All recipes are courtesy of Kelli and Jayna Oakley from their books Kentucky TALEgating I and II, Stories and More
Stories with Sauce (Oakley Press).
The Oakleys' books can be purchased by visiting oakleypress.net or calling 859-433-6495.
Chocolate Chip Cheese Ball
Soften cream cheese. Beat with confectioners' sugar, butter, brown sugar and vanilla extract until smooth. Mix in chocolate
chips and 1/2 cup of the pecans. Refrigerate until firm. Shape into a ball and roll in remaining pecans. Serve with graham
crackers,butter cookies or pretzels.
|8 ounces cream cheese
3/4 cup confectioners' sugar
1/2 cup real butter, melted
2 Tablespoons brown sugar
|1 Tablespoon vanilla extract
3/4 cup miniature chocolate chips
3/4 cup chopped pecans
From Sandy Hilen of Lexington, Kentucky
Orange Slush Supreme
Mix all together and freeze.
|2 (6-ounce) cans frozen lemonade, thawed
6-ounce can frozen orange juice, thawed
2 cups sugar
|7 cups water
2 cups strong tea; 4 tea bags brewed in 2 cups water
1 cup whiskey
From Sara Bailey of Avon, Indiana
Grease baking sheet. In a small bowl, stir together the mustard, basil and olives; set aside. Roll dough on floured surface to
a 16x10-inch rectangle. Arrange salami on dough overlapping slices, leaving 1-inch border around edges. Spread half of mustard
mixture thinly over salami. Arrange provolone and ham over salami. Spread with remaining mustard mixture. Top with pepperoni.
Fold one-third of dough toward center from long edge of rectangle. Fold second side toward center enclosing filling. Pinch long
side to seal. Pinch ends together and tuck under dough. Place on prepared baking sheet.
|1/4 cup prepared mustard
2 Tablespoons chopped fresh basil or 2
teaspoons dried basil leaves
1 Tablespoon chopped green olives
1 pound frozen bread dough, thawed
and at room temperature
1/4 pound sliced salami
|1/4 pound sliced provolone cheese
1/4 pound sliced ham
1/8 pound thinly-sliced pepperoni (2-inch diameter)
1 egg, beaten
1 teaspoon poppy or sesame seeds
Cover, let rise in warm place 15 minutes. Preheat oven to 375 degrees. On top of dough, cut shallow crosswise slits 3 inches apart.
Brush stromboli lightly with beaten egg; sprinkle with poppy or sesame seeds. Bake 25 minutes or until browned. Remove to rack;
cool slightly. Serve warm.
Makes 12 servings.
From Ingrid Judi of Lexington, Kentucky
Jewels Quelly www.angelfoodpcs.com (Get our free e-zine by signing up at our website!)
Graduate of The Culinary Institute of America Certified Personal Chef
AngelFood Personal Chef Service and Catering Company
A division of Jewels Quelly Enterprises, LLC
Washington, New Jersey 07882
Email: firstname.lastname@example.org (908)