Cheese Apple Bread

With harvest in progress and fall here, one of the activities we often take part in is the visit to the apple orchard.  Because of that, I have been searching for some apple recipes to heighten the tastebuds.  In addition to the birthdays I mentioned with the berry cobbler, I have a friend who is a little bit more of an adventurous eater who had a birthday and I thought she would be appreciative of this cheese apple bread.  I found it when looking through the Cedar Rapids Women of the Moose Cookbook from 1979 and set it aside to save it for the apple season.  It looks delicious, doesn’t it?

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Cheese Apple Bread

2 c flour
1 tsp baking powder
1 tsp baking soda
2/3 c sugar
1 c grated apples
1/2 c grated cheese
1/2 c oil
2 eggs

Blend oil, sugar together.  Add eggs.  Mix well, add apples and cheese.  Mix flour, soda, and powder together and mix into mixture.  Put into a greased bread pan.  Bake at 325 degrees for 1 hour or until done.

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Cheese Nut Balls

It’s not a surprise to frequent readers of this blog that when I find a recipe in a church or community cookbook with some unusual ingredients, I generally want to try making it.  This recipe is no different.  I came across the recipe for Cheese Nut Balls in our family cookbook and while I don’t know my second cousin once removed who submitted the recipe all that well, I couldn’t help but try these cookies.

You’ll see as you read the recipe that there is a filling which gets a little stickier.  I wasn’t thinking when I started baking and neglected to put down parchment paper on the first batch of baking, but once I did, this recipe became a winner.  It’s a little unexpected and comes together a little differently than most cookies I bake.  In addition, it’s not overly sweet.  So, if you’re looking for something a little outside the box, I’d include this on your list!

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Cheese Nut Balls

1/3 c butter or  margarine, softened
1/2 c powdered sugar
1 c sm curd cottage cheese, drained
1 c white flour
1/3 c whole wheat flour

Filling
1/2 c chopped nuts
1/3 c brown sugar
1/2 tsp cinnamon

Mix first 5 ingredients in a food processor until a ball forms.  Chill for at least one hour.  Roll out into a rectangle.  Sprinkle the filling on dough (roll it into the dough, too).  Roll up like a jellyroll and cut into 2″ pieces.  Bake at 375 for 15-20 minutes.  Cool.  Yield: 24.

Double Cheese Meatloaf

We’ve had a little back and forth with the weather this fall.  It’s been 50 degrees one week and 80 degrees another week.  But, in one of the chilly weeks, I found myself craving a little meatloaf.  It’s been 4 or 5 years since I last made this meatloaf recipe and I was happy to put it back on the menu.

It integrates two kinds of cheese — mozzarella and Parmesan.  It also incorporates two kinds of meat — I almost always use ground beef and ground turkey when making this recipe, although for a split second I thought about using elk or bison instead.

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Iowa Pasta

I was using up leftovers from a number of meals recently and this pasta dish seemed like the perfect mixture of items.  I’m not sure Iowa Pasta is the right name for it, but since it combines pork, which in my mind is quintessentially Iowa, and cheese, which is quintessentially Wisconsin, it seems that it is a Midwest Pasta dish, if not Iowa Pasta.

Iowa Pasta

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Summer Pasta Salad with Herbs

My love for recipe books has been well-documented through this blog and as I start today’s post where I “cook the book,” I want to note that this recipe is not coming from some celebrity or must-have recipe book.  Instead, it’s coming from my favorite genre of cookbook, the church cookbook.

For years, as I have driven to Fort Collins to work on my doctoral studies, I have stopped in Kearney, Nebraska as a halfway point, where I have walked around a Target, gassed up the vehicle, or grabbed a quick bite to eat at the grocery  store.  Each and every time I make the drive, I see the sign for the Cookbook outlet.  Two years ago, I tried to stop at the outlet, but it was Memorial Day and they were closed.  This year, I decided I needed to stop and see what the cookbook outlet had in store for me.  And it was marvelous.

The cookbook outlet is at Morris Press, a small publishing company that specializes in family and church cookbooks and the outlet features overrun or extra cookbooks that they have.  These cookbooks are sorted in a number of ways, including by state.  I picked up a few cookbooks from states I had and hadn’t been to.

Well, over the weekend I was invited to a small Memorial Day party and I decided to spend a few minutes looking through a cookbook entitled After the Harvest: A Collection of Favorite Recipes.  It is from the First United Methodist Church in Columbus, Mississippi.  The first thing I noticed when paging through the book was the number of recipes that involved fish and shellfish that we don’t have access to in the midwest.  Then I started looking for something I could bring to the upcoming party and the Summer Pasta Salad with Herbs submitted by Karen Williams looked like it was a must.  Having recently planted my garden, I was excited about using some of the herbs.

Summer Pasta Salad with Herbs

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Refried Bean Dip

If you are a football fan, you might know that tonight is the Big Ten Championship game.  And, if you are from Iowa, you might note that the University of Iowa Hawkeyes are undefeated this season.  In light of this, and cleaning through some photographs on my phone and came across this refried bean dip.  It seems like just the thing to put together for any game day parties you might have coming up.

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