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Illinois Country Living


Blueberries and Cream Salad

Cullom’s 125th Cookbook

Who: The City of Cullom, Ill.
Cost: $15, plus $5 shipping
Details: hard-backed, three-ring-bound
Pages of recipes: 221
Send checks to: Karen Moritz, 417 W. Jackson, Cullom, IL 60929

Photo by Catrina McCulley Wagner

Overnight Butterscotch Rolls

  • 1 (1-dozen) pkg. frozen rolls
  • 1/3 pkg. butterscotch pudding
  • (not instant)
  • 3/4 stick butter
  • 1/2 C. brown sugar
  • 2 T. white corn syrup
  • 1/2 tsp. cinnamon

Place frozen rolls in a Bundt pan; sprinkle with 1/2 package of dry butterscotch pudding. Melt butter; stir in brown sugar, syrup and cinnamon until dissolved. Pour mixture over the rolls. Allow rolls to rise overnight in the oven. In the morning heat oven to 325° and bake for 25-30 minutes.

 

Key Lime Dip

  • 1 (14-oz.) can sweetened condensed milk
  • 1 T. grated lime rinds
  • 1/4 C. fresh lime juice
  • 1 (8-oz.) ctn. thawed Cool Whip

In a small bowl, beat milk with an electric mixer until thickened. Fold in lime rinds, lime juice and Cool Whip. Serve with fresh fruit, graham crackers or gingerbread cookies.

 

     

Homemade Payday Candy Bars

  • 2 jars dry-roasted peanuts
  • 1 stick margarine
  • 2 C. mini marshmallows
  • 1 can sweetened condensed milk
  • 1 pkg. peanut butter chips

Layer bottom of greased 9 x 13-inch pan with 1 jar of nuts. Melt margarine and marshmallows in a saucepan. Add condensed milk and peanut butter chips. Stir until melted. Evenly pour over layered nuts. Top with second jar of peanuts. Press with fingers. Let set until firm. Cut into squares and serve.

 

Blueberries and Cream Salad (above)

  • 2 (4-serving) pkgs. sugar free cherry Jell-O
  • 1-1/2 C. boiling water
  • 1 C. diet Mountain Dew
  • 1 (8-oz.) can crushed pineapple, undrained
  • 1-1/2 C. fresh blueberries
  • 1/4 C. chopped pecans
  • 3/4 C. plain fat-free yogurt
  • 1/4 C. nonfat dry milk powder
  • 1 tsp. vanilla extract
  • Sugar substitute to equal 2 T. sugar
  • 1 C. Cool Whip, light

In a large bowl, combine dry Jell-O and boiling water. Mix well to dissolve. Stir in Mountain Dew and pineapple. Add blueberries and 2 T. pecans. Mix gently to combine. Pour mixture into an 8x8-inch dish and refrigerate until firm, about 3 hours. Combine yogurt and dry milk powder. Stir in vanilla extract and sugar substitute. Fold in Cool Whip and spread mixture evenly over set Jell-O. Sprinkle remaining 2 T. pecans over top. Refrigerate for at least 30 minutes.
Cut into 8 servings.

     

Oreo Express

Cooking With Faith

Who: Faith Lutheran Church in Litchfield
Cost: $10, plus $4.95 shipping
Details: hard-backed, three-ring-bound
Pages of recipes:152
Send checks to: Mary Tiemann, 1324 N State St., Litchfield, IL 62056

Photo by Catrina McCulley Wagner

Oreo Express (above)

  • 1 pkg. Oreo Cookies
  • 1 C. butter
  • 2 (8-oz.) ctn. Cool Whip
  • 2 C. milk
  • 1 C. powdered sugar
  • 2 pkg. cream cheese
  • 1 (4-oz.) box chocolate pudding, instant

Crush 1/2 pkg. Oreo cookies and spread in the bottom of a 9x13-inch pan. Melt butter and pour over Oreos. Bake at 350° until butter is absorbed, about 10 minutes. Cool completely. Mix powdered sugar, cream cheese and 1 ctn. Cool Whip together. Spread over Oreo crust. Mix chocolate pudding and milk together. Let set in the refrigerator 10 minutes. Pour over cream cheese/Cool Whip mixture. Spread. Top with remaining ctn. Cool Whip. Add remaining crushed Oreos on the top. Keep refrigerated.

 

Monte Cristo Sandwiches

  • 2 eggs
  • 1/4 C. milk
  • 8 thick slices Italian bread
  • 8 slices Swiss cheese
  • (6-oz.) thinly sliced deli ham or
    turkey, or a combination
  • 1 T. butter
  • Powdered sugar
  • 1/2 C. strawberry preserves

In a small batter bowl, combine eggs and milk. Whisk until smooth. Pour egg mixture into a shallow bowl. Dip one side of 4 bread slices in the egg mixture. Place bread, egg side down, into a pre-heated frying pan. Layer 1 cheese slice, 1-1/2 oz. of ham and an addition piece of cheese on each piece of bread. Dip remaining pieces of bread in the egg mixture and place bread on top of the ham and cheese, egg side up. Flip sandwich until toasted. To serve, sprinkle with powdered sugar and serve with strawberry preserves for dipping.

     

Olive Dip

  • 1 (16-oz.) jar green olives with pimentos
  • 1 (8-oz.) sour cream
  • 1 (8-oz.) cream cheese, softened
  • 1-2 cloves garlic, minced
  • 1 can black olives
  • 1 King Hawaiian sweet bread bowl

Finely chop green olives and black olives. In a medium bowl, combine olives, garlic, sour cream and cream cheese. Cover and let chill a couple hours. Serve in the center of the Hawaiian sweet bread bowl.

 

Apple Crisp

  • 1 C. granulated sugar
  • 3/4 C. flour
  • 1 stick butter
  • 1 tsp. cinnamon
  • Apples, peeled and sliced thin

Preheat oven to 350°. Place apple slices in the bottom of an 8x8-inch baking pan. Melt butter. Add sugar, flour and cinnamon. Blend and sprinkle over apple slices. Bake for 25-35 minutes until browned on top.

 

 

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