South Lakeshore Christian Church - Recipes

Pumpkin Cookies

12/1/2018

1/2 c shortening
1 1/2 c. sugar
1 egg
Cream shortening and sugar, add egg.

2 1/2 c. flour
1 tsp. baking powder
1 tsp soda
1 tsp. vanilla
1/2 tsp salt
1 tsp each nutmeg & cinnamon
1 c. pumpkin

Add dry ingredients and pumpkin alternately. Beat until smooth.
Lastly add, 1/2 c. nuts, 1 c. raisins, 1 c. chocolate chips

Drop by teaspoon and bake 375 for 10 minutes.

Submitted by: Karen S.

Cheesy Chili Rice

10/14/2016

Mix 2 cups cooked rice, 1/2 c. sour cream, 1 cup chopped scallions, a 4oz can of chopped green chilies (drained), 1 cup shredded cheddar and salt and cayenne to taste. Butter a casserole dish and sprinkle with parmesan. spread the rice mixture in the dish, sprinkle with more parmesan and dot with butter.
Bake 20 minutes at 450 degrees

Submitted by: Lorene Jones

Peanut Butter Cake with Chocolate Icing

8/1/2016

Submitted by: Dana Keeling

Blend at low until crumbly,

2 1/4 c. flour
2 c. brown sugar, packed
1 c. peanut butter 1
/2 c butter (or oleo) at room temp.

Add rest of ingredients and blend at low speed until all is wet. Then beat on med. speed for 3 min.

1 tsp. baking powder
1/2 tsp. soda
1 1/4 c. milk
2 tsp. vanilla
3 eggs

Can be made into a cake or cupcakes.
Dark Chocolate Frosting:

1/4 c. soft butter, cream until smooth
Sift 1 1/2 c. powdered sugar (packed)
Add 1/4 c. cocoa add alternately with 3 t. milk and 1/2 vanilla

Heat over low heat, stirring until dark and glossy (5 minutes). Spread immediately over cake top or dip cupcakes in it and twirl.

Cream Cheese Bars

12/14/2015

2 cans crescent rolls
1/2 cup butter
2 8-oz. packages cream cheese
3/4 cup sugar
1 cup sugar
1 teaspoon cinnamon
1 teaspoon vanilla

Spray 9 x 13 pan with Pam. Roll out one tube of rolls. Cream together
1 cup sugar and vanilla with cream cheese. Spread over crescent rolls. Lay down second tube. Melt 1/2 cup butter. Mix with 3/4 cup sugar and cinnamon. Pour over top and bake at 350 degrees for 30—35 minutes. Cool and cut into bars.
Submitted by: Linda Williams

Cheese Ball

11/1/2015

2 8-oz. packages cream cheese, softened
1 1-oz. pkg. Ranch dressing mix
3 1/2 cups shredded sharp cheddar cheese
2 cups chopped pecans

Mix all ingredients together, except pecans. Form into one large ball or two smaller balls and roll in chopped pecans to coat surface. Refrigerate for at least 2 hours.

Submitted by: Nanette Coffey

Quinoa Salad

10/6/2015

2 cups chicken broth
1 cup quinoa (pronounced “keen wa”)
3 tablespoons olive oil
1/2 cup coarsely chopped fresh mint leaves 1/2 cup almonds
1/2 cup dried cranberries (“Craisins”)
1 cup chopped kale
1/2 cup shredded carrots 1/2 cup diced celery
1 finely sliced scallion
18 grape tomatoes, halved Juice of one lemon
1 teaspoon lemon zest Salt and pepper (to taste)

Bring broth to a boil, add quinoa, and lower heat. Cover and simmer 13 minutes. Remove from heat and transfer to a large bowl to cool, fluffing with fork occasionally. In another bowl, add all the other ingredients, mixing in the quinoa only after it has completely cooled. Best if allowed to sit for a day or so in the fridge.

Submitted by: Pam deLeon

Roasted Apples and Sweet Potatoes

9/1/2015

2 large sweet potatoes, halved
2 tsp. butter
3 apples, peeled, cored and cut into large chunks
1 tsp. salt
1/2 tsp. cinnamon
2 tsp. brown sugar
1/2 tsp. allspice

Boil potatoes in enough water to cover, about 10 minutes. Cool, then peel and cut into large chunks. Coat a 9 x 12-inch baking pan with butter. Arrange potato and apple chunks in a single layer in pan. Combine brown sugar, salt, cinnamon, and allspice and sprinkle over mixture. Dot with butter and bake at 400 degrees for 45 to 55 minutes, until potatoes are tender. Serves 4 or more.

Submitted by: Anna Pitsenburger

Fast and Easy Chili

8/6/2015

1 1/2 lbs. ground beef
1 envelope Lipton onion soup mix
1 16-oz. can red kidney or black beans
1 1/2 cups water
1 8oz. can tomato paste
4 teaspoons chili powder

In 12-inch skillet, brown ground beef over medium-high heat; drain. Stir in soup mix, drained beans, water, tomato paste, and chili powder. Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, 20 minutes. Serve, if desired, over hot cooked rice.

Submitted by: Becky Brenner