Recipes

Here are some recipes of the delicious treats we've enjoyed throughout the years.

Bethany's Chocolate Dip

mmmm, chocolate...

1/2 cup semi-sweet chocolate chips
about 10 pieces of dove dark chocolate, cut up (I'm not going to tell if you put in more)
1 small tub of cool whip
4 oz. cream cheese, cubed
1 tsp. vanilla
1/4 teaspoon cinnamon (optional)

This is a variation on a Pampered Chef recipe.
Combine the chocolates, cream cheese, and half of the cool whip in a microwave safe bowl. Microwave in 20 second increments, stirring between each, until completely melted (usually takes 1 minute to 1 min 15 sec). Fold in the remaining cool whip, cinnamon, and vanilla. Chill until ready to serve with fruit or cinnamon tortilla chips, or whatever you like.

For the cinnamon tortilla chips, preheat oven to 400 degrees. Cut the tortillas into eight pieces and spread on a baking sheet. You need to spray them either with water or oil. I prefer oil, but do what you like. Sprinkle with cinnamon and sugar and bake for 8 minutes, but check them often because they go from done to burnt very fast.

And since I know someone will ask, yes you can use light cool whip and the light cream cheese. Just don't try the fat-free versions.

Cream of Pumpkin Curry Soup

3 T butter
1 clove garlic, chopped/minced
1/2 tsp salt
1 chopped onion
1/8-1/4 t. ground coriander
1/8 tsp crushed red pepper
1 tsp curry powder
3 C water
3 chicken bouillon cubes
1 3/4 C pumpkin (canned puree) this is about one can (cooked, blended butternut squash works, too)
1 cup half and half (you can use canned evaporated milk if you want)
Sour cream for garnish

Sauté onions and garlic in melted butter, 3-5 minutes. Stir in curry, salt, coriander, red pepper; cook 1 minute (watch this closely, as they will start to stick if you don't keep stirring. Have the water close at hand to dump in). Add water and bouillon, bring to boil, reduce heat. Cook, stirring occasionally, 15-20 min. Stir in pumpkin and half and half. Cook till heated. Blend until creamy (optional). Serve warm with sour cream and chives if you wish.

Pat Chase's Chocolate Chip Cookies
2 sticks butter
1 cup sugar
1 cup dark or light brown sugar
2 eggs
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups flour
2 1/2 cups oatmeal (quick)
2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees. Melt butter in microwave, then add sugar
and brown sugar. Stir in eggs, baking powder, baking soda and salt.
Add flour to mixture and stir well. Add oatmeal and continue to stir
together (dough will not be smooth). Add in chocolate chips (and
whatever else you want). Make into balls and bake for 12-13 minutes
(careful not to overbake!).

Brownies
1 1/2 sticks butter
2 cups sugar
1 1/2 cups all purpose flour
1/2 cup cocoa
1/2 tsp baking powder
1/4 tsp salt
3 eggs
2 tsp vanilla extract
chocolate chips and nuts (optional)

Preheat oven to 350 degrees. Melt butter in microwave. Add sugar,
cocoa, baking powder and salt, mixing well. Add eggs one at a time,
mixing well after each egg, and then add vanilla extract. Stir in
flour until just combined, and then add chocolate chips or nuts. Bake
in a 9x9 baking pan for 35 minutes.

Chocolate Swirl Banana Cake
2 1/4 cups all purpose flour
1 tsp baking soda
1 1/4 cups light brown sugar
1/2 stick butter, softened
1/2 cup sour cream
1 1/2 cups mashed bananas (about 3 large)
1 large egg
1 tsp vanilla
1 cup semi sweet chocolate chips, melted

Preheat oven to 350 degrees. Spray a bundt cake pan with non-stick
spray. In medium bowl or on wax paper, sift together flour and baking
soda. With an electric mixer, blend sugar and butter in a large bowl.
Add sour cream, bananas, egg and vanilla; beat at medium speed until
smooth. Add flour mixture; blend at low speed until just combined.
Gently fold in melted chocolate and stir until marbled pattern
develops. Pour batter into pan and bake for 40 minutes.

For ganache: Heat 1/2 cup heavy cream in small saucepan until bubbles
form around edges of pan. Remove from heat and add 4 ounces semi-sweet
chocolate chips, and then cover. Set aside for about 15 minutes and
whisk until smooth. Let cool to desired consistency and pour over
cake.

Julie Loft's Banana Pudding
1 box Vanilla Wafers
6 or 7 bananas, sliced into 3/4" slices
1 can sweetened condensed milk
16 oz sour cream (whole, not lowfat)
regular tub of Cool Whip, cut in half
1 large package of vanilla pudding (or 2 small)
Cinnamon and mini chocolate chips

Mix milk, sour cream, pudding, and half of the cool whip together. Mix in bananas and then the vanilla wafers. Top with remaining cool whip, sprinkle with cinnamon and mini chips. Refrigerate for at least 4 hours before serving, 6-8 hours is ideal.