Wednesday, September 23

Bean Salad Wraps

This recipe is from Haylee Gunnerson
4 - 8 inch tortillas (flour or flavored)
1 can black beans (rinsed and drained)
1/2 Cup green sweet peppers
2 TBS snipped fresh cilantro
1/3 Cup miracle whip
1 TBS lime juice
Stack tortillas and wrap tightly in foil. Heat in a 350 oven for 10 minutes to soften. Meanwhile, in a medium bowl, mash black beans slightly; add pepper and cilantro. Stir in miracle whip and lime juice. Spread bean mixture evenly over tortillas. Top with lettuce leaves and roll up tortilla.

Macaroni Grill's Penne Rustica

12 oz. grilled chicken breast (marinate in olive oil and garlic salt overnight, then grill on barbecue for best flavor)
½ pack thick bacon
48 oz. (3 boxes) penne pasta
2 large red bell peppers- diced
1 cup grated parmesan cheese
½ tsp paprika

Gratinata Sauce:
2 tsp butter
2 tsp chopped garlic
1 cup marsala wine OR 1/3 cup apple juice + 2 tbsp red wine vinegar +enough chicken broth to equal 1 cup
1 tsp dijon or dry mustard
1 tsp salt1 tsp chopped rosemary
¼ tsp cayenne pepper
8 cups heavy cream

Sauté garlic in butter in large pan. Add marsala wine, mustard, salt, rosemary, cayenne pepper, and heavy cream.Cook pasta according to directions. Cook bacon. Slice chicken into medium-bite size pieces.Combine sauce, cooked pasta, diced chicken, cooked bacon, bell peppers, parmesan cheese, and paprika and mix thoroughly. Spread in pans. Top with chopped rosemary and mozzarella cheese.

Bake @ 475 for 10 minutes. If frozen, thaw in refrigerator the day of. Cover with foil and bake @ 375 for 1 hour. Remove foil during the last 15 minutes.
Number Of Servings: Yields one 8×8 and two 9×13 casserole dishes.
Preparation Time: More than an hour

Ivy's Tomato Basil Pie

1 1/2 Cups grated mozzarella cheese, divided
1 baked 9 inch pie crust
3 medium-size home-grown tomatoes, diced and drained
1 cup Fresh basil leaves, loosely measured and ripped
1-2 cloves of garlic, chopped fine or crushed
3/4 cup mayonnaise
1/2 tsp black pepper
1/4 Cup freshly grated Parmesan cheese
Put 3/4 Cup mozzarella cheese on the bottom of the pie crust. Cover with tomatoes and layer the basil leaves. Mix garlic, mayonnaise, remaining mozzarella, black pepper and Parmesan cheese until well blended and spread on top of pie. Bake at 350 for 30 minutes or until cheese is golden. Serve warm or room temperature.

This is from the Ivy Cafe that we visited in Fort Madison Iowa - it is too fantastic.

Tuesday, September 22

Suzanne Hix's Hot Fudge Sundae Sauce

Combine on top of double boiler.
6 squares of unsweetened chocolate
6 TBS butter
3 Cups sugar
1 Can canned milk
1/4 tsp salt
Stir until thickened.
Add 1 TBS vanilla
Thickens more as it cools. Serve over ice cream.

Oatmeal Chocolate Chip Cookies

1 Cup butter softened
1 Cup granulated sugar
1 Cup firmly packed light brown sugar
2 large eggs
1 tsp vanilla
2 Cup flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 1/2 Cup uncooked regular oats
1 1/2 Cups semisweet chocolate chips
4 oz milk chocolate candy bar, coarsely chopped
1 Cup chopped pecans

Preheat oven to 375
Beat butter at medium speed in a heavy-duty mixer until creamy. Gradually add sugars and beat well. Add eggs and vanilla, beating well. In a separate bowl, combine flour, baking powder, baking soda and salt. Gradually add to butter mixture and beat well. Process oats in a food processor until finely ground. Add to butter mixture and beat well. Stir in chocolates and pecans. Drop cookies by tablespoonfuls onto ungreased baking sheets. Bake for 8-10 minutes or until lightly browned. Cool slightly on baking sheets. Then, remove to wire racks to coole completely. Makes about 4 dozen cookies.

Olive Garden's Parmesan Crusted Tilapia


Tilapia crusting mixture (recipe below)
Fresh Italian vegetables (recipe below)
6 fillets of tilapia (approximately 6 ounces each)
1¼ cup Alfredo sauce (favorite homemade recipe or store bought)
8 ounces cooked angel hair pasta
Fresh parsley sprigs
6 lemon wedges

Tilapia Crusting Mixture


¾ cup Italian breadcrumbs
¾ cup grated Parmesan cheese
3 tablespoons vegetable oil


  • Using a spoon, thoroughly mix all ingredients in a large bowl.
  • Cover, set aside and refrigerate until ready to use.

Italian Vegetables


4 cups zucchini, cut into ¼ inch slices, then halved
4 cups yellow squash, cut into ¼ inch slices, then halved
2 cups red bell peppers, cut into strips
2 cups red onions, cut into strips
1 tablespoon Italian seasoning
1 tablespoon kosher salt
1 tablespoon chopped garlic
¼ cup extra-virgin olive oil


  • In a large bowl, combine all ingredients and mix thoroughly.
  • Place onto a baking sheet, forming a single layer.
  • Set aside until ready for baking with tilapia.

Assembling Parmesan Crusted Tilapia


  • Preheat oven to 450 degrees F.
  • Place tilapia fillets in a non-stick, shallow, baking pan.
  • Pour 3 tablespoons of Alfredo sauce onto each tilapia fillet. Use bottom of spoon to evenly coat top of fish.
  • Sprinkle 1/3 cup of prepared tilapia crusting mixture onto each piece and firmly pat breading evenly over Alfredo sauce.
  • Place pan of tilapia on top rack and at the same time, place baking sheet with vegetables on the center rack, in the oven.
  • After approximately 10 minutes, or when the internal temperature of fish reaches 150 degrees F, remove fish from oven and transfer onto a large platter.
  • The vegetables should bake for an additional five minutes, or until tender, and then remove from the oven.
  • Toss the vegetables with angel hair pasta and place around fish. Sprinkle dish with parsley, garnish with lemon wedges and serve immediately.

Caramel Oat Bars


  • 3 cups rolled oats
  • 2-1/3 cups all-purpose flour
  • 1 cup chopped pecans
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup butter, softened
  • 2 cups packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 3/4 cup caramel ice cream topping
  • 1/2 cup chopped pecans
  • Coffee Glaze (optional)


1. Preheat oven to 350 degrees F. Lightly grease a 15x10x1-inch baking pan; set aside.

2. In a large bowl stir together oats, flour, the 1 cup pecans, baking soda, and salt; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and beat until combined, scraping the sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the oat mixture as you can with the mixer. Stir in any remaining mixture with a wooden spoon. Reserve 2 cups of the mixture for the topping.

3. Using floured hands, press remaining oat mixture evenly into bottom of prepared pan. Spread caramel topping evenly over crust to within 1/4 inch of edges. Drop spoonfuls of reserved topping mixture over caramel topping; sprinkle with the 1/2 cup pecans.

4. Bake in the preheated oven for 20 to 25 minutes or until edges are set (do not overbake). Cool in pan on a wire rack. Cut into bars. Makes 48 bars.

Oatmeal Bars


Makes 1 dozen

  • Vegetable-oil cooking spray
  • 48 soft caramel-candy cubes
  • 1/2 cup heavy cream
  • 2 cups old-fashioned rolled oats
  • 2 cups all-purpose flour
  • 1 cup packed light brown sugar
  • 3/4 teaspoon baking soda
  • 1 teaspoon salt
  • 10 ounces (2 1/2 sticks) unsalted butter, cut into small pieces
  • 1 cup semisweet chocolate chips


  1. Preheat oven to 350 degrees. Coat a 9-by-13- inch baking pan with cooking spray. Line with a 9-by-21-inch sheet of parchment paper, leaving a 2-inch overhang on each short side. Put caramels and cream in a small saucepan; cook over medium heat, stirring occasionally, until caramels are melted, about 5 minutes. Let cool.
  2. Stir together oats, flour, brown sugar, baking soda, and the salt in a large bowl. Blend in butter with a fork or your fingertips until mixture resembles coarse meal; press half of mixture onto bottom of lined pan. Bake until just set and starting to color around edges, about 20 minutes. Let cool in pan on a wire rack 5 minutes.
  3. Sprinkle crust with chocolate chips; drizzle with caramel mixture. Top with remaining crumb mixture. Bake until pale golden, 20 to 25 minutes. Let cool completely in pan before cutting into squares

Amish Friendship Bread

Do not use a metal spoon
Do not refrigerate
(starter is - 1 Cup flour, 1 Cup milk, 1 Cup sugar - mix together)
Day 1 - do nothing
Day 2, 3, 4, Stir with wooden spoon
Day 5 - Add 1 Cup flour, 1 cup milk 1 cup sugar and stir
Day 6, 7, 8, 9, stir
Day 10 Add 1 cup sugar, 1 cup milk, 1 cup flour and stir
Pour into 4 containers - 1 cup each. You can give to 3 friends with the above instructions.
For the remaining cup add:
2/3 Cup oil
3 eggs
1 tsp vanilla
2 Cups flour
1 Cup sugar
1 tsp cinnamon
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt.
Pour into greased and sugared loaf pans (2). Bake 30-40 minutes at 350 until toothpick comes out clean. you can add nuts, grated orange, lemon, fruit, chocolate chips etc.

Crispy Party Bars

1 cup sugar
1 cup light corn syrup
1/2 cup peanut butter
2 cups pretzels
5 cups crisp rice cereal
1 cup plain M&M's
In a large microwave safe bowl combine sugar and corn syrup. Microwave on high for at least 2 minutes (my corn syrup was cold it took 4 minutes) or until sugar is dissolved. Stir in peanut butter until blended. Add pretzels, cereal and M&M's--stir gently. Press into a buttered 9x13 pan. Cut into small bars--be prepared to share recipe!

Friday, September 18

Crock Pot Cake

1 Chocolate Cake Mix
1 Brownie Mix
1 Cup oil
3 Cups water
7 eggs
2 Cups sour cream
1 pkg instant chocolate pudding
2 cups chocolate chips

Mix together. Put in crock pot sprayed with pam. Cook on high for around 4 to 6 hours. Watch it - you want it a little runny. This also is from Sister Owen.

Carmel Bugles

1 Cup butter
1 Pound (2 cups) brown sugar
1 Cup Karo syrup
1 Can sweetened Condensed Milk

Cook the above ingredients to soft ball stage.
Pour over 2 large packages of bugles or 4 small packages of bugles. FANTASTIC - I got this recipe from Sister Jane Owen.