Zeta Iota Chapter
Welcome Our Favorite Recipes!
"To laugh often and much, to win the respect of intelligent people and the affection of children, to earn the appreciation of honest critics and endure the betrayal of false friends, to appreciate beauty, to find the best in others, to leave the world a bit better, whether by a healthy child, a garden patch, or a redeemed social condition, to know even one life has breathed easier because you have lived, THIS is to have succeeded." - Ralph Waldo Emerson
These recipes are the favorites amongst sisters and enjoyed at all of our gatherings, please try them yourself and let us know what you think!
Buffalo Chicken Dip
submitted by Debbie Rabourn
Ingredients
Three 13 oz cans of chicken breast, or 4 boneless, skinless chicken breasts (I have always used the canned chicken breasts. If you use fresh chicken, cook breasts with a little chicken broth in crock-pot on low several hours until done and shred)
12 oz Frank’s Hot Sauce (I’ve also used Frank’s Buffalo Chicken Wing Sauce)
16 oz ranch dressing
Two 8 oz packages of cream cheese (softened)
1 c. celery, finely chopped (optional, I omit this)
2 c. shredded Monterey jack cheese (I’ve also used cheddar)
Directions
Spread chicken in bottom of a 9 X 13 pan and pour Frank’s sauce over chicken. Combine cream cheese, dressing and celery in a saucepan and heat over low heat until smooth, stirring frequently. Pour this over chicken mixture and top with Monterey jack cheese.
Bake at 375 F for 45 minutes. Remove from oven and cool for 15 minutes before serving, take a few antacids. Serve with nacho chips or carrots and celery.
Enjoy!
Fire and Ice Pickles
submitted by Debbie Rabourn
Ingredients
1 – 32 ounce jar sliced dill pickles
8 cups sugar
4 tablespoons Tabasco sauce
1 tsp to 1 Tbsp dried crushed red peppers (depending on how spicy you like)
6 cloves garlic, peeled
Drain liquid off of pickles and rinse/drain.
Directions
In very large bowl, combine pickles, sugar, Tabasco, and crushed red peppers. Stir well. Cover and let stand for two hours, stirring occasionally.
Spoon mixture into three 1 pint jars. Add 1 garlic clove to each jar. Cover and refrigerate.
These last forever, and are great on sandwiches. They’re also nice to take to pitch-ins as part of a relish tray.
Gustare!
3 Layer Mud Pie
submitted by Blythe Banta
Ingredients
3 squares BAKER'S Semi-Sweet Chocolate, melted
1/4 cup canned sweetened condensed milk
1 OREO Pie Crust (6 oz.)
2 cups cold 2% milk
2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
Directions
MIX chocolate and condensed milk; pour into crust
BEAT 2% milk and pudding mixes with whisk 2 min. Stir 1/2 the whipped topping into remaining pudding; spread over pudding layer in crust.
TOP with remaining whipped topping. Refrigerate 3 hours.
Mousse Bites
submitted by Blythe Banta
Ingredients
2-1/2 cups boiling water
2 pkg. (3 oz. each) JELL-O Strawberry Flavor Gelatin
2 cups thawed COOL WHIP Whipped Topping
Directions
STIR boiling water into gelatin mixes with whisk 2 min. until completely dissolved. Add COOL WHIP; stir until blended.
POUR into 8-inch square pan.
REFRIGERATE 3 hours or until firm. Cut into pieces.
Grandma Berniece's Cinnamon Pudding
submitted by Blythe Banta
Ingredients Part 1
1 cup sugar
1 cup milk
2 cups flour
3 tsp. cinnamon
3 tsp. baking powder
2 T butter (soft)
Ingredients Part 2
2 cups brown sugar
1 1/3 cups cold water
2 T butter
Directions
Beat all of the ingredients in part one together. Put in greased 8x12 baking dish
Bring the ingredients in part two to a boil and pour over the batter of part one
Bake at 325 F for one hour (do not bake dry because you'll want a thick syrup on the bottom and a soft cake layer on top)
Top with ice cream and Cool Whip and devour! (no worries, all the fat, calories, and carbs naturally get baked out of this one :o))
3 Apple Cake
submitted by Gloria Phillips
Ingredients
2 cups sugar
1 1/2 cups vegetable oil
3 eggs
1 1/2 tsp vanilla
1/2 tsp salt
1 tsp cinnamon
3 cups flour
1 tsp baking soda
3 cups tart Granny Smith apples
1 cup chopped nuts
1/2 cup rasins
Directions
Mix together sugar, oil, eggs, and vanilla; blend thoroughly. Sift together dry ingredients. Add oil mixture to flour mixture. Stir in diced apples, nuts, and raisins. Pour into a greased 9x13 pan. Bake at 350 degrees for approx 40 minutes
Quick Carmel Icing
1/2 cup margarine
1 cup brown sugar
1/4 cup milk
1/2 tsp vanilla
1/4 tsp salt
2 1/2 cups confectioner's sugar
Directions
In a saucepan, melt the butter. Add the brown sugar and boil for 2 minutes over low heat, stirring constantly. Add the milk, salt, and vanilla and continue stirring until the mixture boils. Remove from heat and cool. Then gradually add the confectioner's sugar, beating after each addition until the frosting is a suitable consistency for spreading. Frost cake when completely cool.
Enjoy!