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Illinois Country Living

Snickers Cookies

150 Years Of Feeding The Flock

Who: Walnut Grove United Methodist Church, Prairie City, IL
Cost: $20, including shipping
Details: hard-backed, comb-bound
Pages of recipes: 233
Send checks to: Beverly Sternburg, 20090 N. 1900 Rd., Bushnell, IL 61422

Photo by Catrina McCulley Wagner

Snickers Cookies (above)

  • 1 C. sugar
  • 1 C. brown sugar
  • 1 C. butter
  • 1 C. peanut butter
  • 1-1/2 tsp. vanilla
  • 2 eggs
  • 3 C. flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 40 Snicker bite sized candy bars

Beat sugar, brown sugar, butter, peanut butter and vanilla together. Add eggs and continue beating. In a separate bowl, sift together flour, baking powder, baking soda and salt. Add to wet ingredients and mix well. Make 1-inch dough balls, sticking a Snicker candy in the middle of each ball. Bake at 375-degrees for 13-16 minutes, until golden brown. Cool before removing from cookie sheet.

 

 

Quick And Tasty Bean Soup

  • 3/4 lb. bulk Italian sausage
  • 1/2 C. chopped onion
  • 2 cloves garlic, minced
  • 1 T. chopped fresh basil or 1 tsp. dried
  • 1 (14-1/2 or 14-oz.) can whole tomatoes, undrained, cut up
  • 1 (14-1/2-oz.) can black beans
  • 1 (15-1/2-oz.) can butter beans, drained
  • 2 T. grated Parmesan cheese

In a large saucepan, or Dutch oven, combine sausage, onion, garlic and basil. Cook over medium-high heat until sausage is browned and onion is tender, stirring occasionally. Drain. Add tomatoes and beans. Cover and cook over medium heat 10-15 minutes or until thoroughly heated and flavors are blended, stirring occasionally. To serve, ladle into bowls and top each serving with Parmesan cheese.

     

Cheesy Chicken Subs

  • 12-oz. boneless skinless chicken
  • breasts, cut into strips
  • 1 envelope Parmesan, Italian or Caesar salad dressing mix
  • 1 C. sliced fresh mushrooms
  • 1/2 C. sliced red onion
  • 1/4 C. olive or vegetable oil
  • 4 submarine sandwich rolls, split and toasted
  • 4 slices Swiss cheese

Sprinkle chicken with salad dressing mix. In a skillet, sauté mushrooms and onion in oil for 3 minutes. Add chicken; sauté for about 6 minutes, or until chicken juices run clear. Spoon mixture onto toasted roll bottoms. Top with cheese. Broil 4 inches from heat until cheese is melted. Replace tops and serve.

 

Brownie Drop Cookies

Brownies

  • 1 C. butter
  • 1-3/4 C. sugar
  • 1 C. cottage cheese
  • 2 eggs
  • 1 tsp. vanilla
  • 1-1/2 C sifted flour
  • 1/2 C. cocoa
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 C. chopped pecans

Frosting

  • 2-1/2 C. confectioners sugar
  • 1/4 C. butter, softened
  • 1 tsp. vanilla
  • 4 T. light cream

Brownies: Cream together butter and sugar until light and fluffy. Add cottage cheese and beat thoroughly. Add eggs one at a time, beating well after each addition. Blend in vanilla. Sift together flour, cocoa, baking soda, baking powder and salt. Gradually add to creamed mixture. Add pecans. Drop by rounded teaspoons onto baking sheet. Bake 12-14 minutes in a 350-degree oven. Remove to wire rack to cool.

Frosting: In a small mixing bowl combine sugar, butter, vanilla and cream. Beat until smooth. When cookies are completely cooled, frost.

Slow Cooker Green Beans

Feeding Our Families

Who: Two Rivers Regional Council, Quincy, IL
Cost: $13, including shipping
Details: soft-backed, spiral-bound
Pages of recipes: 100
Send checks to: Lynn Orr, PO Box 827, Quincy, IL 62306 or call 217-224-8171, ext. 103

Photo by Catrina McCulley Wagner

Slow Cooker Green Beans (above)

  • 4-6 cans cut green beans, drained
  • 1/3 C. diced onion
  • 3/4-1 C. diced ham
  • 1 can chicken broth
  • 6 med. red potatoes, washed and cut into chunks

Layer potatoes, green beans, onions and ham into a crockpot. Add chicken broth. Cook on high for 4-6 hours.

 

Cheese Ball

  • 2 pkgs. cream cheese
  • 2-3 bunches green onions, chopped
  • 2 pkgs. Buddig beef or ham, chopped
  • Worcestershire sauce, to taste
  • Assortment of crackers

Combine onions and beef/ham into a large bowl. Add Worcestershire sauce to taste. Add 1 package cream cheese and mix. Once everything is starting to mix together, add the second package of cream cheese and continue to mix. Once everything is mixed together, roll into a ball
and refrigerate for several hours. Serve with crackers.

     

Warm Winter Lemon Cake

1 pkg. yellow cake mix

2 C. cold milk

1-1/4 C. water

2 pkgs. Jello-O Lemon Flavor
Instant Pudding & Pie Filling

1/3 C. granulated sugar

2 T. powdered sugar

Preheat oven to 350-degrees. Prepare cake
batter as directed on package. Pour into a greased 9x13-inch baking dish; set aside. Pour milk and water into a large bowl. Add dry pudding mixes and granulated sugar. Beat with a wire whisk for 2 minutes or until well blended. Pour over cake batter. Place baking dish on baking sheet to catch any sauce that might bubble over sides of dish as dessert bakes. Bake for 55 minutes to 1 hour or until a wooden toothpick inserted into the center comes out clean. Cool 20 minutes. Sauce will thicken slightly as it cools. Sprinkle with powdered sugar. Spoon into serving dishes and serve warm. Store leftovers
in the refrigerator.

 

Buffalo Blue Burgers

  • 4 T. butter, cut into small pieces
  • 1/3 C. hot sauce
  • 1/2 C. finely crumbled blue cheese
  • 1 T. minced garlic
  • 2 lbs. Ground Beef or Bison
  • 1/2 tsp. celery seeds
  • 1/3 C. finely chopped onions
  • 6 hamburger buns

Melt butter in a pan over low heat, whisk in hot sauce. Mix blue cheese and garlic in a small bowl. Using your hands, gently mix beef or bison, celery seed, onion and 1/4 C. hot sauce mixture in a medium bowl until blended. Form meat into 12 patties about 4-1/2 inches in diameter and no more than 1/2-inch thick. Spoon about 2 tsp. of cheese/garlic mixture into the center of 6 patties. Top with remaining patties and press together, sealing edges. (It’s very important to make sure the edges are sealed well.) Cover and refrigerate for a few hours. Heat grill to medium and oil grate. Grill burgers about 4-5 minutes on each side, or until cooked to taste. Brush with remaining hot sauce mixture during the last 2 minutes of cooking. Serve on buns.

 

 

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