Entry: Recipe Exchange Results Feb 22, 2005

I was pleasantly surprised by the variety of the recipes I received from the Recipe Exchange in January. Although I didn't receive 35 recipes, I did get some really nice ones to try. I am happy to share them with you all. Here they are:


Carrot Cake Cookies

   1/2 cup butter, softened
   1 cup brown sugar
   2 eggs
   1 (8 ounce) can crushed pineapple, drained
   3/4 cup shredded carrots
   1 cup raisins
   2 cups all-purpose flour
   1 teaspoon baking powder
   1/2 teaspoon baking soda
   1/2 teaspoon salt
   2 tablespoons ground cinnamon
   1 cup chopped walnuts (optional)


1.  Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.

2.  In a large bowl, cream together the butter and brown sugar until smooth. Beat in the eggs one at a time, stir in the crushed pineapple, carrots and raisins. Combine the flour, baking powder, baking soda, salt and cinnamon; stir into the carrot mixture. Mix in the walnuts if desired. Drop by rounded spoonfuls onto the prepared cookie sheets.

3.  Bake for 15 to 20 minutes in the preheated oven, until bottoms begin to brown and cookies are set. Allow cookies to cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.

I hope you will enjoy this recipe. Oh, well - back to work.

submitted by Janie Brown

Lemon Pepper Crock Pot Chicken


2-4 frozen boneless skinless chicken breasts
1 whole lemon
Lemon Pepper seasoning
non stick cooking spray

Spray crock with non stick cooking spray. Lay 2-4 frozen chicken breasts in bottom of crock. Wash lemon and slice in half. Squeeze juice over chicken and set rest of lemon in crockpot. Sprinkle chicken with lemon pepper seasoning. Cover, cook on low for 8-10 hrs.

submitted by Heather Clark

I originally got a version of this recipe from my mom who made the cookie crust from "scratch".  This version is from the Food Network - Semi Homemade.  I've used all sorts of fruit and jam with good results, but I usually don't cook them quite as long as they suggest below.  They are a lot like Fig Newtons.

Raspberry Cookie Bars


1 package (18-ounces) refrigerated sugar cookie dough, softened
3/4 teaspoon lemon extract
1/2 cup seedless raspberry jam
1/4 cup chopped pecans


Preheat oven to 350 degrees F. Line an 8-inch square glass baking dish with enough foil so there is an overhang on 2 sides. Mix cookie dough with lemon extract, kneading to combine. With damp fingers, press 2/3 of dough into bottom of prepared baking dish. Spread jam over dough. Crumble remaining dough evenly over top of jam. Scatter pecans over top. Bake for 30 to 35 minutes or until browned around edges and cooked through in center. Let cool in pan. Lift edges of foil to remove bars. Cut into 2-inch squares or diagonally into pennant shapes.

submitted by Maria Folmar

Pecan Brittle

1 1/2 Cups pecan Halves or pieces
1/4 teaspoon salt
1 cup sugar
1/2 cup light corn syrup
1/2 cup water
1 1/2 teaspoon butter

Sprinkle nuts with sugar & warm them in a low oven.  Mix the sugar, corn syrup, and water. Heat slowly, stirring until sugar is dissolve.  Continue cooking over moderate heat. Mixture is ready when a small amount dropped in a cup of cold water becomes brittle (260 degrees on a candy thermometer).  Remove from heat and stir in butter and warm nuts.  Pour immediately onto a buttered cookie sheet.  As soon as the brittle is cool enough to handle, cut into squares, and wrap in wax paper.  Or wait until completely cooled & break into irregular pieces.

submitted by Sarah Burney

Rum Cake

1 c. chopped pecans
1 box golden butter recipe cake mix (Duncan hines)
1 small instant vanilla pudding
4 eggs
1/2 c light rum
1/2 c water
1/2 c oil

mix together & put in tube pan or bundt - 1 hour at 350


1 stick butter
1 c sugar
1/4 c rum
1/4 c water

Bring to boil for 3 minutes, pour over hot cake (in pan) and leave in pan 1 hour before removing. Keeps 5 days in refrigerator.

submitted by Carolyn Link

Pork Chops & Rice One Dish Meal

6 med. chops (seasoned to taste)
1 medium can of stewed tomatoes
1-1 ˝ cups of rice uncooked
1 tsp margarine or baking spray (whichever you prefer)

Prepare a 9 x 13 Pyrex dish with the margarine or baking spray.  Place the uncooked  rice in the bottom of the Pyrex dish, then your seasoned chops and topped with the medium can of stewed tomatoes.  Cover with plastic wrap and foil.  Make sure the foil is turned shiny side inwards and tucked edges.  Cook for 45 minutes at 375 degrees F.  

This is so good.  My play mother gave me this recipe years ago when she started keeping my little girl.  She said it was a dish every working mother should know about.  Everything in one dish.

submitted by Ernestine Morris

Quick and Easy Lasagne  

1 lb of ground beef
3-4 layers of Lasagne noodles (which is about12-16 noodles)
4 tsp of your favorite seasonings(I use: seasoned salt, blck pepper, creole seasoning,)total of 4tsp
1/2 onion chipped
1/2 green bell pepper chipped
1 clove of fresh garlic
4 bags of your favorite shredded cheese (I use: mozarella, parmesan, cheddar, Italian mix)
1 tblspn of ricotta cheese
16-24oz of your favorite spaghetti sauce (I use Ragu)

*preheat your oven to 400 degrees
*cook meat, once meat is half way done mix in: seasonings, bell pepper, onion, garlic
*once meat and above ingredients are cooked; drain meat
*in a large saucepan mix meat, spaghetti sauce, and ricotta cheese
*now layer your pan with noodles, then add meat mixture, and then 1 bag of shredded cheese
*follow the above routine until meat mixture is used up
*Cook in oven for 30-45 minutes, then DINNER IS READY
*I use Kraft cheeses as well


submitted by Yolanda Felton

Cornbread Salad


1 (16 ounce) package corn bread mix
10 slices bacon
1 (1 ounce) package ranch dressing mix
1 1/2 cups sour cream
1 1/2 cups mayonnaise
2 (15 ounce) cans pinto beans, drained
3 tomatoes, chopped
1 cup chopped green bell pepper
1 cup chopped green onion
2 cups shredded Cheddar cheese
2 (11 ounce) cans whole kernel corn, drained

-------------------------------------------------------------------------------- DIRECTIONS:

Prepare corn bread according to package directions. Cool, crumble, and set aside. Place bacon in a large deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Whisk together the dressing mix, sour cream, and mayonnaise. Crumble half the corn bread in the bottom of a large serving dish. Top with half the beans. Layer the beans with half of the tomatoes, green bell pepper, and green onions. Sprinkle with half the cheese, corn, bacon, and the salad dressing mixture. Repeat the layers. Cover, and chill at least 2 hours before serving.

submitted by Nakia Levett

Kentucky Derby Pie

1 unbaked 9-inch deep-dish pie shell
2 large eggs
˝ cup all -purpose flour
˝ cup granulated sugar
˝ cup packed brown sugar
3/4 cup (1 ˝ sticks) butter, softened
1 cup (6 oz.) Nestle' Toll House semi-sweet chocolate morsels
1 cup chopped nuts
sweetened whipped cream or ice cream (optional)

Preheat: oven to 325 degrees F

Beat: eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.

Bake: for 55 to 60 minutes or until knife inserted halfway between outside edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream.  (Makes 8 servings)

* if using frozen pie shell, use deep-dish style, thawed completely. Bake on baking sheet increase baking time slightly.   

Enjoy... it's really good, and easy too!

submitted by Cheryl Forrester

Excellent Chicken and Cheese Enchiladas

Ingredients: 1 1/4 pounds cooked cubed chicken
1 package (8 oz.) Mexican cheese
1 cup (4 oz.) cheddar cheese
1/4 tsp. salt
1/8 tsp. cumin
1 package (12) tortillas
19 oz. enchiladas sauce
3/4 cup half & half


Heat oven to 350.

Mix chicken, 1/2 Mexican cheese, all cheddar cheese, and spices. Whisk together enchiladas sauce and half and half.

Dip one side of tortillas into sauce and put chicken mixture onto wet side. Roll up and place in casserole dish, continue till done.

Pour left over sauce onto roll ups and cover with remaining cheese. Cover with tinfoil or lid and cook for 15 minutes, uncover and continue to cook for 10 more minutes.

Let sit for 5 minutes before serving. Enjoy!

submitted by Donna Keebler-Bylsma

Carrot Bread

 1-1/2 cups flour
 1 tsp. baking soda
 2 tsp. baking powder
 2 tsp. ground cinnamon
 1/2 tsp. salt
 1 cup oil
 1-1/2 cups brown sugar, packed
 3 eggs
 1/2 cup chopped walnuts
 1/2 cup crushed pineapple, drained
 1/2 cup raisins
 1 cup finely shredded carrots

 1. Sift first five ingredients into a mixing bowl.
 2. In a separate bowl, whisk together the oil, sugar, and eggs.
 3.. Stir the liquid mixture into the flour mixture; mix well.
 4. Add the next 4 ingredients, stir again.
 5. Grease and flour a 9" square pan or 5 mini loaf pans. (Fill the pans 2.3 full with batter).
 6. Bake at 350 for about 40 minutes. (Mini loaves about 30-35 minutes).

submitted by Janie Brown


1 egg
3/4 c sugar
1/2 c flour
1 tsp baking powder
1 c. raw apple (chopped or sliced)
1/2 c chopped pecans or walnuts

Mix together. Put into an 8 inch pie pan, well buttered. Bake 25 minutes at 350 degrees.

Serve with ice cream or whipped cream. Serves six.
Great recipe for last minute desserts, because you have the incredients!

submitted by Mary Burkhart

Taco Soup

1 lb lean ground beef
1 large onion, chopped
3 cans (16oz ea) Mexican style chili beans, undrained
1 can (16oz) whole kernel corn, undrained
1 can (16oz) chopped tomatoes, undrained
1 can (15oz) tomato sauce
1 1/2 cups water
1 can (4 1/2 oz) chopped green chilies
1 pkg (1 1/4oz) taco seasoning mix
1 pkg (1oz) dry Ranch style salad dressing mix

Cook ground beef and onion in a large Dutch oven over medium-high heat until meat is browned, stirring until it crumbles; drain. Stir in beans and next 7 ingredients. Bring to a boil; reduce heat and simmer uncovered for 15 minutes. Serve with desired toppings.

submitted by Lydia Walls

Thanks to everyone who participated in the recipe exchange.

I've been busy making cards and I even squeezed in enough time to make a crib-sized quilt for a friend. I machine sewed the basic quilt together and finished it off with intricate hand stitching (clouds). This one was a baby blue, bear/cloud quilt with 100% cotton batting and a 100% white cotton backing. I've noticed that the more hand stitching I do, the better I get at it and the more consistent the stitching becomes.

Until next time ...

Happy Crafting!


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