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!