Bourbon Baked Apples a la Mode

Looking for the perfect fall dessert? Our recipe for Bourbon Baked Apples A La Mode could be just what you are looking for – with or without ice cream! This perfect combination of apples, cinnamon and bourbon could be just the thing to warm you up in the crisp fall weather. 

Bourbon Baked Apples is one of the recipes in the Junior League of Omaha’s A Century of Serving cookbook, available online and in stores now: https://www.jlomaha.org/cookbook/

Bourbon Baked Apples a la Mode

# Servings: 6 Category: Desserts

Ingredients:

  • 6 large Honeycrisp apples
  • ⅔ cup rolled oats
  • ⅔ cup packed brown sugar
  • ¼ cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 cup chopped pecans (optional)
  • 4 tablespoons salted butter, softened
  • 1 tablespoon vanilla extract
  • 1 cup apple cider
  • ⅓ cup bourbon

Directions

Preheat the oven to 400 degrees. Core the stem end of the apples partially, removing only two-thirds of each core. Combine the oats, brown sugar, flour, cinnamon, and salt in a bowl and mix well. Add pecans, butter and vanilla extract and work into the oats mixture until a ball forms.  Stuff equal portions of the mixture into each apple and arrange in a large baking dish. Sprinkle with more cinnamon if desired. Pour the apple cider and bourbon into the baking dish, spooning some over the apples. Bake for 45 minutes or until the apples are wrinkled and browned, spooning the cooking liquid over the apples every 10 minutes. Serve immediately with cinnamon or vanilla ice cream.

To learn more or purchase your own copy of the A Century of Serving cookbook click here.

Images by Joshua Foo 

Game Day Wings

Looking to impress for your at-home game day party? If your spread usually includes a store bought bean dip or having pizza delivered it doesn’t have to be that way! Our chicken wing recipe includes pantry staples you already have at home – and plenty of time to get other party preparations done while they cook in the crock pot!  

Cilantro Sesame Sticky Wings is one of the recipes in the Junior League of Omaha’s A Century of Serving cookbook, available online and in stores now!

Cilantro Sesame Sticky Wings

# Servings: 8 Category: Appetizers

Serving Size: Pan Size: Slow cooker, baking sheet

Ingredients:

  • ½ cup brown sugar, packed
  • ⅓ cup soy sauce
  • ⅓ cup balsamic vinegar
  • ⅓ cup honey
  • 3 tablespoons minced garlic
  • 3 tablespoons Sriracha hot chili sauce or to taste
  • 1 teaspoon ginger powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon pepper
  • 3 pounds chicken wings
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons sesame seeds

Directions:

Combine the brown sugar, soy sauce, vinegar, honey, minced garlic, chili sauce, ginger powder, garlic powder, onion powder and pepper in a bowl and whisk to mix well. Place the chicken wings in a slow cooker. Pour the brown sugar mixture over the chicken and toss to coat. Cook, covered, on low for 3 to 4 hours. Combine the cornstarch and water in a small bowl and whisk to mix. Pour over the chicken and stir. Cook on high for 10 to 15 minutes or until sauce is thickened. Preheat the broiler. Line a baking sheet with foil. Remove the chicken to the prepared baking sheet, reserving the sauce. Broil for 2 to 3 minutes or until the caramelized and slightly charred. Sprinkle with the cilantro and sesame seeds. Serve immediately with the reserved sauce on the side. 

To learn more or purchase your own copy of the A Century of Serving cookbook click here.
Images by Joshua Foo

Cool Down With Cocktails

Looking for a light and refreshing drink to cool down in the summer heat? Check out this recipe for Whiskey and Bubbles! The Champagne and whiskey base with a splash of lemon will give you the cool down you’ve been looking for and is the perfect drink for Labor Day Weekend! 

Whiskey and Bubbles is one of the recipes in the Junior League of Omaha’s A Century of Serving cookbook, available online and in stores now. 

Whiskey and Bubbles

# Servings: 2 Category: Beverages

Ingredients:

  • 2 teaspoons honey
  • 1 teaspoon warm water
  • 2 cups ice
  • 2 ounces whiskey
  • ½ ounce yellow Chartreuse
  • 1 ounce lemon juice
  • 2 ounces Champagne
  • 2 spiral-cut lemon twists

Directions

Combine the honey and warm water in a small dish and mix well. Fill a cocktail shaker with the ice. Add the whiskey, Chartreuse, lemon juice and honey mixture. Cover and share vigorously. Strain into 2 chilled double old-fashioned glasses or Champagne flutes. Add 1 ounce of the Champagne to each flute and stir. Place a lemon twist on the rim of each flute and serve.

Junior League of Omaha Cookbook Recipe: Little Applesauce Muffins

In the spirit of fall, I tested out my baking skills with these applesauce muffins. A recipe from the new Junior League of Omaha Cookbook. They’re easy to make, filled my kitchen with the cozy scents of the season and they’re super tasty!

I had most of the ingredients in my kitchen. Straying from the recipe slightly, I opted to use whole wheat flour and baked these as full size muffins because I don’t own a mini-muffin pan. 

Once all the ingredients were blended together, I poured my mix into the muffin tray and stuck them in the oven. Despite making larger muffins, they were pretty well baked through in the same amount of time called for in the recipe. 

Then, I dipped each delicious muffin top in butter and rolled them in my cinnamon-sugar mix for an absolutely divine topper! 

These were simple to whip up and they’re a crowd pleaser! I highly recommend.

If you don’t already have your own copy of A Century of Serving: A Centennial Cookbook Celebration, you can purchase online via the Junior League of Omaha website

Or, visit one of these local retailers: 

Alexandra Stone, Blog Content Creator

The Cookbooks Are Here!

The Junior League of Omaha’s fourth cookbook, A Century of Serving: A Centennial Celebration Cookbook, has more than 200 mouthwatering recipes, from cocktails to desserts and every course in-between. This book will help you turn any meal into an occasion. Did you know, if every League member bought seven cookbooks or encouraged seven people to buy, we would hit our 2018-2019 goal? Bring one to work, your kids’ sporting event, or a friend gathering. Let’s work together to rally the Omaha community and celebrate 100 years of The Omaha Junior League!

The cookbooks are on sale now at general membership meetings and the JLO Holiday Social for $35 plus tax. You can also purchase online at https://www.jlomaha.org/cookbook/. You’ll even get a 10% discount if you purchase a case of 10, online only! Online orders should be placed by Dec. 8 to ensure delivery by the holidays.

cookbook

Here is one recipe to highlight: 

Junior League of Omaha – A Century of Serving: A Centennial Celebration Cookbook

Turtle Bars

# Servings: 3 dozen Category: Desserts

Serving Size: Pan Size: 9 x 13 baking pan

Ingredients:

  • 2 cups all-purpose flour
  • 1 cup packed brown sugar
  • ½ cup butter, melted
  • 1 ½ cups pecan halves
  • ¾ cups packed brown sugar
  • ⅔ cup plus 3 tablespoons butter
  • 1 ½  cups chocolate chips

Directions:

Preheat oven to 350 degrees.

Combine the flour, 1 cup brown sugar and ½ cup melted butter in a bowl and mix well. Press over the bottom of a 9 x 13-inch baking pan. Sprinkle with the pecans.

Combine ¾ cupbrown sugar and ⅔ cup plus 3 tablespoons butter in a heave saucepan. Bring to a boil. Boil for 1 minute, stirring constantly. Pour evenly over the pecans. Bake for 20 minutes or until bubbly and light brown. Sprinkle with the chocolate chips. Let stand to cool completely before cutting into bars.

Recipe of the Month: Cowboy Chic Black Bean Dip

What is your go-to for game day? If your spread includes jarred salsa and a tub of pre-made dip, served with a side frozen wings and a store-bought pizza, know that it does not have to be that way. You can have a tasty, homemade dish in just minutes.

With a few hearty pantry staples and a handful of fresh flavors, Cowboy Chic Black Bean Dip can transform you from second-string to the Most Valuable Player. A real crowd-pleaser, Cowboy Chic Black Bean Dip is one of the recipes in the Junior League of Omaha’s A Century of Serving cookbook, available in Fall 2018.

Cowboy Chic Black Bean Dip    

September_CowboyChicBlackBeanDip

Ingredients

  • 1 teaspoon vegetable oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1/2 cup diced tomato
  • 2/3 cup bottled picante sauce
  • 1/2 teaspoon cumin
  • 1/2 teaspoon Chili powder
  • 1 can black beans (drained and washed)
  • 1/4 cup Monterrey jack cheese, shredded
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon fresh lime juice
  • 3 tablespoons Tabasco-if desired

Instructions

  • Heat oil in skillet.  Add onion and garlic, and sauté until tender.
  • Add tomato, picante sauce, chili powder, cumin, and black beans to skillet.  Cook 5 minutes or until thick, stirring constantly.  Remove from heat.
  • Partially mash mixture with a potato masher.  Add cheese, cilantro, and lime juice.  Stir until cheese melts.
  • Serve warm with tortilla chips.

After you make Cowboy Chic Black Bean Dip, share a photo on social media using #JLOCookbook.

JLO Summer Wrap-Up

In just a few days, the Junior League of Omaha will be kicking off its 98th year with the first General Membership Meeting. It has been a busy summer for our League filled with training sessions, committees kicking off their projects and fundraisers and meetings to gear up for the upcoming year.

Many of our members have already been hard at work throughout the summer donating their time to various projects. In July, many members volunteered at the Color Run during packet pick-up and on race day at water and color stations throughout the race course.

IMG_0659

IMG_1470

Done-In-A-Day partnered with FITGirl, Inc. and provided volunteers for the FITGirl Empowerment Camp for girls ages 8-14. Junior League of Omaha members were assigned a group of girls and assisted them through activities during the day that included focusing on fitness, good eating choices and group team building activities.

Project shifts have also started with volunteers sorting books for A Book Of My Own and getting backpacks ready for distribution through Project Hope Pack. In addition to all of the volunteer opportunities for our Active Members, the League is also excited to welcome 92 New Members to our organization this year.

2016_08_JLO_ABOMO_Runza_03

Each year, the incoming President is tasked with choosing a theme for the League year. For 2016-2017, our President, Chaley Chandler, selected the theme of “Giving Back is Always in Style.” Giving back is just one part of the mission of The Junior League of Omaha and voluntarism has always been second nature to our members. All of our League Members share many different strengths that make make an impact on each other and our actions. Our members gain training and knowledge from both our General and Committee meetings, and also from each other. Supporting other League Members, learning from each other and giving back to one another are all of the keys we’ll need to have a successful year. Our mission and our relentless act of giving back to the community and to each other will always be in style! You’ll be seeing this year’s logo all year long to help serve as a reminder of the one goal we all are working towards.

2016_05_JLO_PresidentsTheme_MainLogo_RGB

As fall rapidly approaches, there’s even more exciting things to look forward to beginning with Barn Bash on September 9th. There will be salsa and guacamole tasting, a nacho bar and BINGO! The League will also be hosting the American Girl Fashion Show Grand Finale on October 8th and 9th at Shadow Ridge Country Club. Please join other League Members as we commemorate the Fashion Show and how it has created shining stars out of both children and adults. Rounding out the season is the seventh annual Big Red Block Party on November 5th. Watch the Nebraska vs. Ohio State football game on multiple big screen TVs while enjoying tailgate-themed faire and the opportunity to bid on a wide variety of silent auction items. Finally, Our Cookbook Committee is also hard at work and needs your submissions. If you have any great recipes to share, please visit www.JLOCookbook.com.

Cooking for a Crowd

Cooking for 20 can be tricky, but every month Junior League of Omaha Board of Directors take on the challenge of providing dinner for a monthly Board meeting. When it came time for New Member Chair Bethany Banister and Communications Chair Melissa Carlberg to take their turn, they were confident the Junior League’s Toast to Omaha cookbook would be the perfect resource – and would build excitement for the upcoming release of the League’s new cookbook, to be released in conjunction with our 100th anniversary in 2019.

DSC01428

“We thought soup would be a crowd-pleaser, and also figured it’d be fairly easy to transport and keep warm,” says Melissa. “Bethany and I got together, picked out some recipes that looked delicious and started planning a couple weeks before the meeting.”

Melissa made the following soup recipes:

  • Curried Pumpkin Soup, page 49
  • Upsteam Brewing Company’s Smoked Gouda Beer Soup, page 59
  • Italian Vegetable soup, page 55

DSC01419

For a side, Bethany chose Ron’s Wheatfield Cornbread, page 182, and for dessert, gave Very Rich Everything Bars, page 214, a try.

DSC01424

“The cornbread was super easy,” says Bethany. “I do have a suggestion for the dessert, though. Use creamy peanut butter instead of crunchy for both the base and the fudge topping. I also used salted nuts, even though the recipe called for unsalted. It seemed to cut down the richness a little!”

DSC01436

Final consensus? Everything was a hit! The sausage soup was nearly gone and the beer cheese soup reheated wonderfully.  

“The Italian vegetable soup was a fairly quick, easy recipe and you can even save some time by eliminating the chopping and buying frozen spinach and carrots,” says Melissa. “I’d definitely make it again. In fact, I’d make them all again. I especially liked the Upstream beer cheese soup. I used a cheddar to supplement the Gouda, simply because it was a bit more economical for a double batch.”

Both Bethany and Melissa agree that the dinner was a success; board members all tasted several Toast to Omaha recipes for the first time and everyone seemed excited to make them again! Hopefully, it got members thinking about what they can submit for the next Junior League of Omaha cookbook!

The Cookbook Committee is currently planning for the upcoming edition, A Century of Serving, and looks forward to hosting tasting parties beginning this summer to choose the entries for the anniversary cookbook. Be on the lookout for recipes you’d be interested in submitting – and if you’d like one of the special edition Junior League of Omaha aprons, orders will be available soon at jlomaha.org.