South Lakeshore Christian Church - Recipes

Apple Cranberry Salad

7/17/2019

2/3 c. sour cream
1/2 c. dried cranberries
1/3 c. mayonnaise
1/2 c. seedless green grapes, halved
2 c. peeled cubed apples
1/2 c. chopped walnuts
2 tsp. lemon juice
1/2 c. chopped celery

Combine sour cream and mayonnaise in small bowl set aside. Gently toss apples and lemon juice in large bowl. Stir in cranberries and remaining three ingredients. Add sour cream dressing and toss to coat. Cover and chill at least one hour before servings.
Makes 8 servings.

Cashew Pea Salad

6/17/2019

10 oz Frozen baby peas
1 cup diced celery
1 cup chopped cauliflower
1/4 c. diced green onions
1 cup chopped cashews
1 c. Hidden Valley Ranch Dressing
Crumbled bacon

Directions: Combine thawed peas, celery, cauliflower, green onions, cashews, and dressing, then chill. Before serving, add bacon.

Submitted by Becky Brenner

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