Recipes by C-O-O-L

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Recipes by C-O-O-L

Recipes by C-O-O-L

Welcome to Christianity Oasis COOL Member Recipes. These recipes by C-O-O-L can be a tasty addition to your own table. You'll find that while cooking with C-O-O-L you can create some lovely culinary dishes for your loved ones with these delicious recipes by C-O-O-L.

Recipes by C-O-O-L

C-O-O-L Apple Pie

2½ cups all purpose flour
½ t. salt
¾ cup vegetable shortening
1 T. sour cream (optional)
½ cup + 1 T. chilled water

2½ lbs. Granny Smith apples
1 cup sugar
1 t. ground cinnamon
4 T. butter, melted
2 T. all purpose flour
Egg yolk


Sift flour and salt. Add vegetable shortening and mix in processor until mix looks like coarse meal. Add sour cream to flour mix and mix with hands. Gradually, add water and continue to mix with hands until dough forms. Divide into two flat circles and chill while preparing filling.


Peel, core and slice apples into ½" wedges. Mix with sugar and cinnamon in large pan. Heat on med/high for 5 min, stirring occasionally or until heated thoroughly. Remove apples from sauce that has formed. Cook sauce until reduced to ½ c. Add sauce to apples. Combine butter and flour in small bowl and add to apples.

Roll out dough for top and bottom crusts and assemble in 9½" pie plate. Make steam cuts in top crust. Mix yolk with 1T. water and brush top crust. Preheat oven to 425° - Bake 35 min.

C-O-O-L Barbecue Sauce

1 cup ketchup
½ t. seasoning salt
½ t. black pepper
½ t. red vinegar
½ t. minced onion
½ t. soy sauce
1 clove minced garlic

Combine. Great for basting chicken on the BBQ or as a dipping sauce.

C-O-O-L Basic Stuffing
(serves 4)

2 T. Butter
1 cup diced celery
1 cup diced onion
8 oz. can mushrooms, drained
(or fresh mushrooms if you prefer)
4 boxes seasoned croutons

7 boiled eggs (just the whites, chopped)
1 can black olives, sliced
4 cups chicken broth
1 t. Rubbed sage, or to taste
1 t. Rosemary, or to taste
1 t. Thyme, or to taste
Salt and pepper to taste

While sautéing onion, celery, and mushrooms in butter until transparent, heat chicken broth in a separate pan. In a large pot or bowl, combine sautéed vegetables, croutons, olives, spices, salt, pepper and egg whites. Gradually mix in the broth until desired consistency. It should be a little more moist than you want it, as it will dry out a little during baking. Place in a casserole dish and bake uncovered for 30 minutes at 350° or stuff your turkey with it.

C-O-O-L Bean Dip

1 can refried beans
4 T. of your favorite salsa
4 T. fresh cilantro
2 garlic cloves, minced
¼" slice of Velveeta
¼" slice of onion
1 t. salt
1 t. chili powder
1 t. cumin
½ t. cayenne

Process all ingredients except beans in food processor. Add beans and process until well pureed.

C-O-O-L Black Olive Potato Gratin

1 can black olives, pitted
2 c. light cream or half and half
1 c. onion finely diced
1 ½ t. thyme
1 ½ t. basil
½ t. salt

¼ t. pepper
¾ c. grated Parmesan cheese
4 large potatoes (2 lbs.)
4 oz. shredded Gruyere cheese
1 clove garlic, minced
2 T. Butter

Preheat oven to 350°. Peel potatoes and slice very very thin. Rinse and cover with water in a large bowl. Set aside. Drain olives and cut in half lengthwise. Set aside. In a 4 qt. Saucepan, mix the next 6 ingredients, bring to a boil, reduce heat and simmer for 3 minutes. Whisk in ½ c. Parmesan cheese, and continue whisking until smooth, about 1 minute. Add olives and simmer 3 more minutes, stirring often. Drain water from potatoes and add to sauce pot, stirring until coated. Butter the bottom of a casserole dish with the 2 T. Butter and spread the minced garlic over the butter. Cover with potato mixture and top with the shredded cheese, then top with the remaining Parmesan. Cover with foil and bake for 50 minutes. Uncover and bake 25 minutes more until golden brown and bubbly.

C-O-O-L Brown Rice

This is a nice spicy side dish that is a good compliment for fish. You may also throw some of the leftovers in a salad with Greek dressing for a nice Mediterranean Rice Salad.

1 ½ cups uncooked brown rice
2 T. olive oil or butter
½ large onion, diced
¼ cup chopped walnuts
¾ cup water
3 t. chicken bouillon or 3 bouillon cubes

1 t. cumin
⅛ t. cayenne pepper
¼ t. cinnamon
1 t. salt
½ t. pepper

Put brown rice in large pot (4 quart) and generously cover with water, approximately 2 inches above rice. Bring to a boil, turn heat down, cover and simmer for 45 minutes. The rice will not absorb all the water. Drain well in a strainer with small holes. Let cool to room temperature and place in refrigerator overnight. (You may continue the recipe without leaving the rice sit overnight, but it gives the rice time to absorb and distribute the moisture evenly throughout the grains and gives it a nicer texture.) Heat oil or butter in large frying pan. Add diced onion and sauté on medium heat until translucent. While onions are cooking, heat water to boiling in a large cup or bowl in the microwave or in a small pot on the stove. Add all the spices and stir. Add walnuts to onions and stir until coated with oil or butter. Add rice to pan and pour spice/liquid mixture over all and stir until mixed thoroughly and heated through.

C-O-O-L Chili

1 small/medium onion, diced finely
1 lb. Ground turkey or beef
1 pkg. Taco mix
1 t. paprika
2 cans tomato paste
3 cans water
1 can kidney beans
3 cloves garlic, minced
1 diced jalapeno (optional)

Sauté ground meat with onion until crumbly and no longer pink. Add minced garlic and jalapeno if desired, and sauté for 2 minutes longer. Add taco mix, paprika, and tomato paste and stir. Add water gradually, stirring as you add. Add beans, liquid and all. Bring to a boil. Reduce heat, cover and simmer for 30 minutes.

C-O-O-L Cornbread

¾ c. yellow cornmeal
1 c. flour
1 Tbs. sugar
3 t. baking powder
¾ t. salt
1 c. milk
1 egg, beaten
2 Tbs. corn oil
2 Tbs. minced Jalapeno, optional
¼ c. shredded cheddar cheese, optional

Preheat oven to 400°. Spray a shallow baking pan, casserole dish or skillet (approx. 9") generously with non-stick cooking spray and place in oven while you assemble the batter. Mix dry ingredients well. Add milk, egg and oil, and other optional ingredients. Remove pan, casserole dish or skillet from oven with oven mitts and pour batter into greased hot skillet. Bake in 400° oven about 20 minutes. As soon as bread is done, flip over onto a large serving plate so the bottom crust doesn't sweat and become soggy. Great served warm with butter and/or honey.

C-O-O-L Egg Rolls


¼ c. ice water
½ c. milk
1 t. salt
1 egg
3 c. flour

Mix first four ingredients. Stir in flour gradually. Keep mixing until it forms dough. Turn out onto a lightly floured surface and knead for 10 minutes, adding flour as needed whenever it becomes too sticky. Cover and let rest for 30 minutes. Cut in quarters, then roll out each quarter into a cylinder. Cut each cylinder into 8 pieces. Roll out each piece on a lightly floured piece of wax paper very thinly to a 7" square. (Nope, they don't have to be perfect squares, or perfectly 7". You may even want to clear the kitchen table and lightly dust it with flour, roll out the whole shabang thinly and then cut it in squares with a pizza cutter! Much easier, IF you don't let it stick to the table by not putting enough flour dust down. Put a sheet of wax paper between each wrap. Makes 32 wraps.


1 lb. Chicken, cooked and diced
4 c. cabbage shredded
1 c. shredded carrots
½ c. onion, chopped or diced
1 c. celery, sliced thinly
1 t. ginger
1 t. salt
1 egg beaten
Vegetable Oil

Add 2 T. oil in a frying pan. Heat pan very hot and add meat. Cook 1 to 2 minutes and then add cabbage, carrots, onions and celery. Cook 2 more minutes. Stir in ginger, salt and soy sauce. Let cool 5 minutes and put into a strainer, as too much liquid will cause the wraps to get too soggy and tear. Place a wrap with a corner point facing you. Spoon 4 T. filling onto the wrap, about 1 ½" away from the corner point. Arrange it with your fingers to the size of egg roll you desire. Fold the corner of the wrap closest to you over the filling, and then fold the right and left corners in. Place a little bit of beaten egg on the final corner of the wrap ... It will seal the roll. Now roll the egg roll into its final shape. Deep fry at 350° turning occasionally for 2 or three minutes or until browned to your liking. Drain on paper towels. Serve with your favorite dipping sauce.

C-O-O-L Fried Chicken Strips

Soak raw chicken strips in 2 beaten eggs with ½ c. milk.


Corn Flake Crumbs
Corn Meal
Seasoning Salt to taste
(you may use any combination of the above dry ingredients)

Fry in hot oil until golden brown, drain on paper towels, salt and pepper while hot.

C-O-O-L Fried Rice

4 cups cooked converted or parboiled rice (1 cup uncooked)
1 cup frozen peas, thawed
2 tablespoons finely grated carrot
2 eggs, beaten
½ cup diced onion (½ small onion)
1 ½ tablespoons butter
2 tablespoons soy sauce

1. Cook rice following instructions on package. (Bring 2 cups water to a boil, add rice and a dash of salt, reduce heat and simmer in covered saucepan for 20 minutes.) Pour rice into a large bowl to let it cool in the refrigerator.

2. Scramble the eggs in a small pan over medium heat. Separate the scrambled chunks of egg into small pea-size bits while cooking. (Use a large fork to do this as if it were a potato masher.)

3. When rice has cooled to near room temperature, add peas, grated carrot, scrambled egg and diced onion to the bowl. Carefully toss all of the ingredients together.

4. Melt 1 ½ tablespoon of butter in a large frying pan over medium/high heat.

5. When butter has completely melted, dump the bowl of rice and other ingredients into the pan and add soy sauce plus a dash of salt and pepper. Cook rice for 6-8 minutes over heat, stirring often

Serves 4.

This fried rice can be prepared ahead of time by cooking the rice, then adding the peas, carrots and egg plus half of the soy sauce. Keep this refrigerated until you are ready to fry it in the butter. That's when you add the salt, pepper and remaining soy sauce.

C-O-O-L Hash Browns

Salt and Pepper
Butter, Margarine, or Crisco

Peel potatoes. Shred with shredder disc in your food processor or on a mandolin. Rinse, squeeze out excess water and mix in salt and pepper to taste. Microwave, covered, for 5 minutes on high. Drop into hot melted butter, margarine or Crisco on a nonstick pan on medium high heat in serving size pieces of your choice, about ½ inch thick. Flip with a spatula when browned to your preference and cook the other side to match. The microwave is the secret. If you don't microwave them, they'll turn out grey looking on the inside and you'll have to cook them so long that they turn into shoestring potato rubber-band jerky. With the microwave, you get a crispy outside and a fluffy inside.

C-O-O-L Herbed Spinach Pasta

6 oz. uncooked penne pasta (or Spirals, Rigatoni, or Mostaccoli)
½ medium onion, sliced
1 clove garlic, minced
¾ t. basil
1 tbsp. Olive oil
1 medium red, yellow or green bell pepper cut in strips
1 can spinach, well drained
1 can mushrooms, drained
½ cup sliced black olives

1. Cook pasta according to package directions; drain.

2. Cook onion, garlic, mushrooms and basil in oil in skillet until onion is tender. Add pepper strips and black olives; cook 3 minutes. Stir in spinach; heat through.

3. Toss with pasta and top with Parmesan cheese if desired.

C-O-O-L Jalapeno Poppers

12 Fresh Jalapenos
8 oz. fat free or regular cream cheese
1 cup grated cheddar cheese
2 Tablespoons grated Parmesan cheese
¼ cup finely diced onion
½ teaspoon garlic salt
⅛ teaspoon cayenne pepper
¼ cup bacon bits
1 Tablespoon cornmeal

Preheat oven to 425°F. Cut jalapenos in half lengthwise and remove seeds and ribs. Line a cookie sheet with aluminum foil, spray with cooking spray and sprinkle with cornmeal. Mix together the cream cheese, cheddar cheese, Parmesan, onion, salt, and cayenne with a strong fork until well combined. Using a spoon or a butter knife, stuff each pepper half with the cream cheese mixture. Lay on top of cornmeal on cookie sheet. Sprinkle the top of the poppers with the bacon bits. Bake for 30 minutes.

C-O-O-L Pepper Gravy
(makes 3 cups)

2 to 4 Tbs. Corn Oil
¼ cup Flour
3 cups Milk
1 t. Salt
1 t. Pepper
Mushrooms, optional

Mix oil and flour in a saucepan with a whisk, then add milk, salt and pepper. Mixing it all before heating will keep the flour from getting lumpy. We like to use a lot of pepper in our gravy, don't be afraid to start out with 1 teaspoon and then add more if desired. Add mushrooms if desired. Heat to simmering, stirring frequently with your whisk. It takes about 10 minutes after the gravy simmers for the flour to fully expand so if it seems thin, give it a little time. If gravy is too thick, thin out with more milk. If gravy is too thin, in a separate bowl, mix a tablespoon or so of flour with a few tablespoons of cold milk and stir until the flour is dissolved. Add to the pot of gravy stirring constantly.

C-O-O-L Pepper Steak

2 tablespoons olive oil
2.5 lbs. thin sliced sirloin or other similar steak
¼ teaspoon ground black pepper
½ teaspoon salt
½ teaspoon red pepper flakes
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
3 cloves garlic, minced
3 green bell peppers cut in 1 inch cubes
1 medium onion cut in 1 inch cubes

Gravy Glaze

3 beef bouillon cubes
2.5 cups water
4 tablespoons cornstarch
1 tablespoon soy sauce
1 tablespoon COLD water

If serving this dish over rice, be sure to rinse your rice (1.5 cups) thoroughly in cold water first until the water runs clear and soak in cold water for 30 minutes then drain thoroughly. Bring 2 ⅔ cups water to a boil, then add rice. Return to a boil then cover pot with a tight fitting lid and remove to a separate burner set at simmer and simmer for 10 minutes without removing lid. Remove from heat and let stand 30 minutes, without removing cover. This gives the water a chance to disperse throughout the rice grain. Then when you fluff it with a fork, you will have perfectly fluffy and light non-sticky rice! While the rice is sitting, make the gravy glaze by bringing the bouillon cubes and 2.5 cups water to a soft boil. Turn heat down to medium. Mix soy sauce, cold water and cornstarch together with a spoon until dissolved. Slowly pour into bouillon and stir until thickened. Turn heat down to very low and cover. In large skillet, heat olive oil. Brown beef, adding salt, pepper, red pepper flakes, 2 T. soy sauce, Worcestershire sauce and garlic. Stir often so beef doesn't stick together or to bottom of skillet. Do not overcook. Remove beef from skillet to another dish. Add bell peppers and onions to skillet and sauté until tender-crisp. Do not overcook. The bell peppers should still be somewhat bright colored. Add meat back to the pan but reserve the juices. Simmer for about 2 minutes. If gravy is thicker than desired, add some of the reserved juices now to thin it out a bit. Add gravy and simmer another 2 minutes.

Serve over rice, chow mien noodles, pasta, or mashed potatoes.

This recipe serves 6 generously.

C-O-O-L Pesto

2 bunches parsley, washed and removed from stems
3 cloves garlic
¼ c. olive oil
¼ c. Parmesan cheese
1 t. salt
½ t. pepper

Process until well minced. Makes 1 pint packed well. This will store well in a jar in the fridge for weeks.

*Note: You may use parsley, cilantro, basil, or any combination of the three, however if you use basil, it's best to use it within a day or two, as it will darken.

C-O-O-L Pico de Gallo

1 bell pepper, chopped to your favorite pico size
3 medium (2" diameter) tomatoes chopped similarly
1 small white onion chopped similarly
3 green onions sliced thinly
1 jalapeno, diced finely
2 T. cilantro chopped finely
1 t. salt
½ t. pepper

Combine all ingredients and refrigerate for 1 hour to let flavors mingle and develop.

C-O-O-L Pizza/Marinara Sauce

1 can (6oz.) tomato paste
1 can water
2 T. fresh parsley, chopped fine
1 t. salt
1 t. oregano
1 t. garlic powder

Mix all ingredients and bring to a simmer for 5 minutes.

C-O-O-L Potato Salad

This recipe is adapted from a school cafeteria recipe which supposedly makes 50 servings. It is very easy to halve the recipe.

10 lbs. potatoes
4 cups sliced or diced celery
2 cups diced bell pepper
1 ¼ cups diced onion
1 ½ cups chopped dill pickles
12 boiled eggs (whites only) chopped
3 cloves minced garlic
3 cups real mayonnaise

1 T. salt
1 t. pepper
1 t. ground thyme
1 t. dried basil
1 t. rubbed sage
2 T. yellow mustard
3 T. barbecue sauce

Peel and cube potatoes to the size you like. Rinse well. Bring to a boil. Let boil 8-10 minutes and test for doneness. When potatoes are cooked to your liking, drain and place in huge bowl with plenty of room for mixing. Add remaining ingredients and mix well. Transfer to a serving bowl and chill well. Sprinkle with paprika before serving.

C-O-O-L Quesadillas

Shredded Cheese

Lightly butter one side of tortilla. Layer cheese on ½ of the tortilla, then desired ingredients on top of the cheese. Put another layer of cheese on top and fold over. Heat on medium/high skillet until lightly crisp. Cut into triangles and dip in sour cream or guacamole.

C-O-O-L Roasted Chili Salsa

7 medium tomatoes (2" diameter)
10 jalapenos (red is best)
¼ of a medium white onion
2 cloves garlic
2 T. chopped fresh cilantro
1 t. salt

1. Preheat your barbecue grill to med-high temperature. If you want to make this indoors, you can do it in a skillet on the stove, just spray it with plenty of cooking spray and use medium heat.

2. Remove any stems and cores from the tomatoes, then rub some oil over each tomato. You can leave the stems on the jalapenos.

3. Place the tomatoes on the grill (or in the skillet) when it's hot. Turn the tomatoes and the peppers about every 7 to 10 minutes. When the entire surface of the peppers has charred black you can remove them from the grill. The tomatoes will turn partially black, but when the skin begins to come off they're done. Remove from heat, cover and let cool.

4. When cooled, place the tomatoes into a food processor. Pinch the stem end from each of the peppers and place them into the food processor as well. Discard the liquid that remains on the plate.

5. Add the remaining ingredients to the food processor and puree on high speed for 5-10 seconds or until the mixture has a smooth consistency.

6. Place the salsa into a covered container and chill for several hours or overnight while the flavors develop.

Makes approximately 2 cups.

*Note: For milder salsa, remove the seeds from the peppers before cooking. (Wear kitchen gloves to do this.)

C-O-O-L Salsa

½ bunch cleaned cilantro, removed from stems
1 large jalapeno
1 t. salt
½" slice of onion, optional
1 large can (28 oz.) tomatoes, drained but not squeezed

Process first 3 (or 4) ingredients in food processor until finely minced. Add tomatoes and process on high until desired consistency.

*Note: Salsa using canned tomatoes stays fresh in the refrigerator much longer than if you use fresh tomatoes.

C-O-O-L Serrano Salsa

1 small red onion
1 small bell pepper
3 Serranos
5 cloves garlic
1 – 28 oz. can diced tomatoes
1 t. salt
⅓ cup cilantro
½ lime - optional

Finely dice ¼ of the red onion and bell pepper and set aside. Chop remainder of onion and bell pepper in 2" cubes and place in medium bowl with washed Serranos. Toss lightly with oil, sprinkle lightly with salt and spread on foil lined cookie sheet. Leave skin on garlic and drizzle with oil, wrap it in foil and place on cookie sheet. Broil for 15-20 minutes, 5" from element, turning once. Remove from oven and let cool. Squeeze garlic out of skins, remove stems from Serranos and process first 7 ingredients (except diced peppers and onions) in food processor. Add the fresh diced bell pepper and onion and the fresh squeezed lime juice if desired.

C-O-O-L Sopapillas

1 pkg. dry yeast
¼ c. lukewarm water
¾ c. milk
6 tbsp. sugar
1 tsp. salt
2 tbsp. butter
1 egg, beaten
3 c. flour
Approximately 2 inches cooking oil

Soften yeast in lukewarm water. Set aside. Combine milk, sugar and salt. Bring to a boil. Remove from heat. Stir in butter. Allow to cool until lukewarm. Stir in beaten egg. Stir in yeast mixture. Gradually add flour. Work with hands if mixture becomes too thick to stir. Cover dough with a damp cloth and allow to rise until doubled in size, about 1 ½ hours.

Punch down, turn out onto a lightly floured board and knead briefly until dough is smooth. Cover and let rest for 15 minutes. Roll out to about ¼ inch thick and cut with a 2 inch cookie cutter. Heat oil to 350°F. Cook sopapillas a few at a time, browning on one side, and turning only once. They cook very fast so be alert. They will puff up. Drain on absorbent paper and serve with powdered sugar sprinkled on top or drizzled with honey.

C-O-O-L Tuna Patties

⅓ c. rice (uncooked measurement)
1 can mushroom stems and pieces
½ pkg. Ritz crackers, crushed finely
(You may use saltines or whatever you have on hand instead.)
1 rib celery or ½ bell pepper, finely chopped
1 T. minced onion
Mrs. Dash or your favorite seasoned salt
½ t. liquid smoke
½ can black olives, sliced
2 cans tuna in water (12 oz. total) drained
1 egg
No-stick cooking spray

Cook rice. In food processor, crush crackers and pour in large shallow bowl. (Don't wash the processor 'till you're all done.) Process celery or pepper in processor. Put with crackers. Add mushrooms, olives, and spices to bowl. Process rice, tuna and egg together until well mixed, about 15 sec. You may have to scrape the sides of the bowl halfway through, or maybe twice. Don't worry you won't overdo it. Add to other ingredients. Mix thoroughly with rubber spatula and then press flat and even in bowl. Cut like a pie in 8 sections. Make patties out of each section and fry on medium-low heat for 10 minutes on each side in pan sprayed with no-stick spray. Ketchup, Cocktail Sauce, Mustard, or Ranch Dressing for dipping.

C-O-O-L Turn-unders

1 lb. Chicken, cooked and cubed
1 jalapeno, seeded and diced
1 small package almond slices
1 pkg. fresh mushrooms, cleaned and sliced
1 clove garlic, minced
1 can black olives, sliced
2 T. butter
Salt and pepper to taste
8 slices Swiss cheese, thinly sliced
1 box phyllo dough
1 stick melted butter (don't use margarine or oleo)

Sauté mushrooms in 2 T. butter for 3 minutes. Add garlic and jalapeno and sauté for 2 more minutes. Add black olives and chicken and heat through. Remove from heat and stir in almonds. Place in a strainer, so mixture stays fairly dry. Set aside. Melt butter. Lay out one layer of phyllo dough, and brush surface with melted butter using a pastry brush. The entire surface need not be solidly covered, just randomly brush so that approx. two thirds of the surface is buttered. Lay another sheet of phyllo directly on top of the buttered layer and add butter as you did on the first sheet. Place a slice of Swiss cheese in the bottom right corner of the fillo. Next, place ½ cup of the chicken filling on top of the Swiss. Leave enough room so that you can fold a 4" triangle of the corner of the phyllo sheet over the filling.

Now fold the entire left side of both layers of phyllo over the right side. You should now have a long rectangle, with the filling inside. Now start folding the dough over the filling as you would fold a flag until you end up with a triangle when completed.

Place the completed triangles on a greased cookie sheet, then reheat the remaining butter and drizzle or brush over the top of the Turn-unders. Bake at 350° for 30 minutes. These are great dipped in salsa or ranch dressing.