Colony Newsletter Recipes

 Ingredients: Ritz Crackers Oval/hamberger dill pickles Cheddar or Colby Jack cheese Instructions: Preheat oven to 350 degrees. Place the dill pickles on paper towels to remove some moisture.  Turn over and repeat. Place as many crackers as you want to make on an ungreased cookie sheet. Top each cracker with a dill pickle. Cut cheese into 1 1/2" to 2" squares and place one piece on each pickle. Bake for 7 minutes, until the cheese melts. Serve immediately.

Ingredients: 4 oz Blue Cheese, crumbled 8 oz cream cheese, softened 12 oz sharp cheddar cheese, grated 1 T. Worcestershire sauce 1/2 t. garlic salt 1/2 t. garlic powder 1/2 to 1 cup chopped pecans or walnuts 1.2 c. dried or fresh chopped parsley Instructions: Make sure all cheeses are at room temperature.  Mix with an electric mixer. Add Worcestershire sauce, garlic salt, and garlic powder; mix well. Refrigerate for 1-2 hours.  Place mixture on plastic wrap and shape into a ball. Mix chopped nuts with parsley.  Roll cheese ball into the nut mixture to coat thoroughly. Wrap cheese ball in plastic wrap again. Refrigerate for 1-2 hours. Serve with crackers or veggies.

Ingredients: 40 saltine crackers 1 c. butter 1 c. brown sugar 1 12-ounce pkg. chocolate chips chopped nuts (optional) Instructions: Preheat oven to 400 degrees.  Cover a cookie sheet with foil.  Place the 40 crackers on the foil. In a small pan, melt the butter and brown sugar.  Bring to a full boil and cook for three minutes, stirring constantly.  Remove from heat and pour over crackers.  Bake for five minutes. Sprinkle chocolate chips on top of hot crackers.  Leave until melted, then spread the chocolate.  Sprinkle with nuts, if used. Refrigerate for at least four hours. Break into pieces. Store in an airtight container in the refrigerator.

 Ingredients: 2 cans of creamed corn 2 cans whole kernel corn (undrained) 2 cups Velvetta cheese, cut into cubes 1 stick butter (1/2 cup), cut up 2 c. uncooked pasta, small/m,edium size like elbow m, macaroni, or shells Instructions: Spray the crock pot bottom and sides. Place all ingredients into the crock pot; mix well. Cook on high for 2 hours. Serve immediately. This can be a side or main dish during Summer or Winter.

 Ingredients: 4 c. chopped rhubarb 1 1/2 c. sugar 1/4 t. salt 2 T. lemon juice 1/2 t. almond extract (optional) 2 c. all-purpose flour 2 T. sugar 1/4 t. salt 1T. baking powder 1/4 c. vegetable shortening or lard 1/4 c. butter 1/2 c. whole milk 1 egg Instructions: In a bowl, combine the first 5 ingredients.  Stir and set aside. In another bowl, combine the flour, sugar, salt, and baking powder.  Stir.   Add shortening and butter to the 2nd bowl, then cut together with a pastry cutter. Beat egg and milk together; pour into flour mixture and stir with a fork until just combined. Pour rhubarb mix into a buttered baking dish Top with pinches of the dough, creating a cobbled texture.   Sprinkle additional sugar over the top. Bake for 30-35 minutes, or until golden brown and bubbly. Serve warm with vanilla ice cream or fresh whipped cream.

 Ingredients: 2 lb carrots, scraped and sliced 1 medium onion, sliced 1 small green pepper, sliced Dressing Ingredients 1 can tomato soup 1 c. sugar 3/4 c. cider or wine vinegar 1 t. prepared mustard 1 t. Worcestershire Sauce 1/2 t. salt 1/4 t. pepper Instructions Cook carrots until crisp-tender.  Do Not Overcook!  Drain well and cool. Combine dressing ingredients; beat until smooth. Separate onion slices and green pepper into rings.  Alternate layers of carrots, pepper rings and onion rings in a bowl. Pour dressing over the vegetables and refrigerate until ready to serve. This salad keeps beautifully for at least two weeks.

 Ingredients: 2 cans Bush Grillin' Beans - Southern Pitt or Steakhouse recipe 1 can black beans, drained and rinsed 1 can kidney beans, drained and rinsed 2 cans fire-roasted diced tomatoes 4-6 slices bacon, diced 1 lb. bulk sausage, turkey or pork (Jimmy Dean pork Sausage is great) 1 medium onion, diced 1 red pepper, chopped 6-8 cloves garlic, crushed and diced Montreal seasoning to taste 91-2 T. per taste preference) 1 bottle of your favorite BBQ sauce dried pepper flakes to taste (optional) Instructions: Brown the bacon, garlic, onion, and bell pepper with the sausage. In a large crock or stock pot,l add meat and all other ingredients. Simmer in crock pot or heat stock pot in oven for 2-4 hours. Let cool for 15-20 minutes before serving, allowing it to thicken a bit.

 Ingredients: 1 c. packed brown sugar 1 egg, beaten 1/2 C. creamed butter 1/2 c. sour milk (add a splash of vinegar) 1 t. baking soda (add to milk) 1 1/2 c. flour 1/2 c. chopped nuts 1/2 c. raisins 2 squares melted semi-sweet chocolate Frosting Ingredients: 1 heaping T. cocoa 2 T. melted butter Hot coffee Instructions: Heat oven to 350 degrees.  Grease cookie sheet or line with parchment paper. Beat egg well.  Add egg and brown sugar to creamed butter.  Mix well; add sour milk with soda.  Mix in flour, then melted chocolate.  Stir in nuts and raisins. Bake for 10-12 minutes.  Let cool completely. Mix the first 3 frosting ingredients, then add coffee to taste and consistency.  Frost.

 Ingredients: 3 c. all-purpose flour 1/4 c. sugar 3 t. baking powder 1 t. salt 12 oz. beer 1/2 c. melted butter Instructions: Preheat oven to 375 degrees.  Grease a loaf pan well. Mix the first four ingredients together in a medium-sized bowl. Pour in the beer and stir until combined.  Scrape into the loaf pan. Pour melted butter over the batter Bake for 50-60 minutes. Cool in the pan for 10 minutes.  This is important because the bread will stick if you leave it for too long. Cool the loaf on a wire rack for about 30 minutes before serving.

 Ingredients: 1 1/2 c. flour 1 c. sugar 4 T. cocoa 1 t. baking powder 1/4 t. salt 6 T. salad oil 1 T. vinegar 1 t. vanilla 1 c. water Instructions: Preheat oven to 350 degrees. Sift flour, sugar, cocoa, baking powder, and salt into an 8" square pan.  (No oil or cooking spray is needed.) Make 3 depressions and place one of these in each depression:  salad oil, vinegar, and vanilla. In a moat, pour 1 cup of water and mix ingredients well with a fork. Bake for 30 minutes.  Do not overcook. Goes great with ice cream!

Cake Ingredients: 3 large eggs, beaten 1 3/4 c. sugar 1 c. vegetable oil 2 c. all-purpose flour 1 t. salt 1 t. cinnamon 1 t. baking soda 2 c. fresh peaches, peeled, pitted, and sliced ( Feel free to substitute canned peaches if fresh peaches are not available.) 1/2 c. chopped pecans, optional Glaze Ingredients: 2 c. powdered sugar 1/4 c. milk 1 t. vanilla Instructions: Preheat oven to 375 degrees Grease and flour a 9x13" baking pan Combine eggs, sugar, and oil in a large bowl.  Stir in flour, salt, cinnamon, and baking soda. Fold in peaches and pecans, if using Pour cake batter into the prepared pan.  Bake for 50 minutes While the cake is baking, whip up the glaze.  Pour over hot cake.

 Ingredients: 12 oz package of wide egg noodles 4 eggs 3/4 Cup Sugar Juice of 1 lemon 1 t. vanilla 1 t. salt 1 lb cottage cheese 1 heaping T. sour cream 1/4 lb melted butter 1/2 c. golden raisins cinnamon & sugar to sprinkle on top Instructions: Pre-heat oven to 350 degrees. Grease a 9x13" baking pan. Cook noodles al dente in a large pot of boiling water, using package directions.  Drain noodles and let cool. Beat eggs and sugar in a large bowl.  Add lemon juice, cottage cheese, cream cheese, sour cream, vanilla, salt, and butter, stir to combine. Mix in cooked noodles, and add raisins. Pour the mixture into the baking pan.  Bake for 45 minutes, or until the tip is lightly browned.  Sprinkle with cinnamon and sugar.  Let cool. Can be served hot, at room temperature, or cold. Note from Joyce:  The noodles on top can get a little crunchy, so I stirred the mixture after 15-20 minutes.

Ingredients Filling: 6 cups Mixed Berries, fresh or frozen 3/4 c. granulated sugar 2 T. cornstarch 1 T. fresh lemon juice pinch of salt Topping: 2 c. sifted all-purpose flour 1 T. baking powder 1/4 c. sugar 1/2 t. salt 6 t. unsalted butter, very cold and cubed 3/4 c. milk + 1 t. for brushing on top Instructions:  Preheat oven to 375 degrees.  Lightly grease a 2-quart casserole dish  Prepare the filling: In a large bowl, gently toss the mixed berries with sugar, cornstarch, lemon juice, vanilla, and salt until evenly coated.  Pour this mixture into the prepared baking dish, spreading it into an even layer.   Prepare the tipping: in a separate bowl, whisk together the flour, baking powder, sugar, and salt.  Cut in the very cold, cubed butter, using a pastry blender or your fingertips until the mixure resembles coarse crumbs.  Be sure the butter stays cold.  Create a well in the center of the flour mixture and pour in the milk.  Stir just ...

Ingredients: 1 8-oz pkg cream cheese 1 10.5-oz can of chili 1/2 cup shredded cheddar cheese 2 T. chopped cilantro Instructions:  Place an unwrapped block of cream cheese on a microwaveable plate.  Top with chilu and cheese  Microwave on high for 45 seconds.  Sprinkle with cilantro.  Serve with assorted crackers.

 Ingredients: • 2 tbsp prepared pesto • 1 tsp red wine vinegar • 2 oranges • 8 oz cooked & peeled beets, cut into 1/4” slices • 2 oz crumbled goat cheese • Salt & pepper to taste Instructions: 1. Whisk together pesto & vinegar and set aside. 2. Using a knife, cut the top and bottom off each orange. Place cut-side down on the cutting board. Carefully peel and remove the outer membrane from each orange.  3. Cut remaining fruit into 1⁄4” rounds. 4. On a serving platter, layer the orange and beets, and top with cheese.  5. Drizzle salad with pesto mixture and season with salt and pepper.

 Ingredients: • 4-5 small beets  • 1 large orange Instructions: 1. Line a cookie sheet with foil. Make a foil envelope for beets. Cut off the tops and tails of beets. 2. Bake for 1 hour at 400 degrees. Leave in the envelope for an hour or so. Put on disposable gloves before handling, since they can stain your hands. (They are a natural dye.) Rub off the skin, then chop into pieces of about 1⁄4” or so. 3. Dice any type of peeled citrus, like oranges, tangerines, or cuties. Mix with the beets and chill.  Lasts a week or more refrigerated. Makes 4 servings. Note: For larger servings, use 8 medium/large beets and 3 large tangelos or equivalent.

Ingredients: • 4 cups sifted powdered sugar • 1-8 oz pkg cream cheese, softened • 4 oz unsweetened chocolate, melted • 1⁄2 c chopped walnuts or pecans • 1 tsp vanilla • Dash of salt 1. Add sugar to the cream cheese gradually.  The cream cheese should be soft and at room temperature. Mix the warm chocolate into the cream cheese and sugar mixture until thoroughly combined. Stir in nuts, vanilla, and salt. 2. Spread into an 8” square greased pan and chill for at least 3 hours or more before cutting into bite-size pieces. The recipe should produce about 1.75 lbs of fudge.

  Ingredients: 1 box yellow cake mix  • 4 large eggs • 8 oz sour cream  • ¾ c vegetable oil  • ½ c water • 1 c brown sugar  • ½ tsp ground cinnamon Glaze:  2 c powdered sugar  • ¼ c milk  • 1 tsp vanilla Instructions: 1. Pre-heat oven to 350 degrees. Grease a 13 x 9 pan.  2. In a large bowl, beat cake mix, eggs, sour cream, oil, and water until smooth.  3. In a small bowl, mix brown sugar and cinnamon. Pour ½ of the cake batter into the pan. Sprinkle the brown sugar mixture over the batter. Spread remaining batter on top and swirl with a knife.  4. Bake for 35-40 minutes, or until cake is golden brown.  5. While the cake is baking, make the glaze. In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth and runny.  6. Spread glaze over hot cake. Allow the cake to cool before slicing.

 Ingredients: • 2 tbsp butter or margarine  • 4 cups sliced zucchini  • 1 c chopped onion  • 2 tbsp dried parsley  • ½ tsp salt • ½ tsp pepper  • ¼ tsp garlic powder  • ¼ tsp basil  • ¼ tsp oregano  • 2 eggs, well beaten  • 2 c (8 oz) mozzarella or Jack cheese  • 1 8 oz can Pillsbury Original Crescent Rolls, 8 count  • 2 tsp yellow mustard Instructions:  1. Cook and stir zucchini and onion in butter for 6-8 minutes over med-high heat until tender. Stir in parsley and spices.  2. Combine beaten eggs and cheese in a large bowl. Stir in the zucchini mixture.  3. Separate dough into 8 triangles. Place in an ungreased 10” glass pie pan, 2 qt baking dish, or 11” quiche pan to form a crust. Firmly press perforations to seal. Spread crust with mustard. Pour the zucchini mixture into the crust.  4. Bake 18-22 minutes or until knife inserted near center comes out clean. If necessary, cover the crust with strips of foi...

Frozen Curry Pea Salad  Ingredients:   • 16 oz frozen green peas – keep frozen  • 6-8 green onions, chopped  • 2 handfuls Smokehouse almonds, chopped  • 2-3 cups of mayonnaise to create a creamy salad  • Curry powder to taste – the more the better! Instructions:  Make the mayo part first. Add the remaining ingredients just before serving. IMPORTANT: serve with the peas FROZEN!  This tasty salad can have lots of personal variations: more onions, curry, mayo, etc. Adjust to your personal taste.