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909 Prairie Street, Adel, IA
515-993-1170 0r adel.quilting@mchsi.com
Open Monday through Saturday, 10 am to 5 pm (Note: December Hours are 10 am to 4 pm)

Recipes

NO BAKE - Cream Cheese, Coconut, Snowball's Recipe
1 package (8 ounces) cream cheese, softened.
1 can (8 ounces) crushed pineapple, well drained.
1 cup chopped pecans
3 cups flaked coconut.
In a small bowl, beat cream cheese and pineapple until combined then fold in the pecans. Cover and refrigerate for 1 hour.
Take out of refrigerator and roll into 1-inch balls; then roll the balls in the coconut. Refrigerate for 4 hours or overnight.
Yield: about 2 dozen.
***If you actually follow the instructions, and don't try "taste testing" before the product is finished, you'll love this recipe. A few helpful hints to remember when making this recipe:
a. An inch is much smaller than you think, use ruler to measure an inch.
b. After you mix the drained crushed pineapple and softened cream cheese, don't taste it. 
c. After you shape the balls, roll them in coconut, don't taste them. It is now cream cheese, pineapple, pecans and coconut.
4. If you made your snowballs SMALL, and they've chilled over night (or at least 6 hours), the pineapple and cream cheese have "married", and are delicious.
If you're expecting coconut macaroons, perhaps you should look for a recipe for coconut macaroons. These aren't really cookies, they're more like palate cleansers.
A bright little nibble, quite delicious, and a hit at the office party.




Refreshing Summer Salad

Cook and cool 2 or 3 ears of corn and cut from cob.
Chop equal parts tomato and peach - about 1 C of each.
Toss with 1/2 C Feta Cheese crumbles and drizzle with a little EVOO.
Season with salt and pepper.

Best made just before serving.
Serves 8



Roasted Brussels Sprouts with Cranberries


recipe image
Rated:rating
Submitted By: ingrid1031
Photo By: Seattle2Sydney
Prep Time: 20 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 20 Minutes
Servings: 4
"Roasted garlic, cranberries, and prosciutto give roasted Brussels sprouts an added richness for the holiday dinner table."
INGREDIENTS:
1 bulb garlic
2 tablespoons olive oil
1 pound Brussels sprouts, trimmed and halved
1/3 cup diced prosciutto
1/3 cup sweetened dried cranberries (such as
Ocean Spray® Craisins®)
theme
Roasted Brussels Sprouts with Cranberries (continued)2 of 3
INGREDIENTS: (continued)
3 tablespoons olive oil
1/4 cup low-sodium chicken broth
1/4 cup balsamic vinegar
kosher salt to taste
freshly ground black pepper to taste
DIRECTIONS:
1.Preheat oven to 350 degrees F (175 degrees C).
2.Slice off the top part of garlic bulb so tops of cloves are exposed; place garlic bulb in an oven-safe ramekin. Pour 2 tablespoons olive oil over garlic bulb. Cover ramekin with aluminum foil.
3.Bake in the preheated oven until cloves are soft and browned, 30 to 45 minutes. Set aside to cool.
4.Place Brussels sprouts, prosciutto, and cranberries in a 9x13-inch baking dish. Pour in 3 tablespoons olive oil, chicken broth, and balsamic vinegar; toss to coat. Season with salt and black pepper.
5.Squeeze the softened garlic cloves into a small bowl and mash slightly. Add mashed garlic to Brussels sprouts mixture; mix well.
6.Bake in the preheated oven until sprouts are browned, about 30 minutes.


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Cherry Chocolate Cake
4 cups mini-marshmallows 
1 chocolate cake mix
1 can cherry pie filling
1 large container of Cool Whip 


Method: Pour four cups of mini-marshmallows into a greased 9x13 inch cake pan. 

Prepare chocolate cake mix according to directions on package. 
Pour over marshmallows. 
Spoon cherry pie filling evenly over cake. 
Bake at 350 degrees F for about 50 minutes...or until toothpick inserted comes out clean. COOL& Top with Cool Whip. 
Serves 15. 
(try peach or strawberry pie filling with vanilla cake mix, or apple pie filling with spiced or carrot cake mix.....)
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Peanut Butter Pie
whip together:
8 oz cream cheese (softened to room temperature)
8 oz of Cool Whip
1 C powdered sugar
1/3 C peanut butter

Dissolve 1 packet of unflavored gelatin in 1/4 c boiling water and let cool slightly.  Don't let cool too much or it will get stringy.  Stringy peanut butter pie will not impress your guests.

Slowly whip the gelatin mix into the peanut butter mix.

Spread into a graham cracker crust and sprinkle top with chopped nuts.

Set in frig to cool and set up for a bit.

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Cider Baked Donuts

INGREDIENTS

Makes two and a half dozen donutsApple Dumplings

2 Granny Smith apples - peeled and sliced into 8 pieces each

2 cans Crescent rolls

Roll each apple slice into a Crescent roll starting with pointed tip of 
the Crescent roll - pinch around apple to form a pouch

Place in 9 x 13 buttered glass pan

Melt: 1 cup butter
            1 1/2 cups white sugar
            1 tsp. cinnamon

Pour over apples

Pour 12 oz Mountain Dew (not diet) over all.

Bake 350 degree oven for 45 minuntes or until golden brown

Donuts
2 3/4 cups all-purpose flour
1/4 cup cornstarch
1 tsp ground cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 1/2 cups unsalted butter, room temperature
1 1/2 cups sugar
3 eggs
3 egg yolks
1 cup unfiltered apple cider

Caramel Icing
4 cups powdered sugar
2 tsp dark corn syrup
pinch of kosher salt
2-4 tbsp boiling water
1 cup sugar
1/2 cup water
1/2 cup heavy cream
kosher salt to garnish

DIRECTIONS
  1. Preheat oven to 350° F coat your Donut Pan with cooking spray.
  2. In a large bowl, combine flour, cornstarch, cinnamon, baking powder, baking soda, kosher salt. Whisk to combine and aerate and set aside while you do the next couple of steps.
  3. Cream together the 1 1/2 cups sugar and 1 1/2 cups butter.
  4. Stir in the 3 large eggs, 3 egg yolks until well-blended.
  5. Fold in the dry ingredients and the apple cider. Do not overmix to ensure tender donuts.
  6. Spoon or pipe the cake batter into the cavities of your donut pan.
  7. Bake for 8-10 minutes or until an inserted toothpick comes out clean. I recommend cooling the donuts in the pan to avoid breaking them while unmolding.
  8. While donuts are cooling, make the base for the caramel icing. Whisk powdered sugar, corn syrup and salt and then whisk in boiling water, a tablespoon at a time until the icing comes together.
  9. In a medium saucepan, stir together sugar and water and bring to a full boil. Leave it alone to cook over high heat for about 7-8 minutes or until a nice amber color develops. Then remove from heat and pour in the heavy cream slowly, whisking constantly.
  10. Stir caramel into the icing, dip the top of each donut in and sprinkle immediately with kosher salt.

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This is an idea my niece just gave me.  Follow the recipe below but, instead of chocolate cake mix, use a yellow cake mix and add a can of pumpkin to the cake mix recipe.  I sampled the cake she made Sunday and it was yummy indeed plus you're getting a vegetable!!  I'll be serving this for lunch dessert on Saturday at our Day Camp for Quilters.



Better Than Anything Cake

Ingredients

1
box Betty Crocker® SuperMoist® German chocolate cake mix
Water, vegetable oil and eggs called for on cake mix box
1
can (14 oz) sweetened condensed milk
1
jar (16 to 17 oz) caramel, butterscotch or fudge topping
1
container (8 oz) frozen whipped topping, thawed
1
bag (8 oz) toffee chips or bits

Directions

  • 1Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool 15 minutes.
  • 2Poke top of warm cake every 1/2 inch with handle end of wooden spoon. Drizzle condensed milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
  • 3Spread whipped topping over top of cake. Sprinkle with toffee bits. Store covered in refrigerator.
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NO CRUST PIZZA



Gluten Free, Low Carb, Diabetic Friendly!!!!!!

For when you absolutely want pizza but not all the carbs!!!!!!!



Crust
1 (8 oz) package of full fat cream cheese, room temperature
2 eggs
1/4 tsp ground black pepper
1 tsp garlic powder
1/4 cup grated Parmesan cheese

Topping
1/2 cup pizza sauce
1 1/2 cups shredded mozzarella cheese
toppings - pepperoni, ham, sausage, mushrooms, peppers
Garlic powder

Preheat oven to 350.

Lightly spay a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined. Spread into baking dish. Bake for 12-15 minutes, our until golden brown. Allow crust to cool for 10 minutes.

Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.




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Basil Lemonade

Make a simple syrup by bringing 1 C of sugar and 1 C of water to a boil with torn basil leaves.
Mix with pre-made lemonade and chill.
Garnish with slices of lemon. yellow cake mix
2 pkg (8 oz) Philadelphia Cream Cheese, softened
1 pkg (3 oz) Jello lemon gelatin
2 eggs



----------------------------------------------------- Pineapple and Cream Cheese Upside Down Cake

1/4 C melted butter
1/2 C packed brown sugar
8 maraschino cherries
20 oz can pineapple rings
1 pkg (9 oz)Here's a great beverage recipe from my girls:

Preheat oven to 350


Spray a 9" spring-form pan with cooking spray

Stir together melted butter and brown sugar in spring-form pan
Place 8 pineapple rings in butter mixture and center a cherry in each ring
Slice remaining rings in half and place decoratively around the center
Prepare cake mix according to the package
Pour half of the cake batter over the pineapple rings
Beat cream cheese, lemon jello and eggs in a bowl until smooth
Spread gently over cake mix
Pour remaining cake batter over top


Bake 65 to 75 minutes until toothpick inserted in center comes out clean.



Cool 5 minutes, loosen edges with a flat blade and turn out onto a platter.  Note, do not remove sides of spring form pan until after cake is inverted on to the platter.



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Overnight Tossed Salad

Sweet French or Catalina Dressing
3/4 bag shredded fresh spinach
salt and pepper
1/2# bacon, cooked crisp and crumbled
3 or 4 hard boiled eggs, sliced
1/2 head iceberg lettuce, shredded
1/2 box raw frozen peas
Red Onion rings sprinkled with 2 T sugar
1 # Swiss cheese, shredded
1/4 bag spinach, shredded
Mayo


Rub inside of a large salad bowl with sweet French or Catalina dressing.  Layer the above ingredients, in order listed, in the bowl.  Spread mayo over top to seal.  Drizzle the top with sweet French or Catalina dressing.  Make 24 hours a head.  Cover tightly and refrigerate.



tip:  Drain lettuce and spinach well after washing.  Otherwise, the salad will be soupy.



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1-2-3 Cake!

You need two boxes of cake mix. One can be any flavor you prefer, but the other MUST be Angel Food cake mix. Mix them together (shake them in a big covered bowl). Then simply store the mixture in an airtight container until you get the urge for dessert. Then just put three Tbsp. of the dry mixture in a big coffee mug and stir in 2 Tbsp of water. Microwave it for one minute and you will have a single serving of cake! Top with fruit, ice cream, whipped cream or whatever! Awesome for those of us who want something sweet every now without making an entire cake!!!

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HOT WING DIP

Mix together: 
5 cooked chicken breasts, chopped in small pieces
12 oz Cream Cheese
16 oz Shredded Cheddar
1/2 C Ranch Dressing
1 C Frank's Red Hot Sauce
Bake 350 for 30 minutes

Serve with crackers or celery.


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Pea-Pickle Salad




3 cans of peas, drained

1/2 small jar of sweet pickles, drained and chopped
1 C of 1/2" chunks of Velveeta cheese
Dress with Mayo to your liking

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Here's another recipe shared from one of our kids.  This one is from Gabe and not near as healthy as the Salmon recipe!  They are from TX so, I wasn't sure if I could find Wolf brand and had never heard of ranch style beans but our local Fareway carries both.

Taco Soup
Serves 4 to 5

Heat together in a pan:
1 can of Wolf brand no bean chili
1 can of ranch style beans
1 can of Rotel
2 C of shredded cheese

Just before serving, stir in 1/2 pint whole whipping cream.

Serve over a Frito Lay Corn Chips and do not tell your doctor you ate this!

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A recipe from daughter, Brookly:

Perfect Salmon
Thaw salmon
Drizzle with olive oil, sprinkle with salt & pepper.
Put in a cold oven and turn on to 400-degrees. Bake for 25 minutes


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Confetti Dip (makes a big batch)

3, 8oz packages of Cream Cheese
1/2 C sugar
6 to 8 oz marcino cherries drained
4 oz can crushed pineapple, drained
1/2 C chopped pecans

Let cheese soften and mix with sugar.  Add all other ingredients and mix well.
Refrigerate
Serve with gingersnaps, apples or pears for dipping

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Ravioli Soup

1 # ground beef
2 C water
2 cans (1-28 oz and 1 14 1/2 oz) crushed tomatoes
1 can (6 oz) tomato paste
1 1/2 C chopped onion
1/4 C minced fresh parsley
2 garlic cloves, minced
3/4 t dried basil
1/2 t sugar
1/2 t dried oregano
1/2 t onion salt
1/2 t salt
1/4 t pepper
1/4 t dried thyme
1 package (9 oz) refrigerated cheese ravioli (note - Pat used a 20 oz package for heartier soup)
1/4 C grated Parmesan cheese
Optional, additional minced fresh parsley.

Crumble, cook and drain beef.  Place over medium heat in a Dutch Oven or Soup Pot and add water, tomatoes and tomato paste and all the seasonings.  Reduce heat, cover and simmer for 30 minutes.

Cook ravioli according to package directions, drain.  Add to soup and heat through.  Stir in Parmesan cheese.  If you like, sprinkle additional parsley on top.

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A Good Summer Recipe

I love zucchini casserole this time of year but, it's just too hot to run the oven.  So, I've been making it in a skillet on top the stove:

Brown about half a pound of ground beef and drain well.
Peel and slice 1 zucchini on top of ground beef.
Layer on a sliced tomato next.  If it's real juicy, you may want to seed it a bit or the casserole will get soupy.
Layer on slices of Velveeta cheese.
Toss bread cubes (2 slices) with salt, pepper, Italian Seasoning (lots of it) and grated Parmesan.  
Cover and let simmer until the zucchini is tender.

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Strawberry Peach Rhubarb Jam
Becky Patterson & Colleen Crow

5 cups rhubarb (cut in 1 inch pieces) Note: Can use frozen
3-4 peaches (peeled and sliced into small slices)
3 cups sugar
¾ cup water
Put rhubarb, peaches, sugar and water in Dutch oven (uncovered).  Bring to a boil, boil for 3 minutes, stirring constantly.  Then stir in:
1 can of pie filling (strawberry, blueberry, cherry)
Return mixture to boiling.  Boil 6 minutes.  Then stir in:
2 pkgs (3 oz. each) raspberry jello (or strawberry, cherry etc.)
Return mixture to boil for 3 minutes more.  Ladle into jars immediately and seal.  Let stand at room temperature for several hours until set.  Keeps 3 weeks in the fridge or 1 year in the freezer.
Yields 8 half pints


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