Friday, August 20, 2010

September 2010: Recipes for Huckleberry Finn


1 (1 pound) loaf round bread
1 (8 ounce) package shredded Cheddar cheese
1 (8 ounce) package cream cheese, softened
1 1/2 cups sour cream
1/2 - 1 c diced cooked ham or salad shrimp(thawed and patted dry)
1/3 cup chopped green chile peppers
1/2 cup chopped green onions
1/2 teaspoon Worcestershire sauce

Preheat oven to 350 degrees F (175 degrees C). Cut top off round bread loaf. Scoop out bread from the interior of the loaf, leaving a hollowed shell. Reserve top and removed bread. In a medium bowl, mix together Cheddar cheese, cream cheese, sour cream, ham/shrimp, green chile peppers, green onions and Worcestershire sauce. Transfer the mixture to the hollowed bread. Replace top of bread. Wrap bread with foil and bake in the preheated oven 90 minutes. Serve with pieces of the scooped out bread and crackers.

" a poor man's caviar from the south; serve with nacho or corn chips for dipping"

3 (15 ounce) cans black-eyed peas
1 cup diced green chili peppers
3/4 cup diced onion
3/4 cup diced jalapeno chile pepper
1/4 cup diced pimento peppers, drained
1 1/2 teaspoons minced garlic
1 (16 ounce) bottle Italian-style salad dressing

In a mixing bowl, combine the black-eyed peas, green chili pepper, onion, jalapeno pepper, pimento, garlic and Italian-style dressing. Chill the mixture overnight.


2 cups graham cracker crumbs
1/4 cup white sugar
1/2 cup butter, softened
1 (12 ounce) container frozen whipped topping, thawed
3/4 cup white sugar
8 ounces cream cheese, softened
1 (3.9 ounce) package instant chocolate pudding mix
1 (3.4 ounce) package instant butterscotch pudding mix
3 cups milk

Thoroughly blend graham cracker crumbs, 1/4 cup sugar, and butter. Press firmly in bottom of 9x13 inch pan. Blend together half the whipped topping, 3/4 cup sugar, and softened cream cheese. Spread mixture on top of crust. Whip together the puddings and milk and spread on top of cream cheese mixture. Top with remaining whipped topping.


1 cup butter
1/3 cup unsweetened cocoa powder
2 cups white sugar
4 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 pinch salt
1/2 cup chopped pecans
1 (10.5 ounce) package miniature marshmallows
1/3 cup unsweetened cocoa powder
1/2 cup butter
4 cups confectioners' sugar
1 teaspoon vanilla extract
1/3 cup milk

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
     In a large saucepan over medium heat, melt 1 cup of butter. Remove from heat and stir in cocoa until smooth. Mix in the white sugar, eggs and 2 teaspoons vanilla. Mix in the flour, then fold in pecans and marshmallows. Spread evenly into the prepared pan. Bake for 25 to 30 minutes in the preheated oven, until brownies start to pull away from the sides of the pan. Let cool in pan.

To make the frosting: In a medium saucepan, melt together 1/2 cup of butter and 1/3 cup of cocoa. Mix in confectioners' sugar and 1 teaspoon vanilla until smooth. Gradually beat in the milk, a tablespoon at a time until icing is a nice spreading consistency


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