Favorite Fare Archive

Last week in my column I told you about local author Tessa Floehr, whose recipe is featured in “Gooseberry Patch 101 Christmas Recipes.” Here is the recipe, courtesy of the publishers of “Gooseberry Patch,” whose headquarters are in neighboring Delaware. In fact, all three recipes are from different Gooseberry Patch books, which are available online and in stores throughout the U.S.
Tessa Floehr said of her recipe, “It’s a scrumptious dessert pizza ... fancy enough to serve at a holiday tea, yet simple enough for kids’ parties.”
Raspberry-marshmallow cookie pizza
 18-oz. tube refrigerated sugar cookie dough
 7-oz. jar marshmallow creme
 12-oz. jar red raspberry jam
 1 C milk chocolate chips
Spray a 12-inch pizza pan with non-stick vegetable spray. Spread out dough evenly in the pan, using your fingers to flatten. Pinch up dough to form a rim around the edges. Bake at 350 degrees for 12 to 18 minutes, until golden. Let cool completely on pan. Spread marshmallow crème evenly over cooled cookie to within 1/2 inch/2-inch of edge. Spread jam over marshmallow creme; set aside. Place chocolate chips in a microwave-safe bowl. Microwave on high for one minute; stir. Microwave an additional 10 to 20 seconds, stirring until smooth and melted. Drizzle melted chocolate over cookie. Chill for at least one hour. Cut into thin wedges. Makes 20 to 24 servings.
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Kathleen’s fabulous chili
 1 lb. ground beef
 1/2 to 1 lb. bacon, chopped
 1 onion, chopped
 1 green pepper, chopped
 2 16-oz. cans dark red kidney beans, drained and rinsed
 16-oz. can light red kidney beans, drained and rinsed
 16-oz. can pinto beans
 16-oz. can pork & beans
 15 1/2 oz. can Sloppy Joe mix
 14 1/2 oz. can diced tomatoes, drained and juice reserved
 1/4 to 1/2 C brown sugar, packed
 salt, pepper and chili powder to taste
Brown ground beef and bacon with onion and green pepper; drain. Combine all ingredients in a slow cooker, using half of reserved tomato juice. Cover and cook on high setting until chili begins to simmer, about one hour. Reduce to low setting; continue to simmer for 2 to 4 hours. If more liquid is needed, use remaining tomato juice. Serves 6 to 8.
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Pumpkin trifle
 14-1/2 oz. pkg. gingerbread cake mix
 1 1/4 C water
 1 egg
 4 C milk
 4 1-oz. pkgs. sugar-free instant butterscotch pudding mix
 15-oz. can pumpkin
 1 tsp. cinnamon
 1/4 tsp. ground ginger
 1/4 tsp. nutmeg
 1/4 tsp. allspice
 12-oz. container frozen whipped topping, thawed
Combine cake mix, water and egg in a mixing bowl. Mix well and pour into an ungreased 8-inch by 8-inch baking pan. Bake at 350 degrees for 35 to 40 minutes, or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; turn out of pan onto a wire rack. When completely cooled, crumble cake and set aside, reserving 1/4 cup crumbs for garnish. Whisk together milk and pudding mixes in a bowl for 2 minutes, or until slightly thickened. Let stand for 2 minutes, or until softly set. Stir in pumpkin and spices; mix well. In a trifle bowl or 3 1/2 quart glass serving bowl, layer one-quarter of the cake crumbs, one-half of pudding mixture, one-quarter of crumbs and one-half of whipped topping. Repeat layers, ending with topping. Garnish with reserved cake crumbs. Serve immediately or refrigerate. Serves 18.
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If you are looking for a recipe from the past, go to Marysville J-T and click on Favorite Fare, then on archives. All the recipes from the last three years are there.
If you would like to share a recipe with me, just send it to the J-T or e-mail it to me.
(Melanie Behrens - melb@imetweb.net)