STUFFED MUSHROOMS

STUFFED MUSHROOMS

1 PACKAGE HOT OR MILD SAUSAGE

1 PACKAGE CREAM CHEESE

24 -30 MUSHROOMS WASHED AND STEMMED

BROWN SAUSAGE, CHOPPING INTO SMALL BITS AS YOU GO. ONCE FULLY COOKED, COMBINE WITH CREAM CHEESE. FILL MUSHROOM CAPS WITH FILLING. PLACE IN BAKING DISH AND BAKE FOR 15-20 MINUTES IN PREHEATED 365° OVEN.

Holiday Pomegranate Fizz

Holiday Pomegranate Fizz
1 part orange juice
1 part pomegranate juice or 2 tablespoons Grenadine Syrup
2 parts lemon lime soda or ginger ale.

Combine ingredients in punch bowl or pitcher. To garnish, freeze pomegranate jewels and orange slices for 3 hours. Float on top of chilled punch. Enjoy.

Dirty Rice

Dirty Rice

Submitted by Dale Stancliff

Yields 6-8 servings

1 pkg. Jimmy Dean Pork Sausage

¼ cup chopped onion

¼ cup chopped bell peppers (optional)

Creole Seasoning

4 cups uncooked rice

Follow directions on package for preparation of rice. In large saucepan, combine chopped onions and Jimmy Dean sausage. Chop sausage into bite size pieces as it cooks with onion. If you choose to include bell peppers, add at this point. Add Creole seasoning to taste, a little for mild and a lot for spicy. When sausage is fully cooked, add the cooked rice to the mixture in saucepan, mix together and cook on medium low heat for 3-5 minutes. Add salt and pepper to taste.

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www.maceys.com®savorypg.blogspot.com®savorypg@gmail.com

Tomato Spread

Tomato Spread
2 Tomatoes, Chopped, seeded
2 Tbsp Finely chopped red onions
2 Tbsp Italian Dressing
Mix together
Refrigerate for about one hour.
Serve and Enjoy!

Sundried Tomato and Garlic Dip

Sundried Tomato and Garlic Dip

From Philadelphia Cream cheese

1 Philadelphia cream cheese spread

½ cup Miracle Whip Dressing

2 tablespoons finely chopped fresh chives

1 clove garlic, minced

1 teaspoon black pepper

½ cup sundried tomatoes

Mix all Ingredients except tomatoes until well blended. Stir in Tomatoes.

Serve with your favorite Cracker!

Peddler Punch

Peddler Punch
based on a potion used in Snow White and the Seven Dwarves.

Mummy Dust- 1/4 cup Powdered sugar
The black of night- 1 envelope prepared Black Cherry Kool-aid (add 10 drops of black food coloring)
An old hag's cackle- 2 liter Lemon Lime soda
A scream of fright 1 can Limeade concentrate, thawed.
A blast of wind- stir vigorously
A thunderbolt- 1/2 lb dry ice

Combine ingredients in a large cauldron lined with plastic bag or clear punch bowl.
Serve in plastic goblets.

Video copyright Disney.

Spell Book Page that you can download and print on aged paper. Place in a large textbook and your ready to cast your spell. Bottle labels print on aged paper and paste on secondhand glass bottles.

"Poisoned" Apples

"Poisoned" Apples

8-10 Red Apples any variety
1 cup butter
2 cups brown sugar
1 14 oz can sweetened condensed milk
1 cup corn syrup
1 tsp vanilla
1 tsp green food coloring
8-10 popsicle sticks

In a saucepan, combine first five ingredients over high heat until it reaches a caramel color and consistency or soft ball stage (about 30 minutes.) Stirring regularly. Remove from heat and add vanilla and food color. Wash and dry apples. Insert the sticks in the top of apple. dip apples into caramel brew. Remove and immediately place on waxed paper.

Video copyright Disney.

SpellBook Pages to download and print on aged paper.

Mummy Toes

Mummy Toes

4-5 hot dogs
1 packages Pillsbury canned dough sheets
Parmesan cheese to taste
Slivered Almonds
Ketchup, mustard, BBQ sauce, etc

Cut each hot dog in half. About half way down score 3 lines to look like knuckles. Put hot dogs in boiling water for 1 minute or until swollen. On the rounded tips of each hot dog, insert almond to look like a toe nail. Cut dough sheets into thin strips. Wrap strips around toes to look like bandages. Cover toes in parmesan cheese to mimic dust and decay. Bake at 325 until bandages become golden brown from the Egyptian sun. To serve, lay bread crumbs on platter, "Bury" toes in the sand with parts sticking out. Serve along side pool of blood (ketchup), puss (mustard) and other such visceral fluids.

Turkey Supreme

Turkey Supreme

12 slices jennie-o terkey brest, thick sliced
Stove top stuffing
2 cans Cream of Chicken soup.
1/2 cup sour cream
1/2 cup grated cheese.

Prepare stuffing according to package directions to make about 6 cups. On each turkey slice add 1/2 cups of stuffing. Roll turkey around stuffing like a burrito. Place in baking dish seam side down. Mix cream of chicken, sour cream and cheese. IF sauce is too thick, thin with water or milk. Pour sauce over turkey roll. Bake in 350 degree oven for 20 minutes or until cheese and sauce are bubbly.

French Bread Pizza With Chicken

French Bread Pizza
With Chicken

1 French bread
1/2-1 can of spaghetti sauce
1-2 cups of cheese
1-2 cups of cooked chicken

Slice French bread then top with sauce. Add chicken and top with cheese.

Back at 350 for 20 minutes and serve hot.

Spaghetti A La Carbonara

Spaghetti A La Carbonara
Submitted by: Dale Stancliff
Serves 6-8 people

1 teaspoon butter
6-8 strips of bacon, chopped
2-3 cup fresh chopped onion
1 Tbs of cream
2 eggs
1/2 cup parmesan cheese

Directions: Chop bacon into small pieces (no more than 1/4"). melt butter into a medium sauce pan, and cook bacon thoroughly. Add chopped onion. Let the onions and bacon simmer together for a couple minutes on medium to medium low heat. Remove from heat, and add cream. Let sit while pasta and egg mixture are prepared.

Cook spaghetti. While spaghetti is cooking, combine in a separate bowl eggs and parmesan cheese. Mix thoroughly with fork or wire wisk.

Once pasta has been cooked, drain thoroughly. Immediately after draining, poor egg mixture into the spaghetti. Mix thoroughly, keeping stove on low heat (the heat from the spaghetti cooks the egg mixture). Add bacon/onion mixture. Mix thoroughly until sauce and bacon are distributed evenly throughout the pasta.

Apple Pork Chops

2-3 lbs Pork Chops
2-3 lbs apples (Granny Smith, Rome, Gala, or Golden Delicious)
1/2 Cup sugar
1/4-1/2 tsp. ground cinnamon
1 tsp vanilla extract (optional)
Apple Cider
Place pork chops in plastic bag with apple cider, zip closed and place in refrigerator. Let marinate 1 or more hours. Meanwhile peel and slice appples. Place apples in large saucepan. Add sugar and cinnamon. Cover bottom of pan with water to prevent burning. Cook apples until tender. (may also be done in slow cooker for 2 hours.) While apples are cooking, pull pork chops from refrigerator. cook pork chops with your favorite method (pan fried, baked, grilled etc.) on a low temp, for a long time. This will make your pork chops tender. When pork and apples are done, place 1 pork chop on each place and top with 1-2 cups hot apples. Serve with baked sweet potatoes.

Fall Harvest Soup

Fall Harvest Soup
1 ½- 2 lbs stew meat (diced into small bites).
1 onion, chopped
2-3 zucchini diced
2 cups fresh sliced carrots
1 small head cabbage, diced
1 large can V8 juice
About 4-8 beef bouillon cubes or 4 Tbs Granulated Bouillon
Black pepper to taste.
Simmer stew meat in 2 ½ quarts water for at least 3 hours or until it’s moist.
After three hours add onion and juice and zucchini and carrots and bouillon
Continue to simmer for 30 minutes before serving add cabbage and pepper to taste.
For more recipes and to leave feedback, visit:
www.maceys.com*savorypg.blogspot.com*savorypg@gmail.com

3 Bean Chili

3 Bean Chili

2lb lean ground beef
1 small yellow onion, chopped
1 small green pepper, chopped
2 cans dark red kidney beans, undrained
2 cans pinto beans, undrained
1 can diced tomatoes, undrained
1 can tomato paste
2 envelopes chili seasoning mix
1/2 tsp. ground cinnamon
1 1/4 cups sour cream.

Brown meat in large saucepot on medium heat; drain.
Add onion and green pepper; cook until tender, stirring freaquently.

Add all remaining ingredients except sour cream; mix well.
Bring to boil; cover. Reduce heat to medium-low; simmer 20 minutes, stirring occasionally.

Spoon into soup bowls; top with sour cream.

Stuffed Peppers and Peach Salsa

Stuffed Peppers

From kraftfoods.com

Serves 4

1 lb. lean ground beef

1 large onion, chopped

1 can tomato sauce, divided

1-1/4 cups water, divided

2 tbs. minced garlic

1 tsp. minced parsley

1 tsp. Italian seasoning

1 cup Minute Rice, uncooked

4 large green peppers

 

Brown meat with onion and large skillet on medium heat. Stir in 1 cup of the tomato sauce, 1 cup of the water, garlic, parsley, and Italian seasoning. Bring to a boil. Stir in rice; cover. Remove from Heat. Let stand 5 minutes.

Meanwhile, cut tops off peppers; remove seeds. Mix remaining tomato sauce and water in bottom of 9 inch baking dish. Place peppers in baking dish. Spoon meat mixture into peppers; cover with foil.

Bake at 400°F for 35 to 40 minutes or until peppers are tender. Spoon sauce from bottom of dish over peppers just before serving.

 

Peppy Peach Salsa

From tasteofhome.com

Serves 5

2 T. lime juice

1 T. honey

½ t. minced garlic

1/8 t. ground ginger

2 fresh peaches, peeled and diced

½ green Serrano chile pepper, seeded and minced

½ red chile pepper, seeded and minced

½ small yellow chile pepper, seeded and minced

2 t. minced fresh cilantro

Tortilla chips

In a small bowl, combine the lime juice, honey, garlic and ginger; let stand for 5 minutes. Stir in peaches, peppers and cilantro. Serve with chips. Refrigerate leftover salsa. Yield: 1 ¼ cups.

Island Teriyaki Bowls

Island Pulled Pork Teriyaki Bowls

Serves 3-4

Pork Loin Roast 2-3 lbs

1 cup Island Style Teriyaki sauce

2 cups instant rice

1 cup water

1 cup coconut milk

1 can red kidney beans (drained and rinsed)

Chow Mein Noodles (optional)

Green onion or cilantro

Put roast in crock pot and cover with water to keep moist. Cook until fork tender and can be shredded. Add teriyaki sauce and shred. Mix rice, coconut milk and water and simmer until rice is tender and all liquid is absorbed. Stir in kidney beans and onion (or cilantro) and cook until heated. To serve put rice on individual plates. Top with teriyaki pork and Chow Mein noodles and enjoy.

For more recipes and to leave feedback, visit: www.maceys.com®savorypg.blogspot.com®savorypg@gmail.com

After School Snacks

Sack Lunch/ After school Snacks:

Week of August 25-30

Peanut Butter and Celery Surprise

Makes 5-6 1" treats.

1-2 stalk celery, washed and dried. Cut into 1" lengths.

2 tablespoons peanut butter

Honey to taste

Cheese, sliced into long narrow logs (Mozzarella, Muenster, or Provolone work best.)

Combine peanut butter and honey, spread into celery groove. Stick cheese into peanut butter mixture and spin to hide. Top with raisins, chocolate chips, sprinkles, powdered sugar, cinnamon etc.

Caramel Apple S'mores

Makes 4-5 servings

2 granny smith apples

1 package caramel dip

1 bag mini marshmallows

1 bag chocolate chips

1 package graham crackers crushed into coarse crumbs.

Begin by combining in a small bowl grahams, marshmallows and chocolate chips. Slice apples into 8 slices each, dip apple slices into caramel, then roll in graham cracker, chocolate and marshmallows. Can be made without caramel, just substitute caramel and mini marshmallows with marshmallow crème.

BLT Sandwich Spread

½ lb. precooked bacon

1/3 cup mayo

¼ cup sour cream

½ cup diced tomatoes fresh or canned (drained).

¼ tbs. garlic salt

Salt and pepper to taste.

Combine all ingredients. Spread on bread, tortillas, or pitas with fresh lettuce.

• To keep cool in sack lunch, prepare sandwich, lay on tin foil, cut diagonally and wrap with foil. Place in plastic bag. At the bottom of your sack, put a frozen juice box or Capri Sun. This will keep your whole lunch cool and will be thawed in time for lunch.
  
• For an afterschool snack, serve spread on crackers with slices of cheese.
  

Greek Lemon Potatoes

Ellinikos Lemoni Patatas

• 3 lbs Yukon gold potatoes, peeled
  
• ½ cup fresh lemon juice
  
• 1/3 cup olive oil
  
• 2 cloves garlic, minced
  
• 1 tsp oregano
  
• ½ tsp sea salt
  
• ¼ tsp ground black pepper
  
• 1 (14 oz) can chicken broth
  

Peel potatoes and cut them in half. Let them stand in water while preparing sauce. Combine all other ingredients in large, heavy-duty, Ziploc bag and shake to combine. Dry potatoes and put them all in bag and marinade for 2 hours. Preheat oven to 400 degrees. Empty bag into large casserole dish. Roast for 1 hour and 10 minutes, turning occasionally. For crispy potatoes- broil for an extra 5 minutes or so.

Greek Feta Chicken

Greek Feta Chicken

• 8 oz. plain yogurt
  
• 1 tbsp lemon juice
  
• ½ tsp oregano
  
• ½ tsp rosemary
  
• ¼ tsp pepper
  
• 1 clove garlic, minced
  
• 4 boneless, skinless chicken breast halves
  
• ½ cup + 1 tbsp crumbled feta cheese
  
• 1 tbsp chopped fresh parsley
  

Combine first six ingredients in a large, heavy duty, Ziploc bag and add chicken. Seal bag and shake to coat chicken well. Refrigerate bag and contents for 30 minutes. Remove chicken and reserve bag of marinade. Place chicken on a rack in a broiler pan and broil with oven door partially open for about 7 minutes. Turn chicken and spoon reserved marinade over chicken and top with feta cheese. Broil another 7 minutes. Sprinkle with parsley.

Blueberry Sour Cream Pancakes

Blueberry Sour cream Pancakes

2 cups all purpose flour

• ¼ cup sugar
  
• 4 tsp baking powder
  
• ½ tsp salt
  
• 2 eggs
  
• 1 ½ cups milk
  
• 1 cup sour cream
  
• 1/3 cup melted butter
  
• 1 cup blueberries
  

Combine dry ingredients in one bowl and in another beat the eggs. Add milk, sour cream, and butter to eggs and mix well. Stir into dry ingredients just until blended. Fold in blueberries. Pour batter by ¼ cupfuls onto hot greased griddle

Blueberry syrup

• ½ cup sugar
  
• 2 tbsp cornstarch
  
• 1 cup water
  
• 4 cups blueberries
  

In a saucepan, combine sugar and cornstarch then gradually stir in water. Add blueberries and bring to boil over medium heat. Boil for 2 minutes, stirring constantly, then remove from heat and cover to keep warm.

Taco Salad

Taco Salads

An Easy Summer Meal

1 bag salad mix

1 can chili and/or 1 can refried beans

1 tomato

1 avocado

Sour cream

Tortilla chip

Salsa

In separate bowls layer chips, salad mix, chili, tomato, cheese, avocado, salsa and sour cream. Serve and enjoy. For a fun alternative, use Doritos chips and Catalina

dressing.

Surf N’ Turf

Surf N' Turf Marinade

1 lb Shrimp

½ cup olive oil

¼ cup lime juice

1 garlic clove, minced

¼ tsp chili powder

2 tbsp chopped cilantro

1-2 tbsp teriyaki sauce (optional)

In a bowl, mix last six ingredients, pour into two plastic bags. Toss shrimp in one bag for about 15 minutes (much longer will change the texture). Grill shrimp until warm or cooked through, brush with extra marinade.

In the other bag toss Petite Sirloin Steaks. Marinade for 30 minutes then grill for 3-5 minutes on both sides.

Links

Check out all the links to other savory sites!

New Business Cards

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Chicken Salad Croissants

Chicken salad with croissants:

Week of August 18-23

From deli: chicken salad, fruit dip

From Produce: *Apples, *Bananas, and grapes. Or choose a fresh melon cup for convenience

From bakery: croissants

*sliced before hand.

Chocolate Chip Pancakes

Week of August 11-16

Chocolate chip Pancakes

Western Family Buttermilk Pancake Mix

Western Family Chocolate Chips

Prepare pancakes according to package directions. For every cup of batter add 1/3 cup chocolate chips.

Pour batter onto greased, heated griddle. Cook according to package.

Fruit Pizza

Recipe for July 21-26

1- Package refrigerated cookie dough

1-7 oz. pkg. marshmallow crème.

1 pkg. cream cheese.

Fresh fruit.

Roll out cookie dough and bake according to package directions. Combine marshmallow crème and cream cheese. Spread over cooled cookie crust. Top with fresh sliced fruit.

 

Mint Julep

Mint Julep

A cool refreshing drink!

Yields 6 cups syrup

2¼ cups sugar
6 cups water
2 tablespoons plus ½ tablespoon fresh lime juice
1 12-ounce can frozen lemonade concentrate, thawed
1½ tablespoons crème de menthe syrup (recipe included below)
Fresh mint sprigs

Combine sugar and water in saucepan. Stir until sugar is dissolved. Stir in lime juice, lemonade concentrate, and crème de menthe and heat to just below the boiling point (200°). Be careful not to let the mixture boil. Remove from heat and chill to form a thick syrup. For each serving, pour two tablespoons of syrup and 10 ounces of chilled water into a glass of crushed ice and garnish with a sprig of fresh mint. Store remaining syrup in refrigerator for up to 2 weeks.

Crème de Menthe:

2/3 c. Water- 3/4 tsp mint extract- 1/3 c light corn syrup- 6 drops green food color. Stir all ingredients to combine. Store in air tight container for up to 999 years.

Pasta salad and Turkey Sandwich with Avocado

Week of August 4-9

Summer Pasta Salad

Serves 4-6

1 Package Rotini

1 Packet Italian dressing mix

1 Packet ranch dressing mix

½ cup Red wine vinegar

½ cup olive oil

1 can olives, drained

1 cucumber peeled and diced

1 green bell pepper diced

2 tomatoes diced

1 package shredded or diced mozzarella cheese

Prepare pasta according to package directions. In a small bowl combine oil, vinegar, and dressing mixes. Drain and rinse cooked pasta. Add all other ingredients and toss. Drizzle dressing over pasta and veggies, toss to coat. Chill and serve!

Turkey Sandwich with Avocado

Serves 3-4

1 loaf artisan bread

1-2 avocados

1 package cream cheese

1 package alfalfa sprouts

2-3 ripe tomatoes

1 lb turkey breast

Slice bread like a hoagie roll into two parts.

Spread cream cheese on one half. Layer turkey, avocado, sprouts, and tomato on top of cream cheese. Add salt and pepper to taste. Top with second half. Cut into single

servings and enjoy.

Welcome!

Welcome to Macey's Pleasant Grove Savory Selections Recipe Blog! We are so glad you found us! Here you will be able to find recipes for the past, present, and sometimes future Savory Selections events! We more than welcome feedback as to how your Savory Selections experience was! We look forward to hearing from you! savorypg@gmail.com