From the Kitchen of Charlotte Blackwell
Dish Type: Appetizer/Snack
2 pkg cream cheese
1 cup grated cheddar cheese
2 tsp dill
1 cup mayonnaise
¼ cup diced onion
1 clove garlic (finely diced)
1/2 cup cooked bacon
1 small package frozen spinach
1 loaf sourdough bread (unsliced)
Salt & Pepper to taste
1. Mix ingredients together with mixer until smooth.
2. Add ½ cup cooked bacon, pepper and salt to taste.
3. Cook 1 small package frozen spinach until hot.
4. Squeeze out excess water and fold carefully into mixture.
5. Hollow center of sourdough loaf and fill with mixture.
6. Wrap in aluminum foil and place on cookie sheet.
7. Bake at 350 degrees for 2 hours.
8. Use leftover chunks of bread from loaf as dippers.
Vegan Mac & Cheese with Broccoli & Peas
From the Kitchen of Daisy St. James
Type of Dish: Vegan Side
1/2 cup of pre-soaked cashews
2 TBSP freshly squeezed lemon juice
1 TBSP Nutritional Yeast
2 tsp sea salt
1 tsp garlic powder
1/2 tsp mustard powder
1/2 tsp paprika
1/4 tsp ground white pepper
2/3 cup vegan Becel or Earth Balance Non-Dairy Butter
2 cups diced Yukon Gold Potatoes
1/2 cup diced carrots
2/3 cup diced onions
2 cups of elbow pasta (gluten-free works well here too)
2 cups chopped broccoli florets (stems peeled and chopped as well!)
1 cup frozen sweet peas
1. Preheat oven to 350 degrees F.
2. Cook your pasta to al dente and then immediately drain and rinse beneath cold water to stop the cooking process! Very important to do this or you're going to have mushy mac n' cheese!
3. Place potatoes, carrots, and onion in boiling water and cook until fork tender. Reserve 1 cup of the boiled veg water.
4. Now, in a high powered blender, add your pre-soaked cashews, fork-tender potatoes, carrots, and onions (this has to be done while your veg is still HOT). Combine your spices, lemon juice, vegan butter, and reserved water. 5. Blend until super smooth!
6. In a separate bowl, combine cooked pasta, "cheese" sauce (be generous), broccoli and peas. 7. Transfer to a baking dish and top generously with seasoned breadcrumbs. Cover with tin foil and bake for 30 minutes. Remove the foil and bake for another 5. Let stand for 10 minutes before serving.
Tyler's Chocolate Cake
From the Kitchen of Anna Edwards
Dish Type: Dessert
FOR THE CAKE
175g Self Raising Flour
1 teaspoon Baking Powder
175g Soft Brown Sugar
3 Large Eggs
1 Tablespoon Cocoa Powder
FOR THE ICING
125g Light Brown Sugar
170g Evaporated Milk
125g Dark Chocolate
1 teaspoon Vanilla Extract
1. Pre-heat oven to 350 degrees.
2. Place the flour, baking powder and cocoa in a sieve and sift it into a large mixing bowl, holding the sieve high to give it a good airing as it goes down.
3. Add the remaining cake ingredients to the bowl and beat them together. You need a mixture that drops off a spoon when you give it a tap on the side of the bowl.
4. If the mixture seems a little too stiff, add a little water and mix again. Divide the mixture into two 7inch prepared tins and bake on the centre shelf of the oven for about 30-35 minutes or until springy in the centre. Leave to cool.
5. To make the fudge topping, combine the sugar and evaporated milk in a saucepan over a gentle heat for six minutes. Remove the pan from the heat and, using a small balloon whisk, whisk in the chocolate, followed by the butter and vanilla extract. Transfer the mixture to a bowl. Cover and chill for about an hour to allow the mixture to thicken.
6. Beat the icing again and then spread all over the cake while trying not to lick the spoon.
Salsa di Bentley
From the Kitchen of H.C. Bentley
Dish Type: Italian
1 lb lean ground beef
1 lb Italian sausage (if you can't find it ground, I use one 5-count package of Johnson's Italian sausage links, just remove the casings before using). You can use sweet, mild, or spicy, whichever you prefer.
1/4 c. chopped onion
2 (14.5 oz) cans crushed tomatoes
2 (6 oz) cans tomato paste
1 Tbsp dried basil
1 Tbsp garlic powder
1 Tbsp dried oregano
1 (4.5 oz) can mushrooms, drained
1 small can sliced olives, drained (optional)
1. Cook ground beef, onion and Italian sausage over medium heat until brown; drain.
2. Stir tomatoes, tomato paste, basil, garlic powder, oregano, and mushrooms into meat mixture. Bring to a boil, then reduce heat to low and simmer at least one hour. Serve over hot pasta with a side salad and garlic bread.
**This is a really good, really easy homemade sauce. It's perfect for a large gathering, or it makes enough for a couple night's worth of dinners (I've used one batch for a pan of lasagna and a pan of ziti!). It freezes well too, just put the sauce in a freezer safe bag or container and when you're ready to use it, just drop it in a pan and slowly warm it up!
From the Kitchen of HJ Bellus
Dish Type: Dessert/Snack
1 12.8-ounce box Rice Chex cereal
1 12-ponce box Golden Grahams cereal
1 7-ounce bag shredded coconut
1 4-ounce bag slivered almonds
1 1/2 cups butter
2 cups sugar
2 cups corn syrup
1. Combine Rice Chex and Golden Grahams, coconut and almonds in a large mixing bowl. Stir to combine.
2. In a large sauce pan, cook butter, sugar and corn syrup to the "soft ball" stage...about 234 degrees on a candy thermometer. Pour over cereal mixture and stir until all is well coated. 3. Pour mixture out onto 2 large cookie sheets to cool. Stir it around occasionally to prevent clumping. Store in an airtight container.
From the Kitchen of Daryn Rayne
Dish Type: Southern
1 block cream cheese
I pound jimmy dean hot breakfast sausage
I roll of croissant rolls
1. Brown sausage and drain grease.
2. Cut cream cheese into cubes. Melt cream cheese in skillet with drained sausage.
3. Take half of the roll of croissant rolls and lay on the bottom of a pan. Spread out dough.
4. Pour mixture on top of croissant rolls. Take other half of roll and put on top.
5. Bake at 350 until golden brown.