Sunday, December 2, 2007

Penne From Heaven

Submitted By Dara Singleton - Given to me by Krista Lake

(this recipe is a dish from a wonderful Italian Restaurant in Joplin MO - called Bella Pepper, Every time I go home - I make sure to go in and buy a quart of their House Salad Dressing!)

Grocery List:
2 Boneless Skinless Chicken Breast
1 Pound of Bacon
green onions
1 pkg Cream Cheese
1 stick of real butter
1/2 cup of Parmesean
1 clove of Garlic
1 pkg Penne Pasta

1. Cut bacon into one inch slices and fry - drain and set aside
2. Saute sliced chicken in butter or a olive oil (I used 1/2 stick of real butter)
3. Boil Pasta
4. Make your Alfredo sauce towards the end - it doesn't take long - and you don't want it to sit -
Over Medium Heat & Continually Stirring, Combine
1 pkg cream cheese
1 stick of real butter
1/2 cup of parmesean
1 garlic clove minced
salt (easy on this)
add Milk until you get this to the desired consistency of Alfredo sauce you like -
Once that is done - have your noodles done @ the same time -
Toss together:
handful of green onions sliced up
and your Alfredo Sauce -

DELICIOUS - I made it this afternoon! - the kids loved it, Josh's diet seemed to overlook the calories too! This would be perfect to make for Company - it looks impressive, but it isn't hard at all!

Monday, November 26, 2007


submitted by Mindy Abendroth

1 cup peanut butter (creamy)
1 cup corn syrup

Bring to a boil on the stove.

Stir in 6 cups of Rice Krispies and put in greased 9x13 pan.
Let the Rice Krispy layer cool.

Chocolate Topping
Melt in microwave about 3/4 bag of chocolate chips and about a handful
of butterscotch chips. Spread on top.


Butternut Squash Soup

submitted by Rachel Crouse

tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1 medium onion, finely chopped
4 carrots, finely chopped
Salt and pepper
1/2 cup pulpy orange juice
2 boxes frozen butternut squash puree (I think they were 12 oz boxes)
2 or 3 cups chicken broth
Salt and pepper
Grated nutmeg
1 tablespoon chopped fresh thyme leaves, for garnish
1 tablespoon orange zest, for garnish

Heat a soup pot over medium-high heat. Add 1 tablespoon extra-virgin
olive oil and 1 tablespoon of butter. When butter has melted, add the
onion and carrots and cook until vegetables are soft, about 5 minutes.
Season with salt and pepper. Deglaze with the orange juice and simmer
for 1 to 2 minutes, scraping the bottom of the pot with a wooden
Transfer the mixture to a food processor or a blender. Puree the
mixture until smooth, then return to pot over medium heat. To mixture,
add the frozen butternut squash puree and the chicken broth and stir
to combine. Adjust the seasoning. Bring to a boil, then lower the heat
and let simmer for 10 minutes. Grate some fresh nutmeg and stir to

I hope you enjoy it as much as I did.

Rachel Crouse

Monday, November 12, 2007

Oreo Cookie Dessert

Submitted by Mindy Abendroth

1 package of Oreos
2-3 tablespoons butter (melted)
1/2 gallon of vanilla ice cream
1 jar of fudge (or caramel)
1-8oz container of cool whip

Crust - Crush up about 2/3 of the package of oreos and mix with melted butter. Spread in the bottom of a 9x13 pan. Put crust in freezer for 20 or more minutes to let harden.

After oreo cookie crust has frozen, put on a layer of ice cream (about 1/2 gallon). Put back in freezer to harden.

After ice cream has hardened, add fudge or caramel (hint: it's easier to spread if you have warmed the caramel/fudge a little bit --about 30 seconds in the microwave usually works). Put back in the freezer for a little while.
Optional - can add unsalted peanuts into the fudge or caramel.

After fudge/caramel has firmed up, spread a layer of cool whip and top with crushed oreos. Serve frozen.

ENJOY!!!!!! :)

Thursday, October 11, 2007

Hashbrown Casserole

Submitted by Marci Smith
(I doubled the recipe below for our Life Group)
2 lbs. frozen hashbrowns (no need to thaw)
8 oz. sour cream (I use light)
1 can cream of celery soup
2 c. shredded cheddar (I use 2% milk fat instead of full fat)
1/4 c. melted butter (I use the real stuff)
2 T grated onion (I use more...and just chop it into small pieces)
1 t. salt
Mix everything except hashbrowns. Pour mixture over hashbrowns and mix thoroughly. Bake uncovered for 1 hour on 350 degrees

Tuesday, September 4, 2007

Banana Bread

submitted by Lindsay Young

Banana Bread
(makes 2 medium loaves or one BIG loaf)

2 eggs, well beaten
1 1/2 c. sugar
1 c. thick sour cream
2 ripe bananas, mashed (the blacker, the better!)
1 t. vanilla
1/2 tsp. salt
2 c. flour (sometimes I'll do 1 c. white, 1/2 c. whole
wheat, for a heartier bread)
1 t. soda

mix all ingredients well. bake @ 325 for 50-60
minutes til done.

Saturday, August 11, 2007

Virginia's Almond Pound Cake

Submitted by Becky Hansen
(Becky made this for me on my birthday - it was a true southern treat - you have to try this!)

2 cups butter or margarine
2 1/2 cups granulated sugar, divided use
5 large eggs
2 cups all-purpose flour
1 tablespoon vanilla extract
3 tablespoons almond extract
1/2 cup water
1/4 cup powdered sugar Preheat oven to 350*F. In a bowl with an electric mixer at low speed, beat butter until fluffy. Slowly beat in 2 cups sugar. Add eggs, one at a time, beating well after each addition. Stir in flour. Add vanilla and almond extract. Beat till thoroughly combined. Pour batter into a greased 13 x 9-inch baking pan. Bake for 35 to 40 minutes. Remove from oven and top with almond topping. Topping: In a saucepan combine water and 1/2 cup granulated sugar; bring to a boil. Cook 5 to 7 minutes. Stir in almond extract. Drizzle on top of the warm cake. Cool cake. Sprinkle powdered sugar on top. Makes 16 servings.

Monday, July 23, 2007

Candy Pizza

submitted by Mandy Cecil (our resident dessert queen!)

1 roll of refrigerated chocolate chip cookie dough
1/2 cup peanut butter (crunchy or creamy, whatever you like)
1 cup chocolate chips
Candy bars, whatever you like (example: 1 Reese's Peanut Butter Cups, 1 small bag M&M's, 1 Kit Kat bar, 1 Milky Way... whatever you like, but if you only pick one of 2 of these, you will need about 3 or 4 bars each. You will also need to cut these, well, not the M&M's)

Roll out cookie dough onto round cookie sheet or stone. Bake at 350 degrees for 10 to 15 minutes, or until golden brown. As soon as you take it out of the oven, sprinkle the chocolate chips all over and peanut butter. Spread all over pizza. Cut into (however big you want them) pieces. Sprinkle cut candy bars all over. ENJOY!!!!!!!!!!!!!!!!!!!

note - Mandy brought this to a party at Mike and Naphtali's house one night and it was a huge hit. Everyone loved this full of Chocolate Pizza!

Saturday, July 14, 2007

Potatoe Soup

1 stick butter (no substitutes)
1 medium chopped onion
3 stalks of celery (including tops)
1 t. salt
1 t. pepper
2 T flour (optional for thickening)
4 red potatoes, peeled and diced
1 small can evaporated milk or regular milk
1 t. dried parsley flakes
4 oz. velveeta cheese
1 carrot grated with cheese grater

Saute onion + celery in butter, until tender. Add salt & pepper,carrot, & potatoes, and just cover with water and boil until potatoes are soft. Pour in just enough milk to make white if using regular milk. Turn down heat. DO NOT BOIL MILK AND VELVEETA . On low temp add Velveeta + Parsley. Serve warm with cornbread once cheese melts. (jiffy is really yummy with it because its a little sweet).

Saturday, July 7, 2007

Wacky Cake - (Chocolate)

Submitted by Lorraine Branham
This is Carmen Mailes "Wacky Cake" that Grandma Branham used to make all the time. It's called "Wacky" because it has no eggs in it.

Mix dry ingredients together, then add water, oil and vanilla. Bake at 350 for 35 minutes.
3 cups flour
2 cups sugar
6 Tbs. cocoa
1 teas. salt
1 teas. soda
2 cups cold water
3/4 cup oil

Bring to a boil, and cook 3 minutes.
1 cup sugar
1/2 stick butter
1/2 cup cocoa
1/4 cup milk

Tuesday, June 5, 2007

Scalloped Tomatoes

Submitted By Dara Singleton
given to me by Judy Svenes

This is a delicious recipe, and is perfect for the summer time when there is an abundance of fresh vine ripened tomatoes around. The first time I tasted this I was just blown away. Give it a try - you will love it!

1/4 cup butter
1 onion chopped
1 tsp salt
black pepper to taste
1/2 tsp dried basil, or more to taste
4 tsp brown sugar, or more to taste
5-6 tomatoes sliced
2 cups croûtons -preferably the Italian Seasoned ones)
shredded mozzarella cheese

Preheat oven to 375 degrees F. Saute onion in butter until transparent. Remove from heat. Stir in salt, pepper, basil, brown sugar, and tomatoes. Add croutons and mix until all ingredients are well seasoned. Pour into 9x13 greased baking dish. Bake for 30 minutes. Sprinkle mozzarella cheese over the top. Bake for 5 minutes more. Serve piping hot!

Monday, June 4, 2007

Roasted Chicken with Balsamic Vinaigrette

submitted by Dara Singleton
Recipe Courtesy of Giada De Laurentiis

1/4 cup balsamic vinegar
2 T. Dijon Mustard
2 T. Fresh Lemon Juice
2 garlic cloves chopped
2 T. Olive oil
salt and freshly ground black pepper
1 (4 pound) whole chicken, cut into pieces
1/2 cup low salt chicken broth
1 tsp lemon zest
1 T chopped fresh parsley leaves

Whisk vinegar, mustard, lemon juice, garlic, olive oil, salt and pepper, in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least two hours and up to one day.

Preheat oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly cover with foil for the remaining cooling time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and the pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.

Cream Wafers

submitted by Lanora Krenc - these are like what you get at Nan's Nummies in Valley Junction

This recipe was actually in a cookbook of Lanora's husband Phil's grandma - its an old recipe - can be trusted to please!!!

1 cup butter (no substitutes)
1/3 cup whipping cream
2 cups flour
granulated sugar
creamy butter filling (below)

Mix: Butter, whipping cream, and flour thoroughly.
Heat oven to 375

Roll dough 1/8" thick on lightly floured board. Cut into 1 1/2 " rounds. Sprinkle with sugar - turning to coat both sides.

Place on un-greased baking sheet. Prick with a fork 4 times. ( I use parchment paper for these and it makes for an easy removal)

Bake 7-9 minutes or until slightly puffy. Put two cooled cookies together with filling.

Creamy Butter Filling
Blend 1/4 cup soft butter,
3/4 cup sifted powdered sugar,
1 egg yolk,
1 tsp vanilla,
1 1/2 tsp almond flavoring.
If desired tint pink or green!

Parmesan Potatoes

 This is my Grandmother White's Recipe. Originally from Arkansas, they moved to be near our family in Missouri after they retired.  This is one classy lady who had an hourglass figure after all three kids - tiny little thing. How she stayed that way cooking this way - I don't really know - but at 85 she has been caught on the ladder cleaning out the gutters - so maybe that is how!
This recipe is a wonderful one that is easy and delicious.  We always wish there were more of it when we are through (leftovers are popular at our house!)

6 large potatoes
1/4 cup flour
1/4 cup Parmesan
3/4 tsp. salt
1/8 tsp. pepper
1/3 cup melted butter
chopped parsley

Peel potatoes and cut into wedges.
Combine cheese, flour, salt, and pepper in a gallon ziplock.
Moisten potatoes with water and shake in "batter" until all of the potatoes are lightly coated.
Melt butter in 9X13 pan. Place potatoes in pan and bake at 375 for 1 hour, turning once after 30 minutes. After golden brown, remove and sprinkle with parsley.

Grape Salad

submitted by Dara Singleton

2 lbs. of green grapes
2 lbs. of red grapes

Mix together:
1 8oz. pkg of cream cheese
1/2 cup sugar
1 tsp. vanilla
1 8oz. sour cream

Add grapes to cream cheese mixture and put in a 9x13 pan. Sprinkle with 1 cup of brown sugar and 1 cup of pecans over the top. Refrigerate at least 6 hours.

Tuesday, May 15, 2007

Lemon Chicken

submitted by Mandy Cecil

3/4 cup finely crushed corn flakes
1/2 teaspoon ginger
1/8 teaspoon pepper
1 egg white
1 teaspoon water
1 teaspoon soy sauce
4 boneless, skinless chicken breasts

1/2 cup chicken broth
1 tablespoon cornstarch
1/3 honey
3 tablespoons FRESH lemon juice
1 teaspoon ketchup
1/8 teaspoon garlic powder
1 teaspoon grated lemon peel

Line cookie sheet with foil, place in oven and preheat oven to 450 degrees. In gallon size baggie,combine crushed cereal, ginger and pepper, mix well. In small bowl, beat egg white, water and soy sauce until frothy. Brush both sides of chicken with egg white mixture. Place chicken in baggie and shake to coat evenly. Remove hot foil-lined cookie sheet from oven and arrange coated chicken on sheet. Bake at 450 degrees for 15 - 20 minutes or until chicken is fork tender. Meanwhile, in medium saucepan, combine broth and cornstarch: blend until smooth. Add honey, lemon juice, ketchup, and garlic powder: mix well. Bring to a boil over medium high heat, stirring constantly. Remove from heat, stir in lemon peel. To serve, cut each chicken breast half crosswise into 6 or 7 pieces, arrange on 4 individual plates. Spoon sauce over chicken. Serve with veggies and rice.

Caramel - Banana Ice Cream Dessert

submitted by - Mandy Cecil

1 1/2 quarts vanilla ice cream, slightly softened
4 ripe medium banana's, sliced
25 vanilla wafers, coarsely crushed
Caramel ice cream topping
Chocolate ice cream topping

Scoop ice cream into 13 x 9 inch baking dish, gently spread over bottom of dish. Top with banana slices. Evenly sprinkle crushed wafers on top of banana's. Drizzle the chocolate and caramel topping over the top of the crushed wafers. Cover and put in freezer for 2 hours. To serve, cut into squares.

Wednesday, May 9, 2007

Mrs. Miles' Green Chili Enchiladas

3 Boneless skinless chicken breast - boiled and cut up
1 can of Cream of Chicken soup
1 can of Cream of Mushroom soup
1 cup of sour cream
1 can of chopped green chilies
2 cups of grated cheese
1 teaspoon of garlic powder
1 teaspoon of cumin powder
10 flour tortillas - regular burrito size

Mix all of your enchilada ingredients together - except for tortillas.
In a 9X13 pan spread enough sauce on the bottom of the pan to prevent sticking.
Roll up each tortilla with a good amount of filling in each. Lay side by side in pan - spreading the remaining mixture over the top once all are filled. I add extra cheese to the top!
Bake at 350 degrees for 30 minutes or until cheese is bubbling!

Dara's Notes:
I love this recipe and It freezes nice. (before the baking stage)

Monday, April 30, 2007

Marinated Cheese

submitted by Angela Sustala

1/2 cup olive oil
1/2 cup white wine vinegar
3 tablespoons chopped fresh parsley
3 tablespoons minced green onions
1 teaspoon sugar
3/4 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3 cloves garlic, minced
1 (2 oz.) jar diced pimiento, drained
1 (8 oz: 5 1/2 x 2 x 1 inch) block sharp cheddar cheese, chilled
1 (8 oz.) package cream cheese, chilled
Combine first 10 ingredients in a jar; cover tightly and shake vigorously. Set aside.
Cut block of cheddar cheese in half lengthwise. Cut cross-wise into 1/4-inch thick slices; set aside. Repeat procedure with cream cheese. Arrange cheese slices alternately in a shallow baking dish, standing slices on edge. Pour marinade over cheese slices. Cover and marinate in refrigerator at least 8 hours. Transfer cheese slices to a serving platter in the same alternating fashion, reserving marinade. Spoon marinade over cheese. Serve with assorted crackers. Makes 12-16 appetizer servings.

Tuesday, April 24, 2007

French Toast Casserole

submitted by Angela Sustala

10 slices of white bread
8 oz cream cheese
12 eggs, whipped
1/2 cup maple syrup (room temperature)
2 cups milk
1 cup sugar

Grease a 9x13 baking dish. Put 5 slices of bread, cubed, on bottom of pan. Cube the cream cheese and put it over the bread in the pan. Cover with remaining 5 slices of bread, cubed. Whisk eggs, syrup, milk and sugar and pour into the pan covering the bread and cream cheese. Cover with tin foil and refrigerate overnight. In the morning, uncover and bake at 375 degrees for 45 minutes.

Chocolate Mint Cookies

submitted by Angela Sustala

3/4 cup butter
1 1/2 cups brown sugar
2 Tablespoons water
2 cups semisweet chocolate chips
2 eggs
2 1/2 cups flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
36-48 Andes mint candies
In a large saucepan, over low heat, cook butter, sugar & water until butter is melted. Add chocolate chips & stir until partially melted. Remove from heat & continue to stir until chocolate is completely melted. Pour into a large bowl & let stand 10 minutes to cool. At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low & add dry ingredients, beating until blended. Chill dough one hour. Preheat oven to 350. Roll into balls & place on un-greased cookie sheet, two inches apart. Bake 8-10 minutes. While baking, unwrap mints & divide each in half. When cookies are brought out of the oven, put a mint half on each cookie. Let sit 5 minutes to melt and spread like frosting. Makes 3-4 dozen.

Bacon Appetizer Cresents

submitted by Angela Sustala

1 package (8 oz.) cream cheese, softened
8 slices bacon, crisply cooked & crumbled
1/3 cup grated parmesan cheese
1/4 cup finely chopped onion
2 cans (8 oz. each) refrigerated crescent dinner rolls
2 Tablespoons chopped fresh parsley
1 Tablespoon milk
Preheat oven to 375. Mix cream cheese, bacon, parmesan cheese, onions, parsley & milk until well blended; set aside. Separate each can of dough into 4 rectangles; firmly press perforations together to seal. Spread each rectangle with 2 rounded Tablespoons of the cream cheese mixture. Cut each rectangle into 12 wedges, starting at short ends. Place, seam-sides down, on greased baking sheet. Bake 12-15 minutes or until golden brown. Serve warm. Makes 8 dozen.

My Big Fat Greek Dip

submitted by Angela Sustala

1 (8 oz.) package cream cheese, softened
4-6 Tablespoons minced fresh chives
1 Tablespoon dried oregano
1 (8 oz.) container any flavor hummus
1 cucumber, peeled, seeded & chopped
3-4 plum tomatoes, seeded & chopped
1 (4 oz.) container crumbled feta cheese
1 can sliced black olives
1/2 cup chopped green onions
Baked pita chips
Mix cream cheese with chives & oregano. Spoon onto bottom of pie plate. Drop hummus by small spoonfuls evenly over cream cheese; spread evenly. Top with remaining ingredients in order listed. Refrigerate. Serve with baked pita chips. Serves 10.

Double Baked Potato Casserole

Submitted by Angela Sustala

5 lb bag potatoes, peeled & boiled
1 package shredded cheddar cheese
1 large container (16 oz.) sour cream
1 small container (8 oz.) sour cream
1 package (8 oz.) cream cheese, softened
1 package bacon, fried crisp & chopped
2 stalks green onions, chopped
1 stick butter
Mash potatoes & add butter. Mix in cream cheese & large container sour cream using electric mixer. Put in 9x13 dish. Spread small container sour cream on top. Sprinkle onions, cheese & bacon on top. Bake @ 350 for 35 minutes or until cheese is melted. Serves a crowd!

dara's notes: Okay these are delicious - Angela served us these one of the first times we went to their house or they came to life group - I can't remember - but they are so so good!

Wednesday, April 18, 2007

Cheesy Garlic Biscuits

submitted by Mandy Cecil

2 cups baking mix
1 cup milk
2 cups shredded cheddar cheese
3 teaspoon garlic salt

Garlic Butter Spread:
4 T margarine spread
2 teaspoons garlic salt
1 ½ teaspoons dried parsley flakes

Mix all together and bake @ 375 for 10 to 15 minutes, or until the tops are lightly brown. After removing from the oven IMMEDIATELY put the garlic butter spread on top. Serve immediately!

Thursday, April 12, 2007

Black Bean Soup

submitted by Lindsay Young
serves 4

*This is my favorite soup. It could not be faster or
more healthy! Dinner is on in 10 minutes.

1 t. olive oil
1 pt. fresh salsa (pico de gallo style)
1-16 oz. can refried black beans (in the mexican food
1-15 oz. can black beans, drained
1-14.5 oz. can low-sodium chicken or vegetable broth
sour cream, extra fresh salsa and cilantro to garnish

heat oil in a saucepan or large pot over medium heat.
add salsa and cook 4 minutes. add beans and broth and
bring to a simmer; cook til warmed through, about 5
minutes. top with sour cream, extra salsa, and

Hearty Split Pea Soup

submitted by Lindsay Young
serves 9

*This is also a budget-saver meal. I serve it on
dreary days with fresh crusty bread. Even Michael,
who hates split peas, like this.

16 oz. dried split peas
2 c. diced fully cooked lean ham
1 c. diced carrots
1 med. onion, chopped
2 garlic cloves, minced
2 bay leaves
1/2 t. salt
1/2 t. pepper
5 c. boiling water
1 c. hot milk

In the slow cooker, layer the first nine ingredients
in the order listed (do not stir!). cover and cook on
high 4-5 hours until the vegetables are tender. Stir
in milk. Discard bay leaves before serving.

Route 66 Chili

submitted by Lindsay Young

serves 8

*I make this for gameday or on New Year's, and it's
always a hit.

3 lbs. trimmed boneless pork, cut into 1" pieces
all purpose flour
1/2 c. olive oil
3/4 c. chopped onion
4 poblano chiles, chopped (optional)
1/4 c. chopped garlic
1-28oz. can diced tomatoes in juice
2-19 oz. cans enchilada sauce (red or green - I use
one of each)
1-12 oz. bottle amber ale (your choice...Fat Tire or
Michelob Amber Bock both work well)
1-7 oz. can diced green chiles
1 T. cumin
1 T. chili powder
sour cream, for garnish
sliced green onions, for garnish

Dredge pork in flour to coat; shake off excess. Heat
1/4 c. olive oil in heavy large pot over medium/high
heat. Working in batches, add pork and brown on all
sides, about 8 minutes. using a slotted spoon,
transfer to a bowl.

Add remaining olive oil to the same pot. Add onion
and saute until translucent, about 4 minutes. Add
poblano chiles and garlic and saute for 2 minutes.
Mix in everything else (but the garnish). Simmer
until the meat is tender and chili thickens slightly,
stirring occasionally, about 1 to 1 1/2 hours. Serve
with sour cream and sliced green onions.

Taco Soup

submitted by Lindsay Young
serves 8

*We eat this a lot at our house: a real fix-and-forget
recipe! I can't lie, though...I didn't invent it - I
got it from - a great frugal
momma site!

1 lb. ground turkey
1 can chili beans with liquid
1 can kidney beans (dark or light) with liquid
1 can whole kernel corn with liquid
2 cans petite cut diced tomatoes
1 can tomato sauce
2 c. water
1 pkg taco seasoning mix (can use regular or mild for
more kid-friendly flavor)

brown the turkey and place in slow cooker with all
ingredients. cook on low for 8 hours. garnish with a
dollop of sour cream, shredded cheddar cheese and
tortilla strips. freeze leftovers for another day!

White Chicken Chili

submitted by Jenn Adair

1 can (8-12oz) Northern Beans
1 stick butter
3/4 cup chicken brother
1 1/2 tsp chili powder
1/2 tsp salt
1 can diced green chilies
1 diced medium onion
1/2 cup flour
2 cups milk
1 tsp cumin
1/2 tsp ground black pepper
4 chicken breasts (cooked and cubed)
1 package taco or fajita seasoning (optional)
Start by boiling the chicken breasts (in the packet of seasoning if you wish, I do it to add a little more flavor). Cook the chicken breasts throughly, then cube. Set chicken to side. In a large skillet saute' onion in 2 tablespoons butter. Melt remaining butter, add flour, chicken broth and milk. Stir in seasonings. Mix well. Place the beans, chilies and chicken in a large pot or crock pot, then add liquid mixture. I prefer to use my crock pot because I like the beans to be a little more tender.
Garnish with sour cream or cheese if you desire. We often make cheese quesadillas to dip.

Wednesday, April 11, 2007

Drew's Secret Ingredient Chicken Salad

submitted by Drew Stinson

2 Pounds of Cooked/Diced Chicken
Red Grapes halved

Diced Red Onion

Diced Celery

1 cup of Mayonnaise

1 Tablespoon of Secret Ingredient (Ranch Dressing!)

¼ tsp Salt

¼ tsp Pepper

¼ tsp Celery Seed

¼ tsp Granulated Garlic

Sliced Almonds (if you wish!)

Combine together in large mixing bowl, mayonnaise, secret ingredient, salt, pepper, celery seed, & garlic. Pour in chicken, grapes, onion, & celery and mix together. Top with sliced almonds if you desire.

~Serve on wheat rolls or bread and enjoy!~

Dara's Notes: Drew is the Head Chef who just opened up the new Market at Jordan Creek. We are the fortunate people who go to church with him and if your lucky enough to pick the life group he visits you just may get to sample his famous BBQ sauce - that is probably at the market now too - but this is the Chicken salad that you have all heard me go on and on about. It is very good! Thanks for sharing this with us. To all the rest of the guys - come on bring on the recipes! We're waiting!!!

Stinson Fudge

submitted by Adrian Stinson

1 Pkg Marshmallows
1 ½ Cup Sugar
2/3 Cup Carnation Milk
¼ Cup Butter
¼ Tsp Salt
1 – 12 oz. bag of Nestle Chocolate Chips
1 Cup chopped pecans
1 Tsp Vanilla

Combine Marshmallows, butter, salt, sugar and milk – stirring over medium heat. Bring to full boil for 5 minutes. Remove from heat. Add chocolate chips and vanilla. Stir until chips are melted. When mix is smooth, stir in nuts. Pour into buttered pan and chill until firm.

Apple Snicker Salad

submitted by Adrian Stinson

3 Granny Smith Apples
3 Red Delicious Apples
(any kind of variety of apples will do)
3 Full size Snickers Candy Bars
1 Regular Size Package of Jell-O Vanilla Pudding
1 cup of milk
1 Container of Cool Whip

Slice apples into small pieces, cut candy bars into small pieces and combine together in a large bowl. Prepare pudding according to instructions on package. DO NOT LET IT SET UP COMPLETELY. While pudding is still a little runny, fold in cool whip, pour mixture over apples and candy pieces and mix everything together. Refrigerate for 2 hours.
dara's notes - any salad that has the word snicker in it has to be delicious and I like the way it makes you feel about what your eating - by calling it a salad - so clever! It is so good too- Adrian has brought this to life group - it is Yummy!

Better than Anything Cake

submitted by Adrian Stinson

1 box of German Chocolate Cake
3 eggs
1 can Sweetened Condensed Milk
1 bottle of squeezable Caramel Syrup
1 container of Cool Whip
1 large Chocolate and Nut Candy Bar
(Snickers, Heath, Symphony)

Pre-Heat oven to 350 degrees. Prepare cake according to directions on cake mix box. When cake is finished baking pull from over and let cool for 15 minutes. Then take the end of the handle of a wooden spoon a poke holes throughout the cake. Fill the holes with sweetened condensed milk and caramel (save some caramel for use later). Let the cake cool for 2hours. Right before serving, frost the cake with Cool Whip, break down the candy bar and sprinkle on cake. Drizzle on remaining caramel syrup. Slice and serve

Tuesday, April 10, 2007

Scotch –a-roo’s

Submitted by Pastor Lori Eilers

2 cups sugar
1 cup white corn syrup
bring to just boiling and add 1 cup peanut butter
Mix well and add 6 cups rice krispies
Spread into a greased 9x13 pan
1 cup chocolate chips
1 cup butterscotch chips
2 tsp. Butter
a splash of water
Melt together slowly and spread on bars
These are Michael “Obie” Oberbeck’s FAVORITE bars. You can’t get much easier than this!

Monday, April 9, 2007

Corn Casserole

Submitted by Pastor Lori Eilers
½ onion and ½ red pepper sautéed in evoo
1 can drained whole kernel corn
1 can cream corn
1 box Jiffy corn bread mix
3 eggs
1 cup sour cream
1 cup shredded cheddar cheese
Mix all together and spread into an 8x8 baking dish. Bake at 350 degrees for 45 minutes. This recipe doubles easily for a 9x13 dish. Reheats well.
Pastor Lori's Notes:
This is a great pot-luck kind of dish. Awnna Singleton would eat this everyday of she was able!

Chocolate Chip Bars

Submitted by Pastor Lori Eilers
1 and ½ sticks melted butter (no margarine)
2 cups firmly packed brown sugar
2 eggs
2 cups all purpose flour
1 tsp. Baking powder
1 tsp. Salt
½ tsp. Baking soda
Combine wet ingredients and dry ingredients separately before adding all together. Spread into a greased and floured 13x9 pan and pour 1 cup of chocolate chips on top. Bake at 350 degrees for 30 minutes.
Pastor Lori's notes:
These bars are a favorite of many of my friends. When I still worked at the school, I would bring them for birthdays and people would literally follow me to my office to get one while they were warm.
Dara's Notes: I claim a corner piece - eh- get your hands back! :)

Apple Dumplings

This is from My Friend Lisa Little of Ankeny Iowa

2 pkg crescent rolls (don't use low fat!)
2 large granny smith apples, cut into eight wedges each, peeled and cored
1 stick of butter, room temp
1 cup sugar
1T cinnamon
1/2 cup of Mountain Dew
Roll up each apple wedge in a crescent roll and place in a 9x13 pan fairly close together. (I do two rows of eight, about 1/2 inch apart or so-that way the topping clumps together on the tops better). Crumble together the butter, sugar, and cinnamon. Sprinkle the mixture on tops of the crescents. Pour Mountain Dew over the top of the sugar mixture. Bake at 375 for 35-40 minutes. Serve warm with vanilla ice cream and use some of the sauce in the bottom of the pan to drizzle over the top! Serving size is two dumplings. (You just can't eat one!)

Saturday, April 7, 2007

Peach Cobbler

If this doesn't say "welcome" then Honey, I don't know what does. I came across this recipe in a church cook book out of Kentucky while craving a gooey peach cobbler when I was expecting Ana 10 years ago.  Serve it warm with a scoop of vanilla ice cream - and you will have a friend for life! 

1 stick of Real Butter
1 tsp cinnamon – but I never measure this
1 large can of sliced peaches with syrup
(I add a few more peaches from another can without the syrup)
1 cup self-rising flour
1 cup sugar
1 cup milnot – or milk
1 tsp oil

Place peaches in 9X13 baking dish.
Sprinkle with cinnamon, dot with butter,
(just slice your stick of butter up into small pieces)
In a separate bowl, mix self rising flour, milk, sugar, and oil.
Pour over Peaches. Bake @ 350 for 45 minutes or until golden brown and bubbling!

Cranberry Pineapple Punch (also known as Christmas Party Punch)

Every year my parents had a huge Christmas Party for their Choir kids from Bible college. It was the fanciest thing that happened in our house all year. Every piece of silver was polished - they spent days and days preparing. There wasn't a year that this punch wasn't served - it was the only time of year we made it with the exception of my wedding. Now we enjoy this whenever we have the excuse - It is amazing.

1 Can of Pineapple Juice
1 Can of Red Cranberry Juice (needs to be equal parts)
1 Cup of Sugar
1 2-liter of Ginger Ale
2-3 tsp Almond Flavoring
Chill all of your juices and mix together in a large punch bowl. Serve Cold.

Friday, April 6, 2007

Fried Green Beans

submitted by Dara Singleton

Fry about 6-8 slices of bacon. Save drippings and set aside bacon. Add to your drippings 2-3 can's of green beans drained. Add these spices to your liking: Onion flakes (or better yet fry up a diced red onion in with the green beans), garlic powder or fresh minced garlic, a pinch of brown sugar- like a tablespoon, pepper and salt. If that isn't enough oil, I do some real butter. Cook these down real good - start them when you begin preparing your dinner meal - cook at a medium high heat, then once cooked through good - turn them down on low. Before serving crumble bacon all over the top and don't forget to make it to the gym in the morning!

Dara's notes: If I don't have bacon - I just use real butter, they are delicious however you do them. You can even add stewed tomatoes with for a Italian flair - very good! Josh doesn't prefer them that way - but my dad and I love them with the tomatoes - that rendition came from the restaurant that Josh proposed to me in - The Red Onion Cafe in Joplin MO.

Chicken & Rice

submitted by Amy Main

1 ¼ cup brown minute rice
¼ cup melted butter
1 cup milk
4 skinless / boneless chicken breast
1 can of cream of chicken soup
1 can of cream of mushroom soup
sliced almonds
Parmesan cheese

Preheat oven to 325. Pour rice in 9x13 pan.
In 4 cup bowl, mix melted butter, milk, & soups.
Mix 1 ½ cups of soup mixture with rice in dish.
Place chicken over rice mixture. Pour rest of soup mixture over chicken.
Sprinkle with almonds, Parmesan cheese & paprika. Bake uncovered 2 hours.

dara's notes: Amy brought this to me the first time that the kids and I had to miss church because they were sick. I remember feeling so loved when she came to the door with it, but when I ate it - Yummo! Your kids will even love this one! Since then I have made it for many friends and most recently for life group. After several request for this recipe the blog / recipe book concept was born and here it is! I hope you find it helpful in getting your family around the table!