Church of Christ
Casserole by Glenda Gee
2 lbs. hamburger meat
1 cup picante sauce
1 can condensed tomato soup
1/2 cup milk
8 oz. grated cheese
6 corn tortillas torn into small pieces
Brown hamburger meat, drain and mix all ingredients
using about half the cheese. Turn into 8 1/2 by 11
baking dish and top with remaining cheese. Bake at
350 degrees for 25-30 minutes.
Aimee's Crock-Pot Steak by Lisa Paschall
6 CUBE STEAKS
1/3 C. FLOUR
1 ONION, SLICED
3 GRAVY MIXES: BROWN, ONION, AND MUSHROOM
COAT STEAKS WITH FLOUR. BROWN IN SMALL AMOUNT OF OIL ON BOTH SIDES.
PUT IN CROCK-POT LAYERED WITH ONION SLICES. ADD ENOUGH WATER TO
BARELY COVER (APPROX. 2 CUPS). COOK ON LOW 8 HOURS. LAST 30
MINUTES; WHISK THE 3 MIXES WITH 1-CUP WATER. POUR ONTO MEAT. STIR
AND COOK 3 MINUTES LONGER.
Lemonade Pie by
1 CAN SWEETENED CONDENSED MILK (LOW
1 12 OZ. CARTON COOL WHIP LITE
1 6 OZ. CAN LEMONADE
5 DROPS YELLOW FOOD COLOR
1 GRAHAM CRACKER CRUST
MIX FIRST FOUR INGREDIENTS IN LARGE
BOWL WITH A MIXER UNTIL SMOOTH AND FLUFFY (APPROX. 2 MIN.). POUR
INTO CRUST AND COVER. FREEZE SEVERAL HOURS; BETTER OVERNIGHT.
|Heavenly Hash by Marsha Young
6 bananas, peeled and sliced
1 can chunk pineapples or pineapple tidbits
bottle of cherries
1/2 pint whipping cream
1/2 c. sugar
1 small pkg. cream cheese
Let the cream cheese get to room temperature. Start whipping the
cream; add the cheese to the cream as it whips a little at a time until
well blended and thick. Add sugar last. Combine fruit
Pearl's Green Beans by Marsha
2 pkg or cans of
French Style Beans
1 T sugar
1 medium grated onion
2 T flour
1 pint sour cream
1 t salt
1/2 lb grated sharp cheese
1 t pepper
2 c crushed corn flakes
2 t butter
Cook beans. Combine all except
cheese, corn flakes and butter. Heat until thick. Mix beans
and this mixture. Top with cheese and corn flakes. Pour melted
butter over this. Bake at 400 degrees for 20 min.
IMPOSSIBLE BUTTERMILK PIE
by Gayle Storey
1 1/2 cups sugar
1/4 cup margarine, melted
1 Cup buttermilk
1 tsp. lemon flavoring
1/2 cup Bisquick
Heat oven to 350. Spray 9" pie
plate with Pam. Place all ingredients in blender. Blend on
high until smooth. Pour into plate. Bake until knife inserted
in center comes out clean, about 30 min. Cool 5 min. Good
served with mixed fresh fruit.
Taco Soup, by Andrea Harris
1 lb. Hamburger Meat
1 Pkg. Taco Seasoning
1 Chopped Onion
1 can Ranch Style Beans
1 can Pinto Beans (or any kind of beans you want)
1 Can Corn
1 Can Mexican Rotel Tomatoes
2 Cans of Tomato
1 Pkg. Mozzarella Cheese
Brown beef and onion
in skillet. Put all ingredients in a crock pot and cook for 1 to 1 1/2
Top with grated cheese.
Sopapilla Surprise by Sherry Brown
2 cans crescent
2 (8oz) pkgs. cream cheese (softened)
1 cup sugar
1/2 cup butter (softened)
1 tsp vanilla
In a 9X13 pan sprayed with Pam, spread out one can of
crescent rolls. On top of that spread out the mixture above. Spread out
second can of crescent rolls. Spread the following on top of the 2nd can
of crescent rolls:
1/2 cup sugar
1/2 cup butter
1 tsp. cinnamon
Preheat oven to 350 degrees. Bake about 20-30 minutes.
Earthquake Cake by Crystal Roberts
1 box German
8 oz package of cream cheese
1 stick butter
1 tsp. vanilla
1 box of powdered sugar
1 cup of chopped pecans
1 cup of coconut
Preheat oven to 350
degrees. Spray a 13x9x2 pan with Pam. Sprinkle pecans and coconut on
bottom of pan. Mix cake mix according to package directions and pour over
pecans and coconut. Blend together butter, cream cheese, vanilla and
powdered sugar until creamy. Spoon over cake batter. Bake for
approximately 50 minutes.
Christmas Spiced Tea by Windi Womack
16 cups hot water
7 small tea bags
1 (48 oz) can pineapple juice
2 (16 oz) can undiluted frozen OJ
Juice of 2 lemons
2 cups of sugar
6 cinnamon sticks
Divide water and
make tea. Combine all ingredients in a large pot. Boil slightly. Serve
hot. (Makes 5 quarts) Serves 20.
Bowl Sunday Recipes
by Darci Woodyard
2 14 oz. cans refried beans
3/4 c sour cream
6 oz. cream cheese, softened
1/2 - 1 c chopped green onions
shredded Monterey Jack &
Combine all ingredients, except cheese, mixing well. In a casserole
dish, spread evenly. Top
with cheeses. Bake at 350 for 30 minutes.
Mushrooms by Darci Woodyard
4 pkgs fresh mushrooms
- 8 oz. pkgs cream cheese
2 jars Hormel real bacon bits (3 oz. each)
Take stems out of mushrooms; rinse. Mix cream cheese and bacon.
cream cheese into mushrooms and bake on 450 for 10-12 minutes, or until
cream cheese is warm inside.
by Heather Porter
(16 oz.) can refried beans
(1 1/4 oz.) pkg. taco seasoning
(6 oz.) carton avocado dip or 3-4 avocados mashed
picante sauce to taste.
(8 oz.) carton sour cream
(4.5 oz.) can chopped olives-drained
(4 oz.) can chopped green chilies-drained
bunch green onions chopped (optional)
1/2 cup shredded cheese (Monterey Jack or Colby or mix of the two)
beans and seasoning mix; spread evenly in a 12x8x2 inch dish. Combine
mashed avocados, if using, with picante sauce to taste. Spread on top of
beans. Layer remaining ingredients in order listed. Chill before serving.
Serve with chips.
Yield: 8 to 10 servings.
*I have fried 1/2 - 1 pound of lean hamburger meat and mixed with the
beans and seasoning to make it a little different. The new guacamole
that is in a box, with two packages, in the produce section is really
Chicken Salad by Catherine Woodbury
2 Tablespoons Soy Sauce
2 Tablespoons Curry Powder
2 Tablespoons Fresh Lemon Juice
2 Quarts Cooked Chicken Breast (coarsely cut)
2/3 Cup Toasted Slivered Almonds
1 20 Oz. Can Sliced Water Chestnuts (drained)
2 Cups Sliced Celery
1/2 Teaspoon Paprika
2 8 Oz. Cans Pineapple Tidbits (drained)
1 Pound Seedless Grapes
1 Head Bibb or Boston Lettuce
Combine Mayonnaise, soy sauce, curry powder, and lemon juice in small
ell. Combine chicken, water chestnuts, celery, paprika, pineapple, and
slivered toasted almonds, grapes, toss with dressing. Chill 2-3 hours.
into nest of Bibb or Boston Lettuce Cups. Garnish with toasted almond
slivers and sprig of grapes. Serve with Croissants. 12 to 16 servings. Can
also be done in smaller amounts- feel free to play with amounts of each
item to taste.
|Peanut Butter Pumpkin Pie
by Suzanne Storey
1 can (16 oz.) pumpkin
1/2 cups firmly packed light brown sugar
1/2 cups granulated sugar
1/2 cups Skippy® Creamy Peanut Butter
2 teaspoons pumpkin pie spice, you may substitute 1/2 teaspoon EACH ground
cinnamon, nutmeg, ginger and allspice
1/2 teaspoons salt
1/2 pint (1 cup) light cream, you may substitute half and half
(9-inch) unbaked deep-dish pie crust DIRECTIONS:
1. Preheat oven to 350°.
2. In large bowl, with wire whisk, beat eggs. Beat in pumpkin, sugars,
peanut butter, pumpkin pie spice and salt. Gradually add light cream,
beating until blended; pour into pie crust. Bake 65 minutes or until knife
inserted in center comes out clean. On wire rack, let cool. Garnish, if
desired, with whipped cream.
Rocky Road Brownies
by Sherry Brown
(19.5TO 21 OZ) fudge brownie mix, without morsels, or swirls (13x9 size)
2 large eggs
½ cup vegetable oil
¼ cup water
2 cups miniature marshmallows
1 ¾ cups (10 oz. Pkg.) Nestle Toll House Halloween Shapes and Morsels
½ cup chopped walnuts (opt.)
to 350 degrees, grease bottom of 13x9 baking pan.
Prepare brownie mix with eggs, oil, and water according to pkg.
directions Do not over bake,
remove from oven. Immediately sprinkle with marshmallows, shapes, morsels,
and nuts, while still hot out of the oven.
Press down lightly, return to oven for 1-2 minutes, or until
marshmallows begin to melt. Cool
in pan on wire rack for 20-30 minutes.
Cut into squares using a knife dipped in hot water.
Makes 2 dozen brownies