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Illinois Country Living

Gooey Butter Cake

St. James Catholic Church Cookbook

Who: St. James Catholic Church of Williamsfield, IL
Cost: $15, including shipping
Details: hard-backed, three-ring-bound
Pages of recipes: 106
Send checks to: Rosemary Tiehen, 107 Oak Grove Circle, Dahinda, IL 61428

Photo by Catrina McCulley Wagner

Cheese Noodles With Hamburger Topping

  • 1 lb. ground beef
  • 1 (16-oz.) can tomato sauce
  • 1 (8-oz.) box noodles
  • 1/4 C. sour cream
  • 1 C. cottage cheese
  • 1 (8-oz.) pkg. cream cheese
  • 1/3 C. chopped green onion
  • 1/2 C. chopped green pepper
  • 1/4 C. melted butter

Brown beef, breaking it into pieces. Add the tomato sauce, mixing well. Remove from heat and set aside. Cook noodles according to package directions; drain. Place half the noodles in a 2-quart casserole. Combine sour cream, cottage cheese and cream cheese together and mix until smooth. Add onions and peppers. Spread cream cheese mixture over the layer of noodles. Add remaining noodles on top, then drizzle with melted butter. Top with beef-tomato mixture. Bake at 350 degrees for
30 minutes.

 

 

Gooey Butter Cake (above)

  • 1 box yellow cake mix
  • 1 stick butter, softened
  • 2 eggs
  • 1 lb. confectioners’ sugar
  • 1 (8-oz.) pkg. cream cheese, softened
  • 2 eggs
  • Confectioners’ sugar

Preheat oven to 350 degrees. Beat together cake mix, butter and 2 eggs until smooth. Spread on an ungreased 9x13-inch metal cake pan. Beat together 1 lb. confectioners’ sugar cream cheese and 2 eggs until well mixed. Spread on top of the cake mixture. Sprinkle with additional confectioners’ sugar. Bake for 30-40 minutes.

 

 

 

     

Cream Cheese Salsa Dip

  • 1 jar salsa, mild or hot
  • 1 (8-oz.) cream cheese, softened
  • Tortilla chips

With a mixer, mix cream cheese and salsa together. Refrigerate for several hours. Serve with tortilla chips.

 

 

 

Calico Beans

  • 1/2 lb. ground beef
  • 1/2 lb. bacon, diced
  • 1 lg. onion, chopped
  • 1/2 C. ketchup
  • 2-lb. can pork & beans
  • 1-lb. can butter beans, drained
  • 1-lb. can kidney beans, drained
  • 1 tsp. salt
  • 3/4 C. brown sugar
  • 1/2 C. pineapple juice
  • 2 T. liquid smoke
  • 1 T. prepared mustard
  • 2 T. vinegar

Sauté beef, bacon and onion together. Mix in ketchup, beans, salt, brown sugar, pineapple juice, liquid smoke, mustard and vinegar. Bake at 300 degrees for 1-1/2 hours.

 

 

Blueberry Muffins

Our Favorite Recipes

Who: St. John’s Evangelical Lutheran Church
of New Berlin, IL
Cost: $18, including shipping
Details: soft-backed, spiral-bound
Pages of recipes: 144
Send checks to: Carolyn Dalton, 6845 Mansion Road, Chatham, IL 62629.

Photo by Catrina McCulley Wagner

Blueberry Muffins (above)

  • 2 C. flour
  • 1 T. baking powder
  • 1/2 tsp. salt
  • 1 lg. egg
  • 1 C. sugar
  • 4 T. melted butter
  • 1-1/4 C. sour cream
  • 1-1/2 C. frozen blueberries

Mix flour, baking powder and salt in a bowl. In another bowl, whisk egg until it is light in color. Add sugar and whisk until blended. Whisk in melted butter and then sour cream. Add frozen blueberries to dry mix and toss to coat berries. Add sour cream mix and fold together. Spray muffin tins with nonstick cooking spray and spoon mixture into 12 tins. Bake at 350 degrees for 25-30 minutes.

 

 

Farmhouse Barbecue Muffins

  • 1 (10-oz.) tube refrigerated buttermilk biscuits
  • 1 lb. ground beef
  • 1/2 C. ketchup
  • 3 T. brown sugar
  • 1 T. cider vinegar
  • 1/2 tsp. chili powder
  • 1 C. Cheddar cheese, shredded

Separate dough into 10 biscuits; flattening into 5-inch circles. Press each into the bottom and up the sides of a greased muffin pan; set aside. In a skillet, brown ground beef; drain. In a small bowl, mix ketchup, brown sugar, vinegar and chili powder; stir until smooth. Add to meat and mix well. Divide meat mixture among biscuit-lined cups. Sprinkle with cheese. Bake at 375 degrees for 18-20 minutes or until golden brown.

 

     

Almond Joy Cake

  • 1 box devil’s food cake mix with pudding
  • 1 C. evaporated milk
  • 1 C. sugar
  • 24 large marshmallows
  • 14-oz. oz. coconut

    Topping

  • 1/2 C. sugar
  • 1/2 C. evaporated milk
  • 1/2 C. butter
  • 1-1/2 C. chocolate chips
  • 1 C. slivered almonds

Grease two 9x13-inch pans. Mix cake as directed on the box. Pour 1/2 the batter into each pan. Bake at 325 degrees for 15 minutes. Cool. In a medium saucepan, combine evaporated milk and sugar. Bring to a boil; add marshmallows and melt. Remove from heat and add coconut. Spoon 1/2 over each cake section. Topping: Heat sugar, milk and butter together until butter is melted. Add chocolate chips and stir until melted. Pour 1/2 over each cake and immediately top with slivered almonds.

 

Spinach Tortellini Soup

  • 6 C. chicken broth
  • 1/4 tsp. garlic powder
  • 1/8 tsp. pepper
  • 1 C. frozen cheese tortellini
  • 2 C. chopped fresh spinach or 1 C. frozen

Combine broth, garlic powder and pepper. Bring to a boil. Add tortellini. Cook over medium heat for 10 minutes. Add spinach. Cook 5 minutes more or until tender.

 

 

Children’s Craft Clay

  • 1-lb box baking soda
  • 1 C. cornstarch
  • 1-1/4 C. cold water
  • Food coloring, opt.

Mix baking soda and cornstarch together. Add water. Cook and stir over low heat until consistency of mashed potatoes. Remove from heat and cover with a damp cloth until cool enough to handle. Knead well. Roll it out and us cookie cutters to make shapes for ornaments, jewelry or foot or hand keepsakes. Let the clay dry overnight.

   

 

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