Portabella Mushroom Appetizer

Appetizers can be very filling. We shared this one with 4 people. The large portabella mushroom was scooped out and filled with roasted red bell pepper, chopped mushroom stem, parmesean cheese, chopped green onion, and spices to taste. Topped with a wine reduction sauce and baked for 15 minutes at 350 degrees. Serve with alfalfa sprouts as garnish.

Tastes & Treasures cookbook has a yummy mushroom appetizer using regular size mushrooms on page 27. I like to change it up using the large portabella mushrooms. Add the roasted red bell pepper (even cooked sausage) and it becomes a meal.

STUFFED MUSHROOMS page 27

Ingredients
2 lbs large mushrooms
2 T butter
2 cloves garlic, minced
8 ounces cream cheese, at room temperature
½ t dried dill weed
3 T grated Parmesan cheese
2 T breadcrumbs
salt and pepper to taste
2 T grated Parmesan cheese
2 T breadcrumbs

Directions
1. Preheat oven to 400 F.

2. Clean the mushrooms with a damp paper towel.

3. Remove the stems from the mushrooms and dice.

4. In a medium skillet, over medium-high heat, melt the butter. Sauté the chopped mushroom stems and the minced garlic for 3-5 minutes. Remove from the heat to cool.

5. Add the cream cheese and mix thoroughly. Add the dill weed, Parmesan cheese and breadcrumbs and mix well. Season to taste with salt and pepper.

6. Spoon into a pastry bag fitted with a star tip and pipe into the mushroom caps.

7. Sprinkle with the remaining 2 T Parmesan cheese and 2 T breadcrumbs.

8. Bake for 10 minutes or until nicely browned.

Note: You may prepare the mushrooms a day ahead and store in the refrigerator until ready to bake.

Serves 8-10

Great Pumpkin Cookies

It is October and time for pumpkin cookies. Great Pumpkin Cookies, page 162 Tastes & Treasures, is an old family recipe from League member Kay Holcombe. Pam Stevenson baked these delicious treats for the October Meeting at the AZ Historical Society Museum. Topping with a decorative icing gives them an added sweetness.

GREAT PUMPKIN COOKIES

Ingredients
8 oz (2 sticks) butter, at room temperature
1 cup granulated sugar
1 cup brown sugar, gently packed
2 cups all-purpose flour
1 cup oats
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp vanilla
1 egg
1 cup solid-pack pumpkin
2 cups semi-sweet or white chocolate chips

Directions
1. Preheat oven to 350 F. Line two sheet pans with parchment paper. (The paper can be reused- just place the cookies in a different spot or turn the paper over)
2. In the bowl of an electric mixer place the butter & beat on medium speed until creamy, about 1 minute. Turn off the mixer, scrape the bowl with a rubber spatula and add the sugars. Beat on medium speed until light and fluffy, about 3 minutes.
3. Meanwhile place the flour, oats, baking soda, salt, cinnamon and nutmeg in a medium sized bowl. Gently stir with a whisk to combine.
4. Stop the mixer and scrape the bowl. Turn the mixer on low speed; add the eggs and vanilla, beating until incorporated.
5. Add the flour in thirds, alternating with the pumpkin. (flour-pumpkin-flour-pumpkin-flour) After you have added the last of the flour, mix until just combined; do not over mix. Turn off the mixer and scrape the bowl.
6. Place a small (walnut) sized scoop of dough 1-2 inches apart on the prepared pans. You can also scoop the cookie dough with a tablespoon and place it on the sheet pans.
7. Bake for about 10-12 minutes, or until light brown.
8. Remove cookies from the oven, allowing them to cool on the sheet pan for a few minutes before transferring to a wire rack to cool completely.

Note:
* ½ t nutmeg (fresh ground, if possible) gives an added taste.
* You can add semi-sweet chocolate chips, raisins or nuts for variety.
* Makes about 6 dozen bite sized cookies.
* Store cookies in an airtight container.

Childrens Holiday Party at Desert Ridge Marriot

Raffle prizes, silent auction, entertainment, delicious lunch, boutique shopping, clowns, Mr and Mrs Santa . . . what could be more fun than a day filled with this? The Children’s Holiday Party is an opportunity to create wonderful memories for families at the winter holiday time, while providing the Arizona Historical Society Museum with funding for programs for the children of Arizona.

The party will be held on Saturday, Dec 4, 2010 at JW Marriot Desert Ridge Resort and Spa’s Grand Ballroom.
Please contact Jeannine Moyle for more information. junkmoyle@aol.com 480-585-4872.
www.HistoricalLeague.org

Spicey Sweet Applesauce

Apple Mash
Fall and the scent of apples are in the air. Time to make a delicious low calorie, low fat version of applesauce. Try this spicey hot version from www.hungry-girl.com. Better yet, combine this recipe with Garland's Apple Tart, page 48 Tastes & Treasures cookbook, for a unique taste treat.

Ingredients

8 Fuji apples, peeled, cored, and cut into chunks 
3 tbsp.
Red Hots cinnamon-flavored candies 

1 tbsp. light whipped butter or light buttery spread (like Brummel & Brown), room temperature 

1/2 tbsp. lemon juice 

1 tsp. vanilla extract 

1 tsp. cinnamon 

1/4 tsp. ground nutmeg

1/8 tsp. salt

Directions

Place apples and Red Hots in a crock pot.
In a small bowl, combine all other ingredients. Add 2 tbsp. water and mix well. Pour mixture over the contents of the crock pot, and stir to coat.
Cover and cook on high for about 4 hours or on low for 7 - 8 hours, until apples have softened and candy has dissolved.
Stir well and serve.

PER SERVING (heaping 1/2 cup): 121 calories, 1g fat, 63mg sodium, 30g carbs, 2.5g fiber, 23.5g sugars, 0.5g protein -- POINTS® value 2*
So hot yet soooo coool... This stuff is fantastic as a side dish, snack, or tasty dessert.

Ben F. Williams, Jr. Storyteller

"Storyteller Extraordinaire" is a good title for author Ben F. Williams, Jr. He thoroughly entertained us at the October Historical League meeting discussing his book, Tales of My Southwest. It is filled with remembrances of his life growing up in Douglas, AZ.
Ben's family came to listen to his talk including wife, daughters, sons in law and granddaughter to make it a family reunion at the Museum.
Bonnie Newhoff presented him with a copy of Tastes & Treasures after his talk. Bonnie, Ben and Linda Wegener pose for photos prior to Ben signing his books for League members.

Family day at AZ Mining Museum

Explore the world of mining and minerals on
October 16
Annual Family Day
10:00 a.m. – 4:00 p.m

Arizona Centennial / Arizona Mining and Mineral Museum
1502 W. Washington St., Phoenix, AZ 85007 Phone: 602-771-1611.
Free parking at the museum.

The Arizona Centennial / Arizona Mining and Mineral Museum recently became part of the Arizona Historical Society. Currently, this museum commemorates the mining industry that helped build Arizona. (Arizona is the Nation's number one mining state with the largest value of non-fuel mineral production in the country.)

Family Day is an annual museum event and includes: Gold Panning – Keep what you find; Metal Detecting; Kid’s Activities (making bracelets, pet rocks, rock collections, games); Demonstrations (Lapidary (polishing stones), Faceting (cutting gemstones), Wire Wrapping (making pendants for necklaces), Stamp Mill crushing gold ore, Mucker scooping and hauling ore).
Free admission to the public. (Minimal cost for some activities, such as gold panning.)     www.arizonahistoricalsociety.org/UserFiles/PDF/family_day_phx.pdf.

Harvest Time Means Pumpkin Cheesecake

Fall comes and we think PUMPKINS. This Vanilla Cream Pumpkin Cheesecake recipe is from www.hungry-girl.com, a website filled with recipes and ideas to create delicious foods without all the fat and calories.

If you are really into pumpkins, try Great Pumpkin Cookies found on pg. 162 Tastes & Treasures cookbook.


Ingredients:
For Crust
2 cups Fiber One bran cereal (original), ground to a breadcrumb-like consistency in a blender or food processor
1/4 cup light whipped butter or light buttery spread (like Smart Balance Light or Brummel & Brown), melted & mixed with 2 tbsp. water
3 tbsp. Splenda No Calorie Sweetener (granulated)
1 tsp. cinnamon

For Filling
32 oz. fat-free cream cheese, room temperature
1 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 cup canned pure pumpkin
1 cup Splenda No Calorie Sweetener (granulated)
1/4 cup light brown sugar (not packed)
1 tsp. vanilla extract
1 tsp. pumpkin pie spice
For Topping
3/4 cup fat-free sour cream
1/4 cup Splenda No Calorie Sweetener (granulated)
1/2 tsp. vanilla extract

Directions:
Preheat oven to 325 degrees.
Combine all crust ingredients and mix thoroughly. Spray a springform pie pan (about 9" wide) lightly with nonstick spray -- make sure to get the sides as well as the bottom. Then evenly distribute crumb mixture, using your hands or a flat utensil to firmly press and form the crust along the bottom of the pan. Set aside.
In a large bowl, combine all filling ingredients. Using an electric mixer set to medium speed, mix until completely blended and lump-free. Pour mixture into the pan.
Bake in the oven for approximately 1 hour and 20 minutes, until set. Allow pie to chill in the fridge for at least 3 - 4 hours (overnight is best).
Once pie has chilled, carefully release and remove springform top. In a small bowl, mix all topping ingredients together until thoroughly blended. Spread topping evenly over the pie.
Return pie to the fridge until ready to serve. Cut pie into 12 slices.

MAKES 12 SERVINGS
Serving Size: 1 slice Calories: 160,Fat: 3.25g, Sodium: 579mg, Carbs: 20g, Fiber: 5g, Sugars: 7g, Protein: 15g POINTS® value 3*