GUMDROP COOKIES

John, Tricia Coffey Keefer, Bob, Rick

GUMDROP COOKIES

From Jessie Lee Troyer 
(recipe from Grandma Florence Troyer)

In honor of John's birthday tomorrow, I'm blogging GUMDROP COOKIES today. His family made these every Christmas.


2 cups light brown sugar
4 eggs
2 t. water
2 cups flour
1 t. baking powder
1 t. cinnamon
1/2 t. salt
1 cup gumdrops, cut into fine bits
1 cup chopped pecans

Add water to eggs and beat until fluffy.  Add sugar and mix well.

Sift flour, salt, cinnamon and baking powder and add to mixture.  

Stir in gumdrops and nuts.

Spread mixture in a greased jelly-roll pan.  

Bake at 350 degrees until golden brown about 25-30 minutes.  

Put icing on cookies while they are hot.

Orange Butter Icing

4 t. softened butter
2 cups powdered sugar
2 t. cream
orange juice, several tablespoons

Mix well.

After icing the cookies and while cookies are hot, cut them into squares.

PUMPKIN TRIFLE

PUMPKIN TRIFLE 

From Lora Troyer

1 box gingerbread or spice cake mix

1 tub cool whip, thawed

1 box vanilla pudding

1 can pumpkin or pumpkin pie filling

1/3 t. cinnamon or pumpkin pie spice

Bake, cool, and crumble the cake.

Make vanilla pudding.  Mix pudding together with pumpkin and cinnamon.

Place half the cake in bottom of trifle bowl.

Top with half of the pumpkin mix and half of the cool whip.

Repeat layers.

Garnish with cinnamon or toffee or pecans.

Optional:  add toffee or pecans into layers as well or serve on side for guests to add as they like.

Refrigerate.

Enjoy!

MACARONI CASSEROLE

An old favorite recipe of comfort food for the fall.  Happy fall, everyone!!

MACARONI CASSEROLE

From Lyn Sewell and Barbara Thompson

1 8 oz. package macaroni, cooked (penne)

4 T. butter

2 sliced onions

1 lb. hamburger

1 t. salt

1 cup grated cheese

1 cup tomato soup

1 cup milk

dash of pepper

Heat oven to 375 degrees.

Fry onions in butter. Add meat and seasonings and brown.  Arrange in casserole dish layers of cooked macaroni, meat and cheese.  

Mix soup and milk and pour over all.  

Top with buttered bread crumbs and bake 30 minutes

Enjoy!!

PUMPKIN CHOCOLATE CHIP PANCAKES

HAPPY FALL EVERYONE!!

PUMPKIN CHOCOLATE CHIP PANCAKES

From Rachel (Reid) Brown

Pancake batter:  

3/4 cup all purpose flour

1/2 cup whole wheat flour

2 T. light brown sugar

2 t. baking powder

1/4 t. salt

1 t. ground cinnamon

1/4 t. nutmeg

1/8 t. ground ginger

1/8 t. ground cloves

1 cup milk

1/2 cup canned pumpkin (not pumpkin pie filling)

1 large egg

2 T. canola oil

1 t. vanilla extract

dark chocolate chips

Instructions:

In a large bowl, whisk together flours, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger and cloves.  Set aside.

In a medium bowl, whisk together milk, egg, pumpkin, canola oil and vanilla extract.  Add wet ingredients to the flour mixture and whisk until combined.

Heat a griddle or pan to medium-low. Coat with cooking spray.  Drop 1/3 cup of batter onto heated skillet.    Cook on the first side until bubbles begin to form, about 2-3 minutes.  Carefully flip pancake over and cover generously with chocolate chips. Cook another 2-3 minutes or until golden brown. 

Continue this process to make the rest of the pancakes.

Serve warm with maple syrup and butter.

PUMPKIN DUMP CAKE

PUMPKIN DUMP CAKE 
From Mindi Schirtzinger

1  15-oz. can solid packed plain pumpkin
3 eggs
3/4 cup sugar
3/4 cup packed lite brown sugar
2 t. pumpkin pie spice
1 can evaporated milk
1 package yellow cake mix
1/2 cup butter
1 cup coarsely chopped pecans

Combine eggs, sugars, pumpkin, spice and milk.  Mix well with blender.

Pour into ungreased 9 x 13 pan.

Sprinkle dry cake mix over pumpkin mix.  Note: I use half of the cake mix and then I stir it into the pumpkin mixture a little - not too much - or the cake will come out dry and chalky!!

Drizzle melted butter over cake mix evenly.

Sprinkle with pecans.

Bake at 350 degrees for 1 and 1/4 hours or  until top is set - not runny - and bottom has pumpkin pie texture.

COOKIE DOUGH TRUFFLES

COOKIE DOUGH TRUFFLES
From Kristin Troyer

1/2 cup softened butter
3/4 cup brown sugar
1 t. vanilla
1 (14 oz.) can sweetened condensed milk
2 1/4 cups flour
1/2 cup chocolate chips
12 oz. chocolate chips (for dipping)

Combine all ingredients (except 12 oz. choc chips for dipping) in a bowl. 

Roll the dough into walnut-sized balls and place on a parchment lined cookie sheet. 

Freeze for 2 hours.

Melt the rest of the chocolate chips. Note: I usually have to add in more than the 12 oz. to cover all the truffles.

Dip frozen truffles in chocolate, using a spoon. Cover completely in chocolate and place back on cookie sheet. 

Put truffles back in freezer for a few minutes to harden and then transfer to a container in the refrigerator.

Can also melt some white chocolate to drizzle over top before refreezing.

MEXICAN BEAN SALAD

Curtis and Kristi and family

MEXICAN BEAN SALAD

From Kristi Templeton   (via Nicole Krenzin)

Serves 8-10

1 can (15 oz.) black beans, rinsed and drained
1 can (15oz.) kidney beans, drained
1 can (15oz.) cannellini (white) beans, rinsed and drained
1 green bell pepper, chopped
1 package (10 oz.) frozen corn kernels
1 red onion, chopped
½ cup olive oil
½ cup red wine vinegar
2T lime juice
1T. lemon juice
2T. white sugar
1T. salt
1 clove crushed garlic
½ T. ground black pepper
¼ cup chopped fresh cilantro
3 dashes hot pepper sauce
½ t. chili powder

In a large bowl, combine beans, bell pepper, corn, and onion.

In a small bowl, whisk together olive oil, red wine vinegar, lime and lemon juice, sugar, salt, black pepper, garlic, cilantro, hot pepper sauce, and chili powder.

Pour dressing over veggies and mix well.

Chill thoroughly and serve cold.

MOM'S (KELLEY'S) CHICKEN CASSEROLE

Jeremy and Kristin and family

MOM'S CHICKEN CASSEROLE

From Kristin Troyer

Boneless, skinless chicken breasts (I use about 3)

8 oz. container of sour cream

1 can cream of mushroom and garlic soup

1 can cream of chicken and herbs soup

1 package no yolks noodles

2/3- 1 stick melted butter

1/2-1 sleeve Ritz crackers, crushed

Cook chicken (I usually boil) and chop into bite sized pieces.

 

Boil about 2/3 of the pkg. of noodles according to the directions.

Mix sour cream and both soup cans in a bowl to make sauce. 

In a 9x13 dish put noodles on the bottom, then half of the sauce, then the chicken, the other half of the sauce, and top with the crushed Ritz crackers.

Pour melted butter over the top and cook for 45 minutes at 375 degrees.

PEPPERONI PIZZA CASSEROLE

PEPPERONI PIZZA CASSEROLE

From Kristin Troyer

1 bag egg noodles (or rotini), cooked and drained.

1 extra large can spaghetti sauce (we use a jar of pizza sauce when we cut in half because it's smaller).

3 cups shredded mozzarella.

1 1/2 lbs. sausage (or hamburger) cooked and drained.

1 pkg. pepperonis.

I also like to sprinkle a little Italian seasoning in, too.

Preheat oven to 350.

Layer in a casserole dish -  a little sauce, 1/2 the noodles, 1/2 the sausage, 1/2 the sauce, rest of noodles, 1/2 the cheese, rest of sausage, rest of sauce, rest of cheese, and cover with pepperonis.

Cover with foil and bake 30 min. Then remove foil, and bake another 15 min.

Let sit 10-15 minutes before serving.

PEPPERONI CHEESE SOUP

PEPPERONI CHEESE SOUP

From Kristin Troyer

32 oz. or more packaged/canned chicken broth

Use the broth to cook the following 5 kinds of vegetables on medium heat:

6 or 7 medium red potatoes, peeled and chopped

2 or 3 large carrots, peeled and chopped finely

1 green bell pepper, chopped finely

4 ribs celery, chopped finely

4 or 5 green onions and their tops, chopped finely (or 1/2 sweet red onion)

If you have a food processor or blender, use one of these for the last 4 vegetables to get the fine texture fast.  Add water to a blender to chop veggies fine.  Then, drain water off and add veggies to the broth to cook.  Or, blend them after cooking to make a smooth texture.

Add salt, if needed, after cooking. Also, add a pinch of Cayenne pepper to suit your taste.

When veggies are almost cooked, add:

1 can diced tomatoes

6 oz. pepperoni, cut in quarters

Turn burner to low and stir constantly - this will stick easily.

Add 3/4 cup (or more if you like) shredded cheese (mozzarella and cheddar) - keep stirring until cheese is melted.

Add 1 quart half and half cream.

Add cubes of  6 oz. cream cheese (cubes about 3/4 inch size).

Keep heat on low - stir often as cheese will stick. Some of the cream cheese will remain floating in small pieces when soup is done.  Keep stirring until soup is removed from heat.

Note:  a wide plastic spatula works well for keeping it stirred.

STRAW STACKS

Creative and Fun Memories!

STRAW STACKS
Judi Troyer  (from our friend LaNelle Underhill)

1  12 oz. bag of chocolate chips
1  5 oz. can chow mein noodles
1  8 oz. pkg. salted peanuts, no skins

Melt morsels; when melted, add noodles and peanuts and mix quickly.

Drop by spoon onto waxed paper. Cool.  When straw stacks harden, store in container.

RUSSIAN TEA CAKES

Carl and Judi Nelson

RUSSIAN TEA CAKES

Judi Nelson

Cream:

1 cup soft butter

1/2 cup powdered sugar

1 t. vanilla

Sift and stir in:

2 1/2 cups flour

1/4 t. salt

3/4 cup chopped nuts

Chill in refrigerator and then roll into 1" balls. Place on an ungreased cookie sheet.

Bake at 400 degrees for 12 minutes.

Roll in powdered sugar. I usually roll them while they are warm and then again after they are cooled. I roll them on waxed paper.

CREAM PIE

Samuel and Florence Troyer (center)

CREAM PIE

Florence Troyer  (Aunt Dot's favorite pie.)

1 prebaked pie shell

3/4 cup sugar

1/3 cup flour

2 cups milk

1/8 t. salt

1/2 t. vanilla

2 eggs, well beaten

Combine butter, sugar, salt, flour and eggs in a double boiler.  

Add milk slowly, stirring constantly.  Cook until thick and smooth.  Add vanilla.

Pour into baked pastry shell. 

Can make meringue and heat in oven til browned or serve with whipped cream.

TUNA AND PASTA DINNER

TUNA AND PASTA DINNER 

From Judi Troyer  (recipe from Nancy Eckel)



Prepare spaghetti pasta according to the package directions. Drain, but save 1/2 cup pasta water to add some liquid to finished dish, if needed.

To the cooked pasta, add:

2  (6 1/2 oz.) cans tuna (drained)
2-3 heaping T. sweet pickle relish
1/2 to 1 cup of Miracle Whip or Mayo (your choice), to taste.

Serve on lettuce or with crackers or with a side salad and fruit.

EASTER COOKIES

Easter with the kids 

Easter

New Life!

EASTER STORY COOKIES

From Judi Troyer

To be made the evening before Easter

You will need:

1 cup whole pecans

1 t. vinegar

3 egg whites

pinch salt

1 cup sugar

zipper baggie

wooden spoon

tape

Bible

Preheat oven to 300. Important not to wait until half-way through making your recipe.  Preheat oven first!

Place pecans in zipper baggie and let children beat them with the wooden spoon to break them into small pieces.  Explain that after Jesus was arrested, he was beaten by the Roman soldiers.  Read John 19:1-3.

Let each child smell the vinegar.  Put 1 teaspoon vinegar into a mixing bowl.  Explain that when Jesus was thirsty on the cross, he was given vinegar to drink  Read John 19:28-30.

Add egg whites to the vinegar.  Eggs represent life. Explain that Jesus gave His life to give us life.  Read John 10:10-11.

Sprinkle a little salt into each child's hand. Let them taste it.  (Add a pinch to the bowl.) Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin.  Read Luke 23:27.

So far the ingredients are not very appetizing.  Add 1 cup sugar to the bowl.  Explain that the sweetest part of the story is that Jesus died because He loves us.  He wants us to know Him and belong to Him.  Read Psalm 34:8 and John 3:16.

Beat mixture on high speed for 12-15 minutes until stiff peaks are formed.  Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed, forgiven by Jesus.  Read Isaiah 1:18 and John 3:1-3.

Fold in the broken pecans, then drop by teaspoon onto a waxed paper-covered cookie sheet.  Explain that each mound represents the rocky tomb where Jesus' body was laid.  Read Matthew 27:57-60.

Put the cookie sheet in the oven, close the door and turn the oven OFF.  Give each child a piece of tape and seal the oven door.  Explain that Jesus' tomb was sealed.  Read Matthew 27:65-66.

Go to bed. Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were very sad when the tomb was sealed.  Read John 16:20-22.

On Easter morning, open the oven and give everyone a cookie.  Notice the cracked surface and take a bite.  The cookies are hollow!  On the first Easter, Jesus' followers were amazed to find the tomb open and empty.  Read Matthew 28:1-9.

CHEESEBURGER SOUP

Dan and Angie

CHEESEBURGER SOUP

From Angie Reid

1/2 lb. ground beef

3/4 cup onion, chopped

3/4 cup carrots, shredded

3/4 cup celery, diced

1 t. dried basil*

1 t. dried parsley*

4 T. butter

3 cups chicken broth*

4 cups diced potatoes

1/4 cup all purpose flour

8 oz. American cheese

1 1/2 cups milk

3/4 t. salt

1/4 to 1/2 t. pepper

1/4 cup sour cream

Brown beef.

Saute veggies in 1 T. butter for 10 minutes.

Add broth, potatoes, beef.

Bring to a boil, reduce heat.

Cover and simmer for ten minutes.

Meanwhile, in a small skillet, melt remaining butter.

Add flour; cook and stir for 3-5 minutes, or until bubbly.

Add flour/butter mixture to soup and bring to a boil.

Cook and stir for 2 minutes.

Reduce heat to low.

Add cheese, milk, salt and pepper. Cook and stir until cheese melts.

Remove from the heat and  blend in sour cream.

*Note:  Recipe can be doubled, tripled, etc.  I use Italian seasoning rather than basil and parsley. And, if you like, you can substitute or add beef broth as well.