Barley Mushroom Casserole ~ Erica 11/11

BARLEY MUSHROOM CASSEROLE
from Quick Vegetarian Pleasures by Jeanne Lemlin

5 T olive oil
2 medium onions, diced
4 1/2 C (12 oz) sliced fresh mushrooms
1 1/2 C barley
3/4 tsp dried Thyme
1/2 tsp salt
Fresh ground black pepper to taste
4 1/2 C boiling vegetable stock

1) Preheat oven to 350

2) Heat stock until boiling in a saucepan

3) Heat oil in a large skillet over medium high heat and add all the ingredients
except stock.  Saute, stirring frequently, until the mushrooms begin to brown,
about 10 minutes.

4) Scrape the mixture into a deep 2-quart baking dish and pour in the stock.  Cover
tightly and bake 60 - 75 minutes or until all of the liquid is absorbed.  (Be careful of
steam when removing the cover.) The barley should have a slightly crunchy texture
when done.  If it is too hard after all of the stock has been absorbed, add some
boiling water and cook 10 - 15 minutes more.

Buffalo Chicken Dip ~ Lisa 11/11

BUFFALO CHICKEN DIP

Ingredients:

·                 1 pound of boneless skinless chicken breast (or approx 2-3 large chicken breasts).

·                 1 cup of Marie’s Chunky Blue Cheese Dressing.

·                 1 cup of Franks Original Red Hot.

·                 1 package of fancy shredded sharp cheddar cheese (2 cups).

Instructions:

·                 Boil your chicken breasts on the stove in a medium to large sauce pan, on medium heat about 30 to 45 minutes or until cooked all the way through and preheat your oven to 350 F.

·                 Once chicken is cooled, shred or cube into bite sized pieces.

·                 Add all ingredients into a large bowl and mix well.

·                 Place mixture in an oven safe dish and cook until cheese is bubbly.

·                 Serve with a combination of tortilla chips, crackers and celery sticks

Run, Skip & Get Naked Cocktail ~ Allison

Ingredients:

Can(s) of Lime-ade, defrosted
Corona Beer
Vodka
Club Soda
Fresh Mint

In a large pitcher add the can of Limeade. 
Add 1 bottle of beer beer to pitcher.
Fill empty Limeade can with Vodka, add to pitcher.
Fill empty Limeade can with Club Soda, add to pitcher.
Stir and mix well.
Tear up a hand full of mint and add to pitcher.
Serve over ice!

Prepare to make many pitchers of this yummy cocktail!

* We ran out of "plain" vodka and made it with Orange and it was good!  I have found the recipe online using frozen Pink Lemonade, which sounds interesting too.

High Hat Cupcakes ~ Shannon 11/07

Ingredients

• For the Batter

  • 3 ounces unsweetened chocolate, chopped
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 1/4 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream

• For the Frosting

  • 1 3/4 cups sugar
  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract

• For the Chocolate Coating

  • 2 cups chopped (about 12 ounces) semisweet chocolate
  • 3 tablespoons canola or vegetable oil

Directions

1. Preheat oven to 350 degrees with rack in center. Prepare the batter: Place chocolate in a medium heatproof bowl, and set it over a medium saucepan of barely simmering water; stir chocolate until melted and smooth. Remove bowl from heat, and set aside to cool slightly.
2. Meanwhile, whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed, scraping sides of bowl as needed, until light and fluffy. On low speed, mix in melted chocolate. Increase speed to medium, and add eggs, one at a time, mixing well after each addition. Add vanilla, and beat until mixture is creamy and color has lightened slightly, about 1 minute. Mix in sour cream. On low speed, add half of reserved flour mixture, beating until just incorporated. Mix in 1/2 cup water. Add remaining flour mixture, and mix until just incorporated.
4. Line a cupcake pan with paper liners. Fill each liner with enough batter to come 1/8 inch from top, about 1/3 cup. Bake, rotating pans halfway through, until tops are firm and a cake tester inserted in the center comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool in pan for 10 minutes.
5. Use a small knife to loosen any tops stuck to the pan. Carefully invert cupcakes onto the wire rack. Turn cupcakes right side up, and let cool completely.
6. Prepare the frosting: In a large heatproof bowl, combine sugar, 1/4 cup water, egg whites, and cream of tartar. Using a handheld electric mixer, beat on high speed until foamy, about 1 minute. Set bowl over a pan of barely simmering water. Beat on high speed until frosting forms stiff peaks, about 12 minutes; frosting should register 160 degrees.on a candy thermometer. Remove from heat; stir in vanilla and almond extracts, and beat for 2 minutes more until frosting thickens.
7. Transfer frosting to a large pastry bag fitted with a 1/2-inch plain pastry tip. Leaving a 1/8-inch border on each cupcake, pipe a spiral of frosting into a 2-inch-high cone shape, using about 1/2 cup of frosting per cupcake. Transfer cupcakes to a baking sheet, and refrigerate while preparing the chocolate coating.
8. Prepare the chocolate coating: Combine chocolate and oil in a medium heat-proof bowl set over a medium saucepan of barely simmering water; stir until melted and smooth. Transfer to a small bowl, and let cool about 15 minutes.
9. Holding each cupcake by its bottom, dip cupcake in the chocolate to coat frosting, allowing excess to drip off. Transfer to a baking sheet fitted with a wire rack. Spoon more coating around edge of cupcake and any exposed frosting; none of the frosting should show. Let cupcakes stand at room temperature 15 minutes.
10. Carefully remove paper liners from cupcakes, and discard. Place cupcakes on a serving platter, and refrigerate for 30 minutes to let coating set. Cover, and refrigerate for 2 hours more. Serve cold. Cupcakes can be refrigerated for up to 3 days.

Turkey Sausages with Spicy Beans ~ Allison 11/11

Turkey Sausages with Spicy Beans : Sausages with Fagioli All'uccelletta

Ingredients

• 2 tablespoons olive oil
• 8 turkey sausages
• 5 cloves garlic, peeled and sliced into chunks
• 1 pound cherry tomatoes, quartered
• 3 dry red hot peppers

• Salt and freshly ground black pepper
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 5 fresh bay leaves
• 2 handfuls fresh flat-leaf parsley, leaves picked and chopped

Directions

Heat a large high-sided saute pan over medium-high heat. Add the olive oil to heat. Once hot, add the sausages and brown on all sides, for about 8 minutes total. Remove the sausages from the pan to plate and reserve.

Add the garlic, and saute until golden and brown. With a wooden spoon, stir in the chopped tomatoes and red peppers and season with salt and pepper. Lower the flame, and cover the pan with a lid, simmer for 10 minutes, until the tomatoes have broken down and thickened to a sauce-like consistency.

Add the browned sausages (and any juice left on the plate), beans, and bay leaves to the thickened tomatoes. Stir well and simmer for another 10 minutes.

Add the chopped parsley before serving.