October Gathering

The Good Eats Society

is getting together:

Thursday, October 21^st

7:00p.m.

Bring your favorite:

Halloween or Fall Food

Holli Barbera’s Home

9808 Tonya Drive

Email your recipe to: 7thchefs@gmail.com

Grandma Chris’ Peach Crunch

Grandma Chris’ Peach Crunch

Laura Hopkins

Flour

Sugar

Diced peaches to fill 13 x 9” pan

4 ounces tapioca, divided

1 ½ cups flour

1 ½ cups quick rolled oats

1 ¼ cups brown sugar

1 ¾ stick margarine or butter, cubed

Flour bottom of 13 x 9 pan. Sprinkle pan with ½ cup of sugar (sweeter fruits will need less sugar). Dice peaches to fill pan 1 ½ - 2 inches deep. Halfway through filling the pan, sprinkle on 2 ounces of tapioca. When it is completely filled, add another 2 ounces of tapioca over the top. In a separate bowl, combine 1½ cups flour, 1 ½ cups quick rolled oats, 1 ¼ cups brown sugar, and 1 ¾ sticks margarine or butter, cubed. Mix topping ingredients together until crumbly and put on top of peaches. Bake at 350 degrees for 35 minutes or until brown on top and juices are bubbling around the edges.

Open Face Caprese Sandwich

Open Face Caprese Sandwich
Windy Reay


Fresh Sliced Tomatoes
Fresh Basil
Olive Oil
Balsamic Vinegar
Fresh Mozzarella Sliced
Fresh Baguette Sliced

Arrange slices of baguette on serving platter. Layer with mozzarella, tomatoes, and basil. Drizzle olive oil and balsamic vinegar on top. Serve immediately.

Hummus

HUMMUS
Served on Apple Rings
Holli Barbera

Yield: 4 Cups

2- 15.5 oz cans chick peas, drained

1/2 C tahini, normally in the natural section

5 cloves garlic, crushed (I roast four of them so they are smoky and smooshy and then minced to death the fifth so it is crisp and crunchy)

1 t cumin

1 t paprika

1/2 C extra virgin olive oil

4 lemons, juiced

2 t salt

Place the chick peas, tahini, garlic, cumin and paprika in a food processor (I also add one sliver of a sun dried tomato- creative license ya know- hahaha!) and pulse to combine. Turn food processor on high and drizzle in olive oil, once incorporated add lemon juice. Process until smooth. Salt to taste and serve! I live to dip apples (rings or slices). YUMMY!

White Sangria

White Sangria
Windy Reay via Betty Crocker

1/2 cup sugar
1 cup orange juice, chilled
1 cup lemon-lime soda pop, chilled
2 medium peaches or nectarines, thinly sliced
1 medium orange, thinly sliced
1 lemon, thinly sliced
1 lime, thinly sliced
3 1/2 cups white grape juice, chilled
4 cups club soda, chilled

Stir sugar, orange juice and lemon-lime soda pop in a large pitcher until sugar is dissolved. Pour half of mixture in a separate pitcher. Divide fruits and white grape juice evenly between pitchers.

Refrigerate until serving. Just before serving, pour half of club soda into each pitcher; stir gently to mix. Serve immediately. Serve over ice if desired.

Sweet Basil Smoothie

SWEET BASIL SMOOTHIE
Rachel Bingham via Giada De Laurentiis -- Food Network

Ingredients

• 1 1/4 cups plain yogurt
• 1 cup packed fresh basil leaves
• 1 1/2 cups Lemon Simple Syrup Recipe (follows)
• 1 cup ice

Directions

In a blender, combine the yogurt, basil, Lemon Simple Syrup, and ice. Blend until smooth and frothy. Pour into frosted glasses and serve immediately.

Yield: 4 (6-ounce) servings

Lemon Simple Syrup:

• 1 cup water
• 1 cup sugar
• 1 1/2 teaspoons lemon zest

In a small saucepan, combine the water, sugar, and lemon zest over medium heat. Bring to a boil, reduce the heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Take the pan off the heat and allow the syrup to cool, about 20 minutes. Strain before using.

STUFFIN EGG MUFFINS

Stuffin Egg Muffins
Michelle Cutler

6 oz. pkg. chicken stove top stuffing

12 eggs

bacon bits

shredded cheese

Prepare stuffing mix as directed (omit standing time)

Spray muffin tins with Pam

Press 1/4 cup stuffing mix into the bottom and up the sides of each muffin tin. ( It's much easier if your fingers are wet) Crack 1 egg into each stuffin lined muffin cup. Sprinkle with bacon bits and shredded cheese. Bake @ 400 for 20 min. Let stand 5 min. Remove. Delicious served with fruit.

Fruit Dip or Hot Fudge

HOT FUDGE, OR ICING FOR A CAKE, OR SAUCE FOR FRUIT

Cheri Bowen

8 oz. chopped chocolate (we love Symphony bars)
1 - 2 C. heavy cream
1 T. Karo syrup

Boil cream and Karo syrup together for 5 minutes or until it boils down. The cream will boil up to almost triple the amount of cream you use. I boil until the cream has boiled back down to normal size again. It’s longer than five minutes. Pour hot cream into chopped chocolate and stir. Use, when warm, as a hot fudge topping. Also delicious as a dip for strawberries etc. Chill to thicken and use as an icing for cakes. This tastes wonderful on homemade Boston cream pie. Make double or as much as you want for whatever you’re serving.

The photo below is of the beautiful arrangement of strawberries Cheri brought to the brunch.

BURNT ALMOND FUDGE ICE CREAM

BURNT ALMOND FUDGE ICE CREAM

Cheri Bowen

6 eggs

3 C. sugar

2 qt. cream

2 cans evaporated milk

½ teas. Salt

2 T. vanilla

3 sq. (1 oz. each unsweetened chocolate) and 1 Large Symphony Choc. Bar

1 Instant choc. pudding

1 (5 oz.) pkg. slivered almonds

Milk

1 bottle Crackle ice cream topping (the kind that goes hard and crunchy when placed on cold ice cream)

Beat eggs, add sugar and continue to beat until lemon yellow or foamy. Add melted chocolate and pudding; mix well. Mix in vanilla and salt. Add in evaporated milk, cream, and milk. Chop almonds and roast in 400 degree oven until toasted. Add cooled almonds to ice cream mixture. Pour into freezer and add enough milk to bring to full line. Freeze as usual. The Crackle topping needs to be poured into the ice cream just before it is done and the ice cream maker stops. This will give the ice cream a chocolate chip.

Egg Scramble Casserole

Egg Scramble Casserole

~Holli Barbera

2 T butter, melted

2 T flour

2 C milk

1/2 t salt (I omit this- the sausage, butter and onions are salty enough)

1/8 t pepper (I am more liberal with this)

1 C shredded cheddar cheese (I use sharp)

Combine the butter and flour, blending until smooth. Cook over low heat until bubbly. Gradually stir in milk, cook until smooth and thickened, stirring constantly. Add salt, pepper and cheese; heat until cheese melts, stirring constantly. Set aside.

1/2 pound sausage, crumbled

1/4 c onion, chopped (I use one whole onion, I’m a big onion fan.)

1 dozen eggs, beaten

1 can (4 oz) mushrooms, drained

1 can (3 oz) French fried onion rings, crumbled

Sauté sausage and onion until sausage is cooked (and crumbled) and onion is tender. Add eggs, cook until set, stirring occasionally to scramble. Fold in mushrooms and cheese sauce. Spoon egg mixture into a lightly greased 12x7x2 inch baking dish, top with crumbled onion rings. Bake for 30 minutes at 350 degrees Fahrenheit. Makes 8 servings.

Creme Brulee French Toast

Crème Brulee French Toast
Kristen Clayton

½ c. unsalted butter
1c. packed brown sugar
2 tbsp. corn syrup (I used agave nectar)
Bread, sliced, to cover butter mixture (entire bottom of pan)
5 large eggs
1 ½ c. half-and-half (coconut milk is good too!)
1 tsp. vanilla
¼ tsp. salt

In a saucepan, melt butter, brown sugar, and corn syrup. Spread in a 9 x 13-inch glass baking dish. Arrange bread so it covers the entire bottom of the pan. Mix remaining ingredients and pour over bread. Let it sit overnight in fridge. Bake at 350 for 35 minutes.

BLACK FOREST TRIFLE

Black Forest Trifle

Lucy Bray

(serves 8+)

1 Chocolate cake

1 can of cherry pie filling

2 packages of chocolate pudding

(made with 3 cups of milk)

2 cups of heavy whipping cream

1 tsp of vanilla

1 tbsp of sugar

Make the cake, let it cool,

Make the pudding, (3 cups of milk)

Add the sugar and vanilla to the cream and whip,

Layer Cake, Cherries, Pudding and Cream (3 times)

Put in the refrigerator for a few hours

(over night is even better)

And enjoy!!

Trading the cherries for crushed up Oreo’s is another very yummy option!!

MILLIONAIRE'S SHORTBREAD

Millionaire’s Shortbread

Clare DeVroom

(makes 20 squares)

(shortbread)

2 cups of flour

1 ½ sticks of butter

½ cup of sugar

(Caramel)

3 cans of condensed milk

1 ½ sticks of butter

1 cup of sugar

(To finish)

1 ½ cups Chocolate chips

Combine the flour and butter until it resembles fine bread crumbs,

Add the sugar and mix into dough,

Press the dough into a greased 9 x 13 tin,

Bake at 350 degrees,

For 20 minutes or until pale golden,

Leave to cool

(For the caramel)

Put the condensed milk, butter and sugar in a saucepan, heat gently until the sugar dissolves, bring to the boil, reduce heat and simmer very gently for about 5 minutes until the mixture is thickened and pale golden in color,

Pour over the shortbread and leave to set for 2-3 hours

Melt the chocolate and pour it over the caramel

Leave to set, and then cut into squares

Enjoy!!

SIMPLE CHICKEN CHILI

Simple Chicken Chili
Windy Reay

2-3 Boneless Skinless Chicken Breasts
1 can Chicken Broth
2-3 Potatoes
2 cans Cream of Mushroom Soup
2 4 oz. cans Diced Green Chiles
Salt and Pepper
Frozen Corn
Cheddar Cheese
Sour Cream
Green Onions

Cook chicken breasts in broth. At the same time boil bite size chunks of potatoes in salted water until fork tender. Drain potatoes and add to chicken. Add mushroom soup and green chiles. Add small amount of water if it appears to be too thick. Add desired amount of frozen corn. Heat through. Salt and Pepper to taste. Garnish with cheese, green onions, and sour cream.

Cheesy Turkey or Chicken Bake

Cheesy Turkey or Chicken Bake
Laura Hopkins
Yield: 2 casseroles

Ingredients:
2 c chicken stock
2 c water
4t dried minced onion
2 c uncooked rice (wild rice is great- cook longer)
2 c frozen peas
4 c shredded cooked chicken or turkey (you can use rotisserie chicken too)
2 cans condensed cheddar cheese soup, undiluted
2 c milk
1 t salt
2 c finely crushed Ritz crackers (about 2 sleeves)
2/3 c melted butter

Method:
In large saucepan, bring the stock, water and onion to boil. Reduce heat. Add rice, cover and simmer for 15 minutes. Remove from heat and fluff rice with a fork. Divide rice between two greased 9-in square baking pans. Sprinkle each pan with chicken/turkey and peas. In a bowl combine the soup, milk, and salt until smooth. Pour over chicken/turkey. Toss the cracker crumbs with melted butter and sprinkle over pans. Cover and freeze up to 3 months.

Thaw casserole in fridge for 24 hours then bake uncovered at 350 for 35 minutes or until golden brown.

White Chicken Chili

White Chicken Chili
Michelle Cutler
A fast and easy dinner.

2 large chicken breasts, cooked and shredded
4 15oz. cans white beans, undrained (in the photo red kidney beans were used and were great)
2 4oz. cans green chilis
1 Tbl. minced onion
2 tsp. garlic powder
2 tsp. salt
2 tsp. cumin
2 tsp. oregano
1 tsp. pepper
2 cups sour cream
1 cup half and half
Heat thoroughly, letting the flavors marry.
I like to heat up in the crock pot for 2 hrs.
Freezes well.
YUMMY!!

DEATH BY CHOCOLATE

DEATH BY CHOCOLATE
(Chocolate Peanut Butter Brownies)
Kim Gibson

1 box Chocolate Brownie Mix
1 bag Mini-marshmallows
1 Tbsp. Butter/Margarine
1 cup Peanut Butter
2 cups Chocolate Chips
1 1/2 cups Rice Krispies

Directions:
Bake brownies according to directions on the box, but with 3-5 minutes left, pull brownies out and sprinkle marshmallows over the top. Return to oven and finish baking. Let brownies cool.

In a saucepan over medium heat, melt butter, peanut butter and chocolate chips until melted. Remove from heat and stir in Rice Krispies. Pour over cooled brownies and spread. Let cool. Cut and enjoy!

CHOCOLATE POUND CAKE

CHOCOLATE POUND CAKE
Freyja Robison
(The pound cake was wrapped in the cute Valentine bags. We forgot to take one out for a photo)

1/2 lb. Butter
1/2 cup Crisco
3 cups Sugar
3 cups All Purpose Flour
5 Eggs
1 cup Whole Milk
1 tsp. Salt
1 tsp. Baking Soda
1/2 cup Cocoa
1 tsp. Vanilla

Preheat oven to 350 degrees. All done by hand. Cream butter and sugar. Add eggs one at a time, beating well after each one. Sift all dry ingredients and mix liquids together. Add liquid and dry ingredients alternately to butter and sugar mixture. Pour into greased and floured pan(s). Bake for 75 min.

FUDGE TRUFFLE CHEESECAKE

FUDGE TRUFFLE CHEESECAKE
Windy Reay
From: Hershey's Chocolate Lover's Cookbook

2 cups (12 oz. pkg.) Hershey's Semi-Sweet Chocolate Chips
3 pkg. (8 oz.) cream cheese softened
1 can (14 oz.) sweetened condensed milk
4 eggs
2 tsp. vanilla extract
Chocolate Crumb Crust (recipe below)

Heat oven to 300 degrees. In microwave-safe bowl, place chocolate chips. Microwave on High 1 1/2 minutes; stir. If necessary microwave additional 15 seconds at a time, stirring after each heating, just until chips are melted and smooth when stirred. (or melt chips in double boiler;preferred)

In large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add melted chocolate, eggs and vanilla; mix well. Pour into prepared Chocolate Crumb Crust.

Bake 1 hour and 5 minutes or until center is set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Refrigerate before serving. Garnish with truffles or berries, if desired. Cover; refrigerate leftover cheesecake.
10 to 12 servings.

Chocolate Crumb Crust
1 1/2 cups vanilla wafer crumbs
1 1/2 cup powdered sugar
1/3 cup Hershey's Cocoa
1/3 cup butter, melted
In medium bowl, stir together wafer crumbs, powdered sugar, cocoa and butter. Press firmly onto bottom of 9-inch springform pan.

CUPCAKE POPS

CUPCAKE POPS
Rachel Bingham

This recipe has a very large set of instructions. Please refer to the following link:

http://www.facebook.com/l/0a507;www.bakerella.com/chocolate-cupcake-pops/

WHITE CHOCOLATE POPCORN

WHITE CHOCOLATE POPCORN
Michelle Cutler
(This recipe calls for a high level of skill!)

1 pkg. white chocolate chips, melted
2 pkgs. pop secret homestyle microwave popcorn

Pour melted chips over popped corn and stir until coated (approx. 2 min.) Chocolate will set us as it cools. Enjoy!