Mixed Berry Pie

From: Alison W. 

Serves 8-10

Ingredients:

5 cups of berries, separated 

9 in pie crust and top

1/2 c water

3 Tbsp cornstarch

1 Tbsp minute tapioca 

1-1 1/4 c sugar

1/8 tsp salt

1/2 tsp almond extract

Directions: 

Place rack on lower level in oven and preheat oven to 425 degrees.

In a medium saucepan, take 2 cups berries and add water. 

In a separate bowl mix together cornstarch, tapioca, sugar, and salt. 

Pour into saucepan and cook on medium/high heat, stirring often until thickens. 

Remove from heat, stir in the rest of the berries and add the almond extract. 

Pour into pie shell. 

Wipe water around bottom crust to seal the top crust. 

Bake at 425 degrees F. for 30-35 minutes. 

Let cool before serving. 

Stuffed Mushrooms

Ingredients:

2-3 lbs mushrooms

1 lb sage or Italian sausage

1 8oz brick of cream cheese

Directions: 

Carefully wash and take our stems of mushrooms. Set aside. 

Cook sausage, drain fat. 

Mix in cream cheese. 

Stuff mushrooms with heaping tablespoon of sausage mixture. 

Bake at 350 degrees for 20-30 minutes or until mushrooms are soft and cooked and tops of stuffing is browned. 

Pineapple Cranberry Punch

Time: 5 min

Serves: 10

From: Kelly S. 

Ingredients:
2 (1 qt.) bottles chilled cranberry juice cocktail
1 qt. (14 oz.) can chilled pineapple juice
2 C. chilled ginger ale
2 C. chilled seltzer water
Ice block or crushed ice
Fresh pineapple spears (for garnish if desired)

Directions:
In a large punch bowl, combine the cranberry juice cocktail, the pineapple juice, the ginger ale, and the seltzer water. Add ice and serve punch garnished with the pineapple.

Truffles Julie Blevins

Cheesy Fried Pickles

Cheesy Fried Pickles (a la Toasted Frog)

egg roll wrappers

havarti cheese slices

dill pickle spears (I like Claussen)

 oil for frying

dipping sauce:

ranch dressing

sriracha

Begin to heat oil to about 375 degrees, so it will be ready as you assemble your pickles. I have used a stainless steel sauce pan and a small deep fryer. Use your favorite frying method.

Lay out one egg roll wrapper. Put one slice of cheese in the middle of the wrapper. Put one pickle spear on the cheese slice, so that the ends of the pickle corner to corner in the wrapper. You will want to line it up closer to the end where you start wrapping, so you can get a good seal on the wrapper. Then roll up the little bundle just like an egg roll, tuck in the ends, and dip your finger in water to wet the edge and seal. You can make as many of these as you want. Lower them into the hot oil, and fry just until the outside is golden brown like an egg roll. This should not take more than 3 or 4 minutes. 

While you're frying (and letting pickles cool), assemble your dipping sauce. It's only a combination of sriracha hot sauce and ranch dressing. I like it a little spicier than they serve it at the restaurant, but you can mix yours however you like.

Once the pickles have cooled enough, cut in half at a diagonal, and enjoy!

Wassil

Wassil
From: Savanna G.
Family Traditions Night

Ingredients and Directions:
1 qt water
1 cup sugar
--Boil water and sugar for 10 minutes
In a cheesecloth:
6 cloves
6 cinnamon sticks
6 all spice whole
some fresh ginger root (optional to taste)
-Soak cloves, sticks, spices, ginger in sugar water
2 qt. apple cider
1 can dozen concentrate orange juice
1 can frozen can lemonade
Add more water to taste

Moon Cake

Moon Cake
From: Claudine B.
Favorite Family Tradition Food

Ingredients and Directions:

Boil 1 cup of water with 1 cup butter and take off heat
Add 1 cup flour all at once, then 4 eggs one at a time, mix
Spread batter in shallow 9x13 pan
Bake at 400 degrees F for 30 minutes
Cool

Mix together 2 small boxes of vanilla pudding with correct amount of milk according to box plus (1) 8oz package of cream cheese.
Spread over cooled crust.
Refrigerate
Top with cool whip and drizzle with chocolate syrup when read to serve.