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Illinois Country Living

Soft N’ Chewy SPLENDA Cookies

Recipes & Remembrances

Who: Holy Cross Church of Stockton, IL
Cost: $10, plus $3 shipping
Details: soft-backed, comb-bound
Pages of recipes: 119
Send checks to: Carol Roberts, 233 N. Main St., Stockton, IL 61085.

Photo by Catrina McCulley Wagner

BLT Pasta Salad

  • 1 (7-oz.) pkg. elbow macaroni
  • 8 slices bacon
  • 1 lg. tomato
  • 1/4 C. chopped green onion
  • 4 C. thinly sliced lettuce


  • 1 C. mayonnaise
  • 1/3 C. chili sauce
  • 1/4 C. lemon juice concentrate
  • 2 tsp. chicken bouillon
  • 2 tsp. sugar

Cook and drain elbow macaroni. Cook and crumble bacon. Seed and chop tomato. Toss macaroni, bacon, green onion, lettuce and tomato together.

Dressing: Mix mayonnaise, chili sauce, lemon juice, bouillon and sugar together. Pour dressing mixture over salad.




Soft N’ Chewy SPLENDA Cookies (above)

  • 2 1/4 C. flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 sticks butter or margarine, softened
  • 1/3 C. SPLENDA® Sugar Blend for Baking
  • 3/4 C. packed brown sugar
  • 1 tsp. vanilla extract
  • 2 lg. eggs
  • 1 (12-oz.) pkg. semi sweet chocolate chips

Preheat oven to 355°. Combine flour, baking soda and salt in small bowl. Beat butter, SPLENDA, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.


Swiss Mushroom Chicken

  • 4 boneless, skinless chicken breasts
  • 1 egg
  • 1 C. butter flavored cracker crumbs
  • 3/4 tsp. salt
  • 1 T. butter
  • 1/2 lb. mushrooms
  • 4 slices ham
  • 4 slices Swiss cheese

Flatten chicken to 1/4 – inch thickness. In a bowl, beat egg. Combine cracker crumbs and salt in a shallow dish. Dip chicken in egg, then cracker crumbs. Melt butter and cook chicken. Remove chicken from pan and cover chicken with foil. Sauté mushrooms in chicken pan. When mushrooms are done, top each breast with ham, sautéed mushrooms and cheese. Melt the cheese and serve.


Dr. Pepper Baked Beans

  • 1 (29-oz.) can pork and beans, drained
  • 1 onion, chopped fine
  • 1 green pepper, chopped fine
  • 1 tomato, chopped fine
  • 1/2 C. dark brown sugar
  • 1/3 C. Dr. Pepper soda
  • 1/8 tsp. ground cloves

Preheat the oven to 350°. Pour beans into a baking dish. Gently mix in onion, pepper and tomato. Combine sugar, Dr. Pepper and cloves until sugar is dissolved. Pour evenly over bean mixture, mixing well. Bake, covered for 30 minutes. Serves 4-6.


Orange Oatmeal Cookies

Heavenly Delights

Who: Cache Chapel United Methodist Women of Ullin, IL
Cost: $10.50, plus $2 shipping
Details: hard-backed, comb-bound
Pages of recipes: 80
Send checks to: Dian Enright, 2411 Shawnee College Rd., Ullin, IL 62992.

Photo by Catrina McCulley Wagner

Cookies and Cream Cake

  • 1 pkg. white cake mix
  • 1-1/4 C. water
  • 1 C. coarsely crushed Oreos
  • 1/3 C. cooking oil
  • 3 egg whites


  • 1 C. shortening
  • 1 T. vanilla
  • 4-1/2 C. sifted powdered sugar
  • 3-5 T. milk


  • 2-oz. semi sweet chocolate
  • 1 tsp. shortening

Prepare cake mix according to package directions, using water, oil and egg whites. Fold in crushed cookies. Pour into two greased and floured 9x1-1/2-inch round cake pans. Bake at 350° for 25-30 minutes or until toothpick comes out clean. Cool for 10 minutes in pans on wire racks. Remove from pans and cool cake layers. Prepare creamy frosting. Frosting: Beat shortening and vanilla together for 30 seconds. Slowly add 2-1/2 C. powdered sugar, beating mixture well. Add 2 T. milk. Gradually beat in 2 more cups of sifted powdered sugar and 2-3 T. more milk to make a spreadable frosting. Fill and frost the cake layers. Drizzle: In a heavy saucepan, melt semi-sweet chocolate and shortening over very low heat. Drizzle the melted chocolate around the top of the cake. Garnish with additional Oreos if you wish.




French Lace Cookies

  • 1/2 C. light corn syrup
  • 1/2 C. shortening
  • 2/3 C. packed brown sugar
  • 1 C. flour
  • 1 C. finely chopped pecans
  • Melted chocolate, opt.

Heat oven to 375°. Grease a cookie sheet lightly. Heat corn syrup, shortening and brown sugar to boiling in a 2 quart saucepan over medium heat, stirring constantly. Remove from heat. Gradually stir in flour and pecans. Drop batter by teaspoonfuls about 3 inches apart onto a cookie sheet. (Keep batter warm by placing the saucepan over hot water; bake only 8 or 9 cookies at a time.) Bake about 5 minutes or until set. Cool for 3-5 minutes and remove from the cookie sheet. Drizzle with melted chocolate if desired. Makes about 4 dozen cookies.


Pecan Cranberry Spread

  • 1/2 C. cream cheese, softened
  • 1/4 C. chopped pecans
  • 1/4 C. dried cranberries
  • 1/8 C. orange juice concentrate
  • 1 box Keebler Town House crackers

Using an electric mixer beat cream cheese at medium speed until soft and fluffy. Transfer to a small bowl and add pecans, cranberries and orange juice concentrate and stir to combine. Cover with plastic wrap and refrigerate until flavors blend, at least 30 minutes. Serve cold with crackers.




Creamy Spinach Dip (above)

  • 1 C. mayonnaise
  • 1 pkg. Knorr vegetable soup mix
  • 1 (10-oz.) pkg. frozen chopped spinach, thawed and squeezed dry
  • 1 (16-oz.) ctn. sour cream
  • 1 sm. can water chestnuts, chopped, opt.

Combine all ingredients together. Chill for two hours. Serve with fresh vegetables or crackers.

How to submit recipes:

Calling all cookbooks!

Is your church or community organization selling its own unique cookbook filled with favorite recipes of cooks in your area? If so, send your cookbook to Catrina Wagner, Illinois Country Living, P.O. Box 3787, Springfield, IL 62708. Please include the price of your cookbook plus postage costs and the name, address and telephone number of the cooperative member we should contact for more information.

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