Favorite Club Recipes

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  Buffalo Chicken Dip
  2 softened 8 oz packs cream cheese
  1 cup ranch dressing
  1 cup lousiana hot sauce
  2 cans chicken (drained)
  2 cups shredded cheese

Mix the first 3 ingredients together then add the chicken and shredded cheese. Stir it all together and place in 9x13 pan.

Bake 40 minutes at 350 degrees
 

Brownie Cake:

1 cup margarine

1 cup water

4 tablespoon cocoa

Boil these ingredients together.  Then add the following to the boiled mixture – 2 cup flour, 2 cup sugar, ½ teaspoon salt.  Then add ½ cup buttermilk, 1 teaspoon baking soda, 2 beaten eggs, and 1 teaspoon vanilla.   Bake in jelly roll pan for 20 minutes at 400 degrees.

Frosting:  Melt these ingredients together in sauce pan – ½ cup margarine, 4 tablespoons milk and 4 tablespoons cocoa.  Then add 1 teaspoon vanilla and 1 box of powdered sugar to the mixture.  Add the powdered sugar slowly and whisk the mixture to get the powdered sugar fully dissolved and incorporated before adding more powdered sugar.

Brandy Slush:

Combine and freeze the following ingredients:

1 – 12 oz can of frozen orange juice

1 – 12 oz can frozen lemonade

4 tea bags in 2 cups boiling water (let set for 5 minutes before adding).  After 5 minutes remove the tea bags and stir in 1 ½ cups of sugar

7 cups of water

1 fifth of brandy –apricot or peach work well, but select your brandy based on taste

Store in freezer.  Great holiday drink!

Chocolate Pecan Tart

11-inch pastry shell

1 stick of butter

¼ cup of honey

¾ cup brown sugar

3 Tbs. white sugar 

1/3 cup plus ¼ cup heavy cream

2 cups pecans

1 ½ ounces bittersweet chocolate

Preheat oven to 400 degrees. Line the bottom and sides of the pastry shell with foil and fill with pie weights. Bake for 15 minutes. Remove foil and weights and bake for about 3 more minutes to dry out bottom. Transfer the pan to a rack and let the shell cool to room temperature. Reduce the oven to 350 degrees. In a small saucepan, melt the butter and honey together over high heat. Add the brown sugar and granulated sugars and stir until dissolved, and then boil for 1 minute without stirring. Add 1/3 cup of the heavy cream and stir constantly until smooth.  Remove from heat and stir in chopped pecans. Pour mixture into the baked pastry shell. Spread the pecans evenly to distribute. Bake for about 20 minutes, until bubbles appear around the edges and the center is slightly firm. Transfer to a rack to cool. In a small saucepan, bring the remaining 1/4 cup heavy cream to a boil over high heat. Remove from the heat and add the chocolate, stir until melted. Spread the chocolate evenly over the cooled tart. (Use French Pastry Shell Recipe for crust).

1-cup flour

1 stick butter

1 Tbs. Sugar

1 pinch salt

2-3 Tbs. ice water

In a food processor, combine the flour, sugar and salt and process until it resembles coarse cornmeal. Add 2 Tbs of the water and pulse just until the mixture begins to cling together. Pinch the dough; it should hold together. If not, add up to 1 more Tbs of water. Transfer the dough to waxpaper and roll out between two pieces. Refrigerate about 15 minutes until it begins to get firm. Remove waxpaper and transfer carefully into tart pan. Trim the edges, prick the bottom and refrigerate or freeze until ready to use.