2016 RECIPE BOOK
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NOTES
THANK YOU! A warm, heartfelt thank you to the many volunteers who gave of their time and talents to make all of these delicious recipes for our guest artists for the 2016 Wesleyan Artist Market. Many Blessings, The 2016 Artist Market Committee
“The heavens declare the glory of God; the skies proclaim the work of His hands.� Psalm19:13
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Couscous Salad 2 boxes Parmesan flavored couscous, cooked 2 can garbanzo beans, rinsed and drained 2 red bell peppers, finely chopped 1 Vidalia onion, finely chopped 2 English cucumbers, peeled, seeded, and finely chopped 2 tomatoes, chopped into small dice 1⁄2 cup fresh parsley leaves, chopped 1 cup crumbled Feta cheese 1/2 cup olive oil 4 limes, juiced In a large bowl, toss all ingredients with olive oil and lime juice. Season to taste with salt and pepper. Chill.
Tomato and Mozzarella Skewers 40 grape tomatoes, halved 40 fresh basil leaves 40 small balls fresh mozzarella cheese 40 toothpicks or small skewers Using a toothpick, spear a half of a tomato, a leaf of basil – folded in half, a mozzarella ball, and another half of a tomato. 5 Repeat with remaining ingredients
Cucumber Salad 5 large English cucumbers 1 sweet onion, Vidalia or other sweet variety 5 plum tomatoes 6 Tbsp. white wine vinegar 4 T. olive oil 2 tsp. dried oregano 1/4 tsp. salt Make the dressing: combine vinegar, olive oil, oregano and salt in a small bowl and whisk to combine. Cover and chill in separate small container. Thinly slice the cucumbers and onion. Dice tomatoes, removing excess juice. Place in a bowl. Cover and chill. Do not add vinaigrette to vegetables. We will add and toss at school.
Broccoli Sunflower Seed Slaw 3 x 12 oz. bag pre-shredded broccoli slaw mix with carrots 1 bottle raspberry dressing 1 cup dry roasted, salted sunflower seed kernels Bring ingredients to school and we will combine and serve. 6
Corn Dip 2 15/25 oz. can white corn, drained 2 15/25 oz. can yellow corn, drained 2 8 oz. block cream cheese, softened 1 tsp. garlic powder Bring ingredients to school and we will combine and heat at school.
Tangy Turkey Meatballs 2 bags fully-cooked frozen turkey meatballs {approx. 26 oz. each} – thawed overnight 2 Cans of Jellied Cranberry Sauce – {14 oz.} 2 Bottles of Heinz Chili Sauce {12 oz.} Bring ingredients to school and we will combine and cook in our crockpot!
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Blue Cheese Dip 8 oz. cream cheese, softened 2 cups sour cream 8 oz. blue cheese crumbles 1 tsp. ground black pepper 4 T. fresh chopped chives Mix cream cheese, sour cream, blue cheese and pepper with hand mixer. Stir in pepper and chives. Cover and chill.
Crostini Spread 2 blocks (8 oz.) cream cheese, softened 2 cups sour cream 2 jars (6 oz.each) marinated artichoke hearts, drained, chopped 3 green onions, thinly sliced 2 small jars sundried tomatoes, chopped fine Beat cream cheese and sour cream in medium bowl with whisk until blended. Stir in artichokes, onion and sundried tomatoes. Refrigerate at least 2 hours or until chilled.
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Herbed Cheese Spread 2 8 oz. blocks cream cheese, softened 8 oz. soft goat cheese log (not crumbled) 1 cup prepared jarred (8 oz.) pesto 3 cloves garlic, finely minced Process in food processor or mix with hand mixer. Cover and chill.
Dandy Crackers 2 packages oyster crackers ½ tsp. garlic powder 1 tsp. dill weed 1 cup vegetable oil 1 packet ranch dressing mix Mix garlic powder, dill week, dressing mix and oil in large bowl. Add crackers and stir until coated. Let stand uncovered for one hour, stirring occasionally. Place in zip-lock bags.
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Sweet and Spicy Pretzel Bites 8 cups pretzel nibblers (small pretzel bites) 1 cup granulated sugar 4 tsp salt 1/2 tsp. ground black pepper 1/2 tsp. cayenne pepper 1 tsp. ground ginger 1 tsp. ground cinnamon ¾ cup maple syrup Preheat oven to 350°F. Line 2 cookie sheets with parchment paper or a Silpat baking mat. Place 4 cups of pretzels on each cookie sheet. Mix sugar and all spices in a small bowl. Place maple syrup in bowl large enough to accommodate all of the pretzels. Bake the pretzels for about 3-5 minutes, until they’re hot to the touch. Pour the pretzels in the large bowl of maple syrup, toss to coat. Sprinkle the spice mixture over the top and stir to coat. Turn out the pretzels on the cookie sheets (half of each batch per sheet) and let cool completely. Store in an airtight container/zip-lock bags.
Easy No-Mayo Pasta Salad 16 oz of pasta spirals 2 cups of grape tomatoes, halved or 4 Roma tomatoes, diced 2 medium cucumbers, cut in small dice 1 cup of red onion, finely diced 1 cup of crumbled feta cheese 1/2 cup black olives, sliced salt and black pepper to taste Dressing: 2/3 cup of extra virgin olive oil juice of one fresh lemon 2 small garlic cloves, crushed and minced 1 teaspoon of dried oregano Cook pasta according to directions. Combine olive oil, lemon juice, garlic and oregano in large bowl and whisk to combine. After pasta is drained, transfer the pasta to large mixing bowl with dressing. Stir to coat the pasta and let the pasta come to room temperature. This process takes about 20-minutes. Add vegetables and season with salt and pepper. Stir, cover and chill.
 
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Key Lime Cheesecake Fruit Dip 2 x 8-ounce packages of cream cheese, room temperature 2 x 14 oz. cans sweetened condensed milk 2 teaspoons vanilla extract 2 x 6 oz. Yoplait® Key Lime Yogurt 2 x 6 oz. Yoplait® Pina Colada Yogurt Juice and zest from 2 limes 2 tablespoons lemon juice Add cream cheese to a large mixing bowl and beat until very creamy. Beat in sweetened condensed milk, yogurts, vanilla, lime juice and lemon juice and continue to beat until the mixture is light and smooth, about 1 minute. Stir in lime zest. Refrigerate overnight up to 24 hours for best results. Dip will thicken as it chills.
Toffee Apple Dip 2 x 8 oz. packages cream cheese, softened 1 cup packed brown sugar 1/2 cup sugar 2 tsp. vanilla extract Toffee chips (Heath brand) to taste – approximately 1 cup Mix together cream cheese, brown sugar, sugar and vanilla extract until smooth. Add in toffee chips. Cover and chill.
Punch 1 12 oz. can thawed lime-aid concentrate 1 12 oz. can thawed lemonade concentrate 1 12 oz. can thawed orange juice concentrate 2 bottles Ginger Ale Combine fruit juices. Add Ginger Ale when ready to serve.
Easy Fudge
Please make two recipes in separate 9”x9” disposable pans
9x9 disposable foil pan – one per recipe 12 oz. bag of semi-sweet chocolate chips 14 oz. can of sweetened condensed milk 3 T. marshmallow fluff Melt chocolate chips slowly in a saucepan on the stovetop on very low heat, stirring often. When completely melted, remove from heat and mix in condensed milk and fluff. Stir well. Pour into lightly greased dish and refrigerate for at least 2 hours until completely firm. Cover when cooled. ***Please do not cut fudge. We will do this at school.***
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Raspberry Oatmeal Bars
Please make two recipes in separate 9”x13” disposable pans
9x13 disposable foil pan with straight sides – one per recipe 1 1⁄2 sticks unsalted butter, cut into pieces 1 ½ cups all-purpose flour 1 ½ cup oats (regular or quick cook) 1 cup packed brown sugar 1 tsp. baking powder ½ tsp. salt 1 18 oz. jar seedless raspberry jam Preheat the oven to 350 degrees. Generously coat 9x13 disposable pan with cooking spray. Mix together flour, oats, brown sugar, baking powder and salt in large bowl. Cut butter into mixture with fork or pastry cutter until crumbly. Press half of the oat mixture firmly into the prepared pan. Spread with jam. Sprinkle the other half of oat mixture over the top and pat lightly. Bake until light brown 35-40 minutes. Let cool and then cover. ***Please do not cut bars. We will do this at school.***
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Caramel Apple Bars
Please make two recipes in separate 9”x13” disposable pans
9x13 disposable foil pan – one per batch 1 stick cold butter, cut into cubes 1 pouch Betty Crocker oatmeal cookie mix (1 lb. 1.5 oz.) 1 egg, beaten 2 cups finely chopped peeled Granny Smith apple, ½” dice ½ cup caramel topping (found in ice cream topping section) 2 T. all-purpose flour Heat oven to 350 degrees. Coat disposable pan with nonstick cooking spray. In large bowl, cut butter into cookie mix using fork or pastry cutter. Stir in egg until mixture is crumbly. Reserve 1 ½ cups cookie mixture and put in fridge to chill. Press remaining cookie mixture into bottom of prepared pan. Bake 15 minutes. In small bowl, mix caramel topping and flour. Remove cookie crust from oven and sprinkle chopped apples over it in even layer. Drizzle caramel/flour mixture over apples. Top with reserved/chilled 1 ½ cup cookie mixture and press lightly. Bake for 20-25 minutes until golden. Cool completely and chill . ***Do not cut into bars. We will do this at school.***
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No Bake Reese’s Bars
Please make two recipes in separate 9”x13” disposable pans
9x13 disposable foil pan with straight sides - one per recipe 1 cup (2 sticks) salted butter, melted 2 cups graham cracker crumbs (can be found in baking aisle) 1/4 cup brown sugar 1 3/4 cup powdered sugar 1 cup creamy peanut butter 1/2 tsp. vanilla 1 (11 oz.) bag milk chocolate chips Combine all ingredients, except chocolate chips in a medium sized bowl. Stir until the mixture is smooth and creamy. Pour peanut butter mixture into a 9x13 pan. Melt chocolate chips in the microwave (at 50% power) for 1-2 minutes. Stir chocolate and pour over the peanut butter mixture. Spread chocolate with a spatula. To even out chocolate, tap pan on the counter. Refrigerate bars for one hour to set. Remove from fridge and cover. ***Please do not cut bars. We will do this at school.***
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S’mores Bars
Please make two recipes in separate 9”x9” disposable pans
9x9 disposable foil pan with straight sides – one per recipe 1/2 cup butter (1 stick), melted 1/2 cup brown sugar 1 cup flour 1/2 cup graham cracker crumbs 1 1/2 cups milk chocolate chips 1 1/2 cups miniature marshmallows Preheat oven to 375. Spray 9 x 9 square baking dish with non-stick spray, especially the sides where marshmallows may stick. In a large bowl, beat together butter, brown sugar, flour, and graham cracker crumbs with hand or stand mixer. Press evenly and firmly into 9 x 9 square baking dish. Sprinkle chocolate chips and then marshmallows evenly over top. (There will be gaps between the chocolate chips so just arrange marshmallows in the gaps.) Bake at 375 degrees for 12 to 15 minutes or until the marshmallows are lightly toasted brown. Cool completely and cover. ***Please do not cut bars. We will do this at school.***
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Heath Crunch Bars
Please make two recipes in separate 9”x13” disposable pans
9x13 disposable foil pan with straight sides – one per recipe 1 cup butter, softened 1 cup packed brown sugar 1 tsp. vanilla 2 egg yolks 2 cups all-purpose flour 1/4 tsp. salt 8 ounces Heath milk chocolate toffee bits, divided 1 cup milk or semi-sweet chocolate chips Preheat the oven to 350°F and line a 9 x 13-inch baking pan with parchment paper. Add the butter, brown sugar, vanilla and egg yolks to a large bowl and beat on the lowest speed until smooth and combined. Stir in the flour, salt and 1 cup of the toffee bits, the mixture will be very thick and crumbly. Dump it into the pan and press it out evenly with wet fingers. Bake 25 minutes. Remove from oven and sprinkle the chocolate chips over the top of the crust. Let them melt about 5 minutes then spread over the top with a spatula. Immediately sprinkle the remaining toffee bits over the warm chocolate. Let cool completely then cover. ***Please do not cut bars. We will do this at school.*** 18
Espresso Brownies
Please make two recipes in separate 9”x13” disposable pans
9x13 disposable pans with straight sides – one pan per recipe Brownie ingredients: 1 box brownie mix – large 9x13 or family size (fudge, dark chocolate, regular is fine.) NO NUTS PLEASE! Additional ingredients listed on brownie mix box (eggs, oil, water, etc.) 1/4 cup instant espresso powder 1/4 cup room temperature coffee, the darker the better 2 tsp. vanilla Topping ingredients: 6 ounces coarsely chopped semisweet chocolate 1/4 cup butter 2 T. milk Combine packaged brownie mix with espresso powder, coffee and vanilla. Make according to directions on box. Pour into prepared 9x13 disposable pan. Bake according to instructions on box. Remove from oven and let cool before making topping. In a medium saucepan combine semisweet chocolate, butter, and milk. Cook and stir over low heat until melted and smooth. Pour/spread over cooled brownies. Cover and chill for 2 hours to set chocolate topping. ***Please do not cut. We will do this at school.*** 19
Pecan Pie Bars
Please make two recipes in separate 9”x13” disposable pans
9x13 disposable foil pan with straight sides - one per recipe For crust: 2 sticks unsalted butter, softened 2/3 cup packed brown sugar 2 2/3 cups all-purpose flour ½ tsp. salt For topping: 1 stick (½ cup) unsalted butter 1 cup packed light brown sugar 1/3 cup honey 2T. heavy cream 2 cups chopped pecans Preheat the oven to 350ºF. Generously spray 9x13-inch disposable pan with cooking spray. To make the crust: cream together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly. Press the crust firmly into the foil pan and bake for 20 minutes until golden brown.
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When the crust has baked for ten minutes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat until the butter has melted. Simmer the mixture on low for 2 minutes stirring constantly.(small bubbles will form around edges of pan), then stir in the chopped pecans. Remove the crust from the oven and immediately pour the pecan filling over the hot crust, spreading it to cover the entire surface. Return the pan to the oven and bake an additional 20 minutes. Let bars cool completely in the pan. Cover with foil. Do not refrigerate. ***Please do not cut bars. We will do this at school.***
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Notes
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