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Illinois Country Living

Sunny Banana Pie

Tasty Treasures of New & Old

Who: Danforth Reformed Church, Danforth, IL
Cost: $17, including shipping
Details: hard-backed, three-ring-bound
Pages of recipes: 99
Send checks to: Esther McGehee, 529 East Front St., Gilman, IL 60938.

Photo by Catrina McCulley Wagner

Sunny Banana Pie (Above)

  • 1 (9-inch) graham cracker crust
  • 1 (8-oz.) pkg. cream cheese
  • 1 (3-3/4-oz.) pkg. instant vanilla pudding mix
  • 2 bananas
  • 2 C. milk
  • Coconut or additional bananas for garnish, opt.

Slice bananas into crust. In a bowl, gradually add 1/2 C. milk to cream cheese, mix until well blended. Add pudding mix and remaining milk and beat slowly for 1 minute. Pour into crust. Chill. Garnish with more bananas or toasted coconut, if desired.


Chipped Beef Dip

  • 2 (8-oz.) pkgs. cream cheese
  • 1 (8-oz.) ct. sour cream
  • 2 (8-oz.) pkgs. Buddig beef
  • 2 tsp. garlic powder

Mix cream cheese, sour cream and garlic powder together. Chop beef and add to mixture. Mix well. Serve with an assortment of crackers.



Three-Bean Dinner Casserole

  • 1 (15-oz.) can pork and beans
  • 1 (15-oz.) can kidney beans
  • 1 (6-7 oz.) can lima beans
  • 6 slices bacon
  • 1-1/2 lbs. hamburger
  • 1/2 C. sugar
  • 1/2 C. brown sugar
  • 1 tsp. mustard
  • 3/4 C. catsup

Brown bacon; drain and cut up. Brown hamburger, drain and combine with bacon. Add pork and beans, and drained kidney and lima beans. Mix in catsup and mustard. Add sugar and brown sugar and mix well. Place in 9x13-inch baking dish. Bake at 350 degrees for 30 minutes.


Easier Than Apple Pie

  • 1 refrigerated pie crust
  • 1 egg white, lightly beaten
  • 3/4 C. sugar
  • 2 T. cornstarch
  • 1 T. ground cinnamon
  • 4 C. thinly sliced, peeled apples
  • 1 tsp. sugar

Prepare pie crust as directed on package. Place on foil-lined 12-inch pizza pan. If needed, press out any folds or creases. Brush crust with some of the egg white. Mix 3/4 C. sugar, cornstarch and cinnamon together. Add apples and toss to coat well. Spoon into the center of the crust, spreading to within 2 inches of edges. Bring crust up over apples to form border of about 2 inches, pleating crust as needed. Brush edges of crust with remaining egg white. Sprinkle with 1 tsp. of sugar. Bake in preheated 425 degree oven for 20 minutes or until apples are tender and crust is golden brown. Cool slightly before serving.

Linda’s Cake Balls

In the beginning there was the Word. And the Word was Chocolate. And it was good.

Who: Maroa Christian Church, Maroa, IL
Cost: $10, including shipping
Details: soft-backed, spiral-bound
Pages of recipes: 67
Send checks to: Maroa Christian Church –
Women of C.W.F, Attn: Sue Bliss, 404 E. Jefferson, Maroa, IL 61756.

Photo by Catrina McCulley Wagner

Chocolate Shortbread

  • 1/2 C. butter, room temperature
  • 1-1/2 T. cocoa powder
  • 1/2 C. powdered sugar, unsifted
  • 1/2 tsp. vanilla
  • 1 C. flour, unsifted

Cream the butter. Cream in the powdered sugar, cocoa and vanilla. Work in the flour until smooth. Spray an 8x8-inch pan with a non-stick vegetable oil. Firmly press the dough into the shortbread pan. Prick the entire surface with a fork, and bake at 325 degrees for about 30-35 minutes. Don’t let the edges get too dark. Let the shortbread cool in its pan for about 10 minutes before you loosen the edges with a knife and flip the pan over onto a wooden cutting board. If the shortbread does not come right out, tap one edge of the pan. Cut the shortbread into serving pieces while it is still warm.


Candy Shop Pizza

  • 1 (18-oz.) pkg. refrigerated chocolate chip cookie dough
  • 1 (6-oz.) C. semi-sweet chocolate chips
  • 1/2 C. creamy or chunky peanut butter
  • 1 C. coarsely chopped assorted candy bars

Press or spread cookie dough evenly onto the bottom of a greased 12 inch pizza pan or a 9x13-inch baking pan. Bake in a preheated 375 degree oven for 11-15 minutes or until the edge is set and center is still slightly soft. Immediately sprinkle chocolate chips over the hot crust; drop peanut butter by spoonfuls onto chocolate chips. Let stand 5 minutes or until chocolate chips become shiny and soft. Gently spread chocolate and peanut butter evenly over cookie crust. Sprinkle candy in a single layer over pizza. Cut into wedges; serve warm or at room temperature.


Chocolate Peanut Butter Cups

  • 1/3 lb. crushed graham crackers (about 11 crackers)
  • 1 lb. powdered sugar
  • 1 C. margarine, melted
  • 1 C. peanut butter
  • 1 (12-oz.) pkg. chocolate chips

Combine graham crackers, powdered
sugar, margarine and peanut butter together and press into the bottom of a 9x13-inch pan. Refrigerate until firm. Melt chocolate chips over a double boiler. Pour melted chocolate over pan. Let cool before cutting. This recipe can also be done in paper candy cups.


Linda’s Cake Balls

  • 1 cake mix, any flavor
  • Nuts, opt.
  • 1 C. vanilla frosting
  • Chocolate bark, melted
  • Sprinkles or any other type of decoration

Make the cake according to package directions. Tear into pieces and mix with frosting. Add nuts, if desired. Roll cake into 1 inch balls and dip them in chocolate. Set on wax paper to dry.



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