We'd like to share a new recipe with you each month!
These recipes are just a few of the hundreds available in the Fruit of the Spirit cookbook created by the Women of the Church. Check the website each month for a new recipe or click here to learn how to get your copy! If you like the recipe or have a version of your own please let us know!
March 2010 - Quiche by Deb Usher
1 pie crust pastry shell
2 c. heavy cream
1 T. butter softened
1/2 tsp. salt
12 slices bacon; cooked and drained
1/4 tsp. ground nutmeg
1 c. shredded Swiss cheese
4 eggs
Line prepared pastry into a Quiche pan or deep dish pie plate. Spread softened butter on bottom of crust. Crumble bacon and spread into crust. Whisk and beat eggs, cream, salt and nutmeg. Add cheese. Pour into crust and Bake for 15 minutes at 3500. Reduce temperature to 325°. Continue to bake for 35 minutes. Serve warm.
2 c. heavy cream
1 T. butter softened
1/2 tsp. salt
12 slices bacon; cooked and drained
1/4 tsp. ground nutmeg
1 c. shredded Swiss cheese
4 eggs
Line prepared pastry into a Quiche pan or deep dish pie plate. Spread softened butter on bottom of crust. Crumble bacon and spread into crust. Whisk and beat eggs, cream, salt and nutmeg. Add cheese. Pour into crust and Bake for 15 minutes at 3500. Reduce temperature to 325°. Continue to bake for 35 minutes. Serve warm.
February 2010 - STRAWBERRY PRETZEL SALAD
by Bobbie Reid and Ruth Crater
2 c. pretzels, broken
1 1/2 sticks margarine, melted
3 T. sugar
1 (8-oz.) cream cheese, room temperature
1 c. sugar
2 c. Cool Whip
1 (6-oz.) pkg. strawberry Jell-O
2 c. boiling water
2 small pkgs. frozen strawberries
Mix pretzels, margarine and sugar in a 9 X 13 pan. Bake at 3500 for 10 minutes. Cool. Cream together cream cheese and sugar. Fold in Cool Whip and spread over pretzel layer. Mix Jell-O and hot water until Jell-O is dissolved. Stir in frozen strawberries. Let stand until mixture starts to set. Spread over cream cheese layer. Chill at least 2 hours. Serves approximately 12.
1 1/2 sticks margarine, melted
3 T. sugar
1 (8-oz.) cream cheese, room temperature
1 c. sugar
2 c. Cool Whip
1 (6-oz.) pkg. strawberry Jell-O
2 c. boiling water
2 small pkgs. frozen strawberries
Mix pretzels, margarine and sugar in a 9 X 13 pan. Bake at 3500 for 10 minutes. Cool. Cream together cream cheese and sugar. Fold in Cool Whip and spread over pretzel layer. Mix Jell-O and hot water until Jell-O is dissolved. Stir in frozen strawberries. Let stand until mixture starts to set. Spread over cream cheese layer. Chill at least 2 hours. Serves approximately 12.
January 2010 - SPAGHETTI CASSEROLE - Billie McConnell
(8-oz.) spaghetti, broken in half
1 ½ lbs. 93% lean ground beef
1 c. chopped onion
1 c. chopped green pepper
1 (15-oz.) can tomato sauce
1 ½ c. water
½ tsp. sugar
3 T. chili powder
1 tsp. salt
½ tsp. black pepper
4 c. Cheddar cheese, grated
Cook spaghetti 4 minutes and drain. Lightly brown meat, add onion and green pepper. Cook until tender. Stir in tomato sauce, water, sugar, chili powder, salt and pepper. Simmer 25 minutes. Mix with spaghetti. Place in 2 qt. casserole dish, cover with cheese. Bake at 350° for 30 minutes. Serves 8. Great with refrigerator slaw.
1 ½ lbs. 93% lean ground beef
1 c. chopped onion
1 c. chopped green pepper
1 (15-oz.) can tomato sauce
1 ½ c. water
½ tsp. sugar
3 T. chili powder
1 tsp. salt
½ tsp. black pepper
4 c. Cheddar cheese, grated
Cook spaghetti 4 minutes and drain. Lightly brown meat, add onion and green pepper. Cook until tender. Stir in tomato sauce, water, sugar, chili powder, salt and pepper. Simmer 25 minutes. Mix with spaghetti. Place in 2 qt. casserole dish, cover with cheese. Bake at 350° for 30 minutes. Serves 8. Great with refrigerator slaw.
December 2009 - Christmas Nuggets
1/2 cup sugar
1/4 cup soft butter
3/4 cup shortening
3/4 tsp. salt
2 cups flour
1 tsp. vanilla extract
1/2 cup chopped nuts of choice, optional
Confectioner's sugar
Cream sugar, butter and shortening. Add salt, flour, vanilla and nuts. Form teaspoon size balls and place on ungreased cookie sheet. Bake at 325 for 25 minutes. While cookies are still hot roll each in confectioner's sugar.
1/4 cup soft butter
3/4 cup shortening
3/4 tsp. salt
2 cups flour
1 tsp. vanilla extract
1/2 cup chopped nuts of choice, optional
Confectioner's sugar
Cream sugar, butter and shortening. Add salt, flour, vanilla and nuts. Form teaspoon size balls and place on ungreased cookie sheet. Bake at 325 for 25 minutes. While cookies are still hot roll each in confectioner's sugar.
