Corn Casserole

1 can whole kernel corn, drained (15 1/4 ounce)
1 can creamed-style corn (14 3/4 ounce)
1 package of corn muffin mix (recommended 8 ounce package of Jiffy Mix)
1 egg
1 cup sour cream
1/2 cup butter, melted (1 stick)
1 to 1 1/2 cups shredded chedder cheese

Preheat oven to 350 degrees F

In a large bowl, stir together the 2 cans of corn, corn miffin mix, egg, sour cream, and melted butter. Pour into a greased 9 by 13 inch casserole dish. Bake for 45 minutes or until golden brown. Remove from the oven and top with cheese. Return to oven and bake for 5 to 10 minutes or until the cheese is melted. Let stand for at least 5 minutes and then serve warm.

Optional Preparation: You can mix the cheese in with the other ingredients rather than adding it later. I prefer it this way and I cut down on the butter by half because I am adding in the cheese. I just stir in the cheese after mixing the other ingredients and bake for 45 minutes.

Got this one from Paula Dean. (although Paula's recipe didn't call for the egg)

Sandra Dies
HCPL Circulation Manager

Spinach Balls or Bars

The original recipe calls for Parmesan Cheese and Oregano. I've played with it a little and have substituted Feta and Dill and they've turned out wonderful! You can also add diced tomatoes to add a little bit of color

Ingredients:
2 - 10oz packages frozen chopped spinach (thawed and drained)
1 medium onion chopped
2 cups seasoned bread crumbs
1 1/2 cups parmesan cheese (or feta cheese if using dill)
4 eggs
1 medium tomato (seeded and diced) - Optional
1 1/2 tsps. dried oregano or dill (or about 2 Tbls fresh)
salt and pepper to taste

Combine all the ingredients together and either form into 1 inch balls or spread entire mixture in the bottom of a 13x9inch pan. Bake at 350 for 25-30 minutes or until lightly browned. Can be served hot or cold and dipping in marinara sauce is always good. Also makes a nice after work snack when made ahead of time.

Easy Cheese Ball

1/4 pound Butter
1 pound cubed or grated Velveeta Cheese
1 8 oz. package Cream Cheese
1 cup chopped Pecans

Mix butter and cheeses together until smooth. Form into two cheese balls and roll in the pecans. You can also put the pecans in the cheese mixture and roll the cheese balls in chili powder.

Jackie Cundiff
FM

Broccoli Cornbread

2 Boxes Jiffy Cornbread mix (8 1/2 oz. pkg)
2 sticks of butter
1 10-oz box of frozen chopped broccoli - thawed
4 eggs
1 small carton cottage cheese
3-4 green onions chopped

Saute' onion and broccoli in butter until tender. Mix in Jiffy mix, add eggs and cottage cheese. Bake in an oiled 91/2 by 13 inch pan at 400 degrees for 20 minutes or until a toothpick inserted into the bread comes out clean.

Jackie Cundiff
FM

Pumpkin Spice Muffins

Ingredients:
Nonstick cooking spray
1&1/2 cups whole wheat flour
1/2 cup all purpose flour
1/2 cup packed brown sugar
1&1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1&1/2 teaspoon cinnamon
1/4 teaspoon EACH: cloves, ginger & nutmeg
1 cup canned pumpkin
1/3 cup light canola oil or olive oil
1/3 cup nonfat buttermilk
1 large egg
1 large egg white
1 teaspoon vanilla
1/4 cup chopped walnuts (or pecans if preferred) for topping (optional)

Directions:
Preheat oven to 400 degrees
Spray 12-cup muffin pan with nonstick cooking spray. In large bowl combine dry ingredients through spices. Stir well to combine. In medium bowl, combine pumpkin, oil, buttermilk, eggs and vanilla; mix well. Pour liquid mixture into dry ingredients and stir. Divide among 12 muffin cups. Top with chopped walnuts if using. Bake about 20 minutes or until muffins bounce back when pressed lightly. Makes 12 muffins.

Per Serving (1 muffin): 174 Calories, 7 g Fat (1 g Saturated Fat), 26 g Carbohydrate, 4 g Protein, 3 g Dietary Fiber, 158 mg Sodium. Exchanges: 1&1/2 Starch; 1&1/2 Fat

Taken from American Insitute for Cancer Research's Test Kitchen & taste tested by the HCPL Wellness Committee!

Laura Smith, FM

DEATH BY CHOCOLATE



1 box (19.8) fudge brownie mix

1/4 to 1/2 cup of chocolate syrup *

3 packages (3.5 oz each) chocolate pudding (can be either instant or cook & serve)

1/2 cup Tollhouse milk chocolate chips or to taste **

1 container (12 oz) Cool whip thawed




Preheat oven according to brownie package directions. Bake brownies according to package directions; let cool. Prick holes in the top of brownies and pour chocolate syrup over brownies; set aside. Prepare chocolate pudding according to package directions.



Break up half the brownies into small pieces and place in the bottom of a large glass bowl or trifle dish. Cover with half the pudding, add Tollhouse chips, and then add half of the Cool Whip. Repeat layers with remaining ingredients. Add a few Tollhouse chips on top as a garnish.



Cover with plastic wrap and refrigerate. Can be made ahead. Refrigerate leftovers, if any.



Feeds up to 24 people or one serious chocoholic.



* Don't want chocolate syrup? Then try one of these: brewed coffee, chocolate liqueur, Kahlua or nothing.



**Other possible in addition to or instead of chocolate chips: white chocolate chips, butterscotch chips, peanut butter chips, nuts, M&M's, chocolate-covered toffee candy bar (like Skor or Heath) broken into small pieces.

Posted by Diane Barker, CY

Pineapple Nut Cake

CAKE

2 cups flour

2 cups sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 can crushed pineapple with juice

2 eggs

1 cup crushed walnuts or pecans (more if you like it nutty)


Preheat oven to 350.
Grease/flour your cake pans or spray with PAM. You can use 2 round 9" or 1 flat pan 13x9x2. Place all ingredients in a large bowl and mix well. Pour into pan(s). Bake for 35 minutes or until the cake bounces to the touch or use a toothpick inserted in the middle comes out clean.

FROSTING

1 stick of real butter

1 package of 8 oz cream cheese, softened

2 cups powdered sugar

1 teaspoon vanilla

Cream butter and cream cheese along with vanilla. Add the powdered sugar a little at a time. Add frosting to cooled cake.

.

.

Debra Cemino/Fairbanks Branch

Bacon Cream Cheese Pinwheels

Ingredients:
1 can refridgerated crescents
whipped cream cheese
4 slices precooked bacon

Preheat oven to 375.
Unroll dough; separate into 4 rectangles. Firmly press perforations to seal.
Spread about 2 tablespoons of cream cheese over each rectangle.
Cut up bacon and sprinkle over cream cheese.
Roll up starting at the longest side and pinch edges to seal.
Cut each roll into 8 slices.
Place on ungreased cookie sheet.
Bake for 12 to 15 minutes until golden brown.

Kathleen Green
eBranch

Kesha's Famous Nacho's

Ingredients:
Serves up to 14 people

7 lbs ground beef, chuck, or turkey(your preference)
2 Large Velveeta Cheese
2 Large Cans of Rotel
3 Packages of Taco Season
2-3 Large Bags of Shredded lettuce
1 Medium Sour Cream
1 Small Jar of Jalapenos
2-3 Bags of Nacho Chips


Directions:

1.Cook the meat in pot or skillet until completely cooked.
(Add black pepper and season all to meat for desired taste)
2.Cut the cheese into small pieces while the meat is cooking.
3.Drain the meat and rinse with cold water.Place meat into food processor to chop (Your preference)
4.Place meat back into pot or skillet.
5. Add taco mix to meat and add water until the seasoning dissolve.
6. Add cheese to meat mixture
7. Open and drain first can of rotel and add to meat mixture
8. Stirr frequently
9.Add second can of rotel (Don't drain)
11. Let simmer

Place your desired amount of chips on plate. Top with meat, sour cream, and jalapenos. Enjoy!


Ekesha Henderson
Support Service

Marinated Onion Salad

Marinated Onion Salad with Feta

2 to 3 sweet onions (like Vidalia or Texas No. 10), peeled and sliced paper thin
¼ pound feta cheese, crumbled
2 teaspoons dried or chopped fresh parsley
½ green or red bell pepper, seeded and diced
¼ cup olive oil
2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
½ teaspoon dried oregano
Salt and pepper to taste

Place the onion slices and feta cheese in a bowl, along with the parsley and peppers. Mix together the olive oil, vinegar, lemon juice, oregano, salt and pepper. Add to onion and cheese mixture, and allow to marinate for at least 2 to 3 hours before serving.

Serves 5 to 6 persons as a side dish.

[This is a Greek recipe from the “Frugal Gourmet” cookbook by Jeff Smith.]


Posted by Nancy Agafitei, CC

7 layer salad

1 Head of Iceberg lettuce
3 tomatoes- on the vine
1 sm package of fresh sliced mushrooms
2 cups of frozen peas
1 large cucumber
1 sm red onion-sliced in rings
1 bag of Real Bacon Bits
2 cups cheddar cheese
1 lg jar Marie’s Creamy Ranch

Layer salad in a clear glass bowl. It looks pretty. Start with the lettuce on the bottom. Finish by spreading the dressing on top, followed by the cheddar cheese, then the bacon bits. Let the salad sit over night. It's yummy!!
Kathy Green/TOM

Raspberry Shortbread

55 min / 15 min prep

1 lb butter, at room temperature
4 egg yolks
2 cups sugar (splenda)
4 cups all-purpose flour
2 teasp baking powder
1/4 teasp salt
1 cup raspberry jam (no sugar strawberry will work too)
1/2 cup confectioners' sugar

1. Cream the butter until soft and fluffy
2. Add the egg yolks and mix well.
3. In another medium bowl, stir together sugar, flour, baking powder and salt.
4. Add to the butter / egg yolk mixture and mix just until incorporated and the dough starts to come together.
5. Turn the dough out onto a floured work surface and form into 2 balls.
6. Wrap each ball in plastic wrap and freeze at least 2 hours or overnight, or for as long as a month.
7. Preheat the oven to 350 degrees.
8. Remove 1 ball of dough from the freezer and coarsely grate he frozen dough into the bottom of a 9 x 13 inch baking pan.
9. Make sure the surface is covered evenly with shreds of dough; gently press down on dough to compact slightly.
10. With a spoon or spatula, spread the jam over the surface, to within 1/2 inch of the edge all the way around.
11. Remove the remaining dough from the freezer and coarsely grate it over the entire surface.
12. Bake until light golden brown, 30 to 40 minutes.
13. As soon as the shortbread comes out of the oven, dust with confectioners sugar.

Bonnie Langan Baldwin Boettcher

Cold Pasta Salad

3 chicken breasts (cooked & diced)
2 cucumbers (peeled & diced)
2 tomatoes (diced)
Handful of black or green olives (sliced)
Crumbled feta cheese (@ 1 cup)
Medium bag of rotini pasta (boiled, drained, and rinsed)
One medium bottle of your favorite Italian dressing

Mix the above ingredients in a large bowl. Refrigerate for a few hours. Enjoy!

Susana Peña/ADM

Italian Eggplant

Easy and light vegetable dish. Fat-free cheese and margarine can be substituted (but doesn't taste as good)

Ingredients:

1 eggplant (size depends on how many you are feeding)
Fresh onion
Large tomato
Sliced or shredded mozzarella cheese
Oregano or Italian seasoning
Butter

Directions:

Peel the eggplant and cut into 1/2 inch rounds. Lay a slice each of onion and tomato on top of eggplant. Put pat of butter on tomato, sprinkle with oregano or italian seasoning. Lay slice of cheese or mound of shredded on top. Bake in 400 oven until cheese is melted and eggplant is done (approx 15 min).

Gwen Jones
Acquisitions Admin Office

Cornbread Madness

Ingredients:

2 Boxes of Jiffy Cornbread Mix
1-2 Cans Stewed Tomatoes (Roasted Garlic and Onion Flavor)
1 Roll Jimmy Dean Breakfast Sausage (Hot or Mild)
1 Roll Ground Turkey
1 Bag Shredded Cheese
1/2 Cup of Sugar
1 Stick of Butter
1 Can Corn (Do not use cream corn)

Directions:

Cook the ground turkey and breakfast sausage in skillet until completely cooked. Prepare the cornbread mix according to directions on the box. Add 1/2 cup of sugar to cornbread. Once the meat is completely cooked, add the tomatoes and corn to meat. Place the cornbread batter in a square cake pan. Pour meat mixture onto the cornbread batter and stir(make sure the batter is leveled evenly). Sprinkle some shredded cheese on top. Cook the mixture according to the timing on the cornbread box or until completely cooked. Apply thin coat of butter to the top of cornbread prior to serving. Enjoy!


Kesha Henderson
Support Services

Mediterranean Chicken Pesto

This is an easy and quick dish and can be made with leftover chicken. Serve with a salad and you have a light summer meal.

Ingredients:
Angel Hair pasta
Grilled Chicken
Green Onions
Fresh Garlic
Sliced black olives
Basil pesto

Directions:
Chop green onion, slice garlic, cube chicken. Place in skillet with 2 tblp butter or margarine and olives and sautee. Add pesto and heat. Pour over pasta and mix well.

Gwen Jones, Aquisitions

Pineapple/Cherry "Dump Cake"

This is a Weight Watchers recipe that I found posted on their website. I used the members of the Adult Summer Reading Program committee as "guinea pigs" to try it out on March 11, 2009 at ADM and they seemed to enjoy it. In other words, no one got sick or complained! ;-) It's low-cal for those watching their caloric intact and very tasty! What's more...it's very EASY to make, so it's a good recipe for beginners to try.

PINEAPPLE/CHERRY "DUMP CAKE"
(It's called a "dump cake" because you just simply DUMP all the ingredients into the pan pretty much to make it.)

20 ounce can of CRUSHED PINEAPPLE in own juice
21 ounce can of REDUCED FAT (or LOW FAT) CHERRY PIE FILLING
1 package any variety of YELLOW CAKE MIX
1/4 cup UNSWEETENED APPLESAUCE
1 cup WATER

Preheat oven to 350 degrees. Coat a 9x13x2 inch cake pan with cooking spray. In a bowl, hand mix together cake mix box contents, applesauce and water. Set aside.

Dump the undrained can of cruched pineapple into the pan and spread over the bottom of the pan as evenly as possible. Dump the can of pie filling into the pan and over the crushed pineapple layer very carefully. Finally, dump the cake batter mixture evenly over the fruit layers.

Bake for 45 minutes or until cake is crusty and golden.

It's supposed to make 24 servings, but it really depends on how large your servings are. I would say 12 good-sized servings or more if your serving sizes are smaller.

I refrigerated it overnight and served it at the meeting the next day. YUMMY!

Submitted by Elaine S. Plotkin, Adult Specialist, ADM-Materials Selection Dept.

Guinness Stew

Each year, we have a St. Paddy's day party at my house. Being Irish, there's lots of green, irish food and everybody is talking a lot of blarney:) This is a staple at the party each year:)

Combine the following ingredients in a crockpot:

Stew Meat
potatoes(cubed)
sliced onions
sliced carrots
Guinness

I didn't put how much of everything, b/c I leave that up to you. I use about 2lbs. of stew meat, 1lb or 2 of potatoes, several onions and lots of carrots:) And at least 2 bottles of guiness. If I need additional liquid, I use water. I cook it on high for about 8 hours. This makes the meat so tender it practically melts in your mouth and ensures that the potatoes are super tender. Enjoy a bit of Ireland and make sure to crack open a Killian's a raise a toast to Erin! Slainte!

Sunni/CC

Quick Chili

This Chili recipe takes under 30 minutes (I timed it) and it's delicious. I got the recipe from the other Mrs. Green my mother-in-law.

1lb ground beef
1sm can tomatoes paste
1sm can Rotel tomatoes
1 med onion chopped
1lg can Ranch Style Beans
Chili powder, salt and pepper to taste

Cook chopped onions till translucent. Then add ground beef and brown thoroughly. Drain the mixture. Add the remaining ingredients and cook for 10 minutes.

Optional condiments: Fritos, cheese, sour cream, green onions (Yum)
Kathy Green/Tomball

Valentines Treat Chocolate Covered Strawberries

Chocolate Covered Strawberries

Prep time: 5 minutes Chill time: 30 minutes

1 cup semi-sweet chocolate chips (about 6 oz)

1/4 cup Shedd's Spread Country Crock

24 strawberries

In medium microwave-safe bowl, microwave chocolate on HIGH for 1-1/2 minutes
or until chocolate is melted; add Shedd's Spread Country Crock and stir until
smooth. Use to dip strawberries. Let stand on waxed-paper-lined baking sheets
until chocolate is set, about 30 minutes.

Makes 24 servings.

Bonnie Langan, Baldwin Boettcher Library

HOT TURKEY PASTRAMI SANDWICH

1 LB - TURKEY PASTRAMI SLICED
4 SLICES- CHEDDAR CHEESE
4 SLICES- SMOKED PROVOLONI CHEESE
BUTTER OR MARGARINE
4- 6 INCH HOAGIE OR SUB ROLLS

Cut rolls in half. Butter inside of each sliced roll. Place under
broiler until slightly toasted. Remove and place quarter pound of
Turkey pastrami on one side of a roll. Place one slice of each cheese
on top of pastrami. Place back under boiler until cheese melts. Remove
On other side of roll you can place mustard, mayo, salad dressing of choice
If you prefer you can place any goodies you want into sandwich, black olives,
onions, tomatoes etc. Place both side of buns together and enjoy.
Serve with choice of chips and kosher dill slices. MMM-MMM good!

Submitted by Pat Fancher, Crosby Branch

Whole Wheat Walnut Crumb Cake

Strusel

1 cup chopped walnuts or pecans
1/3 cup firmly packed brown sugar
1 tsp cinnamon

Cake

2 cups whole wheat flour
1 sugar
3 tsp baking powder
1/2 tsp salt
1 cup 2% milk
1/3 cup margarine or butter softened

Glaze

3/4 cup powdered sugar
1 or 2 Tb water


1. Heat oven to 350 degrees. Grease and flour two 8 or 9 inch round cake pans.* In small bowl mix, all streusel ingredients until well blended; set aside.

2. In large bowl, combine all cake ingredients. Beat at low speed until moistened; beat 2 minutes at medium speed. Spread about 3/4 cup of batter in each greased and floured pan. Carefully spread remaining batter over streusel in each pan; sprinkle with remaining streusel mixture.

3. Bake at 350 degrees for 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool slightly. In small bowl, combine powdered sugar and enough water for desired consistency; blend until smooth. Drizzle over ward cakes.

2 cakes; 6 to 8 servings each.


TIP:

* Cake can be baked in 13x9 inch pan. Spread half of batter in greased and floured pan; sprinkle half of streusel mixture evenly over batter. Carefully spread remaining batter over streusel; sprinkle with remaining streusel mixture. Bake at 350 degrees for 25 to 35 minutes or until toothpick inserted in center comes out clean.


Diane Barker, Crosby Branch

Tex-Mex Brownies

Ingredients:

3/4 cup butter
1/2 cup cocoa powder
1 3/4 cups sugar
4 eggs
1 tsp vanilla
1 cup flour
1 tsp cinnamon
1/8 tsp cayenne pepper
1 tsp baking powder
1 cup chocolate chips
3 Tb sugar
1/2 tsp cinnamon



1. Preheat oven to 350 degrees. Spray 13" x 9" pan with nonstick cooking spray and set aside. In large saucepan, melt butter. Stir in cocoa powder until smooth. Add 1 3/4 cups sugar and mix thoroughly. Remove pan from heat and stir in eggs and vanilla, beating until smooth. Add flour, 1 tsp cinnamon, cayenne pepper, and baking powder and mix well.

2. Stir in chocolate chips and pour into prepared pan. In small bowl, combine 3 Tb sugar and 1/2 tsp cinnamon and mix well. sprinkle evenly over brownie batter. Bake at 350 degrees for 25-35 minutes or until brownies are just set. Cool completely and cut into bars.


Brownies Frosting

If you'd rather frost these brownies, omit the cinnamon sugar. In a microwave-safe bowl, combine 2 cups of semisweet chocolate chips with 1/3 cup peanut butter and heat for 2 minutes at 50% power until chips are almost melted. Mix well with wire whisk until blended and smooth, pour over brownies.



Diane Barker, Crosby Branch

Sunshine Cake

Ingredients:

Cake
18 1/2 ounces (1 Box) Yellow Cake Mix, Light
1/4 cup unsweetened applesauce
4 eggs
1 can (11 ounces) mandarin oranges

Frosting
8 ounces Cool Whip Lite®
1 small container (1 ounce) fat-free vanilla instant pudding mix
15 1/2 ounces (1 can) crushed pineapple in juice

Preheat oven to 350*.
Stir together all ingredients by hand for 2 minutes.
Spray 9x13" pan w/ cooking spray.
Pour batter into pan.
Bake 30-40 minutes.
Mix all frosting ingredients when cake is cool.
Spread icing on cake & refrigerate.

Carina Arredondo, Barbara Bush Library

Albama (Texas) Caviar

ALABAMA CAVIAR
(Recipe from Ross Bridge Sous Chef Joshua Toey)
Birmingham News, 12/24/2008, p. 8G

1 cup cooked black-eyed peas, rinsed and drained
1/8 cup chopped red onion
1 tbsp. chopped green bell peppers (or jalapenos for Texas version)
1 tbsp. chopped red bell peppers
1 tbsp. chopped yellow bell peppers
¼ cup quartered cherry tomatoes
1 tbsp. chopped parsley
2 tbsp. balsamic vinegar
¼ cup olive oil
1 teaspoon granulated sugar
Salt and pepper to taste

Mix all ingredients together and chill at least two hours.

This is said to bring good luck if eaten on New Year's Eve. It's healthy enough to bring good luck if eaten year-round.

-- Nancy A., Barbara Bush Branch