Strawberry Romaine Salad

Ingredients:
• 1 head romaine lettuce, torn into pieces
• 1/2 red onion, sliced
• 1/2 pint strawberries, sliced
• 1/2 cup walnut pieces
• grilled chicken strips (optional)

Directions:
The above ingredients may be arranged in a large bowl or on individual plates/bowls.
Dressing:
• 1/2 cup sugar    • 3/4 cup light mayonnaise
• 1/4 cup milk    • 2 tbsp. poppy seeds
• 4 tbsp. red wine vinegar
Mix thoroughly and add to salad before serving

From the Kitchen of… Mayor Dave Munson and Linda Munson

Cookie Salad

Combine:
• 1 cup of buttermilk
• 3 oz. of pkg. instant vanilla pudding
• 8 oz. Cool Whip

Add:
• 1 can mandarin oranges - drained
• 1 lg can pineapple tidbits - drained
• 1/2 pkg. fudge strip cookies- break into pieces

Directions:
Refrigerate a few hours or overnight.

From the Kitchen of… Rep. Stephanie Herseth Sandlin

Festive Cranberry Salad

Ingredients:
• 1 can (14 oz.) sweetened condensed milk
• 1/4 cup lemon juice
• 1 can (20 oz.) crushed pineapple, drained
• 1 can (16 oz.) whole-berry cranberry sauce
• 2 cups miniature marshmallows
• 1/2 cup chopped pecans Red food coloring, optional
• 1 carton (8 oz.) frozen whipped topping, thawed

Directions:
In a bowl, combine milk and lemon juice; mix well. Stir in the pineapple, cranberry sauce, marshmallows, pecans and food coloring if desired. Fold in whipped topping. Spoon into a 9 x 13 baking dish. Freeze until firm, 4 hours or overnight. Cut into squares. Yield: 12 - 16 servings.

From the Kitchen of… Janice Ruckelshausen

Strawberry Salad

Ingredients:

• 8 oz. cream cheese, softened
• 16 oz. frozen strawberries, drained and save juice
• 8 oz. crushed pineapple, drained
• 2 cup marshmallows
• 8 oz. cool whip

Directions:
Mix liquid from strawberries with softened cream cheese using a mixer. Spoon in rest of ingredients. Cool in frig.

From the Kitchen of… Janice Ruckelshausen

John Deere Salad

Ingredients:
• 1 large box lime jello
• 1 large box lemon pudding (cook type)
• 2 cup boiling water

Directions:
1 large box lime jello 1 large box lemon pudding (cook type) 2 cup boiling water Make lemon pudding according to direction on box. Set aside. Put jello in large dish and add boiling water. Mix until jello is dissolved, then add lemon pudding to the lime jello, stir until well mixed. Put into 9 x 13 ungreased dish. Let set up in frig.

Topping:
• 1 cup milk • 1  8oz. cont. cool whip
• 1 small box instant lemon pudding
• Oreo cookies, crushed.

Mix milk and lemon pudding. Let set-up. Fold in cool whip. Spread on jello. Sprinkle crushed cookies on top of salad.

From the Kitchen of… Janice Ruckelshausen

Cherry Nut Bread

Ingredients:
• 8 oz. cream cheese    • 1 cup margarine   
• 1 1/2 cup sugar    • 1 1/2 tsp. vanilla        • 2 1/4 cup flour    • 3/4 cup cherries
• 1/2 cup chopped pecans    • 4 eggs
• 1 1/2 teaspoon baking powder

Directions:
Thoroughly blend cream cheese, margarine, sugar and vanilla.  Add eggs one at a time mixing well after each addition.  Gradually add 2 cups flour sifted with baking powder.  Combine remaining flour and cherries and 1/2 cup nuts.  Fold in batter.  Grease 10” loaf or bundt pan and pour batter into pan.  Bake at 325o degrees for 1 hour and 20 minutes.  Cool 5 minutes, and remove from pan.
Glaze: 
Combine 1 1/2 cups powdered sugar and 2 tablespoons milk, then drizzle over cake.

From the Kitchen of… U.S. Senator Tim Johnson and Barbara Johnson

Leg of Lamb with Spices

Ingredients:
•1 (5-7 lbs) boned, rolled and tied leg of lamb
1 cup wine vinegar
1 cup vegetable oil
2 cloves garlic, whole
1 bay leaf, crumbled
2 teaspoons salt
1 teaspoon rosemary
1 teaspoon sage
1/2 teaspoon crushed pepper
3 large potatoes
3 onions, quartered
3 large green or red peppers, sliced
2 garlic bulbs, skin removed

Directions:
Combine vinegar, oil and seasonings; pour over lamb.  Cover and marinate lamb in refrigerator 12-24 hours, turning often.  Remove lamb, strain marinade and reserve.  Place potatoes, onions, peppers and garlic in shallow roasting pan.  Pour 1/4 cup marinade over vegetables.  Place lamb on roasting rack over vegetables and pour 1/4 cup marinade over the lamb.  Roast at 325o for approximately 25 minutes per pound.  Baste with 1/4 cup marinade every 20-30 minutes.  Allow lamb to rest 15 minutes before carving; serve with vegetables.

From the Kitchen of… U.S. Senator Tim Johnson and Barbara Johnson

Bacon Fried Pheasant

Ingredients:
• 2-3 pheasants (4-6  breasts‚     • 1 lb. bacon.
• 1 small onion    • 1 (4oz.) can sliced mushrooms
• 1 can water chestnuts    • 6 rosemary pieces
• Parsley flakes    • 4 stalks of celery (sliced)
• 11/2 c. water    • 2 oz. dry white cooking wine or apple cider

Directions:
Fry bacon. Remove and fry cut up pheasant in fat from bacon. Add garlic to taste, 1 sm. onion and 1 can mushroom and water chestnuts.  Add a pinch of pepper, 6 rosemary pieces, 1/4 tsp. parsley flakes and one tsp. salt. Simmer 5 min.  Take out pieces as they brown.  Place in casserole on bed of celery pieces.  Combine water and dry white cooking wine or apple cider. Add vegetables from browning to casserole. Crumble bacon and add to casserole when one hour is remaining.  Also baste pheasant at that time.  Bake at 300 degrees for 3 hrs.

From the Kitchen of… US Senator John Thune

Steve’s Chocolate Chip Cookies

Ingredients:
• 2 cups brown sugar • 1  1/2 cups buttery Crisco
• 1 cup white sugar • 1 cup peanut butter

Mix with beater.
Then add:
• 4 eggs • 4 cups flour
• 2 tsp. soda • 2 tsp. vanilla
• 1 tsp. almond flavoring • 1 full bag chocolate chips

Directions:
Roll in large balls and place on lightly greased cookie sheet. Bake 12-15 minutes. Do not over bake!

From the Kitchen of… Nicky Allington

Onion Soup

Ingredients:
• 3 onions • 1 cup butter
• 1 cup flour
• 3 pkg. of Lipton’s Onion Soup Mix
• 10 cups water • 1/2 tsp. of black pepper
• 1  1/2 tbsp. of sugar • Swiss cheese 
• Parmesan cheese • Croutons

Directions:

Chop up 3 onions, fry in 1 cup butter until onions are soft and yellow. Add 1 cup flour and stir into paste.
In as saucepan, take 3 packages of Lipton’s Onion Soup Mix and add 10 cups water. Bring to a boil until it thickens slightly, then add 1/2 tsp. of black pepper. Stir in 1 1/2 tbsp. of sugar. Mix in onion/flour paste and bring to boil. Simmer for 1 -2 hours. Put grated Swiss cheese in bottom of bowls. Pour in soup. Top with parmesan cheese and croutons.

From the Kitchen of… Aaron Robert Woodard

Sour Cream Chocolate Cake

Cake ingredients:
• 2 cup flour     • 2 cup sugar
• 1 cup water    • 3/4 cup sour cream
• 1/4 cup shortening    • 1 1/4 tsp. soda
• 1 tsp. salt    • 1/2 tsp. baking powder
• 2 eggs    • 1 tsp. vanilla
• 4 oz. melted unsweetened chocolate

Directions:
Grease a 9 x 13-inch pan. Beat all ingredients on low speed.  Beat on high speed 3 minutes scraping bowl occasionally.  Pour into pan.  Bake 40-45 minutes.  Cool and frost.

Frosting ingredients:
• 1/2 cup soft margarine or butter
• 1/4 cup cocoa    • 1/4 cup milk
• 2-3 cup powdered sugar    • 1  1/2 tsp. vanilla

Directions:
Combine margarine, chocolate and milk and heat till barely boiling. Remove. Add powered sugar and vanilla.  Mix well. Frost.

From the Kitchen of… Kimberley Thune

Chocolate Date Cake

Family Favorite Recipe!

Ingredients:
• 1/2 lb. chopped dates (1 cup) • 1 tsp. soda
• 1 cup boiling water
Mix these and let cool.
• 1 cup white sugar • 1 cup butter or oleo
Cream together.

Beat in:
• 2 eggs

Add date mixture along with:
• 1  3/4 cups of flour • 3 tbsp. cocoa
• 1/2 tsp. salt • 1 tsp. vanilla
• 1/2 package (12 oz.) chocolate chips

Directions:
Put in a 9 x 13” cake pan - greased and floured. Sprinkle other 1/2 package of chocolate chips and 3/4 cup chopped walnuts over top. Bake at 350o for 35 mins. No need to frost.

From the Kitchen of… Alice McDowell

Easy Chocolate Cake

This recipe was given to my grandmother by an old frontier lady who was a friend of the family. It has served us well!

Ingredients:
• 1  1/2 cups sugar • 1/2 cup shortening
• 2 eggs • 4 rounded tbsp. cocoa
• 1 cup sour milk 
(made by adding 2 tsp. soda to cup of milk)
• 2  1/2 cups flour • 1 - 2 tsp. vanilla
• Salt to taste

Directions:
Cream sugar, shortening and eggs together. Add sour milk. Put cocoa into 1/2 cup boiling water. Add cocoa, flour, vanilla and salt to creamed mixture. Put in greased cake pan. Bake  for 25 - 30 minutes at 350o.

From the Kitchen of… Aaron Robert Woodard

Naomi’s Chicken Casserole

Ingredients:
• 8 tenderized chicken breast (or pheasant breast)
• 1  15 oz. can whole cranberry sauce
• 1  12-15 oz drained mandarin oranges
• 1 packet Lipton onion soup mix
• 8 oz. Catalina or Russian dressing

Directions:
Layer breasts in 9 x 13” pan. Mix remaining ingredients and pour over breasts. Bake uncovered at 350o for 1 hour. It’s great served with wild rice.

From the Kitchen of… Nicky Allington

Meatloaf

Ingredients:
• 2/3 cup cracker crumbs • 1 cup milk
• 1  1/2 pounds ground beef • 2 beaten eggs
• 1/4 cup grated onion • 1 tsp. salt

Directions:
Soak crumbs in milk and add to meat. Add other ingredients to meat. Form into loaf and drizzle catsup on top. Bake at 350o for 1 hour.

From the Kitchen of… Aaron Robert Woodard

Mock Steak Rolls

My family is fond of steak rolls made with round steak in this fashion. To economize, I tried this method with ground round which we found to be a very good substitute, yet makes a fancy dish.

And, children love it!

Ingredients:
• 2 lbs. ground round steak • 2 tsp. salt
With a fork, mix salt in ground meat.

Dressing:
• 3 slices dry bread • 1/2 tsp. salt
• dash of pepper • 1/2 tsp. ground sage
• 2 tbsp. onion; chopped fine

Directions:
Crumble dry bread to fine crumbs in blender. Add seasoning and just enough water to moisten in a small bowl with a fork. Place small portions of ground meat between wax paper. Pat and shape in 3” squares, placing them on a fresh sheet of wax paper so they will be loose. Spread lightly a small portion of the dressing on each square and roll up into a roll, pressing edge together. Roll in flour and brown each roll in medium heated, sprayed pan. Place rolls in large flat casserole dish.

Heat 2 cans Campbell’s cream of mushroom soup, in pan rolls were browned in. Add 1 can whole mushrooms. When hot, pour over steak rolls. Cover casserole. Bake at 325o for 1 & 1/2 hours. Serves 6 to 8 people.

From the Kitchen of… Effa Mae Nelson

Onion Soup

Ingredients:
• 3 onions • 1 cup butter
• 1 cup flour
• 3 pkg. of Lipton’s Onion Soup Mix
• 10 cups water • 1/2 tsp. of black pepper
• 1  1/2 tbsp. of sugar • Swiss cheese 
• Parmesan cheese • Croutons

Directions:
Chop up 3 onions, fry in 1 cup butter until onions are soft and yellow. Add 1 cup flour and stir into paste.
In as saucepan, take 3 packages of Lipton’s Onion Soup Mix and add 10 cups water. Bring to a boil until it thickens slightly, then add 1/2 tsp. of black pepper. Stir in 1 1/2 tbsp. of sugar. Mix in onion/flour paste and bring to boil. Simmer for 1 -2 hours. Put grated Swiss cheese in bottom of bowls. Pour in soup. Top with parmesan cheese and croutons.

From the Kitchen of… Aaron Robert Woodard

Pheasant Casserole

Ingredients:
• 2 - 4 1/2 lbs. pheasant (diced) • 4 cups fresh bread crumbs
• 2 cups cooked rice • 2 tsp. salt
• 1/2 tsp. paprika • 1/2 tsp. chopped pimento
• 8 well beaten eggs • 1/3 cup melted butter
• 1  1/2 cups milk • 2 cups chicken stock

Directions:
Put all together in large loaf pan and cover with Cream of Mushroom Soup. Bake at 350o until done. For large crowd you can double the recipe.

From the Kitchen of… Opal Omanson

Layered Cranberry Dessert

Ingredients:
• 2 - 3 oz. packages of cranberry gelatin
• 1  1/2 cups boiling water
• 1 can (16 oz.) whole berry cranberry sauce
• 1  1/2 cups cold water
• 1  1/2 cups graham cracker crumbs
• 1/2 cup sugar, divided
• 1/2 cup melted butter
• 1 package (8 oz.) cream cheese, softened
• 1 ctn. (16 oz.) frozen whipped topping, thawed & divided
• 1 can (15 oz.) mandarin oranges, drained

Directions:
In a large bowl dissolve gelatin in boiling water. Stir in cranberry sauce and cold water until blended. Refrigerate for 45 minutes or until partially set. Meanwhile, in a bowl, combine the cracker crumbs, 1/4 cup sugar and butter. Press into an ungreased 13 x 9 x 2” dish. Refrigerate until set. 
In a small bowl, beat cream cheese and remainder of the sugar until smooth. Fold in half of the whipped topping. Spread over crust. Fold the oranges into gelatin mixture, spoon over cream cheese layer. Refrigerate for 4 hours or until firm. Cut into squares. Dollop with remaining whipped topping. Yields 12 servings.

From the Kitchen of… Eugene Austin

Frozen Mocha Marble Loaf

Ingredients:
• 2 cups (22) crushed cream filled sandwich cookies
• 3 tbsp. melted margarine
• 1  8 oz. cream cheese • 1 can sweetened condensed milk
• 1 tsp. vanilla • 2 cups whipping cream
• 2 tbsp. instant coffee dissolved in 1 tbsp. hot water
• 1/2 cup chocolate syrup

Directions:
Combine the 2 cups of crushed cream filled cookies and 3 tbsp. of melted margarine. Press firmly in 9 x 5 x 3” loaf pan lined with foil. 
Beat 1 pkg. 8 oz. of cream cheese, 1 can sweetened condensed milk and 1 tsp. vanilla.
Add 2 cups whipping cream that is already whipped. Spoon 1/2 of mixture in separate bowl and set aside. Dissolve 2 tbsp. instant coffee dissolved in 1 tbsp. hot water. Fold into 1/2 of cream cheese mixture. Add a 1/2 cup chocolate syrup. Spoon 1/2 of chocolate over crust.
Top with 1/2 of reserved cream cheese mixture. Repeat layers. Cut through layers with knife to swirl in pan. Cover and freeze 6 hours or overnight. 
To serve, lift off of pan remove foil and slice.

From the Kitchen of… Nicky Allington

Ham and Scalloped Potatoes in the Crockpot

Ingredients:
• 8 to 10 potatoes - peel & sliced
• 6 to 8 slices ham
• 1 small onion - sliced (optional)
• Salt and pepper to taste
• 1 cup grated Cheddar or American cheese
• 1 can Cream of Celery Soup

Directions:
Put half of the potatoes, ham and onion in the crockpot. Sprinkle with salt and pepper, then cheese. Repeat with remaining half of potatoes, ham and onions. Spoon undiluted soup over the top. Cover and cook on low for 6 to 8 hours. On high for 4 hours.

From the Kitchen of… Pam Sutton

Delicious Crock-Pot Apple Pie

Ingredients:
• 8  Tart Apples, peeled and sliced, set aside.
Mix together:
• 1  1/4 tsp. cinnamon • 1/4 tsp. allspice
• 1/4 tsp. nutmeg
Mix together and toss with apple slices.
Put apple mixture in greased 8 qt. crock-pot.

In bowl, mix together:
• 3/4 cup milk • 2 tbls. softened butter
• 3/4 cup sugar • 2 eggs
• 1 tsp. vanilla • 1/2 cup Bisquick
Mix well and spoon over apples in crock-pot.

In bowl, mix together:
• 1 cup Bisquick • 1/3 cup brown sugar
• 3 tbls. cold butter
Mix well, cutting in butter, and sprinkle over apple mixture.

Directions:
Cover crock-pot with lid and cook on LOW for  6-7 hrs. Serve warm with ice cream. Serves 8-12+ people.

From the Kitchen of… Lisa Dorow & family

Tropical Island Meatballs

Ingredients:
• 1 (16 oz.) can pineapple chunks in juice,  Do not drain
• 1/2 cup red or green bell peppers chopped
• 1 tsp. ginger
• 1 lb. Ground fresh turkey
• 1/2 cup green onion slices
• 1/2 cup plain dry bread crumbs
• 1 cup teriyaki

Directions:
Preheat oven to 400o. Drain pineapple, reserving juice; set aside. Using food chopper finely chop bell pepper and ginger root. In 2 quart bowl, combine ¼ cup of the pineapple juice, bell pepper, ginger root, turkey, green onion, bread crumbs and salt; mix gently but thoroughly.
Shape into small balls; place in deep casserole dish. Pour teriyaki sauce over meatballs; mix lightly to coat meatballs evenly. Bake for 30 minutes. Place 1 piece of pineapple on each party pick. Add meatball and serve.

From the Kitchen of… Lynda Billars

Holiday Fudge

Ingredients:
• 3 cups chocolate chips • 1  1/2 tsp. vanilla
• 1  14 oz. can sweetened cond. milk • Dash of salt

Directions:
In heavy saucepan slowly melt ingredients together. Spread over waxed paper and let cool. Store leftovers (if any) in refrigerator.

From the Kitchen of… Betty Farrell

Cranberry Cake

This is a good holiday dessert!

Ingredients:
• 2 cups flour • 1 cup sugar
• 2 tsp. baking powder • 1/2 tsp. salt
• 2 cups whole cranberries • 1 cup milk
• 3 tbsp. melted butter

Cake directions:
Sift flour, sugar, baking powder and salt. Add cranberries, melted butter and milk. Mix well and bake 1 hour at 375o.

Sauce: 
• 1/2 cup butter • 1 cup sugar
• 3/4 cup cream

Directions:
Bring to boil and cook 1 minute. Cut cake in squares and spoon sauce over each square.

From the Kitchen of Shirley Buckmiller

Coffee Cake

Ingredients:
• 1 package white cake mix • 4 eggs
• 3/4 cup oil • 3/4 cup water
• 1 tsp. vanilla • 1 pkg. instant vanilla pudding

Topping:
• 1/2 cup sugar • 1 cup walnuts
• 1/2 tsp. cinnamon

Directions:
Pour half of batter in a greased and floured 9 x 13” pan. Sprinkle half of sugar mixture and add rest of batter and top with rest of sugar mixture. Bake at 350o for 30 - 45 minutes.

Glaze when still warm with:
• 3/4 cup powered sugar • 2 tbsp. milk
• 1/4 tsp. vanilla • 1/4 tsp. butter flavoring

From the Kitchen of Jan Richardson

Chocolate Bundt Cake

Ingredients:
• 1 pkg. chocolate cake mix • 4 eggs
• 1 1/4 cups water • 1/2 cup oil
• 1 pkg. (4 servings) chocolate instant pudding

Directions:
Place combined ingredients in a greased and floured Bundt pan. Bake at 350o for 50 - 60 minutes. Heat chocolate fudge frosting and drizzle on cooked cake.

From the Kitchen of Jan Richardson

Asparagus Casserole

Ingredients:
• 1 egg, beaten • 1/2 cup milk
• 1 cup asparagus • Salt and pepper to taste
• Chives to taste (optional) • 1 tbsp. onion flakes
• 1/2 cup mushrooms • 1 oz. cheddar cheese
• 1/2 cup dry bread crumbs (1 piece of bread)

Directions:
Mix first six ingredients. Put in casserole dish and sprinkle with bread crumbs and cheese. Bake at 350o for 35 - 45 minutes.

From the Kitchen of Martha Hanson

Rhubarb Pecan Muffins

Ingredients:
• 2 cups flour • 3/4 cup sugar
• 1  1/2 tsp. baking powder • 1/2 tsp. salt
• 3/4 cup pecans • 1 egg
• 1/4 cup vegetable oil • 2 tsp. grated orange peel
• 3/4 cup orange juice • 1  1/4 cup rhubarb, chopped

Directions:
Mix dry ingredients and pecans. Mix liquids, orange peel and finely chopped rhubarb. Combine and mix until blended. Fill 12 lightly greased muffin cups almost to the top. Bake at 375o for 25 - 30 minutes.

From the Kitchen of Martha Hanson

Pumpkin Bread

Ingredients:
• 3 cups sugar
• 1 cup oil
• 4 eggs, beaten
• 1 can pumpkin
• 3  1/2 cups flour
• 2 tsp. soda
• 1 tsp. salt
• 1 tsp. nutmeg
• 1/2 tsp. allspice
• 1 tsp. cinnamon
• 1/2 tsp. cloves
• 2/3 cup water

Directions:
Cream sugar and oil together. Add eggs and pumpkin. Mix well. Add dry ingredients alternate with water. Pour into well greased floured 9x5” loaf pan or 6 small loaf pans. Bake at 350o for 1  1/2 hours. Let stand 5 minutes and remove from pan and to cool. If you use small pans, Bake at shorter time. Check with toothpicks to check when done.

From the Kitchen of Jan Richardson

Coconut Cream Dessert

Ingredients:
• 1 cup all-purpose flour • 2 tbsp. sugar
• 1/2 cup cold butter • 1/2 cup chopped pecans

Filling:
• 1 pkg. (8 oz.) cream cheese, softened
• 1 cup confectioner’s sugar
• 1 carton (12 oz.) frozen whipped topping, thawed, divided
• 4 cups cold milk
• 3 pkg. (3.4 oz. each) instant coconut cream pudding mix
• 1/2 cup flaked coconut, toasted

Directions:
In a bowl, combine the flour and sugar; cut in butter until crumbly. Stir in the pecans. Press into a greased 13x9x2” baking dish. Baked at 325o for 20 - 25 minutes or until edges are lightly browned. Cool on a wire rack.
In a small mixing bowl, beat the cream cheese and confectioner’s sugar until smooth; fold in 1 cup whipped topping. Spread over the crust. In a bowl, whisk milk and pudding mixes for 2 minutes; let stand for 2 minutes or until softset. Spread over cream cheese mixture. Top with remaining whipped topping. Sprinkle with coconut. Refrigerate overnight. Yields 15 servings.

From the Kitchen of Jan Richardson

“Guess What”

Ingredients:
• 1 pound carrots, cooked and drained
• 1/2 cup (1 stick) oleo, melted • 3 eggs
• 1 cup sugar • 3 tbsp. flour
• 1 tsp. baking powder • 1  1/2 tsp. vanilla

Directions:
Blend hot carrots and oleo one full minute in blender. Add remaining ingredients, blend and pour into greased 1 quart casserole dish. Baked at 350o for 45 minutes.

From the Kitchen of Shirley Buckmiller

Country Scalloped Potatoes and Ham

Ingredients:
• 8 potatoes, peeled and thinly sliced
• 1 onion, chopped
• 1 lb. fully-cooked ham, cut into 1” cubes
• 1 pkg. (1 oz.) country-style gravy
• 1 can (10 1/2 oz.) Cream of Mushroom Soup
• 2 cups water
• 2 cups shredded cheddar cheese

Directions:
Combine potatoes, onion and ham in lightly greased stoneware (in Crockpot). Combine gravy mix, mushroom soup and water; whisk until combined. Pour gravy mixture over potatoes. Cover and cook on LOW 8 hours (HIGH 4 hours). Top with cheese during last 30 minutes.

NOTE: To prevent darkening of potatoes, toss sliced uncooked potatoes in a mixture of 1 cup water and 1/2 teaspoon cream of tartar; drain and proceed with recipe.

From the Kitchen of Jan Richardson

Baked Penne and Smoked Sausage

Ingredients:
• 1 (16 oz.) pkg. smoked sausage
• 1 (10 3/4 oz.) can Cream of Celery Soup
• 1  1/2 cups milk
• 4 cups cooked penne pasta; (2  1/2 cups (8 oz.) uncooked)
• 1 cup shredded mozzarella cheese
• 1  1/2 cups cheddar french fried onions
• 1 cup frozen peas

Directions:
Heat oven to 375o. Cut sausage in 1/4” slices and brown in skillet, then drain. Combine soup and milk in 3 qt. casserole dish. Stir in pasta, sausage, 1/2 cup cheese, 1/2 cup french fried onion and peas.
Bake 30 minutes until hot and stir. Top with remaining cheese and onions. Bake 3 minutes until golden. Makes 6 servings.

From the Kitchen of Jan Richardson

Mexican Special

We love this so much we double the recipe &
freeze left-overs in small containers.

Ingredients:
• 1 lb. Hamburger     • 1 Onion
• 1 can enchilada mild sauce     • 1 can enchilada hot sauce
• 2 cans bushes chili beans     • 2 cans tomato sauce

Directions:
Fry hamburger & onion, drain grease. Add to crock-pot: 1 Tbsp. chili powder & all prior ingredients & hamburger. Simmer for several hours. Serve individually. Layer following ingredients on top of tortilla chips: meat sauce, shredded cheese, cut up tomatoes, lettuce, onion, & top with sour cream. Can use the meat sauce as a dip also with tortilla chips & cheese sprinkled on top.

From the Kitchen of Mary Wiens

Olive Nut Spread

Ingredients:
8 oz. cream cheese
1/2 cup mayonnaise
1/2 cup chopped pecans, toasted
1 cup chopped green salad olives
2 tbsp. liquid from salad olives

Directions:
Combine cream cheese and mayonnaise. Mix well and add liquid. Mix again and fold in olives and pecans. Serve with crackers.

From the Kitchen of Jan Richardson

The Best Sweet Potato Bake

Ingredients:
• 2 or 3 large cans (23 oz.) sweet potatoes, mashed
• 3 eggs beaten    • 1/2 cup sugar
• 1 tsp. vanilla     • 1/2 stick margarine, melted
• 1/2 tsp. salt     • 1/2 cup milk
• 1/2 tsp. nutmeg    • 1/2 tsp. allspice

Directions:
Mix well and put into 1  1/2 qt. dish.

Topping:
• 1 cup brown sugar    • 1/3 cup flour
• 1/2 cup margarine, melted    • 1 cup chopped pecans

Topping directions:
Mix and spread on potatoes. Bake at 350º for 30 minutes.

From the Kitchen of Glenda Morton

Mile High Strawberry Pie

Fudge Meltaways

They melt in your mouth!

Ingredients:
• 1/2 cup butter        • 1 sq. unsweet. chocolate (1oz.)
• 1/4 cup granulated sugar        • 1 tsp. vanilla
• 1 egg, beaten        • 2 c. graham cracker crumbs
• 1 cup coconut        • 1/2 cup chopped nuts
• 1/4 cup butter        • 1 tbsp. milk or cream
• 2 c. sifted confectioners sugar    • 1 tsp. vanilla
• 1  1/2 sq. unsweet. chocolate (1 1/2oz.)

Directions:
Melt butter 1/2 cup & 1 sq. chocolate in saucepan. Blend granulated sugar, 1 tsp. vanilla, egg, crumbs, coconut and nuts into butter chocolate mixture. Mix well and press into ungreased baking dish, 11  1/2x7  1/2x1  1/2” or square pan, 9x9x1  3/4”. Refrigerate.
Mix 1/4 cup butter, milk, confectioners sugar and 1 tsp. vanilla. Spread over crumb mixture and chill. Then melt 1  1/2 sq. chocolate and spread over chilled filling. Chill. Cut before firm. Makes 3 to 4 dozen sq.  

From the Kitchen of Kathryn Garner

Strawberry Tapioca Salad

Ingredients:
• 2 packages tapioca pudding (not instant)
• 1  3oz. strawberry Jello    • Add 3 cups water

Directions:
Cook on stove until thick. Let cool then add a 10oz. package of frozen strawberries and 8oz. cool whip. Mix well. Pour into bowl.

From the Kitchen of Diane Carlson

Grape Salad

Ingredients:
• 2 lbs. green grapes     • 2 lbs. red grapes  
Leave whole.
• 8oz. cream cheese (softened)    • 1 cup sour cream
• 1/2 cup sugar        • 1 tsp. vanilla

Directions:
Mix together and place in a 9 x 13” pan.

Topping:
• 1/2 cup brown sugar    • 1 cup Heath Brickle Bits
Mix together and place on top. Then refrigerate.

From the Kitchen of Diane Carlson

Peach Dessert

Ingredients:
• 1 large can of sliced peaches        • 1 box yellow cake mix
• 1 stick melted butter

Directions:
Pour peaches with juice into a 9 x 13” pan. Sprinkle cake mix over peaches. Drizzle melted butter over mixture

Topping:
• 1 cup coconut    • 1/4 cup brown sugar
• 1/2 cup sliced or crushed almonds; or can use walnuts or crushed pecans.

Directions:
Mix well and sprinkle over the cake. Bake in 350o oven 35 to 40 minutes.

From the Kitchen of Velda Pearson

Delicious Dessert

Crust:
• 1  1/2 cup crushed vanilla wafers
• 1/2 cup softened oleo    • 1/2 tsp. butter flavoring
Mix ingredients and spread 1/2 into a 8 x 8” pan.

Directions:
Melt 1/2 lb. large marshmallows and 1/2 cup milk. When cool 1 cup whipped cream. Spread 1/2 of mixture into the crust. Add 1 cup apricot pie filling. Add rest of cream & marshmallow mixture. Top with crumb mixture and refrigerate for 12 hours.

From the Kitchen of Velda Pearson

Spicy Maple Chicken Wings

Ingredients:
• 3 lbs. chicken wings        • Oil for deep fat frying
• 1/2 cup butter, cubed        • 1/2 cup maple syrup
• 1/2 cup Louisiana Style hot sauce
• 1/4 cup packed brown sugar    • 1/2 tsp. salt
• 1/4 tsp. pepper        • 2 tbsp. water
• 1  1/2 tsp. cornstarch

Directions:
Cut chicken wings into 3 sections; discard chicken wing tip sections. In an electric skillet or deep fat fryer heat oil for 375o. Fry chicken, a few pieces at a time for 8 minutes or until golden brown and juices run clear, turning occasionally. Drain on paper towels.
In a small sauce pan, melt butter, stir in the syrup, hot sauce, brown sugar and salt & pepper. Combine the water and cornstarch then stir into sauce. Bring to a boil, then cook and stir for 2 minutes or until thickened. Place wings in a large bowl, pour sauce over and toss to coat. Yields about 2 dozen. Prep time 20 minutes. Cook time 30 minutes.

From the Kitchen of Kathryn Garner

Sunshine Salad

Ingredients:
• 1  3oz. package lemon Jello    • 1/2 cup boiling water

Cool and add:
• 1 cup Miracle Whip    • 1 small 8oz. cool whip
• 1 small 12oz. carton cottage cheese

Then add:
• 1 cup shredded carrots    • 1 cup chopped celery    
• 1 chopped green pepper    • 1 chopped small onion

Directions:
Mix well and pour into pan or bowl. Chill.

From the Kitchen of Diane Carlson

Wild Rice Salad

Ingredients:
• 3/4 cup wild rice, cooked    • 1 tbsp. salad oil, toss with rice

Add:
• 3 cups chopped chicken (white meat)
• 1 (15 oz.) pineapple chunks, drained
• 1 can sliced water chestnuts, drained
• 1 cup green grapes, halved    • 1 cup chopped cashews
• 1/2 cup Miracle Whip     • 1/4 medium onion, diced

Directions:
Salt to taste. Chill thoroughly.

From the Kitchen of Glenda Morton

Pecan Pie Mini Muffins

Ingredients:
• 1 cup packed brown sugar    • 1/2 cup flour
• 1 cup chopped pecans
Combine above ingredients.

• 2/3 cup butter (no substitute)    • 2 eggs, beaten

Directions:
Combine butter and eggs.  Stir into flour mixture, until moist.  Fill greased and floured mini muffin cups. (or paper cups) 2/3 full.  Bake at 350º for 20-25 minutes until done.  Remove and cool on rack.  

From the Kitchen of Glenda Morton

Three Cheese Lasagna

Crust:
• 1 16oz. pkg. lasagna noodles    • 1 16oz. pkg. lean grd. beef
• 1 small yellow onion        • 2 cloves garlic
• 1 8oz. can tomato sauce        • 1 24oz. cont. cottage cheese
• 1 8oz. pkg. cream cheese    
• 1 8oz. pkg. shredded mozzarella cheese

Directions:
In a skillet brown the ground beef. Drain off the fat. Put back in skillet with chopped onion and chopped garlic. When tender, add tomato sauce. Simmer for 3 - 5 minutes. Cook lasagna noodles according to package directions and drain. In a 9 x 13” pan, layer lasagna noodles, 1/2 of meat, other half of noodles and meat. Have cream cheese at room temperature. Mix with cottage cheese. Put this mixture on top of meat and noodles. Put mozzarella cheese on top. Bake at 350o for 30 minutes. Serves 12. Let cool about 15 minutes before serving. Great as leftovers too!

From the Kitchen of Deb Souhrada

White Chili with Hominy

Ingredients:
• 1 pound, boneless, skinless chicken breasts, cut
• 1 can (15 1/2oz.) white hominy, drained
• 1 can (15oz.) white kidney or cannellini beans, rinsed/drained
• 2 cans (14 1/2 oz.), each chicken broth
• 2 cans (4oz.), each chopped green chilis
• 1 med. onion, chpd. in 1/2” cubes    • 1 tbsp. vegetable oil
• 1 tsp. garlic salt            • 1 tsp. ground cumin
• 1 tsp. dried basil            • 1/2 tsp. white pepper
• 1/8 to 1/4 tsp. cayenne pepper    • 1 cup 8oz. sour cream
• 1/3 cup half-and-half cream
• 2 tbsp. minced, fresh cilantro, divided

Directions:
In a large saucepan, sauté chicken and onion in oil until chicken is no longer pink. Add the hominy, beans, broth, chilies, and seasonings. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes. Remove from heat. Stir in sour cream, half-and-half and 1 tablespoon of cilantro. Garnish with remaining cilantro. Enjoy.

From the Kitchen of Lorna Friese

Cajun Seafood Tortellini

Ingredients:
• 1 tbsp. olive oil    • 3/4 tsp. minced garlic
• 1 tsp. chicken stock    • 1/4 cup chardonnay    
• Desired seafood (I use shrimp, crab & scallops)
• 1 pint heavy cream    • 1/3 cup parmesan cheese
• Salt & pepper to taste
• Cheese tortellini, cooked and drained in large skillet

Directions:
Sauté garlic in olive oil. Stir in chicken stock. Add seafood and cook until warm, stirring occasionally. Add chardonnay and cook 1 minute. Add cream and parmesan cheese. Simmer until thickened. Add salt and pepper to taste. Serve over tortellini.

From the Kitchen of Angie Rajewich

African Chow Mein

Ingredients:
• 1 lb. hamburger, chopped    • 1 cup uncooked rice
• 2 medium onions, chopped or dry Onion Soup
• 2 cups chopped celery    • 1 can mushrooms, drained
• 2 cans mushroom soup    • 2 cans Cream of Chicken Soup
• 2 cups water    • 1 tsp. salt
• 1/2 tsp. pepper    • 1 tbsp. shortening

Directions:
Melt shortening and add meat, onions and brown. Mix all other ingredients and add meat and onions. Mix well. Pour into large baking dish. Bake 1 1/2 to 2 hours at 350o. Serves 10 to 12.

From the Kitchen of Jackie Duffy

South of the Border Chicken Chili

South of the Border Chicken Chili Hearty - Tasty - Easy
AND Low Fat

Ingredients:
• 12 oz. chicken breast (chopped into bite sized chunks)
• 1 packet chili seasoning
• 1 15oz. can Petite diced tomatoes (garlic flavored)
• 1 15oz. can stewed tomatoes
• 1 15oz. can kernel corn (undrained)
• 1 15oz. can kidney beans (drained)
• 1 med. yellow onion (chopped)
• 1 med. green pepper (chopped)
• 1/2 cup salsa
• 1/2 cup water

Directions:
Sear chicken chunks in 1 tbsp. of olive oil. Combine all ingredients in the crockpot. Cook on low 6-8 hours.

From the Kitchen of MJ Neisius

Chili

Ingredients:
• 2 lbs. hamburger browned with half of large wt. diced onion
• 1 29oz. can tomato sauce
• 1 10oz. can hot rotelle tomatoes and chilies
• 1 lg. 28oz. can diced tomatoes
• 1 lg. can kidney beans or 2 16oz. cans
• 2 lg. cans pinto beans or 4 16oz. cans
• 1 pkg. dry taco seasoning mix
• 1 pkg. ranch seasoning mix.

Directions:
Brown hamburger and onion, add remaining ingredients. Simmer in a pot on the stove. Makes about 1 gallon.

From the Kitchen of Angie Rajewich

Easy Breakfast Pizza

Ingredients:
• 1 can refrigerated pizza crust    • 8 eggs
• 1/2 c half and half or milk        • 1/8 tsp. salt
• 1/8 tsp. pepper        • 2 tbsp. butter or margarine
• 1 (8 oz.) container of chives & onion or garden vegetable cream cheese
• 8 slices crispy cooked bacon, broken into pieces.
• Chopped green onions, if desired

Directions:
Heat oven to 425o. Roll out pizza crust on pizza pan. In medium bowl, whisk together eggs, half and half, salt and pepper.  In 10” skillet, melt butter over medium heat. Add egg mixture; cook & stir occasionally, until thoroughly cooked but still moist.  Remove from heat. Spoon cooked egg mixture over dough.  Drop cream cheese spread by teaspoonfuls over eggs. Sprinkle with bacon pieces. Bake 12 to 15 minutes or until crust is golden brown and toppings are hot. Garnish with onions. Serves 8.

From the Kitchen of Lisa Dorow

Sweet and Sour Chicken

Ingredients:
• 1 (2 1/2 to 3 lbs.) chicken or pieces
• 1 (10oz.) jar apricot pineapple preserves
• 1 (8oz.) bottle Catalina dressing
• 1 pkg. onion soup mix.

Directions:
Preheat oven to 350o. Place chicken pieces, skin side up, in baking pan. Combine preserves, dressing and soup mix. Pour over chicken and bake 1  1/2 hours or until chicken is done.

From the Kitchen of Lisa Dorow

Ramen Noodle Stir Fry

Ingredients:
• 1 Tbsp. oil     • 1 tsp chopped garlic
• 1 pound beef steak, cut into 1/4” strips
• 1/2 tsp ginger     • 2 cups water
• 3 cups broccoli florets     • 2 carrots, julienned
• 2 (3 oz.) pkg. beef-flavor ramen noodles, with seasoning    
packets, broken

Directions:
Heat oil in a large skillet or wok over medium heat until hot. Stir-fry the beef for 3-4 minutes. Remove to a medium bowl. Add garlic and ginger to the skillet. Stir-fry for 30 seconds. Add the water. Bring to a boil. Stir in the noodles, contents of the seasoning packets, broccoli, and carrots. Bring to a boil; reduce heat. Simmer for 3 minutes or until the noodles are tender and most of the liquid has been absorbed, stirring occasionally. Return the beef to the skillet. Cook just until heated through, stirring frequently.

From the Kitchen of Monica Langston

Denelle’s Taco Pie

Ingredients:
• 1 lb. lean ground beef    • 1/2 small onion chopped
• 1 packet taco seasoning    • 1  8 oz. cont. of sour cream
• 1 tube of refrigerator biscuits
• 1  8 oz bag of shredded sharp cheddar cheese
• Crushed Doritos chips (flavor of your choice)

Directions:
Brown ground beef with onion. Add 1 packet taco seasoning mix with ½ of the water it says on package. Add sour cream to the meat mixture. Mix well. Flatten biscuits and cover the bottom of a baking dish. Put in 350o oven until lightly browned.
Cover the biscuits with the meat/sour cream mixture, then top with ¾ of the shredded cheese.  Cover the top with crushed Doritos. Bake at 350o about 20 min, until cheese is melted and chips are lightly browned.
Serve with lettuce, extra cheese, sour cream, black olives and taco sauce.  (all optional)
Enjoy!

From the Kitchen of Denelle Ensz

Peanut Butter Swirl Bars

Crust:
• 1/2 cup peanut butter    • 1/3 cup unsalted butter/marg.
• 3/4 cup sugar    • 3/4 cup brown sugar
• 2 eggs    • 2 tsp. vanilla
• 1 cup flour    • 1 tsp. baking powder
• 1/4 tsp. salt

Directions:
Melt margarine. Mix together margarine, peanut butter, sugars, eggs and vanilla. Mix well. Add dry ingredients. Spread in greased 13 x 9” pan. Sprinkle 1 12 oz. package chocolate chips on top. Put in 350o oven for 5 minutes. Take out of oven. Run knife through the batter to marbelize. Return to oven for 30 more minutes. Let cool. Cut into squares. Makes 24 bars.

From the Kitchen of Deb Souhrada

Coffee Cake

Ingredients:
• 1/2 cup butter    • 1 cup sugar
• 2 eggs    • 1 tsp. vanilla
• 1 cup sour cream    • 2 cups flour
• 1 tsp. soda    • 1 tsp. baking powder
• 1/2 tsp. salt    • 2 cups chopped apples

Topping:
• 2 tbsp. of melted butter    • 1 tsp. cinnamon
• 3/4 cup brown sugar
Put on top.

Directions:
Combine the first ingredients into 2 pie tins. Add topping. Bake at 350o for 45 minutes. Add topping. This can be put in freezer before baking. When time to bake take out of freezer & put in a preheated oven.

From the Kitchen of Irene Padgett

Apple Rum Dum Cake

Cream together:
• 1 cup sugar     • 1/4 cup butter
• 1 egg

Add:
• 1 cup flour     • 1 tsp. soda
• 1 tsp. cinnamon     • 1/4 tsp. salt

Stir in:
• 2 cups diced apples (I often use 3 cups as I like some extra apples)
• 1/2 cup chopped walnuts

Directions:
Put in square greased pan and bake 45 - 50 minutes at 350o (until toothpick comes out clean) Serve with hot butter sauce and a scoop of ice cream or whip cream.

Sauce:
• 1/2 c sugar    • 1/2 cup brown sugar
• 1/4 cup butter    • 1/2 cup cream
Bring to full boil and serve hot over cake - sauce will keep in frig and can be re-heated I double the recipe and use a 9 x 13” pan.

From the Kitchen of Lynette Brown

Chocolate Caramel Bars

Ingredients:
• 1  14oz. pkg. Kraft caramels
• 2/3 cup (5 fl. oz. can) evaporated milk
• 1 two-layer German chocolate cake mix with pudding
• 1/2 cup margarine, melted
• 1  1/2 cups chopped walnuts
• 1 6oz. pkg. semi-sweet chocolate pieces

Directions:
Melt caramels with 1/3 cup milk over low heat, stirring until smooth. Combine remaining milk, cake mix and margarine, mix well. Press half of cake mixture into bottom of greased 13 x 9” inch baking pan. Heat at 350o for 6 minutes. Sprinkle 1 cup walnuts and chocolate pieces over crust. Top with caramel mixture, spreading to edges of pan. Top with teaspoonfuls of remaining cake mixture. Press gently into caramel mixture. Sprinkle with remaining walnuts, pressing lightly into top. Bake at 350o for 20 minutes. Cool slightly, then refrigerate. Makes 2 dozen bars.
Variation: substitute chocolate cake mix for German chocolate cake mix.

From the Kitchen of Kathryn Garner

Cranberry Squares

Awesome!

Ingredients:
• 1  1/2 cup oatmeal     • 1  1/2 cup flour
• 1  1/2 cup brown sugar     • 1 tsp. baking powder

Directions:
Mix together.  Add: 1 cup butter to mixture until crumbly.  Press 2/3 mixture in 9” square pan.  Top with 1 cup Brandied Cranberry Sauce.  Sprinkle with remaining oatmeal mixture.  Bake at 350º for 30 minutes.  Cool.

Brandied Cranberry Sauce:
Place 4 cups fresh or frozen cranberries in 9x13” baking dish. Sprinkle evenly with 2 cups sugar. Cover and bake 1 hour at 300º. Remove, stir carefully, then stir in 1/3 cup brandy or orange juice. Pour into jar.  Store in fridge. Makes about 3 cups.

From the Kitchen of Glenda Morton

Chocolate Treats

Chocolate Covered Cherry Cookies

Really decadent and looks like more work than it is.

Ingredients:
• 1 cup sugar     • 1/2 cup butter, softened
• 1 egg     • 1  1/2 tsp. vanilla
• 1  1/2 cups all purpose flour     • 1/4 c. unsweet. cocoa pdr
• 1/4 tsp. baking powder     • 1/4 tsp. baking soda
• 1/4 tsp. salt
• 42 maraschino cherries, drained, reserving 4-5 tsp. juice
• 1 (6 oz.) pkg. semi-sweet chocolate pieces
• 1/2 cup sweetened condensed milk
Directions:
Beat sugar and butter in large bowl until light and fluffy. Blend in egg and vanilla. Combine flour, cocoa, baking powder, baking soda, and salt in small bowl. Add to sugar mixture; mix well. Shape dough into 1” balls, place on ungreased cookie sheets. Indent centers; fill each with 1 cherry. Combine chocolate pieces and sweetened condensed milk in small saucepan; stir over low heat until smooth. Blend in enough cherry juice to reach spreading consistency. Drop 1 tsp. chocolate mixture over each cherry, spreading to cover. Bake in preheated 350o oven 12 mins. or until set. Makes 3 1/2 dz. The chocolate becomes set, like icing.

From the Kitchen of Grace Gill

Quaker Choc-Oat Chip Cookies

Ingredients:
• 1 cup (2 sticks) margarine or butter, softened
• 1  1/4 cups firmly packed brown sugar
• 1/2 cup granulated sugar        • 2 eggs
• 2 tbsp. milk        • 2 tsp. vanilla
• 1  3/4 cups all purpose flour    • 1 tsp. baking soda
• 1/2 tsp. salt (optional)
• 2  1/2 cups oatmeal (quick or old-fashioned uncooked)
• 1  12oz. package (2 cups) semi-sweet chocolate morsels
• 1 cup coarsely chopped nuts (optional)

Directions:
Heat oven to 375o. Beat margarine and sugars until creamy. Add eggs, milk and vanilla then beat well. Add flour, baking soda and salt; mix well. Stir in oats, chocolate morsels and nuts; mix well. Drop by rounded measuring tablespoonfuls onto ungreased cookie sheet. Bake 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crisp cookie. Cool 1 minute on cookie sheet then remove to wire rack. Cool completely. Makes about 5 dozen.

Variation:
Raisin Spice Cookies
Prepare as directed above, adding 1 tsp. ground nutmeg to dry ingredients. Substitute 1 cup raisins for chocolate morsels. Makes about 5 doz.

From the Kitchen of Kathryn Garner

Peanut Butter Temptations

Ingredients:
• 1/2 cup margarine    • 1/2 cup peanut butter
• 1/2 cup sugar    • 1/2 cup brown sugar
• 1 egg    • 1/2 tsp. vanilla
• 1  1/2 cup flour    • 3/4 tsp. baking soda
• 1/2 tsp. salt    • 1/2 c. peanut butter chips
• 1/4 cup Heath bits

Directions:
Preheat oven to 375o. Cream butter, peanut butter and both sugars. Beat in egg and vanilla. Add flour, soda and salt. Shape dough into 1” round balls and place into ungreased 1  1/2 inch muffin tins. Bake 10-12 mins. Makes 30-36 cookies.

From the Kitchen of Jennifer Ellis

Cinnamon Dressing

Especially good for apple salads.

Ingredients:
• 2 eggs, well beaten    • 1/2 cup sugar
• 1 tsp. cinnamon    • 1.2 tsp. prepared mustard
• 1 tbsp. vinegar    • 1 tbsp. flour
• 1/2 cup cream

Directions:
Mix all together and cook until thick. Use cream to thin if necessary.

From the Kitchen of Isabell Biever

Linda’s Corn Casserole

Ingredients:
• 1 can cream corn    • 1 can whole kernel corn undrained
• 1 stick butter    • 8 oz jar jalapeno cheese whiz
• 1 cup raw spaghetti broken

Directions:
Combine and bake uncovered 350o 1 hour - stir once

From the Kitchen of Jane Stegenga

Jane’s Next Day Lasagne

Ingredients:
• 1 lb. ground beef    • 1 small onion, chopped
• 2 hot sausage links    • garlic salt
• pepper    • Ragu Spaghetti sauce
• 1 small jar tomato sauce    • 9-10 lasagne noodle
• 1  8 oz. cream cheese    • 1/2 & 3/4 cup mozzarella cheese
• 5-6 o.z sour cream    • 1 cup cottage cheese

Directions:
Brown 1 pound ground beef, 1 small chopped onion, 2 hot sausage links - garlic salt and pepper. Drain grease, add one jar Ragu Spaghetti sauce and one small jar tomato sauce

Cook 9-10 lasagne noodles only until sightly firm (6-7 minutes), drain. Then combine 1 8 oz cream cheese, 1/2 cup mozzarella cheese, 5-6 oz sour cream and 1 cup cottage cheese in mixer. Spray 9 x 13” pan with non stick spray. Layer starting with sauce mixture, followed by one layer noodles, one big scoop cheese mix and repeat until done - sauce should be last layer. Top with 3/4 cup mozzarella cheese - Bake 350o for 1 hour. Best to refrigerate and serve following day when easier to cut and serve - microwave single portions until heated through.

From the Kitchen of Jane Stegenga

Jane’s Chili

Ingredients:
• 1 pound hamburger            • 1 medium onion
• 1 small can tomato paste            • 1 sm. can tomato sauce
• 1 can HOT Rotal Tomatoes (undrained)
• 3 tbsp. Heinz Chili Sauce              • chili powder
• 1 can Mrs. Grimes HOT chili beans     • 1 can water   

Directions:
Brown and drain hamburger and onion. Add tomato paste, tomato sauce, HOT Rotal Tomatoes (undrained), Heinz Chili Sauce and  chili powder as much as you desire
Place one can Mrs. Grimes HOT chili beans and one can water in crock pot.  Add burger mixture, stir well and cook on low all day.

From the Kitchen of Jane Stegenga

Jane’s Easiest Beef Stroganoff

Ingredients:
• 1  1/2 lbs. round steak            • Salt and Pepper
• 1 small onion, chopped            • 1/2 stick butter
• 2/3 cup water             • 1 can Tomato Soup
• 1 can Cream of Chicken soup    • egg noodles

Directions:
Flour and tenderize round steak  - Salt and Pepper. Brown onion in 1/2 stick butter - add meat (and  excess flour) and brown.  Add water. Add Tomato Soup and Cream of Chicken soup.  Cook for 1/2 hour on low until bubbly. To serve,  add 1 cup sour cream - serve over cooked buttered egg noodles.

From the Kitchen of Jane Stegenga

Pepper Steak

Ingredients:
• 1 pound round steak, thinnly sliced
• 2 tbsp. oil     • 3 T. soy sauce
• 1/4 tsp. sugar     • 2 tbsp. cornstarch
• 2 tbsp. water     • 1 cup chicken broth
• 1 green pepper, cut into 1/4 inch strips
• rice

Directions:
Marinate steak in soy sauce and sugar for 20-30 minutes. Heat oil in wok (or skillet) and stir-fry the green peppers 1-2 minutes or until green color brightens. Set aside and stir-fry steak 3-4 minutes. Return green peppers to the wok. Combine cornstarch and water, and add mixture and broth to green peppers and steak. Heat, stirring gently, until the sauce is thickened and clear. Serve at once with rice.

From the Kitchen of Brenda Sattler

Fruit Bread

This is a pretty holiday tray.
Ingredients:
• 1 cup walnuts     • 1 cup brazil nuts
• 1  1/2 cups sugar    • 4 eggs
• 1 - 16 oz. pkg. dates (cook until mushy)
• 8 oz. jar maraschino cherries (cut in half)
• salt    • 1  1/2 cups flour
• 2 tsp. baking powder

Directions:
Sift dry ingredients. Add whole nuts and dates that have been cooked with water until mushy. Beat eggs and add. Mix cherries with a little flour before adding to balance of flour. Bake 1 hour at 350º in greased loaf pans. Makes 2 loaves.

From the Kitchen of Isabell Biever

Casserole Bread

This is a healthy bread, yet very tasty.

Ingredients:
• 1  1/2 cups whole wheat flour    • 1 cup white flour
• 1/2 cup quick-cooking oatmeal    • 1/3 c. pkd. brown sugar
• 1 tbsp. grated orange peel    • 2 tsp. baking powder
• 1 tsp soda    • 1  3/4 sour skim milk
• 1 egg white    • 2 tbsp. sunflower nuts
• 2 tbsp. honey    • 2 tbsp. wheat germ

Directions:
Combine flours, oatmeal, brown sugar, orange peel, baking powder and soda.  Add milk (to make sour milk use 2 tbsp. lemon juice or vinegar in 2-cup measure, add to milk to measure 1  3/4 cups).  Add egg whites. Stir just until moistened. Add sunflower nuts last. Place in a 1  1/2 quart casserole that has been sprayed with Pam and dusted with wheat germ. Bake at 350º for 50-60 minutes. Cover with foil last 15 minutes. Cool in casserole 15 minutes, then cool on wire rack. Brush loaf on top with honey.

From the Kitchen of Isabell Biever

Cinnamon Pull Aparts

Ingredients:
• 3 tubes refrigerated pull aparts    • 1 cup sugar
• 2 tsp. cinnamon     • 1/2 cup brown sugar
• 1/2 cup white sugar     • 1 stick margarine
• 1/2 cup vanilla ice cream

Directions:
Cut each tube of refrigerated pull aparts into four pieces. Roll each piece into mixture of 1 cup sugar and 2 tsp. cinnamon. Place pieces into a well greased bundt pan.  Combine and bring to a boil 1/2 cup brown sugar, 1/2 cup white sugar, 1 stick margarine and 1/2 cup vanilla ice cream.  Pour over the biscuits. Bake for 30 min. at 350º. Let cool 10 min. and turn out onto platter.  

From the Kitchen of Carol Deruyter

Blueberry Orange Bread

Ingredients:
• 1 cup sugar     • 1 egg
• 1/4 cup hot water    • 2 tbsp. Oleo, softened
• 1/2 cup orange juice     • 2 cups flour
• 1 tsp. baking soda     • 1 cup blueberries, fresh or frozen

Directions:
Beat together sugar and egg. Add hot water, oleo and orange juice. Mix well. Add flour and baking soda, mix well. Fold in blueberries. Bake at 350º for 1 hour. Remove from oven and while bread is still warm, glaze with 1/2 cup powdered sugar and enough orange juice to spread.

From the Kitchen of Carol Deruyter

Jane’s Potato Salad

Ingredients:
• 6-7 medium potatoes, peeled, boiled and chopped
• 5-6 eggs, boiled. peeled and chopped
• 1 small onion, chopped
• 1-2 stalks celery, chopped
• 3 tbsp. yellow mustard
• 2/3 cup Zesty Italian Dressing
• mayo as needed

Directions:
Combine all ingredients - generously salt and pepper the mix. Add yellow mustard, Zesty Italian Dressing and mayo as needed.

From the Kitchen of Jane Stegenga

Sausage Bean Soup

Ingredients:
• 3/4 lb. bulk Italian sausage         • 1/2 cup onion, chopped
• 1 garlic clove, minced         • 1 can butter beans
• 1 can black beans         • 1 can tomatoes, diced
• 1 can beef broth         • 1 tbsp. basil, minced
• parmesan cheese

Directions:
3/4 lb bulk Italian sausage 1/2 C chopped onion 1 garlic clove, minced 1 can butter beans 1 can black beans 1 can diced tomatoes 1 can beef broth 1 tbsp minced basil parmesan cheese Cook sausage, onion, and garlic until sausage is browned; drain. Add beans, tomatoes, broth, and basil. Cover and simmer for 10 minutes. Sprinkle each serving with cheese. Yield: 4-6 servings

From the Kitchen of Angie Glasser

Beef Stew

Ingredients:
• 2 lbs. stew meat
2/3 cup diced onion
2 cups sliced carrots
3 cups diced potato
2 cups peas
1 can of tomato soup

Directions:
Brown meat.  Put in a 9x13 pan. Layer onions, carrots and potatoes over meat.  Blend soup with one can milk or water.  Pour over all.  Cover with foil.  Bake 4 hours at 250º.    Add peas the last 15 minutes of baking time.

From the Kitchen of Carol Deruyter

Taco Soup

I always get requests for this recipe when I make it.

Ingredients:
• 1  1/2 lb hamburger            • 1 large onion
• 1/2 tsp. chili powder             • 1 pkg. taco seasoning
• 1 pkg. Hidden Valley Ranch Dressing
• 1 can hominy             • 1 can pinto beans
• 3 cans Mexican stewed tomatoes     • 1 can green chilies
(less spicy 1 can Mexican, 2 cans Italian stewed tomatoes)


Directions:
Brown hamburger and onion Add: chili powder, taco seasoning, Hidden Valley Ranch Dressing, hominy, pinto beans, Mexican stewed tomatoes, and green chilies. Simmer and serve with shredded cheese and tortilla chips.

From the Kitchen of Angie Glasser

Grace’s Party Mix (Scramble)

ADDICTING!

Ingredients:
• 1 box Rice Chex            • 1 box Corn Chex
• 1/2 box Wheat Chex            • 1/2 bag pretzel sticks
• 1/2 box Cheerios            • 1 can mixed nuts
• 3+ tbsp. Worcestershire sauce    • garlic salt

Directions:
In large roaster, combine one box Rice Chex, one box Corn Chex, 1/2 box Wheat Chex, 1/2 bag pretzel sticks, 1/2 box Cheerios, 1 can mixed nuts. Add 3+ tbsp. Worcestershire sauce, 1 to 1  1/2 cup cooking oil.  Add as much garlic salt as desired. Combine all ingredients well. Roast 250o covered 2 to 2  1/2 hours, stirring every 15 minutes.  Sprinkle garlic salt at each stir.

From the Kitchen of Jane Stegenga

Surprise Torte

Ingredients:
• 1 cup flour    • 1/2 cup flour
• 1/2 cup chopped nuts    • 1 8 oz. cream cheese
• 1 cup powered sugar    • 1 large cool whip
• 1/3 cup peanut butter    • 3 cups milk (to mix w/pudding)
• 2   3 & 3/4 oz pkg. instant pudding (vanilla, chocolate, or lemon)

Directions:
Mix 1 cup flour, ½ cup flour like a pie crust. Add nuts. Press into a greased 9x13” pan and bake at 350o for 15 minutes. Cool. Cream cheese, peanut butter and sugar; fold in half of cool whip. Spread over cooled crust. Prepare pudding using directions on package except use 3 cups of milk. Spoon over cheese mixture. Top with other half of cool whip.         

From the Kitchen of Joe & Judy Freeman

Cinnamon Apple Crumble

Ingredients:
• 1 pkg. frozen cinnamon rolls, thawed    • 1 can apple pie filling
• 1/2 cup sugar    • 1 cup flour
• 1/2 cup butter, softened

Directions:
Remove thawed cinnamon rolls from package and place on a large cutting board.  Top rolls with apple pie filling.  Using a sharp knife, cut rolls and pie filling into small pieces until well combined.  Place cut-up rolls in a 9x13” greased pan. In a bowl, combine sugar and flour.  Cut in butter until mixture is crumbly.  Sprinkle over rolls and pie filling.  Bake at 350o for 40-45 minutes or until golden brown.  Yield: 10-12 servings.

From the Kitchen of Carolyn Carstens

Impossible Pumpkin Pie

Ingredients:
• 2 eggs     • 1 cup sugar
• 1/2 cup Bisquick     • 1 (15 oz.) can pumpkin
• 2 tsp. pumpkin spice (OR 1/2 tsp. ginger, 1 tsp. cinnamon, 1/4 tsp. cloves, & 1/4 t. nutmeg)
• 1 (13 oz.) can evaporated milk
• 3 tbsp. margarine    • 1/2 tsp. salt

Directions:
Combine all ingredients and mix in blender at low speed for 3 minutes. Grease a pie pan and pour in mixture. Bake at 350o for 50 minutes or until knife comes out clean.

From the Kitchen of Brenda Sattler

Impossible Pumpkin Pie

Ingredients:
• 2 eggs     • 1 cup sugar
• 1/2 cup Bisquick     • 1 (15 oz.) can pumpkin
• 2 tsp. pumpkin spice (OR 1/2 tsp. ginger, 1 tsp. cinnamon, 1/4 tsp. cloves, & 1/4 t. nutmeg)
• 1 (13 oz.) can evaporated milk
• 3 tbsp. margarine    • 1/2 tsp. salt

Directions:
Combine all ingredients and mix in blender at low speed for 3 minutes. Grease a pie pan and pour in mixture. Bake at 350o for 50 minutes or until knife comes out clean.

From the Kitchen of Brenda Sattler

Yogurt Cream Pie

Ingredients:
• 1 graham cracker pie shell    
• 1 carton strawberry nonfat yogurt
• 1 pkg. strawberry Jello
• 1 8oz carton Cool Whip

Directions:
Add Jello to yogurt.  Fold cool whip into that mixture. Put mixture into the pie shell and refrigerate over night.  Serve with a dab of cool whip on top and a slice of fresh strawberry on top. You may also add fresh strawberries to the yogurt mixture.

From the Kitchen of Beverly Callison

Jane’s Thanksgiving Stuffing

Ingredients:
• 1 lb. pork sausage        • giblets  
• 1 medium onion, chopped        • 2/3 stalks celery, chopped
• 1 stick butter, softened    • 1 chopped water chestnuts
• 1 bag Seasoned Croutons

Directions:
Brown pork sausage - drain. Boil giblets til cooked through.  Retain water - chop liver and gizzard into small pieces. Cook onion and celery in one stick butter until softened. Add water chestnuts. Combine all ingredients with Seasoned Croutons. Add giblet water (and more water if needed) to moisten.  Bake in non stick pan for one hour 350o.

From the Kitchen of Jane Stegenga

Mexican Mac & Cheese

Ingredients:
• 1 pkg. deluxe macaroni & cheese dinner
• 1 lb. ground beef     • 1 pkg. taco seasoning mix
• 3/4 cup sour cream     • 1 cup salsa, divided
• 1 cup frozen corn or creamed corn
• 1 1/2 cup shredded cheese

Directions:
Heat oven to 400º. Prepare macaroni dinner as directed. Brown ground beef, and add taco seasoning as directed. Stir sour cream into macaroni dinner. Spoon 1/2 of macaroni mixture into greased baking dish. Next layer meat mixture, then corn, 1 cup cheese, and remaining macaroni mixture. Cover and bake 15 minutes. Remove cover and top with salsa and remaining cheese. Bake uncovered for 5 more minutes.

From the Kitchen of Brenda Sattler

Mac A Roo N Cheese

Ingredients:
• 12 oz. pkg. penne pasta
• 1/2 pound (8oz.) Velveeta, cubed
• 3 tbsp. butter     • 2 tbsp. flour
• 1/4 tsp. salt     • 1  1/2 cup milk

Directions:
Prepare pasta. Drain and set aside. In large saucepan on medium heat melt butter and add flour, stirring constantly. When mixture thickens, add milk, salt and cheese. Stirring constantly. If mixture is too thick, a little more milk may be added. Pour pasta into sauce and gently stir to coat pasta.

From the Kitchen of Brenda Sattler

Impossible Pumpkin Pie

Ingredients:
• 2 eggs     • 1 cup sugar
• 1/2 cup Bisquick     • 1 (15 oz.) can pumpkin
• 2 tsp. pumpkin spice (OR 1/2 tsp. ginger, 1 tsp. cinnamon, 1/4 tsp. cloves, & 1/4 t. nutmeg)
• 1 (13 oz.) can evaporated milk
• 3 tbsp. margarine    • 1/2 tsp. salt

Directions:
Combine all ingredients and mix in blender at low speed for 3 minutes. Grease a pie pan and pour in mixture. Bake at 350o for 50 minutes or until knife comes out clean.

From the Kitchen of Brenda Sattler

Yogurt Cream Pie

Ingredients:
• 1 graham cracker pie shell    
• 1 carton strawberry nonfat yogurt
• 1 pkg. strawberry Jello
• 1 8oz carton Cool Whip

Directions:
Add Jello to yogurt.  Fold cool whip into that mixture. Put mixture into the pie shell and refrigerate over night.  Serve with a dab of cool whip on top and a slice of fresh strawberry on top. You may also add fresh strawberries to the yogurt mixture.

From the Kitchen of Beverly Callison

Surprise Torte

Ingredients:
• 1 cup flour    • 1/2 cup flour
• 1/2 cup chopped nuts    • 1 8 oz. cream cheese
• 1 cup powered sugar    • 1 large cool whip
• 1/3 cup peanut butter    • 3 cups milk (to mix w/pudding)
• 2   3 & 3/4 oz pkg. instant pudding (vanilla, chocolate, or lemon)

Directions:
Mix 1 cup flour, ½ cup flour like a pie crust. Add nuts. Press into a greased 9x13” pan and bake at 350o for 15 minutes. Cool. Cream cheese, peanut butter and sugar; fold in half of cool whip. Spread over cooled crust. Prepare pudding using directions on package except use 3 cups of milk. Spoon over cheese mixture. Top with other half of cool whip.         

From the Kitchen of Joe & Judy Freeman

Cinnamon Apple Crumble

Ingredients:
• 1 pkg. frozen cinnamon rolls, thawed    • 1 can apple pie filling
• 1/2 cup sugar    • 1 cup flour
• 1/2 cup butter, softened

Directions:
Remove thawed cinnamon rolls from package and place on a large cutting board.  Top rolls with apple pie filling.  Using a sharp knife, cut rolls and pie filling into small pieces until well combined.  Place cut-up rolls in a 9x13” greased pan. In a bowl, combine sugar and flour.  Cut in butter until mixture is crumbly.  Sprinkle over rolls and pie filling.  Bake at 350o for 40-45 minutes or until golden brown.  Yield: 10-12 servings.

From the Kitchen of Carolyn Carstens

Fruit Pizza

Crust:
• 3/4 cup butter     • 1/2 cup powdered sugar
• 1  1/2 cup flour

Directions: Mix together and pat onto pizza pan. Bake at 350º for 10 minutes.

Frosting:
• 1 pkg. (8oz.) cream cheese     • 1 cup sugar
• vanilla
Mix together and spread over cooled crust. Add fruit.

From the Kitchen of Brenda Sattler

Oreo Cookie Salad

Ingredients:
• 2 cups milk    • 2 pkg. vanilla pudding
• 16oz. whip topping, thawed    • 1 pkg. oreos

Directions: Mix pudding with milk and whip topping. Add broken oreos.

From the Kitchen of Shelley Smidt

Jalapeno Cowboy Appetizer

Ingredients:
• 4 lbs. Jalapenos in food processor
(16 oz. jars canned jalapenos), remove seeds
• 2 lbs. onions in food processor    • 1/2 cup white vinegar
• 1  1/2 cups water            • 6 cups sugar
• 1 tsp. mustard seed            • 1 tsp. tumeric
• 2 tsp. celery seed            • 1 tbsp. garlic powder
• 1 tsp. ginger

Directions:
Put jalapenos and onions in pot with water and vinegar. Boil until tender, about 15 minutes. Drain then add sugar and spices. Boil for 20 minutes. Makes 8  1/2 pt jars. Spread on crackers with cream cheese, top with jalapeno relish.

From the Kitchen of Bonnie DeBolt

Best Ever Cheese Soup

Ingredients:
• 4 chicken Bouillon cubes             • 1 quart of water
• 1 cup of celery, chopped            • 1 onion, chopped
• 1  1/2 cups of potatoes, chopped    • 1 lb. of Velveeta cheese
• 1 lg. bag of California Blend vegetables
• 2 sm. cans or 1 lg. can of cream of chicken soup

Directions:
Dissolve Bouillon cubes in 1 quart of water. Add celery, onion, and potatoes. Cook 15 minutes. Add California Blend vegetables and cook 5 to 6 minutes. Add cream of chicken soup and velveeta cheese. Simmer 5 or l0 minutes You can use more Bouillon cubes and cheese if desired

From the Kitchen of Sherry L. Ford

Taco Soup (2)

Ingredients:
• 1 lb. ground beef or ground turkey
• 1 onion, chopped    • 1 15oz. can pinto beans
• 1 15oz. can kidney beans    • 1 15oz. can black beans
• 1 lg. can stewed tomatoes    • 1 pkg. taco seasoning
• 1 pkg. dry Hidden Valley Ranch dressing mix
• 1 can whole kernel corn

Directions:
Brown hamburger and onion. Mix all canned ingredients and juices in a large pot. Mix taco seasoning. Mix Hidden Valley Ranch Dressing. Mix together. Stir into ground meat. Add meat mixture to beans with 1 - 1  1/2 cups water. Simmer 1/2 hour.

From the Kitchen of Gloria Black

Broccoli Casserole

Ingredients:
• 2 cups broccoli        • 1/2 cup green pepper
• 1/2 cup onion, chopped        • 4 oz. cheddar cheese
• 1 cup milk        • 3/4 cup Bisquick
• 1 tsp. salt        • pepper to taste    
• 3 eggs

Directions:
Cook broccoli for 5 minutes ahead. Place in greased casserole pan. Beat eggs. Add milk, then Bisquick. Stir until no longer lumpy. Add remaining ingredients. Pour over broccoli. Bake at 350º for 35 - 45 minutes.

From the Kitchen of Martha Hanson

Banana Bread

Ingredients:
• 1  3/4 cup wheat flour    • 1 tsp. cinnamon
• 2 tsp. baking powder    • 1/2 tsp. soda
• 1/4 tsp. salt    • 1/4 cup oil
• 1/2 cup honey    • 3/4 tsp. vanilla
• 1 egg    • 1 cup mashed banana
• 1/2 cup nuts

Directions:
Combine dry ingredients. Stir in remaining ingredients. Mix well. Pour into greased 1  1/2 lb loaf pan or 3 small pans. Bake at 350º for 45 - 50 minutes. Cool 10 minutes.

From the Kitchen of Shelley Smidt

Cranberry Bread

Ingredients:
• 2 tbsp. butter    • 1 cup sugar
Mix well
• 1 egg
Add and beat well
• 2 cups flour    • 1  1/2 tsp. baking powder
• 1/2 tsp. soda    • 1/2 tsp. salt
Gradually add. Dough will appear dry
• 1 tsp. orange rind    • 1 cup orange juice
Add on low speed
• 1 cup cranberries    • 1 cup nuts (optional)
Fold in

Directions:
Grease a 4 1/2 x 8 1/2” pan. Bake at 325º for 50 - 60 minutes. Cool 10 minutes in pan.

From the Kitchen of Marilyn Matthies

Chicken Pot Pie

Ingredients:
• 1 pkg. ready-to-use pie crusts (2 crusts)
• 2 boneless skinless chicken breasts
• 1/2 pkg. frozen peas & carrots
• 1/3 cup butter             • 1/3 cup flour
• 1  3/4 cup chicken broth         • 2/3 cup milk

Directions:
Preheat oven to 425º. Cook chicken breasts and cut up. Cook peas and carrots. Melt butter in pan. Stir in flour. Cook, stirring constantly until mixture is bubbly. Stir in broth and milk. Heat to boiling, stir constantly for one minute. Add chicken, peas and carrots, remove from heat. Place one pie crust in greased pie pan. Pour mixture into pie pan. Place other pie crust on top and cut slits in crust. Bake for 35 minutes.

From the Kitchen of Brenda Sattler

Ham and Egg Bake

A tasty make-ahead meal

Combine in heavy saucepan:
• 12 slices white bread torn in small pieces
• 1 small can mushroom pieces, drained
• 6 eggs, stir well with fork        • 3 1/4 cups skim milk
• 2 cups grated cheddar cheese        • 1 cup diced ham

Directions:
Grease a 9x12” pan. Spread bread, mushrooms and ham evenly over the bottom. Combine eggs, milk and cheese then pour over bread mixture in pan. Refrigerate over night. Heat oven to 325º and bake for 1 hour. Serves 6 - 8.

From the Kitchen of Lenora Bezpaletz

Hamburger Green Bean Hot Dish

Very tasty and economical

Ingredients:
• 1 1/4 lb. ground beef
2 cans green beans, drained
1 can cream of celery soup
1 can cream of mushroom soup
American cheese slices
Mashed potatoes

Directions:
Brown meat; place in bottom of a large casserole dish. Mix soups together and pour half of soup mixture over hamburger. Add 1 can green beans and top with slices of cheese.  Add rest of soup. Top with other can of green beans and cheese slices. Top with mashed potatoes. Bake at 350º until potatoes brown. 45 minutes or so. Serves 4 - 6 people.

From the Kitchen of Kathy Maves

Oven Porcupine Meatballs

Ingredients:
• 1 lb. ground beef    • 1/2 cup uncooked rice
• 1/2 cup water    • 1/3 cup chopped onion
• 1 tsp. salt    • 1/2 tsp. garlic powder
• 1/4 tsp. pepper    • 2 cups tomato sauce

Directions:
Heat tomato sauce over low heat. Mix together rest of ingredients. Shape into balls. Place meatballs in ungreased baking dish. Pour sauce over and  cover with foil. Bake at 325º for 45 minutes. Uncover and bake 15 minutes more. Serves 4.

From the Kitchen of Kathy Maves

Hash Quiche

Quick and easy, but elegant enough for brunch

Ingredients:
• 1 can corned beef hash        • 4 eggs
• 1  1/4 - 1  1/2 cups milk        • 2 cups shredded cheddar cheese
• Salt and pepper to taste

Directions:
Mix hash with 1 egg. Press into bottom and upsides of a pie plate with fork. Whisk remaining eggs, milk, half the cheese and seasonings until foamy. Pour into hash crust. Bake at 350º for 30 minutes. Top with remaining cheese and bake 10 minutes more. Let set 15 minutes before serving. Serves 4.

From the Kitchen of Kathy Maves

Beef and Noodles

Ingredients:
• 2 pkgs. beef flavored ramen noodles
• 1 can tomato soup     • 1/2 can water
• 1 lb. ground beef     • 1/2 cup onion
• 1 tsp. mustard     • 1 tsp. Worcestershire sauce

Directions:
Prepare ramen noodles. Drain. Brown beef and onions. Add tomato soup and water. Heat. Stir in noodles, Worcestershire sauce, and mustard.

From the Kitchen of Brenda Sattler

Corn Pudding

Ingredients:
• 1 can creamed corn     • 1 pkg. Jiffy cornbread mix
• 1 egg 1/4 cup margarine

Directions:
Mix together and pour into greased pan. Bake at 350º for 45 minutes.

From the Kitchen of Brenda Sattler

Barbeque Sauce

Mix together:
• 3/4 cup honey     • 14 oz. ketchup
• 1/2 tsp. pepper     • 1 tbsp. Worcestershire sauce
• 1/4 tsp. soy sauce     • 1/4 tsp. garlic powder
• 1 tbsp. liquid smoke

From the Kitchen of Brenda Sattler

Chocolate Silk Truffle Cheesecake

(With Chambord)

Ingredients:
• 4 pkg. Philadelphia cream cheese (8 oz. ea.) softened
• 4 large eggs    • 1 cup powdered sugar
• 2  12oz. pkg. Nestle semi sweet chocolate chips, melted
• 1/3 cup Chambord Liqueur
• Pecans (about 1 cup whole) for garnish

Directions:
Line a 10” Springform pan with heavy duty wide aluminum foil. It should hang over the sides of pan. Make sure there are no punctures in it because this cheesecake is crustless. Do not grease foil and do not bake over 70 minutes. Mix in food processor bowl or a very large mixing bowl with electric mixer: Cream the 4 pkg. of cream cheese with sugar. Mix in the 4 eggs. Slowly blend in the melted chocolate ships. Mix thoroughly and add the Chambord Liqueur and blend. Gently pour mixture into lined Springform pan. Place on middle rack of oven and bake 1 hour to 70 mins. at 300º. Try not to check (open oven) until at least 50 minutes have passed. Bake about 75 minutes. Don’t over bake or it will be tough. Take out of oven and cool to room temperature. Place in refrigerator several hours or overnight before serving. Decorate with whole pecans. Lift cake out of Springform pan by lifting foil - unhook pan side first! Do not slice in pan! You may also decorate with whipped cream and fresh raspberries. You will need to keep the cheesecake on the foil on the bottom - the sides you can cut away. Place on large round platter or plate first. Then, drizzle a little Chambord over pecans the place on cheesecake.

From the Kitchen of Helene Brown

Unbaked Fudge Cookies

Combine in heavy saucepan:
• 2 cups white sugar        • 1/2 cup milk
• 4 lg. (or 16 small) marshmallows    • 1/2 cup oleo

Stir well over heat (marshmallows and oleo melt). Boil exactly 3 minutes. Remove from heat.

Add:
• 6 tbsp. cocoa    • 1  3/4 cups oatmeal
• 1/2 cup flaked coconut    • 1 tsp. vanilla
• 1/2 cup nuts

Directions:
Stir well. Let mixture cool (otherwise cookies will spread). Drop mixture by teaspoon onto waxed paper. Cool thoroughly before attempting to remove from waxed paper.

From the Kitchen of Lenora Bezpaletz

Caramel Brownies

Ingredients:
• 1 pkg. devil’s food or chocolate cake mix
• 1/2 cup margarine     • 1 cup evaporated milk
• 35 caramels, divided and unwrapped
• 1 cup chocolate chips

Directions:
In a large bowl, combine cake mix and margarine. Stir in 2/3 cup evaporated milk. Spread half of batter into greased 9x13 pan. Bake in preheated 350º oven for 15 minutes. In saucepan, combine caramels and remaining 1/3 cup evaporated milk. Stir until melted. Sprinkle chocolate chips over baked layer. Drizzle caramel mixture over top. Drop remaining batter over caramel mixture. Return to oven for 20-25 minutes. Cool completely before cutting into bars.

From the Kitchen of Brenda Sattler

Rich Peanut Butter Bars

Ingredients:
• 1/2 cup peanut butter            • 1/2 cup butter
• 1  1/2 cup Sucanat sugar (at health food stores)
• 2 eggs            • 1 cup wheat flour
• 1  1/2 tsp. baking powder        • 1/2 tsp. salt
• 1 tsp. vanilla

Directions:
Melt peanut butter and butter together. Add remaining ingredients. Turn off heat. Mix well. Press into greased 9x13” pan. Bake at 350º for 25 - 30 minutes.

From the Kitchen of Shelley Smidt

Apple Kuchen Bars

Ingredients:
• 1 box yellow cake mix
• 1/2 cup butter, softened not melted
• 1/2 cup flaked coconut, optional
Mix until crumbly. Pat lightly into ungreased 9x13” pan. Bake 10 minutes. Remove from oven.

Add:
• 2  1/2 - 3 cups apples, finely chopped & peeled
Mixed with:
• 1/2 cup sugar    • 1 tsp. cinnamon
Arrange on warm crust.
Blend:
• 1 cup sour cream    • 2 egg yolks.
Drizzle over apples.
Directions:
Heat oven to 350º. Bake 20 - 25 minutes or until edges are light brown. Do not over bake.

From the Kitchen of Ruth Garry

Piña Colada Creams

Ingredients:
• 2 cups sugar    • 1/2 cup milk
• 2 tbsp. white corn syrup    • 1/2 cup flaked coconut
• 2 tbsp. butter    • 1/2 tsp. coconut extract
• 1/2 tsp. pineapple flavoring    • 1 tsp. light rum
• 16oz. semi sweet chocolate chips or white chips

Directions:
In a 3 quart heavy saucepan over low heat combine sugar, milk and corn syrup. Stir until sugar is dissolved. Bring to a boil; reduce heat and simmer until it reaches 228º degrees on a candy thermometer. (Brush down crystals with a wet pastry brush if needed.) Remove from heat; add butter with out stirring and let cool to 110º. Add in coconut extract and pineapple flavoring. Beat at medium speed until it loses its gloss. With a spoon stir in coconut and rum. Spread into a lightly buttered pan and chill until set. With a teaspoonful form into balls. Melt chocolate, dip candy into chocolate and place on wax paper to set up. Can use food coloring in the white chocolate according to the season.

From the Kitchen of Carol Wilde

Lemon Blossoms

Ingredients:
• 1 yellow cake mix    • 4 eggs
• 1 sm. box instant lemon pudding mix    • 3/4 cup canola oil

Directions:
Mix ingredients together until smooth. Grease mini muffing cups with cooking spray. Fill cups half full. Bake in a preheated 350º over for 12 mins. Cool and remove from pans.

Glaze:
• 1 lb. box powdered sugar    • Zest from 1 lemon
• 3 tbsp. oil    • 3 tbsp. water
• Lemon juice to make glaze (1/2-1/3 cup)

Mix ingredients together and dip each blossom in glaze to cover the whole blossom. Place on a wire rack to set up.

From the Kitchen of Carol Wilde

Snowballs

Ingredients:
• 1/2 cup mashed potatoes        • 1 tbsp. butter
• 1 tsp. vanilla             • Icing sugar

Directions:
Make sure potatoes are very cold. Add butter, vanilla, & icing sugar until batter forms into balls. Let cool in refrigerator overnight. Form balls (walnut size) & dip into melted semi-sweet chocolate & roll into coconut. Place in fridge until chocolate cools.

From the Kitchen of Sue Behens

Toffy

Ingredients:
• 1 cup syrup    • 2 cups brown sugar
• 3/4 cup butter     • 1 can Eagle brand condensed milk
• 1/4 tsp. salt

Directions:
Heat milk over low heat, stirring at regular intervals. Add brown sugar, butter, salt, & syrup. Cook 20 minutes (until hard ball stage is reached) Pour into greased pan & cut into squares.

From the Kitchen of Sue Behens

Sweet Potato Scruffle

Ingredients:
• 3 cups mashed sweet potatoes, canned or fresh
• 3/4 cup sugar     • 2 eggs
• 1/2 cup butter, melted
Mix and put into 2 quart cassarole.

Topping:
• 3/4 cup packed brown sugar     • 1/2 cup flour
• 3/4 cup chopped pecans
• 1/4 cup melted butter (mix and sprinkle on top)

Directions:
Bake at 350º for 1 hour serves 10-12.

From the Kitchen of Verna

Sausage Gravy

Ingredients:
• 1 lb. sausage    • 1 stick margarine
• 1 tbsp. salt    • 1 tsp. pepper
• 1  1/2 cups flour
• 3 cans (12oz.) evaporated milk, with enough hot water to make 8 cups

Directions:
Brown sausage (do not drain). Add margarine, salt and pepper. Stir until well blended. Add flour and blend well. Mix evaporated milk with hot water, add to sausage mixture. On low heat cook until smooth and thickened; do not boil. Cool until needed. Serve over your favorite biscuits. Makes a large batch. I put it in portions and freeze. My family likes it as a gift!

From the Kitchen of Evelyn Starnes

Stuffing For a 12 Pound Turkey

Ingredients:
• 1/2 cup butter    • 3  1/2 cups chopped celery
• 1  1/2 cups onion, chpd.    • 3 tsp. parsley flakes
• 1 tbsp. poultry seasoning    • 1/2 tsp. salt
• 1/2 tsp. pepper    • 2 eggs, well beaten
• 3  1/2 cups chicken broth    • 16 cups dry bread cubes

Directions:
In a saucepan combine celery, onions and butter. Cook until tender. Add in parsley flakes, poultry seasoning, salt and pepper. Cook for a few minutes then cool. Add eggs and pour over bread, toss to coat well. Stuff turkey and bake as directed or place into a casserole and bake at 350º for 1/2 hour.

From the Kitchen of Carol Wilde

Candied Yams and Apples

Ingredients:
• 3 lbs. yams, peeled & cut into 1” pieces
• 1 lb Granny Smith apples, peeled & cut into 1/2” pieces
• 2 med. onions, cut into 1” wedges
• 4 tbsp. butter     • 1/4 cup honey
• 1 tsp. salt     • 1/4 tsp. nutmeg
• 1/4 tsp. cayenne pepper

Directions:
Preheat oven to 350º. Combine all ingredients in baking dish. Stir occasionally. Bake about 1 hr. Increase oven to 500º and bake until liquid evaporates and yams are browned, 10-15 mins.

From the Kitchen of Linda Andersen

Pancakes

Ingredients:
• 1  1/2 cups flour    • 1  1/2 tsp. baking powder
• 1/2 tsp baking soda    • 1 tbsp. sugar
• 1/2 tsp. salt    • 1  1/2 cups buttermilk
• 3 tbsp. butter melted    • 2 eggs, beaten
• pecans or blueberries, chopped (optional)

Directions:
Mix dry ingredients together. Mix buttermilk, butter and eggs. Add dry ingredients to the milk mixture. For variety, chopped pecans or blueberries can be added. Fry on hot griddle.

From the Kitchen of Martha Hanson

Pecan Pie

Ingredients:
• 4 eggs        • 2 tbsp. plus 1 tsp butter (melted)
• 1 tsp. vanilla        • 1 cup sugar
• 1 cup pecanshalves        • Pinch of salt
• 1  1/2 cups dk corn syrup        • 1 unbaked pie crust

Directions:
Preheat oven to 350º. Beat eggs just until blended but frothy. Add sugar, salt, syrup and cooled butter and vanilla. Put pecans in bottom of crust and pour mixture over. Bake at 325º for 50 to 60 minutes.

From the Kitchen of Maxine Gunderson

Chocolate Cream Praline Pie

Ingredients:
• 1 unbaked 9” pie crust, thawed
Praline Mixture:
• 1/3 cup butter        • 1/3 cup packed brown sugar
• 1/3 cup chopped pecans        • 1/3 cup coconut
Chocolate Cream:
• 1 package of Vanilla Pudding Cook ‘N Serve - 4.6 ounces (makes 6 servings of 1/2 cup each)
• 9 tbsp. of cocoa     • 2  1/2 cups milk
• 1/2 cup sugar     • 3 tbsp. of vegetable oil

Directions:
Preheat oven to 350º. Bake pie crust for 15 minutes. Pie crust should only be slightly done, but not to worry, it will be cooked for an additional 15 minutes once praline mixture is poured in bottom of crust. Praline Mixture: In medium saucepan over medium-low heat, stir together butter, brown sugar, pecans and coconut. Mixture is done when butter is all melted and sugar is dissolved. Pour into bottom of pie crust and spread evenly. Cook for an additional 15 minutes. Let cool while making chocolate cream mixture.
Chocolate Cream: In medium saucepan over medium heat, pour in pudding mix and cocoa. Slowly whisk in milk. Add sugar and vegetable oil. Stir continuously and bring to a full boil. Once mixture has reached a full boil, pour into pie crust. Chill for 3 hours. Garnish with whipped cream and chocolate shavings if desired. Enjoy! Everyone will thank you for the introduction to this masterpiece!

From the Kitchen of Cindy Parsley

Peach Crunch Pie

Ingredients:
• 6 fresh peaches, peeled and sliced
• 1 cup sugar    • 2  1/2 tbsp. flour
• 1/4 tsp. salt    • 1/4 tsp. cinnamon
• 1/2 cup cream

Topping:
• 1/4 cup oatmeal    • 1/4 cup flour
• 1/4 cup brown sugar    • 1 tbsp. butter

Directions:
Line pie pan with pastry. Cut fresh peaches and lay in pie shell. Combine sugar, flour, salt, cinnamon and cream and pour over peaches. Combine topping ingredients to a crumbly mixture and sprinkle over top. Bake at 350º for 50 minutes.

From the Kitchen of Grace Schmidt

Cranberry Salad

Ingredients:
• 1 bag (12 oz.) of fresh cranberries
• 1 to 2 cups whipping cream
• 2  8-10 oz. cans of crushed pineapple, drained
• 1/2 cup chopped nuts (walnuts or pecans), optional

Directions:
Empty bag of cranberries into strainer. Wash and discard bad ones. Pat dry and place back into bag and freeze. On the evening before serving grind up cranberries in a food processor while still frozen. The goal is to make chipped cranberries and not mush. Should produce about 3 cups. Combine with 1  1/4 cups sugar. Place in refrigerator overnight. In the morning add: 1 cup whipped cream, 2 cans crushed pineapple drained, 1/2 cup chopped nuts. Put in bowl and serve. Serves 8.

From the Kitchen of Verna

Mountain Dew Salad

Ingredients:
• 2 (3 oz.) packages lemon Jello
2 cups boiling water
1 can (12oz.) Mountain Dew
1 can Wilderness lemon pie filling
1 (8oz.) container whipped topping
1  1/2 cups miniature marshmallows

Directions:
Dissolve Jello in boiling water and add Mountain Dew. Set until firm. Break up firm Jello with spoon into small chunks. add lemon pie filling and stir. Next add whipped topping and miniature marshmallows. Cover and chill in refrigerator. Makes a large salad. As an option I sometimes add a small can of crushed pineapple that’s been drained. Chopped walnuts could be another option.

From the Kitchen of Evelyn Starnes

Best Ever Apple Crisp

Ingredients:
• 9 apples    • 1 cup sugar
• 1/2  & 3/4 cup flour    • 2 tsp. Cinnamon
• 2 tbsp. Coffeemate    • 1 cup brown sugar
• 1/2 cup oatmeal    • 1 stick butter

Directions:
Peel and slice apples in a 9x13” pan. Mix sugar, 1/2 cup flour, Cinnamon and Coffeemate. Sprinkle over apples. Mix brown sugar, 3/4 cup flour, and oatmeal. Sprinkle over other mixture. Melt 1 stick butter and pour on top. Bake 350º for 1 hour

From the Kitchen of Julie Wentzel

Cherry Salad

Ingredients:
• 1 can of cherry pie mix
• 1 can of sweetened condensed milk
• 1 8oz. Cool Whip
• 1 large can of pineapple

Directions:
Mix all together and enjoy.

From the Kitchen of Donna Brownell

Delicious Chicken Wings

Ingredients:
• 1/4 cup water    • 1/2 cup sugar
• 1/3 cup soy sauce    • 1 sm. green pepper, chopped (opt.)

Directions:
Combine above ingredients and bring to boil. Brown 3 lb. of chicken wings or drummies. I usually bake them in the oven for about an hour until brown at 350-375º, depending on your oven. Next place wings in a large pan. Pour liquid over wings and cook over medium heat uncovered for about 35-45 minutes. Turn wings around to cover them. Mixture will get sticky and so good! You can just brown chicken in large frying pan or dutch oven then pour liquid over them. Cook uncovered for 35-45 minutes, turning occasionally.

From the Kitchen of Sue Panning

Texas Caviar

Ingredients:
• 1/3 cup olive oil     • 3/4 cup apple cider vinegar
• 1/2 tsp. black pepper     • 1 cup sugar
• 1 can whole kernel corn     • 1 can black beans
• 1 can black-eyed peas     • 1 (4oz) can jalapeno peppers
• 1 cup celery, chopped     • 1/2 cup green pepper, chpd
• 1/2 cup red pepper, chpd     • 1 sm. red onion, chpd

Directions:
Bring to a boil: olive oil, apple cider vinegar, black pepper and sugar. Cool to room temperature. Drain and rinse corn, black beans and black-eyed peas. Add jalapeno peppers and mix into the marinade. Add celery, green pepper, red pepper and onion. Refrigerate for 24 hours. Serve with your favorite chips.

From the Kitchen of Carol Geiger

Sweet and Spicy Nuts

Ingredients:
• 1/2 cup packed brown sugar    • 1/2 cup granulated sugar
• 1  1/2 tsp. cinnamon    • 1/2 tsp. each nutmeg
• 1/2 tsp. ginger    • 1/4 tsp. cloves
Mix together.
• 4 cups mixed nuts    • 1 egg white mixed w/1 tbsp. water

Directions:
Beat egg white and water until frothy. Add sugar mixture and stir well. Add nuts. Mix well. Spread on greased baking sheet. Bake at 325º for about 20 minutes, stirring often until golden. Cool thoroughly. Store in airtight container.

From the Kitchen of Barb Lind

Yeast Dinner Rolls

Ingredients:
• 4 - 4 1/2 cups all purpose flour    • 1 pkg. active dry yeast
• 1 cup milk        • 1/3 cup sugar
• 1/3 cup butter        • 1 tsp. salt
• 2 eggs

Directions:
In large mixer bowl combine 2 cups of the flour and the yeast. In a saucepan heat milk, sugar, butter and salt until warm (115-120º) stir constantly. Add to flour mixture; add eggs. Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl. Beat 3 minutes at high speed. Stir in as much of remaining flour as you can with a spoon. Turn out onto lightly floured surface. Knead in enough of remaining flour to make a moderately stiff dough that is smooth and elastic (8-10 minutes). Shape into a ball. Place in lightly greased bowl. Turn once to grease surface. Cover and let rise in warm place until double (about 1 hour). Punch down and divide dough in half. Cover and let rest 10 minutes. Lightly grease 24 muffin cups. Divide each half into 36 pieces. Shape each piece into a ball, pulling edges under to make a smooth top. Place 3 balls in each muffin cup, smooth side up. Cover and let rise until double (about 30 minutes). Bake at 375º for 12-15 minutes or until golden brown. Sever warm or cold.

From the Kitchen of Barb Lind

Pumpkin Swirl Bread

Ingredients:
• 1  8 oz. pkg. cream cheese    • 1 egg beaten
• 1/4 cup sugar
Combine until well blended. Set aside.

• 1  3/4 cup flour     • 1  1/2 cup sugar
• 1 tsp. baking soda    • 1 tsp. salt
• 1/4 tsp. ground nutmeg    • 1 egg beaten
• 1 cup cooked pumpkin (can use squash)
• 1/2 cup margarine, melted
• 1/3 cup water

Directions:
Combine dry ingredients. Add combined pumpkin, margarine, egg and water, mixing just until moistened. Reserve 2 cups batter, pour remaining into greased and floured 9x5” loaf pan. Pour cream cheese over batter. Top with reserve batter, cut through batter with knife to give a swirl effect. Bake at 350º for 1 hr. and 10 mins. Cool 5 minutes. Remove from pan.

From the Kitchen of Joe & Judy Freeman

Banana Bread (2)

Ingredients:
• 1/2 cup butter    • 2 eggs
• 2 cups flour    • 3 bananas (mashed)
• 1 cup sugar    • 8 tsp. milk
• 1 tsp. soda

Directions:
Bake for 1 hour in 350º oven

From the Kitchen of Maxine Gunderson

Crumb-Topped Loaf

Loaf:
• 1  1/2 cups all purpose flour    • 2 tsp. baking soda
• 1 tsp. pumpkin pie spice            • 1/2 tsp. salt
• 1 egg            • 1/2 cup gran. sugar
• 1 cup canned solid-pack pumpkin    • 1/4 cup vegetable oil
• 1 tsp. vanilla
• 1/2 cup walnuts chopped (optional)

Topping:
• 1/4 cup unsalted butter (softened)    1/3 cup pkd. brn. sugar
1/2 cup all purpose flour
1/3 cup walnuts chopped (optional)
1 tsp. confectioners sugar (optional)

Directions:
Heat oven to 350º. Coat a 9x5x3” loaf pan with nonstick cooking spray. Mix flour, baking powder, pie spice and salt in small bowl. Beat egg and sugar in large bowl. Beat in pumpkin, oil, and vanilla until smooth. Make a well in the center of flour mixture. Add egg mixture, stir in just until moistened and batter comes together. Fold in walnuts. Spoon batter into prepared pan.
Topping:
Mix butter, brown sugar and flour in a small bowl until crumbly. Stir in walnuts and sprinkle over batter.
Bake loaf at 350º for 50-55 minutes, until toothpick tests clean. Cool in pan on rack for 10 minutes. Turn out onto rack to cool completely. Dust with confectioners sugar. Makes 12 servings. Prep time 20 minutes.

From the Kitchen of Jodi VandenHull

Company Pork

Ingredients:
• 2 lbs. pork cut into 1” squares
• 1 cup flour mixed with 1 tbsp. paprika
• 1 tsp. onion powder    • 1 tsp. garlic powder
• 1 tsp. parsley flakes    • 1 tsp. black pepper
• 2  26 oz. cans of cream of chicken or mushroom soup
• 1 pkg. dry onion soup mix    • 12 oz. sour cream

Directions:
Dredge meat cubes in seasoned flour and brown in 3 tbsp. oil over medium heat. Place in crockpot. Mix (2) 26 ounce cans of cream soup, either chicken or mushroom with 1 envelope dry onion soup mix. Cook on low 6-8 hours. Add 12 ounces sour cream and serve over hot noodles.

From the Kitchen of Barb Lind

Chicken Spaghetti Hot Dish

Ingredients:
• 1 cooked chicken    • Spaghetti (cooked)
• 1 package frozen peas    • Diced celery
• Diced green pepper    • 1  can cream of chicken soup
• 1  1/2 cups shredded cheese    • Salt and pepper

Directions:
Bake at 350º for 1 hour.

From the Kitchen of Grace Schmidt

Stuffed Manicotti

Ingredients:
• 1 lb. hamburger    • 1/2 onion, chopped
Brown together, drain.
• 1 pkg. spaghetti sauce     • 15oz. tomato sauce
• 6oz. tomato paste
Add to meat mixture.

Mix Together:
• 14oz. Cottage Cheese    • 8oz. Monterey Jack cheese, shrd.
• 1/4 cup of Grated Parmesan Cheese    
• 1 egg

• 1 box manicotti noodles    • 1 cup of water

Directions:
Grease a 9x13” cake pan, preheat oven 400º. Stuff UNCOOKED manicotti noodles with the cheese mixture. Cover noodles with the meat sauce. Add 1 cup of water on top of noodles. Bake at 400º covered for 50 minutes and bake uncovered for 10 minutes longer.

From the Kitchen of Kathy A. Walsh

Christmas Cake

Ingredients:
• 1  1/2 lbs. dates, cut in half    • 2  1/3 cups walnut halves
• 1  3/4 cup whole Brazil nuts    • 2 cups pecan halves
• 1 small jar maraschino cherries, leave whole
• 1/2 tsp. salt    • 1  1/2 cups white sugar
• 1 tsp. baking powder    • 4 eggs
• 2 tsp. vanilla extract    • 2 cups flour
• 1/2 cup cherry juice    • 3 tbsp. melted butter

Directions:
Mix together the sugar, cherry juice, vanilla and eggs, beat well. Dust dates with some of the flour so they don’t stick together. Stir in dry ingredients and then the dates, nuts and cherries. Grease and line with parchment paper two loaf pans. Heat oven to 350º and add a pan of hot water to the bottom rack in the oven. Pour mixture evenly into the prepared pans and bake for 1 hour and 45 minutes.

From the Kitchen of Carol Wilde

Toffee Crunch Cheesecake

Ingredients:
• 1  1/2 cups graham cracker crumbs    • 2 tbsp. brown sugar
• 1/3 cup butter, melted        • 1/2 tsp. vanilla
• 1 cup milk chocolate English toffee bits

Filling:
• 3 pkg. cream cheese, softened        • 1 cup sugar
• 1 cup sour cream        • 3 tsp. vanilla
• 4 eggs

Topping:
• 1  1/2 cup sour cream        • 1/4 cup sugar
• 1/2 cup milk choc. Eng. toffee bits    • 1 tsp. vanilla

Directions:
In a small bowl combine cracker crumbs, brown sugar, butter and vanilla. Press onto bottom 2” up the sides of greased 9” Springform pan. Bake at 350º for 6-8 mins. until set. Cool on wire rack. Sprinkle with toffee bits. In a small bowl beat cream cheese and sugar until smooth. Beat in sour cream, add vanilla then add eggs. Beat on low speed until combined. Pour into crust and place on baking sheet. Bake at 350º for 50-60 minutes. Cool on wire rack for 10 mins. & run knife around edge to loosen.
Topping:
Combine sour cream, sugar and vanilla. Spread over cheesecake. Bake 5 minutes longer. Cool on wire rack for 1 hour. Refrigerate overnight. Remove sides of pan and sprinkle with toffee bits.

From the Kitchen of Jodi VandenHull

Pumpkin Streusel Coffeecake

Streusel Topping:
• 1/2 c. all-purpose flour    • 1/4 cup packed brown sugar
• 1  1/2 tsp. ground cinnamon    • 3 tbsp. butter or margarine
• 1/2 cup nuts, coarsely chopped

Coffeecake:
• 2 cups all-purpose flour    • 2 tsp. baking powder
• 1  1/2 tsp. ground cinnamon    • 1/2 tsp. baking soda
• 1 cup (2 stks) butter/margarine    • 1 cup granulated sugar
• 2 large eggs    • 1 cup Pure Pumpkin
• 1 tsp. vanilla extract

Directions:
Preheat oven to 375º. Grease and flour a 9” round cake pan.
Streusel Topping:
Combine flour, brown sugar and cinnamon in medium bowl. Cut in butter with pastry blender or two knives until mixture is crumbly; stir in nuts.
Coffeecake:
Combine flour, baking powder, cinnamon, baking soda and salt in small bowl. Beat butter and sugar in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Beat in pumpkin and vanilla extract. Gradually beat in flour mixture. Spoon half of batter into prepared cake pan. Sprinkle streusel topping over batter. Spoon remaining batter evenly over streusel topping. Sprinkle with remaining streusel topping. Bake for 45-50 minutes or until toothpick inserted comes out clean. Cool in pan on wire rack for 10 mins. Remove to wire rack to cool completely. Makes 10 servings.

From the Kitchen of Jodi VandenHull

Fresh Apple Cake

Ingredients:
• 4 cups apples, diced & peeled    • 2 cups sugar
Let stand.

Sift:
• 3 cups flour         • 2 tsp. soda     • 1 tsp. salt
Add to apples.

Add:  
• 1 cup cooking oil    • 2 beaten eggs
• 2 tsp. vanilla    • 1 cup coconut
• 1 cup nuts.
Bake 350º for 45 minutes.

Frosting:
• 6 tbsp. butter    • 1 cup coconut
• 2/3 cup brown sugar    • 1/2 cup milk
• 1 cup nuts
Combine and cook 3 minutes and pour over warm cake.

From the Kitchen of Julie Wentzel

Moist Chocolate Cake

Ingredients:
• 2 cups of flour     • 2 cup of sugar
• 2 cup of hot water     • 1 cup of cocoa
• 2 tsp. baking soda     • 2 tsp. baking powder
• 2 eggs     • 1/2 cup of margarine, melted

Directions:
Mix all together very well with a mixer. Pour into a greased 9x13” cake pan. Bake at 350º for 30 minutes.

Ganache Frosting:
• 1 cup of chocolate chips     • 3/4 cup of heavy whipping cream         Melt together in sauce pan while stirring. Let sit for 10 minutes so it can thicken up. Pour over cake cover, Refrigerate over night and serve.

From the Kitchen of Kathy Walsh

Double Chocolate Chip Cookies

Ingredients:
• 1 cup margarine or butter, softened
• 1  1/2 cups sugar    • 1 egg
• 1/4 cup water    • 1 tsp. vanilla
• 1  1/4 cup flour    • 1/3 cup cocoa
• 1/2 tsp. baking soda    • 1/2 tsp. salt
• 3 cups rolled oats
• 1 cup semi sweet chocolate chips

Directions:
In bowl, cream butter and sugar then add egg, water and vanilla. Beat well. Combine dry ingredients and mix with butter mixture. Add oats and beat well. Stir in chocolate chips. Drop on lightly greased cookie sheets ( I use 1/2 cup dough for large cookies) Bake at 350º for 10 to 12 minutes. Let set on cookie sheet a few minutes before removing.

From the Kitchen of Martha Hanson

Molasses Cookies

Ingredients:
• 3 cups flour    • 2 tsp. baking soda
• 2 tsp. cinnamon    • 1 tsp. ground cloves
• 2 tbsp. ginger    • 2 cups sugar    
• 2 eggs    • 1/2 cup molasses
• 1  1/2 cups butter and shortening (mixed)

Directions:
Mix together first 5 ingredients. Cream butter and shortening until fluffy. Mix in sugars gradually and keep beating. Add eggs. Mix flour mixture and molasses thoroughly. Drop by tsp. on ungreased cookie sheet. Bake 8 to 10 minutes. Let cool a bit before removing from cookie sheet. Cookies keep long and freeze well.

From the Kitchen of Jodi VandenHull

Rocky Road Fudge

Ingredients:
• 2 cups (12 oz.) semi sweet chocolate chips
• 1 can (14 oz.) sweetened condensed milk
• 2 tbsp. butter
• 3 cups salts dry roasted peanuts
• 1 pkg. (10 1/2 oz.) miniature marshmallows

Directions:
In sauce pan combine chocolate chips, milk and butter. Cook and stir over medium heat until chips are melted and mixture is smooth then remove from heat. Stir in peanuts and marshmallows. Spread into a greased 13x9x2” baking pan. Refrigerate until firm. Cut into squares. Yields about 3  1/4 pounds.

From the Kitchen of Martha Hanson

Lemon Love Bars

Ingredients:
• 3 cups flour    • 1 tsp. baking soda
• 2 eggs    • 1 cup soft butter
• 1 cup sugar
• 1 can frozen lemonade concentrate, thawed but not mixed

Directions:
Mix eggs, butter, sugar and 1/2 cup lemonade. Add dry ingredients and mix well. Drop by teaspoonfuls onto parchment lined baking sheet. Bake at 375º for 8 to 10 minutes until browned around the edges. Brush lightly with remaining lemonade concentrate and sprinkle with sugar.

From the Kitchen of Barb Lind

Princess Brownies

Ingredients:
• Brownies recipe for 9x13” pan either boxed or homemade
• 8 oz. cream cheese    • 1 egg
• 1/2 cup sugar    • 1 tsp. vanilla

Directions:
Drop cream cheese mixture by spoonfuls onto brownie batter. Swirl with knife. Bake at 350º until done.

From the Kitchen of Barb Lind

Fudge Nut Bars

Ingredients:
• 1 cup margarine     • 2 cups brown sugar
Cream together.
Add:
• 2 eggs     • 2 tsp vanilla
Beat together.
Add:
• 2  1/2 cups flour     • 1 tsp salt
• 1 tsp baking soda
Beat together.
Stir in:
• 3 cups oatmeal
Set aside.

Filling:
Melt in microwave or stove top :
• 1  12 oz. choc. chips     • 1 can sweet condensed milk • 2 tbsp. margarine     • 1/2 tsp salt
When melted add:
• 2 tsp. vanilla
Pat oatmeal batter in bottom of jelly roll pan. Save 1 cup of oatmeal batter. Spread all the choc. filling on the oatmeal batter. Drop the saved oatmeal batter on the filling 1 tsp. at a time. Bake at 350º for 20 minutes. Makes a lot of bars for big events. Very good!

From the Kitchen of Jolynn Hein

Fudge Squares

Ingredients:
• 1/2 cup margarine, melted         • 1/4 cup sugar  
• 1 tsp. vanilla         • 5 tbsp. cocoa
• 2 cups graham crackers, crushed    • 1 egg, unbeaten
• 1/2 cup walnuts, chopped         • 1 cup coconut
• 2 tbsp. reg. vanilla pudding mix    • 2 cups powd. sugar
• 1/4 cup margarine or butter, softened     • milk
• 1 (6 oz.) bag semi-sweet choc. chips    • 1 tbsp. Crisco

Directions:
Mix sugar, vanilla, cocoa, graham crackers, coconut and walnuts. Add egg and mix well. Add melted margarine, and mix very well. Spread in 7x11” pan and press down. For second layer, combine powdered sugar, vanilla pudding mix, butter and a little milk, just to moisten. Be careful not to add too much milk. Spread over first layer. Melt chocolate chips and Crisco in microwave or double boiler. Mix well and pour over second layer. Cool and cut in small squares. This is an all time family favorite.

From the Kitchen of Carol Geiger

Chocolate Caramel Bars

Ingredients:
• 2  1/4 cups all-purpose flour, divided
• 2 cups quick-cooking oats
• 1  1/2 cups packed brown sugar
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1  1/2 cups cold margarine or butter
• 2 cups (12 oz.) semisweet chocolate chips
• 1 cup pecans
• 1 jar (12 oz.) caramel ice cream topping

Directions:
In a bowl, combine 2 cups flour, oats, brown sugar, baking soda and salt. Cut in butter until crumbly. Set half aside for topping. Press the remaining crumb mixture into a greased 13x9x2” baking pan. Bake at 350º for 15 mins. Sprinkle with chocolate chips and pecans. Whisk caramel topping and remaining flour until smooth; drizzle over top. Sprinkle with the reserved crumb mixture. Bake for 18-20 mins. or until golden brown. Cool on a wire rack for 2 hrs. before cutting. Makes about 4 1/2 dozen

From the Kitchen of Joe & Judy Freeman

Green Bean Supreme

Ingredients:
• 1 med. onion, finely diced     • 2 tbsp. butter
• 2 tbsp. flour             • 1 tsp. salt
• 1/4 tsp. black pepper             • 1 cup sour cream
• 2 (10 oz) pkg. frozen green beans, cooked and drained
• 1 cup shredded cheddar cheese

Directions:
Sauté onion and butter in skillet until tender. Blend in flour, salt, and pepper, stirring constantly until bubbly. Stir in sour cream until thickened. Remove from heat. Add beans, mixing well. Pour into 9x9 dish. Sprinkle cheese on top. Bake at 350 degrees 20-25 minutes until bubbly.

From the Kitchen of Angel

Grandmas Thanksgiving Corn Casserole

Ingredients:
• 1  15 oz can whole kernel corn, drained
• 1  15 oz can cream corn        • 1 cup sour cream
• 1 box Jiffy corn mix         • 4 tbsp. butter, chunked

Directions:
Preheat oven to 350º. Combine all ingredients together in a greased 2 qt. casserole dish. Bake covered for 1 hour or until center is firm.

From the Kitchen of Renita Maurer

Rocky Road - Peanut Butter Candy Cups

Ingredients:
• 6 cups water     • 2 cups sugar
• 6 large ripe bananas, mashed
• 1 can (12 oz.) frozen orange juice concentrate
• 1 can (12 oz.) frozen lemonade concentrate
• 1 can (12 oz.) pineapple juice

Directions:
Heat and stir water and sugar in large saucepan just long enough for sugar to dissolve; cool. Pour into a large container. Add remaining ingredients; cover container and freeze. Stir several times during the freezing process. (Mixture freezes in two days.) Just before serving, stir frozen mixture and place in punch bowl. Add two 2-liter bottles of ginger ale, club soda or 7-Up. About 50 servings.

From the Kitchen of Sara Ely

Donna’s Party Punch

Ingredients:
• 46 oz. can red fruit punch
• 1 qt. raspberry sherbet, softened
• 1 liter bottle ginger ale, chilled

Directions:
Mix together punch and sherbert; chill. Add ginger ale at serving time. Makes about 13 cups.

From the Kitchen of Donna Branson

Peanut Butter Balls

Ingredients:
• 1 cup peanut butter    • 1 cup icing sugar  
• 1 cup dates, chopped fine    • 1 tbsp. butter, melted
• 1 cup walnuts, chopped fine     • 6 oz. sq. of semi-sweet choc.
• 1 oz. square of parawax

Directions:
Mix ingredients together and form into small balls. Melt 6 oz. square of semi-sweet chocolate with a 1 oz. square of parawax. With container over hot water, dip the peanut butter balls, then place on wax paper to harden.

From the Kitchen of Sue Behens

Colored Popcorn

Ingredients:
• 2 cups sugar    • 1 tsp. food coloring
• 1/2 cup water     • 1/4 tsp. salt
• 1 tbsp. butter    • 1 pound of popcorn

Directions:
Boil sugar, water, butter, salt and coloring for 3 minutes. Pour over popcorn and stir until evenly colored.

From the Kitchen of Craig Abraham

Peanut Brittle

Ingredients:
• 2 cups sugar    • 2 tbsp. butter or margarine
• 1/2 cup water    • 1/2 tsp. salt
• 1/4 tsp. cream of tartar    • 1 cup salted peanuts
• 2 tbsp. molasses    • 1  1/2 tsp. baking soda         
Directions:
Cook sugar, water and molasses together, stirring until sugar dissolves. Add butter and other ingredients (but not nuts). Cook until syrup becomes brittle when tested in cold water. Add peanuts and pour on an inverted greased pan in a very thin sheet. Cool and break into pieces.

From the Kitchen of Sue Behens

Chocolate Candy

Ingredients:
• 2 cups icing sugar    • 1 cup butter
• 1/2 cup cocoa     • 1 tsp. vanilla
• 1/2 cup cornstarch

Directions:
Mix dry ingredients; add butter and vanilla. Pour into greased pan and cool. Cut into squares.

From the Kitchen of Craig Abraham

Cola Candy

Ingredients:
• 3  1/2 cup vanilla wafer crumbs    • 2 cups powdered sugar
• 1 cup chopped pecans    • 1/2 cup cola
• 2 tbsp. butter, melted

Directions:
Stir together; shape mixture into 1” balls, and chill at least 30 minutes. Dip balls in Cola Frosting, chill until ready to service, Makes 2 dozen.

Cola Frosting:
• 3/4 cup powdered sugar    • 1/3 cup cola
• 1/4 cup butter, softened    • 1/4  tsp vanilla extract
Stir together all ingredients in a small bowl. Makes 1 cup.

From the Kitchen of Donna Branson

Cola Candy

Ingredients:
• 11 oz pkg peanut butter and milk chocolate chips
• 2 tbsp. creamy peanut butter
• 1 cup crispy rice cereal
• 1 cup miniature marshmallows
• 3/4 cup unsalted roasted peanuts, chopped

Directions:
Microwave peanut butter and milk chocolate chips in a large glass bowl on high for one to 2 minutes or until melted, stirring every 30 seconds. Stir in peanut butter until well blended. Stir in rice cereal, miniature marshmallows and chopped peanuts. Spoon mixture by heaping tablespoonfuls evenly into miniature paper candy cups. Chill one hour or until firm. Makes about 3 dozen.

From the Kitchen of Donna Branson

Pumpkin Pecan Pie

Caramel Sauce:
• 2 sticks sweet butter    • 2 cups light brown sugar
• 1 cup heavy creme

Cut butter in pieces and melt in small, heavy bottom pan. Stir in brown sugar and creme. Cook over low heat, stirring constantly, until melted & blended. Whisk sauce to bring together. Serve warm.

Whipped Creme:
• 2 cups heavy cream    • 3 tbsp. powdered sugar
• 1 1/2 tsp. vanilla
Whip into soft peak. Chill until ready to serve.

Pie:
• 1 (29 oz). pumpkin pie mix    • 1 (5 oz.) can evaporated milk
• 3 eggs, lightly beaten         • 1 cup sugar
• 1/2 tsp. salt        • 2 tsp cinnamon
• 1 Pillsbury plus yellow cake mix with pudding
• 1/2 lb. butter melted and slightly cool
• 1  1/2 cup chopped pecans

Directions:
Preheat oven 350º. Line 2 (9”) pie pans with parchment paper. Mix together pumpkin, milk, sugar, eggs, salt & cinnamon. Pour into pans. Sprinkle dry cake mix over the top. Distribute chopped pecans over cake mix and drizzle melted butter over all. Bake 1 hour. Chill. Invert on plate. Cut slices. When serving top with whipped cream and warm caramel sauce.  

From the Kitchen of Lori Meyer

Sour Cream Rhubarb Pie

Pie Filling:
• 1 (9”) unbaked pie crust     • 4 cups rhubarb, chopped
• 1 egg    • 1  1/2 cups white sugar
• 1 cup sour cream     • 1/3 cup all purpose flour

Topping:
• 1/2 cup flour     • 1/2 cup brown sugar
• 1/4 cup melted butter

Directions:
Preheat oven to 450º. Press pie crust into pie pan. Spread rhubarb in an even layer over bottom of pie crust. In a separate bowl, whisk together the egg, white sugar, sour cream, and 1/3 cup flour until smooth. Pour over rhubarb. In a small bowl, mix together 1/2 cup flour and brown sugar. Stir in melted butter. Sprinkle this mixture over the rhubarb filling. Bake at 450º for 10 minutes. Reduce heat to 350º and continue to bake for 30-40 minutes or until topping is golden. The center may be slightly jiggly, but as it cools it will be perfect. Let cool and serve.

From the Kitchen of Leah Callahan

Grandpa’s Old Fashioned Pumpkin Chiffon Pie

Ingredients:
• 3 egg yolks             • 1/2 cup sugar
• 1  1/4 cup canned pumpkin    • 1/2 cup milk
• 1/2 tsp. salt             • 1/2 tsp. ginger
• 1/2 tsp. cinnamon             • 1/2 tsp. nutmeg
• 1 tbsp. (1 env.) unflavored gelatin     • 1/4 cup water
• 3 egg whites, beaten stiff         • 1/2 cup sugar
• 1 baked 9” pastry shell  

Directions:
Beat egg yolks and 1/2 cup sugar until thick; add pumpkin, milk, salt and spices; cook in double boiler until thick. Soften gelatin in cold water; stir into hot mixture. Beat egg whites and 1/2 cup sugar; add to pumpkin mixture. Pour into cooled baked shell and chill for 4-6 hours or overnight if possible.

From the Kitchen of Renita Maurer

Chess Pie

Ingredients:
• 1 cup sugar    • 1/3 cup melted butter or
• pinch salt    • vegetable oil
• 1 tsp. vanilla    • 3/4 cup sweet milk
• 2 eggs, beaten

Directions:
Place unbaked pie crust in pie pan. Put 3/4 cup raisins and 1/2 cup chopped walnuts in pie crust. Pour liquid mixture on top. Bake 45 minutes at 350º, or until firm (when knife is inserted into center of pie, it should come out clean.) Yields: 1 pie.

From the Kitchen of Mariannette Kudrle

Hashbrown Casserole

Ingredients:
• 2 pkg. (30 oz. ea.) frozen shredded hash brown potatoes, thawed
• 3/4 cup butter, melted, divided
• 4 cups (32 oz.) sour cream
• 2 cans (10 3/4 oz. ea.) cream of chicken soup, undiluted
• 1 bunch green onions, sliced
• 4 cups (16 oz.) shredded cheddar cheese
• 1 tsp. salt
• 1/4 tsp. pepper
• 1-1/2 cups cornflakes, crushed

Directions:
In a large bowl, combine the potatoes, 1/2 cup butter, sour cream, soup, onions, cheese, salt and pepper. Transfer to two greased shallow 3-qt. baking dishes. Combine cornflakes and remaining butter; sprinkle evenly over tops. Bake, uncovered, at 350° for 55-60 minutes or until bubbly. Yield: 26-30 servings.  

From the Kitchen of Angel

Sweet Potato Puff

Ingredients:
• 3 cups cold mashed sweet potatoes     • 1/2 cup sugar
• 1/2 cup butter or margerine     • 2 eggs beaten
• 1/3 cup milk             • 1 tsp. vanilla

Topping:
• 1/2 cup packed brown sugar     • 1/2 cup pecans, chd.
• 2 tbsp. butter or margarine         • 1/4 cup flour

Directions:
Beat potatoes, sugar, butter, eggs, milk and vanilla until fluffy. Spoon into greased 2 1/2 qt. baking dish. Combine topping ingredients. Sprinkle over top. Bake uncovered at 350º 35 to 40 minutes until golden brown.

From the Kitchen of Kimberly Rebis

Peppery Scalloped Potatoes

Ingredients:
• 1 can (10-3/4oz) cream of mushroom soup, undiluted
• 1  1/2 cups milk     • 1/2 tsp. salt
• 1/8 tsp. cayenne pepper     • 5 cups potatoes, sliced & peeled     • 1/4 cup butter/margarine, melted
• 1/4 cup all-purpose flour

Directions:
In a small bowl, combine the soup, milk, salt and cayenne; set aside. Place a third of the potatoes in a greased 13x9x2” baking dish; layer with a third of the butter, third of flour and third of soup mixture. Repeat layers twice. Bake uncovered at 350º for 1 hour and 20 minutes or until potatoes are tender.

From the Kitchen of Kim Sanchez

Seasoned Mashed Potatoes

Ingredients:
• 10-15 potatoes, leave skins on
• 1 stick butter, sliced
• 1  1 1/2 cup cream
• 1 tbsp. basil
• Zesty seasoning salt to taste
• 1 tbsp. parsley

Directions:
Boil potatoes until tender. Using potato ricer, cut potatoes in half and mash. (Ricers are found in many stores now. They save steps and time and kids love to use them!!) Add all ingredients to mashed potatoes and mix well with spoon. If you don’t have a ricer, peel potatoes before cooking, then mash when tender.

From the Kitchen of Shari Thompson

Chocolate Torte Royale

Ingredients:
• 2 egg whites    • 2 egg yolks, beaten
• 1/4 tsp. salt    • 1/4 cup water
• 1/2 tsp. vinegar    • 1 cup heavy cream
• 1/2 cup sugar    • 1/4 cup sugar
• 1/4 tsp. cinnamon    • 1/4 tsp. cinnamon
• 1 cup chocolate chips

Directions:
First make cinnamon meringue shell: Cover cookie sheet with piece of heavy paper and draw an 8” circle in the center. Beat egg whites, salt and vinegar til soft peaks form. Blend sugar and cinnamon and gradually add to the egg whites, beating til very stiff peaks form and all sugar has dissolved. Spread within circle making the bottom 1/2” thick and making sides 1  3/4” high. Bake in very slow oven, 275º,  for 1 hour. Turn off oven and let shell dry in oven with door closed about 2 hours. Peel off paper.
Make twin cream fillings: Melt chocolate chips over hot, not boiling water. Cool slightly. Spread 2 tbsp. of chocolate over the bottom of cooled meringue shell. To remaining chocolate, add egg yolks and water and blend. Chill until mixture is thick. Combine heavy cream, sugar and cinnamon and whip until stiff. Spread half over chocolate in shell. Fold remaining whipped cream into chocolate mixture and spread on top. Chill several hours or overnight. Trim with whipped cream and pecans or shaved chocolate.

Looks beautiful and is worth the time it takes!!!       

From the Kitchen of Mariannette Kudrle

#1 Pecan Pumpkin Crumble

Ingredients:
• 1 cup sugar     • 1  1/2 tsp. pumpkin pie spice
• 2 eggs     • 13 oz. evaporated milk
• 16 oz. can pumpkin     • 1 pkg. white or yellow cake mix
• 1/2 cup melted butter     • 3/4 cup Pecans

Directions:
Heat oven to 350º. In a large bowl combine: sugar, eggs, pumpkin pie spice, can pumpkin and evaporated milk. Mix well. Pour mixture in a 9x13” pan. Sprinkle with cake mix. Drizzle evenly with melted butter. Sprinkle top with Pecans. Bake for 40-50 minutes. Top with whipped cream or cool whip. *You may substitute 1 tsp. cinnamon and 1/4 tsp. nutmeg, ginger and cloves for the pumpkin pie spice.

From the Kitchen of Renita Maurer

Lemon-Lime Jello Salad

Ingredients:
• 3 oz. lemon Jello    • 3 oz. lemon instant pudding
• 3 oz. lime Jello    • 1 cup milk
• 2 cups boiling water    • 8 oz. cool whip
• 1  1/2 cups cold water    • shredded cheese
• 1 can lemon pie filling

Directions:
Prepare Jello & water. Add pie filling, mix until blended. Add milk to instant pudding and mix. Blend into Jello mixture. Put into 9x13” pan, refrigerate until set. Top with cool whip and cheese.   

From the Kitchen of Gloria Black

Delicious Banana-Berry Brownie Pizza

Ingredients:
• 1 pkg. fudge brownie mix (13x9” size)
• 1/3 cup boiling water    • 1/4 cup canola oil 1 egg

Topping:
• 1 package (8 oz.) cream cheese, softened
• 1/4 cup sugar     • 1 egg
• 1 tsp. vanilla extract
• 2 cups fresh strawberries, sliced
• 1 to 2 medium firm bananas, sliced
• 1 oz. semisweet chocolate, melted

Directions:
In a large bowl, combine the brownie mix, water, oil and egg until well blended. Spread into a greased and floured 12” pizza pan. Bake at 350° for 25 minutes. In a large bowl, beat the cream cheese, sugar, egg and vanilla until smooth. Spread over brownie crust. Bake 15 minutes longer or until topping is set. Cool on a wire rack. Just before serving, arrange strawberries and bananas over topping; drizzle with chocolate. Refrigerate leftovers. Yield: 10-12 servings.  

From the Kitchen of Angel

Peanut Whirls

Ingredients:
• 1/2 cup shortening               1 1/4 cups flour
1 cup sugar                         1/2 tsp salt
1/2 cup peanut butter            1/2 tsp soda
1 egg                                   2 tblsp. milk
1 teas vanilla                        1 pkg (6 oz.) chocolate chips

Directions:
Cream shortening, sugar, peanut butter, egg and vanilla.  Add sifted dry ingredients, alternating with milk.  Roll out cookie dough to rectangle 1/4 inch in thickness.  Melt chocolate bites or chips over hot water and cool slightly, spread on rolled cookie dough.  Roll up and chillfor 1/2 hour, then slice with a sharp knife, thin slices and bake 350 F  for 8-10 min.
This is a small batch so you can double.   I always roll them on wax paper, much faster and easier.

From the Kitchen of Gloria Woodring

Lemon Crunch Pudding

Filling:
½ cup sugar 2 ½ T. cornstarch ¼ tsp. salt 1 1/3 cups milk 1 large egg ¼ cup lemon juice 1 T. butter ½ tsp. vanilla ¼ tsp. lemon extract Crust 1 ¼ cups flaked coconut ½ cup sugar ½ cup flour ¾ cup finely crushed saltine crackers ½ cup cold butter
Stir together all the crust ingredients except the butter. Cut the butter into small pieces and work it in by hand. Pat about 2/3 of the crust mixture into a 6x10” or 10” round Pyrex pan.

Prepare filling:
Combine sugar, cornstarch and salt in a saucepan. Stir milk in gradually. Cook until thick, stirring. Combine lightly beaten egg and lemon juice. Add some of the hot milk mixture to the egg, stirring quickly. Pour back into the saucepan and continue cooking for 2 minutes. Remove from heat and add butter, vanilla, and lemon extract. Pour filling into crust and top evenly with remaining crust mixture. Bake at 400º for 25 minutes. Serve warm or cold with whipped topping. (8 servings)

From the Kitchen of Margaret Nagel

Strawberry Pretzel Salad

Ingredients:
• 2  2/3 cups small curly pretzels, broken
• 3 tbsp. sugar     • 3/4 cup melted butter
• 8 oz. package cream cheese     • 1/2 cup powdered sugar
• 1  8 ounce     • 1 container Cool Whip
• 2 (3oz.) pkg. strawberry Jello     • 2 cups boiling water
• 2 (10 oz. ea.) pkg. frozen strawberries

Directions:
Mix together the pretzels, sugar, and butter; press into a 9x13” pan. Bake at 350º for 15 minutes (will be bubbly). Cool completely. Whip cream cheese and powdered sugar together. Fold in Cool Whip and spread over baked layer. Dissolve Jello in boiling water. Add strawberries. Chill until slightly thickened. Spread over cheese mixture and chill.

From the Kitchen of Renita Maurer

Cherry Jubilee

Ingredients:
• 1  8 oz. pkg. cream cheese    • 1 cup powdered sugar
• 1/2 tsp. vanilla     • 1  8 oz. cont. cool whip
• 1  21 oz can cherry pie filling     • 1 graham cracker pie crust
• walnuts (optional)

Directions:
Cream the cream cheese until smooth. Add: powdered sugar, vanilla and cool whip to the cream cheese, mix until blended. Pour mixture into the graham cracker pie crust. Top with cherry pie filling. Top with walnuts if desired. Refrigerate 4-6 hours or overnight if possible.

From the Kitchen of Cassie Maurer

Grams Orange Sherbert Salad

Ingredients:
• 2 pkg. sugar free orange Jello     • 2 cups boiling water
• 1 pint orange sherbert
• 1 medium size can mandarin oranges, drained
• 1 can crushed pineapple, drained

Directions:
Put Jello mix into boiling water, dissolve sherbert into hot Jello mixture. When all dissolved add fruit, stir. Set in fridge to set. Serve when firm.

From the Kitchen of Carlos Sanchez

Peanut Butter Apple Dessert

Ingredients:
• 1  1/2 cups graham crackers, crushed
• 1/2 cup brown sugar
• 1/2 cup & 1/3 cup creamy peanut butter, divided
• 1/4 cup margarine, melted
• 8 oz. cream cheese, softened     • 3/4 cup sugar
• 16 oz. cool whip, thawed     • 2 cans apple pie filling
• 3/4 cup powdered sugar     • 1 tsp. cinnamon

Directions:
Combine crumbs, brown sugar, 1/2 cup peanut butter and margarine. Spoon half into fancy glass trifle bowl. Beat cream cheese and sugar, then fold in cool whip. Spread half over first layer. Top with 1 can apple filling. Combine powdered sugar, cinnamon and 1/3 cup peanut butter until crumbly. Sprinkle over apple filling. Repeat layers. Delicious appetizing dessert.

From the Kitchen of Carol Geiger

Delicious Dessert

Ingredients:
• 1 stick oleo or butter     • 1 cup flour
• 1/2 cup chopped pecans     • 8 oz pkg. cream cheese
• 1 cup powdered sugar     • 1 cup (1 cont.) cool whip
• 2 pkg. (3 oz.) instant pudding (any flavor)
• 3 cups milk

Directions:
Mix this & pat into 9x13” pan. Bake 10 minutes at 350º. Beat together: 8 oz pkg. cream cheese, 1 cup powdered sugar, 1 cup cool whip. Spread this on cooled crust. Beat together so it is thick: 2 pkg. instant pudding, 3 cups milk. Spread this on top of cream cheese mixture. Then top with remaining cool whip & sprinkle with chopped nuts. ( This takes 1 large cool whip. )

From the Kitchen of Elfrieda Postma

Fruit Crepes

Ingredients:
• 1 cup flour    • 1  1/2 cups milk
• 2 eggs    • 1 tbsp. cooking oil
• 1/4 tsp. salt    • 1 tsp. vanilla

Directions:
Combine all ingredients in bowl and mix well. In heated, lightly greased pan poor about 1/4 cup batter in pan and tilt around until batter is even in circle. Brown lightly and remove crepe. Makes 8 – 10. Place crepe in a bowl.

Add fruit:
• Strawberries    • Bananas
Berries (Frozen of one of these works well so you have a little sauce.)
Sprinkle with powdered sugar. Roll crepe up. Put more fruit on top with a little sauce. Sprinkle with powdered sugar. Serve cold or heated. Top with whipped cream.

From the Kitchen of Shari Thompson

Ham Balls

Ingredients:
• 1 lb. ground pork(not seasoned) 1 cup milk 1-1/2 lb. ground ham 1 cup cracker crumbs 1 egg Sauce: 1-1/2 cups brown sugar 1/2 cup water 1/2 cup vinegar 1 tsp. dry mustard

Directions:
Mix main ingredients well and form into small balls. Large cookie scoop works well to form the balls. Put the ham balls in a cake pan or jelly roll pan. Mix sauce ingredients and pour over raw ham balls. Bake at 350* for 1-1/2 hours, uncovered. Baste occasionally with sauce. This is an excellent appetizer or can be used for a meal. They also freeze very well.

From the Kitchen of Laurie Dokken

Leah’s Sausage Dip

Ingredients:
• 1 tube reduced fat pork sausage (12 oz)
• 1 red pepper, chopped
• 1 medium onion, chopped
• 1 (4.5oz) can green chilies, chopped
• 3/4 cup light sour cream
• 1 (8 oz.) pkg. reduced fat cream cheese
• 1 cup shredded Colby Jack cheese
• 1/2 tsp. salt
• 1/4 tsp. onion powder
• 1/2 tsp .red pepper flakes
• 1/4 cup green onions, chopped (for garnish)

Directions:
Preheat oven to 400º. Brown sausage until cooked through over med.-high heat. Add red pepper and onion and sauté until soft. Season with salt, onion powder, and red pepper flakes. Add can of green chilies. Turn heat off. Add sour cream and cream cheese, and shredded cheese. Mix until thoroughly combined. Pour into a greased 9x9” baking dish. Bake for 20-25 minutes or until bubbly. Sprinkle with green onions. Serve with tortilla chips.

From the Kitchen of Leah Callahan

Salmon Mousse

Ingredients:
• 1 envelope Knox gelatin ¼ cup cold water ½ cup boiling water ½ cup mayonnaise 1 T. lemon juice 1 T. grated onion dash of Tabasco sauce ¼ tsp. paprika ¼ tsp. salt 2 tsp. dillweed 1 14 oz. can of salmon, bones and skin removed 1 ¼ cups whipping cream

Directions:
(An elegant party hors d’oeuvre) Sprinkle gelatin into cold water in a large bowl and let stand 5 minutes. Add boiling water, stir to dissolve, then let cool to room temperature. Blend in the mayonnaise and all the seasonings. Refrigerate about 20 minutes until it starts to thicken. Fold in the salmon. Whip the cream until stiff and fold into the first mixture. Pour into a mold and chill overnight. Unmold onto a large platter and serve with club crackers.

From the Kitchen of Margaret Nagel

Oven Beef Stew

Ingredients:
• 2   2 1/2 lbs. stewing beef     • 10 oz. pkg. frozen peas
• 1 cup onion, diced     • 1 cup carrots, diced
• 2-4 cups potatoes, diced     • 1  1/2 salt
• 1/4 tsp. pepper     • 1 tsp. parsley
• 1 or 2 bay leaves
• 1 can tomato soup or 1 can stewed tomatoes (15 oz.), can use both • 1 large can cream of mushroom soup or cream of chicken soup

Directions:
Mix together. Bake at 250º for 5 hrs. or 350º for 3 hrs. Stir occasionally. My family enjoys this stew with biscuits on cold winter nights or anytime.

From the Kitchen of Marcia Koustrup

Mexi-Soup

Ingredients:
• 1 can rotelle tomatoes     • 1 can enchalada sauce
• 1 can fiesta nacho cheese soup     • 1 can cream of chicken soup
• 1 can chunk chicken or 1 cup chopped chicken
• 1 can or 1 cup milk     • 1 pkg. shd. cheddar cheese

Directions:
Mix together & heat. Add tortillas chips in bowl & put shredded cheese on top. This is a spicy good soup to have during the holidays.

From the Kitchen of Marcia Koustrup

Asparagus Soup with Rice

Each spring, my husband searches for wild asparagus in the ditches around Sioux Falls.  He’s been so successful that I freeze some of the asparagus for soup in the winter.

Ingredients:
• 1 cup onion, chopped    • 6 green onions, sliced
• 3 tbsp. butter    • 1  1/2 cups mushrooms, sliced
• 1 lb. fresh asparagus, trimmed and cut into 1/2” pieces
• 1 large can (49 1/2 oz.) chicken broth
• 1/4 cup chopped fresh parsley
• 1/2 tsp. salt    • 1/2 tsp. dried thyme
• 1/4 tsp. pepper    • 1/8 tsp. cayenne pepper
• 2 cups cooked wild rice    • 3 tbsp. cornstarch
• 1/3 cup water

Directions:
In a 3-qt. saucepan, saute onions in butter for 4 minutes.  Add mushrooms and cook until tender.  Add asparagus broth and seasonings; cover and simmer for 30 minutes.  Add rice.  Combine cornstarch and water until smooth; gradually stir into soup.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Yield: 8-10 servings.  (Vegetable broth can be substitued for chicken broth to make a vegetarian soup).

From the Kitchen of Ruth Sperling

White Chicken Chili

Ingredients:
• 1 lb chicken breast    • olive oil
• 1  32 oz. cont. chicken broth    • 2-3 cans great northern beans
• 1 med. white onion, chopped     • 1 Serrano pepper, remove inside
• 1 tbsp. garlic, fresh or jar, chopped    • 1.5 tsp oregano leaves, crushed
• 1 tsp cayenne pepper     • 1.5 tsp cumin
• 1 cube chicken bullion     • sour cream
• shredded cheese     • tomato, chopped

Directions:
Cube chicken and cook in 1-2 tbsp. olive oil. Add the chopped onion, garlic and pepper. Add drained beans, broth and spices. Simmer at least 30 minutes. All of these measurements can be adjusted to your preferences! Serve with sour cream, cheese, and chopped tomato garnish. Wonderful with tortilla chips or garlic bread!

From the Kitchen of Sarah Weese

Cole Slaw

Ingredients:
• 1 head cabbage, shredded    • 1 small onion, chopped
• 4 large carrots, grated    • 1 green pepper, chopped
• 4 stalks celery, chopped

Dressing:
• 1 cup salad oil    • 2 tsp. salt
• 1/2 cup vinegar    • 1 tsp. pepper
• 1 cup sugar

Directions:
Vegetables can be prepared ahead of time and add dressing right before serving. This salad keeps well.

From the Kitchen of Mariannette Kudrle

Pumpkin Oat Muffins

1 Dozen

Ingredients:
• 1 cup flour     • 1 egg, slightly beaten    • 1/2 cup brown sugar    • 1/4 cup milk    • 2 tsp. baking powder    • 1/4 cup oil
• 1 tsp. pumpkin pie spice    • 1 cup oats
• 1/2 tsp. salt    • 1/2 cup raisins
• 1/4 tsp. baking soda
• 3/4 cup of home-cooked or canned pumpkin puree
(can use apple sauce in place of pumpkin)

Directions:
Combine first six ingredients. Add combined pumpkin and next six ingredients. Stir just until dry ingredients are moistened. Stir in oats and raisins. Fill greased, medium sized, muffin cups 3/4 full. Sprinkle with topping (recipe following) and bake at 425º until golden brown, 18 to 20 minutes.

Topping:
Mix: • 1/3 cup brown sugar    • 1 tbsp melted butter
• 1 tbsp flour    • 1/4 tsp of pumpkin pie spice

From the Kitchen of Barbara Stofferahn

Gooey Caramel Rolls

Ingredients:
• 1  1/2 cups brown sugar, packed
• 3/4 cup whipping cream
• 2 loaves frozen bread dough, thawed  

Directions:
Whisk together brown sugar and whipping cream in a small bowl; pour into an ungreased 13x9” baking pan, coating bottom of pan evenly. Set aside. Roll out one bread dough loaf into a 12x6” rectangle; roll up, jelly-roll style, beginning at a short end. Slice into 6  1” thick pieces; arrange in baking pan. Repeat with remaining bread dough loaf. Cover dough; let rise in a warm place (85º) until doubled in bulk. Uncover and bake at 350º for 35 – 45 minutes; let cool slightly. Invert rolls into a serving plate. Spoon any remaining syrup on top; serve warm. Makes one dozen.

From the Kitchen of Donna Branson

Banana Bread

Ingredients:
• 2 cups sifted flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup shortening
• 1/2 cup sour milk
• 1 cup sugar
• 2 eggs, well beaten
• 1 cup mashed bananas (2)

Directions:

Sift dry ingredients. Cream shortening. Add sugar and cream well. Add beaten eggs and mix thoroughly. Mix sour milk and mashed bananas and add alternately with dry ingredients. Pour into well greased bread pan. Bake at 350º for 1 hour. For bars, spread in well greased cookie sheet and bake at 350º for 20-30 minutes.

From the Kitchen of Hazel Landman

Stuffing Turkey Hot Dish

Ingredients:
• 6 oz box stuffing mix    • 1 cup applesauce
• 1/2 cup milk     • 1 can cream of chicken soup
• cooked turkey (or chicken), cut up
• 1 can green beans (or broccoli), drained
1 can french fried onion rings

Directions:
Preheat oven to 350º. Prepare stuffing according to box directions and add 1 cup applesauce, mix and spread in 9x13” pan. Arrange cut up turkey or chicken over stuffing. Combine soup and milk. Stir in green beans and 1 cup french fried onion rings. Spread evenly over meat. Cover with foil and bake 30 minutes. Remove foil and put rest of onion rings on top and bake 5 minutes more.

From the Kitchen of Sara Ely

Superb Meat Balls

Ingredients:
• 2 lbs. hamburger     • 1 cup corn flakes, crushed
• 2 eggs     • 2 tbsp. soy sauce
• 1/4 tsp. pepper     • 1 tsp. salt
• 1/2 tsp. garlic powder     • 1/3 cup ketchup
• 2 tbsp. instant onion    • 2 tbsp. brown sugar
• 1/2 cup BBQ sauce    • 1 tbsp. lemon juice

Directions:
Mix well. Then form into balls. About 1 tbsp. each. Place on jelly roll pan. Mix together: 2 tbsp. brown sugar, 1/2 cup BBQ sauce, 1 tbsp. lemon juice. Then pour over the meat balls. Bake at 350º  for 30 to 40 minutes.

From the Kitchen of Elfrieda Postma

Oatmeal Pancakes

Ingredients:
• 2 cups quick cooking oatmeal     • 2 cups warm milk
• 2 eggs, separated     • 1/3 cup oil or shortening
• 1/3 cup flour     • 2  1/2 tsp, baking powder
• 1 tsp, salt

Directions:
Beat egg whites until stiff. Add warm milk to oatmeal, let stand few minutes. Then add egg yolks. Mix in oil, flour sifted with baking powder and salt. Mix well and fold in whipped egg whites. Bake like pancakes.

From the Kitchen of Elfrieda Postma

Company Creamed Tuna, Chicken or Turkey

Ingredients:
• 2 tbsp. onion, finely chopped    • 3 tbsp. butter or margarine
• 3 tbsp. all-purpose flour     • 1/4 tsp. salt
• 1  1/4 cups milk     • 1/2 cup dairy sour cream
• 1  can tuna, drained     • 3 tbsp. dry white wine (opt.)

Directions:
Can use, 2 cups cooked cubed Chicken or Turkey instead of the Tuna if serving over rice.
1. Combine 1 cup rice, 2 cups cold water and 1 teaspoon salt in a heavy 2-3 qt. cooking pan.
2. Bring water to a hard boil in uncovered pan, stir in rice, lower heat and cover with a tight fitting lid; simmer for 20 minutes on LOW.
3. Do not remove lid or stir rice while cooking, this makes rice gummy.
Cook onion in the butter till tender but not brown. Blend in flour, salt, and dash pepper. Add milk all at once; cook quickly, stirring constantly, until mixture thickens and bubbles. Stir in sour cream. Add Tuna, Chicken, or Turkey and wine. Heat through. Serve over boiled rice or hot buttered toast.

From the Kitchen of Elfrieda Postma

Buttermilk Waffles

Ingredients:
• 3 egg whites     • 3 egg yolks
• 2 cups Buttermilk    • 2 cups flour
• 1/2 teaspoon salt    • 1 teaspoon soda
• 2 teaspoons baking powder    • 1/2 cup salad oil

Directions:
Beat well egg whites & save until last. Beat well egg yolks & add buttermilk. Sift together & add: flour, salt, soda & baking powder, Beat in: salad oil. Add & fold in egg whites. Bake in hot Waffle Iron.

From the Kitchen of Elfrieda Postma

10 Minute Microwave Sandwiches

Ingredients:
• hamburger or chicken
• chili powder     • red crushed pepper
• black pepper     • taco seasoning
• dried onions, chopped     • Italian seasoning

Directions:
Cook hamburger or chicken in a microwave bowl, season with chili powder, red crushed pepper, black pepper, taco seasoning, dried onions, Italian seasoning. Mix these ingredients in bowl and roll them around in the season mixture cook in microwave for 10 minutes. Let cool, put them in hamburger buns put cheese slices on them with BBQ sauce or A1 steak sauce. Serve with a bowl of tater tots can also be microwaved for 5 minutes and serve with ketchup.

From the Kitchen of Janel schwartz

Ham Meat Balls

Ingredients:
• 2 lbs. ground ham     • 1 lb. ground lean pork
• 1  1/2 cup (1 tube) Ritz crackers rolled fine
• 3 eggs    • 3/4 tsp. salt
• 1/2 cup diced onion
Mix all together, shape into meat balls.

Sauce:
• 3 cups brown sugar    • 9 tbsp. vinegar
• 2 tsp. dry mustard

Directions:
Mix together bring to a boil. Boil 1 min. Pour over raw meat balls. Bake at 350º for 45 min. covered then uncover and bake 10 more min. (makes 25 meatballs)

From the Kitchen of Lori Meyer

Cabbage, Corn and Wieners

Ingredients:
• 2 cups cabbage cut up
1 can corn whole kernel
1 lb. wieners cut in small pieces
1 can tomato soup
Directions:
Mix all together, salt and pepper a little to taste.  Bake for 1 hour at 300 F.

From the Kitchen of Gloria Woodring

Manly Italian Beef Hoagies

Ingredients:
• beef sirloin tip roast (4 lbs), halved
• 2 envelopes Italian salad dressing mix
• 2 cups water
• 1 jar (16 oz.) mild pickled pepper rings, undrained
• 18 hoagie buns, split

Directions:
Place roast in a 5-qt. slow cooker. Combine the salad dressing mix and water; pour over roast. Cover and cook on low for 8 hours or until meat is tender. Remove meat; shred with a fork and return to slow cooker. Add pepper rings; heat through. Spoon 1/2 cup meat mixture onto each bun. Yield: 18 servings.

From the Kitchen of Angel

Herb Roasted Pork Loin with Parsley Shallot Sauce

Ingredients:
• 2 (1 tbsp) garlic cloves, minced    • 1/2 tsp. salt
• 2 tsp. olive oil
• 1 tbsp. fresh sage leaves, finely chopped or 1 tsp. dried sage
• 1 tbsp. fresh rosemary leaves, finely chopped or 1 tsp. dried rosemary, crumbled
• 1 tbsp. fresh thyme leaves, finely chopped or 1 tsp. dried thyme
• 1/2 tsp. freshly ground pepper
• 1 (2  1/2-lb) boneless pork loin, trimmed of all visible fat

Directions:
Preheat the oven to 350º. Mash garlic & salt together with a fork until it forms a coarse paste. Transfer to a small bowl & stir in the oil, fresh herbs & pepper. Rub the garlic herb paste over the pork. Transfer the pork to a roasting pan & roast for 1  1/4 hrs. or until the internal temperature reaches 155º on a instant-read thermometer. Transfer the roast to a carving board & let rest for 15 minutes. Carve the pork into slices & serve with the sauce.

Parsley Shallot Sauce:
• 1 1/2 cups lightly packed flat-leaf parsley leaves
• 2 tbsp. coarsely chopped shallot     • 3 tbsp. Dijon mustard
• 2 tbsp. extra-virgin olive oil     • 2 tbsp. water
• 2 tsp. fresh lemon juice     • 1/4 tsp salt
• black pepper, freshly ground
Combine all ingredients in a blender & puree. Yield: 1/2 cup.

From the Kitchen of Marcia Koustrup

Peppered Meatballs

Ingredients:
• 1/2 cup sour cream
• 2 tsp. grated Parmesan or Romano cheese
• 2 to 3 tsp. pepper     • 1 tsp. salt
• 1 tsp. dry bread crumbs     • 1/2 tsp. garlic powder
• 1-1/2 lbs. ground beef

Sauce:
• 1 cup (8 ounces) sour cream
• 1 can (10 3/4oz.) cream of mushroom soup, undiluted
• 2 tsp. dill weed     • 1/2 tsp. sugar
• 1/2 tsp. pepper     • 1/4 tsp. garlic powder

Directions:
In a large bowl, combine the sour cream and Parmesan cheese. Add pepper, salt, bread crumbs and garlic powder. Crumble meat over mixture and mix well. Shape into 1”  balls. Place meatballs on a greased rack in a shallow baking pan. Bake at 350° for 20-25 minutes or until no longer pink; drain. Transfer meatballs to a 1-1/2-qt. slow cooker. Combine the sauce ingredients; pour over meatballs. Cover and cook on high for 2 hours or until heated through. Yield: 1-1/2 dozen (2 cups sauce).

From the Kitchen of Angel

Mini Meatloafs

Ingredients:
• 1 cup ketchup     • 3 to 4 tbsp. packed brown sugar
• 1 tsp. ground mustard     • 2 eggs, lightly beaten
• 4 tsp. Worcestershire      • 3 cups Crispix cereal, crushed
• 3 tsp. onion powder     • 1/2 to 1 tsp. seasoned salt
• 1/2 tsp. garlic powder     • 1/2 tsp. pepper
• 3 lbs. lean ground beef

Directions:
In a large bowl, combine the ketchup, brown sugar and mustard. Remove 1/2 cup for topping; set aside. Add the eggs, Worcestershire sauce, cereal and seasonings to remaining ketchup mixture. Let stand for 5 minutes. Crumble beef over cereal mixture and mix well. Press meat mixture into 18 muffin cups (about 1/3 cup each). Bake at 375° for 18-20 minutes. Drizzle with reserved ketchup mixture; bake 10 minutes longer or until meat is no longer pink and a meat thermometer reads 160°. Serve desired number of meat loaves. Cool remaining loaves; freeze. Transfer to freezer bags; seal and freeze for up to 3 months. To use frozen meat loaves: Completely thaw in the refrigerator. Place loaves in a greased baking dish. Bake at 350° for 30 minutes or until heated through, or cover and microwave on high for 1 minute or until heated through. Yield: 1-1/2 dozen.

From the Kitchen of Angel

Yummy Chicken Breasts

Ingredients:
• 4 to 6 boneless skinless chicken breasts
• 1/2 to 1 lb. sliced bacon     • 1-2 cans Golden Mushroom soup     • 1/2 to 1 cup sour cream     • 1 to 2 slices bacon    • salt & pepper

Directions:
Wrap 1 to 2 slices bacon around each chicken breast. Place in baking dish. Season with salt & pepper. Mix soup & sour cream together & spread over chicken. Bake covered at 350º for 1 hr. & uncovered 1/2 hr. Serve over rice or egg noodles. An alterative to this is adding a slice of dried beef on the chicken breast before wrapping in bacon & using cream of asparagus soup & sour cream. My mother used to make this recipe & we have all enjoyed it so much throughout the years. Yummy!

From the Kitchen of Marcia Koustrup

Cabbage Casserole

Ingredients:
• 2 lbs. hamburger, browned & drained
• 1/2 head cabbage, chopped & cooked
• 12 - 16 oz. pkg. egg noodles, cooked
• 2 cans tomato soup
• 2 cans cream of mushroom soup
• 2 cans vegetable beef soup
• 8 oz. shredded mozzerella cheese
• salt & pepper to taste

Directions:
Mix all together & put in a large casserole dish. Cover with shredded cheese. I use mozzeralla, but you can use any kind you want. Bake at 350º for 40 to 45 minutes until heated through & cheese is melted. This was a favorite of my mother-in-laws & we all enjoyed it.

From the Kitchen of Marcia Koustrup

Tender Chuck Roast In Mushroom Sauce

Ingredients:
• 1 beef chuck roast, 2  1/2 – 3 lbs.
• 1 can real Coca Cola, 12 oz.
• 1 can cream of mushroom soup, 10  3/4 oz.
• 1 pkg dried onion soup mix, 6.5 oz
• 1 can mushrooms

Directions:
Marinate roast in Coke at least 1 hour. Drain Coke into bowl, add soup/canned and dried, mix together well. Pour over roast. Top with mushrooms. Cover tightly with foil or lid. Cook 2  1/2 – 3 hours.

From the Kitchen of Shari Thompson

Caramel-Pecan Cheesecake

Crust:
• 2 cups pecan halves, lightly toasted and cooked
• 1/3 cup firmly packed brown sugar
• 3 tbsp. unsalted butter, melted and cooled

Filling:
• 2 lb cream cheese, at room temp.
• 1 cup firmly packed brown sugar
• 2 tsp. vanilla extract
• 1 cup heavy (double) cream, chilled
• 1 tbsp. water
• 1 tsp. unflavored gelatin

Topping;
• 5 tbsp. unsalted butter
• 1/3 cup firmly packed brown sugar
• 1/3 cup heavy (double) cream
• 1 cup pecan halves, lightly toasted and cooled

Directions:
Preheat oven to 350º. To make the crust, in a food processor fitted with the metal blade, combine the toasted pecans and the brown sugar. Process to grind finely. Add the melted butter and use on-off pulses just until combined. With your hand draped with plastic wrap to form a glove, press the crumbs onto the bottom (but not the sides) of a springform pan 9x2  1/2”. Bake the crust for 10 mins. until set. Remove from the oven and let cool.
To make the filling, in a large bowl, combine the cream cheese, brown sugar and vanilla extract. Using an electric mixer set on medium speed, beat until well blended. Beat in 1/2 cup of the cream until thoroughly incorporated.
Place the water in a small saucepan. Sprinkle the gelatin over the top and let soften for 5 mins. Place over low heat and stir until gelatin dissolves. Gradually whisk in the remaining 1/2 cup cream. Then add the gelatin mixture to the cream cheese mixture and beat until fluffy, about 1 min. Spoon the filling into the cooled crust. Cover with aluminum foil and refrigerate overnight.
The next day, make the topping: In a small, heavy saucepan over low heat, combine the butter, brown sugar and cream and stir until the sugar dissolves. Raise the heat to high and bring to a boil. Add the toasted pecans and boil, stirring occasionally, until the nuts are thinly coated, about 2 mins. Let cool slightly and spoon over the cake. Re-cover with aluminum foil and refrigerate until firm, at least 2 hrs or up to 2 days.
To serve, run a knife around the pan sides to loosen the cake. Release the pan sides. Place the cake on a plate; cut into wedges. Makes one 9” cake; serves 12.

From the Kitchen of Lori Meyer

Devil’s Food Cake

Ingredients:
• 2 cups sugar    • 2 tbsp. cocoa
• 1/2 cup lard or shortening    • 1 tsp. baking soda
• 3 eggs    • 2 cups flour
• 1/2 cup cold coffee or water    • 1 cup boiling water

Directions:
Cream sugar and shortening together. Add eggs and blend well, (don’t beat). Add cold coffee or water. Stop mixer and add flour, cocoa and baking soda in a mound. Restart mixer and mix on low speed until all ingredients are blended in. Last add boiling water and mix, again on low speed, until blended. Pour into a 9x13” cakepan and bake about 35 minutes at 375º.

Never Fail Frosting
• 1 square unsweetened    • 1/4 cup milk
• chocolate, melted    • 1 cup sugar
• 1/4 cup butter, melted

Bring to a rolling boil for 1 minute. Remove from heat and beat until it loses its gloss. Spread on cake.

From the Kitchen of Mariannette Kudrle

Banana Cake

Ingredients:
• 1/2 cup shortening    • 2 cups flour
• 1  1/2 cups sugar    • 1/2 tsp. baking powder
• 2 eggs, well beaten    • 1/4 tsp. salt
• 1  1/4 cups banana, mashed    • 3/4 tsp. baking soda
• or 1 cup mashed banana    • 1 tsp. vanilla
• and 1/2 cup sour milk
• (add 1 tsp. vinegar or lemon juice
• to milk to sour it)

Directions:
Mix all together. Pour into 9x13” cake pan until done, about 35-40 minutes at 360º. Frost with Peanut Butter Frosting.

Peanut Butter Frosting
• 2 cups powdered sugar    • 1 tsp. vanilla
• 1/4 cup softened butter    • milk or warm water -
• 1/2 cup peanut butter    • about 2 - 3 tbsp.

Beat until smooth and frost cake.

From the Kitchen of Mariannette Kudrle

Crazy Cake

Ingredients:
• 3 cups flour    • 3/4 cup vegetable oil
• 2 cups sugar    • 2 cups water
• 2 tsp. soda    • 2 tbsp. vinegar
• 1 tsp. salt    • 2 tsp. Vanilla
• 1/3 cup cocoa

Directions:
Mix dry ingredients into ungreased 9x13” pan. When mixed well, add wet ingredients. Mix well. Bake 35-45 minutes at 350º.

Top with chocolate fudge frosting. This is a very moist cake.

From the Kitchen of Shari Thompson

Raw Apple Cake

Ingredients:
• 1/2 cup brown sugar         • 1 cup white sugar
• 1/2 cup shortening or margarine     • 2 eggs, well beaten
• 2 tsp. soda, dissolved in:        
• 1 cup sour milk (add 1 tbsp. vinegar to measuring cup & fill with milk)
• 1/2 tsp. salt         • 2 tsp. cinnamon
• 2  1/4 cup flour     
• 1-2 cups raw apples, peeled & chopped

Directions:
Preheat oven to 350º. Cream sugar & shortening in mixing bowl. Add other ingredients & mix well. Pour into 9x13” cake pan. Sprinkle with topping.

Topping:
• 1/4 cup brown sugar    • 1/4 cup white sugar
• 1/2 tsp. cinnamon
• 1/2 cup chopped nuts (may add chocolate chips or butterscotch chips, also).
Serve with ice cream or whipped cream. This is my daughter’s favorite cake for her birthday.

From the Kitchen of Marcia Koustrup

Individual Pumpkin Cheesecakes

Ingredients:
• 18 paper baking cups     • 18 gingersnap cookies
• 12 oz. cream cheese, softened     • 3/4 cup sugar
• 1 tbsp. corn starch     • 1 tsp. pumpkin pie spice
• 2 eggs     • 1 cup canned pumpkin
• 1/3 cup Karo Lite Corn Syrup

Directions:
Place paper baking cups in muffin pans. Place 1 gingersnap in each cup. Beat cream cheese, sugar, corn starch and pumpkin pie spice with and electric mixer until well mixed. Add eggs and blend well. Add pumpkin and syrup. Beat 1 minute Pour filling into cups, dividing evenly. Bake in a preheated 325º oven for 30-35 minutes until just set. Chill for 1 hour. Garnish as desired.

From the Kitchen of Renita Maurer

Mom’s Holiday Cranberry Cake

Ingredients:
• 1 egg         • 1 1/2 cups sugar
4 & 1/2 tbsp. melted butter    • 1 and 1/2 cups milk
• 3 cups flour         • 3 tsp. baking powder
• 3/4 teaspoons salt        • 3 cups whole cranberries

Directions:
Preheat oven to 375º. Beat together: 1 egg and 1  1/2 cups sugar. Add: 4 & 1/2 tablespoons melted butter and beat until creamy. Add: 1 & 1/2 cups milk, 3 cups flour, 3 tsp. baking powder, 3/4 tsp. salt. Mix until well blended. Fold in: 3 cups whole cranberries. Grease and flour 9x13” pan and pour in mixture. Bake: 1 hour.

Butter Sauce:
• 1 cup sugar     • 1 tsp. flour
• 1/2 cup butter     • 1 tsp. vanilla
• 3/4 cup cream or evaporated milk

Mix the sugar and flour together in a heavy saucepan; add the butter and cream or milk. Boil for 1 minute. Remove from heat. Serve pieces of cake on plates and pour sauce over the top. A Holiday Treat we look forward to every year!  

From the Kitchen of Renita Maurer

Crackle-Top Peanut Butter Surprises

This recipe is very hands-on, making it lots of fun to do with family. It takes a little extra work, but oh, so worth it!

Ingredients:
• 3/4 cup unsweetened cocoa powder (I use Hershey’s)
• 1 cup butter, room temp.    • 3/4 cup packed brown sugar
• 1/4 cup granulated sugar    • 1/2 cup powdered sugar
• 1/4 tsp. sea salt        • 1 tsp. vanilla (real is best)
• 2 tbsp. Hershey’s chocolate syrup
• 3 eggs
• 2 c. unbleached flour    • 3/4 t. baking soda
• 24-38 mini Reese’s peanut butter cups

Coating mixture:
In a shallow dish, mix:
• 1 cup fine sugar or 2 c. raw sugar
• 1 tsp. good quality cinnamon    • 1/4 tsp. nutmeg

Directions:
Stir everything except the flour and baking soda, adding 1/4 cup of cocoa powder at a time (to avoid the cocoa cloud). Beat with mixer until light and fluffy. Then stir in the 2 cup flour and 3/4 tsp. baking soda. The dough will be very soft and sticky, so it may be refrigerated for 15 minutes (if you like). Preheat oven to 375º. You will need 2 dinner-sized tablespoons. With one, scoop up a heap of dough, flattening it a bit with your finger. Then press 1 peanut butter cup in the center; folding it completely into the dough. Using the 2nd tablespoon, slide the cookie dough into the flat dish of sugar coating mix and gently roll it around until coated. Then using the palms of your hands, roll into a ball, coat one more time with sugar mix and place 2” apart on ungreased cookie sheet. Bake at 375º for 10 minutes on the top shelf, gently removing to cooling rack immediately after baking. Allow to cool at least 15 minutes before enjoying … Don’t want to burn your mouth on that surprise! To maintain softness, store in a sealed plastic container.

From the Kitchen of Toni Thompson

Orange Shortbread Cookies

Ingredients:
• 1 cup butter     • 1 cup oil
• 1 cup sugar     • 1 cup powdered sugar
Cream ingredients together. Then add:
• 1/4 tsp almond flavoring    • 1/2 tsp orange extract
Add:
• 2 eggs, one at a time    • 1/2 cups flour
• 1 tsp. baking soda     • 1 tsp cream of tarter
• 1 tsp salt

• 1 orange    • 2 cups sliced almonds
• 2 cups of toffee bits.

Directions:
Using a small cookie scoop place on cookie sheet and bake at 350º for 10-13 minutes. Yields 6-8 dozen.

From the Kitchen of Cindy Sullenger

Cream Cheese Bar Cookies

Ingredients:
• 2  1/4 cups all-pur. flour, divided    • 1 cup butter, softened
• 1/2 cup sugar    • 1/2 cup cornstarch
• 4 eggs    • 16 oz pkg brown sugar
• 1/2 tsp baking powder    • 2 tsp vanilla extract
• 1/2 cup chopped walnuts    • 1/2 cup sweetened coconut          

Directions:
Combine 2 cups flour, butter, 1/2 cup sugar and cornstarch with a pastry blender or 2 forks until mixture resembles fine crumbs. Press mixture evenly into an ungreased jelly-roll pan; bake at 350º for 18 minutes. Beat eggs, brown sugar, remaining 1/4 cup flour, baking power and vanilla at medium speed with an electric mixer until blended; stir in walnuts and coconut. Spread on top of crust. Bake at 350º for 10 minutes. Let cool in pan on a wire rack; spread with Cream Cheese Topping and bake 30 more minutes or until set. Cut into bars. Makes 3 1/2 to 4 dozen.

Cream Cheese Topping:
• 8 oz pkg. cream cheese, softened    • 1/2 cup butter, softened
• 1 tsp. vanilla extract    • 16 oz pkg. powdered sugar
Beat first 3 ingredients at medium speed with an electric mixer until creamy; gradually add sugar beating until blended. Makes 3 1/2 cups.

From the Kitchen of Donna Branson

Caramel Pecan Cookies

Crust:
Grease a 13x9” metal baking pan, then line with foil, leaving a 2” overlap on both ends, and grease foil. Follow recipe for basic butter cookies to make dough (do not chill), then press dough evenly onto bottom of baking pan, using plastic wrap on top to prevent dough from sticking to your fingers, and chill until firm, about 20 mins. While crust chills, put oven rack in middle position and preheat oven to 375º. Bake crust until golden brown, about 30 mins. Cool in pan on a rack 20 mins. (Leave oven on.) To make topping while crust cooks: Cook sugar in a 2  1/2 to 3 qt. heavy saucepan over moderate heat, undisturbed, until its begins to melt. Continue to cook, stirring occasionally with a fork, un-til sugar is melted to a deep golden caramel. Tilt pan and carefully pour in cream (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved. Remove from heat and stir in butter, vanilla, salt and pecans. Immediately spread topping over cooled crust and bake until bubbling, about 20 mins. Cool completely in pan on rack, about 2 hrs. Run a heavy knife under hot water, then wipe dry and cut confection into 2” triangles, diamonds or squares. Caramel pecan cookies keep, layered between sheets of waxed paper or parchment, in an airtight container at room temperature 1 wk.    

Basic Butter Cookies:
• 2 cups all-purpose flour    • 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1  1/2 sticks (3/4 cup) unsalted butter, softened
• 1 cup sugar    • 1 large egg
• 1/2 tsp. vanilla extract
Whisk together flour, baking powder, and salt in a small bowl. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 mins. in a standing mixer (preferably fitted with paddle attachment) or 6 with a handheld. Beat in egg and vanilla. Reduce speed to low, then add flour mixture and mix until just combined.

Caramel Pecan Topping:
• 1  1/2 cups sugar        • 1 cup heavy cream
• 3/4 stick unsalted butter, cut into bits
• 1 tsp. vanilla extract    • 1/2 tsp. salt
• 2 cups (1/2 lb.) pecans, toasted, cooled and
coarsely chopped

From the Kitchen of Lori Meyer

Jumbo Raisin Cookies

Ingredients:
• 2 cups raisins    • 1 tsp. baking powder
• 1 cup water    • 1 tsp. baking soda
• 2 cups sugar    • 2 tsp. salt
• 1 cup shortening    • 1  1/2 tsp. cinnamon
• 3 eggs    • 1/4 tsp. nutmeg
• 1 tsp. vanilla    • 1/4 tsp. allspice
• 4 cups flour    • 1 cup nutmeats (walnuts)

Directions:
Boil together raisins and water for 5 minutes. Cream together sugar and shortening. Add eggs and vanilla. Add raisin mixture. Next add dry ingredients and mix well. Last add nutmeats. Drop by teaspoonful onto greased baking sheet. Bake in moderate oven (350 degrees) 8-10 minutes until done.

From the Kitchen of Mariannette Kudrle

Chocolate Pillows (Christmas Cookie)

Ingredients:
• 2  1/2 cup flour, sifted    • 1/2 tsp. salt
• 1 cup butter     • 3/4 cup sugar
• 1 egg (unbeaten)     • 2 tsp. pure vanilla
• 7 Hershey Milk Chocolate candy bars

Directions:
Sift together flour and salt. Cream butter. Gradually add sugar, creaming well. Blend in unbeaten egg and vanilla; beat well. Stir in dry ingredients. Press dough through a cookie press using saw-tooth (Spritz) plate, into strips onto ungreased cookie sheets. Cut candy bars into 1” pieces. Place 1/4” apart on strips of dough. Press another strip of dough over candy, covering completely. Mark bars between chocolate pieces with a knife. Sprinkle with colored sugars or nuts. Bake at 375° for 12 to 15 minutes, until light golden brown. Cut into pieces immediately. Makes 4 to 5 dozen

From the Kitchen of Elfrieda Postma

Gingersnaps

Ingredients:
• 3/4 cup shortening     • 1 cup sugar
• 1 egg, beaten    • 1/4 cup molasses
• 1 tsp. soda     • 1/2 tsp. salt
• 1 tsp. cloves     • 1 tsp. ginger
• 2 cups flour

Directions:
Beat egg, stirring in sugar gradually. Beat in shortening & molasses. Add dry ingredients & mix well. Roll into balls size of walnuts & dip top in sugar. YOU CAN BAKE THESE WITH OUT DIPPING THEM IN SUGAR. Place on greased cookie sheet & bake at 350º for 10 to 12 minutes. Do not flatten cookie as they spread while baking & have a cracked look. (These were made at Town & Country Cafe in Sioux Falls, SD.) Verna’s Recipe.

From the Kitchen of Elfrieda Postma

Peanut Butter Jumbos

Ingredients:
• 1/4 cup butter, softened    • 1 cup brown sugar, packed
• 1 cup sugar    • 1  1/2 cup creamy peanut butter
• 3 eggs    • 1 tsp. vanilla extract
• 4 1/2 cup quick-cooking oats, uncooked
• 2 tsp. baking soda    • 1 cup chocolate chips
• 1 cup candy-coated chocolate mini-baking bits

Directions:
Beat butter, sugars and peanut butter at medium speed with an electric mixer until creamy. Add eggs and vanilla, beating until blended. Combine oats and baking soda; add to butter mixture, beating just until blended. Fold in chocolate chips and mini-baking bits. Drop by tablespoonfuls onto greased baking sheets. Bake at 350º for 15 – 20 minutes. Remove to wire racks to cool. Makes about 1  1/2 dozen.

From the Kitchen of Donna Branson

Chocolatey Pumpkin Cookies

Ingredients:
• 1 cup sugar    • 1 cup shortening
• 1 cup canned pumpkin    • 1 egg
• 1 tsp. vanilla extract    • 2 cup all-purpose flour
• 1 tsp. baking soda    • 1/2 tsp .salt
• 1 tsp. cinnamon    • 1 cup semi-sweet choc. chips

Directions:
Beat sugar and shortening at medium speed with an electric mixer until creamy. Add pumpkin, egg and vanilla, beating until blended; set aside. Combine flour, baking soda, salt and cinnamon in a small bowl; gradually add to shortening mixture, beating well. Fold in chocolate chips. Drop by tablespoonfuls onto ungreased baking sheets. Bake at 350º for 15 – 20 minutes or until golden and browned on bottom. Remove to wire racks to cool. Drizzle cookies with Frosting. Makes 2 dozen.

Frosting:
• 1/2 cup brown sugar, packed    • 3 tbsp. butter
• 3 tbsp. milk    • 1  1/2 cup powdered sugar

Combine brown sugar, butter and milk in a small saucepan. Bring mixture to a boil over medium heat; boil 2 minutes. Remove from heat. Add powered sugar. Beat at medium speed with an electric mixer until mixture is smooth.

From the Kitchen of Donna Branson

The Chewy Chocolate Cookies

Ingredients:
• 1  1/2 cup butter or margarine, softened
(I use margarine)
• 2 cups sugar
• 2 eggs
• 2 tsp. vanilla
• 2 cups unsifted all purpose flour
(sift flour after measuring)
• 3/4 cup cocoa
• 1 tsp. baking soda
• 1/2 tsp. salt (I omit)
• 1 cup finely chopped nuts (optional)

Directions:
Cream margarine and sugar in large mixing bowl. Add eggs and vanilla. Blend well. Combine flour, cocoa, baking soda and salt. Blend into cream mixture. Stir in nuts if desired. Drop by teaspoonful onto greased cookie sheet. Bake at 350º for 8 to 9 minutes. Do not over-bake. Cookies will be soft. They puff during baking, flatten upon cooling. Cool on cookie sheet for 1 minute or until set. Remove to wire rack to cool. Note: Sift flour after measuring.

Chocolate Frosting:
• 1/4 cup margarine     • 2 tbsp. Cocoa    • 1/4 cup milk    • 4 to 6 marshmallows
• 1 cup sugar

Directions:
Bring to boil so marshmallows are dissolved. Remove and add 1/2 cup chocolate chips. Beat until dissolved. Add a bit of vanilla. You need to double the frosting recipe for enough to frost all the above cookies. Keep frosting warm as you frost the cookies. (I try to frost them when they are still warm.)

From the Kitchen of Barbara Stofferahn

Pumpkin Pie Dessert Squares

Ingredients:
• 1 pkg. yellow cake mix, reserve 1 cup cake mix for topping
• 1/2 cup butter or margarine, melted     • 1 egg
Mix and press into greased 9x13” pan.

Filling:
• 1 lb. (14oz.) can pumpkin pie mix
• 2 eggs             • 2/3 cup milk
Combine, mix well, pour over crust.

Topping:
Combine and sprinkle over filling:
• 1 cup reserved cake mix     • 1/4 cup sugar
• 1 tsp. cinnamon     • 1/4 cup butter/margarine

Sprinkle over topping:
• 1/2 cup chopped walnuts
• 1/3 cup finely chopped crystallized or candied ginger
Bake at 350º for 45 to 50 min., or until a knife inserted in center comes out clean. Serve with a dab of whipped cream.

From the Kitchen of Doris Harmer

Candy Bar Fudge

Ingredients:
• 1/2 cup butter, softened    • 1/3 cup baking cocoa
• 1/4 cup brn sugar, packed    • 1/4 cup milk
• 2 1/2 cup powdered sugar    • 1 tsp. vanilla
• 30 caramels, unwrapped    • 2 tbsp. water
• 2 cup unsalted peanuts    • 1/2 cup semi-sweet choc. chips
• 1/2 cup milk chocolate chips

Directions:
Combine first butter, cocoa, brown sugar and milk in a microwave-safe bowl; microwave on high for 3 minutes or until mixture boils, stirring after one minute. Stir in powdered sugar and vanilla; pour into a buttered 8x8” baking dish and set aside. Heat caramels and water in another microwave-safe bowl on high 2 minutes or until melted, stirring after one minute; stir in peanuts. Spread over chocolate mixture; set aside.  Microwave chocolate chips in a microwave-safe bowl on high one minute, stirring until melted. Pour evenly over caramel layer. Refrigerate until firm. Cut into squares. Makes 2 1/2 pounds.

From the Kitchen of Donna Branson

Mom's Cocoa Fudge

Ingredients:
• 3 tbsp. cocoa    • 2 cups sugar
• 1/2 cup milk    • 1/4 cup cream
• 1/4 cup corn syrup
• 1 tsp. vanilla

Directions:
Mix sugar and cocoa together in a heavy pan. Take a measuring cup, fill 1/2 full of milk. Add 1/4 cup of cream. And 1/4 cup of syrup for a full cup of liquid. Stir over medium. Heat until it starts to boil. Boil until it forms a firm ball in cold water test. Remove from heat. Add teaspoon vanilla and beat until it looks creamy. Pour into a buttered pan. Cool and cut into squares.

From the Kitchen of Donna Branson

Bing Bars

Ingredients:
• 2 cups sugar    • 2/3 cup evaporated milk
• 1 cup mini marshmallows    • 1/2 cup chunky peanut butter
• 2 cups cherry chips    • 1 tsp. vanilla
• 1/2 tsp. almond

Directions:
Boil sugar, milk, marshmallows, peanut butter for 3 minutes. Remove from heat. Add chips and vanilla and almond. Add 1/2 cup chopped salted blanched peanuts. Press into 9x13” greased pan.

Topping:
• 1  2/3 cup chocolate chips, melted
• 3/4 cup chunky peanut butter
• 1  1/2 cups salted balanced peanuts (grind)

From the Kitchen of Donna Branson

Remarkable Fudge

Ingredients:
• 4 cups sugar     • 1  10oz. can evaporated milk
• 1 cup butter     • 1  12 oz pkg. semi-sweet choc. chips
• 1 tsp vanilla     • 1  7 oz jar marshmallow cream

Directions:
Butter sides of a heavy 3 qt. saucepan and combine in it the sugar, milk and butter. Cook and stir over medium/high heat to boiling (about 12 mins). Remove from heat and add chocolate chips, marshmallow cream, nuts and vanilla; stir until chocolate is melted. Spread into the pan-score into squares while it is warm. When firm, cut those into squares. Makes 3 & 1/2 pounds of fudge! Remarkable!

From the Kitchen of Renita Maurer

Caramel Crispy

Ingredients:
• 2 cups brown sugar, packed    • 1 cup pecan pieces
• 1/2 cup light corn syrup    • 1 cup peanuts
• 1 cup butter    • 1 cup slivered almonds
• 1/2 tsp. soda    • 1 cup walnut pieces
• pinch cream of tartar    • crispy rise, 6 to 8 cups
• dash salt

Directions:
Mix brown sugar, corn syrup and butter together in heavy saucepan. Boil for 5 minutes, stirring occasionally. Remove from heat. Add baking soda, cream of tartar and salt to caramel mixture, stirring to mix. Measure nuts and cereal together in large bowl. Pour hot caramel mix over nut and cereal mix and stir to coat evenly. Spread on large buttered baking pan. Bake at 300º for 15 minutes. Cool 10 minutes, loosen from pan with spatula. Let stand at room temperature 1 hour to firm and harden. Break up and store uncovered.
Yield: 10 cups.

From the Kitchen of Mariannette Kudrle

Health Surprise

Ingredients:
• 3/4 cup corn syrup        • 1 tbsp. butter
• 1 cup sugar         • 1 tsp. vanilla
• 1/2 cup milk or cream    • Corn Flakes and Rice Krispies

Directions:
Boil ingredients together until “soft-ball” stage. Have ready; equal amounts of Corn Flakes and Rice Krispies. Add a few peanuts if desired. Pour syrup over cereal and mix lightly with a fork. Put into cake pan and press flat. Cut into squares when cooled.

From the Kitchen of Craig Abraham

Fudge

Ingredients:
• 2 cups sugar        • 1 cup marshmallow whip
• 2/3 cup milk        • 1 tsp. vanilla
• 1 cup peanut butter         

Directions:
Boil sugar and milk to soft-ball stage. Add peanut butter, marshmallow whip, and vanilla. Mix thoroughly and pour into buttered pan. When cool cut into squares.

From the Kitchen of Sue Behens

Berry Scones

Ingredients:
• 2 cups flour    • 1/2 cup butter
• 2 tbsp. sugar    • 2 tsp. baking powder    
• 1 cup raspberries, blueberries, or strawberries
• 1/2 tsp. soda                  • 3/4 cup buttermilk
• 1/2 tsp. salt                    • 1/2 cup white chocolate chips
• 1/4 tsp. nutmeg

Directions:
Mix dry ingredients & cut in butter. Mix in buttermilk with fork & fold in berries and chips. Mound on cookie sheet & bake at 400º for 15 minutes. Makes about 10-12 scones.

From the Kitchen of Mrs Jim Sommervold

Colorful Kielbasa

Ingredients:
• 1 can (10-3/4 oz.) cream of celery soup, undiluted
• 3/4 cup water    • 1 tbsp. butter or margarine
• 1 lb. smoked kielbasa, cut into 1/2” pieces
• 3/4 cup uncooked long grain rice
• 1 pkg. (10 oz.) frozen peas
• 1 jar (4-1/2 oz.) sliced mushrooms, drained
• 1 cup (4 oz.) shredded cheddar cheese  

Directions:
In a skillet, combine soup, water and butter; bring to a boil. Add kielbasa and rice. Reduce heat; cover and simmer for 15-18 minutes or until rice is almost tender. Stir in peas and mushroom. Cover and simmer for 15 minutes or until rice is tender and the peas are heated through. Sprinkle with cheese; cover and let stand until melted.

From the Kitchen of Joe & Judy Freeman

Upside-Down Pizza

Ingredients:
• 2 lbs. ground beef        • 1/4 cup onions, chopped
• 16 oz. tomato sauce    • 1 env. spaghetti sauce mix
• 1 1/2 cup grated mozzarella cheese
• 1/2 cup sour cream        
• 1 8 oz. can refrigerated crescent rolls
• 2 tbsp. butter, melted    • 1/3 cup parmesan cheese

Directions:
Brown ground beef & onions, drain; add to spaghetti sauce mix & tomato sauce to let flavors combine. Spread mixture in 9x13” pan. Layer on cheese & sour cream. Top with crescent rolls, brush with butter & sprinkle with parmesan.  Bake at 375º for 20-30 minutes.

From the Kitchen of Dee Sommervold

Blueberry Angel Dessert

Ingredients:
• 1 pkg. (8 oz.) cream cheese, softened
• 1 cup confectioners’ sugar
• 1 ctn. (8 oz.) frozen whipped topping, thawed
• 1 prepared angel food cake (14 oz.), cut into 1” cubes
• 2 cans (21 oz. ea.) blueberry pie filling

Directions:
In a large mixing bowl, beat the cream cheese and sugar; fold in whipped topping and cake cubes. Spread evenly into an ungreased 13x9x2” dish; top with pie filling. Cover and refrigerate for at least 2 hours before cutting into squares.

From the Kitchen of Joe & Judy Freeman

Good Morning Breakfast Casserole

Ingredients:
• 8 frozen hashbrown patties
• 2 cups shredded colby jack cheese
• 1 tube reduced fat pork sausage, browned and crumbled
• 7 eggs    • 1 cup milk
• 1/2 tsp. salt    • 1/2 tsp. ground mustard
• 1/2 tsp. onion powder    • dash of black pepper

Directions:
Place hashbrown patties in a single layer, in a greased 9x13” baking dish. In a bowl beat eggs, milk, salt, mustard, onion powder, and pepper. Pour over sausage. Bake uncovered at 350º for 45 mins. Then uncover and bake another 10-15 mins. or until golden brown and center is set.

From the Kitchen of Leah Callahan