John's Snow Storm Squash Pudding

1 + 3/4 cup mashed cooked butternut squash

(okay I've used sweet potatoes or canned pumkin but the squash prefered)

2/3 cup sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp nutmeg
3 eggs
1+ 1/2 cup milk (not skim use at least 2%)
1 Tb. butter
Pour into lightly greased 8" pan bake 400 degrees for 50 minutes.

MJ's Creamy Jalapeno Dip

Here's the Actual Recipe: which is awesome!!

Creamy Jalapeno Dressing: Makes 1 cup

½ cup mayo
¼ cup buttermilk
¼ cup chopped scallions
1 Jalapeno pepper seeded and chopped
2 tsp. lime juice
½ tsp. cumin
Kosher salt.

Process pepper and scallions, add all the other ingredients.

Toss with

1 Cucumber seeded and chopped
6 cups cabbage shredded
1 cup halved grape tomatoes
1 cup chopped radishes

I used two small containers of Greek yogurt instead of the butter milk, and just a dash of lime juice so it wouldn’t be too runny. Trust me the actual salad is better than the dip.

Kay's Knock 'Em Dead Almond Cake

Knock 'Em Dead Almond Cake

1+1/2 cups sugar
3/4 cup butter, melted
2 eggs
1+1/2 t. vanilla
1 t. almond extract
1/2 t. salt
1+1/2 cups flour
Topping:

3T.sliced almonds, toasted
1 T. Sugar

Preheat oven to 350. Toast almonds while preparing cake. Blend sugar with butter and beat in eggs until smooth. Stir in vanilla, almond extract, salt and flour and beat well. Spread into a greased and floured 9 inch springform pan and garnish with almonds. Sprinkle on sugar. Bake for 30-35 min. Reduce time if using a larger pan.

Recipes from our Feb. Meeting

Smoked Salmon Canapés on Rye

24 slices fresh baked cocktail rye bread

2 tablespoons fresh lemon juice

2 tablespoons fresh brewed black tea or vodka

1 tablespoon extra-virgin olive oil

2 teaspoons healthy Dijon mustard

Fresh ground black pepper to taste

8 ounces smoked salmon, finely chopped

1/4 cup finely diced red onion

3 tablespoons chopped fresh dill, plus sprigs to garnish

2 tablespoons drained capers, rinsed and coarsely chopped

Preheat the oven to 325°F

Coat a baking tray with cooking spray.

Arrange the slices of rye bread in a single layer on the baking tray.

Spray the tops of the slices lightly with cooking spray.

Bake for 10-12 minutes or just until the slices are barely crisp.

Whisk the lemon juice, tea (or vodka), oil, mustard and pepper in a medium bowl.

Add smoked salmon, fresh red onion, dill and capers. Toss to mix well.

Shortly before serving, mound about 1 tablespoon of the smoked salmon topping on each

Healthy Warm Artichoke Bean Dip

1 can (19 or 15 ounces) cannellini (white kidney) beans, drained and rinsed

1 can (14 ounces) artichoke hearts, drained and rinsed

3 garlic cloves, finely chopped

1 tablespoon reduced-fat mayonnaise

Pinch of cayenne pepper

Freshly ground black pepper to taste

2/3 cup plus 2 tablespoons grated

Parmesan cheese

1/4 cup chopped fresh parsley

1 teaspoon freshly grated lemon zest

Preheat the oven to 400° Coat a 2- to 3-cup baking dish with nonstick spray.

Place the beans, artichoke hearts, garlic, mayonnaise, cayenne pepper and black pepper in a food processor. Process until almost smooth, stopping to scrape down the sides of the processor bowl once or twice. Transfer to a medium bowl. Mix in 2/3 cup of the Parmesan, parsley and lemon zest. Scrape into the baking dish and smooth with a spatula. Sprinkle with the remaining 2 tablespoons of Parmesan.

Bake the dip, uncovered, for 20—25 minutes or until it is heated through. Serve warm.

Julie's Salad

Michigan Autumn Salad

Serves 12

2 heads Romaine (cut in Julienne strips 1”thick)

1 head bib lettuce (cut in Julienne strips 1” thick)

2 heads Belgian endive (Julienne 1” strips)

4 carrots peeled (Julienne strips 1” thick)

1 cup chopped walnuts

2 cups dried cherries

Dressing:

½ cup sugar

½ cup salad oil

½ cup white wine vinegar

2 tsp. salt

3 large cloves (crushed, minced) Garlic

1 TBS. finely grated onion

Place dressing ingredients in a blender, blend well and refrigerate overnight.