Artichoke & Rice Salad
A delicious salad/main dish from Piecemakers' Seasons of Refreshing Cookbook, Volume 1, revised edition. This recipe is best when prepared the night before. You may add cooked cubed chicken, turkey or ham to make it heartier!
Ingredients
- 2 boxes Rice-a-Roni chicken flavored rice
- 12 green stuffed olives
- 1/2 green pepper, diced
- 8 green onions, chopped
- 2 jars marinated artichoke hearts, drained (Reserve liquid.)
- 1/3 cup mayonnaise
- 3/4 tsp curry powder
Instructions
- Prepare the Rice-a-Roni as directed on the package. Turn into salad dish and cool. Next, add olives, green pepper and green onions. Add artichoke hearts to the salad and toss with dressing. Refrigerate.
- Dressing Preparation: Combine mayonnaise, curry powder and liquid from the two jars of marinated artichoke hearts.
Key Lime Pie
A melt-in-your-mouth creamy pie taken from Piecemakers’ Seasons of Refreshing Cookbook, Volume 1, revised edition. This delightful cookbook is written with scriptures, stories and cooking hints throughout. The revised version includes a chapter called “Keepers,” where you’ll learn how to make the most out of what you have on hand and how to improvise. The following recipe is from that chapter.
Ingredients
- 1 cup lime juice — please use fresh. The bottled is yucky. If you live in a lime or lemon country as I do and your tree bears more than you can use, juice the limes and pour into “Pam” sprayed muffin tins. Freeze, take out of tins and put in plastic bag until needed.
- 2 cans sweetened condensed milk
- 1 cup whipping cream* — whipped stiff and slightly sweetened
- 1 pie crust — baked, in 9" pie pan. I like this pie with a plain crust!
Instructions
- In mixing bowl, add sweetened condensed milk to lime juice and stir until thickened.
- Fold in whipping cream. *Do not use Ready Whip with vanilla. The vanilla does not like lime juice.
- Pour into baked pie crust. Refrigerate. Top with half slices of limes or lemons. You will wish you made two of these as they will all want seconds.
Artichoke Hearts Casserole
An excellent dip with crackers, corn chips or pita chips. This is one of the recipes found in Piecemakers cookbook, Seasons of Refreshing, Volume 1.
Ingredients
- (1) 15-oz can artichoke hearts (in water), chopped
- 1 cup grated Cheddar cheese
- 1/2 tsp minced garlic
- 1/3 cup Parmesan cheese
- 1/2 to 3/4 cup mayonnaise
Instructions
- Mix all ingredients together. Place in ovenproof baking dish. Bake 20 to 30 minutes at 350 degrees. Serve warm.
Pumpkin Dessert
This Pumpkin Dessert is one of our most requested recipes. Hope you all enjoy it as much as we do.
Ingredients
Filling
- 1 can evaporated milk
- 4 eggs, lightly beaten
- (1) 29-oz can pumpkin
- 1⅓ cups brown sugar
- 3/4 tsp salt
- 1 tbsp pumpkin pie spice (or to taste)
- 1/8 cup yellow cake mix (take from topping ingredients)
Topping
- 1 box yellow cake mix
- 2 cups chopped walnuts (more or less)
- 1 cube butter, melted
Instructions
- Preheat oven to 400 degrees. In medium bowl, mix eggs and evaporated milk. Add pumpkin, spices, brown sugar and cake mix. (Taste after mixing, and add more brown sugar to taste, if you think it is needed.) Pour into prepared 9" x 11" pan, or 8" x 8" pan if you like it thicker.
- Topping: Sprinkle remainder of cake mix evenly over filling. Sprinkle nuts over cake mix and drizzle melted butter over all.
- Bake at 400 degrees for 45 to 60 minutes, or longer for the 8" x 8", until knife inserted comes out clean.
Jack Apple Pecan Spice Cake
This "spicy" cake recipe comes from The Cake Mix Doctor cookbook.
Ingredients
Cake (Vegetable oil spray for misting cake pan and flour for dusting pan)
- 1 pkg plain spice cake mix
- 1 cup buttermilk
- 3/4 cup vegetable oil
- 2 tbsp Jack Daniel's Tennessee Whiskey
- 3 large eggs
- 2 cups finely chopped peeled apples (2 medium)
- 1 cup chopped pecans
Frosting
- 4 tbsp butter, softened (1/2 stick)
- 2 cups confectioner's sugar, sifted
- 3 tbsp Jack Daniel's Tennessee Whiskey
- 1 tsp pure vanilla extract
- 4 oz cream cheese (more if needed to stiffen frosting)
Instructions
- Place a rack in the center of the oven and preheat the oven to 350 degrees Fahrenheit. Lightly mist two 8 or 9-inch cake pans with oil spray and dust with flour. Set aside.
- Place cake mix, buttermilk, oil, whiskey, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with the rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping the sides down again if needed. The batter should look thick nd well blended. Fold in the apples and pecans. Pour the batter into the prepared pans, smoothing it out with the rubber spatula. Place pans in the oven.
- Bake the cake until it is light brown and springs back when lightly pressed with your finger, 26 to 28 minutes. Remove the pans from the oven and place them on a rack to cool while you prepare the glaze. Let cool on rack for 20 minutes, then turn out of pan onto rack to cool completely.
- For the frosting, place the butter, confectioner's sugar, whiskey, and vanilla in a medium mixing bowl and beat on low speed until smooth. Add cream cheese and beat on medium speed until smooth and somewhat fluffy. Spread half of frosting over bottom layer of cake, then place top layer and spread remainder. Garnish with chopped pecans.
Filled Macaroni Ring
Ingredients
- Macaroni to fill a ringed jello mold, bundt or springform pan
- Salt, to taste
- Fillings and toppings of your choice
Instructions
- Add macaroni and salt to a pot of water and cook till firm tender. DO NOT add oil to the water because you will need the cooked macaroni to stick together.
- Fill mold with macaroni and let set. Turn onto a platter and fill center of ring with filling of your choice. In the pictures, black beans and pinto beans were used.
- To complete, garnish with toppings of your choice. For the pinto bean ring Marie used grated cheddar and Monterey Jack cheeses, and diced green chilis. The black bean ring was topped with cheddar cheese and chopped green onions. Also, two flavors of salsa were added to the black bean platter.
Funky Apricot Chicken
Ingredients
- Chicken breasts, thighs or drumsticks (enough for your family)
- Garlic salt
- 1 medium jar apricot preserves
- 1 small bottle barbecue sauce, your choice
- 1/2 cup minced onion
- 2 tsp soy sauce
Instructions
- Preheat oven to 350 degrees. Arrange chicken pieces in a single layer, in an ungreased 13” x 9” baking dish. Sprinkle lightly with garlic salt.
- In a small bowl, combine the apricot preserves, barbecue sauce, minced onion and soy sauce. Spoon over chicken. Bake, uncovered, for one hour.
Mouth-Watering Meatloaf and Mashed Potatoes Cake
Ingredients
- CREAMY MASHED POTATOES:
- Idaho potatoes, enough to frost the cake and feed your family
- Minced garlic, to taste
- Salt, to taste
- Cream cheese, to taste
Instructions
- Peel and cut up potatoes. Add potatoes salt and garlic to a pot of water and cook potatoes till tender.
- Combine potatoes and cream cheese, and mash.
- TO CREATE THE CAKE: Make up your favorite meatloaf recipe. Shape in springform pan or other round baking dish and bake.
- Allow meatloaf to partially cool, frost with mashed potatoes, and garnish with mixture of green, red, orange and yellow diced bell peppers. Return to oven set on warm, and heat through. Slice like a cake to serve. Yum!