[NFBNJ] Fwd: [State-Affiliate-Leadership-List] Get Ready For The Next Cooking Endeavors In The Ohio Zoom Room And Share!

Wed Dec 8 22:22:09 UTC 2021

---------- Forwarded message ---------
From: Suzanne Turner via State-Affiliate-Leadership-List
Date: Wed, Dec 8, 2021 at 5:57 PM
Subject: [State-Affiliate-Leadership-List] Get Ready For The Next Cooking
Endeavors In The Ohio Zoom Room And Share!

Are You Ready for the next cooking endeavor.

Read below for the upcoming dates.

All recipes have been added below and attached.

If you have questions, please email me at SMTurner.234 at gmail.com.

ST

///

Chef Barbara Pierce’s Fudge

Date: Saturday, Dec. 11, 2021 at 10:00 AM EDT.

Diane McGeorge’s Fudge

Once I found this recipe, I have never made any other kind of fudge. I
suppose that, if you put your mind to it, you could make it fail, but
mostly it is failsafe.

Ingredients:

4 1/2 cups sugar

1 stick margarine

1 large can (about 13 ounces) evaporated milk

12 ounces chocolate chips

1 8-ounce Hershey bar

1 7-ounce jar marshmallow cream or same amount miniature marshmallows

1 teaspoon vanilla extract

Chopped nuts, optional

                In large, heavy pan combine evaporated milk, margarine, and
sugar. Bring to a boil, stirring pretty steadily. Reduce heat so that
mixture very gently boils and stir frequently, cooking for 4 1/2 minutes.
Remove pan from heat. Add chocolate chips, marshmallow cream, Hershey bar
broken into pieces, nuts, and vanilla. Stir with wooden spoon until
chocolate is completely melted and everything is well combined. Pour fudge
into generously buttered 13-by-9-inch pan. Cool to room temperature. Cut in
pieces before chilling. Remove from pan and store tightly covered in
refrigerator. Makes five pounds

///

Happy Hour

Chefs, Cheryl Fields and Candace Armstrong

The Happy Hour theme for that night is, Happy Birthday and the two hours
will be formatted to provide music and cooking.

Date: Thursday, Dec. 16, 2021 at 7:00 PM EDT

Chef Cheryl Fields’s Delicious and Simple Rum Cake

Ingredients:

½ cup chopped walnuts or pecans
1 box yellow cake mix--brand name cake mix performs the best. (Try spice or
chocolate for a change, very good and tasty.)
1/2 cup rum (Experiment with different flavors of rum; choose your
favorite.)
4 large eggs
1/ 2 cup water
1/2 cup vegetable oil (Do not substitute other oils. It will affect the
taste of cake.)
1 3.5 ounce package instant vanilla pudding mix, brand name mixes perform
best (When using other flavors of cake mix, try lemon or chocolate pudding
mix.)

Glaze Ingredients:
1/2 cup butter, no substitutions
1/8 cup water
1/2 cup white sugar
1/4 cup rum--again choose your favorite flavor

Directions:

Position oven rack in center and Pre-heat to three hundred fifty degrees
(350)

Combine all ingredients, except rum and nuts, in large bowl and mix on
medium setting thoroughly

Add rum, gently stir or use mixer on low speed and set bowl aside

Spray large Bundt pan with vegetable oil.

Sprinkle nuts in bottom of Bundt pan

Gently pour cake batter into pan and scrape sides

Place pan in center of rack of pre-heated oven (do not skip pre-heating
oven, will effect cooking time and possibly quality of

cake)

and bake for one hour or until toothpick inserted into cake comes out clean
Remove cake from oven and place on wire wrack to cool

Prepare glaze:

Combine sugar, water and butter in a sauce pan, bring to a boil, stirring
constantly

Remove from heat and add rum

Chef Candace Armstrong’s Tasty Buffalo Chicken Dip

*PREP TIME: 10 MINUTES*

*COOK TIME: 20 MINUTES*

*INGREDIENTS*

   - 2 cups shredded cooked chicken
   - 1 package (8 ounces) cream cheese, softened
   - 1/2 cup *Frank's RedHot® Original Cayenne Pepper Hot Sauce*
   <https://www.franksredhot.com/en-us/products/franks-redhot-original-cayenne-pepper-sauce>
   - 1/2 cup ranch dressing
   - 1/2 cup blue cheese crumbles

*DIRECTIONS*

   1. PREHEAT oven to 350°F. Mix all ingredients in a large bowl. Spoon
   into shallow 1-quart baking dish.
   2. BAKE 20 minutes or until mixture is heated through; stir.  Sprinkle
   with green onions, if desired, and serve with chips, crackers and/or cut up
   veggies.

///

Chefs Stringers, Jordy and Maggie’s Deviled Eggs

Date: Saturday, Dec. 18, 2021 at 10:00 AM EDT.

Deviled eggs can be made a million and one ways. You can substitute what
you dislike or add more of what you love. It’s an appetizer you can have a
lot of fun with. This recipe has come to be known along the east coast as
Maggie Mae’s Deviled Eggs!

Ingredients you will need:

12 Hard Boiled Eggs

Mayonnaise

Honey Mustard

Relish

Pepper

Salt

Worcestershire Sauce

Hot Sauce

My wife will walk everyone through the making of the filling, and I will
demonstrate the Instant Pot to make the hard-boiled eggs. If you do not
have one, you can boil the eggs the old fashion way; on the stove.

///

Chef Delcenia Brown’s Chicken broccoli casserole

Date: Tuesday, Dec. 21, 2021 at noon

Ingredients

2 halves Boneless skinless chicken breast

(Depending size of pan) 2 bag of frozen Broccoli  florettes (enough to
cover bottom of pan)

1 block of each Colby jack cheese and cheddar cheese  sliced (whatever you
prefer sharp or medium)

1 canned Cream of mushrooms soup

Milk

Bacon bits

Directions

First wash and cut chicken breast into bite size and cook and set to the
side. I personally prefer to cook the chicken in my low moisture pan with
no oil.

Take the canned of cream of mushroom soup and pour into a small bowl and
fill the empty can with milk to get the rest of the soup out of can and put
milk into the bowl with the cream of mushroom and stir. (you are mixing
milk with the cream of mushroom soup) and set to the side.

To assemble:

In an aluminum pan or casserole dish  place the broccoli on the bottom of
pan. Next place cooked chicken pieces on top of broccoli. Now add the
sliced cheese on top of the chicken. Then pour the cream of mushroom
mixture on top. Of cheese. Now sprinkle bacon bits on top. Place pan in 400
degree oven for 45 minutes. (could take an hour depending on oven and how
much milk you put into the mixture.

Virtual Location:

https://zoom.us/j/4081850851

Meeting ID: 408 185 0851

One tap mobile +1-646-876-9923, 4081850851#

Find your local number: https://zoom.us/u/abdqTMSdcy

*A BEACON OF HOPE, LOVE AND DETERMINATION*

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