Spotlight on Gainsville/Haymarket Holiday 2016

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2 pkgs. Pepperidge Farm herb seasoned stuffing ½ stick (4 Tbs.) butter 1 cup celery, coarsely chopped 1 cup onions, coarsely chopped 1 tsp. parsley 1 ½ lbs. sausage 2 eggs, beaten 1 large apple, diced Melt butter in large pan. Add celery, onions and parsley. Saute 8 minutes.

Set pan aside. In separate pan cook and crumble sausage until well browned. Drain grease midway through cooking. After sausage is cooked, place on paper towels and pat off extra grease. In a baking pan, combine herb seasoned stuffing, sausage, vegetables, apple and eggs. Mix with boiling water until wet but not soggy. Stuff bird or bake in 350 oven in pan, covered, for 25 minutes. Serves 12–14.

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½ cup unsalted butter ¾ cup dark brown sugar 2 Tbs. maple syrup 4 bananas in ½ inch slices 2 cups peeled, sliced apples 6 slices (1 ½” thick) challah 1 ½ cups half and half 6 eggs 1 tsp. vanilla Confectioners sugar for garnish Melt, butter, brown sugar and syrup in saucepan. Stir to break up brown sugar. Bring to a boil. Cook 2 minutes more without stirring. Coat bottom of 9x13” pan with syrup .

Scatter fruit over syrup. Trim crust from bread. Arrange bread over fruit. In large bowl, blend the half and half, eggs and vanilla. Pour over bread. Bread should be well soaked.

Refrigerate overnight. Preheat oven to 350. Bake 30 - 40 minutes, until brown on top. Cool 10 minutes before serving. Run knife around pan and invert. Sprinkle with confectioner’s sugar. Serves 6.

APPLESAUCE COOKIES ½ cup margarine ½ cup light brown sugar ½ cup sugar 1 egg 1 cup applesauce 1 tsp. cinnamon 1 tsp. nutmeg ½ tsp. ground cloves 2 cups self-rising flour 1 cup raisins ½ cup chopped nuts Mix first 8 ingredients. Then, slowly, add flour, raisins and nuts, mixing well. Drop by spoonfulls onto greased cookie sheet. Bake at 375 degrees for 5 to 7 minutes.

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Preheat oven to 350 degrees.

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A mind is like a parachute. It doesn’t work if it’s not open.

Frank Zappa

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MOLASSAS COOKIES ¾ cups shortening 1 cup sugar 1 egg ¼ cup molasses 2 cups flour 1 tsp. baking soda 1 tsp. baking powder ¼ tsp. salt 1 tsp. ginger 1 tsp. cinnamon ½ tsp. nutmeg ¼ tsp. cloves ¼ tsp. allspice ½ cup sugar for coating Heat oven to 375. In large bowl, cream shortening, gradually adding 1 cup sugar. Beat well at medium speed. Add egg and molasses.

Mix well. Combine flour and next eight ingredients. Mix thoroughly.

Add about ¼ of the flour mixture at a time to the creamed mixture, beating until smooth after each addition. Chill dough for 1 hour.

Shape into 1 inch balls and roll in the sugar. Place 2 inches apart on ungreased cookie sheet. Bake 9 – 11 minutes. Tops will crack. Makes 4 dozen cookies.

CHOCOLATE ALMOND COOKIES 1 cup butter ¾ cups sugar 2 egg whites ¼ tsp. almond extract ½ tsp. salt 3 cups chopped almonds, toasted 3 cups flour, divided 12 oz. bag semi sweet chocolate chips Toast almonds on cookie sheet in 350 degree oven until lightly brown about 7 minutes. Cool and divide. Cream butter and sugar in large bowl. Add egg whites, almond extract and salt. Beat until smooth.

Add 2 cups of the almonds and one cup flour. Gradually add remaining flour until dough is stiff, not dry.

Divide dough in half. Roll each half into a 1 ½ inch diameter log. Wrap each in plastic. Refrigerate overnight.

Heat oven to 350 when ready to bake, Slice logs about ¼ inch thick.

Place slices about 2 inches apart on a lightly greased cookie sheet.

Bake 8 minutes or ‘til golden. While cooling, melt chocolate chips and dip ½ of each cookie into chocolate and then remaining nuts. Dry on waxed paper.

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Preheat oven to 350 degrees. In a large bowl, combine all ingredients.

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Recipe can be doubled for a 9x13 inch casserole dish. Note: Regular Monterey Jack cheese can be substituted for a milder taste and low fat sour cream can also be used.

Serves 6.

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BROWNIE CHOCOLATE CHIP CHEESECAKE 1 pkg. fudge brownie mix 3 (8 oz.) pkgs. cream cheese, softened 1 (14 oz.) can sweetened condensed milk 3 eggs 2 tsp. vanilla ½ cup miniature chocolate chips + more for garnish.

Whipped cream or cool whip Grease bottom of 9” springform pan. Prepare brownies according to package directions and spread in bottom of prepared pan. Bake 35 minutes or until set at package recommended temperature. In large bowl, beat cream cheese until fluffy. Add condensed milk, eggs, vanilla and chocolate chips. Mix well. (To prevent chocolate chips from sinking to the bottom of cake, dust them lightly with flour before adding.) Mix well. Pour mixture over brownies. Reduce oven heat to 300.

Bake 50 minutes or until cake is set.

Cool. Chill in refrigerator. Remove sides of pan. Garnish with whipped cream and miniature chips.

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Break bread into small pieces.

Soak in beaten egg. Pick over crabmeat for shells and salmon for bones. In a large mixing bowl, mix the crabmeat and salmon with the bread and egg. Add the mayonnaise, mustard, creole seasoning, Worchester sauce and parsley. Mix well. Shape the mixture into patties. Melt the butter in a frying pan and fry patties over medium heat until golden brown on both sides.

Makes 4 cakes. Serves 4.

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POPORN, FUDGE BARS 4 cups miniature marshmallows 1 cup butterscotch chips 3 Tbs. butter 12 cups popcorn 12 oz. jar hot fudge sauce In Dutch oven, melt marshmallows, butter and butterscotch chips over low heat. Stir occasionally until smooth. Add popcorn. Toss well to coat. Press half of mixture into greased 9� pan. Spread fudge sauce evenly over mixture. Press remaining popcorn mixture over fudge. Allow to cool and harden.

Slide spatula under and slide onto cutting board. Cut into bars.

Makes 16.

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Rodney Dangerfield

CHOCOLATE ROUNDS 1 cup creamy peanut butter 1 jar marshmallow cream 1 cup Rice Krispies cereal 1 (12 oz.) bag semi-sweet chocolate chips 3 Tbs. margarine Finely chopped peanuts or shredded coconut for topping.

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www.bluwaterscuba.com

9026 Mathis Avenue • Manassas, VA

9446 Taney Road • Manassas, VA 20109

www.bergersewing.com

571-379-7000

703-368-7169

The Famous

American Barber Shops

We Bring Peace Love and ICE CREAM! Birthdays • Corporate Functions School Fairs • Daycares Summer Programs • Fundraisers

STAY COOL ICE CREAM, LLC 571-283-2408

GAINESVILLE Stonewall Center (Near Wegmans & Staples) Virginia Gateway Center (Next to Five Guys) MANASSAS 8645 Sudley Road (Across from Hospital)

$2.00 OFF

Tuesdays, Wednesdays or Thursdays

703

9026 Man Hou

PRESORT STD. US POSTAGE PAID DMT

To advertise in Spotlight Magazine, call or email 703-853-0046 janie.spotlight@gmail.com spotlight.online

®

“We Clean Your Clothes, Not Your Wallet”®

Our regular, every day low price is $2.29 per garment!

7375 Sudley Road Manassas, VA (Just off Rt. 66 - Next to Fridays)

703-331-0745

1

$ .75

Any Garment

Dry Cleaned & Pressed

One coupon. Unlimited Items. One Time Use. Offer ends 1/31/16. With original ad only. No photocopies.

Excludes leather, household & specialty items.

Cash only, prepaid at time of drop off.