Wednesday, May 5, 2010

Grape Ice

1 1/3 cup sugar
4 cups grape juice
1/2 cup lemon juice
3 cups warm water
1 cup orange juice

Stir sugar and warm water together until sugar is dissolved. Add the other juices and freeze in a container with a lid. When frozen, chop with a fork. Freeze again until ready to serve. It is easier to chop ahead of time and have it ready.

Artichoke Bruschetta

-Nicole Bender

1 (6.5 oz.) jar marinated artichokes, drained and chopped
1/3 c. finely chopped red onion
1 French baguette, cut into 1/3" thick slices
1/2 c. grated Romano cheese
5 Tbsp. mayo

Preheat the broiler. In a medium bowl, mix the marinated artichoke hearts, Romano cheese, red onion, and mayo. Toast baguette to very light brown. Top french baguestte slices with equal amounts of the artichoke mixture. Arrange slices in a single layer on a large baking sheet. Broil in the preheated oven 2 minutes or until the toppings are bubbly and lightly browned.

Mom's Favorite Chocolate Chip Cookies

-Heather Jordan

1/2 C sugar
1/2 C brown sugar
1/3 C margarine or butter, softened
1/3 C shortening
1 egg
1 t vanilla
1 1/2 C flour
1/2 t baking soda
1/2 t salt
1/2 C nuts, optional
1 pkg (6 oz) semi sweet chocolate chips

Heat oven to 375. Mix sugars, margarine, shortening, egg and vanilla. Stir in remaining ingredients. Drop dough by rounded teaspoonfulls about 2 inches apart onto ungreased cookie sheet. Bake until light brown, 8-10 minutes. Cool slightly before removing from cookie sheet.

*can also add 1/3 C crushed peppermint candy with remaining ingredients.