Saturday, December 31, 2011

Honey Nut Brie Appetizer



Honey Nut Glazed Brie from Recipe Exchange Jill Marin

8 oz of brie cheese (round or slice)

1/4 cup butter

1 cup coarsely chopped walnuts

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

2 Tablespoons honey

2-4 large apples, cored and sliced


Preheat oven to 350


Place cheese in a shallow ovenproof dish.

In a skillet, melt butter over medium high heat and stir in walnuts until coated.

Stir in cinnamon and nutmeg until blended. Add honey and warm, stirring constantly until it begins to bubble. Pour mixture over the brie and bake for 10 minutes or so. Serve hot with the apple slices.


Made for a New Years Eve party...Delicious!

Thursday, December 29, 2011

Gooey Brownies


Gooey Chocolate Brownies


If you love the icing on top of a German Chocolate cake, you'll love this.

Brownie Puddle, page 101 in Tastes & Treasures cookbook, is also a favorite in our family.

Ingredients:
One 18.25-oz. box moist-style devil's food cake mix

One 15-oz. can pure pumpkin
1 sugar-free caramel pudding snack with 60 calories or less
1/4 cup light or fat-free caramel dip
2 tbsp. finely chopped pecans
2 tbsp. shredded sweetened coconut, chopped

Directions:
Preheat oven to 400 degrees. Spray a 9" X 13" baking pan with nonstick spray and set aside. 



In a large bowl, combine cake mix with pumpkin. Stir until blended. (Batter will be thick.) Spread into the baking pan and smooth out the top.

Bake in the oven until a toothpick inserted into the center comes out clean, 20 - 25 minutes. Let cool completely.

Meanwhile, in a medium bowl, combine pudding, caramel dip, pecans, and coconut. Mix well. Cover and refrigerate until brownies are ready to serve.

Evenly spread pudding mixture over brownies. Slice and enjoy! (Refrigerate leftovers.)

MAKES 16 SERVINGS Note: Spray a spatula with nonstick spray and use to smooth the top of the brownies. It prevents the batter from sticking.

Per serving (1/16 of recipe = 1 brownie) 165 calories, 3.5 g fat, 298 mg sodium, 32.5 g carbs, 2 g fiver, 17.5 g sugars, 2 g protein. Thanks to Hungry Girl for recipe and stats.

Monday, December 26, 2011

Children's Holiday Party

Another fabulous and fun event for adults and children alike. The Entertainment was outstanding, Silent Auction items amazing, Children's raffle wonderful and lots of great shopping from the vendors. So much to see and do at the Arizona Biltmore Resort Saturday, December 17. Kudos to co-chairs Kassie Walters, Terrie Mainwaring and Ruth Ann Hogan for another successful fundraising event.

Co-editors of Arizona Recollection and Reflections were on hand to sell the Historical League's Centennial book. Joan Robinson, Zona Lorig and Ruth McLeod continue to get orders and ship the book, most recently to Yuma County library and Glendale public library.
Tastes & Treasures cookbook was also for sale and continues to be a great gift item.


Saturday, December 24, 2011

Breakfast Egg Bars















A make-ahead breakfast is so nice when the house is full of company. This recipe is perfect to prepare ahead, refrigerate overnight and bake the next morning. Tastes & Treasures cookbook also has a delicious make-ahead Breakfast Casserole on page 195.

Breakfast Egg Bars
1 one pound sausage roll

Ingredients
2 1/2 cups Bisquick
1/2 cup margarine/butter soften in microwave
4 tablespoons boiling water

1 cup Half n Half
4 eggs
4 tablespoons green onion finely chopped
1 cup shredded Monterey Jack cheese

Directions
Mix Bisquick, margarine/butter, water with pastry blender or fork and put in bottom of 9 X 12 pan. Use your fingers to pat it down.

Mix Half n Half, eggs, onion and cheese in bowl.

Brown sausage, drain and place over crust. Pour egg mixture on top of sausage. (May cover and refrigerate overnight).

Bake 375 degrees about 40 minutes until cheese melts and it is a little brown on top. Cut into bars and serve. It is yummy with salsa too.
Serves 4-6.

Note: To cut calories and fat, use Pillsbury Crescent Seamless dough sheet, low fat milk, Laughing Cow cheese wedges, turkey sausage and/or egg whites.

Thursday, December 22, 2011

Colorful and Tasty Cranberry Meatballs

Festive and colorful, these are perfect for Holiday parties, as an appetizer, snack or meal. Another wonderful meatball is Sweet and Sour Meatballs from Tastes & Treasures cookbook, page 165.

Cranberry Easy Meatballs

Ingredients:
1 1/4 lbs. raw lean ground turkey
1/2 cup chili sauce
1/3 cup sweetened dried cranberries, roughly chopped
Spices: salt, black pepper

Directions:
Preheat oven to 350 degrees. Spray a baking sheet with nonstick spray and set aside.

In a large bowl, combine turkey, chili sauce, chopped cranberries, 1/2 tsp. salt, and 1/4 tsp. pepper. Mix thoroughly with your hands. Firmly and evenly form into 20 balls and place on the baking sheet, evenly spaced.

Bake in the oven for 10 minutes. Gently flip meatballs and bake until cooked through, about 5 more minutes. Serve and enjoy!

MAKES 5 SERVINGS

Thanks to Hungry Girl for another easy recipe.

Tuesday, December 20, 2011

Fresh Cranberry Relish

Company's coming for the Holidays. What can you make ahead to prepare? This homemade cranberry relish is a perfect accompaniment for turkey, pork, ham or for a delightful side dish. Also try it over French vanilla ice cream.

Cranberries are so versatile. Try Cranberry Conserve, page 189, in Tastes & Treasures cookbook for another delicious version.

Fresh Cranberry Relish
Ingredients:
2 small to medium red-skinned apples
1 large or 2 small oranges
3 cups firm fresh cranberries
1 1/2 cup sugar
1/8 teaspoon salt
2 tablespoons Triple Sec or Grand Marnier

Directions:
Wash fruit. Quarter apples and cut into chunks. Cut oranges, with rinds intact, into chunks. Remove seeds.
Insert Steel blade into food processor bowl and chop cranberries in two batches. Transfer to a large mixing bowl. Process apples and oranges, a few at a time, until finely chopped but not pureed. Empty each batch into bowl with cranberries. Add sugar, salt and liqueur. Stir to blend.
Place in covered container and refrigerate. Keep relish pressed below juices. A lovely red color develops within a few days. Keeps up to one month refrigerated.



Saturday, December 17, 2011

Guidon Books Presentation





Scottsdale Westerners Corral meets at Guidon Bookstore, thanks to owners Shelley and Gordon Dudley. History buffs enjoy getting together for fun, food, friendship and history at the Holidays.

The Butternut Squash Soup served was a hit. Try a similar recipe on page 106 in Tastes & Treasures cookbook. This version adds pumpkin for delicious flavor.

They were a great audience on Wed, Dec 14 and very interested in our Centennial book, Arizona Recollections and Reflections An Arizona Historymakers Centennial Commemoration.

Joan Robinson prepared the power point presentation while Zona Lorig and Ruth McLeod discussed the Historymakers, the book's background and many photos. We all enjoyed the baby pictures of Historymakers Eddie Basha, Erma Bombeck, John Driggs and so many more. No one guessed who those babies were. But Gordon Dudley knew some of the other photos. Of course, many of the audience recognized pictures of Old Main from University of AZ and ASU. . . Interesting to see how things have changed in 100 years.

Thursday, December 15, 2011

Artichoke Hors D'oeuvres

A slight variation of a delicious dip from long-time League member Peggy Murphy.


ARTICHOKE HORS D’OEUVRES


1 cup mayonnaise, not low fat (Best Foods)

1 cup parmesan cheese, or combination Romano/Parmesan, grated

1 8-ounce can artichoke hearts, not marinated, well drained and finely chopped

2 small cans diced green chilies, well drained or a combination of cans - one mild and one jalapeños two cans jalapeno chilies for a real kick.


Combine all ingredients. Spread in a 9" by 13" glass pan, or similar flat ovenproof baking dish.


Bake in a 350˚ oven for approximately 20 to 25 minutes, until golden, bubbly and fragrant.




May be sprinkled with minced parsley flakes and/or a sprinkling of paprika.


Offer warm from the oven (it smells so good!). Serve with chips and/or small rounds of bread. It is unlikely there will be any leftovers, but it goes well with scrambled eggs.


Wednesday, December 14, 2011

Hot Artichoke Dip


This must be one of the easiest appetizer recipes ever. Thanks to Brandi Brenner from a recipe exchange.


HOT ARTICHOKE DIP


1 c. mayo

1 c. canned parmesan cheese

1 8.5 oz. drained artichoke, chopped

1 7 oz. chopped green chiles


Preheat oven to 375 degrees

Combine all ingrediens. Pour into shallow baking dish. Bake 10-15 min. Serve with chips, crackers, or bread.


Note: Adding spinach makes this a much heartier dip.



Monday, December 12, 2011













It was a fun-filled evening with Historymakers Bill Shover and John Driggs at Changing Hands bookstore in Tempe on November 30. Bill, Valley Visionary and Civic Leader, had a 30 year career with The Arizona Republic and John was Mayor of Phoenix and is a Historic Preservationist. They have known each other for years and the stories they shared at Changing Hands were priceless. Both are featured in the Historical League's Tastes & Treasures cookbook and AZ Recollections and Reflections. The audience enjoyed the power point presentation from co-editors Zona Lorig, Ruth McLeod and Joan Robinson but they especially enjoyed the bantering between these two who are giants in Arizona Civic Arenas.

Sunday, December 11, 2011

Flavorful Chicken from Recipe Exchange

Recipe exchanges bring new ideas to the kitchen. Often they are really easy like this tasty one from Erica McQueen. We also enjoy Chicken Dijon from The Hassayampa Inn in Prescott found on page 56 of Tastes & Treasures cookbook.

Good Seasons Chicken


3 whole chicken breasts, skinned and boned

¼ C butter

1 envelope Good Seasons Italian dressing

1# fresh mushrooms, sliced

8 oz. cream cheese, softened

½ C dry white wine (and more for the cook)

1 can cream of mushroom soup


Preheat the oven to 350F. Cut chicken into bite sized pieces and sauté in butter with the Italian dressing. In a separate bowl, cream together the cream cheese, soup and wine. Combine with chicken in casserole dish. Bake for 45 minutes, serve over noodles or rice. Enjoy!

Friday, December 9, 2011

Crispy Crunch Dessert



Want a fast, easy holiday dessert? Try this one from our recipe exchange. Decorate the top of the dessert with pistachios halves in the shape of poinsettias using red hots in the center.

CRISPY CRUNCH DESSERT
Recipe exchange from Jean Young of Corner Brook, NFLD.

Ingredients for crust
2 cups Graham Wafer Crumbs
1/2 cup melted butter
Mix together and spread on the bottom of the pan/dish. Bake for five minutes at 300 degrees.

Ingredients for filling
One container vanilla ice cream (approx one quart)
One large container cool whip
One package dry pistachio pudding

Directions
Spread over graham wafer mixture. Sprinkle with one or two crushed Crispy Crunch bars. Place in freezer until ready to serve.

Note: Crispy Crunch bars are a Canadian brand. Nestle Crunch is the American version.

Tuesday, December 6, 2011

Tomato Basil Mozzarella Skewers





Pam and Don Fischer attended a Halloween party and these were a big hit. Great presentation by the Fischers and at the food table.


Tastes & Treasures Cookbook also has delicious appetizer recipes.

Tomato Basil Mozzarella Skewers

INGREDIENTS

  1. 16 small fresh mozzarella balls
  2. 16 fresh basil leaves
  3. 16 cherry or baby pear tomatoes
  4. Extra-virgin olive oil, to drizzle
  5. Coarse salt & freshly ground pepper, to taste


PREPARATION

  1. Thread mozzarella, basil and tomatoes on small skewers. Drizzle with oil and sprinkle with salt and pepper.

NUTRITION

Per piece: 46 calories; 3 g fat ( 2 g sat , 0 g mono ); 8 mg cholesterol; 1 g carbohydrates; 3 g protein; 0 gfiber; 217 mg sodium; 34 mg potassium.

Sunday, December 4, 2011

Jana Bommersbach comments on Centennial book



Award winning author Jana Bommersbach gave a wonderful report on the Historical League's new book, Arizona Recollections and Reflections An Arizona Historymakers Centennial Commemoration.


"You can't know Arizona unless you know her people - those who have struggled and triumphed over all these years, starting with those who waited 50 years to gain Statehood because the nation saw Arizona Territory as worthless and uncivilized.


There's no better way to know her people than through The Historical League's Commemorative Book. It's a priceless contribution to the history of Arizona and offers hours and hours of wonderful stories about wonderful people. Read it and know this: We sure showed them!!" --Jana Bommersbach, journalist and author.


The book is a lovely holiday gift giving idea and a great way to help celebrate Arizona's Centennial.

Friday, December 2, 2011

Fantastic Fruited Chicken Salad

Fruited Chicken Salad
A delicious meal in a salad. It tastes different every time I make it because I use different fruits and vegetables. Make it your own recipe by adding the ingredients your family loves.

Strawberry Spinach Salad, page 151, from Tastes & Treasures cookbook is also a wonderful dish.


Ingredients:
1 cup (about 4.5 oz.) cooked & roughly chopped skinless lean chicken breast
1/2 cup chopped Persian or Kirby cucumber**
1/3 cup chopped celery
1/4 cup green onions, chopped
1/3 cup red seedless grapes, halved
1/3 cup chopped apple
1/3 cup craisins
1/3 cup dried apricots, chopped
1/3 cup dried blueberries
1/3 cup strawberries, halved
1/3 cup kiwi, sliced
1/3 cup walnuts, chopped
1/4 cup plain fat-free yogurt
2 tbsp. fat-free mayonnaise
1 no-calorie sweetener packet (like Splenda)
1/4 tsp. lemon pepper seasoning
dash salt

Directions:
Mix together the yogurt, mayonnaise, sweetener, lemon pepper seasoning, and salt. Coat the chicken in this mixture, and then stir in the chopped cucumber, grape halves, chopped apple and other fruits. Serve on a bed of lettuce. Arrange strawberry halves and grape halves on top. Sprinkle with chopped walnuts.
The presentation will bring oohs and aahs.

Wednesday, November 30, 2011

Phil Mickelson Autographed 2010 Masters Pin Flag


Professionally framed, signed 2010 Masters pin flag

Book and DVD, Phil Mickelson’s Secrets of the Short Game

Personalized message from Phil to the successful bidder

$1700 minimum bid



All proceeds will assist the Historical League, Inc. 501(c)3 non-profit organization in its support of the Arizona Historical Society Museums and children's programs.

Tuesday, November 29, 2011

Changing Hands Bookstore presentation



We are very excited to present Tastes & Treasures Cookbook and AZ Recollections and Reflections to Changing Hands bookstore in Tempe. Historymakers John Driggs and Bill Shover, who are featured in our books, will also talk about their roles in the city of Phoenix history.

Mr. Driggs recipe for Green Corn Tamales is on page 128 of our cookbook. Interesting story on how he obtained this recipe from Mrs. Van Zandt's restaurant on Central Ave. Mr Shover will share some stories from his 40 year career with the AZ Republic and Nina Pulliam.

These two Historymakers continue to give their time and talent for the Valley and support the Centennial celebration.

As co-editors of the Centennial book, Zona Lorig, Ruth McLeod and Joan Robinson will do the presentation.

Monday, November 28, 2011

Salty Sweet Chocolate Bars


These were served at the Historical League Open House but I did not get a taste. A few days later we had a meeting for Children's Holiday Party to be held Dec 17 at Arizona Biltmore and they were served again. YUMMMM. Tastes better a few days later.

Also love the Chocolate Peanut Treats on page 162 in Tastes & Treasures. Try them both.

FLEUR DE SEL CHOCOLATE CHIP BLONDIES


Ingredients:

8 oz unsalted butter, (2 sticks) soft

1 cup packed brown sugar

½ cup sugar

2 1/3 cups flour

1¼ t baking soda

Pinch fine sea salt, optional

2 eggs, at room temperature

2 t vanilla

3 cups semisweet chocolate chips

1-1½ T coarse salt; like Fleur de Sel or Kosher salt


Method:

  1. Preheat oven to 375F. Spray a 9x13 jelly roll pan with non-stick cooking spray.
  2. In the bowl of an electric mixer beat the butter on medium speed with the paddle attachment until light and fluffy, about 2 minutes.
  3. Reduce the mixer speed to low and gradually add the sugars, stopping to scrape the bowl as necessary.
  4. Increase the mixer speed to medium and beat until the butter and sugar are fully incorporated, about 5 more minutes.
  5. In a separate bowl combine the flour, baking soda and sea salt, if using. Use a whisk to combine and break up any clumps. Set aside.
  6. To the butter & sugar mixture add the eggs, one at a time. Allow the egg to fully incorporate into the batter before adding the second egg. Add the vanilla.
  7. Turn the mixer down to the lowest speed. Slowly add the flour mixture, mixing only until the dry ingredients are incorporated into the wet. Scrape the bowl.
  8. With the mixer on the lowest speed add the 3 cups of chocolate chips and mix just until combined. Alternately, remove the mixing bowl from the stand and use a wooden spoon to gently fold in the chocolate chips.
  9. Spread the batter onto the prepared jelly roll pan.
  10. Sprinkle the coarse salt on top, gently pressing to help the salt adhere.
  11. Bake for about 25 minutes, until light golden brown; crunchy on top, not wobbly in the center; similar to a brownie… do not over bake.
  12. Remove from the oven and cool completely on a rack.
  13. Gently flip Blondies onto a cutting board to cut into cute little bars.



Makes about 24-48 bars


Saturday, November 26, 2011

Pate a Chou Cream Puffs


League member Leslie Christiansen created the wonderful appetizer menu for the Historical League Open House. When I asked her about the "mini buns" that were served she responded, "Mini buns!! I cracked up over this one. These are little cream puffs- not buns, which can be used for savory or sweet foods.
Pate a Chou are what our good friends, the French call them. Pate is pronounced like Pat, and chou is like the word "shoe". The direct translation for chou is cabbage, and when you think about it, the cream puff looks like a little cabbage.

One very popular dessert we often see the pat a chou used for is the Profiterole, which is filled with a scoop of ice cream and then covered with some sort of yummy sauce.

I've taught this recipe many times, as it's tricky to make without demonstration, but easy once you've seen someone show you how to do it. And we usually have the ingredients in our kitchen- just flour, butter, water, eggs and a inch of salt."

Now you know why Leslie designed the menu (and not me). These Pate a Chou were filled with Curried Chicken/ Mango Chutney and were so-o-o tasty.

CREAM PUFF

PATE A CHOU


Ingredients:

1 cup water

4 oz unsalted butter (1 stick)

½ t kosher salt

1 cup flour (4 oz)

4 eggs


Method:


  1. Line 2 sheet pans with parchment paper and preheat a convection oven to 375 F, a regular oven to 400 F.
  2. Place water, butter and salt in a saucepan and bring to a boil.
  3. Turn off the heat, leaving the pot on the stove. Add the flour- all at once and stir, using a wooden spoon.
  4. Smash the dough against the sides of the pot to break up any lumps of flour. The dough will be like a thick ball. Stir over the residual heat of the stove for about 2 minutes to dry out the dough.
  5. Place dough in bowl of an electric mixer. Using the paddle attachment on low speed, add the eggs, one at a time. Beat well after each additional egg, until the dough has completely come back together. Do not rush this step or the dough will not work.
  6. Transfer dough into a pastry bag (or a zip-top bag with a corner end cut off) with a large round tip. Pipe uniform sized balls onto the parchment paper about the size of a large walnut.
  7. Bake for about 20 minutes, until light-golden brown. Decrease oven temp to 300-325 F and bake for 10-15 minutes longer, until the inside has dried-out. Allow to cool completely on a wire rack.


Cut in half and fill with ice cream, whipped cream or a variety of salads. The puffs freeze very well in zip-top bags.