and other delicious recipes made by the women of GPC
Click HERE for a printable version.
CHICKEN SALAD submitted by Judy Georgiades
Mix together:
4
cups chopped chicken
1 cup mayonnaise
1 teaspoon Paprika
1 1/2 cups dried cranberries
1 cup sliced or diced celery
2 green onions, sliced
1 cup toasted, chopped pecans
1 teaspoon seasoned salt (optional)
Pepper to taste
Chicken is oven roasted as whole chicken breasts. If using boneless, skinless breasts, salt
and pepper season and brown in 2 TBS oil in oven proof skillet 3 minutes each side.
Then move skillet to 400 degree oven to finish roasting, 4 to 6 minutes.
Do not cook too dry. Cool and chop.
PUMPKIN PIE CAKE submitted by Barbara Averill
Ingredients:
32 oz. can pumpkin
4 eggs
1 1/2 cup sugar
1 can evaporated milk
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1 box yellow cake mix
2 sticks butter, melted
1/2 cup pecans, chopped
Mix together pumpkin, eggs, sugar, evaporated milk, cinnamon, ginger, and cloves.
Pour above into a greased 9X13 pan.
Sprinkle yellow cake mix over top.
Drizzle butter over top.
Sprinkle with nuts.
Bake at 325° for 90 minutes.
PEANUT BUTTER CHOCOLATE CHIP BALL submitted by Nancy Currie
Ingredients:
8 oz. cream cheese, softened
1/2 cup butter, softened
3/4 cup powdered sugar, sifted
3/4 cup mini chocolate chips
2 Tbs brown sugar
1 cup extra crunchy peanut butter
3/4 cup chopped pecans (or more chocolate chips)
Mix cream cheese and butter well. Add other ingredients and refrigerate.
When cold, mold into a ball and sprinkle with
3/4 cup chopped pecans or more chocolate chips.
SESAME CHICKEN PASTA SALAD submitted by Kelly Morris
Ingredients:
1/4 cup sesame seeds
1 box bow tie pasta (12 oz.)
1/2 cup canola oil
1/3 cup soy sauce
1/3 cup rice vinegar
1 tsp sesame oil
3 Tbs sugar
1/2 tsp ground ginger
1/4 tsp black pepper
3 cups, cooked chicken breast, cubed
1/3 cup chopped fresh cilantro
1/3 cup chopped green onion
-Heat a skillet over med-high heat and cook sesame seeds until lightly
toasted, stirring frequently. Remove from heat and set aside.
-Cook pasta according to package directions, drain pasta, rinse under
cold water until cool, transfer to a large bowl.
-In a jar with a tight-fitting lid, combine canola oil, soy sauce, rice vinegar,
sesame oil, sugar, ginger, pepper, and sesame seeds. Shake well.
-Pour dressing over pasta and toss to coat evenly. Gently mix in chicken,
cilantro, and green onions. Enjoy as a cold dish.
CHICKEN SALAD submitted by Connie Arnold
Ingredients:
3 lbs. boneless, skinless chicken breast cooked and pulled apart
4-6 oz cream cheese (low fat or fat free)
4-6 oz. plain yogurt (low fat or fat free)
1/8-1/4 cup mayo
1 stick of celery, diced
1/2-1 tsp. celery seed
salt
pepper
garlic powder (optional)
Mix all ingredients together well. This is much better after it sits for a day or two.
You can add more or less of each ingredient to each individual taste.
Lime Jello Salad submitted by Joanie Williams
Ingredients:
3 oz. package lime jello
3 oz. package lemon jello
15 oz. can crushed pineapple (in own juice) do not drain
1/2 cup Miracle whip light
2 cups small curd cottage cheese
1/2 cup walnuts or pecans, chopped (optional)
Mix lime+ lemon jello with pineapple and boiling water
Chill until cold
Mix miracle whip with cottage cheese
Stir into cold jello mixture
Add nuts (optional)
Refrigerate until set and enjoy!
Tuna Pβtι submitted by Vicki Andrews
Ingredients:
1 3 oz. pkg. lemon jello
1/2 c. boiling water
1/2 c. chopped onion
1 1/2 c. assorted raw vegetables, chopped
2 tsp. vinegar
1/2 tsp. salt
3/4 c. mayonnaise
1 c. chopped nuts
2 cans drained and flaked tuna
Mix together and pour into mold.
Antipasto Salad submitted by Brenda Clark
Ingredients:
1 (16 ounce) package spiral pasta, cooked
1/4 pound provolone cheese, cubed
1/4 pound mozzarella cheese, cubed
1/4 pound hard salami, cubed
1/4 pound Genoa salami, cubed
1/4 pound sliced pepperoni, cut in half
1 large green bell pepper, cut into 1 inch pieces
1 large red bell pepper, cut into 1 inch pieces
1 (10 ounce) can black olives, drained
1/2 jar (approx. 4 ounces) green salad olives, drained
1 (8 ounce) bottle Italian salad dressing
Combine all ingredients in a large bowl, saving about 3 ounces
of salad dressing for later. Mix together coating all pieces with
dressing and refrigerate overnight. Before serving add remaining
dressing and stir or toss.
Fruit Salad submitted by Nancy Currie
Ingredients:
1 can chunk pineapple
1 can peach pie filling
1 can mandarin oranges
3-4 bananas
1 pkg. frozen strawberries
1 pkg. peach or apricot Jello
Drain pineapple (reserve juice) and oranges.
Cut up bananas and soak in pineapple juice for
10 minutes. Drain juice off bananas.
Combine all ingredients, except Jello, and stir.
Pour dry Jello over fruit and stir again. Refrigerate.
Peach Cobbler submitted by Karen Spradlin
Ingredients:
8 Tbs. butter
1 cup sugar
3/4 cup self-rising flour
3/4 cup milk
28 oz. can sliced peaches in syrup, undrained
Preheat oven to 350°.
Put butter in deep baking dish and place in oven to melt.
Mix sugar and flour; add milk slowly to prevent lumping.
Pour this over melted butter, do not stir.
Spoon fruit on top, gently pouring in syrup.
Still, do not stir.
Bake 30-45 minutes.
Top with whipped cream or vanilla ice cream if desired.
Cranberry Cheesecake Bars submitted by Kelly Morris
Ingredients:
2 cups all-purpose flour
1 1/2 cup oats (quick cook oats are fine)
3/4 cup firmly packed brown sugar
1 cup butter, softened
1/2 tsp. ground nutmeg
1 tsp. ground cinnamon
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8 oz. package cream cheese, softened
14 oz. can sweetened condensed milk
1/4 cup lemon juice
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1 Tbs. brown sugar
2 Tbs. cornstarch
16 oz. can of whole berry cranberry sauce
Preheat oven to 350°.
In large mixing bowl, combine flour, oats, 3/4 cup brown sugar, butter,
nutmeg and cinnamon; mix until crumbly.
Reserve 1 1/2 cups of this crumb mixture.
Press the rest of the crumb mixture into a greased 9X13 pan.
Bake for 15 minutes.
While this is baking, in a small mixing bowl, beat cream cheese until fluffy.
Gradually beat in condensed milk until smooth.
Stir in lemon juice.
Spread this mixture evenly over crust.
In small bowl, combine 1 Tbs. brown sugar and cornstarch; stir in cranberry sauce.
Spoon this evenly over the cream cheese mixture.
Top with the reserved 1 1/2 cups of crumbly mixture.
Bake 40 minutes or until golden.
Cool, chill, and store covered in the refrigerator.
Blueberry Salad submitted by Pam Leavins
Ingredients:
Two 3-ounce packages grape gelatin dessert mix
2 cups boiling water
One 21-ounce can blueberry pie filling
One 20-ounce can crushed pineapple
One 8-ounce package cream cheese, at room temperature
1 cup sour cream
1 cup pecan halves
1 teaspoon vanilla extract
In a large bowl, mix the gelatin dessert mix into the boiling water.
When the powder has dissolved, stir in the blueberry pie filling and
the pineapple with its juice.
Pour into a 13 x 9 inch shallow baking dish.
Refrigerate for at least 4 hours, or overnight.
Stir together the cream cheese, sour cream, pecans, and vanilla.
Spread this mixture over the jelled salad.
Chill for an additional hour.
Punch Bowl Cake submitted by Pam Leavins
Ingredients:
One 18 1/4 ounce package yellow cake mix
Two 3 1/2 ounce packages instant vanilla pudding mix (prepared according to
directions)
One 20-ounce can crushed pineapple, drained
6 medium bananas, sliced
2 pints strawberries (crush one pint, slice one pint, and mix both together)
One 24-ounce container Cool Whip (thawed), or
fresh whipped cream (1 quart heavy
cream whipped with 1 cup sugar till stiff)
Prepare cake in two 9-inch round pans according to directions.
Put one layer of cake in the bottom of a punch bowl.
Add half of the pudding, half of the pineapple, 3 sliced bananas,
half of the strawberries, and half of the cool whip.
Put another layer of cake in punch bowl along with remaining pudding,
pineapple, bananas, and strawberries.
Top off with Cool Whip and sprinkle strawberry juice on top.
Pumpkin Bread submitted by Kelly Morris
Ingredients:
15 oz. can of pumpkin
1 2/3 cup sugar
2/3 cup vegetable oil
2 tsp. vanilla extract
4 large eggs
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2 cups all-purpose flour
1 cup whole wheat flour
2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 tsp. baking powder
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1/2 cup chopped pecans (optional)
Preheat oven to 350°
Grease the bottoms only of two loaf pans (1.5 quart/8.5X4.5X2.5 size) with shortening.
In a large bowl, mix pumpkin, sugar, oil, vanilla and eggs
with a mixer on low-medium speed until blended
Slowly add all dry ingredients (except pecans) to the above mixture
using a mixer on low speed until well blended.
Stir in pecans.
Pour mixture evenly into two loaf pans.
Bake 1 hour to 1 hour 20 minutes until knife comes out clean.