Chocolate Trifle

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Jennifer and Gramie Sutter share the spotlight for this sweet little chocolate trifle number…

Ingredients

1 box of double chocolate cake mix
2 large boxes of chocolate instant pudding
2 tubs of extra creamy cool whip
1 bottle of Kaluha
1 bag of crushed heath bar topping

Directions

Bake cake in 9 x 13, following instructions on the box, cool. Make 2 boxes of chocolate instant pudding, following directions on the box cover and chill. Once cake has completely cooled crumble cake. In a trifle bowl add an @ 1/2″ layer of crumbled cake. Sprinkle less than 1/2 tsp of Kaluha over cake mixture. Next add a layer of chocolate pudding followed by the cool whip and sprinkle heath bar candy on top of cool whip. Repeat until bowl is full! Chill overnight.

Jen’s Hot and Spicy Egg Bake

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Jen whips up this hot and spicy egg bake for all the good little Sutter boys (and girls) Christmas morning…

Instructions

  • 8 slices of white bread, crust removed and cubed
  • 1 pound HOT Jimmy Dean Sausage cooked and drained
  • 2 cups shredded cheddar cheese
  • 8 eggs, lightly beaten add a dash of salt and black peppa’
  • 2 2/3 cups milk

Directions

Grease a 9 x 13 pan. Layer bread, sausage and 1 cup of cheese in pan. Combine eggs and milk and pour over bread, sausage and cheese mixture.Cover the top of that with the remaining cheese. Cover and refrigerate overnight. In the morning set out on the counter for 30 minutes before putting in the oven. Bake in preheated 350 oven for 45-50 minutes.

Bow Tie Pasta with Broccoli and Lemon

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This dish from the kitchen of Dawn DeBaby can be served as a side or as the main course, of course.

Ingredients

  • Kosher salt
  • 8 cups broccoli florets (4 heads)
  • 1/2 pound farfalle (bow tie) pasta
  • 2 tablespoons unsalted butter
  • 2 tablespoons good olive oil
  • 1 teaspoon minced garlic
  • 1 lemon, zested
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 cup toasted pignoli (pine) nuts
  • Freshly grated Parmesan, optional

Directions

Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.

In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.

Meanwhile, in a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 2 teaspoons salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with the pignolis and cheese, if using, and serve.

To toast pignolis, place them in a dry saute pan over medium-low heat and cook, tossing often, for about 5 minutes, until light brown.

Turtle Candies

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Ingredients

  • 4 cups pecan pieces
  • 14 oz caramels (I used the bag of bits, no unwrapping!)
  • 10 oz. chocolate chips
  • Coarse salt for sprinkling

Directions

Preheat oven to 250°F. Lightly salt pecans and toast on baking sheet for about 25-30 minutes. While pecans are toasting, melt caramels according to package directions. I melted them in the microwave and it was just fine and dandy.

Mix toasted pecans into melted caramels. Slightly cool, so you can handle. Drop tablespoon size rounds onto buttered or lined baking sheet. If mixture begins to harden, reheat for a few seconds at a time in the microwave. Let cool.

Whoopie Pies

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Joanne Covais’ recipe for chocolate Whoopie Pies…

Ingredients

  • 6 T Crisco
  • 1 Cup Sugar
  • 1 egg
  • 1 cup milk
  • 1 tsp vanilla
  • 2 cups flour
  • 1 1/4 tsp soda
  • 1 tsp salt
  • 6 T cocoa

Directions

Cream Crisco, sugar, and egg together. Add milk and vanilla alternately with dry ingredients. Mix well. Drop 1 tsp on cookie sheet and bake at 350 for 8 – 10 minutes.

Filling

  • 3/4 cup confectioners sugar
  • 6 T marshmallow fluff

Add these ingredients into a mixing bowl and mix well. Spoon mixture between two cookies.

Christmas Eve Salad

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Christmas Eve (or any eve) Salad…

Ingredients

  • 1/4 cup chopped almonds
  • 1 T plus 1 t sugar
  • Any kind of fruit (sliced strawberries, kiwi, apples, etc.)
  • 1/4 head iceberg lettuce
  • 1/4 head romaine lettuce
  • 2 stalks celery, sliced thin
  • 5 green onions, sliced
  • 1 can mandarin oranges drained

Cook almonds in sugar on low heat until sugar melts. Cool on waxed paper; break apart. Combine all ingredients.

Dressing
  • 2 T. sugar
  • 2 T. vinegar
  • 1/2 t. salt
  • dash of pepper
  • 1/4 cup vegetable oil
  • 1 T. chopped fresh parsley
Mix all ingredients together.
ENJOY!

Almond Egg Soufflé

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Christmas morning brunch would not be the same without the ooooh’s and ahhh’s of Gramie Sutter’s Almond Egg Soufflé…

Ingredients

  • 10 slices day-old bread, crusts removed and cubed (about 4 cups)
  • 2 cups (8 ounces) shredded cheddar cheese
  • 2-2/3 cups milk
  • 4 eggs, lightly beaten
  • 1 teaspoon salt
  • 1/8 to 1/4 teaspoon almond extract
  • 1/4 cup butter, melted
  • 1/2 cup slivered almonds

Directions

In a greased 2-qt. baking dish, layer a fourth of the bread and cheese. Repeat three times. In a large bowl, whisk together the milk, eggs, salt and extract; pour over top. Cover; refrigerate for 8 hours or overnight.Remove from the refrigerator 30 minutes before baking. Drizzle with butter and sprinkle with almonds. Bake, uncovered, at 350° for 40-45 minutes or until firm and golden brown. Yield: 6-8 servings.

Sue’s Perfect Potato Salad

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This potato salad recipe is from Gramie Sutter’s friend, Sue Smith…

Ingredients
Note: Gramie usually doubles this recipe

  • 3 Cooked potatoes, peeled, quartered
  • 1 tsp sugar
  • 1 tsp vinegar
  • 1/2 cups sliced celery
  • 1/3 cup finely chopped onions
  • 1/4 chopped sweet pickle
  • 1 tsp salt
  • 1 tsp celery seed
  • 3/4 cup mayo
  • 2 hard cooked eggs, sliced

Directions

In bowl sprinkle potatoes with sugar and vinegar.  Add celery, onion, sweet pickle, salt and celery seed.  Toss to blend.  Fold in eggs and chill.

Snickerdoodle Cookies

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We’re not sure if this is Gramzie’s or Gramie Sutter’s snickerdoodle recipe so we’ll give them both credit for these sweet little cookies…

Ingredients

  • 1 cup butter (yes butter)
  • 1 1/2 cups sugar
  • 2 3/4 cups flour
  • 2 eggs
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • Cinnamon and granulated sugar

Directions

Cream butter and sugar well.  Add eggs and beat well.  Add the  flour, cream of tartar, baking soda and salt.  Chill and form into small  balls.  Roll in a mixture of sugar and cinnamon.  Bake at 375 for about 12 minutes.

Linzer Torte Cookies

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Linzer Torte Cookies by Vita Marie Lovett

Makes: 4 doz or 48 cookies

Ingredients

  • 1 pkg. (8 oz.) Cream Cheese, softened
  • 1 stick of butter (1/2 cup), softened
  • 2/3 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ teaspoon almond extract
  • 2 ½ cups flour
  • ½ teaspoon baking powder
  • 1/3 cup toasted almonds, chopped
  • ¾ cup strawberry preserves (or any other flavor)

Almond Glaze

  • ½ cup powdered sugar
  • 1 teaspoon milk
  • ¼ teaspoon almond extract

Directions

Preheat Oven:  350

Beat cream cheese, butter and granulated sugar in a large bowl with electric mixer on medium speed until well blended.  Separate 1 of the eggs, set aside the egg white for later use.  Add yolk, second whole egg, vanilla and almond extract to cream cheese mixture; mix well.  Gradually add combined flour and baking powder, beating until well blended.  A stiff dough will be formed.

With floured hands divide the dough into 4 equal pieces.  Roll each piece into a 12×1-inch log, place 3” apart on a large baking sheet.  Use the handle of a wooden spoon or fingers to make a depression down the length of each log, about ½” wide and ½” deep.

Beat the reserved egg white with fork; brush over the dough.  Sprinkle with toasted almonds.  Fill the depressions with preserves using about 3 tablespoons per log.

Bake 20-25 minutes until edges are lightly browned.  Transfer to wire racks and cool.

When cooled completely drizzle almond glaze on top of cookies.

Almond Glaze

Stir together powdered sugar, milk, and almond extract in a small bowl.  Add additional
milk if needed to make a glaze consistency.