Recipe thread for Mt Bethel swap

Post your recipes for your good eats here.....

Here's mine...real easy...
Polish Cream Cheese Kolaczki(klutchkey)
Makes about 5 dozen

Ingredients:
• 1 (8-ounce) cream cheese, softened
• 12 ounces (3 sticks) butter, softened
• 3 cups all-purpose flour
• 2 (14-ounce) cans fillings of choice (apricot, prune, raspberry, etc.)
• Confectioners' sugar
Preparation:
1. Mix cream cheese and butter until light and fluffy. Add flour 1 cup at a time and mix well. Wrap dough in plastic and refrigerate for at least 1 hour.
2. Heat oven to 350 degrees. Roll out dough 1/4-inch on a surface that has been dusted with equal parts confectioners' and granulated sugars (not flour). Cut into 2-inch squares. Place 1/2 to 1 teaspoon filling on center of each square. Overlap opposite corners of dough to the center over filling.
3. Bake for 15 minutes or when corners start to brown. Cool and dust with confectioners’ sugar. These tend to become soggy if held for several days, so store them tightly covered (or freeze) without the confectioners' sugar. Dust with confectioners' sugar just prior to service.

Hi Jen,

Several times each night I wake up and need Motrin to relieve pain, so I need to eat before medicating. The cookies make waking up something to look forward to. So delicious, and they're disappearing quickly.

I WILL use this recipe soon.

Teri

Glad you're enjoying them.

Jen

these were amazing. Hoping that GardenQuilts posts her recipes as well - her's were also amazing......

Here is the Broccoli Salad Recipe. I have to tell you, I found this recipe originally on allrecipes.com

Broccoli Salad
8 slices bacon
2 heads fresh broccoli, cooked and chopped
1 1/2 cups sharp Cheddar cheese, shredded
1/2 small red onion, chopped
red wine vinegar (I use a couple of tablespoons - I do this to taste when whisking together the dressing)
white sugar -I have used Splenda with no problems instead of sugar (I also use a couple of tablespoons to taste when whisking together the dressing)
2/3 cup mayonnaise

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and crumble. Cook broccoli in boiling water for 1 minute - remove and put under cold water, chop.

In a large bowl, combine broccoli, cheese, bacon and onion.

Prepare the dressing in a small bowl by whisking together the red wine vinegar, sugar, and mayo. Combine dressing with salad. Cover, and refrigerate until ready to serve.

Thanks.
Loved the broccoli salad, that is definitely a keeper.

Jen

Thanks - ditto on the cookies!

Did Jessica ever post her recipe for the chicken salad from the spring swap? I really liked that and would love to have it. Ric

I don't think so. Man was THAT good!!!!

We're waiting, Jessica.

I missed that swap, but would love to have the recipe as well....

Hi all! Glad to have the yummy recipes above. Loved the broccoli salad and cookies!

Thanks for asking for my chicken salad! It is never the same twice because I depend on what herbs are available in the garden or the pantry. I also don't measure so exactly but someone asked for the recipe before all of you so I had to give some measurements!! Some things cannot be left out, others are optional, so make it yours!!

Jessica’s Curried Chicken, Potato and Egg Salad (4-5)
Ingredients: Adjust this recipe to suit YOUR tastes! Experiment!
1/2 -1 cup cooked chicken
1 lb. boiled red gourmet, yellow or white potatoes (About 4 if large)
4 - 5 hard boiled eggs, chopped fine
1/2 - 1 chopped medium onion; 1-2 stalks celery (can substitute lovage)
1/2 lb. bacon cooked until crisp for crumbling
Any other veggies (chopped colored sweet peppers, carrots (thin slices),
broccoli, etc. for taste and color).
2 -3 tsp dried tarragon or 3-4 tbs. fresh (A must with the chicken!)
Chopped fresh parsley plus: basil, lemon balm, cilantro, lovage, oregano
rosemary, thyme, etc - experiment with your own combination!
1-3 tsp mild curry to taste
1/2 tsp garlic pepper, lemon pepper, plain or blended gourmet pepper
mix, Garlic & Herb seasoning (McCormick salt free is fabulous!), celery
salt, regular or seasoned salt in small quantities. *(Mayonnaise is salty!)
2-3 tbs cider vinegar (This brings out all the flavors!)
1 heaping tsp capers (optional)
Mayonnaise as needed to bind and moisten
Cherry tomatoes and parsley for garnish
Cook potatoes till done but not mushy. Cool, cut into bite-sized pieces.
Boil eggs and chop fine. Fry bacon, then crumble when cooled.
Combine chicken, potatoes, and eggs.
Add onion, veggies, capers and all seasonings. Add cider vinegar and
toss gently. Mix in mayonnaise until correct consistency. Sample & adjust.
Garnish with tomato wedges and parsley.

Enjoy!!!!

This message was edited Jun 11, 2010 11:19 PM

Gardadore, made your chicken salad tonight...yummy

Glad you enjoyed the salad, Jen. I've been away for the last 3 weeks and the garden is bursting so will have to make that salad to use some of the goodies there - basil plants are really large!
Jessica

Carolyn, made your broccoli salad for my daugher's party (as good as I remembered it to be) and Teri made the greens salad with the maple syrup dressing...HUGE hit

Thanks Jen. I will be making it again for my August 28th get together. You can bring your family up to sample it again, if you'd like.

Jen - Thank you! I really like that recipe - it isn't the traditional summer salad fare.