Recipes

OUR FAVORITE RECIPES

We get lots of requests for the recipes for dishes that we serve at our events. Below you'll find some of our most popular recipes. Try them out and let us know how you like them!

Don’t see a recipe for a dish you really enjoyed? Send an e-mail to the Women’s Ministry office & we'll see if we can find it!

BREAKFAST ~

Baked Oatmeal Casserole

6 Eggs

1 cup Oil

1 cup Sugar

3 2/3 cups Oatmeal

1 T. Baking Powder

1 tsp. Salt

1 cup Milk

2 tsp. Vanilla

1 tsp. Cinnamon

Maple and Vanilla flavoring to taste

Mix ingredients together. Refrigerate overnight. Bake in a greased 9 x 13 pan for ½ hour at 350°.

Great with these additional touches:

Warm milk to pour over individual servings.

Garnishes of cinnamon, sugar, raisins, brown sugar or nuts.

Blueberry French Toast Casserole

12 Slices white bread cut into 2" cubes
16 oz. Cream cheese cut into 1" cubes
1C. Frozen blueberries
12 Eggs (beaten)
2 cup Milk
1 tsp. vanilla extract
½ cup maple syrup

Spray a 9x13 pan with cooking spray. Spread half of the bread cubes in bottom of pan.

Spread cream cheese cubes over bread. Spread ½ cup blueberries over cream cheese and bread.

In a large bowl, mix the beaten eggs, milk, vanilla extract and maple syrup. Pour over the mixture in the baking pan. Cover and refrigerate overnight.

Pull out of fridge and bake at 350 degrees for 45 minutes to one hour.

Blueberry Sauce:

1 C. Sugar
2 T. Cornstarch
1 C. Water
1 C. Frozen blueberries
1 T. Margarine
In a sauce pan, mix the sugar, cornstarch and water. Bring to a boil, stirring constantly. Cook another 3-4 minutes. Mix in the remaining blueberries (½ cup). Reduce heat and simmer 10 minutes or until blueberries burst. Stir in the butter and pour over the baked French toast casserole.

Garnish with whipped topping if desired. Really Yummy!

Buttermilk Oatmeal Scones
3 Sticks of Butter (salted or unsalted)

1 cup of sugar
3½ cups of flour

1 T. baking powder

½ T. baking soda

½ tsp salt

2¾ cup rolled oats (do not use quick oats)

1 cup of raisins (or any dried fruit of your choosing)

1¼ cup buttermilk

1 egg white

1 T. of water

Coarse sugar for sanding

Cut three sticks of butter into the cup of sugar, baking powder, baking soda, and salt. Add oats, raisins, and buttermilk. Work in to flour. Do not knead or roll batter. Make patties (two or three inches in diameter). Flatten slightly after placing on baking sheet lined with parchment paper. Mix egg white with water. Brush mixture over each scone. Sprinkle with the sanding sugar.

Bake at 350 degrees for 17-20 minutes or until lightly browned. Makes 24 scones.

They do freeze really well!!

Breakfast Casserole

12 Eggs
1-12 oz. can Evaporated milk
1 tsp. Salt
½ tsp. Pepper
1-30 oz. pkg. Frozen shredded hash browns
2 cup Shredded cheddar cheese
1 cup Chopped onion
1 cup Chopped green pepper
1 cup Cooked ham (cubed)

In a large bowl, combine eggs, milk, salt, and pepper. Stir in hash browns, cheese, onion, green pepper and ham. Pour into a greased 9x13 pan. Bake, uncovered at 350 degrees for 45-50 minutes or until knife inserted in the center comes out clean.

Yield: 12-15 servings

DESSERT ~

Simply Delightful Chocolate Trifle

2 small packages of Instant Vanilla Pudding Mix
1 ¾ cups Milk

1 box Brownie mix -- prepared & baked per package instructions

1 16 oz. Cool Whip

1 package of Heath Toffee Bits with Chocolate

Bake and cool brownies, then cut or tear into large bite-sized bits.

Mix pudding and milk, then add the Cool Whip.

Layer brownie then Cool Whip mixture 2-3 times

End with Cool Whip mixture on top and sprinkle with Toffee Bits.

SALADS ~

Asian Chicken Salad with Sesame Dressing

4 Boneless, skinless chicken breasts
7/8 C. Oriental sesame dressing
1 Large head of Iceberg lettuce (torn into pieces)
3 C. Thinly sliced fresh mushrooms
4 Green onions cut into rings
1-6 oz. Box frozen pea pods (thawed and patted dry)
1 T. Sesame seeds
1-8 oz. Can Mandarin orange sections (drained)
Fried Wontons (can be purchased at local restaurants)
Salt and pepper to taste

Preheat oven to 305 degrees. Arrange chicken in a small baking pan and add salt & pepper. Cover with foil and bake 25-30 minutes or until juices run clear. While still warm, shred chicken and toss with 1/3 C. Sesame dressing. Refrigerate until well chilled.

In a large bowl, toss together lettuce, mushrooms, green onions, pea pods and sesame seeds. Add sesame dressing to taste and toss well.

Divide among 4 large salad plates and top with a portion of chicken. Garnish with Mandarin orange slices and fried wontons.

Dressing

1 Egg
¼ cup Soy sauce
¼ cup Rice vinegar
¼ cup Sugar
1 cup Sesame Oil
½ cup Vegetable oil
¼ tsp Pepper

Using a food processor, blend together egg, soy sauce, vinegar, and sugar. Add sesame oil, vegetable oil and pepper. Blend for 30 seconds. Keep refrigerated.

Yield: 2½ Cups

Caramel Apple Salad
20 oz. Cool Whip
4-5 Granny Smith apples (chopped)
16 oz. Salted peanuts
8 oz. Pineapple chunks (drained)
1 cup Butter
2 cup Powdered sugar

Mix together butter and powdered sugar. Add Cool Whip. Add remaining ingredients.

Dilled Chicken Salad

1 lb. boneless, skinless chicken breast (diced)
1/3 cup Sour Cream
½ cup Mayonnaise
¼ tsp. Black pepper
3 Celery stalks (thinly sliced)
1 tsp. Dill
1 cup Pineapple chunks
Optional: Walnuts or almonds

Fiesta Chili Cheese Corn Salad

2 15 or 16 oz. Cans of Corn (drained)
1 cup Red of Green Sweet Bell Pepper (diced)
½ cup Onion (diced)
1 cup Mayonnaise (or 1/2 C. of Sour Cream with a 1/2 C. Mayo)
2 cup Shredded Cheese
1 16 oz. pkg Frito Lay Chili Cheese Corn Chips (broken/crushed)

Mix first five ingredients together and refrigerate overnight. Just before serving, fold in broken corn chips.

Maurice Salad and Dressing

14 oz. Ham (cut into strips)
14 oz. Cooked turkey breast (cut into strips)
14 oz. Swiss cheese (cut into strips)
½ cup Slivered sweet gherkin pickles
1 Head Iceberg lettuce (shredded)

Dressing
2 tsp. White vinegar
1½ tsp. Lemon juice
1½ tsp. Onion Juice
1½ tsp Sugar
1½ tsp. Dijon mustard
¼ tsp. Dry mustard
1 cup Mayonnaise
2 T. Chopped fresh parsley
1 Hard boiled egg (diced)
Salt to taste

To make the dressing, combine vinegar, lemon juice, onion juice, sugar and mustards. Stir to dissolve sugar. Add Mayonnaise, parsley, egg and salt. MIX WELL. Combine ham, turkey, cheese and pickles in a large bowl. Toss together with dressing. divide lettuce among plates. Top with lettuce with dressing mixture. Garnish each plate with 2 olives.

Yield: 6-8 servings

Soul Care Spinach Salad

1 small container small curd Cottage Cheese

1 bag of shredded Swiss Cheese

1 large container or bag of Spinach

1 head of Iceberg Lettuce, torn up (omitted if you want just a spinach salad)

1 small jar of bacon bits or a comparable amount of real Bacon torn up

Craisins

Red Pepper

Cherry Tomatoes

Mushrooms sliced (one small container)

Make up the dressing (recipe below) the night before serving. When preparing, put some cottage cheese in the bottom of a large bowl, top with some dressing and some spinach. Mix this up and then add everything else, tossing well.

YOU CAN ALSO MAKE THIS A HEARTIER SALAD BY ADDING GRILLED CHICKEN BREAST!

Dressing

2/3 cup Red Wine Vinegar

1½ cup oil

3 T. Poppy Seeds

Salt & Pepper to taste

1/3 cup Sugar

½ cup chopped Red Onion

Trenton House Spinach and Rice

1-6 oz. pkg. Uncle Ben's Original Recipe Long Grain and Wild Rice
1 cup sliced celery
½ cup sliced green onions
8 slices bacon, cooked crisp and crumbled
1 can water chestnuts (sliced)
1 envelope Good Seasons Italian salad dressing mix
¼ cup vinegar
2/3 cup olive oil
1½ T. soy sauce
2 T. sugar
2 whole chicken breasts (cooked and diced)

Prepare rice according to directions, Refrigerate. Prepare salad dressing to package instructions using oil, soy sauce and sugar. Shake well. Prepare vegetables and mix with rice and dampen with a little bit of dressing. Just before serving, toss the rice and add dressing to taste. To serve as main-dish salad, add chicken.

Serving size: 12
Preparation Time: 1 hour

SOUP ~

Santa Fe Soup

1 28 oz. can of diced Tomatoes

1 28 oz. can of crushed Tomatoes
1 15 oz. can of Corn
1 15 oz. can of Black Beans

1 15 oz. can of Mushrooms (or a comparable amount of fresh Mushrooms, sliced

2 12 oz. cans of Chicken breast (or a comparable amount of grilled chicken breast)
1 Envelope of Mild Taco Seasoning Mix

1 Envelope of Ranch Dressing Mix

Put all ingredients together in a pot and heat through, allowing flavors to blend.

Is great garnished with multi-colored tortilla strips, grated cheddar or cheddar-jack cheese and or sour cream.