Jennie's Cinnamon Coffee Cake

Cinnamon Coffee Cake 

Preheat oven to 375 degrees

Cream together:
1 cup sugar
1 cup oil (I use canola oil)


Add:
2 eggs


Mix together in separate bowl:
3 cups flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda

Add dry ingredients to creamed mixture gradually with 1 cup milk and 1 tsp vanilla

Filling:
1 1/2 c brown sugar
2 tsp cinnamon
1 c chopped nuts

1. Spread 1/2 of the cake i a greased, floured, 9x13" pan
2. spoon 1/2 the filling on top
3. put on the reminder of the cake
4. and the rest of the filling       

Pour 3/4 cup melted margarine or butter over the top

Bake for 30 minutes - ENJOY

Sydney brought this to Recipe Club, but it was originally served by Merry L. at a function.  Sydney checked with Merry to see if it was OK to share.  Merry told her that this was actually a recipe from her daughter, Jennie.

Strawberry Divine or Blueberry Danube

A Sweet Summer Salad Duo-

Ingredients:

1 large (16 oz) container of whipped topping
1 can of strawberry pie filling (for Strawberry Divine) 
or  1 can of blueberry pie filling (for Blueberry Danube)
1 cup marshmallows
1 - 8 oz can of drained crushed pineapple
1 box of powdered vanilla instant pudding mix

Ingredients:

1. Mix everything together 
2. chill covered in the fridge for at least one hour
3. serve and accept all the compliments

Candy Bar Salad

 Summers' Best --- Candy Bar Salad

Ingredients: 

• 1 large 16 ounce carton of whipped topping
• 1 small box of powdered vanilla instant pudding
• 1 large (King size) frozen candy bar
• 1 granny smith apple or pear

Directions:

1. freeze the candy bar
2. put the candy bar into a zip-lock bag and hit with a hammer or meat tenderizer to break it into small pieces
3. peel and core the apple or pear
4. cut into small pieces - or grate on a cheese g rater
5. mix everything together
6. put in the fridge for at least an hour

Launa - This is a great salad to make all through the summer - just keep lots of king size candy bars frozen in the freezer. Our personal favorites are butterfingers, Baby Ruth, Snickers, and Whoppers.  

For the sample I made for Recipe Club I used mini Reese's peanut butter cups - it was fabulous!

Chicken Kiev Casserole

Bertha's recipe:

Ingredients-

• 4 chicken breasts- cooked and cubed
• 1 1/2 tsp oregano leaves
• 1/2 tsp garlic salt
• 1/4 tsp pepper
• 2 T melted butter
• 2 cans cream of chicken soup
• 1 T chopped parsley

Directions-

1. combine all the ingredients, spread over chunks of chicken in a casserole dish
2. top with 2 cups of shredded Monteray jack cheese
3. combine 1/2 c dry bread crumbs and 1/2 c grated Parmesan cheese
4. Bake at 400 degrees F for 30 minutes

Bertha likes to serve this with rice.

Congo Cookies

Charlene's recipe for Congo Cookies

2 1/4 c. brown sugar
2/3 c veg oil
3 eggs
1 tsp vanilla
2 1/2 c flour
1 tsp salt
1 pkg chocolate chips
1 tsp salt 1 c nuts

Mix together
Press into cookie sheet
Bake 350 degrees for 15 minutes
Cut into squares

Recipe Club Meeting - June 21, 2012

We had a great meeting! and great food!  

We missed  all who couldn't make it.

Attending this night:

• Elaine
• Muriel
• Sydney
• Bertha
• Charlene
• Launa