Special Thanks to. Presented by. Taste of Union County. Homemakers Holiday Brunch Made Easy

Special Thanks to Cakes by Annette Creative Touch Meacham Hams Verlie s White Buck Winery Taste of Union County Homemakers 2015 Presented by Union County Extension Office & Union County Extension Homemakers Holiday Brunch Made Easy November 14, 2015

Lemon Poppy Seed Muffins 1 box yellow cake mix 1 box instant lemon pudding mix 1/2 c. sugar 1/4 c. poppy seed 1 8-ounce sour cream 3/4 c. oil 4 eggs, add one at a time 1 Tbs. lemon flavoring Make little loaves or muffins. Bake at 350 F for 30 to 33 minutes. Patty Hancock Uniontown Homemakers Cheddar Cheese Ball 2 8-oz. packages of cream cheese, softened 2 cups shredded sharp cheddar cheese 1 Tbs. chopped pimento 1 Tbs, chopped onion 1 Tbs. chopped green pepper 2 tsp Worcestershire sauce 1 tsp lemon juice Finely chopped pecans Combine all ingredients, except pecans, mixing until well blended. Chill. Shape into ball. Roll in chopped pecans to coat. Serve and enjoy! Mary Byers Tips from the USDA s Nutrition Education Series: Wash your hands with soap and water, scrubbing for 20 seconds, rinsing well and drying with a clean towel or paper towel. Wash food preparation surfaces with hot soapy water. For extra protection, sanitize surfaces with a mixture of 1 tablespoon unscented bleach in 1 gallon of water. At least once a week, check your refrigerator for foods that should be thrown away. Cooked leftovers should be discarded after 4 days; raw poultry and ground meats should be cooked or discarded after 1 to 2 days. Keep appliances clean, inside and out. Pay special attention to buttons and handles where bacteria can accumulate and spread to your hands. Rinse fresh fruits and vegetables under running water just before eating, cutting or cooking, including those that will be peeled. Separate foods when preparing and serving. Use different cutting boards for fresh produce and raw meats. Never put cooked food back on the plate that held the raw food. Use a food thermometer to ensure that food is safely cooked and held at safe temperatures until eaten. Cook food to safe internal temperatures: at least 145 F for steaks and roasts, followed by a 3-minute resting period; at least 160 F for ground meats; and at least 165 F for all poultry. Keep cold foods cold (at or below 40 F) and hot foods hot (at or above 140 F). Foods should not sit in the temperature danger zone (between 40 F and 140 F) for longer than 2 hours, 1 hour if the temperature is above 90 F. Source: USDA

Safe steps in food handling, cooking, and storage are essential to prevent foodborne illness. You can't see, smell, or taste harmful bacteria that may cause illness. In every step of food preparation, follow the four steps of the Food Safe Families campaign to keep food safe: Clean Wash hands and surfaces often. Separate Don't cross-contaminate. Cook Cook to the right temperature. Chill Refrigerate promptly. Storage: Always refrigerate perishable food within 2 hours 1 hour when the temperature is above 90 F (32.2 º C). Check the temperature of your refrigerator and freezer with an appliance thermometer. The refrigerator should be at 40 F (4.4 º C) or below and the freezer at 0 F (-17.7 º C) or below. Cook or freeze fresh poultry, fish, ground meats, and variety meats within 2 days; other beef, veal, lamb, or pork, within 3 to 5 days. Perishable food such as meat and poultry should be wrapped securely to maintain quality and to prevent meat juices from getting onto other food. To maintain quality when freezing meat and poultry in its original package, wrap the package again with foil or plastic wrap that is recommended for the freezer. Canned foods are safe indefinitely as long as they are not exposed to freezing temperatures, or temperatures above 90 F. If the cans look ok, they are safe to use. Discard cans that are dented, rusted, or swollen. High-acid canned food (tomatoes, fruits) will keep their best quality for 12 to 18 months; low-acid canned food (meats, vegetables) for 2 to 5 years. Sausage & Rice Casserole 1/2 lb. sausage 1 onion, chopped 1 green pepper, chopped 1 c. grated sharp cheese 1 can cream of mushroom soup 1 can cream of chicken soup 1/2 c. celery, chopped 1 c. instant rice, uncooked 1 (4 oz.) can pimento Brown meat and drain. Add other ingredients. Cover casserole. Bake 14 minutes in microwave turning twice or stirring. Garnish with parsley or ripe olives. This can be baked at 350 F for 1 hour in conventional oven. Teresa French SHOPPING - Purchase refrigerated or frozen items after selecting your non-perishables. Never choose meat or poultry in packaging that is torn or leaking. Do not buy food past "Sell-By," "Use-By," or other expiration dates. Source of Food Safety Tips: University of Kentucky

Get-Up-and-Go Granola 6 c. old-fashioned oats 1/2 c. unblanched almonds, coarsely chopped 1/4 c. packed brown sugar 1/4 c. flaxseed 1/4 c. canola oil 1/4 c. honey 1 Tbs maple syrup 1 tsp. apple pie spice 1/2 tsp. salt 1/2 tsp. vanilla extract 1/2 c. dried cranberries 1/2 c. raisins Preheat oven to 300 F. In a large bowl, combine oats, almonds, brown sugar and flax. In a microwave-safe dish, whisk oil, honey, maple syrup, pie spice and salt. Microwave on high for 30-45 seconds or until heated through, stirring once. Stir in vanilla. Pour over oat mixture; toss to coat. Spread evenly in a 15 x 10 x 1-in. baking pan coated with cooking spray. Bake 30-40 minutes or until golden brown, stirring every 10 minutes. Cool completely on a wire rack. Stir in cranberries and raisins. Store in an airtight container. Yield: 7-1/2 cups. Note: This recipe was tested in a 1,100-watt microwave. Mary Lou Duncan Morganfield Young Homemakers Chocolate Syrup Coffee Cake 1 pkg. plain yellow cake mix 1 pkg. vanilla instant pudding mix 1 c. sour cream 1/2 c. vegetable oil 4 large eggs 1/2 c. chocolate syrup 1/2 c. chopped pecans or walnuts Place a rack in the center of the oven and preheat the oven to 350 F. Lightly mist a 10 inch tube pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside. Place the cake mix, pudding mix, sour cream, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and smooth. Pour half of the batter into the pan, smoothing it out with the rubber spatula. Pour the chocolate syrup evenly over the batter, making sure not to let the syrup touch the sides of the pan. Pour the remaining batter over the syrup and swirl gently with a knife, making sure to keep the chocolate syrup away from the sides of the pan. Scatter the pecans over the top of the batter. Place the pan in the oven. Bake the cake until it is golden brown and springs back when lightly pressed with your finger, 58 60 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack, then invert it again onto another rack so that the cake is right side up. Allow it to cool completely, 30 minutes more. Slice and serve. * Can be frozen:, wrapped in foil, for up to 6 months. Thaw the cake overnight on the counter before serving. Annette Buckman Union County Extension Service

Honey Bun Cake Cake: 1 pkg. plain yellow cake mix. 1 c. sour cream 3/4 c. vegetable oil. 4 large eggs Filling: 1/3 c. honey. 1/3 c. packed light brown sugar 1 Tbs. ground cinnamon, 1/2 c. finely chopped pecans (optional) Sugar glaze: 2 c. confectioners sugar, sifted. 1/3 c. milk, 1 tsp. pure vanilla extract Place a rack in the center of the oven & preheat the oven to 350 F. Lightly mist a 9 x 13 with vegetable oil spray. Set the pan aside. Place the cake mix, sour cream, oil and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Add the filling. Drizzle the honey on top of the batter, then sprinkle on the brown sugar, cinnamon, and pecans, if desired. With a dinner knife, swirl through these ingredients to blend them slightly. Place the pan in the oven. Bake the cake until it is golden brown and springs back when lightly pressed with your finger, 38 40 minutes. Remove the pan from the oven and place it on a wire rack to cool while you prepare the glaze. For the glaze, place the confectioners sugar, milk, and vanilla in a small mixing bowl and stir until the mixture is well combined. Pour the glaze over the top of the hot cake in the pan, spreading it to the sides with a spoon. Allow the cake to cool for 20 minutes more before cutting it into squares and serving warm. (Serves 20) * Can be frozen., wrapped in foil, for up to 6 months. Thaw the cake overnight on the counter before serving. Annette Buckman Union County Extension Service Giant Oatmeal-Raisin Cookies 1 c. sugar 1/4 c. stick margarine or butter, softened 2 large eggs 3/4 c. applesauce 1 tsp. vanilla extract 2 c. all-purpose flour 1/2 tsp. baking soda 1/2 tsp.pumpkin-pie spice 1/4 tsp. salt 1 c. regular oats 1 c. golden raisins 1/2 c. chopped pecans Cooking spray Preheat oven to 375 F. Beat sugar and margarine in a large bowl at medium speed of a mixer until well-blended (about 4 minutes). Add eggs, 1 at a time, beating well after each addition. Add applesauce and vanilla; beat well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, spice, and salt in a bowl. Add to sugar mixture, beating well. Stir in the oats, raisins, and pecans. Drop dough into 24 mounds 2 inches apart onto baking sheets coated with cooking spray. Bake at 375 F for 14 minutes or until golden brown. Remove cookies from pans; cool on wire racks. Yield: 2 Dozen Irene Jennings Uniontown Homemakers

Ham and Cheese Puffs 8 ounce bar of cream cheese 1 large can of crescent rolls 8 slices of thinly sliced ham 1 Tsp. Dijon mustard 1 Tsp. dry Hidden Valley ranch dressing Combine softened cream cheese, mustard and dry Hidden Valley dressing. Make 4 rectangular shapes out of crescent rolls. Spread cream cheese mixture on rectangular crescent rolls, top with 2 slices of ham on each of 4 rectangles. Roll up tightly from long side of rectangle, slice in 1 inch rolls. Bake on cookie sheet lightly greased until they puff up (around 10 minutes or until lightly browned on top.) Serve while hot. Sally Beaven Morganfield Young Homemakers PREPARATION - Always wash hands with warm water and soap for 20 seconds before and after handling food. Don't cross-contaminate. Keep raw meat, poultry, fish, & their juices away from other food. After cutting raw meats, wash cutting board, utensils, and countertops with hot, soapy water. Cutting boards, utensils, and countertops can be sanitized by using a solution of 1 tablespoon of unscented, liquid chlorine bleach in 1 gallon of water. Marinate meat and poultry in a cov- Mini Ham & Cheese Quinoa Cups 2 c. cooked quinoa ( about 3/4 c. uncooked) 2 eggs 2 eggs whites 1 c. zucchini, shredded 1 c. shredded sharp cheddar cheese 1/2 c. diced ham 1/4 c. parsley, chopped 2 Tbs. parmesan cheese 2 green onions, slices Salt & pepper. Preheat oven to 350 F. Combine all ingredients in a large bowl and mix to combine. Liberally spray a mini muffin tin with non-stick spray and spoon mixture to the top of each cup. Bake for 15-20 minutes, or until the edges of the cups are golden brown. Let cook for at least 5 minutes before removing from the mini muffin tins. To freeze: Place bake cups on a baking sheet then freeze until solid and transfer to a freezer bag. Microwave 20-40 seconds depending on how many you re reheating. For regular-sized muffin tins: Bake for 25-30 minutes. Mary Ann Eckman

Mini Waffle Cinnamon Rolls Vegetable oil 1 can Pillsbury Grands! Flaky Supreme refrigerated cinnamon rolls with icing (5 rolls) 5 wooden skewers 2 Tsp. powdered sugar, if desired Heat Belgian-style waffle maker. Grease generously with oil. Separate dough into 5 rolls; set icing aside. Cut each roll into fourths, and gently shape them into mini cinnamon roll shapes. Lightly brush all sides of dough with oil before placing onto waffle maker; space dough pieces diagonally apart from one another, fitting 2 to 4 pieces on waffle maker. Close lid of waffle maker. Bake 1 to 1 1/2 minutes or until lightly browned and cooked. Using wooden kitchen utensil, carefully remove to cooling rack. Repeat with remaining cinnamon roll dough, greasing waffle maker and dough each time. Thread 4 waffle pieces on each wooden skewer, and serve with icing. Sprinkle waffles with powdered sugar. Annette Buckman Union County Extension Service Mini Applesauce Muffins 1/2 c. butter, softened 1/2 c. sugar 2 eggs 3/4 c. applesauce 1 3/4 c. all-purpose flour 1 Tbs. baking powder 1/2 tsp. salt 1/4 c. butter, melted 114 c. sugar 1/4 tsp. cinnamon Preheat oven to 350 F. Lightly spray mini muffin pan with cooking spray. Set aside. Cream 1/2 cup butter and 1/2 cup sugar until light and fluffy. Add eggs, beating well after each addition. Stir in applesauce. Combine flour, baking powder, and salt. Add to batter and stir just until moistened.spoon batter into prepared mini muffin pan. Fill each 2/3 full. Bake for 12-15 minutes. Remove from oven and allow to cool slightly before removing muffins from pan. Combine 1/4 cup sugar and cinnamon. Dip muffin tops into melted butter and then into sugar mixture. Linda Stevens Jennifer Duncan Morganfield Young Homemakers

Drizzled Chocolate Fruit Kabobs Choose any kind of fruit you want. If using apples, they may sometimes split so the thinner the skewer the better. Chunk up/slice all the fruit that needs chunking or slicing, take stems off, toss fruits that brown with lemon juice. Have all fruit ready before threading them on skewers. After the fruit is on the skewers put about a half cup of chocolate chips or candy melts in a sandwich bag, but don t seal shut. Put it in the microwave for 30 seconds. Flip it over and microwave it for 20 seconds. Work the bag with your hands and put them in for 10 seconds. Do this until all the chocolate feels smooth and no chunks are left. Put the kabobs close together so less drizzle lands on the table. Snip a corner off the bag and just scribble back and forth over the fruit. Then immediately separate them or else the chocolate will harden and pull drizzles off its neighbor. Put them on a serving plate and garnish if you want to. Pumpkin Dip 1 regular size can pumpkin 1 regular size package Vanilla Pudding Dash nutmeg 1 regular size Cool Whip Mix pumpkin and dry vanilla pudding. Add dash of nutmeg, then fold in cool whip. Serve with ginger snaps. Can serve as dip or place in small serving dishes, add squirt of Redi Whip, and serve with ginger snap. Janice Griggs Becky Greenwell Morganfield Young Homemakers SERVING - Hot food should be held at 40 F (60 C) or warmer. Cold food should be held at 40 F (4.4 º C) or colder. When serving food at a buffet, keep food hot with chafing dishes, slow cookers, and warming trays. Keep food cold by nesting dishes in bowls of ice or use small serving trays and replace them often. Perishable food should not be left out more than 2 hours at room temperature 1 hour when the temperature is above 90 F (32.2 º C). LEFTOVERS - Discard any food left out at room temperature for more than 2 hours,1 hour if the temperature was above 90 F (32.2 º C). Place food into shallow containers and immediately put in the refrigerator or freezer for rapid cooling. Use cooked leftovers within 4 days. Reheat leftovers to 165 F (73.9 C).

Garlic Grits 6 c. water 1 tsp. salt 1 1/2 c. grits 2 c. shredded sharp cheddar cheese 1 c. half and half 1/2 c. butter melted 1 Tbs. garlic powder 1 tsp. salt 1/2 tsp. pepper 4 egg yolks, beaten Bring water and salt to boil, add grits and cook until done. (5-7 min.) Add remaining ingredients and stir briskly with whisk Bake at 350 F. for 30 minutes Gwynn Royster Rainbow Fruit Skewers The amount of fruit will depend on how many skewers you need. Use any fruit you like, but here is some suggested fruit. Green grapes, red grape, pineapple, blueberries, cantaloupe and strawberries (cut in half). Put 2 red grapes on a skewer, then 2 blueberries, next 2 green grapes, a chunk of pineapple, then a chunk of cantaloupe. Last put half a strawberry on. Optional: make a yogurt dip with plain yogurt and a little honey or agave mixed into it. Enjoy! Brenda Peak Two-Ingredient Pumpkin Muffins 1 box Duncan Hines Spice cake mix 1 15 oz. can 100% Pumpkin Puree (Do not use pumpkin pie filling.) 1 bag semi-sweet chocolate chips, if desired Preheat your oven to 350 F. Dump ingredients into a large mixing bowl. Blend with a mixer for two minutes on medium speed or until well mixed. The batter will be thick. If desired, use a spatula to fold in chocolate chips. Scoop batter into lined or greased muffin tins. These muffins won t rise like traditional cupcakes so fill them with more batter than usual. If you like smooth rounded tops, use a spoon to even out the batter. These will not settle like normal muffins or cupcakes. Bake at 350 F for 18-22 minutes or until a toothpick comes out clean. Let muffins cool before removing from the muffin tins. You may choose to top them with powdered sugar or cream cheese frosting, but I thought they tasted delicious plain! This makes about a dozen and a half muffins. When made without chocolate chips, these moist and delicious pumpkin muffins are only 2 Weight Watchers points! As tempting as it may be, do NOT add the eggs, water or vegetable oil as instructed on the box. Anita Yates Uniontown Homemakers

Sausage & Cheese Muffins 1 lb. ground pork sausage 3 c. all-purpose baking mix 1 1/2 c. (6 oz.) shredded cheddar cheese 1 (10 3/4 oz.) can condensed cheese soup 3/4 c. water Cook sausage until crumbles, drain and cool. Combine sausage, baking mix, shredded cheese in large bowl. Make well in center of mixture. Stir soup and 3/4 cup water, add to sausage mixture. Stir until dry ingredients are moist. Spoon into lightly greased muffin pan, fill to top of cups. Bake at 375 F for 20 to 25 minutes or until lightly brown. Makes 14. Mary Ann Baird Uniontown Homemakers Zucchini-Carrot Bread 3 c. flour 2 c. sugar 1 Tbs. cinnamon 1 tsp. salt 1 tsp. baking soda 1/4 tsp. baking powder 3 eggs 1 tsp. vanilla 1 c. oil 1 c. shredded zucchini 1 c. shredded carrots 1 c. chopped nuts Preheat oven to 325 F. In a large bowl mix flour, sugar, cinnamon, salt, soda, and baking powder. In another bowl, whisk together eggs, oil and vanilla. Add this to dry ingredients. Mix well. Stir in zucchini, carrots and nuts. Pour into 9 x 5 inch loaf pans. Bake for 1 hours or until golden brown. Carolyn Buckman Uniontown Homemakers THAWING - REFRIGERATOR: The refrigerator allows slow, safe thawing. Make sure thawing meat and poultry juices do not drip onto other food. COLD WATER: For faster thawing, place food in a leak-proof plastic bag. Submerge in cold tap water. Change the water every 30 minutes. Cook immediately after thawing. MICROWAVE: Cook meat and poultry immediately after microwave thawing. COOKING - GROUND MEATS: Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 F (71.1 º C) as measured with a food thermometer. POULTRY: Cook all poultry to an internal temperature of 165 F (73.9 C) as measured with a food thermometer.

Overnight Cinnamon Baked French Toast 1 loaf sour dough or French bread, torn in pieces 8 eggs 2 c. whole milk 1/2 c. heavy whipping cream 3/4 c. sugar 2 Tbs. vanilla extract Topping: 1/2 cup plus 2 tablespoons all-purpose flour 1/2 cup plus 2 tablespoons packed brown sugar 2 tsp. cinnamon, 1/4 tsp. salt 1 stick margarine, cut into pieces Grease 9 x 13 dish with butter. Lay torn bread pieces evenly in dish. Whisk eggs, milk, cream,, sugar and vanilla. Pour evenly over bread. Cover and store several hours or overnight. In another bowl, mix 1/2 cup flour and 1/2 cup brown sugar, 1 tsp. cinnamon and salt. Add butter and mash into dry mixture until it all comes together. Store in fridge. Preheat oven to 350 F. Remove casserole and toppings from fridge, crumble pre-made toppings over casserole. If you need more topping, combine 2 Tbsp. brown sugar, 2 Tbsp. flour, 1 tsp. cinnamon and add on top. Bake 45 minutes for softer moist texture, bake 1 hour for firmer, crispy texture. Sprinkle powdered sugar on top. Serve with syrup. Sammye Gatlin Uniontown Homemakers Woolworth Cheesecake 1 (3 ounce.) package of lemon Jell-0 1 c. boiling water 8 ounces cream cheese 1 c. granulated sugar 5 Tbs. lemon juice 1 can Carnation evaporated milk, well chilled Graham Crackers--crushed 1 Tbs. granulated sugar Dissolve Jell-O in boiling water. Cool until slightly thickened. Beat cream cheese, sugar and lemon juice with mixer until smooth. Add thickened Jell-O and beat well. In a separate bowl, beat the Carnation milk until fluffy. Add cream cheese and Jell-O mixture and beat well with mixer. Line the bottom of a 9 x 13 pan with crushed graham crackers, 1 tablespoon of sugar, reserving some for the topping. Spread filling over the top and sprinkle crushed graham crackers on top. Chill. Annette Buckman Union County Extension Service Wassail 2 quarts apple cider, 1-1/2 cups orange juice, 3/4 cup pineapple juice, 1 tablespoon brown sugar, 1/2 teaspoon lemon juice, 2 cinnamon sticks (3 inches), Dash ground cinnamon, Dash ground cloves In a large saucepan, combine all of the ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes. Discard cinnamon sticks. Serve hot in mugs. Yield: (2-1/2 quarts). Kathy Rodgers

Baked French Toast Casserole 1 loaf French bread 8 large eggs 2 c. half & half 1 c. milk 2 Tbs sugar 1 tsp. vanilla 1/4 tsp. cinnamon 1/4 tsp nutmeg Pinch of salt Maple Syrup Slice French bread into 1 slices. Arrange sliced bread in a generously buttered 9 X 13 flat baking dish. In a large bowl, combine the eggs, milks, sugar, vanilla, cinnamon, nutmeg and salt. Beat with a whisk until well blended. Pour mixture evenly over the bread slices. If you like, you can use additional cinnamon and sprinkle over the top of mixture. Cover and refrigerate overnight. Preheat oven to 350 F. Bake for 40 minutes until puffed and lightly golden. Serve with warm maple syrup. Kathy Welden COOKING - Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 F (62.8 º C) as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures. Blueberry Cream Cheese Pound Cake 1 (8-ounce) package fat free cream cheese 1/2 c. canola oil 1 (18-ounce) package yellow butter cake mix 1 (5-ounce) package instant vanilla pudding mix 2 large egg whites 2 large eggs 2 tsp. vanilla extract 2 c. fresh blueberries Preheat oven to 325 º F. Lightly spray Bundt pan with nonstick cooking spray and dust with flour. Combine cream cheese and oil in a medium bowl; beat with mixer at high speed until smooth and creamy. Add cake mix, pudding mix, egg whites, eggs, and vanilla extract. Beat at medium speed until blended. Fold in berries. Spoon batter into prepared pan. Bake 60 minutes or until wooden toothpick inserted in center comes out clean. Cool cake in pan for 20 minutes. Remove from pan and cool completely. *This can be made ahead and frozen until ready to use. This is a Plate it up recipe. Find more here https://fcs-hes.ca.uky.edu/content/plate-it-kentuckyproud-recipes Melanie Bealmear Union County Extension Service REFREEZING: Meat and poultry defrosted in the refrigerator may be refrozen before or after cooking. If thawed by other methods, cook before refreezing.