Transwestern Midwest2009 CookbookBecause we like eating as much as we like commercial real estate.

appetizers & sidessoupssaladsentreesdesserts

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Welcome to the first edition of Transwestern’s Midwest Cookbook, which includes

a collection of recipes developed by our colleagues throughout the region. Over the years, team members have attended and participated in several potluck events celebrating a variety of occasions over food and drink. We thought it would be nice to assemble the ideas behind this wonderful fare in order to tell a story. From vegan shepherd’s pie to blue cheese stuffed beef tenderloin to Chinese noodle cabbage salad, there is something here for everyone. Have a joyful holiday season and please enjoy!

snacknosh

tastenibble

appetizers & sides

5

Bean Dipby Kim Aufderheide

2 cans black beans2 cans black eyed peas1 can white or yellow hominy1 can diced tomatoes1 diced green pepper1 diced small red onion4-6 chopped green onions8 oz. zesty Italian dressing1 finely diced jalapeno (optional)

Take the first 4 ingredients and drain the contents well. Combine. Add the remaining ingredients. Refrigerate overnight and serve with Fritos scoops. Enjoy!

Simple & delicious!

6

Beer Bock Smashersby Amy Clark

3 white potatoes3 sweet potatoesbutterheavy whipping cream or whole milk1 bottle of Shiner Bock Beer1⁄3 - 1⁄2 of 4 oz. can ancho chilis in adobo saucesalt to taste

Cook equal amounts of white and sweet potatoes until they are 1. fork tender. Mash with potato masher adding butter (as much or as little as you like) and a little cream or whole milk. Beat with an electric mixer adding a half bottle or less of Shiner 2. Bock Beer at room temperature, achieving the consistency you prefer. Chop canned ancho chilis in adobo sauce and fold into the 3. potatoes to get the amount of “heat” you like. Add salt to taste.

Got beer? Got potatoes? Give this recipe a whirl!

7

Garam Masala Deviled Eggsby Paul Breding

6 hard boiled eggs3 ½ Tbsp. mayonnaise3 Tbsp. green onion, minced1 Tbsp. fresh jalapeno, seeded and minced1 ½ tsp. mango chutney½ tsp. garam masala (available at an Indian food store or spice store, or see Garam Masala recipe)

Shell eggs and then cut in half lengthwise. Transfer yolks to a small bowl and mash with a fork. Mix in mayonnaise, onion, jalapeno, chutney & garam masala. Season with salt & pepper if desired. Spoon yolk filling into egg whites.

Note: Garam masala will turn yolk mixture slightly brown – this is normal.

Makes 12 ServingsGaram Masala2 cinnamon sticks3 bay leaves1 ½ oz. cumin seeds1 ½ oz. coriander seeds¾ oz. cardamom seeds¾ oz. black peppercorns½ oz. whole cloves½ oz. mace (similiar to nutmeg)

Break the cinnamon sticks into pieces and crumble the bay leaves. Heat a frying pan and after 2-3 minutes, put in the whole spices. Dry roast over medium heat until the color darkens, stirring or shaking the pan frequently to prevent burning. Leave to cool, then grind and blend in the mace. Store in an airtight container.

Makes 6 ounces

A sweet & tangy take on a classic!

8

Goat Cheese Heavenby Kelli Nicole Hardman

1⁄2 cup assorted olives 3 fresh thyme sprigs 3 Tbsp. extra-virgin olive oil 1⁄2 tsp. grated lemon zest 1 (4-5 oz.) fresh goat-cheese medallion or 2 (2 oz.) goat-cheese buttons Crisp rosemary flatbread

Heat olives, thyme, oil, zest, and 1/4 tsp. pepper in a small skillet or saucepan over low heat until fragrant (do not simmer). Cool to room temperature and serve olive mixture over goat cheese.

Note: This dish can be prepared 2 hours ahead and kept, covered, at room temperature.

Makes 4 (hors d’oeuvre) servings

Guacamole! by Stacey Kruger-Birndorf

3 large ripe Haas avocados2 Tbsp. sour cream1⁄4 large lemontabasco (to taste)diced tomatoes and onions (optional)

Slice each avocado open with a knife. Discard the pit. Using 1. large spoon, remove the avocado “meat” and discard the skin.In medium size bowl, mix by hand the avocado, sour cream 2. (about 2 tablespoons), squeeze fresh lemon juice (about ¼ of a large lemon), and Tabasco to taste. Mash together until all ingredients have been blended, but do not overmash. Lumpy guacamole is good!Use more lemon when serving to bring back the green color. 3. Add the optional tomatoes and onions. Serve in a large bowl surrounded by chips, carrot sticks, celery, or your favorite dipping snack.

9

Hot Crabmeat Dip by Stacey Krueger Birndorf

8 oz. cream cheese1 (6-9 oz.) can of crabmeat, drained3 Tbsp. mayonnaise1 Tbsp. milk2 Tbsp. finely chopped onions (optional)½ tsp. creamed horseradishTabasco to taste

Mix all of the ingredients by hand. Spray 9” pie dish with Pam. Put mixture evenly into pie dish. Sprinkle with paprika. Bake at 375˚˚ for 25 minutes (until bubbly). Serve with a hard cracker (Sociables, Wheat Thins, Triscuits).

Mimi’s Spinach Ballsby Stacey Kruger Birndorf

2 pkgs. chopped spinach (or equivalent fresh)2 cups Pepperidge Farm stuffing1 large onion, finely chopped4 eggs, beaten½ cup grated parmesan cheese¾ cup melted butter½ Tbsp. garlic salt (I use minced garlic, no salt)¼ tsp. thyme (fresh is much better than dried)pepper to taste

Cook and drain the spinach well. Combine with remaining ingredients. Form into balls. Arrange on cookie sheet. Bake at 350˚ for 25 minutes. Eat and enjoy!

Note: Can be frozen.

Makes 60 balls

Leftovers are delicious when cold, too!

10

Mushroom Capsby Gia Dato

2 pkgs. Pepperidge Farm phyllo cups (premade cups found in the freezer section of the store by the frozen phyllo dough)4 Tbsp. butter4 Tbsp. green onions, finely chopped (white and green)1 lb. fresh button mushrooms, finely chopped3 Tbsp. flour1 cup heavy cream½ tsp. salt¼ tsp. cayenne pepper1 tsp. fresh chives, chopped¾ tsp. lemon juice½ cup fresh grated parmesan cheese

In a medium size sauté pan, melt butter, add onions and stir for 4 minutes. Add mushrooms and cook until most of the moisture evaporates (about 20 minutes). Sprinkle flour over mushrooms and stir, cook approximately 2 minutes stirring frequently. Add cream while stirring and then bring to a boil. Simmer 2-3 minutes. Remove from heat. Add salt, cayenne pepper, chives and lemon juice. Stir well to combine. Cool and refrigerate until ready to serve.

Preheat oven to 350˚. Bring mushroom stuffing to room temperature (or microwave on 70% power for 2 minutes).

Place cups on ungreased cookie sheet. Fill phyllo cups with mushroom mixture and sprinkle with cheese. Bake at 350˚ for 15 to 20 minutes until cheese is melted and heated through. Serve warm.

11

Rosemarie’s German Potato Saladby Steve Martinez

5 lbs. new red potatoes, boiled, peeled & sliced thin1 lb. bacon, cut into small pieces1 large or 2 medium onions, chopped*6 - 8 large celery stalks, chopped or more, if desired*Salt, pepper, sugar, vinegar & cornstarch*

Place bacon in large frying pan, fry until brown and crisp. 1. While bacon is frying, cook, peel and slice potatoes. Place in 2. a large bowl, along with chopped onion and celery. Add salt and pepper to taste.When bacon is browned and crisp, use the drippings from the 3. frying pan and add sugar in ½ cup increments. Stir until melted. Add vinegar and boil mixture until you have a pan full of sauce. You may have to add sugar and vinegar several times until you acquire the taste you desire.**When you get desired flavor, mix cornstarch in a cup with water 4. and add to the bacon dressing and boil until thickened.Pour sauce over potatoes and stir (by lifting) until the sauce has 5. covered all of the potatoes. Should be served warm. Enjoy!

Notes: * Add to taste ** I prefer the sauce a little tart so flavor is absorbed in the potatoes.

Just like Mom used to make. :)

12

Super Yummy Corn Casseroleby Kim Aufderheide

1 stick of butter, melted1 box Jiffy cornbread mix2 eggs8 oz. sour cream1 can corn, drained1 can creamed corn

Mix all ingredients together and bake at 350˚ for 45 to 60 minutes.

Saganaki! by Jackie Schreiber

¼ lb. kasseri cheese (cut in ½ inch thick slices)5 Tbsp. butter¼ cup brandy (Metaxa)Juice of 1 lemon

Fry ½ inch thick slices of cheese in butter until golden. Add brandy, then flame. Put flame out with a squeeze of lemon, then serve.

Saganaki means “little frying pan“

in Greek.

Great with melted cheddar on top!

13

Sweet Potato Souffléby Paul Breding

3 cups cooked, mashed sweet potatoes1 cup sugar½ cup melted butter2 eggs, beaten1 tsp. vanilla1⁄3 cup milk

Combine ingredients & mix well. Place in greased 2 quart baking dish.

Topping:½ cup brown sugar¼ cup flour½ cup chopped walnuts

Combine topping ingredients & mix well. Sprinkle topping on potatoes. Bake at 350˚ for 25 minutes. If desired, sprinkle a layer of mini-marshmallows on top a few minutes before removing from oven.

A great alternative

to plain old sweet potatoes.

14

Tapas Delightby Kelli Nicole Hardman

1⁄4 cup extra-virgin olive oil 3 green onions, chopped 1 shallot, minced 1 teaspoon cumin seeds 12 3x1x1⁄4-inch slices (about 10 oz.) Spanish Manchego cheese or sharp white cheddar cheese 12 3x1-inch strips drained roasted red peppers from jar 12 1⁄2-inch-thick sourdough baguette slices

Whisk oil, green onions, shallot, and cumin seeds in small bowl 1. to blend. Season dressing to taste with salt and pepper. Arrange cheese slices in 13x9x2-inch baking dish. Place 1 roasted pepper strip atop each cheese slice. Pour dressing over; cover and refrigerate overnight. Let stand at room temperature 1 hour before using. Top each baguette slice with 1 cheese and roasted pepper 2. stack. Drizzle with dressing from baking dish. Place on platter and serve.

Makes 6 servings

The word tapas” is

derived from the

Spanish verb tapar,

“to cover.”

Toothpick Wonderlandby Henry Lee, Corby Marx & Dominic Sergi

assorted delightful snacksa whole bunch of toothpicks

Go to your local Walgreens and pick up whatever looks good 1. and wouldn’t normally be served on a toothpick. You can use snack items such as cheesepuffs, Starburst, jellybeans, circus peanuts, cocktail weeners, SPAM and taquitos.Slice up and unwrap assorted snack items and carefully place 2. each item on 1 single toothpick.Arrange on a platter in interesting patterns. You can even spell 3. out words such as “TW” to really wow a crowd.

2009 Holiday Party “Most

Amazing Appetizer”

15

Venison Summer Sausageby Dan Svachula

Kill a deer1. Give it to the butcher2. Serve with cheese and crackers 3.

Vegetable Dipby Jackie Schreiber

1 cup mayonnaise1 cup sour cream1 small onion, chopped fine1 pkg. Knorr’s vegetable soup mix1 pkg. frozen chopped spinach3 Tbsp. parmesan cheese

Defrost spinach and squeeze out excess water. Mix all ingredients together well. Chill and serve with freshly cut vegetables.

hotcomfort food

homemadehearty

soups

17

Black Bean Veggie Chiliby Mitch Rothstein

1 medium-size eggplant, unpeeled, cut into 1⁄2 inch cubes 1 Tbsp. coarse salt or regular salt ½ cup (or as needed) best-quality olive oil 2 medium-size yellow onions, diced2 zucchini, cut into 1 inch cubes2 yellow squash, cut into 1 inch cubes 4 cloves garlic, finely chopped 2 large red & yellow peppers, cored, seeded, cut into 1⁄4 inch cubes 11⁄2 lbs. fresh ripe Roma tomatoes, cut into 1 inch cubes 2 Tbsp. chili powder 1 Tbsp. ground cumin 1 Tbsp. dried oregano 1 Tbsp. dried basil 2 tsp. freshly ground black pepper 1 tsp. fennel seeds 1⁄2 cup chopped fresh Italian parsley 2 cans canned black beans, drained2 cups vegetable stock 1⁄2 cup chopped fresh dill 2 Tbsp. fresh lemon juice shredded colby jack cheese 1 bunch scallions

Place the eggplant in a colander and sprinkle with the salt. Let 1. stand for 1 hour. Pat dry with paper towels. Heat 2. 1/2 cup of the oil in a large skillet over medium heat. Add the eggplant and sauté until almost tender. Remove the eggplant and place in a casserole or Dutch oven. Heat the remaining oil in the same skillet over low heat. Add 3. the onions, garlic, zucchini, yellow squash, peppers and sauté just until softened, about 10 minutes. Place the casserole over low heat and add 2 cups of vegetable 4. stock, fresh tomatoes, chili powder, cumin, oregano, basil,

pepper, salt, fennel. Cook uncovered, stirring frequently, for 30 minutes. Stir in the beans, dill and lemon juice and cook for another 15 minutes. Stir well and taste and adjust seasonings. Serve with shredded cheese & scallions.

Enjoyed by vegans and carnivores alike!

18

Clam Chowder by Doug Lind

2 cans (6 ½ oz. each) minced clams (I also use cooked salmon) 6 potatoes, peeled and diced (can also use frozen hash brown potatoes) 6 carrots, diced ½ cup chopped onion ½ cup butter or margarine 1½ cups water 2 cans cream of mushroom soup, undiluted 2 cans (12 oz. each) evaporated milk 1 tsp. salt ½ tsp. pepper

Drain clams, reserving liquid. Set the clams aside. 1. In a large kettle, combine clam juice, potatoes, carrots, onion, 2. butter and water. Cook on medium heat 15 minutes or until vegetables are tender. Stir in soup, milk, salt and pepper; simmer until heated through. 3. Stir in clams or fish.

Makes 3 quarts

You gotta try this chow-da!

19

Irish Potato Soupby Susan Kowalke

1 can chicken broth1½ cup milk4 medium size potatoes, peeled¼ cup chopped onion¼ cup chopped celery3 Tbsp. buttersalt & pepper diced ham (optional)crumbled, pre-cooked bacon (optional)cheese (optional)chives or green onion (optional)

Sauté butter. Add chopped onions and celery. Simmer until 1. tender.Boil potatoes, onions & celery in chicken broth until potatoes 2. are tender.Pour half of the potatoes, broth, onions & celery plus ¾ cup of 3. milk into blender and blend until smooth. Return to sauce pan and pour remaining mixture plus ¾ cup of milk into blender. Blend and add to sauce pan. Simmer until hot. Add ham and/or bacon. Garnish with cheese & chives or green onion.

Perfect for a cold winter day!

20

Jackie’s Chili by Jackie Schreiber

1 lb. hamburger1 large onion1 can (16 oz.) whole tomatoes3 Tbsp. chili powder2 tsp. salt1 tsp. sugar1 can (15 oz.) kidney beans, drained

Cook and stir hamburger and onion in large pot or 3 quart 1. saucepan until hamburger is light brown; drain. Stir in tomatoes (with liquid), chili powder, salt and sugar. Heat 2. to boiling; reduce heat. Cover and simmer 1 hour. Stir in beans. Simmer uncovered until hot, about 15 minutes.3.

Dear Chili:

I love you.

21

Sarah’s Chiliby Sarah Belcourt

1 lb. of beef1 lb. of ground sausage (spicy preferable, Jimmy Dean works well)2 minced Chipotle peppers in adobo sauce (they do not come minced)6 Tbsp. chili powder1 tsp. coriander powder1 tsp. cumin powder1 (15 oz.) can of tomato sauce1 (32 oz.) can of diced tomatoes1 (5 oz.) can of tomato paste½ white onion, chopped2 cloves of garlic, minced

Brown beef and sausage in a large sauce pan over medium 1. heat. Once the meat is fully cooked, strain and put back in sauce pan. Add chili powder, coriander, cumin, onion and garlic. Cook 2. over medium heat for about 6 minutes. Add tomato sauce, diced tomatoes and minced chipotle peppers 3. (do not add paste). Stir until well mixed. Add to crock pot and cook on high for six to eight hours. An hour before serving add the tomato paste.

You can’t go wrong with Sarah’s Chili!

22

Tortellini Soup by Ann Revoldt

1 (18 oz.) can tomatoes3 gloves of garlic, crushed2 Tbsp. butter1 48 oz. can chicken broth 1 pkg. chopped spinach, thawed1 or 2 pkg. frozen or fresh cheese tortellini 1 tsp. basil

Brown garlic in butter, add broth and bring to a boil.* 1. Add tomatoes (chop them up or put through a sieve) and simmer 2. for 10 minutes. Add thawed spinach and rest of ingredients. Simmer for 15 3. minutes. Serve with parmesan cheese.

Note: *I prefer to add more broth (one or two small cans).

Tortellini never tasted so good!

23

Tortilla Soup Clarksonia by Dave Clarkson

6 dried guajillo chiles, stemmed 2 dried pasilla chiles, stemmed 12 5 to 6-inch-diameter white corn tortillas 2/3 cup plus 2 tablespoons corn oil 2 cups plum tomatoes, coarsely chopped 11/2 cups water 1/4 small white onion 2 large garlic cloves 2 large fresh cilantro sprigs Pinch of baking soda 4 cups low-salt chicken broth 1/2 cup crumbled queso fresco 1 small avocado, peeled, pitted, diced 1/4 cup sour cream

Cut slit in 1 long side of each chile; pull open. Remove seeds and 1. membranes; press chiles flat. Cut pasilla chiles into 1x1/4-inch strips. Cut 6 tortillas into 1x2. 1/4-inch strips. Heat 2/3 cup oil in heavy medium skillet over medium-high heat until very hot. Working in batches, add tortilla strips to skillet; toss until crisp and golden, about 1 minute. Using slotted spoon, transfer strips to paper towels. One at a time, fry 6 whole tortillas in oil until golden and almost crisp, about 30 seconds per side. Transfer to paper towels. Working in batches, add guajillo chiles to skillet; press with 3. spatula until chiles begin to blister, about 10 seconds per side. Transfer to paper towels. Add pasilla chile strips to skillet; stir 10 seconds. Transfer to paper towels to drain. Combine tomatoes and next 5 ingredients in heavy large pot. 4. Coarsely crumble whole tortillas, then guajillo chiles into pot. Bring to boil. Reduce heat to medium; cover and simmer until water is almost absorbed and chiles are soft, stirring occasionally, about 6 minutes.

Working in 3 batches, puree mixture in blender until smooth, 5. adding 1/4 cup broth to each batch. Heat 2 tablespoons oil in large saucepan over medium-high 6. heat. Add tomato mixture; stir until thick and deeper in color, about 2 minutes. Add 3 1/4 cups broth; bring to boil. Simmer 8 minutes to develop flavors. Season with salt. Ladle soup into bowls. Garnish each serving with tortilla strips, 7. chile strips, cheese, diced avocado, and sour cream.

Makes 6 servings

The name says it all, folks!

greenfresh

healthy

tasty

salads

25

Brandyberry Saladby Susan Kowalke

1 head broccoli1 head cauliflower1 lb. bacon1 cup mayonnaise (do not substitute with Miracle

Whip or low fat or lite mayo)¾ cup shredded parmesan cheese

2 Tbsp. milk2 - 4 Tbsp. sugar (to taste)

red, sweet or Vidalia onion, shredded (optional)

Chop broccoli, cauliflower & bacon into small pieces. Mix dressing separate and add to veggie mixture. Put parmesan cheese into the dressing or mix into

the salad after dressing is added.

This simple dish is great as a side for parties and also as a meal, especially in warm weather.

26

Chickpea Saladby Kelli Nicole Hardman

1 (7 oz.) can chickpeas, rinsed3 cups cucumber, peeled, seeded, diced 2 cups grape tomatoes or cherry tomatoes, halved1⁄4 cup crumbled reduced-fat feta cheese1⁄4 cup red onion, diced1⁄2 cup dressing, your choicefreshly ground pepper, to taste

Toss chickpeas, cucumber, tomatoes, feta, onion, dressing, and pepper in a medium bowl until coated.

Chicken Pasta Saladby Julie McCann

5-6 boneless, skinless chicken thighs, cooked, diced and cooled. (Thigh meat isn’t as dry as breast, but breast can be substituted)1 lb. spiral pasta, cooked, drained and cooled½ cup celery, diced1 cup red seedless grapes cut in half½-1 cup Hellman’s mayonnaise*½-1 cup Ranch dressing*Salt and pepper to taste½ cup pecans or walnuts, chopped (optional)

Combine all ingredients in a large bowl, cover and refrigerate for at least an hour before serving.

Note: *The mayonnaise and ranch are to taste. Some like the dressing thick but it will settle at the bottom of the bowl a bit. I prefer less ranch and more mayonnaise, so I end up using ½ cup of ranch to a little over 1 cup of the mayonnaise.

27

Chinese Noodle Cabbage Saladby Pam Crumb

2 Tbsp. sesame seeds½ cup slivered almonds 1 lb. bag shredded cabbage3-4 green onions, sliced (slice some of the green, too)1 pkg. Ramen noodles, crunched up (Oriental flavor or whatever you like)

Dressing2 Tbsp. sugar

3 Tbsp. vinegar½ tsp. salt

½ tsp. pepper½ cup oil

1 ramen flavor packet

Toast the almonds and 1. sesame seeds at 350° for 10 minutes or until nicely toasted.

Mix together cabbage, 2. green onions and ramen noodles. Add the almonds

and sesame seeds.Combine dressing 3.

ingredients and pour over cabbage mixture. Mix well.

28

Christy’s Summertime Farfalle Saladby Christy Domin

12 oz. farfalle pasta (miniature kind is best)2 cups small grape tomatoes, halved 1 cup red bell peppers, diced 1 cup yellow bell peppers, diced1 cup sliced kalamata olives1 cup scallions, chopped1 cup crumbled feta cheese

Dressing7 Tbsp. extra-virgin olive oil 4 Tbsp. fresh lemon juice 3 Tbsp. whole grain mustard 2 garlic cloves, minced 2 tsp. grated lemon peel

Whisk oil, lemon juice, mustard, garlic, and lemon peel in small 1. bowl to blend. Season dressing with salt and pepper. Cook farfalle in large pot of boiling salted water til “al dente” 2. (best to follow directions on the box or package). Drain. Rinse pasta with cold water to cool quickly and drain again. Transfer pasta to large bowl. Add tomatoes, bell peppers, olives, scallions, and feta cheese. 3. Pour dressing over and toss to coat. Season to taste with salt and pepper.

Note: Can make 1 day in advance; tastes best after 1 evening in the fridge.

A healthy alternative to traditional pasta salads.

29

Eating Well Power Saladby Kelli Nicole Hardman

6 cups mixed salad greens1 cup carrots, shredded 2 Tbsp. red onion, chopped1⁄4 cup dressing, your choice10 cherry tomatoes4 slices roast turkey, cut up (3 oz.)2 slices reduced-fat swiss cheese, cut up (2 oz.)

Toss greens, carrots, onion, and dressing in at large bowl until coated. Divide between 2 plates. Arrange tomatoes, turkey and cheese on top of the salad.

Makes 2 servings

Seared Steak Salad with Edamame & Cilantroby Kelli Nicole Hardman

8 oz. top round steak, 3⁄4 inch thick, trimmed of fat1⁄2 tsp. kosher salt1⁄2 tsp. freshly ground pepper4 cups mixed Asian greens or salad greens1 cup snow peas, sliced1 cup red bell pepper, sliced 1⁄2 cup red cabbage, shredded1⁄2 cup fresh cilantro, chopped1⁄3 cup edamame, thawed and shelled1⁄4 cup dressing, your choice

Sprinkle steak with salt and pepper. Coat a small nonstick skillet 1. with cooking spray: place over medium heat. Add the steak and cook about 4 minutes per side for medium rare. Let rest for at least 5 minutes before slicing. Combine greens, snow peas, bell pepper, cabbage, cilantro, 2. edamame, and dressing in a large bowl. Toss to coat. Divide between 2 plates. Top with steak.

Makes 2 servings

savorymmm, mmm, good

deliciousrich

entrees

entrees31

Blue Cheese Stuffed Beef Tenderloinby Gia Dato

1 tsp. garlic powder1 tsp. onion salt1 tsp. paprika1tsp. oregano¼ tsp. salt2 green onions, coarsely chopped6 mushrooms, sliced3 Tbsp. blue cheese½ lb. beef tenderloinolive oilTbsp. butter

Preheat oven to 400º. Slice tenderloin down center to make a 1. pocket. Mix all dry seasonings together and rub over tenderloin & inside pocket. Rub olive oil over tenderloin to seal in seasonings. Sauté mushrooms and green onions in butter until onions are 2. soft. Pour mushroom and onion mixture into pocket. Sprinkle blue cheese over mushroom and onion mixture in tenderloin pocket close and seal with skewers or tie with string.Bake 40 minutes top shelf of oven for medium. Bake 50 minutes 3. top shelf of oven for medium well.

Mmm, mmm steak!

32

Chicken Italianby Tom Kowaliczko

1 lb. chicken breast, fresh or thawed1 medium sized yellow onion, chopped or sliced1 can artichoke hearts1 can pitted black olives1 can or fresh package mushrooms, sliced1 (16 oz.) can chicken broth1-3 cloves garlic, chopped (to taste)capers (to taste)dried Italian seasoning, basil, thyme and rosemary (to taste)pinot grio or chardonnay (to taste)

Dust the chicken in flour & sauté in olive oil until brown*. Take 1. out of pan and reserve.Sauté onion until it becomes soft and begins to caramelize. Add 2. garlic and cook for a few minutes. Add mushrooms and sauté until they cook down a bit.Return chicken to pan and add broth & seasoning, olives and 3. capers. Cook until chicken is cooked through and sauce has thickened. Add artichoke hearts and cook for a few minutes, just until they are warmed.Remove the chicken, olives, mushrooms, artichokes and onions 4. from the pan and place on a platter. Keep the sauce in the pan. Heat the reserved broth and add wine. Heat until boiling. Sauce 5. will begin to reduce.You can add a Tbsp. of butter to finish the sauce.Pour the sauce over the over chicken mixture. Serve over pasta, 6. rice or roasted potatoes.

Note: *To cook the chicken faster, slice it in half length-wise to make it ‘cutlet-like’. You will continue to cook the chicken in the broth later.

33

Chipotle Beef Tenderloin with Vegetablesby Bob Klinger

11⁄2 pounds beef sirloin, lean, boneless, cubed¼ cup prepared chipotle sauce1 tsp. vegetable oil3 cloves of garlic, chopped1 (14.5 oz.) can seasoned tomatoes, diced1 large green bell pepper, cut into strips

In a medium bowl, 1. marinate beef with chipotle sauce for at least 10 minutes in the refrigerator.Meanwhile, 2. in a small skillet, heat 1 tsp. oil at medium heat; cook onions, garlic and tomatoes for 1 to 2 minutes or until tender.

Tender sirloin in a saucy chipotle sauce!

Add marinated beef 3. and cook for 5 to 8 minutes or until beef is fully cooked. Add bell peppers towards the end of the cooking.

Serve over warm tortillas or rice.

Makes 4 servingsPreparation Time: 10 minutesMarinate time: 10 minutesCook Time: 10 minutes

34

Delicious Brisketby Stacey Kruger Birndorf

6 lb. square-shaped center cut brisketpepper (to taste)garlic powder (to taste)onion powder (to taste)1 large can whole peeled tomatoes1 large can Hunt’s tomato sauce5 Idaho potatoes

Preheat oven to 400˚. Spray Dutch oven with Pam. Season both 1. sides of meat with pepper, garlic powder and onion powder. Place the fat side up in Dutch oven. Cook uncovered for 30 minutes, or until browned.Lower temperature to 350˚. Pour large can of whole peeled 2. tomatoes over brisket, cover with lid, return to oven. Cook for 2 hours.* Peel and quarter 5 Idaho potatoes and place inside Dutch oven 3. around the brisket. Pour a large can of Hunt’s tomato sauce over everything. Place back into oven, covered and cook for an additional 2 hours. Eat and enjoy!

Note: *You can slice the meat and then return it to the oven to finish cooking if you’d like.

Serves 10Total cooking time: 41/2 hours

Everyone needs a little brisket

now & then.

35

Ham & Swiss Strata* by Amy Wheaton

12 oz. ham, diced (about 2 cups)3 cups shredded swiss cheese1 loaf French bread, cut diagonally in 16 slices6 eggs1½ Tbsp. Dijon mustard2 cups milk½ onion, diced½ tsp. Tabasco

Lightly grease 9x13 pan. Mix ham and swiss in a bowl. Spoon 1. ½ ham/swiss mixture over bottom of pan. Arrange bread in 2 long rows on top of ham/swiss mixture. Spoon remaining ham/swiss mixture over bread. Whisk eggs and mustard until blended. Add tobacco, milk and onions, mix well. Pour evenly over top of bread, ham & swiss. Cover with plastic wrap and refrigerate overnight. Preheat oven to 350˚. Cover with aluminum foil and bake for 2. 35-45 minutes. Remove foil half-way through baking.

Note: *This recipe needs to be prepared the night before and stored in the fridge overnight.

Make ahead of time & bake the next day!

36

Henry’s Mac & Cheese with Hotdog Delightby Henry Lee

Make your favorite mac and cheese.1. Cut up hotdog and gently stir in mac and cheese.2. Enjoy.*3.

Note: *BBQ sauce optional

It’s not rocket science.It’s just good eating.

37

Layered Mexican Bakeby Susan Johnson

¾ lb. extra-lean ground beef1 onion, chopped1 green pepper, chopped2 tsp. chili powder1¼ cups chunky salsa1 pkg. (10 oz.) frozen corn3 high-fiber whole wheat 8” tortillas½ cup light sour cream¾ cup 2% milk shredded sharp cheddar cheese, dividedfresh cilantro, chopped (optional)green onions, chopped (optional)

Heat oven to 375°. Brown meat with onions and peppers in 1. large skillet on medium-high heat. Stir in chili powder; cook 1 min. Add salsa and corn; mix well. Simmer 5 minutes.Spread 1 cup meat sauce onto bottom of 8 or 9 inch square 2. baking dish; top with layers of 1 tortilla, ½ cup meat sauce, sour cream and ¼ cup cheese. Cover with 1 tortilla, 1 cup of remaining meat sauce and ¼ cup of remaining cheese; top with remaining tortilla and meat sauce. Cover with foil. Bake 25 minutes or until casserole is heated through. Top with remaining cheese; bake, uncovered, 5 minutes or until 3. melted.

Calories 390, fat 15g (sat 7g), chol 80 mg, sodium 1010 mg, carb 42g, fiber 13g, sugars 10g, protein 33g, vit A 25%DV, vit C 30%DV, calcium 45%DV, iron 20%DV.

Garnish with chopped cilantro and green onions for an extra special flair!

Roast Beef Dinner*by Edie Kessler 1 boneless eye-round roast (3½ to 41⁄2 pounds)*4 tsp. kosher salt or 2 tsp. table salt2 tsp. vegetable oil plus 1 Tbsp.2 tsp. ground black pepper

Sprinkle all sides of roast evenly with salt. Cover with plastic 1. wrap and refrigerate 18 to 24 hours.Adjust oven rack to middle position and heat oven to 225˚. Pat 2. roast dry with paper towels; rub with 2 tsp. oil and sprinkle all sides evenly with pepper. Heat remaining tablespoon oil in 12-inch skillet over medium-high 3. heat until starting to smoke. Sear roast until browned on all sides, 3 to 4 minutes per side. Transfer roast to wire rack set in rimmed baking sheet. Roast until 4. meat-probe thermometer or instant-read thermometer inserted into center of roast registers 115˚ for medium-rare, 1¼ to 1¾ hours, or 125˚ for medium, 1¾ to 2¼ hours.Turn oven off; leave roast in oven, without opening door, until 5. meat-probe thermometer or instant-read thermometer inserted into center of roast registers 130˚ for medium-rare or 140˚ for medium, 30 to 50 minutes longer. Transfer roast to carving board and let rest 15 minutes. Slice 6. meat crosswise as thinly as possible and serve.

Note: *I recommend cooking this roast at medium or under. Open the oven door as little as possible and remove the roast from the oven while taking its temperature. If the roast has not reached the temperature in the time specified in step 5, heat the oven to 225˚ for 5 minutes, shut it off, and continue to cook the roast to the desired temperature. For a smaller (2½ to 3½ lb.) roast, reduce the amount of kosher salt to 3 tsp. (1½ tsp. table salt) and black pepper to 1½ tsp. For a 4½ to 6 lb. roast, cut in half crosswise before cooking to create 2 smaller roasts.

Serves 6 to 8

38

39

Rosemarie’s Sweet & Sour Eggsby Steve Martinez

6 eggs1⁄2 stick butter1 cup flourwatersalt (to taste)pepper (to taste)sugar (to taste)*vinegar (to taste)*precooked (or leftover) mashed potatoes

Melt ½ stick butter in large frying pan over low to medium 1. heat.Add 1 cup flour, gradually, while stirring to make a paste until it 2. becomes brown. Add salt & pepper to taste.Gradually add water, while stirring, until you have a rich brown 3. gravy, alternate sugar and vinegar to taste.Crack an egg into a small dish and release it into the gravy, one 4. at a time to poach.Transfer to a bowl with gravy and serve over precooked mashed 5. potatoes.

Note: *You can easily adjust this recipe to suit different tastes by increasing or decreasing the amount of sugar and vinegar.

Delicious rich brown gravy and poached eggs

over mashed potatoes.

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Spicy & Healthy Chicken Enchiladas by Heather Hoving

3 large, boneless, skinless chicken breasts* 4-5 large beefsteak tomatoes*2 large jalapeno peppers, stems removed2 green serrano peppers, stems removed1-2 cans tomato sauce*1 package queso fresco cheeseyellow corn tortillas*avocado, sliced (optional)1 can black beans (optional)sour cream (optional)

Boil the tomatoes and peppers in a large pot until the skins of 1. the tomatoes are peeling off and the jalapenos turn a lighter, duller green. When you pick the tomatoes up with tongs, they should be squishy but not falling apart. Tomatoes hold a lot of water so let the excess water drip off each one before you place them in the blender. Place all tomatoes, 1 jalapeno pepper and both serranos in the 2. blender. Puree to a smooth consistency. Place chicken in boiling water with the remaining jalapeno 3. pepper. The chicken will turn white immediately on the outside. Let these cook while you prepare the other items. The chicken should be white throughout when they are done, but since you are cooking them in water they will not dry out. Leave them in until they are cooked throughout.Pour the tomato/pepper sauce from the blender into a pot to 4. keep warm. Stir in 1 can of tomato sauce and bring to a slow boil. Cover and let simmer. The canned sauce will help thicken it a little, but the consistency should be pretty watery. Once simmering, taste the sauce to make sure it isn’t too spicy. If it is, add more tomato sauce from the second can and heat together. Remove the chicken from the water and shred. The method I’ve 5. found to work best is to use 2 forks and a lot of patience.

Shred the cheese into a bowl. Cut the top open, hold wheel in 6. one hand and shred with a fork into the bowl – this will speed your serving time.Heat the tortillas on the stove in olive oil, or in the microwave 7. for about 30 seconds (cover with a wet paper towel to keep in moisture). If you are heating in the microwave and want tortillas softer, heat for a bit longer.Fill 2-3 tortillas with a full handful of shredded chicken each, 8. roll immediately and pour a generous portion of the sauce over the top (use a ladle – the warmth of the sauce usually helps prevent the tortillas from breaking. I make one plate at a time to keep them hot.) If you think you have enough sauce, add a little more. It should really cover every inch of the rolls. The sauce can be pretty watery, so I just remove excess water from the plate with a paper towel after they are poured. It may take a few tries to find your rhythm in plating this dish, but it’s worth it. Sprinkle a generous amount of cheese on top of the enchiladas 9. and shake some black pepper on top of that (this will really enhance the flavor). Serve with fresh slices of avocado, black beans (heated right out 10. of the can) and sour cream on the table to top the enchiladas. You can even sprinkle some queso fresco on the beans (delicious). Enjoy!If you have sauce leftover, don’t worry – it freezes really well, 11. and makes a great leftover meal. Sometimes the sauce is even better the next day.

Note: * I always make extras but 3 chicken breasts will get you a long way. The 4-5 large beefsteak tomatoes will make a good amount of sauce, but you can add more tomatoes if you want more sauce. The tomato sauce is used to thicken the sauce and can be added to reduce the level of spicy flavor from the peppers if needed. This recipe makes a lot of sauce, so be sure to get extra tortillas.

Makes 2-3 enchiladas per person

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Always a huge hit with my friends and family!

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Spicy Sesame Noodles w/Chopped Peanuts & Thai Basilby Marie Acosta

Dressing:1 Tbsp. peanut oil2 Tbsp. fresh ginger, peeled and minced2 garlic cloves, minced3 Tbsp. Asian sesame oil2 Tbsp. soy sauce2 Tbsp. balsamic vinegar1½ Tbsp. sugar1 Tbsp. hot chili oil1½ Tbsp. salt

1 lb. fresh Chinese egg noodles (1⁄16 inch in diameter) or fresh angel hair pasta12 green onions, thinly sliced (white and pale green parts only) ½ cup coarsely chopped roasted peanuts ¼ cup fresh Thai basil leaves, thinly sliced

Heat peanut oil in small skillet over medium heat. Add ginger 1. and garlic; sauté 1 minute. Transfer to large bowl. Add next 6 ingredients; whisk to blend.2. Place noodles in sieve over sink. Separate noodles with fingers 3. and shake to remove excess starch. Cook in large pot of boiling salted water until just tender, stirring occasionally. Drain and rinse under cold water until cool. Drain thoroughly and transfer to bowl with sauce. Add sliced green onions and toss to coat noodles. Let stand 4. at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour. Stir in peanuts and Thai basil; toss again. Season to taste with salt and pepper. Serve at room temperature.

Makes 4-6 Servings

microwave until mixture is done, 6 to 7 minutes longer. Sprinkle with cheese.

Makes 6 servings

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Stuffed Green Peppersby Jackie Schreiber

6 large green peppers1 lb. hamburger2 Tbsp. chopped onion1 tsp. salt1/3 tsp. garlic salt1 cup cooked rice1 can (15 oz.) tomato sauce¾ cup shredded mozzarella cheese

Cut thin slice from stem end of each pepper. Remove seeds and 1. membranes; rinse. Cook peppers in enough boiling water to cover 5 minutes; drain.Cook and stir hamburger and onion in 10-inch skillet until 2. hamburger is light brown; drain. Stir in salt, garlic salt, rice and 1 cup of tomato sauce; heat through.Stuff each pepper with hamburger mixture; stand upright in 3. ungreased baking dish, 8x8x2 inches. Pour remaining sauce over peppers. Cover; cook in 350˚ oven for 45 minutes. Uncover; cook 15 minutes longer. Sprinkle with cheese.

Do-ahead Tip: Reserve 1/3 cup of tomato sauce; pour remaining sauce over stuffed green peppers. Cover and cook 30 minutes. Refrigerate green peppers and reserved tomato sauce no longer than 24 hours. Pour reserved sauce over green peppers. Cook uncovered in 350˚ oven for 35 minutes.

To Microwave: Prepare green peppers as directed (do not cook). Place peppers cut sides up in ungreased 9- or 10-inch glass pie plate. Cover with plastic wrap, microwave until hot, 3 to 3½ minutes. Mix cooked rice, uncooked hamburger, onion, salt, garlic salt and 1 cup of the tomato sauce. Stuff each pepper with about ½ cup hamburger mixture. Pour remaining sauce over peppers. Cover with plastic wrap; microwave 6 minutes. Turn plate one-quarter turn;

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Turkey Pot Pieby Jackie Schreiber

1/3 cup margarine1/3 cup all-purpose flour1/3 cup chopped onion½ tsp. salt¼ tsp. pepper1¾ cups chicken or turkey broth2/3 cup milk2 cups cut-up cooked turkey or chicken1 package (10 oz.) frozen peas and carrots2 frozen deep dish pie crusts

Preheat oven to 375˚.1. Heat margarine over low heat until melted. Blend in flour, 2. onion, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and frozen vegetables; reserve.Thaw frozen pie crust according to package instructions. Place 3. filling in pie crust. Use second pie crust for top of pot pie. Cook uncovered in 375˚ oven until crust is brown. Usually 50 minutes. Follow package instructions for the deep dish pie crust.

What to do with turkey leftovers!

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Vegan Shepherd’s Pieby John Herbst

2 Tbsp. olive oil 1 large yellow onion, chopped 1 large carrot, chopped 4 oz. white mushrooms, chopped 1 Tbsp. tomato paste 2 Tbsp. tamari soy sauce 3⁄4 cup vegetable stock 1 tsp. minced fresh thyme or 1⁄2 teaspoon dried 1 tsp. minced fresh marjoram or 1⁄2 teaspoon dried Salt and freshly ground black pepper 2 tsp. cornstarch dissolved in 1 Tbsp. cold water 3 vegetarian burgers, thawed and chopped*1⁄2 cup frozen peas, thawed 1⁄4 cup ground walnuts 3 cups mashed potatoes 1⁄4 teaspoon sweet paprika

Preheat the oven to 375˚. Heat 1 Tbsp. of the oil in a large 1. skillet over medium heat. Add the onion and carrot. Cover and cook until tender, about 5 minutes. Add the mushrooms and cook 3 minutes longer, stirring occasionally.Stir in the tomato paste, tamari, vegetable stock, thyme, 2. marjoram, and salt and pepper to taste. Stir in the cornstarch mixture and simmer to thicken slightly, about 1 minute. Spoon the filling mixture into a lightly oiled 2-quart baking dish. 3. Stir in the chopped burgers, the peas, and the walnuts. Taste to adjust seasonings.Spread the mashed potatoes over top. Sprinkle with paprika 4. and drizzle with the remaining oil. Bake until hot and bubbly and the top is golden brown, about 30 minutes.

Note: *Amy’s brand veggie burgers are BY FAR the best out there! I like her “Texas” burgers for this recipe.

Makes 4 servings

treatsugar

honeysweet

desserts

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Bailey’s Recipeby Susan Kowalke

3 egg yolks1 can sweetened condensed milk½ pint whipping cream1 tsp. vanilla1 cup Irish Whiskey1 Tbsp. chocolate topping (Herseys)

Blend together in blender. The longer you blend, the better. Pour with funnel into bottle. This recipe makes 1 bottle. You can double or triple the recipe.

ENJOY!!

American Flag Dessert by Lindsay Oliver

2 frozen pound cakes2 – 12 oz. cool whip2 pints strawberries2 pints blueberries

Slice one pint of the strawberries and halve the other pint. 1. Cut the pound cake into 10 slices and line the bottom of a 2. casserole dish with the slices. Spread Cool Whip evenly over top. Top with sliced strawberries 3. and 1/2 the blueberries. Layer slices of second pound cake and spread remaining Cool 4. Whip. Place strawberry halves and remaining blueberries on cake as a flag.

Chocolate Eclair Dessertby Amy Clark

2 boxes (3 oz. size) instant vanilla or French Vanilla pudding mix 3 cups milk 1 tub (8 oz.) frozen whipped topping, thawed 1 tsp. pure almond extract 1 box (16 oz.) graham crackers

Frosting* 2 squares unsweetened chocolate 11⁄2 cups confectioners sugar 2 Tbsp. light corn syrup 6 Tbsp. butter, softened 2 tsp. pure vanilla extract 3 Tbsp. milk

Use a 9 x 13 covered cake pan for this recipe. Line the bottom 1. of the pan with graham crackers. In a large mixing bowl, combine the pudding mix and 3 cups 2. milk. Beat at medium speed for 2 minutes. Fold in the whipped topping and almond extract. Spread half of the pudding mixture over the graham crackers. 3. Add a second layer of graham crackers. Add the rest of the pudding mixture, then cover with a third layer of graham crackers. Chill for 2 hours.In a medium bowl, mix all the frosting ingredients together. 4. Beat on high speed for 2 minutes. Spread over the top layer of graham crackers. Cover the pan and refrigerate for 10 to 12 hours before serving.

Note: *You can also use 1 can ready-to-spread dark chocolate frosting instead.

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Chocolate Marble Gooey Butter Cakeby Pam Crumb

Crust1 package (18.25 oz.) plain yellow cake mix1 stick butter, melted1 large egg

Filling1 package (8 oz.) cream cheese, at room temperature2 large eggs1 tsp. pure vanilla extract1 stick butter, melted3¾ cups confectioners’ sugar, sifted1 pkg. (6-8 oz.) semisweet chocolate chips

Place a rack in the center of the oven and preheat the oven to 1. 350˚. Set aside an ungreased 13 x 9 inch baking pan.For the crust, place the cake mix, melted butter, and egg in a 2. large mixing bowl. Blend with an electric mixer on low speed for 2 minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. The batter should come together in a ball. With your fingertips, pat the batter evenly over the bottom of the pan, smoothing it out with your fingers until the top is smooth. Set the pan aside.For the filling, place the cream cheese in the same mixing bowl 3. that was used to make the crust, and with the same beaters (no need to clean either) blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the eggs, vanilla, and melted butter and beat on medium speed for 1 minute. Stop the machine and add the confectioners’ sugar. Beat on medium speed until the sugar is well incorporated, 1 minute more. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Place the chocolate chips in a small saucepan over low heat. 4.

Cook, stirring, until the chips are melted, 1 to 2 minutes. Measure out 1 cup of the cream cheese filling and fold it into the chocolate mixture, stirring so the batter becomes well combined and all one color. Set aside.Pour the remaining filling onto the crust and spread with the 5. rubber spatula so that the filling covers the entire surface and reaches the sides of the pan. Drop spoonfuls of the chocolate batter over the top of the filling, then swirl them with a dinner knife so the top of the batter has a marbled effect. Be careful not to cut through the crust. Place the pan in the oven.Bake the cake until it is well browned but the center still jiggles 6. when you shake the pan, 45 to 47 minutes. Remove the pan from the oven and place it on the wire race to cool, 30 minutes. Cut into squares and serve.

Note: Store this cake, covered in aluminum foil, at room temperature for up to 4 days or in the refrigerator up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight in the refrigerator.

Makes 20 servingsPreparation Time: 15 minutesBaking Time: 45 to 47 minutes

People will go bananas for these famous banana bars!

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Mama Hellmann’s Famous Banana Bars*by Corby Marx

¼ cup butter or margarine½ cup ripe mashed bananas¾ cup sugar1 egg1 cup flour½ tsp. baking powder½ tsp. salt¼ tsp. soda2 Tbsp. milk1⁄2 tsp. vanilla1 cup chocolate chips (optional)1⁄2 cup chopped nuts (optional)

Frosting2 cups powdered sugar¼ cup margarine or butter1 tsp. vanillamilk (several tsp.)

Preheat oven to 350˚. Grease and 1. flour a 9 x 13 pan.Cream the first 4 ingredients. Add the dry 2. ingredients to creamed mixture along with 2 Tbsp. milk and ½ tsp. vanilla. Add 1 cup chocolate chips and ½ cup chopped nuts, if desired.Spread in greased and floured 9 x 13 pan. Bake at 3. 350˚ for 20 to 25 minutes.Mix the frosting ingredients together, blending well. Add 1 tsp. 4. of milk at a time until it is a good consistency for spreading on the banana bars. Once the bars are cooled, spread frosting over them.

Note: *I usually double the recipe and put it in a 10 x 15 greased and floured pan.

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Mama Hellmann’s Famous Caramel Browniesby Corby Marx

2 cups sugar3⁄4 cup baking cocoa1 cup vegetable oil4 eggs 1⁄4 cup milk11⁄2 cups flour1 tsp. salt1 tsp. baking powder6-8 oz. semisweet chocolate chips1 cup chopped walnuts, divided (optional)1 package, (14 oz.), caramels1 can, (14 oz.), sweetened condensed milk

In a mixing bowl, combine the sugar, cocoa, oil, eggs and milk. 1. Combine the flour, salt, and baking powder; add to egg mixture and mix until combined. Fold in chocolate chips and 1/2 cup walnuts. Spoon 2/3 of the batter into a greased 13 x 9 x 2 baking pan. Bake at 350˚ for 12 minutes.Meanwhile, in a saucepan, heat the caramels and condensed 2. milk over low heat until caramels are melted, (you can also microwave, on half power, for about 5 minutes, but stir after each minute). Pour over baked brownie layer. Sprinkle brownie layer with remaining walnuts. Drop remaining 3. batter by teaspoonsfuls over caramel layer; carefully swirl brownie batter with a knife, or spreader. Bake 35 to 40 minutes longer, or until a toothpick inserted 4. near the center comes out with moist crumbs. (I always check mine after about 25 minutes and keep checking every couple of minutes from there. My oven may be a little on the hot side, but they usually get done before the 35 minutes is up). Cool on wire rack.

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Mama Hellmann’s FamousDeluxe Symphonic Browniesby Corby Marx

1 box brownie mix3 Symphony candy bars, (7 oz., with almonds and toffee)1 extra egg (3 total)

Mix the brownie mix as directed on package, except use 3 eggs 1. instead of 2.Spread less than half of the brownie mix over bottom of 9 x 13 2. pan, (grease the bottom). Place the 3 Symphony candy bars over the top of the brownie 3. mix, leaving them whole. Spread the rest of the brownie mix over the top of the Symphony 4. Bars. Bake at 350˚ for 28 to 30 minutes. Cool and cut into bars.

These brownies are music to your mouth!

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Mama Hellmann’s Famous O-Henry Barsby Corby Marx

4 cups oatmeal1 cup margarine or butter1 cup packed brown sugar½ cup light corn syrup

Frosting2/3 cup semi-sweet chocolate chips4 Tbsp. peanut butter

Combine oats and margarine in glass mixing bowl.1. Microwave on high, uncovered, 3 to 4 minutes or until heated 2. through. Stir in brown sugar and corn syrup.Microwave on high, uncovered, 13. 1/2 to 21/2 minutes or until heated and sugar is dissolved. Pour into a greased 9 x 13 pan. Press evenly in pan.Place chocolate chips in a glass bowl.4. Microwave on high, uncovered, 15. 1/2 to 21/2 minutes or until chocolate is glossy. Stir until smooth. Blend in peanut butter, spread over warm bars.Refrigerate until chocolate is set. Cut into squares.6.

O-Henry!!!

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Mama Hellmann’s Famous Special K Barsby Corby Marx

1 cup light Karo syrup1 cup sugar1 cup peanut butter5 cups Special K

Topping6 - 8 oz. chocolate chips12 oz. butterscotch chips

Combine light Karo syrup and sugar. Bring to a 1. boil.Add peanut butter. Mix until smooth. 2. Add Special K. Spread in a 9 x 13 or 10 x 15 pan, 3. (depending on how thick you want the bars). Melt chocolate chips and butterscotch chips in 4. microwave at medium power for 2 minutes at a time until smooth. Spread over Special K. Cut while warm.

Just another idea of what you can do

with your cereal...

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Mom’s Popcorn Crunchby Kelli Nicole Hardman

1 cup walnuts½ cup melted butter½ cup honey¾ quarts of popped corn (1⁄3 cup of kernels)*

Blend butter and honey, heat until well blended. 1. Pour over popcorn nut mixture. Mix well and spread over cookie 2. sheet in a thin layer and bake in preheated oven at 350˚ for 10 to 15 minutes.

Note: *If you are popping your popcorn on the stove, place lightly greased pan over medium heat. Place 4 kernels and when they pop, go ahead and add 1/3 cup of kernels. You can easily double this recipe for family sized fun!

The perfect movie time snack!

Organic Chocolate White Chip Cookiesby Dan Svachula

21⁄4 cup organic flour 2⁄3 cup organic baking cocoa 1 tsp. organic baking soda 1⁄4 tsp. organic salt 1 cup (2 sticks) organic butter softened 3⁄4 cup raw organic cane sugar 2⁄3 cup packed organic brown sugar 1 tsp. organic vanilla extract 2 organic eggs (or use cage free, vegetarian eggs) 2 cups white chocolate baking chips*

Combine flour, cocoa, baking soda and salt 1. in a large bowl. Set aside. In a medium bowl, combine the butter, sugars, vanilla and eggs. Slowly add the wet ingredients to the dry ingredients. Combine well. Fold in the baking chips. Bake at 350˚ for 9 to 11 minutes. I usually take them out 2. at 9 minutes.

Note: *You can use any kind of baking chips. Sometimes I will add a little bit of peanut butter chips.

2009 Holiday Party “Most

DecadentDessert”

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Pumpkin Fruit & Nut Breadby Brittney Mitchell

5 eggs2 cups sugar2 cups oil2 cups pumpkin3 cups flour2 pkg. instant vanilla pudding1⁄2 cup shredded coconut2 tsp. baking soda1 tsp. salt2 tsp. cinnamon1 cup chopped nuts1 cup chopped dates1 cup raisins

Beat eggs until fluffy. Add sugar and beat again until fluffy. 1. Gradually add oil and stir in pumpkin.In separate bowl combine flour, pudding, coconut, baking soda, 2. salt, and cinnamon. Add dry ingredients to creamed mixture. Fold in nuts, dates and raisins.Pour into three 1½ quart greased loaf pans. Bake at 350˚ for 3. 40 to 60 minutes or until cake tests done when a toothpick is inserted in center.*

Note: *Depending on your oven, this may take longer.

Seriously delicious!!!

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Sour-Cream Topped Cheesecakeby Aimie Mauldin

Crust9 whole graham crackers 1⁄8 tsp. salt 5 Tbsp. unsalted butter, melted 1 tsp. vanilla extract

Filling3 (8 oz.) packages cream cheese, softened 4 large eggs 1 tsp. vanilla 1 cup sugar

Topping16 oz sour cream 1 tablespoon sugar 1 teaspoon vanilla

Make graham cracker crust: Preheat oven to 350°. Blend 1. first 2 ingredients in processor until graham crackers are finely ground. Add butter, salt and vanilla; process until moist crumbs form. Press crumb mixture onto bottom and 1 inch up sides of 9-inch-diameter springform pan. Bake crust until deep golden brown, about 12 minutes. Cool.Make filling and bake cake: Beat cream cheese with an electric 2. mixer until fluffy and add eggs, 1 at a time, then vanilla and sugar, beating on low speed until each ingredient is incorporated and scraping down bowl between additions. Put springform pan* with crust in a shallow baking pan. Pour 3. filling into crust and bake in baking pan (to catch drips) in middle of oven 45 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken. Let stand in baking pan on a rack 5 minutes. Leave oven on. Make topping: Stir together sour cream, sugar, and vanilla. 4.

Drop spoonfuls of topping around edge of cake and spread gently over center, smoothing evenly. Bake cake with topping 10 minutes. Run a knife around top edge of cake to loosen and cool 5. completely in springform pan on rack. (Cake will continue to set as it cools.) Chill cake, loosely covered, at least 6 hours. Remove side from pan and transfer cake to a plate. Bring to room temperature before serving.

Note: It’s not 100% necessary to use a springform pan, I don’t use one, I just use a glass or metal Pyrex baking/casserole dish and it comes out just fine. The sour-cream topping covers up any cracks that form on the top of the cheesecake.

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Speedy Cupcakesby Susan Kowalke

1 box chocolate cake mix (may use any flavor desired)1 box angel food cake mix (this cannot be substituted)

Mix 2 dry mixes together and store in an airtight container.1. Spray large coffee mug with Pam and place ½ cup of dry cake 2. mix inside. Add 3 Tbsp. of water and mix well.Place in microwave for 1 to 2 minutes depending on the strength 3. of microwave.You can add nuts, coconut, chocolate chips, etc. Try it topped 4. off with whipped cream or ice cream!

Voila! A fresh dessert whenever you want one!

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Strawberry Pie by Katerina Hasler

Crust* 1 cup all-purpose flour 1/2 cup butter or shortening 1/4 cup water 1/2 tsp. salt

Filling1 lb. strawberries Topping1/2 cup flour1/3 cup sugar (use 1/2 cup for a sweeter pie)2 Tbsp. melted butter

Make crust: In a large bowl, combine 1 cup flour and 1. 1/2 tsp. salt. Cut in butter/shortening until mixture resembles coarse crumbs. Stir in 1/4 cup water until mixture forms a ball. Wrap in plastic, and refrigerate for 2 hours (or overnight). Roll out dough on a floured counter. Lay the crust into a 9 inch pie pan.Make filling: Preheat oven to 425˚. Wash and cut strawberries 2. into small pieces and lay them on the pie crust.Make topping: Mix 3. 1/2 cup flour, 1/3 cup sugar and 2 Tbsp. melted butter together in a bowl using a fork, until the mixture resembles coarse crumbs. Sprinkle the topping on the strawberries.Bake the pie at 425˚ for approximately 25 minutes.4.

Note: *For a quick version use a pre-made pie crust.

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Tonji’s Rice Puddingby Tonji Turner

3 large egg yolks1 cup milk1 cup plus 3 Tbsp. sugar¼ cup vanilla extract (for raisins)1 oz. vanilla extract (for later use)2 cups precooked rice¼ cup raisins¼ cup water2 Tbsp. butter¼ cup apples peeled, diced, and sautéed3 Tbsp. crushed Oreo’s3 Tbsp. crushed walnuts4 Tbsp. chocolate sauce1 Tbsp. caramel sauce1 Tbsp. whipped cream

Pre-soak ¼ cup raisins in ¼ cup vanilla extract and ¼ cup of 1. water for 20 minutes then set aside.Peel two large apples, slice in halves to de-core, then dice. In 2. a heated pan coated with 2 Tbsp. of butter, sauté diced apples until soft and set aside.Bring a medium pot of water to boil and place 3 egg yolks in a 3. medium sized bowl. Place the bowl with egg yolks over boiling water.* Use whisk to stir at consistent rate. Remove bowl periodically 4. from pot so eggs don’t scramble and place back onto hot water bath.In a separate pot, heat 1 cup of milk over low heat. Once milk 5. is heated, add 1 cup of sugar to eggs and beat briskly, then pour in heated milk, and vanilla flavor and stir.Place precooked rice in round casserole dish and pour ½ cup 6. of the custard over the top of the rice. Add presoaked raisins, sautéed apples and 3 Tbsp. sugar.Stir then place in the oven at 300˚ for 25 to 30 minutes.7.

In a small dessert bowl or martini glass, add crushed Oreo’s 8. then drizzle 2 Tbsp. chocolate sauce, followed by 2 Tbsp. of rice pudding.On top of the pudding, add crushed walnuts and then 1 Tbsp. 9. caramel sauce. Add more rice pudding and chocolate syrup creating layers then top with whipped cream.

*Note: This creates a hot water bath.

thanksgracias

danke

merci

creditsMarie AcostaKim AufderheideSarah BelcourtPaul BredingAmy ClarkDave ClarksonPam Crumb

Gia DatoChristy DominKelli Nicole HardmanKaterina HaslerJohn HerbstHeather HovingSusan Johnson

Bob KlingerTom KowaliczkoSusan KowalkeStacey Kruger BirndorfHenry LeeDoug LindSteve Martinez

Corby MarxAimie MauldinJulie McCannBrittney MitchellLindsay OliverElke QuadeAnn Revoldt

Mitch RothsteinJackie SchreiberDominic SergiDan SvachulaTonji TurnerAmy Wheaton

Editors: Amy Clark Kelli Nicole Hardman

Graphic Designer:

Kelli Nicole Hardman

A special thanks to C’Ella Clayton of Transwestern’s Houston office for her assistance with image procurement.

Contributors:

Transwestern Midwest2009 CookbookBecause we like eating as much as we like commercial real estate.