Williquette - Cookn For A Cure: Curing Cancer One Meal At A Time

Appetizers

Grandma Ione's Trail Mix - Wisconsin

1 c. quick oats
1 c. shelled peanuts
1/2 c. shredded coconut
1/4 c. wheat germ
1/2 c. honey
2 Tbsp. vegetable oil
1 c. chocolate chips
1/2 c. raisins

In a bowl, combine quick oats, peanuts, coconut, wheat germ, honey and oil. Spread the mixture onto a cookie sheet and bake at 300 F. for 45 minutes or until the mixture turns light brown. Stir every 15 minutes. Remove mixture from oven and allow it to cool. Break the mixture into small pieces and add the chocolate chips and raisins. Mix well. Store trail mix in an airtight container.

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Old Fashioned BBQ Snack Mix Recipe

4 c. corn chex cereal
4 c. wheat chex cereal
2 c. square shaped cheese flavored crackers
2 c. pretzel sticks
2 c. mixed nuts or dry roasted peanuts
1/2 c. butter or butter substitute
4 Tbsp. BBQ sauce of your choice
1 Tbsp. Worcestershire sauce
1 tsp. seasoned salt

Combine cereals, crackers, pretzels and nuts. Set aside. In a small saucepan, melt butter; stir in the BBQ sauce, Worcestershire sauce and seasoned salt until well blended. Pour over cereal mixture and stir to coat. Bake uncovered at 250 F. for 1 hour stirring every 15 minutes. Spread on waxed paper to cool completely. This can also be done in the microwave.
You can use almost any non-sweet cereal or snack as an ingredient. Also, try your favorite hot sauce, soy sauce or other marinades in place of the BBQ sauce. Experiment and enjoy!!!

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Linda's Apple Dip - Wisconsin

8 oz. cream cheese
1/2 c. brown sugar
2 Tbsp. milk
2 tsp. vanilla
1/2 c. nuts (finely chopped)

Mix cream cheese, brown sugar, milk and vanilla together. Whip until smooth. Add nuts and mix gently. If dip is too thick, add a little extra milk. Enjoy.

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Belgian Cheese - Wisconsin

1 lb. cottage cheese (dry)
2 Tbsp. flour
2 Tbsp. corn starch
2 eggs
1/4 c. sugar
1/2 c. cream
1 Tbsp. lemon juice

Blend all ingredients until smooth. Add lemon juice last. Pour into a 9 x 13 pan and bake at 325 F. for 50 to 60 minutes.

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Cream Cheese Rolls

16 oz. cream cheese (softened)
6 to 8 lg. flour tortillas
2 to 4 fresh jalapenos (diced fine)

These rolls are simple and have a wonderful crisp and fresh flavor. Your guests will love these.
Mix jalapenos with the cream cheese. Add more or less jalapenos to taste. Spread the cream cheese over the tortillas and roll them up tightly. Wrap each rolled up tortilla in plastic wrap and refrigerate them over night. To serve, take the tortilla wraps out of the plastic wrap and slice them into 1/2" thick rounds.
Options: Add red bell peppers for a great green and red appetizer for Christmas. You can also add habaneros for more heat.

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Cocktail Meatballs

2 (12 oz.) chili sauce (We prefer Heinz)
1 (32 oz.) grape jelly
3 lb. meatballs (Frozen or precooked if homemade)

When we first heard about this recipe, we though that it sounded awful. Grape jelly and chili sauce? YUCK! But, it is AWESOME and so easy to make. Place the meatballs in a slow cooker or crockpot. Mix equal parts chili sauce and grape jelly together and pour the mixture over the meatballs. Cook on low for at least 2 hours before serving.

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Patty's Spinach Balls - Pennsylvania

1 pkg. chopped spinach
2 eggs (beaten)
2 Tbsp. onion (finely chopped)
1/4 c. butter (melted)
1/4 tsp. garlic salt
2 c. seasoned stuffing mix or smashed up seasoned croutons

Cook spinach, cool and allow it time to drain. You can wring out the spinach in a towel to remove additional moisture. Combine all ingredients in a large bowl. Mix thoroughly. Form walnut size balls & chill for 2 hours. Place spinach balls on a greased cookie sheet & bake at 350 F. for 18 minutes or until done. These are great served hot or cold.

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Breads & Rolls

Banana Nut Bread

1/2 c. bananas (mashed)
1/2 c. butter
1 c. sugar
2 eggs
2 c. flour
1/2 tsp. baking soda
1 tsp. baking powder
1/2 c. walnuts (chopped)
1 c. dates (chopped)
2 Tbsp. buttermilk or milk soured with vinegar

In a mixing bowl, mash the bananas with a fork. Mix in the remaining ingredients and pour the batter into a greased bread pan. Bake at 350 F. for 50 to 60 minutes. Bread is done when a knife or tooth pick comes out clean.

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Cranberry Nut Bread

2 c. flour
3/4 c. granulated sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. walnuts (coarsely chopped)
1 c. cranberries (chopped)
3/4 c. orange juice
1/4 c. butter (melted)
1 egg (beaten)
1 Tbsp. orange peel (grated)

Sift flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Add the chopped cranberries and walnuts and mix to make sure that they are coated with the flour mixture. In a separate bowl, mix the eggs, butter, juice and orange peel together. Combine the wet and dry ingredients with a mixing spoon, stirring only until everything is blended. Do not over mix. Pour the batter into a greased bread or loaf pan. Bake at 350 F. for 55 to 60 minutes or until done (a toothpick inserted into the center comes out clean). Cool in pan for 10 minutes. Remove from pan and cool on a wire rack.

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Nut Roll - Pennsylvania

Dough:
6 to 6 1/2 c. flour (sifted)
3/4 tsp. salt
6 Tbsp. sugar
2 pkg. dry yeast or 4 1/2 tsp. active dry yeast
1/2 c. warm milk
1 c. sour cream
2 sticks butter or margarine (melted)
3 eggs (beaten)
Filling:
2 lb. walnuts (chopped fine or ground)
2 1/2 c. sugar
2 sticks butter or margarine (melted)
2 eggs
1 lg. apple (grated)
1/2 tsp. cinnamon
1 tsp. vanilla extract

The dough can be made by hand, in a mixer or in a bread machine with a dough setting. If you use a bread machine, you may need to cut the recipe in half. Whip the eggs until they are well beaten and combined. Dissolve the yeast in the milk. Add the butter, vanilla and sour cream to the eggs and beat them together thoroughly. Stir in the milk, sugar and salt. Mix on medium speed, or by hand, until smooth and evenly combined. Slowly add the flour, about 1/4 cup at a time, until all of the flour has been added. Mix the dough until it comes together and pulls away from the side of the mixing dough. If the dough is too sticky, add additional flour 1/4 cup at a time. Mix the sugar, eggs, apple, walnuts, cinnamon and vanilla together in a saucepan. Add the butter last. Heat the filling over low to medium heat until the sugar has dissolved and everything has blended well. Once the filling begins to thicken, take it off of the heat and allow the it to cool. Divide the dough into 5 pieces and roll them into balls. On a floured surface, roll each piece into a rectangle. I like to flour a sheet of plastic wrap and roll the dough out on the plastic wrap. This makes it easier to roll it up. The dough should be 1/4" or thinner. Spread a generous layer of the filling to within an inch of the edges. Roll the dough up like a jelly roll. Make sure it is nice and tight. Pinch the ends and tuck them under the nut roll. Place the nut rolls onto greased baking sheets with the seams facing down. Cover the baking sheets with waxed paper coated with non-stick spray. Cover the waxed paper with a light dish towel. Let the nut rolls rise for 1 hour. Bake at 350 F. for 20 to 30 minutes or until the crust turns a golden brown. Start checking after 20 minutes. These can be frozen for later. To freeze, use plastic wrap and 2 layers of aluminum foil. We've kept nut rolls frozen for a long as 1 year with great results.