Directions

Split croissants in half and place bottoms cut side up in one layer in a rectangular casserole.

Melt butter in a fry pan.

Sauté’ mushrooms and green onion until tender and liquid has evaporated.

Set aside.

Beat together eggs and milk.

Pour half over croissants, layer mushroom mixture and cheeses on top, then pour over remaining liquid.

Position croissant tops over the bottoms, cut side down.

Let stand overnight in the refrigerator.

Bake at 350*F for 25 to 30 minutes or until set.

Cover with foil if browns too quickly.

I KNOW!  It sounds insane and I didn’t believe it until I tried it, but Velveeta makes truly magnificent fudge!

Seven Pound Velveeta Fudge

1 lb butter or margarine

1 lb Velveeta Cheese

1 cup cocoa powder

4 lbs. powdered sugar

2 cups nuts, chopped

2 tsp vanilla extract

Melt butter and Velveeta together in a large pot. Stir together until well mixed.

Add remaining ingredients and mix well.

Spread into shallow pan.

This makes about seven pounds of smooth fudge.

• December 5, 2009
• November 28, 2009

Serve with warm crusty bread. ]]> http://www.flavorsoflake.com/?feed=rss2&p=168 1 http://www.flavorsoflake.com/?p=162 http://www.flavorsoflake.com/?p=162#comments Sat, 05 Dec 2009 17:05:06 +0000 Sandra R http://www.flavorsoflake.com/?p=162

Gingerbread

2½ hours | 2¼ hours prep

24 5inch tall cookies

• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon ground ginger
• 1 3/4 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 6 tablespoons unsalted butter
• 3/4 cup dark brown sugar
• 1 large egg
• 1/2 cup molasses
• 2 teaspoons vanilla
• 1 teaspoon finely grated lemon zest (optional)

1. In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
2. In a large bowl (KitchenAid’s great for this) beat butter, brown sugar, and egg on medium speed until well blended.
3. Add molasses, vanilla, and lemon zest and continue to mix until well blended.
4. Gradually stir in dry ingredients until blended and smooth.
5. Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
6. (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.) Preheat oven to 375°.
7. Grease or line cookie sheets with parchment paper.
8. Place 1 portion of the dough on a lightly floured surface.
9. Sprinkle flour over dough and rolling pin.
10. Roll dough to a scant 1/4-inch thick.
11. Use additional flour to avoid sticking.
12. Cut out cookies with desired cutter– the ginger bread man is our favorite of course.
13. Space cookies 1 1/2-inches apart.
14. Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies– very good!).
15. Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
16. After cookies are cool you may decorate them any way you like.
17. I usually brush them with a powdered sugar glaze when I am in a hurry, but they look wonderful decorated with Royal icing.

This year is sure to be a big hit.  A new website (by Healthy Business Solutions, LLC)  and a new logo (by BrightBlack) have already given supporters and patrons of GeorgeFest a fresh new look to an old tradition.  To top it off, the Lake Eustis Area Chamber of Commerce has a new Executive Director to oversee the GeorgeFest Committee to ensure an even more festive and enjoyable time.

Be sure to watch the Cart Races, as you will be sure to see a familiar face pass by… even if it is a blur, as they speed to the finish line.  Stick around later for the Citrus Squeeze to see some creative competition take place as teams see who can juice the most from their ingeniously crafted juicing process.

We’d love to know what you want to hear about.  What topics are interesting and which ones bore you to tears?  Which shows have you liked the most? 

Let us hear from you…one of the nicest things about this technology is that it is truly interactive. 

Now, if we could figure out how to get Sandra’s O-Dip (wait….I mean Chantilly Fromage) here on the website, we’d have your loyalty forever.

Have a great week!

Sandra and Pam

Sandra and Pam will be visiting the third smallest town in Texas on Wednesday, December 2 when we go to Bay Street Theater for  A TUNA CHRISTMAS.  We’re hoping it will be as great as we’ve heard, and we’ll tell you all about it on Saturday’s show. 

December is such a busy month!  With all the Light Up events and Christmas strolls and special sales…there’s no better place to spend December than Lake County.  What special events are you going to attend?  Do you have family traditions centered around Lake County events?  Where do you go to look at Christmas lights?  What should we be telling people about December in Lake County?

Don’t forget that we’ve started giving away prizes on the show.  Today Kathy Parrish of Sunrise ARC won a $10 gift certificate to Olivia’s Coffeehouse provided by By Special Requests Catering.  Next week it will be something equally as wonderful, so be sure to tune in, log in and listen.  We love it when you call in, and there is also a chat function so you can chat with other listeners.  Invite your friends and come join us at Flavors of Lake, www.lakecoradio.com.

Thanks!

Pam and Sandra

Chicken Fajitas Recipe

20 min | 10 min prep

SERVES 8 fajitas

• 3/4 lb top sirloin steak or chicken
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 garlic clove, finely minced
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon hot pepper flakes
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 8 flour tortillas (8 inch/20 cm)
• 1-2 onions, we usually use approx. 1-2 depending on size (however much you like,enough to make a good mix with the peppers)
• 2 small sweet peppers, of your choice (green, red, or yellow)

Toppings

• salsa
• sour cream
• shredded cheese
• chopped tomato
• Guacamole

1. Slice chicken into thin strips.
2. In bowl, mix together 1 tablespoons olive oil, lime juice, garlic, chili powder, cumin, hot pepper flakes, black pepper & salt.
3. Add beef strips and stir to coat, set aside.
4. Wrap tortillas in foil and place in 350° oven for 5-10 minutes or until heated through.
5. Cut onions in half lengthwise and slice into strips, cut your peppers into strips.
6. In large non stick skillet over medium high heat, heat remaining tablespoons of olive oil.
7. Add onions & peppers stirring for 3-4 minutes, until softened; transfer to a bowl and set aside.
8. Add beef to skillet, cook, stirring for 3-4 minutes or until they lose their red color.
9. Return onions and peppers to skillet; stir for about one minute.
10. To serve, spoon a portion of the beef mixture down the centre of each tortilla, top with your desired toppings , fold bottom of tortilla up over filling, fold the sides in, overlapping.