Retreat Recipes

Here are some recipes that have been made at retreats for groups to enjoy.  If you have one that is loved and would like to share please let me know so I can add it.  Thank you!

Lemon Cheese Bars

1 package (18.25 oz) plain lemon cake mix
1/2 cup vegetable oil
2 large eggs
1 package (8 oz) cream cheese, at room temp
1/2 cup sugar
2 tablespoons fresh lemon juice

1. Preheat oven to 350 degrees 2. Place the cake mix, oil, and 1 egg in a large mixing bowl and blend with an electric mixer on low speed for 1 ½-2 minutes. The mixture should be crumbly. Reserve 1 cup for the topping. Transfer the remaining crust mixture to an ungreased 9x13 inch pan. Using your fingertips, press the mixture evenly over the bottom of the pan, so that it reaches all sides. Bake the crust until it is light brown, 13-15 minutes. Remove the pan from the oven and set aside. Leave the oven on. 3. For the filling, place the cream cheese in the same mixing bowl used to prepare the curst, and with the same beaters (no need to clean either) blend with an electric mixer on low speed until creamy, 30 seconds. Stop the machine and add the sugar, lemon juice, and remaining 1 egg. Beat on low speed until well combined, 1 to 2 minutes. Spread the filling over the baked crust so it covers the entire surface. Scatter the reserved crust mixture over the filling. 4. Bake the bars until the crust is golden brown and the filling just starts to set, 14-15 minutes. Remove the pan from the over and place it on a wire rack to cool for 30 minutes. 

Recipe provided by Judy Kohman from Feb 2024 retreat

Strawberry Angel Dessert

1 large box strawberry jello
1 angel food cake
1-2 bags frozen or fresh strawberries
1--8 oz carton cool whip

Mix jello as directed. Chill until jiggly 1-1 ½ hours. In 9x13 pan, break up angel cake into small pieces. Place thawed or fresh strawberries over cake When jello is jiggly, mix with cool whip. Spread this mixture over strawberries and angel cake. Refrigerate. 

Recipe provided by Carol Keeler from Feb 2024 retreat

Pasta Fagioli

1 lb each ground beef and Italian pork sausage
1 cup onions diced
1 cup carrots chopped
1 minced garlic clove
1 28 oz can crushed tomatoes
1 15 oz can tomato sauce
1 can kidney beans, undrained
1 cup Ditilini pasta or macaroni
5 cups water
5 tsp beef boullion
1T parsley
1 tsp salt
½ tsp oregano
½ tsp basil
¼ tsp pepper
1 15 oz can green beans undrained
Grated Parmsan

In a stock pot, brown ground beef and pork sausage, then add garlic, onions, carrots, and seasonings. Saute for a minute or so to release the flavors. Add tomatoes, tomato sauce, water, bouillon and bring to a boil. Then simmer for 20 minutes. Add pasta and green beans and simmer until all the veggies are tender. Top with grated parmesan cheese. Serve hot with bread and salad. Note: This soup is best if it rests for a day before serving so the flavors blend. It is a great make-ahead soup and freezes well. You can substitute beef broth for some of the water and use frozen green beans. You may need to add water as the pasta swells.

Recipe provided by Shirley Andrews from a Feb 2024 retreat

Crock Pot Parmesan and Pasta Chicken

In a large crockpot:  Place on the bottom of the crock pot, not overlapping.

Add in order:  
3--chicken breasts, not cooked (will shred later)
1--12 oz bottle of parmesan garlic sauce--nearly fill bottle with whole milk, shake to rinse and add to crock pot
1--8 oz pkg cream cheese, cut into chunks
4 oz (approx. 1-1 1/2 cups) shredded parmesan chees
Sliced green onions to taste

Leaving the breasts on the bottom, gently mix the ingredients on top to allow melting and mixing while cooking.
Cook in the crock pot on high for 1 hour.  Reduce to low for 2 hours more.  Test to be sure the chicken is done.  Shred chicken with forks.  Stir crock pot contents together.  
Meanwhile, cook according to directions:  1 box of pasta (bowties)
Add cooked pasta and gently mix all.  Serve with green salad as desired.

Recipe provided by Carol Duree from a Feb 2024 retreat.

Frozen Fruit Salad 

Cream together:   8 oz package of cream cheese
                                  1/3 cup powdered sugar
Add:  1 container frozen strawberries in juice
           1 can crushed pineapple, well drained

Add and mix well:  1 regular sized container of cool whip, thawed

Add:   3 sliced bananas

Pour into serving dish.  Put in freezer until frozen.  Remove from freezer prior to serving to allow salad to soften a little for easier serving and eating.

Recipe provided by Donna Bagley from Feb 2024 retreat.