Recipes Celebration Community Church

Coffee Hour at Celebration sometimes resembles a Pillsbury Bake-off.
Here are some of our favorite recipes.

Suzanne's Unbelievably Rich Brownies
4 squares unsweetened chocolate
1 1/2 sticks unsalted butter
2 cups sugar
3 large eggs
1 tsp vanilla
1 cup sifted flour
1 cup dried cherries
1 1/4 cup chopped walnuts
1 cup chocolate chunks or chips

Preheat oven to 350. Grease and lightly flour a 13 by 9 pan. Melt chocolate squares together with butter. Cool slightly and beat in the sugar, eggs, and vanilla. Stir in the flour. Mix well, then add the cherries, walnuts and chocolate chunks or chips. Put the batter in the pan and bake for about 35 minutes. Be sure not to overbake. Cool in pan and serve. Makes a generous 1 1/2 dozen.

Chili Cook-off Recipes

Green Chili (Pam H.)
A Large Pork Roast
1 large onion
4 sleeves garlic
1 can hot rotel tomatoes
5 jalapeno
2 – 3 lbs. Diced green chilis
2 – 3 lbs. Diced tomatoes
Slowly boil pork roast until it falls apart. With water, add the rest of the ingredients. Cook all day long!

Beer Chili (Marcia B.)
2 - 3 lbs. ground beef
2 – 3 cloves garlic, minced
1 chopped red or yellow onion
1 can tomato puree
1 or 2 cans chopped tomatoes w/juice (or some skinned, fresh tomatoes)
1 – 2 bottles beer
1 finely chopped jalapeno
1 can pinto beans
1 can kidney beans can
1 great northern beans
Several shakes of: cumin, red pepper flakes, and chili powder
Lots of "glubs" of Frank’s hot sauce frozen corn to taste (about 1 c.)
Brown ground beef with onions & garlic. Add rest of ingredients except corn. Cook several hours. If it’s too hot for you, add more tomatoes, beer, and/or beans. In last hour before serving, add corn. Garnish w/ chopped onions, sour cream, and shredded cheese.

Holly's White Chili

Saute:
1lb of boneless chicken cubed
1 medium onion
2 T. minced garlic clove
1 T. vegetable oil
Combine in pot:
2 (15oz) cans of garbonzo beans
1 (12oz) can of chicken broth
1 (4oz) can of diced green chiles
1 (4oz) can of diced jalapenos
(if you want it more mild substitute for a second can of diced green
chiles)
1 tsp of each: salt, cumin, oregano
1/2 tsp black pepper
1/4 tsp cayenne pepper
Bring to a boil & simmer for 30 minutes
Remove from heat & add: 1c. sour cream, 1/2 c. heavy whipping cream
Enjoy!
I saute the ingredients in a large pot and then add ingredients to the
same pot so it makes less dishes.

Peach Pie
3 pounds ripe, firm peaches
1/4 cup brown sugar
3/4 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon grated nutmeg
3/4 teaspoon ground cinnamon
pinch of salt
1 egg, lightly beaten
1 prebaked pieshell
Lattice for one pie

Preheat oven to 350 degrees. Peel, pit and slice peaches 3/4 inch thick. Place the peaches in a medium mixing bowl.
In a small bowl, mix together the brown and granulated sugars, the cornstarch, nutmeg, cinnamon and salt. Gently stir the spice mixture into the peaches. Place the peach mixture into the prebaked pie shell. Brush the beaten egg on the lattice. Lay the lattice over the top of the pie in a crisscross pattern.
Bake the pie until the juices have thickened, about 45 minutes-1 hour. If the crust gets brown before the pie has finished baking, cover it loosely with tin foil.

Chocolate Chip Cookies
2 sticks soft sweet butter (unsalted)
1 cup light brown sugar (To adjust for high altitude, don’t pack sugar down and also take out 2TB)
1 cup dark brown sugar (To adjust for high altitude, don’t pack sugar down and also take out 2TB)
2 large eggs
1 Tablespoon vanilla extract
2 1/2 cups flour
1 teaspoon baking soda (To adjust for high altitude, use about 1/8 tsp less)
1 teaspoon salt
2 1/2 cups chocolate chips

Cream butter on medium speed for 2 minutes until light and fluffy. Continuing to mix, slowly add the brown sugars, and again beat until light and fluffy. Add the eggs one at a time, and then the vanilla, mixing until well incorporated. Fold in the dry ingredients and then the chocolate chips. Don't overmix.
Chill the dough overnight.
Preheat oven to 350 degrees. Form the dough into 1 1/2 inch balls. Line a baking sheet with parchment paper and put the cookies 3 or 4 inches apart on the baking sheet. Bake the cookies for about 11-13 minutes, until golden brown. Let them cool for 10 minutes and then remove them from the baking sheet.

Cinnamon Sugar Cookies

4 ounces (1 stick) soft sweet butter
3/4 cup tablespoons sugar (Reduce 1 T. for high altitude)
1 large egg
1 1/3 cups flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
pinch salt
1 1/2 teaspoons ground cinnamon
Preheat oven to 350.
Combine the butter and sugar in the bowl of an electric mixer. Cream the butter on medium speed until light and fluffy. Add the egg and beat until smooth. Stir together the flour, cream of tartar, baking soda and salt. Fold the flour mixture into the butter mixture.
Mix together 2 tablespoons sugar and cinnamon. Form the dough into 1-inch balls and roll them in the sugar mixture. Refrigerate dough overnight. Line a baking sheet with parchment paper and put the cookies several inches apart on the pan.
Bake the cookies for 7-8 minutes until barely golden brown. Allow them to cool for 5-10 minutes and then remove them from the baking sheet.

Double Chocolate Brownies
12 Tablespoons unsalted butter
1 cup unsweetened cocoa
2 cups sugar (I reduce 2 TBs for high altitude)
4 large eggs
2 teaspoons vanilla
1 cup flour
1/4 tsp salt
2 cups chocolate chips
(Optional: 1 cup chopped walnuts)
Powered sugar for garnish
Heat oven to 325. Microwave butter in a 4-quart microwave safe bowl until melted, about 2 minutes.
Stir in cocoa, sugar, eggs and vanilla. Then, stir in flour and salt. Stir in chocolate chips.
Spread the chocolate mixture in a greased 9 x 13 pan. Bake until brownie pulls away from side of pan, is dry on top and almost firm to the touch, 40-45 minutes. (Check at 35 min.) Do not overbake.
Cool completely on a wire rack. Dusk with powdered sugar or cocoa.

Ginger Cookies
1/2 cup sugar (I reduce 2 Tablespoons for high altitude.)
1/2 cup light brown sugar (Not packed firm)
2 sticks soft butter
1 large egg
1/3 cup molasses
2 teaspoons ground ginger
1/2 teaspoon ground allspice
1 teaspoon cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon ground white pepper
2 1/4 cups flour
Preheat oven to 325.
Put 1/ cup sugar, brown sugar and the butter in bowl and cream on medium speed for 2 minutes, until mixture is light and fluffy. Continuing to mix, beat in the egg and then the molasses. On low speed, add the dry ingredients and mix until incorporated. Refrigerate the dough for 30 minutes.
Roll the dough into 3/4 inch balls and roll them in sugar. Refrigerate overnight. Line a baking sheet with parchment paper. Put the cookies 2 to 3 inches apart on the sheet. Flatten them slightly with two fingers.
Bake cookies for about 11 minutes until golden brown and set around the edges but still soft inside. Let them cool for 5 minutes and then remove them from the baking sheet.

Chocolate Chip Cookies
2 sticks soft sweet butter (unsalted)
1 cup light brown sugar (To adjust for high altitude, don’t pack sugar down and also take out 2TB)
1 cup dark brown sugar (To adjust for high altitude, don’t pack sugar down and also take out 2TB)
2 large eggs
1 Tablespoon vanilla extract
2 1/2 cups flour
1 teaspoon baking soda (To adjust for high altitude, use about 1/8 tsp less)
1 teaspoon salt
2 1/2 cups chocolate chips

Cream butter on medium speed for 2 minutes until light and fluffy. Continuing to mix, slowly add the brown sugars, and again beat until light and fluffy. Add the eggs one at a time, and then the vanilla, mixing until well incorporated. Fold in the dry ingredients and then the chocolate chips. Don't overmix.Chill the dough overnight.
Preheat oven to 350 degrees. Form the dough into 1 1/2 inch balls. Line a baking sheet with parchment paper and put the cookies 3 or 4 inches apart on the baking sheet. Bake the cookies for about 11-12 minutes, until golden brown. Let them cool for 10 minutes and then remove them from the baking sheet.

Pumpkin Banana Bread
1 1/2 cup sugar (Reduce 2 TB for high altitude)
1/2 cup butter
2 eggs
1 cup mashed bananas
3/4 cup solid pack pumpkin
1 t. vanilla
1 3/4 cup flour
2 t. baking powder
1 t. baking soda
1/2 t. salt
1/2 cup chopped walnuts (optional) Or, mini chocolate chips!

Cream sugar and butter together. Beat in eggs, bananas, pumpkin and vanilla. Combine flour, baking powder, baking soda, salt. Mix dry ingredients into pumpkin mixture. Mix in nuts or chips, if using. Spoon batter into a greased and floured 9 x 5 inch loaf pan. Bake at 350 for one hour.
Note: If you double the recipe, you will use a 15 oz can of canned pumpkin.

Great Pumpkin Dessert
1 15 oz. can pumpkin
1 12 oz. can evaporated milk
3 eggs
1 cup sugar
4 tsp. pumpkin pie spice
1 package yellow cake mix
3/4 cup melted butter
Combine first five ingredients and pour into a greased 9 x 13 x 2 pan. Sprinkle with yellow cake mix and drizzle with butter. Bake for 1 hour at 350 until knife inserted comes clean. Serve with Cool Whip.
If you don’t have pumpkin pie spice, you can use:
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. allspice
1/2 tsp. nutmeg