CrossRoads Church near Jackson has a new cookbook for sale: "CrossRoads Family Recipes: From Our Family To Yours." The proceeds of the sale of this book will go toward church and grounds improvements. There are 182 pages of recipes and a nice section in the back of the book with additional recipes, nutritional tips, household hints, kid's kitchen crafts and gifts from the kitchen with a new look that I had not seen before. There are eight divided sections with recipes in a variety of categories. This affordable book is a bargain for the variety of recipes. The book is available at the church office. All of today's recipes are from the book.

Raspberry Iced Tea

Submitted by Sharon Newcomer

4 quarts water

1 1/2 cups sugar

12 ounces frozen raspberries

10 tea bags

1/4 cup lemon juice

In a Dutch oven, bring water to a boil. Remove from heat; stir in sugar until dissolved. Add raspberries, tea bags and lemon juice. Cover and steep for 3 minutes; strain. Discard berries and tea bags. Cool. Serve over ice. Makes 4 servings.

Easy Brunswick Stew

Submitted by Mart Strickland

2 1/2 pounds boneless pork shoulder (Boston Butt)

3 medium new potatoes, peeled and chopped

1 large onion, chopped

1 (28-ounce) can crushed tomatoes

1 (18-ounce) bottle barbecue sauce

1 (14-ounce) can chicken broth

1 (9-ounce) package frozen baby lima beans, thawed

1 (9-ounce) package frozen corn, thawed

6 tablespoons brown sugar

1 teaspoon salt

Trim roast and cut into 2-inch pieces. Stir together all ingredients in a crock pot on low until potatoes are fork tender and meat is done. Remove pork with slotted spoon and shred, then return to slow cooker and stir well. Serve with cornbread.

Crawfish Cornbread

Submitted by Paula Parker

1 box Jiffy cornbread mix

1 (16-ounce) package crawfish tails

2 cups grated cheddar cheese

1 stick butter, melted

1 (15-ounce) can creamed corn

1/2 cup yellow onion, chopped

1/2 cup green onion, chopped

2 or 3 jalapenos, chopped

1 teaspoon salt

1 teaspoon Tony's Creole seasoning

1/2 cup green bell pepper, chopped

Preheat oven to 350 degrees. Mix everything together and pour into a greased 9-by-13-inch pan. Bake until golden brown and set, 45 to 55 minutes.

Buffalo Style Chicken Pizza

Submitted by Jean Gibbs

2 cups cooked chicken, diced

1/3 cup Frank's red hot sauce

2 tablespoons melted butter

2 pizza crusts

1 cup pizza sauce

2 cups shredded mozzarella cheese

1/2 cup diced celery

1/2 cup ranch dressing

In a bowl, toss chicken with red hot sauce and butter. Place pizza crusts on baking sheets. Spread crusts with pizza sauce. Sprinkle with chicken mixture, cheese and celery. Bake at 400 degrees for 15 minutes. Drizzle with dressing and cut into wedges to serve.

Sammie Burgers

Submitted by Rhonda Starzinger

1 (14.75-ounce) can salmon

1/2 cup seasoned breadcrumbs

1/2 cup chopped onion

3 tablespoons mayonnaise

2 eggs, beaten

2 teaspoons fresh squeezed lemon juice

1 tablespoon chopped parsley

1/4 teaspoon garlic salt

Vegetable oil

Drain and flake salmon in mixing bowl. Combine salmon, breadcrumbs, onions, mayonnaise, eggs, lemon, parsley and salt; blend well. Shape into 8 burgers, salmon will be moist. In a large skillet heat 1 to 2 tablespoons of oil and cook over medium heat until both sides are brown and heated through.

Better for You Brownie Muffins

Submitted by Brooke Clubbs

1 box Duncan Hines low-fat brownie mix

1 can solid pack pumpkin (Not pumpkin pie mix)

1/2 cup mini chocolate chips

Mix together the brownie mix and the can of pumpkin, do not add any other ingredients like eggs, oil, etc. Spoon mixture into muffin cups, filling 1/3 full. Sprinkle with chocolate chips. Bake at 350 degrees for 15 to 20 minutes. Cool for 5 minutes.

Chocolate Toffee Bites

Submitted by Janet Hitt

Saltine crackers

1 cup butter

1/2 cup sugar

1 cup chocolate chips

1 (2-ounce) package chopped nuts

Line a 15-by-10-inch pan with foil. Cover with single layer of saltine crackers. Melt butter and sugar in saucepan. Boil for 2 minutes. Pour over crackers. Bake at 350 degrees for 10 minutes. Sprinkle with chocolate chips. Spread when chocolate is melted until smooth and even. Sprinkle on nuts. Refrigerate until cool. Break into pieces and store in an airtight container.

Chocolate Creme Dessert

Submitted by Alisha Turley

3 cups crushed vanilla wafers

2/3 cup butter or margarine, melted

1/4 cup sugar

1/2 teaspoon cinnamon

1/2 teaspoon vanilla

For the Filling:

1 (7-ounce) milk-chocolate candy bar, broken into pieces

1 (10-ounce) package large marshmallows

1 cup milk

2 cups whipping cream, whipped

Combine wafer crumbs, butter, sugar and cinnamon; mix well. Set aside 1/3 cup for topping. Press remaining mixture into greased 9-by-13-inch pan. Refrigerate until firm. In saucepan, heat candy bar, marshmallows and milk over medium-low heat until chocolate and marshmallows are melted, stirring often. Remove from heat; cool to room temperature. Fold in whipped cream and vanilla; pour over crust. Chill 3 to 4 hours. Makes 12 to 16 servings.

Have a great week, and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at news@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, MO 63701. Recipes published have not been kitchen-tested by Southeast Missourian staff.