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Thumb Butte Quilter's Guild Home Page





Make Ahead French Toast

Ziplock Omelet

Main Dishes

Veggie Chili

Green Chili Casserole

Barbecued Pork Tenderloins

Chicken Taco Casserole

Layered Enchilada Bake

Chili Roasted Potatoes

Oven Fried Chicken


Fruity Green Salad

Chicken Salad from the Victorian Tea Room

Spinach Salad Dressing

Southwest Salad

Chicken Salad for 4


Lemon Flan with Autumn Fruit Compote

Ice Cream Sandwich Dessert

Flourless Crazy Brownies

Oatmeal, Date and Walnut Cookies

Cherry Chocolate Cake

Black Russian Cake

Microwave Peanut Brittle

Pistachio-Orange Biscotti

Cream Cheese Bars

Lemon Dessert

Sex In A Pan

Sue's Apple Cake

Spiced Pecans

Zucchini Bread

Festive Cranberry Torte

Sherbert Dessert

Gooey Caramel Butter Bars


Curried Pumpkin Soup

Garlicky Tortellini, Spinach and Tomato Soup


Camptown Margaritas

Tex-Mex Dip

Artichoke Cheese Bake

Cheese Balls

Cold Veggie Pizza

Zucchini Appetizers

Click on the Printer Icon for a printer friendly version of each recipe.


Curried Pumpkin Soup
(submitted by Kathy Beeson)

2 medium onions, finely chopped (2 cups)
2 tablespoons unsalted butter
2 large garlic cloves, minced
1 1/2 tablespoons minced peeled fresh ginger
2 teaspoons ground cumin
1 teaspoon ground coriander
1/8 teaspoon ground cardamom
1 1/2 teaspoons salt
3/4 teaspoon dried hot red pepper flakes
2 (15-oz) cans solid-pack pumpkin (3 1/2 cups; not pie filling)
4 cups water
2 (12 oz) cans reduced-sodium chicken broth
1 (14-oz) can unsweetened coconut milk (not low-fat)
1/4 cup olive oil
2 teaspoons brown mustard seeds
8 fresh curry leaves

Cook onions in butter in a wide 6-quart heavy pot over moderately low heat, stirring occasionally, until softened, 3 to 5 minutes. Add garlic and ginger and cook, stirring, 1 minute. Add cumin, coriander, and cardamom and cook, stirring, 1 minute. Stir in salt, red pepper flakes, pumpkin, water, broth, and coconut milk and simmer, uncovered, stirring occasionally, 30 minutes. Purée soup in batches in a blender until smooth (use caution when blending hot liquids), transferring to a large bowl, and return soup to pot. Keep soup warm over low heat.

Heat oil in a small heavy skillet over moderately high heat until hot but not smoking, then cook mustard seeds until they begin to pop, about 15 seconds. Add curry leaves and cook 5 seconds, then pour mixture into pumpkin soup. Stir until combined well and season soup with salt. Soup can be thinned with additional water.

Cooks' note:
Soup can be made 1 day ahead and cooled completely, uncovered, then chilled, covered.

Makes 10 to 12 servings.

Copied from Gourmet Magazine - Nov 2005

I used 1/2 teaspoon of curry powder instead of the curry leaves and 1/4 teaspoon of chili powder instead of the red pepper flakes.



Make Ahead French Toast
(Submitted by B'Anne Younkers)

5 eggs, lightly beaten
1/2 cup butter, melted
1 1/2 cup milk
1 cup light brown sugar
1 cup half and half cream
2 Tbl spoons maple syrup
1 tsp. vanilla extract
1 cup chopped pecans
8 slices French bread, cut into 1 in. cubes

In a large bowl, whisk together eggs, milk, cream and vanilla. Dip bread cubes into egg mixture and place in a lightly greased metal 9 x 13 baking pan. Pour any remaining egg mixture over all. Refrigerate overnight.

The next morning preheat oven to 350 degrees F. In a small bowl, combine butter sugar, maple syrup and pecans. Spoon mixture over bread cubes. Bake in preheated oven until golden, about 40 minutes. Let stand 5 minutes before serving. Serve with or without more syrup.

Recipe courtesy Emmanuel Pines Camp, Prescott, AZ


Ice Cream Sandwich Dessert
(submitted by Tren Conner)

1 1/2 tsp instant coffee granules
1 packet sugar substitute
2 TBSP hot water
1 (8-oz) container fat-free frozen whipped topping, thawed
6 no-sugar added reduced fat ice cream sandwiches
1 (2.75-ounce) package sugar free chocolate wafer bars, coarsely chopped

Dissolve coffee and sugar packet in hot water, stirring well; let  cool slightly.  Fold coffee mixture into whipped topping.  Set aside

Arrange 6 ice cream sandwiches in bottom of an 11 x 7 x 1- 1/2 baking  dish.  Spread whipped topping evenly over sandwiches.  Sprinkle with  chopped wafer bars.  Cover and freeze 2 hours or until firm.
To serve, cut in squares and serve immediately.

Per serving:
sugar free
calories - 135
Fat  - 3.0 g
Exchanges:  1 starch, 1/2 carbohydrate, 1/2 fat

From Family Favorites: Delicious Ways to Control Diabetes


Oatmeal, Date and Walnut Cookies
(submitted by Kathy Beeson)

2 C flour
1 Tbsp cinnamon
1 tsp baking soda
1 tsp salt
3/4 C butter, room temperature
1 C sugar
1 C brown sugar
2 eggs
1 egg yolk
3 Tbsp milk
2 tsp vanilla
2 1/2 C old fashioned or quick cooking rolled oats
1/2 lb dates, chopped (about 1 1/2 cups)
2 C walnuts, coarsely chopped

Preheat oven to 375. Butter baking sheets. Sift together the flour, cinnamon,
baking soda and salt into a bowl and set
aside. Place the butter in a large bowl.
Using an electric mixer set on high,
beat until light and fluffy. Beat in the
sugar and brown sugar. Add the whole
eggs, egg yolk, milk and vanilla and beat
until light and fluffy, about 2 minutes.
Reduce the speed to low. add the flour mixture and mix just until incorporated.
Mix in the oats, dates and walnuts on low speed. Drop the batter by rounded
tablespoons onto the baking sheets, spacing 2 inches apart. Bake until light
and brown, about 12 minutes for chewy
cookies and about 15 minutes for crisp
cookies. (I baked them 15 minutes and they still came out chewy) Let cool on the
baking sheets for 1 minute. Transfer the
cookies to wire racks to cool completely. Store in airtight container in the
refrigerator for up to 1 week.

These are the cookies I brought to Quilt Camp. Several people asked me for the recipe. Here it is!


Green Chili Casserole
(submitted by Jennifer Eakman)

2 cans green chilies –chopped
1 ½ lbs Jack Cheese- grated
½ lb cheddar cheese- grated
3 Tablespoons flour

4 eggs
2 cans (24oz total) Evaporated Milk
2 dashes Tabasco (green or red)

Spray a 13x9 baking dish with Pam. Layer ½ of chilies, ½ of cheese then repeat. Mix together the flour, eggs, milk and ta basco. Pour over top of cheese and chilies. Bake at 350º until knife comes out clean, about 40 min.

Cherry Chocolate Cake
(submitted by Debby Lassiter)

1 box devil's food cake mix
2 eggs
1 can cherry pie filling
1 teaspoon almond extract

Mix and bake at 350 for 35-40 minutes
Does not need any frosting and is GOOD!

Black Russian Cake
(Submitted by Julie Nanke)

1 pkg. yellow cake mix
1  6oz. pkg. instant chocolate pudding
1/2 cup sugar
1 c. vegatable oil
4 eggs
3/4 c. water
1/4 c. Kahlua
1/4 c. vodka
1/2 c. powdered sugar
1/4 c. kahlua
Mix all ingred. on low speed - 1 min.
Mix all ingred. on med. speed - 4 min.
pour into greased and floured bundt pan.  Bake at 350 deg.for 55-60 min.  Test with toothpick.  Cool cake 15 min. on rack before inverting to a plate.  With a fork or toothpick poke holes in top and sides of cake.  Pour glaze over warm cake.  Cool -- sprinkle with powdered sugar.  Serve with whipped cream if desired. 


Pistachio-Orange Biscotti
(submitted by Kathy Beeson)

1 3/4 C. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/8 tsp. salt
1/2 C. butter, at room temp.
1 C. granulated sugar
2 Tbsp. grated orange zest
1 1/2 tsp. vanilla extract
2 eggs
1 1/2 C. unsalted shelled pistachio nuts

Sift together the flour, baking soda, baking powder and salt into a bowl; set aside. Combine the butter, sugar, orange zest and vanilla in a large bowl. Using an electric mixer set on high speed, beat until light and fluffy. Mix in the eggs, one at a time, beating well after each addition. Reduce the speed to low, add the pistachios and mix in. Add the flour mixture and mix just until incorporated. Cover and refrigerate until well chilled, about 1 hour.

Preheat oven to 350º. Butter and flour a large baking sheet.

Divide the dough in half. Using lightly floured hands, roll each half on a lightly floured surface into a log 1 1/2 inches in diameter. Arrange the logs on the prepared baking sheet, spacing them 5 inches apart.

Bake until light brown and firm to the touch, about 30 minutes (log will spread during baking). Remove from the oven and let cool slightly on the baking sheet. Leave the oven set at 350º.

Using a spatula carefully transfer the logs to a work surface. Using a serrated knife cut on the diagonal into slices 3/4 inches thick. Arrange the slices cut-side down on the baking sheet and bake until golden brown, about 15 minutes. Transfer the cookies to wire racks to cool. Store in an airtight container at room temperature for up to 2 weeks.

Makes about 3 dozen.

Recipe from The Williams-Sonoma Cookies
and Biscotti Book.


Artichoke Cheese Bake
(submitted by Jane Holland)

Combine 1 cup Parmesan cheese (like Kraft's in the green container)
1 cup mayonnaise (I like Best Foods for this recipe)
2 cans quartered artichokes, cut in smaller pieces (not the marinated kind)
1 small can diced Ortega chilies

Bake at 350 for 30 minutes or so. Serve with crackers.


Sex In A Pan
(submitted by Joan Carrell)

Prepare one box chocolate cake mix, as directed.  (9 x 13 pan)
While hot...
Poke holes in the cake (using a wooden spoon handle).
Pour over the top of the cake:
1 can Sweet & Condensed Eagle brand Milk
8 oz can Hershey's chocolate syrup
To serve, top with Cool Whip and chocolate curls.
(To prepare chocolate curls, use a potato peeler to shave a Hershey bar that is room temperature.)

Chicken Salad
(submitted by Alice Obrenovich)

Here is the recipe for the chicken sandwiches from the
Christmas party. Joyce, at the Victorian Tea Room,  has given us permission to print it on our web.

3/4 cup mayonnaise                                          
1 teaspoon ground black pepper
1/2 cup chopped celery                                     
1 teaspoon dry mustard powder
2 tablespoons dill weed                                    
2 cups diced cooked chicken

Mix all ingredients together. Spread mixture onto bread. We use dark rye bread but any would be great.


Sue's Apple Cake
(submitted by Jane Holland)

1/2 cup + 1 tbsp melted unsalted butter
4 golden delicious apples, peeled and sliced 1/4" thick
2/3 cup + 1 tbsp flour
1/2 tsp baking powder
1/2 tsp salt
3 eggs
1 tsp vanilla
1 cup, less 1 tbsp sugar
1/2 tsp lemon zest, grated

Preheat oven to 375°. Butter one 9" round cake pan with 2" sides OR one 8" square pan.

In a frying pan, melt 6 tbsp butter and set aside. Melt the other 3 tbsp in the frying pan and add the apple slices. Cook until tender (10-15 minutes or so).

Mix flour, baking powder and salt together.

Beat eggs and add the 6 tbsp melted butter, vanilla, sugar, zest. Stir in flour mixture and apples. Spoon into baking pan. Bake at 375 for 30 to 35 minutes, until cake is browned.

Zucchini Appetizers
(submitted by Alice Obrenovich)

3 cups of grated zucchini
1 cup Bisquick
1/2 cup finely chopped onion
1/2 cup grated Parmesan cheese ( I added a bit of cheddar too)
2 Tbs chopped parsley
1/2 tsp salt
1/2 tsp marjoram or oregano dash of pepper
1/2 cup cooking oil
4 eggs, lightly beaten

1. Mix all ingredients thoroughly. Spread into greased 9 x ll in. baking pan.

2. Bake at 350 degrees until golden brown, about 25 minutes( I found it took longer)

3. Cut into 1" by 2" squares.


Cold Veggie Pizza
(submitted by Bev Strissel)


  • 2 Packages Pillsbury Crescent Rolls
  • 2 – 8 oz. Packages Cream Cheese
  • 2 Tbsp. Dried Dill
  • 1 Tbsp. Miracle Whip
  • 1 Tbsp. Sour Cream
  • VEGGIES – any combination you like – should be colorful
    • 1 Small Red Onion – chopped fine
    • 1 Red Pepper – chopped
    • 2 small cans – sliced black olives
    • 1 Green Pepper – chopped
In Jellyroll Pan:
  • Roll out rolls.
  • Press firmly until pan is covered.
  • Press edges up in a “roll.”
  • Bake 10 – 15 minutes, according to package.
  • Cool completely.
Cream Cheese Mixture:
  • Allow Cream Cheese to soften.
  • With mixer, cream together with Miracle Whip, Dill and Sour Cream till well blended.
Spread over rolls, and immediately add Veggies. Cut squares 12 lengthwise by 6 across. To make ahead:
  • Do crust up to 24 hours in advance.
  • Mix Cream Cheese mixture right before serving.
  • Soften mixture and complete.


Festive Cranberry Torte
(submitted by Tina McCowan)

1 1/2 c. graham cracker crumbs
1/2 c. finely chopped pecans
1 1/3 c. sugar (divided)
1/3 c. margarine, melted
1 12oz. pkg. cranberries
1 Tbsp.. frozen orange juice concentrate, thawed
1 tsp. vanilla
Powdered egg whites equivalent to 3 egg whites
1 c. whipping cream
Stir together crumbs, pecans, 1/4 c. of the sugar and margarine; press onto bottom and 2" up sides of an 8" spring-form pan. (TIP: I used a 9" spring-form pan. Bette and I agreed the 9" size was better because the slices were not as thick as the 8" spring-form pan ).  Chill.  Set aside 3/4 c. of the cranberries for glaze.  In a food processor bowl process remaining cranberries till coarsely ground.  (Or, finely chop using a knife.)  In a large bowl combine ground cranberries, 3/4 c. sugar, the juice concentrate, and vanilla, set aside.  Reconstitute powdered egg whites according to package directions.  In a medium mixing bowl beat reconstituted egg whites to soft peaks with an electric mixer on slow to medium speed.  Gradually add the remaining 1/3 c. sugar, beating to stiff peaks; fold into ground cranberry mixture.
Beat whipping cream to soft peaks with an electric mixer on slow to medium speed; fold into ground cranberry mixture.  Spread in crust. Cover; freeze firm.  To serve, use a spatula to loosen torte from pan; remove from pan.  Spoon cranberry glaze over each serving.  Serves 12
Cranberry Glaze:
In a small sauce pan stir together 1/2 c. sugar and 1 Tbsp. cornstarch; stir in 1/2 c. water and the 3/4 c. reserved cranberries.  Cook and stir till thickened and bubbly.  Cook and stir 2 minutes more.  Cover surface with plastic warp.  Cool, but do not chill.
Nutrition facts:  328 cal., 16 g total fat (6 g sat. fat), 27 mg chol., 128 mg sodium, 45 g carbo., 2 g fiber and 2 g pro.



Layered Enchilada Bake

(submitted by Quilting on the Rim)

1 lb lean ground beef
1 large onion, chopped
2 cups Chunky Salsa
1 can (15 oz) black beans, drained, rinsed
¼ C Kraft Zesty Italian Dressing
2 Tbsp Taco Seasoning Mix
6 Flour tortillas (8 inch)
1 Cup Sour Cream
1 pkg (8 oz) Mexican Style Finely Shredded Four Cheese

Heat oven to 400 F

Brown meat with onions in large skillet on medium-high heat: drain. Stir in salsa, beans, dressing and seasoning mix. Arrange 3 tortillas on bottom of 13x9 inch baking dish; cover with layers of half each meat mixture, sour cream and cheese. Repeat layers. Cover with foil. Bake 40 min or until casserole is heated through and cheese is melted, removing foil after 30 min. Let stand 5 min before cutting to serve. Top with chopped tomatoes and shredded lettuce.


(submitted by Joan Carrell)

1 pound butter, at room temperature
1 cup granulated sugar
1 1/2 c sifted powdered sugar
1 Tbsp vanilla extract
1 tsp salt
4 cups sifted unbleached flour
1 bag (14 oz) caramel candies, unwrapped
1/3 c heavy cream
1/2 tsp vanilla extract
1-2 Tbsp dark rum (optional)
pinch of salt
1 cup pecans, walnuts, or cashews--chopped
In a large bowl, combine the butter and sugars.  Using an electric mixer set at medium speed, beat together until creamy.  Add the vanilla and salt and beat until combined.  Sift the flour into the butter mixture and beat on low speed until a smooth, soft dough forms.
Spray a 9x13 baking pan lightly with nonstick cooking spray.  Press 1/3 of the dough evenly into the pan to form a bottom crust.  Pat the remaining dough into a flat disk and wrap in plastic wrap and refrigerate until firm, at least 30 min.
Preheat oven to 350.  Place baking pan on middle rack and bake until firm and the edges are a pale golden brouwn, 20-25 minutes.  Transfer to a wire rack and let cool.
While bottom crust is baking and the remaining dough is chilling, make the caramel filling.  Place the unwrapped caramels in a microwave-safe bowl.  Add the cream, vanilla, rum(if using) and salt.  Microwave on high for 1 minute.  Remove from the microwave and stir until smooth.  If caramels are not completely melted, microwave on high for 30 second intervals, stirring after each interval, until smooth.
Sprinkle the nuts over the bottom crust,  Pour the caramel filling over the nuts, using a small metal spatula to nudge the filling evenly over the crust.  Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel.  Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 30 minutes.  Transfer to a wire rack and let cool completely.  Using a sharp knife, cut into squares.  Bars will keep tightly covered at room temperature, for about 1 week, or in the freezer for up to 1 month.


Oven Fried Chicken
(submitted by Kathy Beeson)

1 (2 to 3 pound) whole chicken, cut into
1 cup dried bread crumbs
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried thyme
1/2 teaspoon paprika
1 cup mayonnaise
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl or gallon size resealable plastic bag, mix together the bread crumbs, garlic powder, salt, pepper, thyme and paprika.
3. Coat the chicken pieces with mayonnaise. Place chicken pieces in bowl/bag with bread crumb mixture and coat/shake until well coated. Place chicken pieces in a lightly greased 9x13 inch baking dish and bake for 45 minutes or until juices run clear.


Lemon Flan with Autumn Fruit Compote
(submitted by Kathy Beeson)

Fruit compote
5 cups white grape juice
1 1/2 cups 3/4-inch cubes peeled honeydew melon (from about 10-ounce wedge)
1/2 cup dry white wine
1 large Golden Delicious apple, peeled, cored, cut into 3/4-inch cubes
1 large Bosc pear, peeled, cored, cut into 3/4-inch cubes
6 small dried figs, stems trimmed
6 dried apricots
6 pitted prunes
3 tablespoons dark raisins
Peel from 1/2 orange (orange part only; removed with vegetable peeler in strips)
Peel from 1/2 lemon (yellow part only; removed with vegetable peeler in strips)
2 tablespoons honey
3 whole cloves
1 cinnamon stick
1/4 teaspoon ground nutmeg

3 tablespoons juices reserved from compote

2 cups whole milk
1/2 cup sugar
Peel from 1/2 lemon (yellow part only; removed with vegetable peeler in strips), coarsely chopped
Pinch of salt

2 large eggs
2 large egg yolks

For fruit compote:
Bring grape juice to boil in heavy large saucepan. Reduce heat to medium-low and simmer uncovered 1 hour. Add all remaining ingredients and bring to boil. Reduce heat to medium-low and simmer until fruit is tender and liquid is reduced and slightly syrupy, about 1 hour longer. Transfer compote to large bowl. Let stand at room temperature until cool, about 2 hours.

For flans:
Spoon 2 teaspoons liquid from fruit compote into each of six 3/4-cup ramekins or custard cups. Place ramekins in 13x9x2-inch metal baking pan. Cover and refrigerate remaining fruit compote overnight.

Combine milk, sugar, lemon peel, and salt in medium saucepan; bring to boil. Reduce heat to medium-low.

Cover and simmer 10 minutes. Uncover and let milk mixture steep at room temperature 1 hour. Return milk mixture to simmer. Strain into small bowl; discard lemon peel.

Preheat oven to 350°F. Whisk eggs and egg yolks in medium bowl to blend. Gradually whisk warm milk mixture into egg mixture. Divide custard among prepared soufflé dishes. Pour enough hot water into baking pan to come halfway up sides of soufflé dishes. Bake custards until centers are set and thin knife inserted at edge of dish cleanly separates custard from dish, about 45 minutes. Remove flans from water. Cool 1 hour. Refrigerate flans uncovered overnight.

Run small thin knife around flans to loosen. Invert each flan onto plate. Spoon fruit compote and syrup over and around flans and serve.

Makes 6.

Copied from Bon Appétit
Time For Dessert
October 2005


Veggie Chile
(submitted by Margaret Mecca,
created by her daughter, Karen)

Use LARGE corn pot for this recipe!

Chop 4 med potatoes (white or sweet). Place in pot and cover with water. Boil 10 minutes.

Add the following cans without draining any liquid:
1 can kidney beans
1 can black beans
1 can pinto beans
1 can hominy
1 can corn
1 can tomato sauce** (8oz)
Green chiles to taste
1 cube vegetable broth (dissolve this before adding to pot in hot water)

Cook chub of sausage (I use the TVP, but use what you like) in nonstick pan. Add to chile pot
Add oregano or seasonings to taste.
Slice mushrooms and roma tomatoes, add both.
Heat the chile until good and hot and serve or freeze.

**I accidentally added stewed tomatoes and the result was very good. This is wonderful to have in the freezer during the winter months. You can vary the meat, add more or less of the beans, do what you want. I also add garlic and onion when I have it handy.


Flourless Crazy Brownies
(submitted by Gretchen Winkleman)ents need not be exact!  Nuts can be any variety.)

2 c. dates, pits removed          
1/2 c. cocoa/carob, sifted         
3/4 c. coconut, finely shredded and preferably unsweetened
(Honeyman or other natural food store)
1 c. chopped walnuts or nut  meal (Honeyman)
Dash of salt

If necessary, soften dates by adding 1/2 cup water per pound; place in zip loc bag in refrigerator, and turn daily to distribute water. To  make brownies, grind or chop dates and place in large bowl. Add  sifted cocoa, and mix well.  Add  coconut, walnuts, and salt; mix again; add more water to make the mixture soft enough to mix with hands.  Spread in an ungreased 8”x8” or 9”x9” pan.  Spread 1/2 cup chopped  pecans evenly over the top; press nuts into the batter.  DO NOT BAKE.  Cut into 16 ”brownies.”  Store in refrigerator or freezer to keep them firm.

Calories: 36.2 per brownie! (Shortcut: Buy date coconut rolls at natural food store, & add the other ingredients.)  

They do get gooey at room temperature; I add extra water because I have arthritis in my hands and it's hard to mix them if the batter is too stiff.  You can always leave them in the refrig uncovered, so they can dry out.


Fruity Green Salad
(one of the wonderful recipes served at Bear Cabin Inn)

2/3 c. vegetable oil
1/3 cup lemon juice
¼ cup sugar
2 t. chopped green onions
¾ t. salt
1 t. poppy seeds

8 c. torn mixed salad greens
2 med red apple/chopped
2-3 med pear/chopped
1 c. chopped pecans
1 c. (4 oz.) shredded Swiss Cheese
¼ c. dried cranberries

Combine oil, lemon juice, sugar, onions, salt and poppy seeds in jar with lid; shake well. In large bowl, combine remaining ingredients. Drizzle w/dressing and toss to coat. Serve immediately. 8-12 servings.


Camptown Margaritas
(submitted by Margaret Mecca)

1 can frozen limeade
1 can regular 7-Up
1 bottle Corona Extra Beer
1/2 to 1 can (limeade) tequila

Pour over glass of ice and enjoy


Tex-Mex Dip
(submitted by Carolyn Edwards)

1 (16 oz.) can refried beans
1 cup sour cream (I used "light".)
1 cup mayonnaise (I used "light".)
1 (1.25 oz.) package taco seasoning
2 cups shredded cheese
Choice of chopped veggies for topping, such as green onions, black olives, and tomatoes.

Place refried beans on the bottom of
a 9" pie plate.

Mix sour cream, mayonnaise, and taco seasoning together.

Layer on top of the beans, then sprinkle with cheese, and top with veggies.

Serve with tortilla chips.

This recipe came with my last Keepsake Quilting order. 


Microwave Peanut Brittle
(submitted by Banne Younker)


1 cup raw peanuts

1 cup sugar        

1/2 cup clear corn syrup    

1/8 tsp salt

1 Tbs oleo or butter

1 tsp baking soda

1 tsp vanilla


Mix peanuts, sugar, syrup and salt in a 2 qt microwavable glass casserole.  Microwave on high for 3 minutes, stir well and microwave on high for 3 more minutes.  Add oleo or butter and stir well.  Microwave
2 1/2 more minutes.  Gently stir in Vanilla and Soda.  Pour onto a greased cookie sheet.  Cool then crack....enjoy.  If brittle becomes too brown adjust time to your microwave.  When stiring, stand back a little using a long wooden spoon to avoid popping of the hot mixture. It has never happened to me but I was warned.

This is a pass-along recipie from Linda Williams via Banne Younker


Cream Cheese Bars
(submitted by Jane Holland)

Mix together these ingredients:
1/4 cup packed brown sugar
3/4 cup chopped walnuts
1 pkg white cake mix

Then add 1/3 cup melted butter and mix well. Set aside 1 1/4 cups of this mixture for topping and press the remainder of the mixture in a 9x13x2 inch pan. Bake at 350 for 8 to 10 minutes.

In the meantime, cream 8 oz. cream cheese and 1/4 cup sugar. Then add 1 tsp vanilla OR 1 tsp lemon juice (I use vanilla) and 1 egg. Pour over baked crust and top with reserved topping mixture. Bake 25 minutes, cool and cut into bars. Store in refrigerator. Makes 30 bars.



Chicken Taco Casserole
(submitted by Jane Holland)

Crush l/2 - 13oz bag of Doritos and place crushed pieces in the bottom of a 9x13 baking dish.
Combine the following ingredients in a sauce
pan and heat:
2 - 1Ooz. cans of diced chicken, drained
1 4oz. can diced Ortega green chilies
1 can cream of chicken soup
1 7oz. to 7 1/2oz. can Salsa Verde
1 can mushroom soup
1 onion, chopped
1 cup milk

Pour heated mixture carefully over the crushed Doritos and top with grated cheddar cheese and sliced black olives. Bake at 350 until bubbly, about 20 minutes.


Lemon Dessert
(submitted by Jane Holland)

Mix together and press in 9x9 inch pan
1 stick soft margarine
1 cup flour

Bake at 350 for 15 min. Cool.

Cream together 8 oz cream cheese and 1 cup confectioners sugar. Fold in 1 cup Cool Whip and spread mixture over crust.

Mix 2 pkg instant lemon pudding mix and 3 cups milk until thick. Spread mixture over cheese mixture. Top with remaining Cool Whip and grated walnuts. Chill.


Garlicky Tortellini, Spinach and Tomato Soup
(submitted by Maggie Keller)

2 TBSP butter
6-8 cloves garlic, chopped
4 c chicken broth
6 oz fresh or frozen tortellini
14 oz can diced tomatoes and their liquid
10 oz fresh spinach, washed, stemmed, and coarsely chopped
8-10 fresh basil leaves, coarsely chopped
Grated Parmesiano Reggiano

Melt butter in large pot over med-hi heat. Add garlic and sauté until fragrant, about 2 minutes. Add broth and bring to a boil. Add tortellini and cook half-way (about 5 minutes if frozen, less if fresh). Add tomatoes and their liquid, reduce heat to simmer and cook until pasta is tender. Stir in spinach and basil, cook until wilted (1 - 2 minutes). Serve sprinkled with cheese.

I should probably note that Mike makes his own chicken stock which is much better tasting than the canned variety (and so easy to do in the crock pot) and that we have found if you use organic products in this soup, it tastes really yummy. So I buy Glen Muir canned tomatoes and organic spinach. Might be overkill but you can’t argue with tastebuds!!


Spiced Pecans
(submitted by Jane Holland)

Combine in a sausepan and bring to a simmer:

3 tbsp butter
2 tbsp water
3/4 tsp salt (I use 1/2 tsp)
1 tsp cumin
1/4 cup light com syrup
1/8 tsp cayenne pepper or a few dashes Tabasco sauce

Toss mixture with one lb. pecan halves. Spread a single layer of coated pecans on a foil lined cookie sheet and bake @ 250° for 1 hour, turning every 15 min. Bake an extra 15 min. for crispier pecans.


Cheese Balls
(submitted by Jane Holland)

1/4 lb. soft margarine
1/2 lb. Cracker Barrel sharp Cheddar cheese, grated
1 cup flour
1/ 2 tsp salt
1/2 tsp paprika
1/2 tsp mustard
dash of cayenne or Tabasco Sauce

Cream margarine; add cheese & remaining ingredients. Form into balls. These can be made with an olive in the center. Bake at 350° for 15 to 20 minutes, until firm. IMPORTANT- Balls must be refrigerated at least 4 hours before baking.


Barbecued Pork Tenderloins
(submitted by Jane Holland)

2 whole pork tenderloins (about 12 oz each, they usually come 2 in a package)

1/2 cup soy sauce
2 tbsp honey
4 tbsp dry red wine
1 tsp cinnamon
2 tbsp brown sugar
2 cloves garlic, crushed
3 green onions, cut lengthwise in half or thirds

Remove and discard fat and membrane from pork and place in a 9 x 13 baking pan. Combine remaining ingredients in a bowl. Pour over pork, cover pan and marinate at room temperature for 1 hour or for 6 hours in the refrigerator, turning occasionally. Drain pork, reserving marinade. Place pork on a wire rack in the baking pan. Bake in a 350° oven about 45 minutes, turning and basting with reserved marinade frequently. Cool slightly and slice at an angle. Serves 4 to 6.

Zucchini Bread
(submitted by Jane Holland)

3/4 cup chopped walnuts
2 cups shredded zucchini (packed down)

Combine nuts and zucchini and set aside.

3 eggs (extra large or jumbo)
1 tsp vanilla

Beat eggs and vanilla together and add the following ingredients in the order listed, mixing only enough to blend.

1 1/2 cups sugar
3/4 cup vegetable oil
1 tsp baking soda
2 tsp cinnamon
1/2 tsp baking powder
1/2 tsp salt
2 1/4 cups flour

Add zucchini and nuts, stirring to blend. Pour into 2 greased and floured loaf pans. Bake at 350 degrees 50 to 60 minutes. Invert to cool. (My loaf pans measure 5 3/4"x 9 3/4"x 2 3/4")


Spinach Salad Dressing
(submitted by Quilting on the Rim)  

¼ C Sugar
2 Tbsp sesame seeds
1 ½ tsp finely chopped onion
1 Tbsp poppy seeds
¼ tsp paprika
½ C veg or olive oil
¼ C apple cider vinegar

Put all ingredients in a clean glass jar and shake. Refrigerate until serving time.


Sherbet Dessert
(submitted by Quilting on the Rim)

1 – 16 oz Cool Whip
½ package coconut macaroon cookies (crushed) (I could not find macaroon cookies so I just used coconut)
1 C chopped nuts (your choice)
1 Gallon sherbet

Mix together Cool Whip, crushed cookies and chopped nuts. Spread ½ of the mixture in a 9 x 13 dish. Chill in freezer ½ hour. Spread softened Sherbet over Cool Whip layer. Then top sherbet layer with remaining Cool Whip mixture. Freeze until firm. Serves 12.

Chicken Salad for 4

(submitted by Quilting on the Rim)

6 Tbsp Mango Chutney
1 Pt Strawberries
½ C Plain Yogurt
1 C Grapes
2 Tbsp lime juice
¾ C Sliced Celery
Lettuce leaves
½ C chopped red onion
8 oz deli turkey breast, chopped

In small bowl, whisk together chutney, yogurt and lime juice; set aside. Line platter with lettuce leaves. Top lettuce with turkey, strawberries, grapes, celery and onion. Drizzle with chutney dressing.

I used chicken breasts (2 for 4 people). Boil breasts in seasoned water just till cooked through. I also mix all together with the dressing and refrigerate.

South West Salad

(submitted by Quilting on the Rim)

2 - 16 oz can kidney or pinto beans, drained and rinsed 2 C frozen corn, thawed
¾ C each green and red sweet pepper, chopped
2 C tomato, chopped
1 jalapeno pepper, finely chopped (optional)
6 Tbsp cider vinegar
1 ½ Tbsp vegetable oil
1 ½ tsp chili powder
1/8 tsp sugar or to taste
Dash of salt (optional)

Combine all the vegetables in a medium bowl. In a small bowl, whisk together the vinegar, oil, chili powder, sugar and salt. Pour over the vegetable mixture. Cover and chill for at least a half hour so the flavors will blend. Can be refrigerated for 1-2 days ahead if desired. Stir before serving. Easily increased, but be careful not to double the hot pepper.

Ziploc Omelet
(submitted by Maryann Conner)

This works great!!! Good for when all your family is together.
The best part is that no one has to wait for their special omelet.

Have guests write their name on a quart-size Ziploc freezer
bag with permanent marker.

Crack 2 eggs into the bag (not more than 2) and shake to combine them.
Put out a variety of ingredients such as: cheese, ham, onion, green pepper, tomato,
hash browns, salsa, etc.

Each guest adds prepared ingredients of choice to their bag and shake.
Make sure to get the air out of the bag and zip it up.

Place the bags into rolling, boiling water for exactly 13 minutes. You can usually
cook 6 – 8 omelets in a large pot. For more, make another pot of boiling water.

(submitted by Maryann Conner)

1 ½ pounds small red skinned potatoes quartered
Extra-virgin olive oil, to coat
1 ½ tsp. ground cumin
1 ½ tsp. chili powder
Salt and pepper

Preheat oven to 375˚.

Drizzle potatoes with a generous pour of extra-virgin olive oil. Toss potatoes with seasoning and coarse salt and pepper. Place potatoes on a nonstick baking sheet and roast 20 minutes or until just tender. Give the baking sheet a good shake after 10 minutes to avoid sticking.