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!
July 2010 - SHRIMP PASTA SALAD Jane McBride
1 pound shrimp, cooked and shelled
1 large red pepper, chopped 1 small bunch broccoli, cut into florets, blanched and drained
1 (16-oz.) container pasta shells cooked, drained and cooled
1 c. sliced baby carrots
1 bunch green onions, sliced
1 small can sliced black olives
1 large cucumber, peeled, seeded, and chopped
Combine the shrimp, pasta and vegetables in a large bowl. Make dressing and stir into pasta salad. Refrigerate several hours or overnight before serving.
Dressing
1 c. mayonnaise
3 T. red wine vinegar 1/2 c. sugar
2 T. dried basil
Mix together mayonnaise, sugar, red wine vinegar and basil with a whisk until well blended.
June 2010 - KEY LIME MINI PIES by Amy Auten
3 egg yolks
1 box mini vanilla wafers
1 (14-oz.) sweetened condensed milk
1 box mini cupcake baking papers
½ cup or less Nellie & Joe's Key Lime Juice
Beat egg yolks. Add sweetened condensed milk and key lime juice. Line mini muffin pan with mini cupcake papers. Put a vanilla wafer in each cupcake paper. Fill each cupcake paper with one teaspoon of mixture in each muffin. Bake at 350° for 8 minutes. Larger wafers with larger cupcake papers can be used or graham cracker pie crust can be used.
1 box mini vanilla wafers
1 (14-oz.) sweetened condensed milk
1 box mini cupcake baking papers
½ cup or less Nellie & Joe's Key Lime Juice
Beat egg yolks. Add sweetened condensed milk and key lime juice. Line mini muffin pan with mini cupcake papers. Put a vanilla wafer in each cupcake paper. Fill each cupcake paper with one teaspoon of mixture in each muffin. Bake at 350° for 8 minutes. Larger wafers with larger cupcake papers can be used or graham cracker pie crust can be used.
May 2010 - CORN BREAD SALAD by Hazel Auten
1 pkg. corn bread mix, such as Martha White or Jiffy
2 to 3 large tomatoes, chopped or canned petite diced
1 pkg. dry ranch salad dressing
1 c. onion
1 c. fat free or reduced fat sour cream
2 c. Cheddar cheese, shredded
1 (16-oz.) can whole kernel corn, drained
1 c. reduced fat mayonnaise
2 (16-oz.) cans pinto beans, drained
Bake corn bread according to package directions and crumble. Combine dressing mix, sour cream and mayonnaise. Set aside. Place half of crumbled corn bread in the bottom of a 3 quart serving bowl. Top the corn bread with half of the beans. Set aside. Combine tomatoes, onion. Layer half this mixture over beans. Layer half the cheese, half the corn and half the reserved dressing mix. Repeat layers with remaining ingredients, ending with the cheese on top. Cover and chill 3 to 4 hours before serving.
2 to 3 large tomatoes, chopped or canned petite diced
1 pkg. dry ranch salad dressing
1 c. onion
1 c. fat free or reduced fat sour cream
2 c. Cheddar cheese, shredded
1 (16-oz.) can whole kernel corn, drained
1 c. reduced fat mayonnaise
2 (16-oz.) cans pinto beans, drained
Bake corn bread according to package directions and crumble. Combine dressing mix, sour cream and mayonnaise. Set aside. Place half of crumbled corn bread in the bottom of a 3 quart serving bowl. Top the corn bread with half of the beans. Set aside. Combine tomatoes, onion. Layer half this mixture over beans. Layer half the cheese, half the corn and half the reserved dressing mix. Repeat layers with remaining ingredients, ending with the cheese on top. Cover and chill 3 to 4 hours before serving.
April 2010 - BANANA BREAD by Marilyn Earnhardt
1h c. butter, softened
1 c. sugar
1 tsp. baking soda
2 c. flour, plain
1 tsp. vanilla
1 c. chopped nuts, optional
4 to 5 ripe bananas, mashed
Use electric mixer to combine butter, baking soda, vanilla, and bananas. Mix in sugar, flour and nuts. Batter is very thick. Pour into 2 greased loaf pans. Bake at 350° for 30-45 minutes. Very moist!
1 c. sugar
1 tsp. baking soda
2 c. flour, plain
1 tsp. vanilla
1 c. chopped nuts, optional
4 to 5 ripe bananas, mashed
Use electric mixer to combine butter, baking soda, vanilla, and bananas. Mix in sugar, flour and nuts. Batter is very thick. Pour into 2 greased loaf pans. Bake at 350° for 30-45 minutes. Very moist!
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.
