Is there a kid alive (or a kid at heart) who wouldn't gobble up this creamy dip for graham crackers? It beats dunking them in milk, hands down! You can also try it with apple wedges. Heather Koenig - Prairie du Chien, Wisconsin
16 ServingsPrep/Total Time: 15 min.
Ingredients
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioners' sugar
2 tablespoons brown sugar
1 teaspoon vanilla extract
1 cup (6 ounces) miniature semisweet chocolate chips
Graham cracker sticks
Directions
a.. In a small bowl, beat cream cheese and butter until light and fluffy.
b.. Add the sugars and vanilla; beat until smooth. Stir in chocolate
c.. chips. Serve with graham cracker sticks. Yield: 2 cups.
a.. Nutrition Facts: 2 tablespoons (calculated without graham cracker sticks) equals 180 calories, 14 g fat (9 g saturated fat), 31 mg cholesterol, 84 mg sodium, 14 g carbohydrate, 1 g fiber, 2 g protein.© Taste of Home 2010
Recipes
"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin
Wednesday, September 1, 2010
Monday, August 30, 2010
Chestnut Corn Bread
Not just for roasting
Roasted chestnuts might be tasty, but this nut also makes a delicious addition to many recipes
Roasted chestnuts might be tasty, but this nut also makes a delicious addition to many recipes
by Heather Berry
Many people might think chestnuts are only good for “roasting over an open fire” around the holidays, but they’d be wrong. While they’re a delicious beginning to the cold-weather months, chestnuts are harvested in late September through early October in Missouri. They make a delicious addition to many recipes.
While referred to as nuts, the meat inside a chestnut is soft and starchy, making them more akin to a grain than a crunchy nut. It’s probably one of the only nuts that is often treated like a vegetable because of its starch content. Don’t confuse chestnuts with water chestnuts — they come from completely different plants.
Nutrition-wise, chestnuts, or “the unNut” as they’re often dubbed, are nearly fat and carb-free. They’re also high in fiber, cholesterol-free and contain as much vitamin C as an equal weight of lemons.
The University of Missouri Center for Agroforestry hosts the Missouri Chestnut Roast each October. This year, the free event will be held from 10 a.m. to 4 p.m., Oct. 16, in New Franklin, north of Boonville. For more information, contact Julie Rhoads at rhoadsj@missouri.edu
or 573-882-3234, or via their website at www.centerforagroforestry.org.
While referred to as nuts, the meat inside a chestnut is soft and starchy, making them more akin to a grain than a crunchy nut. It’s probably one of the only nuts that is often treated like a vegetable because of its starch content. Don’t confuse chestnuts with water chestnuts — they come from completely different plants.
Nutrition-wise, chestnuts, or “the unNut” as they’re often dubbed, are nearly fat and carb-free. They’re also high in fiber, cholesterol-free and contain as much vitamin C as an equal weight of lemons.
The University of Missouri Center for Agroforestry hosts the Missouri Chestnut Roast each October. This year, the free event will be held from 10 a.m. to 4 p.m., Oct. 16, in New Franklin, north of Boonville. For more information, contact Julie Rhoads at rhoadsj@missouri.edu
or 573-882-3234, or via their website at www.centerforagroforestry.org.
1 cup chestnuts, boiled and shelled
2 cups yellow cornmeal
1 cup flour
4 teaspoons baking powder
1-1/2 teaspoons salt, coarse
1/2 teaspoon baking soda
1 stick unsalted butter, room temperature
1/4 cup honey
2 tablespoons brown sugar
4 large eggs, separated
1 cup buttermilk
Preheat oven to 350 degrees. Butter and flour a 9-by-13-inch glass baking pan. Whisk cornmeal, flour, baking powder, salt and baking soda in a medium bowl. Using an electric mixer, beat butter, honey and brown sugar in a large bowl until well combined. Add egg yolks, one at a time, beating well after each addition. Mix in chestnuts and stir.
Add dry ingredients, alternating with buttermilk, in three additions. Using mixer, beat egg whites in another large bowl until medium-stiff peaks form. Gently fold in egg whites.
Pour batter into prepared dish. Bake for 50 minutes or until top is golden and slightly puffy. Cool corn bread for 10 minutes before serving.
Chestnut Risotto
The University of Missouri Center for Agroforestry hosts the Missouri Chestnut Roast each October. This year, the free event will be held from 10 a.m. to 4 p.m., Oct. 16, in New Franklin, north of Boonville. For more information, contact Julie Rhoads at rhoadsj@missouri.edu
or 573-882-3234, or via their website at www.centerforagroforestry.org.
or 573-882-3234, or via their website at www.centerforagroforestry.org.
1 cup Arborio rice
4 quarts chicken stock
1 onion, minced
2 cloves garlic, minced
1 stalk celery, minced
1 shallot, minced
3 fresh mushrooms, minced
2 tablespoons butter
3 tablespoons white wine
1/2 cup roasted chestnuts, shelled and minced
1/4 cup Parmesan cheese, grated
Salt and pepper to taste
In a large pan, add butter, onion, garlic, shallot, celery and mushrooms. Cook until clear.
Add rice and cook until the edges look clear. Next, add the wine and cook until it’s absorbed into the rice/veggie mixture.
Add the chicken stock, a few cups at a time, and cook until absorbed, stirring constantly. Add more stock and repeat until all stock is incorporated. Rice should be creamy.
Add in chestnuts and Parmesan cheese and stir. Add salt and pepper to taste and serve.
4 quarts chicken stock
1 onion, minced
2 cloves garlic, minced
1 stalk celery, minced
1 shallot, minced
3 fresh mushrooms, minced
2 tablespoons butter
3 tablespoons white wine
1/2 cup roasted chestnuts, shelled and minced
1/4 cup Parmesan cheese, grated
Salt and pepper to taste
In a large pan, add butter, onion, garlic, shallot, celery and mushrooms. Cook until clear.
Add rice and cook until the edges look clear. Next, add the wine and cook until it’s absorbed into the rice/veggie mixture.
Add the chicken stock, a few cups at a time, and cook until absorbed, stirring constantly. Add more stock and repeat until all stock is incorporated. Rice should be creamy.
Add in chestnuts and Parmesan cheese and stir. Add salt and pepper to taste and serve.
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