Get Cooking – Cool Weather Recipes

These are some good recipes to make during the cooler winter temperatures. They’re fairly simple to prepare and make a hearty meal for your family.



These can be prepared ahead and refrigerated on the cookie sheet until ready for baking. They are best served warm. You can substitute fresh minced garlic for the powdered garlic if desired. 

Garlic Cheese Puffs Recipe


(2) 12 oz. tubes refrigerated biscuits, 10 count each
8 oz. mozzarella cheese brick
1/4 cup salted butter, melted
1.25 oz. package dry Ranch seasoning mix
2 tsp. garlic powder 


Preheat oven to 400 degrees. Line a baking sheet with parchment paper and spray with cooking spray. Set aside.

Cut cheese brick into bite-size cubes. Open tube of biscuits and place one at a time on a cutting board. Put one cube of cheese in the middle of each biscuit. Pinch seams to seal the cheese inside. Place balls on baking sheet about two inches apart.

Mix melted butter with garlic powder and 2 tsp. Ranch seasoning. Brush balls with butter. Bake cheese puffs for 15 minutes or until golden brown. Serve warm. Makes 20 servings.


This recipe calls for creativity. You can use any vegetables you have at home, including fresh potatoes instead of canned. It’s a good dish for a chilly day. A side salad makes a nice accompaniment.

Slow-Cooker Chicken Stew Recipe


3 pounds boneless, skinless chicken breasts
1 large onion, sliced
14.5 oz. can diced tomatoes with juice
2 cups sliced zucchini
5 oz. can whole white potatoes, drained
½ cup dry red wine
14.5 oz. can chicken broth
1 tsp. poultry seasoning

15.5 oz. can Cannellini beans
14.5 oz. can peas or lima beans
11 oz. can corn kernels


Spray inside of slow cooker with cooking spray. Place chicken at bottom. Spread vegetables on top. Add red wine, chicken broth, and poultry seasoning. Cook on High for 4 hours. Serves 4-6.


This makes for a tempting dessert presentation to please your guests. For added color, serve with fresh berries.

Spirited Orange Cake Recipe


1 box orange cake mix
3-3/4 oz. box instant vanilla pudding mix
4 eggs
½ cup vegetable oil
4 oz. Cointreau
4 oz. orange juice

1 cup powdered sugar
1 Tbsp. Cointreau
1-2 Tbsp. orange juice


Preheat oven to 350 degrees. Combine cake mix and pudding in a large bowl. Add eggs, oil, 4 oz. Cointreau, and 4 oz. orange juice. Blend until smooth and thickened. Pour into a greased and floured 10-inch Bundt pan. Bake for 45 minutes. Remove from oven and cool on rack.

Mix together ingredients for glaze until smooth. Drizzle over cake while still warm. Slice and serve.

What recipes do you like to make in the winter months?

Baked Egg Rolls


1 pound package frozen broccoli stir-fry vegetable blend
1 cup shredded cooked chicken
41⁄2 tsp. low sodium soy sauce
2 tsp. sesame oil
2 garlic cloves, minced
1⁄2 tsp. ground ginger
8 oz. all-purpose pasta or egg roll wrappers
1 egg, beaten
1 jar of duck sauce


Preheat oven to 400 degrees. In a bowl, combine ½ package chopped, defrosted vegetables, chicken, soy sauce, sesame oil and spices. Place 1⁄4 cup mixture into the center of each wrapper. Fold bottom corner over filling then fold two sides toward the center. Moisten flap of remaining corner with beaten egg and seal.

Place egg rolls seam side down on a greased baking sheet. Spray tops of wrappers with nonstick cooking spray or brush with beaten egg. Bake for 15 minutes or until browned. Makes 8 servings. Recipe may be doubled. Serve warm with duck sauce.

Spinach Balls


(2) 10 oz. packages frozen chopped spinach, thawed and squeezed dry
2 cups crushed herb stuffing mix
1 cup grated Parmesan cheese
cup melted butter
4 green onions, chopped
3 eggs, beaten


Preheat oven to 350 degrees. Combine ingredients in a large bowl and mix well. Shape into 1-inch balls. Cover and refrigerate or freeze until ready to bake. Bake on an ungreased baking sheet for 10 to 15 minutes or until golden brown. Serve with your favorite mustard. Makes 20 to 24 spinach balls.

Spinach Pumpernickel Dip


10 oz. package frozen chopped spinach, thawed and squeezed dry
1 package dry onion soup mix
1 cups sour cream
1 cup mayonnaise
8 oz. can sliced water chestnuts, drained and chopped
3 green onions, chopped
1 round pumpernickel bread


Mix together soup mix, sour cream, and mayonnaise until blended. Add spinach, water chestnuts, and green onions. Cover and chill. Just before serving, cut circle into top of bread and hollow out a bowl shape, saving pieces of bread to place around platter for dip. Spoon spinach mixture into hollow and serve.

Stuffed Mushrooms


(2) 16 oz. packages whole white mushrooms
3 oz. package cream cheese, softened
1⁄2 cup mayonnaise
1⁄2 cup sour cream
14 oz. can artichoke hearts, drained and chopped
10 oz. package frozen chopped spinach, thawed and squeezed dry
1⁄3 cup shredded mozzarella cheese
3⁄4 tsp. garlic powder
4 Tbsp. shredded Parmesan cheese
2 Tbsp. grated Parmesan cheese


Preheat oven to 400 degrees. Remove stems from mushrooms and discard or save for another use. Clean mushrooms and pat dry with paper towel. Meanwhile, beat cream cheese, mayonnaise, and sour cream in a small bowl. Add artichokes, spinach, mozzarella cheese, garlic powder, and shredded Parmesan cheese.

Fill each mushroom cap with 1 Tbsp. spinach mixture. Place mushrooms on greased baking sheet and sprinkle with grated Parmesan cheese. Bake for 20 minutes or until tender. Transfer to platter and serve warm.