Decrease Text Size Default Text Size Increase Text Size

Via Christi
Village recipes

Via Christi Village residents and staff members are sharing their favorite recipes. Below are some of our favorites!

Salads, soups and appetizers | Main dishes | Breads | Desserts and Snacks


BLT Pasta Salad
Submitted by Gretchen Rumback
Recipe adapted from:
12 ounces corkscrew-shaped pasta
1/2 cup milk
12 ounces lean bacon
3 medium ripe tomatoes, cut into chunks
1 tablespoon chopped fresh thyme
1 clove garlic, minced
Kosher salt and freshly ground pepper
1/2 cup mayonnaise
1/4 cup sour cream
4 tablespoons chopped chives or scallion greens
5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts
Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with the milk in a large bowl; set aside.
Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces; set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta.
Mix the mayonnaise, sour cream and 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper. Add the lettuce; toss again to coat. Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature.

Tomato Bacon Cups
submitted by Hildee Jones

1 tube Pillsbury Flaky Layers Biscuits
8 slices bacon
3-4 green onions, diced
1 med tomato, diced
I cup Hellman’s mayonnaise
8 oz. shredded Swiss cheese

Spray a mini muffin tin with non-stick cooking spray. Pull the biscuit layers apart, you should get 3 layers from each biscuit, and line each muffin cup with the dough. Cook bacon until crumbly. Mix all ingredients stirring well and fill each approximately half full. Bake at 350 for approximately 10 min – until the cup begins to turn golden brown.

Fiesta Crackers
submitted by Abby Cavendar

1 pkg dry ranch dressing mix
1 pkg dry fiesta ranch mix
3 T crushed red peppers
1 1/3 cup cups oil
1 box saltine crackers

Put box of crackers in a gallon glass jar. Mix other ingredients together.  Drizzle over crackers. Set jar on counter, on its side and occasionally roll jar for 24 hours.

Watergate Salad
submitted by Sharolyn Bland

1 lg Pistachio Pudding dry
1 8 oz. can crushed pineapple ( drained)
1 lge tub cool whip (thawed)
1 sm. pkg walnuts chopped
1/2 pkg miniature marshmallows (if desired)

Mixed all ingredients together and chill!

Crockpot applesauce
submitted by Sandra Harvey
My family has been making this recipe for years...
Yield: 8 servings

10 large apples, peeled, cored and sliced
1/2 cup water
1 teaspoon ground cinnamon
3/4 cup granulated white sugar

Place all ingredients into crockpot. Cover and cook overnight- or all day on LOW (8-10 hours).Stir in the morning and it's ready to serve- hot or cold.

Tomato Basil Soup
submitted by Jean Hardy

1 table spoon Olive Oil
1 Medium sweet onion, chopped
1 (14 1/2 ounce) Can ground peeled tomatoes
5 cups vegetable stock or chicken stock
Salt & freshly ground black pepper
1/2 cup loosely packed fresh basil, thinly sliced
2 cloves garlic (crushed)

Heat olive oil in a large soup pot over medium heat
Add onion and garlic and cook, stirring often, until soft.
Add tomatoes and stock
Bring to a boil, reduce heat to simmer. Cook until soup is slightly thickened, 20min.
Season with salt & pepper. Stir in basil. Blend with a stick blender. Serve immediately.


Beef Chop Suey
Submitted by Sue Stolz

2 pounds round steak (or any lean beef roast, etc.), fat trimmed, cut into 1.5” cubes
2 cups (or more) chopped onions
3 cups (or more) chopped celery
2 tablespoons beef base brown sauce (or beef bouillon)
6 tablespoons soy sauce
Salt, pepper
1 can drained water chestnuts
2 cans drained (or fresh) bean sprouts (or more)
In a heavy pot, brown steak and onions with a little oil. Add enough water to cover browned meat mixture and bring to a boil. Add in celery, beef base, soy sauce and simmer for about an hour. Add more water if necessary.
Make a flour thickening by stirring about two tablespoons flour into about ½ cup water. Gradually stir the thickening into the beef and vegetable mixture until you reach a desired consistency. Season to taste with salt, pepper and extra soy sauce, as desired.
Stir in water chestnuts, bean sprouts, and heat through.
Serve in bowls or over chow mien noodles or rice.

Baked Butternut Squash Stuffed With Sausage and Apples
submitted by Catherine Bitting
Recipe modified from: Joy of Cooking, copyright 1997
Serving Size: 4-6   

1 2-3 lb  Butternut squash - halved and seeded
16 oz.  Sage seasoned bulk sausage
1 Large granny smith- peeled, cut into ¼’ cubes
1 Tablespoon    packed dark brown sugar
1/2  Teaspoon ground sage
salt and pepper -- to taste
1 Tablespoon butter -- cut into bits
1 Tablespoon dark brown sugar
Position a rack in the center of the oven.  Preheat the oven to 375 degrees F.

Halve squash lengthwise and remove the seeds and strings.  Arrange the squash cut side down in the baking dish with enough water to just cover cut edges of squash.
Bake until almost tender, 30 to 40 minutes.  Keep the oven on.
Meanwhile, crumble the sausage into a skillet and cook over medium heat until no longer pink, and beginning to get crispy.  Without draining off the fat, add the apple.  Cook, stirring, for several minutes, just until crisp-tender.  Remove from the heat. 

When the squash is cooked, let it cool slightly, then with a melon baller, scoop out the flesh.  Lightly mix the squash pulp into the sausage mixture, breaking up the squash as little as possible.  Mix in the butter, brown sugar, sage, salt, and pepper. 

Transfer the skillet mixture into a 8”x 11” baking dish.  Dot with bits of butter and brown sugar.  Bake, uncovered, until piping hot and brown and crusty on top, 20 to 25 minutes.  Let cool for several minutes before serving.

Serve with a salad and crusty bread for a warm and filling winter meal!

Spicy Indian Chicken
submitted by Shakila Saifullah

3-4 lbs chicken breast, cut in medium strips
Plain yogurt, one cup
Large onions, 2, thinly sliced
Ginger paste/powder, 2 table spoons
Garlic paste/powder, 2 table spoons
Jalapeno, 4, seeded and sliced [more if you want spicier!]
Butter or cooking oil, 1/4 cup [separate cup of oil for deep frying sliced onion]
Cloves, 4-5, whole
Golden raisins, handful
Pinches of salt and sugar, suited to taste

Marinate chicken breast strips with yoghurt, ginger, and garlic for 30-60 minutes. Deep fry one sliced onion until crispy and brown, and place aside on paper towel

Use a wide frying pan, and heat butter/oil on medium-hi heat. Add the other sliced onions and sauté until translucent/light brown. Add the marinated chicken strips and whole cloves, stir. Add pinches of salt and sugar to suit taste.

Cover and let simmer in medium heat for 7-10 minutes as chicken releases fluid. Uncover, stir, and add jalapeno slices and raisins. Add the deep fried onions to the mix and stir in gently. Cover, turn off heat, and ready to eat with plain rice or naan/bread.

Lemon Chicken Parmesan
submitted by Debbie Morse


8 ounces angel hair pasta, cooked and drained
1 tablespoon buter
1 tablespoon finely grated lemon zest
1/4 cup finely grated Parmesan cheese

4 thin sliced chicken breasts (4 servings)
1 large egg, beaten
3/4 cup panko bread crumbs
1/4 cup finely grated Parmesan cheese
1 teaspoon dried basil
salt and pepper, generous
2 Tablespoons butter
1/4 cup freshly squeezed lemon juice
1 teaspoon minced garlic

thin lemon slices (optional)
3/4 cup grated mozzarella cheese
salt and pepper

Prepare the pasta: Mix the cooked pasta with the butter and lemon zest. As soon as the butter is melted and mixed in, stir in the Parmesan and a generous dose of salt and pepper.
Preheat the oven to 375 degrees F. Prepare the chicken: Place the egg in a low, wide bowl, and the (mixed) panko/Parmesan, basil/S&P in another low, wide bowl. Heat the butter in a large, oven-safe skillet with the lemon juice and garlic. Dip the chicken in egg, then bread crumb mixture and place in the pan. Cook on both sides until golden brown, about 3 to 4 minutes per side (depending on thickness of chicken). Remove the chicken to a plate.
Spoon the mixed pasta into the skillet. Place the cooked chicken breasts on top. Place lemon slices on top, if using, Sprinkle with mozzarella cheese. Sprinkle top with salt and pepper. Bake 15 minutes, or until the chicken is cooked through. Serve chicken on top of the lemon noodles.

Christmas Morning Casserole
submitted by Debbie Morse

2 cups Smithfield Ham, diced
1 bag hash browns
1 cup cheddar cheese, shredded
1 cup smoked gouda cheese, grated (or cheddar)
1/2 cup green onion, chopped
1 egg
1 cup milk
1/2 cup sour cream
1/2 teaspoon black pepper
1/4  teaspoon salt (omit if using Smithfield country ham)
3/4 cup butter melted

Preheat oven to 350 degrees F. In a casserole dish, layer hash browns, ham, and cheese until all gone. In a medium bowl, whisk together green onion, eggs, milk, sour cream, pepper, salt and butter. Pour mixture over casserole and bake for an hour.

Chili Corn Casserole
submitted by Sherri Ryan


2 eggs, beaten
1/3 cup cornmeal
1/2 teaspoon baking soda
1/3 cup salad oil
2 cans creamed corn
1/4 teaspoon garlic salt
1 small can chopped green chilis
Grated cheese (longhorn or cheddar)
1 teaspoon minced garlic

Mix all ingredients except cheese. Put in a glass baking or casserole dish. Top with grated cheese Bake for 45 min at 350.
Note: After taking out of oven, casserole seems soupy, let set.

Grandma Box's Chicken Salad
submitted by Erin Higgins


4 cups cooked chicken
1 large dill pickle for each cup of chicken
5 hard boiled eggs
1 teaspoon salt
Mayonnaise/Salad Dressing

Grind all ingredients and moisten with Mayonnaise, spread over bread or crackers.

Mexican Sea Shells
submitted by Katie Hauge


1 lb. Hamburger
1 can refried beans
1 package Taco Seasoning (Williams)
8oz sour cream
Shredded cheese
Chopped fresh tomatoes
Large shell pasta
1 1/2 cup water
8oz jar picante sauce

Mix 1st three ingredients. Cook shells according to the box. Drain shells and stuff with meat mixture. Put in cake pan. Pour picante mixture over stuffed shells. Cover tightly with foil.
Bake 1 hour at 350
When done, top with sour cream, then cheese, then tomatoes.



Poppy Seed Lemon Bread
Submitted by Eugene Hock

This family favorite is from Eugene’s wife, Rometta.
1 box lemon cake mix
3 tablespoons poppy seeds
1 small box lemon instant pudding mix
½ cup oil
4 eggs
Put all ingredients in a large bowl and beat together for five minutes. Divide into two greased and floured bread pans. Bake at 350 degrees for 30-35 minutes. Makes two loaves.

Bacon Cheese Bread
submitted by Dorothy Roush

1 1/2 c all-purpose flour
1/3 c. sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c. (4 ounces) shredded sharp cheddar cheese
3/4 c. quick cooking oats
6 slices bacon, cooked and crumbled
2 eggs, beaten
1/2 c. milk
1/4 c. vegetable oil

Combine flour, sugar, baking soda, salt, oats, cheese and bacon in a large bowl. Set aside. Combine the eggs, milk and oil in another bowl and add to the first mixture, stirring just enough to moisten the dry ingredients.

Spoon the batter into a greased and floured 8 ½ x 4 1/2x 3 inch loaf pan. Bake at 350degrees for 35-40 minutes or until a wooden pick inserted in the center comes out clean. Let cool for 10 minutes.  Makes 1 loaf.

Pumpkin Gingerbread
submitted by Jennifer Sanders

1 cup white sugar
2 cups brown sugar
4 eggs
2/3 cup water
1 can (15oz) pumpkin puree
3 tsp ground ginger
2 tsp ground allspice
2 tsp ground cloves
2 tsp ground cinnamon
3 1/2 cups flour
2 tsp baking soda
1 1/2 tsp salt
1/2 tsp  baking powder

Preheat oven to 350 degrees.  Spray two loaf pans OR 5 mini loaf pans. In a large mixing bowl combine sugar, oil, and eggs; beat until smooth.  Add water and beat until well blended.  Stir in pumpkin and spices by hand.

In medium bowl combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and stir just until well blended. Bake in preheated oven until toothpick comes out clean; about an hour for regular sized loaves and about 45 minutes for the mini loaves.

Sun-dried tomato rolls (using bread machine)
submitted by Wilma Brazil

3/4 cup warm milk (105 degrees to 115 degrees)
2 cups “Gold Medal  Better for Bread”  bread flour
1/4 cup chopped sun-dried tomatoes in oil, drained and 1 tablespoon oil reserved
1 tbsp sugar
1 tsp salt
1 1/2 tsp bread machine yeast

Heat oven to 350 degrees.Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select Dough Manual cycle. Do not use Delay cycle.Remove dough from pan; place on lightly floured surface. Cover and let rest 10 min.

Lightly grease cookie sheet with shortening or spray with cooking spray. Gently push fist into dough to deflate. Divide dough into 12 equal pieces. Shape each piece into a ball. Place 2 inches apart on cookie sheet. Cover and let rise in warm place 30 to 45 minutes or until almost double.

Bake 12 to 16 minutes or until golden brown. Remove from cookie sheet to wire rack. Serve warm or cooled. High Altitude (3500-6500 ft): No changes.

Mom's Poppyseed Bread
submitted by Leslie Harvey


3 cups all-purpose flour
1 1/2  teaspoon baking powder
1 1/2 cup milk
2 1/4 cups sugar
1 1/2  teaspoon vanilla
1 1/2  teasppon almond flavor
1 1/2 teaspoon salt
3 eggs
1 1/8 cup oil
1 1/2 tablespoon poppy seeds
1 1/2 teaspoon butter flavor

¼ cup orange juice
½ teaspoon vanilla
½ teaspoon almond flavor
¾ cup powdered sugar
½ teaspoon butter flavor

Mix all ingredients well. Pour into a greased and floured bread pan.
Bake at 350 in 2 large pans for 1 hour or 3 to 4 small pans for 40 min.
Spread thin frosting over cooled bread.

Cindy's Butterhorn Rolls
submitted by Matt Phillips


3/4 cup milk scaled
1/2 cup shortening
1/2 cup sugar
1 teaspoon salt
3 eggs
4 1/2 cups flour
1 package cake yeast


Soften 1 cake yeast in ¼ cup of warm water. Combine and mix good. Let cool to luke warm. Mix together milk, shortening, sugar, and salt. Add yeast to mixture. Add eggs (slightly beaten) then flour. Mix to smooth ball, kneed lightly on floured surface. Place dough in greased bowl, turning once, cover and let rise. Roll out, brush with melted butter, cut into wedges and roll up. Top with melted butter, let rise again, then bake at 400 for 15 min.


Moose Munch
submitted by Tina Lott

3 lbs pretzels
1 bag oyster crackers
1 pkg Hidden Valley Ranch
1 container of Orville Redenbacher's buttery oil
1 tsp lemon pepper seasoning

In the paper bag, mix the pretzels and oyster crackers. (Can also do 2 lbs pretzels and 2 bags of oyster crackers.)  In a bowl, mix the oil, ranch and lemon pepper.  Pour the oil with mix in and shake.  Make sure that everything is coated. Spread the pretzels and oyster crackers out on newspaper to dry. Once dry, store in Tupperware container.

Peanut Brittle
submitted by Jacque O’Grady

From my grandmother, Bessie Schreckengost’s cookbook

2 cups sugar
1/2 cup water
1 cup white Kayro syrup
Bring to a boil in heavy skillet (approximate time 5 ½ minutes)
Add 2 Cups raw peanuts

Cook on medium heat until light brown, stirring constantly (approximate time 18 minutes, until it spins a thread). Quickly add 1 Tablespoon butter, 1 teaspoon vanilla and 2 teaspoons baking soda.

While foaming pour into buttered cookie pan with sides, DO NOT smooth. Wait until cooled and then break into pieces.

Cheerio Treats
submitted by Leslie Harvey
adapted from

1 c. sugar
1 c. corn syrup
1 c. creamy peanut butter
1 t. vanilla
5 c. Cheerios (I used Honey Nut Cheerios)

In a large sauce pan, combine sugar and corn syrup. Bring to boil over medium heat. Allow mixture to boil for one minute and remove from heat. Add peanut butter and vanilla to mixture and mix until smooth. Add Cheerios and mix until all coated. Drop mixture by spoonful onto waxed paper and allow to cool.

Makes approximately 2 dozen.

Cappuccino Dessert
submitted by Dorothy Roush

1 tub Philadelphia cream cheese filling
1 large tub of light cool whip type topping
1/2 cup of dry cappuccino mix
2 packages chocolate chip cookies (the cheap, crunchy kind)
Chocolate syrup

Line a large bowl with whole chocolate chip cookies. Mix the cheesecake filling and cappuccino mix until well blended. Fold in the tub of whipped topping. Place about ¼- 1/3 of the mix in the bottom of the bowl on top of the cookies. Place a layer of cookies on top. Continue layering, ending with chocolate chip cookies. Drizzle with chocolate syrup. Cover with plastic wrap and refrigerate over night.

P.S, if you prefer a stronger coffee flavor, use 2 tablespoons of instant freeze dried coffee. Stir into the cheesecake mixture and let set for about 1 hour to allow coffee to absorb moisture. Stir well and continue with the rest of the recipe.

Grandma’s Sugar Cookies
submitted by Leslie Harvey

2/3 cup butter, softened
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 tablespoon milk
1 teaspoon vanilla
2 cups all-purpose flour
Royal Icing:
4 cups powdered sugar
3 tablespoons meringue powder
1/2 teaspoon cream of tartar
1/2 cup water
1 teaspoon vanilla
2-4 tablespoons water

In a large bowl beat butter on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover; chill about 30 minutes or until dough is easy to handle.

Preheat oven to 375 degrees F. On a lightly floured surface, roll dough, half at a time, until 1/8 to 1/4 inch thick. Using 2-1/2-inch cookie cutters, cut dough into desired shapes. Place cutouts 1 inch apart on ungreased cookie sheets.

Bake for 7 to 10 minutes or until edges are very light brown. Transfer to wire racks; cool. When completely cool, frost cookies with royal icing

Royal Icing: In a large bowl, combine powdered sugar, meringue powder, and cream of tartar. Add the 1/2 cup water and the vanilla. Beat with an electric mixer on low speed until combined, then on high speed for 7 to 10 minutes or until very stiff. Add the 2 to 4 tablespoons water, 1 teaspoon at a time, to make an icing of spreading consistency. If desired, divide icing into individual bowls and tint with paste food coloring.

Vicky’s Buttermilk Pie
submitted by Vicky Siebert

1 rolled refrigerated unbaked piecrust (1/2 of a 15 oz package)
1/2 c butter
1 c sugar
2 Tbsp all-purpose flour
3 eggs
1 c buttermilk
1 tsp Vanilla

Preheat oven to 450 degrees F.

Prepare pastry and line 9-inch pie plate. Line pastry with double thickness of foil. Bake 8 minutes. Remove foil. Bake 4 to 6 minutes more or until crust is lightly browned; cool.
Reduce oven temperature to 350 degrees F.

In saucepan, melt butter over medium-low heat. Stir in sugar and flour. Remove from heat; set aside. In mixing bowl beat eggs with electric mixer on medium speed just until fluffy (about 1 minute). Stir in buttermilk and vanilla. Whisk buttermilk mixture into butter mixture until smooth. Pour into prebaked crust.
Place pie on oven rack; carefully tent whole pie with foil. Bake 50 to 55 minutes or until center is set when gently shaken. Cool on wire rack for 1 hour. Cover; refrigerate at least 4 hours before serving. Makes 8 servings.

Pumpkin Streusel Bundt Cake with Vanilla Glaze
submitted by Joni Kruger

Ingredients for the Pumpkin Batter:
1 cup butter, softened
2 cups granulated sugar
3 eggs, large
1 teaspoon vanilla extract
1 3/4 cups pumpkin puree or (1) 15 ounce can pumpkin, unsweetened
2 cups flour, unbleached or all-purpose
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon salt

Ingredients for the Streusel:
3/4 cup flour, unbleached or all-purpose
1/3 cup brown sugar
1/2 teaspoon baking soda
1/2 cup butter, cold and cubed
1/8 teaspoon salt
1/4 teaspoon cinnamon
3/4 cups rolled oats (old fashioned oats)

Ingredients for the Vanilla Glaze:
2 tablespoons butter, melted
1 cup confection sugar
1 teaspoon vanilla extract
2 tablespoons cream or milk

Preheat oven to 350 degrees F.

For the Pumpkin Batter: In a large mixing bowl, starting on low speed, combine the first five (5) wet pumpkin batter ingredients. Then beat on medium high speed for about a minute.In a separate bowl whisk together the dry pumpkin batter ingredients.With the mixer on low, add the dry ingredients to the wet ingredients and mix until blended. Then beat on high speed for an additional minute, scraping the bowl a couple times.

For the Streusel: Combine all the streusel ingredients in a food processor, except for the rolled oats, and pulse until the butter is pea-sized. Add the rolled oats and pulse just until combined.

For Assembling and Baking: Thoroughly spray a bundt pan. Spread 1/2 of the pumpkin batter evenly in the bundt pan. Sprinkle 1/2 of the streusel mixture evenly over the batter.
Spread the remaining batter evenly over the streusel. Sprinkle the remaining streusel mixture evenly on top. Place in a preheated 350 degrees F oven and bake 55-60 minutes, or until a toothpick comes out sticky(not dry).
Cool 5 minutes in bundt pan before transferring to a serving platter. Allow the cake to cool before drizzling the vanilla glaze.

For the Vanilla Glaze: In a glass bowl, melt the butter in the microwave for a few seconds on high. Add the remaining ingredients and beat on low, with a hand mixer until blended. Beat on high for about a minute, or until the glaze is creamy. Place wax paper pieces under the bundt cake. Note: This will keep your serving platter clean & pretty.

Use a squeeze bottle or a spoon to drizzle the glaze over the cake. Remove the pieces of wax paper and you've got a beautiful cake!

Cinnamon Caramel Bread Pudding
submitted by Katie Hauge

20 slices cinnamon raisin bread (regular-sized, not thick slices)
12 large eggs
2 1/2 cups whole milk
2 cups chilled whipping cream, divided
1 cup granulated white sugar
2 tablespoons vanilla extract
1 teaspoon finely grated orange zest
Pinch of salt
Sprinkle of cinnamon
2 tablespoons powdered sugar
Caramel sauce (from a jar), warmed

Cut bread into 3/4-inch cubes. Place in a very large bowl. In a separate bowl, whisk together the eggs, milk, 1 cup cream, sugar, vanilla, zest and salt until the sugar has dissolved. Pour the egg mixture over the bread; toss to coat. Cover with plastic and place the plate on top to submerge the bread in the egg mixture. Chill at least 4 hours or overnight.
When ready to bake, stir the bread mixture once again and then let it stand at room temperature for 30 minutes.

Preheat the oven to 375 degrees F. Spray a 13x9-inch dish with nonstick spray. Transfer the bread mixture to the prepared dish (use an extra small baking dish too if there is too much to fit into the pan). Sprinkle lightly with cinnamon. Bake until puffed and golden and toothpick inserted into center comes out clean, about 40 minutes. Cool slightly.
Using an electric mixer, beat the remaining 1 cup of cream and the powdered sugar in a medium bowl until peaks form. Cut the pudding into 12 or 16 slices (depending on size preference!). Serve puddings warm or at room temperature with whipped cream and warm caramel sauce.

Gingersnap Cookies with Cream Filling
submitted by Rachel Harper

2 cups all-purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
12 Tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1/2 cup firmly packed dark brown sugar
1 cup granulated white sugar
1/4 cup molasses
1 large egg
1/2 teaspoon vanilla extract

1/4 cup (4 ounces) cream cheese
2 Tablespoons unsalted butter , room temperature
1/2 teaspoon vanilla extract
1 teaspoon grated orange zest
1 teaspoon orange juice
1/2 teaspoon ground ginger
1 3/4 cups powdered sugar, plus more as needed

Directions: Prepare the cookies: In a medium bowl, combine flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside. In the bowl of an electric mixer, cream butter, brown sugar, and 1/2 cup granulated sugar until fluffy, about 2 minutes. Add molasses, egg, and vanilla, and beat at medium-high until incorporated, about 30 seconds. Reduce speed to low; add flour mixture and mix until well combined. Cover and chill at least 30 minutes or up to 1 day.

Preheat oven to 350°. Place remaining 1/2 cup granulated sugar in a shallow bowl. Shape dough into 1-inch balls; roll in sugar to coat. Arrange about 2 inches apart on 2 ungreased baking sheets. Using the bottom of a glass that has been lightly greased, then dipped in sugar, flatten dough into 1/4-inch-thick disks. Bake 13 to 15 minutes, or until firm. Remove from oven and immediately transfer cookies to a cooling rack.

To make filling: In a medium bowl, combine all ingredients; mix until smooth, adding more powdered sugar as needed (filling should have consistency of very thick frosting). With a small spatula, frost bottoms of half the cookies (about 1teaspoon filling each); top with remaining cookies (so bottom sides are together) to make sandwich cookies.

Phillips Family Wine Bundt Cake
submitted by Leslie Harvey

1 package of yellow cake mix with pudding
4 eggs
3/4 cup Wesson oil
3/4 cup Sherry wine
1/2 teaspoon nutmeg

1 cup powdered Sugar
3 teaspoons milk
1/2 teaspoons vanilla

Mix cake ingredients well and pour into well buttered Bundt pan. Bake 350 for 35 min.
When cool, glaze.


  _Follow Us