• When you get home from work, reach for a healthy alternative to snacking on junk food that you can get on the table quickly to satisfy your hunger while you prepare the main meal.

Instead of serving sweets or other unhealthy options, gather around the kitchen counter and share stories about the day while enjoying better-for-you foods like Sabra Hummus with fresh sliced vegetables, which are easy to prepare and refrigerate ahead of time, or a tray of assorted crackers and flavorful cheese.

But if you’re looking for something a little more savory and ready fast, try this hummus queso dip with chips or a warm French loaf topped with a creamy, garlicky spread. The secret to these dishes is the simple freshness of smooth and creamy Sabra Hummus, which is available in more than a dozen flavors with unique ingredients from around the world for a wide range of pre-dinner treats.

Find more hearty-meets-healthy appetizer inspiration at Sabra.com.

Hummus Garlic Bread

• 1-2 tbsp. chopped garlic
• 1 loaf French bread (about 12-14 inches long)
• 1 container Sabra Roasted Garlic Hummus
• 1/2 c. grated Parmesan

Heat broiler.

Slice French bread in half length-wise. Set aside.

In small mixing bowl, mix hummus and garlic together. Spread hummus mixture on French bread halves. Place bread on baking sheet. Sprinkle with cheese.

Broil bread on wire baking rack in middle of oven, not too close to broiler. Broil 2-5 minutes, or until edges are crispy and cheese is browning. Watch bread closely as broilers vary greatly in their timing.

Cut each half of bread into quarters. Serve warm.

Spicy Hummus Queso Dip

• 1/2 c. Sabra Supremely Spicy Hummus
• 1/2 c. milk
• 8 oz. shredded cheddar cheese
• 1 medium tomato, finely chopped (about 1/2 c.)
• Cilantro
• Chopped tomatoes
• Chips or vegetables

In small pot, whisk together hummus and milk.

Bring to boil over high heat.

Remove from heat and stir in cheese a little at a time until fully melted and incorporated.

Stir in tomato and serve immediately with cilantro, chopped tomatoes and chips or vegetables.

 

 

Busy weeknights call for quick family meals, but with the right ingredients, fast food can actually be good for you, too.

A meal that includes dairy is right in line with the recently released 2015 Dietary Guidelines for Americans, which recommend three servings of dairy foods every day. That’s because dairy foods such as cheese, milk and yogurt provide a unique package of nine essential nutrients: calcium, potassium, phosphorus, protein, vitamins A, D and B12, riboflavin and niacin.

Individuals and families that want an extra reminder about the importance of integrating three servings of dairy into their daily diet can take the Dairy 3 for Me pledge as motivation. There are many delicious and creative ways to get your three servings of dairy every day, such as using plain Greek yogurt in place of mayonnaise in your favorite recipes or substituting syrup on pancakes and waffles with flavored yogurt.

For more deliciously quick dinner recipes, and to take the Dairy 3 for Me pledge, visit MidwestDairy.com.

Beef Burrito

• 1/2 lb. ground beef sirloin
• 2 tsp. minced garlic
• 1 c. chunky salsa, divided
• 2 c. cooked brown or white rice
• 1 can (15 oz.) black beans, drained and rinsed, divided
• 6 whole wheat flour tortillas (9 inches)
• 1 can (11 oz.) corn kernels, drained, divided
• 2 c. shredded pepper jack cheese, divided
• Sliced green onion, including green tops

In medium nonstick skillet, brown ground beef and garlic over medium heat, breaking beef mixture into smaller chunks with spoon. Drain fat and stir in 1/2 cup salsa; set aside.

Spread 1/3 cup rice in center of tortilla, leaving a 1/2-inch border. Scatter about two tablespoons of beans and 1 1/2 tablespoons corn over rice. Spread 1/3 cup beef mixture and 1/4 cup cheese over corn. Top with two teaspoons salsa and a few pieces of green onion.

Fold in two opposite edges of tortilla one inch each and roll up. Place, seam side down, on microwave-safe dish.

Repeat with remaining tortillas. Place burritos in microwave and heat one minute, or until heated through. Serve with remaining salsa.

 

Hot and Sweet Grilled Cheese

Peach Jalapeno Jam

• 3 tbsp. peach preserves
• 1/2 fresh jalapeno, seeded and finely chopped (about 2 tsp.)

Grilled Cheese

• 1 1/2 tbsp. unsalted butter softened
• 4 slices 12-grain bread, divided
• 2 slices white cheddar cheese, divided
• 2 slices pepper jack cheese, divided
• 2 slices smoked Gouda cheese, divided
• 1/2 small avocado, thinly sliced, divided

To make peach jalapeno jam: in small saucepan over medium heat, combine peach preserves and jalapeno. Stir mixture constantly until preserves are melted. Remove from heat and set aside.

To make sandwiches; heat large nonstick or cast iron skillet over medium heat for about two minutes. Butter one side each of two slices of bread. Turn buttered slices over, buttered side down and spread peach jalapeno jam over second side of each bread slice. On top of jam side of each bread slice, layer one slice cheddar cheese, one slice pepper jack cheese, half the slices of avocado and one slice of Gouda. Spread jam on remaining slices of bread and place jam side on cheese. Spread remainder of butter on bread on top of sandwiches.

Place sandwiches buttered side down in pan. Partially cover with lid, allowing steam to escape, and cook for 1 1/2-2 minutes, or until bread is toasted and browned. Flip sandwiches over with spatula. Partially cover with lid and cook for additional 1 1/2-2 minutes, watching carefully for bread to brown and cheese to melt. Remove lid and check for doneness. Remove sandwiches from heat and cut in half. Serve warm.

 

 

By Olivia Fowler

For the Courier

ofowler@thepccourier.com

Radishes are an early spring root vegetable that most of us associate with salads. They are peppery and usually bright red on the outside with a crisp white interior.

Radishes get pithy in texture if allowed to get too big.

The recipes offered this week are not especially familiar, because if you’re like most of us you just slice radishes up and mix them into a tossed salad.

You may be surprised to discover how good they taste cooked. Enjoy.

 

Radish Dip

• 1 package (8 oz.) cream cheese, softened
• 1/4 c. butter, softened
• 1 c. finely chopped radishes
• 1/2 c. finely chopped onion
• 2 tsp. dried parsley flakes
• 1/2 tsp. seasoned salt
• 1 small head red cabbage, optional
• Assorted fresh vegetables or crackers

In a small bowl, beat cream cheese and butter until smooth; stir in the radishes, onion, parsley and seasoned salt. Chill for at least one hour.

To make a cabbage serving bowl, hollow out the head of cabbage, keeping the core at the bottom intact and removing enough interior leaves so that a one-inch shell remains. Add dip; serve with vegetables or crackers. Yield: 1-1/2 cups.

Radishes and Avocado Dressing

• 1/2 c. diced avocado
• 1/4 c. cilantro leaves
• 1 tbsp. lime juice
• 1 tbsp. olive oil
• 1/4 tsp. salt
• 1/4 tsp. hot sauce
• 1 c. thinly sliced radishes
• 1/2 c. halved grape tomatoes
• 1 (5 oz.) package mixed baby greens
• 1/4 c. pumpkin seeds

Place avocado, cilantro leaves, lime juice, olive oil, salt, and hot sauce in a blender; blend until smooth. Combine radishes, tomatoes, and mixed greens; drizzle with dressing. Top with pumpkin seeds.

Oven Roasted Radishes and Carrots

• 1 bunch small to medium radishes, about 12
• 12 baby carrots
• 1 tbsp. olive oil
• 1 tsp. dried thyme
• Lemon half
• Kosher salt and freshly ground black pepper

Preheat the oven to 450 degrees F.

Place the radishes and carrots on a baking sheet and toss with the olive oil, thyme, salt, and pepper. Roast until tender yet firm in the center, about 20 minutes. Squeeze with a little lemon juice and serve.

 

 

 

 

 

By Olivia Fowler
For the Courier

ofowler@thepccourier.com

For some reason I associate carrots with spring. Their bright color adds a cheerful note to a dinner plate. This week’s recipes include a carrot salad, roasted carrots, a carrot vegetable medley and, of course, a yummy carrot cake.

I like this carrot cake because it includes pineapple, apple sauce and raisins in the batter. It’s very moist, a number one requirement for cake. I don’t put coconut in my carrot cake, but that’s just a personal preference.

I hope you’ll enjoy these recipes. Feel free to improve upon them any way you like.

 

Glazed Carrots

• 1 lb. carrots, approximately 7 medium, peeled and cut on the bias 1/4-inch thick
• 1 oz. unsalted butter
• Heavy pinch kosher salt
• 1 c. good-quality ginger ale
• 1/2 tsp. chili powder
• 1 tbsp. chopped fresh parsley

In a 12-inch saute pan over medium heat, combine the carrots, butter, salt and ginger ale. Cover and bring to a simmer. Once simmering, remove the lid, stir, and reduce the heat to low. Cover again and cook for five minutes. Remove the lid, add the chili powder and increase the heat to high.

Cook, tossing occasionally, until the ginger ale is reduced to a glaze, approximately four to five minutes. Pour into a serving dish and sprinkle with the parsley. Serve immediately.

 

Carrot Raisin Salad

• 2⁄3 c. raisins
• 2 c. coarsely grated carrots
• 1 c. crushed pineapple, drained
• 1⁄3 c. mayonnaise-type salad dressing
• 1 tbsp. lemon juice
• 1/4 tsp. salt
• 1 tbsp. sugar

Toss raisins, carrots, and pineapple together lightly; set aside.

Stir together mayonnaise, lemon juice, salt and sugar and add to the raisin mixture.

Refrigerate until served.

Carrot Cake

• 2 c. all-purpose flour
• 2 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. salt
• 2 tsp. ground cinnamon
• 1 tsp. nutmeg
• 1 3/4 c. white sugar
• 1/2 c. vegetable oil
• 1/2 c. applesauce
• 3 eggs
• 1 tsp. vanilla extract
• 2 c. shredded carrots
• 1 c. raisins
• 1 c. chopped pecans
• 8 oz. crushed pineapple, drained
• 16 oz. cream cheese
• 1/2 c. butter, softened
• 1 1/2 c. confectioners’ sugar
• 1 c. pecans chopped (optional, for garnish)

Pre-heat oven to 350 degrees.  Grease and flour two 9 inch round pans.

Mix flour, baking soda, baking powder, salt, nutmeg and cinnamon. Make a well in the center and add sugar, oil, apple sauce, eggs and vanilla. Mix with wooden spoon until smooth.

Stir in carrots, pecans, raisins and pineapple.

Split evenly between both nine-inch pans. Bake at 350 degrees for about 35 minutes. Allow to cool. Don’t worry about the slight sinking in the center. This is normal.

To make the frosting:

Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy. Frost cooled cake layers.

Roasted Carrots, Potatoes and Brussels Sprouts

• 1/3 c. extra-virgin olive oil
• 3 medium carrots, cut into thick circles
• 1 1/2 c. Brussels sprouts, halved
• 4 c. red bliss potatoes, cut into thick slices
• 3 medium parsnips, cut into thick slices
• 1 c. sweet potatoes, cut into thick slices
• 1 tbsp. dried oregano
• 1 tbsp. dried rosemary
• 1 tsp. dried thyme
• 1 tsp. dried basil
• 1/4 tsp. sea salt
• 2 tbsp. freshly ground black pepper

Preheat oven to 400 degrees F.

Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry.

Spread the vegetables evenly on a large baking sheet.

Place on middle rack in oven and bake for 35 to 40 minutes.

 

 

 

 

By Olivia Fowler
For the Courier

ofowler@thepccourier.com

Spring is almost here, and it’s time to think about taking advantage of all the fresh greens soon to be available.

Popeye isn’t the only spinach lover out there. This mild-flavored green combines well with a large variety of ingredients and is featured here in appetizers, a casserole and a fresh salad.

Frozen spinach can be used in all but the salad recipe, but fresh is always the first choice when you can find it.

The fact that spinach is very good for you is just an added bonus.

 

Spinach Phyllo Triangles

• 10 oz. frozen chopped spinach
• 1/2 c. finely chopped onion
• 1 clove garlic, minced
• 1 1/2 c. finely crumbled feta cheese (6 oz.)
• 1/2 tsp. dried oregano, crushed
• 24 sheets frozen phyllo dough (9 x14-inch rectangles), thawed
• 1/2 c. butter, melted

For filling, cook the spinach, onion, and garlic according to spinach package directions. Drain well in a colander. Press mixture with the back of a spoon to remove excess moisture. Combine spinach mixture with feta cheese and oregano.

Place one sheet of phyllo dough on a cutting board or other flat surface. Lightly brush with some of the melted butter. Place another sheet of phyllo on top; brush with butter. (Keep remaining phyllo covered with plastic wrap until needed.)

Cut the two layered sheets lengthwise into three equal strips, each 14 inches long. Spoon one well-rounded teaspoon of filling about one inch from an end of each dough strip. To fold into a triangle, bring a corner over filling so the short edge lines up with the side edge. Continue folding the triangular shape along the strip until the end is reached. Repeat with remaining phyllo, butter, and filling.

Place triangles on a baking sheet; brush with butter. Bake in a 375 degree F oven about 15 minutes or until golden. Serve warm.

Makes 36 triangles (18 appetizer servings).

Make-ahead directions: Prepare Phyllo Triangles through step three. Place the unbaked triangles in a covered freezer container; freeze for up to three months. Brush with additional melted butter and bake as directed. Do not thaw the triangles before baking.

Spinach Salad with Strawberries and Pecans

• 8 oz. fresh torn spinach or baby spinach
• 1 1/2 to 2 c. cleaned and sliced strawberries
• 1/2 c. pecan halves or pieces, lightly toasted
• 2 to 3 oz. goat cheese or blue cheese, crumbled, optional

Dressing:

• 1/4 c. Canola oil or other salad oil
• 2 tbsp. balsamic vinegar
• 1 tbsp. plus 1 tsp. granulated sugar
• 1/4 tsp. dried tarragon
• 1/8 tsp. each onion and garlic powder
• dash dry mustard

Toss spinach with sliced strawberries, pecans, and cheese, if using.

Combine dressing ingredients in a jar; shake until well blended. When ready to serve, drizzle dressing over the salad and toss lightly.

Spinach Pinwheels

• 2 (10 oz.) packages frozen chopped spinach, thawed, drained and squeezed dry in paper towels
• 8 oz. cream cheese, softened
• 1/2 c. mayonnaise
• 1/2 c. sour cream
• 1 envelope ranch dip mix
• 1 jar bacon bits (or to taste)
• 4 green onions, chopped
• 1 (8-ct.) package 10-inch flour tortillas

In medium mixing bowl, combine cream cheese, sour cream and mayonnaise. Beat in dip mix. Add green onion, bacon bits and spinach (broken up into small clumps).Mix thoroughly. Spread mixture onto tortillas, leaving a 1/2″ space around edge. Roll up each tortilla tightly, and wrap each in plastic wrap. Chill for several hours or overnight. To serve, cut off ends and cut into 1/2″ slices.

 

Ladybird Johnson’s Spinach Casserole

• 3 lbs. fresh spinach or 2 (10 oz.) boxes frozen chopped spinach
• 6 tbsp. parmesan cheese
• 6 tbsp. minced onions (heaping)
• 6 tbsp. light cream or 6 tbsp. half-and-half
• 6 tbsp. butter, melted, divided (can use low fat or fat free substitute)
• salt & fresh ground pepper
• 1/2 c. cracker crumbs

Preheat oven to 375°F.

If using fresh spinach, wash spinach and drain. Cook damp spinach in a hot skillet until wilted; chop coarsely.

Combine spinach with cheese, onion, cream and four tablespoons of the butter. Add salt and pepper to taste. Place mixture in a shallow, buttered 1 1/2-quart baking dish.

Mix cracker crumbs with remaining two tablespoons melted butter and sprinkle over spinach mixture.

Bake for 20 to 30 minutes or until golden and lightly crusted.

 

 

 

 

 

 

By Olivia Fowler
For the Courier

ofowler@thepccourier.com

There’s no better way to start a chilly morning than with a hot bowl of oatmeal, but this healthy grain has many more uses than just as hot cereal.

One of the favorite cookie recipes of all time is printed inside the box top of Quaker Oatmeal, but don’t stop there.

Try oatmeal in some of the delicious and different recipes we are featuring this week.

I think you’ll find a favorite.

Oatmeal Griddle Cakes

• 2 c. milk
• 1 1/2 c. quick oats
• 1 c. flour
• 2 1/2 tsp. baking powder
• 1 tsp. salt
• 2 tbsp. sugar
• 2 eggs, slightly beaten
• 1⁄3 c. butter, melted

Pour the milk over the oats and let stand five minutes.

Stir the flour, baking powder, sugar and salt together.

Add the beaten eggs to the oat and milk mixture. Add the melted butter.

Mix the dry ingredients into the wet ingredients just until moistened.

You may keep this in the refrigerator for several days or make immediately.

Fry on griddle until brown. These are thick and take a little longer to cook than regular pancakes.

Serve warm with your favorite toppings.

 

 

Scottish Oat Scones

• 1 1/2 c. all-purpose flour
• 2 c. rolled oats
• 1/4 c. white sugar
• 4 tsp. baking powder
• 1/2 tsp. salt
• 1/2 c. dried currants
• 1 egg, beaten
• 1/2 c. butter, melted
• 1/3 c. milk

Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.

In a large bowl, mix the flour, oats, sugar, baking powder, salt and currants. Make a well in the center. In a small bowl, beat egg until frothy, and stir in melted butter and milk. Pour into the well, and mix to create a soft dough. Pat dough into two 1/2-inch thick circles. Place on the prepared baking sheet. Score eight wedges into each circle of dough.

Bake 15 minutes in the preheated oven, until risen and browned. Split wedges, and serve warm.

 

 

Orange Oatmeal Cookies

• 8 tbsp. (1 stick) butter plus 1/4 tsp. for the baking pan
• 1 egg
• 1/4 c. mashed ripe banana (about 1/2 banana)
• 1 tsp. vanilla extract
• 1/2 c. packed brown sugar
• 1-1/2 tsp. grated or minced orange zest
• 1 c. whole-wheat pastry flour
• 1/4 tsp. salt
• 1 tsp. baking powder
• 1-1/2 c. old-fashioned rolled oats or 1 c. oatmeal plus 1/2 c. 4-grain cereal
• 1/4 c. unsweetened shredded coconut
• 1/2 c. (2 ounces) chopped walnuts
• 1/2 c. golden raisins or 1/2 c. chocolate chips

Preheat oven to 350 degrees F.

In a large bowl, using an electric mixer on medium speed or a wooden spoon, beat eight tablespoons butter and egg until well blended and smooth. Gradually beat in banana, vanilla, and sugar. Mix until combined. Add orange zest and, using a wooden spoon, mix until thoroughly blended.

In a large bowl, mix together flour, salt, baking powder, oats, coconut, walnuts, and raisins or chocolate chips. Slowly add dry ingredients to wet ingredients and mix until there is no sign of dryness.

Smear 1/4 teaspoon butter on a baking sheet, then drop heaping tablespoons of the dough onto the sheet two inches apart. Press down lightly on dough to flatten. Bake about 20 minutes, until lightly browned. Do not overbake. Transfer cookies to a wire rack to cool.

 

Blackberry Oatmeal Cheesecake Bars

• 1 can (15 oz.) blackberry fruit filling or topping in light syrup
• 2 tbsp. cornstarch
• 2 c. all-purpose flour
• 2 c. quick cooking oats
• 1-1/2 c. packed brown sugar
• 1 tsp. baking soda
• 1 tsp. salt
• 1 c. (2 sticks or 16 tbsp.) cold butter, cut into cubes
• 12 oz. (1-1/2 large packages) cream cheese, at room temp.
• 1-1/4 c. powdered sugar
• 2 large eggs, at room temp.
• 2 tsp. vanilla extract
• 1 tsp. lemon juice

Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with non-stick foil.

Strain blackberries over a bowl and reserve juice. Press berries through a fine mesh sieve into the juice to remove the seeds. Add cornstarch and mix until smooth. In a saucepan, bring berry mixture slowly to simmer, stirring constantly until it begins to thicken. Remove from heat and let cool.

Combine flour, oats, brown sugar, baking soda, and salt. Cut in butter until crumbly. Press half of mixture into baking pan. Bake for 15 minutes. Let cool cool slightly.

Blend cream cheese until smooth, then beat in powdered sugar. Add eggs one at a time, beating only until incorporated. Then beat in vanilla and lemon juice.

Spread blackberry mixture evenly over bottom crust. Place dollops of cream cheese mixture evenly over blackberry mix and swirl gently, if desired. Top with remaining half of crumb mixture.

Bake 45 to 50 minutes, until center is no longer jiggly. Cool to room temperature. Lift out bars by the foil insert and cut into bars.

Refrigerate until chilled before serving. Refrigerate leftovers.

 

 

 

 

 

 

 

 

By Olivia Fowler
For the Courier

ofowler@thepccourier.com

In the South, food occupies a place of great importance.

A friend from the northern regions once commented that we talk entirely too much about food. He also said southern writers write too much about food and that we all give it much more importance than it merits.

Well, friend, I beg to differ.

In our part of the country, food is a culture of its own and holds as important a position as football and politics. If you want to hear some impassioned discussions, join a group arguing the merits of different kinds of barbecue sauce. It can get ugly.

When a baby is born, people bring food. When someone dies, people bring food. When church suppers are planned, people bring food.

In the Fowler family, we have always counted on banana pudding from Aunt Martha, macaroni and cheese from Uncle Jim and hot biscuits from Uncle Ricky.

These specialty dishes are part of our family heritage, and we all take pride in the excellence of the favorites.

This week we gathered some dessert recipes closely associated with our own and neighboring states. They’re all good.

One of my favorite all-time great cakes is the Lady Baltimore. My Grandmama always made it for my birthday.

South Carolina Lady Baltimore Cake

 

Frosting and Filling:

• 1 1/2 c. sugar
• 2/3 c. water
• 2 tsp. light corn syrup
• 2 egg whites
• 1/8 tsp. salt
• 1 tsp. vanilla
• 1/4 c. chopped pecans
• 1/4 c. chopped figs
• 1/4 c. raisins
• 1/4 c. candied cherries
• 1/4 c. candied pineapple

Cake:

• 1/2 c. butter
• 1 1/2 c.s sugar
• 1 c. water
• 3 c. flour
• 2 tsp. baking powder
• 4 egg whites, stiffly beaten
• 1 tsp. vanilla

Cake:

In mixing bowl with electric mixer, cream butter and sugar; add the water gradually, then add flour and baking powder. Fold in stiffly beaten egg whites and vanilla. Bake in 3 buttered and floured cake pans in a 375° oven.

Frosting and Filling:

Combine sugar, flour, and corn syrup in a saucepan; cook, stirring, over low heat until sugar is dissolved. Bring to a boil and boil to 240°. Meanwhile, when syrup reaches about 234°, beat egg whites until stiff peaks form; add salt. Remove syrup from heat when 240° is reached and immediately pour a very thin stream over stiffly beaten egg whites and salt, beating constantly. Add vanilla. Continue beating until frosting cools and is of spreading consistency, about 10 minutes.

Add chopped fruits and nuts to about 1/3 of the frosting mixture and use as filling between layers. Frost top and sides of cake with remaining frosting.

 

 

Tennessee Stack Cake

• 18 oz. dried apples
• 1 c. brown sugar, packed
• 1 1/2 tsp. ground ginger
• 1/4 tsp. ground cloves
• 1/2 tsp. ground allspice
• 1/2 c. butter
• 1 c. sugar
• 2 large eggs
• 1/2 c. milk
• 1/2 c. molasses
• 5 c. all-purpose flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1 tsp. ground ginger
• 1 c. whipping cream, whipped

Place dried apples in a saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer for 25 to 30 minutes or until tender. Drain and mash apples. Stir in brown sugar, 1 1/2 teaspoons ginger, cloves, and allspice; set aside.

Beat butter at medium speed of an electric mixer until light; gradually beat in the sugar. Continue beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in milk and molasses.

Combine flour, baking powder, soda, salt and remaining one teaspoon ginger; gradually add to creamed mixture, beating until mixture forms a stiff dough. Divide dough into eight equal portions; cover and chill for one to two hours.

Pat each portion of dough into an eight-inch circle on greased baking sheets. Bake at 350° for 10 minutes or until golden brown. Carefully remove layers to wire racks; cool completely. Stack layers, spreading equal portions of reserved apple mixture between layers. Cover and chill for eight hours. Spread whipped cream or whipped topping over top of cake before serving.

 

Sweet Georgia Brown Pecan Pie

• 1 prepared pie crust
• 3 large eggs
• 1/2 cup sugar
• 1/2 tsp salt
• 6 tbsp. melted butter
• 1 c. dark corn syrup
• 2 tsp. pure vanilla extract
• 1 tsp. cognac
• 1 1/4 c. pecan halves

Preheat oven to 375 degrees. Place pie crust in a nine-inch pie pan and crimp edges. Combine eggs, sugar, salt, butter, dark corn syrup, vanilla and cognac in medium bowl.

Stir in pecans then spoon filling carefully into crust. Bake pie on lower oven shelf for 50 minutes. Cool before serving.

 

North Carolina Pig Pickin’ Cake

• 1 18 oz. yellow cake mix
• 11 oz. can mandarin oranges with juice
• 4 eggs
• 1/2 c. vegetable oil
• 9 oz. carton frozen whipped topping, thawed
• 8 oz. can crushed pineapple, with juice
• 3.4 oz. box instant vanilla pudding

Preheat oven to 350 degrees. Grease and flour three nine-inch cake pans. In mixing bowl, combine cake mix, mandarin oranges, mandarin orange juice, eggs and oil. Beat for two minutes with electric mixer.

Pour into pans and bake for 20 to 25 minutes or until cake tester comes out clean. Cool in pans for five minutes, turn out of pans and finish cooling on wire racks.

In a mixing bowl, combine whipped topping, pineapple, juice from can and vanilla pudding mix.

Frost between layers and on top of cake.

 

 

 

 

 

 

By Olivia Fowler
For the Courier

ofowler@thepccourier.com

We associate Valentine’s Day with sweet treats. We also tend to associate chocolate, strawberries, cherries and raspberries with the holiday that celebrates love.

Red Velvet Cake, Queen of Hearts Tart, Dark Chocolate Cake with Raspberry filling and Chocolate Chip Cherry Cookies say Valentine’s Day to the people lucky enough to eat them.

Yes, they are rich and delicious, and they are supposed to be. It’s nice to have something special to make the day something to remember.

 

 

Queen of Hearts Tart

Crust Ingredients:

• 1 stick butter, melted
• 1 tsp. sugar
• 1 c. flour

Filling Ingredients:

• 4 c. whole strawberries, hulled and sliced in half
• 1 1/2 c. warm water
• 1 1/2 c. sugar
• 4 tbsp. corn starch
• 1 3-oz. package strawberry gelatin mix (not instant)
• 2 drops red food coloring
• Whipped cream

Preheat oven to 400°.

Mix all crust ingredients and pat into a 9-inch pie plate. Prick the bottom with a fork and bake for about 15 minutes, or until lightly browned. Cool.

Arrange strawberries cut side down on top of top crust.

In a saucepan, cook water, sugar, and corn starch until the mixture becomes clear. Add gelatin and stir until dissolved. Add food coloring. Pour over the strawberries that are in the crust. Chill well.

Top with whipped cream before serving.

Dark Chocolate Cake with Raspberry Filling

Batter Ingredients:

• 1 (16 oz.) bag quality special dark chocolate chips
• 1 tbsp. butter
• 1/2 c. butter, softened
• 1 1/4 c. sugar
• 1 tbsp. vanilla extract
• 3 eggs
• 1 tsp. salt
• 2 tbsp. canola oil
• 1/2 c. milk
• 2 1/2 c. all-purpose flour
• 1 1/2 tsp. baking powder

         Filling Ingredients:

• 1 1/2 c. frozen raspberries
• 1 tbsp. cornstarch
• 2 tbsp. lemon juice
• 1/4 c. sugar

        Icing Ingredients:

• 1 (8 oz.) package cream cheese, softened
• 3 tbsp. butter, softened
• 1/4 c. cocoa powder
• 1 tsp. vanilla extract
• 3 c. powdered sugar

Preheat oven to 350°F.Grease two nine-inch cake pans, set side.In a small microwave-safe bowl, melt the chocolate, and the tablespoon of butter in the microwave on medium heat.

In a large mixing bowl, stir together the stick of butter, the sugar, and the vanilla.

Stir in the eggs, one at a time until they are all incorporated. Stir in the chocolate. Stir in the salt and oil. Stir in 1 1/4 cups of the flour then the 1/2 cup of milk. Stir in the last 1 1/4 cup on flour and the baking powder.

Pour the batter evenly between the two cake pans and bake for 20 minutes or until a toothpick comes out clean.

Filling Directions: In a small sauce pan, combined all of the ingredients and bring to a boil over medium-high heat; set aside to cool.

Icing Directions: In a medium bowl, add all of the ingredients and beat with an electric hand mixer until light and fluffy; set aside.

Cake: When the cake is done, remove it from the oven and let sit for five minutes. Loosen the edges with a knife, and turn them out onto a cooling rack(s) to cool completely.

When the cakes are cool, pour the raspberry filling onto one of the cakes and then top with he other cake. Let cake cool for a while, then spread the frosting on the top and sides. To garnish you can place raspberries on the top and around the cake.

Cherry Chocolate Chip Cookies

• 1 c. dried cherries, chopped
• 1/3 c. hot water
• 6 tbsp. shortening
• 6 tbsp. butter, softened
• 1-1/2 c. packed brown sugar
• 1/2 c. sugar
• 2 eggs
• 3 tsp. grated orange peel
• 1 1/2 tsp. vanilla extract
• 3 c. quick-cooking oats
• 1 3/4 c. all-purpose flour
• 3/4 tsp. baking soda
• 3/4 tsp. ground cinnamon
• 1/2 tsp. salt
• 1 c. (6 oz.) semisweet chocolate chips

 

 

 

In a small bowl, soak cherries in hot water for at least 10 minutes.

Meanwhile, in a large bowl, cream the shortening, butter and sugars until light and fluffy. Beat in the eggs, orange peel and vanilla. Combine the oats, flour, baking soda, cinnamon and salt; gradually add to creamed mixture and mix well. Stir in the chocolate chips and cherries with liquid.

Drop by rounded tablespoonfuls two inches apart onto ungreased baking sheets. Bake at 350° for 12-14 minutes or until edges are lightly browned. Cool for one minute before removing from pans to wire racks.

 

 

Red Velvet Cake

• 1 stick butter, softened
• 1 1/2 c. sugar
• 2 eggs
• 2 oz. red food coloring
• 2 tbsp. cocoa (heaping)
• 1 c. buttermilk
• 2 1/4 c. cake flour
• 1 tsp. vanilla extract
• 1 tsp. baking soda

Icing ingredients:

• 3 tbsp. flour
• 1 c. milk
• 1 c. sugar
• 1 tsp. vanilla
• 1 c. butter

In a larger mixer bowl, cream together butter and sugar.

Add eggs one at a time, beating well after each addition.

In another bowl, mix red food coloring and cocoa until cocoa is completely dissolved. Add to the creamed mixture.

Mixing on low speed, add buttermilk and flour alternately, beginning and ending with flour. Mix well but do not over-beat to ensure a light fluffy cake. Add vanilla extract mix well. Blend the baking soda into the batter.

Transfer into two floured and greased nine-inch round cake pans.

Bake in preheated 350 degree F oven for 25-30 minutes. Cool.

Icing Directions:

Blend into a small saucepan the three tablespoons of flour and the cup of milk. Add the milk to the flour slowly, avoiding lumps.

Cook over medium heat, stirring constantly, until mixture resembles glue.

Cool completely.

Cream together sugar, butter, and vanilla until fluffy.

Add to cooked mixture. Beat, high speed, until very fluffy. Frost cooled cake.

 

 

By Olivia Fowler

For the Courier

ofowler@thepccourier.com

Chili is a go-to dish for Super Bowl events. It’s popular with a crowd, but it doesn’t have to be predictable.

And remember, it can be as spicy as your taste buds dictate. You don’t have to put as much heat as called for, or you can reduce the amount of heat. It’s up to you and what your friends and family prefer.

These recipes can all be made ahead of time and refrigerated. It seems to give the flavors time to blend together. I hope you enjoy one of these this weekend. Go Panthers.

 

White Bean Chili

• 2 1/2 c. white beans, like a mixture of great northerns, cannellini and limas
• 4 large yellow onions
• 4 carrots
• 4 ribs celery
• 3 tbsp. olive oil
• 2 tbsp. garlic
• 1 jalapeno pepper
• 1/2 bunch parsley
• 3 qt. vegetable stock
• 6 sprigs fresh thyme
• 1 bay leaf
• 1 tbsp. cumin seed
• 1 tbsp. black pepper or to taste
• 2 tbdp. ground cumin
• 1 bunch cilantro
• 1 tbsp. fresh oregano leaves
• Salt to taste

Soak the beans for six hours or overnight. Drain and reserve.

Peel and dice onions and carrots. Trim and dice celery.

Heat oil in a large pot. Add onions, carrots and celery and sauté until soft.

While the vegetables are cooking, peel and mince garlic. Add to pan and sauté for two minutes.

Using rubber gloves or covering hands with plastic bags, clean seeds and stem from jalapeno and dice. Chop parsley.

Add beans to pot and toss for one minute. Add jalapeno, parsley, vegetable stock, thyme, bay leaf, cumin seed and black pepper. Bring to a simmer. Add cumin. Cook slowly for 90 minutes, or until desired consistency is reached.

Chop cilantro and pull oregano leaves from stems. Add salt, pepper, cilantro and oregano.

Remove from heat and let cool slightly. Remove bay leaf

Chili Con Carne

• 6 slices bacon
• 2 lbs. ground beef chuck
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 4 cloves garlic, finely chopped
• Kosher salt
• 1/4 c. chili powder
• 1 tbsp. ground cumin
• 2 tsp. paprika
• 2 tsp. dried oregano
• 2 tbsp. tomato paste
• 1 12-oz. bottle amber beer
• 2 tbsp. unsweetened cocoa powder
• 1 28-oz. can whole plum tomatoes, crushed by hand
• 1 1/2 c. low-sodium beef broth, plus more if needed
• 2 15-oz. cans black beans, drained and rinsed
• 1 tbsp. hot sauce

• Shredded cheddar cheese, sliced scallions and/or sour cream, for topping (optional)

Cook the bacon in a large saucepan or Dutch oven over medium heat until crisp, 6-8 minutes per side. Drain on a paper towel-lined plate and let cool, then crumble and set aside. Pour off all but one tablespoon of the bacon drippings from the saucepan (reserve the drippings). Increase the heat to medium high, add the beef and cook, breaking up the meat with a wooden spoon, until browned, about eight minutes. Transfer to a plate using a slotted spoon; wipe out the pan.

Heat one tablespoon of the reserved bacon drippings in the saucepan over medium-high heat. Add the onion and bell pepper and cook, stirring, until soft, about five minutes. Add the garlic and one teaspoon salt and cook two minutes. Add the chili powder, cumin, paprika, oregano and tomato paste and cook, stirring, until the tomato paste is brick red, about six minutes (add a splash of water if the mixture begins to stick). Add the beer and simmer until almost completely reduced, about three minutes.

Stir in the beef and any juices from the plate; add the cocoa powder, tomatoes, beef broth and beans and bring to a simmer over low heat. Cook, stirring occasionally, until the chili thickens slightly, about one hour, 30 minutes.

Stir the hot sauce into the chili and season with salt. Add some beef broth if the chili is too thick. Ladle into bowls and top with the crumbled bacon, cheese, scallions and/or sour cream.

 

 

Two Meat Chili

• 2 1/2 lbs. beef chuck, cut into 1 inch cubes
• 2 1/2 lbs. pork shoulder, cut into 1 inch cubes
• 1 tbsp. kosher salt plus more to taste
• Freshly ground black pepper
• 1/3 to 1/2 c. olive oil
• 2 large Spanish onions, chopped
• 10 large cloves garlic, minced
• 1/4 c. New Mexico red chile powder
• 2 tbsp. ancho chile powder
• 1 tbsp. ground cumin
• 2 tsp. oregano, crushed (preferably Mexican)
• 6 c. beef or chicken broth, homemade or packaged)
• Two 15 1/2-oz. cans pinto beans, drained and rinsed

Serving suggestions: White rice, sour cream, chopped cilantro (fresh coriander), shredded cheddar, minced fresh or pickled jalapeno peppers

 

 

Pat the meat dry with a paper towel and season with the salt and pepper. Heat two tablespoons of the oil in a large stew pot or Dutch oven over medium-high heat. Sear the meat, in small batches, until well browned, adding more oil to the pan if needed. Transfer meat to a bowl and reserve.

Discard all but two tablespoons of the oil from the pan. Sauté the onions over medium heat for 10 minutes, scraping up the browned bits with a wooden spoon from the bottom of the pan. Add the garlic and sauté for two minutes more. Stir in the chili powders, cumin, and oregano and cook for two minutes. Whisk in five cups of the stock. Add the meat and any accumulated juices to the pot. Bring to a gentle simmer. Season the chili with salt and pepper to taste, and stew the meat with a cover slightly ajar until almost tender, about three hours.

In a food processor or blender, puree half of the beans with the remaining stock. Add the bean mixture to the chili along with the whole beans. Simmer for one hour more or until the meat is tender. Season with salt and pepper to taste and serve with rice and selections of condiments, like sour cream, chopped cilantro, shredded cheddar, minced fresh or sliced pickled jalapenos.

Slow Cooker Chicken Chili

• 2 lbs. ground chicken, coarsely ground preferred
• 3 tbsp. chili powder, plus 2 tsp.
• 1 (15-oz.) can kidney beans, drained and rinsed
• 1 (15-oz.) can white beans, drained and rinsed
• 2 (28-oz.) cans diced fire roasted tomatoes
• 1 medium sweet potato (about 10 oz.), peeled and shredded
• 1 (15-oz.) can low-sodium chicken broth
• 1/4 c. instant tapioca (recommended: Minute tapioca)
• 1 to 2 chipotle chiles in adobo sauce with seeds, chopped
• 2 tbsp. soy sauce
• 1 tbsp. kosher salt
• 1 tbsp. onion powder
• 2 tsp. granulated garlic
• 1 tsp. dried oregano
• 1 tsp. ground cumin
• 1/4 tsp. ground cinnamon
• Pinch ground cloves
• 1/2 to 3/4 c. lager-style beer, optional

Toppings: Sour cream, shredded Cheddar or Jack cheese, chopped scallions, and chopped pickled jalapenos

Put the chicken in the slow cooker. Add three tablespoons of the chili powder and all the rest of the ingredients, except the beer. Stir everything together, cover, and cook on low for 6-8 hours.

Just before serving, stir in the remaining two teaspoons of chili powder, the beer, if using, and season with more salt and pepper, to taste, if desired. Divide the chili among warm bowls. Serve with the topping of your choice.