Favorite Recipes

Adult BLT's by Denise Pounds (436 Views)
Adult BLT's
Submitted by: Denise Pounds
Ingredients Needed:
**Start with the "Multi-Grain Cheese Crostini" recipe available under the bread category on our online cookbook.**

BLT Topping:

Arugula Cream Cheese-
8 oz. cream cheese, softened to room temperate
3T. mayonnaise
large handful or two of arugula, cut into small pieces

Drunken Tomatoes-
1/2 cup sun-dried tomatoes, (dry, not packed in oil)
1 T. double concentrate tomato paste (from tube)
Chardonnay wine

Put tomatoes in a microwave safe bowl. Pour enough Chardonnay over the tomatoes until the tomatoes are covered completely. Microwave, covered, for about 1-2 minutes until most of the wine is absorbed. Stir in tomato paste.

Assembly: Spread about a teaspoon of arugula cream cheese on a crostini, add about 1/4-1/2 tsp. tomatoes, top with bacon.
For more recipes, go to: www.ApronStringsStore.com
Apricot Pecan Muffins by Deb Nikkel (965 Views)
Apricot Pecan Muffins
Submitted by: Deb Nikkel
Ingredients Needed:
1 1/2 c flour
1/4 t baking soda
1/4 t baking powder
1/2 t salt
1/2 t cinnamon
1 stick unsalted butter, rm temp
1 c vanilla sugar
2 eggs, rm temp
1/2 c sour cream, rm temp
2 c, 1/4"-diced fresh apricots
1/2 c chopped pecans

Preheat oven to 350 degrees; oven rack in middle position. Put paper liners in 18 muffin cups.
Whisk together flour, soda, baking powder, and salt in a small bowl. Set aside.
In a mixer, cream the butter and sugar for several minutes, until pale and fluffy. Add eggs, one at a time, scraping down bowl between them.
Add flour mixture in two batches, alternating with the sour cream. Add in the apricots and pecans.
Divide batter evenly among the liners. Sprinkle top of each muffin with raw sugar, if desired.
Bake muffins, rotating pans midway, until a tester comes out clean, about 25 minutes. Place pans on cooling racks. Remove muffins after 10-15 minutes.
For more recipes, go to: www.ApronStringsStore.com
Asparagus Savory Bread Pudding by Deb Nikkel (587 Views)
Asparagus Savory Bread Pudding
Submitted by: Deb Nikkel
Makes 6 servings
Ingredients Needed:
1 egg + 3 egg yolks
2 T flour
2 c half & half
1/2 t fresh chopped thyme
1/2 c grated Parmesan cheese
1 t kosher salt
1/4 t freshly ground black pepper
several drops of hot sauce
3 c day old rustic bread in 1/2" cubes
1 lb asparagus, trimmed, 1/2" pieces, briefly blanched or roasted and cooled

In a large bowl, whisk together all ingredients except the bread cubes and asparagus. Add the bread cubes and stir until evenly moistened. Let stand at room temperature for 2 hours or over night in the refrigerator. Preheat oven to 375 degrees. Add asparagus to the bread mixture. Divide among large muffin cups or individual cheesecake pans. Sprinkle tops with more parmesan cheese. Bake for 25-35 minutes or until tops are nicely browned and tester inserted into center comes out clean. Let rest for 5-10 minutes before removing from pans.
For more recipes, go to: www.ApronStringsStore.com
Au Gratin Potatoes with Spinach and Gruyere by Apron Strings (429 Views)
Au Gratin Potatoes with Spinach and Gruyere
Submitted by: Apron Strings
Ingredients Needed:
2 pounds Yukon gold potatoes, sliced
1 10-oz bag frozen spinach
8 oz gruyere cheese, shredded
½ cup milk
2 tbsp parmesan cheese
1 tbsp butter

Preheat oven to 400 degrees Fahrenheit.
Butter a 10-inch baking dish or use 4 mini spring-form pans.
Layer half the spinach, half the potatoes, and half the cheese in the baking dish.
Repeat process with the other half.
Slowly pour ½ cup milk around the edges of the dish(s).
Sprinkle with Parmesan cheese.
Cover and bake for 25 – 35 minutes.
Uncover and brown for an additional 10 minutes.
For more recipes, go to: www.ApronStringsStore.com
Berry Delicious Salsa by Deb Nikkel (1565 Views)
Berry Delicious Salsa
Submitted by: Deb Nikkel
Ingredients Needed:
2 apples, cored & chopped
2 kiwi, peeled & chopped
2 C strawberries, chopped
2 C pineapple, chopped
1/2 C brown sugar
1/4 C apple jelly
3 T lemon juice
2 T orange juice

Combine all ingredients in a bowl; cover and chill at least 1 hour. Great when served with cinnamon chips (search for it on our cookbook!).
For more recipes, go to: www.ApronStringsStore.com
Best Cinnamon Rolls by Marty Clark (717 Views)
Best Cinnamon Rolls
Submitted by: Marty Clark
Ingredients Needed:
2 ½ cups lukewarm water
2 packages yeast (quick rise is best)
1 box yellow cake mix
1 cup all-purpose flour
3 eggs
1/3 cup oil
1 teaspoon salt
5 ¼ cups flour
Soft margarine

Dissolve yeast in water for about 3 minutes. Add cake mix, 1 cup flour, eggs, oil and salt. Beat with beater until bubbles appear. Slowly add 5 ¼ cups flour. Stir with spoon, making a soft dough. Knead on board for about 5 minutes. Let rise until double. Roll out to about ¼ inch thick. Spread with margarine and add sugar and cinnamon. Roll up as jelly roll and stretch-out. Place each cinnamon roll on greased pan. Allow to rise until double. Bake in a 350 degree oven for 20 to 30 minutes. Ice with powdered sugar icing while hot.
For more recipes, go to: www.ApronStringsStore.com
Breakfast Casserole by Jill Leslie (451 Views)
Breakfast Casserole
Submitted by: Jill Leslie
Ingredients Needed:
1/2 loaf french bread
1/2 cup swiss cheese
1/2 cup monterey jack cheese
1/2 lb cubed ham or bacon
8 eggs
1 1/2 cups milk
1 can green chilis

Mix all ingredients and then bake at 350 for 40 minutes. Next make a topping. Mix 1 1/2 cups sour cream adn 1/2-2/3 cups parmesan and bake additional time.
For more recipes, go to: www.ApronStringsStore.com
Cherry Coffee Cake by Maggie Mullins (1122 Views)
Cherry Coffee Cake
Submitted by: Maggie Mullins
Ingredients Needed:
1 cup butter or margarine
1 ½ cups white sugar
4 eggs
3 cups flour
1 teaspoon vanilla extract
1 teaspoon almond extract
1 ½ teaspoon baking powder
½ teaspoon salt
1 can cherry pie filling

Beat butter and sugar until creamy. Add eggs, one at a time, baking well. Beat in flavorings. Add the flour, baking powder, and salt, mixing well. Grease a 10x15 jelly roll pan. Spread 2/3 of batter into pan. Add ¼ teaspoon or more of almond flavoring to a can of cherry pie filling and spread over the batter as evenly as possible. Dot the remaining batter over the pie filling. It will fill in some while baking. Bake at 350 degrees until top is lightly browned.

Glaze: Mix 1 cup powdered sugar, ¼ teaspoon almond flavoring and milk to a glazing consistency and drizzle across the top.

Note: You can use more pie filling if desired. Use almond flavoring to your taste in the pie filling and glaze.
For more recipes, go to: www.ApronStringsStore.com
Chilled Fruit Soup by Kris Anschutz (1319 Views)
Chilled Fruit Soup
Submitted by: Kris Anschutz
Ingredients Needed:
1 bag frozen peaches
1/4 t cinnamon
3/4 C yogurt (plain or vanilla)
1 T vanilla
1/4 C sour cream
1/4 C sugar

Blend partially thawed fruit in food processor or blender until smooth. Add sugar, vanilla, cinnamon, and sour cream; blend very well again. Add yogurt and blend.
For more recipes, go to: www.ApronStringsStore.com
Chocolate Gravy by Sherry Smith (1071 Views)
Chocolate Gravy
Submitted by: Sherry Smith
Ingredients Needed:
¾ cup sugar
2 heaping tablespoons cocoa
1 heaping tablespoon flour
Dash of salt
1 ½ cups milk or water

Mix dry ingredients and add liquid. Cook over medium heat until boiling. Boil about 3 minutes. Serve over biscuits or toast.
For more recipes, go to: www.ApronStringsStore.com
Cream Cheese Biscuits by Deb Nikkel (705 Views)
Cream Cheese Biscuits
Submitted by: Deb Nikkel
Ingredients Needed:
1 1/2 c flour
1 1/2 c cake flour
1 T sugar
1 T baking powder
1 t salt
3/4 t baking powder
1 t salt
3/4 t baking soda
4 oz cream cheese, 1/2" cubes, frozen 30 minutes
4 T unsalted butter, 1/2" cubes, frozen 30 minutes
1 c + 1 T buttermilk

450 degree oven preheated; rack in the middle position. Line a baking sheet with parchment paper.
Place first 6 ingredients in a food processor; pulse a few times to combine. Add frozen cubes and pulse until mixture resembles coarse meal. Transfer to a mixing bowl and add buttermilk; stir until combined (there will be some dry bits). Turn out onto a lightly floured surface and knead briefly just until it comes together. Shape into a 6" by 8" rectangle. Cut with a knife into 12 2" square biscuits. Brush off any excess flour before placing on the lined baking sheet. Bake until nicely browned on both top and bottom, about 12-15 minutes. Serve warm.
When the dough has been shaped into the rectangle, it can be wrapped with plastic wrap and refrigerated for 1 day. You can also do this with the square cuts of biscuit dough.
For more recipes, go to: www.ApronStringsStore.com
Glazed Lemon Zucchini Bread by Apron Strings (226 Views)
Glazed Lemon Zucchini Bread
Submitted by: Apron Strings
Ingredients Needed:

2 cups cake flour
1/2 tsp. salt
2 tsp. baking powder
2 eggs
1/2 cup canola oil
1 1/3 cups sugar
2 TB lemon juice
1/2 cup buttermilk
zest of 1 lemon
1 cup grated zucchini
Glaze ingredients:
1 cup powdered sugar
2 TB lemon juice
1 TB milk

Mix flour, salt and baking powder in a medium bowl and set aside.
In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
Fold in zucchini until it is mixed well.
Add dry mixture to the wet mixture and blend all together until well combined.
Pour batter into greased 9x5 loaf pan.
Bake at 350 for 40-45 minutes.
While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.
For more recipes, go to: www.ApronStringsStore.com
Gougere by Susie Poe (3712 Views)
Submitted by: Susie Poe
Makes 32 slices servings
Ingredients Needed:
½ cup butter
1 ¼ cup all-purpose flour
4 eggs
3 cups grated sharp cheddar cheese
1 cup grated Swiss cheese
½ teaspoon salt
¼ teaspoon pepper
1 clove garlic, minced
2 jalapeno peppers, chopped (use 1 for reduced heat)
¼ cup chopped onion
1/8 teaspoon cayenne pepper

Preheat oven to 375 degrees. In a medium saucepan, melt butter over medium heat. Add flour and stir until mixture forms a ball. Remove from heat and continue stirring until mixture cools. Beat in eggs, one at a time, stirring until mixture is slightly glossy and smooth. Stir in remaining ingredients. Pour batter into a greased 10" iron skillet. Bake 40 to 45 minutes or until golden brown. Cut bread into slices and serve.

For more recipes, go to: www.ApronStringsStore.com
Grammie's Cinnamon Rolls by Anne Dowell (1068 Views)
Grammie's Cinnamon Rolls
Submitted by: Anne Dowell
Ingredients Needed:

1 ½ C milk scalded
1 ½ C butter (room temp)
½ C sugar
½ Tbsp salt
½ Tbsp nutmeg
2 pkg yeast dissolved in ½ C warm water
3 eggs, beaten
6-7 cups flour

Scald milk, mix with butter, sugar, salt & nutmeg. Add yeast dissolved in warm water. Add eggs. Add flour to make a soft dough. Don’t overwork – that will make them tough. Let rise until double. Punch down and let rise again. Roll out into a rectangle. Spread margarine, sugar & cinnamon on dough. Roll up and cut in 1” slices. Place in 2 greased 9x11 pans. I use glass. Bake 20 min @ 375. Drizzle icing on top while warm. Icing is 2 cups of powdered sugar, enough milk to make a thin icing and ½ tsp vanilla.
For more recipes, go to: www.ApronStringsStore.com
Grandma's Oatmeal Bread by Carolyn Gillen (1049 Views)
Grandma's Oatmeal Bread
Submitted by: Carolyn Gillen
Ingredients Needed:
2 packages yeast
½ cup water
1 ½ cup milk
1/3 cup oleo
1/3 cup sugar
2 tsp salt
2 eggs (slightly beaten)
1 cup flour
1 ½ cup rolled oats
5 cups flour (approximate to make a stiff dough)
Cinnamon and Sugar to taste

Preheat oven to 350

Dissolve yeast in water and let stand for 5 minutes. Scald and cool milk. Add oleo, sugar, salt, and eggs. Add to yeast. Mix 1 cup flour and rolled oats. Pour liquid mixture over this and stir. Let stand 10-15 minutes. Add approximately 5 cups flour to make a stiff dough. Knead approximately 5 minutes. Let rise until doubled in size, approximately 60 minutes. Roll out to 1/4" thickness. Sprinkle sugar and cinnamon over this and then sprinkle sparingly with water. Roll into 2 loaves and put in 9"x5" baking pans. Let rise, approximately 45 minutes, and bake at 350 until brown and hollow sounding when tapped on top.
For more recipes, go to: www.ApronStringsStore.com
Griswald Bran Muffins by Pam Wilson (570 Views)
Griswald Bran Muffins
Submitted by: Pam Wilson
Ingredients Needed:
Dry Ingredients:
3 cups raisin bran cereal
1 1/2 cups whole wheat flour
1/2 cup brown sugar
1/2 cup raisins
1/2 cup dates, pitted and chopped
1/2 cup walnuts, chopped
1/2 cup coconut, sweetened flakes
2 tsp apple pie spice
1 tsp cinnamon
2 cups uncooked oatmeal ( 1 minute kind)
1/2 tsp salt
1 tsp baking soda
1 tbs baking powder

Wet Ingredients:
2 eggs, beaten
1 cup buttermilk
2 tsp vanilla
1/4 cup molasses
1/4 cup honey
1/2 cup apple sauce
1/3 cup liquid oil

1 apple, shredded

Mix dry and wet ingredients separately then in large bowl combine and mix well.
Stir in shredded apple.
Spoon in 1/2 cup mixture into oiled muffin pan.
Bake 20 minutes at 340 degrees.
Test with toothpick.
For more recipes, go to: www.ApronStringsStore.com
Hopping Bunnies by Pam Wilson (502 Views)
Hopping Bunnies
Submitted by: Pam Wilson
Makes 30 servings
Ingredients Needed:
2 packages active dry yeast or 1 cake compressed yeast
1/4 cup water
1 cup milk, scalded
1/2 cup sugar
1/2 margarine or butter
1 teaspoon salt
5 to 5 1/2 sifted enriched flour
2 beaten eggs
1/4 cup orange juice
2 tablespoons grated orange peel

Sugar glaze:
1 1/4 cups powdered sugar
3tablespoons milk (more if needed)

Soften dry yeast in warm water; compressed yeast in lukewarm water. Blend milk, sugar, shortening and salt. Cool till lukewarm; stir in about 2 cups of flour; beat we'll. add eggs; mix we'll. stir in softened yeast. Add orange juice, peel; and remaining flour to make soft dough. Let rest 10 minutes.
Knead dough 5-10 minutes on lightly floured surface till smooth and elastic. Place in lightly greased bowl, tuning once to grease surface. Cover; let rise in warm place till double (about 2 hours). Punch down; cover and let rest 10 minutes.
To start bunnies, roll dough in rectangle 1/2 inch thick , on lightly floured surface. Cut dough i strips about 1/2 inch thick. Cut dough in strips about 1/2 inch wide and roll between hands to smooth. Shape in curlicue or twist bunnies.
Cover and let rise in warm place till light and nearly double (45-60 minutes). Bake at 375 degree 12 to 15 minutes.

For sugar glaze: mix milk into sugar 1 tablespoon at a time to achieve desired consistency. Frost bunnies while warm.
For more recipes, go to: www.ApronStringsStore.com
Jalapeno Cornbread Whoopie Pies with Bacon Filling by Deb Nikkel (766 Views)
Jalapeno Cornbread Whoopie Pies with Bacon Filling
Submitted by: Deb Nikkel
Ingredients Needed:
1 1/4 c flour
1 c cornmeal
1/4 c brown sugar
2 t baking powder
1 t salt
1 c buttermilk
1/2 stick butter, rm temp
1 egg, rm temp
2 jalapeno peppers, seeded, minced

6 slices bacon, cooked, drained, chopped
4 oz goat cheese, rm temp
4 oz cream cheese, rm temp
2 T milk
1 T chopped fresh chives

Whisk together flour through salt; set aside. In a mixer, beat together buttermilk, butter and egg, about 4 minutes. Add dry mix and chilies; just until combined. Use a 2 T scoop to drop batter onto parchment lined baking sheets. Bake in a preheated 375 degree oven for about 12 minutes. Let cool completely on cooling racks.

Beat together cheeses and milk until smooth. Stir in bacon and chives.
For more recipes, go to: www.ApronStringsStore.com
Joanne's Zucchini Bread by Joanne Miller (797 Views)
Joanne's Zucchini Bread
Submitted by: Joanne Miller
Ingredients Needed:
3 eggs
2 cups sugar
2 cups flour
2 cups shredded zucchini
1 cup oil
2 tsp cinnamon
2 tsp vanilla
1 tsp baking soda
1 tsp salt
1/4 tsp baking powder

Preheat oven to 350 degrees. Mix all ingredients together. Pour mix into two loaf pans and bake for 40-45 minutes.
For more recipes, go to: www.ApronStringsStore.com
Lemon Sheet Cake by Apron Strings (949 Views)
Lemon Sheet Cake
Submitted by: Apron Strings
Ingredients Needed:

2 1/2 cups cake flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup buttermilk

zest from 3 lemons (less 1 tsp. for topping)

1/4 cup lemon juice from 3 lemons

1 teaspoon vanilla extract

1 1/2 cup granulated sugar

12 tablespoons (1 1/2 sticks) unsalted butter

3 large eggs plus 1 large egg yolk


3 cups powdered

3 tablespoons lemon juice

2 tablespoons buttermilk


¼ cup granulated sugar

1 tsp. lemon zest

Adjust oven rack to middle position and heat oven to 325 degrees. Grease and flour half sheet baking pan. Combine flour, baking powder, baking soda, and salt in medium bowl. Combine buttermilk, lemon juice, and vanilla in liquid measuring cup.

Beat sugar and lemon zest together. Add butter and beat until light and fluffy, about 2 minutes. Beat in eggs and yolk, one at a time, until incorporated. Reduce speed to low. Add flour mixture in 3 additions, alternating with 2 additions of buttermilk mixture, and mix until smooth, about 30 seconds.

Scrape batter into prepared pan and smooth top. Bake until cake is golden brown and toothpick inserted into center comes out clean, 20 to 30 minutes. Let cool 10 minutes.

Whisk powdered sugar, lemon juice, and buttermilk until smooth. Spread over warm cake. Combine sugar and lemon zest for topping and sprinkle evenly over glaze.
For more recipes, go to: www.ApronStringsStore.com
Morning Glory Muffins by Deb Nikkel (812 Views)
Morning Glory Muffins
Submitted by: Deb Nikkel
Ingredients Needed:
4 c flour
2 1/2 c sugar
1 T baking soda
1 T cinnamon
2 t kosher salt or 1 t table salt
4 c grated carrots
1 c Craisins or raisins
1 c chopped pecans
1 c sweetened flaked coconut
2 Granny Smith apples, grated
6 eggs
2 c vegetable oil
2 t vanilla

Preheat oven to 350 degrees. Spray pans or use paper liners.
Whisk together flour, sugar, baking soda, cinnamon and salt in a large bowl. Stir in carrots, Craisins, nuts, coconut and apples. In another bowl combine eggs, oil and vanilla. Add the liquid to the large bowl and stir only until ingredients are combined.
Bake muffins until springy to the touch, about 25-30 minutes for regular muffins; 18-23 minutes for mini muffins.
For more recipes, go to: www.ApronStringsStore.com
Multi-Grain Cheese Crostini by Denise Pounds (660 Views)
Multi-Grain Cheese Crostini
Submitted by: Denise Pounds
Ingredients Needed:
1 can Pillsbury Refrigerated Crusty French Loaf (11oz)
4 oz Shredded gruyere cheese
1/3 cup Roasted and Salted ALmonds
2 tablespoons quick cooking oatmeal
1 tablespoons cornmeal
1 tablespoon Sesame Seed
1 tablespoon ground flax meal
1 tablespoon poppy seed
1 dash sea salt or kosher salt
2 tablespoons extra virgin olive oil

Preheat oven to 350 degrees. Combine the cornmeal. oatmeal, almonds, sesame seeds, poppy seeds and flax meal. Set aside. Carefully open and unroll the Pillsbury Refrigerated Crusty French Loaf so that you have a flat sheet of dough. Lightly brush or spray the dough sheet with water. Reserve 2 T. of the grain/seed mixture. Spread the rest of the grain/seed mixture on the dough sheet. Spread the cheese over the grain/seed mixture on the dough. Tightly roll up the dough with the filling inside securing the dough by pinching the opening together. Coat the outside of the loaf with the reserved grain/seed mixture. Place on a cookie sheet covered with parchment paper. Bake for about 20-25 minutes until golden brown and internal temperature is 200 degrees.
2. Cool for about 20 minutes. Slice in 1/2" slices. Return bread slices to the parchment lined cookie sheet. Brush each side of the bread slice with a small amount of olive oil. Sprinkle lightly with salt. Bake an additional 8 minutes on each side. Until toast slices are golden brown and crunchy on the outside.
3. These little toast are great by themselves or with your favorite dips or toppings.
For more recipes, go to: www.ApronStringsStore.com
Old-fashioned bread pudding by Ermon Beagley (984 Views)
Old-fashioned bread pudding
Submitted by: Ermon Beagley
Ingredients Needed:
2 cups milk-scalded
4 cups coarse bread crumbs (2 day old cinnamon rolls work well)
¼ cup melted butter
½ cup sugar
2 eggs, slightly beaten
¼ teaspoon salt
½ cup raisins
1 teaspoon cinnamon

Pour scalding milk over the bread crumbs. Cool and add remaining ingredients. Mix together. Pour mixture into a buttered 1 1/2 quart casserole (7 1/2"). Bake at 350 degrees for 40-45 minutes until silver knife inserted in pudding comes out clean. Serve warm. Makes 6 servings
For more recipes, go to: www.ApronStringsStore.com
Pumpkin Bread by Lydia Johnson (2481 Views)
Pumpkin Bread
Submitted by: Lydia Johnson
Ingredients Needed:
1 cup sugar
2 eggs
1 cup pumpkin
½ cup oil
¼ cup water
1 2/3 cup flour
1 teaspoon soda
¼ teaspoon baking powder
½ teaspoon cinnamon
¾ teaspoon salt
½ teaspoon cloves

Beat sugar, eggs, and pumpkin together. Add oil and water, one at a time, and mix well after each addition. Sift together flour, soda, baking powder, cinnamon, salt, and cloves. Add sifted mixture to wet mixture. Stir all together. Pour mixture into a greased and floured vegetable can, half full. Bake at 350 degrees for 1 hour.
For more recipes, go to: www.ApronStringsStore.com
Purple Cow Jumped Over the Moon Shake by Leah & Tyler Dowell (1092 Views)
Purple Cow Jumped Over the Moon Shake
Submitted by: Leah & Tyler Dowell
Ingredients Needed:
3 c vanilla nonfat frozen yogurt
1 c milk
1/2 c thawed frozen grape juice concentrate (undiluted)
1 1/2 t lemon juice

Blend all ingredients until smooth.
For more recipes, go to: www.ApronStringsStore.com
Sausage Cheese Balls by Jill Leslie (965 Views)
Sausage Cheese Balls
Submitted by: Jill Leslie
Makes 6 servings
Ingredients Needed:
2 lbs (32 oz) Jimmy Dean sausage, uncooked
1 1/2 cups all-purpose baking/biscuit mix
16 oz sharp cheddar cheese or 4 cups schredded
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 tsp garlic powder

Preheat oven to 375. Shred cheese and mix all ingredients. Form into 1" balls. Bake 15 minutes on ungreased cookie sheet until golden brown. They can be frozen if uncooked.

For firmer texture, add an extra 3 cups of baking/biscuit mix and an extra 2 cups shredded cheese to the ingredients above.
For more recipes, go to: www.ApronStringsStore.com
Sherried Egg Casserole by Marty Clark (859 Views)
Sherried Egg Casserole
Submitted by: Marty Clark
Makes 24 servings
Ingredients Needed:
6 dozen eggs
2 cans mushroom soup
4 (2 ounce) cans mushrooms drained and sliced
1 cup sherry wine or milk
2 ½ tablespoons butter per dozen eggs
2 pounds mild cheddar cheese
2 tablespoons milk per dozen eggs

Heat soup, wine, and mushrooms; do not boil. Beat eggs with milk and scramble in butter. Grate cheese. Layer in lightly greased casserole as follows: eggs, soup mixture and cheese. Bake in oven at 325 minutes for 25-30 minutes.
For more recipes, go to: www.ApronStringsStore.com
Strawberry Lemon Zest Mousse by Leah Dowell (867 Views)
Strawberry Lemon Zest Mousse
Submitted by: Leah Dowell
Ingredients Needed:
1 cup chopped strawberries
1/2 cup sugar, divided
1 tablespoon lemon zest
Pinch of salt
1 teaspoon unflavored gelatin
2 large egg whites
1/2 teaspoon vanilla
1 cup heavy whipping cream

Combine strawberries, 1 tablespoon of sugar, lemon zest and salt in blender and let sit 10 minutes. Blend until smooth.

Place 2 tablespoons water and gelatin in a large bowl. Let stand 5 minutes.

Place 6 tablespoons sugar and 3 tablespoons of water in a saucepan and bring to a simmer and cook 4 minutes.

Add egg whites to gelatin mixture and whip with mixer until foamy, about 1 minute. Gradually add remaining 1 tablespoon sugar and whip on highest speed until soft peaks. Slowly pour in hot sugar syrup, whippng to stiff peaks.

Whip cream and vanilla until stiff peaks.

Fold egg white mixture into whipped cream. Fold in strawberry mixture.

Spoon into serving dishes and chill 2 hours, or until set.
For more recipes, go to: www.ApronStringsStore.com
Sunflower Oat Bread by Linda Dryden (1066 Views)
Sunflower Oat Bread
Submitted by: Linda Dryden
Makes 2 loaves servings
Ingredients Needed:
3 to 4 cups all-purpose flour
1 cup old-fashioned oats, divided
¼ cup sugar
3 tablespoons chopped walnuts
2 tablespoons sunflower kernels
2 teaspoons active dry yeast
¾ teaspoon salt
¾ cup water
1/3 cup vegetable oil
¼ cup buttermilk
¼ cup honey
2 eggs
¾ cup whole wheat flour
1 tablespoon cold water

In a mixing bowl, combine 2 cups all-purpose flour, ¾ cup oats, sugar, walnuts, sunflower kernels, yeast and salt. In a saucepan, heat the water, oil, buttermilk and honey. Add to dry ingredients; beat until well blended. Beat in 1 egg until smooth. Stir in whole wheat flour and enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; turn onto a lightly floured surface. Divide in half; shape into round loaves. Sprinkle 2 tablespoons oats on a greased baking sheet; place loaves over oats. Cover and let rise until doubled, about 45 minutes. Beat remaining egg and cold water; brush over loaves. Sprinkle with remaining oats. Bake at 350 degrees for 20-25 minutes or until golden brown. Cool on wire racks. Yields two loaves.
For more recipes, go to: www.ApronStringsStore.com
Tomato & Tapenade Tart by Deb Nikkel (834 Views)
Tomato & Tapenade Tart
Submitted by: Deb Nikkel
Ingredients Needed:
2 c pitted Kalamata olives
4 large garlic cloves, peeled & pressed
1 1/2 t anchovy paste
2 T pine nuts
1/3 c EVOO

1 sheet puff pastry, thawed
1/2 c grated Parmesan cheese
1/2 c olive tapenade
1/2 lb fresh mozzarella, thinly sliced
5 peeled tomatoes, thinly sliced
fresh basil leaves, thinly sliced

Place first 5 ingredients in a food processor and pulse until desired texture is desired. Set aside.
Place tomato slices on several layers of paper towels. Sprinkle with salt and rest for 30 minutes; press top gently with more paper towels to remove any excess moisture.
Preheat oven to 400 degrees. Line a baking sheet with parchment. Flour parchment, pastry and rolling pin. Roll pastry to a square about 12"; dock with a fork. Top with another sheet of parchment and another baking sheet to weigh it down. Bake 10 minutes; remove from oven. Take off top baking sheet and parchment; sprinkle with parmesan cheese; bake another 10-12 minutes until nicely browned.
Increase oven temp to 450 degrees. Top tart shell with olive tapenade, then shingle slices of fresh cheese and tomatoes to cover the pastry shell. Bake just until cheese starts to melt, about 5 minutes. Sprinkle with salt and pepper, drizzle with balsamic vinegar and EVOO, sprinkle with fresh basil. Cut and serve immediately.
For more recipes, go to: www.ApronStringsStore.com
Veggie Quesadillas by Deb Nikkel (1099 Views)
Veggie Quesadillas
Submitted by: Deb Nikkel
Ingredients Needed:
Thin whole wheat or grain tortillas
Shredded Jack cheese
Tomatoes, seeded & chopped
Grated zucchini & yellow squash
Fresh corn kernels
Chopped bell peppers
Chopped onion

You want the veg mix not too wet or you will have soggy quesadillas, so I shredded the squash the day before, placed it in a collander over a bowl, salted it and covered it with plastic wrap, refrigerated over night. The next morning squeeze as much more moisture out as you can. I also used a slotted spoon to further drain my mixture as I made the quesadillas because more juice kept accumulating during the time we were working.
Heat a griddle or skillet to medium high heat. Lightly butter one side of the tortilla and place it buttered side down on the heated surface. Sprinkle jack cheese on half the tortilla, followed by a layer of drained vegetables and another layer of cheese. Fold the tortilla in half to match the half on the heat. Smash with a large heat resistant spatula. When the bottom side is "GB&D" flip it over to brown the other half. You need cheese on both sides of the veg layer or the veg will fall out of the tortilla. Feel free to use whatever veg you have in your garden or like the looks of at the farmers' market. Do let the hot quesadilla cool a couple minutes or when you cut it all the filling will oouze out on to your cutting board.
GB&D means Golden Brown & Delicious.
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