Tomato-Basil Tart

1-2 pounds tomatoes
1 tsp salt
1 cup corn kernels (fresh, frozen, or canned)
1 T lemon juice
3 T sour cream (I’ve also used plain yogurt)
¼ c butter
1 ½ c flour
¼ cup yellow cornmeal
½ cup thinly sliced fresh basil or 1 T dried basil
1 T chopped fresh oregano or ½ tsp dried oregano
1 1/2 cups grated fontina cheese* (you can use mozzarella if you can’t find fontina)

Slice tomatoes into ¼”-thick slices. Arrange in a single layer on several layers of paper towels; sprinkle with ½ tsp salt. Let stand 20 minutes; blot dry with paper towels.
Preheat over to 400F.
Place corn, juice, and sour cream in a food processor or blender; process until smooth. Combine flour, cornmeal, and salt in a large bowl; stir with whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add corn mixture; stir until a soft dough forms. Knead gently 3-4 times.
Place dough onto overlapping sheets of plastic wrap and cover with more plastic wrap. Roll into a 14-inch circle, then place in freezer for 10 minutes. Lightly grease baking sheet then sprinkle with 1 T cornmeal. Remove dough from plastic wrap and place on baking sheet.
Combine ¼ cup basil, cheese, and oregano. Arrange half of the cheese mixture on dough, leaving a 1 1/2” border. Arrange half of tomato slices in a circle, covering the cheese mixture. Repeat process to finish using cheese and tomatoes. Fold edges of dough toward center to partially cover tomatoes. Press to seal.
Bake at 400F for 35 minutes or until crust is brown. Sprinkle remaining basil on top. Serves 6.

**The fontina cheese is really, really yummy, so if you can find it, it’s worth the extra cost.

What to serve with it: Green salad

Submitted by Holly: This recipe is originally from Cooking Light magazine. I’ve been making it for years as a way to eat up my yummy home grown tomatoes. This version is the one I make, which is a bit different from the original recipe. It does take some time to make, but is delicious!

Oven Fried Chicken

2 cups Panko bread crumbs
1 cup grated Parmesan
4 tablespoons olive oil, divided
2 tablespoons freshly minced thyme leaves
Kosher salt and freshly ground black pepper
¼ cup Dijon mustard
2 tablespoons water
2 ½ lbs boneless skinless chicken breasts, pounded to ¼-inch thickness

Preheat oven to 400 degrees. Line a baking sheet with heavy aluminum foil. Place a cooling rack over pan and spray rack with non-stick cooking spray.

In a shallow dish combine bread crumbs, cheese, 2 tablespoons olive oil, thyme, salt and pepper, to taste. In separate shallow dish combine mustard, water, salt and pepper to taste, and remaining olive oil. Coat each chicken breast with mustard mixture; dredge each in bread crumb mixture. Place on prepared rack in pan. Bake for 25-30 minutes, or until chicken is golden brown. Serve immediately.


Submitted by Alison: This is a recipe that I got from Paula Deen’s cooking show on the food network. I watched her make it and have been anxious to try it out. I’m making it tonight, I’ll let you know how it goes. Enjoy!

Comfort Foods

Chocolate Chip Oatmeal Cookies
1 3/4 c flour
1 tsp baking soda
1/2 tsp salt (optional)
1 1/4 c brown sugar, packed tightly
1 c butter, softened (2 sticks)
1/2 c sugar
2 eggs
2 tblsp milk
2 tsp vanilla
2 1/2 c oats, quick or old-fashioned
2 c semi-sweet chocolate chips (12 oz)
1 c nuts, coarsely chopped (optional)

Preheat oven to 375^F. Combine flour, baking soda, and salt in small bowl. Beat brown sugar, butter, and sugar in large mixing bowl until creamy. Beat in eggs, milk, and vanilla. Gradually beat in flour mixture. Stir in oats, chocolate chips, and nuts: mix well. Drop by rounded tablespoon onto ungreased baking sheets. Bake 9 to 10 minutes for chewy cookies. Makes approximately 4 dozen cookies.
Submitted by Alisha, Nestle

Creamy Chicken Pasta and Vegetables
16 oz. box Rotini or Penne Pasta
2 cans cream of chicken soup
3 boneless skinless chicken breasted
1/4 c milk
1/2 tsp. garlic salt
salt and pepper to taste
Carrots
Broccoli

Cook pasta as directed on the box. Cook chicken until thoroughly cooked then cut into bit size pieces. Steam or boil carrots and broccoli just until tender. In a sauce pan, mix together cream of chicken soup, garlic salt, salt and pepper and milk then bring it to a boil. Removed soup mix from the heat and add cooked pasta, chicken, and vegetables.
Submitted by Taunya

Mom’s Chicken Teriyaki
5-6 chicken thighs
½ c sugar
½ c soy sauce
Sprinkle of ground ginger
Garlic salt

Place chicken thighs in baking dish with lid. Combine sugar, soy sauce and ginger; pour over chicken. Sprinkle seasoned chicken with garlic salt. Bake at 350-375 degrees for 45 minutes if chicken is thawed, 2 hours if frozen.
Submitted by Alison

Tuna Casserole
1 can cream of mushroom
1 Tblsp miracle whip
¼ c sour cream
1 Tblsp minced onion
1-2 cans tuna fish
Salt & pepper to taste
1 bag egg noodles
Potato chips, plain

Boil noodles. Mix everything else together except potato chips. Combine noodles and mixture together in casserole dish. Crush potato chips and put an even layer on top. Microwave covered for about 5 minutes.
Submitted by Lyndsey

Cooking Question?

Does it really make a difference to use unsalted vs. salted butter when cooking? Why?

Pie

Apple Pie
Double Crust:
2 c flour
1/2 tsp salt
2/3 c shortening
1/3 c water, chilled

Note - 8 inch two crust pie size. Mix the flour and salt. Cut in the shortening with a pastry blender or two knives. Combine lightly until the mixture resembles coarse meal or very tiny peas: its texture will not be uniform but will contain crumbs and small bits and pieces. Sprinkle water over the flour mixture, a tablespoon at a time, and mix lightly with a fork, using only enough water so that the pastry will hold together when pressed gently into a ball. Divide the dough into 2 balls. Roll the bottom crust out 2 inches larger than the pie pan. Then fit it loosely but firmly into the pan. Fill the pie generously, then put on the top crust and prick several places with a fork or cut vents. Bake as indicated in Apple Pie recipe.

Apple Pie Filling:
1 c sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg (optional)
1 1/2 Tblsp flour
6-8 large, firm apples (tart & sweet), about 10 cups
2 Tblsp butter

Preheat oven to 425^F. Mix the sugar, salt, cinnamon, nutmeg, and flour in a large bowl. Peel, core, and thinly slice the apples. Toss apples into the sugar mixture, coating them well. Pile apples into crust-lined pan and dot with butter. Cover with top crust and make vents. Melt 1 TBS. butter and baste the top crust. Bake 10 minutes at 425^F then lower the heat to 350^F and bake 30-40 minutes more or until the apples are tender when pierced with a skewer and the crust is browned.
Submitted by Alisha, Fannie Farmer Cookbook

Grasshopper Pie
1 ½ c cold milk
1 pkg (3.9 oz) instant chocolate pudding
2 ¾ c whipped topping, divided
1 pkg (4.67 oz) mint Andes candies, chopped, divided
1 chocolate crumb crust (9 in.)
¼ tsp mint extract
2 drops green food coloring, optional

In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in ¾ c whipped topping. Fold in ¾ c candies. Spoon into pie crust. In another bowl, combine extract and remaining whipped topping; add food coloring if desired. Spread over pudding layer; sprinkle with remaining candies. Cover and refrigerate for 4 hours or until set.
Submitted by Alison, Taste of Home

Chinese Food

Potstickers
1 lb. cabbage (napa or regular)
1 lb. ground pork
1 t rice wine
1 t minced fresh ginger
1 bunch green onions, sliced
2 T soy sauce
1 t sesame oil
Potsticker or dumpling wraps (50)

Bring a pot of water to a boil and cook the cabbage leaves until they are limp. Drain, and quickly plunge cabbage in cold water to stop the cooking. Wring the cabbage in cheesecloth or a dish towel to remove as much water as possible. Chop cabbage. Combine the ground pork with all the seasonings, and then add the cabbage. Combine thoroughly.

Put a tablespoon of filling in each wrap.

When you’re ready to cook the potstickers, heat a couple of tablespoons of oil in a pan and put your dumplings in. Let them get a little brown on the bottom, and add ½ cup of water, cover and cook until most of the water is evaporated, then remove the lid, and let the bottoms finish browning (a couple minutes more). Invert the pan over a plate and you’ll have beautiful potstickers, golden side up!
Submitted by Ie Mei

Tiny Spicy Chicken
3 lbs. boneless, skinless chicken breast- cut into bite size pieces
Garlic salt
2 beaten eggs
Cornstarch

Place cut chicken in a bowl and sprinkle with garlic salt. Let the chicken sit for at least 1 hour in the refrigerator. Then, pour the beaten eggs over chicken and mix; be sure to saturate each piece of chicken.

Heat a frying pan (filled about an inch deep with cooking oil) to medium heat.
Pour a significant amount of cornstarch into a separate bowl. Dip each piece of chicken individually into the cornstarch until covered.
Brown the chicken in the oil, don’t cook it all the way through. You just want a nice fried shell on the chicken; it will be a very light brown. The chicken will cook for another hour in the oven and will be too tough if fried too long. Put browned chicken in a greased 9X13 pan. Pour sauce ingredients over chicken and bake at 325 degrees for 60 minutes. Stir the chicken every 15 minutes during baking.

Sauce
1-2 tsp Samball Fresh Chili paste**
1 ½ cups sugar
¾ cup ketchup
3 tsp soy sauce
Dash salt
¾ cup chicken broth
6 Tblsp brown sugar
¾ cup white vinegar

Mix all ingredients in a saucepan. Cook on a low heat until sugars are dissolved. The sauce will be a very thin liquid when you pour it over the chicken but it thickens as it bakes.

**The more Samball paste you use the spicier the chicken will be. Using 1 teaspoon gives it a nice zing but using 2 makes it extra spicy! So add a small amount first and then taste the sauce before adding more.
Submitted by Alison

December Cooking Club

Christmas Balls
1 c butter or margarine, softened
2 tsp vanilla
1/3 c sugar
2 tsp water
2 c sifted flour
2 cup chopped pecans (optional)

Heat oven to 325. In medium bowl cream butter and vanilla; add sugar and cream until light and fluffy. Blend in water. Stir in flour and mix well. Add pecans if desired.
Shape into 1-inch balls. Roll in red or green sugar. Bake on an ungreased cookie sheet for 20 minutes or until firm to the touch. Cool before removing from pan.

Cowboy Cookies
5 c flour
1 tsp baking powder
1 tsp salt
2 tsp baking soda
1 ½ c white sugar
2 c brown sugar
1 bag chocolate chips
1 lb. margarine
4 eggs
1 Tblsp vanilla
4 c oats

Combine all ingredients. Place on greased cookie sheet. Bake at 350 degrees for 10 minutes.
By Vanesa Arce-Long

Chocolate Chip Cookies
1 c sugar
1 c unsalted butter
1 c packed brown sugar
3 eggs
1 Tblsp vanilla
1 tsp baking soda
1 tsp salt
1 c oats
3 c flour
1 package chocolate chips

Preheat oven to 375. Cream together butter and sugars until fluffy. Add all remaining ingredients except flour and chocolate chips; blend well. Stir in flour one cup at a time, and then stir in chocolate chips. Drop cookies by spoonfuls onto ungreased baking sheet. Bake for 8-10 minutes or until top and edges are slightly golden brown (cookies will look slightly under baked). Yield: about 4 dozen
By Holly Beal

Iris Brown’s Freezer Cookies
2 c brown sugar
¾ c butter
3 eggs
3 ½ c flour
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla
1 c walnuts

Mix sugar and butter. Add eggs. Combine dry ingredients in a separate bowl. Add dry ingredients to dough and mix. Make rolls and slice. Bake at 400 until light brown on edges (about 10-15 min). Can be frozen in rolls for as long as you need. Just pull from freezer and slice. Let thaw while preheating the oven and bake as directed above.
By Shasta Brown

Coconut Pecan Candy Centers
3 c chopped pecans
1 box confectioners’ sugar
1 can flake coconut
1 tsp vanilla
¾ c butter or margarine, melted
1 can sweetened condensed milk

Mix all ingredients well. Let chill 3 hours or overnight. Roll into 3/4-inch balls and dip in chocolate.

Christmas Cups
1 bag chocolate chips
2 Tblsp butter
14 oz sweetened condensed milk
14 oz flaked coconut
½ c walnuts

Combine chocolate chips and butter in saucepan, heat on low until melted. Stir to blend in butter. In a separate bowl, combine condensed milk and coconut; stir until blended. Place 1 tsp of chocolate in bottom of candy paper (or alone), layer on the coconut mixture and top with another dollop of chocolate. Add a walnut and refrigerate until firm. Makes 20-30.
By Vanesa Arce-Long

Pepita Brittle
1 tsp butter or vegetable oil spray for lining the tray
2 c sugar
1 stick butter, salted or unsalted
1/3 c light corn syrup
½ tsp baking soda
2 tsp to 1 ½ Tblsp coarse or flaky sea salt (use less if you’re using salted butter)
1 ½ c raw, unroasted pepitas or 12 oz roasted, salted whole nuts

Line 12x16x1/2 inch baking pan with parchment paper and lightly coat with vegetable spray or butter. Put the sugar, butter, corn syrup and ½ cup plus 2 Tblsp water in a large saucepan; stir together until sugar is wet. Cook over medium-high, watch it carefully because it will foam and you might need to turn it down as it thickens. Once the mixture turns medium golden (about 10 minutes) immediately remove from heat and whisk in baking soda, followed by salt. Switch to wooden or medal spatula and fold in pepitas or nuts.
Quickly pour mixture onto prepared baking pan and spread out before it hardens. The brittle can be stored at room temperature, in an airtight container, for up to two weeks.
By Tori Bateman

Grandma’s Gingersnaps
Cream together:
1 ½ c margarine
2 c sugar

Beat in:
2 eggs
½ c molasses (spray nonstick spray on ½ c first)

Add:
4 c flour
2 tsp baking soda
2 tsp cinnamon
2 tsp cloves
2 tsp ground ginger

Roll into 1 inch balls (if you chill the dough it will be easier). Roll balls in sugar and bake at 350 for 9-12 minutes.
By Jen Hageman

Pam’s Oven Caramel Corn
2 c brown sugar
1 c butter
½ c light corn syrup
1 tsp salt
1 tsp baking soda
5 quarts popped corn

Combine first four ingredients in heavy saucepan. Cook until mixture comes to a boil and continue cooking for 5 minutes, stirring constantly. Stir in baking soda. Drizzle caramel mixture over popped corn. Bake in large buttered pan at 200 degrees for 1 hour. Stir mixture every 15 minutes.
By Julie Doolittle

Ginger’s Famous Chocolate Chip Cookies
1 c shortening
¾ c granulated sugar
¾ c brown sugar, packed
2 eggs
1 tsp vanilla
1 to 2 tsp water*
2 ½ c flour
1 tsp salt
1 tsp baking soda
1 c chocolate chips

Cream shortening and sugars together. Add eggs and vanilla; mix well. Sift dry ingredients together and add alternately with water (*the new mixers don’t need added water. Don’t add the water if you don’t need it for blending ingredients); mix well. Add chocolate chips and mix. Place by teaspoonful onto cookie sheets. Bake at 350 for 10-12 minutes.
By Alison Huston

Sour Cream Cookies
1 ½ c sugar
½ c butter
¼ c shortening
2 eggs
1 tsp baking soda
1 c sour cream
3 c flour
1 tsp baking powder
½ tsp salt
1 tsp vanilla extract
Small amount almond extract
Finely chopped walnuts

Mix sugar, butter and shortening. Add eggs and beat well. Add soda to sour cream, let set a minute, and then add mixture to bowl. Add dry ingredients and beat. Add vanilla and mix again. Drop by teaspoonfuls on ungreased baking sheet. Bake at 350 degrees for 10-12 minutes. Do not let brown.
Frost with butter cream frosting, flavored with small amount of almond extract. Sprinkle finely chopped walnuts on top while frosting is still moist.
By Julie Doolittle

Mulled Cider
1 quart apple juice
6 whole cloves
3 cinnamon sticks
¼ c brown sugar

Pour apple juice into heavy cooking pot. Add and stir cloves, cinnamon and sugar. Cook on medium heat until it comes to a boil. Turn down heat and simmer for 20 minutes. Serve.
By Julie Doolittle

Vanilla Fudge
2 c sugar
1 c heavy whipping cream
¼ c butter
¼ c light corn syrup
½ tsp salt
1 c miniature marshmallows
1 Tblsp vanilla extract
½ c chopped nuts

Combine sugar, cream, butter, corn syrup and salt in large, heavy saucepan. Bring to a gentle boil over low heat. Cook, stirring constantly, until mixture reaches softball stage (238-240 degrees). Remove from heat, stirring in marshmallows and vanilla. When marshmallows melt and candy starts to lose its gloss, add pecan halves or chopped walnuts. Stir until candy starts to set. Pour into buttered 8 inch square pan. Cool.
Note: do not attempt to double the recipe, the fudge will become grainy. Do not beat with a mixer. Fudge must be stirred, as indicted.
By Julie Doolittle

Caramels
2 c sugar
3 c whipping cream
1 1/3 c light corn syrup
1 Tblsp vanilla extract
Dash salt

Combine sugar and corn syrup in heavy saucepan. Add cream 1 cup at a time. Cook to 228 degrees and remove from heat. Add vanilla and salt. Mix together and pour out into buttered dripper pan. Cool before cutting. Wrap individually in waxed paper, twisting the ends.
By Julie Doolittle

Dipped Gingersnaps
2 c sugar
1 ½ c vegetable oil
2 eggs
½ c molasses
4 c flour
4 tsp baking soda
1 Tblsp ground ginger
2 tsp ground cinnamon
1 tsp salt
Additional sugar
2 (12 oz) packages vanilla baking chips
¼ c shortening

In a mixing bowl, combine sugar and oil; mix well. Add eggs, one at a time, beating well after each addition. Stir in molasses. Combine dry ingredients; gradually add to creamed mixture and mix well. Shape into ¾ inch balls and roll in sugar. Place 2 inches apart on ungreased baking sheets. Bake at 350 for 10-12 minutes or until cookie springs back when touched lightly. Place on wire racks to cool.
Melt chips with shortening in a small saucepan over low heat. Dip the cookies halfway; shake off excess. Place on waxed paper-lined baking sheets to harden.
Note: I use white candy coating and melt over double-boiler. Some baking chips do not require added shortening.
By Julie Doolittle

Scandinavian Almond Bars
1 c sugar
½ c butter, softened
1 egg
½ tsp almond extract
1 ¾ c flour
2 tsp baking powder
¼ tsp salt
1 Tblsp milk
½ c sliced almonds, chopped
1 c confectioners’ sugar
¼ tsp almond extract
1-2 Tblsp milk

In a mixing bowl cream sugar and butter; beat in egg and extract. Combine dry ingredients; add to creamed mixture and mix well. Divide dough into fourths; form into 12 inch x 3 inch rectangles. Place 5 inches apart on greased baking sheets. Brush with milk; sprinkle with almonds. Bake at 325 for 18-20 minutes or until form to touch and edges are lightly browned. Cool on pans for 5 minutes, and then cut diagonally into 1 inch slices. Remove to wire racks to cool completely.
Combine confectioners’ sugar, ¼ tsp almond extract and milk. Drizzle over bars.
By Julie Doolittle

Mint Brownies
2 c sugar
1 c butter, softened
4 eggs
4 (1 oz) squares unsweetened baking chocolate, melted and slightly cooled
2 ½ c sifted flour
¼ tsp salt
¼ tsp baking powder
2 tsp vanilla extract
1 c broken pecans or walnuts

Preheat oven to 325. In a large bowl cream sugar and butter until fluffy. Beat in eggs until well blended; then add melted chocolate. Sift flour, measure, sift again with dry ingredients and add to creamed mixture along with vanilla and nuts. Spread in a greased and floured 9x13 inch baking pan and bake for 30-35 minutes or until no imprint is left when touched. Do not over bake. (Or just use your favorite brownie mix and bake as directed)

Mint Frosting:
4 Tblsp butter, softened
2 Tblsp evaporated milk
2 c confectioners’ sugar
½ tsp peppermint extract
Few drops green or pink food coloring

Mix all frosting ingredients until creamy and spread on brownies. Refrigerate 1 hour. (Or just use a container or prepared vanilla frosting and add mint flavoring.)

Glaze Topping:
6 Tblsp butter
2 tsp vanilla extract
1 c semi-sweet chocolate chips

Combine butter and chocolate chips in top of double boiler; add vanilla and blend thoroughly. Pour gently over pink or green frosting and spread by tipping pan; refrigerate.
By Julie Doolittle