BC: Patrick & Maddie's PEANUT BUTTER PIE 3 small carry on luggage 3 roundtrip tickets to Bloomington call 309-287-6725. transportation will be provided Once you arrive into fabulous Bloomington call the number listed above and someone will escort you back to the hood. There you can have all the peanut butter pie your little hearts desire along with with good friends good food and plenty of good wine!!!!
FC: The Grove at Kickapoo Creek Recipe Book Created by your friends in the Grove
1: A book of some of your favorite recipes you have sampled at various neighborhood get togethers over the past couple of years. We hope when you cook using one of these recipes you remember the great Grove neighborhood
3: SAUSAGE and EGG CASSEROLE WITH SUN-DRIED TOMATO AND MOZZARELLA: Lily Carlock Ingredients: 1 pound sweet Italian sausage casing removed 1/2 cup onion 2 garlic cloves, minced 1/2 cup drained oil-packed sun dried tomatoes 4 tablespoons chopped fresh parsley 5 large eggs 3 large egg yolks 1 cup 1/2 &1/2 1 cup whipping cream 2 cups grated mozzarella 1/2 teaspoon salt Directions: Pre-heat oven to 375. Butter a 9 x 13 glass baking dish. Saute sausage in medium skillet till browned. about 10 minutes. add onions and garlic saute 3 minutes, add sun dried tomatoes, and 2 tablespoons of parsley stir 1 minute, spread into prepared dish ( Can be made 1 day ahead just cover and refrigerate.) Whisk eggs, yolks, whipping cream, 1 1/2 cups cheese, 1/2 & 1/2 and salt till well blended. pour over sausage mixture top with remaining cheese and bake until top of casserole is golden brown and knife inserted into center comes out clean. about 30 minutes. Let stand 5 minutes before serving.
4: Directions: Butter a 9x13 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk,cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight. The next morning, preheat oven to 350 degrees. In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture. Bake in preheated oven, uncovered, for 40 minutes. | Baked French Toast by Keith Eichensehr Ingredients: 1 (1 pound) loaf French Bread, cut in 1 inch slices 8 eggs 2 cups of milk 1 1/2 cups half and half cream 2 teaspoons vanilla extract 1/4 teaspoon ground cinnamon 3/4 cup of butter 1 1/3 cups brown sugar 3 tablespoons light corn syrup
5: Clone of a Cinnabon by Beth Mercier 1 cup warm milk (110 degrees F/45 degrees C) 2 eggs, room temperature 1/3 cup margarine, melted ,4 1/2 cups bread flour 1 teaspoon salt ,1/2 cup white sugar 2 1/2 teaspoons bread machine yeast 1 cup brown sugar, packed ,2 1/2 tablespoons ground cinnamon 1/3 cup butter, softened ,1 (3 ounce) package cream cheese, softened 1/4 cup butter, softened , 1 1/2 cups confectioners' sugar 1/2 teaspoon vanilla extract ,1/8 teaspoon salt 1.Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; 2.After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon. 3.Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C). 4.Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
7: Ingredients: by Km Eichensehr 1 3/4c Jameson Irish Whiskey 1 can Eagle sweetened condensed milk 1 pt. whip cream 2 tbsp. Hershey's liquid chocolate 1/2 tsp almond extract 1 tsp. vanilla extract 4 eggs Directions: Put in blender, blend, and jar ENJOY!!
8: Beer-Garita's by Kim Eichensehr Ingredients: 2 bottles of beer of choice 1 can frozen lime-aid concentrate Tequila of choice Directions: In a pitcher, dump frozen concentrate and 2 beers. Take the empty can of frozen concentrate and fill with tequila. Dump into pitcher. Mix,add ice, and serve. Warning: Comes from behind and bites ya in the butt!! *Might want to have on hand at all times, ingredients for multiple pitchers :) You will need it. Mostly if you meet friends like us :)
9: Ingredients: 1 1/2 shots Godiva® chocolate liqueur 1 1/2 shots creme de cacao 1/2 shot ABSOLUT vodka 2 1/2 shots half-and-half Mix all ingredients in a shaker with ice, shake and pour into a chilled cocktail glass. | Chocolate Martini's
11: Jalapeno Popper Dip: Melissa Miles Ingredients 3 sticks cream cheese 1 cup mayo 7 oz. diced green chiles 1/2 jar jalapenos, drained and chopped 1 1/2 cups shredded swiss Directions Mix all ingredients in bowl and warm in crock pot. Serve with crackers, beer bread or tortilla chips.
12: Cucumber Dill Snack by Kim Eichensehr Ingredients: 8 oz cream cheese 1/2 cup mayonnaise 4 T Spinach & Herb Mix Rye Cocktail squares 1 cucumber, thinly sliced Dill weed | Directions: Combine first 3 ingredients in bowl; stir to blend. Chill for 2 hours. Spread thin layer of mixture over bread; add cucumber slice. Top with Dill Weed.
13: Chicken Nachos by Keith Eichensehr | Layer the Following: Refried Beans - Splash Lemon Juice and taco seasoning to taste. Avocado: Splash Lemon Juice to avoid browning Sour Cream Cube Chicken Breast, Brown, and Add Taco Seasoning Shredded Lettuce Chopped Tomato or Salsa Taco Cheese Directions: Bake in Oven at 350 degrees until cheese melts
15: Strawberry Pecan Chicken Salad: Audrey Schwartz Ingredients 2 large boneless skinless chicken breast 1 container strawberries sliced blue cheese spring salad mix 1 cup chopped pecans balsamic vingear Olive oil 1 tsp sugar Directions roll chicken in 1/2 cup of the chopped pecans, bake on 350 until throughly cooked combine salad, desired amount of blue cheese, strawberries, pecans, and chicken Salad dressing: 1/4 cup balsamic dressing 1/8 cup olive oil, 1 tsp sugar, add other desired spices - mix and pour over salad
16: Cucumber and Blue Cheese Salad by Kim Eichensehr Ingredients: 4 cucumber, cubed 4 tomato, cubed 12 stalks celery, cubed 4 (3.25 oz) cans of black olives, drained 1 cup crumbled blue cheese 2 cubs red wine vinegar Directions: Place the cucumber, tomato, celery, black olives, and blue cheese in a mixing bowl. Pour red wine, mix, and you're done!!
17: Summer Strawberry Salad by Keith Eichensehr Ingredients: 1 (10 ounce) package romaine lettuce 1 1/2 cups sliced fresh strawberries 1/2 cup crumbled feta cheese 1/3 cup dried cranberries 1 (3 ounce) package of dried Golden Delicious apples 1/4 cup pine nuts 1/2 cup raspberry vinaigrette salad dressing Directions: In a large bowl, mix the romaine lettuce, strawberries,feta cheese, dried cranberries, dried apples, and pine nuts. Toss with the raspberry vinaigrette salad dressing to serve.
18: Ingredients: 6 oz uncooked bow-tie noodles 1 can (14 oz) artichoke hearts, drained and halved 1 cup chopped, riped plum tomato 1/4 corn fresh basil leaves 1 tablespoon olive oil 1 tablespoon lemon juice 1/4 cup crumbled blue cheese Directions: Cook noodles according to package directions; rinse under cold water, drain well, and set aside. In large bowl, combine remaining ingredients except cheese: add noodles and toss to coat. Refrigerate about an hour, serve sprinkled with cheese. | Artichoke & Tomato Pasta Salad by Keith Eichensehr
19: Hash Brown Potato Salad by Jess Propersi Ingredients: 1 (16 oz) pt. sour cream 12 oz. shredded sharp or cheddar cheese 1 can cream of celery, do not dilute 1 can cream of mushroom, do not dilute chopped onion to taste, red or white salt and pepper to taste 2lb. bag frozen hash browns, set out of freezer 1/2 hour Directions: Mix all ingredients, adding hash browns last. Pat in 9X13 pan. Bake 1 hour at 350 uncovered in an ungreased pan
21: PRAWNS MIGNON: Lily Carlock 8 large prawns 4 strips of thick bacon 1/3 cup melted butter juice of 1 lemon Interlock the prawns in a yin & yang symbol, wrap bacon around the prawns and secure with a toothpick grill and brush with the lemon butter or saute in the lemon butter until the bacon has drawn up and becomes done.
22: Tortellini with garlic and oil: Audrey Schwartz 1 bulb garlic Olive Oil 1 pkg of tortellini Parmesan cheese Cook tortellini according to package peel and slice garlic add to saute pan with olive oil (enough to cover bottom of pan) saute garlic until brown (but not burned) drain tortellini, dump into bowl. Pour garlic/olive oil mixture over pasta and add Parmesan cheese
23: Eggplant Parmesan: Audrey Schwartz Ingredients: Eggplant, bread crumbs eggs or egg beaters olive oil, mozzarella cheese tomato paste,tomato sauce tomato puree, garlic/onion spices as desired Directions: Sauce: chop up garlic/onion saute with olive oil, add large can of tomato sauce, 1 can water. Stir and simmer for a few minutes, then add in can of puree and can of water, simmer for a few minutes. Add can of paste and spices as desired. Turn to low and let simmer for 1-2 hours. Eggplant: slice eggplant, dip eggplant in eggs then dip in breadcrumbs. heat stove top over medium high heat and coat bottom of pan with olive oil. Brown eggplant on both sides. remove from pan, soak up oil by placing on a paper towel. Baking Eggplant: turn oven on 375. Put a layer of sauce on the bottom of the plan, layer eggplant, top with more sauce. Add mozzarella cheese on top (if desired), cover with aluminum foil and bake for 45-60 mintues.
24: Chicken and Noodles by Jess Propersi Ingredients: 2 chicken breast cooked and shredded 2 cans cream of mushroom soup 1 32 oz container chicken broth 3 stalks celery chopped 3 carrots chopped 1 onion chopped 1 package egg noodles Directions: Put everything in the slow cooker except egg noodles. Cook on low 8-10 hours. During the last 30 min put in the entire package of egg noodles.
25: Crock Pot Ribs by Audrey Schwartz Ingredients: Pork spare ribs 1 large bottle open pit bbq sauce 1 onion Directions: Cut ribs put in crock pot with open pit and chopped onion. Cook on low 7-8 hours or high 4-6 hours
27: Pasta Fajoli Audrey Schwartz Ingredients 2 cans light kidney or pinto beans 1 large can tomato puree 1 large can of tomato sauce 1 box elbow noodles bulb of garlic 1 yellow onion olive oil parsley, basil, garlic powder, salt, pepper Directions: peel and chop garlic and onion put in large saucepan with oil to cover a small layer on the bottom. Saute garlic/onion on medium heat for 15-20 minutes. Add one can of Sauce + can with water, add one can of puree + can with water. add desired spices and simmer for 1 hour. Drain beans and add to sauce, simmer for 1.5 hours. Cook pasta according to directions on the box add to sauce and serve immediately
29: S'MOR CUPS: Lily Carlock Ingredients: 1 cup graham cracker crumbs 1/4 cup sugar 6 tablespoons melted butter Mix well and press into mini muffin tin. Bake 350 degrees. Bake 4-5min. 12 large marshmallows cut in half. Cut with scissors dipped in cold water. 4 large chocolate bars divided. Directions: Place a small piece of chocolate on top of crust then top chocolate with with cut marshmallow cut side down and bake till marshmallow softens about 3 minutes. Place on cooling rack 15 minutes. Carefully remove from muffin tin. Cool completely. Melt remaining chocolate in microwave till melted. Dip tops of s'more cups into melted chocolate.
30: Puppy Chow: Audrey Schwartz Ingredients: 9 cups Rice Chex®, Corn Chex® or Chocolate Chex® cereal (or combination) 1 cup semisweet chocolate chips 1/2 cup peanut butter 1/4 cup butter or margarine 1 teaspoon vanilla 1 1/2 cups powdered sugar Directions: 1. Into large bowl, measure cereal; set aside. 2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag. 3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
31: Ingredients: 1 Package of Microwave Popcorn (Natural-no butter). Usually the only place I can find is at Cubs. Lb. of White Chocolate 1 Tablespoon of Paramount Crystals-These are sold at the Decorator’s Grocery which is on Linden St. The Paramount Crystals help thin the chocolate so it covers the popcorn better. Melt chocolate, add crystals. Stir until smooth. Pour melted chocolate over popcorn, stirring until completely coated. Spread out onto waxed paper in a thin layer. Add sprinkles if desired. Enjoy! | White Chocolate Covered Popcorn: By Lori Fricker
32: Brownie Goody Bars by Keith Eichensehr Ingredients: 1 box Betty Crocker Original Supreme brownie mix Water, vegetable oil, and eggs called for on brownie mix 1 container Betty Crocker Rich & Creamy vanilla frosting 3/4 salted peanuts, coarsely chopped 3 cups crisp rice cereal 1 cup creamy peanut 1 bag (12 oz) semisweet chocolate chips (2 cups) Directions: Heat oven to 350 degrees. Grease bottom only of 13x9 inch pan with cooking spray Make and bake brownies as directed on the box. Cool completely, about 1 hour Frost brownies with frosting, sprinkle with peanuts, refrigerate while making cereal mixture. Measure cereal into large bowl, set aside. In 1-quart saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Pour over cereal in bowl, stirring until evenly coated. Spread onto frosted brownies. Cool completely before cutting, about 1 hour. Enjoy!!
33: Peanut Butter Truffle Brownies by Keith Eichensehr Ingredients: 1 box Betty Crocker Original Supreme Brownie mix Water, vegetable oil, and eggs called for on brownie box. Filling: 1/2 cup butter, softened 1/2 cup creamy peanut butter 2 cups powdered sugar 2 teaspoons milk Topping: 1 cup semisweet chocolate chips 1/4 cup butter Directions: Heat oven to 350 degrees. Grease bottom only of 13x9 inch pan with cooking spray In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread in pan. Bake 28 to 30 minutes or until toothpick comes out clean. Cool completely. In medium bowl, beat filling ingredients with electric mixer on medium until smooth. Spread mixture evenly over brownie base. In small bowl, microwave topping ingredients uncovered on High 30 to 60 seconds, stir until smooth. Cool 10 minutes, spread over filing. Refrigerate until set about 30 minutes. Cut and enjoy!