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Salsa Bites

Recipes & Remembrances Book 1

Who: Mt. Calvary Lutheran Church Ladies Guild
Cost: $25, including shipping
Details: hard-backed, comb-bound
Pages of recipes: 250
Send checks to: Bethe Little, 2333 East 1700 North Rd., Moweaqua, IL 62550

Photo by Catrina McCulley Wagner

Mary’s Sausage Bread

  • 1loaf frozen bread dough
  • 1 lb. sausage
  • 1/4 C. green pepper, chopped
  • 1/4 C. onion, chopped
  • 1-1/2-oz. Parmesan cheese
  • 1 egg, beaten

Thaw bread in refrigerator overnight. Let dough sit out to rise for 1 hour. Roll into a 14x9-inch rectangle. Brown sausage, green pepper and onion; drain well. Add cheese and egg. Spread down the center of the dough, lengthwise. Wrap edges over, pinch edges and ends firmly. Place, seam down, on a baking sheet. Bake at 350 degrees for 30 minutes. Slice and serve.

 

 

 

Salsa Bites (above)

  • 1 (8-oz.) pkg. cream cheese, softened
  • 1 (3-oz.) pkg. cream cheese, softened
  • 1/3 C. thick and chunky salsa
  • 2 eggs
  • 1/2 C. shredded Cheddar cheese
  • 2 T. chopped black olives
  • 1 T. chopped green onion
  • 1 clove garlic, minced
  • 1/4 C. sour cream
  • 2 T. chopped fresh cilantro

Preheat oven to 350 degrees. Whisk together cream cheese, salsa and eggs. Stir in the cheese. Generously coat each muffin tin with oil. Fill each muffin tin 1/2 to 3/4 full. Bake 15 to 18 minutes. Remove and cool on a wire rack. When cooled, spread tops with sour cream and sprinkle with cilantro.

 

     

Gingerbread

  • 3/4 C. melted butter
  • 3/4 C. brown sugar
  • 2 eggs, lightly beaten
  • 3/4 C. dark molasses
  • 2-1/2 C. sifted flour
  • 2 tsp. ginger
  • 1/2 tsp. ground cloves
  • 2 tsp. baking soda
  • 1/2 tsp. baking power
  • 1/2 tsp. nutmeg
  • 1-1/2 tsp. cinnamon
  • 1 C. boiling water

Cream butter and sugar together. Add eggs, then molasses, in a large bowl. Sift flour, ginger, cloves, baking soda, baking powder, nutmeg and cinnamon together. Add to the creamed mixture. Stir in water. Pour batter into a greased 9x13-inch pan. Bake at 350 degrees for 30-40 minutes.

 

Holly Cookies

  • 1 stick butter
  • 24 lg. marshmallows
  • 1 tsp. vanilla
  • 2 tsp. green food color
  • 4-4-1/2 C. cornflakes
  • Red hot candies for decorating

In a large pan on low heat, combine butter and marshmallows and stir until melted. Add vanilla and food color. Take off the heat and stir in the cornflakes. Drop by teaspoon onto wax paper. Decorate with red hot candies.

Cream Cheese Chocolate Chip Pastry Cookies

Recipes & Remembrances Book 2

Who: Mt. Calvary Llutheran Church Ladies Guild
Cost: $20, including shipping
Details: hard-backed, comb-bound
Pages of recipes: 230
Send checks to: Bethe Little, 2333 East 1700 North Rd., Moweaqua, IL 62550

Photo by Catrina McCulley Wagner

White Chocolate Party Mix

  • 5 C. Honey Nut Chex cereal
  • 5 C. Honey Nut Cheerios cereal
  • 1 bag holiday M&Ms, plain
  • 1 (15-oz.) pkg. mini pretzels
  • 1 (16-oz.) jar dry roasted peanuts
  • 2 (12-oz.) pkgs. white chocolate chips
  • 3 T. vegetable oil

Mix cereals, M&Ms, pretzels and peanuts
together in a large bowl. Microwave the white chocolate and oil together in 1 minute intervals until melted, stirring after each minute. Pour chocolate over dry mixture and stir until well coated. Spread mixture on wax paper or parchment paper and let dry. Break into pieces and serve.

 

 

 

Wonton Sausage Appetizers

  • 1 (50-count) pkg. wonton wrappers
  • 1 lb. sausage, cooked and drained
  • 1 C. pepper Jack cheese, shredded
  • 1-1/2 C. Cheddar cheese, shredded
  • 3/4 C. ranch dressing

Preheat oven to 350 degrees. Place single wonton wrappers into mini muffin tins. Spray lightly with non stick spray, then bake for 3-5 minutes, or until wrappers are slightly brown. In a medium bowl, combine cooked sausage, both cheeses and ranch dressing. Spoon mixture into wrappers and bake another 10 minutes, until bubbly. Serve hot.

 

 

 

     

Orange Ginger Ham Grill

  • 1/2 C. frozen orange juice concentrate, thawed
  • 1/2 C. dry white wine
  • 2 tsp. dry mustard
  • 1/2 lbs. fully-cooked ham, cut 1-inch thick

Make a glaze out of the orange juice, wine and mustard. Pour glaze over ham 30-45 minutes before grilling and then baste while grilling.

 

Cream Cheese Chocolate Chip Pastry Cookies (above)

  • 1 pkg. puff pastry, thawed
  • 1 (8-oz.) pkg. cream cheese, softened
  • 5 T. sugar
  • 2 C. milk chocolate chips, divided

Roll one sheet of puff pastry to a 14x10-inch rectangle on a floured surface. Combine cream cheese and sugar together in a small bowl. Spread half of the cheese mixture over puff pastry, leaving 1-inch border on one long side. Sprinkle with 1 C. chocolate chips. Roll up, starting at the long side, covered with cream cheese. Seal the edge by wedding slightly with water. Repeat with other sheet of puff pastry. Cover and chill for 1 hour. Cut rolls into 1-inch thick slices. Place, cut side up on parchment-lined balking sheets. Bake in a preheated 375 degree oven for 20-25 minutes, or until golden brown. Makes about 2 dozen.

 

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