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Looks like a real yummy dish!!




Carpathian Reading Snack

Submitted by: Tempe

 

1 pkg.   dark chocolate chunks

Dried sweetened red cranberries (Craisins)

Lightly salted peanuts

 

Mix equal portions into a lidded container and scoop out about a cup.  This is a good serving and is so delicious together.  For some reason, the chocolate doesn’t melt….maybe because of the dryness of the peanuts and cranberries.

For those of us who: love to snack and read, love the salty and sweet together and want to be healthy at the same time.  Enjoy!!!

LOADED CAULIFLOWER

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Ingredients:
1 large head of Cauliflower cut into bite size pieces (approx. 6 cups)
6-8 strips of bacon cooked and crumbled (Cooked in oven at 400 for 20 mins)
6 Tbsp. chopped Chives
1/2 cup Mayonnaise
1/2 cup Sour Cream
2 cups Colby Jack Cheese ( may use cheddar)
8 oz. container sliced mushrooms (optional)

Directions:
Preheat oven to 425
In a large pot boil water and cook Cauliflower for 8 - 10 minutes, drain and let cool.
In a large bowl combine sour cream, mayo, 1/2 of crumbled bacon, 3 tbsp. chives, 1 cups of cheese, mushrooms(optional) and cauliflower and mix well... place in baking dish and cover with remaining 1 cup of cheese and rest of bacon crumbles. Bake for 15-20 minutes until cheese is melted. Top with remaining 3 T chives and serve.

Cookie Peach Cobbler

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What You'll Need:

  • 1/4 cup sugar
  • 4 tablespoons cornstarch
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup light corn syrup
  • 5 cups peaches, peeled and sliced (about 2 1/2 pounds or 7 to 8 peaches)
  • 1 package (16.25-ounce) refrigerator sugar cookie dough, cut into 1/4-inch slices

What To Do:

1.  Preheat oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray.

2.  In a large bowl, stir together the sugar, cornstarch, cinnamon, and corn syrup. Add the peaches; mix well.

3.  Pour mixture into prepared baking dish and top with cookie dough slices.

  1. Bake 35 to 40 minutes or until golden brown, let cool before serving, or serve chilled.

Dark Chocolate Tapioca Pudding with Strawberries

Submitted by:  Amanda B.

 

1                 egg

2/3 cup    sugar

3 tbsp.       Minute tapioca

3 cups   milk

2 squares  dark baking chocolate

1 tsp.         Vanilla

4 large       strawberries (cut into slices)

 

Beat egg lightly in medium saucepan with a wired whisk.  Add sugar and tapioca.  Mix well and gradually add milk, beat well after each addition.  Let stand 5 minutes.  Add dark chocolate.  Bring to a boil on medium heat, stirring constantly.  Reduce heat to medium-low; cook until chocolate is completely melted, stirring constantly.  Remove from heat.  Stir in vanilla.  Cool 20 minutes.  Then stir.  It starts to thicken as it cools.  Serve warm or chilled.  Put a few slices of strawberry on top of each serving of pudding.

 

Makes 8 servings of cup each.

Festive Punch

Submitted by:  Stephanie A.

 

12 cups     brewed vanilla nut coffee

cup        sugar

1 gallon    vanilla ice cream

1 gallon    chocolate ice cream

- 1 cup  Frangelico liqueur

1 can          Redi-Whip cream

                   Hershey’s special dark syrup

 

Brew coffee; add cup sugar while hot.  Make sure that the sugar is dissolved.  Cool coffee.

Thirty to forty-five minutes before serving, put both ice creams in punch bowl.  Add coffee over ice cream.  Add Frangelico (can use Kahlua or Bailey’s Irish Cream instead).  Top with Whipped cream.  Drizzle chocolate syrup over top.