Grace Church MOPS of Overland Park

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This is a page for favorite recipes from Grace MOPS Moms. If you'd like to share a favorite recipe with us, please Click Here.

 

Kristie's Granola

From Kristie V. 

Preheat oven to 350°. Spray 13x8 cake pan

Combine in large bowl

  • 6 cups oats (I often use 2 cup oats + 1 box Uncle Sam’s Cereal w/berries -there are 4 cups in a box)
  • 4 cups total chopped nuts (your choice - pecan, walnut, almond, flax seed, etc.)
  • 1/2 tsp salt
  • 1/3 c brown sugar
  • 2 c raisins or other dried fruit

Combine in 2 c liq measure, then pour over dry ingred

  • 3/4 c canola oil
  • 1/2 c honey
  • 1 Tbs vanilla extract

Mix thoroughly and spread in pan. Bake for 30 minutes, stirring half way through. Cool on rack. Great mixed w/other cereal or as yogurt parfait. Sauce for yogurt -  Triple berry blend - frozen berries at Costco. Thaw berries, add juice of 1 squeezed orange or 1/4 cup of O.J. Process in blender.

Coffee Cake

From Erin A. 

1/2 C shortening
1 C sugar
2  eggs
2 C flour
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla
1 C sour cream OR sour milk (1T vinegar + 1 C milk...let stand for 5 minutes)
 
Topping (and filling)
2/3 C sugar
1/2 C brown sugar
1 tsp ground cinnamon
1 C chopped pecans (optional)
 
Preheat over to 350.  Cream together shortening, sugar and eggs.  Add flour, salt, baking powder and baking soda.  Mix well.  Add vanilla and sour cream (or sour milk).  Mix well. 
 
Spread half the batter in a greased 9x13 pan.  Sprinkle half the topping over top.  Add the remaining batter and sprinkle the remaining topping over the top.  Bake uncovered for 20-30 minutes until fully cooked.  Enjoy!

The BEST Ginger Snaps... perfect for Christmas

From Kristina's dear friend Evelyn... I have her permission to post this recipe, it is FANTASTIC! The best soft, chewy ginger cookies!

 

Ingredients:

3/4 cup butter or margarine, softened

2 cups white sugar

2 well-beaten eggs

1/2 cup molasses or sorghum

2 tsp. vinegar

3 ¾ cups flour

1/2 teaspoon ground cinnamon

2 teaspoons ground ginger

1/4 teaspoon ground cloves

1 1/2 teaspoon baking soda

 

Directions:

    Cream together the butter and sugar. Stir in eggs, molasses, and vinegar. Sift and add flour, ginger, baking soda, cinnamon, and cloves. Let the dough stand at room temperature 15-30 minutes. Form the dough into ¾ inch balls. Bake on greased cookie sheet about 12 minutes at exactly 325 degrees (too hot will cause the cookies to brown too much). The cookies are done when they have an even honey-brown color all over the surface, they will begin to swell at first as they get brown, and will then begin to sink around the edges. Let them cool at least a minute or two before removing from the pan, then they will flatten out and crinkle like gingersnaps!

 

Coffee Punch... By Popular Demand (this was served at the Open House)

from Jill W. 

Ingredients: 

  • 1 gallon whole milk
  • 1/2 cup instant folgers coffee (+ or- to taste)
  • 1 16-0z Bottle of Hershey's Chocolate Syrup  
  • 1 pint vanilla ice cream
  • Mini Chocolate Chips

Directions:

 

  1. Heat thoroughly.
  2. Serve chilled.
  3. Garnish with Ice Cream and sprinkle chocolate chips just before serving.

Miniature Caramel Apples (served at Sept. 8th MOPS meeting)

notes from Kristina L, recipe from Family Fun Magazine

RECIPE INGREDIENTS:

4-inch lollipop sticks
Melon baller
Granny Smith apples (one apple makes about 8 mini apples)
Butterscotch or peanut butter chips
Chopped nuts, nonpareils, sprinkles, shredded coconut (optional)
Small paper candy cups

 1. First, cut the lollipop sticks in half at an angle (the pointy end will go into the apple pieces easier). With the melon baller, scoop little balls out of the apple. Each ball should have a section of apple peel. Push half of a lollipop stick into the peel of each ball. Pat the apple pieces dry. 

2. Melt the chips according to the package directions. Dip and swirl the mini apples in the melted chips, then roll the apples in nuts, sprinkles, nonpareils, or coconut, if desired. Place the mini apples in paper candy cups to set.

NOTES: We learned that the apples must be SUPER DRY (squeeze them in a paper towel and dry as much as possible). Also, Nestle Butterscotch is BEST. Melt a little butterscotch, do a batch (2 apples), then do more. Don't melt all of your chips at once... some juice will go into the chips and it won't coat as well. Granny Smith do work better than Red Delicious as they are more firm. And, I used long lollipop sticks and cut them in half at an angle, less waste.

Cowboy Caviar

from Allison P. 

Cowboy Caviar
2 avacados-cubed
2 tomatoes-large cubed
1 can shoe peg corn-(8oz and white)
1 can black-eye peas-rinse and drain
2/3 c. cilantro-chopped
1 bunch green onions-chopped

Mix and pour dressing over all.

Dressing
1/4 c. olive oil
1/4 c. red wine vinegar
2 cloves garlic-minced
1 tsp. cumin
3/4 tsp. salt
1/8 tsp. pepper

Apple Stuffed Pork Chops

from Kristina L 

INGREDIENTS 

  • 4 Large Pork Chops
  • 2 Apples
  • ½ Onion
  • Butter
  • 2 tsp Poultry Seasoning
  • 1 14 oz. Can beef broth
  • Cooking Oil
  • 6 slices of toast

 

Instructions: 

  1.  Brown Pork Chops on both sides on Cooking Oil
  2.  Make stuffing: Carmelize diced onion in butter, mix onion with diced apple, poultry seasoning, beef broth and toast (cubed like croutons).
  3.  Lay Pork Chops in Casserole, top with stuffing. Bake at 350 for 1 hour (with foil on top – remove foil for last 10-15 min).

Grilled Chicken Sandwiches

from Kristina L

Ingredients:

  • Sliced Bread (Italian is best)
  • Rokablue Spread (in dairy section)
  • Swiss Cheese slices
  • Boneless Skinless Chicken Breast
  • Italian Dressing  - or Marinade
  • Bacon
  • Butter

 

Instructions:

  1. Fry a few slices of bacon per sandwich
  2. Filet the chicken breast so that you have a "thin" piece.. I cut one breast in half or thirds so that you have 2 or 3 really flat pieces. Cook it in skillet in Ital. Dressing till golden.
  3. Spread bread with Roka Blue Spread (on inside of sandwich).. then place one piece of chicken, a couple pieces of bacon and a slice of swiss cheese in the sandwich.
  4. Butter the outside of the sandwich and grill it as you would a grilled cheese sandwich.

Carmellatas

from Allison P
INGREDIENTS
Crust:  (make a crumbly mix)
2 c. flour
2 c. oatmeal
1 1/2 c. brown sugar
1 tsp. baking soda
1/2 tsp salt
1 1/2 c. melted butter

Topping
2 c. chocolate chips
1 c. chopped nuts
1 jar carmel topping
6 Tbs. flour

DIRECTIONS

Press 1/2 of crust mixture into the bottom of a non-stick, non-greased 9x13 pan and bake for 10 min at 350'.

When crust is done sprinkle w/ chocolate chips and nuts.  Mix carmel and flour and drizzle over.  Top with remaining crumb mix.

Bake for 15-20 minutes, until golden.

Let cool for 10 min and then partially cut into squares while still warm.  Refrigerate 2 hours or so.

About an hour before serving remove from refrigerator and finish cutting the squares so that they can be removed from the pan.

Applesauce Muffins

From Kristina L

Ingredients

  • 2 eggs, beaten
  • ¼ cup canola oil
  • ¼ cup butter
  • 2 cup applesauce
  • ½  c. chopped apple
  • 1 cup honey
  • 2 cups flour
  • 1 1/2 c. oats
  • 1 tsp. soda
  • 1 tsp. cinnamon
  • 1 tsp salt
  • 3 tsp. baking powder
  • ½ tsp. nutmeg
  • ½ tsp ginger
  • 1/2 tsp. vanilla

 

Instructions: 

  1. Mix egg, oil, honey and applesauce in a small bowl and set aside.
  2. Assemble the dry ingredients in a medium sized mixing bowl and stir to evenly distribute spices and leavening into the flour.
  3. Combine liquid ingredients into dry ingredients with a wire whisk gently.
  4.  Fill lined muffin tins 2/3 full.
  5. Bake at 375 degrees for 15-20 minutes or until muffins are lightly browned and a toothpick inserted into the center of the muffin comes out clean. Makes 2 dozen.

Upcoming Events

Monday, Dec 14 at 9:00 am
Thursday, Dec 24, All day
Friday, Dec 25, All day
Monday, Dec 28 at 9:00 am

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