SNAP-Ed Program , Dining With Diabetes Workshops, ZUMBA Fitness Classes, Serv Safe,
Food Preservation Workshops, Healthy Lifestyles Coalition, Occasional Quantity Cooks,
Generation Rx, Cooking Matters®, Yoga for Kids
Healthy Finances Programs—
Manage Your Money Workshops, Lunch –N– Learns, Homebuyer Education,
Money Matters, Real Money, Real World
Healthy Relationships Programs—
Little Sparks: Goo Crew, Girls Group, Successful Co-Parenting, Mental Health First Aid®,
Active Parenting Now, Youth Mental Health First Aid®, ‘What about me?’
Online Facebook—Like us on Hardin County OSU Extension Facebook Page!
Eat, Save and Be Healthy blog -- http://fcs.osu.edu/blog/
hardin.osu.edu ~ livehealthyosu.com ~ livesmart.osu.edu
** Ask about our ‘Blanketing Hardin County Community Service Project’ **
OHIO STATE UNIVERSITY EXTENSION
SPONSORED BY: HARDIN COUNTY HOMEMAKERS
COUNCIL AND OSU EXTENSION, HARDIN COUNTY
2018
Homemaker’s
Dish Day Recipes
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Homemakers’ Dish Day “Fruit Crisp, No Cobblers” Caramel Pecan Apple Crisp– Roberta Whitmer 3 Triple Berry Almond Crunch—Lori Paul 3 Apple Crisp– Courtney Kiper 4 Delaware Peach Crisp– Jackie James 5 Nutty Peach Crisp– Kate Newman 5 Rhubarb-Blueberry Crumble– Marjorie Cannode 5 Apple Crisp– Elaine Hoover 6 Apple or Peach Crisp– Jeannette Kiper 6 Nutty Peach Crisp– Joann Myers 6 Children’s Dish Day Recipes “My Favorite Cookie” Cookies and Cream Cookies– Nellie Stober 7 Brown Sugar Cookies– Willow Kiper 7 Oatmeal Chocolate Chip Cookies– Jeanalie Kiper 8 Mint Chocolate Chip Cookies– Lucy Whitmer 8 Chocolate Chip Cookies– Jack Whitmer 8 “Grilled Pork Kabobs” Hawaiian Grilled Pork Kabobs– Elaine Hoover 9 Creole Pork Kabobs– Lori Paul 9 Sweet & Sour Pork Meatball Kabobs– Courtney Kiper 10 Southwestern Pork Kabobs– Jeannette Kiper 10 BBQ Teriyaki Pork Kabobs– Marlene Brooks 11 “Tailgate Party Item” Ground Beef Snack Cups– Jackie James 11 Hot Pizza Dip– Lucy Whitmer 12 Bacon Ranch Cheeseball– Courtney Kiper 12 Oreo Cheesecake Bites– Elaine Hoover 12 Easy Sausage Bites– Jeannette Kiper 13 Mom’s Mexi Dip– Lori Dyer 13 Muffuletta Hoagie Dip– Roberta Whitmer 13 Jalapeno Popper Rollups– Marlene Brooks 14 “Slow Cooker Supper for the Working Family” Pepper Steak– Slow Cooked– Colleen Collins 15 Slow Cooker Italian Beef– Jeannette Kiper 15 Taco Soup– Elaine Hoover 15 Crock Pot French Onion Beef Casserole– Marlene Brooks 16 Crock Pot Cheeseburger Soup– Roberta Whitmer 16 Slow Cooked Taco Casserole– Lori Paul 17 Stuff Round Steak– Jackie James 17 Easy Crock Pot Roast with Veggies– Courtney Kiper 18 “More Recipes from Friends”
Potato Soup– Carol Wilcox 18
Pineapple Nut Cookie– Carol Wilcox 18
Oriental Beef & Broccoli - Hardin Co. Beef Ambassadors 19
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Oriental Beef & Broccoli
Courtesy of The Hardin County Beef Ambassadors
12 oz beef top round steak, trimmed
3 T vinegar
2 T reduced sodium soy sauce
2 T molasses
1 clove of garlic, minced
nonstick spray
2 tsp cooking oil
1 c sliced carrots
6 c broccoli flowerets
1/4 c cold water
1 T cornstarch
2 c rice
1. Partially freeze meat about 30 minutes. Thinly slice meat across the grain into
bite-size strips. Set meat aside.
2. In a medium bowl stir together vinegar, soy sauce, molasses, garlic. Stir in meat
and cover and let it marinate at room temp. for 10 min.
3. Drain meat, reserving marinade. Spray unheated large skillet or WOK with non-
stick cooking spray. Preheat pan on med-high heat. Add meat and stir for 2-3
minutes or as desired.
4. Remove meat from skillet or WOK and sit to the side.
5. Add oil to the skillet or WOK.
6. Add carrots to skillet or WOK and cook for 2-3 minutes, then add broccoli. Cool
and stir for 4-5 minutes or until crisp-tender. Push vegetables to the center of
the skillet or WOK.
7. Stir together cold water, cornstarch, reserved marinade; add to the center of the
skillet or WOK and cook and stir until thickened and bubbly.
8. Add meat to the vegetables and stir in meat to vegetables and cook for 2-3
minutes.
9. Serve with rice makes 4 servings.
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Easy Crock Pot Roast with Veggies
From the Kitchen of Courtney Kiper
Pick a roast that is the appropriate size to feed your family and that will fit into your crock pot or
roaster. Salt & pepper roast. Brown the roast on all sides before placing in the crock pot, then
add vegetables of your choice. I used:
2 peeled potatoes, cut into lg cubes 3 carrots, cleaned and chunked 1 lg onion, cut into 1/8 sections
1 pkg mushrooms, cleaned, quartered 1 pkg onion soup mix
2 c beef broth
Cook on low for 8-10 hours. I used a cooking bag for easy cleanup.
Cream shortening and sugar. Add eggs and vanilla and mix well. Add flour, baking powder,
soda and salt and mix well. Add pineapple and nuts. Bake at 400°for 10-12 minutes.
1 c shortening 1 c white sugar 1 c brown sugar 2 eggs
1 tsp vanilla 4 1/2 c flour 2 tsp baking powder 1/2 tsp soda
1 tsp salt 1 c crushed pineapple 1 c nut meats
Pineapple Nut Cookie
From the Kitchen of Carol Wilcox
Cook turkey and onion in pan. Add broth , carrots, celery, salt and pepper. Bring to a boil. Cover
and simmer. (sometimes I use bacon in place of the ground turkey)
1 lb lean ground turkey 1 onion, chopped 4 c potatoes, peeled & diced 4 c chicken broth 3/4 c shredded carrots 3/4 diced celery 1 tsp dried basil
1 tsp parsley flakes 1/2 tsp pepper 1/4 c flour 1 1/2 c milk 6 oz velveeta cheese cubed 1/4 c sour cream
Potato Soup
From the Kitchen of Carol Wilcox
“More Recipes from Friends”
3
“Fruit Crisp, No Cobblers”
1st Place– Caramel Pecan Apple Crisp
From the Kitchen of Roberta Whitmer
Mix together and place in a greased baking dish: 4 peeled and chopped apples 4 tsp flour
1 tsp cinnamon
Mix and crumble over the apples: 1/2 c oats 1/4 c brown sugar 1/4 c flour 1/2 c pecans 6 T butter
1/4 tsp salt
Bake crisp in oven at 350° for 45 minutes. Meanwhile make easy caramel sauce: 1 c brown sugar 1/2 c half and half 4 T butter 1/4 tsp salt
1 T vanilla
Drizzle caramel sauce over the warm apple crisp and enjoy!
Berry Filling: 5 c mixed berries (blackberries, red raspberries and blueberries) 1/2 c white sugar 1/4 c flour 3 T cornstarch 1/4 tsp salt lemon zest from one lemon Almond Crunch Topping:
1/2 c flour 3/4 c brown sugar 1/2 tsp cinnamon 1/4 tsp salt 1/2 c cold unsalted butter, cubed 1 c old-fashioned rolled oats 1 c sliced almonds
golden turbinado sugar
2nd Place– Triple Berry Almond Crunch
From the Kitchen of Lori Paul
Homemakers’ Dish Day
4
Apple Filling: 3 large apples (baking variety) cored, peeled and sliced thin 1/8” 3 T butter melted 2 T flour 3 T water 1 T lemon juice (optional– I did not add) 1/2 tsp vanilla 1/4 c brown sugar 1/2 tsp ground cinnamon
1 pinch salt
Topping: 1/2 c flour 1/2 c oats 1/2 c brown sugar 1/2 tsp baking powder 1/4 tsp salt
1/3 c butter diced into small cubes
3rd Place– Apple Crisp
From the Kitchen of Courtney Kiper
1. Preheat oven to 350°. Spray a baking dish or pie plate with cooking spray and set aside.
2. For the topping, whisk together flour, brown sugar, cinnamon and salt. Add in the cold cubed pieces of butter and cut into the mixture with a pastry cutter until you have small
pea sized crumbs. Stir in the oats and almonds and set aside.
3. For the filling, in a separate bowl, add the berries, sugar, flour, cornstarch, lemon zest and salt. Mix until berries are well coated. Pour the mixture into the prepared
baking dish in one even layer. Sprinkle the topping evenly over the fruit. Sprinkle the top
with golden turbinado sugar for sparkle.
4. Bake at 350° for 40-45 minutes or until the filling is bubbly and the topping is lightly golden brown. Remove from the oven and transfer to a wire rack to cool slightly before
serving.
1. Preheat oven to 375°. Position rack 1 level below center. Butter an 8x8 baking dish and
set aside.
2. Topping: in a mixing bowl, whisk together 1/2 cup flour, 1/2 cup oats, 1/2 cup brown sugar, 1/4 tsp cinnamon and 1/4 tsp salt for 30 seconds. Add diced butter and mix ingredients together with fingertips until it forms small crumbles. Place bowl into the refrigerator to chill
while preparing filling.
3. Apple filling: In a small bowl, whisk together melted butter and flour until well blended, then mix in water, lemon juice (optional) and vanilla. Stir in brown sugar, cinnamon and salt. Place apples in a large bowl, then pour butter mixture over apples and toss to evenly coat. Pour apple mixture into prepared baking dish and spread into even layer. Remove topping from refrigerator and sprinkle evenly on top of apples. Bake for 35 minutes or until apples
are tender and top is golden brown. Let rest for 10 minutes. Serve with desired toppings.
17
Stuffed Round Steak
From the Kitchen of Jackie James
1 1/2 lb ground beef sirloin 1 small onion, chopped 1 garlic clove, minced 1 pkg taco seasoning mix 1 tsp salt 1/2 tsp pepper 9 (5 1/2”) corn tortillas 1/2 c chicken broth 1/2 c tomato sauce 1 (10 oz) can enchilada sauce
3 c shredded cheese, any kind 2 (15 oz) cans black beans, drain & rinse 1 (11 oz) can whole kernel corn with red and green peppers, drained 1 (4 1/2 oz) can mild chopped green chiles 2 cans (2 1/4 oz) cans chopped black ripe olives sour cream corn chips, crushed fresh cilantro, chopped
1. Spray inside slow cooker with non stick cooking spray. In large skilllet , brown ground beef
sirloin with onion and garlic over medium-high heat for 8-10 minutes or until thoroughly
cooked, stirring frequently. Drain. Stir in taco seasoning mix, salt and pepper.
2. Place 3 tortillas in bottom of slow cooker. Top with beef mixture, broth, tomato sauce and
enchilada sauce. Sprinkle with 1 cup of the cheese. Layer 3 more tortillas. Top with beans,
corn, green chiles, 1 can of chopped black ripe olives and 1 cup of cheese.
3. Top with remaining 3 tortillas. Sprinkle with remaining 1 cup of cheese and more olives.
Cook on high setting for 2 1/2-3 hours or on low setting for 6-7 hours. Uncover slow cooker
for the last 30 minutes of cooking time. Top individual servings with sour cream, crushed
Slow-Cooked Taco Casserole
From the Kitchen of Lori Paul
1 1/2 c packaged stuffing (cube or cornbread stuffing) 1 can (3 oz) sliced mushrooms with juice 2 T melted butter
1/2 c chopped celery 1 1/2 lb round steak 2 T parmesan cheese
1/4 c chopped onion
Combine stuffing, mushrooms with juice, butter and cheese. Spread over steak. Roll up like jelly
roll and fasten with skewers or string. Pour 2 T oil in slow cooking pot. Roll steak in oil, coating
all sides.
1 pkg (3/4 oz) brown gravy mix 2 T onions
1/4 c dry red wine
1/4 c current jelly
Mix gravy as directed, pour gravy, wine and onions over meat. Cook 8-10 hours. Remove from pot,
slice and add jelly to sauce and serve over meat. Makes 4-5 servings.
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Brown ground beef and onion in a skillet. Drain off grease. Pour meat mixture into a 5 quart
Crockpot along with all remaining ingredients, except garnishes. Cook on low for 6-8 hours.
Garnish with cheese and chips for serving.
4th Place– Crock Pot French Onion Beef Casserole
From the Kitchen of Marlene Brooks
1 lb beef round steak cut into 6 pieces
8 oz pkg white mushrooms, sliced
1 small onion, sliced
10.75 oz can French onion soup
6.25 oz herb stuffing mix
1/4 c butter, melted
8 oz pkg shredded mozzarella cheese
water
1. Place half of beef in the bottom of 6 qt crock pot and top with half of onion,
repeat layer
2. Pour your soup on top of everything.
3. Cover and cook on low 6-8 hours.
4. Put stuffing mix in a bowl, top with melted butter and 1/2 cup of liquid from crock pot and toss (if you do not have enough liquid in crock pot for 1/2 cup, add water to the liquid to
make it a full 1/2 cup)
5. Pour stuffing across the top of beef and cover. Cook on high for about 10 minutes
6. Spread shredded cheese over the top of stuffing and cover. Cook on high until cheese is
melted.
Crock Pot Cheeseburger Soup
From the Kitchen of Roberta Whitmer
4 small diced potatoes
1 small onion, chopped
1 c shredded carrots
1/2 c diced celery
1 tsp dried basil
1 tsp dried parsley
3 c chicken broth
1 lb lean ground beef, crumbled
3 T butter
1/4 c flour
2 c milk
1/2 tsp salt
1/2 tsp black pepper
2 c shredded cheese
Place potatoes, onions, carrots, celery, basil, parsley and crumbled ground beef in a large
crock pot. Pour chicken broth over contents and cover with lid. Cook on low heat 6-8 hours or
on high heat 4-5 hours.
About 30 minutes before serving, melt butter in a saucepan and whisk in flour. Cook until gold-
en brown and bubbly (about 1 minute). Whisk in the milk, salt and pepper. Pour mixture into the
crock pot, add cheese and stir to combine everything. Cover with lid and cook until cheese is
melted and soup is thickened. This is fun to serve with cheeseburger toppings & fries.
5
4th Place– Delaware Peach Crisp
From the Kitchen of Jackie James
1 can (29 oz.) sliced peaches
1 c packed brown sugar
2 T cornstarch
2 T honey
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 c lemon juice
1/2 c raisins
1/2 c chopped pecans
(coconut also an option)
Topping:
1 c all-purpose flour
1/2 c sugar
1/2 c butter or margarine, melted
vanilla ice cream, optional
Nutty Peach Crisp From the Kitchen of Kate Newman
Rhubarb-Blueberry Crumble From the Kitchen of Marjorie Cannode
2/3 c sugar
2 T cornstarch
1/4 tsp salt
3 c fresh blueberries
3 c fresh or frozen rhubarb
Topping:
3/4 c biscuit mix
1/3 c sugar
1/8 tsp salt
1/3 c cold unsalted cubed butter
1/2 c old fashioned oats
1/2 c almonds
Drain peaches, reserving the syrup in a saucepan; set peaches aside. Stir brown sugar,
cornstarch, honey, cinnamon and nutmeg into the peach syrup until smooth. Bring to a boil;
cook and stir for 2 minutes or until thickened. Add lemon juice, raisins, pecans and reserved
peaches. Pour into a greased 2-qt baking dish. For topping, combine flour, sugar and butter.
Sprinkle over peach mixture. Bake at 350° for 35 minutes. Serve with ice cream if desired.
Yield: 6 servings
29 oz can sliced peaches in syrup, undrained
(2) 8.5 oz Martha White butter pecan cake mix
1/2 c melted margarine or butter
1 c flaked coconut
1 c chopped pecans
Heat oven to 325°. Layer ingredients in the order listed above in a 9x13 oblong dish. Bake 1
hour. Let stand at least 15 minutes before serving. Serve warm or cold with cool whip or plain.
Serves 12-15
Preheat oven to 375°. In a large bowl, mix sugar, cornstarch and salt. Add blueberries and
rhubarb. Toss to coat. Transfer to greased 8x8 baking dish. For the topping, in a small bowl, mix
baking mix, sugar and salt. Cut in the butter until crumbly. Stir in the oats and chopped almonds.
Sprinkle covering the filling. Bake 40-45 minutes or until top is bubbly and brown.
6
Apple Crisp From the Kitchen of Elaine Hoover
6-7 md apples peeled, cored and sliced
1/2 c sugar
1 tsp ground cinnamon
1/2 c sweetened dried cranberries
1/4 c flour
1/2 c apple juice
Topping:
1 c uncooked oats
1 c firmly packed brown sugar
1 c flour
1 tsp ground cinnamon
1/2 c melted butter
Heat oven to 375°. Combine apples with sugar, flour and cinnamon. Mix well. Place mixture in
a greased 9x9 baking pan. Sprinkle cranberries over apples then pour juice over all. Topping:
combine oats, brown sugar, flour and cinnamon in a bowl. Mix well. Mix in melted butter with a
fork or pastry blender until mixture resembles coarse crumbs. Sprinkle over apples. Bake 25-30
minutes or until apples are done.
Apple or Peach Crisp From the Kitchen of Jeannette Kiper
1 1/2 c flour
1 1/2 c sugar
1 tsp baking powder
1/2 tsp salt
1 beaten egg
1 tsp cinnamon
1/2 c melted butter
5-6 apples or peaches, peeled and sliced
Preheat oven to 375°. *Place fruit in bottom of 9x13 greased pan. Mix flour, sugar, baking
powder, salt, cinnamon and egg. Sprinkle over fruit. Pour melted butter evenly over top. Bake
for 40-45 minutes. * If using peaches, sprinkle 1-2 Tbsp tapioca in bottom of pan before adding
fruit.
Nutty Peach Crisp From the Kitchen of Joann Myers
1 can (29 oz) sliced peaches, undrained
1-18.25 oz yellow or butter pecan cake mix
1/2 c butter, melted
1 c flaked coconut
1 c chopped pecans
Arrange peaches in an ungreased 13x9x2 baking dish. Sprinkle dry cake mix over top. Drizzle
with butter, sprinkle with coconut and pecans. Bake at 325° for 55-60 minutes or until golden
brown. Let stand for 15 minutes. Serve warm or cold.
Yield:12-15 servings.
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Combine all. Turn pork to coat. Refrigerate overnight. Cook covered 5-6 hours in
“Slow Cooker Supper for the Working Family”
1st Place– Slow Cooked Pepper Steak
From the Kitchen of Colleen Collins
1 1/2-2 lb beef round steak 2 T vegetable oil 1/4 c soy sauce 1 c chopped onion 1 garlic clove, minced 1 tsp sugar 1/2 tsp salt 1/4 tsp pepper
1/4 tsp ground ginger 4 tomatoes, cut into eighths or 1 can diced tomatoes 14.5 oz can undrained 2 large green peppers cut into strips 1 T cornstarch 1/2 c cold water hot cooked noodles or rice
Brown beef in oiled skillet on all sides. Transfer to slow cooker. Combine the next seven ingredients and pour over beef. Cover and cook on low for 5-6 hours or until the meat is tender. Add tomatoes and green peppers. Cook on low 1 hour longer. Combine the cornstarch and cold water until smooth. Stir into liquid in slow cooker. Cook on high until thickened. Serve over
noodles or rice. Yields 6-8 servings.
2nd Place– Slow Cooker Italian Beef
From the Kitchen of Jeannette Kiper
1 boneless beef roast 2 c beef broth 1/2 tsp salt 1/2 tsp pepper
1 tsp onion powder 1 tsp parsley 1 tsp garlic powder 1 pkg dry Italian style dressing mix
In a small saucepan, combine broth and seasonings. Bring to a boil. Place roast in crock pot and pour broth mixture over top. Cook on low 10-12 hours or on high 4-5 hours. When done,
shred meat with fork. Cook on low for another 1/2 hour. Serve on buns.
3rd Place– Taco Soup
From the Kitchen of Elaine Hoover
1 lb ground beef
1/2 medium onion, chopped 1 pkg taco seasoning 1 c water 2 (15-16 oz) cans diced tomatoes
10 oz pkg frozen corn 2 (15-16 oz) cans red beans 8 oz can tomato sauce *grated cheddar cheese, Fritos or tortilla chips
for garnish
14
6 hours in
Jalapeno Popper Rollups From the Kitchen of Marlene Brooks
4 tortilla shells 4-5 jalapenos 8 oz. cream cheese, room temperature
1-2 c grated cheese (cheddar, pepper jack, Colby jack)
1 c diced bacon
1. Wear gloves. Remove seeds and membranes from jalapenos. Bring a pan of water to a boil. Drop seeded jalapenos into the boiling water. Continue boiling for 3-5 minutes depending on how much heat you want the jalapenos to have (they lose heat, the longer
that they are boiled.) I boil for the full 6 minutes. Drain and set aside until cool.
2. Dice peppers.
3. In a mixing bowl, stir cream cheese until smooth. Add diced jalapenos, diced bacon and
grated cheese. Stir until combined.
4. Lay tortillas out. Divide cream cheese mixture into fourths and spoon into tortilla shells. If you have too much cream cheese mixture, you can always make another roll-up. If you don’t feel like you have enough mixture, you can always make less roll-ups. I usually end
up with four.
5. Spread cream cheese mixture to edges of tortillas.
6. Roll up jelly roll style.
7. Wrap tightly in plastic wrap.
8. Refrigerate for 3 hours or overnight.
9. Trim the ends off roll-ups. Cut roll-ups into slices. I usually get 6 slices not counting the
ends.
10. Store in an airtight container in the refrigerator for up to two days.
7
Children’s Dish Day Recipes
“My Favorite Cookie”
1st Place- Cookies & Cream Cookies From the Kitchen of Nellie Stober
2 1/4 c flour
1 c butter, softened
1/2 c brown sugar, packed
1/2 c white sugar
1 pkg cookies-n-cream pudding mix
2 eggs
1 tsp vanilla extract
2 c white chocolate chips
Oreo cookies
1. Preheat oven to 350°
2. In a large bowl, cream butter and sugars together then add pudding mix until blended. Stir
in the eggs and vanilla.
3. In a separate bowl, combine flour and baking soda using a whisk, then add it to wet ingredients. Stir in chocolate chips and Oreo cookies. Drop cookies by rounded spoonful
onto greased sheet.
4. Bake for 10 minutes, until cookie tops barely have a touch of brown.
2nd Place- Brown Sugar Cookies
From the Kitchen of Willow Kiper
2 1/4 c all purpose flour
1 tsp baking soda
1 tsp salt
1 c shortening
3/4 c brown sugar
3/4 c sugar
1 tsp vanilla
2 large eggs
2 c chocolate chips
Combine flour, baking soda and salt in a small bowl. Beat shortening, both sugars and
vanilla in a large mixing bowl until creamy. Add eggs, one at a time and mix well. Gradually
beat in flour mixture. Stir in chocolate chips. Drop by rounded spoonful unto ungreased cookie
sheets bake for 9-11 minutes or until golden brown. Cool on wire racks completely.
8
4th Place- Oatmeal Chocolate Chip Cookies
From the Kitchen of Jeanalie Kiper
1 c shortening
1 c sugar
1 c brown sugar
2 eggs
2 T milk
1 1/2 tsp vanilla
1 1/2 c flour
1/2 tsp salt
1 tsp baking soda
4 c quick oats
1 cup chocolate chips
In a mixing bowl, stir together shortening with both sugars then stir in eggs, milk and vanilla
(beat well). Add flour, salt and baking soda; beat well. Stir in oats and chocolate chips. Drop by
rounded spoonful 2” apart on an ungreased cookie sheet. Bake for 13-15 minutes. Let stand
for 5 minutes after you remove them from the oven. Cool completely and serve.
1st Place- Mint Chocolate Chip Cookies From the Kitchen of Lucy Whitmer
4 c flour 1 c cocoa 1 tsp baking soda 1/2 tsp salt 1 1/2 c sugar 1 c brown sugar
1 1/2 c shortening 3 eggs 1 1/2 cups mint chips
Glaze: 2 c sugar 1/2 c cocoa 1/2 c butter 1/2 c milk
1 tsp vanilla
Preheat oven to 350°. Beat shortening and sugars. Add eggs and blend. Add in remaining
ingredients. Drop onto cookie sheet. Bake 8 minutes. Make glaze by boiling ingredients in pan
for one minute. Cool. Ice cookies.
Chocolate Chip Cookies– From the Kitchen of Jack Whitmer
3/4 c shortening 1 1/4 c brown sugar
1 T vanilla 1 egg 1 3/4 c flour
1 tsp salt 1 tsp baking soda
1 c chocolate chips
Preheat oven to 375°. Cream shortening and sugar. Add remaining items and combine. Scoop
onto cookie sheet. Bake 15 minutes.
3rd Place– Chocolate Chip Cookies
From the Kitchen of Baisley Frazier
Butter
Eggs
Vanilla
Sugar
Brown Sugar
Baking Soda
Salt
Oats
Flour
Chocolate Bits
*Participant did not include full recipe
13
4. Bake 35-40 minutes, or until the sides are set and the center is almost set. Cool completely
on a wire rack.
5. When completely cool, cover with plastic wrap and refrigerate at least 2 hours. When chilled, remove from the pan using the foil overhang. Cut into bite size pieces. Place pieces on wax or parchment paper lined baking sheet. Melt semisweet and white chocolates in separate bowls in the microwave. Drizzle the melted chocolates over the cheesecake bites. Chill bars until ready to serve. (May freeze for up to 1 month. Let them defrost in the
refrigerator and serve chilled.
Mom’s Mexi Dip From the Kitchen of Lori Dyer
1 lb hot sausage, uncooked 8 oz cream cheese, softened 1 1/4 c Bisquick mix
1 pkg (4 oz) shredded– 4 cheese Mexican cheese Assorted cheese & vegetables of your choice
Preheat oven to 400°. Mix first 4 ingredients until well mixed. Roll into balls. Bake 20-25
minutes or until well browned. Top with your choice of cheese and vegetables.
Easy Sausage Bites From the Kitchen of Jeannette Kiper
Mix 1 (8 oz) package cream cheese and 1 medium minced onion. Top with salsa, sliced black
olives and sliced peppers, Mexican cheese shreds or cheddar cheese. Broil until cheese melts.
Serve with tortilla chips.
Muffuletta Hoagie Dip From the Kitchen of Roberta Whitmer
4 slices chopped deli turkey 6 slices chopped salami 2 slices chopped pepperoni 2 c chopped or shredded cheese, any mix 1/2 c finely chopped onion 1/2 c sliced green olives 1/2 c sliced Kalamata olives
5 chopped pepperoncini 1 c mayonnaise 1/4 c Italian salad dressing 1/2 tsp crushed red pepper 1/2 tsp ground black pepper 1 c chopped & seeded tomato
Mix all ingredients except tomato. Let sit in the refrigerator overnight to blend flavors. Add tomato. Serve with dippers or as a sandwich filling. You may add more or less mayonnaise and salad dressing to
adjust creaminess to your liking.
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3rd Place– Bacon Ranch Cheeseball
1 (8 oz) pkg cream cheese, softened
1/2 tsp dried oregano
1/2 tsp dried parsley
1/4 tsp dried basil
1 c shredded mozzarella cheese
1 c grated parmesan cheese
1 c pizza sauce
2 oz pepperoni
In a small bowl, mix together the cream cheese, oregano, parsley and basil. Spread mixture in
the bottom of a pie plate or other shallow dish. Sprinkle 1/2 c of the mozzarella cheese and
1/2 c of the parmesan cheese on top of the cream cheese mixture. Spread the pizza sauce
over all. Sprinkle with remaining cheese, then top with pepperoni and olive slices. Cover and
microwave for 5 min. Serve hot.
2nd Place– Hot Pizza Dip
From the Kitchen of Lucy Whitmer
4 pc bacon, fried crisp, chopped into bits 1 (8 oz) cream cheese, softened 3 T sour cream 2-3 T buttermilk 1-2 T milk
1/2 pkt ranch dressing powdered mix 1/2 c- 4 blend shredded Mexican cheese 1/2 c shredded mozzarella cheese
(reserve some cheese for topping)
Cook bacon and set aside. Mix cream cheese on low-med speed to soften. Gradually add sour
cream, buttermilk and milk until it reaches desired consistency. Add ranch mix, blend well. Stir
in cheeses and bacon bits by hand. Form into ball or place in bowl. Top with reserved cheese
and bacon. Serve with desired crackers or chips.
4th Place– Oreo Cheesecake Bites
From the Kitchen of Elaine Hoover 36 Oreo cookies, divided
1/4 c butter
4 (8 oz) pkg cream cheese, softened
1 c sugar
1 c sour cream
1 tsp vanilla
4 eggs
4 oz semi sweet chocolate
4 oz white chocolate
1. Preheat oven to 325°.
2. Line a 9x13 pan with foil, with ends extending over the sides. Finely crush 24 Oreos. Melt
1/4 c butter; mix with crumbs. Press firmly onto bottom of the prepared pan.
3. In a large bowl, beat cream cheese and sugar with electric mixer until blended. Add the sour cream and vanilla; mix well. Add the eggs, one at a time beating after each just until
blended. Chop the remaining Oreo cookies. Gently stir into the batter; pour over the crust.
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2nd Place- Creole Pork Kabobs
From the Kitchen of Lori Paul
2 lb. pork loin 1 cup crushed pineapple with juice 1/2 c soy sauce 1/2 c honey 1/4 c vegetable oil 1/4 c chili sauce 3 T cider vinegar 2 T minced garlic
1 tsp crushed red pepper flakes 1 tsp ground ginger 1/2 tsp black pepper Assorted Vegetable: white onion, red, yellow, green bell peppers, mushrooms, mini tomatoes
1. Cut pork loin into even sized cubes, approx. 1 1/2 “.
2. In a medium bowl, whisk together the pineapple with juice, soy sauce, honey, oil, chili
sauce, vinegar, garlic and seasonings. Stir until well blended.
3. Pour over the pork, seal and refrigerate at least 4 hours or overnight.
4. Peel and chop the onion into 1” sized pieces. Seed and trim the bell peppers, then cut
into 1” pieces.
5. Carefully skewer the marinated pork with the assorted vegetables onto bamboo or
metal skewers. Alternate and repeat until all ingredients are used.
6. On a grill heated to 400°, grill the skewers 3-4 minutes on each side. Rotate until all
sides are cooked evenly and pork is no longer pink.
Vegetable oil, for the grill
1/2 lb. pork tenderloin, cut into 1” pieces
1/2 lb. andouille sausage, sliced 1/2” thick
2 slices thick-cut bacon, cut into 1” pieces
1 red onion, quartered and cut into 1” pieces
1 red bell pepper, cut into 1” pieces
1 yellow bell pepper, cut into 1” pieces
1 green bell pepper, cut into 1” pieces
5 dill pickle spears cut into 1” pieces
1/4 c whole-grain or creole mustard
1/4 c olive oil
2 tsp hot sauce (more or less to your liking)
salt and pepper
“Grilled Pork Kabobs”
1st Place– Hawaiian Grilled Pork Kabobs
From the Kitchen of Elaine Hoover
1. Preheat a grill or panini grill press to medium and brush the grates with olive oil.
2. Thread the pork tenderloin, sausage, bacon, onions, peppers and pickles onto 6 metal
skewers; season with salt and pepper.
3. Combine the mustard and olive oil in a small bowl; brush all over the kabobs.
4. Grill the kabobs, turning occasionally, until marked & cooked through approx.12 min.
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3rd Place– Sweet & Sour Pork Meatball Kabobs
From the Kitchen of Courtney Kiper
Meatballs:
1 lb ground pork
1/4 c seasoned bread crumbs
1 egg
1/4 tsp garlic powder
1 pinch salt
1 pinch pepper
1/8 tsp ground ginger
Sauce-
1 c pineapple juice
1 c brown sugar
1 tsp soy sauce
1 c sugar
1 1/2 T cornstarch mixed with 1/2 c water
For sauce, boil the first four ingredients then thicken with cornstarch mixture.
For meatballs, mix all ingredients, shape into balls. Place on foil lined baking sheet. Bake at
375° for 15-20 minutes until cooked through. Cool. Soak kabob sticks in water to help to
prevent them from catching on fire. Layer kabob items on sticks (meatballs, onion, green
peppers, sliced carrots, chunked pineapple) and pour sauce over top. Serve with rice.
4th Place– Southwestern Pork Kabobs
From the Kitchen of Jeannette Kiper
3 pork chops, trim and cut into 1” pcs.
1 ea. green, yellow and red peppers 1” pcs.
1 onion cut into 1” pieces
cherry tomatoes
taco seasoning mix
Marinade-
1/2 c lemon juice
1/4 c oil
1 T dried parsley
1 tsp salt
1/2 tsp pepper
Place meat in marinade for at least 15 min. Remove from marinade and allow to drip. Toss
meat with taco seasoning and thread onto skewers with vegetables. Place kabobs on grill using
the High setting for 4-6 min. Baste with remaining marinade and continue to cook for another
4-6 min. Allow to rest 3 minutes before serving.
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5th Place– BBQ Teriyaki Pork Kabobs
From the Kitchen of Marlene Brooks
3 T soy sauce
3 T olive oil
1 clove garlic, minced
1/2 tsp crushed red pepper flakes
salt & pepper to taste
1 lb boneless pork loin, cut into 1” cubes
1 (14.5 oz) can low sodium beef broth
2 T cornstarch
2 T soy sauce
1 T brown sugar
2 cloves garlic, minced
1/4 tsp ground ginger
3 portabella mushrooms, quartered
1 lg red onion cut into 12 wedges
12 cherry tomatoes
12 bite-size chunks fresh pineapple
1. In a shallow dish, mix together 3 T soy sauce, olive oil, 1 clove minced garlic, red pepper flakes, salt & pepper. Add pork cubes and turn to coat evenly with marinade. Cover and
refrigerate for 3 hours.
2. In a saucepan, combine beef broth, cornstarch, 2 T soy sauce, brown sugar, 2 cloves minced garlic and ginger. Bring to a boil, stirring constantly. Reduce heat and simmer 5
minutes.
3. Preheat an outdoor grill for high heat and lightly oil grate. Thread pork cubes onto skewers,
alternating with mushrooms, onion, tomatoes and pineapple chunks.
4. Cook on grill for 15 minutes or until meat is cooked through. Turn skewers and baste often
with sauce during cooking.
“Tailgate Party Item”
1st Place– Ground Beef Snack Cups
From the Kitchen of Jackie James
1/2 lb ground beef
1/4 tsp garlic powder
1/8 tsp pepper
1/4 tsp salt
1/4 tsp cayenne pepper
2 eggs
1 c whip cream
2 T green onion, chopped
2 T red sweet pepper, chopped
1/2 c mushrooms, chopped
1 c finely shredded cheese, (of choice– swiss,
pepper jack or cheddar)
garnish with stuffed olives & bacon chips
2-3 dozen Fillo cups or biscuits
In skillet over medium heat, cook beef, garlic and peppers until meat is no longer pink. Drain
and set aside. In bowl, combine egg, cream, onion, peppers, salt & cayenne pepper. Place
teaspoon of beef mixture in each Fillo cup. Put egg mixture over beef mixture. Sprinkle with
cheese and olives. Bake at 375° for 20 minutes until knife comes out clean. Yields 2-3 dozen.