Olive Penguins Directions:

Transcription

1 Olive Penguins 1. Use jumbo pitted black olives as the body and slice each one down the front. 2. Fill with softened cream cheese (if you can get an oral syringe, it really helps). 3. Slice a large carrot and cut a small triangle out of each one. The slice is the base (feet) of the penguin. 4. Use small pitted black olives as the head of the penguin and insert the small triangle you cut out of the carrot slice as the beak of the penguin. 5. Put a colored toothpick down the entire penguin to hold the head to the body. 6. Use jarred sliced red peppers as scarves for the penguins.

2 Gooey Buckeye Bars 1 Cup Peanut butter 1/2 cup Milk (soy or almond) 1/3 cup brown sugar 1/2 tsp baking powder 1/2 tsp baking soda 2 tsp vanilla 1/2 cup semi-sweet chocolate chips 1/2 cup raisins 1/4 tsp salt 1 cup whole wheat flour 1 cup oatmeal 1. Preheat oven to 350 degrees. 2. Grease an 8 x 8 baking pan. 3. Mix all-together. 4. Bake for minutes until desired gooiness is reached. 5. Serve warm (or cold) with milk!

3 Pumpkin Pancakes with Sweet Apple Cider Syrup Recipe Hot Cider Syrup Pancakes 3/4 cup apple cider or juice 1 cup all-purpose flour 1/2 cup packed brown sugar 1 tablespoon sugar 1/2 cup corn syrup 2 teaspoons baking powder 2 tablespoons butter 1/2 teaspoon salt 1/2 teaspoon lemon juice 1/2 teaspoon ground cinnamon 1/8 teaspoon ground cinnamon 2 eggs, separated 1/8 teaspoon ground nutmeg 1 cup milk 1/2 cup canned pumpkin 2 tablespoons canola oil 1. In a large saucepan, combine the syrup ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, for minutes or until slightly thickened. Let stand for 30 minutes before serving. 2. For pancakes, in a large bowl, combine the dry ingredients In another bowl, whisk the egg yolks, milk, pumpkin and oil until smooth. Stir into dry ingredients just until moistened. In a small bowl, beat the egg whites until soft peaks form; fold into batter. 3. Pour batter by 1/4 cupful onto a hot greased griddle. Turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with syrup. Yield: 15 pancakes (1 cup syrup). Total Time: Prep: 35 min. + standing Cook: 10 min. MAKES: 5 servings

4 Stuffed Wolverine creamed in Buckeye sauce 1. Preheat oven to lbs of flank steak, butterflied (not all the way through) 3. Mix of chopped green onions, garlic, black pepper sautéed in olive oil 4. Mix sautéed items with fine bread crumbs and crumbled blue cheese pieces 5. Pan sear steak on both sides in a lightly oiled cast iron skillet until a little "browned 6. Place the stuffing mix into the steak cavity, tooth pick to close seam 7. Put the steak, still in the cast iron skillet into the preheated oven 8. Set timer for 12 minutes 9. Prepare a béchamel cream sauce add sliced, peeled and roasted chestnuts to finish sauce 10. Remove steak from oven and skillet, place on a cutting board (let rest for 5 minutes) 11. Slice steak across the grain in 1/4 inch pieces, rearrange on a platter and pour the béchamel/chestnut mixture over the sliced steak, sprinkle diced parsley on top

5 Buckeye Bonbons 1 (12 z) pkg. (2 cups) semi-sweet chocolate chips ¼ cup butter 1 (14 0z) can sweetened condensed milk 2 cups flour 1 tsp vanilla Peanut butter cookie dough 2 oz. white baking bar or white candy coating 1 tsp oil 1. Heat oven to 350 degrees F. In medium saucepan, combine chocolate chips and butter; cook and stir over very low heat until chips are melted and smooth. Add sweetened condensed milk; mix well. 2. Roll peanut butter dough balls (1 teaspoon each) and freeze. 3. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, chocolate mixture and vanilla; mix well. Shape 1 tablespoon dough (use measuring spoon) around each frozen peanut butter dough balls. Place 1 inch apart on ungreased cookie sheets. 4. Bake at 350 degrees for 6 to 8 minutes. DO NOT OVERBAKE. Cookies will be soft and appear shiny but will become firm as they cool. Remove from cookie sheet and cool. 5. In small saucepan, combine white baking bar and oil; cook and stir over low heat until melted and smooth. Drizzle over cookies. Store in tightly covered container.

6 Buckeye Cheesecake 1 cup finely crushed chocolate graham crackers (or cookies) 3 tablespoons unsalted butter or margarine, melted 2 (8oz.) packages cream cheese, softened ½ cup peanut butter ⅔ cup granulated sugar 1 tablespoon flour 1 teaspoon vanilla 2 eggs Chocolate syrup for garnish (optional) 1. Preheat oven to 350 degrees F. Line a cupcake pan with 12 paper liners. 2. In a small mixing bowl, mix together the graham cracker (or cookie) crumbs and butter. Press crumbs onto the bottom of the cupcake liners. 3. In a large mixing bowl, mix together cream cheese, peanut butter, sugar, flour, and vanilla with an electric mixer on medium speed until well combined. Beat in eggs until well combined. 4. Spoon cheesecake filling onto tops of crusts. Bake at 350 degrees F for minutes or until set on top but still soft. Remove from oven and cool completely. 5. Swirl chocolate syrup on top if desired. 6. Refrigerate cheesecakes for at least 3 hours or overnight. Store cheesecakes in refrigerator. Note: Make sure your cream cheese is softened to room temperature; otherwise the mixture will be lumpy. Refrigerate overnight if you can for best results. Total Time: Prep: 30 min. + Cook time: 22 min. 12 servings