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.

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.

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.

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.

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.

eBay listing - bidding now!

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.

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