FROGGYLAND HARVEST RECIPES
CONGRATULATIONS TO ALL OF OUR WINNERS!!!
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Appetizers and Snacks - Breakfast and Brunch Drinks - Main Dishes
- Salads - Side Dishes - Soups, Stews and Chili - Desserts
Appetizers and Snacks
WINNER: 09/07/09
Fruit Pizza from Eva Mae Zelem of James Creek
1 roll (18oz) refrigerated sugar cookie dough
1 (8oz) pkg. cream cheese
1/3 cup sugar
1/2 tsp. vanilla
1 tsp. lemon juice
1/2 cup coconut
Fresh Fruit
Strawberries-sliced
Bananas-sliced
Blueberries
Raspberries
Mandarin oranges
Seedless grapes-sliced in half
Pineapple tidbits
Kiwi-sliced
Mini marshmallows
Optional-strawberry & chocolate ice cream syrup
Preheat oven to 375 degrees F. Line an ungreased 14-inch pizza pan with cookie dough cut in 1/8 inch slices, overlapping slightly. Bake 12 minutes or until light brown; remove from oven and cool on a wire rack.
Mix cream cheese, sugar, vanilla, and lemon juice (prepackaged cream cheese fruit dip can also be used). Spread on crust.
Top crust with fruit, coconut, marshmallows and ice cream toppings.
WINNER: 08/31/09
"Loaded Vege Pizza" from Stephanie Hammers of Petersburg
2 cans refrigerated crescent rolls
8 oz sour cream
1 pk Hidden Valley Ranch Dressing mix
1 cup shredded carrots
1 cup cauliflower-chopped into small pieces
1 cup broccoli-chopped into small pieces
2 medium tomatoes-chopped into small pieces
1/2 cup onion-chopped into small pieces
1/2 cup green pepper-chopped into small pieces
1 cup black olives
2 cups shredded cheddar cheese
Roll out crescent rolls onto cookie sheet, press down firmly. Prick with fork to alleviate bubbles. Bake for 8-10 minutes at 325 (or until done). Let cool. Mix sour cream and Hidden Valley Ranch Dressing mix. Spread evenly over crust. Sprinkle cheese evenly all over crust. Sprinkle veggies on top. Serve (Keep refrigerated).
Breakfast and Brunch
Drinks
Main Dishes
WINNER: 09/11/09
Vegetable Harvest Lasagna from Andrea Noid of Boalsburg
Ingredients:
3 T butter
3 T flour
3 cups milk
1/2 tsp salt
1/8 tsp white pepper
1/8 tsp nutmeg
9 lasagna noodles
3 T butter
1 medium onion- diced
3 carrots peeled and diced
1 cup broccoli florets
bell pepper (any color) diced
zucchini- thin sliced
1/2 tsp thyme
1/2 tsp oregano
2 cups mozzarella cheese- grated
15 oz container Ricotta
1/2 cup frozen (thawed) spinach
Melt 3 T of butter in a saucepan. Stir in flour (do not let it brown.)
Gradually stir in milk; stir until thickened. Season with salt, white
pepper and nutmeg.
Cook lasagna noodles. Drain well and rinse in cold water. Combine the
ricotta and thawed spinach in a small bowl.
Melt 3 T of butter in a deep pan. Add onions, carrots and broccoli;
saute 5 minutes. Add the remaining vegetables, thyme and oregano and
cook 5 more minutes. Spray a 9x13 in pan with non stick spray. Arrange
3 of the noodles on the bottom of the pan. Top with 1/2 of the
vegetable mixture, 1/2 of the ricotta mixture, 1/3 of the mozzarella
and 1/3 of the white sauce. Repeat with second layer. Top with last 3
noodles, mozzarella cheese and white sauce. Bake covered at 375 for 40
minutes. Uncover and bake 10 minutes more, until hot and bubbly.
Allow to sit at room temperature 10 minutes before serving.
Hope you enjoy!
WINNER: 09/010/09
Cheesey Zucchini & Tomato Saute by Tricia Prokop
2-3 tbls olive oil
1 large sweet onion
1 clove chopped garlic
1 sm container fresh mushrooms (optional)
1 large zucchini chopped bite size
1 large chopped tomato bite size
1/4 - 1/2 cup fresh grated parmesan cheese
angel hair pasta
Saute chopped onion in olive oil on med/hi heat for 5-10 minutes.
About halfway through add a clove of chopped garlic, a shake or 2 of
Worcestershire, and seasoned salt. Continue cooking and stirring until
onions are very soft. If you like mushrooms you can add some now and
cook 5 minutes with the onions.
When onions are done, add chopped zucchini, cook for an additional 5
minutes or so. Then add a nice large chopped tomato. Cook an
additional 2-3 minutes, just enough to incorporate all the flavor.
Just before you take it off the heat, add 1/4 -1/2 cup fresh grated
parmesan cheese. This can be eaten as a side dish alone or served over
angel hair pasta.
I make this for my kids and they love it. Even the picky ones.
WINNER: 09/03/09
Zucchini Vegetable Beef Boats from Cathy Stout of Lewistown
1 large zucchini
2 large tomatoes (sliced)
1 onion (chopped)
1 clove garlic (minced)
8 mushrooms (sliced)
1 C. mozzarella cheese
1 pound ground beef
Slice zucchini in half length-wise. Remove seeds to have a "boat."
Place zucchini in a baking dish with ¼ C. water and bake at 350
degrees for 30 minutes or until soft.
While zucchini is baking, brown ground beef with onion and garlic.
When beef is browned, add mushrooms.
Set aside.
When zucchini is soft, add half of the beef mixture to each boat.
Top with sliced tomatoes and cheese.
Broil until cheese is brown and bubbly!
Salads
Side Dishes
WINNER: 09/09/09
Italian Veggies from Judy Torrell
2 cups of each (fresh or frozen)
Broccoli, cauliflower, brussel sprouts, carrots, pearl onions & fresh mushrooms
1 can of black olives
1 jar of Italian dressing (or make your own Italian dressing with
olive oil and vinegar)
Cook the veggies, let them cool. Add the black olives and mushrooms.
Marinate with the Italian dressing over night in the frig
Enjoy!!
Soups, Stews and Chili
Desserts
WINNER: 09/08/09
Fruit Cobbler from Cindy Keith
Mixture 1
1 cup white sugar
3 tbls butter
1 cup milk
2 ½ cups flour
2 tsp baking powder
Mixture 2:
2 cups of fruit (peach is excellent)
1 cup sugar
Juice of fruit
Measure fruit and sugar in one mixing bowl ( I use home canned peaches
or bought canned peaches with juice) Or can use fresh peaches and
place about 1 cup of water on them. Cream sugar and butter, add flour
and baking powder, stirring well, then add milk all at once, mix
quickly, then spread batter into a greased cake pan Then pour the
peaches and juice over top making sure there is not too much liquid.
Immediately place in oven.. Bake 1 hour. Temp 350 degrees. Serve warm
with lots of milk or ice cream.
WINNER: 09/02/09
Zucchini Pineapple Bread from Susan Hite of Bedford
Ingredients:
2 eggs
2 cups sugar
1 cup vegetable oil
2 teaspoons vanilla extract
3 cups all purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 cups shredded zucchini
1 can (8 ounces) crushed pineapple, undrained
Directions:
In a bowl, beat eggs, sugar, oil and vanilla. Combine dry
ingredients; stir into egg mixture just until moistened. Fold in
zucchini and pineapple. Pour into two greased 8" X 4" loaf plans.
Bake at 350 degrees for 60-70 minutes or until a toothpick inserted
near the center comes out clean. Cool in pans 10 minutes before
removing to a wire rack.
Yields: 2 loaves
WINNER: 09/01/09
CARAMEL APPLE SALAD from JUDY EDWARDS
1 20 ounce can crushed pineapple
1 small box butterscotch pudding
small cool whip
1 cup chopped nuts
5 or 6 apples - diced
Drain pineapple and reserve juice.
nto the juice stir in the box of butterscotch pudding. Mix well and add desired amount of cool whip.
Stir in the pineapple, apples, and nuts.
Refrigerate at least 3 hours or over night.
I like to drizzle caramel ice cream syrup and a few nuts over the top.
Tadpole Friendly Recipes
from Summer 2009
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Appetizers and Snacks - Breakfast and Brunch Drinks - Main Dishes
- Salads - Side Dishes - Soups, Stews and Chili - Desserts
Appetizers and Snacks
WINNER: 08/05/09
Hot Cheese Dip from Barb Ritchey of Martinsburg
12 oz. grated mozzarella cheese
1 cup parmesan cheese
1 cup mayonnaise
1 large can artichoke hearts
1/2 teaspoon garlic powder
1/2 teaspoon parsley flakes
Drain and mash artichokes (use fork, blender or mixer). Mix all
ingredients together - place in small baking dish (square or oblong).
Sprinkle with paprika. Bake at 375 degrees for 45 minutes. Serve
with crackers.
WINNER: 08/07/09
Pizza Puffs from Debbie Lane
Take one bag of pizza crust mix, add 1/4 cup of parmesan cheese and
add water according to package.
Let rise about 5 minutes.
Roll dough out on a floured counter.
Cut into 3" squares.
Drop into "hot" oil, a few at a time. When brown, flip and brown other
side. This take only seconds.
Heat 1 can of pizza sauce ( I put this on to heat while making the
squares so it's hot when the pizza puffs are done)
Dip your squares and enjoy!!!
Main Dishes
WINNER: 08/06/09
YUMMY FINGER-LICKIN' GOLDEN-BROWN FROG LEGS FROM LOUISE BEVERIDGE
24 skinned and patted dry fat and juicy frog legs. (can use 9 chicken
legs instead)
Heat an inch of oil in a frying pan
Mix the following in a zip lock bag
1 cup flour
1/2 cup corn meal
1/2 tsp each salt and pepper
1/2 tsp of garlic powder
mix the following in another zip lock bag
2 eggs
1/2 cup milk
Place frog legs (or chicken) in wet ingredient bag, shaking until all
are coated.
Place the pieces into the second dry ingredient bag until all are coated.
Fry until golden brown.
Drain on paper towel and enjoy
FOR AN EXTRA KICK, SERVE WITH YOUR FAVORITE HOT SAUCE
WINNER: 08/14/09
Turkey / Ham Wraps from Michele Luther of Duncansville
Large Flour Tortillas
Caesar Salad Dressing
Thinly sliced Turkey or Ham lunch meat
Shredded cheddar cheese
Mild Salsa
(can also add lettuce, tomatoes, pickles, etc.)
Put ingredients together in the order given
Fold in small flap of the tortilla sides
Then roll the tortilla up until closed
Hold together with 3 toothpicks, cut into 3 pieces.
Can be made ahead of time. Makes a great snack or party tray appetizer
(cut smaller) also, makes a quick dinner, do not cut and add fries,
salad, or soup.
Desserts
WINNER: 08/03/09
"Fruity Kabobs" from Joyce Wagner of Roaring Spring
1 large red apple, cut into 8 wedges
6 marshmallows
1 small jar of creamy peanut butter
1 large banana, cut into 1-inch slices
1. To make a kebob, carefully push a skewer through the ingredients,
starting with a piece of apple, then a marshmallow, then banana, then
another marshmallow. Spread a dollop of peanut butter on top of the
marshmallow. Now, skewer a piece of banana and another marshmallow
(with more peanut butter) and finish with a piece of apple. Repeat
with a second skewer. Makes 2 kebobs
WINNER: 08/04/09
Peanut Butter Cookie Cups from Charlotte Smith of Bellwood
1 bag of Betty Crocker Peanut Butter Cookie Mix, prepared according to package.
Roll into 1 inch balls and place in greased mini-muffin pans.
Press dough evenly on bottom and up sides.
Bake at 350-degrees for 11 to 13 minutes.
Immediately place a miniature peanut butter cup in each cup and press
down gently.
Cool for 10 minutes.
Carefully remove from pans.
Makes 3 dozen
WINNER: 08/10/09
Peanut Butter Ball Meteorites from Lacy Wilson
3 Cups Rice krispies
2 Cups creamy or chunky peanut butter
2 Cups confectioners' sugar
1 stick softened butter
2 Bags Chocolate Chips
Shredded coconut or Chopped peanuts
In a medium bowl, combine the Rice Krispies, peanut butter, powdered
sugar, and butter. Shape mixture into bite size balls and set on waxed
paper.
Melt chocolate and dip balls into chocolate mixture covering
completely, and then sprinkle with coconut or peanuts. Refrigerate to
harden.
Makes 3- 3 1/2 dozen meteorites.
WINNER: 08/11/09
FAUX ICE CREAM SANDWICH FROM KIMERLY GERMINO
These tasty little treats taste just like an ice cream sandwich
without all of the fat and calories. And they are easy to make for
moms and kids alike.
Graham crackers (whole or broken in half) - can be cinnamon or
chocolate and regular or low fat
Cool Whip - regular, lite or fat free, any flavor
Put a layer of cool whip on 1 graham cracker and cover with another
graham cracker.
Wrap each sandwich separately with Saran Wrap and put in freezer.
These keep for a couple of days in the freezer when wrapped well ( if
they last that long!). Enjoy!!!
WINNER: 08/12/09
Dessert Sushi from Bonnie Richardson
Ingredients
Prepared rice krispie treats
One package of fruit roll ups
Gummy fish
Place rice krispie treats while still hot and pliable on wax paper in
a rectangle shape
Make a few rows of gummy fish lengthwise over the rectangle
Roll the rice krispies up (as you would for a pumpkin log or other log)
Slice the log into the same width of the fruit roll ups.
Wrap pieces of fruit roll up around the rice krispie pieces to act as
the "seaweed"
My husband made this as a treat and I thought it would be gross – but
it is surprisingly good and is fun to eat!
WINNER: 08/13/09
MILLIONAIRE PIE FROM Paula Matthews-McMullen
Two Ready Made Graham Cracker Crusts
1 8 oz. container Cool Whip
1 large can of crushed pineapple, drained
1 can sweetened condensed milk
¼ cup lemon juice
1 cup walnuts or pecans (optional)
Mix all ingredients together and put in graham cracker crusts.
Freeze for 2 hours.
Can be eaten frozen or thawed out.