I have been exchanging recipe ideas and segment suggestions with my friends on facebook for years. So, I thought it would be cool to bring a group of these talented folks down to Studio 5 to share some of their ideas on their own. I asked for spring recipe ideas and was able to put together 13 recipes from the 10 friends who joined me.
Jes Anthony – Cranberry Magic Bar, Veggie Pizza
Patti Arnish – Grandma Lois's Grilled Marinated Flank Steak
David Fink – Pineapple Avocado Salad
Ginnie Grant – Seven Layer Greek Dip with Pita Chips
Ginnie Grant – Strawberry Stuffed Angel Food Cake
Wayne Johnson – German Potato Salad
Cliff Kekelik – Kidney Bean Salad, Summer Salad
Nancy Mathis – Nancy's Famous Pasta Salad
Gisy Ruiz – Cielito Lindo Dip
Patty Strahan – Shrimp and Asparagus Pasta
Ida Waterous – Rhubarb Sour Cream Coffee Cake
Cranberry Magic Bar
Makes about 30
Jes Anthony – Oswego, Illinois
2 cu Graham Cracker Crumbs
1 cu Butter, melted
1 1/2 cu White Chocolate Chips
1 1/2 cu Dried Cranberries
1 can Sweetened Condensed Milk, 14oz size
1 cu Sweetened Flaked Coconut
1 cu Pecan Halves
Pre-heat oven to 350F. In a small bowl, combine graham cracker crumbs and butter until crumbly. Press mixture into a greased 13" x 9" baking pan. In a large bowl, combine the remaining ingredients. Gently spread ingredients over crust. Bake for 25-28 minutes or until edges are golden brown. Cool on a wire rack. When cooled, cut into bars.
Jes Anthony – Oswego, Illinois
2 pkg Refrigerated Crescent Rolls, 8 oz size
2 pkg Cream Cheese, softened, 8 oz size each
1 cu Mayonnaise
1 pkg Dry Ranch-style Dressing Mix, 1 oz size
1 cu Fresh Broccoli, chopped
1 cu Fresh Cauliflower, chopped
1 cu Shredded Carrots
1 cu Shredded Cheddar Cheese
Preheat oven to 375 degrees F (190 degrees C). Roll out the crescent roll dough onto a 9x13 inch baking sheet, and pinch together edges to form the pizza crust. Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet.
In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing. Spread the mixture over the cooled crust. Chop broccoli, cauliflower and shredded carrots by hand or in a food processor. Spread veggies over cream cheese and sprinkle Cheddar cheese over the cream cheese layer. Chill for one hour, slice and serve.
Grandma Lois's Grilled Marinated Flank Steak
1 1/2 lbs Flank Steak
1 cu Ketchup
1/4 cu Soy Sauce
1/4 cu Olive Oil
2 tbl Dried Oregano*
2 tbl Garlic Powder*
*I gave this recipe to Wayne with the word “lots” next to the oregano and garlic powder. I never measure! I just use lots!! So, Wayne put 2 tablespoons but you should experiment with more if you like.
Score the Flank on both sides. Mix Ketchup, soy sauce, olive oil, oregano and garlic powder. Pour over steak, cover and marinate meat overnight (usually a good 5-6 hours will do if you forget to do it overnight).
When time to cook, grill on one side for 7 minutes, then 5 minutes on the other side. Slice against the grain into strips. Serve on Hawaiian sweet rolls. This can be served hot or cold, and goes great with my grilled lime asparagus!
Pineapple Avocado Salad
David Fink – Three Oaks, Michigan
2 cu Fresh Pineapple, diced (be sure pineapple is well trimmed)
1 cu Chopped Lettuce
1 lg Avocado, thinly sliced
1/2 cu Tomato, diced
1/2 cu Onion, diced
juice from 1/2 a Lime
juice from 1/2 an Orange Juice
1 tbl Red Wine Vinegar
2 tbl Olive Oil
Salt and Pepper, to taste
Mix ingredients together and serve! We had a salad like this served to us picnic style in Africa and loved it. We get our fresh lettuce, tomato and onion at our local farmers’ market and often ser this dish to our performers at the Acorn Theater in Three Oaks, Michigan.
Seven Layer Greek Dip with Pita Chips
Ginnie Grant – Chicago, Illinois
40 Spice Hummus
Sliced Kalamata Olives
Diced Red Onion
Crumbled Feta Cheese
Layer each ingredient in order as listed above in a quiche pan. Serve with Pita Chips.
Strawberry Stuffed Angel Food Cake
Ginnie Grant – Chicago, Illinois
1 pkg Cream Cheese, softened, 8oz size
1 cu Eagle Brand Condensed Milk
1 tsp Almond Extract
1/3 cu Lemon Juice
1 Angel Food Cake
2 cu Sliced Strawberries
Cool Whip, 8oz size
Additional Fresh Strawberries, for garnish
Using a serrated knife, cut the top off of the cake (about 1/2” in depth) and carefully set aside. Hollow out a channel in the cake about 1/2” from the sides and leaving about 1” on the bottom. Break the removed cake into 1” pieces and set aside.
Mix cream cheese, condensed milk almond extract and lemon juice and beat into a fluffy mixture. Fold in cake pieces and strawberries. Fill hollowed out cake with mixture. Place the top back over cake and press to moisten with filling. Freeze for 1-2 hours. Ice cake with Cool Whip and freeze again.
Just prior to serving, decorate cake with fresh strawberries.
German Potato Salad
Wayne Johnson – Bartlett, Illinois
3 lbs sm Red Potatoes
1/2 lb of Bacon, cooked crispy, broken up in small pieces.
5 Green Onions, sliced thin
1 tbl Dried Dill
1 tsp Salt
1/4 tsp Pepper
1 1/2 cu Mayonnaise (Hellman’s only, it makes a difference)
3 tbl Vinegar
Boil the red potatoes with skin on until tender, about 20 minutes. Cool, peel them and slice potatoes about as thin as you would a cucumber in a salad, slightly less than a quarter in thickness, and place in large pan for easy mixing.
Mix all remaining ingredients into the potatoes in an easy fashion so you don’t break up the potatoes. You can serve immediately but we suggest chilling the German Potato Salad a couple hours to meld the flavors together.
Kidney Bean Salad
5 cans Red Kidney Beans, drained
1 Onion, chopped
6 - 8 Hard Boiled Eggs, chopped
1 pkg Velveeta Cheese, cubed
Miracle Whip, to taste, about 4 to 6 tablespoons
Mix all items together and toss with salad dressing.
Summer Sausage, cubed, about 6 to 7 cups
1 box Cooked Pasta, your choice
1 lg pkg Frozen Broccoli, thawed
1 pg Frozen Peas, thawed
1 bottle Italian dressing
2 cans Pitted Black Olives, drained (optional)
Mix all ingredients together and toss with dressing.
Nancy's Famous Pasta Salad
1 box Ditallini Pasta
1 Red Pepper, chopped
1 Green Pepper, chopped,
1 Cucumber, peeled and chopped
1 bottle Italian Dressing
1 pkg Shredded Cheddar Cheese, 8oz bag
Cook pasta according to package directions. Rinse and chill. A few hours before serving, mix pasta, vegetables and dressing together. Refrigerate until used. Mix in cheese right before serving.
Cielito Lindo Dip
Gisy Ruiz – Whiting, Indiana
1lb Ground Beef, cooked
1 can Refried Beans, or you can make your own
1 pkg Cream Cheese, 8oz size, softened
2-3 cu Shredded Lettuce
1 lg Tomato, chopped
2 cu Shredded cheese
Tortilla Chips, Mexican restaurant style
In a glass mold put cream cheese first (to cover the whole bottom), then add the cooked refried beans. Add cooked meat & then add lettuce, tomato diced & cheese. Serve with chips.
Shrimp and Asparagus Pasta
Patty Strahan – Montgomery, Illinois
1 sm Yellow Onion, diced medium
2 cloves Garlic, crushed
1/3 cu Cherry Tomatoes, halved
2 tbl olive oil
2 tbl butter
2 servings Whole Wheat Spaghetti, cooked to package directions
1 Bunch Fresh Asparagus, woody stems removed and cut into bite sizes
2 servings Shrimp, peeled and deveined, either fresh or frozen
1/3 cu Feta Cheese, crumbled
Mrs. Dash Garlic Seasoning
Parmesan Cheese, to taste
While pasta is cooking, sauté the diced onion in the olive oil and butter until almost translucent. Add the shrimp to the boiling pasta when the pasta is almost done (either frozen or raw because they will either thaw or cook through.)
Once pasta is cooked and shrimp is heated through, drain and add to the onions in sauté pan. Add Garlic, Asparagus, Feta cheese, Mrs. Dash seasoning, and tomatoes. Cover and heat through to let asparagus steam and feta melt and tomatoes break down a little. Divide into two servings and sprinkle Parmesan and enjoy.
It’s one of my favorites. You can serve it with a side salad and bread but just on it’s own works too.
Rhubarb Sour Cream Coffee Cake
Yield 8-12 servings
Ida Waterous – Maple Park, Illinois
1/2 cu sugar
1/2 cu chopped nuts
1 tbl Unsalted Butter
1 tsp Ground Cinnamon
1/2 cu Shortening
1 1/2 cu Brown Sugar
1 lg Egg, beaten
2 cu All Purpose Flour 1 tsp Baking Soda
1/2 tsp salt
1 cu Sour Cream
1 1/2 cu Fresh Rhubarb, cut into 1” lengths
Preheat oven to 350 degrees. Grease and flour a 9 X 13 (or use spray on like Pam) baking pan. In a small bowl, mix topping ingredients together and set aside.
In a large mixing bowl, cream the shortening while adding brown sugar and egg. Cream all ingredients together well. In another bowl, combine flour, baking soda and salt. Add to creamed mixture, alternating with sour cream.
Add rhubarb and mix to distribute evenly.
Pour into prepared pan. Sprinkle with topping. Bake 40-50 minutes or until knife inserted in center comes out clean.
Successful substitutions I have made:
Other firm fruits such as applesor blueberries for the rhubarb. Plain unsweetened yogurt for the sour cream. In a pinch, I have also used oatmeal- for the nuts.
Thanks to all my facebook friends for joining me and sharing their recipes. I hope you get a chance to try them all!