Saturday, November 30, 2013

No-Bake Peanut Butter Bars

Tie on your aprons and get the kids to help with this one. They will learn about baking, measuring, ingredients, and working together. Plus the added bonus of licking their fingers!
More delicious dessert recipes in Tastes & Treasures cookbook.


1 cup salted butter (melted)
2 cups graham cracker crumbs
1/4 cup brown sugar
1 3/4 cup powdered sugar
1 cup peanut butter
1/2 tsp. vanilla
1 (11 ounce) bag milk chocolate chips

Combine all ingredients, except chocolate chips in a medium sized bowl. Stir until the mixture is smooth and creamy.
Pour peanut butter mixture into a 9x13 pan.
Melt chocolate chips in the microwave for 1-2 minutes. Stir chocolate and pour over the peanut butter mixture. Spread chocolate with a spatula.
Refrigerate bars for one hour. Cut while bars are still cool

Friday, November 29, 2013

Black Bean Chili with Butternut Squash

With Squash being so plentiful this time of year, we added it to a classic chili recipe. Nothing beats the texture and taste of Chili with Butternut Squash and Black Beans.

Make is easier with a can of Black Beans instead of dried beans and you don't need 10 cups of water or the long cooking process.

Toss in two handfuls of fresh spinach for the last 5 minutes to make it even healthier.
Ingredients:1 1/2 tablespoons olive oil
2 onions, chopped
1 red pepper, chopped
8 garlic cloves, chopped
2 1/2 tablespoons chili powder
1 tablespoon ground coriander
2 14.5-ounce cans fire-roasted tomatoes
1 pound dried black beans, rinsed
2 chipotle chiles from canned chipotle chiles in adobo, minced
2 teaspoons dried oregano (preferably Mexican)
Coarse kosher salt
1 2 1/4-pound butternut squash, peeled, seeded, cut into 1/2-inch cubes (about 3 cups)
1/2 cup quick-cooking bulgur

Suggested toppings:
Sour cream
Coarsely grated hot pepper Monterey Jack cheese
Diced red onion
Chopped fresh cilantro
Pickled jalapeño rings

Heat oil in heavy large pot over medium-high heat. Add onions, red pepper and cook until soft and beginning to brown, stirring often, about 8 minutes. Add garlic; stir 1 minute. Sprinkle chili powder and coriander over; stir 1 minute. Stir in tomatoes with juice, beans, chipotles, and oregano. Add 10 cups water. Bring to boil, reduce heat to low, cover with lid slightly ajar, and simmer until beans are tender, stirring occasionally, about 2 hours (time will vary depending on freshness of beans). Season to taste with coarse salt and freshly ground black pepper. DO AHEAD Chili can be made up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm chili before continuing.
Stir squash and bulgur into chili. Simmer uncovered over medium-low heat until squash and bulgur are tender, about 30 minutes. Season to taste with salt and pepper. Divide chili among bowls. Serve with sour cream, cheese, red onion, cilantro, avocado and pickled jalapeño rings.
 Basic recipe from

Thursday, November 28, 2013

One-Bowl Apple Cake

Make your Thanksgiving easier with this yummy dessert. This cake is so moist and rich.

2 eggs
1 3/4 cups sugar
2 heaping teaspoons cinnamon
1/2 cup oil
6 medium Gala or Fuji or Honey Crisp apples
2 cups all purpose flour
2 teaspoons baking soda

Preheat oven to 350°. In a large bowl, mix the eggs, sugar, cinnamon and oil. Peel and slice the apples and add to mixture in bowl (coating as you go to keep apples from turning brown.) Mix together the baking soda and flour and add to the ingredients in the bowl. Mix well (best with a fork) until all of the flour is absorbed by the wet ingredients. Pour mixture into a greased one 9x13 or two 9″ round pans. Bake for approximately 55 minutes.

Wednesday, November 27, 2013

No-Bake Chewy Granola Bars

Granola is wonderful in many forms but it is easier to eat when shaped into a bar form. The Granola recipe from page 196 in Tastes & Treasures cookbook can be adapted to this also.

No-Bake Chewy Granola Bars

2 cups quick cooking oats (or pulse whole oats in a food processor a bit)
1 C rice crispy cereal
1/4 C shredded coconut
1/4 C butter
1/4 C honey
1/2 C brown sugar
1/2 tsp salt
1/2 tsp vanilla

Mix -In variations listed below

In a large mixing bowl, mix together the oats, cereal and coconut. Set a small saucepan over medium high heat and melt the butter. Add the honey, brown sugar and salt. Stir together then leave it alone as it comes to a boil. Once the boil has reached all the way around the edges of the pan, begin timing. Allow this mixture to boil for 2 minutes and 15 seconds. During this time, you may need to turn the heat down a bit so it doesn't overflow, but be sure it keeps boiling.

Pour the mixture over the oats, using a rubber spatula to get all the sugar mixture out of the pan. Mix the ingredients together until the oats are completely coated. Add in your desired mix-in then press very firmly into a lightly greased 9x13" pan.

If you like your bars thicker, you can use a smaller pan. If you do not press firmly enough, the bars will fall apart when you eat them. Place them in the fridge for 20 minutes then cut to size.

Chocolate Chip
Add 1/2 C of mini chocolate chips to the finished mixture before pressinginto the pan, allowing it cool just a bit or you will end up with melted chips. Sprinkle on a few extra chips over the top after they are pressed into the pan.

White Chocolate Cranberry
Add 1/3 C of white chocolate chips and 1/3 C of Craisins to the finished mixture before pressing into the pan, allowing it to cool just a bit first or you will end up with melted chips.

Candy Bar
Add 1/3 C of Heath bar pieces, 1/3 C of mini M&M's and 1/3 C of chopped pretzels to the finished mixture before pressing into the pan.

Peanut Butter
Add 2 Tb of peanut butter to the finished sugar mixture before pouring it over the oats. Once mixed with the oats, add 1/2 C peanut butter chips before pressing into the pan.

Raisin Nut
Add 1/3 C of chopped raisins and 1/3 C of chopped pecans to the finished mixture before pressing into the pan.
(recipe makes a 9x13 pan)

Thanks to Carole Jones of My Kitchen Escapades

Monday, November 25, 2013

Soup Basic Recipe

As a chill hits the air, soup sounds mighty good. Here is a basic soup recipe that can be altered by adding chicken, beef or seafood. Add your favorite spices to make it your personal recipe.

Another wonderful recipe in Tastes & Treasures is Rustic Tomato Soup from historic El Chorro Lodge.

1 onion
1 cup  chopped celery
1 cup chopped red, yellow or orange sweet pepper
1 large potato
Ham (a little over a cup)
1/2 gallon of milk
1 cup frozen corn
1/2 cup frozen carrots
Flour 3-4 tablespoons
Salt and pepper to taste

Cook onions in some butter or oil until translucent or brown them for a caramelized flavor.
Add celery, sweet pepper and potatoes and cook for several minutes until you see some browning on the potatoes.
Add milk and watch closely. Once the milk heats up, remove about a cup of liquid and mix with 3-4 tablespoons of flour. Blend well and add back to the soup. Small lumps are ok and won't be noticeable. Remember it will thicken more as it heats but you can always adjust by adding more flour or milk depending on how thick you want it.
Add ham, corn, and carrots.
Being to a simmer but watch closely. The flour makes the milk more stable but it can still curdle if it gets too hot.
Simmer lightly until potatoes are cooked.

Additional ingredients: any kind of beans, split peas, top with grated cheese . . . use your imagination!

Saturday, November 23, 2013

Thanksgiving dessert idea

Beautiful presentation and yummy treat. Impress your friends, guests and even yourself with this recipe.

Don't forget to try other delicious desserts and appetizers in Tastes & Treasures cookbook.
Cheesecake Stuffed Strawberries
1 lb large strawberries

1 (8 ounce) package cream cheese, softened

1/4 – 1/2 cup powdered sugar (depending on how sweet you want it)
1 teaspoon vanilla extract

1/4 – 1/2 cup graham cracker crumbs
Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife, if necessary (some of them are hollow already. Prep all of the strawberries and set aside.
 In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or Ziploc with the corner snipped off. Fill the strawberries with cheesecake mixture.
 Once strawberries are filled, sprinkle or dip the tops with graham cracker crumbs. If not serving immediately, refrigerate until serving.

Friday, November 22, 2013

Thanksgiving Dinner - Formal Place Setting

Haviland china
Marge Jantz dressed in period costume as tour guide
Marge Jantz, our tour guide through the historic White House in Casa Grande, had this beautiful Haviland china place setting on the dining room table. All ready for Thanksgiving dinner. But what is the curved dish used for? Also the tiny little bowl to the right of the curved dish?

Lindy Isaksen presented her with a copy of Tastes & Treasures cookbook as a thank you for opening up her home to us. The cookbook has wonderful recipes for Thanksgiving dinner.

Thursday, November 21, 2013

The Whole Enchilada Chicken Soup

The Whole Enchilada Chicken Soup


3 cups fat-free chicken broth
1 1/4 cups finely chopped celery
1/2 cup diced sweet yellow onion
3 cups green enchilada sauce
One 15-oz. can pure pumpkin
10 oz. cooked boneless skinless lean chicken breast, chopped or shredded
1 cup frozen white (or yellow) corn
Optional: dash hot sauce, or more to taste
Optional toppings: shredded fat-free cheddar cheese, crushed baked tortilla chips

Directions:In a large pot, bring broth to a low boil on the stove. Add celery and onion, and simmer for about 5 minutes, until slightly tender.

Stir in enchilada sauce and pumpkin. Once soup returns to a low boil, add chicken and corn, and mix well. Cook for an additional 3 - 5 minutes, until soup is heated throughout.

Add a dash or more hot sauce. (Or not. It's your soup.) Serve and, if you like, top with shredded cheese and/or crushed chips.


Thanks to Hungry Girl for recipe. More delicious soups in Tastes & Treasures cookbook.

Wednesday, November 20, 2013

On the final day of AZ State Library Convention

So excited to give away 60 books to librarians across Arizona. They not only went to large and small city libraries but also to remote areas, reservations and Community Colleges. Thanks to our generous sponsors for making this Program happen.

Arizona history comes alive in Arizona Recollections and Reflections An Arizona Centennial Historymakers Commemoration from the Historical League.
Zona Lorig, Carolyn Mendoza and Ruth McLeod at our table

Monday, November 18, 2013

Creative Turkey Appetizer

Talk about an inventive use of celery, carrots, green onion, red, yellow, green peppers, olives, cukes and more. Let the photo give the recipe . . .

Other tasty appetizer recipes throughout Tastes & Treasures cookbook.

Saturday, November 16, 2013

Historymakers book a big hit at Az Library Convention

Carolyn Mendoza and Judy Blackwell assist librarians
With funding cuts and librarians being creative, the donation of a $40 leather-bound books filled with Arizona history is very popular. Librarians from all over the state of Arizona came to Radisson Fort McDowell to attend seminars, receive awards, network and visit Exhibitors. The Historical League had a table with Arizona Recollections and Reflections An Arizona Centennial Historymakers Commemoration. 

Thanks to our generous donors, Librarians were thrilled to receive a complimentary copy of the book.

Thanks also to Carolyn Mendoza, Zona Lorig, Judy Blackwell, Sharon Johnson and Ruth McLeod for spending 3 days setting up and talking to librarians about the Historymakers Gala and Recognition Program and handing out the book.

Carolyn Mendoza, Judy Blackwell, Zona Lorig at our table

Judy Blackwell works with a happy librarian getting a free book

Low Cal Chicken Salad Wrap

Lower calories and fat grams! Get ready for one flavor-packed, guilt-free Chicken Salad Wrap.

Tastes & Treasures has a delicious Chicken Salad Pie on page 176 with pineapple. It is simple to switch out the ingredients and make it a lower calorie, lower fat dish like the one below.

Chicken Salad Wrap


1 slice center-cut bacon or turkey bacon

3 oz. cooked and finely chopped skinless chicken breast

1/4 cup chopped bagged broccoli cole slaw

2 tbsp. fat-free mayonnaise

1 tbsp. diced celery

1/8 tsp. garlic powder

1/8 tsp. onion powder

Dash black pepper

1 medium-large high-fiber flour tortilla with 110 calories or less (like the kinds by La Tortilla Factory)


Cook bacon until crispy, either in a skillet over medium heat or on a microwave-safe plate in the microwave. (See package for cook time.)

In a medium bowl, combine chicken, slaw, mayo, celery, and seasonings. Mix well. 

Microwave tortilla on a microwave-safe plate for 10 seconds, or until warm. 

Break bacon in half, and lay the halves horizontally on the center of the tortilla. Top with chicken mixture.

Wrap tortilla up by first folding in one side (to keep filling from escaping) and then tightly rolling it up from the bottom. (Or fold in both sides, burrito-style.) Enjoy!

Serving Size: entire recipe
Calories: 273
Fat: 7g
Sodium: 858mg
Carbs: 30.5g
Fiber: 6.5g
Sugars: 4g
Protein: 30.5g 

Thanks to

Friday, November 15, 2013 promotes Historymakers

Nine Arizonans who have made significant contributions to the state are being honored as Historymakers by the Historical League, a nonprofit organization dedicated to supporting the Arizona Historical Society and its museum at PapagoPark in Tempe.
Marshall Trimble

The nine will be honored during a gala planned Feb. 8, 2014 at the Westin Kierland Resort and Spa.

The nine honorees are:

* Jim Bruner, former member of the Scottsdale City Council and the Maricopa Board of Supervisors. His deciding vote in support of a baseball tax led to the construction of what is now Chase Field, home of the Arizona Diamondbacks.

* Raúl Castro, who served as Arizona’s only Hispanic governor and also as ambassador to El Salvador, Bolivia and Argentina.

* Lattie Coor, retired president of Arizona State University and the founder of the Center for the Future of Arizona.

* Maxine and Chuck Lakin, devoted preservationists and philanthropists. Founders of the Lakin Milling Company and the Heritage Center at Lakin Farm. Mr. Lakin passed away earlier this year.

* Joan and David Lincoln, well-known philanthropists, venture capitalists and advocates for education and health care. They established the Lincoln Center for Applied Ethics at Arizona State University.

* Bill Owen, prominent artist who won numerous awards for his paintings and sculptures of the contemporary American cowboy. He served three times as president of the Cowboy Artists of America and founded the Arizona Cowpunchers Scholarship Organization. Mr. Owen passed away earlier this year.

* Marshall Trimble, official Arizona state historian who also teaches Arizona history at Scottsdale Community College. He has been called the “Will Rogers of Arizona.”

The honorees join 58 others who have been recognized as Historymakers since 1992. They will be celebrated at Historymakers Gala XI, which will take place beginning with cocktails at 4:30 p.m. Saturday, Feb. 8, 2014, at the Westin Kierland Resort & Spa, 6902 East Greenway Parkway, Scottsdale. Contact Jeannine Moyle for information.

Thursday, November 14, 2013

Donating Arizona Recollections and Reflections at AzLA Convention

Nothing like giving away free books. The lucky librarians attending the Arizona Library Convention at Radisson Ft McDowell are thrilled with their new Historymaker books. Thanks to our generous sponsors for supporting this Program to Donate Az R & R to schools and libraries.
Carolyn Mendoza gives Jane Kauzlaric from RH Johnson Library in Sun City her complimentary copy

Polka Dot Cheesecake

Something sweet, low in calories, and you make it a day ahead! My kind of recipe. We also like the traditional cheesecake on page 170 in Tastes & Treasures cookbook.

Polka Dot Cheesecake

Directions for Crust:
Preheat oven to 300 F.  Line 8" X 8" pan with baking paper.
In medium sized bowl  mix together 1 cup of graham crumbs with 1/4 cup of melted butter, 2 tbsp of sugar and 1/4 cup of cocoa. Pour mixture into pan.

Directions for Filling:
Beat 16 oz softened cream cheese and add 1/2 cup of sugar and 2 eggs to it. Stir it on low speed and add 1 tbsp of vanilla and 2/3 cups of sour cream. Pour one half of this mixture into pan.

Melt 2 oz of dark chocolate and stir into the other one half of the cream cheese mixture. Put chocolate/cream cheese mixture into pastry bag and place some dots all over your cheesecake.

Bake for an hour at 300 F. Turn off oven but leave the cake inside for an additional one hour.  Refrigerator for 24 hours before serving.

Ingredients for Crust:
1 cup Graham crumbs
¼ cup cocoa
2 tbsp sugar
¼ cup melted butter

Instructions for Filling:
16 oz softened cream cheese
½ cup sugar
2 eggs
2 oz dark chocolate, melted
1 tsp vanilla
2/3 cup sour cream

Wednesday, November 13, 2013

Healthy Chicken Salad Sandwich

Healthy Chicken Salad
1 lb. chicken breast (chopped) 

1/2 c. diced red onion

1/2 c. diced apple

2/3 c. grapes, halved

1/3 c. dried cranberries 

1/4 c. sliced almonds

1/2 c. Greek yogurt

1.5 T. lemon juice

1/2 tsp. garlic powder
salt and pepper

Mix incredients and serve as sandwich or salad.

Monday, November 11, 2013

Newspaper write up of Historical League tour

Cactus Patio Garden at Marge Jantz home
Casa Grande Dispatch wrote an indepth article about the recent Historical League tour.

"Arizona Historical League Inc. members out of Tempe are in the cactus room of Marge Jantz' home Monday on Morrison Avenue. The historical home built in ...

Entire article at

Saturday, November 9, 2013

Historic White House in Casa Grande

Beautifully restored and furnished, Marge Jantz has created a retreat in her 1929 Casa Grande home. The historic designated "White House" is filled with antique treasures and Marge gave
an educated and informative tour. Dressed in period outfit, she was very entertaining and thoughtful, sharing her home and garden with 42 Historical League members on the bus tour.

Marge was delighted when Lindy Isaksen, tour chair, presented her with a copy of Tastes & Treasures cookbook.
Marge cooks on her 1929 stove

Friday, November 8, 2013

Slow Cooker Pork Tenderloin

We love easy-to-fix dinners. This one is delicious and so simple. Another recipe is found on page 44 of Tastes & Treasures cookbook for Roast Pork Tenderloin with Rhubarb Pear Chutney and Pinot Demi-Glace. The cookbook recipe is more detailed- it's from the chefs at historic Garlands Oak Creek Lodge in Sedona but well worth it.

Slow Cooker Pork Tenderloin

2 pound Pork Tenderloin
1/4 cup low sodium soy sauce
1 TBS Yellow Mustard
2-3 TBS maple syrup
2 TBS olive oil
2 TBS Diced dried onions
1 1/2 TSP Garlic Salt or Powder
Mix ingredients above. Pour over Tenderloin in the crock pot and cook on low for 6 hours.

Wednesday, November 6, 2013

Historical Casa Grande Tour

Patti gave us the tour on her first official day of retirement. Volunteers never retire!
Dee Rinda was most helpful in the lobby.
A sold out Historical League tour to Casa Grande was filled with history.  Casa Grande Historical Society Museum was our first stop. We were greeted with warm smiles, coffee, cookies and an explanation of the Museum, adjoining schoolhouse and beautiful rock church.

After previewing Tastes and Treasures cookbook, they now carry it in their gift shop.

Thanks to Tour Chairs Lindy Isaksen and Linda Fritsch for arranging everything.

Tuesday, November 5, 2013

Happy Birthday Bus to Casa Grande

Nothing like celebrating your birthday with 42 of your closest friends on a historical tour to Casa Grande. The gals in the Historical League enjoyed their fabulous tour yesterday filled with musuems, lunch, restored theatres, stores and buildings. Casa Grande gave us the royal tour.

Turns out Julie Moore and Joan Galloway were having birthdays too!
Julie Moore smiles while we sing "Happy Birthday" to her.

Joan Galloway (in B&W) enjoys her serenade of "Happy Birthday".

AHS Museum featured in Best of the Valley Phoenix Magazine

Interesting article on page 142-151 featuring AHS Museum at Papago Park along with the Heard, MIM and Phoenix Art Museums. The article tells the story of the treasures stored in the archives at these museums. Shelves filled with artifacts and collections at AHS: over 14,000 objects in the A.J.Bayless Collection, nearly 8,000 related to The Wallace and Ladmo Show, jewelry from Gov. Rose Mofford, cash registers from Eddie Basha and paintings from Ed Mell.

Monday, November 4, 2013

Interview for Historymakers Gala on Front Doors News

Chair Jeannine Moyle is interviewed about Historymakers Gala XI Feb 8, 2014 at

Sunday, November 3, 2013

Ruth Ann Hogan's Romaine Salad with Two Cheeses

Thanks to Ruth Ann Hogan for bringing a delicious salad to the Historical League October meeting. This recipe is from page 169 in Tastes & Treasures cookbook.

Romaine Salad with Two Cheeses

1/2 cup Shredded Parmesan Cheese
1/4 cup Shredded Romano Cheese
2 avocados
6 green onions chopped fine
Juice of 2 lemons
1/4 teaspoon salt
3/4 cup olive oil
2 teaspoons Beau Monde seasoning
2 heads of Romaine lettuce torn - arrange on top of ingredients above

Combine all ingredients in a large bowl and mix well. Arrange the romaine over the top; do not mix.
Chill, covered, for 4-24 hours. Toss just before serving.

Serves 6-8

Friday, November 1, 2013

Historymaker Chuck Lakin remembered Nov 2

Mediterranean Pasta Salad from Bonnie Newhoff

Thanks to Bonnie Newhoff for bringing this flavorful pasta salad to our October meeting. The recipe is from Tastes & Treasures cookbook.

Mediterranean Pasta Salad with Tuna and Basil
Basil Vinaigrette Ingredients:
2 tablespoons white wine vinegar or fresh lemon juice
2 tablespoons chopped fresh basil
2 garlic cloves, crushed
1/2 teaspoon Dijon mustard
Salt and fresh ground pepper to taste
6 tablespoons extra-virgin olive oil

Salad Ingredients:2 cups fusilli or penne
6 ounces haricots verts, trimmed
Salt to taste
2 large tomatoes chopped, or small grape tomatoes
Sliced kalamata olvies
2 cups fresh basil leaves, stacked and thinly sliced
1 (7-ounce) can oil-pack tuna, drained and flaked
2 hard-cooked eggs, sliced or chopped
Capers, drained and rinsed

Directions for the viniaigrette:
Whisk the vinegar, basil, garlic, Dijon mustard, salt and pepper in a bowl until combined. Add the olive oil gradually, whisking constantly until the olive oil is incorporated.

Directions for the salad:
Cook the pasta using the package directions and drain. Toss the hot pasta with a small amount of the vinaigrette in a bowl. Blanch the green beans in a small amount of boiling salted water in a saucepan until tender-crisp and drain. Immediately plunge into a bowl of ice water to stop the cooking process and drain.

Layer the pasta, tomatoes, olives, basil, green beans and tuna in a large salad bowl, drizzling each layer with some of the vinaigrette. Toss lightly and top with the hard-cooked eggs and capers.

Serves 4.