Cookie Bowls

Haven't tried this myself but isn't this a great idea? Put the cookie dough on the outside and make cookie bowls. Once they are baked... you can put Ice Cream inside of the bowl.

It should work with brownie recipes too. 

Tastes & Treasures cookbook has several recipes that would work with this. Can't wait to try it myself.

Holiday Meeting at Joan Galloway's home

The December Historical League meeting has traditionally been a festive one, held at the home of a member. This year Joan hosted the event again and we are so grateful for her generosity. The home is decorated beautifully and should be in "Better Homes and Gardens" magazine. The salads and desserts brought by League members were delicious. It was a fabulous way to celebrate the Holidays.

Carolyn Mendoza and Ruth McLeod sold many cookbooks, aprons and Historymaker books

The hospitality crew relaxes after the event.

Lindy Isacksen presents upcoming historical tours.

Basil and Bulgar Salad

Tastes & Treasures has a recipe for Eddie Basha's family Tabouli Salad but it's fun to experiment on the original recipe.

Thanks to Ashley Bittle-Cunningham for this delicious vegan dish.

Basil and Bulgar Salad (or Pesto Tabouli)

Ingredients:
1 cup fine bulgur (cracked wheat)
1 1/2 cups fat-free vegetable broth or water
2 tbsp. chopped walnuts
1 cup basil leaves
2 cloves garlic
juice of one lemon
salt, to taste
1 large or 2 medium tomatoes, diced
1 medium cucumber, peeled and diced
1 tbsp. olive oil (optional)

Directions:
Bring the vegetable broth to a boil and add the bulgur. Remove from the heat and cover. Let it stand about 20 minutes until wheat is tender and water is absorbed.
Place the walnuts into the food processor and puree. And the basil, garlic, and half of the lemon juice, and process until a coarse paste is formed. Add salt to taste.
Combine the bulgur with the pesto, tomatoes, and cucumber, and toss well. Season to taste with the remaining lemon juice and olive oil (if desired). Serve at room temperature or chilled, garnished with additional basil.
This can very easily be made into a main dish salad by adding chickpeas or white beans to the bulgar. Serve with a green salad for a terrific light meal.

Preparation time: 15 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 4
Makes 4 servings. Each serving (including olive oil) contains 196 Calories (kcal); 6g Total Fat; (26% calories from fat); 6g Protein; 33g Carbohydrate; 0mg Cholesterol; 11mg Sodium; 8g Fiber.
Without olive oil, each serving contains 166 Calories (kcal); 3g Total Fat; (14% calories from fat); 6g Protein; 33g Carbohydrate; 0mg Cholesterol; 11mg Sodium; 8g Fiber.
Thanks to fatfreevegan.com

Sweet potato Butternut Squash Casserole

Sweet Potato and Butternut Squash - so many good recipes using them. Lon's at Hermosa Inn makes a Sweet Potato Corn Chowder, and Hassayampa Inn in Prescott makes a Summer Squash Saute (you can use butternut squash too). Both recipes are in Tastes & Treasures cookbook along with the history of these wonderful establishments.

Sweet Potato Butternut Squash Casserole

Ingredients:
 8 cups peeled and cubed butternut squash
2/3 cup light vanilla soymilk
2/3 cup sugar-free pancake syrup
1/2 cup Splenda No Calorie Sweetener (granulated)
1/2 tsp. salt
1 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 tsp. vanilla extract
2 tsp. cinnamon
2 cups miniature marshmallows

Directions

:
Preheat oven to 350 degrees. Spray an 8" X 10" baking pan with nonstick spray and set aside. 

Fill a large microwave-safe dish with 1/2 inch of water. Add squash and cover. Microwave for about 8 minutes -- squash should be tender enough to mash, but not overcooked. Drain well. 

Mash squash thoroughly with a potato masher, food processor, or fork, but do not puree. (Squash should be pulpy.) Add soymilk, syrup, sweetener, salt, egg substitute, vanilla extract, and cinnamon. (Adding the ingredients in this order gives the squash enough time to cool before adding the egg substitute, which could begin to "cook" if added too early.) Mix thoroughly, but do not over-stir. 

Transfer mixture to the baking pan. Bake in the oven until mostly firm, 45 - 50 minutes. 

Top with mini marshmallows. Return to the oven and bake until marshmallows begin to brown, about 5 minutes. Allow to cool before serving!
MAKES 8 SERVINGS
Prefer to use sugar in place of Splenda? No problem; just use an equal amount. Then each serving will have 182 calories, 43g carbs, 23g sugars, and a PointsPlus® value of 5*
Thanks to hungry girl for recipe.

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.

NO-BAKE PEANUT BUTTER BARS

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
—

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
Avocado
Coarsely grated hot pepper Monterey Jack cheese
Diced red onion
Chopped fresh cilantro
Pickled jalapeño rings

Directions:
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 Bonappetit.com

One-Bowl Apple Cake

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

Ingredients:
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

Directions:
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.