Grace Emmaus Walk #49 Recipes

Grace Emmaus Walk #49 Recipes

Amish Oatmeal 1 ½ cup oatmeal ½ cup sugar ½ cup milk ¼ cup melted butter 1 eggand 1 tsp baking powder ¾ tsp salt 2 tsp vanilla Combine all ingredients and mix well. Spread into a greased 8 square pan, bake at 350 for 30 minutes or until edges are golden brown. Served with Vanilla yougart and warm peaches. Also very good with warm milk and apples. Oven Baked Chicken Breasts Soak chicken in buttermilk overnight. Drain chicken, dredge in butter then roll in crushed Ritz Cracker Crumbs. Drizzle butter over Chicken. Cover with Aluminum foil and bake at 350 for 45 minutes. Remove foil and let bake another 15 minutes until chicken turns brown. Baby Carrots 1 Lb baby carrots ½ cup brown sugar ½ cup butter Boil carrots until tender crisp. Do not overcook. Drain. Prepare brown sugar and butter in separate sauce pan. Melt butter and brown sugar and allow to carmelize a little. Spoon over carrots. Do not stir. Let them sit on stove until ready to serve. (Can also replace brown sugar with honey. Decrease butter to ¼ cup.

Coconut Cake 1 White cake mix 1 small bag of coconut 1 can Eagle brand Condensed Milk 1 can coconut crème 1 8 oz tub of cool Whip Bake cake according to package directions. Cook and poke holes in cake with a wire skewer or a large fork. Need a lot of holes close together. Mix coconut crème and condensed milk. Pour evenly over cake reserving ¼ for topping. Add coconut to whipped topping and spread evenly over cake. Chill or freeze for at least 4 hours. Add reserved mixture to cake just before cutting and serving. Serves 16 Broccoli Salad Salad 1 head broccoli 1 head cauliflower 1 red onion 1 cup cheddar cheese, shredded ½ lb fried bacon Dressing ½ cup mayo ¼ cup sugar 1 tbs vinegar Cut broccoli and cauliflower into bite size pieces. Chop onion. Add bacon and dressing. Toss well. And put in the refrigerator for at least an hour. Prior to serving, toss again. Add more dressing if needed. Serves 10.

Non- fried Ice Cream 6 cups Kroger brand honey nut crunch cereal, crushed 2 Tbsp White Sugar 3 Tbsp butter 5 Tbsp corn syrump 2 tsp ground cinnamon 1 gallon softened vanilla ice cream Toppings Carmel syrup and chocolate syrup Combine the crushed cereal, sugar, corn syrup, butter, and cinnamon in a small bowl. Set aside. Shape ice cream into 3 inch balls (about the size of a fist). Roll in cereal mixture, pressing lightly to ensure ball is fully coated. Place ice cream balls in muffin tins and freeze until ready to serve. To serve, top with syrups

Pumpkin Gooey Butter cake Cake: 1 yellow cake mix 1 egg 1 stick butter melted Filling: 8 oz cream cheese 15 oz can pumpkin 3 eggs 1 tsp vanilla 1 stick butter, melted 1 16 oz box powdered sugar 1 tsp cinnamon 1 tsp nutmeg Preheat oven to 350. Mix cake and pat into bottom of greased 9x13 pan. Make the filling beat cream cheese and pumpkin until smooth. Add eggs, vanilla, and melted butter. Mix well. Gradually add powdered sugar, cinnamon, and nutmeg. Mix well. Pour mixture over cake batter in pans and bake for 50 minutes to one hour. Make sure not to overbake the center should be a little gooey. Serve with Whipped Cream and chocolate chips.

Easy Apple Dumpling Dessert 1 can crescent rolls 4 granny smith apples, peeled and sliced thin Sauce 1 stick ( ½ cup) melted butter ¾ cup brown sugar ¾ cup Mountain Dew ½ tsp Cinnamon Serving accompaniments Vanilla ice cream and caramel syrup (and walnuts) Roll up apples in crescent rolls and place on greased or sprayed baking sheet. Melt butter on stove in large pot. Add cinnamon and brown sugar. Stir and cook until dissolved. Stir in Mt Dew. Cook and stir until heated through. Do not boil. Pour over apples and rolls. Cover with Aluminum foil. And bake at 350 degrees for 15 mins. Uncover and bake for another 15 mins until brown. Serve warm with vanilla ice cream, (walnuts) and caramel syrup. Serves 8

Strawberry Jello Cake 1 boxed white cake mix 3 egg whites ¼ cup oil 1 cup water 3 oz box strawberry jello 12 oz container of cool whip Sliced strawberries for garnish (about 1 pint) Mix and bake cake as directed on box. Cool. Mix jello with ½ cup hot water until dissolved. Add ½ cup cold water. Punch holes in cake and pour jello over cake allowing holes to fill. Refrigerate several hours until chilled. Top with cool whip, return to refrigerator until served. Garnish with sliced strawberries just before serving.

Pumpkin Muffins with Streusel Topping Muffins: Streusel: 2½ cups all-purpose flour ½ cup packed brown sugar ½ cup rolled oats 4 TBSP butter, melted 4 tsp pumpkin pie spice 4 TBSP rolled oats 2 tsp baking soda 4 TBSP all-purpose flour 1 tsp baking powder 1 tsp salt 1½ cups canned pumpkin or pureed raw pumpkin 1 cup packed brown sugar 1 cup white sugar 2/3 cup vegetable oil or melted butter ½ cup applesauce 3 eggs tsp vanilla extract 1 cup chopped nuts (pecans or walnuts) Pre-heat oven to 350. Combine dry ingredients, set aside. Mix streusel ingredients with fork, set aside Whisk pumpkin, 1 cup brown sugar, 1 cup white sugar, oil, applesauce, eggs, and vanilla together in large separate bowl. Stir into flour mixture. Fold in nuts. Pour the batter into muffin tins. Sprinkle each muffin with streusel topping. Bake in pre-heated oven until toothpick inserted into center comes out clean, about 25-35 minutes.