Quarantine Recipe Exchange
A few weeks ago we teamed up with a few of our favorite Kansas City local influencers on Instagram to share in a quarantine recipe exchange. We started by providing each of the five ladies a recipe to try out. In return, they each provided Midwest Kitchens with a recipe to test. With the extra time we’ve all been spending in our kitchens, this was a great way to spice things up and get out of our cooking comfort zones.
Below you’ll find the five delicious recipes we shared with each respective influencer for the quarantine recipe exchange. Each lady did a fabulous job making these and and also sharing a recipe with Midwest Kitchens. Check back soon for the five recipes we received and tested from each of the ladies! Special thanks to Natalie Fieleke, Anna Huff, Lacey Spallitta, Kallie Flexman and Molly Kuplen for participating!
Melt 2 sticks butter;
Add 2 c. flour &
1/2 c. powdered sugar.
Mix together & spread flat in greased 9×13 pan.
Bake at 325 for 25 min.
While baking, beat 4 whole eggs;
Add 2 c. sugar
1/4 c. flour
1/2 c. fresh lemon juice
Pour over crust and bake another 25 min at 325.
When cooled, sprinkle with powdered sugar & cut into squares.
Seven Layer Bars:
1 stick butter, melted
2 c. graham cracker crumbs
1/4 c. sugar
Combine ingredients and press on to 9×13 pan
Add one layer at a time:
1 c. coconut
1 package semi-sweet chocolate chips*
1 c. chopped nuts (pecans or walnuts)
1 1/2 cans sweetened condensed milk
Add each ingredient evenly on to the pan; pour sweetened condensed milk all over.
Bake at 350 for 45 minutes
*(For the chips, can use a variety like butterscotch, peanut butter or milk chocolate.)
Ethel’s Chocolate Cake
2 c. flour
1 3/4 c. sugar
1/2 c. cocoa
1 tsp. baking soda
1/4 tsp. salt
1/2 c. canola or vegetable oil
1/2 c. melted butter
1 tsp. vanilla
1 c. buttermilk (or add 2 tsp vinegar to regular milk)
1 c. hot strong coffee
Mix all dry ingredients well & then make a well in the center. Add the wet ingredients, with hot coffee last. Stir well. Batter will be thin.
Use 9×13 pan; Bake at 350 for 35-40 min.
Cream Cheese Frosting:
4 oz. cream cheese at room temperature
1/2 stick butter at room temperature
3 c. powdered sugar
1/2 tsp. vanilla extract
Use electric beater to mix the frosting until very smooth.
Once the cake has cooled, spread with this delicious frosting.
Pecan Butter Ball Cookies
1 c. softened butter
2 tsp. vanilla
Add dry ingredients:
2 c. flour
3/4 c. sugar
1/2 tsp. salt
2 c. lightly toasted chopped pecans
Form the dough into small balls; place on a cookie sheet lined with parchment paper.
Bake at 325 for approx. 25 min or until pale brown.
Once cooled, sprinkle powdered sugar on top
Arabian Squash Casserole
2 medium-large butternut or acorn squash
1 heaping c. chopped onion
1 heaping c. mixed colorful peppers, chopped
2-3 cloves chopped garlic
3 Tbsp. olive oil for saute
1 tsp. salt
2 eggs, beaten
1 c. plain yogurt (Greek or traditional)
1 c. crumbled Feta cheese
1/4 c. sunflower seeds or chopped nuts for topping
-Cut squash down the middle, length wise. Scoop out seeds & place it face down in an oiled pan. Bake at 375 about 35 min, or until soft. Let cool & scoop out & mash.
-Saute the onion and garlic. When onion is translucent, add the chopped peppers. Saute until peppers are just under-done.
-Beat eggs with yogurt. Crumble in the feta cheese. Combine everything and mix well. Add salt, black & red pepper to taste.
-Spread into buttered casserole or baking pan. Top with seeds or nuts. Cover. Bake at 375 for 25 min.