Creative Contributions

Blessings of Easter by Valerie Jean Edes

Never hath man ever known such a love,
as given by  the Lord from above.
Through His trial and tribulations His faith has shown,
the love and trust the Father did bring Him home.
Doth not nature even know,
their upward growth to wise men did show?
To heaven above the Lord did ascend,
drawing all men to a love that hath no end.
His grace and mercy forever given to all who year to be as one,
a union with Him and see God's will is done.
His life, a path that He doth show,
true love for Him will bring us home.
The Easter blessing the vine doth share,
with all who become aware.
The gift of love that has no end.

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Culinary Contributions

Panera Bread's Broccoli Cheese Soup (Copycat) submitted by Kathy Motsinger-Eller

Ingredients:
1/3 cup butter
½ medium onion, chopped
¼ cup flour
2 cups half and half
2 cups chicken broth
½ pound fresh broccoli,  finely chopped
1 cup peeled and shredded carrots
Salt and pepper (to taste)
8 ounces grated sharp cheddar cheese
¼ tsp of nutmeg

Instructions:

• Melt butter in a large saucepan over medium heat. Add the onion and cook, stirring frequently.                   
• Sprinkle the flour over the butter and onion. Cook and stir 3-5 minutes.
• Slowly add the half and half. Whisk until smooth.
• Stir in the chicken broth and bring soup to simmer for 20 minutes.
• Add the broccoli and carrots. Cook for 20 minutes or until vegetables are tender and soup has thickened. Season with salt and pepper.
• If needed, add soup to blender and process until smooth.
• Over low heat, add the grated cheese, stirring until cheese melts.
• Sprinkle nutmeg over soup then serve.

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Eclair Cake submitted by Linda Johnson

Ingredients:
1lb box graham crackers (whole)
2 boxes instant french vanilla pudding
3 1/2 cups milk
4 oz cream cheese
9 oz Cool Whip

Frosting Ingredients:
2 packages premelted
unsweetened chocolate
2 tsp white Karo syrup
2 tsp vanilla
3 Tbsp melted butter
3 Tbsp milk
1 1/2 cups powdered sugar

Instructions:

• Butter bottom of a 9x13 in. pan and line with graham crackers
• mix pudding with milk and beat at medium speed for 2 minutes
• Add cream cheese & fold in Cool Whip
• Pour half of the mixture over crackers then layer more crackers.
• Repeat with the other half.
• Refrigerate for 2 hours.
• Combine frosting ingredients & beat until smooth.
  
• Frost cake.
  

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BLT Pasta Salad submitted by Sharlynn Thomson

Ingredients:
2 cups bowtie pasta
4 cups romaine lettuce (chopped or torn)
1 container cherry/grape tomatoes (halved)
4 slices bacon (chopped & adjust to taste)
1/2 cup red onion (chopped)

Dressing Ingredients:
¼ cup ranch dressing
¼ cup sour cream
¼ cup mayo
¼ tsp ground black pepper
1 TBSP apple cider vinegar

Instructions:

• Cook pasta until tender.
  
• Drain and rinse pasta.
  
• Prepare other ingredients: half tomatoes, rip or chop romaine lettuce, chop onion, cook and chop bacon.
  
• Mix ingredients together.
  
• Refrigerate then enjoy.
  
• Yields 4-6 servings.
  
  
  

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Trish's Chocolate Punch submitted by Trish Eastridge

Ingredients:
1/2 cup sugar
1/2 cup Nestle Instant-Quik
3/4 cup coffee
11/2 quart water
1/2 gallon chocolate ice cream
1/2 gallon vanilla ice cream

Instructions:

• Boil 11/2 quarts of water.
  
• Combine other ingredients with the water
• Let mixture cool.
• Serve and enjoy.
  

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Norm's Famous Cornbread submitted by Norman Dickens

Ingredients:
3 cups corn meal
3/4 cup flour
1 TSP oil
2 eggs
1 pinch of salt
1 tsp sugar
1/2-1 cup milk

Instructions:

• Preheat oven to 375 degrees.
• Mix all ingredients together except for the milk.
  
• Add milk slowly to create a thin batter and mix.
• Pour batter into a large cast iron skillet to bake.
• Bake for approximately 40 minutes.
• Use the toothpick test to check when its ready.

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No-Bake Chocolate Eclairs submitted by Carolyn Eller

Ingredients:
2 Small Packages Instant Pudding         
 (vanilla or french vanilla)
3 cups of Whole Milk
1 Package Graham Crackers
1 Cup of Chocolate Frosting
1 Container of Cool Whip

Instructions:

• Layer a pan’s bottom and sides with graham crackers.
  
• Mix pudding before adding milk and cool whip. Mix well.
• Pour half the mixture into the pan then layer with more graham crackers. Repeat.
• Microwave frosting until it reaches pouring consistency, then pour over top layer.
• Refrigerate and keep chilled until serving.

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Creamsicle Pie (yields 2) submitted by Tonya Townsend

Ingredients:
2 graham cracker crusts
1-can of sweetened condensed milk
1- 8 oz container of sour cream
1- 8 oz container of Cool Whip
1/2 cup Tang (orange flavored powdered drink)

Instructions:

• Stir ingredients together  
  
• Spoon into 2 graham cracker crusts.  
• Refrigerate for 2 hours and serve.
• Store in refrigerator.

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Mamaw’s Peach Pie  submitted by Meg Dickens

Ingredients:
3/4 cup flour
1 box vanilla pie filling
1/2 cup milk
3 Tablespoons butter
1 can of peaches
8 oz cream cheese
1/2 cup sugar + 1/2 teaspoon sugar
3 Tablespoons peach juice
1 Teaspoon cinnamon

Instructions:

• Combine flour, pie filling, butter, and milk then mix well.  Drain peaches and save juice.
  
• Add peaches to the top of the mixture.
• Combine cream cheese 1/2 cup of sugar and peach juice then mix well.
• Pour over peaches.
• Mix 1/2 teaspoon sugar and 1 teaspoon cinnamon then sprinkle over the top.
• Bake at 350 for 35-40 minutes.

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Double Decker Fudge submitted by Melinda Heck

Ingredients:
2 cups Peanut Butter Chips
½ cup margarine
½ cup Hershey’s cocoa
1 Teaspoon vanilla
4 ½ cups sugar
1 jar Marshmallow Cream (7 oz)
12 oz can evaporated milk

Instructions:

• Line 13x9x2 pan with foil
• Place 1 cup of peanut butter chips in a medium bowl and set aside.
• Melt ¼ cup or butter and cool slightly
• Blend melted butter, cocoa, and vanilla until smooth in another bowl. Add remaining peanut butter chips.
• Combine sugar, marshmallow cream, evaporated milk, and ¼ cup butter in 4 qt. saucepan.
• Cook over medium heat until coming to a rolling boil.       Stir regularly and continue for 5 minutes.
  
• Add half of the mixture to the peanut butter chips. Pour remainder into the cocoa mixture and stir to blend.
• Beat peanut butter mixture until chips are melted and do the same to cocoa mixture until it thickens.
• Spread both layers onto the pan, starting with peanut butter layer.
• Cool and cut into squares. Yields about 4 lbs.

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