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These are recipes from 2009 through 2017.


From the kitchen of Charlotte Sladek

3 c. lemonade

2 c. sparkling strawberry water

1 c. apple juice

1 c. orange juice

Directions: combine ingredients into large pitcher. Taste. Add more ingredients to me it better if you want. Makes about 2 quarts.


From the kitchen of David Herzig

4 tbs butter

2-3 stalks celery cut into ¼ inch pieces

½ medium onion chopped

3 green onions sliced thinly

1 lb ground chicken

4 oz baby portabella mushrooms sliced

1 lb peeled and cooked small white potatoes cubed

¼ cup flour

1 cup chicken stock

1 cup milk

1 tbs Dijon mustard

1 tsp fresh thyme chopped

1 tsp dried basil

¼ tsp freshly grated nutmeg

salt & pepper to taste

2 pie crusts

1 beaten egg for glazing


Preheat the oven to 425⁰ F. Melt 2 tbs of butter in a sauté pan. Add the celery, onion, and green onion and cook until tender. Transfer to a mixing bowl and set aside. Add the ground chicken to the pan and sauté until no longer pink. Add the sliced mushrooms and potatoes and cook 3 more minutes. Add to the celery and onion mixture. Melt the remaining 2 tbs of butter, stir in the flour and cook for 1 minute. Slowly whisk in the chicken stock, then the milk, to make a smooth sauce. Whisk in the Dijon mustard. Add the thyme, basil, nutmeg, and salt and pepper to taste and cook gently until thickened, stirring frequently. Combine the sauce with the chicken and celery mixture. Lay out one pie crust in a 9-inch pie plate and pour the mixture on top. Cover with the second pie crust and pierce with small knife or fork to let steam escape during baking. Brush the crust with the egg. Bake for 20 minutes, or until the crust is golden brown. Remove from the oven and let sit for ten minutes.



From the kitchen of Cheyne Olson


2- 10oz packages of frozen strawberries in syrup thawed

3 cups each apricot nectar and cold water

1 cup real lemon juice

1 12 oz can frozen orange juice thawed

1 cup sugar

3 12 oz can ginger ale chilled


In blender puree strawberries.

In punch bowl combine strawberries, and remaining ingredients except ginger ale, stir until sugar is dissolves.

Before serving add ginger ale and ice ring.


Ice Ring:  put water to cover bottom of pan freeze take and put fruit on top of ice, then cover fruit with water and put back in freezer and let freeze.  Put into punch bowl before serving.



From the kitchen of Daria “Dee” Clair

1 1/3 sticks butter

1 8oz pkg of cream cheese

5 eggs

2/3 cup milk

2 tsp vanilla

3 1/2 cups sifted flour

1/2 tsp salt

jar of Marachino Cherries

can of mandarin oranges in water, drained

can of pineapple rings in natural juice drained and juice saved.

(if wanted use juice of pineapple as substitue for milk)

For Pan for Top of Cake

1/2 cup Brown Sugar

1/2 stick Butter

Heat oven to 375

Cream butter, cream chease and sugar until fluffy. Add eggs, one at a time beating well after each

addition. Add alternately dry ingredients and milk with vanilla


Using 1/2 stick of Butter go around entire cake pan and make sure that entire pan is well buttered especially the bottom of pan. The bottom of pan can be buttered heavier than the sides of the pan. Sprinkle bottome of pan with brown sugar until entirely covered. Start to place fruit. Place Pineapple ring in center of  pan  followed by Mandarin Orange slices with outer portion touching the pineapple ring and going around the slice. Put Marachino cherry in the middle of each orange slice and then add additional pineapple rings going around in a circle. Add another circle of Mandarin orange slices under the pineapples and put cherries in between the orange slices and in the holes of any remaining pineapple rings. Pour batter over the fruit and bake at 375 for an hour.

Test for doneness with toothpick  that comes out clean when inserted in the middle of the cake.

Gently take a knife and go around the side of the cake gently. When cake is completly cooled, place a plate over the bottom of the cake and hold the cake and pan firmly and flip. The cake should easily come out of the pan. Viola’ you should have a beautiful cake on your plate.



From the kitchen of Jamie Dalman & Rocco Quinones


         1 1/2 to 2 pounds sweet/ potatoes (about 4 potatoes), peeled and quartered

         8 Tablespoons (1 stick) butter

         1 medium onion, chopped (about 1 1/2 cups)

         1-2 cups vegetables—celery , and diced carrots,

         1 1/2 lbs ground round beef

         1/2 cup beef broth

         1/2 teaspoon Worcestershire sauce

         1/2 teaspoon soy sauce

         Grating cheese

         Salt, pepper, and a dash of paprika

  1. Boil the potatoes: Place the peeled and quartered potatoes in medium sized pot. Cover with at least an inch of cold water. Add a teaspoon of salt. Bring to a boil, reduce to a simmer, and cook until tender (about 20 minutes).
  1. Sauté vegetables: While the potatoes in the pot, melt 4 tablespoons of the butter in a large sauté pan on medium heat. Add the chopped onions and cook until transparent, (about 5 to 10 minutes).
  1. Add Vegetables: Carrots should be cooked with the onions, because they take as long to cook and then add celery (Any other veggies can be added, just add them to recipe according to their cooking time)
  1. Add the ground beef, and then soy sauce, Worcestershire sauce, and broth: Add the beef to the pan with the onions and vegetables.
  1. Bring them broth to a simmer and reduce heat to low.Cook ingredients uncovered for about 10 minutes, add more beef broth if necessary in order to keep the meat from drying out.
  1. Mash the cooked potatoes: When potatoes are fully cooked, drain them and place the remaining butter into the pot. Mash potatoes with masher or fork and add salt and pepper
  1. Layer the meat mixture and mashed potatoes in an 8×13 casserole dish: Preheat oven to 400°F. Spread the beef, onions, and vegetables on the bottom of the dish, spread the potatoes in an even layer on top, then sprinkle grating cheese on the top.
  1. Cooking in oven: Place dish into the oven for about 25-30 minutes It’s important to use fork to spread potatoes, and let it stay in until its bobbling and golden brown,
  1. Remove from oven and let dish sit for 10 minutes
  2. Enjoy!


From the kitchen of Jimmy Dalman and Jozanne Xavier

Sushi Roll Ingredients:

Prepared chicken strips (directions below)

1 package of sushi nori (roasted seaweed sheets)

2 cups of prepared sushi rice

1 package of cream cheese

1 stalk of celery

2 green onions

1 carrot—matchsticks

Sunrise sauce (directions below)

A pinch of sesame seeds

A pinch of orange zest


Sunrise Sauce Ingredients:

1/2 cup of water

4 tbsp freshly squeezed orange juice

1 tbsp lemon juice

2 tbsp soy sauce

A pinch of orange zest

¼ tsp minced ginger root

1 garlic clove minced

1 chopped green onion

2 tbsp brown sugar


Chicken Ingredients:

2 boneless, skinless chicken breast

¼ cup of all-purpose flour

2 shakes of salt

1 shake of black pepper

1 cup of olive oil


Rice Ingredients:

2 cups of sushi rice (or short-grain rice)

1 tbsp of rice vinegar

½ tsp of sugar


Preparing the Sunrise Sauce:

Add water, orange juice, lemon juice, rice vinegar, and soy sauce—cook on medium-high heat until set.

Stir in orange zest, minced ginger root, brown sugar, minced garlic, and chopped green onion—bring to a boil, stirring occasionally, and remove from heat.

Let the sauce cool.


Preparing the Chicken:

Cut chicken breast into long strips.

Mix flour, salt, and pepper in a gallon zip-lock bag. Add chicken strips to the bag and gently shake to coat.

Pour olive oil into a skillet then set stove to medium heat. When the oil is ready, brown coated chicken on both sides. Set cooked chicken on paper towels to absorb oil and to cool.


Preparing the Rice:

Add 4 cups of water to a pot and then add 2 cups of sushi rice.

Bring to a boil and then reduce heat to low, stirring occasionally.

Keep checking the rice until it is done cooking. Make sure it doesn’t taste grainy. Let the rice cool.

Add rice vinegar and sugar. Stir.


Preparing the Sushi Rolls:

Take 1 sheet of nori (roasted seaweed) and place a thin layer of rice on top. Use your fingers to spread (it helps to have a cup of water nearby to dip your fingers in to prevent rice from sticking).

Pick a side of the sheet and place a straight line of cream cheese across the entire width.

Place green onion (not chopped) and matchstick carrots along the line of cream cheese.

Cut celery into strips and place along the cream cheese line.

Place the chicken strip (cooled) along that same line.

Roll up the sushi, starting at the side with all the yummy ingredients. Take your time for a perfect roll!

Use a sharp knife to gently cut sushi roll into desired amount of pieces.

Carefully lay sushi pieces flat on plate and place a dollop of sauce on top.

Sprinkle pieces with sesame seeds to taste.

Add a light layer of orange zest (optional).

Makes 8-10 rolls!

Enjoy :)


From the kitchen of Paul Rosarius

6 lbs. Cavellari Gourmet’s Sirloin Steak Tips (Diced)

10 Celery Stalks (sliced thin)

10 Large Red Potatoes (Diced)

1 • LBS Portobello Chopped Mushrooms (Diced)

3 – 2lb Bags of Mixed Veggies

5 oz. Boar’s Head Deli Style Mustard

2 TBSP Thyme

3 TBSP Allspice

1 TBSP Balsamic Vinegar

4 TBSP of Cavellari Gourmet Spice

64 oz. Beef Broth

2 quarts Water

Salt and pepper


From the kitchen of Aarush Balakrishnan

1 cup diced celery

1/2 cup diced red onions or shallots

1 serrano chile or pickled jalapeno seeded and diced (adjust to desired spiciness)

1 small can canned tangerines drained and cut in halves (You can also use fresh peeled citrus like oranges or grapefruit)

4 plum tomatoes, seeded and chopped

2 tablespoon lime juice (reduce lime juice if using fresh citrus)

1 tsp Vinegar (optional)

Salt to taste

2 tablespoons minced cilantro leaves


Mix the celery, onions, Chile, tomatoes and tangerines in a bowl.

In a separate bowl mix together the lime juice, salt and vinegar

Pour over the veggies and toss.

Mix in the cilantro.

Server over avocado


From the kitchen of Pavithra Babu

2tbsp butter or olive oil

1 bay leaf

2-3 garlic cloves, minced

1 yellow onion, chopped

5 stalks of celery chopped

1 tsp cayenne (optional)

5 white mushrooms, sliced

2 carrots, diced

1 tbsp rosemary, finely chopped (Or thyme)

1 tbsp tomato paste

3 – 4 cups vegetable stock (as needed for right consistency)

Salt to taste

Mashed Potatoes (Recipe of your choice)

Shredded cheddar cheese (optional)


In a hot pan add butter/oil, add bay leaf, onions and celery. salute until onions are translucent

Add rosemary, cayenne and garlic, sauté for 20 seconds.

Next add the mushrooms and carrots and sauté for 10 minutes or until cooked but crisp.

Mix in the tomato paste

Add the lentils and vegetable stock. Simmer until lentils are cooked (about 50 minutes). (Optionally you can pressure cook the lentils beforehand with the stock and add to the vegetable mixture)

Transfer to casserole dish, top with mashed potatoes, sprinkle with cheese and bake in preheated oven at 400F for 15-20 mins.


From the kitchen of Eria Hechler


1/2 lb. butter

2 cups + 4 Tbsp. flour

1 cup of powdered sugar (confectioners sugar)

8 Tbsp. freshly squeezed lemon juice

4 eggs

2 cups of sugar

1 tsp. Baking powder



  1. Pre-heat oven to 350 degrees.
  2. Combine butter, 2 cups of flour, 1 cup of powdered sugar and make dough.
  3. Line a 10×15 pan with parchment paper and roll dough making sure to spread evenly to all edges of the pan. Bake dough for 20 minutes.
  4. While the crust is baking, beat 4 eggs and combine with 2 cups of sugar, 4 Tbsp. flour, baking powder and lemon juice.
  5. Once crust is done baking, pour mixture over cooked crust and cook for 25-30 minutes at 350 degrees.
  6. When done remove from oven and let cool completely before cutting into squares.


From the kitchen of Danya Lingle




5 tbs rice wine vinegar

3 tbs sugar

2 star anise

1 cinnamon stick, broken in two

1 inch piece fresh ginger, peeled and cut into thin strips

1 red chillies, deseeded and cut into thin strips



2 small ruby red grapefruits, peeled and segmented

1/3 cups coriander leaves

1/3 cups mint leaves

2 shallots, peeled and thinly sliced (40g)

1 1/2 cups petit or baby greens,

2 tsp light olive oil

1 tsp lime juice

2 tsp black sesame seeds

1/4 cup roasted peanuts, roughly chopped


Method: Combine the vinegar and sugar in a saucepan. Heat over medium heat and stir until the sugar dissolves. Remove from the heat and add the star anise, cinnamon, ginger and chiles. Set aside to cool. Strain marinade, discarding the cinnamon and star anise.  Set aside the liquid in one bowl and the ginger and chiles in another bowl. Pour the marinade liquid over the grapefruits segments and marinate for at least 30 minutes.

After 30 minutes, Drain and reserve the marinade liquid. Place the grapefruit, ginger and chiles in a large bowl. Add 2 Tablespoons of the marinade. Add the cilantro, mint, shallots, oil and lime juice. Toss and taste. If needed, add more marinade and season with salt.  Fold in the greens gently. Sprinkle with sesame seeds and peanuts and serve.


From the kitchen of Tom Carey


2 cleaned rabbits

2 large onions, finely diced

1 bunch of celery, diced

1 teaspoon black pepper

4 tablespoons coconut oil

10 sprigs of flat leaf parsley diced

6 carrots, diced

6 medium heat chili peppers (or less hotter varieties)

2 daikon or watermelon radishes, diced

24 fresh bay leaves

6 sprigs of fresh sage

6 rosemary branches 6” long

24 sprigs of savory

Slow cook 2 rabbits in a kettle with 3 quarts of water for 2 hours. Remove from broth, let cool for 20-30 minutes, remove the bones, and dice into bite sized pieces. Sauté in coconut oil black onion, onion, and celery for 15 minutes. Add rabbit meat, continue for 10 minutes. Return to broth in kettle. Bring to boil for 5 minutes.

Add 1 quart of water, parsley, peppers, carrots, and radishes. Bring to boil. Turn down heat to low boil/simmer. Add bay leaf. Tie sprigs of herbs with cotton string and immerse into broth. Stir occasionally. Add water if necessary. Ready to serve in 1 hour.

This stew is named “Coney Mountain” using the old English word for rabbit, and the mountain of palmetto stumps in the chef’s rabbit colony’s paddock.


From the kitchen of Gaynell Ferguson


3          Cups uncooked elbow macaroni

4          Hard-cooked eggs, diced

½        Cup diced onion or green onion

4          Sliced celery stalks

3          TBS dill pickle relish

1            Tsp celery seed

1          4 oz jar diced pimentos

Dash of garlic salt

2          Cups salad dressing, not mayonnaise

3          TBS yellow mustard

¼         Cup sugar

2          Tsp vinegar

1          Tsp celery salt

Dash paprika and sliced celery, sprinkled on top for presentation

Add macaroni to a pot of boiling water. Cook the macaroni according to package directions, or til tender. Drain and let cool.

While the macaroni is cooking, mix the next 7 ingredients together in a large bowl. Mix together the salad dressing, mustard, sugar, vinegar, and celery salt in a separate bowl. Mix the contents of the two bowls together. Add the macaroni and stir gently until well blended.

Cover the macaroni salad and refrigerate overnight to marry the flavors and so that the macaroni will absorb the dressing. Sprinkle paprika & sliced celery on top of the macaroni salad just before serving.

Makes 8 servings


From the kitchen of Ava Mazzanovich and Gretchen Mathieson



2 cups of all purpose flour

¼ tsp salt

¾ cup powdered sugar

1 large egg

1 tablespoon lemon juice

For tossing:

½ cup powdered sugar

2 tsp. Baking powder

½ cup unsalted butter

⅓ cup sugar

1 tsp vanilla extract

2 tsp lemon zest

1 tsp powdered lemonade



Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Set aside.

In a medium bowl, combine flour, baking powder, and salt. Set aside.

In a large bowl, cream together butter, powdered sugar, and granulated sugar. Beat in the egg, the stir in the vanilla extract, lemon juice and lemon zest. Fold in flour mixture until well combined.

Using one heaping tablespoon of dough, roll dough into balls, and place 2 inches apart on prepared cookie sheets. Slightly flatten each cookie with the bottom of a glass, or with the palm of your hand into a disk.

Bake for 12 minutes. Cookies will not be brown, however the centers will be puffy and will no longer look raw.

While cookies are baking, combined powdered sugar and powdered lemonade into a gallon-size Ziploc bag. Set aside.

Allow cookies to cool on a baking sheet for 5 minutes or until cool enough to touch. Transfer a few at a time and shake to coat in powdered sugar mixture. Serve immediately or store in airtight container for up to 3 days.


From the kitchen of Theresa Dalman & Tianna West



2lbs Cubed Pork

Orange Juice



Garlic cloves


Brown sugar





Salt & Pepper

Garlic Powder


Pork cooking Instructions

Take a gallon Ziplock bag and all of the cubed pork. Add 2 tbsps. of Orange juice, soy sauce and also two shakes of garlic powder. In a separate bowl beat 2 eggs and add to the bag of other ingredients (Shake until fully coated). Heat a large pan to fry pork, add an inch of oil and let oil get hot. Now take the pork out of the bag a few pieces at a time and fry in heated pan. Lastly flip pork until its nice and crispy brown, and place on a plate with paper towels so the oil can be absorbed

Sauce cooking instructions

Chop onion and celery in small pieces. Add 2 pressed garlic cloves (Mince would work as well). Add2 tbsps. of oil into a pan and Sauté all ingredients until onion is transparent. Add 1 pinch of grated ginger. Then sauté on high for about two minutes. Now add orange juice, soy sauce, brown sugar and few shakes of black pepper. As this all comes to boil, In a separate bowl mix 1 tbsp of Cornstarch to ¼ cup of water and then add to sauce. Let the sauce thicken. Throw in the pork and let it absorb for 1-2 minutes and its COMPLETE.

Nonna’s Oviedo Orange Pork is delicious served with white rice and or a veggie stir fried!


From the kitchen of Tom Carey




Juice from orange

Burgundy Hibiscus

Fennel Leaf

Nasturtium Flower

Crispy Bread or Pita Chips

Smidgen of salt

Black Pepper

Olive Oil



Finely Dice vegetables.

Mix with orange juice, oil, and salt



Spread a tablespoon of mixed ingredients over crispy bread.



From the kitchen of Rich Bradley


8 chicken breasts

1 cup of sliced onions

1 cup diced celery

1 chopped red pepper

1 chopped green pepper

3 cloves of diced garlic

2 cans of coconut milk (13.5 oz each)

1 cup of yellow curry powder

½ cup of cumin

2 tablespoons sriracha sauce

¼ cup sugar

Olive oil

1½ cup sweetened coconut flakes

Salt, pepper, garlic powder and onion powder, as desired



Rice or Asian noodles



Fresh parsley



  1. Place a thin layer of olive oil in the base of a crockpot. Season with onion powder, garlic powder, salt and pepper. Add the chicken and garlic; season them as well with salt, pepper, garlic powder and onion powder cook on low for 8 hours, rotating the chicken from time to time.
  1. Once the chicken is done, remove it from the crockpot and slice into shreds. Return chicken to the crockpot.
  1. Add in the cans of coconut milk, as well as the curry, cumin, onions, celery, peppers, sriracha sauce and sugar and swirl it around until it is mixed well with the shredded chicken.
  1. Continue to cook on low for another 30 minutes to allow the spices and vegetable to blend. After the 30 minutes, taste and add any additional spice as desired. The blend should a deep mild curry flavor, with a light sweetness, and a faint bit of heat in the after taste.
  1. Just before serving, fold in the coconut (and peanuts if desired).
  1. Serve plain or on a bed of rice or Asian noodles and/or garnish with diced tomatoes and/or fresh parsley.


From the kitchen of Barbara Cain (2016)



Approx. ½ of a 16oz bag of tiny Pretzel Twists

3/4 cup orange marmalade (lower sugar content is best)

1 cup brown sugar, packed

1 cup (2 sticks) of butter

Zest of 1 orange

2 cups semi-sweet chocolate morsels or 2 boxes of semi-sweet baking chocolate bars cut into small kidney bean sized pieces.

2 TBLS coconut oil (optional, to help the bark firm up)

Coarse ground sea salt (optional)



Preheat oven to 350 degrees

Line 2 medium to large jelly roll pans with parchment paper or aluminum foil

Cover both pans with pretzels, placing them side by side.

In a small to medium pot, melt the butter over low to medium-low heat. When butter is melted, stir in brown sugar with a whisk. Whisk frequently to keep the sugar from scorching. Add the marmalade and continue stirring for 10-15 minutes. When the mixture becomes a little bubbly, turns a darker caramel color and has thickened, stir in the orange zest and remove from heat. Drizzle the mixture evenly over the 2 trays of pretzels. Not every surface of the pretzels will be covered.

Place the trays in preheated oven for 4-5 minutes until the mixture is bubbly, but not burned. Turn off the oven.

After removing the trays from the oven, sprinkle the chocolate evenly over the top and return to the oven for 1 minute, remove from oven and spread the melted chocolate evenly over the pretzels with a spatula.

Sprinkle the top with coarse sea salt, if desired.

Cool the trays to room temperature then refrigerate for an hour or two. Remove from freezer and peel off the parchment paper or foil; break the bark into serving sized pieces and store in a container with lid.


**The bark tastes best when kept in the fridge or freezer


From the kitchen of Paul Rosarius


1 oz. Vodka

1 oz. Roses Lime

2 oz. Fresca

1 squeeze fresh lime

Smidgen of cherry juice

Garnish with celery


From the kitchen of Charlotte Sladek (age 9 for this cook-off)

2 c. Orange juice (no pulp)

6 Lemons, juiced (fresh squeezed)

splash of Pepsi

½ c. Sugar

2 c. crushed ice

1/3 c. Water


Stick it all in a blender, and twirl until smooth


From the kitchen of Kathy Fishbough


Alternate Name: OD, because you’ll overdose of yummy orange & chocolate goodness


2-10 oz  bags of dark chocolate chips

8 oz. of heavy whipping cream

1 tbsp. fresh orange zest

1 tbsp. fresh squeezed orange juice

1 tsp. orange extract

2 tbsp. orange zest mixed with 1 tbsp. white table sugar


Take 1 of the 10oz bag of dark chocolate chips and pour them into a medium sized bowl.  Zest approximately 1 tbsp. of a fresh, washed orange. Add the zest to the chocolate chips and set aside.


Heat 8 oz of heavy whipping cream in a small saucepan just until it starts to boil, remove from heat and pour over chocolate chips. Don’t stir yet. Add 1 tbsp. fresh squeezed orange and 1 tsp. of orange extract. Stir until blended and smooth. Place bowl uncovered in the refrigerator until set, starts to set in about 20-30 minutes but can take up to an hour. You can leave it overnight and finish the next day as well. Once chocolate is set, scoop tablespoon sizes out onto cookie sheet or flat dish. You can use parchment paper or wax paper if you wish. A small cookie scooper works great. Roll the scoops in your hands lightly to form ball shape. Place cookie sheet in the fridge to set up again for just a few minutes. Melt the other 10 oz bag of dark chocolate chips in small saucepan over medium/low heat just until melted. Be sure to stir frequently as not to burn the chocolate. Remove truffles from the refrigerator and gently drop one into the melted chocolate, remove it by scooping it up underneath with a fork and gently tap off excess chocolate by tapping fork on the side of the pan. Gently place truffle back on cookie sheet and sprinkle with sugared orange zest. These keep for weeks in the fridge but serve nicely at room temperature. Enjoy!


From the kitchen of Jean Norton


Two cans of tuna drained

One pound of elbow macaroni

One cup of shredded celery

One cup of shredded carrots

One tablespoon on minced onion

Two hard boiled egg chopped

Mix with mayonnaise


Recipe by Kathy Daigle



2 cups room temperature butter

1 cup confectioners’ sugar

½ cup cornstarch

3 cups flour

3 T citrus zest

2 T chopped candied ginger

½ tsp powder ginger


For glaze: 1 cup confectioners’ sugar, 1 T citrus juice


Directions: preheat oven to 375 degrees

Place butter in mixer bowl and beat until fluffy.

Stir in confectioners’ sugar and beat 1 minute.

Stir in cornstarch and flour. Beat 1 minute on low and then 4 minutes on high scraping sides occasionally.

Mix in zest and gingers and beat 1 more minute

Use small scoop and make balls of dough. Place 1 inch apart on parchment paper.

Bake at 375 12-15 minutes

Remove from oven and cool

Once cool mix citrus juice with powdered sugar and glaze cookies, allow glaze time to set.



From the kitchen of Paul Sladek


6 eggs, divided

2 tsp. finely shredded lemon peel

¼ c. lemon juice

¼ c. water

1 tsp. vanilla

1 ½ c. sugar, ½ c. reserved

1 ¼ c. flour

½ tsp. cream of tartar


Beat egg yolks on high speed about 5 minutes or until theick and lemon-colored. Beat in 1 c. of sugar at low speed (starting at low speed, and going to high until the batter doubles in volume – about 5 minutes). Fold in the flour, ¼ c. at a time. Set mixture aside.


Wash the beaters, then beat the egg whites and cream of tartar on medium until soft peaks form. Gradually add the remaining ½ c. sugar, beating until stiff peaks form.


Fold the egg white mixture into the egg yolk mixture and pour into an ungreased 10” tube pan. Bake at 325 degree for 55 minutes . Immediately flip cake/pan over and leave it to cool that way. Loosen sides and stick it on a plate.



¾ c. orange juice

¼ c. sugar

1 T. corn starch

¼ tsp. shredded orange peel

2 tsp. butter


Mix it all together in a pan on the stove and boil until it seems thick enough.


From the kitchen of Steffani Irvin




1/4 c orange juice

2 TB lime juice

1/8 tsp ground cumin

1/8 tsp salt

1/8 tsp freshly ground pepper

1 cup fresh cilantro, loosely packed

1/2 ripe avocado



1/4c red diced onion

2 cloves garlic minced

5 c cooked orzo pasta

1/2 c coarsely chopped greek olives

1 large cucumber, peeled seeded and diced

3 plum tomatoes seeded and diced


  1.  Place all dressing ingredients in a blender until smooth
  2.  Combine salad ingredients
  3.  Add dressing to salad and mix well.  Refrigerate for at least an hour before serving.


From the kitchen of Cheyne Olson


1 3-oz pouch of tuna

½ c. shredded red cabbage

½ c. shredded carrot

¼ c. shredded yellow squash

3 T. cream cheese

1 T. plain yogurt

½ tsp. basil

salt and pepper



Toss together all the ingredients except celery, then stuff it in the celery J


From the kitchen of Cheyne Olson


4 oranges, sectioned

1 to 2 limes, cut into 1/8 inch slives

1 lemon, cut into 1/8 inch slives

1 pint strawberries, stemmed and halved

1 cup raspberries

2 cups orange juice

2 cups grapefruit juice

¾ cup lime juice

½ cup light corn syrup

1 bottle (750 mL) ginger ale

fresh mint sprigs for garnish


Spread oranges, limes, lemon, strawberries and raspeberries on baking sheet. Freeze 4 hours or until firm. Combone juices and corn syrup in 2-quart pitcher. Stir until corn syrup dissolves. Put in the fridge for 2 hours. Divide frozen fruit between 8 glasses. Fill glasses with punch.


From the kitchen of Maddy Love (age 10 in 2016)


Cake Ingredients

2-1/4 cups cake flour

1-1/2 cups sugar

1 tbsp baking powder

1 tsp grated orange peel

½ cup orange juice

½ cup plus 1 tsp vegetable oil

6 eggs, separated

½ tsp orange extract

In a large bowl, combine the flour, sugar, baking powder and peel. In another bowl, beat together the orange juice, ½ cup oil, egg yolks and extract. Stir into the flour mixture. Beat the egg whites till stiff peaks form. Fold into the batter. Pour into greased pan. Bake at 325 degrees for 50 minutes or until toothpick comes out clean. Serves 12.


Coconut-Lemon Whipped Cream

1 14-oz can coconut milk

1/4 cup powdered sugar

1/2 tsp. vanilla

Lemon zest (to taste)

1/4 tsp. lemon juice


Chill coconut milk. Scrape out the top, thickened cream and leave the liquid behind. Whip thick coconut mixture with hand mixer in chilled bowl. Mix in powdered sugar and vanilla. Add lemon zest, and lemon juice to whipped cream. Put in fridge till chilled. Add topping to cake. Enjoy!


From the kitchen of Luis Guzman


Note: All ingredients should be locally sourced, if possible. This recipe serves 5, or 4 with leftovers to fight over.


Citrus Grilled Chicken

5lb. Chicken thighs, bone-in, skin on, cleaned and trimmed of excess skin and fat (usually 10 pieces)



3 Florida oranges, juiced

3 Lemons, juiced

3 Limes, juiced

8 Large cloves fresh garlic, finely minced

Cup yellow onion, finely minced

2 TBSP fresh ground black pepper


Combine citrus juices and seasonings, divide chicken and citrus juices evenly into 2 freezer bags (1 gallon size) and refrigerate 2 – 8 hours (8 hours is preferred), turning and tossing the chicken occasionally.


Remove chicken from marinade and allow chicken to rest for 30 minutes, covered, outside of the refrigerator.


While chicken rests, pour marinade into a sauce pan, bring to a slow boil and reduce by half, stirring occasionally.

Grill chicken with indirect heat on a medium-hot grill until internal temperature is 165 degrees, turning regularly. Glaze chicken with reduced marinade in the last 2 -3 minutes of cooking.

Serve family style over Citrus & Cilantro Rice (below). Garnish with thin-sliced citrus and cilantro.


Citrus & Cilantro Rice

1• Cups uncooked Uncle Ben’s converted rice

  • Florida orange, juiced
  • Lemon, juiced
  • Lime, juiced
  • Cup fresh cilantro, finely chopped

Combine juices with cilantro, set aside.

Cook the rice to manufacturer’s instructions.

When rice is done, stir in the citrus juice.

Serve family style with Citrus Grilled Chicken (above).


From the kitchen of Annette Lampel


1 Cup shredded carrots

1 Cup shredded green cabbage

1 Cup shredded purple cabbage

1 Cup shredded jicama



1/2 Cup mayonnaise

Zest and juice of 1 lime (approx 1/4 Cup of juice)

3 tsp diced chipotle peppers in adobo sauce

3/4 tsp adobo sauce

3 tsp sugar

1/2 tsp honey

salt & pepper


Combine all the shredded vegetables in a large bowl.  Whisk together all the dressing ingredients in a small bowl.  Add the dressing to the vegetables until well coated.  Let sit for an hour or overnight.


From the kitchen of Bill Pacheco


3 Cans chopped clams

2 Cans whole baby clams

2 Bottles clam juice

1 Head of red cabbage (rough chopped)

2 1/2 lbs Yukon Gold Potatoes (cut into small chunks)

4 Celery Sticks (cut to small bits)

1 Sm Yellow onion (cut to small bits)


Season to taste (This is what I typically have in it)

Old Bay (as much or as little to spice it up)

Celery Seed

Celery Salt (gives better flavor than regular salt)

Black pepper


Combine all ingredients in 5qt metal pot.  Add water until the water is about an inch higher than the food.  With your hand turn the food so that all of the ingredients are well dispersed.  You may experience clams settling to the bottom.  Stir periodically as it cooks to continue dispersing the clams throughout the mix.  Simmer over med hi heat until all ingredients cooked.

It can be eaten then but will be more like a soup.  Let simmer over low – med heat till water evaporates and the potatoes break up for a stick to your ribs dinner with clams in almost every bite.


From the kitchen of Pavithra Babu




1 cup finely chopped Granny Smith apples (or other tart apples)

1 cup finely chopped Celery stalks

1 teaspoon mustard seeds

2 tablespoons olive oil

1/4 teaspoon turmeric powder

1/4 teaspoon ground cayenne powder or chilli powder (adjust amount to preferred spice level)

2 tablespoon lemon juice

1 tablespoon chopped cilantro

1/4 cup cranberries (optional)

1 tablespoon honey (optional)

salt to taste




Mix chopped apples and lemon juice in a bowl

Heat oil in pan, add mustard seeds and let them splutter

Switch off stove, add turmeric and cayenne powder

Toss in the celery and add the mixture to the bowl with apples

Add salt and mix thoroughly

Add cranberries and honey if you like it sweet and spicy.

Garnish with Cilantro


From the kitchen of Ava Mazzanovich


3 cups all-purpose flour

⅔ cup sugar

4 teaspoons baking powder

¼ teaspoons salt

1 cup (2 sticks) cold unsalted butter, cut into pieces

1 cup heavy cream

1 egg

2 lemons

leaves from 2 rosemary sprigs

5 cups powdered sugar, sifted

½ cup whole milk, more if needed for thinning

bake 350 @18 min

sift dry ingredients

put cut up cold butter pieces in dry ingredients and combine.  we did it with our fingers and pressed the butter and flour together

combine cream, egg, some lemon zest, some rosemary, and slowly add to flour mix until dough forms.

chill dough

roll out on flour surface into a rectangular shape.  cut into small rectangles and then again diagnally to form triangles.


powder sugar


lemon zest

lemon juice


wisk together

drizzle ontop of cooled scones.


From the kitchen of Rich Bradley (Citrus 2015)

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: 48 mini orange cheesecake phyllo bites




Phyllo Cups

  • 10 phyllo sheets
  • 4 tablespoons unsalted butter, melted


Cream Cheese Filling

  • 1 (8oz) package of cream cheese
  • 1/2 cup powdered sugar
  • 1 cup heavy cream
  • 2-3 “Cuties” mandarin oranges (minced)



Phyllo Cups

  1. Preheat oven to 375 degrees and lightly coat muffin tins using a nonstick spray
  2. Take 10 sheets of phyllo and place on a clean baking sheet (you will use only 5 sheets/dozen and will complete these steps twice). Lay a piece of parchment on top which will be weighed down by a damp kitchen towel.
  3. Melt 4 tablespoons butter. Get a pastry brush and set aside.
  4. On a large cutting board, start layering the phyllo. Between each layer, paint a thin layer of butter between each for a total of 5 sheets. Paint the top later with butter as well.
  5. Another option is to sprinkle a tiny bit of sugar in between the layers although I find them lovely just on their own!
  6. Use a sharp knife or pastry/pizza cutter to divide your layered phyllo into 48 equal sections. Place phyllo into a lightly greased mini-muffin tin. Bake for 10 minutes until edges of phyllo are golden brown. Remove from oven and allow cups to cool to room temperature.


Cream Cheese Filling

  1. Place your room temperature cream cheese in a large bowl and sift in 1/2 cup powdered sugar. Using a wooden spoon, stir together until smooth. (This can definitely be done without a mixer but if you have one, or even better a hand held one, go for it!) Set aside.
  2. In another medium size bowl, whip 1 cup heavy cream. When ready, fold your whipped cream and 90% of the minced oranges into your cream cheese and powdered sugar.



  1. Layer a tablespoon of cream cheese filling with a heaping teaspoon of rhubarb compote into each phyllo cup. Dust with powdered sugar and chill for at least an hour. Decorate with remaining minced oranges prior to serving. ALTERNATE: Add a bottom layer of Hershey’s chocolate sauce on the phyllo cup before adding the cream cheese mixture.



# # #


From the kitchen of Lia Swanson


Peel 4 oranges and remove all the seeds

Add 1 cup of frozen banana


Put evertying in a blender and blend until smooth – enjoy! You can also add in frozen strawberries, blueberries, or even spinach. Add ice if you like a little extra crunch.


# # #



From the kitchen of Theresa Dalman (Citrus 2015)


¾ c. chopped clementines (2-3)

1.5 c. flour

½ c. sugar

1.5 tsp. baking powder

½ tsp. salt

2 tsp. orange extract

½ c. canola oil

1 large egg


Mix the flour, sugar, baking powder, salk together. Then add oile, clementines, egg, and orange extract. Mix gently, but well. Put into a greased and floured cake pan. Put to the side while you make crumbs.



1 c. flour

1/3 c. oil

¼ c. sugar

¼ c. brown sugar

1 tsp. cinnamon


Mix well with hands to form crumbs. Crumble over top of cake, bake at 375 for 30 minutes. Shake powdered sugar over cake and enjoy!



# # #



From the kitchen of Charlotte Sladek and Alyssa Leon


Black Layer

1 1/4 cups flour

1 cup sugar

1/3 cup unsweetened cocoa powder

1 tsp baking soda

1/2 tsp salt

1 cup warm water

1 tsp vanilla extract

1/3 cup vegetable oil

1 tsp distilled white or apple cider vinegar


Mix all the dry ingredients together, then add in the wet. Put in an 8 or 9 inch round baking pan and bake at 350 degrees about 20 minutes or until done


White Layer

1.5 c. flour

1 c. sugar

1 t. baking soda

1 t. baking powder

½ t. salt

1 c. soy milk

1 T. vinegar

1/3 c. oil

¼ c. water

1 T. orange juice

1 T. vanilla extract

¼ t. almond extract


Mix all the dry ingredients together, then add in the wet. Put in an 8 or 9 inch round baking pan and bake at 350 degrees about 20 minutes or until done


Orange Layer

Mix one pound of powdered sugar with enough orange juice to make something spreadable. Spread it between the layers once cool, and put some on top and on the sides too. Eat it!


# # #



From the kitchen of Darlene Singer (Celery 2015)




Cooking spray

1 Can whole corn – drained of liquid

1/2 Cup paper thin celery

1/4 teaspoon of chili powder

3 1/2 cups chopped onion

4 ounces Parmesan & Swiss cheese, shredded and divided

2 tablespoons chopped fresh chives, divided

1/3 cup mayonnaise

1/3 cup sour cream

1/4 teaspoon salt

1/4 teaspoon black pepper

4 bacon slices, cooked and crumbled




1. Preheat oven to 425°.


2. Heat a large sauce pan over medium-high heat. Coat pan lightly with cooking spray. Add onion to pan. Saute for 5 minutes while stirring frequently. Reduce then heat to low and continue to cook until onions are translucent and golden brown. Then cool slightly.


3. Place 2 tablespoons cheese to the side.


4.  Add celery and stir into onion till soft. Combine remaining cheese, caramelized onion, 1 tablespoon chives, and the remaining ingredients in a medium bowl. Transfer the mixture to a baking dish coated with the cooking spray. Sprinkle the remaining cheese on top and bake for 20 minutes. Top should be browned and bubbly. Sprinkle the balance of  remaining chives for decoration.


Serve with toasted baguettes.


# # #



From the kitchen of Joanne McCurry (Celery 2015)


2 chicken breasts

8 rashers of bacon

1/2 cup Gorgonzola

3/4 cup celery

1/2 cup mayonnaise

1/4 cup sour cream

1 teaspoon Wildtree scampi blend

lemon juice

Ground black pepper


Bake chicken breasts & cool.

Fry bacon & cool.  Remove fat & cut into small pieces & place in large bowl with cheese, mayonnaise, sour cream & scampi blend.  Mix well.

Chop celery into small pieces & stir in to the bacon/mayonnaise mix.

Shred the chicken breasts into smallish pieces & combine with the other ingredients.

Add freshly ground black pepper & lemon juice to taste.


Chill for minimum of 2 hours to combine flavors & serve with crackers or use as a salad/sandwich topping.


# # #



From the kitchen of Maya Peters (Citrus 2015)


Crust: one premade graham cracker crust


Cake Layer:

3 cups cashews

¾ cup fresh orange juice

½ c. agave or maple syrup

½ c. melted coconut oil

juice of one lemon

zest of all the oranges you juice (zest before juicing!)

pinch of salt


Blueberry layer:

2 c. organic blueberries (frozen is fine)

¼ c. of the orange cheesecake mixture


Directions: Blend all the cake layer ingredients (except zest) in a high speed blender until very smooth, then add in the orange zest with a spoon. Reserve ¼ c. of this mixture for the blueberry topping – pour the rest into the crust and put in the freezer.


# # #



From the kitchen of Bailey Foles (Citrus 2015)



4 Egg whites

3 cups of sweetened shredded coconut

½ cup of table sugar

½ teaspoon vanilla extract

½ teaspoon lemon juice

1 table spoon lemon zest

Dash of salt

Optional topping (candy lemon wedge or almond)


Preheat oven to 350 degrees Fahrenheit.

Whisk all ingredients except shredded coconut and optional topping.

Add shredded coconut and mix all ingredients together.

Put muffin liners in muffin tin.

Spoon mixture into muffin liners.

Place muffin tin in oven for 10-15 minutes until golden brown.

If adding the optional almond topping, add prior to placing in oven.  If adding candied lemon topping, add after baking.


# # #



From the kitchen of Lyndsay Burginger


Kuchen Ingredients:

.    1 cup butter, softened

.    1¾ cups sugar

.    1½ teaspoons baking powder

.    ½ teaspoon salt

.    3 eggs

.    1 teaspoon vanilla

.    3 cups all purpose flour

Filling Ingredients:

  1. 2 (8-ounce) packages cream cheese, softened
  2. zest of 1 lemon (reserve a little for topping)
  3. ½ cup sugar
  4. 2 tablespoons lemon juice
  5. 1 egg, room temperature

Glaze Ingredients:

1 cup powdered sugar

1½ teaspoons lemon juice

¼ teaspoon vanilla extract

2 tablespoons milk (depending on desired consistency)

extra lemon zest



  1. Preheat oven to 350 degrees. Prepare a 15x10x1-inch baking pan with a foil sling (overlapped pieces of foil that will be useful in pulling the bars out later). Lightly spray the foil with cooking spray.
  2. In a large bowl, beat the butter. Add the sugar and cream the mixture until it is light and fluffy. Mix in the baking powder and salt. Beat in eggs and vanilla until just combined. Add in the flour in a few additions, mixing until just combined after each. Reserve 1½ cups of the dough and press the rest into your prepared baking pan. Bake for 12 minutes.
  3. Make the filling: While the base bakes, cream the softened cream cheese in a medium bowl until fluffy before adding lemon zest, sugar, lemon juice, and the egg. Mix together until well combined.
  4. Spread filling over the base in the pan. Spoon the reserved dough into small mounds over the filling
  5. Bake an additional 25-30 minutes or until top is just barely starting to color

Cool in the pan on a wire rack for 10 minutes. Whisk together the glaze ingredients and drizzle the glaze over the bars before cutting and serving.


# # #



From the kitchen of Bryce Lesser (Citrus 2015)


Pound Cake

5 Eggs

3 Cups Flour

3 Cups Sugar

1/2 LB. Butter

1 Teaspoon Baking Powder

1 Teaspoon Vanilla

1 Teaspoon Lemon

Juice from 1/2 an Orange

1/4 Teaspoon Grated Orange Rind

1 Cup Whole Milk


Grease and flour tube pan. Cream sugar, butter, eggs, and pour in half of milk.  Mix flour and baking powder together; pour in half of the flour mixture.  Add rest of milk and flour mixture.  Add flavorings, juice, and orange rind. Bake in preheated over (350 degrees) for 1 hour and 20-40 minutes.


Orange Glaze

1/2 Cup Powdered Sugar

Juice from 1/2 an Orange


Sift the powdered sugar into a bowl and add the orange juice.  Whisk until the glaze is smooth and shiny.  Drizzle over cooled cake.



# # #



.    From the kitchen of Shannon Lehman (Celery 2015)


.    2 large lemons, very thinly sliced (preferably on a mandoline)

.    1 cup plus 1 tablespoon granulated sugar

.    1 1/4 pounds frozen shelled edamame (4 cups), thawed

.    1 head of celery, thinly sliced (6 cups)

.    2 fennel bulbs—trimmed, cored and very thinly sliced (6 cups)

.    1 cup flat-leaf parsley leaves

.    1 medium shallot, very thinly sliced

.    1/4 cup low-sodium soy sauce

.    1/4 cup unseasoned rice vinegar

.    1/4 cup toasted sesame oil

.    2 teaspoons Sriracha or other hot sauce

.    Salt and freshly ground black pepper

.    1 1/2 tablespoons white sesame seeds

.    1 1/2 tablespoons black sesame seeds


  1. In a large saucepan, combine the lemon slices with 1 cup of the sugar and 2 cups of water and bring to a boil over high heat. Reduce the heat to low and simmer, stirring occasionally, until the lemons are translucent and the liquid is syrupy, about 30 minutes. Let the lemons cool completely in the syrup, then transfer the lemons to a cutting board and finely chop them. Reserve the lemon syrup for another use.
  2. Meanwhile, bring a large saucepan of water to a boil over high heat. Add the edamame and cook until they are tender, about 2 minutes. Drain and cool the edamame under running water; pat dry. Transfer the edamame to a large bowl. Add the sliced celery, fennel, parsley and shallot.
  3. In a small bowl, whisk the soy sauce with the rice vinegar, sesame oil, Sriracha and the remaining 1 tablespoon of sugar; season the dressing lightly with salt and pepper. Whisk in the chopped candied lemon. Add the dressing to the salad and toss well to coat thoroughly. Sprinkle the salad with the white and black sesame seeds and serve right away.


# # #



From the kitchen of Lisa Burginger (Celery 2015)




1 12 oz can of Pink Salmon

2 whole eggs

1/4 cup of chopped onions

1/4 cup chopped celery

2 Tablespoons yellow corn meal

1/2 teaspoon salt

1/2 teaspoon garlic powder

2 Tablespoon mayonnaise

1 teaspoon of Worcestershire Sauce

1/2 teaspoon of ground black pepper

1 slice of crumbled up white bread

1/4 cup of flour, added slowly as needed to adjust consistency.





Open canned Salmon and place in a colander in sink to drain

Remove any large bones if not wanted.  (Best to get skinless and boneless salmon)

Flake the Salmon with a fork

Place the flaked Salmon in a large mixing bowl

Add two whole Eggs

Add the chopped Onions and chopped Celery

Add the Corn Meal

Add Salt

Add Garlic Powder

Add Mayonnaise

Add Worcestershire Sauce

Add Black Pepper

Crumble the slice of Bread and toss it in the bowl

Gently mix the ingredients together, don’t over work

If the mixture is very moist, add flour as needed to adjust consistency

Make patties

Heat skillet to medium heat, and add oil for frying

Place the patties in the skillet to brown

Turn patties over to brown the other side

When both sides are brown, remove from skillet and drain on paper towel


Serve either warm or cold


For more crunch on the outside, you can also roll the patties in bread crumbs before frying


Dipping Sauce/or place on top of patties.


1/2 cup Sour cream

juice of 1/2 Lemon

2 Tablespoons fresh Dill

Salt and Pepper


Yields 4 Servings

Prep time: 10 minutes

Cook Time:10  minutes

Total time:  20 minutes


# # #


From the kitchen of Margaret Goodwin (Celery 2015)




1 head cabbage

4 stalks scallions

1 lb ground beef


4 TBS soy sauce

6 cloves garlic,

egg roll wrappers (store bought),

egg (for egg wash to seal wrappers)

1 medium white onion

Sweet and sour sauce for dipping (store bought)


Finely chop all veggies or use food processor.

Saute onions, garlic,in canola oil, Add ground beef and brown.

Add remainder of veggies and cook for about 15 minutes or until soft.

Drain and set aside to cool before filling wrappers.

Beat 1-2 eggs in small bowl and whisk in 2 TBS water.

Once meat mixture is cooled, add a heaping spoonful to egg roll wrapper, take egg wash and coat the outer edge before wrapping.

You can either freeze for cooking later or either pan/deep fry in hot canola oil.


# # #



From the kitchen of Cathy Boullosa (Celery 2015)


Storyline:  A trilogy of flavors bound by the pectin of (What?) The question on everyone’s mind…“Who Did it?”  Well, I can tell you it wasn’t the eggs! And that’s no Yoke! Dun, dun, dunnnnnn!!!!!  It was the CELERY!!! “Gasps!!!!,” were heard from all!  “Say it isn’t so?!” “Sorry, Cookie,” “it is true.”  “Now bake (book) ‘em, Danno”The End! Crunch, crunch, crunch…


2 sticks unsalted butter, room temperature

½ cup sugar

¾ cup dark brown sugar

1 tsp baking soda

½ tsp salt

1 tsp vanilla

2  T water

1 tsp oil (like corn or vegetable oil)

2 tsp baking powder

¼ c minced/pureed celery

2 ½ cup flour

1 cup pretzels, crushed coarsely

1 to 1 ½ cups popped popcorn

1 cup semisweet chocolate chips


Heat oven to 350 degrees.  Cream butter and sugars together with a mixer in a bowl until light and fluffy.  Add baking soda and salt; mix well.  Whisk together two tablespoons water, one teaspoon oil (like corn or vegetable oil) and two teaspoons baking powder.  Add to bowl; mix well.  Add vanilla and minced celery, mixing until just combined.  Mix in flour.  Stir in pretzels, popcorn & chips; mix until combined.


Scoop batter into 36 flat discs; place on parchment-lined baking sheets.  Bake until golden brown.  Do not over bake.  Transfer to rack to cool.  Can be frozen.


# # #



From the Kitchen of Lisa Tillery (Celery 2015)


Pre-heat oven 350 degrees


3 cups all-purpose flour

2 cups sugar

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

3 eggs

1 1/2 cup oil

2 tsp vanilla

1-8 oz. Can crushed pineapple

1/2 cup finely diced celery (strings removed)

1 cup grated carrots

2 cups bananas

1 cup chopped pecans (optional)


Sift together the flour, sugar, baking soda, salt and cinnamon.  Add eggs and oil stirring until moistened.  Do not beat.  Fold in vanilla, pineapple, carrots, bananas and pecans.   Grease and flour 3 x 9-inch cake pans and divide batter between them.  Bake for about 30 minutes or until toothpick comes out clean.  Cool and frost with cream cheese frosting.


Cream Cheese Frosting


1-8-oz pkg. cream cheese

1 stick butter

1 box powdered sugar

1 tsp vanilla

1 cup chopped pecans (optional)


Beat cream cheese and butter together well.  Then add vanilla and sugar.  Fold in pecans if desired.




# # #



From the kitchen of Rachel Barry (Citrus 2015)



1 ½ packages chocolate graham crackers

¼ cup sugar

5 tbs butter


3 packages cream cheese, room temperature

1 cup sugar

1 tsp vanilla extract

4 tsp orange extract

1 cup sour cream

3 eggs

4 tbs flour

Zest of 1 orange plus the juice, approximately ½ cup

Blueberry Sauce:

1 ½ cups fresh blueberries

½ cup light brown sugar

½ cup water

½ tsp orange juice

1 tbs butter

Preheat oven to 300. Line the bottom of a 9 inch springform pan with two strips of parchment paper forming a +. Spray the bottom and sides with cooking spray, set aside.

Grind cookies and sugar in a food processor into a fine crumb. Add in butter and pulse until combined. Press the crust into the bottom and halfway up the sides of the pan.

Blend the cream cheese and sugar until smooth in a stand mixer or with a hand mixer. Add in vanilla, orange, and sour cream until thoroughly combined. Combine eggs one at a time, then add in the orange zest. Finish by adding in juice and flour. Spread the batter over the crust into the pan and smooth the top. Place in the center of the oven and bake for 45 minutes or until the edges are firm and center jiggles like jello.

While the cheesecake is baking rinse and drain the blueberries and pour in a medium saucepan. Combine with water, brown sugar, and orange juice. Bring to a boil, stir and cook for about 3 minutes then reduce heat and simmer for 20-25 until thickened. Stir in butter and set aside to cool.

Pour sauce over cheesecake once both have cooled and place in the refrigerator overnight to set.



# # #



From the kitchen of Jamie Dalman (Celery 2015)




2 -3 fresh jalapeño

6 garlic cloves

2 -3 stalks of Duda celery

1 red pepper

1/4 cup extra-virgin olive oil

1 can organic garbanzo beans (15oz)

2 tablespoon fresh parsley

1 lemon

Dash of cayenne pepper

Salt and pepper



Clean and remove the seeds from the Jalapeños, and red pepper. Take jalapeños,pepper,celery, 3 garlic cloves and place in the oven at 425 to roast.  Then take ingredients out of the oven when roasted nicely and let them cool. Then add the other three garlic cloves, jalapeno peppers,celery and bell peppers with little salt, pepper and olive oil.


Drain the beans into a colander and rinse them in the running tap water.


Grind the beans, roasted veggies, juice of a lemon, salt, pepper,garlic and olive oil to a fine paste with little water. Garnish with parsley and mix well before serving. Adjust salt and pepper to taste.

# # #



From the kitchen of Paula Berry (Celery 2015)


1/4 cup coconut oil

1/4 cup balsamic vinegar

1 tablespoon minced shallots

1 teaspoon lemon zest

1 teaspoon celery seed

1/2 teaspoon celery salt

1/2 teaspoon freshly ground black pepper


4 cups sliced celery including the leaves

1/4 cup shredded carrots

1/4 cup toasted coarsely chopped pecans

2 tablespoons finely sliced red onion

4-ounce chunk aged parmesan cheese

Fresh flat leaf parsley leaves


Whisk together first 7 ingredients for the dressing. Refrigerate for at least one hour. When ready to serve, toss enough dressing to moisten the celery. Stir in the carrots, pecans, and red onion. Shave parmesan onto the celery salad with a vegetable peeler. Garnish with parsley. Enjoy!


# # #



From the kitchen of Michael Bradly (Celery 2015)


Prep Time: 30 minutes

Total Time: 7 hours

Yield: Generous 12 cups, 6 servings


4 pounds boneless beef chuck (or ground beef), trimmed and cut into 1½ – 2 inch cubes

1 1/2 cups chopped celery, including leaves

6 cloves garlic, roughly chopped

1/4 cup chili powder

2 tablespoons whole cumin seeds

1 teaspoon cayenne

3/4 teaspoon ground cinnamon

2 teaspoons dried Mexican or regular oregano, crumbled between your fingers

3 bay leaves

2 teaspoons light or dark brown sugar

1 teaspoon freshly ground black pepper

2 1/2 tablespoons kosher salt

3 tablespoons vegetable oil

3 medium onions, coarsely chopped (about 4 cups)

2 jalapeño chiles, roughly chopped

One 12-ounce bottle dark Mexican beer, such as Negro Modelo

2 tablespoons tomato paste

One 28-ounce can crushed tomatoes

1 ounce semisweet chocolate, coarsely chopped

3 tablespoons masa harina

1/2 cup chopped fresh cilantro leaves

1/2 cup chopped fresh parsley leaves



Combine the chili powder, cumin seeds, cayenne, cinnamon, oregano, bay leaves, and brown sugar in a small bowl; set the spice mixture aside.

Add the beef to a medium bowl and season with the pepper and 1 tablespoon of the kosher salt.


Heat 2 tablespoons of the vegetable oil in a 12-inch or larger skillet over high heat. Add enough beef to fill the pan and cook until nicely browned. Transfer the browned beef to the crock of a 6-quart slow cooker. Repeat with the remaining beef, adding the remaining vegetable oil between batches as necessary.


Add the onions, celery, and 1 tablespoon of the remaining salt to the skillet and cook, stirring, until the vegetables begin to soften, about 2 minutes. Add the garlic, jalapeños, and spice mixture and cook for 1 minute longer. Pour in the beer, tomato paste, and crushed tomatoes and simmer for 3 minutes. Stir in the chocolate, masa harina, and remaining 1 1/2 teaspoons salt and cook for 1 minute longer. Transfer this mixture to the slow cooker. Cover and cook the chili on high, undisturbed or stirring only once during cooking, for 6 hours, or until the beef is very tender. Remove the bay leaves and stir in the cilantro and parsley. Serve the chili hot in bowls, topped with grated cheddar, chopped green onion, and sour cream.


# # #



From the kitchen of Linda Cluxton (Celery 2015)


Preheat oven to 350 degrees.



4 C cooked chicken, chopped

1 C Buffalo wing sauce (Frank’s)

2 C chopped celery

2 8oz pkgs of reduced fat cream cheese, softened

1 C ranch dressing (Ken’s)

1 C bleu cheese dressing (Marie’s)

1 8 oz pkg shredded monterey jack cheese


Combine chicken with hot sauce and set aside. Combine celery, cream cheese and dressings. Mix together with chicken and pour into a 9” x 13” dish.  Top with shredded cheese.  Garnish with chopped celery leaves. Bake for about 30 minutes until heated through and top is golden and bubbly.  Serve with your favorite tortilla chips or Fritos Scoops.



# # #



From the kitchen of Heather Jelkren (Citrus 2015)


1 can organic black beans, drained and rinsed

1 cup frozen sweet corn

1 tablespoons chopped cilantro

Juice of 1/2 a lime

Juice of 1/4 an orange

Salt and pepper


Stir all together let stand 1 hour before serving


# # #



From the kitchen of Godfrey Barnett (Citrus 2015)


2 pkgs. Strawberry Kool-aid

3 cups of sugar

1 large can of Pineapple Juice

3 tablespoons Instant Tea (Lemon) Sweetened

2 teaspoons Almond Extract

2 teaspoons Vanilla Extract

1/2 cup of REALEMON Juice

2 Liters of Ginger Ale

1 whole grapefruit, blood orange, regular orange, lemon

1/2 sliced grapefruit, blood orange, regular orange, lemon

vodka to taste


Mix dry ingredients together


Mix wet ingredients in a gallon jug.  Shake well, add dry ingredients, shake well.  Finish by filling up gallon jug with water.


To serve, fill punch bowl 1/2 full of punch and finish filling with crushed ice.


If you need more double or triple the recipe.


# # #



From the kitchen of Grace Moskola (Celery 2015)




5 1/2 cups (1 1/2 pounds) 2-inch pieces of celery
1 1/2 Tablespoons kosher

1 cup thinly sliced sweet onion
1 cup granulated white sugar
1 cup white vinegar
1/2 cup apple cider vinegar
1/4 cup light brown sugar (packed)
1 1/2 teaspoons mustard seeds
1/2 teaspoon celery seeds
1/8 teaspoon ground turmeric


1. Combine celery and salt in a large, shallow bowl; cover and chill 1 1/2 hours. Move celery into a colander and rinse thoroughly under cold water. Drain well, and return celery to bowl. Add onion to the bowl.

2. Combine sugar and remaining ingredients in a medium saucepan; bring to a simmer over medium heat, stirring until sugar dissolves. Pour hot vinegar mixture over celery mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 2 weeks.


# # #



From the Kitchen of Carson Sladek (Celery 2015)


6 c. zucchini, thinly sliced

½ c. chopped celery

½ c. sliced onion

2/3 c. vinegar

1/3 c. oil

½ c. sugar

1 tsp. salt

½ tsp. pepper


Directions: Cut up all the veggies, mix together everything else and dump on top. Let it soak in overnight, eat it!


# # #



From the Kitchen of JB Bailey (Celery 2015)



12 large eggs

2 oz sharp yellow cheddar cheese, grated small

2 oz Monterey Jack cheese, grated small

¼ cup mayonnaise (Duke)

1 8 oz. package of cream cheese

¼ cup jarred, drained, sliced pimentos,

Kosher salt and freshly ground pepper to taste

1/4 cups of Vidalia onions & celery grated

Black food coloring for eyes




1. Put eggs in a large pot; fill with enough water to cover. Bring to a boil over high heat, then immediately turn off heat, cover pot, and let stand 10 minutes. Drain, then plunge eggs into a bowl of ice water to cool. Peel eggs.


2. Working 1 egg at a time, slice off bottom quarter from wider, round end. Using a small spoon,carefully scoop yolk into a bowl. Slice pointed end of egg flat (remove about ¼ inch) so that it stands up to make a cup. Repeat with remaining eggs, reserving egg yolks in bowl. Hold out 4 egg yolks


3. Combine cheeses, mayonnaise, cream cheese, and pimentos into a food processor. Process until evenly mixed out still slightly chunky. Stir in reserved egg yolks, mashing to combine. Season with salt and pepper.


4. Put a resealable bag inside a tall glass, folding top of bag over glass rim to hold bag open. Spoon pimento cheese mixture into bag, remove bag from glass, press out air, and seal.Snip a bottom corner of bag to make a ⅓-inch opening. Pipe pimento cheese mixture into each egg cup, filling all the way over the top.


Let chill for 1/2 hour.  Add to dots…black food coloring for eyes and place the white tops for a hat. HAPPY EASTER!



# # #



from the Kitchen of Mike Carman (Citrus 2015)




4 split chicken breasts

4 chicken thighs

bone in



1/12 cups fresh squeezed Orange juice

1/4 cup fresh squeezed Lemon juice

4 Tbs orange zest

2 tbs minced shallots

1/4 cup red wine vinegar


Add all ingredients into large  plastic resealable bag or covered bowl

Refrigerate for 6 to 8 hours


Grill all the chicken till cooked through and let stand till cool enough to handle then chop into small pieces. set aside






2 tbs olive oil

1 sweet red bell pepper finely chopped

3 celery stalks finely chopped

2 tbs minced shallots

3 tbs 3 citrus marmalade (orange,lemon & grapefruit)

1/2 cup sweet chili sauce I used Mae Ploy

1/4 cup red wine vinegar

1/2 cup reserved marinade

1 15oz can or jar of no sugar added mandarin oranges drained and wedges cut in half

3 tsp salt one of fresh ground pepper you can add more to taste


In a large pot heat the olive oil

saute the shallots, celery and red pepper until tender do this over medium heat as you do not want to caramelize the veggies,

add the remaining ingredients except the oranges and bring to a slow boil then reduce heat this is necessary because of using some of the marinade.

add the diced chicken and stir in. I usually add 1 tsp chicken bullion at this point stir to dissolve. Just before serving stir in the orange wedges.


serve on a plate with rice and pineapple or make sandwiches


# # #



From the Kitchen of Karen Willoughby (Citrus 2015)



2 cups all-purpose flour

1/4 cup cornstarch

1/4 teaspoon salt

1 cup (2 sticks) unsalted butter, softened

1/2 cup powdered sugar

1/2 teaspoon vanilla extract

1 tablespoon key lime zest

3/4 cup unsalted, shelled Diamond of California Pistachios, finely chopped



1 1/2 cup powdered sugar

2 tablespoons fresh key lime juice



In a small bowl, sift together flour, cornstarch and salt and set aside.

In a large mixing bowl, beat butter and powdered sugar until light and fluffy. Mix in vanilla and lime zest. Gradually mix in the dry ingredients until well blended. Stir in pistachios (reserve a little bit to decorate the cookies if desired.)  Shape the dough in to a flat disk. Wrap in plastic wrap and refrigerate one hour. Preheat oven to 350•

On a lightly floured surface, roll out the dough to 1/4 inch thick. Cut the dough in to desired shapes. Place the cookies 1 inch apart on ungreased cookie sheets or cookie sheets lined with parchment paper. Bake until lightly browned on the bottom about 10-12 minutes. Don’t over bake. Cool for 5 minutes on the cookie sheet and then remove to a wire rack to cool.



Whisk together powdered sugar and lime juice to create a thin glaze. Spread the glaze on each cookie and sprinkle with additional finely chopped pistachios.


# # #



From the kitchen of Tom Willoughby  (Celery 2015)


Makes 8 servings



• 1/4 cup fresh lemon juice

• 1/4 cup Dijon mustard

• 5 teaspoons honey

• 2/3 cup extra-virgin olive oil

• 1 large bunch celery with leaves

• 2 large Granny Smith apples, peeled, quartered, cored; each quarter cut into 2 wedges,

then thinly sliced crosswise into triangle shapes

• 3/4 cup walnuts, toasted, chopped



Whisk first 3 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper. Trim celery leaves and chop enough to measure 1 cup. Thinly slice stalks on deep diagonal. Place celery pieces in bowl of cold water. (Vinaigrette, celery leaves, and celery pieces can be prepared 1 day ahead. Cover separately and refrigerate.) Drain celery; pat dry with paper towels. Combine celery, celery leaves, apples, and walnuts in large bowl. Add vinaigrette and toss to coat. Season salad to taste with salt and pepper.


# # #


From the kitchen of James Butts (Citrus 2015)


Shortbread crust.

2  cups unsalted butter

1  cup  white sugar

4  cups flour

1/2  tsp salt

1 tsp  vanilla

1   tsp   orange zest


Cream butter and sugar add vanilla extract orange zest and a pinch of salt then gradually add 4 cups flour.  Chill dough for 1 hour. Roll to 1/2 thickness put dough on  cookie sheet make sure to pick holes in dough bake at 325°  in till golden brown 25 minutes. Let cool completely  crush cookies, mix 2 to 2 1/2 cups of cookies and   3 tsb of melted butter press in to pie  pan bake at 325°  set aside and work on filling.



1 can sweetened condensed milk. 14 oz.

4 egg yolks.

a pinch of salt.

2 tsp lemon juice.

1 tsp crem of tartar.

1 tsp vanilla extract.

3/4  cup of orange juice.


Stir everything together completely. Pour into pie crust bake at 350° for 25 minutes cool completely



4 egg whites at room temperature.  Beat to soft peaks,  add 2 tsp vanilla extract, add 1 cup sugar slowly while mixing to stiff peaks. Spread on pie and broil till meringue is golden brown


# # #



From the kitchen of Stephanie & Grace Bingle (Citrus 2015)


1 ½ cup flour

½ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

3 eggs

1 cup of sugar

2 tablespoons butter (softened)

1 teaspoon vanilla

1 teaspoon lemon extract

1/3 cup lemon juice

½ cup of oil (Recommend coconut oil)


Lemon Icing

1 cup powder sugar plus 1 tablespoon

2 tablespoons Whole Milk (used 2%

½ teaspoon Lemon Extract


Combine flour, baking soda, baking powder and salt in a bowl.

Use mixer to blend together the eggs, sugar, butter, vanilla, and lemon extract and lemon juice in a medium bowl.  Pour wet ingredients into dry ingredients and blend until smooth.  Ad oil and mix well.  Pour batter into a well greased 9xc5 inch loaf pan.  Bake at 350 degrees or until a toothpick stuck into center of cake comes out clean.  Make the lemon icing by combining all the icing ingredients in a small bowl with electric mixer on low speed.  When the loaf is cool remove from pan and frost the top with the icing.  Let the icing set up before slicing.



From the kitchen of Kellyn Janisz

Celery 2014


2 cups long-grain white rice

2 cups finely diced celery

1 finely diced red bell pepper

1 cup finely diced carrot

1/3 cup green peas, blanched

3 cloves minced fresh garlic

½ cup freshly chopped green onion


For the Sauce:

⅓ cup smooth (not chunky) peanut butter

¼ cup regular soy sauce

2 TB Asian rice vinegar

4 TB Asian sesame oil, divided

2 TB packed brown sugar

1 tsp fresh minced ginger

1-2 tsp Sriracha, depending on how spicy you want it

Toasted sesame seeds for garnish

Chopped roasted peanuts for garnish

Chopped cilantro for garnish



Whisk together all ingredients for the Sauce in a medium bowl (except for garnishes) and set aside.

For the rice: Place the rice, 4 cups water, and a pinch of salt in a pot, cover and bring to a boil. Reduce the heat and cook on low until tender, about 20 minutes.
 Drizzle 2 TB sesame oil onto rice and gently mix it in.  Turn the rice out onto a sheet tray and let it cool completely.

Combine the celery, bell pepper, garlic, carrot, peas and green onions with the cooled rice in a large bowl. Toss well.


Whisk sauce again and pour over the rice and vegetable mixture; toss well to ensure even coating.

Divide into serving plates and serve at room temp. Garnish with toasted sesame seeds and/or chopped peanuts and cilantro, if desired




From the kitchen of Justin Austin

Celery 2014 (Duda Professional Taste Award)


3 tablespoons dried thyme.

3 tablespoons sesame seeds, toasted

1 teaspoon of celery salt

1 teaspoon black pepper

1 cup bulgur wheat

1-3/4 cups of boiling water

2-table spoons of lemon vinegar

2 tablespoons of olive oil

1/2 cup chopped fresh mint

1-1/2 cups of chopped celery

1/2 cup of fresh cilantro

1/4 cup chopped toasted walnuts

1/4 cup of crumbled feta cheese

1. In a large bowl, stir celery salt, pepper, thyme, sesame seeds and the bulgur wheat,  pour boiling water over the mixture. Let sit until the water is completely absorbed, about 1 hour. Meanwhile,  chop your mint, onions, cilantro, celery and toast your walnuts.

2. When the wheat has absorbed all the water and cooled to room temperature, stir in the lemon vinegar and 2 tablespoons of olive oil. Add in the mint, onions, cilantro, celery, walnuts and stir well. Add feta cheese and enjoy




From the kitchen of Charlotte Sladek

Celery 2014 (Kid Division Champion)


1 pound dried lentils

2 cans coconut milk

2 onions, roughly chopped

4 carrots, sliced

4 stalks of celery, chopped

2 Tablespoon’s Balti seasoning (special blend from Penzy’s)

1 T. cumin

1 tsp. salt

about 3 cups water


Dump everything in  a big pot and cook it. Put in more water to make it more like soup.



From the kitchen of Colin Singer

Citrus 2014
1½ sticks (6 ounces/12 tablespoons) butter or margarine, softened
¾ cup sugar
zest of one lemon
zest of one orange or two mandarins
1 egg
1 egg yolk
1 teaspoon orange extract
1 1/3 cups flour
1/4 cup ground hazelnuts
1/4 cup ground almonds
1¼ teaspoons cinnamon
¼ teaspoon ground cloves
½ teaspoon baking powder
¼ teaspoon salt
¾ cup orange marmalade


Mix lemon and orange/mandarins zests into sugar. Press zest mixture into the sugar for 2 minutes so juices from zest gets absorbed into the sugar. Let mixture rest for 5 minutes. Beat butter and sugar mixtures together until fluffy. Add in the egg, egg yolk and orange extract and beat until combined. Add flour, nuts, cinnamon, cloves, baking powder and salt and mix until combined.

Split dough into two portions. One portion should be one half the size of the other.  The larger portion is used for base of cake and balance portion used for topping. Wrap the larger portion in a ball and place in freezer. Press smaller portion between parchment paper to a ¼ inch thickness, then place in freezer for 20 to 30 minutes.


Spray torte pan with non-stick cooking spray then flour sides.  Press the larger piece of dough into a 9-inch tart pan – covering the bottom and sides. Return to the freezer for 20 minutes. Spread the orange marmalade evenly on top of dough in pan. Take remaining portion of dough, cut into 1 inch wide strips. Place strips evenly in a crisscross pattern on top of orange marmalade.


Bake at 350 F for 40 to 45 minutes until nicely browned.




From the kitchen of Joanne Finger

Citrus 2014



1 lemon,

self-raising flour

baking powder







1 lemon




1 lemon

powdered sugar


Grease 2 cake pans.  Grate & squeeze lemon.  In a large bowl sift flour & baking powder, then add eggs, butter & sugar.Beat everything well & stir in lemon rind & juice.  Divide mixture between the pans, and bake @ 350 for 25 minutes. Remove cakes from pans and leave to cool.  Prepare filling – mix eggs, sugar, lemon & butter to a heat-proof bowl and place bowl in saucepan with mildly boiling water.  Stir mixture as it thickens and remove from heat to cool.  Spread filling on one cake & place other carefully on top, with some oozing out.  Prepare icing – sift powdered sugar & add lemon juice & pour over the cakes. Decorate with lemon rind or candy pieces.




From the kitchen of Amber Hibdon

Celery 2014


45 servings

¾ cup Mayonnaise

¾ cup Grated Parmesan Cheese

½ teaspoon finely chopped garlic

¼ cup of chopped celery

4 medium green onions

1 (14 oz) can of artichoke hearts, drained and diced

1 (6 oz) pouch of ready to eat crabmeat, flaked

3 packages of filo dough shells, thawed


Heat oven to 375 degrees.  Line cookie sheet with foil or cooking parchment paper. In a large bowl, mix all ingredients except the filo shells with a spoon until well blended. Place file shells on cookie sheet.  Fill each with approximately 1 tablespoon of crab mixture. Bake 20-25 minutes or until shells are puffed and golden brown.




From the kitchen of Valari Canonico

Citrus 2014 (2nd Place)


1 bottle chilled white zinfandel

1/4 cup brandy

juice of two lemons

juice of two limes

juice of two oranges

1/4 cup simple syrup

Oranges, Lemons and Lime slices for pitcher and glasses.

Splash of club soda optional


Mix together and let sit for at least 2 hours.  Serve over ice with fruit garnish in glasses. May add a splash of club soda in serving glass for a lighter version. If you want your sangria to be sweeter, add a little more simple syrup to taste.




From the kitchen of Tianna West

Citrus 2014 (Kid Division Champion and Duda Professional Taste Award)


I large orange cut in half take inside of orange out and chop, save two halves for bowls

5 Big strawberries cut up

2 Tbsp of sour cream

2tsp Almond paste

2 tsp graham cracker crumbs

Mix all ingredients together and chill

Fill orange halves with fruit salad

Top with a sprinkle of graham cracker crumbs and sliced Almonds


Can be made with any mixture of fruits  A Great treat on a Hot Oviedo Day!



From the kitchen of Susan Bailey

Citrus 2014


Orange & Cranberry Cupcakes:

White Cake mix

2 egg whites

1 egg

1/3 cup oil

1 cup buttermilk

1 cup sour cream

zest of 1 orange

2 cups chopped fresh cranberries (may be substituted with dried cranberries)


White Chocolate Ganache:

¾ cup white chocolate chips

2 ½ tablespoons heavy cream


White Chocolate Buttercream Frosting:

8 oz cream cheese, softened

½ cup butter, softened

2 tablespoons white chocolate instant pudding powder

1 teaspoon vanilla

3-4 cups powdered sugar

yields 24 cupcakes



1.     Preheat oven to 350 degrees and line pans with cupcake liners.

2.    Gently combine egg whites, egg, oil, buttermilk, sour cream and zest.

3.    Stir in cake mix (for easy mixing, sift cake mix to remove lumps).

4.    Add chopped cranberries.

5.    Fill cupcake liners ¾ full and bake for 14-18 minutes, or until an inserted knife comes out clean.

6.   When the cupcakes are almost cool, make ganache.

7.    White Chocolate Ganache: Melt white chocolate and cream together in a double boiler or in the microwave.  (Be careful, white chocolate burns easily!)

8.   Dip cooled cupcakes in ganache.  Let set before piping on buttercream frosting.

9.   Buttercream Frosting: Beat cream cheese and butter for 4 minutes.  Add pudding mix, vanilla extract and powdered sugar.  If too loose, thicken with more powdered sugar.

10. Pipe onto cupcakes and top with sprinkles!




From the kitchen of Michele Steedle

Celery 2014


1 lb. Italian sausage (take out of casing and break up)

1 onion, diced

2 cloves of garlic, minced

5 cups of beef broth

1 cup water

2 cans diced tomatoes with basil, oregano and garlic

1 zucchini, diced

2 carrots, diced

2 stalks of celery, diced

1 tsp of parsley

1 tsp of oregano

1/2 tsp of basit

1 package of 5 cheese tortellini


Saute sausage with onion and garlic, add all other ingredients EXCEPT tortellin and bring to a boil.  reduce heat and simmer for 30-40 minutes. Add tortellin and cook until tortellini are done. Serve with Parmesan Cheese



From the kitchen of Grace Moskola

Citrus 2014



1 2-lb. package ground turkey

1/4 cup Italian bread crumbs

1/4 cup ketchup

1 egg, well beaten

1 cup feta cheese

1/2 cup celery, finely chopped

1 tsp. garlic, minced or powder

salt and pepper to taste

1 tbsp. parsley flakes

zest of 1/2 lemon


Dipping Sauce

8 oz. cream cheese

1 cup sour cream or plain yogurt

2 tbsp. mayonnaise

1 stalk celery

zest of 1/2 lemon

salt and pepper to taste



In large bowl, combine all ingredients for meatballs together and blend thoroughly with gloved hands or stand mixer until combined.

Form into small meatballs, about the size of a golf ball.

In large skillet, heat olive oil on medium-high and brown meatballs on all sides in small batches. Meatballs will not be cooked completely through.

Remove from heat once outside of meatballs are browned and place on baking pan with sides touching.

Bake meatballs in 350 degree oven for 15-20 minutes.

Drain any excess grease with paper towels, cool and serve.


Dipping Sauce:

Roughly chop celery stalk and place in food processor. Process/chop until celery has very fine texture. Add remaining ingredients to food processor and blend together until all ingredients are creamy.



Serve meatballs with dipping sauce on the side, or use sauce as a spread and serve meatballs on small dinner rolls to create mini-sliders. Garnish with celery leaves and fresh lemon.




From the kitchen of Theresa Dalman

Celery 2014 (Plating Award and 3rd Place)


1 large stalk of Celery diced small

1 small onion diced small

3 small peppers orange,red & yellow diced small

1 clove of garlic diced small

1 lb. chopped beef

2 italian sausages out of casing

1/2 cup grating cheese

1/2 cup bread crumbs

1 tbsp. soy sauce

parsley,salt,pepper to taste

1 tbsp olive oil

1 egg


Take celery,onion,peppers,garlic saute in olive oil till soft. Let cool. Meanwhile mush beef and pork sausage together,add cheese, egg,breadcrumbs and soy sauce together. Then add celery, pepper, onion and garlic in mix well .Now add a little parsley, salt and pepper. If too soft add a little more bread crumb so they are easy to roll. Roll small ball and put on greased roasting pan. Bake in 400 oven for about 13 minutes or til slightly brown.  Can be served with a number of different dipping sauces or a nice marinara sauce.Great appetizer or can be made bigger and served with rice, noodles, potatoes or just on a sandwich.  Enjoy!!!




From the kitchen of Stephanie Motes

Celery 2014


7lb 2oz Can Pork & Beans

4 Cups Chopped Celery

4  Cups Brown Sugar

3/4 Cup Yellow Mustard

1 Package Bacon

1/2 Cup Minced Onions


1. Pour beans in CrockPot, turn on high

2. Finely chop celery

3. Pour 2 cups of brown sugar in with beans mix thoroughly

4. Mix mustard, onions and celery  in with beans. Mix thoroughly

5. Let cook for 2hrs on high

6. Fry bacon and put to the side

7. Mix remaining 2 cups of brown sugar into beans

8.. Pour beans in an oven ready 2 inch deep pan

9. Layer bacon on top of the beans

10. Cook for 1 hour 30 mins at 325 degrees

11. Let cool for 30 mins and enjoy!  (Also can serve chilled)




From the kitchen of Barbara Cain

Celery 2014 (Grand Prize, 1st Place Celery Division, People’s Choice Award, & Duda Professional Taste Award)


8 oz   Prepared sliced smoked salmon, chopped (found in seafood dept of grocery;  any type of smoked fish can be substituted)

6 oz  Cream Cheese, softened

1-2 Tbsp Lemon juice

3 Garlic cloves, pressed or finely minced

2-3 Tbsp Shallot or red onion, minced

2-3 Tbsp Sour cream, to taste (may substitute Mayo or plain yogurt)

1 tsp Fresh dill weed, or ½ tsp dried

1 tsp Fresh basil, minced, or ½ tsp dried

1 tsp Fresh thyme, minced, or ½ tsp dried (optional)

½ cup Celery, finely chopped

2-3 Tbsp Red pepper jelly or jam, to taste (may substitute orange marmalade)


In a medium sized bowl soften the cream cheese by hand or with a hand mixer.  Add half of the chopped smoked fish and all of the lemon juice, garlic, shallot or onion, sour cream or mayo, dill weed, basil, and thyme.  Mix until blended.  By hand stir in the rest of the smoked fish, celery, and jam, just until blended, but the fish is still a little lumpy, for taste and texture. Serve as a spread on crackers, pita chips, or cut celery stalks




From the kitchen of Lyndsay Burginger

Citrus 2014 (3rd Place)


For the cake:
¾ cup cake flour
¾ cup all-purpose flour
1 tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1 cup plus 2 tbsp. granulated sugar
4 large eggs, at room temperature
2 tbsp. grated blood orange zest
2 tbsp. freshly squeezed blood orange juice
16 tbsp. (1 cup) unsalted butter, melted and cooled
¼ cup sour cream
1 tsp. vanilla extract

For the syrup:
3 tbsp. granulated sugar
3 tbsp. freshly squeezed blood orange juice

For the glaze: 
1 cup confectioners’ sugar
2-3 tbsp. freshly squeezed blood orange juice

For the candied orange slices:
1 blood orange, preferably organic
½ cup sugar
½ cup water




From the kitchen of Nikki Geiger

Celery 2014



◦          1/2 large sweet onions, chopped or 2 scallions, thinly sliced

–           2-3 Celery Stalks chopped

◦          1 -2 teaspoon canola oil

◦          2 tablespoons curry powder

◦          1 tablespoon cumin

◦          1 teaspoon cinnamon

◦          10 ounces fresh spinach, washed, stemmed and coarsely chopped

◦          2 large sweet potatoes, peeled and diced ( about 2 lbs)

◦          1 (14 1/2 ounce) cans chickpeas, rinsed and drained

◦          1/2 cup water

◦          1 (14 1/2 ounce) cans diced tomatoes, can substitute fresh if available

◦          1/4 cup chopped fresh cilantro, for garnish

◦          basmati rice or brown rice, for serving


You may choose to cook the sweet potatoes however you prefer. I like to peel, chop and steam mine in a veggie steamer for about 15 minutes. Baking or boiling work well too. While sweet potatoes cook, heat 1-2 tsp of canola or vegetable oil over medium heat. Add Celery and onions and sauté 2-3 minutes, or until they begin to soften. Next, add the curry powder, cumin, and cinnamon, and stir to coat the onions evenly with spices. Add tomatoes with their juices, and the chickpeas, stir to combine. Add ½ cup water and raise heat up to a strong simmer for about a minute or two. Next, add the fresh spinach, a couple handfuls at a time, stirring to coat with cooking liquid. When all the spinach is added to the pan, cover and simmer until just wilted, about 3 minutes.  Add the cooked sweet potatoes to the liquid, and stir to coat.  Simmer for another 3-5 minutes, or until flavors are well combined. Transfer to serving dish, toss with fresh cilantro, and serve hot.. This dish is nice served over basmati or brown rice.






From the kitchen of Jennifer Flachner

Citrus 2014


2 cups all-purpose flour

1/2 tsp baking soda

1/2 tsp salt

1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice

1/2 cup(1 stick) unsalted butter room temperature

1 cup granulated sugar

1 large egg

1/2 tsp lemon extr


Preheat oven to 350 degrees

In medium bowl,whisk together, flour, baking soda,salt, and lemon zest.  In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy.  Add egg, lemon juice, and lemon extract and beat until combined.   Mix in the flour mixture.


Drop dough by heaping tablespoons onto 2 bakings sheets.  Bake 15-17 minutes, until edges are golden brown,  rotate baking sheets halfway through cooking time.  Let cool 3 minutes on sheets, then remove cookies to a wire rack to cool completely.   Frost with lemon glaze and let set for an hour. Makes approximately 24 cookies


Lemon Glaze

11/2 cups powered sugar

3 tablespoons fresh lemon juice

1 lemon, zested


Combine the powered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth.  Spoon about 1/2 tsp. onto each cookie.




From the kitchen of Jessica Saggio

Celery 2014 (Duda Professional Taste Award)



1 cup rice (cooked)

¼ cup (or so) olive oil

2 roman tomatoes

1 medium onion

½ lemon (or more to taste)

½ lime (or more to taste)

2 stalks celery

½ tbsp pepper

2 tbsp Tony Chachere’s original creole seasoning (or more to taste)

1 large chicken breast

½ package Andouille sausage (or kielbasa, either will work), about 2 large links worth

½ of 14-ounce bag of frozen shrimp, peeled, deveined and thawed (usually the shrimp comes peeled and deveined, but you must remove the tails)

*more or less meat can be added, depending on preference



Separately cook 1 cup rice. (2 cups water to 1 cup rice, bring to a boil, then cover and place on low heat for 20 minutes).


While rice is cooking, chop all the meat ingredients into bite-size pieces. Dice onion, tomato, celery.

Separately cook chicken breast with 1/3 of the diced onion in a frying pan with a bit of olive oil. Sprinkle about ½ tbsp. creole seasoning and pepper onto chicken and onion. Cook on medium heat until chicken is white all the way through.


Meanwhile, combine all other ingredients (less the rice) in a large sauce pan or deep frying pan. Squeeze lemon and lime into mixture. Top with olive oil enough to wet the ingredients. Sprinkle creole seasoning and pepper on top and mix in pan. Cook on medium heat for about 15 minutes. Cover for an additional 10 minutes, or until celery begins to get soft. Stir occasionally, mixture should begin to look like a stew. The citrus juice swill actually bring some of the spiciness of the creole seasonings out and make the dish more flavorful as the ingredients are covered. When chicken is cooked thoroughly, combine in with the other ingredients, stir and cover for an additional 3 to 5 minutes.


When rice is complete, mix in the rice with the stew and stir until you don’t see anymore white! Put jambalaya into a dish and top with parsley for looks. Enjoy! (meal with be a bit spicy)


*other note- if you like things super spicy, add chopped jalapenos in the mixture!




From the kitchen of Tom Willoughby

Celery 2014


2 cans chicken (12.5 oz. each)

8 oz. cream cheese (room temperature)
1 cup Buffalo wing sauce

1 cup Blue Cheese salad dressing
1 cup shredded cheddar cheese
1/2 cup finely chopped celery

Mix together in a 1 quart casserole and bake at 350 degrees for 30

Serve with Scoops and celery sticks.




From the kitchen of Keri Osczepinski

Citrus 2014


1 pkg of lemon oreos

1/3 cup of butter, melted

4 8oz pkgs. cream cheese, softened

1 cup sugar

½ cup heavy cream

¼ cup of fresh squeezed lemon juice

2 tbsp. flour

Zest of 1 lemon

1 tsp lemon extract

5 eggs


Preheat oven to 325.  Crumb the Oreos in a food processor and then mix with butter.  Press into the bottom of a springform pan and bake for 10 minutes.  Allow to cool.

In a large bowl, beat the cream cheese and sugar until smooth.  Then add the heavy cream, lemon juice, flour, lemon peel and extract.  Add eggs one at a time on low speed until blended.  Pour into crust.

Bake for an hour or until the center of the cheesecake is almost set.  Cool the cake on the counter before refrigerating overnight.  Run a knife along the inside of the pan to loosen the cheesecake.

**To keep the cheesecake from cracking wrap the pan in tinfoil and place in a backing tray of water.





From the kitchen of Alyson Osczepinski

Celery 2014 (2nd Place)


2 cups all-purpose flour

1 ½ teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon ground ginger

½ teaspoon ground nutmeg

½ teaspoon salt

½ cup (1 stick) unsalted butter, at room temperature

½ cup (packed) light brown sugar

½ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

4 stalks of celery, chopped fine (1 ½ cups)

1 cup pecans

½ cup shredded coconut

Cream Filling

½ cup butter, softened
½ cup Crisco
1 c sugar
1 tablespoon  flour
1 teaspoon vanilla
¼ cup + 2 tablespoons freshly juiced celery

2 tablespoons heavy cream


2 stalks celery, finely minced

1 tablespoon sugar



For the celery whoopies pies, position rack in the center of the oven and preheat the oven to 350ºF. Line two baking sheets with parchment paper.

Sift together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt onto a sheet of waxed paper.

In the work bowl of a stand mixer fitted with the paddle attachment, beat together the butter and both sugars until light and creamy, about 5 minutes. Scrape down the sides of the bowl with a rubber spatula, then add the eggs and the vanilla and beat until combined. Mix in the flour mixture just until combined, then add the celery, pecans, and coconut. Chill the batter in the refrigerator for at least 1 hour.

Using a small ice-cream scoop or 2-tablespoon scoop, drop about 2 tablespoons of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 20 minutes each or until the cakes spring back when pressed gently. Remove from the oven and let the cakes cool in the pan for at least 5 minutes before transferring them to a rack to cool completely.

For the whoopie cream: place all ingredients into a medium bowl. Beat with a mixer for 3-5 minutes. It will start out just like lumps of Crisco floating in liquid, then the bits will get smaller and smaller, then eventually turn to a fluffy cream.

Assembling the whoopie pies: Spread the filling onto the flat side of one cake using a knife or spoon. Top it with another cake, flat-side down. Repeat with the rest of the cakes and filling.

For the decorative garnish, in a small bowl mix celery and sugar together and roll the whoopie pies in the celery so that the mixture sticks to the cream around the edge.




From the kitchen of Rachel Barry

Citrus 2014 (1st Place Citrus & People’s Choice Award)



1 cup shredded coconut, toasted

1 package of graham crackers, crumbled

3 tbs melted butter

¼ cup sugar


Mango Curd:

1 16 oz bag frozen diced Mango thawed, or equal amount fresh Mango

½ cup sugar

½ fresh juiced navel orange

Pinch of salt

4 egg yolks

4 tbs butter, cut in small pieces



3 packages cream cheese, room temp

1 cup sugar

1 tsp vanilla extract

2/3 cup key lime juice

3 eggs

3 tbs flour

1 cup sour cream

2 drops green food coloring

Coconut Whipped Cream:

1 cup of heavy whipping cream

1 tsp coconut cream flavored instant pudding mix

2 tsp Coconut extract


Plan ahead the mango curd needs to be made the night before. Place the mango pieces in the food processor and pulse until smooth. Add in the sugar, salt, orange juice, and egg yolks (one at a time). Continue to pulse until smooth. Pour the mixture through a strainer into the top of a double boiler. Heat mixture on medium low heat until it reads 170 on a thermometer. Refrigerate mixture over night.


Heat oven to 325.  Place two strips of parchment paper on the bottom of a 9 inch spring form pan to allow easier removal of cheesecake from pan and spay the sides and bottom with cooking spray. Spread coconut onto a cookie sheet and place in the oven until toasted golden brown, 5-10 minutes. Set aside. Pulse the graham crackers through the food processor until they make a fine crumb and pour into a small bowl. Then pulse the coconut to make a fine crumb and add to graham crackers. Stir in the sugar and then the melted butter. Pour the crust mixture into the bottom of the pan and press down with the back of a measuring cup (you may press up the sides if you like). Set aside.


In the bowl of a stand mixer or a large bowl with a hand mixer whip cream cheese until smooth. Add in sugar and mix until fully incorporated. Add in vanilla and then add in the sour cream. Slowly add in the key lime juice and then the eggs one at a time. Finally mix in the flour, one tablespoon at a time and finish with the food coloring.


Pour enough of the batter to cover the crust. Now I fill a piping bag with mango curd to get even distribution of the mango, you may spoon it across the batter and swirl with a knife. Cover the mango with more cheesecake batter and once again layer some mango curd. Pour the rest of the cheesecake batter over the top of the mango. Place the cheesecake in the center of the oven and bake for approximately 60-70 minutes. It will have risen to the top of the pan and the center will still be a bit jiggly. Continue to bake it until just the center is jiggly like jello, if you like using a thermometer go for 150 degrees. Allow to cool on the counter for several hours before placing in the refrigerator. Do not attempt to remove the cheesecake from the pan before refrigerating. I tend to leave mine in the fridge or the freezer overnight before removing from the pan.


The next morning or later that day place a small bowl in the freezer for making the whipping cream while you assemble the ingredients. First pour the heavy cream into the chilled bowl and beat on a high speed until it begins to thicken then add sugar. Mix for a minute so the sugar is incorporated. Then add in the coconut extract and end by mixing in the dry pudding mix. The pudding mix will make it appear more like frosting. Spread across the top of the cheesecake and enjoy! You may garnish with toasted coconut.




From the kitchen of Mayra Eden

Celery 2014


Prep time: 40 minutes

Serves 4



1 pound boneless skinless chicken cut into thing strips (2 to 3 inch long).

1 large egg white

1 tablespoons cornstarch

2 to 3 tablespoons vegetable oil

1 pound celery (8 to 10 stalks), thinly sliced on the diagonal

(about 5 cups)

3 inches piece of fresh ginger, peeled and slivered lengthwise

1 jalapeno chile ( ribs and seeds removed for less heat if desired)

3 tablespoons rice vinegar

1 tablespoon sesame oil

1 tablespoon sugar

4 scallions, cut in 3 inch.

Coarse salt and pepper



In a medium bowl, whisk together the egg white, cornstarch with 1 teaspoon coarse salt and ¼ ground pepper. Add chicken strips and toss to coat.


Heat 1 tablespoon vegetable oil in a large skillet over medium high heat. Add half of coated chicken strips to skillet, cook turning once until golden, about 5 min. Transfer to a plate. Add another tablespoon of vegetable oil to skillet and brown remaining chicken in same manner.


Add celery, ginger & jalapeno to reaming oil in skillet (add additional oil if is necessary); cook, tossing, until celery is crisp-tender (4 to 5 min.)


Stir vinegar, sesame oil and sugar in with vegetables. Add scallions and cooked chicken; toss until combined and heated through 1 to 2 min. Serve immediately




From the kitchen of Gaynell Ferguson

Citrus 2014 (Duda Professional Taste Award)


3 cups finely ground graham crackers
2 tablespoons sugar
1/2 cup butter, melted
1/2 teaspoon ground cinnamon
32 ounces cream cheese, softened
1 1/2 cup sugar
2 tablespoons cornstarch
4 large eggs
1 large orange, grated rind only
2 tablespoons fresh orange juice
1 teaspoon orange extract

2 medium-size oranges

2 cups sugar

1 cup water
Heat oven to 350 Degrees F.

Garnish:  Grate zest from oranges to equal 2 tbsp. Cut oranges in half lengthwise, and thinly slice.  Bring sugar, orange slices, zest and 1 cup water to a boil in a medium saucepan over medium heat.  Reduce heat to medium-low, and simmer 1 hour or until oranges are translucent.  Remove from heat; cool completely.

Crust: In large bowl, stir together crumbs, sugar, melted butter and cinnamon until ingredients are evenly moistened. Press crumb mixture over bottom and up sides of 9-inch springform pan. Bake in 350 Degree F. oven for 10 minutes. Transfer pan to wire rack; let crust cool slightly.

Filling: In large bowl, beat cream cheese until soft, about 1 minute.
Add sugar and cornstarch; beat on medium-high speed until smooth, about 3 minutes. Add eggs, one at a time, beating well after each addition.
Add orange rind, orange juice and orange extract; beat until well combined. Pour filling into crust. Bake at 350 Degrees F. oven until cheesecake is set, about 1 hour.

Transfer pan to wire rack. Run thin knife around inside edge of pan. Let cool completely on wire rack.

After completely cool arrange transparent oranges on top.

Cover; refrigerate overnight.


HINT: Have all ingredients at room temperature.


Celery and Hearts

Celery 2011 (Professional Taste Award)

From the kitchen of Nikki Geiger

3 stalks celery chopped

2 Jars Artichoke Hearts

1 Small onion chopped

1 clove of garlic minced

4 eggs

¼ Cup Fine dry bread crumbs

¼ tsp salt

¼ tsp oregano

½ tsp hot sauce

1/8 tsp pepper

2 Cups Shredded Cheddar Cheese


Preheat over to 325 degrees. Chop onions, celery, and garlic. Drain 1 jar of artichoke heart marinade into a large frying pan. In marinade frying pan sauté celery, onion, and garlic until onion is limp. Chop all hearts; set aside. In bowl beat eggs with a fork. Stir in bread crumbs salt, pepper, oregano, and hot sauce. Then stir in cheese, artichoke hearts, and celery/onion mixture. Turn into 7×11 greased pan or muffin tins. Bake for 30 minutes at 325’F


Celery Sausage Pinwheels

Celery 2011

From the kitchen of Quinn Iversen



Jimmy Dean Hot sausage – 8 oz

1 brick of cream cheese (let soften while fying sausage)

2 cups of finely shredded sharp cheddar cheese

3 stalks of celery, sliced

2 tsp of celery seed

1 can of Pilsbury 50% larger flakey croissants



Fry sausage until done and drain oil. Combine sausage, cream cheese, shredded sharp cheddar cheese, celery seed and celery in a bowl until thoroughly mixed.


Take croissants from refrigerator and pinch dough together to make a rectangle. It is recommended to do this on top of wax paper or parchment paper.


Take mixture and spread out on top of dough.  Roll dough long ways into a pinwheel and secure by pressing dough into itself.  Wrap wax paper or parchment paper around it and place in refrigerator for 15 minutes.


Preheat oven to 350 degrees.  Take dough out and slice in 1/2 inch slices.  Place slices on baking pan. It is recommended to use a stone if you want more even baking. A metal cookie pan will cause it to brown more on one side.  A stone baking pan = 13 minutes of baking time, Metal pan = 11-13 minutes of baking time.


Carefully take pinwheels off pan and allow to cool on a cooling grate.


Chipotle/Lime Celery Poppers

Celery 2011

From the kitchen of Stephen Schenck


1 Duda Dandy brand celery heart stalk diced

4oz cream cheese softened to room temperature

¼ cup Chipotle flavored hot sauce

1 cup mashed potato (or potato flakes)

¼ cup water

Egg wash

Panko bread crumbs

Lime juice from one lime

Mix celery, cream cheese, mashed potato, chipotle and water together to a consistency of cookie dough. Form balls with ¼ teaspoon measure and refrigerate at least one hour. Dip balls in eqq wash, and dredge in Panko. Deep fry balls in canola oil for approx. 3 minutes

Place on paper towels to remove excess oil. Let sit for 2-3 minutes. Sprinkle lightly with lime juice and serve immediately. Makes approx. 40 poppers


Citrus Sweet Potato Casserole

Citrus 2011

From the kitchen of Katie Wilson


3 1/2 to 4 pounds sweet potatoes scrubbed well

1 cup shredded coconut

1 tsp rubbed sage

1/2 tsp ground cardamom

1/2 tsp ground ginger

1/2 tsp lemon peel

1/2 tsp orange peel

1/4 tsp ground nutmeg

Pinch ground mace

1/4 cup dark brown sugar

1/4 cup heavy cream

2 tbsp orange juice

1 tsp salt

1/2 tsp ground cinnamon

1/4 cup chopped pecans

1 bag mini marshmallows

pinch ground cloves


Preheat oven to 400 degrees F. Place foil over a baking sheet. Bake sweet potatoes until they are soft to the touch, which is about an hour. Let cool, then remove the skin and use a whisk to mash the sweet potatoes in a large mixing bowl. Add shredded coconut, rubbed sage, ground cardamom, cinnamon, ginger, nutmeg, mace, salt, dark brown sugar, heavy cream, vanilla extract, lemon peel, orange peel and mix together. Then spoon into pan and sprinkle chopped pecans on top. Then evenly sprinkle a layer of the bag of mini marshmallows over the pecans. Bake until the marshmallows are lightly browned, which will take 35 to 45 minutes. Makes 8 to 10 servings.


Mexican Ceviche

Celery 2011 (Professional Taste Award)

From the kitchen of Jose De Los Reyes


1 pound fresh, skinless snapper, bass, tilapia or other ocean fish fillets cut into    ½-inch cubes

½ pound of little shrimp (if you have big just chopped)

15 to 20 fresh lemon juices approximate. 1 ½ cup

1/3 cup of fresh cilantro

1 medium onion, chopped into little pieces

2 to 3 romaine tomatoes chopped into little pieces

1 teaspoon dry oregano

1 teaspoon of salt

1/3 cup of fresh celery chopped into little pieces

1/3 cup chopped pitted green olives

1/3 cup chopped alcaparras (optional)

1/4 cup or a little can of V8 (vegetables juice)

About 2 tablespoons olive oil, preferably extra-virgin

2 chopped serranos peppers or jalapenos instead (optional to make spicy)

1/2 bottle of dark beer (this the important ingredient)


1 Ripe Mexican Avocado, peeled, pitted and cubed

1 teaspoon Mayonnaises (optional)

Cholula or Tabasco


MARINATING THE FISH. In a large glass or stainless steel bowl (2-quart), combine the fish season with salt and oregano for half hour, then incorporate the lemon juice. You’ll need enough juice to cover the fish and allow it to float somewhat freely; to little juice means unevenly “cooked” fish. Cover and refrigerate for about 1 hour (the color of the fish start changing the PH, means change color to white).


THE FLAVORINGS. Take the bowl out the refrigerator and then incorporate the rest of the ingredients. Stir in the fish, then tasted and season with salt. Cover and refrigerate if not serving immediately.


SERVING THE CEVICHE. Set out you ceviche in the bowl and let people spoon in onto individual plates or for better presentation in martinis glasses to eat with tortilla chips or saltines, let people also add mayonnaise, avocado and the Cholula salsa.


WORKING AHEAD: The fish can be marinated a night before and prepare the rest in the morning.


Serves 8 as an appetizer



Buff-Chicken Mac N Cheese

Celery 2011 (Professional Taste Award)

From the kitchen of Kiersten Walker


7 Tbsp butter

1 Pound elbow macaroni

1 onion

2 cups chopped celery

3 cups shredded cooked chicken

2 cloves garlic, minced

3/4 cup hot sauce

2 tbsp flour

2 tsp dry mustard

2 1/2 c. half/half

1 pound sharp cheddar

8 ounces pepper jack

2/3 c. sour cream

1 c. bread crumbs

1/2 c. crumbled blue cheese

2 tbsp. fresh parsley chopped


Preheat oven to 350* and butter down the baking dish.  Boil pasta per box instructions.  Drain.


In a large skillet melt 3 tbsp butter, add onion and celery and cook until soft.  Stir in chicken and garlic then add 1/2 c. hot sauce and simmer until slightly thick.

Melt 2 tsp. butter in a separate sauce pan.  Wisk in flour and mustard.  Wisk in half/half, then the remaining 1/4 c. hot sauce until thick.  Add cheddar and pepper jack cheese as well as sour cream until smooth.


Spread half of the macaroni in bottom of baking dish, and spread chicken mixture over, and top with the remaining macaroni.  Pour the cheese sauce evenly over the entire top.

Melt the remaining 2 tbsp. of butter in a dish, and add the bread crumbs, parsley and blue cheese.  Mix to a crumble with a fork, and sprinkle over the top.  Bake 30 minute or until bubbly!


Country Ribs Braised with Citrus & Celery & Barbecue

Celery 2011 (1st Place & Grand Prize & Professional Taste Award)

From the kitchen of J.B. Bailey


Prep time 20 minutes

Cook time:  3 hours, 30 minutes

Yeilds 4 large servings


4 pounds country short ribs, soak them in vinegar, place in oven at 375 degrees for 30 minutes.

Take out Ribs & drain vinegar off (cut in small pieces, optional). Season with salt & ground pepper (if needed).


Preheat oven 375


1- bottle of Sweet Baby Ray Barbecue Sauce

4 – oranges, lemons, limes- zest & juice 4 of each

1 – large onion, peeled & roughly chopped

1 – large carrot peeled & roughly chopped

2 – stalks of celery

2 – tablespoons of minced garlic

1/2 – bottle of fruity wine (optional) moscato

1 – teaspoon of fresh thyme

4 – stems of parsley

1 – bay leaf

1/2 cup of sugar

Cook all of the above together for approximately 10 minutes, except for BBQ sauce and sugar.  Strain the vegetables, pressing hard to extract all juices, bring the juice to a boil for 10 minutes. Throw away strained vegetables.  Add a Tablespoon of butter, a scoop of sugar, the bottle of BBQ sauce in a large bowl.  If sauce is too thick, add ½ c. water.


In a dutch oven add everything including ribs, and then cook for 3 hours. Serve with basmati rice (optional)


Citrus Marinated Shrimp

Citrus 2011 (2nd Place)

From the kitchen of Roberta McQueen


1    2-lb. package jumbo shrimp, frozen cooked with tails-on, thawed and drained

1    cup fresh squeezed orange juice

1    cup fresh squeezed lemon juice

1/2 cup olive oil

1    medium sized sweet onion

3    tablespoons capers with juice

2    teaspoons grated lemon rind

1/2 cup finely chopped fresh parsley

1/2 teaspoon salt

1/2 teaspoon pepper

1    lemon, sliced

1      can whole artichoke hearts, drained

1 Tablespoon sugar

1 tsp. herbes de provence


In a large ziplock freezer bag combine all ingredients.  Refrigerated four hours, turning bag occasionally.  Drain liquid before serving.



Citrus Shrimp with Toast Points

Citrus 2011 (1st Place)

From the kitchen of Sean Flaherty


1 green pepper

1 red pepper

1 small red onion

2 tbl spoons butter

1 tsp lawrys season salt

Pinch garlic

2 limes

1 lemon

½ cup orange juice

½ cup white wine

2 lbs shrimp

Bagette or hoagie roll

Green onion / parsley garnish

Dice all vegetables fine. Sauté with butter. When soft add shrimp, seasoning, juice from limes , lemons, orange juice. When shrimp are done and liquid is boiling add ¼ cup flour slowly to thicken. Pour into serving bowl garnish with green onions parsley toast points and orange twist



Cranberry Orange Chicken Salad

Celery 2011 (3rd Place)

From the kitchen of Anna Ondick



2 Chicken Breast: poached in chicken broth with ½ cup chopped celery and a small chopped onion, salt and pepper. Cool and chop chicken into small pieces, set aside. Save liquid for another dish.

½ cup dried cranberries

½ cup hot water

½ cup chopped celery or more to taste preference

½ cup chopped onion

2 hard boiled egg, chopped fine

1-2 tsp of orange extract or zest of orange

Chopped orange segments

½ cup chopped pecans

Celery Salt and pepper



Add hot water to dried cranberries cover for 10-15 minutes. Drain on paper towel to dry. Meanwhile chop and mix the remaining ingredients. Add mayo and nuts and cranberries, mix well, adjust seasonings. Enjoy!


Oviedo Chicken Salad

Celery 2011 (4th Place)

From the kitchen of Paul Sladek


4 c. chicken, finely chopped

1 ½ c. celery, finely diced

1 15 oz can of pineapple chunks cut even smaller

1 ½ c. mayo

1 c. chopped apple, skins on

1 c. pecans, finely ground


Mix it all together, chill, and enjoy!


Oviedo “Chick”en with Citrus and Celery

Celery 2011 (2rd Place)

From the kitchen of Tracy Squadrito


2 Chicken Breast cut into strips or cubes

Celery – 2 stalks

Onion – 1

Garlic – lots and lots

1 Can Rotel

Oriental Chili Garlic Sauce – 1 tsp

Fresh Lemon – 1

Shredded Cheddar Cheese – as needed

Tortilla Strips – as needed


Sauté celery, onion and garlic.  Add chicken, can of Rotel and Oriental

Chili Garlic Sauce.  Sauté until chicken is done.  Just before serving stir

in cut up lemon (use the entire lemon – skin and all).  Top mixture with

shredded cheese and tortilla strips.


Options – Spoon mixture into a Tostido “Scoop” top with cheese and sour




Zesty Orange Blossom Glazed Ham

Citrus 2011

From the kitchen of Mike Randolph


(1) 5-10lb Ham your preference on size

(2) Zest of 3 Oranges & Peels

(3) handful Garlic & Pepper

(4) Cinnamon & Brown Sugar

(5) Cane Syrup or you could use Maple

(5) 20 lbs of charcoal

(6) orange wood

(7) 1 Orange Blossom Pilsner Beer



Rub the ham with pepper,garlic,cinnamon,brown sugar,zest and Inject the ham with

cane syrup and those spices all throughout the meat. (let sit for at least a few hours).

Add roughly 10 lbs of charcoal to the smoker, light and wait till the charcoal is Grey.

Then add your orange wood and put your ham on the rack and pour 1 bottle of

Orange Blossom Pilsner in your pan along with the juice of the 3 oranges and peels,

fill the rest with water. Add coal and orange wood every few hours for best results.

45 minutes before pulling off, Glaze both sides of the ham with your cane syrup.

When you have a nice glaze (sheen) on both sides pull off let rest for 30 mins then slice.




Avocado/Lime pie

Citrus 2011 (3rd Place)

From the kitchen of Michelle Ertel


Standard vanilla crust



Sweetened condensed milk

Lime zest

Egg whites

Fresh fruit topping



Lemon Meringue Pie

Citrus 2011

From the kitchen of Kaley Slattery and Sharon Fontana



1 cup granulated sugar

3Tbs. flour

1 pinch of salt

Juice from 1 ½ lemons

2 egg yolks

1 cup milk


3 cups flour

2 cups shortening

1 cup milk



5 egg whites (room temperature)

1 ½ teaspoon cream of tartar

1 1/8 teaspoon salt

¾ cup super granulated sugar



Combine all filling ingredients in double broiler

Combine ingredients with crush

Set out a clean, floured rolling area

Roll out pie crust with rolling pin

Once about 1 in thick, fit crust around pie plate. Take fork and make small indentions in the crust.

Bake crust a 400F for 12-14 min

Stir ingredients in double broiler until thick liquid

Once pie crust is finished baking, cool for 5-7 min.

Poor in pie filling into crust and cool

Whip meringue ingredients with electric mixer until mixture reaches a fluffy state.

After pie filling has cooled poor meringue on top and let cool for 4-5 hours or overnight.

Enjoy. Feeds 6-10



Mini Orange Cheesecakes

Citrus 2011

From the kitchen of Kimberly Isager



2- 8oz. packages of cream cheese

2/3 cups sugar

1 TBS orange extract

1 TBS vanilla

2 EGGS slightly beaten

1 box vanilla wafers

Zest of an orange

Orange segments

Blend cream cheese, sugar, orange and vanilla flavors with the eggs.  Add the zest. Blend well.

Line muffin tins with foil cup cake liners. Place cookie rounded side up in each cup.  Add 2 tbs. of filling to each cup. Bake at 375 for 15 minutes. Cool, chill then add the orange segments before serving.


Nanny’s Lemon-Glazed Pound Cake

Citrus 2011 (Professional Taste Award)

From the kitchen of Nicole Jakubcin


1/2 cup butter, softened

1 1/3 cups granulated sugar

3 large eggs

1 1/2 cups all-purpose flour

1/2 tsp. salt

1/8 tsp. baking soda

1/2 cup sour cream

2 tsp. lemon zest

Lemon Glaze

1 box 10x sugar

Approx. 1/3 cup Crisco

1/3 cup fresh squeezed lemon juice

Approx 4 tsp of lemon zest

Preheat oven to 325*.  Beat butter at medium speed with a heavy-duty electric stand mixer until creamy.   Gradually add sugar, beating until light & fluffy.  Add eggs, one at a time, beating until just blended after each addition.

Stir together flour, salt, and baking soda.  Add to butter mixture alternately with sour cream, beginning & ending with flour mixture.  Beat at low speed just until blended after each addition.  Stir in lemon zest.  Pour batter into a greased & floured 9×5 inch loaf pan.

Bake at 325* for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean.  Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack & cool completely (about 1 hour).

Spoon Lemon Glaze over cake & enjoy!



Orange Macadamian Nut Fudge

Citrus 2011 (4th Place)
From the kitchen of Jean Norton
Ingredients: 12 oz. bag of chocolate morsels, 1 tub of chocolate icing, ∏ c. of chopped nuts and a 1 TBLS of orange zest. Melt chocolate morsels. Take of heat and mix in the rest of the ingredients.
Spread in an 8×8 pan. Let it cool then cut into 1×1 inch squares.


Heaven Delight Cake

Citrus 2011

From the kitchen of Mayra Eden




1 can (15 oz.) mandarin oranges, drained and syrup reserved



2 c. whipped vanilla frosting (16.2 oz.)

2 tsp. reserved mandarin orange syrup

1 tsp. orange juice

1/2 tsp. orange extract

2 TO 3 drops yellow food coloring (optional)



1 package (about 18 oz.) yellow cake mix

3/4 c. water

3 large eggs

1/3 c. vegetable oil

1/4 c. reserved mandarin syrup, divided

juice and the grated peel of 1 orange



1 container (8 oz) frozen whipped topping, thawed


Preheat oven to 350ºF. Coat 2 (9 inches) round cake pans with nonstick cooking spray.


Combine vanilla frosting, 2 teaspoons reserved orange syrup, 1 teaspoon orange juice, orange extract and food color, if desired; set aside. Beat cake mix, water, eggs, oil, freshly squeezed orange juice and orange peel in large bowl 3 minutes or until light and fluffy. Divide the batter evenly between prepared pans.


Bake 28 to 30 minutes or until tooth pick inserted into centers comes out clean. Cool 10 minutes in pans on wire rack. Invert onto wire rack. Brush each layer with tablespoons reserved mandarin orange syrup. Cool completely.


Place cake layer on serving platter. Spread whipped topping evenly over layer. Arrange drained mandarin oranges in single layer over whipped topping. Top with second cake layer. Cover entire cake with frosting. Refrigerate until serving time.


Tip: For pretty presentation, at serving time, drain 15 ounce can of mandarin oranges and blot the oranges dry with paper towels. Garnish the cake edges with swirls of whipped cream or whipped topping, and arrange drained mandarin oranges on swirls.




Orange Slice Cake

Karen Willoughby


1 c butter

1.75 c sugar

4 eggs

½ t salt

½ c buttermilk

1 t soda

3.5 c flour

1 lb orange slices (candy) cut in small pieces

1 c coconut

1 – 2 c pecans




1 c Orange Juice

2 c powdered sugar


Cream butter & sugar. Add eggs one at a time.  Mix dry ingredients alternating with buttermilk, then add all remaining ingredients.


Mix well. Pour into greaded & floured tube pan. Bake 2.5 hours at 275 degrees.  Pour topping on hot cake. Remove from pan when topping has been absorbed. Let set several hours.





Tangerine Twist Brownies                       

by Nancy Rudland


Pre-heat oven to 350°.  Spray or grease a 13” x 9” pan.


Bottom Layer:


6 oz.  White Chocolate Chips

1 ½ c  Flour, all-purpose

½ t.     Baking Powder

½ t.     Salt

½ c.     Unsalted Butter (1 stick), softened

¾ c.     Sugar

2          Large Eggs

2 t.       Vanilla


Cream the butter and the sugar until light and fluffy. Add vanilla, then add eggs, mix until smooth and fluffy. Add the flour mixing just until blended.(Avoid overbeating)  By hand, fold in white chocolate chips. Spread the mixture evenly on the bottom of the prepared pan. Bake at 350° for twenty one (21) minutes. Remove from the oven.


Middle Layer:


8 oz.    Cream cheese

1/3 c.  Powdered Sugar

¼ c.     Unsalted Butter (1/2 stick)

1/2 t.  Tangerine peel (fresh)

4 T.      Tangerine juice (fresh) (1-2 tangerines)

1 drop            Orange food color


Using a food processor, blend the cream cheese and butter. Add sugar, peel, juice, and food color; blend.


Allow bottom layer to cool for five minutes. Spread middle layer evenly on top of the bottom layer. Bake in 350° oven for fifteen (15) minutes. Remove from oven. Cool brownies for fifteen minutes.


Top Layer:


4 oz.    White Chocolate Chips

Melt the chips in a double boiler. Melt chocolate until the mixture is smooth and

spreadable. Spread over the cooled brownies in a swirl pattern.


2 oz     White Chocolate Chips

1 T.      Tangerine juice

A drop            Orange food color

1/8 t. vegetable oil

Melt the chips in a double boiler. Mix the remaining ingredients together until mixture is crumbly. Drop the crumbs over the brownies.


Cut into small squares. Remove from pan. Chill in the refrigerator for at least an hour before serving. If you leave the brownies for more than three hours in the refrigerator, let them sit at room temperature for about twenty minutes before serving.  Makes approximately 24 brownies.



Veggie Dessert

Celery 2011

From the kitchen of Peggy Allen


2 boxes of Vanilla Pudding (or any other that you prefer)

2/3 c of finely chopped celery

2/3 c of finely chopped carrots

2/3 c of finely chopped walnuts

Angel Food Cake, Pound Cake or other of your choice

Whipped Cream



Make pudding according to directions, mix in celery, carrots and walnuts and refrigerate until set.  Slice cake in servings, top with pudding mixture, top with whipped cream and sprinkle cinnamon on top.


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