Acorn Squash:
  • 1 medium acorn squash
  • 3 tablespoons brown sugar
  • 2 tablespoons butter
  • 1/8 teaspoon cinnamon
  1. Wash the outside of the squash and cut in half lengthwise.
  2. Remove the seeds.
  3. Spray pan with PAM and arrange the squash halves cut side down.
  4. Bake at 350* F for 45 minutes.
  5. In a bowl combine the remaining ingredients.
  6. When squash is ready, take out of the oven and distribute mixture evenly into the halves.
  7. Bake for another 20 minutes.
  8. Serve warm and enjoy!

Chili:
  • 1/2 pound lean ground beef
  • 1 medium onion finely chopped
  • 1 cloved garlic, minced
  • 2 teaspoons chili powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon paprika
  • 1 beef bullion cube dissolved in 1/2 cup boiling water
  • 2 cups crushed tomatoes
  • 16oz drained kidney beans
  1. Combine ground beef onions, and garlic in a deep pan (like the one's we used).
  2. Cook until the pink is gone and drain the excess fat.
  3. Add tomatoes, seasonings and simmer (uncovered) for about 20 minutes.
  4. Add kidney beans and simmer for 5 more minutes.
  5. And Serve!
  6. ****Vegetarian Option: Omit ground beef. Cook onions and garlic in 1 tablespoon of olive oil until soft. Replace beef bullion cube with vegetarian bullion cube.

Pumpkin Muffins:
  • 1 3/4 cups of sellf rising flour
  • 1/3 cup sugar
  • 1 teaspoon cinnamon
  • 1/8 teaspoon cloves
  • 1 egg
  • 3/4 cup milk
  • 1/4 cup canola oil
  • 1/2 cup pumpkin
  • 1/2 cup granola
  • *If you don't have self rising flour, use 2 teaspoons of baking powder and 1 3/4 cups of flour
  1. Combine the first four ingredients in a large bowl and mix.
  2. Combine egg, milk, oil and pumpkin in a separate bowl.
  3. Add liquid mixture to flour mixture and combine until mixed.
  4. Do not over mix. Batter should be lumpy.
  5. Fill greased muffins cup 2/3 full and bake at 400*F.
  6. Top with granola if deserved...and bake for 20 minutes or until done.
  7. Enjoy!

Spinach Dip and Fresh Vegetables:
  • 5 oz. frozen spinach (thawed)
  • 1/2 can water chestnuts
  • 1 green onion
  • 1/2 cup mayonnaise
  • 1/2 cup low fat sour cream
  • 1 tablespoon dry ranch dressing mix
  • Assorted fresh vegetables for dipping
  1. Drain the spinach in a strainer and squeeze out the excess moisture, using a paper towel. Place in mixing bowl.
  2. Drain water chestnuts, and chop into small pieces. Add to spinach in bowl.
  3. Cut the green onion into thin slices, including some of the green part. Add to spinach bowl.
  4. Add the mayonnaise, sour cream and soup mix to spinach. mix all ingredients thoroughly. Cover and refrigerate until ready to serve.
  5. Rinse, trim, and cut the vegetables into dipping size pieces.
  6. Enjoy your healthy appetizer!

Creamy Yogurt Fruit Dip:
  • 4 oz. lite cream cheese
  • 4 oz. orange yogurt (or an entire single yoplait)
  • 1/4 cup apricot jam
  • 1/8 teaspoon cinnamon
  • Chopped pecans (if desired)
  • Shredded orange peels for garnish
  • Assorted fresh fruit
  1. Beat cream cheese in a bowl with electric mixer, until creamy.
  2. Add yogurt, jam and cinnamon and beat until smooth.
  3. Place in serving bowl.
  4. Garnish.
  5. Refrigerate until ready to serve.
  6. Rinse, trim, and cut the fruits into dipping size pieces.
  7. Enjoy your healthy snack!

Chocolate-Hazelnut Smooches (Favorites):
  • 1 3/4 cup all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chocolate hazelnut spread (Nutella is what we used)
  • 1/2 cup butter (1 stick) softened
  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup orange sprinkles (or orange sugar)
  • 1 package (9 ounces) of Hershey's chocolate candy kisses
  1. In a medium bowl, combine flour, baking soda, and salt.
  2. In another bowl, mix (using a hand mixer for 3 minutes) the chocolate hazelnut spread, butter, and both sugars. ***Not orange sugar or sprinkles***
  3. Add the egg and vanilla to chocolate mixture.
  4. Add in first mixture and stir just until incorporated.
  5. Shape the cookie dough into walnut-sized balls. Roll the balls in the orange sprinkles or sugar, pressing to adhere.
  6. Place the cookies on a heavy cookie sheet about 4 inches apart.
  7. Bake for 8 minutes at 375*F.
  8. When you remove the cookies, quickly place a chocolate kiss in the middle of each cookie.
  9. Return cookies into the oven and bake for an additional 3 minutes.
  10. Then let cool on wire rack.
SnickerDoodles:
  • 1/2 cup butter or margarine (preferable butter because margarine has Trans Fat* very unhealthy)
  • 1 cup of sugar
  • 1/4 teaspoon of baking soda
  • 1/4 teaspoon of cream of tartar
  • 1 egg
  • 1/2 teaspoon of vanilla
  • 1 1/2 cups of all purpose flour
  • 2 tablespoons of sugar
  • 1 teaspoon of ground cinnamon
  1. In a medium mixture bowl beat the butter with mixer for 30 seconds.
  2. Add the 1 cup of sugar, baking soda, and cream of tartar, and beat.
  3. Combine the egg and vanilla
  4. Beat in as much of the flour as you can with the mixer, and stir in the remaining
  5. Cover and chill for 1 hour
  6. Combine 2 tablespoons of sugar and the cinnamon.
  7. Shape the dough into 1-inch balls
  8. Roll balls in sugar-cinnamon mixture to coat
  9. Place 2 inches apart on an ungreased cookie sheet.
  10. Heat for 10 minutes at 375*F or until edges are golden.
  11. Put on wire rack and let cool.
  12. Makes 36 cookies
Polis Pecan Cookies:
  • 1 cup of butter
  • 3 teaspoons of vanilla
  • ½ cup powdered sugar
  • 1 ½ tablespoon of water
  • 1 ½ cups of flour
  • 2 cups of pecan halves
  • Powdered sugar for rolling
  1. Mix butter and sugar, gradually beating until fluffy.
  2. Stir together water and vanilla, and then add first mixture.
  3. Add flour in fourths, mixing until blended after each addition.
  4. Dough may be refrigerated for easier handling
  5. Shape a tablespoon of dough around each pecan half, covering the pecan completely with the dough.
  6. Bake for 10 minutes in a 400*F oven.
  7. Roll while cookies still warm in powdered sugar.

Chinese Almond Cookies:
  • 2 cups of flour
  • ½ teaspoon of baking powder
  • ½ teaspoon of baking soda
  • 1/8 teaspoon of salt
  • ½ cup of butter
  • ½ cup of shortening
  • ¾ cup of white sugar
  • 1 egg
  • 2 ½ teaspoons of almond extract
  • ¼ pound whole, blanched almonds
  • 1 egg, lightly beaten
  1. In large bowl sift the flour, baking powder, baking soda, and salt.
  2. In a medium bowl, beat the butter, shortening, and sugar, then add the egg and almond extract and beat until well blended.
  3. Add the flour mixture and mix well. *The dough will be crumbly at this point, but don’t worry-that is what is supposed to happen.
  4. Mix with your hands to make dough.
  5. Form the dough into 2 rolls that are 10 inches long, Wrap and refrigerate for 2 hours (optional-we didn’t)
  6. Lightly score the dough at ¾ inch intervals so that you have 15 pieces and cut the dough.
  7. Roll each piece into a ball and place on lightly greased cookie tray (1 ½ inches apart)
  8. Place an almond in the center
  9. Repeat with the remaining dough
  10. Brush each cookie lightly with beaten egg before baking
  11. Bake for 15-18 minutes at 325*F or until golden brown.
Hungarian Butter Horns Cookies:
  • 4 cups of flour
  • ½ teaspoon of salt
  • 1 teaspoon of vanilla
  • 1 package of dry yeast or 1 small square of yeast
  • 1 ½ cups of butter
  • ½ cups of sour cream
  • 3 egg yolks, beaten (save egg whites)
  • 1 cup of sugar
  • ¼ pound of walnuts, finely chopped
  • 1 cup of granulated sugar
  1. Sift flour, add salt
  2. Crumble or add yeast into flour, cut butter into flour mixture, add beaten egg yolks, add sour cream and vanilla.
  3. Filling: Beaten egg white until stiff
  4. Add 1 cup of granulated sugar gradually.
  5. Add finely chopped walnuts.
  6. Add 1 teaspoon of vanilla.
  7. Dredge board with powdered sugar instead of flour.
  8. Divide dough into 4 portions; roll out each to the size of a pie tin.
  9. Cut into 8 wedges.
  10. Spread 1 teaspoon of filing on each wedge and toll towards center.
  11. Put on ungreased pans.
  12. Bake at 400*F until golden brown.
Pizelles:
  • 2 cups of all-purpose flour
  • 1 tablespoon of baking powder
  • 1 ½ teaspoons of ground nutmeg
  • ½ teaspoon of ground cardamom
  • 3 eggs
  • ¾ cup of sugar
  • 1/3 cup of butter, melted and cooled
  • 2 teaspoons of vanilla
  1. In a medium mixing bowl stir in the flour, baking powder, nutmeg and cardamom.
  2. In a small bowl beat the egg with mixer on high speed for about 4 minutes
  3. Gradually beat in the sugar on medium speed.
  4. Beat in the cooled butter and the vanilla. Add flour mixture and beat on low speed.
  5. Heat electric pizelle iron
  6. For each pizelle, place a slightly rounded tablespoon of batter on pizzelle iron, slightly off-center toward back of grid.
  7. Close lid.
  8. Bake according to manufacture’s direction
  9. Turn pizelle out onto a cooling rack.
Betty Crocker's Praline Bars:
  • 1/3 cup of shortening
  • 1 cup of brown sugar (or 2/3 light brown and 1/3 dark)
  • 1 egg
  • 1 teaspoon vanilla
  • 3/4 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2/3 cup chopped toasted pecans
  1. Preheat oven to 350*F
  2. Spread grease on 8in pan
  3. In a large saucepan, melt shortening.
  4. Stir in brown sugar into hot melted shortening.
  5. Remove from heat and stir in egg and vanilla. (Until mixed)
  6. Mix in flour, baking powder and salt in separate bowl, then mix into shortening.
  7. Stir in pecans.
  8. Bake for 25 minutes.
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