Black Bean Soup With Sausage

October Recipe Club: Soups  Submitted By: Danielle Bodmer

2 cans (15 oz) black beans, drained

1 1/2 c. chicken broth

2 c. water

1 c. chopped onion

1 c. chopped celery

1 c. chopped carrots

4 cloves garlic, minced

1 t. coriander

1/4 t. salt

1/4 t. red pepper

8 oz. polish sausage, chopped

Sour Cream

Snipped Parsley

In a large pan, combine beans, broth, water, vegetables, & spices.  Bring to boiling; reduce heat.  Cover & simmer 15 minutes.  Add sausage & heat through.  Garnish with sour cream and parsley.

Ok, Maybe Just a sliver cheesecake

1 1/2 c. graham cracker crumbs

1/4 c. (1/2 stick) butter, melted

2 T. sugar

1 c. sugar

4 pkg. (8 oz each) Cream cheese, softened

1 t. vanilla, divided

1 c. sour cream

4 eggs

Heat oven to 325 degrees. Line 9 x 13 inch pan with foil, with ends extending over sides of pan. Mix crumbs, butter and 2 T. sugar; press onto bottom of pan.

Beat cream cheese, 1 c. of sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust. Bake 50 minutes or until center is almost set. Cool completely on wire rack. Refrigerate over night. Use foil handles to lift cheesecake from pan just before serving.

Optional: Serve with fruit topping

Chocolate Caramel Oat Bars

2 1/4 cups flour, divided

2 c. quick cooking oats

1 1/2 c. packed brown sugar

1 t. baking soda

1/2 t. salt

1 1/2 c. cold butter

2 c. semisweet chocolate chips

1 c. m&m's, divided

1 c. crushed pecans (optional)

1 jar (12 oz) caramel ice cream topping or 1 bag kraft caramels (that's what Jenny used)

In a bowl combine 2 c. flour, oats, crushed pecans, brown sugar, baking soda and salt. Cut in butter with a pastry cutter or 2 butter knives, until crumbly. Set half aside for topping. Press the remaining crumb mixture into a greased 13 x 9 pan. Bake @ 350 degrees for 15 minutes. Meanwhile, if using kraft caramels, melt with 1/8 c. water in the microwave. Stir until smooth. If using caramel topping, stir in flour. Sprinkle cooked crust with chocolate chips and 1/2 c. m&m's. Drizzle caramel over top. Sprinkle with reserved crumb mixture and remaining m&m's. Bake for 18 to 20 minutes. Cool on a wire rack for 2 hours before cutting.

Jalapeno Popper Dip

Recipe From "T"

2 (8 oz) packages cream cheese, softened
1 c. mayonnaise
1 (4 oz) can chopped Green Chilies
1-2 diced jalapenos
1 c. fresh grated Parmesan cheese

Stir together cream cheese and mayonnaise in large bowl until smooth. Stir in chilies and jalapenos. Sprinkle Parmesan cheese evenly over top. Bake @ 375 degrees for about 30 minutes. "T" also sprinkled some panko crumbs on top which I thought made a perfect light crust.

Caramel Apple Bars II

Recipe From Cheri

3 c. all-purpose flour
3 c. quick cooking oats
2 c. packed brown sugar
1 1/2 t. baking soda
1 3/4 c. butter, melted
3 c. granny smith apples-peeled, cored and sliced (need 3-4 apples, cut into smaller pieces but not as small as chopped)
1/2 c. chopped walnuts (optional)

1 1/2 c. caramel ice cream topping
1/2 c. all-purpose flour

1. Preheat over to 350 degrees. Grease a 15 x 10 " Jelly Roll or a cake pan.
2. In a large bowl, combine the flour, quick cooking oats, brown sugar, and baking soda. Stir in the melted butter. mix until crumbly. This is the crust. Press 1/2 of this mixture into the prepared baking pan. Bake for 8 minutes in preheated oven.
3. In a small pan, over medium heat combine the caramel topping and the remaining 1/2 c. of flour. Stirring constantly, bring to a boil and cook for 3 to 5 minutes. This is the caramel filling.
4. Spread apple slices evenly over the baked crust. Sprinkle on the nuts. Then pour the caramel filling over the apple layer. Crumble the remaining crust over the top of everything. Bake again for 20-25 minutes or until golden brown. Cool before cutting into bars.

BLT Dip

Recipe From Cheri

1 lb. bacon
1c. mayonnaise
1/2 c. sour cream
4 oz. cream cheese
3 tomatoes-peeled, seeded and diced
1/4 c. shredded cheese
1/2 c. chopped iceberg lettuce
Chopped green onions

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels.
2. In a medium bowl, combine mayonnaise and sour cream. Crumble bacon into the sour cream and mayonnaise mixture. Mix in tomatoes, cheese, and lettuce just before serving. Garnish with green onions on top.



Serve with bread for dipping

Cherry Jubilee Cheesecake Bars

Recipe from Kelissa

1 box Betty Crocker SuperMoist® cherry chip cake mix
1/2 cup butter or margarine, softened
2 packages (8 oz each) cream cheese, softened
1 container Betty Crocker® Rich & Creamy cherry frosting
3eggs

1. Heat oven to 325°F. In large bowl, beat dry cake mix and butter with electric mixer on low speed until crumbly; reserve 1 cup. In bottom of ungreased 13x9-inch pan, press remaining crumbly mixture.
2. In same bowl, beat cream cheese and frosting with electric mixer on medium speed until smooth. Beat in eggs until blended. Pour over crust; sprinkle with reserved crumbly mixture.
3. Bake about 45 minutes (about 42 minutes for dark or nonstick pan) or until set; cool completely. Cover and refrigerate at least 2 hours until chilled. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator.

Lemon Raspberry Mousse Squares

Recipe From Kelissa

48 Nilla wafers, divided

3/4 c. boiling water

1 pkg. (3 oz) Jello Lemon Flavor

1 C. ice cubes

1 pkg. cream cheese

1/4 c. sugar

2 t. lemon zest

1 tub cool whip, thawed

1/3 c. raspberry preserves (I used home made freezer jam, raspberry)

1 1/2 c. fresh fruit

Stand 16 wafers around the edge of plastic wrap lines 8 " square pan. Add boiling water to Jello, stir 2 minutes until completely dissolved. Stir in ice until melted.

Beat in next three ingredients in a large bowl with mixer until blended. Gradually beat in Jello. Whisk in 2 c. Cool Whip.

Pour half of the jello mixture into prepared pan. Cover with 16 wafers. Microwave preserves on high 15 sec. brush onto wafers. Top with remaining Jello Mix and wafers.

Refrigerate for 4 hours or until firm. Invert dessert onto plate, top with remaining cool whip and fruit.

Peanut Butter Bars

Recipe From Cindy

1 cup butter or margarine, melted

2 c. graham cracker crumbs

2 c. confectioners sugar

1 c. (heaping) peanut butter

1 1/2 c. semisweet chocolate chips

4 T. peanut butter

In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners sugar, and 1 c. peanut butter until well blended. Press evenly into the bottom of an ungreased

9 x 13 " pan.

In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

*Note: I use 1 1/2 sticks butter and melt the p.b. with th butter and it turns our perfect!

Caramel Apple Dip

Recipe From Alli

1 8 oz. pkg. cream cheese

1 bottle caramel topping

Blend together. Serve with fruit.

Macaroni Grill Foccacia Bread

Recipe from Kari

1 T. dry yeast

1 T. Canola oil

1 T. sugar

Non stick cooking spray

1 c. warm water

2 T. margarine

2 1/2 c. white flour

1/4 c. fresh rosemary; chopped (or 2 T. dried)

1 T. Salt

Place yeast, sugar and water in a large bowl or food processor and allow the mixture to become bubbly. Mix in 2 c. of flour and salt. Knead for about 10 min. or process in food processor for 15 sec until smooth and elastic; add flour in necessary. Oil a bowl, put dough in it and cover with a towel. Let dough rise in a warm place for 1 hour, until doubled. Punch down dough and divide in half. Let the dough rest for a few minutes. Coat 2 9" square cake pans with nonstick spray. Press dough into pans. Melt margarine. Brush margarine over the tops of the loaves. Sprinkle rosemary over the loaves and lightly press into the surface. Let the loaves rise again until doubled, about 45 minutes. Preheat oven to 450 degrees. Lightly sprinkle salt over the loaves. Bake for 20-25 minutes, until lightly browned.

Halibut Artichoke Dip

Recipe From Kelissa

1-2 lbs. cooked halibut, shredded, seasoned to taste

2 c. mayo

1 c. shredded Monterey Jack

8 oz. cream cheese

1/2 c. Parmesan cheese

1 lrg. can artichoke hearts packed in water

1 jalapeno pepper finely chopped

Put all except halibut in saucepan, heat on low until cheeses are melted. Gently stir in Halibut. Serve with whatever!!!

Avocado, Tomato and Mango Salsa

Recipe From Kari

1 mango - peeled, seeded and diced
1 avocado - peeled, pitted, and diced
4 medium tomatoes, diced
1 jalapeno pepper, seeded and minced
1/2 cup chopped fresh cilantro
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons fresh lime juice
1/4 cup chopped red onion
3 tablespoons olive oil

In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.

Coconut Cream Bars

Recipe From Martha Stewart

2 1/2 cups sweetened flaked coconut
3 boxes (5.3 ounces each) shortbread cookies, coarsely broken
1 cup plus 2 tablespoons granulated sugar
6 tablespoons cornstarch
1/2 teaspoon salt
4 1/2 cups whole milk
6 large egg yolks
6 tablespoons cold unsalted butter, cut into small pieces
1 1/2 cups heavy cream
3 tablespoons confectioners' sugar

1. Preheat oven to 350 degrees. Spread coconut in an even layer on a rimmed baking sheet. Bake, stirring once or twice, until golden, 8 to 10 minutes. Let cool completely. Leave oven on.

2.Process cookies and 1/2 cup coconut in a food processor until finely ground and mixture begins to clump together, about 2 minutes. Transfer mixture to a 9-by-13-inch rimmed baking sheet; press into an even layer on bottom. Bake until golden and firm to the touch, 12 to 15 minutes. Let cool on sheet on a wire rack.

3.Whisk together the granulated sugar, cornstarch, and salt in a large saucepan. Whisk in milk and egg yolks. Cook over medium heat, whisking constantly, until mixture comes to a boil, 5 to 6 minutes. Continue to cook, whisking constantly, until thickened, about 3 minutes more. Remove from heat. Add butter, whisking until combined. Stir in 1 1/2 cups coconut.

4.Spoon the custard onto cooled crust; smooth top with an offset spatula. Press plastic wrap directly onto custard surface, to prevent a skin from forming. Refrigerate until set, about 3 hours.

5.Beat cream and confectioners' sugar in a large chilled stainless-steel bowl until stiff peaks form. Set aside.

6.Beat cream and confectioners' sugar in a large chilled stainless-steel bowl until stiff peaks form. Set aside.

Lemon CheeseCake Fruit Dip

Original Recipe From Real Mom Kitchen

1 (6 oz) container Lemon Burst yogurt (Yoplait)
1 (7 oz) container marshmallow cream
1 (8 oz) container Whipped cream cheese
Zest of one lemon

Add your ingredients into a kitchen aid or mixer. Blend until smooth. Mix in the zest of 1 lemon. Serve with fresh fruit.

Italian Tomato & Cucumber Salad

Recipe Club Theme: Summer Salads

Submitted By: ?

8 medium tomatoes
2 large cucumbers
1 red onion
1 lb. fresh mozzarella
1/4 oz. fresh basil, chopped
1/4 c. extra virgin olive oil
1/4 c. balsamic vinegar
Salt & Pepper to taste

Cut all vegetables into chunks and cheese into cubes. Lightly toss together with basil, oil, vinegar, salt, & pepper. Best when served immediately.

Snickers Trifle Treat

Recipe Club Theme: Favorite BBQ Dish

Submitted By: Keri Bodkin

Layer Twice:

Brownie Chunks (pre-made brownies)

Chocolate Pudding (pre-made according to pkg. directions)

Dry roasted peanuts

Caramel Bits

Whipped Cream

Snickers Chunks

Caramel and Hershey Chocolate Drizzle

Peanut Butter No Bakers

Recipe Club Theme: Favorite BBQ Dish

Submitted By: Kasey Roberts

1 c. white sugar

1/2 c. brown sugar

1 c. white corn syrup

Mix and cook over low heat until dissolved. Add :

1 1/3 c. peanut butter

1 tsp. vanilla

1/2 tsp. salt

until all mixed together. Then add:

5 c. rice crispies

Drop on waxed paper.

Bowtie Salad

Recipe Club Theme: Favorite BBQ Dish

Submitted By: Cindy Brown

1 pkg. bow tie pasta, cooked

1 can chunk pineapple

1 can mandarin oranges

1 c. chopped celery

1 c. cashews

1 pkg. craisins

2-3 green onions, chopped

1 c. halved grapes

1 16 oz. bottle Kraft coleslaw dressing

1 c. mayonnaise

Mix dressing and mayo. Set aside. Mix all other ingredients together. Add 2/3 of dressing mixture. Refrigerate until chilled. Before serving add the rest of the dressing mixture.

*Add chicken to make it a meal.

Restaurant-Style Potato Salad

Recipe Club Theme: Favorite BBQ Dish

Submitted By: Karla Christiansen

2 pounds russet potatoes
1 cup mayonnaise
4 teaspoons sweet pickle relish
4 teaspoons white sugar
2 teaspoons chopped white onion
2 teaspoons prepared mustard
1 teaspoon white wine vinegar
1 tablespoon minced celery
1 teaspoon minced pimento
1/2 teaspoon shredded carrot (Karla didn't add the carrot)
1/4 teaspoon dried parsley
1/4 teaspoon ground black pepper
salt to taste

1-Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.

2-In a large bowl, combine the potatoes, mayonnaise, sweet pickle relish, sugar, onion, mustard, vinegar, celery, pimentos, carrot, parsley, pepper and salt. Mix well, chill and serve.