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Peanut Butter Cookies

Bridging the Generations

Who: Aldersgate United Methodist Church in Rockford, IL
Cost: $10, plus $3.50 shipping
Details: soft-backed, spiral-bound
Pages of recipes: 149
Send checks to: Beth Boettner,
1345 Deanna Drive, Rockford, IL 61103.

Photo by Catrina McCulley Wagner

Crisscross Peanut Butter Cookies (above)

  • 1 C. shortening
  • 1 tsp. vanilla
  • 2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 eggs
  • 1 C. brown sugar
  • 3 C. flour (for richer cookies use 2 C.)
  • 1 C. white sugar
  • 1 C. peanut butter

Thoroughly cream shortening, sugars, eggs and vanilla. Stir in peanut butter. Sift dry ingredients. Stir into creamed mixture. Drop by rounded teaspoons on a greased cookie sheet. Press with the back of a fork to make a crisscross pattern. Bake in a 350° oven for 10 minutes or until done.

 

 

Polly’s Spinach Pie

  • 1 lb. hamburger
  • 1 onion, chopped
  • 2 pkgs. thawed, chopped spinach,
  • drained
  • 1/4 tsp. garlic
  • 1 C. sour cream
  • 1 tsp. oregano
  • 1/2 C. minute rice
  • 1 can cream of celery or cream of
  • mushroom soup
  • 1 pkg. shredded Mozzarella cheese
  • Grated Parmesan cheese

Brown hamburger and onion together. Drain. Add spinach, garlic, sour cream, oregano, rice and soup and mix well. Pour into a round casserole dish and bake at 350° for 30 minutes. Add Mozzarella and Parmesan cheeses and bake an additional 15 minutes.

 

     

Baked Chicken with Peaches

  • 2 lbs. chicken pieces
  • 1/4 C. butter, melted
  • 1 tsp. salt
  • 1 lb. can peach halves, drained
  • (reserve juice)
  • 1 C. barbecue sauce
  • 1 T. lemon juice
  • 1 can onions, drained

Place chicken in a shallow roasting pan. Brush with butter and sprinkle with salt. Bake at 375° for 30 minutes. Combine peach syrup, barbecue sauce and lemon juice. Pour over chicken and bake an additional 30 minutes at 350°. Arrange onions and peaches around chicken and baste with sauce. Bake 10 more minutes.

 

Cranberry Coffeecake

Cake:

  • 1/2 C. margarine
  • 3/4 C. sugar
  • 2 eggs
  • 1/2 pt. sour cream
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 2 C. flour
  • 1/2 tsp. salt
  • 3/4 tsp. almond extract
  • 1 lb. can whole cranberry sauce
  • 1/2 C. broken walnuts

Frosting:

  • 3/4 C. powdered sugar
  • 1 T. warm water
  • 1/4 tsp. almond extract

Cake: Combine baking soda, baking powder, flour and salt. Set aside. Cream margarine and sugar together; add eggs one at a time. Mix on medium speed. Reduce speed and add dry ingredients, alternating with sour cream. Add almond extract. Grease a 9x13-inch pan. Put half the batter in the pan. Swirl half a can of cranberry sauce over the batter in the pan. Add remaining batter and swirl with remaining sauce on top. Sprinkle nuts over all. Bake at 350° for 50 minutes.

Frosting: Mix powdered sugar, water and almond extract together. Pour over cake while warm.

 

Chocolate Chip Cheeseball

Celebrating 130 Years

Who: The Fairbury Fair, Fairbury, IL
Cost: $10, plus $4 shipping
Details: soft-backed, spiral-bound
Pages of recipes: 141
Send checks to: Terri Wells, 6787 N 1900 E. Road, Fairbury, IL 61739.

Photo by Catrina McCulley Wagner

Chocolate Chip Cheeseball (above)

  • 1 (8-oz.) pkg. cream cheese, softened
  • 1/2 C. butter, softened (no substitutions)
  • 1/4 tsp. vanilla extract
  • 3/4 C. confectioner’s sugar
  • 2 T. brown sugar
  • 3/4 C. miniature semi-sweet chocolate chips
  • 3/4 C. finely chopped pecans
  • 1/4 C. miniature semi-sweet chocolate chips
  • Graham crackers or graham cracker sticks

In a mixing bowl, beat cream cheese, butter and vanilla together until fluffy. Gradually add sugars; beat just until combined. Stir in 3/4 C. chocolate chips. Cover and refrigerate for 2 hours. Place cream cheese mixture on a large piece of plastic wrap; shape into a ball. Refrigerate for at least 1 hour. Just before serving, mix pecans and 1/4 C. chocolate chips together. Roll cheese ball in mixture. Serve with graham crackers.

 

Upside Down Pizza

  • 2 lbs. hamburger
  • 1 sm. onion, chopped
  • 1 pkg. McCormick spaghetti sauce mix
  • 2 (8-oz.) cans tomato sauce
  • 1/2 C. sour cream
  • 2 C. mozzarella cheese, shredded
  • 1 (8-oz.) pkg. crescent rolls
  • 2 T. butter, melted
  • Parmesan cheese

Brown hamburger and onion, drain. Add spaghetti sauce mix and tomato sauce. Pour into an ungreased 9x13-inch pan. Mix sour cream and Mozzarella cheese. Pour over hamburger. Top with crescent rolls (pressed out). Pour melted butter over rolls. Sprinkle with Parmesan cheese. Bake 20-30 minutes at 350°.

 

     

Super Hero Skillet Supper

  • 1 lb. lean ground beef
  • 1 (14.5-oz.) can diced tomatoes with
  • basil, garlic and oregano
  • 1 (8-oz.) can tomato sauce
  • 1-1/4 C. hot water
  • 1 C. frozen mixed vegetables
  • 5-oz. star shaped (or any shape) pasta
  • 1/2 C. shredded Mozzarella cheese

Brown beef and drain well. Stir in tomatoes, tomato sauce, water, vegetables and pasta. Bring to a boil, and then reduce heat. Cover and simmer for 15 minutes or until pasta is tender. Garnish with cheese.

 

Spaghetti Salad

  • 1 lb. spaghetti, cooked and drained
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 1 C. celery, chopped
  • 1 onion, chopped
  • 1 sm. can sliced black olives
  • 1 C. cucumber, chopped
  • 2 tomatoes, chopped
  • 4 T. Parmesan cheese
  • 1/2 bottle Salad Supreme
  • 1 (16-oz.) bottle Kraft Zesty Italian salad dressing
  • Salt and pepper, to taste

Mix all ingredients together. Refrigerate overnight. Keeps well in the refrigerator for a week. Makes a large bowl.

 

 

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