Recipe Corner

St. John U.C.C. has some wonderful cooks and bakers during Fellowship or Potluck Dinners. We have had request for some of the recipes. Each month in the Heart Beat Newsletter the Outreach Committee will enter a new recipe. If you have one you would like to submit, please email it to the church and we will put it in the Recipe Corner.

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Cherry Pie Bars              Recipe from Cherie Bersch

     Served at Fellowship on February 12, 2023

 

10” x 15” pan (grease pan or spray with cooking spray)

Preheat oven to 350 degrees

Ingredients:

Bars –

1 cup Butter                                                    ½ tsp. salt

2 cup sugar                                                        3 cup flour

4 eggs                                                                ¼ tsp. Almond Extract

1 tsp. Vanilla                                                    2 cans Cherry pie filling

Icing –

1 cup Powder Sugar

1 tsp.  Almond Extract

1 – 2 Tblsp. Milk

 

Directions:

In a large mixing bowl cream butter, sugar; then add eggs, vanilla, almond extract; beat well.  Add flour and salt mix well.  Spread half the batter in a 10” x 15” pan that has been sprayed with non-stick cooking spray.

Spoon the pie filling over the batter, then randomly drop tablespoons of remaining batter over the pie filling.  (Do Not mix pie filling into cake).

 

Bake for 30 – 35 minutes or until your toothpick comes out clean.  Let cool.  Drizzle icing over bars.

 

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Chicken Broccoli Casserole              recipe donated by Lisa Graveen

Ingredients:

2 cups cooked rice

3 cups cooked chopped broccoli

1 cup sour cream

½ cup mayonnaise

1 Tbsp. lemon juice

1 10 – oz. can condensed cream of chicken soup

10 ounces Cheddar cheese, grated

½ tsp. salt

¼ tsp. pepper

4 chicken breast, cooked and shredded

 

Directions:

Preheat the oven to 350 degrees F.  Grease a 9” x 13” x 2” – inch baking dish with butter or nonstick cooking spray.

Spread the rice in an even layer in the baking dish.  Make a second layer with the broccoli.

In a large bowl, mix the sour cream, salt, pepper, mayonnaise, lemon juice, condensed soup, half of the grated cheese, and chicken.  Pour this mixture over the broccoli and top with the remaining grated cheese.

Bake for 40 minutes.   Enjoy with family & friends

 

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Chicken Cordon Bleu Bubble – Up Bake

Recipe donated by Sharon Reeder

             (from General Mills)

 

Ingredients:

1 container (8 oz.) chives and onion cream cheese

1 package (8 oz.) shredded Swiss cheese (2 cups)

¾ cup milk

1 can (16.3 oz.) Pillsbury Grands Flaky Layers

refrigerated original biscuits (8 biscuits)

2 cups chopped deli rotisserie chicken

1 cup diced cooked ham (about 8 oz.)

Sliced green onions if desired

 

Directions:

Heat oven to 350 degrees. Spray 13” x 9”- inch (3 quart) baking dish with cooking spray.

In large microwavable bowl, mix cream cheese and 1 cup of the Swiss cheese. Microwave uncovered on high 1 minute, stirring after 30 seconds, until softened and cheese is starting to melt; add additional 30 second intervals as needed.  Beat in milk with whisk until mostly smooth; mixture may still be slightly lumpy.

Separate dough into 8 biscuits; cut eat into sixths. Gently stir into cream cheese mixture; stir in chicken and ham.  Spoon into baking dish.  Top with remaining 1 cup cheese.

Bake 35 – 40 minutes or until deep golden brown and biscuits are baked through.  Sprinkle with green onions.

ENJOY!!!!

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Resurrection Cookies            

by Pastor Tara Tetzlaff

This recipe was given to my Sunday school class when I was little—it became a tradition for my Grandma and me, (and later Vanessa) to make them every year on the night before Easter.

You will need:

1 cup whole pecans       a pinch of salt
1 teaspoon vinegar       1 cup sugar
3 egg whites                 a zipper baggy

¨ Instructions:
These are to be made the evening before Easter.  Preheat oven to 300F.
*** (this is very important — don’t wait until you are half done with the recipe).
Place pecans in zipper baggy and allow children to beat them with the wooden spoon
to break into small pieces.  Explain that after Jesus was arrested.  He
was beaten by the Roman soldiers.  Read: John 19:1-3

¨ Let each child smell the vinegar.  Put 1 teaspoon vinegar into mixing bowl.
Explain that when Jesus was thirsty on the cross He was given vinegar
to drink. Read: John 19:28-30

¨ Add egg whites to vinegar.  Eggs represent life.  Explain that Jesus gave His life
to give us life. Read: John 10:10&11

¨ Sprinkle a little salt into each child’s hand.  Let them taste it and brush the rest
into the bowl.  Explain that this represents the salty tears shed by Jesus’ followers,
and the bitterness of our own sin. Read: Luke 23:27

¨ So far the ingredients are not very appetizing.  Add 1 cup sugar.  Explain that the
sweetest part of the story is that Jesus died because He loves us.  He wants us to
know and belong to Him. Read: Psalm 34:8 and John 3:16

¨ Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed.
Explain that the color white represents the purity in God’s eyes of those whose sins
have been cleansed by Jesus. Read: Isaiah 1:18 and John 3:1-3

¨ Fold in broken nuts.  Drop by teaspoon onto waxed paper covered cookie sheet.
Explain that each mound represents the rocky tomb where Jesus’ body was laid.
Read: Matthew 27:57-60

¨ Put the cookie sheet in the oven, close the door and turn the oven OFF.

¨ Give each child a piece of tape and seal the oven door.
Explain that Jesus’ tomb was sealed. Read: Matthew 27:65-66

GO TO BED!

Explain that they may feel sad to leave the cookies in the oven overnight.
Jesus’ followers were in despair when the tomb was sealed. Read: John 16:20&22

On Resurrection Sunday (Easter) morning, open the oven and give everyone a cookie.  Notice the cracked surface and take a bite.  The cookies are hollow!  On the first Easter Jesus’ followers were amazed to find the tomb open and empty. Read: Matthew 28:1-9

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Caramel Pretzel Bites

by Ashley Skrober

Served during Fellowship on October18th, 2015

 

2tsp. Butter softened

4cups pretzel sticks

2 1/2 cups pecans halves toasted. Optional

2 1/4 packed Brown sugar

1 cup butter cubed

1 cup corn syrup

1 can 14ounces sweetened condensed milk

1/8 tsp. Salt

1 tsp. Vanilla extract

1 11ounce bag of milk chocolate chips

1 tbsp. Plus 1 tsp shortening divided

1/3 cup white baking chips

Candy thermometer

 

1. Line a 9×1 pan with foil grease foil with butter. Spread pretzels and pecans if using pecans on bottom of prepared pan.
2. In a large heavy saucepan combine brown sugar cubed butter corn syrup milk and salt. Cook and stir over medium heat until a candy thermometer reads 240 degrees or soft ball stage. Remove from heat. Stir in vanilla. Pour over pretzel mixture.
3. In a microwave melt chocolate chips and 1 tbsp shortening stir until smooth. Spread over caramel layer. In microwave melt white baking chips and remaining shortening stir until smooth. Drizzle over top. Let stand until set.
4. Using foil lift candy out of pan remove foil. Using buttered knife cut candy into 72 pieces

 

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Buttermilk Pie                                                    

by Ann LaMarre

Ingredients:

1 deep dish pie shell – 9 inch (blind bake at 400 degrees for 6 – 10 minutes)

1 ½ cups sugar

3 tablespoons all- purpose flour

3 large eggs

1 cup Buttermilk

½ cup butter, melted

1 tablespoon lemon zest

3 tablespoons fresh lemon juice

1 teaspoon vanilla extract

Directions:

Preheat oven to 400 degrees. Whisk together first two ingredients in a large bowl. Whisk eggs and next five ingredients into flour mixture; pour into pre baked pie crust. Cover edges of pie crust with 2 – 3 inches of aluminum foil to prevent excessive browning; remove foil during last 10 minutes of baking.

Bake at 400 degrees for 10 minutes; then reduce heat to 300 degrees and bake for 1 hour or until top is golden brown.

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Individual Cheesecakes

by Mary Ann Toth

Ingredients:

3 – 8oz. packages of cream cheese – softened 3 eggs
2/3 cup sugar 1 Tbsp. vanilla extract
24 – vanilla wafer – cookies

Topping : 20oz. Cherry pie filling (or) 20oz. Blueberry pie filling

Directions: Beat until smooth and creamy ; 3 – 8oz. pkgs. cream cheese, sugar, eggs, & vanilla. Put paper baking cups in muffin tins. Put 1 vanilla wafer in bottom of each. Fill half full with cheese mixture. Bake 25 minutes at 350 degrees. Cool. Top with one 20 oz. can of either cherry or blueberry pie filling. Makes 24. Enjoy!!!!!

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Chocolate Zucchini Cake                              

by Judy Luckow

Recipe also found in St. John U.C.C. “Recipes from the Heart” page 112

 

Ingredients:

½ c. butter                                                                        4 T. cocoa

½ c. vegetable oil                                                             1 tsp. baking soda

1 1/3 c. white sugar       1 tsp. salt

2 eggs ½ tsp. baking powder

1 tsp. vanilla 2 c. grated zucchini

½ c. buttermilk ½ c. chopped walnuts ( or nuts of choice)

2 ½ c. Flour ½ c. chocolate chips

Directions:

Mix butter, oil, sugar, eggs, vanilla and milk. Add flour, cocoa, soda, salt, baking powder, and zucchini.   Pour in a 9 x 13 – inch pan, greased and floured. Mix together ½ cup chopped nuts and ½ cup chocolate chips. Sprinkle on top of cake. Bake at 325 degrees for 45 minutes or when toothpick inserted comes out clean.

 

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Cream Cheese and Blueberry Graham Cracker Torte Recipe

by Cheryl Matic

Crust:

14 graham crackers (single squares,   rolled fine)

¼ pound butter (melted)

1/3 cup sugar

Pat above mixture into a 12” x 17” oblong pan.

Filling:

8 oz. package Cream cheese

3 eggs (beaten)

1/3 cup sugar

½ teaspoon vanilla

Topping:

14oz. can blueberry or cherry pie filling or use (homemade).

Whip cream

Mix together Cream cheese, beaten eggs, sugar, and vanilla until smooth; pour into crust. Bake in 350 degree oven for 20 minutes (no longer). Remove and cool.

Top Cheese cake with thickened blueberry or cherry pie filling (14oz. can).

Serve with whip cream if desired.   Delicious!!

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Hillcrest Mandarin Orange Cake

by Cheryl Matic

Served at the March 15^th, 2015 – “One Great Hour of Sharing” Pot luck dinner

Ingredients for Step # 1:

1 package plain yellow cake mix (15.25oz.)

4   eggs

1   11oz. can Mandarin Oranges (with juice)

1 cup oil

Ingredients for Step # 2:

1 20 oz. can crushed pineapple (with juice)

1   ¾ oz. instant vanilla pudding

1   8 oz. whipped topping or cool whip

 

Step one : (use mixer)   – Preheat oven to 350 degrees. Mix dry cake mix, oil, eggs, and Mandarin Oranges with juice. Pour into a greased, floured 9” x 13” pan. Bake for 40 minutes. Cool completely.

Step two: After cake has completely cooled. By hand; mix together 20oz. crushed pineapple (with juice), ¾ oz. instant vanilla pudding, and 8 oz. whipped topping. Mix all three ingredients well. Spread on top of cooled cake. Put in refrigerator for 1 hour before serving or overnight.

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Sweet Chicken Bacon Wraps

by Ashley Skrober

1 1/4 lb. skinless boneless chicken breast (about 4 breasts)
1 lb. sliced bacon
2/3 cup brown sugar
2 tbsp. chili powder
1/4 tsp. cayenne pepper (optional)
Cooking spray
Toothpicks
Aluminum foil
1. Preheat oven to 350 degrees
2. Cut chicken into cubes. Cut each bacon strip into thirds and wrap each chicken cube with the bacon and secure with a toothpick
3. In a medium bowl stir together the brown sugar, chili powder and cayenne pepper (optional). Dredge wrapped chicken in mixture. Line 9×13 pan with aluminum foil and spray with cooking spray.
4. Bake for 30-35 minutes or until the bacon is crisp. ENJOY!!

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Easy Cinnamon Roll Bread 

by Caroline Romaine

No yeast in this recipe, so prep time is quick. You don’t even need a mixer! It makes
its own unique swirl as it bakes.

BREAD:

2 cups all-purpose flour 1tablespoon baking powder
1/2 teaspoon salt 1/2 cup sugar
1 egg, room temperature 1 cup milk
2 teaspoons vanilla extract 1/3 cup plain Greek yogurt, or sour cream

SWIRL:

1/3 cup sugar
2 teaspoons cinnamon
2 tablespoons butter, melted and cooled slightly (can use water instead)

GLAZE:

1/2 cup powdered sugar
2 – 3 teaspoons cream or milk (as needed for consistency)
Preheat oven to 350 F. Butter or spray a glass loaf pan.

In a small bowl, whisk together the flour, baking powder, salt, and sugar. Set aside.
In a large bowl, whisk together the egg, milk, vanilla, and yogurt or sour cream. Add the flour mixture to the egg mixture, stirring with a spoon just until combined. Pour into the prepared loaf pan.

In a small bowl, stir the Swirl ingredients together. Drop by teaspoonful’s onto the top of the bread; then use a knife to swirl it a couple of times into the batter. (Don’t over mix it).

Bake for 45-50 minutes or until the center tests done with a toothpick. Remove from the oven and cool for 15 minutes in the pan on a wire rack. Remove bread from the pan and cool completely on the rack.Make the Glaze by whisking the ingredients together in a small bowl until smooth, adding a dab of milk at a time until a good drizzling consistency is reached. When the bread is completely cool, drizzle the glaze over
the top.

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Chicken Gnocchi Soup   

by Melissa Luckow

Prep time: 15 min., Cook time: 20 min.   Serves: 8

Ingredients

• 4 tablespoons (1/2 stick) butter
• 1 tablespoon extra-virgin olive oil
• 1 cup finely diced onion
• 1/2 cup finely diced celery
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 1 quart half-and-half
• 2 (14-ounce) cans chicken broth
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried parsley flakes
• Salt and pepper to taste
• 1 cup finely shredded carrots
• 1 cup coarsely chopped fresh spinach leaves
• 1 cup diced cooked chicken breast
• 1 16-ounce package ready-to-use gnocchi

Instructions

Melt the butter into the oil in a large saucepan over medium heat. Add the onion, celery, and garlic and cook, stirring occasionally, until the onion becomes translucent. Whisk in the flour and cook for about 1 minute. Whisk in the half-and-half. Simmer until thickened. Whisk in the chicken broth. Simmer until thickened again. Stir in thyme, parsley, carrots, spinach, chicken, and gnocchi. Salt and pepper to taste. Simmer until the soup is heated through.   ENJOY!!

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Sugar Gems

by Joan Schaetzel

1 cup shortening

1 cup vegetable oil

1 cup sugar

1 cup confectioners’ sugar

2 eggs

1 teaspoon vanilla extract

4-1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1/2 teaspoon salt

Additional sugar or colored sugar

 

In a mixing bowl, cream shortening, oil and sugars. Add eggs, one at a time, beating well after each addition.  Beat in vanilla.  Combine the flour, baking soda, cream of tartar and salt; gradually add to the creamed mixture.  Cover and refrigerate for 1 hour or until easy to handle.  Roll into 1-inch balls; dip tops in sugar or colored sugar.*  Place sugar side up 2 inches apart on ungreased baking sheets.  Bake at 350 for 12-14 minutes or until edges begin to brown.  Remove to wire racks to cool.  Yield about 7 dozen.

*(I don’t roll the ball in the sugar. I flatten ball with glass which has been dipped in sugar)…ENJOY!!

 

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SPICED CRANBERRY SAUCE

From The Taste of Home

8 Servings Prep: 5 min. Cook: 30 min. + chilling

Ingredients
1 package (12 ounces) fresh or frozen cranberries
1 cups sugar
3/4 cup water
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves

Directions

In a large saucepan, combine all ingredients. Bring to a boil. Reduce
heat; simmer, uncovered, until the berries pop and mixture is
thickened, about 30 minutes. Cool. Transfer to a serving bowl; cover
and refrigerate until chilled. Yield: 2 cups.
ENJOY!!!

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Tiramisu Toffee Dessert

by Donna Tess

1 pkg (10.75oz) frozen pound cake, thawed and cut into 9 slices

(I cut it into 10)

3/4 cup strong coffee

1 cup sugar

1/2 cup chocolate flavored syrup

1 pkg (8oz) cream cheese, softened

2 cups heavy whipping cream

Heath Toffee Bits

Arrange cake slices on bottom of rectangular baking dish (11 x 7 x 1 1/2 inches), cutting cake slices if necessary to cover bottom of dish.   Drizzle coffee over cake.

Beat sugar, chocolate syrup and cream cheese with an electric mixer on medium speed until smooth. Add whipping cream. Beat on medium speed until light and fluffy. Spread over cake. Sprinkle with Heath Toffee Bits.

Cover and refrigerate at least 1 hour, but not longer than 24 hours, to set dessert and blend flavors.

Serve and ENJOY!!!!!!!

 

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Butter Horns

by Polly Weber

Ingredients:
4 cups flour
1 cake of yeast, only! (purchase
in refrigerated section in store)
4 eggs yolks
1 tsp. vanilla
1 tsp. salt
1 ½ cup butter
1 cup sour cream
Powder sugar for sprinkling
board
Filling:
4 egg whites; beaten
1 cup sugar
1 tsp. vanilla
1 ½ cup finely ground nuts

Sift flour, salt, and crumble the yeast together. Cut in butter with cutter. Blend in egg yolks,
sour cream, and vanilla. Divide dough into fifths and chill one hour. Sprinkle rolling pin and board with powder sugar. Roll out thin; into circular shape size of round dinner plate, cover with filling and cut into 8 wedges and roll up into the shape of a horn. Bake @ 375 degrees for 15 minutes. Frost with a butter frosting.

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Shoo-fly Pie 

by Audrey and Gene Dettmann of Our Saviour U.C.C.

Crumb Mixture
2 cups flour
¾ cup brown sugar
1/3 cup butter
½ teaspoon nutmeg
1 teaspoon cinnamon

Syrup Mixture
1 cup molasses
½ cup brown sugar
2 eggs
1 cup hot water
1 teaspoon baking soda dissolved in the hot water
2 unbaked 8 inch pie crusts
Mix crumb ingredients together until crumbs are formed. In separate bowl, mix syrup ingredients together. Pour 1/2 of syrup into each pie shell, then top each with crumbs, using 1/2 each. Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees and bake for 50 more minutes. Cool completely before cutting. Can be served with whipped cream or Ice cream.

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Spiced Nuts

by Jeannie Lehmann

Ingredients:
4-5 cups Nuts, Your favorite, or a mix
4 tablespoons butter,
melted
2 tablespoons Worcestershire
sauce
3/4 teaspoon seasoned
salt
1/2 teaspoon garlic powder
1/4-1/2 teaspoon cayenne pepper
1-2 tablespoon hot pepper sauce

Directions:
Mix melted butter and seasonings together. If nuts are already salted,
you may skip or cut the seasoned salt. Toss seasoning with nuts and
spread evenly in 9×13 pan. Bake at 300 degrees for about 20 minutes.
Stir after 10 minutes

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Laverne Romaine’s ~ Italian Soup

Ingredients:
¾ lb. Pork Sausage
¾ lb. Italian Sausage –sweet (not hot)
1 onion – chopped
2 green peppers – chopped bite size
3 – 4 cups Beef broth
1 cup Red wine or Vermouth(sweet)
1 tsp. Minced garlic
1 tsp. oregano
1 tsp. parsley
1 – 28oz. Canned whole tomatoes
4 oz. of Bow tie pasta or Orecchiette pasta (cook separately and add to soup when done)
Grated Parmesan cheese – Sprinkle on top of soup as garnish

Directions:
Brown pork sausage and Italian sausage till, pour off excess grease. Add chopped onion, green peppers. Cook till onions are soft. Add minced garlic, oregano, and parsley cook for 3 minutes. Add canned tomatoes, 3 cups of beef broth, and 1 cup Red wine. Cook for 30 minutes. Follow directions on package of pasta cook and add to soup above. If soup appears too thick you can thin it out with more beef broth. Garnish soup with grated Parmesan cheese.

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Date Squares Recipe

by Virginia Wendt

Filling ingredients:

¾ lb. cut, pitted dates (about 2 ¼ cup)
½ cup granulated sugar
½ cup water
2 T. lemon juice
1/8 tsp. salt

Step one. Directions for cooking Date filling:

Combine dates, sugar, and water. Cook until dates are soft (about 3 minutes), stirring constantly. Add lemon juice and salt, cool.

Crumb mixture ingredients:

1 ½ cups sifted flour
½ tsp. baking soda
1/8 tsp. salt
1 cup brown sugar
1 ½ cups rolled oats
¾ cup butter

Step two. Directions for Date Squares:

Mix and sift flour, soda, and salt. Add brown sugar and mix. Cut in butter until well blended. Press half of this crumb mixture on bottom of a greased 9 inch square pan. Cover with date mixture and sprinkle remaining crumb mixture on top.
Bake in a preheated 350 degree oven about 30 minutes. Cool and cut into squares. Yields 25.