March 9th Recipes

“OREO PUDDING POKE CAKE”

1 box chocolate cake mix & ingredients to make cake (according to package directions)
2 (4 oz) boxes instant Oreo pudding
3 c. milk
1 (8 oz) Cool Whip, thawed
Crushed Oreo cookies for topping

Preheat oven to 350. Mix & bake cake according to package directions for 9×13 pan size cake. When cake is finished, allow to cool for 10 mins and then use a wooden spoon handle and poke holes all over the top of the cake (about 1″ intervals). In bowl, mix milk and pudding mix until combined (there will be a few lumps b/c of the cookies in the pudding mix) and begins to thicken. Pour pudding mixture over warm cake, making sure to aim for the holes. Spread it around with spoon and get the pudding mixture down into the holes. Spread Cool Whip on top of cake and put in fridge to cool completely (about an hour). Top with crushed Oreos.

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“CHICKEN TAMALE CASSEROLE”

1 (8.5 oz) pkg corn muffin mix
1 (14.5 oz) can cream-style corn
2 eggs, lightly beaten
1/2 c. milk
1 tsp. chili powder
1/2 tsp. cumin
2 c. shredded taco cheese blend, divided
1 1/2 c. enchilada sauce
3 c. shredded cooked chicken, from rotisserie chicken (can also use shredded pork or beef)
Additional toppings: diced tomatoes, sour cream, shredded lettuce, sliced black olives, chopped green onions, finely chopped cilantro, salsa

Preheat oven to 400 degrees. Lightly spray a 9×13 casserole dish with non-stick cooking spray, set aside. In a large bowl, combine the corn muffin mix, cream-style corn, eggs, milk, chili powder, cumin and 1 c. cheese. Stir until combined then pour into casserole dish. Bake for 20 mins. Remove from oven, pierce cornbread several times with knife all over. Pour enchilada sauce all of the top of casserole. Top with the shredded chicken and remaining cheese. Bake for an additional 20 mins. Let cool for 10 mins before slicing into pieces. Serve with optional toppings if desired.

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BOOM BOOM SHRIMP TACOS

8 corn tortillas
2 Tbsp. vegetable oil
3 c. frozen popcorn shrimp
1 1/2 c. shredded purple cabbage

Boom Boom Sauce:
1/2 c. mayonnaise
2 Tbsp. sweet chili sauce
1/4 tsp. cayenne pepper
1/4 tsp. minced garlic
1 tsp. sriracha

Combine all ingredients. Mix well and refrigerate until tacos are ready to eat.

Mango salsa:
1 c. fresh diced mango
1/4 c. minced red onion
2 Tbsp. chopped cilantro
1 Tbsp. lime juice
1/2 tsp. salt

Combine all ingredients, stir well and refrigerate until time to serve.

To make tacos:
Prepare shrimp according to package directions. While shrimp is baking, heat up corn tortillas. Assemble your taco by putting shrimp first, then your cabbage, then the salsa and finally the sauce.

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“CHEESECAKE COOKIES”

8 oz cream cheese, room temp
1/2 c. butter, room temp
1 1/4 c. sugar
2 eggs
1 tsp. vanilla
2 1/2 c. flour
2 tsp. baking powder
1/2 tsp. salt
Powdered sugar

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Beat cream cheese and butter together until fluffy & smooth. Add sugar to the butter mixture and beat until fully incorporated. Beat in the eggs and vanilla. In a separate medium bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture and stir just until incorporated. Do no over mix. Drop by rounded tablespoonfuls onto the prepared baking sheets about 2″ apart. Bake at 350 for 10-11 mins. Cookies should be light in color but not browned and just starting to brown on bottom. Cool and sprinkle with powdered sugar or dip in chocolate.

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“VEGETABLE HAM COLESLAW”

1 c. chopped ham
1/4 c. mayonnaise
1/4 c. sour cream
1 Tbsp. white vinegar
1 tsp. salt
1/4 tsp. black pepper
3 c. shredded cabbage
1 c. chopped fresh broccoli
1 c. chopped fresh cauliflower
2 c. seeded, diced tomatoes
1/2 c. chopped purple onions

Stir first 6 ingredients together in large bowl. Add rest of the ingredients. Toss well. Cover and refrigerate for 2 hours. Makes 6 servings.

Flossie, Moberly

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“STAY UP ALL NIGHT COOKIES”

2 egg whites, room temp
2/3 c. sugar
1/2 tsp. vanilla
1 c. chocolate morsels

Turn oven to 375 degrees. Beat egg whites until they hold peaks. Add sugar gradually. Add vanilla and beat until mixture is very stiff. Fold in chocolate morsels. Drop by spoonfuls onto ungreased cookie sheets. Put into oven and close oven door, turn oven switch to off and leave in oven overnight.

Kathleen, Centralia

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KITCHEN TIP MINUTE (all tips taken from KWIXland cook book, 3rd edition)

1. When preparing several batches of pie dough, roll dough out between sheets of plastic wrap. Stack the discs in a pizza box and keep box in freezer. Take out crusts as needed.

2. When grating citrus peel, bits of peel are often stuck in the holes of the grater. Rather than waste the peel, you can easily brush it off by using a new, clean toothbrush.

3. Keep strawberries fresh for up to 10 days by refrigerating them (unwashed) in an airtight container between layers of paper towels.

4. To core a pear, slice the pear in half lengthwise. Use a melon-baller to cut out the central core, using a circular motion. Draw the melon baller to the top of the pear, removing the interior stem as you go.

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