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Golden Spoon Returned to Tara Young

posted by Michelle Bell | February 18, 2019

​Thank you to everyone who participated in our recent Golden Spoon Contest! The theme was red foods since February is American Heart Month and because of Valentine's Day. Management staff had to make a dish prominently featuring a naturally red food. We had a wide range of foods available for members to taste and vote on. It was a close race, and Aquatics Director Tara Young ended up with the most votes for her Cherry Pie Bars. With your cash votes, we raised a grand total of $58.46 for the 2019 Annual Campaign!

CHERRY PIE BARS BY TARA YOUNG

Bar Ingredients:

  • 1 cup butter (2 sticks) softened
  • 2 cups sugar
  • 1 teaspoon salt
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 3 cups all-purpose flour
  • 2 21 oz cans cherry pie filling

Glaze Ingredients:

  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2-3 tablespoons milk

Directions:

  • Preheat oven to 350° F
  • In a large bowl, cream butter, sugar and salt until light and fluffy.
  • Add eggs, one at a time, beating well after each addition. Beat in extracts. Gradually add flour.
  • Spread 3 cups dough into a greased 15x10x1-in. baking pan. Spread with pie filling.
  • Drop remaining dough by teaspoonfuls over filling. Bake 30-35 minutes or until golden brown.
  • Cool completely in pan on a wire rack.
  • In a small bowl, mix powdered sugar, extracts and enough milk to reach desired consistency; drizzle over top.

CHERRY PECAN COOKIES BY AMY HERD

Ingredients:

  • 2 cups flour
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter - room temperature / softened
  • 1/2 of 8oz cream cheese block, softened
  • 1 egg 1 tsp almond extract
  • 1-2 cups chopped pecans
  • Maraschino cherries

Directions:

  • Sift flour, salt & baking soda together, set aside.
  • In a large mixing bowl cream together butter and cream cheese Add egg, Beat well.
  • Mix in almond extract
  • Add flour mixture in batches mixing well after each addition.
  • Form dough into ball shape, cover and refrigerate 1-2 hours.
  • Preheat oven to 350
  • Shape dough into about 1” balls (if dough is sticky return to refrigerator for another 30-45 minutes)
  • Roll and press dough balls into chopped pecans. Place on ungreased cookie sheet 2” apart.
  • Bake 10 minutes press cherry into center return to oven to bake additional 9-10 minutes. When edges are brown they are done.
  • Remove to wire rack to cool.

RED BERRY PIZZA BY BRITTANY ROSE

Ingredients:

  • 1/2 cup butter, softened
  • 3/4 cup white sugar
  • 1 egg
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

In place of the ingredients above, make a quick crust with sugar cookie mix

  • 1 (8 ounce) package cream cheese
  • 1/2 cup white sugar
  • 2 teaspoons vanilla extract

Directions:

  • Preheat oven to 350 degrees
  • In a large bowl, cream together the butter and 3/4 cup sugar until smooth. Mix in egg. combine the flour, cream of tartar, baking soda and salt; stir into the creamed mixture until just blended. Press dough into an ungreased pizza pan.
  • Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Cool.
  • In a large bowl, beat cream cheese with 1/2 cup sugar and vanilla until light. Spread on cooled crust.
  • Arrange desired fruit on top of filling, and chill.

MAMA C'S MINI RED MEATBALLS BY JAY CATTRON

Unable to divulge - top secret family recipe.

CROCKPOT LASAGNA BY MICHELLE BELL

Ingredients:

  • 2 pounds ground turkey
  • 1 onion, chopped
  • salt & pepper to taste
  • 29 oz. + 8 oz. cans tomato sauce
  • 16 oz. wide egg noodles
  • 16 oz. sour cream
  • 8 oz. cream cheese, softened
  • 1 pound block of cheddar cheese

Directions:

  • Brown turkey and onion in large skillet. Add salt and pepper to taste. Drain.
  • Add both cans of tomato sauce to the browned meat and simmer for 20 minutes, stirring occasionally.
  • Cook egg noodles according to package directions. Drain and set aside.
  • Combine sour cream and cream cheese in bowl and set aside.
  • Shred cheddar cheese.
  • Once everything is ready, begin layering the ingredients in a greased crock pot. Start with sauce and then add half of the noodles. Cover the noodles with half of the sour cream/cream cheese mixture. Sprinkle shredded cheddar on top. Then repeat with sauce, the rest of the noodles and the rest of the sour cream/cream cheese mixture. Sprinkle with shredded cheddar and then top with the rest of the sauce. Cover the top with shredded cheddar.
  • Cook on low for 4-6 hours. DO NOT STIR!

BACON ONION DIP BY CATE MELLEN

Ingredients:

  • 2 yellow onions, thinly sliced
  • 1 Tbsp butter
  • 1 1/4 tsp kosher salt, divided
  • 8 oz. cream cheese, at room temperature
  • 1/4 cup mayonnaise
  • 1/2 tsp dry English mustard
  • 1/4 tsp cayenne pepper
  • 1/4 tsp Worcestershire sauce
  • 1/2 cup plus 2 Tbsp shredded Parmesan
  • 1/3 cup caramelized onions
  • 3 strips bacon, cooked & crumbled
  • Chopped chives for garnish

Directions:

  • Thinly slice 2 yellow onions and cook ahead of time in a slow cooker with butter and 1 tsp salt.
  • Preheat oven to 350 degrees F
  • In a stand mixer fitted with the paddle attachment, beat the cream cheese until fluffy, about 5 minutes. Add mayonnaise, mustard, cayenne, 1/4 tsp salt and Worcestershire, and continue to beat until smooth, about 5 minutes. Add 1/2 cup of the Parmesan cheese and the caramelized onions and mix on low speed until just combined. Cook immediately or store dip in the refrigerator until ready to serve.
  • Scoop the dip into a baking dish and top with the remaining 2 tablespoons Parmesan and the crumbled bacon. Bake until the cheese melts and the dip begins to bubble, 8-10 minutes. Garnish with chives and serve the dip with crackers, warm bread and vegetables.

STRAWBERRY PRETZEL SALAD BY MARCIA DROZDOWSKI

Ingredients:

  • 6 oz strawberry gelatin
  • 2 cups boiling water
  • 2 1/2 cups salted pretzels (measured before crushing)
  • 1/4 cup granulated sugar
  • 8 Tbsp unsalted butter
  • 8 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 8 oz whipped topping, thawed in the fridge
  • 1 lb fresh strawberries, hulled and sliced

Directions:

  • Preheat oven to 350 degrees F. Combine strawberry gelatin with 2 cups of boiling water and stir until completely dissolved. Set aside to cool at room temperature.
  • Crush 2 1/2 cups pretzels in a sturdy resealable plastic bag, using a rolling pin.
  • In a medium sauce pan, melt 8 Tbsp butter then add 1/4 cup sugar and stir. Mix in crushed pretzels. Transfer to 9x13 glass casserole dish, pressing the pretzel mix evenly over the bottom of the dish. Bake for 10 minutes at 350 degrees and then cool to room temperature.
  • When pretzels have cooled, use an electric hand mixer to beat 8 oz cream cheese and 1/2 cup sugar on med/high speed until fluffy and white. Fold in 8 oz whipped topping until not streaks of cream cheese remain. Spread mixture over cooled pretzels, spreading to the edges of the dish to create a tight seal. Refrigerate 30 minutes.
  • Hull and slice 1 lb strawberries and then stir into the room temperature gelatin. Pour and spread strawberry gelatin mixture evenly over the cooled cream cheese layer and refrigerate until gelatin is set (2-4 hours).

CRAB MEAT ROLLS BY KELLY TYRRELL

Unable to divulge - top secret family recipe.

SHIPWRECK BBQ BEANS BY TRACY SWAHLON

Ingredients:

  • ½ lb. bacon
  • 1 lb. ground beef
  • 1 large onion, chopped
  • 1 cup ketchup
  • ½ c. brown sugar
  • 32. oz. pork and beans

Directions:

  • In skillet cook bacon until crisp. Drain and crumble, set aside.
  • Brown ground beef, drain. Add onion and cook until tender, about 5 minutes.
  • Combine ketchup and brown sugar, stir into beef mixture. Add pork and beans and all but 2 TBSP of bacon.
  • Pour into 8” baking dish, top with remaining bacon. Bake uncovered at 350 for 1 hour.

CHERRY DANISH (PHILADELPHIA STYLE) BY JUSTIN ROSE

Ingredients:

  • 2 cans (8 oz. each) refrigerated crescent dinner rolls, divided
  • 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1-1/2 cups powdered sugar, divided
  • 1 egg white
  • 1 tsp. vanilla
  • 1 can (20 oz.) cherry pie filling
  • 3 Tbsp. milk

Directions:

  • Heat oven to 350°F
  • Unroll 1 can crescent dough into 2 rectangles; press onto bottom of 13x9-inch pan sprayed with cooking spray, firmly pressing perforations and seams together to seal.
  • Beat cream cheese, 3/4 cup sugar, egg white and vanilla with mixer until blended; spread onto crust. Cover with pie filling.
  • Unroll remaining can of crescent dough into 2 rectangles; pat into 13x9-inch rectangle, firmly pressing perforations and seams together seal. Place over pie filling.
  • Bake 25 to 30 min. or until golden brown; cool slightly.
  • Mix milk and remaining sugar until blended; drizzle over dessert.

CRANBERRY CHICKEN BY MARK VIORAL

Unable to divulge - top secret family recipe.