St. Paul's Lutheran Church

335 N. 8th Street Albia IA 52531



As we get more recipies we will start to organize them:


Serves 12

2 cups Shredded Cheddar Cheese
2 cups Shredded Mozzarella Cheese
2 Tbs. Butter
1/3 cup Chopped Onions
½ cup Chopped Peppers
2 cups Diced, Cooked Ham
8-9 Eggs
1 ¾ cup Milk
½ cup Flour
2 Tbs. Minced Parsley
½ tsp. Basil
½ tsp. Salt
¼ tsp. Pepper

**** You can add 2 or 3 handfulls of cut-up baby spinach, stems removed. You could add different cheeses if you wanted also.

Unforgettable Chicken Casserole

3 cups chopped cooked chicken ****see Gloria’s notes below
2 cups finely chopped celery
1 cup (4 ounces) shredded Cheddar cheese
1 cup sour cream
1 cup mayonnaise
1 (4-ounce) can water chestnuts, drained and chopped
1 (10-3/4-ounce) can cream of chicken soup
1/2 cup slivered almonds
1 (6-ounce) can French-fried onion rings

****Gloria’s Version that she brought used 2 cups chicken & 1 cup cooked macaroni noodles. I added 1/4 tsp of pepper and ½ fresh red pepper (I used 4 – 6 oz cans of chicken for my 2 c. of chicken) You could add green or yellow peppers in it if you wanted.

Sausage Bites

1 pound of sausage
1 Cup grated Cheddar cheese
2 & ½ cups of Bisquick

Have sausage at room temperature.
Mix all ingredients together.
Roll into balls about the size of a quarter
Place on cookie sheet
Bake at 350 degrees for 10 minutes or until lightly browned
Serve hot, may be frozen for use later.

Spiced Pumpkin Cupcakes

Makes 24 servings Preheat oven to 350 degrees

Cupcake ingredients:

1 package of yellow cake mix (2-layer size)
1 package of vanilla instant pudding mix (4-serving size)
1 Cup canned pumpkin
½ Cup of oil
½ Cup of water
3 eggs
1 ½ tsp. Ground cinnamon
1 tsp. Ground cloves
1 tsp. Vanilla extract

Spiced cream cheese frosting ingredients:

1 package of cream cheese softened (8 oz.)
¼ Cup butter softened (1/2 stick)
1 tsp. Vanilla extract
¼ tsp. Ground cloves
1 box (16 oz.) confectioner’s sugar (3 ¾ Cups)

Directions for cupcakes:

  1. Beat all the cupcake ingredients in a large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed for 2 minutes or until well blended
  2. Spoon batter into 24 lightly greased or paper lined muffin cups, filling each cup 2/3 full.
  3. Bake 20 minutes or until toothpick inserted into cupcake comes out clean.
  4. Cool in pans on wire rack for 10 minutes. Remove from pan; cool completely.

Directions for Frosting

Beat cream cheese, butter, vanilla and cloves in large bowl until light and fluffy.
Gradually beat in the confectioner’s sugar until smooth.
Frost cooled cupcakes

Outrageous Choc Chip Cookies

1/2 cup sugar
1/3 cup brown sugar
1/2 cup oleo softened (margarine)
1/2 cup peanut butter
1/2 tsp vanilla
1 egg
1 cup flour
1/2 cup oatmeal
1 tsp soda
1/4 tsp salt
1 (6oz) pkg chocolate chips.

Beat sugar an brown sugar,oleo Peanut butter, vanilla an egg till creamy. mix flour, oats, soda salt. Add to sugar ingredients. Stir in chips. Mix an drop by tblsp 2 inches apart on ungreased sheet. Bake 350.For 10 -- 12 min.or till brown

My mom’s recipe. (Submitted by Evelyn Sharpe)

Spiced Apple Cider

6 Cups of apple cider
½ tsp. whole cloves
¼ tsp. Ground nutmeg
3 cinnamon sticks

Simmer for 10 minutes
Strain to remove the spices and serve

Kraft Zesty Hot Holiday Broccoli Dip

1 cup Kraft 2 % milk Shredded Mozzarella Cheese, divided
1 cup Miracle Whip light dressing
1 pkg. (10 oz.) frozen chopped broccoli, thawed and well drained
1 jar (2 oz.) diced pimentos, drained
1⁄2 cup Kraft Grated parmesan Cheese

Optional: 1 can of sliced water chestnuts, drained and chopped (Gloria added these)

Heat oven to 350 degrees

Reserve 1⁄2 cup of the mozzarella cheese.
(Gloria used 1 cup in mixture and added the extra 1⁄2 cup to the top)
Combine mozzarella and all the rest of the remaining ingredients.
Spread broccoli mixture onto bottom of 1-qt. Baking dish sprayed with cooking spray.
(Gloria used a 9 in. glass pie plate sprayed with cooking spray.)
Bake 20-25 min. until heated through and bubbly. Sprinkle the reserved 1⁄2 cup mozzarella
Bake 5 min. or until melted.
Serve with favorite wheat crackers. (need a firm type of cracker)

Servings: 25, about 2 Tbs. each

Gloria Smallwood

Best Ever Breakfast Bake

1 can Crescent rolls
1 lb Sausage (browned & drained)
2 C Shredded Mozzarella Cheese
1 jar Sliced Mushrooms
6 Eggs, beaten
1 can Cream of Onion Soup

Lightly grease a 13x9 glass baking dish and line with rolls to form a shell, sealing perforations. Cover with sausage, mushrooms and half the cheese. Mix eggs with soup and pour over casserole. Sprinkle remaining cheese on top. Cover and chill overnight. Uncover and bake at 350 for 1 hour. (Can use crumbled bacon or ham with/or instead of sausage.)


Chicken Enchiladas

4 cups cooked shredded chicken
16 oz sour cream
2 cans cream of chicken soup
¼ can chicken broth (not necessary)
12 white corn tortillas
Colby/moterey jack cheese shredded
1 can green chilies

Mix sour cream, chicken soup, broth, green chilies and chicken Tear corn tortillas and line bottom of 9/12 pan. Layer chicken mixture next, then cheese, then tortillas, chicken mixture, cheese, etc. Bake 350 degree for 45 min or so till brown and bubbly.

Laura Loveland

Cookie Bon Bons

1-16 oz pkg chocolate filled cookies crushed or ground
1-8 oz pkg cream cheese softened
Zest from one orange

Beat cream cheese and add cookie crumbs and mix well.
Add zest from one orange and mix
Roll in one inch balls and cool. Drip in white chocolate or almond bark. Can sprinkle with chocolate sprinkles or colored ones for Christmas.

(I have used the large pkg of cookies and two pkgs of cream cheese which works well.) (The original recipe did not call for the orange zest. To me that really enhances the flavor.)

Laura Loveland


2 Cups white sugar
1 Cup packed brown sugar
2 Cup thick cream (you can use 1 cup evaporated milk)
1 Cup white syrup

Use a large heavy bottomed kettle
Line a 9x13 inch cake pan with foil, grease with lots of butter on the bottom and sides.
Combine all ingredients in kettle, cook over medium heat
Cook until candy thermometer reaches 248 degrees (soft and Chewy) or 250 degrees (for harder candy)
Take off stove and add
2 teaspoons of vanilla ½ Cup chopped walnuts or pecans (optional)
Mix well and pour into greased cake pan, cool completely
Take out of pan by lifting out with foil, turn upside down on cutting board, remove foil.
Cut into squares (I use a pizza cutter) Wrap individually with wax paper squares or plastic wrap.
I sometimes wrap the long strips in plastic wrap, keep refrigerated and take out for ½ hour then cut up into individual pieces to serve when company comes.
This keeps well for several weeks in the refrigerator.

Gloria Smallwood

Peanut butter Cookies

1 Box yellow cake mix
2 eggs
1/2 cup oil
1 cup peanut butter
350 oven 10 min
Delicious Careful not to overbake


Yogurt Salad

1 8 oz container blueberry yogurt
1 sm can crushed pineapple drain a little
1 8oz tub coolwhip
1 cup min marshmallows (opt)
nuts (optional)
combine refrigerate

My version is Two 8 oz containers yogurt (strawberry is good flavor)
I have also added sliced strawberries or raspberries.
Both are good. Gives more flavor with 2 yogurts.


Vegetable Bean Soup

Use no-salt added tomatoes, beans and broth for a healthful alternative to high-sodium soups. Another healthful option: Omit the bacon and sauté the vegetables in 2 tablespoons of olive oil.

3 slices of bacon,chopped
1 onion, diced
2 celery stalks, diced
2 small carrots, diced
2 zucchini, diced 6 Cups
2 turnips, diced
1 garlic clove, finely diced
1 ( 4 oz.) can no-salt added chopped tomatoes, undrained
2 (15 oz) cans no-salt added Great Northern beans, drained and rinsed
2 Cups low-sodium chicken broth
Freshly ground pepper (1/8 tsp.)
fresh spinach, chopped
1⁄4 cup graded Parmigiano Reggiano Cheese

Place bacon in a large saucepan over medium heat. Cook 5 minutes or until almost crisp.
Add onion, celery, carrots and turnips; cook 5 minutes.
Add zucchini and garlic; cook 3 minutes.
Add tomatoes, beans, broth and pepper. Bring to a boil, reduce heat and simmer 10 minutes.
Stir in spinach. Ladle

Makes 10 cupsn

Nutritional facts per (1 2/3 cup) serving: 230 calories, 7 g fat, 11 g protein, 20 g carbohydrates, 10 g fiber, 320 mg sodium.

Colleen Putnam