Mar 23

Orange Creamsicle Cake

Ingredients:

  • 1 box orange cake mix
  • 2 eggs
  • 1 small package orange Jell-O
  • 1/2 cup oil
  • 1-1/2 cups water

Frosting:

  • 4 oz softened cream cheese
  • 3/4 cup orange juice
  • 1 Tbsp sugar
  • 1 small package instant vanilla pudding
  • 8 oz can crushed pineapple, drained
  • 8 oz thawed Cool Whip

Preparation: Preheat oven to 350 degrees. Beat first list of ingredients together and pour into greased 9 x 13″ pan. Bake for 30 minutes. Cool.

Beat cream cheese and orange juice together. Add pudding mix and sugar and beat well. Stir in
pineapple, then beat in Cool Whip. Cover cake with frosting & chill for at least 1 hour. Refrigerate.

From the kitchen of: Sarah Jorgensen

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Posted in Desserts

Mar 23

Pasta with Scallops (aka “Scallop Pasta Yum”)

Ingredients:

  • garlic
  • olive oil
  • pasta
  • scallops, or raw shrimp, or canned clams
  • parmesan cheese
  • white wine or dry sherry

Plus any combination of the following:

  • calmata olives, chopped
  • roasted red peppers (out of a jar) chopped
  • canned or fresh sliced mushrooms
  • chopped green onions
  • chopped broccoli or spinach
  • Italian herb blend or parsley
  • cherry tomatoes halved

Preparation: While pasta is boiling, sauté garlic in olive oil. Add whatever you have on hand from the extras list.  Sauté lightly, add seafood and continue to cook until the seafood is just done, add the wine and return to a boil for a moment.  Pour over hot drained pasta.  Sprinkle with parmesan cheese.

A glass of good wine and a chunk of baguette goes good.

From the kitchen of: Bonnie de Arteaga

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Posted in Main Dishes

Mar 23

Caesar Salad Dressing

Ingredients:

  • 2 Tbsp fresh lemon juice
  • 1/4 cup olive oil
  • 1 tsp worcestershire sauce
  • 1/2 tsp ground pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1 egg, beaten
  • 1/2 cup grated parmesan cheese

Preparation: Put all ingredients into covered pint jar and shake. Chill for several hours if possible (but not necessary). Pour over your favorite greens, especially romaine. Add croutons and anchovies if you prefer.

Servings: 6-8

From the kitchen of: Biebel’s Catering / Bonnie de Arteaga

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Posted in Appetizers, Salads

Mar 23

Chocolate Almond Potluck Cake

Ingredients:

  • 1 devil’s food boxed cake mix (~18 oz)
  • 1 can Solo brand Almond Filling (~12.5 oz)
  • 6 oz (1-1/4 cups) Heath Bits ‘O Brickle almond brickle chips

Preparation: Preheat oven to 325 degrees.

Mix up the devil’s food cake mix as instructed and pour into greased Bundt-style cake pan (original recipe uses a 4-quart dutch oven). Spread the almond filling over the top of the batter. Sprinkle brickle chips over the whole thing. (The almond filling and chips will sink in while baking.)

Bake uncovered for 1 hour and 25 minutes or until toothpick inserted in center comes out clean. Cool 10-20 minutes in pan. Flip out onto platter to serve. (Original recipe is served from pan with spoon.)

From the kitchen of: Bonnie de Arteaga

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Posted in Desserts

Mar 23

Buffalo Chicken Dip

Ingredients:

  • 8 oz cream cheese (one standard package)
  • 1 cup shredded cheddar cheese
  • 1 cup ranch or bleu cheese dressing (or blend)
  • 1 cup Frank’s HOT Sauce or Frank’s HOT Buffalo sauce (or blend)
  • 1 cup cooked and shredded chicken breast (or 1 can of prepared chicken)

Preparation: Put all ingredients together in small crock pot and allow to melt for around an hour. Serve with tortilla chips or crackers. Double for large crowd.

Approximate prep time: 1 hour

Servings: Varies, based on groups hunger level! 🙂

From the kitchen of: My friend Johnny

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Posted in Appetizers, Snacks

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