August Recipe Club

Jordan's Creamy Slaw

1 cup mayonnaise

1/4 cup sugar

2 Tbsp. cider vinegar

1 tsp. refrigerated horseradish

1/8 tsp. salt

1/8 tsp. pepper

1 (16 oz) package shredded coleslaw mix

1.  Stir together mayo, sugar and next 4 ingredients.  Stir in coleslaw mix, stirring until blended.  Cover and chill until ready to serve.  

Jordan's Slow Cooker BBQ Pork

1 (3-4 lb) boneless pork shoulder roast (Boston Butt)

1 (18oz) bottle barbecue sauce

1 (12oz) can cola soft drink

1.  Place roast in a lightly greased 6 qt slow cooker; pour barbecue sauce and cola over roast.  Cover and cook on Low 8-10 hours (I cooked for 8 hours in a crock pot) or until meat shreds easily with a fork.

2.  Transfer pork to a cutting board; shred with two forks, removing any large pieces of fat. 

Caron's Zucchini Lasagna

3 medium zucchinis, sliced length-wise

1 tablespoon olive oil or coconut oil

28oz can of crushed tomatoes

4 garlic cloves, minced

1 small onion, chopped

3 tablespoons fresh basil, chopped

1 teaspoon oregano

salt and pepper, to taste

15oz container of ricotta cheese

½ cup parmesan cheese

1 large egg

16oz shredded mozzarella cheese

Thinly slice the zucchini length-wise and place a little bit of salt on each and lay on top of paper towels, continue doing above with zucchini slices then another layer of paper towels. Allow the zucchini slices to set for 10 minutes.

Add olive oil or coconut oil to a grill pan and grill the zucchini slices for about 1 minute on each side. This allows extra water to be removed.

Preheat oven to 375 degrees.

In a medium sauce pan, combine the crushed tomatoes, garlic cloves, onion, basil, and oregano. Bring the sauce to a simmer and add salt and pepper to salt.

In a large bowl, combine the ricotta cheese, egg, and parmesan cheese. Mix together. Set aside.

Using a 9x13 casserole dish or two 8x8 baking dishes, spread some of the sauce on the bottom of the dish.

Place a layer of zucchini slices, then a layer of cheese, ricotta, zucchini slices, then sauce. Repeat until all of the ingredients have been used.

Bake covered for 45 minutes. Remove the foil and bake for another 10 minutes.

Anna Kate's Pasta

2/3 cup olive oil

1/4 cup lemon juice

1/2 cup mayonnaise 

3 tablespoons Greek seasoning

1 16-ounce box penne pasta, cooked, drained, cooled

3/4 cup grape tomatoes, cut into halves

1/2 cup feta cheese

1/4 cup chopped fresh basil

Whisk together oil, juice, mayonnaise and seasonings in a large bowl.

Add cooked pasta, tomatoes, feta cheese and basil. 

Cover and chill 8 hours.

Amy's Tomato, Peach and Burrata Salad

1/3 cup balsamic vinegar
2 large tomatoes, cut into pieces
2 large peaches, cut into pieces
6 ounces burrata cheese, cut into pieces
3 tablespoons freshly chopped basil

1. To make the balsamic reduction, pour the balsamic vinegar into a small saucepan. Heat over medium-high heat and bring to a boil. Reduce the heat to low and let simmer, swirling the pan occasionally, until reduced to about half of the original amount, about 15 minutes. Remove from the heat and set aside.

2. Meanwhile, place the tomatoes and peaches on a platter or plate. Top with burrata cheese chunks and basil.

3. Drizzle the balsamic reduction over the salad and serve.

Note-you can find burrata cheese in most grocery stores in the cheese section. If you can't find it you can substitute fresh mozzarella. Burrata cheese is very soft and will not slice well. Just add the creamy chunks to the salad

Whitney's Salad

Sarah's Grilled Chicken

Rhonda's Corn Salad

1 cucumber

2 tomatoes

1 bell pepper

1 purple onion

2 12 oz cans of shoe peg corn

1/4 cup sour cream

4 tablespoons mayo

2 tablespoons white vinegar

1/2 tsp celery seed

1/2 tsp dry mustard

1/2 tsp black pepper

2 tsp salt

Mix and refrigerate until serving 

Virginia's Maple Blondies

2 cups all purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon baking soda

10 tablespoons butter, melted

1 cup firmly packed light brown sugar

1/2 cup maple syrup

2 large eggs

1 teaspoon vanilla extract

Confectioner's sugar (optional)

1.  Preheat oven to 350.  Grase a 13x9 inch baking pan.

2.  In a medium bowl, combine flour, baking powder, salt, and baking soda.

3.  In a large bowl, combine butter, sugar, and syrup.  Whisk in eggs and vanilla.  Gradually stir in flour mixture.  Spread batter in prepared pan.  Bake for 20 minutes or until a wooden pick inserted in center comes out clean.  Let cool completely on a wire rack.  Cut into 12 squares.  Sprinkle with confectioners' sugar, if desired.

Dee Dee's Strawberry Cake

1 (18.25-ounce) box white cake mix
1 (3-ounce) box strawberry flavored instant gelatin
1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
4 large eggs
1/2 cup vegetable oil
1/4 cup water
Strawberry Cream Cheese Frosting (recipe follows)
Garnish: sliced fresh strawberries


Directions:
Preheat oven to 350 degrees. Lightly grease and flour 2 round 9-inch cake pans.

In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans, and cool completely on wire racks.

Spread Strawberry Cream Cheese Frosting in between layers and on top and sides of cake. Garnish with sliced fresh strawberries, if desired.


Strawberry Cream Cheese Frosting:
1/4 cup butter, softened
1 (8-ounce) package cream cheese, softened
1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
1/2 teaspoon strawberry extract (I used vanilla extract instead)
7 cups confectioner's sugar (You'll need to buy 3 boxes of confectioner's sugar to have enough.)


Directions:
In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup strawberry puree, reserving remaining for another use. Beat in extract. Gradually add confectioner's sugar, beating until smooth.
***Note:For pinker frosting, add 2 to 3 drops of red food coloring to frosting.***