There is never a lack of food at the Cotton Cabin
Quilt Retreat! Margie, the Shalom Retreat Center's cook keeps us happy with breakfast, lunch and dinner. In between, there are always plenty of snacks to eat.
Here are the recipes for some of the tasty snacks
that our retreaters brought to share.
Hot Chicken Dip - Nancy Reeves
2 cans white meat chicken
1 tsp. chicken bouillon paste
a pinch of garlic salt
1 cup grated cheddar cheese
1 8oz pkg cream cheese
1/2 cup sour cream
chopped green onions
Mix and heat in a mini crock pot. Serve with crackers.
Bagel Dip - Nancy Reeves
1 8oz pkg cream cheese
1 jar Old English Cheese
garlic powder to taste
Soften and warm in microwave. Cut up bagels to dip.
I use plain bagels but you could use any kind you enjoy.
Corn Dip - Nancy Reeves
1 8oz pkg cream cheese
1/3 cup salsa
1 small can green chilies - drained
1 can whole kernel corn - drained
3 tablespoons diced red pepper
1 tablespoon lime juice
Mix ingredients and serve cold with Tostados chips.
Quilter's Delight - Kathi Krambeck
2 cups flour
1 1/2 cup chopped pecans
1/4 tsp. salt
1 cup butter, softened
1 8oz pkg. cream cheese, softened
3 3/4 cup powdered sugar
1 carton (16oz.) frozen whipped topping, thawed
1 can lime pie filling
In a small bowl, combine the flour, pecans and salt. Stir in butter.
Press into an ungreased 9x13 inch baking dish. Bake @ 350 degrees
for 20-25 minutes or until golden brown. In a large mixing bowl, beat cream
cheese and powdered sugar until smooth. Fold in whipped topping. Spread
over crust. Top with pie filling. Store in frig. Yield: 15 servings.
Carmelized Chex Mix - Kim Schueller
2 cans mixed nuts
1 large box each of Crispix, Corn Chex, Rice Chex. Or substitute Wheat chex or Cheerios.
1 pound margarine
2 pound bag of brown sugar
1 cup light Karo syrup
1 tsp. salt
2 tsp. vanilla
In 2 large bowls, combine all of the cereals and the mixed nuts. In a large pan,
bring to a rolling boil and simmer for 5 minutes the margarine, brown sugar, Karo
syrup and salt. Remove from heat and add vanilla. Pour over cereal and mix.
Put on 2 large cookie sheets or jelly roll pans. Bake at 200 degrees for 1 hour.
Do not stir. Flip onto waxed paper and let cool.
2 cans yellow/white corn (or one of each)
1 can black-eyed peas
1 can garbanzo beans
1 large jar pimento, chopped
1 small can green chiles, chopped
Drain all of the above and add:
1 large green pepper, chopped fine
1 large onion, chopped fine
Mix all ingredients in a large bowl.
2 tsp salt
1 tsp black pepper
1/2 cup olive oil
1 1/2 cup apple cider vinegar
2 cups sugar (or Splenda)
Bring marinade to a boil; stir to make sure sugar/Splenda is dissolved. Cool
slightly and pour over gegetable mixture. Refrigerate and marinate at least
12 hours. Just before serving, drain off liquid. Serve with Scoop chips. Serves 8-10.
Rice Krispie Roll - April Berendes
1/4 cup butter or margarine
1 10oz bag of marshmellows
1/2 cup peanut butter
6 cups rice krispies
1 cup peanut butter chips
1 cup chocolate chips (you can use 1 bag of mixed chips)
Melt butter, add marshmellows and peanut butter, mix well. Stir in rice
krispies. Spray jelly roll pan with Pam, then line with waxed paper, spray
waxed paper with Pam or butter. Spread rice krispie mixture onto waxed paper.
Butter hands and spread out. Melt chips (microwave 1 minute) stir together,
spread over rice krispies, roll up lengthwise. Refrigerate for two hours.
Slice into 1 inch pieces.
Antipasto Vegetable Tray - Beth Burgmeier
Line tray with leaf lettuce (optional)
Ingredient Ideas - You can really do anything you like!
green olives (Spanish and/or jalapeno or garlic stuffed)
pickled Okra (comes in mild or hot)
baby dill pickles
baby sweet pickles
banana salad peppers
hard salami or genoa salami and/or pepperone
You can put the dip in a bowl or hallow out a green pepper or
red cabbage and put the dip in there - so cute!
Praline Pecan Crunch
1 16oz box of Quaker Oak Squares
1 cup pecans
1/3 cup light corn syrup
1/3 cup firmly packed brown sugar
3 tablespoons butter
1 tsp vanilla
1/2 tsp baking soda
Heat oven to 250 degrees and spray a 9x13 pan with Pam. Combine cereal
and pecans and set aside. In large microwavable bowl, combine brown sugar,
syrup and butter. Microwave for 1 minute, 30 seconds on high. Stir and cook an additional
30 seconds or until boiling. Stir in vanilla and baking soda. Pour over cereal/pecan mixture
coating evenly. Bake 1 hour stirring every 20 minutes. Remove from panto a baking
sheet or tray and cool completely. Break into pieces and store in airtight container.
Sausage Potato Soup - Diane Regan
2-3 lbs of breakfast sausage, cut into bite size pieces
1 1/2 onion
chicken broth (2 large, 2 small to 3 lbs of sausage)
parsley, thyme (can get strong, go easy), basil, salt, pepper - all to taste
potatoes -4 medium, peeled and cubed
green beans - 1 10oz frozen bag.
Fry onions and celery in a little olive oil until transparent. Add in sausage
and fry until brown. Drain off excess grease. Put in chicken broth and some
water. Add seasons to taste. I use lots of pepper! Once this boils, add in
potatoes and cook until they begin to break down. Make flour/butter roux and
add in with a wire wisk. If using canned or frozen beans add now and turn off
heat. If using fresh beans add in with the potatoes.
1 pkg Old Dutch Puffcorn
1 cup butter (not margarine)
1 1/4 cups brown sugar
2/3 cup light corn syrup
1 tsp. baking soda
1 1/2 cups peanuts (optional)
Preheat oven to 250 degrees. Combine butter, brown sugar and light
corn syrup in a 2-quart sauce pan. Cook on medium heat until mixture
has melted. Once mixture has melted add the baking soda. This will
cause the mixture to foam. Pour Old Dutch Puffcorn and nuts into a large
roaster pan. Pour carmel mixture over the Puffcorn and stir until mixed.
Place in oven at 250 for 45 minutes, stirring at least every 10-15 minutes.
Remove from oven, pour on wax paper and break apart. Let cool and
enjoy! Optional: Drizzel melted chocolate over the mixture after you remove
it from the oven.