Women's Retreat Recipes

Crème Brule French Toast

Spray full sheet pans. Melt margarine in a saucepan add brown sugar and corn syrup. Cook and stir until sugar is dissolved. Pour and spread evenly on pan. Layer cinnamon swirl bread on top of topping. Mix eggs, milk, vanilla and salt. Pour over bread. Put a second layer of bread on top. Cover with foil. Bake at 325 for 25-30 minutes. Put a second pan on top and flip. Cut 8x8.

Baked Oatmeal II

Recipe from: www.allrecipes.com

Serves 4

3 cups rolled oats
1 cup brown sugar
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
2 eggs
½ cup melted butter
2 teaspoons vanilla extract
¾ cup dried cranberries

Preheat oven to 350.

In a large bowl, mix together oats, brown sugar, cinnamon, baking powder and salt. Beat in milk, eggs, butter and vanilla. Stir in dried cranberries. Put into a greased, 9x13 baking dish. Bake in preheated oven for 40 minutes. For a different flavor profile add orange zest!

Great served with warm cream!

You can add your own touches by stirring in dark chocolate chunks, almonds or pecans, white chocolate chips, etc. The list is endless! Have fun experimenting.

Spinach & Sausage Egg Bake

1 pound bulk pork sausage
1 – 10 oz package frozen chopped spinach, thawed and squeezed dry
6 bacon strips, cooked and crumbled
¼ cup finely chopped onion
¼ cup finely chopped sweet red pepper
1 cup shredded Monterey-jack cheese
1 cup shredded cheddar cheese
10 eggs
¾ cup 2% milk
2 teaspoons snipped fresh dill or ½ teaspoon dill weed
1 ½ teaspoons chili powder
1-teaspoon garlic powder
1-teaspoon pepper
¼ teaspoon salt

In a large skillet, cook sausage over medium heat until no longer pink, drain. Spoon into a greased 9x13 pan. Layer with spinach, bacon, onion, red pepper and cheeses.

In a large bowl, whisk the eggs, milk and seasonings; pour over top. Bake at 375 for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.

Parmesan Sage Pork Chops

Serves 6
1/4 cup and 2 tablespoons all-purpose flour
3/4 teaspoon salt
3 pinches ground black pepper
3 egg, lightly beaten
2-1/4 cups Italian bread crumbs
1-1/2 cups grated Parmesan cheese
1 tablespoon and 1-1/2 teaspoons rubbed sage
1-1/2 teaspoons grated lemon zest
6 boneless pork chops
3 tablespoons olive oil
3 tablespoons butter
Directions

Crab Dip

By: Sara Schutter

2 pkg. Imitation Crab (surimi)
3 – 8 oz pkgs cream cheese
1 bunch green onion
8 oz shredded cheese
½ bottle ranch dressing

Finely chop or break up crabmeat. Cream cheeses add crab and onion. Mix thoroughly. Add about ½ bottle of ranch dressing and stir to combine. To correct desired consistency, add more ranch dressing.

Note: can add about 2 t. horseradish for a little zip!

Pretzel Dip from Anita

1 – 8 oz tub sour cream
1 c mayonnaise
1 c mustard
½ cup sugar
¼ cup minced onion
1 pkg dry ranch dressing
1 T horseradish

Combine all ingredients and serve with pretzels!

Hot Spinach & Artichoke Dip

Recipe from: allrecipes.com
Serves 48

8 slices bacon, cut into small chunks
1 – 10 oz package frozen chopped spinach, thawed and drained
1 – 14 oz. can quartered marinated artichoke hearts, drained
1 – 5 oz container garlic-herb flavored cheese spread (Boursin Cheese)
1 cup grated Parmesan cheese
1 – 8 oz container sour cream
½ cup mayonnaise

Preheat oven to 400 degrees F.

Place bacon in large, deep skillet. Cook over medium high heat until evenly brown. Drain and place in medium bowl. Mix spinach, artichoke hearts, cheeses, sour cream and mayonnaise into the bowl with bacon. Scoop mixture into a 7x11 inch-baking dish. Bake in oven 20 minutes or until bubbly and lightly browned.

Cranberry Salsa

From: Bernice Schutter
1 cup whole berry cranberry sauce
¼ cup cilantro, chopped
2 Tablespoons green onions, chopped
1 Tablespoon lime juice, fresh
½ teaspoon ground cumin
1 Anjou pear, finely diced
1 jalapeno pepper, minced

Combine all ingredients, cover and chill before serving.

Apple Salsa

2 medium red Michigan apples
2 tablespoons lime juice
½ cup chopped orange segments
½ cup finely chopped onions
½ cup finely chopped green pepper
1 finely chopped jalapeno pepper
1 clove garlic, minced
2 Tablespoons chopped fresh cilantro
1 Tablespoon apple cider vinegar
½ teaspoon ground cumin
1 teaspoon vegetable oil

Core and dice apples into ¼ inch pieces and toss immediately with lime juice. Stir apples in with remaining ingredients. Chill at least 2 hours. Use as a dip for tortilla chips or serve over fish, chicken or turkey.

Chicken Gnocchi Soup

3-4 chicken breasts, cooked and diced
4 cups chicken stock
2 cups half-and-half
1 stalk celery, diced
1 clove garlic, chopped
½ carrot, shredded
½ onion, diced
1 cup fresh spinach, chopped
1 T olive oil
1 t thyme
Salt and pepper
16 oz potato gnocchi
1 T cornstarch (optional)

Saute onion, celery, garlic, and carrot in oil over medium heat until onion is translucent. Add chicken, stock, half and half, salt, pepper and thyme. Heat to boiling, and then add gnocchi. Gently boil for 4 minutes, and then turn down to a simmer for 10 minutes. Add spinach and cook for another 1-2 minutes until spinach is wilted. Heat to boiling and add cornstarch dissolved in 1-2 T water at this point if you want a thicker soup. Ladle into bowls and serve!

Pumpkin Corn Chowder

Serving size 7

2 T butter
1 small onion
1 – 10 oz. package frozen whole-kernel corn, thawed
1 – 16 oz. can pumpkin
2 cups water
2 chicken bouillon cubes
1 T. sugar
1 ½ t. salt
1/8 t. ground cinnamon
2 cups half and half

Melt butter in Dutch oven, add onion and saute until tender. Add corn and cook, stirring occasionally, 2 to 3 minutes. Stir in pumpkin and next 5 ingredients; bring to a boil. Reduce heat, simmer 5 minutes. Stir in half and half and cook until thoroughly heated (DO NOT BOIL). Serve hot.

Dill and Feta Pasta Salad

3 cups Macaroni, uncooked, any style

2 Celery ribs, diced

½ cup Red pepper, diced

½ cup Yellow pepper, diced

6 Green onions, chopped or sliced thin

2 T. Fresh baby dill, chopped

½ cup Feta cheese, crumbled

1 ½ cup Mayonnaise or Creamy Italian Dressing

For the women’s retreat, we omitted the celery, peppers and onions and added sundried tomatoes. Cook macaroni product according to package directions.Combine all ingredients together and toss with mayonnaise

to coat.  Makes 12 servings.