The Kwixland Cookbook

Latest recipes (May 14th)...
"Pumpkin Cookies"
 
1 c. shortening                     1 tsp. baking soda
1 c. sugar                          1 tsp. baking powder
1 c. canned pumpkin                 1 tsp. salt
1 tsp. vanilla                      1 tsp. cinnamon
1 egg                               1/2 tsp. ginger
2 c. flour                          1 c. raisins or nuts
 
Cream shortening and sugar. Add pumpkin, vanilla, and eggs.  Stir to blend.  Add dry ingredients, then fruit or nuts.  Drop by tsp. on cookie sheet. Bake 10-12 minutes at 350 degrees.
 
ICING "Combine"
3 Tbls butter                              4 Tbls milk
1/4 tsp. vanilla                           1/2 c. brown sugar
1 c. sifted powdered sugar

Combine brown sugar, butter, milk and vanilla.  Bring to a rolling boil.  Remove from heat; stir until cool.  Add powdered sugar.  Frost while warm.
 
Elvina Cunningham's mother's recipe - Mary Ellen Enyeart of Keytesville
The kids and grandchildren LOVE these cookies
Elvina is director of CSR dept at the radio station

Eva uses 1 c. butter instead of shortening
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"Taco Cups"

1/2 lb 95% lean ground beef or chicken
1 tbsp taco seasoning
1  can of  black beans, drained and rinsed or refried beans
16 wonton wrappers (found in the produce section)
queso dip or salsa con queso
chunky salsa
reduced fat shredded Mexican cheese

First, pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
Over medium-high heat, brown the ground beef and taco seasoning, breaking it with a spoon. Add beans and continue to cook, stirring occasionally, for a few minutes until warm.Push a wonton wrapper into the bottom of each of the eight sprayed cups in the  muffin tin. Spoon a teaspoon of queso dip into each wonton wrapper and spread across the bottom. Follow by spooning some of the meat/beans mixture into each cup and then spooning a teaspoon or so of salsa on top of that. Sprinkle a pinch of the cheese evenly over the top of each cup. Now do it all again, one more time. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients. Bake for 18-20 minutes until golden brown. Let cool for 5 minutes before removing from muffin tin. Serve with a little bit of guacamole or sour cream if you prefer

Amber Winterbower, CSR department at the radio station
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Hot chicken dip question on proportions....
4 8-oz of cream cheese
24-oz sour cream

Do you drain the chicken from the can? -- Yes.


***Mike Glass wants recipe for ham, turkey, & bacon bits dumplings***
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Call in your recipe Monday morning, at 660-263-2424 (Moberly area), 388-6424 (Salisbury area), or 800-892-2300 (everywhere else).