Women's Retreat 2013 Recipes

Butternut Squash Soup

6 Tablespoons onion, chopped
4 Tablespoons butter
6 cups butternut squash, peeled and cubed
3 cups water
4 chicken bouillon cubes
½ teaspoon dried marjoram
¼ teaspoon black pepper
1/8 teaspoon cayenne pepper
2 – 8 ounce packages cream cheese


In a large saucepan, sauté onions in butter until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to a boil; cook 20 minutes, or until squash is tender.


Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. DO NOT ALLOW TO BOIL!!


NOTE: I cut the squash in half, seeded it and baked it in the oven. I did spray it with canola oil and sprinkled it with salt & pepper. I cooked it in the oven at 325 for about 45 minutes. Cooled and then scraped out the squash from the skin. Combined it with the cream cheese in the mixer and stirred it into the chicken broth with seasonings.


Recipe from: www.allrecipes.com


Southwestern Grilled Sweet Potato Salad
Serves 6

4 medium sweet potatoes, peeled and cut into ¾ inch slices
1 tablespoon olive oil
Salt and pepper, to taste
1 ear sweet corn, husked
1 – 15 ounce can black beans, rinsed and drained
1 red pepper, diced
2 green onions, chopped
½ cup cilantro, chopped
2 avocados, pit and skin removed, chopped
Juice of 2 limes
Salt and pepper to taste

In a large bowl, toss the sweet potato slices with olive oil. Season with salt and pepper. Place the sweet potatoes on a grill over medium heat. Cook until tender, about 8-10 minutes on each side. When the sweet potatoes are close to being done, place the ear of corn on the grill and cook for 3-4 minutes, rotating so the kernels get slightly charred. Let the sweet potatoes and corn cool to room temperature.

Cut the sweet potatoes into cubes and place in a large bowl. With a sharp knife, remove the corn kernels from the cob. Add the corn to the bowl. Stir in remaining ingredients. Squeeze the lime juice over the salad and stir until combined. Season with salt and pepper to taste. Serve

Note: the salad will keep in the refrigerator for 2 days.

Recipe from: www.twopeasandtheirpod.com

Guacamole Chicken

Directions: Grill or bake chicken breasts to 165 degrees. Remove from oven/grill and add a spoonful of guacamole and a spoonful of salsa. Sprinkle with shredded cheese and place in oven until cheese is melted. Serve!

Spinach and Egg Bake

1 lb. pork sausage
1 ¼ cup chopped spinach
6 strips bacon, cooked and crumbled
¼ cup onion, finely diced
¼ cup red pepper, fine dice
1 cup Monterey Jack, shredded
1 cup cheddar, shredded
10 eggs
¾ cup milk
2 teaspoons dill weed
1 ½ teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon black pepper
¼ teaspoon salt

Cook sausage until browned and no longer pink, drain off fat. Place sausage into a greased 9x13 pan. Next add the spinach, bacon, onion, red pepper and cheeses, set aside. In a large bowl whisk eggs, milk and seasonings and pour over top of spinach, sausage, etc. layer. Bake at 375 for 30-35 minutes. Let stand 5 minutes before serving.


Ham Balls with Cherry BBQ Sauce

Purchase an already prepared "ham loaf". Using an ice cream scoop – make balls into desired size. Place a single layer on a cookie sheet and bake in the oven about 20 minutes at 350 or until done.

Meanwhile, mix together 1 bottle of Sweet Baby Ray's BBQ sauce and 1 cup of cherry pie filling.

When meatballs are done, toss with bbq sauce, return to oven to heat thoroughly. Enjoy!!

Broccoli Salad

1 bunch broccoli, cut into chunks

1 head cauliflower, cut into chunks

8 slices bacon, cooked and diced

¼ cup red onion, diced

1 cup dried cranberries

1 cup Sweet Poppy seed dressing (I use Peppermill brand)

Combine broccoli, cauliflower, bacon and red onion. Pour on dressing and stir until coated. Just before serving add dried cranberries. Serves 10.

The Best Vegetarian Chili in the World!

(Served at Women's Retreats 1 & 2)

1 Tablespoon olive oil

½ medium onion, chopped

2 bay leaves

1 teaspoon ground cumin

2 Tablespoons dried oregano

1 Tablespoon salt

2 stalks celery, chopped

2 green bell pepper, chopped

2 jalapeno peppers, chopped

3 cloves garlic, chopped

2 – 4 ounce cans chopped green Chile peppers, drained

2 -12 ounce packages vegetarian burger crumbles

3 – 28 ounce cans whole peeled tomatoes, crushed

¼ cup chili powder

1 Tablespoon ground black pepper

1 – 15 ounce can kidney beans, drained

1 – 15 ounce can garbanzo beans, drained

1 – 15 ounce can black beans

1 – 15 ounce can whole kernel corn

Heat the olive oil in a large pot over medium heat. Stir in the onion and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green Chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pop, and simmer 5 minutes.

Mix the tomatoes into the pot. Season with chili powder and pepper. Stir in the kidney beans, garbanzo beans and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.

Pumpkin French Toast

1 loaf Cinnamon Swirl bread, cut into cubes

8 eggs

2 cups milk

1 ½ cup half and half

2 teaspoons vanilla

1/3 cup sugar

1 – 15 oz. can pumpkin

1 teaspoon pumpkin pie spice

Butter a 9x13 inch baking dish. Arrange cubed bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla, pumpkin pie spice and pumpkin puree. Pour over bread, cover, and refrigerate overnight.

The next morning, preheat oven to 350 degrees F (175 degrees C). Bake in preheated oven, uncovered, for 40 minutes.

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.

Spinach and Artichoke Dip

8 slices bacon

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)

1 cup grated parmesan cheese

1 – 8 oz container sour cream

½ cup mayonnaise

Preheat oven to 400 degrees.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly browned. Drain and crumble into a medium bowl.

Mix spinach, artichoke hearts, cheeses, sour cream and mayonnaise to the bowl with the bacon.

Scoop mixture into a baking dish. Bake in the oven for 20 minutes, or until bubbly and lightly browned.

Serves 48

Rosemary Roasted Red Potatoes

Wash potatoes and cut into desired sizes. Toss with oil, garlic, rosemary, onion powder and thyme. Place on a parchment lined baking pan and roast in the oven until golden brown and soft (maybe 30 minutes depending on the size of the cubes).

Crab Salad

1 package of Imitation crab, cut into desired pieces

½ cup celery

½ medium red pepper, diced

¼ cup minced red onions or 3 green onions, sliced

½ cup mayonnaise (more if desired)

1 Tablespoon baby dill (more if desired)

A sprinkle of cayenne pepper (if desired)

Cut up all ingredients and combine together.