Pretzel Salad

BlogRecipeEmployeeFav-PretzelSalad

 

Sandy Kramer of Winona shares one of her favorite recipes. “I love this salad because it’s salty AND sweet. It is ALWAYS a hit when I take it to a potluck.”

 

Pretzel Ingredients:

  • 1 1/2 cups crushed pretzels
  • 1/2 cup sugar
  • 1/2 cup melted butter

 

Directions:

On a cookie sheet, bake at 350 degrees for 5-7 minutes. Stir and watch closely to prevent burning. Set aside and cool.

 

Mix together and chill:

  • 8 oz. cream cheese
  • 1/3 cup sugar
  • 8 oz. Cool Whip
  • 20 oz. crushed pineapple, drained

 

Add the pretzel mixture just before serving.

Merchants Family Cookbooks are available at all Merchants Bank locations for $15. Proceeds benefit local food shelf programs.

Rich Raspberry Scones

BlogRecipeEmployeeFav-RaspScones

Ingredients:

  • 1 cup fresh or frozen raspberries
  • 1 3/4 cups flour
  • 3 tsp baking powder
  • 1/4 cup sugar
  • 1/2 tsp salt
  • 1/3 cup Crisco, butter flavored
  • 2 eggs
  • 1/3 cup milk or half and half
  • Cinnamon and sugar mixture

 

Directions:

Preheat oven to 350 degrees. In a large bowl, sift together flour, baking powder, sugar and salt. Cut in the Crisco with a pastry blender until mixture resembles coarse crumbs. Gently stir in raspberries, taking care to keep them as whole as possible. Whisk eggs with milk (or half and half). Lightly stir into the flour mixture. Turn dough out onto a floured board, handling as little as possible. Shape the dough into two (6 inch diameter x 3/4 inch thick) rounds. Score each circle into wedges with a sharp knife. Brush with a bit of milk, sprinkle with sugar and cinnamon. Place on greased cookie sheet. Bake for 15-20 minutes or until lightly browned. Test with toothpick after 15 minutes of baking.

 

Merchants Family Cookbooks are available at all Merchants Bank locations for $15. Proceeds benefit local food shelf programs.

Bailey’s Irish Cream

BlogRecipe-BailysIrishCream

Ingredients:

  • 1 cup light cream
  • 14 oz. can Eagle sweetened condensed milk
  • 1 2/3 cup Irish whiskey
  • 1 tsp. instant coffee
  • 2 Tbsp. Hershey’s chocolate syrup
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract

 

Directions:

Combine all ingredients in a blender set on high speed for 30 seconds. Bottle in a tightly sealed container and refrigerate. The liqueur will keep for at least 2 months if kept cool. Be sure to shake well before serving. Makes 4 cups.

 

Merchants Family Cookbooks are available at all Merchants Bank locations for $15. Proceeds benefit local food shelf programs.

Cheesy Hash Browns Recipe

BlogRecipe-CheesyHashBrowns

Ingredients:

  • 32 oz. package hash browns
  • 16 oz. sour cream
  • 1/2 cup butter, melted
  • 1 can cream of chicken soup
  • 2 cups shredded cheddar cheese

 

Directions:

Mix all ingredients and place in greased pan. Bake at 350° for 1 hour.

 

Merchants Family Cookbooks are available at all Merchants Bank locations for $15. Proceeds benefit local food shelf programs.

Easy Chicken Divan

BlogRecipe-ChickenDivan

Ingredients:

  • 1 package Rice-A-Roni rice pilaf
  • 1 package Knorr’s Bearnaise sauce
  • 2 boneless, skinless chicken breasts
  • 1/2 pound asparagus spears

 

Directions:

Season chicken breasts to taste and saute in olive oil. While chicken is cooking, prepare rice and sauce according to package directions. Heat asparagus spears in microwave. Spoon 1/2 of the rice onto a plate, place 1/2 of the asparagus spears on top of rice, top with one chicken breast and ladle sauce overall. Serve immediately.

 

Merchants Family Cookbooks are available at all Merchants Bank locations for $15. Proceeds benefit local food shelf programs.

Banana Bread

BlogRecipe-BananaBread

Ingredients:

  • 3 ripened bananas, mashed, to equal one cup
  • 3/4 cup sugar
  • pinch of salt
  • 1 egg, beaten
  • 1/2 cup butter, melted
  • 1 tsp baking soda
  • 1 Tbsp water
  • 2 cups flour

 

Directions:

Blend sugar, salt and egg into bananas. Stir in butter. Dissolve soda in water and add with flour. Mix and bake in loaf pan for 45 minutes at 350 degrees. Makes 1 loaf.

 

Merchants Family Cookbooks are available at all Merchants Bank locations for $15. Proceeds benefit local food shelf programs.

Chicken Wild Rice Soup

BlogRecipe-ChickenWildRiceSoup

Ingredients:

  • 2 boneless, skinless chicken breasts
  • 1/2 cup white rice
  • 1 can cooked wild rice (or 1/2 cup uncooked wild rice)
  • 1 small green pepper, chopped
  • 1/4 cup green onions, chopped
  • 1/2 tsp salt
  • 1 cup flour
  • 2 sticks margarine
  • 1 can mushrooms
  • 2 cans cream of mushroom soup
  • 3 tsp salt
  • 1 pint half and half (or regular milk)
  • 1/2 tsp pepper
  • 1/4 cup pimento
  • 1 quart milk
  • 5 tsp parsley flakes

 

Directions:

Wash and cook rice. Set aside. Cook chicken. Set aside. Boil the green pepper, onions and celery with 1/2 tsp salt. Cream flour and margarine and add the remaining ingredients, including the rice and chicken. Warm through. Excellent served with croissants.

Makes a large batch. Leftovers may be frozen. Reheat slowly, stirring constantly. It may be necessary to thin with cream or milk.

 

Merchants Family Cookbooks are available at all Merchants Bank locations for $15. Proceeds benefit local food shelf programs.