G F W C

West County Women's Club

Favorite Recipes

Hit recipes from meetings or events, shared by our members  

NUTTY APPLE DIP

1 (8 oz) package cream cheese, softened
1 cup packed brown sugar
1 teaspoon vanilla
1 cup finely chopped pecans
apple slices
Combine cream cheese, sugar and vanilla.  Beat until smooth. Stir in pecans. Serve with the sliced apples. 

Black Forest Cookies

1 - 12 oz pkg chocolate chip cookies
1/2 cup brown sugar
1/4 cup butter
2 eggs
1 teaspoon vanilla extract
3/4 cup flour
1/4 teaspoon baking powder
1 - 6oz. pkg cherry flavored craisins (dried Cranberries)
1 cup coarsly chopped pecans
350 degree oven
Pour 3/4 cup of chocolate chips into an uncovered large microwave-safe bowl. Set asied remaining chips for later. Microwave to melt chips 1 to 2 minutes on high. Stir.
Stir in brown sugar, butter, eggs and vanilla. Add flour and baking powder. Mix thoroughly until combined. Stir in morsels, cranberried and pecans.
Drop by tablespoonfuls unto greased cookie sheet. Bak 11 to 12 minutes. Cool on cookie sheet for 2 minutes and then transfer to wire rack.

Mountain Cookies from the Daily Bread

1 1/4 cups flour
1 teas. baking soda
1/2 teas. cinnamon
1/4 teas. salt
1 1/2 sticks margarine, soft
3/4 cup packed brown sugar
1/3 cup granulated sugar
1 egg
1 1/2 teas. vanilla
2 T. milk
1 1/2 cups rolled oats (quick or old fashioned)
1 3/4 cups chocolate chips
1/2 cup raisins, or craisins or dried cherries
1/2 cup coconut
1/2 cup coarsely chopped walnuts

Preheat oven to 350.
In a small bowl, combine flour, baking soda, cinnamon, and salt, mix well.
In a large bowl, beat butter and sugars til creamy. Add egg, vanilla,
and milk, mix only til incorporated. Gradually beat in flour mixture,
then oats. Stir in chips, fruit, coconut and nuts. Drop by rounded
tablespoons onto ungreased baking sheets. (I sprayed them lightly with
PAM because they stuck a little)
Bake 12 - 15 minutes or until edges are browned but centers are still
soft. Do not overbake! I cooked more toward 12 minutes.

Makes about 3 1/2 dozen (2 1/2 inch) cookies
Be careful - these are addictive!!!!

Stephanie's Fabulous Asian Pasta Salad

GINGER DRESSING:
1/2 cup canola oil
6 tablespoons rice vinegar (the plain original one)
1/4 cup sugar
2 teaspoons grated ginger root (I use the kind in the jar in the produce section)
2 teaspoons hot sauce
Optional: 1-2 teaspoons of dark asian sesame oil

SALAD:
1 box corkscrew pasta or bow tie pasta
40 snap peas or chinese pea pods
1 small bag grated carrots (can peel and slice own carrots into small match
stick pieces, but bag is easier)
1 red pepper sliced into thin small match stick pieces or a bit bigger
1 yellow pepper sliced same as red pepper
1/2 english cucumber sliced in small match stick pieces
1/2 cup thinly sliced radishes (optional I don't use)
1 bunch of green onions sliced on the diagonal into thin little pieces
1/4 cup snipped fresh cilantro
2/3 cup chopped dry roasted peanuts low sodium (goes on top right before serving)

Cook pasta al dente or according to directions. During the last 40 seconds add the pea pods.  Drain all and Cool immediately with cold water running over it. Drain the cool water off.  Add the veggies and the dressing. Stir gently.

Buffalo Chicken Dip

This tangy, creamy dip tastes just like buffalo chicken wings.  It's best served hot with crackers and Celery sticks. Everyone loves the results! Servings: 20

Ingredients:

2 (10 ounce) cans chunk chicken, drained
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
3/4 cup pepper sauce, such as Franks Red Hot
1 1/2 cups shredded Cheddar cheese
1 bunch celery, cleaned and cut into 4 inch pieces
1 (8 ounce) box chicken-flavored crackers

Directions: 1. Heat chicken and hot sauce in a skillet over medium heat, until  heated through. Stir in cream cheese and ranch dressing. Cook, stirring  until well blended and warm. Mix in half of the shredded cheese, and  transfer the mixture to a slow cooker. Sprinkle the remaining cheese  over the top, cover, and cook on Low setting until hot and bubbly.  Serve with celery sticks and crackers.

Kahlua Cake

1 box yellow cake mix (not pudding kind)
1 pkg instant choc. pudding, small size
1 cup oil
3/4 cup water
4 eggs
1/4 cup vodka (don't leave this out - it makes a difference!)
1/4 cup Kahlua

Mix and beat a few minutes. Grease and flour a bundt pan. Bake at 350 degrees for 1 hour. Cool 10 minutes then invert. Cool completely then frost.

Frosting
3 cups powdered sugar
3 oz. cream cheese
1/3 cup butter
1 tsp. vanilla
2 T. milk
2 T. cocoa powder
2 T. Kahlua
Beat well and frost

NEW! Creamy Lemon Squares

20 Reduced Fat Nilla Wafers, finely crushed
1/2 cup flour
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) cold margarine
1 pkg. (8 oz.) Reduced fat Philadelphia Cream Cheese (not fat-free)
1 cup granulated sugar
2 eggs
2 Tablespoons flour
3 Tablespoons grated lemon peel
1/4 cup fresh lemon juice
1/4 teaspoon baking powder
2 teaspoons powdered sugar

Preheat oven to 350 F. Line an 8 inch square baking pan with foil, with the ends of foil extending over sides of pan; set aside. (I doubled the recipe and used a 9X12 pan). Combine wafer crumbs, 1/2 cup flour and the brown sugar in medium bowl. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs; press firmly onto bottom of prepared pan. Bake 15 minutes.

Meanwhile, beat cream cheese and granulated sugar with electric mixer on medium speed until well blended. Add eggs and 2 Tbsp. flour; mix well. Blend in 1 Tbsp. of the lemon peel, lemon juice and baking powder; pour over crust.

Bake 25 to 28 min. or until center is set. Cool completely. Cover and refrigerate at least 2 hours or overnight. Sprinkle with powdered sugar and garnish with remaining grated lemon peel, if desired, just before cutting into squares to serve. Store leftover squares in refrigerator.

Makes 16 servings (if using 8 inch square pan)