North Fulton Taste of Life: Chocolate Paleo Muffins Ingredients 1 cup almond flour cup coconut flour1 tbsp. cocoa powder tsp. saltPinch of cinnamon2 pouches of instant coffee granuales2 cups Enjoy Life chocolate chips, melted cup almond milk or coconut milk cup honey or agave nectar cup safflower oil or coconut oil5 eggs Preparation Sift all dry ingredients together in a large mixing bowl. Melt chocolate chips in a microwave-safe bowl, 30 seconds at a time, until completely melted. Add honey, almond milk, oil, eggs and melted chocolate chips to the dry ingredients. Mix with electric hand mixer until well blended. Divide batter into lined muffin tins, filling the cups to almost full. Bake at 350 degrees for 20 to 23 minutes or until top is cracking and a toothpick inserted in the center of each comes out clean. Let cool for 5 minutes and remove from muffin pan and place on wire rack to cool completely. Once cooled, store in an airtight container for up to one week. Note: Gluten-free, dairy-free, soy free recipe.
Taste of Life: Key Lime Pie By Jodi Sears Ingredients 1 1/4 cups graham cracker crumbs1/4 cup sugar1/3 cup melted butter2 cans sweetened condensed milk1/2 cup Egg Beaters1/2 cup bottled Key lime juiceWhipped topping Preparation Mix graham cracker crumbs, sugar and melted butter in pie pan. Press mixture firmly onto the bottom and sides of the pan. Combine sweetened condensed milk, Egg Beaters and lime juice in bowl. Whisk together until thoroughly combined. Pour filling into crust. Bake at 350 degrees for 20 minutes. Chill at least 6 hours. Garnish with whipped topping after slicing. Recipe is from the Gatherings & Traditions Cookbook, produced by the Service League of Cherokee County. The Service League of Cherokee County has been working to meet the needs of the children of Cherokee County since 1935. In addition to the cookbook, the organizations fundraising efforts include the annual Riverfest Arts and Crafts Festival; Run for the Children 5K Walk/1-mile Fun Run; and Annual Ball, featuring the Dancing for the Children competition. ServiceLeague.net
North Fulton Taste of Life: Key Lime Pie By Jodi Sears Ingredients 1 1/4 cups graham cracker crumbs1/4 cup sugar1/3 cup melted butter2 cans sweetened condensed milk1/2 cup Egg Beaters1/2 cup bottled Key lime juiceWhipped topping Preparation Mix graham cracker crumbs, sugar and melted butter in pie pan. Press mixture firmly onto the bottom and sides of the pan. Combine sweetened condensed milk, Egg Beaters and lime juice in bowl. Whisk together until thoroughly combined. Pour filling into crust. Bake at 350 degrees for 20 minutes. Chill at least 6 hours. Garnish with whipped topping after slicing.
Taste of Life: Barbecue Shrimp By Patti Skelton, honorary member Ingredients 1 lb Georgia wild harvestedlarge shrimp, peeled, deveined and tails off3 slices bacon, cut into bite sized pieces lb butter2 tbsp Dijon mustard1 tsp chili powder tsp basil tsp thyme1 tsp black pepper tsp oregano2 cloves minced garlic2 tbsp crab boil seasoning tsp Tabasco sauce Preparation Preheat oven to 350 degrees. In an ovenproof skillet, fry bacon until lightly browned. Leave bacon grease in pan. Add all other ingredients to the pan, except shrimp. Simmer 5 minutes. Toss shrimp into sauce and cook 12 minutes uncovered in preheated oven at 350 degrees. Serve shrimp and sauce over yellow rice, accompanied by French bread and tossed green salad. Recipe is from the Gatherings & Traditions Cookbook, produced by the Service League of Cherokee County. The Service League of Cherokee County has been working to meet the needs of the children of Cherokee County since 1935. In addition to the cookbook, the organizations fundraising efforts include the annual Riverfest Arts and Crafts Festival; Run for the Children 5K Walk/1-mile Fun Run; and Annual Ball, featuring the Dancing for the Children competition. ServiceLeague.net
North Fulton Taste of Life: Barbecue Shrimp Ingredients 1 lb Georgia wild harvestedlarge shrimp, peeled, deveined and tails off3 slices bacon, cut into bite sized pieces lb butter2 tbsp Dijon mustard1 tsp chili powder tsp basil tsp thyme1 tsp black pepper tsp oregano2 cloves minced garlic2 tbsp crab boil seasoning tsp Tabasco sauce Preparation Preheat oven to 350 degrees. In an ovenproof skillet, fry bacon until lightly browned. Leave bacon grease in pan. Add all other ingredients to the pan, except shrimp. Simmer 5 minutes. Toss shrimp into sauce and cook 12 minutes uncovered in preheated oven at 350 degrees. Serve shrimp and sauce over yellow rice, accompanied by French bread and tossed green salad.
Taste of Life: Spicy Black Bean Dip By Beth Johnston, Honorary Member Ingredients 1 (15 oz.) can black beans, rinsed and drained1 (15 oz.) can whole kernel corn, drained1 (10 oz.) can diced tomatoes with green chilies, drained1 small purple onion, chopped to taste1 green bell pepper, chopped to tasteGarlic salt to taste1 (8 oz.) bottle Italian salad dressingTortilla chips Preparation Mix all ingredients in a bowl. Let marinate in dressing for 2 to 4 hours. Serve with chips. You may need to drain excess liquid before serving. Recipe is from the Gatherings & Traditions Cookbook, produced by the Service League of Cherokee County. The Service League of Cherokee County has been working to meet the needs of the children of Cherokee County since 1935. In addition to the cookbook, the organizations fundraising efforts include the annual Riverfest Arts and Crafts Festival; Run for the Children 5K Walk/1-mile Fun Run; and Annual Ball, featuring the Dancing for the Children competition. ServiceLeague.net
North Fulton Taste of Life: Spicy Black Bean Dip Ingredients 1 (15 oz.) can black beans, rinsed and drained1 (15 oz.) can whole kernel corn, drained1 (10 oz.) can diced tomatoes with green chilies, drained1 small purple onion, chopped to taste1 green bell pepper, chopped to tasteGarlic salt to taste1 (8 oz.) bottle Italian salad dressingTortilla chips Preparation Mix all ingredients in a bowl. Let marinate in dressing for 2 to 4 hours. Serve with chips. You may need to drain excess liquid before serving.
Taste of Life: Quiche with Spinach & Bacon By Joanne Knieriem Ingredients 2 cups grated Monterey Jack cheese2 cups grated Swiss cheese2 extra large eggs cup light cream1 Tbsp. flourSalt and pepper to taste8 oz. mushrooms, chopped cup meat (ham bits or crumbled bacon) cup broccoli or spinach, chopped in small pieces1 small onion chopped and blended with mixed ingredients1 (9-inch) unbaked pie shell Preparation Mix together cheeses in a bowl. In a blender, combine eggs, light cream, flour and salt and pepper. Starting and ending with cheese mixture, arrange alternate layers of cheese and extra ingredients in the pie shell. Then pour blender mixture over top. Bake at 350 degrees for 1 hour or until light brown on top (a knife inserted should come out clean). Freezes well uncooked. Recipe is from the Gatherings & Traditions Cookbook, produced by the Service League of Cherokee County. The Service League of Cherokee County has been working to meet the needs of the children of Cherokee County since 1935. In addition to the cookbook, the organizations fundraising efforts include the annual Riverfest Arts and Crafts Festival; Run for the Children 5K Walk/1-mile Fun Run; and Annual Ball, featuring the Dancing for the Children competition. ServiceLeague.net
Taste of Life: Mimi's Pink Strawberry Cake By Melissa Whatley Ingredients Cake 1 box white cake mix (not yellow or butter recipe)1 small box strawberry Jell-O2/3 cup frozen strawberries, sliced in syrup, thawed and mashed1/2 cup water1 cup vegetable oil4 eggs1 tablespoon vanilla flavoring Icing 1 box 10x confectioners sugar1 stick margarine or butter, softened1/3 cup strawberries (usually left over from frozen package)1 teaspoon vanilla flavoring Preparation Mix cake mix and dry Jell-O. Add wet ingredients and follow mixing directions on cake mix box. Bake at 350 for 45 minutes for 9x13 pan, or approximately 35 minutes for 4 round cake pans (less for cupcakes). Turn cake out of pan and let cool completely. Mix all ingredients for icing and spread over cake or cupcakes. Recipe is from the Gatherings & Traditions Cookbook, produced by the Service League of Cherokee County. The Service League of Cherokee County has been working to meet the needs of the children of Cherokee County since 1935. In addition to the cookbook, the organizations fundraising efforts include the annual Riverfest Arts and Crafts Festival; Run for the Children 5K Walk/1-mile Fun Run; and Annual Ball, featuring the Dancing for the Children competition. ServiceLeague.net
North Fulton Taste of Life: Mimi's Pink Strawberry Cake By Melissa Whatley Ingredients Cake 1 box white cake mix (not yellow or butter recipe)1 small box strawberry Jell-O2/3 cup frozen strawberries, sliced in syrup, thawed and mashed1/2 cup water1 cup vegetable oil4 eggs1 tablespoon vanilla flavoring Icing 1 box 10x confectioners sugar1 stick margarine or butter, softened1/3 cup strawberries (usually left over from frozen package)1 teaspoon vanilla flavoring Preparation Mix cake mix and dry Jell-O. Add wet ingredients and follow mixing directions on cake mix box. Bake at 350 for 45 minutes for 9x13 pan, or approximately 35 minutes for 4 round cake pans (less for cupcakes). Turn cake out of pan and let cool completely. Mix all ingredients for icing and spread over cake or cupcakes.