2016 Cookbook

Cookbook

Published by The Early Bird and BlueBagMedia.com

May 8, 2016

PAGE 2 - 2016 COOKBOOK - SUPPLEMENT TO THE EARLY BIRD - MAY 8, 2016

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MAY 8, 2016 - SUPPLEMENT TO THE EARLY BIRD - 2016 COOKBOOK - PAGE 3

Winners named in recipe contest GREENVILLE – Three winners recently tasted victory in The Early Bird and Bluebag Media recipe contest. The contest had judges licking their lips, wiping their mouths, trying a bite and then trying another bite as they deliberated the difficult task of finding a winner. Winners were named in three categories – Salads & Sides, Main Dishes and Desserts.

Winners in each category took home a KitchenAid Stand Mixer while second place received a KitchenAid Food Processor and third place won a KitchenAid Hand Mixer.

Earning the top prize in the Salads & Sides category was John Bigham with his Freedom Farms Signature Chef Salad. A Lettuce Strawberry Salad from Daisy Landes took second place

and Candy Spahr earned third place with her Sweet Caramelized Onion Tart.

After taking second place in Salads & Sides, Landes earned the top prize with her Stromboli in the Main Dishes category. Angie Arnold earned second place for her Chicken Breast & Mushrooms in Lemon Sauce. Elija Walters took third place with his Firecracker Chicken.

Nora Bertrand’s Chocolate Peanut Butter Tarts were judged to be the top entry in the Desserts category. Pineapple Zucchini Bread from Julie Baker took second place and Susette Kruckerberg’s Limonchello Cheesecake took third place.

Be sure to look for all of these recipes in the KitchenAid Experience® Cookbook presented

by The Early Bird and Bluebag Media.

The Early Bird would like to thank this year’s sponsors, KitchenAid Experience®, Francis Furniture, Ansonia Lumber, Creative Carpet, Dave Knapp Ford, Greenville National Bank, Walmart and Hansbarger Home Solutions.

Judges for the contest were Marlize McCallister, Lisa Martin, Pamela Sloboda, Josh Paul, Peggy Foutz, Jessica Winn, Rhonda Dorsten, Todd Klipstine and Gloria Keller-Brinley.

Main Dish Winners: First Place-Daisy Landes (not pictured), Stromboli; Second Place-Angie Arnold (not pictured), Chicken Breast & Mushrooms in Lemon Sauce; and Third Place-Elijah Walters, Firecraker Chicken. Also pictured John Bigham.

Dessert Winners: First Place-Nora Bertrand, Chocolate Peanut Butter Tart; Second PlaceJulie Baker, Pineapple Zuchini Bread; and Third Place-Susette Kruckerberg, Limoncello Cheesecake

THE MEAT SHOP

Check us out for Fresh Cut & Frozen Beef & Pork In-Store Made Products Salads, Sides and Appetizers Winners: First Place-John Bigham, Freedom Farms Signature Chef Salad; Second Place-Daisy Landes (not pictured), Lettuce Strawberry Salad; and Third Place-Candy Spahr, Sweet Carmelized Onion Tarts. Also pictured, James Bigham

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PAGE 4 - 2016 COOKBOOK - SUPPLEMENT TO THE EARLY BIRD - MAY 8, 2016

APPETIZERS, SOUPS AND SALADS

1st FREEDOM FARM’S SIGNATURE CHEF SALAD

Greens: 1 head of each; green butterhead, red butterhead, green leaf, red leaf.

Croutons: 4 slices sandwich bread, 1/4 tsp dried parsley, 1/2 tsp garlic powder, salt and pepper to taste.

Dressing: 1/2 cup red wine vinegar, 1 tsp Dijon mustard, 1 tsp. mayonnaise, salt, sugar, olive oil.

Toppings: boiled egg, pickled red beets, chunked roasted chicken breast.

Clean and tear greens into bite size pieces. Put in 4 bowls. Cut bread into 1/2” cubes. Toss with olive oil and seasonings. Spread on a baking sheet and bake until crunchy. About 10-15 minutes at 350F. Remove from oven and cool. Put wine vinegar, mustard and mayo in a medium bowl.

Whisk to combine. Add salt and sugar to taste. While whisking, slowly pour a steam of olive oil into the bowl, until emulsified. To complete salad, scatter sliced boiled egg, sliced beets and chunked roasted chicken over salads to your liking. Drizzle salads with dressing and then scatter croutons over the top of each salad. Add radish and green onion if desired. Enjoy!

Submitted by John Bigham Jr., New Paris

LETTUCE STRAWBERRY SALAD

1 head romaine lettuce 1 lb sliced strawberries 1/2 medium red onion, thinly sliced sugar almonds Dressing: 1 cup mayonnaise 1/2 cup sugar 1/4 cup milk 2 T vinegar 1 T poppy seed Sugar Almonds: Beat 1 egg white until stiff, add 1/4 cup sugar. Melt 2 T butter in 9x9, mix in 1 cup sliced almonds, add egg white mixture. Bake at 325F for 25-30 minutes stirring every 5 minutes until browned.

Submitted by Daisy Landes, Eldorado

SWEET CARAMELIZED ONION TARTS 1 T canola oil 1 T butter 2 lg. sweet onions salt pepper 2 oz. cream cheese 2 slices swiss cheese 1 T Italian seasoning Store bought pie dough

Slice onions and cook in lg. pan with oil and butter about 20 minutes. Add salt, pepper, seasoning and cheese, stir together.

Cut dough into 3” circles place in mini muffin pan add muffin mixture. Bake at 375F about 15 min, till dough is browned.

Submitted by Candy Spahr, Versailles

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OLIVE CHEESE BREAD

The Pioneer Woman Cooks Makes 8 Servings 1 (14.5 oz.) can black olives, drained 1 (6 oz.) pimento stuffed green olives, drained 2 green onions 1 stick butter, softened 1/2 cup mayonnaise (real mayo-no substitutions) 1 lb. monterey jack cheese, grated 1 loaf crusty french bread Preheat oven to 325F. Place the black olives on a cutting board, chop them roughly until most of the large pieces are broken up. Place the green olives on the cutting board and give them a rough chop.

Slice the green onions, then chop them up roughly. In a large bowl, combine the butter, mayonnaise, monterey jack cheese, chopped olives, and green onions. Stir until thoroughly combined. Slice the french bread loaf in half lengthwise. Spread the olivecheese mixture in an even layer on each half. Bake for 20 to 25 minutes, until the cheese mixture is thoroughly melted and beginning to run light brown and bubbly. Cut into diagonal slices and serve immediately.

Submitted by James Bigham, New Paris

EASY SHRIMP SPREAD

1 bag (8 oz.) salad shrimp 1 (8 oz) cream cheese, softened 1/2 cup sou cream 3/4 cup cocktail sauce (divided) chopped scallions Thaw shrimp according to package direction; rinse and drain. Refrigerate until ready to use. Spread cream cheese in a 6 inch dish or plate.

Combine sour cream, 1/2 cup cocktail sauce in small bowl, layer on top of cream cheese. Combine shrimp and 1/4 cup cocktail sauce, layer on top of sour cream mixture.

Sprinkle scallions on top. Serve immediately with crackers.

Makes about 3 cups May add hot pepper sauce to sour cream mixtures.

Submitted by Martha Keuther, Yorkshire

BEST BREAD FOR TOAST!

Makes 2 smaller loaves Great for toast or sandwiches Adopted from Williams Sonoma 1 pkg. (1 T.) active dry yeast (use instant yeast or active dry, not rapid rise) 1 tsp. sugar 2 T. warm water (c. 105F) 2 tsp. salt 1 1/4 cup warm water (c. 105F) 1/4 cup softened unsalted butter 3 1/2 cups white whole wheat flour (or you can use all white OR ½ whole wheat, ½ white) Dissolve yeast and sugar in warm water and let stand until bubbly in mixer bowl. Add milk, butter, (save some for buttering another clean bowl for rising the dough) some flour and salt.

Continue to add the flour until it clumps around the mixer paddle. Switch to the dough hook. Continue to lightly add flour, as needed, until dough is kneaded, about 4 or 5 minutes.

It should be smooth and tacky.

Put dough in the clean buttered bowl and let ruse about 45 minutes. Turn out the dough onto the counter and press into loaf shapes (having buttered the insides of the loaf pan). Let rise until doubled in bulk-almost full, about 30 minutes.

In a preheated 375F oven, place the loaf and bake 20-25 minutes. It should be nicely browned on top and bottom and sound hollow when thumped.

When cooled, slice and freeze.

Take out slices and pop in the toaster or defrost as needed.

Submitted by Eileen Litchfield, Greenville

REFRIGERATOR PICKLES 4 cup sugar 4 cup vinegar 3/4 cup water 1/2 scant cup salt 1 1/3 T. turmeric 1 1/3 T. celery seed 1 1/3 T mustard seed

Slice cucumbers or small pickles. Mix sugar, vinegar, water, salt & spices together. Do not heat this.

Stir syrup well & pour over pickles in containers. Screw on lids. Refrigerate at least 5 days before using. Keep in refrigerator. Will keep for 1 year.

Submitted by Martha Kuether, Yorkshire

MAY 8, 2016 - SUPPLEMENT TO THE EARLY BIRD - 2016 COOKBOOK - PAGE 5

PAGE 6 - 2016 COOKBOOK - SUPPLEMENT TO THE EARLY BIRD - MAY 8, 2016

SPINACH EMPANADAS

Pastry: 2 (8 oz.) pkgs. cream cheese, softened 3/4 cups softened butter or margarine 2 1/2 cups all purpose flour 1/2 tsp. salt In large mixing bowl, beat cream cheese and butter till smooth.

Gradually mix in flour and salt.

Turn out and knead dough lightly by hand. Cover with plastic wrap and refrigerate at least 3 hours.

Filling: 1/4 cup finely chopped onion 2 cloves garlic, minced 4-5 slices bacon, cooked and crumbled. (reserve 1 T. of drippings) 1 (10 oz) pkg. frozen spinach.

Thaw, drain 1 (8 oz.) Cottage Cheese 1/4 tsp. pepper 1/8 tsp nutmeg In medium skillet, with 1 T bacon drippings, cook onion and garlic for 3-4 minutes. Until tender, but not brown. Stir in crumbled bacon, spinach, cottage cheese, pepper and nutmeg. Let mixture cool.

On lightly floured surface roll pastry dough out to 1/8” thick.

Cut into 3” circles, using a biscuit cutter cut out as many as possible. Moisten edges with beaten egg. Place 1 T filling onto ½ of circle. Fold other 1/2 over and with a fork, seal edges by pressing dough together with prongs. Place on ungreased baking sheet. (Can use parchment paper if desired) Brush top of each with egg. Use fork to prick top for air vents.

Bake at 450F for 10-12 minutes.

Serve with salsa if desired.

Submitted by Nora Bertrand, Versailles

SPINACH TURNOVERS

Dough: 2 (8 oz.) pkgs. cream cheese, softened 3/4 cups butter, softened 2 1/2 cups all purpose flour 1/2 tsp. salt Filling: 5 slices bacon, diced 1/4 cup finely chopped onion 2 cloves garlic, minced 1 (10 oz) pkg. frozen, chopped spinach, thawed and drained will 1 cup small-curd cottage cheese 1/4 tsp salt 1/4 tsp black pepper 1/8 tsp ground nutmeg 1 egg, beaten 1 1/2 cups salsa, optional In mixing bowl, beat cream cheese and butter till smooth.

Combine flour and salt and gradually add to creamed mixture. Turn onto flour surface.

Gently knead 10 times. Cover and refrigerate 2 hours.

In a skillet, cook bacon until crisp. Remove bacon. Reserve 1 T of drippings. Saute onion and garlic until tender in the bacon drippings. Remove from heat, Stir in bacon, spinach, cottage cheese and seasonings.

Cool.

On a lightly floured surface, roll dough to 1/8 inch thickness. Cut into 3-inch circles. Brush edges with egg. Place 1 heaping teaspoon of filling on each circle. Fold over. Seal edges, prick top with a fork. Brush with egg. Bake at 400F for 10-12 minutes until golden brown.

Serve with salsa.

(May be frozen. Reheat thawed turnovers at 400F for 10 minutes)

Submitted by Brenda Nickol, Greenville

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COUNTRY WHITE BREAD Makes 1 loaf 1 cup warm water 1/4 butter melted 1 T yeast 1/2 cup + 1 tsp sugar 1 egg 1 tsp salt 1/4 cup butter, melted 2 1/2-31/2 cup bread flour

Mix 1 cup warm water (120F) with 1 T yeast and 1 tsp sugar.

Stir together and allow yeast to work. In mixer bowl add 1/2 cup sugar, 1 egg, 1 tsp salt and 1/4 cup butter (melted), and 2 1/2 cup flour. Once yeast has formed, add to mixer bowl and using dough hook mix on low speed until blended. Add remaining cup of flour slowly if needed. Dough should be slightly sticky when finished. Put dough on greased bowl. Allow to rise until doubled (approx. 1 hour). Punch dough down and form in desired shape (braid, loaf, rolls) on greased pan.

Lightly spray dough with cooking spray and cover with saran wrap. Let rise until desired size.

Bake at 350F until center temps at 165F, approx. 15-25 minutes for braids or rolls. Loaf may take longer

Submitted by Joanna Brown, Greenville

SOUTH-OFTHE-BORDER TORTILLA ROLL-UPS

1 package (8 ounces) cream cheese 1 cup (8 ounces) sour cream 1 cup (4 ounces) shredded cheddar cheese 1 can (4 ounces) chopped green chilies, drained 4 green onions, chopped 1 can (4-1/4 ounces) chopped ripe olives, drained 1 tsp. garlic powder 5 flour tortillas (10 inches) at room temperature Salsa In a small bowl, combine the first seven ingredients. Spread over tortillas. Roll up tightly and wrap in plastic wrap.

Refrigerate for 1 hour or until firm.

Unwrap and cut into scant 1-in. slices. Serve with salsa. Yield about 4 dozen.

Submitted by Susan Hartley, Troy

EASY HOMEMADE SALSA

4 medium tomatoes, chopped and well drained 1/2 cup chopped green onions 1/2 cup chopped celery 1/4 cup chopped green pepper 1 Tab. apple juice 1 Tab. cider vinegar 1 Tab. Canola oil 1 tsp. mustard seed 1/2 tsp. salt 1/4 tsp. ground coriander 1/8 tsp. pepper In a large bowl, combine the tomatoes, onions, celery and green pepper. In a small bowl, whisk the wine or apple juice, vinegar, oil, mustard seed, salt, coriander and pepper; pour over vegetables and toss to coat.

Serve with chips. Refrigerate leftovers. Yield: 2-1/2 cups

Submitted by Susan Hartley, Troy

CORN & BLACK BEAN SALSA

1 (14oz bag) Ultimate Southwest Blend frozen pack (contains corn, black beans, chilis, red peppers & roasted onions) 3 tbsp butter 1 tsp chili powder ½ tsp cumin 2 tbsp mayonnaise 2 tbsp lime juice 1 tbsp chives Salt/Pepper to taste Combine corn blend, butter & seasonings (except chives) in a large skillet & saute for 7-10 minutes, or until corn starts to crisp & brown on the edges & beans are softened.

Add in mayo & lime juice & stir well.

Transfer to serving bowl, garnish with chives & serve with tortilla chips.

Submitted by Shannie Denney, Union City

HEALTHY EGG SALAD 6 eggs, boiled and mashed 1 1/2 avocados 1 T lemon juice 1 tsp red wine vinegar 1/2 jalepeno pepper, diced 1/2 red onion chives 1/2 tsp pepper

Mash avocados and add lemon juice. Stir in eggs and rest of ingredients. Great on rye bread toast

Submitted by Rhonda Dorsten, Greenville

MAY 8, 2016 - SUPPLEMENT TO THE EARLY BIRD - 2016 COOKBOOK - PAGE 7

APRICOT PASTA SALAD

1 8-oz. package pasta, small shells work great!

1 20-0z. can pineapple chunks, drained ½ cup chopped green pepper ½ cup shredded Cheddar cheese 2/3 cup mayonnaise or salad dressing ½ cup Apricot Preserves Red or green pepper rings Cook macaroni according to package directions. Drain; cool.

Combine pasta, pineapple, chopped pepper and cheese in medium bowl. Combine mayonnaise and preserves in separate bowl; mix into salad.

Refrigerate for one hour, garnish with pepper rings, if desired.

Submitted by Susan Hartley, Troy

SPINACH WITH FETTUCCINE SALAD

1/2 lb fettuccine broken into bite size pieces 1 (3 oz) pkg sun dried tomatoes, julienne cut 1 (4 oz) pkg. feta cheese pkg organic spinach (cut into small pieces if you prefer) Dressing: 1/2 cup vegetable oil 1/2 cup sugar 1/2 cup vinegar 2 tsp salt 3/4 tsp pepper 1 tsp minced garlic 1 tsp Accent 2 T parsley 2 tsp ground mustard Cook fettuccine noodles per package directions. Drain well and combine with spinach, sun dried tomatoes, feta cheese and spinach.

Mix dressing well and pour over salad. This salad is best made a day ahead allowing flavors to blend.

Submitted by Jan Rust, Troy

RHUBARB JAM

5 cups rhubarb, cut in 1” pieces 5 cups sugar 1 large box strawberry jello 1 (15 oz) can crushed pineapple, drained Cook rhubarb until soft. Add sugar. Cook until rhubarb falls apart. Stir in jello and pineapple.

Put in jars or containers.

Refrigerate.

Submitted by Rhonda Dorsten, Greenville

GREEK PASTA SALAD

Pasta Salad: 2 cups uncooked pasta 2/3 cup sliced red onion 1 cup halved cherry tomatoes 1 cup diced cucumbers 3/4 cup sliced kalamata olives 3/4 cup diced green onion 1 cup feta cheese Dressing: 1/3 cup red wine vinegar 2 tsp oregano 1/2 cup extra virgin olive oil salt and pepper to taste Cook pasta and allow to cool.

Make dressing by combining all ingredients except olive oil. Slowly add olive oil while whisking. Add prepared onion, tomatoes, cucumber, olives, green pepper and crumbled feta to pasta. Pour dressing over pasta and stir to combine. Cover and refrigerate for at least 3 hours.

Submitted by Elijah Walters, Vandalia

BLACK BEAN/ CORN DIP

1 can black beans, rinsed and drained 1 can white sweet corn, drained 15-20 cherry tomatoes, halved 1 bunch green onions, chopped 2 tsp Stephanie’s Seasonings 1/2 cup ranch dressing to thinly coat Dip with tortilla chips

Submitted by Amy Addos, Greenville

COWBOY CAVIAR

1 (15.5 ounce) can black beans, drained 1 (15.5 ounce) can black-eyed peas, drained 1 (14.5 ounce) can diced tomatoes, drained 2 cups frozen corn kernels, thawed 1/2 medium onion, chopped 1/4 green bell pepper, finely chopped 1/2 cup chopped pickled jalapeno peppers 1/2 teaspoon garlic salt 1 cup Italian salad dressing 3/4 cup chopped cilantro Mix beans, peas, tomatoes, corn, onion, bell pepper, and jalapeno peppers in a large bowl. Season with garlic salt. Add dressing and cilantro; toss to coat. Refrigerate for 20 minutes or until ready to serve.

Submitted by Peggy Foutz, Greenville

KALE AND RED CABBAGE SALAD WINTER WITH WALNUTS SALAD 1 cup multicolored quinoa, 4 cups stemmed, slivered curly kale Salt to taste 1 tablespoon extra virgin olive oil 3 cups finely sliced or shredded red cabbage 1/4 cup finely chopped walnuts 2 tablespoons seasoned rice vinegar 2 teaspoons sherry vinegar 2 to 3 teaspoons Dijon mustard (to taste) 1 small garlic clove, minced or puréed (optional) 1 tablespoon walnut oil 1/4 cup plain yogurt Freshly ground pepper

Place the slivered kale in a large bowl. Sprinkle with salt and add 1 tablespoon olive oil. Toss together and massage the leaves with your hands for about 3 minutes. The kale will lose some volume.

Add the cabbage and walnuts to the kale and toss together.

In a small bowl or measuring cup, combine the rice vinegar, sherry vinegar, Dijon mustard, optional garlic, walnut oil, yogurt and salt and pepper to taste. Whisk together and toss with the salad. Taste and adjust seasonings. Cover and refrigerate for 1 hour or longer before serving. Toss again and serve.

Advance preparation: The salad keeps well for a day or two in the refrigerator.

Submitted by Eileen Litchfield, Greenville

cooked 2 cups roasted squash cubes 2 stalks celery, chopped 3 green onions, minced 1/2 toasted pumpkin seeds 1/2 cup dried cranberries 1 T fresh sage zest and juice of one orange 1/4 cup olive oil salt and pepper to taste Let quinoa cook to room temperature, toss all ingredients in a large bowl. Serve over greens (kale, spinach)

Submitted by Eileen Litchfield, Greenville

REFRIGERATED PICKLES

1 cup white vinegar 1 cup granulated sugar 1 cup water 1-2 teaspoons celery seed (I use 2) 1 teaspoon salt 3 cups sliced cucumber 3 small onions, thinly sliced

Submitted by Angie Crisp, Hollansburg

RHUBARB JUICE 6 cups chopped rhubarb 6 cups water 1 box strawberry or raspberry Jello sugar to taste

Cook rhubarb with water till soft. Drain.

Put juice back in pan and bring back to boil. Add box of Jello and sugar to taste.

Refrigerate

Submitted by Martha Kuether, Yorkshire

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PAGE 8 - 2016 COOKBOOK - SUPPLEMENT TO THE EARLY BIRD - MAY 8, 2016

CHILI CHEESE DIP 1 can Hormel chili w/no beans 1 jar Cheez Whiz chopped jalepeno

Put chili and cheez whiz into a pot on the stove on medium heat until all blended together and warm. Add jalepeno!

Serve with tortilla chips

Submitted by Kristina Knapp, Greenville

SOUTH OF BORDER DIP

8 oz container sour cream 1 medium jar of salsa 1 bag of mexican shredded cheese Combine all ingredients in a bowl. Serve cold and with tortilla chips.

Submitted by Merrhya Knapp, Greenville

FESTIVE TOSSED SALAD Topping: 1 cup coarse chopped walnuts, pecans or almonds (I use mixture of all 3) 3 T butter 1/4 cup sugar 1/2 tsp pepper 1/4 tsp salt Salad: 10 cups spinach or mixed greens 3/4 dried cranberries 1 (15 oz) can mandarin oranges, drained 8 oz. crumbled feta cheese

Dressing: In KitchenAid Food Processor or blender put all ingredients and process 1/4 cup red wine vinegar 1/4 cup grapeseed or light oil 1/2 bunch fresh parsley with stems 3/4 cup Hellmans mayonnaise 1 red onion, cut up to process easier 2 cloves garlic 2 T sugar 1/2 tsp oregano 1/2 tsp salt 1/4 tsp pepper Drizzle over salad right before serving. Refrigerate leftover dressing. ENJOY! Dressing also good over baked potatoes and chicken.

Submitted by Julie Schmitmeyer, Versailles

MAIN DISHES AND SIDES CHICKEN BREAST AND MUSHROOMS IN LEMON SAUCE Adapted from The Big Book of Casseroles

4 to 5 Tbsp butter 8 oz mushrooms, thickly sliced 6 green onions, including some tender green tops, sliced 2 cloves garlic, minced 1/4 cup all-purpose flour 1 Tbsp fresh rosemary, chopped or 1/4 tsp dried rosemary 1/2 tsp salt 1/8 tsp white pepper 1/4 tsp paprika 4 to 6 DLM Boneless, Skinless Chicken Breast Halves 1/2 cup canned low-sodium chicken broth 1/4 cup dry white wine 1/4 cup fresh lemon juice 1/4 cup slivered almonds, toasted (optional) In a large skillet over medium heat, melt 2 tablespoons butter.

Add mushrooms, onions, and garlic. Sauté until tender, about 5 minutes. Transfer to a 2½quart casserole dish lightly coated with cooking spray or oil.

On a sheet of wax paper, mix flour, rosemary, salt, pepper, and paprika. Toss chicken in mixture to coat and reserve the excess.

In the skillet over medium-high heat, add 2 tablespoons butter and brown chicken, about 5 minutes on each side. Transfer chicken to casserole dish with slotted spoon.

Preheat oven to 350°F. Add 1 tablespoon butter to skillet if needed. Stir in reserved flour mixture and blend. Add broth, wine, and lemon juice and whisk until slightly thickened and smooth. Pour over chicken and mix well.

Cover and bake until chicken is no longer pink in the center, about 30 minutes. If almonds are desired, uncover and sprinkle with almonds. Bake until bubbly, 10 minutes longer.

Makes 4–6 servings

Submitted by Angie Arnold, Greenville

FIRECRACKER CHICKEN Sauce: 3/4 cup brown sugar 1/3 cup buffalo sauce 1 T apple cider vinegar 1/4 tsp. salt 1/8 tsp. red pepper flakes

Chicken: 1 lb. boneless, skinless chicken breasts, cut in 1-inch chunks. Salt and pepper to taste 1/2 cup cornstarch 2 large eggs beaten oil Preheat oven to 325F. Lightly oil or spray 9x13 baking dish. To make sauce, whisk together all ingredients and set aside. In a large bowl, season chicken with salt and pepper. Add cornstarch and toss to combine. Working one at a time, dip chicken into eggs. Heat oil in pan, add chicken and cook until golden brown, 1-2 minutes per side.

Transfer to paper towel. Add chicken to prepared baking dish. Top with sauce mixture.

Place in oven and bake until sauce is thickened, about 45 minutes, turning chicken pieces every 15 minutes to evenly coat. Serve immediately

Submitted by Elijah Walters, Vandalia

STROMBOLI Dough: 2 1/2 cup flour 1 T sugar 1 tsp. salt 1 pkg. yeast 1 cup warm water 1 T melted butter

1st

Layer: 1/2 cup pizza sauce 1/2 lb. ham 1/2 lb. cajun turkey 1/4 lb. provolone cheese 1/4 cup pizza sauce 8 large slices pepperoni ¼ lb. mozzarella cheese *all sliced thin Roll out on greased cookie sheet 20 in. long and 7 in. wide, flour as needed. Cut strips 1½” in from outside edge and 1” apart on each side, in center, layer ingredients in order. Fold dough up, criss-crossing the strips, appears like a braid. Mix 1 egg and 1 tsp. oregano, brush on top. Bake @ 400F for 35 minutes. Serve with warm pizza sauce, optional

Submitted by Daisy Landes, Eldorado

VEGGIE BURGERS

Adapted from Cafe Pasqual’s, Santa Fe Makes 4 large patties. Patties can be made ahead 3 days. Cover and chill 1 med. sweet potato About 4 T. olive oil, divided Kosher salt, freshly ground pepper 1 portobello mushroom ½ small zucchini 1 small shallot, finely chopped ¼ tsp. crushed red pepper flakes 1 cup cooked quinoa (from about ½ cup uncooked) ¾ cup dried whole wheat bread crumbs 1½ tsp. fresh lemon juice Serve on pita pockets or in split and toasted English muffins with guacamole or however you like your burgers.

Cook quinoa-Boil 1 cup water, add ½ cup quinoa. Simmer for about 15 minutes. Let cool.

Bake or microwave sweet potato.

Remove and discard skin, set aside potato.

Coarsely grate the zucchini.

Gather it in a towel and squeeze out excess liquid.

Remove stem from mushroom and discard. Wash mushroom.

Peel and chop shallot in a food processor.

Heat 1 T olive oil in a medium skillet over low heat. Saute the shallot and red pepper flakes about 2 minutes till soft.

Finely chop mushroom in the food processor.

Add the mushroom and zucchini to the saute pan and cook, stirring occasionally, until vegetables begin to release their liquid, but have not browned-about 3 minutes. Let cool slightly.

Process sweet potato in the food processor. Add bread crumbs, lemon juice, quinoa and mushroom mixture to the food processor.

Add salt and pepper. Pulse to mix.

Taste and adjust seasoning.

Process sweet potato in the food processor. Add bread crumbs, lemon juice, quinoa and mushroom mixture to the food processor.

Add salt and pepper. Pulse to mix.

Taste and adjust seasoning.

Divide mixture into 4 large patties or about 12 mini patties.

Heat 2 T oil in the same skilletcook patties until gold brown, about 2 minutes per side.

Stir syrup well & pour over pickles in containers. Screw on lids.

Refrigerate at least 5 days before using. Keep in refrigerator. Will keep for 1 year.

Submitted by Eileen Litchfield, Greenville

MAY 8, 2016 - SUPPLEMENT TO THE EARLY BIRD - 2016 COOKBOOK - PAGE 9

SPIRALIZED SWEET POTATO & BLACK BEAN QUESADILLAS

Author: Cookie and Kate 4 servings Ingredients Avocado Salsa Verde 1 cup mild salsa verde, either homemade or store-bought 1 large ripe avocado, pitted and sliced into a few big pieces Big handful of fresh cilantro (some stems are ok) 1/2 lime, juiced (about 1 tablespoon lime juice) Quesadillas 1 medium-to-large sweet potato (about 12 ounces), peeled 1 to 2 tablespoons olive oil 1 teaspoon chili powder 1/2 teaspoon ground cumin Salt 4 whole grain tortillas (about 8” in diameter) 3 cups (about 6 to 8 ounces) freshly grated cheddar or Monterey Jack cheese 1 cup cooked black beans (from one 15-ounce can), rinsed and drained 2 teaspoons refined avocado oil or other quality high-heat vegetable oil, for brushing Instructions Make the avocado salsa verde: In a food processor or blender, combine the salsa verde, avocado, cilantro and about 1 tablespoon lime juice. Blend until the salsa until it is super creamy, stopping to scrape down the sides as necessary.

Scoop it into a bowl for dipping.

IF YOU HAVE A SPIRALIZER: Slice off the pointy ends of the sweet potatoes, then spiralize the sweet potatoes using blade A (the skinniest noodle option). Warm 1 tablespoon olive oil over medium heat until shimmering, then add the spiralized sweet potato, chili powder, cumin and a pinch of salt. Cook, stirring often, until the noodles are tender and cooked through, about 8 to 10 minutes (I added another tablespoon oil to my cast iron skillet to prevent the noodles from sticking; non-stick skillets may not need any extra).

IF YOU DON’T HAVE A SPIRALIZER: Slice your sweet potatoes into ¼” cubes. In a large skillet, warm the olive oil over medium heat. Add the chopped sweet potatoes and toss to coat, then add the chili powder, cumin and a pinch

salt. Stir to combine. Once the pan is sizzling, add a scant ¼ cup water, then cover the pan and reduce heat to low to avoid burning the contents.

Cook, stirring occasionally, until the sweet potato is tender and cooked through, about 10 minutes.

Make the quesadillas, one or two at a time: Heat a 10inch skillet over medium heat.

Warm one tortilla for about 30 seconds, flipping halfway. Flip once more, and sprinkle onehalf of the tortilla with about 1/3 cup shredded cheese.

Cover the cheese with ¼ of the cooked sweet potatoes and ¼ cup beans. Sprinkle about 1/3 cup cheese over the fillings and fold over the empty side of the tortilla to enclose the fillings.

Quickly brush the topside of the quesadilla with a light coating of oil, then flip it with a spatula. Let the underside of the quesadilla cook until golden and crispy, about 1 to 2 minutes. Brush the topside with a light coating of olive oil, then carefully flip it and cook until the underside is golden and crispy. Transfer it to a cutting board. Repeat with remaining quesadillas.

Slice each quesadilla into three even wedges using a sharp pizza cutter or chef’s knife. Serve immediately, with avocado salsa verde on the side.

SOLID WOOD FURNITURE

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“The bitterness of poor quality remains long after the sweetness of low prices is forgotten”

-Solid Wood• Oak • Maple • Cherry • Hickory Made in Dundee, Ohio

Submitted by Eileen Litchfield, Greenville

SPICY CHICKEN NOODLE SOUP 3 T butter 1 medium onion (chopped) 1 cup carrot (chopped) 1 cup celery (chopped) 1 1/2 cups cooked or canned chunk chicken 2 tsp paprika 2 tsp dried parsley 1/2 tsp cayenne pepper 1/4 tsp tumeric salt and pepper to taste 4 qt. good quality chicken broth 8 oz. bag of egg noodles

Melt butter in a large pot, then add onion, carrot and celery.

Saute until soft about 5 minutes, then add the chicken and the spices. Cook until fragrant about 30 seconds. Add the broth, and season with salt and pepper to taste. Bring to a boil and add noodles. Cook until tender. Serve with crusty bread and enjoy!

Submitted by James Bigham, New Paris

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PAGE 10 - 2016 COOKBOOK - SUPPLEMENT TO THE EARLY BIRD - MAY 8, 2016

EASY CROCK POT POTATO SOUP

1 30oz. bag of frozen diced hash browns 1 32 oz box of chicken broth 1 can of cream of chicken soup (10 oz) 1 pkg. cream cheese (8 oz, not fat free) 3 oz bacon bits 1 cup shredded cheddar cheese salt and pepper to taste Put the potatoes in the crock pot. Add in the chicken broth, cream of chicken soup and half of the bacon bits. Add a pinch of salt and pepper.

Cook on low for 8 hours or until potatoes are tender.

An hour before serving, cut the cream cheese into small cubes. Place the cubes in the crock pot. Mix a few times throughout the hour before serving.

Once the cream cheese is completely mixed in, it’s ready to serve.

Top with cheddar cheese and some additional bacon bits.

Submitted by Angie Crisp, Hollansburg

CROCK POT PIZZA

1 1/2 lbs. hamburger, browned 1 can mushroom soup 2 (8 oz) pkgs mozzarella cheese 1 lg. can mushrooms 1 med. onion, chopped 2 cans pizza sauce 1 bell pepper, chopped 2/3 box rigatoni noodles, cooked 1 pkg. pepperoni Layer in crock pot beginning with meat. Cook on low 4 hours. Do not over cook

Submitted by Amy Addis, Greenville

SLOPPY JO’S

2 lbs ground chuck 1 small onion, chopped salt, pepper and steak seasoning to taste 3/4 cup ketchup 2 T brown sugar 1 T worcestershire 2 T mustard 1 T apple cider vinegar Brown ground chuck and onion together and drain. Mix all the other ingredients and simmer for 15-20 minutes. Medium low heat.

Serve on buns

Submitted by Vera Houpt , Greenville

TWICE BAKED POTATOES

PORCUPINES IN A SKILLET

Preheat oven to 350F. Make 3-4 slits in each potato and bake approx. 1 hour until done.

Slice at top of each potato and scoop out intwo mixing bowl.

Add butter and mash. Add remaining ingredients (except the shredded cheese) and beat with a mixer, adding milk to the mashed potato consistency.

Fill each potato with the mixture and top with shredded cheese.

Bake 30-25 mins. until cheese is melted.

In a large skillet, crumble beef and brown.

Drain and stir in onion soup mix, water, tomatoes (optional mushrooms).

Add rice and stir.

Cover and cook on low heat for 25 minutes or until rice is tender.

Sprinkle with cheese, melt and serve.

6 large baking potatoes 6 T butter 1/2 cup sour cream 1/2 tsp garlic salt 1/2 tsp granulated garlic pepper to taste shredded cheddar cheese milk

Submitted by Jan Rust, Troy

PASTA LESS LASAGNA

3 tsp olive oil, divided 1 1/2 lb. ground beef 1/4 tsp salt 1/4 tsp pepper 1/2 tsp minced fresh garlic 1 cup green pepper, diced 1 cup diced onion 1 cup uncooked rice 5 cups cabbage, coarsely grated 12 oz. mozzarella cheese 12 oz mild cheddar, grated 2 (15 oz.) cans tomato sauce butter Heat 2 tsp olive oil in a saute pan and add the ground beef, salt, pepper, garlic, green pepper and onions. Cook until the meat is browned and onions, peppers are soft. Drain well. Cook the rice according to package using beef buillion as the liquid and adding 1 tsp olive oil. In a separate bowl, combine the two cheese. To assemble casserole, butter a 9x15x2 in oven proof dish & layer ingredients in the following manner: ½ the cabbage, ½ of the ground beef mixture, 1/3 tomato sauce, all of the cooked rice, ½ of mixed cheeses. Then add remaining cabbage, the ground beef, the mixed cheeses and cover completely with remaining tomato sauce. Cook in 375F oven for 1 hour. The cabbage flavor is subtle.

Submitted by Jolene Holtzapple, West Milton

1 lb. ground beef 1 pkg. dry onion soup mix 1 1/2 c. hot water 3/4 c. uncooked rice 1 (16 oz) can tomatoes 1 c. shredded cheese 1 small can mushrooms (optional)

Submitted by Shannie Denney, Union City

SLOPPY JOES

2 T butter 2 lbs. ground beef 1/2 large onion, chopped 1 whole large green pepper, chopped 5 whole cloves garlic, minced 1½ cups ketchup 1 cup water 2 T brown sugar 2 tsp chili powder 1 tsp dry mustard 1/2 tsp red pepper flakes 1/8 tsp. cayenne pepper 3/4 tsp Worcestershire sauce 1 (6 oz) can of tomato paste 1/2 tsp tobasco sauce salt and pepper to taste good quality buns butter Melt butter to a large skillet or dutch oven over medium high heat. Add ground beef or cook until brown. Drain most of the fat and discard. Add onions, green pepper, and garlic. Cook for a few minutes, or until vegetables begin to get soft.

Add ketchup, brown sugar, chili pepper, dry mustard, red pepper flakes, cayenne pepper, water, tomato paste, Worcestershire and tobasco.

Add salt and pepper to taste.

Simmer for 15 minutes.

Taste and adjust seasons as needed. Spread buns with butter and brown on a griddle or skillet. Spoon meat mixture over the buns, topping with a slice of cheese if desired.

Enjoy!

Submitted by James Bingham, New Paris

MAY 8, 2016 - SUPPLEMENT TO THE EARLY BIRD - 2016 COOKBOOK - PAGE 11

BAKED CAVATINI HAM SLIDERS 1/2 lb good ground beef 1/2 package pepperoni, chopped 1 small can mushroom stems and pieces 1/2 green pepper, chopped 1/2 medium onion, chopped 1 small can tomato sauce 1 small can sliced black olives, drained 1 jar pizza sauce ( I used Classico Fire Roasted) 1/2 lb. package pasta, cooked to al dente (I used Barilla Penne Pasta) 1/2 shredded mozzarella cheese

Cook ground beef until brown and crumbly. Add onion, green pepper and mushrooms. Cook for a few minutes until onion and peppers are about ½ cooked.

Add all other ingredients except pasta, stir well and pour into a lightly greased 11x13 baking dish. Bake at 350F for 45 minutes. Sprinkle remaining cheese on top and bake another 10-15 minutes. Enjoy!!!

Submitted by Marsha Baker, Greenville

1 stick melted butter 1 T onion powder 1 T poppy seed 1 T Worcestershire sauce 1 Pkg. (12) Hawaiian dinner rolls 1 1/2 lbs. sliced ham 1 lb. sliced swiss cheese Bake at 375F, 15-20 min. Use 9x12 pan.

Split rolls, fill with ham and cheese. Put tops on and brush butter mixture on top. Refrigerate 1 hour up to overnight. Bake.

Submitted by Jolene Holtzapple, West Milton

HOBO HASH

8 oz. chorizo sausage 4 large potatoes, cooked and diced 1 cup broccoli, chopped 1 small onion, chopped (1/3 cup) 3 T cooking oil 1/8 tsp pepper sour cream for garnish Crumble, brown and drain sausage. Add remaining ingredients (except sour cream).

Cook over medium heat for 8 to 10 minutes or till golden brown.

Sprinkle with cheese. Let cheese melt. Serves 6

Submitted by Susette Kruckerger, Versailles

COUNTRY BREAKFAST BOWLS (FREEZABLE)

3 lbs. russet potatoes 1 T olive oil 1 tsp smoked paprika 1/2 tsp garlic powder 1/2 tsp salt Freshly cracked pepper 9 large eggs 2 T butter 1 1/2 cups salsa 1 1/2 cups shredded cheddar cheese Preheat the oven to 400 degrees. Wash and cut the potatoes into one-inch cubes.

Place the potato cubes in a large bowl and add the olive oil, smoked paprika, garlic powder, salt, and some freshly cracked pepper. Toss the potatoes until they are well coated in oil and seasoning.

Line a baking sheet with foil and give it a light spritz of non-stick spray. Spread the potatoes out over the baking sheet so they are in a single layer. If they don’t fit, prepare a second baking sheet and

divide the potatoes between the two. Roast the potatoes in the preheated oven for 45min to one hour, or until they are tender and golden brown. Stir the potatoes once, about half way through.

When the potatoes are close to being finished, crack the eggs into a large bowl and gently whisk them. Melt the butter in a large skillet over medium-low heat. When the butter is melted, pour in the eggs. Gently move the eggs around the skillet until they are mostly solid, but still moist in appearance. Be careful not to over cook the eggs at this point because they will cook further upon reheating the breakfast bowls.

To prepare the bowls, divide the roasted potatoes between six freezer safe containers. Add ¼ cup of salsa to each container.

Divide the scrambled eggs among the six containers and then top with about ¼ cup of shredded cheese.

Chill the bowls in the refrigerator before transferring to the freezer. Or, leave them in the refrigerator if you plan to eat them within 5-6 days.

Submitted by Peggy Foutz, Greenville

When you’re hungry, try this family recipe.

When you need a new vehicle, come see me and SAVE WITH DAVE! SPAGHETTI SAUCE 1 can diced tomatoes 2 cans tomato sauce 1 stick celery 1 white onion 1 bay leaf 1 tsp minced garlic 2 dashes worcestershire sauce hot red pepper sprinkles salt & pepper 1/2 tsp oregano olive oil

Chop onion and celery. Place olive oil in bottom of the pot and heat. Add onions and celery and cook until translucent then add garlic and stir for about a minute. Then add diced tomatoes and tomato sauce, add bay leaf, worcestershire sauce, red pepper sprinkles, oregano and salt & pepper to taste. Bring to a boil for about a minute. Reduce heat and simmer for about an hour.

Serve over spaghetti or your favorite pasta.

Browned ground beef with salt and pepper is optional to add meat.

PAGE 12 - 2016 COOKBOOK - SUPPLEMENT TO THE EARLY BIRD - MAY 8, 2016

SINGLE SERVE TACO PIES

1 pkg. hard corn taco shells 1 lb. ground beef 2 tsp chili powder 2 tsp. cumin 1/2 tsp. salt 1 cup bean and corn salsa 1 cup grated pepperjack cheese 1 cup grated cheddar cheese small can sliced olives Break up half the shells place in greased single service dishes. (One layer in bottom) Cook beef and add seasoning and salsa. Top off with more crushed shells and cheese. Top with black olives. Bake 375F about 20 minutes till cheese is melted and they are heated through.

Submitted by Candy Spahr, Versailles

CHICKEN TENDERS

SLOW-COOKER BBQ SHORT RIBS 4 lb. beef short ribs 1 large onion, coarsely chopped 1/4 cup flour 1 cup KRAFT Original Barbecue Sauce 1/4 cup honey 1 T. HEINZ Yellow Mustard

Place ribs in slow cooker; top with onions, then combined remaining ingredients. Cover with lid.

Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours). Remove ribs from slow cooker; cover to keep warm.

Skim excess fat from sauce; return ribs to sauce. Stir gently until evenly coated.

Submitted by Peggy Foutz, Greenville

BREAKFAST CASSEROLE

1 lb. chicken breast cut into strips 2 cups butter milk 1 cup Drake breading 1 cu Progresso Italian bread crumbs 1/2 T chili powder 1/2 T garlic powder 1/2 tsp pepper Soak chicken in buttermilk overnight. Shake off extra milk and dip in breading mix. Deep fry until golden brown. Service with blue cheese dressing or honey mustard dip (Honey Mustard Dip: Mix together 3/4 cup mayonnaise, 3 T honey, 2 T mustard, 1 T lemon juice)

2 lb. package of cubed hash browns, thawed 1/2 cup melted margarine 1 small onion, diced 1 can cream of mushroom soup 1/2 cup milk 1 cup sour cream 2 cups grated cheese 1 cup ham, diced Mix all ingredients together in a 9x13 casserole dish. Top with more grated cheese. Bake at 350F for 1 hour. *This can be put together the night before then just tossed in the oven in the morning.*

Submitted by Peggy Foutz, Greenville

Submitted by Candy Spahr, Versailles

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ONION ROASTED ALICE SPRINGS POTATOES CHICKEN 1 envelope Lipton Recipes Secret onion soup mix 4 medium all-purpose potatoes (about 2 lbs) cut into large chunks 1/3 olive oil

Preheat oven to 425F, combine all ingredients in a 13x9 inch baking or roasting pan. Bake fore about 35 minutes, stirring occasionally until potatoes are tender and golden brown. If desired, garnish with cooked bacon bits and shredded cheese.

Submitted by Carol M.

PORK CHOP CASSEROLE

6 boneless pork chops (1 inch thick) 1 T vegetable oil 1 box Stove Top Stuffing (cornbread) 1 can (21 oz.) apple pie filling Brown pork chops in oil. Prepare stuffing according to directions.

Spread pie filling on to a greased 13x9 pan. Place pork chops on top. Spoon stuffing over chops. Bake, covered, 350F for 35 minutes covered.

Then remove cover and bake another 10 minutes or until chops are tender.

Submitted by Regina Carpenter, Arcanum

FRICKADILLY MEATBALLS

1 lb. ground beef 1/4 cup chopped onion 1 tsp. salt 1/2 tsp pepper 1 cup bread crumbs 1/2 cup milk 10.5 oz. can of mushroom soup 1/2 of mushroom can of water Mix beef, onion, salt, pepper, bread crumbs and milk. Scoop out with cookie dipper and shape into balls. Place in single layer in baking dish and bake @ 350F for 15 minutes. Mix mushroom soup and water. Pour over meatballs.

Continue baking until brown and bubbly.

Submitted by Holly Landes, Eldorado

6 bacon slices 1/4 cup regular mustard 1/3 cup honey 2 T mayonnaise 2 tsp. dried onion flakes 1 cup sliced fresh mushroom (I omitted because my family does not like mushrooms) 2 cup shredded colby/jack cheese First, sprinkle and rub the chicken with seasoning salt.

Cover and refrigerate for 30 minutes While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside. Do not discard grease.

Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9x13 casserole dish or pan.

To make the honey mustard: in a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes.

Spread some of the honey mustard over each piece of chicken, then layer with mushrooms, crumbled bacon and shredded cheese.

Bake in a 350F degrees oven for 30 minutes, or until cheese is melted and chicken is done.

Serve with the left over honey mustard sauce that you made.

Submitted by Peggy Foutz, Greenville

EASY PARMESAN GARLIC CHICKEN 1/2 cup Kraft grated parmesan cheese 1 envelope Good Seasons Italian dressing mix 1/2 tsp garlic powder 6 boneless skinless chicken breast halves Heat oven to 400F. Mix cheese, dressing mix and garlic powder. Moisten chicken with water; coat with cheese mixture. Place in shallow baking dish.

Bake 20-25 minutes or until chicken is done. (165F)

Submitted by Carol M.

MAY 8, 2016 - SUPPLEMENT TO THE EARLY BIRD - 2016 COOKBOOK - PAGE 13

DESSERTS CHOCOLATE 1st PEANUT BUTTER TARTS

Pastry dough, 3” tart pans or 8” or 10” flan pan.

Dough: 1 1/2 lbs flour 1/4 tsp baking powder Mix together and set aside In mixer combine: 12 oz. unsalted butter, room temp 4 oz. crisco 8 oz sugar 1/2 tsp vanilla Mix until smooth, then add 1 egg and mix well. Then add drying ingredients alternately with 1/4 cup milk. Turn out onto plastic wrap, press into rectangle. Very tightly wrap and refrigerate 3 hours or up to a week. Roll out to 1/8” thick and line desired pan. With a fork prick dough several times and back at 350F for 10-12 minutes (lightly browned) These can be made ahead of time also. (while hot from oven, sprinkling a few chocolate chips (mini chips work best) into shell.

Wait a couple minutes and with a small off set spatula or the back of a spoon, spread chocolate over crust to coat bottom. Fill with peanut butter filling and press into shells gently. Top with chocolate whip cream and put in freezer over night for large flans. Several hours for tarts. All night for mini ones too. Dip into ganuche and set on racks to dry. For 8” and 10” place on cooling rack in a sheet pan and pour ganache over to coat. Refrigerate till serving time.

Peanut Butter Filling: 2 T butter, room temp 2 (12 oz.) jars peanut butter 1 cup graham cracker crumbs 1 cup powdered sugar In mixer, beat butter and peanut butter until smooth.

Add powder sugar and graham cracker crumbs.

Mix till blended. This can be kept in covered container in refrigerator for 3-4 months. Bring back to room temperature to use.

Press mixture into baked cookie crust almost even to top of crust. Top with chocolate whip cream. Freeze to set then coat with ganache.

(This is also a great filling for candy and can be stored at room temp for 2 weeks.

Chocolate Whip Cream: 2 cups heavy cream (1 pint) 1/2 cup powdered sugar 4 T cocoa In mixer with whip, combine all ingredients on low. Scrap bowl well, mix on high until cream is thickened. Use a pastry bag to pip on or can be spread with a spatula. (To coat in chocolate this needs to be frozen)

Submitted by Nora Bertand, Versailles

PINEAPPLE ZUCCHINI BREAD

3 eggs 1 cup cooking oil 2 cups sugar 2 tsp vanilla 2 cups grated peeled zucchini 1 (8 oz.) can crushed pineapple, drained 3 cups unbleached white flour 1/4 tsp baking powder 2 tsp soda raisins or currants 1 cup chopped nuts In large mixing bowl, beat eggs, oil, sugar and vanilla until thick. Stir in zucchini, pineapple, dry ingredients (stirred together), raisins & nuts. Pour into 2 greased loaf pans.

Bake at 350F for 55 minutes or until toothpick inserted in center comes out clean and bread springs back when touched lightly in center

Submitted by Julie Baker, Greenville

LIMONCELLO CHEESECAKE

8 oz. purchased biscotti 3/4 stick, unsalted butter, melted 3 T grated lemon zest 1 (12 oz) whole milk ricotta, drained 2 (8 oz) cream cheese 1 1/4 cup sugar 1/2 cup limoncello liqueur 2 tsp vanilla extract 4 large eggs Preheat oven to 350F. Spray bottom of 9”x9”x2” baking pan. Finely grind biscotti. Add melted butter and 1 T lemon test. Process until crumbs are moistened. Press the crumb mixture over bottom only. Bake until crust is golden brown-about 15 minutes. Cool.

Completely blend ricotta in food processor. Add cream cheese and sugar, blend well. Blend in limoncello, vanilla and remaining lemon zest. Add the eggs one at a time, pulse until blended. Pour cheesecake mixture over crust.

Put cheesecake in water bath 1/2 way up. Bake 1 hour or until center of cake moves slightly.

Chill for at least 8 hours.

Submitted by Susette Kruckerberg, Versailles

ALMOND MACAROONS

2 cups unblanched almonds, finely ground (almonds with skins) 1/2 cup sugar pinch of salt grated zest of 1 lemon 3 egg whites Two cookie sheets.

Preheat oven to 375F. Lightly oil a cookie sheet (or use parchment paper).

Grind the almonds in the processor. Add the sugar and pulse. Add lemon zest and salt and pulse. Add the 3 egg whites (they do not have to be beaten) and process so it looks like thick, wet sand. It should be medium firm so that it can be molded but not dry or shiny with liquid.

Drop by teaspoonfuls onto the parchment covered cookie sheet and bake.

Switch sheets half-way for even baking. Easy!

Bake until faintly golden brown, about 15-20 minutes total.

Submitted by Eileen Litchfield

PEANUT BUTTER COOKIES-THREE INGREDIENTS! Makes about 18 cookies.

1 cup peanut butter 1 cup sugar 1 egg

Preheat that oven to 350 degrees.

Add above ingredients into a bowl Stir well to combine.

Dip fork in a little sugar it to press the cookies, it adds a little sugar crunch on top.

Bake 6 minutes, until just starting to brown on the bottom.

Submitted by Shannie Denney, Union City

LEMON SUGAR COOKIES Makes 24 Cookies 2 1/2 cups all-purpose flour 3/4 teaspoon baking soda 1 teaspoon baking powder 1 cup (2 sticks) SALTED butter, softened 1 1/4 cup granulated sugar 3 egg yolks 1 teaspoon vanilla extract zest of 2 lemons 1 1/2 Tablespoons fresh lemon juice 1/4 cup granulated sugar, for rolling

Preheat oven to 350F degrees.

Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Whisk together the flour, baking soda, and baking powder in a medium size bowl. Set aside.

In a large bowl, using an electric or stand mixer, cream together the butter, and granulated sugar until combined.

Add egg yolks, vanilla extract, lemon zest and lemon juice. Mix until combined.

Add flour mixture and mix until just combined. DO NOT OVERMIX! Using a cookie scoop or ice cream scoop, scoop dough into balls about 2 Tablespoons each, roll in sugar and place onto prepared baking sheet.

Bake for 15-18 minutes or until tops of cookies start to crack.

Let cool for 5 minutes on baking sheet before moving them to a wire rack. Let cool completely on wire rack.

Submitted by Amber Godwin, Greenville

PAGE 14 - 2016 COOKBOOK - SUPPLEMENT TO THE EARLY BIRD - MAY 8, 2016

FRUITY PEBBLES CRISPY TREATS

SINFUL BROWNIES

Makes about 16 squares 10 oz (one bag) small marshmallows 2 T. butter, room temperature 1/4 tsp. salt 1 tsp. vanilla extract 6 c. Fruity Pebbles Line 8x8” pan with parchment paper or coat generously with nonstick cooking spray.

Combine marshmallows, butter and salt in large microwave safe bowl. Heat mixture in 30 second bursts, stirring at each interval, until mixture is smooth. Stir in vanilla. Add Fruity Pebbles and stir until well combined; use a little less if you prefer super gooey treats.

Press cereal mixture into pan using lightly greased fingertips.

Allow to cool, cut into squares and enjoy!

Submitted by Amber Godwin, Greenville

4 oz. unsweetened chocolate 1 cup butter 1 T vanilla 4 eggs 1/4 tsp. salt 2 cups sugar 1 cup flour Preheat over to 350F. Grease 9x13 pan.

In a large sauce pan, combine chocolate and butter. Heat over low heat until melted and smooth, stirring occasionally.

Remove from heat. Beat in eggs, sugar, vanilla, and salt. Stir in flour.

Bake 25 to 30 minutes.

Prepare frosting, 4 oz unsweetened chocolate, 1 T vanilla, 1 cup butter, 2 eggs, 1lb powdered sugar, and 4 cups mini marshmallows.

In medium saucepan combine chocolate and butter. Melt over low heat. Remove from heat.

Stir in eggs, vanilla, powdered sugar. Beat till smooth. Stir in marshmallows. Spread.

Submitted by Susette Kruckerberg, Versailles

GERMAN CHOCOLATE PIE

1ready to use refrigerated pie crust (or homemade) 3/4 cup packed brown sugar 3/4 cup light corn syrup 1/4 cup butter (cut up) 2 oz. baker’s semi sweet chocolate (chopped) 3 eggs 1 cup sweetened flaked coconut 1 cup chopped pecans Preheat oven to 350F degrees.

Line a 9 inch pie plate with pie crust. Microwave sugar and corn syrup in large microwave bowl on high 3 minutes or until mixture comes to a boil. Add butter and chocolate and stir until chocolate is completely melted and mixture is well blended. Cool slightly.

Add eggs, 1 at a time, beating well after each addition. Stir in coconut and nuts. Pour into pie crust. Cover the edge of pie crust with foil and bake 50-55 minutes (Remove foil from edges during the last 20 minutes of baking) or until filling is set in center. Cool completely on wire rack. Enjoy!

Submitted by Marsha Baker, Greenville

CHEWY CRANBERRY COOKIES

1/2 cup butter 1/2 crisco 1/4 cup sugar 3/4 cup packed brown sugar 1/2 tsp. vanilla extract 2 large eggs 2-1/4 cup flour 1 tsp. baking soda 1 tsp. salt 1 cup dried cranberries 2 cups white chocolate chips Preheat: Oven to 350F. Combine: Beat butter and crisco, sugar, brown sugar, and vanilla until creamy. Add eggs, one at a time, beating well.

Combine: Flour, baking soda, and salt. Gradually add to above ingredients.

Stir: In dried cranberries and white chocolate chips.

Drop by rounded tablespoon on to ungreased baking sheet.

Bake: 9 minutes.

Remove immediately onto baking sheet. Cool completely. ~ Enjoy!

Submitted by Maggie Lee, Greenville

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MAY 8, 2016 - SUPPLEMENT TO THE EARLY BIRD - 2016 COOKBOOK - PAGE 15

CHOCOLATE PEANUT BUTTER BUCKEYE CAKE For Peanut Butter Cheesecake Layer: 2-8 oz philly cream cheese 1 cup white sugar 1/2 cup creamy or crunchy peanut butter 3 tlbsp. all purpose flour 4 eggs 1/2 cup 2% milk

Preheat over 325 degrees. Beat cream cheese, peanut butter, sugar and flour till smooth and creamy. Beat in one egg at a time. Stir in milk. Great a 9 inch spring for pan VERY WELL. Pour batter in pan. Bake 325 degrees for 10 minutes. Reduce heat to 260 degrees and bake for 50 minutes, center will be slightly jiggly. Cool on counter 2 hours. Put in refrigerator to finish cooling 3-4 hours.

For Cake Layers Prepare Dark Chocolate Cake mix according to instructions.

Bake in 2-9 inch well greased cake pans. Cool completely.

For Peanut Butter Frosting 1/2 cup butter (softened) 1 cup peanut butter (crunchy or creamy) 4 cups powdered sugar 1/3 cup heavy cream Cream together butter and peanut butter. Add half of powdered sugar and cream, mix well. Add remaining sugar, mix.

Beat in remaining cream. You can add extra milk if needed.

For Chocolate Peanut Butter Glaze 8 oz semi-sweet chocolate chips 2 Tlbsp. light corn syrup 3 Tlbsp. peanut butter 1/2 cup heavy cream In a double boiler or a bowl set over a pot of simmering water, melt chocolate, peanut butter and corn syrup. When melted, remove from heat and whisk in cream until smooth and creamy.

To Assemble: Place one layer of chocolate cake on your cake plate or stand and top with 1/4 of chocolate peanut butter glaze to edges.

Carefully remove cheesecake from spring form pan and place on top of chocolate cake layer.

Spread 1/4 of chocolate peanut butter glaze on top of this layer to edges.

Top this with second layer of chocolate cake. Place whole cake in refrigerator for 15 minutes, just to firm up.

Cover the sides of cake with peanut butter frosting. Microwave the chocolate glaze for 5-10 seconds to soften back up.

Whisk well and pour it over the top center of the cake.

Use an off set spatula to spread the glaze to the edges, letting it drop down in some areas.

Store left overs in refrigerator.

This cake is a little extra work, but well worth the effort. It is a stand out looking cake and really yummy!

Submitted by Julie Schmitmeyer, Versailles

DOUBLE CHOCOLATE COCA-COLA CAKE

1 cup Coca-Cola (not diet) 1/2 cup cooking oil 1 stick butter 3 T cocoa 2 cups sugar 2 cups flour 1/2 tsp. salt 2 eggs 1/2 cup buttermilk 1 tsp. soda 1 tsp. vanilla Frosting: 1 stick butter 2 & 1/3 T cocoa 6 T cream or milk 1 tsp. vanilla 3-3/4 cups confectioner sugar In sauce pan, mix cola, oil, butter and cocoa. Bring to boil.

In a bowl, combine sugar, flour and salt. Pour cola mixture over flour mixture. Mix well. Add eggs, buttermilk, baking soda and vanilla. Beat well. Pour mixture into greased and floured 13x9 pan. Bake 350F for 20-25 minutes.

Frosting: Combine butter, cocoa and milk.

Heat until butter melts. Beat in remaining ingredients. Spread on cake while still warm.

Submitted by Sherry Caldwell, Miamisburg

CHOCOLATE CAKE

Cake: 1 cup butter, softened 3 cups packed brown sugar 4 eggs 2 tsp. vanilla extract 2-2/3 cups all purpose flour 3/4 cups baking cocoa 3 tsp. baking soda 1/2 tsp. salt 1-1/3 cups sour cream 1-1/3 cups boiling water Frosting: 1/2 cup butter, cubed 3 oz. unsweetened chocolate, chopped 3 oz. semisweet chocolate, chopped 5 cups confectioners sugar 1 cup sour cream 2 tsp. vanilla extract.

Preheat oven to 350F. Grease and flour three 9 inch round baking pans. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another large bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Stir in boiling water. Transfer batter to prepared baking pans. Bake 3035 minutes or until a toothpick inserted in center comes out clean. Cool cakes in pans 10 minutes. Remove from pants to wire racks to cool completely.

For the frosting, in a metal bowl over simmering water, melt butter, unsweetened chocolate and semisweet chocolate; stir until smooth. Cool slightly. In a bowl, combine confectioners sugar, sour cream and vanilla extract. Add the melted chocolate mixture; beat until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate leftover cake.

Submitted by James Bigham

PUMPKIN MUFFINS

1 spice cake mix 1 can pumpkin puree (small can, not pie filling) Preheat to 325 degrees.

Mix spice cake mix together with pumpkin. Scoop into lined ow well sprayed muffins.

Bake 18-20 minutes (until toothpick comes out clean).

Makes 12 muffins

Submitted by Shannie Denney, Union City

LIGHTER MINI CHEESECAKES WITH OREO CRUST

Makes 11-12 mini cheesecakes 12 Oreo cookies 2 (8-oz) packages light cream cheese, softened 1 (5.3-oz) container plain, fat-free Greek yogurt 1/4 cup Truvia Baking Blend or ½ cup sugar 1/2 tsp .vanilla 2 eggs Preheat oven to 350ºF. Line each muffin tin with a cupcake liner.

Place one Oreo cookie in the bottom of each cupcake liner.

In a mixing bowl with beaters, blend together cream cheese, Greek yogurt and sugar until thoroughly combined. Add in vanilla and mix.

Add in eggs, one at a time until blended.

Using cookie scooper or spoon, scoop cream cheese mixture into the muffin tin, over the Oreo in the bottom.

Place in oven and bake for 20 minutes. Pull out of oven and place muffin tin on a cookie rack to cool.

When cool, lightly take out of muffin tin and peel away the liner.

Enjoy!

Submitted by Amber Godwin, Greenville

CREAM CHEESE DANISH 2 cans crescent rolls 2 (8 oz) cream cheese 1 cup sugar 1 T butter 2 T milk 1 tsp vanilla 1 cup powdered sugar

Mix in bowl cream cheese and sugar. Line bottom of greased cake-type pan (10x13) with one can of crescent roll. Spread cream cheese mixture over crescent roll. Layer second can of crescent rolls over top. Dot with butter. Bake at 350F for 2530 minutes.

Glaze: Take danish out of oven.

Then on stove top mix milk, powdered sugar, vanilla until boiling. Pour over danish while both still hot. Let cool, serve.

Submitted by Merryya Knapp, Greenville

PAGE 16 - 2016 COOKBOOK - SUPPLEMENT TO THE EARLY BIRD - MAY 8, 2016

CHOCOLATE ECLAIR

1 pkg. honey graham crackers 1 small container Cool Whip 2 boxes instant french vanilla pudding 1 container milk chocolate icing 2 1/2 cups milk In 9x13 pan layer with graham crackers. Mix pudding and milk and mix, then Cool Whip. Pour half mixture over crackers. Then add another layer of crackers.

Then other half of pudding mixture then another layer of crackers.

Melt frosting in microwave 20-30 seconds or until melted. When melted pour over top of graham cracker. Let stand a few minutes.

Store in refrigerator.

Submitted by Merrhya Knapp, Greenville

BREAD PUDDING WITH SALTED CARAMEL SAUCE

Pudding: 4 eggs beaten 2-1/4 cups milk 1/2 cup sugar 1 tsp. orange peel (optional) 1/2 teaspoon cinnamon 4 cups dry french bread cubes 1/3 cup dried cranberries Caramel Sauce: 1 cup granulated sugar 1/4 cup + 2 T water 1/4 cup salted butter cut in cubes 1/2 cup heavy cream 1/4 tsp. sea salt Heat oven to 350F Pudding in bowl: Beat together eggs, milk, sugar, orange peel, and cinnamon. In ungreased 2-quart baking dish, toss together bread cubes and dried fruit. Pour egg mixture over bread mixture.

Bake on 350F 40-45 minutes or till knife comes cut clean.

Caramel Sauce: Heat sugar and water over medium high heat whisking till sugar is dissolved, and the mixture begins to boil.

Allow mixture to boil, carefully swirling pan occasionally, until the mixture reaches a dark amber color. This step will take several minutes. Once mixture reaches dark amber color, immediately whish in butter until melted, then remove from heat.

Whisk in cream. Whisk until smooth. Stir in salt.

Drizzle sauce over warm pudding.

Store leftover sauce in glass jar in refrigerator.

Submitted by Elijah Walters, Vandalia

CHOCOLATE CAKE WITH BUTTERY CHOCOLATE FROSTING

For Cake: 3/4 cup soft butter 2 cups white sugar 3 eggs 2 teaspoons vanilla 1 teaspoon baking soda 3/4 cup dark cocoa 2 cups all purpose flour 1-1/2 cups milk For Frosting: 4 sticks softened butter 1/2 cup dark cocoa 2 cups powdered sugar Cake: Grease bottom of 2, 9 inch round pans.

Pre heat over to 350F. Beat butter till smooth, add sugar slowly. Beat in eggs one at a time, add vanilla. Beat in dry ingredients mixing after each addition. Add in half the milk, mix well and add the rest of the milk, beat until well mixed.

Spread batter evenly between pans.

Bake 30-35 minutes.

Frosting: Beat all ingredients until smooth.

Once cakes are completely removed from pans. Frost top of bottom layer, add top layer, frost completely.

Submitted by Elijah Walters, Vandalia

LEMON LIME DESSERT

Crust: 5-1/2 graham crackers, crushed 1/3 cup butter, melted 2 T. white sugar Mix together and press in bottom of pan Middle: 1/2 qt vanilla ice cream, soft 1/2 qt lime sherbert, soft Lemon Sauce: 3-1/2 T butter, melted 1/2 cup white sugar 1 egg, slightly beaten 2 T lemon juice Cook together in sauce pan on stove, whisking constantly until mixture reaches 160F. Remove from heat, cover and cool, then spread over ice cream. Garnish with fresh lime zest, and serve.

Submitted by Holly Landes, Eldorado

PEPPERMINT CAKE ROLL

1 package (16 oz) angel food cake mix Confectioners sugar 1 carton (16 oz) frozen whipped topping, thawed 1-1/2 tsp. peppermint extract 1 cup hot fudge ice cream topping 1/2 cup crushed peppermint candies, divided fresh mint leaves (optional) Line 1 greased 15x10 baking pans with waxed paper. Prepare cake mix according to package directions. Divide the batter evenly into prepared pans.

Spread evenly.

Bake at 350F for 12-15 minutes or until tops spring back when lightly touched.

Cool for 5 minutes.

Invert each cake onto a kitchen towel dusted with confectioners sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style.

Starting with a short side. Cool completely on a wire rack.

In a small bowl mix whipped topping and peppermint extract until blended.

Unroll cakes, spread each with 1½ cups peppermint mixture to within ½ inch of edges.

Cut a small hole in the corner of a food-safe plastic bag. Fill with fudge topping.

Drizzle each cake with half of the fudge topping.

Sprinkle with 2 T. of crushed candies.

Roll up again without towel.

Transfer to platters. Frost with remaining peppermint mixture.

Cakes can be served immediately or frozen, covered for later use.

Remove from the freezer 10 minutes before serving. Top with remaining candies and if desired, mint leaves.

Submitted by Pam Furlong, New Paris

CHOCOLATE CHIP CHEESEBALL

2-8 oz. cream cheese 1-1/2 cups powdered sugar 2 sticks butter 2/3 cup light brown sugar 1/2 tsp. vanilla 1-1/2 cups mini semi-sweet chocolate chips Mix cream cheese and butter.

Add vanilla, powdered sugar and brown sugar. Mix well. Gently stir in chocolate chips. Chill. Serve with pretzels.

Submitted by Holly Landes, Eldorado

KEY LIME PIE

12-15 key limes juiced (more for more sour, less for less sour) yield 1/3 to cup juice 1 block full fat cream cheese softened - do not use reduced fat 1 can sweetened condensed milk 1 prepared graham cracker crust In a blender or mixer mix cream cheese and condensed milk until smooth. Add lime juice.

Mix to incorporate, then beat on medium-high for at least 3 minutes. You are beating air in the filling. So heat it until it thickens. Pour into crust and refrigerate over night or for a quicker option, stick it in the freezer for a couple of hours.

If you don’t beat the filling long enough, it will be runny, so beat the crap out of it. Yum.

Submitted by Janell Conlon, Greenville

CARAMEL CHEESECAKE

Crust: 1-3/4 gingersnaps (crushed) 1/4 cup walnuts (chopped) 1 T. sugar 1/2 tsp. cinnamon 6 T. butter Filling: 3 packages cream cheese (soft) 1 cup + 2 T. sugar 1/4 cup 2% milk 2 T. flour 1 tsp. vanilla 3 eggs Caramel: 1 can dulce de leche Wrap foil around spring form pan.

Combine crust ingredients.

Press in pan bottom and 2 inches up sides.

Beat cheese and sugar together.

Beat in milk. Then flour and vanilla.

Add eggs, beat on low speed until combined.

Pour into crust.

Pour 1/2 of caramel in bowl.

Microwave 50% until soft.

Drop by tsp. over batter.

Cut thru with knife and swirl.

Place pan in large baking pan.

Add 1 inch of water in large pan.

Bake 60-70 minutes or when top looks dull.

Remove pan from water and run knife around side to loosen.

Let cool.

Drop chocolate chips on top, if desired and drizzle with remaining caramel.Refrigerate.

Submitted by Autumn Anderson, Ansonia

MAY 8, 2016 - SUPPLEMENT TO THE EARLY BIRD - 2016 COOKBOOK - PAGE 17

CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE

into bottom and 1 inch up the sides of a greased 9-inch spring form pan. Place pan on baking sheet.

Filling: 3 packages (8 ounces each) cream cheese (softened) 1 cup sugar 3 eggs (lightly beaten) 1 cup sour cream 1/2 tsp. vanilla extract

In another mixing bowl, cream butter and sugars at medium speed until light and fluffy. Add water and vanilla.

Gradually add flour. Stir in 1 cup chocolate chips. Drop dough by teaspoonfuls over filling, gently pushing dough below surface.

Dough should be completely covered by filling.

Crust: 1-3/4 cups crushed chocolate wafer crumbs 1/4 cup sugar 1/3 cup butter (melted)

Cookie dough: 1/4 cup butter (softened) 1/4 cup sugar 1/4 cup packed light brown sugar 1 T. water 1 tsp. vanilla extract 1/2 cup all-purpose flour 1-1/2 cups miniature semi-sweet chocolate chips (divided) In a small bowl, combine cookie crumbs (chocolate wafer crumbs) and sugar. Stir in butter. Press

In a large mixing bowl, combine cream cheese and sugar. Beat until smooth. Add eggs. Beat on low until combined. Add sour cream and vanilla. Beat until blended. Pour over crust.

Bake at 350F for 45-55 minutes or until center is almost set. Cool on wire rack for 10 minutes.

Carefully run knife around edge of pan to loosen. Cool at least 1 hour. Refrigerate overnight. Remove sides of pan.

Sprinkle with remaining chops.

Refrigerate leftovers.

Submitted by Brenda Nickol, Greenville

GLUTEN FREE BANANA MUFFINS

4 T. butter (melted) 1/2 cup honey 2 large eggs (beaten) 1 cup mashed bananas 1/2 cup mini chocolate chips 1-3/4 cup Pamela’s Baking & Pancake Mix 1 tsp. vanilla 1/2 tsp. salt Preheat oven to 350F. Beat together butter, honey, eggs and bananas. Add remaining ingredients and mix well. Pour evenly in ungreased 12 muffin tin.

Bake 20-25 minutes until toothpick comes out clean.

Let cool. Store in air tight container.

Submitted by Jan Rust,Troy

JAM DIAGONALS

1/2 cup butter 1/4 cup flour 1/4 cup sugar 1/2 cup jam 1 tsp. vanilla 3/4 cup powdered sugar 1/8 tsp. salt 1 T. lemon juice Cream butter, sugar, vanilla and salt until fluffy. Stir in flour until blended. Divide dough into thirds. On lightly floured board, shape into “ropes” with hands. 9x1 inch. Dough will be crumbly. Place ropes on cookie sheet and make depression down center with finger. Rope will flatted to ¼ inch wide.

Fill with jam. Bake at 350F for 12 to 15 minutes. Cool on cookie sheet. Ice with glaze of powdered sugar and lemon juice. Cut into diagonal pieces after icing is set.

Submitted by Daisy Landes, Eldorado

PAGE 18 - 2016 COOKBOOK - SUPPLEMENT TO THE EARLY BIRD - MAY 8, 2016

FRENCH APPLE FLAN DESSERT Sweet Short Dough: 12 oz butter (unsalted) 4 oz crisco 8 oz sugar 1 egg 1/2 tsp. vanilla

Put in mixing bowl and cream together till smooth.

1/4 cup milk 1-1/2 lbs all purpose flour 1/4 tsp. baking powder.

Gradually add dry mix to above mixture alternately. Flour, milk, flour, milk, flour.

Turn out onto plastic wrap.

Press into a rectangle. Wrap and refrigerate 3 hours or several days.

Filling: 6-8 apples 1 T. + 1 tsp. sugar 1/4 tsp. cinnamon frangipane apricot jam Make frangipane, set aside.

Prepare apples. Peel core and slice 6-8 apples (Thick Slices) Sprinkle with lemon juice to keep from browning.

Roll out dough (1/2 of it) to 1/8” thick.

Put into a 10” flan pan or you can use a pie dish or a shallow cake pan. You can re-roll scraps.

Dough can be frozen if you have left over.

Spoon frangipane onto dough and spread over bottom to edges of dough about 1/4” thick.

Layer apples around outer part then fill in center part placing them real close. (The more the better) Sprinkle top with 1 T. sugar.

Then sprinkle with 1 tsp. sugar mixed with 1/4 tsp. cinnamon.

Bake on a cookie sheet.

350F for 20 minutes.

Turn and bake another 20 minutes.

Frangipane: 1 cup sugar 1 stick butter (unsalted and softened) cream these together till smooth, scrape bowl.

1 cup sugar 2 cups almond meal (or very

fine ground almonds) 8 eggs 1 T. flour Combine sugar, meal and flour.

Set aside.

To sugar and butter mixture, add eggs 1 at a time, scrape bowl good to make sure all is mixed in. Mix well after each egg. Then add dry ingredients on low and mix for a minute or two.

Can be made ahead of time and store in refrigerator in covered container for a week.

This batter can be used in 3” inch tart pans or muffin pans, regular or mini.

3” apple flans are great.

Cut dough into circles and place in muffin pans. Put frangipane 1/2 way up and top with sliced almonds. Bake 20-24 minutes.

Put 1/2 apricot jam in a bowl with T. water. Microwave 20 seconds and brush over almond cups. Do same for apple tarts or flan.

Submitted by Nora Bertrand, Versailles

PAULA DEEN PUMPKIN GOOEY BUTTER CAKES Cake: 1 (18 1/4-ounce) package yellow cake mix 1 egg 8 tablespoons butter, melted Filling: 1 (8-ounce) package cream cheese, softened 1 (15-ounce) can pumpkin 3 eggs 1 teaspoon vanilla 8 tablespoons butter, melted 1 (16-ounce) box powdered sugar 1 teaspoon cinnamon 1 teaspoon nutmeg

Preheat oven to 350 degrees F. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon,

nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20ounce can of crushed pineapple to the cream cheese filling.

Proceed as directed above.

For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.

For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin.

Proceed as directed above.

Submitted by Amy Addos, Greenville

ORANGE COOKIES

1 large navel orange (or 2 medium) 1/2 cup butter flavored shortening 1 cup sugar 1/2 cup milk 2 cups all purpose flour 1 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt Directions: 1. With a sharp knife, score each orange into quarters, remove peel. Use knife to remove white pith from peel and fruit, discard. Quarter oranges and place in blender. Add peel, cover and process until smooth (mixture should measure 3/4 cup) 2. In a large bowl, cream shortening and sugar until light and fluffy. Beat in milk and 6 tablespoons orange mixture.

Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture until blended.

3. Drop by rounded teaspoonfuls 2 inch apart onto greased baking sheets. Bake at 350F degrees for 10-13 minutes

or until set and edges are lightly browned. Remove to wire racks to cool.

Yield: 2 dozen Frosting: 2 cups confectioner’s sugar 1/4 cup orange mixture (from cookies) 1 T. butter 1 T. grated orange peel Combine all ingredients and beat until smooth. Frost cookies when cool. (Will frost 2 dozen cookies)

Submitted by Carol Forte, Greenville

GRAMMA MARTINO’S MEATBALL COOKIES

8 oz cream cheese (softened) 1 cup crisco 1-1/2 cup sugar 3 eggs 1 cup milk 1 tsp. vanilla 5 cups flour 5 tsp. baking powder 2 tsp. cinnamon 1/2 tsp. cloves 1/2 tsp. nutmeg 3/4 cup Hershey cocoa (unsweetened) 1 cup walnuts (chopped) 1 cup chocolate chips 1 cup raisins (optional) Cream together: cream cheese, crisco and sugar.

Add eggs, milk and vanilla a little at a time. Add dry ingredients and spices, mix well. Add nuts, chocolate chips, (raisins), and stir in.

Roll dough into balls a little smaller than a golf ball. Add small amount of oil to hands if dough is sticky.

Place on un-greased cookie sheet.

Bake at 350F for 10-15 minutes.

Cool and glaze.

Glaze: 4 cups powdered sugar 8 tbls milk 2 tsp. vanilla.

Makes approximately 4-5 dozen cookies depending on size.

Submitted by Loralie Helbock, Greenville

MAY 8, 2016 - SUPPLEMENT TO THE EARLY BIRD - 2016 COOKBOOK - PAGE 19

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PAGE 20 - 2016 COOKBOOK - SUPPLEMENT TO THE EARLY BIRD - MAY 8, 2016