The Kwixland Cookbook


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    2-1/2 pounds beef Stew Meat, cut into 1 to 1-1/2-inch pieces
    3 tablespoons all-purpose flour
    2 teaspoons ground cumin
    1 teaspoon ground cinnamon
    1 teaspoon salt
    1/4 to 1/2 teaspoon ground red pepper
    1 pound sweet potatoes, peeled, cut into 1-inch pieces (about 3 cups)
    1/2 cup regular or golden raisins
    1 can (14-1/2 ounces) diced tomatoes with garlic and onion
    Hot cooked couscous
    Chopped toasted almonds (optional)
    Chopped fresh parsley (optional)


    Combine flour, cumin, cinnamon, salt and red pepper in 3-1/2 to 5-1/2-quart slow cooker. Add beef, sweet potatoes and raisins; toss to coat evenly. Pour tomatoes on top. Cover and cook on LOW 8 to 9 hours or on HIGH 4 to 6 hours or until beef and potatoes are fork-tender. (No stirring is necessary during cooking.) Season with salt, as desired.
    Serve over couscous. Garnish with almonds and parsley, if desired. Serves 6.

from the Missouri Beef Industry Council


Last Monday Pumpkin Muffin Recipe
15 or 16 ounce can

Cranberry Salad

1 1/2 cups water
2 cups whole cranberries
1 pkg cherry jello
1 cup sugar
1/2 cup of crushed pineapple
1/2 cup nuts
1 tart apple peeled and chopped

simmer cranberries in water for 10 minutes
add jello and sugar
add pineapple nuts apple

Spider Cupcakes - from

What You Need
pkg.  (2-layer size) chocolate cake mix
pkg.  (3.9 oz.) JELL-O Chocolate Instant Pudding
cup  KOOL-AID Orange Flavor Sugar-Sweetened Drink Mix
Tbsp.  hot water
can  (16 oz.) ready-to-spread white frosting
 OREO Cookies
pieces  black string licorice (32 inches each)
 miniature candy-coated chocolate pieces
Make It

PREPARE cake batter as directed on package; blend in dry pudding mix. Spoon into 24 paper-lined muffin cups. Bake as directed on package for cupcakes. Cool completely.

DISSOLVE drink mix in hot water. Stir into frosting in bowl until well blended. Use to frost cupcakes, reserving some of the frosting for attaching the decorations.

CUT each licorice piece into 16 (2-inch) lengths; set aside. Place 1 cookie on top of each cupcake; insert 4 licorice pieces into frosting on each side of cookie for the spider's legs. Use reserved frosting to attach chocolate pieces to tops of cookies for the spiders' eyes.
Kraft Kitchens Tips
Size Wise
With their built-in portion control, these spooky cupcakes are great treats to serve at a kids' Halloween party.
Make Ahead
Cupcakes can be decorated up to 8 hours before serving.

Chocolate Spice Cake with Caramel Icing

3 oz. unsweetenwed choc chopped
1/2 cup marg or butter softened
1 cup sugar
1 cup packed brown sugar
3 eggs
2 cups cake flour
(2 cups baking powder)
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/8 teaspoon ground cloves
2 oz milk

1 cup + 2 tablespoon packed brown sugar
3/4 heavy whipped cream
6 tablespoons butter cubed
1 1/2 cup confectioners sugar
1/4 teaspoon vanilla extract
caramel popcorn optional

preheat to 350
line bottom of well-grease 9" round baking pan parchment paper
grease paper
melt choclate, stir until smooth and cool slightly
mix butter and sugar until light and fluffy
add eggs 1 at a time
beat well after each egg
beat in choc

another bowl, whisk flower baking powder salt and spices. Add to cream. Add milk and beat well
transfer batter to pans
bake 30-35 minutes or until clean toothpick
cool for 10 minutes
to wire racks
remove paper
cool completely

small saucepan brown sugar, cream and butter, boil over medium heat, stir occassional
three minutes
remove from heat

beat in sugar and vanilla
place on serving plate
pour hot icing over cake
top with caramel pocorn if desired

kevin embree

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Call in your recipe Monday morning, at 660-263-2424 (Moberly area), 388-6424 (Salisbury area), or 800-892-2300 (everywhere else).