Kay's Village Recipes

Village Spiced Nuts

2012-01-11T17:00:00.002-05:00

Original Recipe from: Kay Johnson-Tomblin

This treat is a village favorite! I am not a fan of candy coated nuts because the coating usually overpowers the flavor of the nuts and the coatings tend to be a hard shell. This recipe complements the flavor of the nuts with a hint of sweetness and spice and no hard coating. They taste great right out of the oven or days later. Store in an air tight container and they will stay tasty for a few weeks….if they last that long! I have packaged this tasty treat in many cute ways to give as gifts much to the delight of the recipients. Make a batch today and prepare for your taste buds to be impressed. Enjoy!

Ingredients

1 pound whole Pecans and/or Walnuts

1 Egg White

1 tablespoon Water

1 cup Sugar

1 teaspoon Cinnamon

1/2 teaspoon Sea Salt

Directions

In a large mixing bowl, beat the Egg White and Water until foamy. Add Nuts and coat thoroughly.

In a small mixing bowl, combine the Sugar, Cinnamon, and Sea Salt and pour over the nuts. Stir to coat well.

Generously grease a 15x9x2 inch baking pan with Butter or Margarine. Spread spiced nuts on the pan in a single layer.

Bake in 275 degree oven for 45 minutes. Stir every 15 minutes (very important).

Cool on a sheet of wax or parchment paper.

Store in an air-tight container.

Note: If you are making a large batch, it is best to work with one pound of nuts at a time. I like to use both Pecans and Walnuts, although either one tastes great on its own. When I make them I do the Pecans first and then the Walnuts and mix the finished products together for serving and packaging.

Barbeque Meat Loaf

2012-01-10T17:00:00.004-05:00

Original Recipe from: Virginia Bowers-Johnson

Yes, my mother really did have more than one meat loaf recipe. While she was famous for her Motown Meat Loaf, this one is very good too. This is her original meat loaf, the one from my early childhood. Meat loaf is one of those family dinner entrees that makes enough servings for your dinner and there is enough leftover for tasty sandwiches the next day. Serve with mashed potatoes, a vegetable and some hot biscuits fresh from the oven and you’ve got comfort food to warm you family body and soul. Enjoy!

Ingredients

1.5 pounds Ground Beef

1 cup fresh Bread Crumbs

1 medium Onion, finely chopped

1 Egg

1/2 teaspoon Salt

1/4 teaspoon Pepper

2-8 ounce cans Tomato Sauce (or one 15 ounce can)

1/2 cup Water

3 tablespoons White Vinegar

1 tablespoons Brown Sugar

2 tablespoons Yellow Mustard

2 tablespoons Worcestershire Sauce

Directions

Mix Ground Beef, Onions, Bread Crumbs, Egg, Salt and Pepper, and 12 ounces (1.5 cans) Tomato Sauce. Form into a loaf.

Combine the rest of the ingredients and pour over the loaf. Bake in 350 degree oven for 1 hour and 15 minutes.

Pam’s Potato Soup

2012-01-08T17:00:00.000-05:00

Original Recipe from: Pamela Tomblin-Schultheis

My daughter, Pam, has been so inspired by this blog and learning to make some of the family recipes that she decided to tackle potato soup all by herself. This mother couldn’t be more proud of her….and the results are so very tasty! This is a very easy soup recipe, perfect for a cold winter evening! Make the soup, a salad and a fresh loaf of bread and you will have an easy meal for your family. Enjoy!

Ingredients

5 lbs Russet Potatoes, washed but not peeled. Diced into 1/2(ish) inch cubes

1 large Yellow Onion, diced

10 cloves Garlic (you can use whole, crushed, or minced)

8 cups Chicken Stock

16 ounces Cream Cheese (Pam used 8 ounces regular and 8 ounces low fat)

1 tablespoon Salt or All-Purpose Seasoning (Pam used Aunt Cora’s Soulful Seasoning)

Garnishes

Crumbled Bacon

Shredded Cheddar Cheese

Green Onion sliced

Directions

Add potatoes, onions, garlic, seasoning and chicken stock to a crock pot

Cook on high for 6 hours or low for 10 hours

Remove and puree the garlic cloves (if you used whole cloves) along with 1/2 to 1/3 of the soup, and

Then reintroduce to the remainder in the crock pot

Stir in the Cream Cheese and allow it to melt. Stir every 10-15 minutes until the soup is well blended.

Top with you choice of garnishes and serve!

Makes 10-12 servings

Post Script: Pam has found since first writing up this recipe, that adding the Cream Cheese to the 1/3 of soup that you’re pureeing helps integrate it better. Both ways taste fantastic though!

Simple Sloppy Joes

2012-01-04T17:00:00.001-05:00

Original Recipe from: Lucy Griffin-Bowers

This is my Grandmother’s recipe. I remember this recipe from my childhood. When we would visit Grandma in Ohio, we would often have the big family get together. With so many mouths to feed, Sloppy Joes were a good menu item. Inexpensive and easy to make with the bonus that the kids would love them! The menu would usually include potato salad, baked beans, coleslaw, and an assortment of dessert treats. Simple food to prepare, but oh so comforting…even all these years later. Enjoy!

Ingredients

1 pound Ground Beef

1 medium Onion, chopped

1/2 cup Ketchup

3 tablespoons White Vinegar

2 tablespoons Water

1 tablespoon Brown Sugar

1 tablespoon Dry Mustard

1 tablespoon Worcestershire Sauce

1/4 teaspoon Salt

Hamburger Buns

Directions

Cook meat and onions in a large skillet until meat is browned; drain off drippings. Stir in next 7 ingredients, and heat thoroughly. Serve on warm buns.

Yields 4-6 servings.

Village Chili

2012-01-03T17:00:00.001-05:00

Original Recipe from: Kay Johnson-Tomblin

This is a mild chili that even the kids will like. It is also very simple to make and is ready in about 45 minutes making it perfect for a busy day when you don’t have a lot of time to devote to preparing dinner. You can make it ahead of time or right before serving. Leftovers are great the next day and it freezes well too. I love a good, spicy chili as well as anyone, but when my kids were young they didn’t have the same taste buds and wouldn’t eat anything too spicy. I found this recipe to be one the entire family would eat. If you want to kick it up a notch, have a bottle of hot sauce on the table to add to your bowl. Enjoy!

Ingredients

1 pound Ground Beef

1 medium Onion, chopped

2 tablespoons Oil

15 ounces Tomato Sauce

16 ounces Kidney Beans (optional)

1 tablespoon Flour

1/2 teaspoon Sea Salt

1 tablespoon Chili Powder

1/4 cup Water

Directions

Cook meat and onions in a large skillet with the Oil until meat is browned; drain off drippings. Stir in Beans and Tomato Sauce and simmer for 10 minutes.

Combine Chili Powder, Flour, Salt, and Water in a small bowl. Spoon some of the hot mixture into this and mix thoroughly. Add the Chili Powder mixture to the pan. Stir and simmer covered for 30 minutes.

Serve with Shredded Cheddar Cheese and Sour Cream.

Reindeer Chow

2011-12-20T22:10:00.001-05:00

Original Recipe from: Pamela-Tomblin-Schultheis

A few years ago Pam made what she called Puppy Chow for a Christmas treat. I immediately decided this needs to be a family tradition, but I really didn’t like the name. Having had a few dogs in my life the idea of eating “puppy chow” was not appealing to me…so I changed the name to Reindeer Chow. The recipe is just a tad messy, but the results are well worth it! You will need a LOT of space unless you work in half-half batches, which can easily be done. Since working in two batches means two kitchen cleanings, I prefer to make the entire batch. Although if you don’t have a lot of folks to share this with; a half-batch may be just the perfect size for you.

Using treat bags Reindeer Chow makes a great gift item. Co-workers, friends and family are always delighted when their gift includes a bag of this tasty treat. White chocolate, salty pretzels and crunchy cereal blend together to make the perfect snack. I promise this is a recipe to try. Enjoy!

Ingredients

2-12.6 oz. bags Peanut M&M’s (holiday colors)

14 oz. box Cheerio’s

12.8 oz. box Rice Chex

1-2 (7.5 oz.) bags Bugels

1 lb. bag Mini Pretzel sticks

4 lbs. White Chocolate

Directions

Cover table or countertop with wax paper, overlapping the strips. Note: I have found that taping the strips together on the bottom side helps to keep the wax paper from shifting as you spread out the mix.

Mix dry ingredients together in a very large mixing bowl or baking pan. Note: Some people prefer to lay the mixture out on the table and pour the chocolate over the mixture on the table. I prefer to use a mixing bowl.

At this point I actually work in quarter batches to coat the mixture with the chocolate. I have found that it is easier for me to work the mixture and more evenly coat it with the chocolate. I tried the mix it all on the table method and didn’t like the process at all. I encourage you to work it in the way that works best for you.

Melt Chocolate in a double boiler or microwave one pound at a time. Pour Chocolate over mixture and mix to coat evenly.

Allow mixture to dry. Break into pieces and package. I use treat bags, but you could use tins or jars.

Scotch Shortbread

2011-12-16T17:00:00.002-05:00

Original Recipe from: Virginia Bowers-Johnson

Unless you are fortunate enough to live near a Scottish bakery to get authentic shortbread you need to make it yourself. Store-bought, mass-produced shortbread never tastes “just right”. This is an old family recipe I found in my mother’s collection. Have a pot of tea ready to serve with this delicacy. Enjoy!

Ingredients

1 pound Butter

4 cups Flour

1 cup Sugar

Directions

Blend well. Add Flour gradually. Mix with hands until like pastry and press into a large cookie sheet to 1/2 inch thickness. Prick with a fork all over. The original recipe reads; “prick, prick, prick”. I take that to mean…do a thorough job pricking the dough before baking.

Bake in 275 degree oven for 1 hour. Should be very light brown in color when done. Cut while warm but leave in the pan until cool.

Grandma’s Press Cookies

2011-12-14T17:00:00.002-05:00

Original Recipe from: Lucy Griffin-Bowers

My sister, Margaret, and I liked to make Press Cookies for Christmas. We would have so much fun making them together. I mixed and baked, Margaret decorated. Knowing that we were using the same recipe our grandma always baked made the whole experience that much more special. Recipes from earlier generations provide comfort and continuity to our lives. The memories of preparing and eating the food are as important as the taste and nutrition. I cherish this recipe for that very reason. Enjoy!

Ingredients

1 cup Butter or Margarine (2 sticks), softened

1 cup Sugar

2 Eggs

1-1/2 teaspoon Vanilla

3 cups sifted Flour

1/4 teaspoon Salt

Directions

Pre-heat oven to 400 degrees.

Cream together the Butter, Sugar, and Vanilla. Add Eggs and beat well. Add Flour and Salt and mix until blended.

Fill Cookie Press with batter. Press onto ungreased cookie sheet. Bake 10-12 minutes. Sprinkle with colored sugar after removing from the oven. Cool on wire racks.

Toll House Chocolate Chip Cookies

2011-12-12T17:00:00.003-05:00

Original Recipe from: Nestle®

The Original Toll House Chocolate Cookie is, to me, the best chocolate cookie ever. This is the recipe that I have used since I learned to bake cookies. In fact, I believe this is the very first cookie I ever baked. Our dear, family friend, Carol, taught me to bake them at the shortest recommended baking time for soft, chewy cookies. The holidays are not complete if I don’t make at least one batch of these delicious cookies. They are Santa’s favorite after all. Make a batch today and get that wonderful aroma throughout your home. Oh, and get a glass of cold milk ready. Enjoy!

Ingredients

1 cup Butter (2 sticks), softened

3/4 cup firmly packed Brown Sugar

3/4 cup Sugar

2 Eggs

1 teaspoon Vanilla

2-1/4 cups Flour

1 teaspoon Baking Soda

1 teaspoon Salt

2 cups (12 ounce package) Nestle Toll House Semi-Sweet Chocolate Morsels

1 cup chopped Nuts (optional)

Directions

Pre-heat oven to 375 degrees.

In a medium mixing bowl, combine Flour, Baking Soda, and Salt. Mix well and set aside.

Beat together Butter, Brown Sugar, Sugar, and Vanilla in a large mixing bowl until creamy.

Add Eggs and beat well.

Gradually beat in Flour Mixture.

Stir in Morsels and Nuts. Mix well.

Drop by rounded tablespoons onto ungreased cookie sheet.

Bake 9-11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to continue cooling on wire racks. Makes about 5 dozen cookies.

Grandma Griffin’s Peanut Butter Cookies

2011-12-07T17:00:00.002-05:00

Original Recipe from: Great Grandma Griffin

Maggie Etta Murray-Griffin was my maternal great-grandmother. While I personally have very few memories of her, I do remember the many stories my mother and grandmother told me about her. She was another one of those good cooks in our family who knew her way around the kitchen and how to make delicious foods for her family. This is a traditional peanut butter cookie recipe, very easy to make and taste great! Make a batch for your family, get that great smell throughout the house and stand back. Your taste testers won’t be far behind. Enjoy!

Ingredients

1/2 cup Butter or Margarine

1/2 cup Peanut Butter (smooth)

1/2 cup Brown Sugar

1/2 cup granulated Sugar

1 Egg

1-1/4 cup Flour

1/2 teaspoon Salt

3/4 teaspoon Baking Soda

1/2 teaspoon Baking Powder

Directions

Cream Butter and Peanut Butter. Add Sugar gradually and cream thoroughly.

Add well-beaten Egg to the creamed mixture.

Add Flour sifted with Salt, Soda, and Baking Powder. Mix thoroughly.

Chill the dough in the refrigerator for at least 30 minutes. Then form into balls the size of a walnut. Place balls on a floured baking sheet. Flatten with a fork dipped in flour, making a criss-cross pattern. Note: I roll the dough balls in granulated sugar and place on a greased cookie sheet; then flatten with a fork (no need to flour the fork).

Bake in 350 degree oven for 8-10 minutes. Cook cookies on a wire rack.

Tortilla Ranch Roll-Ups

2011-12-05T17:00:00.002-05:00

Original Recipe from: Annie Tynan-Davis

This recipe was sent to me by my dear friend, and blog-follower, Annie. I recently made them for a girl’s night out party and they were a big hit. Because we had a couple vegetarians at the party, I made some without any lunch meat, and they were very tasty too. Roll-ups are great for a party, pot-luck event, or big-game weekends. An easy to make and fun to eat recipe, sure to please all. I recommend making them a several hours ahead of time and then slice just before serving. Make a batch for your friends and family, I know they will love them. Enjoy!

Ingredients

2-8 ounce packages Cream Cheese, softened

1 package dry Ranch Dressing mix

1/2 cup Red Bell Pepper, minced

1/2 cup Celery, minced

1/4 cup Green Onion, sliced

1/4 cup Olives, sliced (optional)

Deli Ham, Turkey, or Roast Beef, sliced thin

4-10” flour Tortillas

Directions

In a mixing bowl, beat softened Cream Cheese and Ranch Dressing mix until smooth.

Add Red Pepper, Celery, Onions, and Olives, mix well.

Spread about 3/4 cup on each tortilla. Note: I used less, about 1/2 cup.

Layer sliced luncheon meat on top of Cream Cheese Spread.

Roll up tightly and wrap in plastic wrap.

Refrigerate for at least 2 hours.

Slice into 1” pieces.

Village Sugar Cookies

2011-11-29T23:31:00.000-05:00

Original Recipe from: Kay Johnson-Tomblin

This is my favorite traditional sugar cookie. It rolls out easily and tastes great. Perfect for any holiday treat, just cut into seasonal shapes and decorate accordingly. The secret to rolling and cutting is making sure your dough is very well chilled. The colder the dough, the easier it is to work with. Bake until just done and you will have a delicious, perfect sugar cookie. Enjoy!

Tip: If you like to make dough ahead of time, you can freeze this dough. Prepare the dough as directed then shape into 2 cylinders. Wrap in freezer wrap, pressing out as much air as possible. Freeze for up to one month. To bake, thaw dough in refrigerator. Cut into 1/4” slices, sprinkle with sugar. Bake and cool as directed.

Ingredients

1 cup Butter, softened

1-1/2 cup Sugar

3 Eggs

1 teaspoon Vanilla

3-1/2 cup Flour

1 teaspoon Baking Soda

1 teaspoon Salt

2 teaspoons Cream of Tartar

Directions

Sift together all dry ingredients and set aside.

Cream butter, add Sugar gradually. Cream until light and fluffy.

Add Eggs, one at a time, beating after each addition. Stir in Vanilla.

Add dry ingredients gradually and mix thoroughly.

Chill dough in refrigerator for 3-4 hours.

On a well-floured surface, roll dough to 1/4” thickness. Cut into shapes. Bake on an ungreased cookie sheet in 375 degree oven for 6-8 minutes.

Allow cookies to cool completely before decorating with icing, or sprinkle with colored sugar before baking.

Village Oatmeal Cookies

2011-11-21T17:00:00.004-05:00

Original Recipe from: Quaker Oats

This is my favorite oatmeal cookie. I originally got the recipe from the Quaker Oats container over 30 years ago. My mother’s Oatmeal Raisin Cookies are great, but I personally like these just a little better (and you can still put raisins in them). This is a very easy recipe to double if you need a larger batch. As a matter of fact I very seldom make a single batch anymore. Oatmeal cookies are good anytime of the year; they are not holiday specific but are a must on my Christmas Cookie List every year. Make a batch for your family and watch the smiles appear as their noses lead them straight to the kitchen. Enjoy!

Read Recipe Story here.

Ingredients

1-1/4 cup Margarine (or Butter)

3/4 cup Brown Sugar

1/2 cup Sugar

1 Egg

1 teaspoon Vanilla

1-1/2 cup Flour

1 teaspoon Baking Soda

1 teaspoon Salt

1 teaspoon Cinnamon

3 cups Quaker Oats - uncooked

1 cup Raisins (optional)

Directions

In a medium mixing bowl sift Flour, Baking Soda, Salt and Cinnamon together and set aside.

In a large mixing bowl, cream Margarine and Sugars until smooth. Beat in Egg and Vanilla, mix thoroughly.

Gradually add flour and mix well.

Stir in Oats (and Raisins) with spatula or wooden spoon. Mix thoroughly. Note: If using Raisins, it is best if you soak the raisins in 1/2 cup boiling water for about 30 minutes to get them plump. Drain off any remaining water.

Drop by rounded teaspoons full onto greased cookie sheet.

Bake in 375 degree oven for 8-10 minutes. Makes approximately 4 dozen.

Greenfield Restaurant Pumpkin Pie

2011-11-17T17:00:00.000-05:00

Original Recipe from: Virginia Bowers-Johnson Recipe Collection

When I was growing up in Detroit during the 1960’s there was a Greenfield Restaurant on

Griswold St.

between

State St.

and

Michigan Ave

in the heart of Downtown. It was one of the restaurants my mother would take me to for special lunches just for the two of us. For me it was both a treat to have lunch with Mother and to eat at Greenfield’s. My favorite lunch was the Salisbury Steak, Macaroni and Cheese with a slice of their fabulous Pumpkin Pie for dessert. Little did I know that Mother’s trademark pumpkin pie recipe was from that wonderful restaurant. I highly recommend that you use their crust for this pie as it really is the “special ingredient” that makes this pie so delicious. Enjoy!

Pie Crust

1/4 pound (1 stick) Unsalted Butter, melted

1/2 teaspoon Salt

1 tablespoon Sugar

1/4 teaspoon Cinnamon

1 cup All-Purpose Flour (unsifted)

While butter is very hot, place all ingredients in the bowl of a mixer. Mix at high speed for 30 seconds (will form into a smooth ball). Pat immediately into a 9 inch pie pan that has been spread with shortening and then floured (the crust is rich – spreading pie pan with shortening and flour makes it easy to serve). Bake for 10 minutes at 375 degrees.

Filling

1 pound can Pumpkin

14 ounce can Eagle Brand Milk

2 tablespoons All-Purpose Flour

1 Tablespoon Butter

1 tablespoon Pumpkin Pie Spice

2 large Eggs

Beat all together in a deep, narrow bowl for 4 minutes.

Pour into Pie Shell while it is in the oven (DO NOT TAKE SHELL OUT OF THE OVEN). Bake for an additional 50-60 minutes with temperature REDUCED to 350 degrees.

Chocolate Dream Cookie Balls

2011-11-15T17:00:00.005-05:00

Original Recipe from: Kay Johnson-Tomblin

This blogs recipe for Cherry Chip Cake Balls has been a favorite of our readers and is the second most viewed recipe to date. With the success and excitement for the cake balls recipe came the search for the “next” idea that would impress the village. Well, I do believe this is it….Chocolate Dream Cookie Balls are sweet dreams indeed. Instead of cake and icing, this recipe uses crushed cookies and pudding rolled into little balls and then dipped in melted chocolate. Another delicious and decadent treat from my kitchen to yours…..the Village Taste Testers are already giving me ideas for variations using different kinds of cookies! One big advantage to this recipe over the cake balls is that these take a fraction of the time to make and are very easy to make! I hope you will give them a try, I know you’re going to love them. Enjoy!

Ingredients

36 Oreo Cookies, crushed

1 package (3.9 ounces) Jell-O Chocolate Instant Pudding

1/2 cup cold Milk

1 pound Milk Chocolate bits (from your local cake decorating supply store)

Crushed Cookie Crumbs, Sprinkles or White Chocolate (melted)

Directions

In a medium mixing bowl beat Pudding and Milk for 2 minutes. Add Cookie Crumbs and mix well with a wooden spoon.

Form the Cookie Mixture into small balls (1 inch), I use my hands. Freeze the cake balls for at least an hour. Note I like to make the balls the day before and freeze them overnight.

Remove the cookie balls from the freezer and dip in melted Milk Chocolate. Note: you want the cookie balls to be frozen during these steps.

To dip:

1) Insert a toothpick in each ball, dip and remove toothpick while cooling. Or….

2) Drop 3-4 balls into melted chocolate. Use two forks to roll cookie balls in chocolate until evenly coated. Remove balls with one of the forks letting excess chocolate drip back into the pan/bowl.

Place on sheets of wax paper and sprinkle with Cookie Crumbs, Sprinkles, or White Chocolate. The chocolate will harden quickly.

To decorate with While Chocolate: Melt the White Chocolate while the Milk Chocolate is hardening. The easiest way to decorate the Cake Balls with the White Chocolate is to dip a whisk into the White Chocolate and twirl the whisk over the Cookie Balls. Store your finished Cookie Balls in the refrigerator until serving.

Tips: I prefer to melt chocolate in a double boiler instead of the microwave. I feel the chocolate is easier to work with. If the chocolate gets too thick, usually due to over heating, mix in a couple flakes of Paramount Crystals (available at cake decorating stores), or if not available a few drops of vegetable oil will work in a pinch.

Variations (substitute Oreos and chocolate pudding):

Vanilla sandwich cookies and vanilla pudding

Peanut Butter sandwich cookies and chocolate pudding

Oreo Mint cookies and chocolate pudding

Aunt Lillian's Apple Dumplings

2011-11-05T17:00:00.001-04:00

Original Recipe from: Lillian Bowers-Leasburg

This recipe is from my dear Aunt Lillian. She’s another great cook in a family of great cooks and serves everything with her southern charm and style. Apple harvest comes at the perfect time of year. The days grow colder and baking in the oven fills the house with warmth and wondrous aromas. Apple dumplings are a delicious holiday menu option. This recipe is easy enough to make for any occasion. Enjoy!

Ingredients and Directions

Syrup

1 cup Sugar

1 cup Water

1/8 teaspoon Cinnamon

1/8 teaspoon Nutmeg

2 tablespoons Butter

Combine all ingredients in a saucepan and bring to a boil. Set aside to cool

2 cups Flour

1/2 cup Milk

2 teaspoons Baking Powder

2/3 cups Shortening (Crisco or Margarine)

1 teaspoon Salt

6 Apples, peeled, cored, and cut in quarters

Sugar, Nutmeg, and Cinnamon

6 dots of Butter

Sift Four, Baking Powder, and Salt. Cut in Shortening, and then add milk all at once. Stir until flour is moistened. Roll 1/4 inch thick on a floured board. Cut into 6 inch squares.

Place four Apple quarters in each square (in the shape of a whole apple). Sprinkle each Apple with Sugar, Nutmeg, and Cinnamon, dot with Butter. Pull each squares corners to the top of the apples and press to seal the seams.

Place each square 1 inch apart in a greased baking dish. Pour on Syrup on top of the dumplings. Bake in 375 degree oven for 35 minutes. Serve warm.

Carmel Apple Bake

2011-11-04T17:00:00.001-04:00

Original Recipe from: Kay Johnson-Tomblin

It’s not a pie, but is made in a pie pan. It’s not apple crisp, but it reminds you of it. What it is is delicious! This is a great dessert for apple harvest time, and cold winter days. Make one for your friends and family and put a smile on everyone’s face. One added touch that is sure to please: serve warm with a scoop of vanilla ice cream. Enjoy!

Ingredients

2 pounds tart Apples, peeled, cored and sliced (8 cups)

3/4 cup Sugar

1/4 cup Flour

1/4 cup Margarine or Butter

2 tablespoons Milk

1 teaspoon Cinnamon

3/4 cup quick Oats

Directions

In a large bowl, toss apples with Sugar and Flour. Pour into a deep-dish, 9” pie pan.

In a small sauce pan, melt margarine and remove from heat. Stir in 1/2 cup Sugar, Flour, Milk, and Cinnamon. Return to heat, stirring constantly for 2 minutes until mixture is smooth and bubbly. Remove from heat; stir in Oats and spoon evenly over apples.

Bake in 375 degree oven for 30-35 minutes. Serve warm.

Spinach Dip

2011-11-03T17:00:00.002-04:00

Original Recipe from: Virginia Bowers-Johnson

Buying spinach dip at the supermarket deli is always a gamble. It might be good or it might be so-so. This recipe is my personal favorite and has been around for years. It’s a great appetizer for your next dinner party or holiday family meal, and always tastes great! Make it ahead of time and refrigerate until you are ready to serve appetizers to your guests. Serve with bread chunks or crackers. Enjoy!

Ingredients

10 ounce package frozen, chopped Spinach. Thawed and well drained.

1 medium Onion, chopped

Can Water Chestnuts, chopped

1 envelope Knorr Vegetable Soup Mix (Knorr is the best)

1-1/3 cup Sour Cream

1 cup Mayonnaise (real mayonnaise)

Directions

Mix all ingredients thoroughly and refrigerate at least an hour before serving.

Tear Rye or Pumpernickel bread into pieces for dipping, or serve with crackers.

Village Baked Spinach Artichoke Dip

2011-11-02T17:00:00.001-04:00

Original Recipe from: Kay Johnson-Tomblin

Spinach-Artichoke Dip has become a top-selling appetizer in restaurants, and for good reason….it is really good! Here’s a great recipe you can make in your own kitchen. This is an easy recipe to make and is sure to impress your friends and family. Make it ahead of time then just pop it in the oven before serving. Served warm it’s perfect for winter get-togethers. Enjoy!

Ingredients

1 cup mayonnaise

1 cup grated parmesan cheese

14 ounce can Artichoke Hearts, drained and coarsely chopped

10 ounces frozen Chopped Spinach, thawed and squeezed to drain

½ cup Red Bell Pepper

8 ounces (1 cup) shredded Mozzarella Cheese

Baguette Slices, Tortilla Chips, or Assorted Crackers

Directions

Mix Mayonnaise and Parmesan Cheese. Stir in Artichokes, Spinach and Bell Pepper

Spoon mixture into 1-quart casserole dish. Sprinkle with Mozzarella Cheese.

Cover and bake. 350 degree oven, for about 20 minutes or until cheese is melted.

Serve warm with Baguette Slices, Tortilla Chips or Crackers

Note: Make and refrigerate the dip up to 24 hours in advance. Bake as directed.

Artichoke Dip

2011-11-01T17:00:00.001-04:00

Original Recipe from: Margaret Johnson-Hendrix

This is a great appetizer from my sister, Margaret. Served warm with Tortilla Chips or Crackers it’s a real crowd pleaser and so easy to make. You can mix it ahead of time and refrigerate until you are ready to bake it for company. Perfect for the upcoming holiday season! Enjoy!

Ingredients

14 ounce can Artichoke Hearts

1 cup Parmesan Cheese

1 cup Mayonnaise

1 teaspoon Lemon Juice

Directions

In a medium mixing bowl blend all ingredients with mixer on low. Blend thoroughly.

Pour into baking dish. Bake in 350 degree oven for 20-30 minutes. Serve warm.

Village Apple Sauce

2011-10-28T17:00:00.003-04:00

Original Recipe from: Carol Coleman

This is the Apple Sauce my kids grew up eating. I started feeding it to them when they were babies and they still prefer it to any store bought option out there. Carol taught me how to make this when I was about 12 years old, and it has always been a very special recipe of mine. You can make this recipe for canning by making several batches (as many as you need to last a year), or you can make it a batch at a time (it freezes well). I highly recommend canning it as you probably won’t want any other kind after tasting this recipe. During the years when I wasn’t canning, I would always make it for the winter holidays due to popular request from my family.

Ingredients

6-1/2 pounds Apples, washed, cored, and quartered. Note: do not peel.

4 cups Water

2-1/2 cups Sugar

Directions

Cook Apples and Water in a large pan until the skins come off easily. Using tongs, life out all peels. Mix in sugar and cook until sauce is chunky to taste.

Note: If you prefer a smooth apple sauce, use an immersion blender during the final stages of cooking to smooth out the chunks. If you do not have an immersion blender, a potato masher or food processor will work just as well.

Smothered Chicken Breasts

2011-10-27T17:00:00.001-04:00

Original Recipe from: Virginia Bowers-Johnson

This is a very easy dinner, perfect for a busy weeknight. Put everything together and let the oven do the cooking while you’re helping the kids with their homework, or enjoying a nice glass of wine while you unwind from your day. If you have a smaller household, this dish tastes great the next day for lunch or dinner. It also freezes well for an easy thaw and reheat dinner. Enjoy!

Ingredients

4-6 Boneless Skinless Chicken Breasts

1 cup Cream of Mushroom Soup

1 cup Sour Cream

4 ounces Chopped Mushrooms

1/4 cup Chopped Parsley

1/4 teaspoon Salt

1/8 teaspoon Pepper

Paprika to taste

Directions

Rinse Chicken Breasts, pat dry and season with Salt, Pepper, and Paprika. Arrange in a 9x13 baking dish, or oblong casserole dish.

In a medium mixing bowl, combine Cream of Mushroom Soup, Sour Cream, Mushrooms, and Parsley. Mix until thoroughly blended. Pour mixture over Chicken.

Bake in 350 degree oven for 45 minutes to 1 hour or until 160 degree internal temperature. Serve with mashed potatoes or rice, and a vegetable dish.

Smothered Steak

2011-10-25T17:00:00.001-04:00

Original Recipe from: Bernie Thrush-Bowers

Aunt Bernie loved to share recipes. She was a very generous soul and believed that whatever she gave would come back to her tenfold. Her kitchen and dinner table were always a place of joy, full of love and laughter. This recipe is for your Cock Pot. Put all the ingredients in the Crock Pot in the morning and come home, after a busy day, to dinner ready to go right on the table. Family dinner doesn’t have to be hard or time consuming…they should be full of love and laughter! Enjoy!

Ingredients

1-1/2 pounds Chuck or Round Steak cut in strips

1/3 cup Flour

1 teaspoon Salt

1/3 teaspoon Pepper

I large Onion, sliced

1 Green Pepper, sliced

16 ounce can stewed or diced Tomatoes

4 ounce can sliced Mushrooms, drained

3 tablespoons Soy Sauce

10 ounce package frozen French Style Green Beans

Directions

Put Steak, Flour, Salt and Pepper in the Crock Pot. Stir well to coat the steak. Add remaining ingredients. Cover and cook on high for 1 hour and then on low for 8 hours, or on high for 5 hours. Serve with rice.

Virginia’s Apple Bars

2011-10-24T17:00:00.001-04:00

Original Recipe from: Virginia Bowers-Johnson

Apples are my favorite fruit, and apple season is my favorite harvest. I love trying new apple recipes as I have yet to find one that I didn’t like. This is a great recipe from my mother’s collection. It is easy to make, and low in fat and sugar….so that makes it a guilt-free dessert. What could be better? Make up a batch of these apple bars for your friends and family, I’m sure they will like them. Check out the variations at the bottom of the recipe. Enjoy!

Ingredients

6 medium Apples, diced or chopped (I use slices)

2-1/4 cup Flour, divided

1/2 cup Brown Sugar

3/4 cup Margarine

1/2 cups Quick Oats

1/2 Sugar

1 teaspoon Cinnamon

1 teaspoon Vanilla

1 cup Water

Directions

Preheat oven to 350 degrees.

In a medium mixing bowl, combine 2 cups Flour, Brown Sugar, Margarine, and Oats. Mix with a pastry cutter or potato masher. Reserve 1 cup of this mixture and set aside. Press the remaining mixture in a 9”x13” baking pan (spray pan with cooking spray). Spread Apples over the crust.

In a medium saucepan combine Sugar, Water, Cinnamon, and 1/4 cup Flour. Cook until thick. Pour over apples. Top with reserved Oat Mixture.

Bake 45 minutes. Makes 24 bars.

Variations:

1) Spread softened Cream Cheese (8 ounces) on top of the crust; then spread the apples on top of the cream cheese.

2) Add 1 cup of chopped walnuts to the Oatmeal Mixture.

Chicken Casserole

2011-10-21T17:00:00.004-04:00

Original Recipe from: Virginia Bowers-Johnson

This is a very quick and easy casserole from my mother’s recipe collection. If you cook your chicken ahead of time, this recipe only takes a few minutes of prep time. It’s perfect for a busy week night dinner. Add a vegetable or two and you have an easy meal the family will love. It’s also a great recipe to use left-over turkey during the holiday season. Enjoy!

Ingredients

1 Chicken, cooked

2 cups Chicken Broth (from the cooked chicken)

1 can Cream of Chicken Soup

1 cup Mayonnaise

1 package Stove Top Stuffing (chicken flavor)

Directions

Boil Chicken; reserve 2 cups of the Broth. Take Chicken off the bone and cut (or tear) into chunks. Place Chicken chunks in 2 quart casserole dish (spray bottom of casserole dish with oil spray).

In a small mixing bowl, combine the Soup and Mayonnaise, blend together. Pour over Chicken. Add 1 package of Stove Top Stuffing Mix dry. Pour Chicken Broth over top of stuffing.

Bake in 325 degree oven for 30 minutes.