ALOHA!!! IT 'S A LUAU IN CLEVELAND IN SNOWY JANUARY!!!

We decided we needed some sunshine in January so we created our own with a luau complete with decorations and Hawaiian food.  Hope you will enjoy a break from winter as all of us did. 

Spinach Balls by Lois

2 packages chopped spinach , cooked and pressed dry
8 oz. crumb style herb stuffing
2 small onions, chopped finely
2 beaten eggs
3/4 cup melted margarine
1/2 cup grated parmesan cheese
1 tsp. garlic salt
1/2 tsp. tabasco (opt)
1/2 tsp. black pepper

Mix all ingredients together and shape into one inch balls.  Freeze.  Bake frozen on ungreased cookie sheet at 350 degrees for 10-12 minutes.

Layered Maui Salad made by Andrea

2 limes

1/2 cup bottled Asian sesame-ginger salad dressing

2 cups packaged shredded carrots

2 cups packaged shredded red cabbage

2 mangoes, seeded and cut into 3/4" chunks

1 head Boston lettuce, (5 oz) torn into pieces, (6 cups)

1 cup wide Chinese fried chow mien noodles - broken into pieces

4 scallions, sliced

1/3 cup dry-roasted macadamia nuts, chopped

OPTIONAL - 1 rotisserie chicken (1 1/2 lbs) skin removed and sliced (3 cups)

Grate 1 Tbsp. lime zest and squeeze 1 Tbsp. juice from the limes.  Combine with the dressing.  Separately toss the carrots, chicken, and cabbage with 1/3 of the dressing.  

Layer the lettuce, carrots, chicken, cabbage, mango, noodles, scallions, and nuts in a 13 cup trifle dish or straight-sided glass bowl. 

Hawaiian Pineapple Chicken made by Stacey

3 Tbsp. vegetable oil

2 cups cooked, boned chicken, cut into small chunks

1/2 cup scallions, finely sliced

1/2 cup celery, diced

2 Tbsp. soy sauce

1/2 cup macadamia or Brazil nuts, chopped

1/2 tsp. sugar

1/2 cup chicken stock

1 cup fresh pineapple, cut into chunks

Heat oil in wok or skillet and saute the chicken, scallions, and celery for 3 mins.  Stir in the soy sauce, nuts, sugar and chicken stock.  Cover and simmer for 5 minutes.  Add the pineapple and simmer for another 3 minutes.

BBQ Pork Tenderloin with Pineapple made by Kathy

I apologize that I did not get a picture of this delicious dish but wanted to share it anyway.  

2 pork tenderloins (12 - 16 oz each)

1 can (6 oz) pineapple juice (3/4 cup)

3 Tbsp. soy sauce

2 Tbs. minced fresh garlic

2 Tbsp. minced fresh ginger

1 1/2 tsp. coarse salt (kosher)

1 tsp. ground cumin

1 tsp. chili powder

1/2 tsp. ground black pepper

2 cups peeled and cubed fresh pineapple (1-inch pieces)

Place pork tenderloins in a resealable plastic bag and set aside.  in small bowl combine the marinade ingredients and pour over pork.  Seal bag and refrigerate for at least 1 hour and up to 24 hours to enhance the flavor.  Heat oven to 400 degrees and coat a large roasting pan with cooking spray.  Roast pork and pineapple 25 mins until a meat thermometer reads 160 degrees ( pork with be slightly pink in the center).  Let stand for 5 minutes before slicing crosswise into 1/2 inch thick slices.

You may also grill the pork.  When ready to grill remove the pork from the marinade and place on the grill.  Cook, covered for about 10 minutes per side or until the internal temp of the pork is 160 degrees

Pineapple Bake made by Lori

2 cans crushed pineapple

1 stick melted butter

3 beaten eggs

1 cup sugar

10 cubes white bread

Place cubed bread at the bottom of a pyrex baking dish.  Pour pineapple over the top.  Beat the eggs, sugar, and butter together and pour over the top.  Bake for 40 minutes at 350 degrees.

Chicken Rice  Casserole made by Barb

6 cooked chicken breasts, shredded

2 cups celery, sauteed

2 cups cooked rice

1 Tbsp. chopped onion

1 1/2 cup Hellman's mayonnaise

1 can cream of chicken soup

Topping:

1 cup corn flakes, crushed

1/2 cup slivered almonds

2 Tbsp. butter, melted

Mix the mayo and soup and then add the chicken, celery, rice, and onion.  Put into a 9 x 13 casserole pan and add the topping ingredients.  Bake at 357 degrees for 30 minutes.  

Spicy Eggplant by Diane

2 Tbsp vegetable oil
4 Japanese eggplants, cut into 1-inch cubes
2 Tbsp vegetable oil
2 onions, thinly sliced
1 Tbsp minced garlic
2 Tbsp soy sauce
2 Tbsp water
1 1/2 Tbsp oyster sauce
1 Tbsp chili garlic sauce
1 tsp white sugar
ground black pepper to taste
1/2 tsp asian toasted sesame oil

Heat 2 Trsp oil in a large skillet or wok over medium-high heat until almost smoking.  Cook and stir the eggplant cubes until they begin to brown for 3-5 minutes.  Remove the eggplant with a slotted spoon, and set aside.  Heat 2 more Tbsp of oil in the skillet over medium-high heat and cook and stir the onions just until they begin to soften, about 30 secs.  Stir in the garlic, and cook and stir an additional 30 secs.  Mix in the soy sauce, water, oyster sauce, chili garlic sauce, sugar, and black pepper and stir to form a smooth sauce.  Return the eggplant to the skillet, lower the heat, and allow the vegetables and sauce to simmer until the eggplant is tender and almost all the lizqid has been absorbed, about 5 mins.  Drizzle sesame oil over the dish, and give one final brief stir to combine. 

Hawaiian Jello Cream Cake made by Sandi

1 1/2 sticks butter

1/2 cup brown sugar, packed

1 1/2 cup flour

1 cup nuts

1 small package lemon jello

1 cup hot water

3/4 cup sugar

1 (8 oz) package cream cheese

1 small carton whipping cream

1 large package cherry jello

3 cups hot water

Cream together the butter and brown sugar and add the flour nuts.  Press dough into a buttered 9 x 13 pan.  Bake for 10 mins at 375 degrees or until crust is brown.  Dissolve small package of lemon jello with 1 cup of hot water.  Let cool.  Cream together the sugar and cream cheese.  Whip up 1 small whipping cream, and add to cream cheese mixture.  Add cooled jello into cheese mixture.  Pour on the cooled crust then chill.  For topping mix large cherry jello and 3 cups of hot water.  Pour onto top of cheese mixture and chill completely.

Coconut Cake made by Susie

Make a Duncan Hines white cake with a mix as directed on the package and cool.  Make the cream cheese frosting by mixing 2-8 oz packages cream cheese with 2 sticks of softened butter and 2 cups of powdered sugar.  Cream until smooth and frost cooled cake.  Sprinkle toasted coconut and chopped pecans all over the cake. 

Chocolate Mousse Pie made by Lori

1 container of cool whip

1 cup sugar

1 8 oz. cream cheese

24 Oz's. chocolate morsels, melted

1 Tbsp. oil

One Oreo crust

Mix cool whip, cream cheese, and sugar together.  Melt 24 Oz's. of chocolate in microwave with 1 Tbsp. oil.  Mix the chocolate mixture with the Cool Whip mixture and pour into the Oreo crust.  Chill. 

Beach Cupcakes made by Andrea

Use any cupcakes you desire and decorate in the following way:

Frost half of the cupcakes with white frosting and sprinkle brown sugar over to look like sand.  Use vanilla frosting colored with blue to make the water.  Frost the other half of the cupcakes with the blue and fluff it up to look like waves coming in.  Add a paper umbrella for a beach umbrella and a round piece of candy or gum to look a beach ball.  (I used jaw breakers)

MERRY CHRISTMAS 2010 from all of us to all of you!

Here is our favorite Christmas lady Lois showing the huge fruit salad that we make each visit for the residents.  We each bring the same fruit every time and end up with this beautiful presentation. This month we used a party theme and did appetizers and desserts.  Here are a few that we made to spread some holiday cheer.

Mini-Wreath Sandwiches made by Kathy

Spread:

5 oz. jar sharp cheddar cheese food spread
3-oz package cream cheese, softened
1 Tbsp. chopped onion
1/8 tsp. garlic powder

10 slices white or whole wheat bread
1 cup chopped fresh parsley, dill or watercress
sliced pimiento

In food processor bowl with metal blade or blender container, blend all spread ingredients until smooth.  Using a 2-inch round cookie or doughnut cutter, cut rounds from bread slices.  Spread rounds with spread.  Press parsley around edges to form a wreath.  Garnish with pimiento.  Refrigerate until ready to serve.  Makes 30 appetizers.

Snowman Cheeseball made by Andrea - check the before and after pictures!

3 packages (8 oz each) cream cheese, softened
4 cups shredded cheddar cheese (16 oz)
2 Tbsp. basil pesto
1 Tbsp. grated onion
1/4 teaspoon yellow mustard
2 drops red pepper sauce
1 large container whipped cream cheese, softened

decorations for snowman:
rosemary, craisins, raisins, 1 carrot, 2 asparagus spears, and a green pepper

assorted crackers if desired

Mix all 3 packages of softened cream cheese with the cheddar cheese.  Divide into 3 equal parts.  Combine 2 of the parts and mix in the pesto.  Mix the onion, mustard and pepper sauce into the remaining 1/3.  Cover each cheese mixture and refrigerate about 4 hours or until firm enough to roll into a ball.  Shape each into a ball.  Arrange the balls on a serving plate with smaller ball on the top to make a snowman head.  Frost with the whipped cream cheese and decorate. 

This can be made ahead and frozen.  After you shape into balls just wrap and freeze and then let them thaw in the refrigerator for about 12 hours before frosting and decorating.

Note:   this idea could be used with any of your favorite cheese ball recipes.  Just use the whipped cream cheese and decorate.

 Chicken Spread made by Stacey

1 can Swanson's chicken
1 8 oz. cream cheese
1 tsp. soy sauce (I use low sodium)
3 Tbsp. mayonnaise
red onion
diced celery

Mix the cream cheese and mayo together well.  Add everything else and chill.  You can also use this for a cheeseball but omit the celery.  I used croissants but can be spread on crackers or other breads.

Spinach Dip made into a wreath made by Andrea

1 package baby spinach, chopped or 1 package frozen chopped spinach, thawed and squeezed dry
1 container (16 oz) sour cream
1 cup mayonnaise
1 package Knorr Vegetable recipe mix
1 can (8 oz) water chestnuts, drained and chopped (optional)
3 green onions, chopped (optional)

Combine all ingredients and chill about 2 hours.  To make it festive for Christmas hollow out a round loaf of bread and reserve the scooped out bread.  Spoon spinach dip into the hollowed-our ring and arrange rosemary springs around the outer edges to look like a wreath.  Decorate with cherry tomatoes and/or cranberries. Cut a bow shape from a bell pepper and place on the wreath.  Serve with crackers, veggies, and the left over hollowed-out bread.

Pizza Dip made by Lori

Black olives, cut up (1 jar)
green olives, cut up (1 jar)
one red pepper, sauteed and cut up
one small can of mushrooms, cut up
one package (8 oz)  of pepperoni, cut up
one package of shredded mozarella cheese
one package of shredded cheddar cheese
one cup of mayonnaise

Mix all the above and place in a pyrex pie pan.  Bake for 35 minutes at 350 degrees or until it bubbles.  Serve with crackers or other dippers.

Crab Bites made by Kathy

3/4 cup mayonnaise or salad dressing
3/4 cup grated Parmesan cheese
1/2 tsp. finely chopped garlic
8 medium green onions, finely chopped (1/2 cup)
1 can (14 oz) artichoke hearts, drained, diced
1 pouch (6 oz) ready-to-eat crab meat, flaked
3 packages (2.1 oz each) frozen baked mini filo dough shells (15 shells each) thawed

Heat over to 375 degrees.  Line a cookie sheet with foil or cooking parchment paper.  In a large bowl mix all the ingredients except for the filo shells with spoon about 2 minutes or until well blended.  Place filo shells on cookie sheet and fill each with about 1 Tbsp. crab mixture.  Bake 20-25 minutes or until shells are puffed and golden brown.  Serve warm.  Makes about 45 appetizers.

Pigs in a Blanket made by Lori

1 package of all beef hot dogs, cut in fourths
1 package of crescent rolls, cut in small sections

Wrap the hot dogs with the crescent rollls and bake for 12 minutes at 350 degrees.

Fresh Mozzarella and Tomato Crostini made by Andrea

Extra-virgin olive oil for brushing, plus 1/4 cup
1 baguette, cut crosswise into 1/4 inch thick slices
salt and coarsely ground pepper to taste
8 vine-ripened tomatoes, about 1 1/2 pounds total
1/2 cup slivered fresh basil leaves
2 Tbsp. finely minced red onion
1/4 tsp. minced garlic
1 Tbsp. aged balsamic vinegar
1 1/2 pounds fresh mozzarella cheese

Brush a baking sheet with olive oil and arrange the baguette slices on the sheet in a single layer.  Brush the tops with oil and season with salt and pepper.  Bake until crisp and golden about 15-18 minutes.
If not using immediately, let the crostini cool, then store in an airtight container at room temperature until ready to use.
Core, seed, and dice the tomatoes.  In a bowl, stir together the tomatoes, half of the basil, the onion, garlic, vinegar, the 1/4 cup olive oil, and salt and pepper.
Slice the mozzarella into 1/4 inch thick pieces so they fit on the crostini
To assemble lay a piece of mozzarella on each crostini and spoon 1 to 2 Tbsp of the tomato salad on top.  Garnish each with a pinch of the remaining basil.  Serve immediately.
Note:  I sometimes put the crostini into the oven for a few minutes with the cheese on it and not the tomato salad to soften the cheese so the topping will stay on better.

EASY CHRISTMAS CHERRY CAKE made by Connie

1 cup butter, softened
2 cups sugar
1 teaspoon almond extract
8 eggs
4 cups unsifted flour
1 package (15 oz) light raisins
8 oz. candied cherries
8 oz. chopped candied citron

Preheat oven to 300 degrees and spray a 10 inch tube or bundt pan with nonstick baking spray or grease and line pan.  With beater at medium speed beat butter, sugar and almond extract until light and fluffy.  Add eggs one at a time beating after each addition.  At  low speed gradually beat in the flour.  Add the raisins, cherries, and citron with spoon and turn into the prepared pan.  Bake for 2 hours and 25 mins or until tester comes out clean.  Cool in the pan on wire rack for 30 mins and turn out and cool completely.  Makes a 5 pound cake.
Cooks notes - I added green cherries and nuts and shortened the baking time by about 12 minutes.  I used a simple white frosting drizzled on top which I allowed to run down the side and decorated with cherries and pecans.  This is an easy cake to personalize to suit your taste. 

Peanut Butter Pie made by Lori

one pre-made Oreo pie crust
2 containers cool whip
1 1/2 cups of peanut butter
1 cup of sugar
1 8 oz. package of cream cheese

Mix all the ingredients together and put into the pie shell.  Refrigerate.  Garnish with small peanut butter cups, large ones, or whatever you desire. 

Reindeer Filled Cupcakes made by Andrea

Cake Mix - I usually use white, yellow, or chocolate

8 oz. cream cheese, softened
1 egg
1/3 cup sugar
dash of salt
6 oz. chocolate chips

chocolate covered pretzels
green mini M&M's for eyes - you can also chocolate chips or anything else you have on hand
peanut red M&M for nose - you can use a gumdrop or again anything else you have on hand
chocolate sprinkles


Make the cake mix according to package directions.  Combine the cream cheese, egg, sugar, salt and chocolate chips to make the filling.  Place cupcake papers in muffin tins.  Fill them about 1/3 full and then add 1 Tbsp. filling, then top with more mix.  Bake according to cake mix directions.  When cool frost with your favorite frosting.
To make the reindeer use chocolate frosting, then add the sprinkles, then the pretzels for the antlers, and the M&M's for the eyes and nose.

HAPPY THANKSGIVING!

Sausage Cheese Balls made by Kathie

2 packages uncooked Jimmy Dean fresh sausage
16 ounces sharp cheddar cheese (or 4 cups shredded)
1 1/2 cups baking/biscuit mix
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1/2 teaspoon garlic powder

Preheat oven to 375 degrees.  Shred cheese and mix all ingredients.  Form into 1" balls.  Bake 15 minutes on ungreased baking sheet until golden brown.  Makes about 6 dozen.  Sausage cheese balls can be frozen uncooked.  For a firmer texture add an extra 3 cups of baking/ciscuit mix and an extra 2 cups of shredded cheese to the ingredients listed above.

Turkey Cheese Ball made by Andrea

2 packages (8 ounces each) cream cheese - may use reduced fat
6 ounces deli smoked turkey, finely chopped
1 cup (4 ounces) shredded cheddar cheese
1 Tbsp. finely chopped onion
1 Tbsp. Worcestershire sauce
1/2 tsp. garlic powder

Decorations:
large round and oval crackers
1 sweet red pepper
small amount squirt cheese
1 cup pecan halves
2 mini brown m&m's

In a bowl mix the first 6 cheeseball ingredients until well combined.  Shape into a ball and wrap in plastic wrap and refrigerate for 1 hour or until firm.

For the wattle and neck cut the red pepper to desired shape.  Put a squirt of cheese on the end of the red pepper to look like a beak.  Put 2 small dabs on the waddle to attach the M&M eyes.  Put some crackers on the back of the cheeseball to look like feathers.  Add the pecan halves for the rest of the feathers.Serve with assorted crackers.

Jasmine and Wild Rice with Apricots, Green Onions, and Cashews made by Kathie

1 cup (6 ounces) wild rice
1 14-ounce can low-salt chicken broth
1 cup (6 1/2 ounces) jasmine rice
1/4 cup (1/2 stick) butter
1 cup chopped green onions
1/2 cup diced dried apricots
1/2 cup coarsely chopped roasted salted cashews (about 3 ounces)
2 teaspoons grated lemon peel

Cook wild rice in a large pot of boiling salted water until just tender, about 55 minutes.  Drain well.  Bring broth to a boil in a medium saucepan over high heat and mix in jasmine rice.  Reduce heat to medium-low, cover and cook until rice is tender and broth is absorbed (about 18 minutes.)  Let all rice cool for about 1-2 hours.  Melt the butter in a heavy large skillet over medium-high heat.  Add the onions, apricots, cashews, and lemon peel.  Stir until onions are soft (about 1 min).  Add all rice; toss to blend and heat through (about 3 mins).  Season with salt and pepper.

Spanish Rice with Beans made by Gladys

3 1/2 cups of water
4 cups of white rice
1/4 cup of vegetable oil
2 Tbsp. of Sofrito(vegetables blended together like sauce)
1 small can of tomato sauce**
2 envelopes of Sazon Goya seasoning (con Cilante &Achiote)**
Sprinkle on Goya Adobo con Pimiento (w/pepper) (all purpose seasoning) (spread across the pot 2-3 times to season the rice)

Combine everything together with water and boil for about 7-10 minutes until water with ingredients is boiling.  Add any type of canned beans (I use light or dark kidney beans, pink
(Rosada) beans, or green pigeon peas (gandules verdes)
Let boil with beans for about another 7-8 minutes and then add your white rice.  Let the rice and beans come to a boil until all the water has evaporated.  (I usually stick a Tbsp. in the middle of the pot and if it stands straight, then your water amount is fine.  If it falls you have too much water).  Once the water has evaporated, lower your flame and let cook for approximately 20-25 minutes.  Stir fully every 10 mins so that rice cooks.

**this is what turns the rice red

Sofrito (vegetables blended together)
-refrigerate always
-can be used in rice and beans separately
-can be used when boiling ribs
-can be used in soup (for tasty flavor)
All spanish beans and cooking seasonings can be found at local grocery stores or at spanish grocery stores.
Note:  I spray the bottom of the pot with PAM so rice won't stick and cleanup is easier.
Remaining rice can be regrigerated for a couple of days.  Feeds 5-7 people.

Sweet Potato Casserole made by Sandie

2 large cans of sweet potatos, mashed
3/4 cup sugar
2 eggs, beaten
2 tsp. vanilla
1/2 cup milk
1/2 tsp. salt
1/2 stick butter, melted
Mix all the ingredients above well and put in a casserole dish
Topping:
1 cup brown sugar
1/2 cup butter, melted
1/3 cup flour
1 cup chopped nuts
1/2 cup coconut
Mix all the topping ingredients and pour over the top of the sweet potato mix.
Bake at 350 degrees for 30 minutes

Please Note:  This chicken casserole and the following gingerbread cake were printed from the Southern Living Cookbook called "Ultimate Christmas Cookbook" which is being sold at Dillards Stores benefitting Ronald McDonald House Charities.  The purchase of this cookbook will help families of seriously ill children have a comfortable haven near their child.  Please consider buying one or more this holiday season.

Leslie's Favorite Chicken and Wild Rice Casserole  made by Connie

2 (6.2 ounce) packages fast cooking long grain and wild rice mix
1/4 cup butter or margarine
4 celery ribs, chopped
2 medium onions, chopped
2 (8 ounce) cans sliced water chestnuts, drained
5 cups chopped cooked chicken
4 cups (1 pound) shredded Cheddar cheese, divided
2 (10 3/4 ounce) cans cream of mushroom soup, undiluted
1 (16 ounce) container sour cream
1 cup milk

1/2 teaspoon pepper
2 cups soft breadcrumbs (homemade)
1 (2.25-ounce) package sliced almonds, toasted

Prepare rice mixes according to package directions.  Meanwhile, melt butter in a large skillet over medium heat; add celery and onion.  Saute 10 minutes or until tender.  Combine water chestnuts, cooked rice, celery , onion, chicken, 3 cups cheese, cream of mushroom soup, sour cream, milk, and salt and pepper in a very large bowl.  Spoon the mixture into a lightly greased 15 x 10 baking dish or a 4 quart baking dish.  Top the casserole with breadcrumbs.  Bake, uncovered at 350 degrees for 35 minutes.  Sprinkle with the remaining 1 cup of cheese and the almonds and bake for 5 more minutes.  Serves 10-12.  

Lemon-Drenched Gingerbread Cake made by Connie

3/4 cup molasses
2/3 cup firmly packed light brown sugar
1/2 cup canola oil
1 large egg
2 1/2 cups flour
1 Tbsp. ground ginger
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground cloves
1/2 tsp. salt
1 cup hot water
1/2 cup granulated sugar
2/3 cup water
2 Tbsp. fresh lemon joice
1/2 tsp. lemon extract
powdered sugar
garnishes - lemon rind, orange ring, frosting

Coat a 10 cup Bundt pan with cooking spray.  Beat first 4 ingredients at medium speed until blended.  Combine flour and next 6 ingredients; add to molasses mixture alternately with hot water, beginning and ending with flour mixture.  Beat at low speed after each addition.  Pour batter into prepared pan.  Bake at 350 degrees for 32-35 minutes or until a long wooden pick inserted in the center comes out clean.  Cool ccake in pan on a wire rack for 15 minutes.  Meanwhile combine 1/2 cup sugar, 2/3 cup water, lemon juice, and lemon extract in a small saucepan.  Simmer over medium-low heat 5 minutes, stirring to dissolve the sugar.  Remove from heat and let cool 10 minutes.  Poke holes in the top of cake using a skewer.  Pour syrup over the cake.  Cool completely.  Invert the cake onto a serving platter and lightly sprinkle with powdered sugar.  Garnish as desired. 

Turkey Cake made by Andrea

Chocolate Cake Mix
Chocolate Frosting
Vanilla Frosting diluted with water to make it thin
Sprinkles of your choice- at least 3 kinds
9 Stella D'Oro Egg cookies
8 Pepperidge Farm Milano Cookies
9 flower shaped Archway lemon cookies
1 Stella D'Oro Breakfast Treat cookie
Peanut M&M's (brown, yellow, orange, and red)
1 mini blue M&M for eye
several chocolate jimmies
1 gummy worm for waddle
1 candy corn for beak

Make cake according to directions in a round pan.  You will only use one layer so freeze the extra layer for later.  Place cooled cake on a large round platter.  Frost with chocolate frosting.  Dilute the white frosting thin and dip the Milano and Egg cookies into it and then immediately into the sprinkles of your choice.  I used orange, chocolate jimmies, and a fall mixture.  Arrange the cookies to form the feathers with the lemon cookies in the back, then the egg cookies, and the Milano's.  Using the frosting as a paste put some M&M's on the lemon cookies.  Add the breakfast cookie on the cake to form the face.  Add M&M's and then the mini M&M for the eye and the jimmies for the eye lashes, the gummy worm for the for the waddle, and the candy corn for the beak.  Decorate the body with the reamining M&M's. 

Pilgrim Hat Cookies made by Andrea

These are the first cousins to the Halloween Witches Hats from the last entry!

1 cup vanilla frosting tinted yellow
32 miniature peanut butter cups
1 package (11 1/2 ounces) fudge striped cookies
32 mini orange M&M's

Turn the cookies upside down and frost with the yellow leaving a rim around the edges.  Put the peanut butter cup in the middle and add the M&M as the buckle.  So cute and so easy!

Turkey Cookies made by Stacey

Oreo Cookies
Chocolate Frosting
Malted Milk Balls
Candy Corn
Red Hots

Take the oreo cookies apart trying to leave the white frosting on one side.  Put chocolate frosting on the other side and put the malted milk ball at the bottom.  Put five candy corn pieces on the sides to look like the tail and fan out.  Put a dab of chocolate frosting on the white side and set the feathered side upwards.  Put a red hot on the malted milk ball with a dab of frosting.  Let set an hour or more so they will stay together.

Pumpkin Pie made by Susie

3/4 cup brown sugar
1 Tbsp. pumpkin pie spice
1/4 tsp. salt
3 eggs
1 15oz. can pumpkin puree
1 cup half and half
1 9 inch unbaked pie shell

Preheat the oven to 375 degrees.  Mix together the brown sugar, pumpkin pie spice and salt.  Whisk in the eggs and pumpkin puree and half and half until well combined.  Pour into an unbaked shell and bake for 45 minutes or until set. 

BLACKBERRY COBBLER  made by Sandie

1/4 cup butter or margarine, softened
1/2 cup sugar
1 cup flour
2 tsp. baking powder
1/2 cup milk
2 cups fresh or frozen blackberries
3/4 cup raspberry or apple juice
ice cream of whipped cream, optional

In a mixing bowl, cream butter and sugar.  Combine flour and baking powder and add to the creamed mixture alternately with milk.  Stir just until moistened.  Pour into a greased 1 1/2 quart baking pan.  Sprinkle with blackberries.  Pour juice over all.  Bake at 350 degrees for 45-50 minutes or until golden brown.  Serve warm and top with ice cream or cream if desired.  Serves 6-8.

HAPPY HALLOWEEN from the Lovely Lunch Ladies

 

 

 Cheese Pumpkins made by Kathy

8 Tbsp. smoked cheddar cold-pack cheese food (from 8 oz. container), well chilled
2 tsp. finely chopped peanuts
4 butter-flavored pretzel spindles or sticks, broken in half
16 tiny pieces fresh parsley leaves

Line small serving plate with waxed paper.  For each pumpkin, roll level Tbsp. cold-pack cheese food into a ball; place on plate.  Refrigerate 10-15 minutes for easier handling.

With end of a toothpick, draw ridges around balls to look like lines on a pumpkin.  Dip bottoms of cheese balls in chopped peanuts.

Just before serving, insert pretzel halves into cheese balls for pumpkin stems.  Decorate with parsley for leaves.  Store pumpkins in refrigerator.

Pumpkin Veggie Tray made by Andrea

1 large bag of baby carrots
1 cucumber
1 small bunch of broccoli
18 black olives

Put carrots in a round platter or arrange on a flat board to make a pumpkin shape.  Add the broccoli for the stem.  Put the olives in triangle shapes for the eyes and nose.  Slice the cucumber and arrange for the mouth.  Serve with dip and enjoy. 

Harvest Salad made by Sandie

10-12 cups of field greens
2/3 cup feta cheese
2/3 cup of pecans (you can toast them, if desired)
2/3 cup dried cranberries
2/3 cup pitted black olives
1 bag dried apple chips.

Wash greens and put in a large bowl.  Add cheese, pecans, cranberries, and olives to top the salad.  Line edge of the bowl with apple chips.  Serve with a vinagerette dressing on the side.

Chicken Portebello made by Lori

Sear chicken in:
  1 Tbsp. garlic
  3 Tbsp. butter
  1/4 cup white wine

Saute portebello mushrooms in garlic and butter

Top chicken with mushrooms and then provalone and mozzarella cheese.
Bake at 350 degrees for 1/2 hour.

 Witches Hat Cookies made by Andrea

1 package of fudge striped cookies
30 candy kisses unwrapped
chocolate frosting
Halloween colored sprinkles

Flip cookies so bottom chocolate side is now the top.  Put a circle of chocolate frosting big enough to hold the candy kiss and leave a little rim.  Put the chocolate kiss in the middle and then put the sprinkles around it. 

 Cupcake Graveyard made by Andrea

Chocolate cake mix
Chocolate frosting
24 Pepperidge Farm Milano cookies
3/4 chocolate crumbs (I used crushed Oreo cookies)
black decorating tube

Make cupcakes according to package decorations.  Frost and sprinkle the crumbs on top.  Write RIP on the Milano cookies and stick into the cupcakes to look like a tombstone.  If you want to make a "graveyard" use extra cookie crumbs between the cupcakes.  

 Dirt Dessert made by Gladys

20 oz. Oreos crushed
1 cup powdered sugar
1/4 cup margarine softened
8 oz. cream cheese

3 1/2 cups milk
2 3 1/2 oz pkgs vanilla instant pudding
12 oz Cool whip

Mix the crushed Oreos, powdered sugar, margarine and cream cheese with mixer until well blended. 
Whip the milk and vanilla pudding until thick and add the Cool whip.
Layer the 2 mixtures into a bowl starting and ending with the cookie mixture. 
Decorate for the season. 

Pumpkin Cheesecake made by Susie

Crust:
1 3/4 cups graham cracker crumbs
3 Tbsp. light brown sugar
1/2 tsp. ground cinnamon
1 stick melted butter

Filling:
3 (8 oz) packages cream cheese at room temperature
1 (15 oz) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 tsp. ground cinnamon
1/8 tsp. fresh ground nutmeg
1/8 tsp. ground cloves
2 Tbsp. flour
1 tsp. vanilla

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

Filling:  Beat cream cheese until smooth.  Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices.  Add flour and vanilla and beat together until well combined.  Pour into crust.  Spread out evenly and place in oven for 1 hour.  Remove from the oven and let sit for 15 mins.  Cover with plastic wrap and refrigerate for 4 hours.

 Here are some of the Lunch Ladies getting into the spirit of Halloween.  We like to have fun while we feed the residents and hope that they can smile with us.

Sandwich and Salad Lunch Day

Here is a recent picture of the Lovely Lunch Ladies taken on the beautiful grounds of the Ronald McDonald House in Cleveland.

Lori, Stacey, and Andrea have been with the Lovely Lunch Ladies the longest and are starting their 9th year of providing lunches for the residents at this wonderful institution.

Barbecued-Pork Sliders made by Kathy

1 four pound shoulder pork roast
24 small dinner rolls

Spice Rub:
1 Tbsp. paprika
1 Tbsp. garlic powder
1 Tbsp. packed dark brown sugar
1 Tbsp. dry mustard
1 Tbsp. onion powder
1 tsp. dried thyme
1 tsp. dried oregano
salt and pepper
1/2 tsp. cayenne pepper
Sauce Mix:
2 onions, chopped
1 green bell pepper, seeded and chopped
1/2 cup packed dark brown sugar
1/4 cup cider vinegar
1 6-oz can tomato paste
1 1/2 Tbsp. chili powder
3 tsp. Worcestershire sauce
1 tsp. salt
Pickled Onion:
1 Tbsp. sugar
1 tsp. salt
1/2 cup white vinegar
1 red onion, thinly sliced.

Remove skin and excess fat from pork.  Make spice rub:  Combine all ingredients and rub all over the meat.  Place pork on a large plate, cover with plastic wrap and refrigerate for 8 hours or overnight.
Make sauce:  Combine all ingredients in a slow cooker, place pork on top and cook on high for 5 1/2 hours, until meet is tender and can be shredded easily with a fork.
Make pickled onion:  Stir sugar and salt into vinegar until dissolved; stir in onion.  Cover and refrigerate for 2 to 3 hours, stirring ocasionally.
Remove pork fron slow cooker.  Remove 2 cups of sauce.  Shred meat.  Stir pork back into slow cooker, cover and cook for 15 minutes.
To serve put meat and pickled onion on rolls and pass the reserved sauce separately.

 Blossom Stuffed Bread made by Connie

2 cloves garlic, minced
4 Tbsp. butter
1/2 tsp. nutmeg (optional)
2 10 oz. pkgs. frozen chopped spinach, thawed and squeezed dry
1/2 cup plus 2 Tbsp. grated parmesan cheese
salt and pepper
8 oz. roasted red peppers, drained
8 oz. swiss cheese, sliced
4 oz. sandwich pepperoni
1 large round loaf Italian bread
oil ol.

Preheat oven to 350 degrees.  Saute garlic in butter, add nutmeg, spinach and parmesan cheese and toss until the cheese melts.  Season with salt and pepper. Cut the top off the bread, remove and hallow out the inside of bread leaving a 1 inch crust.

Layer as follows:
1/3 swiss cheese
1/2 of the spinach
1/3 swiss cheese
1/2 pepperoni
red peppers
1/2 pepperoni
1/3 swiss cheese
1/2 spinach
remaining swiss cheese
Replace top and rub with olive oil.  Wrap in foil and bake at 350 for 25 mins.  Cool.  Serve at room temperature cut into wedges.  Serves 8.

Cooks note:  This is the basic recipe but I always find that I ned more cheese and pepperoni to make a nice full loaf.  I did not use nutmeg in the loaf I served at Ronald McDonald House.

Orange Tapioca Salad made by Andrea

3 cups water
1 (3 ounce) package orange flavored gelatin mix
1 (3.4 ounce) package instant vanilla pudding mix
1 (3 ounce) package tapioca pudding mix
1 (15 oz) can mandarin oranges, drained
1 (8 ounce) can crushed pineapple, drained
1 (8 ounce) tub frozen whipped topping, thawed

Bring the water to a boil in a large saucepan.  Whisk in the orange gelatin, vanilla pudding, and tapioca pudding mix.  Return to a boil and cook for 1 minute, stirring constantly.  Remove from the heat and allow to cool completely.  Fold in the mandarin oranges, pineapple, and whipped topping.  Transfer to a serving bowl and refrigerate for at least 2 hours.  You may garnish with some oranges if desired.

 Pumpkin -Maple Bread Pudding made by Connie

Butter flavored nonstick cooking spray
1 loaf cinnamon swirl bread, cut into 1/2 inch cubes
1/2 cup chopped pecans
1 1/4 cup milk
1/2 cup cream
4 eggs
2 teaspoons pumpkin pie spice
1/2 cup real maple syrup
1 15 oz. can solid pack pumpkin

Preheat oven to 350 degrees.  Spray a 3 quart casserole with nonstick spray and toss the bread and pecans in the casserole dish.  Whisk together the remaining ingredients and pour over the bread.  Press down to cover the bread and soak at least one hour - I let mine soak overnight.  Bake pudding for one hour or until knife inserted into the center comes out clean.  Toppings could include hard sauce, caramel sauce, powdered sugar or shipped cream. 

Asian Inspired Feast

 

Shrimp Egg Foo Yung made by Stacey

8 ounces fresh bean sprouts, rinsed and drained
1 cup cooked small shrimp
8 eggs, beaten
1 (4.5 ounce) can sliced mushrooms
2 large green onions, chopped
1/2 teaspoon salt
3 Tablespoons vegetable oi
l
1 1/2 cups chicken broth
2 Tablespoons soy sauce
1/4 teaspoon salt
ground white pepper, to taste
2 Tablespoons cornstarch
2 Tablespoons cold water

In a mixing bowl, combine the bean sprouts, shrimp, eggs, mushrooms, scallions and 1/2 teaspoon of salt.  Mix thoroughly.
Heat a deep skillet over high heat until 1 or 2 drops of water bubble when sprinkled in.  Add oil and turn heat back to med-high.  Pour in 1/2 cup of egg mixture into pan.  Push cooked egg up over shrimp with a spatula to form a patty.  Fry until golden brown, turning once, about 4 minutes.
Repeat with remaining egg mixture.  If you need to, add more oil.  Keep patties warm.
In a saucepan over medium heat, combine chicken broth, soy sauce, 1/4 teaspoon salt and white pepper to taste.  Bring to a boil.  Mix cornstarch and water; stir into broth mix.  Cook and stir until thickened (about 10 secs).  Pour over patties.

Won Ton Salad made by Kathy

1 green onion (white part and 2 inches of green), coarsely chopped
1 large garlic clove, quartered
1/4 cup white wine vinegar
1/4 cup soy sauce
2 Tablespoons sugar
1 teaspoon dry mustard
3/4 teaspoon minced peeled fresh ginger
1/2 teaspoon Worcestershire sauce
3/4 cup peanut oil
2 Tablespoons oriental sesame oil
1/4 cup sesame seeds, toasted

3/4 pound cooked chicken breast meat, cut into 1 inch pieces
3/4 pound smoked ham, cut into matachstick-size strips
1 1/2 cups drained canned sliced water chestnuts
1 small head red leaf lettuce, torn into bite-size pieces
1 small head romaine lettuce, torn into bite-size pieces
1 pound fresh spinach, torn into bite-size pieces
1/2 cup bean sprout

vegetable oil
20 won ton wrappers (about 4 ounces), cut into 1/2 inch wide strips

For Dressing:  Mince onion and garlic in processor.  Blend in vinegar, soy sauce, sugar, mustard, ginger and Worcestershire.  With machine running, gradually add both oils, then sesame seeds.

Comtine chicken, ham, water chestnuts, all the lettuce and spinach in a large bowl.  Toss with enough dressing to coat.  Top with bean sprouts, then the won ton strips.  Serve, passing the remaining dressing separately.

Heat vegetable oil in deep fryer or heavy deep skillet to 375 degrees.  Add won ton wrappers in batches and cook until golden brown about 1 minute.

Fried Rice made by Kathy

1/3 cup plain vegetable oil
1/3 pound black forest ham, diced, or about 2 cups cooked, cubed or shredded meat
1 onion, diced
salt and pepper
3 cloves garlic, finely chopped
2 inch piece fresh ginger, peeled and finely chopped
3 whole scallions, thinly sliced on the bias, white and green separated
1 1/3 cups (6 ounces) medley frozen corn, peas, carrots
4 large eggs, lightly beaten
small amount snow peas
soy sauce just to moisten
4 cups cold cooked long-grain rice, white or jasmine rice, grains separated

Heat a large heavy-bottomed nonstick skillet over high heat.  When hot add 1 Tablespoon of the oil.  Add the meat and cook stirring occasionally until lightly browned.  Add the onions and season with salt and pepper.  Cook for 1-2 minutes until the onion is fragrant.  Add the garlic, ginger, and scallion whites and stir-fry until fragrant, about 30 seconds.  Add the frozen vegetables.  Cook until just defrosted but still crisp.  Transfer contents of the skillet to a large bowl.

Return the pan to the heat and add 2 more Tablespoons of oil.  Add the eggs and season with salt and pepper.  Stir the eggs constantly and cook until almost set but still moist, then transfer eggs to the bowl.  Break the eggs up with a wooden spoon or spatula.

Return the pan to the heat and add the remaining oil.  Add the rice to the pan and use a spoon to break up any clumps.  Season with salt and pepper and stir-fry the rice to coat evenly with oil.  Stop stirring, then let the rice cook undisturbed until it gets slightly crispy, about 2 minutes.  Stir the rice again, breaking up any new clumps.  Add the scallion greens.  Transfer to the bowl.  Stir all the ingredients together with the rice, taste and adjust the seasoning with salt and pepper, if necessary.  If dry add some soy sauce.

Apricot Chicken made by Andrea

6 skinless, boneless chicken breast halves  (I cut into pieces to serve a group)
1 1/2 (1 ounce) packages dry onion soup mix
1 (10 ounce) bottle Russian-style salad dessing
1 cup apricot preserves

Preheat oven to 350 degrees.  Place the chicken in a 4 quart casserole dish.  Mix the soup mix, dressing, and preserves together and pour over the chicken.  Cover the dish and bake for 1 hour.  Serve over rice.

Chow Mein Haystacks made by Andrea

1 (11 ounce) package butterscotch flavored morsels
3/4 cup creamy peanut butter
2 (5 ounce) cans chow mein noodles
1 1/2 cups miniature marshmallows
4 ounce peanuts

Line baking sheets or trays with waxed paper.  Microwave the morsels for about 1 minute and stir.  Microwave at additional 10-20 second intervals, stirring until smooth.  Stir in the peanut butter until well blended.  Add the chow mein noodles, marshmallows, and peanuts and toss until coated.  Drop by rounded Tablespoons onto prepared baking sheets.  Refrigerate until ready to serve.

Crunchy Noodle Salad made by Connie

Kosher salt
1/2 pound thin spaghetti
1 pound sugar snap peas
1 cup vegetable oil
1/4 cup rice wine vinegar
1/3 cup soy sauce
3 Tbsp. dark sesame oil
1 Tbsp. honey
2 garlic cloves, minced
1 teaspoon grated fresh ginger
3 Tbsp. toasted white sesame seeds, divided
1/2 cup smooth peanut butter
2 red bell peppers, thinly sliced
4 scallions sliced diagonally
3 Tbsp. chopped fresh parsley

Cook spaghetti according to package directions then drain and set aside.  In another pot of boiling salted water add the sugar peas and cook for 3-6 minutes until crisp and tender.  Remove from water and immerse in ice water to stop cooking and preserve the color and then drain. 

For the dressing whisk together the oil, rice wine vinegar, soy sauce, sesame oil, money, ginger and 2 Tbsp. sesame seeds with peanut butter in a bowl.  Pour over the spaghetti and vegetables in a large bowl, add the parsley and remaining sesame seeds and toss.  Serve at room temperature.