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RECIPES

These recipes were donated from the individuals who shared the actual food item with us at the SFWR 2006, 2007, 2008, 2009 & 2010 Retreats. 

Thank you!! 

If you want to see more recipes here, please send them to:

webmaster@whitewaterbasketguild.com


2014 Retreat Recipe

Peanut Butter Chocolate Drop Cookies

3 cups Kelloggs Corn Flakes
1 pkg. Nestle's Dark Choc. or Milk Choc. Chips
1/4 cup peanut butter

Melt chocolate chips & peanut butter. After melted, coat all the corn flakes. Drop onto cookie sheet & freeze. After they are cold, remove from freezer and enjoy.


2010 RETREAT RECIPES

Chocolate Nut Bars

Prep Time: 10 minutes

Bake Time: 33-38 minutes

1 cups graham cracker crumbs

cup butter or margarine, melted

1- 14oz. can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)

2 cups (12 ounces) semi-sweet chocolate chips, divided

1 tsp. vanilla extract

1 cup chopped nuts

  1. Preheat oven to 375F. Combine crumbs and butter; press firmly on bottom of a 9” x 13” baking pan. Bake for 8 minutes. Reduce oven temperature to 350F.
  2. In small saucepan, melt Eagle Brand sweetened condensed mile with 1 cup chocolate chips and vanilla. Spread chocolate mixture over prepared crust. Top with remaining 1 cup of chocolate chips then nuts; press down firmly.
  3. Bake 25 to 30 minutes. Cool. Chill if desired. Cut into bars. Store loosely covered at room temperature.

Makes 24 to 36 bars

Download Chocolate Nut Bars recipe HERE!

Pineapple Cheese Ball

2 cups pecans, chopped

16 oz. softened cream cheese

1 can crushed pineapple (drained)

1 T seasoned salt

3 T green pepper, finely chopped

2 T onion, finely chopped

 

 

Except for 1 cup of the pecans, blend all ingredients with a fork or spoon. Do not use a blender or a mixer. Shape into ball and roll in the 1 cup of pecans. Chill 2-4 hours. Serve with crackers.

**You can divide the cheeseball in half and then roll each half into cup of the chopped pecans.**


Download Pineapple Cheeseball Recipe HERE!

Monkey Munch

9 cups Chex Cereal

cup butter

1 cup chocolate chips

1 tsp. vanilla

cup peanut butter

1 cups powdered sugar

1 cup peanuts (optional)

 

 

 

Measure cereal and peanuts (optional) and set aside. In a microwaveable bowl, microwave the chocolate chips, peanut butter and butter uncovered for 1 minute. Stir and microwave for another 30 seconds. Stir until mixture is smooth. Add in vanilla and stir again. Pour mixture over cereal and stir until coated evenly. Pour coated cereal into resealable storage bags. Add powdered sugar, seal the bags and SHAKE, SHAKE, SHAKE. Spread onto wax paper and let the sugar set.  Store in refrigerator.


Download Monkey Munch Recipe HERE!

Saltine Chocolate Pieces 2010

Preheat oven to 400

1 sleeve (about 37) Saltine crackers

12 oz. (2 cups) semi-sweet chocolate chips

cup brown sugar

1 cup butter (not margarine)

cup chopped nuts

 

 

 

Line a 10x15 cookie sheet with foil; spray very lightly with cooking spray. Cover cookie sheet with saltines. Boil the sugar and butter for 3 minutes. Pour mixture over saltines and spread evenly. Bake @ 400 for 5 minutes. Remove from oven.

 

Sprinkle with chocolate chips. Let set 1 minute, then spread the melted chips with a spatula. Sprinkle cup chopped nuts over this and press down lightly. Cut on diagonal immediately or cool until firm, then break up; pieces can be frozen.


Download Saltine Chocolate Pieces 2010 HERE!

Jalapeno Pretzels

60 oz. pretzels

12 oz. bottle Orville Redenbacher popcorn oil

2 pkgs. of dry ranch dressing

1 tsp. dill weed

1 tsp. cayenne pepper

1 T black pepper

1 T jalapeno seasoning

 

Mix pretzels, dill weed and dry ranch dressing together in a roaster.   Mix together the popcorn oil, cayenne pepper, black pepper and jalapeno seasoning then sprinkle over the pretzels. Mix well.  Bake at 200F for 1 hours, stirring mixture every 15 minutes.


Download Jalapeno Pretzel recipe HERE!

Download ALL 2010 recipes HERE!
2009 RETREAT RECIPES

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From the Kitchen of: Linda Elschlager
Savannah Squares
Preheat Oven: 250 13x9 pan
6 cups Crispix Cereal 2 cups Pecan halves
Melt 1/4 cup butter, 1/2 cup brown sugar, & 1/2 cup Praline Mix (The brand
of the Praline Mix is Savannah Cinnamon Co.) Bring to a boil, gently cook for 2 minutes.
Stir in 1/2 teaspoon baking soda until foamy. Pour over mixture and stir to coat.
Bake @ 250 for 1 hour Stir once during baking.

Download Savannah Squares recipe HERE!

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Saltine Chocolate Pieces
From the Kitchen of:  Unknown 
Preheat oven to 400  10x15 foil lined cookie sheet 
1 sleeve Saltines  12 oz. semi-sweet chocolate chips 
3/4 cup brown sugar 1 cup butter
3/4 cup chopped nuts
Spray the lined cookie sheet very lightly with cooking spray. Cover cookie sheet
with saltines. Boil sugar and butter for 3 minutes. Pour mixture over saltines and
spread evenly. Bake at 400 for 5 minutes. Remove from oven.

Sprinkle with chocolate chips. Let set 1 minute, then spread melted chips with spatula. Sprinkle 3/4 cup chopped nuts over this and press down lightly. Cut on diagonal immediately or cool until firm, then break up; pieces can be frozen. 
 
Download Saltine Chocolate Pieces HERE!


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Pretzel Dip
From the Kitchen of: Unknown
2 cups mayonnaise 2 cups sugar
1 T. mustard 1 T. dry mustard
2 T. horseradish

Get your Pretzel Dip Recipe HERE!

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Marinated Vegetables
From the Kitchen of: Unknown
1 can Shoepeg corn 1 can French style green beans
1 can Lesueur early peas 1 small jar of chopped pimento
1 cup finely chopped celery 1 cup finely chopped green pepper
1 cup finely chopped green onion 1 cup sugar
3/4 cup vinegar 1/2 cup salad oil
1 T water 1 teaspoon salt
Drain all canned vegetables and pimento, combine with chopped celery, green pepper and green onion in a bowl. In a small pot combine sugar, vinegar, oil, water, salt and pepper. Bring to a boil. Pour over vegetables and refrigerate for at least 4 hours, but, over night is best.
Download Marinated Vegetables recipe HERE!

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Butterscotch Haystacks
From the Kitchen of: Unknown
1-2/3 cup Nestles Toll House Butterscotch Morsels 3/4 cup creamy peanut butter
1 can (8.5oz) or 2 cans (5oz.each) chow mien noodles 3-1/2 cups miniature marshmallows
Cookie sheets lined with waxed paper
Microwave morsels in a large uncovered microwavable bowl on Medium-High (70%) power for 1 minute. STIR. The morsels may retain some of their original shape. If necessary micros at additional 10-15 second intervals stirring until melted (smooth).
Stir in peanut butter until well blended, add chow mien noodles and marshmallows. Toss until coated. Drop by rounded tablespoon onto prepared baking sheets. Refrigerate until ready to serve.
Makes about 6 dozen candies.
Download Butterscotch Haystacks recipe HERE!

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Hull Free
Caramel Corn
From the Kitchen of: Unknown
1/2 cup corn syrup 1 cup (2 sticks) margarine
2 cups firmly packed brown sugar dash of salt
1/2 tsp. Baking Soda 1 tsp. Vanilla
1 Bag of Hull-free popped corn
Bring the syrup, margarine, brown sugar and salt to a boil in a Medium sized saucepan. Boil for 5 minutes, stirring constantly. Remove from heat; add the soda and vanilla. Stir well but quickly, it will foam. Pour over the popcorn in a large bowl. Mix Well.
Place the popcorn in a lightly oiled roaster pan (or coat it with Vegetable cooking spray) Bake at 250 for one hour, stirring every 15 minutes. Turn out onto wax paper. Let cool and then break apart.
Get the Hull Free Caramel Corn recipe HERE!

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Pretzel Mix
From the Kitchen of: Sue Wilcox
1 cup Orville Redenbachers Oil 1 envelope (1oz.) Powdered Ranch Salad Dressing (such as Hidden Valley)
1 tsp. Garlic Powder 1 tsp. Cayenne pepper, or to taste
2 bags (15 oz. each) thin pretzels
Preheat oven to 200
Pour the oil into a 2 cup glass measuring cup. Add the ranch dressing, garlic powder and Cayenne pepper. Wisk to mix.
Pour 1 bag of the thin pretzels into each of the 2 ungreased 10"x15" baking pans. Pour 1/2 the oil mixture over each pan. Stir until all of the pretzels are coated with the mixture. Bake uncovered for 90 minutes, stirring and turning every 20 minutes. Remove pans from the oven and cool completely. Store in an air tight container at room temperature for up to 3 weeks.
Download Pretzel Mix recipe HERE!




2008 Retreat Recipes

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From the Kitchen of: Pam Feix
Cracker Brittle
Preheat Oven: 400° 9x13 cookie sheet lined with aluminum foil
44 saltine crackers 2 sticks butter (not margarine)
1 cup packed brown sugar 12 oz. pkg. chocolate chips
pkg. of toffee pieces 1/2 cup crushed pecans
Melt butter in heavy saucepan. Add brown sugar then blend well. Bring mixture to a boil. Boil for 3 minutes while stirring constantly. Pour over crackers then bake in oven for 4 minutes.
Melt chocolate chips and pour over crackers. Smooth evenly over crackers. Sprinkle on toffee and crushed pecans. Freeze for 10 minutes. Serve

Download Cracker Brittle Recipe HERE!!
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Sweet Party Mix
From the Kitchen of: Unknown
1/2 cup butter 1/2 tsp. salt
1/4 cup corn syrup 1/2 tsp. baking soda
1 cup brown sugar 1 tsp. vanilla
Mix the butter, salt, corn syrup and basking soda until blended. Add soda and vanilla. Put the following ingredients into a brown paper bag and pour in the sauce then shake.
2 cups Crispix cereal 2 cups peanuts
2 cups pretzels 2 Golden Grahams
Microwave for 1½ minutes then shake. Microwave another 1½ minutes and shake again. Microwave 1 minute then shake 1 last time. pour onto wax paper and mix in M&M's. When cool, store in an airtight container.


Download Sweet Party Mix Recipe HERE!!


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Beary Good Snack Mix
From the Kitchen of: Unknown
10 oz. pkg. Bear Shaped Honey Grahams 2 cups M&M's
1 cup salted peanuts 1 cup dried cranberries
2 cups banana chips
Combine all ingredients. Store in an airtight container.

Download Beary Good Snack Mix HERE!!


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Dog Paddle Chow
From the Kitchen of: Unknown
4 cups popped popcorn 1 cup chewy fish shaped fruit snacks
3 cups fish shaped pretzels or crackers 1 cup chcolate covered raisins
Combine all ingredients. Store in an airtight container up to 3 days.

Download Dog Paddle Chow HERE!!


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Date Bars
Janice Rowley
(4th Generation Family Recipe)
Cook 1 lb. chopped dates & 1/4 cup sugar in water to cover - until mushy. Add 1 teaspoon vanilla.
Mix Together:
2 cups flour 2 cups oatmeal
1 cup shortening 1 cup brown sugar
1 teaspoon soda
Put half of oatmeal mixture in greased 9x13 pan. Pack. Top with date mixture. Add remaining oatmeal mixture - pack. Basket 25 minutes in a 350° oven.

Download Date Bar Recipe HERE!!


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Chex Muddy Buddies (a.k.a. Puppy Chow)
From the Kitchen of: Unknown
1 cup semi-sweet chocolate chips 1 teaspoon vanilla
1/2 cup peanut butter 9 cups Chex (any variety)
1/4 cup butter or margarine 1½ cups powdered sugar
1. In 1 quart microwavable bowl, mix chocolate ships, peanut butter and butter. Microwave uncovered on High 1 minute; stir. Microwave 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla.
2. In large bowl, place cereal. Pour chocolate mixture over cereal, stirring until evenly coated. Pour into 2-gallon food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
Stove-Top Directions:
Into large bowl, measure cereal; set aside. In 1-quart saucepan, heat chocolate chips, peanut butter and butter over low heat, stirring frequently, until melted. Remove from heat; stir in vanilla. Pour chocolate mixture over cereal, stirring until evenly coated. Pour into 2-gallon food-storage plastic bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Download Chex Muddy Buddies (Puppy Chow) Recipe HERE!!


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Sue's Oatmeal/Cherry/Chocolate Chip Cookies
From the Kitchen of:` Sue Perino
3/4 cup Crisco 1 cup brown sugar
1/2 cup granulated sugar 1 egg
1/4 cup water 1 teaspoon vanilla
1 cup flour 1/2 teaspoon soda
1/2 teaspoon salt 3 cups quick cooking oatmeal
1 cup chocolate chips 1 cup dried cherries*
Beat Crisco, brown sugar, granulated sugar, egg, water, and vanilla until creamy. Stir in flour, soda, and salt. Stir in oatmeal. Add chocolate chips and cherries. Drop by tablespoon onto baking sheet and bake @ 350° for 12-15 minutes.
*These are also good with pecans and dried cranberries in place of the cherries and chocolate chips.

Download Sues' Oatmeal/Cherry/Chocolate Chip Cookie Recipe HERE!!


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Oreo Cookies 'n Creme Brownies
From the Kitchen of: Unknown
1 pkg. (3.8oz) Fudge brownie mix Water, Vegetable Oil, and eggs as called for on brownie mix package
1 cup Oreo Cookie crumbs 1/2 tub (2/3 cup) chocolate or vanilla frosting
2/3 cup Oreo cookie crumbs
Preheat Oven to 350°
Make brownies as directed on package in 9x13 pan - except stir 1 cup Oreo cookie crumbs into the batter. Bake as directed. Cool completely. Frost with frosting. Sprinkle with 2/3 cup Oreo cookie crumbs.
You can make cupcakes instead of brownies if you wish. Follow all the above directions, pour into cupcake liners and bake at 325° for 20-25 minutes.

Download Oreo Cookies 'n Creme Brownies HERE!!


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Frosted Cashew Cookies
From the Kitchen of: Melba Bonner
1 cup firmly packed brown sugar 1/2 cup butter, softened
1/2 teaspoon vanilla 1 egg
2 cups all-purpose flour 3/4 tsp. baking powder
3/4 tsp. baking soda 1/3 cup sour cream
1½ cups salted cashews
Cream brown sugar and butter; add vanilla, sour cream, and egg. Sift the dry ingredients and add to the creamed mixture, mixing well. Stir in 3/4 cup coarsely chopped salted cashews. Drop dough by rounded teaspoon a full 2" apart on greased cookie sheet or use parchment paper to line cookie sheet. Bake at 375° for 8-10 minutes until golden brown. Immediately removed from cookie sheet. Cool 15 minutes or until completely cooled. Makes 4 dozen 2" diameter cookies.
Frosting:
Heat in saucepan over medium heat until light golden brown, 1/2 cup butter (no substitute). Remove from heat and stir in
2 cups powdered sugar 3 T. half & half, cream or milk
1/2 teaspoon vanilla
Beat until smooth and frost cooled cookies. Tom with a cashew half.

Download Frosted Cashew Cookie Recipe Here!!


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Banana-Chocolate Chip Mini Muffins
From the Kitchen of: Linda Reiser
Cream Together:
1/2 cup shortening 1 cup sugar
Add:
3 smashed bananas 2 beaten eggs
2 cups flour 1 tsp baking soda
pinch of salt 1 cup of mini chocolate chips
Bake at 350° for 20 minutes using mini muffin tins sprayed with non-stick cooking spray.

Download Banana-Chocolate Chip Mini Muffins HERE!!


Download ALL of the 2008 Recipes HERE!!


2007 Retreat Recipes
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Download and Print All 2007 Recipes HERE!!


2006 Retreat Recipes

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Download and print all the 2006 recipes HERE!

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Thanks to everyone who shared these items and recipes with us.

PLEASE send more recipes in!!