Category Archives: Recipes

CCL Cooks: More Recipes

potato-544073_640This post is all about food today! At a recent training, our CCL teacher and promoter couples shared good fellowship and food, always a winning combination. Today I get to pass along a bit of the festivity by sharing some of the recipes enjoyed that day. Hooray!

For more recipes by our cooks, check out this page.

Black Bean Soup by Missy Bailes

  • 2 cans black beans
  • 1 can chicken broth
  • ½ jar salsa
  • Spices to taste
  • Cut up smoked sausage

Bring to a boil and simmer until beans and seasonings are cooked through.

Chili by Kate Basi

  • 1 lb. ground beef, browned
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tsp. salt
  • 1 large can (28 oz.) crushed tomatoes
  • 2 cans chili beans
  • 1 1/2-2 T. chili powder
  • Dash of cumin

Bring to a boil and simmer to desired consistency.

Pumpkin Crunch by Missy Bexten
Click here for the recipe (made without the whipped topping).

Muffins by Maria Henson
Click here for that recipe (one batch was made with chocolate chips and another with strawberry bits).

CCL Cooks: Cheesy Tomato Bake

The last recipe we’re going to share this time is Cheesy Tomato Bake from Penzey’s Spices and can be found here, so I won’t repost it.

The recipe tells you to use biscuit or pancake mix. I don’t like the taste of those mixes, so I just made biscuit dough and pressed it into the bottom of the pan. An easier, quicker option would be to get a canister of biscuits (maybe 2) and press them into the bottom.

The other alteration I made is that I cut the amount of sour cream from 3/4 c. to 1/2 c., and I used 3/4 c. of each cheese instead of a full cup. In its original form it is a very, very gooey mess.

Hope you enjoy!

CCL Cooks: Gooey Butter Cake

G00ey butter cake

G00ey butter cake (Photo credit: Wikipedia)

Today we’re sharing a recipe from Lisa Reinkemeyer. The Reinkemeyers are a candidate teaching couple for the diocese of Jefferson City, and this recipe is borderline dangerous, it’s so good!

St Louis Gooey Butter Cake  (an age old recipe of unknown origin, submitted by Lisa Reinkemeyer)

Butter a 9×13 pan, (or prepare with baking spray), and preheat oven to 350.
For the Crust:
Combine dry ingredients:
2 cups flour
1 cup powdered sugar
1 Tbsp baking powder
1 tsp salt
(or you can just substitute a dry yellow cake mix, with or without pudding mix in it)
To the dry ingredients, add:
2 beaten eggs
1 stick of melted butter (NO Substitute!).
Mix well and pat firmly into the prepared pan to form the buttery cookie crust.
For the Custard:
Beat an 8 oz pkg of cream cheese until smooth
2 cups powdered sugar
2 beaten eggs
1 tsp vanilla
1 Tbsp lemon juice
2 Tbsp flour.  (these last 2 are opt.)
Beat again until smooth and creamy.  Pour onto crust, evenly distribute.
Bake for about 40 minutes or until golden brown delicious (GBD as my boys say).  Top with powdered sugar ONLY WHEN COOL.  Note:  a one pound box of powdered sugar fills the needs of this recipe perfectly 🙂
This makes a wonderful Sunday morning sweet bread.  Now … “the Rest of the Story”…. as Paul Harvey would say!  My mother usually allowed us to bake (or buy) some form of cheese danish, strudel, butter braids with custard, cheese cake or gooey butter cake for Sunday mornings in my German neighborhood of south St Louis.  This was very common in our area.  These, along with a bag of hot soft pretzels (Gus’ Pretzels were sold outside of every Catholic Church right next to the Sunday newspaper) for the walk/drive home,  were to share with the shut-ins along our street.  We would eagerly trade pretzels and sweets and newspapers for the sweet kisses and flowers or little penny crafts that the old ladies generously bestowed in blessing.  We rarely had desserts during the week, only on Sundays and Solemn Feast Days.  We were taught that the sweetness of Sunday as the Day of Resurrection, the New Sabbath Covenant, deserved our best in charity and rest, in food and clothing, in honor of our Risen Lord and King.  The grand Sunday afternoon meal with Grandma and cousins, the news of who needed prayers and who had been blessed, would make your daily penance and  fastings, weekday masses of thanksgiving and petition, even more powerful.  These days we spend Sundays with friends and neighbors  from the Parish instead of our extended families, as everyone becomes more scattered.  A truly Universal Church in unity of heart and intercession! Saturday evening, our CCL group had much that feel to it!  We pray that the group continues to grow with leaps and bounds this year … All Praise Be to Jesus Christ – Now and Forever!

CCL Cooks…Chicken Salad!

If you didn’t come to our potluck this weekend, you missed some yummmmmmmmy recipes. But don’t fear! We’re going to share them this week! If you don’t want to miss anything, look over on the right hand side under the Facebook box. See that little link that says “follow blog via email”? Click there to sign up! We promise to spam you!

Henson's-Easter 2012First up is chicken salad from Maria Henson:

Chicken Salad for Sandwiches
Baked chicken (I do boneless skinless breasts baked with onions, celery, water, bouillion, lemon pepper seas., salt, pepper), shredded

Mayo, to desired consistency

1 Tb lemon juice
Sugar, salt, pepper to taste
Simple and delicious! If you try it, please let us know!