English Emma Blooms

Dessert Cheese Ball From the Kitchen of: Barbie Rucker INGREDIENTS 2  (8 oz) cream cheese pkgs (softened) 2 sticks of butter (softened) 1 1/2 c. powdered sugar 1 tsp. vanilla extract 1-2 c. of chocolate chips or sprinkles chocolate or "nilla" wafers Mix in bowl cream cheese while slowly adding butter and powdered sugar and in the vanilla. Add in chocolate chips (evenly in the mixture). Mold into a ball and let cool refrigerator at least 4 hours prior.  Place chocolate and vanilla wafers around the ball for dipping. Perfect for parties!

 Best Ever Turnip Greens From the Kitchen of: Lori Olson INGREDIENTS 6 strips of bacon 1 small onion chopped 2 T chopped green pepper 1 t sugar 1 t salt 1 T vinegar Dash Tabasco 3 lbs turnip greens, well washed, coarse stems removed 1-2 hard boiled eggs But bacon into small pieces and cook until crisp.  Remove and drain on paper towels.   Sauté onion and green pepper in bacon drippings for 5-8 minutes, until soft.  Add sugar, salt, vinegar, Tabasco, and greens.  Cook over medium heat for 15 min until greens are wilted.  Reduce heat and continue cooking for 30 min, or until all is tender.  Garnish with bacon pieces and chopped egg.

Heather’s Pork Tenderloin From the Kitchen of: Heather Lee Pork tenderloin: 2-3 lbs. pork tenderloin  1 jar sun dried tomatoes, chopped 2 Tbs. parsley, chopped 4 slices of bacon  Cut a slit length wise down the middle of tenderloin and put the sun dried tomatoes  and parley in the slit.  Place bacon across the tenderloin.  Hold together with toothpicks.  Bake at 425 for 45 minutes. Take out of oven and let rest for 15 minutes. Spread: 1 container of Alloutte cheese spread (garlic and herb) 1/2 c. crushed pistachios add milk or cream to make spread (small amount)   Sweet onions and garlic: 3 c. onions  3 cloves of garlic, minced olive oil 1 Tbs. brown sugar  1 Tbs. balsamic vinaigrette  Sauté onions and garlic in olive oil.  Salt and pepper to taste.  Sauté 30 minutes or until onions are clear.  Add 1 Tbs. brown sugar and 1 Tbs balsamic vinaigrette. Cut pork tenderloin into slices, add onions and garlic and spread on slices of French bread or Italian bread.

Sausage-Stuffed French Loaf From the Kitchen of: Josie Bailey  This recipe EASILY feeds our entire family and we even have some leftovers.  It sounds complicated but really isn't.  My kids LOVE this one!!! INGREDIENTS 1 (16 oz.) loaf unsliced French bread 1/2 lb. ground pork sausage  1/2 lb. ground chuck  1 medium onion, chopped 1C (4 oz.) shredded mozzarella cheese 1 large egg, lightly beaten 1/4 C chopped fresh parsley 1 tsp. Dijon mustard 1/4 tsp. fennel seeds 1/4 tsp. salt 1/4 tsp. pepper 2 T. butter or margarine  1 large clove garlic, crushed Cut off ends of loaf; set ends aside.  Hollow out center of loaf with a long serrated bread knife, leaving a 1/2" shell.  Process bread to make coarse crumbs (food processor works well for this).  Set bread shell and crumbs aside. Cook sausage, beef, and onion in a large skillet over medium-high heat until meat is browned, stirring until it crumbles; drain.  Add 1 cup of bread crumbs, cheese and next 6 ingredients; stir well.  Spoon

Chicken Florentine in Minutes From the Kitchen of: Jennifer Scheid   INGREDIENTS      3 cups water      ·      1 cup milk     2 tablespoons butter     2 packages (about 4 ounces each) fettuccine Alfredo or stroganoff pasta mix      ·      4 cups fresh baby spinach, coarsely chopped      ·      1/4 teaspoon black pepper     1 pkg (about 10 oz) refrigerated fully cooked chicken breast strips, cut into pieces     1/4 cup diced roasted red peppers     1/4 cup sour cream           Bring water, milk and butter to a boil in large saucepan over medium-high heat.       Stir in pasta mixes, spinach and black pepper.  Reduce heat to medium. Cook 8     minutes or until pasta is tender, stirring occasionally. Stir in chicken and red peppers.      Cook 2 minutes or until hot.  Remove from heat. Stir in sour cream.  

Cheesy Potato Soup From the Kitchen of: Cindy Yoder   INGREDIENTS   3 c. diced, pared potatoes   1/2 c. diced onion   1 1/2 c. water   2-3 chicken bouillon cubes   1/2 tsp. salt   2 c. milk, divided   1/2 - 1 c. sour cream   2 T. flour   8 oz. Velveeta Cheese   1/4 tsp. pepper   Combine potatoes, onion, water, bouillon cubes, salt and pepper in a large saucepan.     Cover and cook for about 15 minutes or until potatoes are tender, not mushy.  Add 1   cup milk; heat.  Mix sour cream, flour and remaining milk together.  Stir sour cream   mixture into soup base, gradually.  Cook over low heat, stirring constantly until   thickened.  Add cheese and stir until melted.  Can be served with bacon bits on top.  

Chicken Souvlaki Salad From the Kitchen of: Tracy Ash INGREDIENTS 2  t. minced garlic, divided 1  teaspoon lemon juice   1  teaspoon  extra-virgin olive oil 1/2  teaspoon  dried oregano 1/4  teaspoon  salt   1/4  teaspoon  black pepper 1  pound  skinless, boneless  chicken breast 3  cups  cubed peeled cucumber (about 3 cucumbers) 1/2  cup  vertically sliced red onion 1/2  cup  (2 ounces) crumbled feta cheese 1/4 cup  pitted kalamata olives 2  ripe tomatoes, cut into 1” pieces. 1/2  cup  plain fat-free yogurt 1/4  cup  grated peeled cucumber 1  teaspoon  white wine vinegar 1/2  teaspoon  garlic powder 1/4  teaspoon  salt 1/4  teaspoon  ground red pepper 1/4  teaspoon  black pepper Preheat broiler.  Combine 1 teaspoon garlic and the next 6 ingredients (1 teaspoon  garlic through chicken breast) in a large zip-top plastic bag. Seal the bag and shake to coat. Remove chicken from the bag. Broil chicken 5 minutes on each side or until done. Cut chicken into 1-inch pieces. C

Strawberry Spinach Salad From the Kitchen of: Bethany McCauley INGREDIENTS 3/4 cup sugar 1 t. dry mustard 1 t. celery seed 1 t. salt 1/2 cup vinegar 1 T. grated onion 1 cup oil 2 lbs. raw spinach 1 medium red onion Almonds- slivered Strawberries Mix first seven ingredients well in bowl and set aside.  Grate onion, add it with

Chicken Tortellini Soup From the Kitchen of: Karla Holdcraft INGREDIENTS 2-3 T butter 2-3 carrots, sliced 2-3 green onions, minced 2-3 stalks celery, minced 1 lb. package mushrooms, sliced – optional 3 boneless, skinless chicken breasts 3 cans chicken broth 2 chicken bouillon cubes, dissolved in 2 cups boiling water 1 c white wine 1 c fat free sour cream salt & fresh ground pepper to taste Refrigerated cheese tortellini or ravioli or any cooked pasta 1-2 T fresh Italian parsley, chopped Melt butter in soup pot.  Sauté chicken, onions, carrots, celery (mushrooms, if desired).  Add fresh ground pepper.  Remove chicken when done.  Cut into bite-sized pieces and set aside.  Sprinkle flour over vegetables and mix well to coat. Sauté for about 2-3 min.  Add wine, chicken broth, and bouillon/water.  Stir until thickened and flour dissolves.  Add chicken and seasonings.  Bring to a low boil and reduce heat.   Keep to a simmer.  Stir in sour cream.  Add cooked pasta about 10 min

Chicken Tortilla Soup with Lime From the Kitchen of: Amy Warneke INGREDIENTS 2 tablespoons extra-virgin olive oil 1 1/2 pounds chicken Salt and freshly ground pepper 3 garlic cloves, chopped 1 green pepper, cored, seeded, & chopped 1 large onion, chopped 1 jalapeno, minced 2 celery ribs, finely chopped 1/2 tablespoon ground cumin 1 tablespoon ground coriander 2 cups yellow corn tortilla chips 2 teaspoons hot sauce, such as Tabasco 1 quart chicken stock or broth 1/2 cup of sour cream, for garnish Zest and juice of 2 limes 1/2 cup fresh cilantro leaves, chopped 4 scallions, white and green parts, thinly sliced Preheat a medium soup pot over medium-high heat and add the olive oil twice around the pan.  Chop the chicken into bite-size pieces.  Season the chicken with salt and pepper and add to the hot soup pot.  Lightly brown the chicken, 3 to 4 minutes, then add the garlic, bell peppers, onions, jalapenos, celery, cumin, coriander, salt and pepper.  Continue to cook for 3 minute

Curry Chutney Cheeseball From the Kitchen of: Tara Tang INGREDIENTS 8 oz cream cheese, softened 2T sour cream 2 tsp curry powder 1/2 cup chopped green onion 1/2 cup chopped unsalted peanuts 1/2 cup raisins Jar of "major grey's" chutney (or other fruity jarred chutney, Trader Joe's) Mix together all ingredients except chutney.  Chill in the refrigerator for a bit to allow it to solidify.  Form into a ball. (Hint, I used saran wrap to form the ball so it didn't stick to my hands.)  Pour the chutney over the cheeseball just prior to serving.  Serve on top of crackers.

Ham Dip From the Kitchen of: Veronica Scamahorn INGREDIENTS 8 oz. 1/3 Less Fat "Neufchâtel" cream cheese, softened 3/4 lb. ham (plain cooked), shaved 1 tsp. green onion - chopped 1/4 c. mayonnaise 2 T chopped parsley Combine cream cheese and mayo. Chop up ham, green onion, and parsley in a food processor. Combine ingredients.  Chill. We enjoy this dip with crackers or veggies!

Vidalia Onion Dip From the Kitchen of: Angie Dewey INGREDIENTS 1 cup Vidalia onion 1 cup shredded Swiss cheese 1 cup mayo Mix together, bake at 350 for 30 minutes. Serve with crackers

From the Kitchen of: Meredith Deneau INGREDIENTS 1 cup sour cream 1 cup mayonnaise 1 cup yellow mustard 3/4 cup sugar 1 package dry Hidden Valley Ranch dressing 2 Tbsp. horseradish Soak dry onion is hot water until it is rehydrated. Combine all ingredients in bowl. Chill for at least 1 hour. Serve with pretzels.  

Indian Pudding Recipe • Prep time: 5 minutes •  Cook time: 2 hours, 30 minutes •  Yield: Serves 8-10 INGREDIENTS • 6 cups of milk • 1/2 cup (1 stick) butter • 1/2 cup yellow cornmeal • 1/4 cup flour • 1 teaspoon salt • 1/2 cup molasses • 3 eggs, beaten • 1/3 cup of granulated sugar • 1 teaspoon of cinnamon • 1 teaspoon of nutmeg •  1 cup golden raisins (optional) • Whipped cream or vanilla ice cream METHOD Scald the milk and butter in a large double boiler. Or heat the milk and butter for 5 or 6 minutes on high heat in the microwave, until it is boiling, then transfer it to a pot on the stove. Keep hot on medium heat. Preheat oven to 250°F. 3 In a separate bowl, mix cornmeal, flour, and salt; stir in molasses.  Thin the mixture with about 1/2 cup of scalded milk, a few tablespoons at a time, then gradually add the mixture back to the large pot of scalded milk. Cook, stirring until thickened. Temper the eggs by slowly adding a half cup of the hot m

Cut a zucchi ni into thin slices and toss in 1 Tbsp olive oil, sea salt, and pepper. Sprinkle with paprika and bake at 450°F for 25 to 30 minutes. Using paprika not only to flavor this healthy snack, but also to boost your metabolism, reduce your appetite, and lower your blood pressure.

Ingredients:  1 spaghetti squash Method:  Preheat the oven to 375°F and halve squash lengthwise.  Use a spoon to scoop out and discard seeds from the middle of each half.  Arrange squash in a 9x13-inch casserole dish, cut sides down.  Pour 1/2 cup water into the dish and bake until just tender, 30 to 35 minutes. Rake a fork back and forth across the squash to remove its flesh in strands…like spaghetti!

This pork piccata, a variation on veal piccata, features a sauce made by deglazing the pan with lemon juice and chicken broth. 4 servings (serving size: 1 pork chop and 2 tablespoons sauce) Ingredients + Add To Shopping List 1/3 cup Italian-seasoned breadcrumbs 4 (4-ounce) boneless center-cut loin pork chops, trimmed (about 1/2 inch thick) $ 1 tablespoon olive oil 1/4 cup chopped shallots 1 cup fat-free, less-sodium chicken broth 1 tablespoon fresh lemon juice $ 3 tablespoons chopped fresh parsley, divided 2 teaspoons capers 1 teaspoon grated lemon rind $ 1/8 teaspoon black pepper Preparation Place the breadcrumbs in a shallow dish. Dredge pork in breadcrumbs. Heat olive oil in a large skillet over medium-high heat. Cook the pork for 2 minutes on each side or until golden brown. Remove pork from pan. Reduce heat to medium. Add shallots to pan; cook 30 seconds. Stir in broth and juice, scraping pan to loosen the browned bits. Stir in 1 1/2 tablespoons parsley, capers,