This is a perfect summertime recipe.

Pineapple Salad from Audra Redlin

Ahead of time mix-

1 cup crushed pretzels

½ cup sugar

1 stick butter softened

(I usually double this part of the recipe)

Mix really well, pat down on a baking sheet

Bake at 400 degrees for 7 minutes

Cool and break apart

Beat together

8 oz cool whip

8 oz cream cheese

¼ cup sugar

Add 20 oz can pineapple drained

     -1 can mandarin oranges drained

Mix with pretzel crumble

Kim brought this wonderful appetizer to our annual potluck. I will admit I went back for thirds. 

Grated Parmesan/ Asiago/ Romano Wonton Strips

From Kim Schiller (thanks to her Aunt Bette for Introducing this very easy appetizer to her 30 years ago)

Preheat oven to 350 degrees F.

Spray two large cookie sheets with Pam or other cooking spray

1 package wonton wrappers, cut into thirds

1 stick butter or margarine, melted

1 can grated parmesan/ asiago/ Romano cheese

Separate the wonton strips and place on the cookie sheet next to on another. You should be able to get 4 rows of 8 plus 3 along the bottom per cookie sheet.

Spread butter over all the wonton strips

Liberally sprinkle the wonton strips with the cheese mixture

Place one cookie sheet at a time in the preheated oven for approximately 8 minutes. Start checking their doneness at 6 minutes as oven temperatures do vary.

On a cooling rack topped with paper towels, place the wonton strips on it to cool. It won’t take long for them to cool. Then place them in an airtight container lined on the bottom with paper towel.

You will be able to get roughly four and a half cookie sheets of strips. While I just use the grated cheese on the strips, my aunt usually sprinkled Italian seasonings on them as well before baking.

Maureen shared this delicious soup to the March annual potluck. 

Chicken Potato Soup

This Chicken Potato Soup recipe has a creamy and flavorful broth with bacon, tender potatoes, juicy chicken, and the best seasonings.

Prep Time10minutes mins, Cook Time45minutes mins,

Total Time55minutes mins

Course: Soup

Cuisine: American 

Servings: 11 cups 

Calories: 285kcal 

Author: Stephanie

Ingredients

Soup

• 6 strips thick cut bacon plus 2 tbsp. bacon drippings
• 1 lb. boneless skinless chicken breast or thighs
• Salt/Pepper
• 1-2 teaspoons olive oil
• 2 tablespoons butter not needed if bacon drippings are used
• 1 small yellow onion diced
• ¾ cup carrots diced
• 2 ribs celery diced
• 3 cloves garlic minced
• 1 teaspoon hot sauce
• 1 teaspoon Worcestershire sauce
• 1/4 cup flour
• 5 cups chicken broth
• 1 cup half and half
• 1 ½ lbs. yukon gold potatoes or red potatoes
• 1 ½ cups cheddar cheese shredded
• Green onions to garnish

Seasonings

• 1 teaspoon dried parsley
• ½ teaspoon EACH: dried rosemary, oregano, mustard powder
• ¼ teaspoon pepper
• 1 pinch red pepper flakes

Instructions

• Note: This soup can be made without bacon if needed, but it really adds a lot of great flavor to the broth. 2 tablespoons of butter can be used instead of bacon drippings if needed.

• Cook the Bacon: Cook the bacon in a 4.5-quart soup pot slowly over low heat. (I cut my bacon in half, it’s easier to fit it in the pan and have it cook evenly.) While the bacon cooks, measure out remaining ingredients. Once cooked, set aside on a paper towel lined plate. Chop once cooled and reserve 2 tablespoons of bacon drippings.

• Wipe any dark spots from the pot but leave as much bacon remnants as you can, as that will add flavor to the soup.

• Sear the Chicken: Season each side of the chicken with salt/pepper. Heat olive oil over medium-high heat and sear the chicken on each side until a golden crust develops, about 3 minutes per side. It’s okay if the middle is uncooked, it will finish cooking in the soup. Set aside and let it rest for 10 minutes, then cut into bite-sized pieces.

• Make the Soup: Add the bacon drippings back to the pot over medium heat. Use a silicone spatula to “clean” the bottom and sides of the pot, this will add flavor to the soup. Add the onions, carrots, and celery and toss to coat. Soften for 5 minutes.

• Add the garlic, hot sauce, Worcestershire sauce, and seasonings. Stir to combine.

• Stir in the flour and cook for 2 minutes, until the raw flour smell is gone.

• Add the chicken broth in small splashes, stirring continuously, and wiping the pan “clean” again as you do so. Add the half and half in the same manner.

• Peel the potatoes and cut into bite-sized cubes. Add them to the soup. Bring to a boil, then reduce to a simmer. Add the chicken back along with any juice from the plate and simmer over medium heat, partially covered, until the potatoes are fork tender, about 20 minutes.

• Reduce heat to low and sprinkle in the cheese, if adding. Stir in half of the chopped bacon and save the other half for the top of the serving bowls. Garnish with green onions and serve.

Notes

Pro Tips

• The hot sauce, Worcestershire sauce, and mustard powder are flavor enhancers in this soup that can't be tasted outright. The hot sauce doesn't make it spicy. I use Frank's Hot Sauce. 
• Heavy cream can be used instead of half and half for a little extra indulgence. You can also skip the dairy and use an extra cup of chicken broth if preferred.
• Shred the cheese from a block, (if using). It will melt and taste much better than pre-shredded. I use Cracker Barrel Extra Sharp Yellow.
• Make sure the base of the soup isn't too hot when you add the cheese, otherwise the dairy will separate and create a grainy consistency.
• Potatoes: I use Yukon Gold potatoes for this recipe because I love their creamy consistency, but red potatoes are always a great candidate for soup because they hold up the best. Russet potatoes may also be used, but they're also the starchiest, which makes them more prone to falling apart.
• Chicken: Chicken breast or thighs work well for this recipe, thighs can be a little bit more moist and flavorful.
• Kale or spinach makes a healthy addition to this soup. Add it right at the end and give it a few minutes to cook/wilt.
• Sodium: If using bacon and cheese, consider using low sodium broth if you'd like to control the salt content a little more.
• Be sure to try my Beer Cheese Soup recipe next!

Storage

• Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. 
• This soup does freeze/reheat well, just be sure not to overcook the potatoes if you end up freezing leftovers as they can become crumbly and fall apart if overcooked.

The nutritional information is an estimate and is per serving. Each serving is equal to approximately 1 cup, this recipe makes about 11 cups.

Nutrition

Calories: 285kcal | Carbohydrates: 17g | Protein: 17g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 65mg | Sodium: 682mg | Potassium: 556mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1786IU | Vitamin C: 15mg | Calcium: 158mg | Iron: 1mg

Recipe Source: TheCozyCook.com

I don't know about anyone else but last year I had a bumper crop of tomatoes that we harvested. Wish we would have had this recipe then but better late than never. I love a good Bloody Mary.

Months ago Josie was talking about her Bloody Mary mix making and we tried some of hers at a Board meeting. Here is that recipe She makes it like this except uses 6 Jalapenos instead of the Tabasco but it all works the same.

 INGREDIENTS

• 30medium tomatoes, peeled, seeded, and quartered
• 2 ¹⁄₂cups green peppers, chopped
• 1 ³⁄₄cups carrots, diced
• 1cup celery, diced
• 1small onion, diced
• 2 -3garlic cloves, minced
• ¹⁄₄cup parsley, minced
• 1bay leaf
• ¹⁄₄cup sugar
• ¹⁄₄cup lemon juice
• 1 ¹⁄₂tablespoons salt
• 1tablespoon Worcestershire sauce
• ¹⁄₂tablespoon Tabasco sauce (to taste)

DIRECTIONS

1.      Cook tomatoes, celery, carrots, onion, green peppers, garlic, bay leaf, and parsley in a large pot until mushy, approximately 30-45 minutes.

2.      Remove the bay leaf.

3.      Working in batches, place the vegetable mixture into a blender and puree.

4.      Using a spatula, press each pureed batch through a fine sieve to remove any extra seeds.

5.      Place back in a large pot and add the sugar, lemon juice, worcestershire sauce, salt, and tobasco (1/2 T. tobasco is very mild, so you may wish to add more now or add when mixing your drink).

6.      Heat this to a boil.

7.      Pour into clean quart jars and add prepared lids.

8.      Process in a boiling water canner for 40 minutes.

Lets all hope for another good crop of tomatoes this fall so we can enjoy this recipe.

As we start the new year I though a salad would be appropriate. This salad was shared at the summer picnic last year. It may sound too healthy but it was yummy. Sorry, I don't remember who shared this recipe. 

Twelve Superfoods Salad

25min · Vegetarian, Gluten free · 4 servings

This superfood salad is packed with 12 superfoods! This is a great clean out the fridge meal and is easily customized to suit whatever you need to use up.

Ingredients

Produce

• 1 2 bunch curly kale (about 4 to 5 cups)
• 1/2 cup Blueberries, fresh
• 1/2 cup Cherries, dried
• 1/2 cup Edamame, frozen
• 1 Garlic clove
• 1/2 cup Grapes, red

Pasta & Grains

• 1/2 cup Quinoa, dry

Baking & Spices

• 1 tsp Granulated sugar
• 1/4 tsp Pepper
• 1/2 tsp Salt

Oils & Vinegars

• 2 tbsp Olive oil

Nuts & Seeds

• 1/4 cup Sunflower seeds
• 1/4 cup Walnuts

Drinks

• 1/4 cup Orange juice

Dairy

• 1/3 cup Feta
• 1 heaping tbsp Greek yogurt

INSTRUCTIONS

1.    Cook quinoa according to package directions, likely cooking with 1 cup water to the 1/2 cup dry quinoa. Transfer about half of the cooked quinoa to a very large bowl. I don’t use all the quinoa for the salad and save the rest for another use. I find it too difficult to cook less than 1/2 cup dry quinoa.

2.    Cook edamame according to package directions. Drain and add to the bowl.

3.    To the bowl, add the kale, blueberries, grapes, dried cherries, cheese, sunflower seeds, walnuts, and stir to combine; set aside.

4.    To a glass mason jar with a lid (or similar jar with a lid), add the orange juice, olive oil, garlic, salt, pepper, seal with lid, and shake vigorously to combine; about 1 to 2 minutes.

5.    Add the Greek yogurt and shake until creamy and incorporated, about 1 minute. Taste and check for seasoning balance, adding more salt, pepper, etc. as necessary. I prefer this dressing to be on the saltier side because it’s going to be coating a large bowl of unseasoned kale, vegetables, and quinoa and you need it to read salty out of the jar to properly flavor the salad.

6.    Add desired amount of dressing to salad, toss well to combine, and serve immediately. Extra dressing will keep airtight in the fridge for up to 1 week; shake vigorously before using.

Pumpkin Pecan Dump Cake. (My co-workers call it pumpkin crisp)

I brought this to the last board meeting. This is also a recipe that we have shared around the office. 

INGREDIENTS

1 can (29 ounces) pumpkin purée

1 can (12 ounces) evaporated milk

3 large eggs

1 cup brown sugar

2 teaspoons cinnamon

1 and 1/2 cup coarsely chopped pecans

1 box (15.25 ounces) spice cake mix

3/4 cup melted butter

INSTRUCTIONS

Preheat oven to 350°F.

Spray a 9x13-inch baking dish with cooking spray.

In a large mixing bowl, combine pumpkin purée, evaporated milk, eggs, brown sugar and cinnamon.

Spread pumpkin mixture into prepared baking dish.

Dump (I like to scatter with clean fingers) the spice cake mix over top of the pumpkin mixture. Try to add it in an even layer.

Pour melted butter as evenly as possible over top of the cake. Don't worry about a few powdery sections on top of the cake. The mixture will combine as it bakes and it's perfect normal to have a few dry spots. DO NOT STIR the butter into the cake mix.

Top with pecans.

Bake in a 350°F oven for 55 to 60 minutes.

Allow to cool at least 15 minutes before serving and this dessert is best if refrigerated for one to three hours before serving.  It will firm up nicely.  Save with a dollop of whipped cream and a sprinkled of ground cinnamon. (optional)

NOTES: I recommend serving with cool whip.

Substitutions: You can also substitute a yellow cake mix for the spice cake mix.  (I used a yellow cake mix with 2 teaspoons of pumpkin pie spice.)

Coarsely chopped walnuts may be substituted for the pecans.

Pumpkin pie spice can be substituted for the 2 teaspoons of cinnamon.

Storage Instructions: Store cooled pumpkin dump cake in baking dish wrapped with plastic in the refrigerator for up to four days.

Pete brought these delicious eggs to the October board meeting. They were so yummy!

Scotch Eggs

6 eggs hard-boiled cooled and peeled and rolled in flour

1 ½ pound mild Italian sausage

¼ tsp dry mustard

Pinch cayenne pepper

Pinch nutmeg (optional)

1 cup panko

½ cup flour

2 beaten eggs

Mix sausage, mustard, cayenne pepper, nutmeg.

Divide mixure into six balls.

Flatten the meatballs

Place egg in the center and wrap egg making suremeat is even thickness and tight,

Coat these in flour.

Dipp in egg and press into breadcrumbs (panko). Place on oiled baking sheet and spray outer egg with pam.

Bake in 370 oven for 35 minutes turning three or four times.

Pete served them cut in half. Delicious!!

Maureen made this wonderful dessert for the summer picnic this year. Even though I was full I had to go back for a little bit more of her cheesecake bars. Yummy! 

INGREDIENTS

UNITS: US

• CHEESECAKE

• 2cups all-purpose flour
• 1⁄2cup firmly packed brown sugar
• 1cup unsalted butter, softened at room temperature
• 16ounces cream cheese, softened (2-8 oz packages)
• 2large eggs
• 1teaspoon vanilla extract
• 3granny smith apples, peeled, cored and finely chopped
• 1⁄2cup sugar, divided
• 2tablespoons sugar, divided
• 1⁄2teaspoon ground cinnamon
• 1⁄4teaspoon freshly ground nutmeg
• 1⁄2cup caramel topping

• STREUSEL TOPPING USE ONLY 1 CUP IN RECIPE

• 1cup firmly packed brown sugar
• 1cup all-purpose flour
• 1⁄2cup quick-cooking oats
• 1⁄2cup unsalted butter, softened

DIRECTIONS

• Preheat oven to 350ºF.
• In a medium bowl, combine flour and brown sugar.
• Cut in butter with a pastry blender or two forks until mixture is crumbly.
• Press evenly into a 13 by 9 by 2-inch baking pan lined with heavy-duty aluminum foil.
• Bake 15 minutes or until lightly browned.
• In a large bowl, beat cream cheese with 1/2 cup sugar with an electric mixer at medium speed until smooth.
• Then add eggs, one at a time, and vanilla.
• Stir to combine.
• Pour over warm crust.
• In a small bowl, stir together the chopped apples, 2 tablespoons sugar, cinnamon, and nutmeg.
• Spoon evenly over cream cheese mixture.
• Sprinkle evenly with Streusel topping.
• Bake 30 minutes, or until filling is set.
• Drizzle with caramel topping.

• MAKE STRUSEL TOPPING:

• In a small bowl, combine all ingredients.

Strawberry Slab Pie Perfect for feeding a crowd! Carol was kind enough to share this at our annual potluck.

This strawberry slab pie is a twist on my grandma's strawberry pie with a shortbread crust.

PREP TIME 10 minutes COOK TIME 25 minutes TOTAL TIME 35 minutes Ingredients for the crust:

2 1/4 cup all purpose flour

1/4 cup sugar

1/4 teaspoon kosher salt

1 cup cold butter, cut into cubes

for the pie:

6 oz strawberry jello

1 1/2 cups sugar

1/3 cup cornstarch

1/2 tsp salt

20 oz sprite (2 1/2 cups)

32 oz strawberries, washed and tops removed

Whipped topping or whipped cream for garnish.

Instructions 1. Preheat oven to 325 degrees. 2. Mix flour, sugar, salt and butter together until crumbly. 3. Press into a 18 x 12 inch sheet pan and prick all over with a fork. 4. Bake 22-25 minutes or until light brown. 5. Remove from oven and cool. 6. Add a jello, sugar, cornstarch, salt and Sprite to a saucepan over medium heat. 7. Bring to a boil and whisk until stir thickened. 8. Remove from heat and cool to room temperature. YIELD: 16 SERVINGS 9. Slice strawberries. 10. Arrange over crust. 11. Pour filling over strawberries Refrigerate 2 hours or until set. 12. Garnish with whipped topping. Did you make this recipe? Tag us on instagram @missnthekitchen Nutrition Information: YIELD: 16 SERVING SIZE: 1 Amount Per Serving: CALORIES: 305 TOTAL FAT: 12g SATURATED FAT: 7g TRANS FAT: 0g UNSATURATED FAT: 4g CHOLESTEROL: 31mg SODIUM: 212mg CARBOHYDRATES: 48g FIBER: 2g SUGAR: 31g PROTEIN: 3g Nutritional information is estimated and may not be accurate.

At our March potluck, Fran Metelak brought this delicious Rhubarb Cake to share. She was willing to share her recipe with us. She actually brought some vanilla ice cream to top this cake. 

Thank you Fran

RHUBARB CAKE

1-1/2 c. brown sugar

½ c. butter or margarine

1 egg

1 c. sour milk (milk w/ ½ tsp vinegar added)

1 tsp vanilla

1 tsp baking soda

2 c. flour

¼ tsp salt

1-1/2 c. rhubarb, finely chopped

TOPPING

½ c. sugar

1 tsp cinnamon

Cream butter, brown sugar and egg together. Add sour mild, vanilla and dry ingredients. Add rhubarb. Put in greased and floured 13x9in pan. Combine topping ingredients and sprinkle on the top of cake. Bake at 350 for 35 to 40 minutes.

Note: This is a very light cake. Delicious with whipped cream and /or sliced strawberries. If you don’t care to make this now, cut up rhubarb and freeze it to make at a later date.

ENJOY!!

Fran Metelak