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Illinois Country Living

Snack Pizzas

A New Beginning 2010

Who: Rose Hill Community Church, Rose Hill, IL
Cost: $14, including shipping
Details: soft-backed, spiral-bound
Pages of recipes: 104
Send checks to: Amanda Clark, 10389 N. 700th St., Newton, IL 62448

Photo by Catrina McCulley Wagner

Foil Wraps/Meal-In-One Taco Chicken Dinner

  • 4 chicken breasts
  • 4 small potatoes, sliced thin
  • 8 T. salsa
  • Shredded Cheddar Cheese
  • Sour Cream
  • 4 tsp. taco seasoning
  • Foil

Spray four square foil pieces with cooking spray. Spread potato slices onto the center of the foil pieces. Top with 1 chicken breast. Sprinkle 1 tsp. taco seasoning over each chicken breast. Top each breast with cheese, and then 2 T. salsa. Seal foil into little pockets. Bake each pocket at 400 degrees for 40-50 minutes. Serve with a dollop of sour cream.

 

Snack Pizzas (above)

  • 1 pkg. refrigerator biscuits
  • 1/2 C. pizza sauce
  • Shredded Mozzarella cheese, to your liking
  • Toppings of your choice

Open biscuits and place on a greased cookie sheet. Flatten each biscuit into a 4-inch circle. Bake at 400 degrees for 5 minutes. Top with pizza sauce, cheese and your favorite toppings. Return to the oven for an additional 4-5 minutes, or until toppings are melted and crust is light brown.

     

Blueberry Crunch

  • 3 C. blueberries
  • 1 box yellow cake mix
  • 1/2 C. nuts, your choice
  • 3/4 C. sugar
  • 1 stick butter
  • 1/4 C. sugar

Grease a 13x9-inch pan. Add blueberries and 3/4 C. of sugar. Mix cake mix, nuts, butter and 1/4 C. sugar together. Pour over blueberries. Bake at 350 degrees for 20 minutes. Slit the top and bake for another 15 minutes.

 

Healthy Granola Bars

  • 2 C. quick oats
  • 1-1/2 C. Rice Krispies cereal
  • 1/2 C. raisins, or dried fruit of
    your choice
  • 1/2 C. dry roasted peanuts,
    or nut of your choice
  • 1/2 C. white Karo syrup
  • 1/2 C. brown sugar or 1/4 C. Slenda
    brown sugar blend
  • 1/2 C. peanut butter

Mix oats, Rice Krispies, raisins and peanuts together in a large bowl. Set aside. In a saucepan, mix white syrup and brown sugar. Bring to a boil. Add peanut butter and mix well. Pour mixture over the dry mixture and blend well. Pat into a 9x13-inch pan sprayed with Pam. Cool about 30 minutes and cut into bars. Store in an airtight container.

My Favorite Noodle Casserole

Cambridge Celebrates - A Sesquicentennial

Who: The city of Cambridge, IL
Cost: $15 including shipping
Details: soft-backed, comb-bound
Pages of recipes: 326
Send checks to: Sally Vincent, 10102 E. 1500th St., Cambridge, IL 61238

Photo by Catrina McCulley Wagner

Shrimp And Asparagus Casserole

  • 2 (10-oz.) pkgs. frozen asparagus cuts
  • 1/4 C. butter
  • 1/4 C. flour
  • 1-3/4 C. milk
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 1 egg yolk, slightly beaten
  • 1/2 C. grated Parmesan cheese
  • 1 lb. small shrimp, cooked
  • 1/2 C. buttered soft bread crumbs

On a stove-top, blanch asparagus for 3 minutes. Drain well, set aside. In a small saucepan, melt butter. Stir in the flour; cook, stirring constantly for 1 minute. Gradually whisk in the milk and cook until thickened. Season with salt and pepper. Stir in the beaten egg yolk, cheese and shrimp. In a buttered 2-1/2-quart casserole dish, arrange half the asparagus; pour on half the sauce. Repeat layers.

Top with buttered breadcrumbs. Bake at 350 degrees for 30 minutes.

 

My Favorite Noodle Casserole (above)

  • 3 C. egg noodles
  • 4 T. green onion, diced
  • 1/4 tsp. garlic powder
  • 2 T. butter
  • 1 C. cottage cheese
  • 1/2 C. sour cream
  • 1/4 tsp. poppy seed
  • 1/2 tsp. Worcestershire sauce
  • 1/4-1/2 tsp. salt
  • Dash pepper
  • Dash hot pepper sauce
  • Parmesan cheese

Cook noodles according to package
directions, drain. Saute onion in butter until tender. Combine all ingredients with the noodles and place in a baking dish. Bake for 20 - 30 minutes in a 350 degree oven. Sprinkle with Parmesan cheese
before serving.

     

Gumdrop Cookies

  • 1 C. shortening
  • 1 C. brown sugar
  • 1 C. white sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 2 C. flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 C. oatmeal
  • 1 C. coconut
  • 1 C. cut gumdrop pieces

Cream sugars, shortening and eggs together. Add vanilla and dry ingredients. Add oatmeal, coconut and gumdrops. Roll into 1-inch balls and place on a greased cookie sheet. Bake at 375 degrees for 10 minutes.

 

 

Irish Soda Bread

  • 2-1/2 C. flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 3/4 C. milk
  • 1/2 C. butter
  • 1/2 C. raisins
  • 2 T. cider vinegar

Sift together flour, baking soda, baking powder and salt. Cut in the butter and raisins. Add vinegar and milk. Shape into 2 balls and cut an “x” on top. Brush with milk. Place dough in pie pans. Bake at 400 degrees for 15 minutes, then at 375 degrees for 30 additional minutes.

 

 

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