Recipes
All that snowmobiling can work up quite an appetite.
Here are some Trailmates World Famous Recipes we thought we'd share with you; All trail tested (and re-tested) by our members & good enough to make it here. Watch for many of these proven favorites served at some of our club events.
Got a favorite recipe you'd like to share? Feel free to e-mail it to us.
Here are some Trailmates World Famous Recipes we thought we'd share with you; All trail tested (and re-tested) by our members & good enough to make it here. Watch for many of these proven favorites served at some of our club events.
Got a favorite recipe you'd like to share? Feel free to e-mail it to us.
Tasty PretzelsIngredients
1 bottle Orville Redenbacker Butter Flavor Popcorn oil 1 package Hidden Valley Ranch Dressing 1 tsp garlic powder 3 tsp dill weed 4- 1 lb bags of assorted pretzels- sticks, trees, circles OR 2 1/2- 28 oz bags of holiday pretzels Heat oil and seasonings slightly in microwave (about 30 seconds) Stir well, pour over pretzels and stir. Use roaster - as it is a big batch. Stir every 20 minutes until all the oil is gone. If it looks like a lot of oil left, add more pretzels. Pecan PieIngredients
1 pie crust (not pre-baked) 1/4 cup (1/2 stick) unsalted butter 2 ounces semisweet chocolate 3 large eggs 1 cup sugar 3/4 cup corn syrup 1/2 teaspoon pure vanilla extract 1/4 teaspoon salt 1 1/2 cups pecans Directions: Preheat the oven to 350 degrees F. Melt the butter and chocolate in a small saucepan over medium-low heat, remove from heat and let cool. Beat the eggs in a large mixing bowl until frothy. Blend in the sugar. Stir in the syrup, vanilla, and the butter/chocolate mixture until well blended. Mix in the pecans. Pour the mixture over the pie crust. Bake until the filling is set (may be a little loose) and slightly puffed, about 45 minutes. Test for doneness by sticking a thin knife in the center of the pie, if it comes out pretty clean, you're good to go. Cool completely before cutting. Winter Fruit & Romaine w/ Lemon Poppy Seed DressingDRESSING
1/2 Cup Sugar 1/3 Cup Lemon Juice 2 teaspoons finely chopped onion (or 1 teaspoon dried onion) 1 teaspoon Dijon or Spicy Mustard 1/2 teaspoon Salt 2/3 Cup Oil 1 Tablespoon Poppy Seeds SALAD 1 Large Head of Romaine Lettuce, torn into bite size pieces 4 oz. (1 Cup) Shredded Swiss Cheese 1 Cup Cashews 1/4 Cup Sweetened Dried Cranberries 1 Red Apple, Cubed 1 Yellow Apple, Cubed 1 Pear Cubed 1. In blender container or food processor bowl with metal blade, combine lemon juice, sugar, onion, mustard and salt. Cover and process until blended. With machine running, add oil in slow steady stream, processing until thick and smooth. Add poppy seeds; process a few seconds to mix. (or by hand with a wire whisk) 2. In large serving bowl, combine all salad ingredients. Toss to mix. Pour dressing over salad to coat, just before serving. Hope you enjoy the salad. It makes a nice amount if you have to take it somewhere for a group. Trailmates ChiliIngredients
(This will make 2 roasters of Chili) 10 pounds - Ground Hamburger – browned and drained 1 stalk - Clery - chopped 2 cups - Green Peppers - chopped 2 cups - Onions – chopped 1 can - Chili sauce – 7 lb 2oz – Sysco brand 2 cans - Tomato Juice – 48 oz 2 cans - Hot water – 48oz 4 cans - Chili Beans – 16oz – Bush’s Best Mild in chili sauce 8 cans - Diced Tomatoes – 14.5oz – 16oz 3 Tbs - Salt 3 Tbs - Garlic Powder 3 Tbs - Onion Powder 1 Tbs- Black Pepper 1/2 Cup - Chili Powder 16 shakes - Tabasco Sauce 1 lb - Spaghetti elbow noodles - cooked 1 can - Pam vegetable spray Brown hamburger in electric frying pans and drain off excess grease. Spray 2 roaster liners with PAM and place half of browned hamburger in each roaster. Turn on roaster to 300 degrees to keep hamburger warm. Sauté the chopped celery, green peppers and onions in the electric frying pan until tender. Then divide the mixture into the roasters. Stir the hamburger and veggie mixture together. Adding ½ of the salt, ½ of the pepper, ½ of the garlic powder, ½ of the onion powder and ½ of the Chili powder to the hamburger and veggie mixture in each roaster and stir again. To each roaster add: 2 cans of mild chili beans. 4 cans of diced tomatoes. 1/2 (half of can) of the Chili Sauce. 1 can of Tomato juice 1 can of Hot Water – add more if wanting a soupier chili 8 shakes of Tabasco sauce Mix well and let cook at 350 degrees, stirring occasionally until chili begins to bubble. Turn temperature down to 250 degrees until time to serve. Add cooked noodles just before serving. For best results, let the chili set overnight and then reheat. First cool roaster liner in snow bank (in winter) or in large cooler of ice. Then cover with aluminum foil and place in walk-in cooler or refrigerator. When reheating, you may need to add a few cups of water to each roaster for easier stirring. Servings: Makes about 80 bowls depending on size of your ladle and if you added more water. Serve with shredded cheese, saltine crackers and homemade buttered bread. |
Survin' Wings (Chicken)Cut the tip off chicken wings & cut the wing in 2 pieces.
Dip pieces in melted butter or oleo. Dip pieces in grated parmesan cheese mixed with garlic powder (1 t. garlic to 1/2 c. cheese) Coat cookie sheet with cooking spray Put wings on cookie sheet & Bake 1 hour at 350 degrees. Peanut Butter SquaresIngredients
1 cup sugar 1 cup white Karo syrup 1-1/2 cups creamy peanut butter 6 cups Hi protein cereal (I use Product 19) 1-1/2 cups semi sweet chocolate chips 1-1/2 cups butterscotch morsels Put sugar & Karo syrup in a 3 to 4 qt kettle. Put on medium heat and mix until it comes to a slow boil. Remove from heat, stir in peanut butter until smooth. Add cereal & mix until coated. Press (with hands) into a buttered (Country Crock) 15 1/2" x 10 1/2" x 5/8" cookie sheet. This doesn't have to be exact, but it does need little sides, not a flat cookie sheet. NOTE: This concoction is sticky so you can coat your hands with Country Crock or Oleo before pressing it into the pan. TOPPING Mix together the butterscotch morsels and chocolate chips. Microwave them in a microwavable dish for 2 minutes on high. Stir together and spread over cereal mixture. Cool and cut into bars. Big Foot Pumpkin BarsIngredients
CRUST 1 yellow cake mix (keep 1 c. for topping) 1/3 c margarine 1 egg FILLING 1 can pumpkin (1 lb 13oz) 1/2 c white sugar 3 eggs 1 t. cinnamon 1/2 t. ginger 1/2 t. nutmeg 1 c. milk TOPPING 1 c. of yellow cake mix 1/4 c. margarine 1/2 c. brown sugar Directions: Set aside 1 c. of the dry yellow cake mix for the topping. Use the remaining cake mix & add egg & melted margarine & mix well. Press into 9 x 13" cake pan, forming dough about 1/2" up sides of pan. Put filling ingredients into a blender or deep mixing bowl. Mix well. Pour filling on top of shaped crust. Combine topping ingredients including soft margarine & mix like pie crust. Sprinkle over top of filling. You can add nuts as well if you'd like. Bake at 350 degrees for 1 hour. Number Of Servings: 24 Preparation Time: 30 minutes French Berry DessertIngredients
1 cup flour 1 cup graham cracker crumbs 1 cup chopped nuts 1 cup butter 1 8 oz pkg cream cheese 1 8 oz carton Cool Whip 1 tsp vanilla 1 cup powdered sugar 1 21 oz can berries (pie filling) or use fresh berries thickened. Mix flour, graham cracker crumbs, nuts and butter. Put in 13x9 inch pan and pat down. Bake at 400 degrees for 15 minutes. Cool. Reserve 2 tablespoons graham cracker crumbs for on top. Mix cream cheese, vanilla and powdered sugar. Fold in Cool Whip. Place over cooled crumb mixture. Spread pie filling over top. Sprinkle with graham cracker crumbs. Refrigerate. This dessert can be made a day in advance. |
