Recipes from …

The Daughters &

Grand Daughters







Table of Contents

Table of Contents        2

Breakfast        9

Breakfast Burritos        9

Breakfast Casserole        9

Butterscotch Pull-A-Parts        9

Christmas Brunch Mock Soufflé        10

French Toast        10

French Toast, Lester’s Puffy        10

Jam, Peach        11

Muffins, Blueberry (All-American)        11

Muffins, Brown Sugar        12

Muffins, Christmas Cranberry        12

Muffins, Coffee Cake        12

Muffins, Lemon-Nutmeg        13

Muffins, Orange Raisin        13

Muffins, Pumpkin-German Chocolate Chip        14

Oaty Meal (Missionary Favorite)        14

Pancakes        14

Potatoes, Dutch Oven        15

Quiche        15

Syrup, Apricot        16

Syrup, Gr-Grandma’s Homemade Maple        16

Waffles        16

Appetizers, Relishes, Pickles, & Miscellaneous        18

Bacon Wrapped Water Chestnuts        18

Cheese & Crackers        18

Chex Muddy Buddies        18

Chex Mix Christmas Treat        19

Fruit Dip        19

Fruit Pizza        19

Guacamole Dip        19

Hummus        20

Knox Blocks        20

Pickles        20

Pineapple Cream Cheese Ball        21

Play Dough        21

Popcorn, Mother Goose        21

Salsa        21

7 Layered Dip        22

Stuffed Mushrooms        22

Soups, Salads, & Sauces        23

Baked Beans, Ruby's        23

Beans, Quick        23

Bowtie Chicken Pasta Salad        23

Broccoli Salad        24

Caesar Salad Dressing        24

Chicken Alfredo Sauce (Better than the Olive Garden)        24

Chicken Noodle Soup, Hearty        25

Chicken Noodle Soup, Homemade        25

Chicken Salad, Cafe Rio Style        26

Chili        27

Chili, Homemade        27

Chili with Rice        28

Chili, Wendy’s Style        28

Chili, White Chicken        28

Clam Chowder        29

Clam Chowder, Crockpot        29

Dressing, Cole Slaw        30

Hamburger Soup        30

Hot Dog Stew        30

Marshmallow Pineapple Salad (Grandpa Nowling’s favorite)        31

Minestrone Soup        31

Noodles For Soup, Homemade        31

Orange Salad        32

Pasta, Homemade        32

Potato Cheese Soup        32

Potato Soup, Chunky        33

Spaghetti Sauce        33

Taco Salad        34

Taco Soup        34

Taco Soup        34

Tortellini Salad, Cold        35

Turkey & Wild Rice Soup        35

Toscana, Zuppa (Olive Garden)        36

Main Dishes & Sandwiches        37

Barbeque Sandwiches        37

Carbonara        37

Caribbean Delight        38

Cheese Pasta in a Pot        38

Chicken Burritos        39

Chicken, Café Rio Style        39

Chicken Casserole, Layered Mexican        39

Chicken for Company        40

Chicken, Crystal's Apricot        40

Chicken Enchiladas        40

Chicken, Grandma’s Pepper        41

Chicken, Italian        41

Chicken, King Ranch        41

Chicken, Mom’s Pineapple        42

Chicken Nuggets, Quick        42

Chicken Roll Ups        43

Chicken, Tart & Tangy        43

Chili Cheese Dog (Wienerschnitzel)        43

Confetti Rice        44

Creamy Chicken Linguine Casserole        44

Jambalaya        45

Lasagna        45

Lasagna, Broccoli Chicken        46

Lasagna, Lazy        47

Lasagna, Mexican        47

Little Smokies        48

Macaroni & Cheese        49

Meat Loaves, Aunt Ann’s Saucy Little        49

Meatloaf, Sweet & Sour        50

Pasta with Cream Sauce        50

Pulled Pork – Master Recipe        50

Roast, Sunday Slow Cooker        51

Shredded Beef – Master Recipe        51

Sloppy Joes        52

Sweet & Sour Ribs/Chops        52

Sweet Potato & Black Bean Enchiladas        53

Zucchini Casserole        53

Vegetables        55

Green Bean Casserole        55

Mexican Rice        55

Breads, Rolls, & Pastries        56

Banana Bread, Sour Cream        56

Butterhorns        56

Cinnamon Rolls        57

Cornbread        59

Cornbread, Buttermilk        59

Cranberry Orange Bread        59

Crescent Rolls        60

Flour Tortillas        60

Hamburger & Hot Dog Buns, Homemade        61

Lemon or Orange Pull-Aparts        61

Pizza Bianca        62

Pizza Crust, Easy        63

Poppy Seed Bread        63

Rolls, Cheese (Cheese Bombs)        64

Rolls, Crescent        64

Rolls, Dinner        64

Rolls, Orange        65

Rolls, Salad Supreme Hot        65

Cakes, Cookies, & Confections        67

Notes for Cookies:        67

Apple or Peach Crisp        67

Applesauce Cookies        68

Baker’s Easy Cookie Bars        68

Banana Cake (From a Friend Who Can “Really” Bake)        68

BIG Batch Cookies (the One You Cut in ½)        69

Brownies, Hershey’s Best        70

Caramel, Christmas Chewy        70

Carrot Cake (the good one)        71

Cheese Cake        71

Cherry Cheesecake Cookies        71

Chocolate Chip Cookies        72

Chocolate Chip Cookies (Original Toll House)        72

Chocolate Mint Truffle Cookies        73

Christmas (Sugar) Cookies        74

Dirt Cake        74

Frosting, Buttercream        75

Frosting, German Chocolate        75

Frosting, Lemon Swirl        75

Fudge, Orange Cream-Sickle        76

Fudge, Peanut Butter        76

Honey Candy, Kenzie’s Favorite        76

Lemon Bundt Cake        77

Mississippi Mud Cake        77

No Bake Cookies        78

No Bake Cookies (Coconut)        78

Peanut Butter Cookies        79

Peanut Butter Fingers        79

Peanut Butter Pie        80

Poppy Seed Cake        80

Pumpkin Cake        80

Pumpkin Chocolate Chip Cookies        81

Raspberry Cake        81

Rice Krispy Roll-ups        82

Rolo Mint Cookies        82

Turtle Cake        82

Zucchini Chocolate Cake        83

Desserts & Pies        84

Almond Roca Squares        84

Apple Crumb Pie        84

Chocolate Pudding Dessert        84

Frozen Strawberry Dessert        85

Grasshopper Dessert        85

Ice Cream, Grandma’s Homemade        86

Insulin Shock        86

Key Lime Pie        86

Mint Sandwiches        87

Peach Pie        88

Peanut Butter Pie        89

Pie Crust        89

Rice Pudding (Baked)        89

Sweet Potato Pie        90

Beverages        91

Cranberry Cider, Hot        91

Fruit Punch        91

Lemon Drink (Wedding Punch)        91

Root Beer, Grandpa’s Homemade        91

Smoothies        92

Wassail Drink, Grandpa’s        92

Wedding Punch        92


Breakfast Burritos

        From the kitchen of Samantha Griffiths

2 tsp Oil

3 Eggs

2 Tbl Milk

1 Cup Frozen Hash Browns (Browned)

1 Tbl Green Chilies

½ Cup Grated Cheese

1 Tortilla

2 Tbl Dried Minced Onion (Soak in Water ‘til soft)

In frying pan heat oil; whip eggs with milk; stir in hash browns, onions, & green chilies.

Warm a tortilla in the microwave for 20 seconds; put 1/3 Cup filling on tortilla; top with cheese; roll into Burrito; microwave for 30 seconds.

Serve with Salsa.

Breakfast Casserole

        From the kitchen of Ann Hansen

1 Pkg Hash Browns

1 Cup Milk

½ Cup Dried Onions

1 Cup Bacon Bits

1 Cup Shredded Cheese  Divided

1 tsp Baking Powder

Salt & Pepper

Beat eggs with  milk & baking powder till frothy.  Add remaining ingredients with just ½ of cheese.  Place in buttered 9x13 pan .  

Bake on 350 for 35-40 minutes. Or when knife comes out clean.  Sprinkle with cheese & bake 5 min. longer.

Butterscotch Pull-A-Parts

        From the kitchen of Jan Griffiths

Grease bottom of Bundt or angel food pan.

Drop in 16 to 20 frozen Rhodes rolls.

Sprinkle with:

1 Cup Brown Sugar

1 Cup Chopped Nuts (Optional)

1 Pkg Regular (Non-Instant) Butterscotch Pudding

Pour 1 Cube Melted Butter over this Mixture.

Cover with towel & set in oven & leave overnight.

Next Morning, remove towel, & bake @ 350°F for 30 minutes.

Immediately turn out.  It is gooey, so be sure to place on a plate with sides.

Christmas Brunch Mock Soufflé

        From the kitchen of Jan Griffiths

6 Eggs

3 Cup Milk

12 Slices Bread (Cut off Crusts & Butter Both Sides)

1 Lb Ham, Bacon, or Sausage (Cubed, Crumbled, or Ground)
Whatever you like!  However much you want!)

½ Lb Cheddar Cheese (Grated)

½ Lb Jack Cheese (Grated)

Mix eggs & milk together; set aside;

Put layer of bread in the bottom of a 9”x13” pan, a layer of meat topping, & ½ the grated cheese.  Then make another layer of Bread, meat, cheese.  Salt & pepper just a little.

Pour egg mixture over the top; cover with plastic; put in the refrigerator overnight.

Bake @ 350° for 40-48 minutes; time will vary depending on the pan, (light, dark or glass pan).  Serve & ENJOY!


Use a Dutch Oven; everything Can be prepared at home & placed in a cooler; cut bread into cubes, substitute Little Smokies for the meat; place bread & cheese in Dutch Oven then pour egg mixture over bread-n-cheese.

Use Little Smokies to make a design on top, don’t forget

French Toast

        From the kitchen of Abigale Griffiths

Mix 3 Eggs into a bowl

Add ½ Cup Milk


Sprinkle Nutmeg, or Cinnamon, or Both into Batter

1 Tbl Sugar

½ tsp Vanilla

Dip bread into mix & cook until golden brown.

Serve with Syrup or Powdered Sugar

French Toast, Lester’s Puffy

        From the kitchen of Lynne Short

2 Eggs

1 Cup Milk

½ Cup Bisquick

½ Cup Sugar

Sprinkle Cinnamon

1 tsp Vanilla Or Maple Extract

Mix together . Dip bread in mixture & cook on pan.

Jam, Peach

        From the kitchen of Lori Koller

7 Cup Crushed Peaches

1 Cup Crushed Pineapple

8 Cup Sugar

1 Cup Chopped Maraschino Cherries (Optional)

Add all ingredients together in a large pan & boil for 20 minutes stirring often.

Add1 Pkg (6 Oz) orange jello.

Bottle hot & seal.

Makes about 6 pints.

Muffins, Blueberry (All-American)

        From the kitchen of Jan Griffiths

1½ Cup Sugar

¾ Cup Butter or Shortening

3 Eggs

3 Cup Flour

¾ tsp Salt

4 tsp Baking Powder

¼ tsp Cinnamon (Ground)

½ tsp Nutmeg (Ground)

1½ Cup Milk

1 tsp Vanilla

1 Qrt (2 6-Oz Pkg) Fresh Blueberries

Preheat Oven to 350°; cream together the sugar & butter until fluffy; add the eggs & beat until just combined.

In a separate bowl, mix together the flour, salt, baking powder, & spices; add these combined dry ingredients to the sugar-butter-egg mixture a little at a time, mixing well after each addition; add the milk & vanilla; gently fold in the blueberries.

Pour the batter into the muffin tin or Cupcake liners; bake @ 350° for 20-30 minutes, or until golden; makes about 18 muffins.

Muffins, Brown Sugar

        From the kitchen of Lori Koller

½ Cup Butter

1 Cup Brown Sugar

1 Egg

2 Cup Flour

1 tsp Soda

¼ tsp Salt

1 tsp vanilla

1 Cup Milk

Combine all Ingredients; mix well; fill lightly greased muffin pans 2/3 full.

Sprinkle brown sugar on unbaked muffins before cooking.

Bake @ 350° for 12-15 minutes.

Makes 12-16 Muffins

Muffins, Christmas Cranberry

        From the kitchen of Jan Griffiths

1 Cup Raw Cranberries (Chopped)

½ Cup Sugar

2 Cup Flour

¾ tsp Baking Soda

¼ tsp Salt

¼ Cup Sugar

1 Egg (Beaten)

¾ Cup Buttermilk

¼ Cup Shortening (Melted)

Mix cranberries & ½ Cup sugar; let stand overnight.

Sift together flour, baking soda, salt, & ¼ Cup sugar.  In separate bowl, mix together egg, buttermilk, and melted shortening.  Add all at once to sifted dry ingredients; add cranberry mixture & stir.

Fill greased muffin tins 2/3 full; bake @ 400°F for 20 minutes.  Yield: 16 Muffins.

Each muffin contains 122 calories, 3g fat, 21g carb, 108mg sodium, ½mg cholesterol, 25% calories from fat.

Muffins, Coffee Cake

        From the kitchen of Samantha Griffiths

1½ Cup Flour

½ Cup Sugar

2 tsp Salt

¼ Cup Butter

1 Egg (Beaten)

¾ Cup Milk

Sift dry ingredients together; cut in shortening; mix egg & milk; add to dry ingredients.


¼ Cup Brown Sugar

¼ Cup PeCans (Chopped)

1 Tbl Flour

1 tsp Cinnamon

1 Tbl butter

Mix topping ingredients; place ½ the batter in greased muffin tins; sprinkle topping on batter & cover with more batter.

Bake @ 350° for 20 minutes.  Yield: 12 Muffins.

Muffins, Lemon-Nutmeg

        From the kitchen of Jan Griffiths

½ Cup Butter or Margarine

½ Cup Sugar

2 Eggs (Beaten)

½ Cup Milk

2 Cup Flour

2 tsp Baking Powder

½ tsp Nutmeg

Cream sugar & butter together; add eggs one at a time & mix well; add remaining ingredients.

Bake @ 350° for 20 minutes; Yield 12 Muffins


3 Tbl Sugar

2 Tbl Lemon Juice

Heat together until sugar dissolves; brush on tops of hot muffins

Muffins, Orange Raisin

        From the kitchen of Brandie Hansen

1 Medium Navel Orange

½ Cup Orange Juice

½ Cup Butter Or Margarine, Melted

1 Egg

1½ Cup All-Purpose Flour

¾ Cup Sugar

1 tsp Baking Powder

1 tsp Baking Soda

1 tsp Salt

½ Cup Raisins

Peel orange; place peel in a blender or food processor. Separate orange into segments; place in blender. Add orange juice; cover & process until well blended. Add butter & egg. In a bowl, combine the flour, sugar, baking powder, baking soda & salt. Stir in orange mixture just until moistened. Fold in raisins.

Fill greased or paper-line muffin Cup two-thirds full.

Bake at 400° F for 15-20 minutes or until a toothpick comes out clean.

Cool for 5 minutes before removing from pan to a wire rack.

Muffins, Pumpkin-German Chocolate Chip

        From the kitchen of Jan Griffiths

24 Paper-Liners for Muffin Pans (2½”)

1 Pkg (18.25 Oz) Plain German Chocolate Cake Mix

1 Can (15 Oz; 1¾ Cup) Pumpkin

2 Eggs

1 tsp Ground Cinnamon

1 tsp Vanilla

1 Cup Semi-Sweet Chocolate Chips

Place rack in the center of the oven; line muffin Cup with papers.

Combine all ingredients (except chocolate chips) in a large bowl; blend with an electric mixer for 1 minute on low; scrape down & blend on medium for 2 minutes; fold in chocolate chips; spoon into Cup 2/3 full.

Bake @ 350° for 20-25 minutes or until they spring back when lightly pressed with finger and/or a toothpick comes out clean; cool on a wire rack for 5 minutes; using a dinner knife lift muffins out of pan & place on the wire rack to cool for 15 minutes.

Note:  Store the muffins, wrapped in foil, plastic wrap, or cake saver, at room temperature for up to 1 week,.  Can also freeze them, wrapped in foil for up to 6 months; thaw the muffins overnight on the counter before serving.

Oaty Meal (Missionary Favorite)

1½ Cup Cheerios (or Store-Brand Equivalent)

1 tsp Sugar

¾ Cup Whole Milk

Pour cheerios into bowl; sprinkle sugar over top; add milk; stir & serve.

Alternate Method

Try adding the milk first & then the sugar :-)


        From the kitchen of Jan Griffiths

2 Cup All-Purpose Flour (stirred or sifted before measuring)

¼ Cup Sugar

1 Tbl + 1 tsp Baking Powder

1 tsp Salt

2 Large Egg (slightly beaten)

¼ Cup Vegetable Oil

~1 Cup Milk

Combine dry ingredients.

Stir in egg, oil, & enough milk for batter to pour easily.

Mix lightly to blend.

Preheat greased griddle on Medium for 2 minutes.

Cook a test cake, use it to absorb excess grease & confirm heat setting.

Cook until bubbles stop popping on one side & around edge; turn & brown the other side.

Cook remaining pancakes using ~¼ Cup of batter for each.  Serves 4-6

Potatoes, Dutch Oven

        From the kitchen of Jan Griffiths

1 Lb Sausage

1 Onion (Chopped, Optional)

1 Green Pepper (Chopped, Optional)

6-8 Potatoes (Unpeeled, Diced)
(For faster cooking boil potatoes ahead of time)

6 Eggs

1½ Cup Cheese (Grated)

1 Pint Salsa (Optional)

Brown Sausage, onion, & green pepper in bottom of the Dutch Oven & cook until onions are soft; add potatoes, brown & cook until heated through (~15 minutes); add eggs, scramble, mixing all ingredients together; top with cheese & bake for 10 minutes, or until cheese melts, to allow all flavors to saturate mixture.

Add salsa before topping with cheese or hold it out & add it to individual servings to taste.


        From the kitchen of Jan Griffiths

6 Egg (well beaten)

2 Cup Milk

2 Cup Grated Cheese (Swiss, Cheddar, or any combination)

2 Tbl Onion (Chopped)

½ tsp Salt

Dash of Pepper

Any meats or vegetables you like (bacon bits, ham, sausage, chicken, mushrooms, green peppers, olives, broccoli, cauliflower, asparagus, etc.)

Combine all ingredients.

Bake @ 350° in a pie shell for 40-45 minutes or until firm.

Syrup, Apricot

        From the kitchen of Abigale Griffiths

Boil Apricots until cooked thoroughly – Extract Juice.

9 Cup Apricot Juice

¼ Cup Lemon Juice

Small Box Pectin

8 Cup Sugar

2 Small Box Apricot Jello

In a large pot combine juices & pectin; bring to a boil; add sugar; boil for 2 minutes; add jello; pour in bottle & seal.

Syrup, Gr-Grandma’s Homemade Maple

        From the kitchen of Jan Griffiths

2 Cup Water

2 Cup Sugar

2 Cup Brown Sugar

1 tsp Maple Flavor

Combine water & sugar.

Bring to a boil.

Add maple flavoring after removing from heat.

Becomes better with age, reheat using a microwave, refrigerate between use.


        From the kitchen of Jan Griffiths

2 Cup All-Purpose Flour (stirred or sifted before measuring)

2 Tbl Sugar

1 Tbl Baking Powder

1 tsp Salt

1¾ Cup Milk

1/3 Cup Vegetable Oil

2 Large Eggs (Separated)

1 tsp Vanilla

Combine flour, sugar, baking powder, & salt.  Stir together milk, oil, eggs, & vanilla.  Gradually add milk mixture to the flour mixture.  Stir until just blended.

Put a full ½ Cup batter into your waffle iron to make a 9 inch round waffle.  Makes nine 9” waffles

Blueberry Waffles:  After pouring batter onto waffle grids, sprinkle fresh blueberries over batter then close lid.  Do not stir berries into batter unless you want blue-grey waffles.

Appetizers, Relishes, Pickles, & Miscellaneous

Bacon Wrapped Water Chestnuts

        From the kitchen of Samantha Griffiths

2 Can Water Chestnuts

1 Lb Bacon


1 Cup Ketchup

¼ Cup Lemon Juice

½ Cup Brown Sugar

Wrap ½ slice of bacon around each water chestnut & secure with a toothpick; put on a cookie sheet.

Bake @ 400° for 30 minutes.  Drain oil; cover with sauce & return to 325° oven & bake for an additional 30 minutes.

Cheese & Crackers

        From the kitchen of Jan Griffiths

1 Quart Sour Cream

1 Cup Grated AmeriCan Cheese

1 Pkg Ranch Dip

¼ Cup Hormel Bacon Bits

Eat with Ritz or Club Crackers

Chex Muddy Buddies

        From the kitchen of Abigale Griffiths

9 Cup Chex cereal (any variety)

1 Pkg (6 Oz) semi-sweet chocolate chips (1 Cup)

½ Cup Peanut Butter

¼ Cup butter or margarine

1 tsp vanilla

1½ Cup Powdered Sugar

Measure cereal into large bowl; set aside.

Microwave chocolate chips, peanut butter & butter in 1-quart microwavable bowl uncovered on high for 1 minute; stir.  Microwave for 30 more seconds or until the mixture Can be stirred smooth.

Stir in vanilla.  Pour chocolate mixture over cereal in bowl, stirring until evenly coated.

Pour into 2-gallon plastic food-storage bag; add powdered sugar.  Seal bag; shake until well coated.  Spread on waxed paper to cool.  Store the Muddy Buddies in an airtight container in refrigerator.

Important:  Because microwaves cook differently, times are approximate.

Chex Mix Christmas Treat

        From the kitchen of Abigale Griffiths

1 Box Chex Rice cereal

1 Cup Slivered Almonds

2 Cup Coconut

1 Bag of Holiday M&M’s (Optional)

1½ Cup Light Karo Syrup

1½ Cup Sugar

6 Tbl Butter

1 tsp vanilla

Mix cereal, almonds, coconut, & M&M’s into large bowl; set aside.

Bring Syrup, Sugar, & Butter to a boil, then add vanilla.

Pour over dry items.  Mix.

Fruit Dip

        From the kitchen of Samantha Griffiths

1 Cup Whipped Cream or Cool Whip

1 Small Bottle Marshmallow Crème

1 Pkg (6 Oz) of Strawberry Yogurt

Mix all together & chill; serve with fresh fruit.

Fruit Pizza

        From the kitchen of Samantha Griffiths

Crust:  Press 1 Pkg Pillsbury Sugar Cookie Dough in greased Pizza Pan. Bake 10-15 minutes @ heat shown on Pkg.

Topping:  Mix together:

3 Oz Cream Cheese

8 Oz Cool Whip

~½ Cup Powdered Sugar

1 tsp Vanilla

Spread on top of crust evenly & add desired fruit to decorate.  (Bananas turn brown fast so either dip in pineapple juice or add just before serving.) Keep refrigerated.

Suggested Fruit:  Blueberries, Raspberries, Strawberries, Peaches, Cherries, Pineapple, Kiwi, Grapes, etc.

Guacamole Dip

        From the kitchen of Abigale Griffiths

3 Ripe Avocados

¼ tsp Salt

¼ tsp Garlic powder (or 1 Clove Crushed Garlic)

2 Small Green Onions (optional - chop fine)

½ Fresh Tomato (or 1 Roma Chopped Fine/2 Tbl Ketchup)

1 tsp Parmesan Cheese

Pinch of White Pepper

½ Squeezed Lemon or a Cap Full of Lemon Juice

1½ Tbl Mayonnaise

1 Green Jalapeno Pepper (Chopped Fine)

Mash all ingredients together, serve right away.

Add the jalapeno pepper last because some are hotter than others; add half, taste & add the rest if it’s not hot enough.


        From the kitchen of Brandie Hansen

Important; This has to be made the day before in order to taste right.

1 (16 Oz) Can  of Garbanzo Beans or Chick Peas drained

¼ Cup water

Juice of ½ lemon & as much pulp as you Can loosen with knife (fresh lemon)

1 Tbl Tahini Paste

1 tsp Ground Cumin

2-4 Cloves Of Garlic, Pressed

Salt To Taste

Combine all ingredients in blender. Add additional water slowly as you blend, if needed.

Should be a smooth texture.  Refrigerate overnight.

Knox Blocks

        From the kitchen of Samantha Griffiths

4 Envelopes Knox

3 Boxes (3 Oz) Jello (Any Flavor)

4 Cup Boiling Water

In a large bowl combine Knox & Jello.

Add boiling water & stir until gelatin dissolves.

Pour into large baking pan.


Cut into 1 inch squares & enjoy.


        From the kitchen of Pam Allen

1½ Cup Sugar

3 Tbl Apple Vinegar

1 Tbl Horseradish

2 tsp Celery Seed

Pineapple Cream Cheese Ball

        From the kitchen of Samantha Griffiths

1 Pkg (8 Oz) Cream Cheese

½ Cup Crushed Pineapple (Drained)

3 Tbl green Peppers (Chopped Fine)

1 tsp Seasoned Salt

1 Tbl Onion (Grated)

1 Tbl Parsley

½ Cup Walnuts (Chopped)

Mix well; form into ball & refrigerate until firm.

Play Dough

        From the kitchen of Brandie Hansen

2 Cup Flour

2 Cup Cold Water

1 Cup Salt

2 Tbl Oil

4 tsp Cream Of Tartar

Food Coloring

Pour all ingredients in pan & stir on medium heat until it looks like mashed potatoes & then add food coloring.

Popcorn, Mother Goose

        From the kitchen of Abigale Griffiths

Pop 1½ Cup Popcorn

Boil together for 8 minutes:
2 Cup Sugar
¾ Cup Water
1 Cube Butter

Remove from heat & add 1 tsp vanilla & a few drops of food coloring; pour over popped corn & stir; it is sticky at first but within a few hours it will dry;  mix colors to make a rainbow assortment of popcorn.


        From the kitchen of Abigale Griffiths

12 Cup or 24 Lb Tomatoes (Peeled & Quartered)

6 Cup Green Peppers (Chopped)

6 Cup Onions (Chopped)

6 Jalapeño Peppers

2-3 Hot Little Green Chilies

1½ Cup Sugar

2 Tbl Pickling Salt

3 Cup Vinegar

Bring all ingredients to boil; simmer for 1 hour & pour into clean jars; seal with hot lids/rims.

7 Layered Dip

        From the kitchen of Abigale Griffiths

1st Refried Beans, lightly salted

2nd Guacamole Dip, Nalley’s Authentic

3rd Sour Cream

4th Chopped Black Olives

5th Chopped Green Onions

6th Grated Cheese

7th Chopped Tomatoes

Serve with Tostitos Chips

Stuffed Mushrooms

        From the kitchen of Abigale Griffiths

1½-2 Lb Mushrooms

1 Cube Butter

2½ Cup Swiss Cheese

1 Sleeve/Pkg Saltine Crackers Smashed (1 full Sleeve of a Box of 4 Sleeves)

Shake of Parsley

2 Shakes of Garlic

Wash mushrooms & remove stems.  Melt butter & add in remaining ingredients.  Stir together.  Place generous amount of mixture inside of mushrooms.

Bake @ 350° for 20-25 minutes.

Soups, Salads, & Sauces

Baked Beans, Ruby's

        From the kitchen of Januari Sorenson

1 Lb Browned Hamburger With 1 Tbl Liquid Smoke

2 Cans Texas Ranch Beans 

1 Can Pork & Beans

1 Green Pepper

1 Chopped Onions

¼ tsp Salt 

¼ tsp Pepper

¼ Cup & 2 Tbl Brown Sugar

¾ Cup Ketchup (½ Cup If It Looks Too Runny)

¼ Lb Bacon

¾ tsp Mustard 

Cook uncovered @ 350° for 1 hour

Beans, Quick

        From the kitchen of Brandie Hansen

2-Large Cans Pork & Beans

1 Lb Hamburger

1 Medium Onion

1 Large Can Whole Tomatoes

1 Green Pepper

2 Tbl Brown Sugar

1 tsp Chili Powder

Dash Garlic Salt

Salt & Pepper

Brown hamburger. Add diced onions & green pepper & sauté with meat. Add sugar, chili powder, salt, tomatoes & beans. Cover. Bring to boil & serve.

Bowtie Chicken Pasta Salad

        From the kitchen of Samantha Griffiths

1 Pkg Bowtie Pasta (Cooked)

4 Cup Chicken

1 tsp Salt

1 tsp Pepper

16 Oz Kraft Coleslaw Dressing

1 Cup Mayonnaise

1 dash Thyme

1 Pinch Ginger

1 Cup Celery

2 Cup Grapes

2 Cup Apples (Red & Green)

1 Can (20 Oz) Pineapple Tidbits

2 Tbl Green Onion (Optional)

¾ Cup Almonds (Optional)

Note:  You Can use 2 Can Costco Chicken, 2 Red Apples & 2 Green.  Add almonds just before serving, because they Can become soggy.  This recipe makes a huge bowl full, so it could be cut in ½.

Broccoli Salad

        From the kitchen of Jenn Hansen

1 Bunch Green Onions, Finely Chopped

2 Bunches Broccoli, Finely Chopped, Use Some Stems Too

½ Cup Sunflower Seeds

1 Can Chopped Water Chestnuts

½ Lb Bacon, Cooked & Crumbled

½ Cup Raisins (Or Craisins)

½ Cup Celery, Finely Chopped

1 Cup Miracle Whip

3 Tbl Vinegar

2 Tbl Sugar

Steam raisins & drain well.  In large bowl combine green onions, broccoli, sunflower seeds, water chestnuts, bacon, raisins, celery, Miracle Whip, vinegar & sugar.  Mix well & chill.

Caesar Salad Dressing

        From the kitchen of Samantha Griffiths

½ Cup of Miracle Whip

1/3 Cup of Parmesan Cheese

2 Tbl Lemon Juice

1 Tbl Worcestershire

½ tsp Garlic Powder

Mix together with Romaine lettuce and croutons. Sprinkle mozzarella or grated parmesan cheese over the top of the salad.

Chicken Alfredo Sauce (Better than the Olive Garden)

        From the kitchen of Samantha Griffiths

1 Can of Chicken Broth

2 Chicken Breasts

½ Cup Sweet Butter

2 Garlic Cloves, Minced

½ Red Pepper (Chopped)

2 Cup Heavy Cream

¼ tsp White Pepper

½ Cup Grated Parmesan Cheese

½ tsp Nutmeg

2 Tbl Flour

¾ Cup Mozzarella Cheese

4 Sprigs of Fresh Parsley

1 Box (12 Oz) Angel Hair Pasta or Linguine Egg Pasta

Cut the chicken breasts into pieces & roast slowly in chicken broth.

Melt butter in medium saucepan over medium/low heat.  Add the garlic, red pepper, cream, white pepper & bring mixture to a simmer.  Stir Often.

Add the parmesan cheese, & nutmeg & simmer sauce for 8-10 minutes or until sauce has thickened & is smooth.

Make a smooth paste using the flour & ½ Cup chicken broth.

When sauce has thickened add the mozzarella cheese & parsley & stir until smooth. Stir Frequently.

While the sauce cooks, boil noodles for 3-5 minutes.

Place pasta on serving plates & spoon sauce over pasta.  Makes 4-6 servings.

Chicken Noodle Soup, Hearty

        From the kitchen of Ann Hansen

3 Cup Chicken Broth

2 Cup Chopped Carrots

2 Cup Celery Chopped

¾ Cup Chopped Onion

2 Cans Cream Chicken Soup

½ - 1 Cup Evaporated Milk

2 Cup Diced Chicken

4 Cup Cooked Noodles

¾ Cup Frozen Peas

Cook noodles.   Heat broth, add carrots, celery & onion till tender. Add soup & ½ Cup milk.  Add noodles, chicken & peas.  Add pepper to taste.

If too thick add more milk.  Makes 10-1Cup servings.

Chicken Noodle Soup, Homemade

        From the kitchen of Samantha Griffiths

5-6 Lb Chicken (Ready to Cook-n-Cut-up)

6 Cup Water

1/3 Cup Onions (Chopped)

2 tsp Salt

¼ tsp Pepper

1 Bay Leaf

1 Cup Celery (Chopped)

1 Cup Carrots (Chopped)

2 Can Cream of Chicken Soup

1 Tbl Poultry Seasoning

In a large pot, combine chicken, water, onion, salt, pepper, & bay leaf; bring to a boil; cover & simmer ~2 hours or until chicken is tender.

Remove chicken from broth; cool & remove meat from bones; cut into bite-size pieces; set aside; skim excess fat from the broth; discard bay leaf.

Bring broth to boiling; add homemade noodles, celery, carrots, Cans of chicken soup, & poultry seasoning; cover & simmer ~8 minutes or until noodles are barely done; add chicken & heat through, ~5 minutes; season with salt & pepper.  Makes 8 servings.

Chicken Salad, Cafe Rio Style

        From the kitchen of Abigale Griffiths

To serve, Layer 2 Cup Lettuce, ¼ Cup Lime Rice, ½ Cup Chicken, ½ Cup Black Beans.  Top with 2-3 Tbl Dressing.  (If you follow it exactly each serving is 6 Weight Watcher points!)

Lime Rice:

1 Cup Dry Rice Cooked in 2 Cup Swanson’s 100% fat free chicken broth

1 Garlic Clove (Minced)

1 tsp Lime Zest (Finely Grated)

2 Tbl Lime Juice

½ tsp Kosher Salt

2 Tbl Cilantro (Minced)

Combine all ingredients & cook in a rice cooker


4 Chicken Breasts

1 tsp Cumin

1 Yellow Onion (Sliced)

Kosher Salt to Taste

2 Can Diced Green Chilies

2 Cup Swanson's 100% Fat Free Chicken Broth (Plus Enough Water to Cover Chicken)

Combine in slow cooker & cook on low 10-12 hours (meat will shred itself from the moisture).  8 - ½ Cup Servings

Black Beans:

2 (15 Oz) Can Black Beans

½ Cup Bell Pepper (Chopped)

1 Tomato Chopped

1 Garlic Clove

½ Onion (Chopped)

½ tsp Kosher Salt

Combine & bring to a boil, reduce heat & simmer for 20 minutes.


1 (8 Oz) Hidden Valley Fat Free Ranch Dressing

1 Tbl Lime Juice

3-4 Tomatillos Quartered

1-2 Crushed Garlic Cloves

¼-½ Cup Fresh Cilantro (Unchopped)

Combined in blender, blend until smooth, refrigerate at least 1 hour before serving.


        From the kitchen of Samantha Griffiths

7-8 Cup Pinto Beans


1 Lb Ground Beef (Browned)

2-3 Can (6 Oz) Tomato Paste

4 Cloves Garlic (Minced)

1 tsp Oregano

4 tsp Chili Powder

2 tsp Onion Powder

Clean & rinse pinto beans; add water almost to the top of your pan & bring to a boil (watch closely & add water as needed); let simmer until soft (~3-4 hours).

Add salt to taste ~½ way through boiling time.

Add ground beef, tomato paste, garlic, oregano, chili powder, & onion powder; let simmer another hour.

Chili, Homemade

        From the kitchen of Januari Sorenson

2 Lbs Browned Hamburger & Onions

2 Cans Hunt's Chili Beans

1 Can Tomato Juice

Add Chili Powder

Chili with Rice

        From the kitchen of Brandie Hansen

1 Small Green Pepper

1 Pkg Chili Seasoning Mix

2 Cup Water

1 15oz Kidney Beans (Undrained)

1 15 Oz Tomato Sauce

1 Lb Ground Beef

1 7 Oz Corn (Drained)

2 Cup Minute Rice

Cook & stir meat, pepper & seasonings mix in skillet on med high heat until browned. Stir in water, beans & tomato sauce. Bring to boil. Reduce heat, cover & simmer 10 minutes. Stir in corn. Return to boil. Stir in rice. Cover remove from heat. Let stand five minutes.

Serve with cheese.

Chili, Wendy’s Style

        From the kitchen of Abigale Griffiths

2 Lb Ground Beef

1 Can (29 Oz) Tomato Sauce

1 Can (29 Oz) Kidney Beans W/Liquid

1 Can (29 Oz) Pinto Beans 2/Liquid

1 Medium Onion (Diced)

2 Green Chili (Diced)

1 Rib Celery

3 Medium Tomatoes (Chopped)

2 tsp Cumin Powder

4 Tbl Chili Powder

1½ tsp Black Pepper

2 tsp Salt

2 Cup Water

Brown the beef & drain off fat; crumble the cook beef into pea size pieces.

In a large pot, combine the beef + the remaining ingredients & bring to a simmer over low heat; cook, stirring every 15 minutes for 2-3 hours.  Serves 12.

Chili, White Chicken

        From the kitchen of Brandie Hansen

2 Cans White Beans

3 Cup Chicken Broth

2 Cloves Green Chilies (Chop)

1 Small Onion Diced

2 tsp Cumin

4 Cup Chicken That Is Diced

White Pepper

½ tsp Oregano

Mix all together & simmer ½-1 hour. Stirring. Add more broth if gets too thick. Serve with corn chips, grated cheese, salsa & sour cream, chopped olives & green onions.

Clam Chowder

        From the kitchen of Abigale Griffiths

1 Cup Celery (Diced)

1 Cup Onions (Diced)

2 Cup Potatoes (Diced)

2 Can Baby Clams (Reserve Juice)

½ Cup Butter

¾ Cup Flour

1 Quart Half & Half Cream

Grated Cheddar Cheese for Topping

Add diced veggies to clam juice & enough water to cook vegetables in; simmer 20 minutes.

In another pan make white sauce by cooking butter & flour together to make a paste. Add half & half cream to flour mixture; cook & stir until thick.

Add veggies & liquid to the white sauce; salt & pepper to taste; add clams & heat through.  Yield: 10 Servings.

Clam Chowder, Crockpot

        From the kitchen of Jennifer Mohler

4 (6 ½ Oz) Cans Minced Clams With Juice

½ Lb Bacon, Diced

1 Cup Chopped Onion

6 To 8 Med Potatoes, Peeled & Cubed

3 Cup Water

3½ tsp Salt

¼ tsp Pepper

4 Cup Half & Half Cream Or Milk

3 To 4 Tbl Cornstarch

Chopped Fresh Parsley For Garnish

Cut clams into bite size pieces if necessary. In skillet, sauté bacon & onion until golden brown, drain. Put into slow cooker with clams. Add all remaining ingredients, except cream, cornstarch, & parsley.

Cover & cook on high 3-4 hours or until veggies are tender.

During the last hour of cooking combine 1 Cup of milk with the cornstarch. Add cornstarch mixture and the remaining milk & stir well. Heat through. Top each serving with a little chopped parsley & serve with crackers or crusty French bread.

Dressing, Cole Slaw

        From the kitchen of Lori Koller

1/3 Cup White Vinegar

1 Cup Vegetable Oil

½ Cup Sugar

3 Tbl Onion, Minced

½ tsp Dry Mustard

½ tsp Salt

Blend the above mixture in the blender 2-3 minutes.

Fold in 1 1/3 tsp poppy seeds.  Pour over cabbage just before serving.

This is also a good dressing for spinach salad.

Hamburger Soup

        From the kitchen of Abigale Griffiths

1½ Lb Ground Beef

1 Onion

1 Can (28 Oz) Tomatoes

2 Cup Water

1 Can Tomato Soup

4 Carrots (Chopped Fine)

3 Can Beef Consommé

1 Bay Leaf

3 Celery Stalks (Chopped)


½ tsp thyme

8 Tbl Barley Pearls

Pepper to Taste

Brown meat & onions; drain; combine all ingredients in a large pot; simmer 2-3 hours.

Hot Dog Stew

        From the kitchen of Ann Hansen

1 Lb Pkg Hot Dogs (Ball Park Franks are best)

4 Potatoes (Medium)

4 Carrots

½ Onion

2 – 3 Tbl Flour

¼ Cup Butter

1 Can (12 Oz) Evaporated Milk

I Can (10.75 Oz) Cream of Mushroom Soup

Melt butter in pan, dice potatoes, hot dogs, carrots, & onions; add to butter; add flour & milk; mix well & add soup.  Let simmer & server.

Note:  Add 1 Cup water gradually if needed.

Alternative:  Use Polish Sausage instead of Hot Dogs.

Marshmallow Pineapple Salad (Grandpa Nowling’s favorite)

        From the kitchen of Barbara N. Spencer

Cook 28 large Marshmallows & 1 Cup Milk over low, low heat.  Cool.

Put 1 can drained Crushed Pineapple in mixture – stir & pour in dish line with Vanilla Wafers or Graham Crackers

Repeat above for 2nd layer.  Pour over top of 1st mixture lined with wafers.  Top with whipping cream.

Minestrone Soup

        From the kitchen of Abigale Griffiths

2 Cup Kidney Beans

½ Onion (Chopped, Sautéed)

2 Cloves Garlic (Minced)

2 Carrots (Peeled & Cut into Circles)

2 Potatoes (Peeled & Cut into Squares)

1 Cup Small ELbow Macaroni

1 Can (8 0z) Tomato Sauce

Clean & rinse kidney beans; add water almost to the top of your pan & bring to a boil (watch closely & add water as needed); let simmer until soft (~3-4 hours).

Add salt to taste ~½ way through boiling time.

Drain water & save; add above ingredients; re-add water as needed; cook until carrots are kind of soft; don’t over-cook macaroni; add salt & pepper to taste.

Noodles For Soup, Homemade

        From the kitchen of Lori Koller

4 Unbeaten Eggs

½ tsp Salt

2 Cup Flour

2 Tbl Butter (Softened)

Stir together eggs, salt, butter & 1 Cup flour.  Gradually add 1 more Cup flour & knead until firm, but not sticky.  Roll onto floured table until ¼ inch thick.

Slice & drop into boiling soup.

Orange Salad

        From the kitchen of Januari Sorenson

2 Pkg Vanilla Pudding Cook & Serve (Little Packages)

2 Pkg Tapioca Pudding

2 Pkg Orange Jello

6 Cups Water

Mix together, bring to boil & boil for a couple minutes.  Let cool and chill in fridge overnight.


1 large Cool Whip

Mandarin Oranges (1 big can & 1 little can) 

Pasta, Homemade

2 1/3 Cup All-purpose Flour

½ tsp Salt

2 Beaten Eggs

1/3 Cup Water

1 tsp Olive or Cooking Oil

Hand-mixed method:  In mixing bowl stir together 2 Cup of the flour & the salt.  Make a well in center.  Combine eggs, water, & oil; add to flour.  Mix well.

Sprinkle kneading surface with remaining flour.  Turn dough out onto floured surface.  Knead till dough is smooth & elastic (8-10 minutes).  Cover; let rest 10 minutes.  (Dough Can be refrigerated for 3 days or Can be frozen for longer storage.)

Divide dough into thirds; roll each portion of dough into a 16”x12” rectangle, ~1/16” thick.  (If dough becomes too elastic, cover & let rest 5 minutes.)  Slice & dice as desired.

Potato Cheese Soup

        From the kitchen of Brandie Hansen

6 Potatoes, Cubed

1 Medium Onion, Chopped

1 tsp Chicken Bouillon Granules

3 Cans Chicken Broth

1 Carrot, Grated

Cook Veggies In Broth Until Tender (30 Minutes)

Add Sauce

½ Cup Butter

8 Tbl Flour

1 1/3 Cup Milk

12 Oz Velveeta

In a small saucepan cook & stir till smooth. Pour into cooked vegetables. Add salt & pepper.

Potato Soup, Chunky

        From the kitchen of Jan Griffiths

3 Tbl Margarine or Butter

¼ Cup Flour

4 Cup Milk

2 Cup (or More) Potatoes (Diced)

½ Onion (Minced)

½ tsp Salt

½ tsp Pepper

Melt butter in heavy sauce pan over low heat; add flour, stirring until smooth; cook 1 minute, stirring constantly; gradually add milk, stir in potatoes, onion, salt, & pepper; cook over medium heat , stirring frequently until potatoes are done.

Yield: 5 Cup

Spaghetti Sauce

        From the kitchen of Samantha Griffiths

1 Lb Hamburger

½ Lb Pork Sausage

2 Can (26 Oz) Hunts Chunky Vegetable Spaghetti Sauce

1 Can (14 Oz) Italian Diced Tomatoes

1 Can (14 Oz) Crushed Tomatoes

1 Can (4 Oz) Mushrooms

1 Onion (Chopped)

¼ Cup Green Pepper (Chopped)

¼ Cup Red Pepper (Chopped)

1 Small Zucchini (Chopped)

2 Cloves Garlic (Minced)

½ tsp basil

½ tsp Oregano

1 Tbl Brown Sugar

Fresh Parsley

Brown & drain hamburger & sausage.

In a large pot combine all ingredients, (except fresh parsley).  Bring to a low boil & simmer for 40 minutes.

Add fresh parsley & serve over spaghetti noodles.  Feeds 6-8.

Taco Salad

        From the kitchen of Abigale Griffiths

1 Lb Hamburger

½ Cup Onion (Chopped)

½ Cup Green Pepper (Chopped)

1 Can (8 Oz) Tomato Sauce

1 tsp Chili Powder

½ tsp Oregano

¼ Cup Vinegar

¼ Cup Brown Sugar

1 Bag Corn or Tortilla Chips

Chopped Lettuce

Grated Cheese

Brown Hamburger with onion & green pepper; add sauce, spices, vinegar, & brown sugar; simmer for 15-20 minutes.

To serve, layer on plate with chips, meat mixture, lettuce, & cheese

Alternate Method:

Add 1 Small Can Kidney Beans to the sauce.

Taco Soup

        From the kitchen of Pam Allen

1 Lb Hamburger

1 Pk. Taco Seasoning

1 Pk. Ranch Seasoning

1 Bottle Salsa

1 Can Corn With Juice

1 Can Diced Tomatoes With Juice

1 Can Kidney Beans- Drained

¼ To ½ Cup Brown Sugar

Cook hamburger. Mix all ingredients in crock pot & simmer on low for two hours

Serve with grated cheese & Fritos or tortilla chips.

Taco Soup

        From the kitchen of Jan Griffiths

1 Lb Hamburger (Brown & Drain)

2 Cup Tomato Juice or Crushed Tomatoes

1 Cup Salsa

1 Tbl Taco Seasoning

2 tsp Chili Powder

1 Can Campbell’s Tomato Soup

1 Can of Corn (Drain)

1 Can Kidney Beans (Drain)

1 Clove Garlic (Chopped)

1 Onion (Chopped)

1½ Cup of Carrots (Chopped)

2 Cup Hot Water

Heat 1 hour.

Server with Frito-Lay Scoops.

Top with grated Cheese & Sour Cream.

Tortellini Salad, Cold

        From the kitchen of Jennifer Mohler

8 Oz Spinach Tortellini Pasta, Cooked, & Drained

Broccoli Florets

4 Oz Parmesan Cheese, Freshly Grated

1 (6 Oz) Jar Marinated Artichoke Hearts

1 (6 Oz) Can Pitted Black Olives, Drained

16 Oz Creamy Italian Dressing

24 Cherry Tomatoes, Halved

Mix together pasta, broccoli, parmesan cheese, artichoke hearts, & olives. Add dressing. Marinate for a few hours. Add tomatoes just before serving.

Turkey & Wild Rice Soup

        From the kitchen of Lori Koller

1 Cup Grated Carrots

1 Cup Sliced Mushrooms

½ Cup Chopped Celery

½ Cup Chopped Onions

1 Tbl Butter

½ Cup Flour

2 Cans (14 Oz Can) Chicken Broth (Low Sodium)

1 Can (12 Oz) Low Fat Evaporated Milk

1½ Cup Cooked Wild Rice

1 Cup Cooked, Diced Turkey

¼ Cup Slivered Almonds, Toasted

Grate carrots. Slice mushrooms.  Chop celery & onions. Melt butter in pan.  Add carrots, mushrooms, celery & onion.  Cook & stir 3 to 4 minutes or until vegetables are crisp tender.

In a large pan, stir in flour. Gradually add broth & milk, whisking until blended. Bring to a boil.  Add vegetables, cooked rice & turkey.  Reduce heat. Simmer uncovered about 5 minutes.

Place almonds in sauté pan. Heat over medium heat 3 to 5 minutes until almonds begin to brown, stirring frequently.  Remove from pan. Cool slightly.  Stir almonds into soup just before serving.

Makes about 6 servings (7 Cup).

Toscana, Zuppa (Olive Garden)

        From the kitchen of Jan Griffiths

2 Large Unpeeled Russet Potatoes (Sliced in ½, then ¼” Slices)

2 Can Chicken Broth

1 Quart Water

2 Cloves Garlic (Minced)

1 Lb Spicy Italian Sausage (Jimmy Dean)

1 Large Onion (Chopped)

½ Can or jar of Bacon Bits

¼ tsp Salt

¼ tsp Red Pepper Flakes (Crushed)

2-4 Cup Kale or Swiss Chard (Chopped)

1 Cup Heavy Cream

Place potatoes, broth, water, & garlic in a pot & cook on medium heat until potatoes are done.

Grill or sauté the sausage & onion; when cooked & cooled cut the sausage at an angle into slices about ½-Inch thick; add the sausage & onion to the boiling potatoes; add bacon bits, salt, & pepper

Stove Top:  Simmer for 10 minutes; add kale and simmer for 5 minutes; turn to low heat, add cream, heat through & serve.

Crock Pot:  Place broth, potato, & sausage mixture into crock pot, add kale & cream; cook on medium for 2 hours.

Main Dishes & Sandwiches

Barbeque Sandwiches

        From the kitchen of Jan Griffiths

 (6T) 3 Tbl Brown Sugar

(3C) 14 Oz Ketchup

(¾C) ½ Cup Water

(3T) 2 Tbl Liquid Smoke

(6T) 4 Tbl Worcestershire Sauce

(4.5t) 3 tsp Dry Mustard

(0) 2 tsp Celery Seed

(0) 6 Tbl Butter

(Some) Salt & Pepper

4 Lb Meat of your choice (Cooked & Shredded)

Simmer all ingredients until meat is flavored; serve on French or Soft Rolls

(Mom’s ratios in Parentheses)


        From the kitchen of Jenn Hansen

8-12 Sliced On Bacon

2 Chicken Breasts, Cubed

2 Garlic Cloves, Minced

1 Lb Spaghetti

2 Eggs

1 Cup Grated Romano Or Parmesan Cheese

½ Cup To 1 Cup Whipping Cream Or Half & Half




6 Oz Mushrooms, Sliced

1 Tomato, Diced

Slice bacon into ½ inch strips.  Sauté in a large skillet until crisp.  Set aside on a plate.  Toss cubed chicken into skillet for about 10 minutes, until cooked through.  Add garlic, mushrooms, & tomatoes & sauté briefly.  Return bacon to pan.

While preparing the bacon & chicken boil spaghetti for about 12 minutes, until al dente.

After draining spaghetti return it to the pan & over low heat toss the chicken & bacon mixture with drippings into spaghetti.  Push spaghetti to the sides & break eggs into the middle of the pan.   Quickly scramble the eggs & stir into spaghetti.  Toss in grated cheese.  Pour in ½ Cup whipping cream or half & half.  Mix.  As the cream is absorbed add more.  Add pepper & nutmeg & garnish with minced parsley.

Caribbean Delight

        From the kitchen of Katie Hansen

2 Tbl Finely Chopped Onion

2 Garlic Cloves Minced

¼ Cup Butter, Cubed

1/3 Cup Vinegar

1/3 Cup Lime Juice

¼ Cup Sugar

2 Tbl Curry Powder

¼ tsp Cayenne Pepper

6 Boneless Skinless Chicken Breast Halves

In small saucepan, sauté onion  & garlic in butter until tender.  Stir in vinegar, lime juice, sugar, curry & cayenne.  Place chicken in large resealable plastic bag; add onion mixture.  Seal bag & turn to coat.  Refrigerate for at least 2 hours

Drain & discard marinade.  Grill chicken, uncovered, over medium heat, for 5-7 minutes on each side or until juices  run clear.

Cheese Pasta in a Pot

        From the kitchen of Januari Sorenson


1 Lb Hamburger

1 Lb Sausage

2 Tbl Oil

Brown HB & Sausage in a pan with oil


2 medium onions chopped & 1 tsp minced garlic

saute for about 2 minutes


1 Bottle 14 Oz Spaghetti Sauce

1 Can 16 Oz  Stewed Tomatoes

1 Can  4 Oz Undrained Mushrooms

Simmer about 20 minutes. 

Remaining Layers

1 Bag Penne Pasta Or Shell Macaroni (Cooked & Drained)

1 ½ Cup Sour Cream

Provolone Cheese

Shredded Mozzarella Cheese

Put ½ of the pasta in casserole pan.  Top with ½ of the sauce.  Layer sour cream, provolone cheese, & shredded mozzarella cheese.  Add another layer of macaroni & the rest of the sauce.  Repeat the layers of cheeses. 

Cook covered @ 350 for 35-40 minutes.  Uncover & cook until cheese is melted & starts to brown. 

Serves 10-12

Chicken Burritos

        From the kitchen of Jennifer Mohler

3 To 4 Chicken Breasts

1 Pkg Taco Seasoning

1 Can Black Beans

13 Oz Salsa

3 Cup Cheese, Grated

3 To 4 Cup Rice, Cooked

12 To 15 Tortillas

Brown chicken in frying pan. Add water & taco seasoning according to Pkg directions. When some of liquid is still left in pan, add to other ingredients & mix together in a bowl. Divide mixture into tortillas & roll into burritos. Spray cookie sheet & tops of burritos with Pam.

Bake at 400° until crispy & browned, about 10 minutes.

When we make this we just put it in the tortillas & warm in the microwave.  We like them soft.

Chicken, Café Rio Style

        From the kitchen of Abigale Griffiths

1 Small Bottle Kraft Zesty Italian Dressing

1 Tbl Chili Powder

1 Tbl Cumin

3 Cloves Garlic (Minced)

5 Lb Boneless Skinless Chicken Breasts

Cook all together in a crock pot for 4 hours, shred meat & cook 1 additional hour.

Chicken Casserole, Layered Mexican

        From the kitchen of Barbara N. Spencer

Pre cook chicken, about 4 breasts, cut in large pieces.

1 Small Onion, chopped

½ to 1 can diced green chilies

1 cup sour cream

2 can Cream of chicken soup, plus a little water

1 bag Fritos

2 large chopped tomatoes

Shredded cheese, sharp is good

Mix soup, sour cream, cheese, onions, chilies and chicken all together.  In a large casserole dish layer chicken mixture, then tomatoes, then Fritos.  Do this twice.  Bake uncovered, until hot and bubbly, at  350° for ~ 30minutes.

Chicken for Company

        From the kitchen of Jan Griffiths

6-8 Chicken Breasts (Boneless/Skinless)

1 or 2 Can Cream of Mushroom (or Cream of Chicken) Soup - Diluted with ¼ Can Water per Can

6-8 Slices Swiss or Mozzarella Cheese

1-2 Pkg Stuffing Mix (Stove Top) – made to Pkg directions.

Place chicken in 9”x13” baking dish.  Place cheese slices on top of each chicken breast.  Place stuffing over all.  Make sure cheese is covered well.  Pour creamed soup over stuffing & chicken.

Bake @ 350° for 1 hour.

Variation:  Pour soup over chicken & cheese, & then put stuffing on top.  Bake; cover loosely with foil for 1 hour; uncover & bake ½ hour longer.

Chicken, Crystal's Apricot

        From the kitchen of Brandie Hansen

6 Skinless, Boneless Chicken Breast Halves

1½ (1 Ounce) Pkg Dry Onion Soup Mix

1 (10 Fluid Ounce) Bottle Russian-Style Salad Dressing

1 Cup Apricot Preserves

Preheat oven to 350° F (175° C). Place the chicken pieces in a 4 quart casserole dish. Mix the soup mix, dressing & jam together, & pour over the chicken.

Chicken Enchiladas

        From the kitchen of Jan Griffiths

2-3 Cup Cooked Chicken (Chopped)

2 Can (10¾ Oz) Cream of Chicken Soup

1 Cup Sour Cream

1 Can (4 Oz) Chopped Green Chili Peppers

¼ Cup Green Onions (Chopped)

2-3 Cup Monterey Jack – Cheddar Cheese

1 Can (20 Oz) Enchilada Sauce

12 Flour Tortilla Shells

Grease 9x13 baking dish; mix first six ingredients together, saving half the cheese for topping; spread mixture equally on 12 tortilla shells, roll & place in baking dish.

Top with remaining cheese & enchilada sauce.

Bake @ 375° uncovered for 30 minutes.

Chicken, Grandma’s Pepper

        From the kitchen of Barbara N. Spencer

Small Chicken Breasts

Your Favorite Barbeque Sauce

Green Peppers (thinly sliced)

Onions (Thinly sliced)

Red Potatoes (Thinly Sliced)


Cheese of your choice(a little too much is just enough; grated)
(Try AmeriCan, Swiss, Mozzarella, Pepper Jack, CoLby Jack)

Slice Chicken Breasts in half, length wise to create two thin slices.

Spread Barbeque Sauce in bottom of pan.

Put chicken on top of BB Sauce.  Cover Chicken with more BB Sauce.

Place layers of green peppers, onions, & then potatoes on top of chicken.

Salt & Pepper to taste

Cover with foil.

Cook for 30 minutes @ 350

Remove foil, sprinkle with cheese & monitor until cheese is melted.

Chicken, Italian

        From the kitchen of Samantha Griffiths

6-8 Pieces of Chicken (Breasts or Tenders)

2 Cans (10¾ Oz) Cream Soup (Mushroom or Chicken)

1 Pkg (8 Oz) Cream Cheese

2 Packets (?? Oz) Italian Dressing Mix (Zesty has less Sodium)

Mix the soup, cream cheese, & dressing in a mixer until it is blended & smooth; pour over chicken.

Cook on high until it boils (about ½ hour).  Turn to low & let cook ~3½ hours longer; serve over Rice or Noodles

Chicken, King Ranch

        From the kitchen of Brandie Hansen

4 Chicken Breast-Boiled & Diced

1 Pkg Tortillas- Diced

2 Cup Grated Cheese        

1 Can Cream Chicken & Mushroom

1 Can Diced Tomatoes

½ Cup Chicken Broth

Mix in bowl-sauces=soups, tomatoes, broth Layer in casserole dish Chicken, tortillas, cheese, sauce.

Bake 350 for 1 hour.

Chicken, Mom’s Pineapple

        From the kitchen of Abigale Griffiths

Chicken Breasts (Boneless & Skinless)

2 Eggs

2 Tbl Milk


1½ Cup Sugar

1 Cup Vinegar

1 Cup Pineapple Juice

1 tsp Salt

1 tsp Paprika

5 tsp Cornstarch (Heaping)

2 Cup Carrots (Chopped)

1 Can Pineapple Chunks (Drained: juice reserved for sauce)

½ Green Bell Pepper (Chopped)

Dip chicken in egg/milk mixture; roll in flour; brown in hot oil; place in sprayed pan & cook @ 350° for ½ hour.

Combine sauce ingredients & boil until thick; set aside.

Add carrots, pineapple (drained) & green peppers to chicken; cover with sauce & bake another 30 minutes or until done.  Yield 5-6 Servings.

Chicken Nuggets, Quick

        From the kitchen of Lori Koller

1 ½ Cup Corn Flakes Cereal, Crushed (About ½ Cup)

½ Cup Original Bisquick Mix

¾ tsp Paprika

¼ tsp Salt

¼ tsp Pepper

1 Lb Boneless, Skinless Chicken Breasts, Cut Into 1 Inch Pieces

1 Tbl Cooking Oil

1 Egg White


Mix cereal, Bisquick, paprika, salt & pepper together.  

Stir egg white & milk together in a separate shallow dish.

Dip chicken pieces in egg mixture & then crumb mixture.

Fry in a heated skillet in the cooking oil until cooked on both sides & chicken is no longer pink.

Serve with barbeque sauce or honey.

Chicken Roll Ups

        From the kitchen of Jan Griffiths

5 Chicken Breasts; boil & shred.

1 Pkg (8 Oz) Cream Cheese
or 2 Pkg (3 Oz) Cream Cheese with Chives

½ Lb Mushrooms (Diced or Canned)

Mix well together.

2 Pkgs of crescent rolls

Form Chicken mixture into eggs sized rolls.  Start at pointed end of crescent roll & completely stretch around mixture.

Dip in butter & roll in Wonder Bread Crumbs.

Bake @ 350° for 20 minutes or until golden brown.  Cover with chicken sauce.

Chicken Sauce:

1 Can Cream of Chicken

¼ Cup Cheese (Grated)

2 Tbl Powdered Chicken Gravy Mix

½ Can Evaporated Milk (or until Gravy Consistency)

Pour over baked chicken roll ups & serve

Chicken, Tart & Tangy

        From the kitchen of Brandie Hansen


1 Cup Brown Sugar

½ Cup Ketchup

½ Cup Vinegar

2 Tbl Onion

¼ tsp Paprika

Combine all ingredients & heat over med heat. Boil chicken & cube.

Reduce heat & add chicken & cook & simmer chicken & sauce on low for 10 Minutes. Serve over rice.

Chili Cheese Dog (Wienerschnitzel)

        From the kitchen of Abigale Griffiths

Chili Sauce:

¾ Lb Ground Beef

¼ Lb Ground Sausage

1 Tbl Vinegar

1 tsp Salt

½ Cup Onion (Minced)

2 Cloves Garlic (Minced)

2 Tbl Olive Oil

½ tsp Black Pepper

1 Tbl Prepared Mustard

1 tsp Worcestershire Sauce

½ tsp Tabasco

¼ Cup Ketchup

½ Cup Tomato Juice (½-1)

In a large heavy skillet cook garlic & onion in oil over moderate heat, stirring, until onion is softened; add beef & sausage; cook stirring & breaking up any lumps with a fork, until cooked through; drain off any excess fat, if desired.

Add remaining ingredients, adding just enough juice to create a spoonably loose but not soupy mixture. Simmer sauce, stirring occasionally, 10 minutes.  Makes sauce for 6 hot dogs.

(Notes: When topping a hot dog or hamburger with chili sauce, it is vital that the consistency be uniform (no meat chunks allowed), it is traditional among the nation's hot dog chefs that the beef be nearly pulverized.)

Use AmeriCan Cheese slices on the chili dogs, & grated sharp cheddar on the chili fries.

Use the softest hot dog buns you Can find, & steam your hotdogs if possible.

Confetti Rice

        From the kitchen of Samantha Griffiths

1 Green Pepper (Chopped)

1 Red Pepper (Chopped)

1 Onion (Finely Chopped)

4 Cup Water

4 Cup Minute Rice

4 tsp Chicken Base

Sauté Onion first in ¼ cube of butter & then the bell peppers using more butter as needed – I did the onions first & then removed them from the pan & then sautéed the peppers.

Make rice according to cooking directions on box (ignore quantities listed on the Pkg).  Add the peppers & onions to the rice after the water is added & mix well together – place lid on to finish rice.

Creamy Chicken Linguine Casserole

        From the kitchen of Jennifer Mohler

½ Cup Butter

9 Tbl Flour

1 tsp Salt

½ tsp Pepper

4½ Cup Chicken Broth

1½ Cup Half & Half (Or Milk)

2 Cup Fresh Mushrooms, Sliced

7 Tbl Red Or Green Peppers, Diced

1½ Cup Parmesan Cheese, Freshly Grated

2 Tbl Green Onion, Chopped

1 Or 2 Cloves Garlic, Chopped

4½ Cup Chicken, Cooked & Cut Up

16 Oz Flat Linguine, Cooked

½ Cup Mozzarella Cheese, Grated

Melt butter; add flour, salt, & pepper. Add chicken broth & half & half. Stir constantly until thickened. Add mushrooms, peppers, Parmesan cheese, green onions, garlic, & chicken. Add this mixture to cooked linguine.

Pour all of this in a 9x13 inch pan or put in large casserole dish. Top with grated Mozzarella cheese.

Bake covered at 350° for 30 to 40 minutes.


        From the kitchen of Ann Hansen

2 Chicken breasts, cooked and cubed

1 Lb smoked sausage, cut into ¼ inch slices

1 Medium green Pepper (Chopped)

1 Small Onion (Chopped)

2 Can (10 oz)ns diced tomatoes with green chilies

1 Can (14.5 oz) Chicken Broth

1 Cup Water

1 tsp Garlic Powder

1 tsp Cajun Seasoning (More for More Kick)

2 Cup uncooked long grain rice

Cook sausage in pan over medium heat, stirring occasionally, 5 minutes.

Add bell pepper & onion; cook stirring occasionally (3 minutes or until tender).

Stir in tomatoes & green chilies, broth, water, garlic powder, and Cajun seasoning; bring to boil, stirring occasionally.

Stir in chicken and rice.  Cover and reduce heat.

Simmer 30 minutes or until rice is tender.


        From the kitchen of Jan Griffiths

Combine & simmer for 45 minutes:
1 Lb Ground Beef (Browned)
½ Cup Onion (Chopped)
2 Tbl Parsley (Optional)
½ tsp Oregano
½ tsp Salt
1 Lb Can of Tomatoes
2 Can (6 Oz) of Tomato paste

2 Cup Cottage Cheese
1 Beaten Egg
1 tsp salt
½ tsp pepper

½ Lb Yellow Cheese
1 Lb Mozzarella Cheese

Layer the following: in a 13”x9” pan.
Lasagna Noodles (3)
Cottage Cheese Mixture
Hamburger Sauce
(Repeat 3 times)

Bake @ 375° for 30 minutes.

Lasagna, Broccoli Chicken

        From the kitchen of Jenn Hansen

½ Lb Sliced Fresh Mushrooms

1 Onion Chopped

¼ Cup Butter

½ Cup Flour

½ tsp Salt

¼ tsp Pepper

1/8 tsp Ground Nutmeg

1 Can (14-½ Oz) Chicken Broth

1¾ Cup Milk

2/3 Cup Grated Parmesan Cheese (I always prefer fresh grated Parmesan cheese, it is so much better than the dried stuff in the jar & it makes such a big difference)

1 Pkg (16 Oz) Frozen Broccoli Cuts, Thawed

9 Lasagna Noodles, Cooked & Drained

1 1/3 Cup Julienned Fully Cooked Ham (I used a very lean ham, but you Can also use a turkey ham to keep the fat & calories down)

2 Cup Shredded Monterey Jack Cheese

2 Cup Cubed Cooked Chicken

In a large skillet sauté the mushrooms & onions in butter until tender. Stir in the flour, salt, pepper, & nutmeg. Gradually add the broth & milk. Bring to a boil, & cook & stir for 2 minutes. Stir in broccoli & Parmesan cheese until heated through.

In a 9x13 pan spread ½ broccoli mix on the bottom. Layer 3 noodles, 1/3 remaining broccoli mixture, 1 Cup ham & 1 Cup Monterey Jack cheese. Layer 3 more noodles, ½ remaining broccoli mixture, all the the chicken & ½ Cup Monterey Jack cheese. Top with the remaining 3 noodles, the rest of the broccoli mixture & ham.

Bake covered for 45 minutes at 350°. Top with the remaining cheese & cook for an additional 5 minutes. Let stand for 10-15 minutes before serving.

Serves 12

Lasagna, Lazy

        From the kitchen of Brandie Hansen

1 28 Oz Jar Spaghetti Sauce

1 16 Oz Cottage Cheese

2 Cup Mozzarella Cheese

½ Cup Parmesan Cheese

8 Ounces Lasagna Noodles, Uncooked

1 Pound Frozen Spinach

1 Cup Water

Mix water with sauce. Pour 1/3 Cup sauce in bottom of 9 x 13. Place one layer of uncooked noodles in bottom of pan. Spread 1/3 Cup cottage cheese over noodles. Add 1/3 frozen spinach & 1/3 sauce. Add cheese.

Repeat. Cover pan with foil & bake 350 for 45 minutes.

Lasagna, Mexican

        From the kitchen of Jenn Hansen

1½ Lb Lean Ground Chicken (or Turkey or Ground Beef if you prefer)

1 Cup Diced Red Onion

1 Cup Diced Bell Pepper

2 tsp Minced Garlic (Or 4 Cloves)

1 Cup Canned Black Beans, Drained & Rinsed (I Used the Full 14.5 Oz Can)

1 Cup Diced Tomatoes

½ Cup Frozen Corn

1½ tsp Chili Powder

1 tsp Cumin

1 14.5 Oz Can Diced Tomatoes With Green Chilies

1 (8 Oz) Can Tomato Sauce

1 Cup Medium Salsa

¼ tsp Fresh Ground Pepper

2 Tbl Minced Fresh Cilantro

4 Large 10 Inch Tortillas (You Can Use Whole Wheat if You Prefer)

1½ Cup Shredded Monterey Jack Cheese (or Sharp Cheddar is Also Good)

1 Cup Light Sour Cream

¼ Cup Green Onions, Chopped

Preheat oven to 375° and grease a 9x13 pan.

In a large skillet cook the ground chicken, onion, garlic & bell pepper. Make sure to break up the meat as it is cooking. Once fully cooked add the black beans, tomatoes, corn, chili powder & cumin & cook for 2 more minutes at medium heat. Add the Canned diced tomatoes, tomato sauce, salsa & black pepper. Bring it to a boil. Reduce heat & allow to simmer for 5 minutes, covered. Stir in cilantro & remove from heat.

Spread 1/3 of the sauce mixture over the bottom of the pan. Layer 2 tortillas on top. *I ripped one in half, placed one in the center & the 2 halves on each end of the pan* Spread another 1/3 of the sauce mixture on top of tortillas & then ½ of the cheese. Repeat with the remaining tortillas, sauce mixture & cheese.

Cover with foil & bake for 35 minutes. Remove foil & bake for another 10 minutes. Let stand for 10 minutes before serving. Serve with a dab of sour cream & green onions on top.

Serves 8

Little Smokies

        From the kitchen of Lynne Short

1 Pkg Smokies

½ Tbl Worcestershire Sauce

1 Bottle (12 Oz) Chili Sauce

1 Tbl Lemon Juice

1 Jar (10 Oz) Grape Jelly

Put all ingredients in pan & simmer for 10 minutes or until all ingredients are well dissolved.  Do not overcook; will turn to sugar.

Macaroni & Cheese

        From the kitchen of Jenn Hansen

1½ Cup Uncooked Macaroni Noodles

5 Tbl Butter, Divided

¼ Cup Flour

½ tsp Salt

¼ tsp Pepper

1½ Cup Milk

½ tsp Paprika

1 Cup Shredded Cheddar Cheese (The Sharper The Better In My Opinion)

2 Oz Velveeta

2 Tbl Dry Bread Crumbs

Cook macaroni according to the packaging directions. Be careful not to overcook as this will also be baked so cook al dente.

In a saucepan melt 4 Tbl of the butter over medium heat. Stir in flour, salt, pepper & paprika. Allow to cook for about 15 seconds until it is well mixed & bubbly. Slowly stir in milk. Bring to a boil & stir for 2 minutes. Reduce heat & add the cheeses slowly. Keep stirring until the cheese is fully melted & incorporated.

Drain the macaroni & place it into a greased 1-½ qt. baking dish. Pour cheese sauce over the macaroni & mix. Melt the remaining tablespoon of butter & combine with bread crumbs. Sprinkle over the top.

Bake at 375° for 25 minutes.

Serves 6

Meat Loaves, Aunt Ann’s Saucy Little

        From the kitchen of Ann Hansen

2 Lb Ground Beef

1 Cup Quick Oats – (Uncooked)

2 tsp Salt

¼ tsp Pepper

2 Beaten Eggs

1 Cup Milk

1/3 Cup Chopped Onions

Combine all ingredients & mix well.

Measure mix into 12 “½ Cup” portions.

Round the top & press thumb in center to form a well.


1 Cup Ketchup

3 Tbl Brown Sugar

3 Tbl Mustard

Mix & Spoon into each well of loaves

Cover & Bake 40 minutes @ 350°

Uncover & cook for 10 more minutes.

Meatloaf, Sweet & Sour

        From the kitchen of Brandie Hansen


¼ Cup Vinegar

¼ Cup Brown Sugar

8 Oz Tomato Sauce

1 tsp Prepared Mustard


2 Lb Ground Beef

1 Egg

1 Small Onion Minced

1/3 Cup Crushed Saltine

1½ tsp Salt

¼ tsp Pepper

Mix all meat ingredients & ½ of the sauce. Press meat into ungreased loaf pan. Cover with remaining sauce. Bake 400 for approx 45 minutes.

Pasta with Cream Sauce

        From the kitchen of Abigale Griffiths

1 Pkg (16 Oz) Bow Tie Pasta

1 Small Red Onion (Chopped)

4 Large Garlic Cloves (Minced)

3 Tbl Olive Oil

¾ Cup Chicken Broth

1½ tsp Fresh Basil (Minced)

1½ tsp Fresh Oregano (Minced)

¼ tsp Salt

¼ tsp Pepper

1 Cup Heavy Whipping Cream

Cook the pasta according to Pkg directions; meanwhile, in a large skillet, sauté onion & garlic in oil until tender; stir in the broth, basil, oregano, salt, & pepper.

Bring to a boil; cook for 8 minutes or until reduced by ~½; stir in cream; cook, uncovered, 8-10 minutes longer or until sauce is reduced to 1¼ Cup.  Drain

Pulled Pork – Master Recipe

        From the kitchen of Lynne Short

3-3½ Lb Boneless Pork Shoulder

1 Large Sweet Onion (Chopped) ~1 Cup

6 Cloves Garlic (Minced)

1 Bottle (12 Oz) Chili Sauce

2 Tbl Brown Sugar (Packed)

2 Tbl Cider Vinegar

1 Tbl Worcestershire Sauce

1 Tbl Chili Powder

½ tsp Salt

½ tsp Ground Pepper

Trim fat from pork; if necessary, cut pork to fit a 4-5 quart slow cooker; place pork, onion, & garlic in slow cooker; in a medium bowl, combine chili sauce, brown sugar, cider vinegar, Worcestershire sauce, chili powder, salt, & pepper; pour over pork in cooker.

Cover & cook on low-heat setting for 10-11 hours or on high 5-6 hours; remove pork from cooker, reserving juices; using two forks, shred pork, discarding any fat; skim fat from juices; add enough juices to the pork to moisten.

Place 2-Cup portions of pork in airtight containers & refrigerate for up to 3 days or freeze for up to 3 months.

Makes 6 Cup; Prep Time:  30 minutes; Cook Time:  10 to 11 hours (low) or 5-6 (high); Cool Time:  20 minutes.

Roast, Sunday Slow Cooker

        From the kitchen of Abigale Griffiths

3 Lb Sirloin Tip Roast

½ Cup Flour

1 Envelope (1 Oz) Lipton Dry Onion Soup Mix

1 Envelope (1 Oz) McCormick Au Jus Gravy mix or brown gravy mix

2 Cup Ginger Ale

Mix flour, soup mix & au jus mix together; coat roast with flour mixture & place in crock pot; add ginger ale to remaining flour mix; mix well; pour over roast.

Cover & cook on high 6 hours or low for 8-10 hours; stir gravy occasionally to ensure there are no lumps.

Shredded Beef – Master Recipe

        From the kitchen of Lynne Short

3-3½ Lb Boneless Beef Chuck Pot Roast

2 Large Onions (Cut into Thin Wedges)

2 Cloves Garlic (Minced)

1 Can (14 Oz) Beef Broth

1 Tbl Worcestershire Sauce

1 tsp Dry Mustard

1 tsp Dried Thyme (Crushed)

½ tsp Salt

¼ tsp Cayenne Pepper

Trim fat from beef; if necessary, cut beef to fit a 4-5 quart slow cooker; place onion & garlic in the cooker; top with beef.

In a medium bowl, combine broth, Worcestershire sauce, dry mustard, thyme, salt, & cayenne pepper; pour over beef in cooker; cover & cook on low setting for 11-12 hours or on high for 5½-6 hours.

Remove beef & onion from cooker, reserving juices; using two forks, shred beef; add enough juices to beef to moisten; place 2-Cup portions of beef in airtight containers & refrigerate for up to 3 days or freeze for up to 3 months; makes 6 Cup.

Sloppy Joes

        From the kitchen of Jan Griffiths

8 Hamburger buns

¼-½ Onion (Chopped)

1 Lb Hamburger (Cook with Onion & drain off fat)

1 Can Campbell’s Chicken Gumbo Soup
1/3 Cup Brown Sugar
½ Cup Ketchup
2 Tbl Mustard

Bring to a Boil; simmer for 5 minutes. Spoon on Hamburger Buns

Sweet & Sour Ribs/Chops

        From the kitchen of Lynne Short

2 Lb Ribs or Chops



¾ Cup Brown Sugar

½ Cup Ketchup

½ Cup Vinegar

1 Small Onion (Chopped Finely)

½ tsp Chili Powder

2 Tbl Worcestershire Sauce

½ tsp Salt

¾ Cup Water

Dip meat in flour & brown; mix sauce ingredients & pour over meat in a casserole dish; cover & cook @ 350° for 1-2 hours.

Sweet Potato & Black Bean Enchiladas

        From the kitchen of Brandie Hansen

1 (15-Oz) Can Organic Black Beans, Rinsed, Drained

3-4 Cloves Garlic (Minced)

Fresh Lime Juice From 1 Big Juicy Lime

2 Cup (Heaping) Cooked Sweet Potatoes, Smashed a Bit, But Still Chunky [I Cube Mine, Then Soften Just a Little]

½ Cup Chopped Roasted Green Chilies

½ tsp Ground Cumin

½ tsp Chili Powder, or Curry, Mild or Spicy, As You Prefer Sea Salt & Black Pepper, To Taste

2 Tbl Chopped Fresh Cilantro

8 White Corn Tortillas

Shredded Monterey Jack Cheese,

Preheat your oven to 350°; choose a baking dish that would hold 8 enchiladas.

Using a mixing bowl, combine the drained black beans with minced garlic & lime juice. Toss to coat the beans & set aside.

In a separate bowl combine the lightly smashed sweet potatoes with the chopped green chilies; add the spices. Season with sea salt & pepper.

Grab a skillet & heat a dash of oil. Lightly cook the corn tortillas to soften them - one at a time - as you stuff each one.

If you like, top with a sprinkle of shredded Monterey Jack cheese.

Bake for 20 to 25 minutes, until the enchiladas are piping hot & the sauce is bubbling around the edges.

Zucchini Casserole

        From the kitchen of Jennifer Mohler

6 Cup Sliced, Unpeeled Zucchini

¼ Cup Chopped Onion

1 Can Cream Of Chicken Soup

1 Cup Sour Cream

1 Cup Cubed Ham

1 Cup Shredded Carrots

1 Cup Shredded Cheese

1 Pkg Stove Top Stuffing Mix

½ Cup Margarine

Boil zucchini & onion in salted water for 5 minutes. Drain well. Combine soup & sour cream, then mix in carrots, cheese, & ham. Fold in cooked zucchini & onion. Mix stove top with ½ Cup margarine. Put ½ of the stuffing into 9”x13” baking dish. Put vegetable mixture on top of stuffing then sprinkle remaining stuffing on top. Bake at 350° for 25-30 minutes or until bubbly.


Green Bean Casserole

        From the kitchen of Lynne Short

Large Casserole Size

8 Cans Green Beans

4 Cans Cream Of Mushroom Soup

2 Cup Water

16 Oz Sour Cream

2-4 French Fried Onions

Preheat oven to 350°.

Combine water, soup, & sour cream in large pan .  Cook on medium heat till lumps are gone.  Drain beans .  Spread in large aluminum pan. Pour soup mixture over beans & mix.

Bake  for 45 minutes or till thick.  Add french fried onions Bake for 5 more minutes.

Mexican Rice

        From the kitchen of Samantha Griffiths

¾ of 14½ Oz Can Stewed Tomatoes

Garlic, Cumin & White Pepper (to taste)

1 Tbl Salt

¼ Onion (Minced – Raw)

1–1½ Qrt Water (4-6 Cup)

Mash tomatoes, spices, & onion with a potato masher; add water & stir; heat in saucepan.

In large frying pan heat 1/8”-¼” oil until it starts to smoke a little. Add 2¼ Cup Long Grain Rice & brown it lightly.  Pour tomato mix over rice. Cover & Cook on medium/medium-low heat until liquid is absorbed (~10-20 minutes).

Put in crock pot & keep warm. Serves ~15.

1 Small Onion Cut Into Strips

32 Oz / large jar of pickles  drained & cut into strips & then halved.

Remove pickles from jar. Mix  first five ingredients in the jar, Shake till the sugar dissolves.

Add pickles.  Chill for two hours.  Enjoy!

Breads, Rolls, & Pastries

Banana Bread, Sour Cream

        From the kitchen of Brandie Hansen

1 Cup Sugar

½ Cup Oil

2 Eggs

1 Cup Mashed Bananas

½ Cup Sour Cream

1 tsp Vanilla

1½ Cup Flour

1 tsp Soda

Heat oven to 350

Mix together sugar & oil. Add eggs, bananas, sour cream & vanilla.

Mix well. Add flour & soda. Mix until dry ingredients until moistened. Pour into greased & floured pan. Bake 350 for 50-60 min.

Cool 5 minutes.


        From the kitchen of Abigale Griffiths

1 Pkg Yeast (1 Tbl)

½ Cup Warm Water

2 tsp Sugar

Stir yeast, sugar, & warm water; let stand for 10 minutes.

¾ Cup Milk (Scalded)

½ Cup Butter

3 Cup Sugar

1 tsp Salt

3 Eggs (Well Beaten)

4 Cup Flour (Sifted)

Walnuts (Chopped)

Scald milk; add butter, sugar, salt & let cool; beat in yeast; add 3 eggs; add flour & mix well; turn out & knead gently.

Cover & let rise ~2 hours; turn out & divide into 3 parts; knead again & roll out in pie shape; divide into equal wedges; roll each wedge large to small end; place in greased pan & let rise until double in size.

Bake, cool, & then frost & sprinkle with walnuts.

Cinnamon Rolls

        From the kitchen of Jan Griffiths


1¼ Egg (Large Grade AA, Well Beaten)

1 Cup Whole Milk (8 Oz)

½ Cup Butter, Unsalted Sweet Cream Melted (.25 Lb – 1 Stick)

¼ Cup Water (2 Oz)

1 tsp Vanilla Flavor

½ tsp Salt

½ Cup Sugar, (Preferably Superfine Granulated

4½ Cup Unbleached White Bread Flour

1 Tbl Vital Wheat Gluten

2¼ tsp (¼ Oz) SAF Perfect Rise Gourmet Yeast

Set Vanilla out to warm. Beat 2 large eggs in a shallow bowl (Remove ~¾ (2 Tbl) of an egg).  Add 1 Cup Milk & beat briefly. Let mixture warm to room temperature (~ 15 minutes).

Gently melt the butter. Add warm butter & warm water to eggs & milk. The resulting liquid mixture should be between 75° & 85° before proceeding further.

Add vanilla & the remaining ingredients, in the order listed above, to the bread machine & prepare using the dough setting (6).

Cinnabon Filling:

½ Cup Margarine (.25 Lb – 1 Stick)

1 Cup Light Brown Sugar (Firmly Packed)

5 Tbl Cinnamon (Korintje Grade AA)

Remove the margarine from the refrigerator once you've started the dough cycle & allow it to reach room temperature. In a small bowl, mix the brown sugar & cinnamon.

Roll & stretch the dough (Use Dough, Sweet Roll) out on a lightly floured surface into a 15" x 24" rectangle.

Mark off 1" along the 24" edge of the dough, closest to you. You will not spread any Margarine or Sugar-Cinnamon mixture on this edge so that you Can seal the roll. Spread the softened Margarine over the dough with a rubber spatula & then evenly distribute the Sugar & Cinnamon mixture.  As a final step, use your rolling pin to lightly roll the Sugar & Cinnamon mixture.

Starting at the far edge of the dough, roll it up tightly.  Begin at the far edge & roll up the dough toward the 1" clean edge.  Trim the left & right ends of the roll.  The result will be a 24" roll.  Cut the roll into 1 ½" long portions. (We've found it easier to use dental floss … cinnamon flavored dental floss just for effect!)

Line your baking pans with parchment paper. Place 5 rolls into 8" square baking pans 1" apart. (One roll in each corner, & one in the center.) Cover with a lint free cloth & let rise in a warm, draft free place until almost double, approximately 1 hour. After rising, rolls should be touching each other & the sides of the pan. This is important for best results. This gives the resulting rolls the soft, moist outer edge that most people prefer.

After rising, bake at 335°F for 20 minutes. The resulting rolls should be only lightly browned. We bake only one 8 inch square pan of rolls at a time to obtain uniform results.

Once the rolls are finished baking, frost them while they're still very warm & serve them immediately. Yum, yum!

Makes ~15 Rolls – Prep Time 3 to 4 Hours

Cream Cheese Frosting:

4 Oz Cream Cheese

½ Cup Margarine (.25 Lb – 1 Stick)

1¾ Cup 10x Powdered Sugar (½ Lb)

1 tsp Vanilla Flavor

1 tsp Lemon Flavor

For the fluffiest frosting, use Vanilla & Lemon flavors that do not contain alcohol. A total of 50 minutes is required to prepare the frosting, from start to finish.

Generally, we use 10x Powdered Sugar.  Remove the cream cheese & margarine from the refrigerator & place it into the mixing bowl. Leave it for about half an hour so that it will not be too cold.

Here's an easy to follow table for the preparation of the frosting:

Add Cream Cheese & Margarine to mixing bowl & let stand for 30 minutes.

Mix using Paddle

@ 65 RPM (#2)

for 6 minutes

Use Stainless Steel Whip

@ 150 RPM (#6)

for 10 minutes

Add 1 Cup Powdered Sugar.

Use Stainless Steel Whip

@ 65 RPM (#2)

for 1 minute

Add ¾ Cup Powdered Sugar.

Use Stainless Steel Whip

@ 65 RPM (#2)

for 1 minute

Add Vanilla & Lemon flavors.

Use Stainless Steel Whip

@ 150 RPM (#6)

for 1 minute

Transfer the finished frosting to a convenient covered container & refrigerate it.


        From the kitchen of Jenn Hansen

1¼ Cup Flour

¾ Cup Cornmeal

2 tsp Baking Powder

1/3 Cup Sugar

1¼ Cup Buttermilk

¾ Cup Butter, Melted

1 Egg

Combine dry ingredients & set aside. Mix together wet ingredients. Fold wet mixture into dry. Do not over mix.

Pour into a greased 9x9 pan & bake at 400° for 25 minutes.

Cornbread, Buttermilk

        From the kitchen of Jennifer Mohler

½ Cup Butter

2/3 Cup Sugar

2 Eggs

1 Cup Buttermilk

½ tsp Soda

1 Cup Flour

1 Cup Cornmeal

½ tsp Salt

Melt butter; add to sugar & stir well. Beat in eggs until blended. Combine buttermilk & soda then stir into sugar mixture. Add cornmeal, flour, & salt. Stir just until blended. Pour into greased 8x8 inch dish.

Bake at 375° for 30 minutes or until it pulls away from the sides.

Cranberry Orange Bread

        From the kitchen of Barbara N. Spencer

2 cup all purpose flour

¾ cup of sugar

1½ tsp baking powder

¾ tsp salt

¼ cup butter

1 Tbl grated orange peel

¾ cup orange juice

1 egg

1 cup fresh or frozen cranberries, chopped

½ cup nuts

Grease bottom of loaf pan, 8 ½ in. by 4 ½ in. or 9 by 5 in. Mix ingredients together, pour in pan and bake at 350° for 55 to 60 minutes.

Crescent Rolls

        From the kitchen of Barbara N. Spencer

½ Cup (1 Stick) Butter

4 Tbl Sugar

1½ - 2 tsp Salt

8 Cup Flour

2 Cup Boiling Water

1 1/3 Cup Evaporated Milk (1 Can minus a little bit)

2 Packets Yeast (or equivalent)

In a large bowl, combine butter, sugar, and salt.  Add boiling water, stir until butter melts; then add milk and stir until cooled to almost room temperature.  (Save the extra milk for gravy)

Add yeast, & wait until you see it bubbling at the top to make sure your yeast is alive; then add flour.  (You will be able to stir in 6 to 7 cups; you will have to knead in the last cup with your hands).  Continue to knead for 3 minutes inside the bowl.  Cover the bowl with a towel for 30-45 minutes (let the dough rise).

Grease 2 large pans (Cookie Sheets).  Divide dough into fourths.  On a lightly floured surface (Adding too much flour will make the rolls tough) roll out 1 section at a time into a big round with a floured rolling pin.  Cut into 8 pieces (pizza cutter works great); roll each triangle into a crescent shape.  Place 16 on each greased pan; cover and allow resting for 10 minutes.

Preheat oven to 350-400.  Bake for 15-18 minutes or until golden brown.  You may brush rolls with melted butter while still hot from the oven.  Great with Jam.

Flour Tortillas

2 Cup Flour

1 tsp Salt

¼ Cup Shortening

½ Cup Lukewarm Water

Combine flour & salt.  Cut in shortening until coarse.  Mix enough water in to make stiff dough.  Cover with wet cloth 15-20 minutes.  Roll out each tortillas & cook on ungreased pan until freckled.

Hamburger & Hot Dog Buns, Homemade

Blend & Set aside:
2 Cup Warm Water
2 Pkg Dry Yeast

¾ Cup Shortening

½ Cup Sugar

1 Tbl Salt

3 Eggs (Beaten)

7-8 Cup Flour

Mix shortening, sugar, salt, eggs, & 4 Cup flour; beat until smooth; add yeast; stir in remaining flour to make soft dough; knead until smooth.

Rise in warm place until double in bulk; punch down; divide dough in half; divide each portion into 12 parts, or roll out & cut with a Can.

Place on greased sheet & let rise until doubled.  Bake @ 375° for 10 minutes.  Brush tops with melted butter.

Lemon or Orange Pull-Aparts

        From the kitchen of Ann Hansen

Rhodes Dinner rolls, thawed 20 rolls for 9x13 or 12 rolls for 12” deep dish pan.

Grated peel of 2 lemons or 1 orange

¼ Cup Butter Melted

½ Cup Sugar

Citrus Glaze

1 Cup Powdered Sugar

1 Tbl Butter, Melted

2 Tbl Fresh Lemon Or Orange Juice

Grate 2 lemons or 1 orange rind & mix with sugar.  Cut thawed rolls in half & place in greased 9x13 pan or 12” deep dish pan.  Melt ¼ Cup butter & pour over rolls.  Sprinkle with rind/ sugar mixture, reserving ½ Cup of mixture to sprinkle on just before baking.  

Cover with plastic wrap that has been sprayed with non-stick cooking spray.

Let rise til double in size.  Remove wrap and bake at 350 for 20-25 minutes.  Remove from pan & place on rack within 4-5 minutes after removing from oven.  

Citrus glaze- Combine all ingredients & mix till thin.  Cover rolls with glaze while warm.

Pizza Bianca

        From the kitchen of Jenn Hansen

3 Cup Flour

12/3 Cup Water

1¼ tsp Salt

1½ tsp Yeast

1¼ tsp Sugar

5 Tbl Olive Oil

1½ Cup Shredded Mozzarella Cheese

Sauce of your Choice

Place towel or shelf liner beneath stand mixer to prevent wobbling. Mix flour, water, & table salt in bowl of stand mixer fitted with dough hook on low speed until no patches of dry flour remain, 3 to 4 minutes, occasionally scraping sides & bottom of bowl. Turn off mixer & let dough rest 20 minutes.

Sprinkle yeast & sugar over dough. Knead on low speed until fully combined, 1 to 2 minutes, occasionally scraping sides & bottom of bowl. Increase mixer speed to high & knead until dough is glossy, smooth, & pulls away from sides of bowl, 6 to 10 minutes. (Dough will only pull away from sides while mixer is on. When mixer is off, dough will fall back to sides.)

Using fingers, coat large bowl with 1 tablespoon oil, rubbing excess oil from fingers onto blade of rubber spatula. Using oiled spatula, transfer dough to bowl & pour 1 tablespoon oil over top. Flip dough over once so it is well coated with oil; cover tightly with plastic wrap. Let dough rise at room temperature until nearly tripled in volume & large bubbles have formed, 2 to 2 ½ hours.

One hour before baking pizza, adjust oven rack to middle position, place pizza stone on rack, & heat oven to 450°.

Coat rimmed baking sheet with 2 tablespoons oil. Using rubber spatula, turn dough out onto baking sheet along with any oil in bowl. Using fingertips, press dough out toward edges of pan, taking care not to tear it. (Dough will not fit snugly into corners. If dough resists stretching, let it relax for 5 to 10 minutes before trying to stretch again.) Let dough rest in pan until slightly bubbly, 5 to 10 minutes. Using dinner fork, poke surface of dough 30 to 40 times & sprinkle with kosher salt.

Bake until spotty brown, 15 to 17 minutes, rotating baking sheet halfway through baking. Remove pizza from oven, spread sauce evenly over surface, & sprinkle with shredded mozzarella. Return pizza to oven & continue to bake until cheese begins to brown in spots, 5 to 10 minutes longer.

Serves 6

Pizza Crust, Easy

1 Cup Warm Water

1 tsp Sugar

1 Tbl Yeast

½ tsp Salt

¼ Cup Oil

2½ Cup Flour

Mix water, sugar, & yeast; let rise for 10 minutes.

Mix salt, oil, & flour; add in yeast mixture; once mixed well, cover & let rise 5 minutes; spread on 2 pans & finish pizza.

Poppy Seed Bread

        From the kitchen of Jenn Hansen

3 Eggs

1½ Cup Oil

2¼ Cup Sugar

1½ Cup Milk

3 Cup Flour

1½ tsp Salt

1½ tsp Baking Powder

1½ tsp Vanilla Extract

1½ tsp Almond Extract

1½ tsp Butter Extract

2 Tbl Poppy Seeds

Beat together eggs, oil & sugar.. Combine flour, salt & baking powder in another bowl. Add alternately milk & flour mixture to egg, sugar, & oil mixture. Add flavorings & seeds. Pour batter into 2 greased bread pans. Bake at 350° for 1 hour.

Glaze Ingredients:

¾ Cup Powdered Sugar

½ tsp Almond Extract

½ tsp Vanilla Extract

½ tsp Butter Extract

¼ Cup Orange Juice

Mix ingredients well. When you remove the bread from the over pour the glaze over the top while still in the pans & while still hot. 

Let cool. Remove from pans, slice, & serve.

Rolls, Cheese (Cheese Bombs)

        From the kitchen of Jan Griffiths

Dough Created from Dinner Roll Recipe

¼ Cup Butter (½ Stick) Melted

½ Cup Parmesan Cheese

½ tsp Garlic Salt

Divide dough (Use Dough, Dinner Roll) into 48 pieces, shape into balls.  Roll each dough ball in melted butter & then roll in Parmesan Cheese.  Place coated dough balls into a greased Bundt Cake pan.  Let stand, covered, in warm, draft-free place, 30 minutes or until doubled in size.

Bake in preheated 335°F oven 20 to 30 minutes, or until golden brown.

Makes 48 Cheese Bombs – Prep Time ~ 2.5 Hours

Rolls, Crescent

        From the kitchen of Abigale Griffiths

1 Cube Butter + Extra for Melting

2 Cup Boiling Water

4 Tbl Sugar

1 1/3 Cup Evaporated Milk

1½-2 tsp Salt

2 Pkg Yeast

8 Cup Flour

Place butter in a large bowl with sugar & salt.  Add boiling water, & stir until butter melts.  Add evaporated milk & stir.  Let cool until almost room temperature.

Add yeast & stir; add flour; knead in 8th Cup.  Knead for 3 minutes in bowl.  Cover with towel for ½ hour - 45 minutes.

Cut into four sections.  Roll out each section into a circle on lightly floured surface.  Cut (with a pizza cutter if have) four times to make eight triangle shaped pieces.  Roll each piece into crescent (big side to small) & lay on greased pan - 2 sections/16 rolls/large pan.

Cover with towels & let rise 10 minutes.

Bake @ 350° for 15-17 minutes, or until golden brown.  Brush tops with melted butter.  Make 32 Rolls.

Rolls, Dinner

        From the kitchen of Jan Griffiths

1½ Cup Egg (1) + Water @ 80°F

1 tsp Lemon Juice

¼ Cup Oil

1½ tsp Salt

¼ Cup Sugar

4 Cup Unbleached White Bread Flour

1½ tsp Yeast

Combine 1 large egg with enough water to equal 1½ Cup.  The resulting liquid mixture should be between 75°F & 80°F.

Add Lemon Juice & the remaining ingredients, in the order listed above, to the bread machine & prepare using the dough setting (6).

Divide dough into 24 pieces, shape into balls.  Place dough balls on greased baking sheet ~½ inch apart.  Let stand, covered, in warm, draft-free place, 30 minutes or until doubled in size.

Bake in preheated 350°F oven 20 to 30 minutes, or until golden brown.

Makes 24 Rolls – Prep Time ~2.5 Hours.  (The dough in this recipe Can be used instead of Rhodes Frozen Rolls)

Rolls, Orange

        From the kitchen of Lynne Short

20 Rolls (Rhodes Frozen Rolls) (Thawed)

¼ Cup Butter (Melted)

Grate Orange Peel from 2 Oranges (Lemons)

½ Cup Sugar

Place Rolls in greased 9x13 in pan, cover with plastic wrap sprayed with Pam.  Let thaw and rise until doubled in height.

Pour Melted butter over rolls; Mix orange peel with sugar & sprinkle over rolls.

Bake in oven @ 350° for 20-25 minutes.

Glaze rolls while still warm.


2 Cup Powdered Sugar

2 Tbl Butter

4 Tbl Fresh Orange Juice (Lemon Juice)

Rolls, Salad Supreme Hot

        From the kitchen of Lynne Short

1 Cube Butter

20 Rhodes Frozen Rolls

Salad Supreme

Dip rolls in melted butter, arrange on pan Sprinkle with salad supreme.  Let rise.Bake at 350 for 25 minutes

Cakes, Cookies, & Confections

Notes for Cookies:

Use good chocolate.  Using a good chocolate Can make an average chocolate chip cookie taste much better.

Use less sugar, most chocolate chip cookie recipes are too sweet.  Taking a little sugar out of the dough (¼ Cup) Can draw more attention to the chocolate.

Cream the butter, sugar & eggs well.  If you don’t you may end up with small chunks of butter in the dough that will cause part of the cookie to spread when baking.

Don’t over mix the batter.  Once you add the flour, stop mixing after it looks all combined.  Over mixing causes the gluten in the flour to turn sticky, changing the texture of the cookie, making them tougher.

Cook at a higher temp for a shorter time.  Many cookie recipes cook at 350° for ~10-12 min.  For crispy on the outside & soft on the inside cookies; bake at a higher temp (375°) for a shorter period of time.  If you like crunchy & dry cook them for a longer time on a lower heat (325°-350°).

Apple or Peach Crisp

        From the kitchen of Barbara N. Spencer

4 cup sliced tart apples (about 4)

¾ cup brown sugar

½ cup flour

½ cup oats

¾ tsp cinnamon

¾ tsp nutmeg

1/3 cup butter, softened

Heat oven to 375°.  Arrange apples in greased square pan, 8x8x2 inches.  Mix remaining ingredients; sprinkle over apples.

Bake until topping is golden brown and apples are tender, about 30 minutes. Serve warm and, if desired, with cream or ice cream.  

For Peach Crisp:  Substitute 1 can (29 oz.) sliced peaches, drained, for the apples and use 2/3 cup of brown sugar.

Applesauce Cookies

        From the kitchen of Barbara N. Spencer

2 Cup Sugar

1 Cup Butter

2 Eggs

2 Cup Applesauce

2 tsp Soda

3½ Cup Flour

1 tsp Salt

2 tsp Nutmeg

½ tsp Cinnamon

2 Cup Oatmeal

1 Pkg Chocolate Chips

Cream sugar, butter, and eggs together.  In a separate bowl mix applesauce and soda.  Add this alternately with flour to butter mixture.  Add nutmeg, salt, & cinnamon

Mix thoroughly.  Add oatmeal and chocolate chips.

Bake @ 350° for 10-13 minutes

Baker’s Easy Cookie Bars

        From the kitchen of Jan Griffiths

½ Cup (1 Stick) Butter (Melted)

1½ Cup Honey Maid Graham Cracker Crumbs

1 1/3 Cup Baker’s Angel Flake Coconut (3½ Oz)

1 Cup Baker’s Semi-Sweet Chocolate Chunks (or Chips)

1 Cup Chopped Nuts (Optional)

1 Can (14 Oz) Sweetened Condensed Milk

Line 13x9 baking pan with foil; grease foil.

Mix:  Butter & graham cracker crumbs in medium bowl.  Press into prepared pan.

Sprinkle with coconut, chocolate chunks & nuts.  Pour Condensed milk over top.

Bake 350° 25 to 30 minutes or until golden brown.  Cool in pan or on wire rack.  Lift out of pan onto cutting board.

Tip:  For 13x9 inch glass baking dish, bake @ 325°.

Special Extra:  Melt ½ Cup Baker’s Semi-Sweet Chocolate Chunks (or Chips) & Drizzle over top of bars.

Banana Cake (From a Friend Who Can “Really” Bake)

        From the kitchen of Jan Griffiths

1 Cup (2 Stick) Butter (soft)

1 Cup Sugar

4 Eggs

2 tsp Vanilla

½ Cup Sour Milk (See Recipe Below)

5-6 Ripe Bananas

4 Cup Flour

1 tsp Baking Powder

1½ tsp Baking Soda

1 tsp Salt

In a really big bowl (because this wet thing can splat you when you beat it!) cream together the butter & sugar.  Add eggs and beat well.  Add vanilla.  Sift & add flour, baking powder, baking soda, & salt.  Alternately add the sour milk & pureed bananas (just squish them up w/a fork).  Beat for 3 minutes.

Preheat oven to 350.  Grease & flour 1 5x9 loaf pan + 1 bundt pan.  Dump the somewhat runny batter into the pans and bake for 60-90 minutes; until a toothpick stuck in the middle comes out clean.

After 10 minutes cooling in pans, invert onto a rack & cool the rest of the way

Sour Milk

Put 1 Tbl White Vinegar in a cup & finish filling to ½ cup with Whole Milk.

BIG Batch Cookies (the One You Cut in ½)

        From the kitchen of Abigale Griffiths

2 Cup (4 sticks) Butter or Margarine, softened

2 Cup Crisco Shortening (Do NOT Substitute)

4 Cup Packed Brown Sugar

4 Cup Granulated Sugar

8 Large Eggs

8 Cup All-Purpose Flour

8 Cup Oatmeal

4 tsp Salt

4 tsp Baking Soda

4 tsp Baking Powder

Cream butters, sugars in large mixer bowl until creamy.  Add eggs one at a time, beating well after each addition; add flour, then oats.  Add chips, etc.

Bake @ 350°  for 12 minutes

Divide into 4 parts – add:
1.  1 Cup Raisins & Walnuts
2.  1 Cup Chocolate Chips & Pecans
3.  1 Cup Coconut & Chocolate Chips
4.  1 Cup Chocolate Chips & ¾ Cup Peanut Butter Chips

Roll into rolls 2”x10½“. Wrap in plastic & freeze for later use.

Brownies, Hershey’s Best

        From the kitchen of Jan Griffiths

1 Cup (2 Sticks) Butter (Softened)

2 Cup Sugar

2 tsp Vanilla

4 Eggs

¾ Cup Hershey’s Cocoa

1 Cup Flour

½ tsp Baking Powder

¼ tsp Salt

1 Cup Chopped Nuts (Optional)

In a large microwave-safe bowl, place butter; microwave @ HIGH (100%) 2 to 2½ minutes or until melted; stir in sugar & vanilla; add eggs, one at a time, beating well with wooden spoon after each addition; add cocoa; beat until well blended; add flour, baking powder, & salt; beat well; stir in nuts, if desired.

Pour batter into a greased 13”x9”x2” baking pan.

Bake @ 350° for 30-35 minutes or until brownies just begin to pull away from sides of pan; cool in pan on wire rack; cut into bars.


Substitute 1 Cup Chocolate Chips for Optional Nuts.

Brownies are great with no topping, dust with powdered sugar, top with chocolate frosting, or as a foundation for French Vanilla Ice-Cream & Mrs. Richardson’s Hot Fudge.

Caramel, Christmas Chewy

        From the kitchen of Crystal Griffiths

1 Cup Butter or Margarine

1 Lb (~2½ Cup) Light Brown Sugar

1 Can (14 Oz) Sweetened Condensed Milk

1 Cup Light Corn Syrup

1 Pinch Salt

1½ tsp Vanilla Extract

In a heavy bottomed saucepan over medium heat, combine the butter, sugar, milk, corn syrup, & salt; bring to a boil, stirring constantly; heat to between 234° & 240°, or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water & placed on a flat surface; cook for 2 minutes @ that temperature; remove from heat & stir in vanilla.

Meanwhile, butter a 9 x 13 baking pan; when the caramel is ready, pour into the buttered pan; allow to cool completely @ room temperature; remove from the pan & cut into squares using scissors; wrap individual pieces in waxed paper or cellophane.

Yield:  32 Pieces; Prep Time: 10 min; Cook Time 30 min

Carrot Cake (the good one)

        From the kitchen of Jan Griffiths

1 Betty Crocker Super Moist Carrot Cake Mix

½ Cup Water

½ Cup Oil

4 Eggs

8 Oz Crushed Pineapple & Juice

½ Cup flaked coconut

½ Cup Raisins

Mix cake mix, water, oil, eggs, & pineapple on low speed for 30 seconds (make all powder moist); then mix on medium speed for 2 minutes.

Add coconut & raisins.  Grease (or light spray with cooking spray) bottom only of a 13 x 9 inch pan.

Bake @ 350 for 27 to 33 minutes until lightly brown, let cool & frost with “Lemon Swirl Frosting.”

Cheese Cake

        From the kitchen of Lynne Short

1 Graham Cracker Crust

1 Pkg (8 oz) Cream Cheese

1 Can (14 oz)Sweetened Condensed Milk

1/3 Cup Lemon Juice

1 tsp Vanilla

Cherry or Blueberry Pie Filling

Whip cream cheese; beat in other ingredients; pour into graham crust, top with pie filling.

Cherry Cheesecake Cookies

        From the kitchen of Jenn Hansen

3½ Cup Flour

2 tsp Baking Powder

1 tsp Salt

2 8Oz Pkgs Of Cream Cheese, Softened

20 Tbl Unsalted Butter, Softened

1½ Cup Sugar

2 Large Eggs

2 tsp Vanilla

1 Cup Graham Cracker Crumbs (About 8 Whole Crackers)

2 (20 Oz) Cans Cherry Pie Filling

Combine flour, baking powder & salt in a bowl & set aside. In a mixer beat cream cheese, butter & sugar until smooth & creamy. Add eggs & vanilla & mix until incorporated. On low speed add the flour mixture & mix just until combined. Refrigerate dough until firm, at least 30 minutes.

Place the graham cracker crumbs in a shallow dish. Roll dough into 1-½ inch balls then roll in the crumbs. Place on greased baking sheets about 2 inches apart. Use a spoon to make an indention in the cookie & fill with 2-3 cherries.

Bake at 350° for 12-14 minutes.

Yields 4 dozen cookies

Chocolate Chip Cookies

        From the kitchen of Crystal Griffiths

½ Cup Butter
1/3 Cup Oil
¾ Cup Sugar
¾ Cup Brown Sugar
1 tsp Salt

Add in and mix:
1 tsp Vanilla
2 Eggs

In a separate bowl, mix:
1 tsp Baking Soda
2¾ Cup Flour
1-1½ Cup Chocolate Chips

Mix everything together and bake @ 350 degrees for 12 minutes.

Let cool 2 minutes before taking off the tray

Chocolate Chip Cookies (Original Toll House)

        From the back of the Nestle’s Package

2¼ Cup All-Purpose Flour

1 tsp Baking Soda

½ tsp Salt

1 Cup (2 sticks) Butter or Margarine, softened

¾ Cup Granulated Sugar

¾ Cup Packed Brown Sugar

1 tsp Vanilla Extract

2 Large Eggs

1¾ Cup (11.5-oz) NESTLE TOLL HOUSE Milk Chocolate Morsels

1 Cup Chopped Nuts (Optional)

Combine flour, baking soda, and salt in small bowl.

Beat butter, both sugars, and vanilla in large mixer bowl until creamy.  Add eggs one at a time, beating well after each addition; gradually beat in flour mixture.  Stir in morsels and nuts; drop by rounded teaspoons onto un-greased cookie sheets.

Bake @ 375° for 9-11 minutes or until golden brown.  Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Pan Cookie Variation:  Grease 15”x10” Jelly-Roll pan.  Prepare dough as above.  Spread into prepared pan.  Bake @ 375° for 20-25 minutes or until golden brown.  Cool in pan on wire rack.

For High Altitude Baking (5200 feet):  Increase flour to 2½ cups.  Add 2 tsp water with flour; reduce both granulated sugar and brown sugar to 2/3 cups each.  Bake drop cookies fro 8 to 10 minutes and pan cookie for 17 to 19 minutes.

Makes ~5 Dozen Cookies.

Chocolate Mint Truffle Cookies

        From the kitchen of Jenn Hansen

¼ Cup Butter, Cubed

1 Cup Semi-Sweet Chocolate Chips, Divided

1 Egg

1/3 Cup Sugar

1/3 Cup Brown Sugar

½ tsp Vanilla

1/8 tsp Peppermint Extract

1 Cup Flour

1/3 Cup Baking Cocoa

¼ tsp Baking Powder

1/8 tsp Salt

1 Pkg (4.6 Oz) Andes Mint Candies, Chopped Divided

2 tsp Shortening

1 Large Candy Cane, Crushed

In a small saucepan over low heat melt the butter & ½ Cup of the chocolate chips. Remove from heat & stir until smooth & allow to cool slightly. Stir in the egg, sugars & extracts. Combine the dry ingredients & stir into the chocolate mixture. Fold in ¾ Cup of the Andes mints.

Roll rounded tablespoon full into balls & place on a greased cookie sheet. Bake at 350° for 12-14 minutes. Let them cool completely.

In a small saucepan melt the remaining chocolate chips, Andes mints, & shortening until fully melted & combined. Dip cookies in chocolate & sprinkle crushed Candy Cane over the top. Allow to cool completely & enjoy!
Yields 2 dozen

Christmas (Sugar) Cookies

        From the kitchen of Jan Griffiths

1½ Cup (3 Sticks) Butter

2 Cup Sugar

4 Eggs

1 tsp Vanilla

5 Cup Sifted Flour

2 tsp Baking Powder

2 tsp Salt

Mix thoroughly the first 4 ingredients.  Stir together and stir in the last 3 ingredients.  Chill at least 1 hour.

Roll out 1/8” thick.  Cut into desired shapes.  Place on ungreased cookie sheet.

Bake at 400° for 6-8 minutes until light golden brown.  Cool.

Ice with powdered sugar frosting and sprinkle with colored sugar.

Makes ~8 dozen cookies

Dirt Cake

        From the kitchen of Ann Hansen

2 Small Vanilla Instant Pudding

2¾ Cup Milk

¼ Cup (½ Stick) Butter

1¼ Lb Oreo’s (Crushed)

1 Pkg (8 oz) Cream Cheese Softened

¾ Cup Powder Sugar

1 Tub (12 oz) Cool Whip

1 Pkg Gummi Worms

8 Inch Flower Pot

Silk Flowers

Garden Trowel

Cream together butter, Cream Cheese, & Powdered Sugar.

Mix pudding & Milk, then add to Cream Cheese Mixture.

Use Cool Whip lid in bottom new flower pot.

Create Layers:  Cookies, Cream Cheese Mixture, Cool Whip, & Gummi Worms.

Begin and End with Crumbs.

Frosting, Buttercream

        From the kitchen of Jan Griffiths

½ Cup (1 Stick) Butter (soft) or Margarine

4 Cup Powdered Sugar

7-8 Tbl Milk

1 tsp Vanilla

In a large mixing bowl, cream butter until creamy.  Add powdered sugar alternately with milk & vanilla, beating to spreading consistency.  Makes ~3 Cup.

Add food coloring & extracts to make Maple, Pink, Green, Etc.

Frosting, German Chocolate

1 Cup Sugar

3 Egg Yolks (Beaten)

½ Cup (1 Stick) Butter

1 Can Sweetened Condensed Milk

1 Tbl Cornstarch

1 tsp Vanilla

1 Cup Nuts (Chopped PeCans)

1½ Cup Flaked Coconut

Combine first 5 ingredients & cook over low heat; stirring constantly until thickened, ~12 minutes; add vanilla, chopped peCans, & coconut.


Substitute 1 Cup Evaporated Milk for 1 Can Sweetened Condensed Milk

Frosting, Lemon Swirl

        From the kitchen of Jan Griffiths

1 Pkg (3 Oz) Cream Cheese (soft)

½ Cup (1 Stick) Butter (soft)

4 Cup Powdered Sugar

1 tsp Vanilla

2 to 3 tsp Grated Lemon Peel

~3 Tbl Lemon Juice

Beat all ingredients until frosting is fluffy & of spreading consistency.

If necessary, stir in additional lemon juice, 1 tsp at a time.

Fudge, Orange Cream-Sickle

        From the kitchen of Lori Koller

¾ Cup Butter

¾ Cup Evaporated Milk

3 Cup Sugar

1 (12 Oz) Pkg White Chocolate Chips

7 Oz Jar Kraft Marshmallow Creme

1 Tbl Orange Extract

Red & Yellow Food Coloring

Melt butter over low heat.  Add the evaporated milk & sugar stirring until completely dissolved.  If sugar crystals are present on the side of the pan, wash down with a damp pastry brush.

Turn heat to medium & bring to a rolling boil, stirring constantly.  Boil for 4 minutes, stirring continually.  Remove from heat. Stir in the white chips. Stir until melted, then add the marshmallow cream.  Stir until well blended.  Remove 1 Cup from pan to marble with.

To pan add the orange extract.  Add 12 drops of yellow & 5 drops red food coloring.  Stir until blended.  Pour into buttered 9x9 pan.  Drop reserved Cup by tablespoons onto top of orange fudge.  Swirl with knife to marble.  Cool.  

Fudge, Peanut Butter

        From the kitchen of Jan Griffiths

2 Cup White Sugar

2/3 Cup Canned Milk

12 Big Marshmallows

½ Cup (1 Stick) Butter

¼ tsp Salt

1 Cup Peanut Butter

1 Cup Chocolate Chips

1 tsp Vanilla

Mix all ingredients together except chocolate chips & vanilla in a sauce pan.

Stir constantly over medium heat until mixture comes to boil.  Boil for five minutes.

Remove from heat & stir in chocolate chips & vanilla.

Pour into buttered 8” pan.  Cool

Best consumed when warm.

Honey Candy, Kenzie’s Favorite

        From the kitchen of Lori Koller

2 Cup Sugar

2 Tbl Butter

1 Cup Honey

½ Cup Heavy Cream

1½ tsp Vanilla

Mix sugar, butter, honey & heavy cream in a heavy pan.

Cook to 276°, stirring constantly. (Cook on medium after it boils).

Take off heat.  Add vanilla.

Pour out on a buttered dish.

Let it cool & stretch until lightened.

Cut into small pieces & wrap in wax paper.

Lemon Bundt Cake

        From the kitchen of Januari Sorenson

1 Yellow Cake Mix

1 Instant Lemon Pudding

4 Eggs

1 Cup Milk

¾ Cup Oil

2 tsp Rum Extract

1 tsp Lemon Extract

Cook @ 375 for 35-40 minutes


¼ Cup Boiling Water

1 Cup Powdered Sugar

1 tsp Lemon Extract

Mix & pour over cake while hot

Mississippi Mud Cake

        From the kitchen of Abigale Griffiths

2 Cup Sugar

1 Cup Butter

4 Eggs

1½ Cup Flour

1/3 Cup Cocoa

¼ tsp Salt

3 tsp Vanilla

1 Large Pkg Mini-Marshmallows

Mix ingredients (except Marshmallows) together; pour into 9x13 pan (greased & floured).

Cook @ 325 for 40 minutes.

Remove from oven & spread marshmallows over cake; set oven on low temperature & melt marshmallows; Let cool for 20 minutes then frost.


2/3 Cup Evaporated Milk

1 Stick Butter (Softened)

1/3 Cup Cocoa

4 Cup Powdered Sugar

1 tsp Vanilla

Combine milk, butter, & cocoa; heat over low heat until cocoa & butter are dissolved (Do Not Boil); remove from heat and add powdered sugar & vanilla.

Mix frosting and marshmallows together.  Let cake cool for 2 hours in fridge.

No Bake Cookies

        From the kitchen of Jan Griffiths

2 Cup Sugar

6 Tbl Cocoa

½ Cup (1 Stick) Butter

½ Cup Milk

Pinch of Salt

Combine sugar, cocoa, butter, milk, & salt in sauce pan.

Stir constantly over medium heat until mixture comes to boil.  Boil for one minute.

Remove from heat & add the following:

1 tsp Vanilla

½ Cup Crunchy Peanut Butter (Heaping)

3 Cup Quick Oatmeal

Mix thoroughly; drop cookies onto wax paper using tsps.  Work fast.  Makes ~2 dOzen cookies.  Recipe Can be easily double.

Alternative #1:

Add 3 handfuls of small marshmallows with the peanut butter & oatmeal.

Alternative #2:

Made the cookies without cocoa (had run out), my son memorized this method for use in the mission field (cheap method).

No Bake Cookies (Coconut)

        From the kitchen of Jan Griffiths

3 Cup Instant Oatmeal

½ Cup Coconut

6 Tbl Cocoa

1 tsp Vanilla

Mix together, then set aside.

2 Cup Sugar

½ Cup (1 Stick) Butter

½ Cup Milk

Pinch of Salt

Combine sugar, butter, milk, & salt in sauce pan.

Stir constantly over medium heat until mixture comes to boil; boil for one minute.

Remove from heat & add dry mixture; mix thoroughly; drop cookies onto wax paper using tsps.  Makes ~2 dOzen cookies.

Peanut Butter Cookies

        From the kitchen of Brandie Hansen

1½ Cup Sugar

1½ Cup Brown Sugar

1½ Cup Peanut Butter

¾ Cup Shortening

¾ Cup Margarine

3 Eggs

3¾ Cup Flour

2¼ tsp Soda

1½ tsp Baking Powder

Beat both sugar, peanut butter, shortening, margarine & eggs together. Stir in flour, soda & baking powder. Shape into 1 inch balls. Put on ungreased cookie sheet. Flatten with fork dipped in sugar. Bake 365 for 10 minutes. Cool 1 minute & put on rack to cool.

Makes 72 small cookies.

Peanut Butter Fingers

        From the kitchen of Abigale Griffiths

1½ Cup (3 Stick) Butter (Soft)

1½ Cup Brown Sugar

1½ Cup White Sugar

3 Eggs

1½ Cup Peanut Butter

1½ tsp Soda

¾ tsp Salt

3 Cup Flour

3 Cup Oatmeal (Quick Oats)

Mix together, spread on 2 Cookie Sheets.

Cook @ 325° for 20 minutes.  Remove from Oven

Mix 2 Cup Peanut Butter & ½ Cup Butter together & spread on bars.

When cool, spread with Chocolate Frosting.

Cut bars into Fingers.

Peanut Butter Pie

        From the kitchen of Ann Hansen

2 Cup Peanut Butter

8 oz Cream Cheese

2 Cup Powder Sugar

2 (8 oz) tubs of Cool Whip

2 Chocolate Pie Crusts

1 Chocolate Syrup for Ice Cream

1 Caramel Syrup for Ice Cream

Cream peanut butter, cream cheese, & powdered sugar.  Fold in cool whip (Reserving 1/3 for topping).

Freeze in pie crusts for 2 hours.

Remove and top with remaining cool whip.

Pour Chocolate & Caramel syrup over pies.

Poppy Seed Cake

        From the kitchen of Ann Hansen

1 Pkg Yellow of Lemon Cake Mix (Lemon is way better)

1 Pkg Instant Lemon Pudding

4 eggs

½ Cup Oil

1 Cup Water

¼ Cup Poppy Seeds

Powdered Sugar (for sprinkling)

Combine all ingredients.  Beat at high speed 4-5 minutes.  Pour into well greased & floured Bundt pan.

Bake at 350 degrees for 45 minutes.

Sprinkle with powdered sugar when cool.

Note:  Use 12 “ Dutch Oven with “upset”   Place a grill or rack under Bundt pan.  9 briquettes under pan and 20 briquettes on lid.

Pumpkin Cake

        From the kitchen of Barbara N. Spencer

1 Yellow Cake Mix – (Take out 1 Cup & Reserve)

½ Cup Soft Butter

1 Egg

Mix together, spread in greased 9”x13” pan; Set aside.

3 Cup Pumpkin Pie Mix
2/3 Cup Milk
2 Eggs
½ tsp Cinnamon
½ tsp Nutmeg

Pour in cake pan over crust

1 Cup Cake Mix
¼ Cup Sugar
¼ Cup Butter (Soft)
1 tsp Cinnamon
1 tsp Pumpkin Pie Spice

Sprinkle on top of cake; Bake @ 350° for 45-60 Minutes; Top with Whip Cream when Served

Pumpkin Chocolate Chip Cookies

        From the kitchen of Lynne Short

2 Cup Pumpkin

1 Spice Cake Mix

1 Cup Chocolate Chips

Mix pumpkin & cake mix together.  Add chocolate chips. Drop spoonfuls on ungreased cookie sheet.  Bake at 350 for 11-12 minutes

Raspberry Cake

        From the kitchen of Abigale Griffiths

1 Box Yellow Cake – (Cook in 2 9”x13” pans)

1 Pint Cream (Whipped)

1 Pkg (8 oz) Cream Cheese

1 Cup Powder Sugar

1½ tsp. Vanilla

1 Pkg Danish Dessert

1 Pkg Raspberries

Whip cream (Can substitute Cool Whip)

Mix cream cheese, powdered sugar, & vanilla.  Lightly blend cream cheese mixture with whipped cream.

Drain raspberries & put liquid in Danish Dessert & then cook using pudding recipe.

After cool, add raspberries & whip with wire whip.

Pour cream cheese mixture over cake.

Pour raspberry mixture over cake.

Rice Krispy Roll-ups

        From the kitchen of Samantha Griffiths

1 Cup Sugar

1 Cup Karo Syrup

1 Cup Peanut Butter

5 Cup Rice Krispies

2 Cups Chocolate Chips

Combine sugar & syrup then bring to boil over medium heat; remove from heat & add peanut butter; stir until melted, then pour over Rice Krispies; stir until coated, then spread thinly on a cookie sheet covered with Saran-Wrap; set aside.

Melt frozen chocolate chips in microwave for 4-5 minutes on “Defrost” (Time melting chocolate chips to finish when Rice Krispies have been spread on cookie sheet).

Spread melted chips evenly over Rice Krispies; roll-up (along length side) unwrap saran as you roll, then rewrap whole log and refrigerate for one hour; slice & serve.

Rolo Mint Cookies

        From the kitchen of Abigale Griffiths

1 Devil’s Food Cake Mix

½ Cup Butter

1 Egg

1 Cup PeCans (Optional)

Rolo Chocolate Caramel Candies (Approx. 30 to 35)

Andes Chocolate Mints

Mix softened butter, egg & cake mix.  Stir in peCans.

Roll dough in balls with one Rolo Candy in the middle of each dough ball.  (Make sure the Candy is completely covered with dough.)

Place on ungreased cookie sheet.  Flatten each ball slightly.

Place one Andes mint on top of each ball of dough.

Bake 10 minutes @ 350°.  Makes 30 to 35 cookies.

Turtle Cake

        From the kitchen of Ann Hansen

1 Chocolate Cake mix

1 Cup Chocolate Chips

1 Cup Chopped Nuts (Optional)

1 16 Oz Tub of Caramel Apple Dip

2 Big Milky Way Candy Bars

Mix Cake as directed on the box.

Bake ½ of the batter in a 9x13 pan @ 350° for 15 minutes.
Can also use a 12 inch Dutch Oven.

Remove Cake, cover with Caramel Apple Dip, Chocolate Chips, & Nuts.

Pour remaining batter over filling & bake for 15-20 additional minutes.

Cut Milky Way Candy bar into thin slices & place on top after cooking.

Caramel Apple Dip, Homemade:

Melt & Mix in a sauce pan:
14 Oz Bag of
¾ Cup Butter
½ Cup Evaporated Milk

Zucchini Chocolate Cake

        From the kitchen of Jan Griffiths

½ Cup Butter

½ Cup Oil

1¾ Cup Sugar

2 Eggs

2 Cup Grated Zucchini

2½ Cup Flour

1 tsp Vanilla

½ Cup Milk

4 Tbl Cocoa

½ tsp Cinnamon

1 tsp Salt

1 tsp Baking Soda

1 tsp Baking Powder

Combine all ingredients.  Grease & flour cake pan.  Place mixture in pan & sprinkle with topping.

Bake @ 350 for 35 Minutes


2 Cup Chocolate Chips

2 Cup Brown Sugar

¾ Cup Chopped Nuts (Optional)

Desserts & Pies

Almond Roca Squares

        From the kitchen of Abigale Griffiths

1 Cup Butter

½ Cup Sugar

½ Cup Brown Sugar

1 Egg Yolk

1 Cup Flour

¼ tsp Salt

Milk Chocolate Chips

Slivered Almonds

Cream butter, white sugar, & brown sugar; beat in egg yolk; add flour & salt; mix well & spread in jelly roll pan.

Bake @ 350° for 20-25 minutes; mixture will crisp up as it cools; sprinkle with chocolate chips & melt in oven for a few minutes; sprinkle with sliced almonds; cut into squares while warm.

Apple Crumb Pie

        From the kitchen of Abigale Griffiths

1 9” Unbaked Pastry Shell

5 Cup Sliced Apples

½ Cup Sugar

¾ tsp Cinnamon

Place unbaked pie crust in deep pie pan.  Arrange apple slices in unbaked crust.  Mix sugar & cinnamon together & sprinkle over apples.

1/3 Cup Sugar

6 Tbl Butter

¾ Cup Flour

Mix sugar & flour together; cut in butter; sprinkle over apples.

Bake on a cookie sheet @ 400° for 35-40 minutes.

Chocolate Pudding Dessert

        From the kitchen of Lori Koller


1 Cup flour

1½ Squares of Butter

Mix & pat in bottom of 9”x13” pan.

Bake @ 350 for 10-12 minutes.

2nd Layer:

1 Cup Powder Sugar

8 Oz Cream Cheese

Mix sugar & cream cheese until fluffy; fold in ½ Pkg Cool Whip (13 Oz)

3rd Layer:

1 Small Pkg (3 Oz) Instant Chocolate Pudding

1 Small Pkg (3 Oz) Instant Vanilla Pudding
(we use 2 small or 1 large Chocolate)

Mix together & spread on cream cheese mixture.

4th Layer:

Spread the rest of the Cool Whip over pudding

Chill overnight.  Yields:  12 Servings


Add 2/3 Cup chopped nuts or peCans to crust mixture.

Crush a generous amount of Mint Oreos or any crunchy chocolate mint cookie & put on top of crust before adding 2nd Layer.

Sprinkle top with chopped nuts and/or cookie crumbs.

Frozen Strawberry Dessert


1 Cup Flour

½ Cup Brown Sugar

½ Cup Chopped Nuts

½ Cup butter (Melted)

Mix ingredients; bake @ 350° for 20 minutes; stir occasionally; place 2/3 baked crumbs into 9”x13” pan.


2 Egg Whites

1 Cup Sugar

2 Cup Sliced Strawberries or 10 Oz Frozen Strawberries

2 Tbl Lemon Juice

1 Cup Whipping Cream

Beat egg white, sugar, strawberries, lemon juice until fluffy & stiff; separately whip the cream until thick; fold the 2 mixtures together; pour over crumbs; top with remainder of baked crumbs; freeze.

Grasshopper Dessert

2 Cup Cream

1 Lb Marshmallows

2 tsp Peppermint Flavoring

¾ Cup Chopped Nuts

1 Cup Milk

1 tsp Vanilla + a few drops of Green Food Coloring

Melt marshmallows & milk; cool in fridge; add flavoring, nuts, & food coloring; whip cream & stir into filling mixture.

Crumb Bottom:

¼ Cup Butter (Melted)

1 Tbl Sugar

1 Pkg Chocolate Wafers (Crushed – 2 Cup)

Spread ½-¾ crumb mixture on bottom of 9”x13” pan; mix filling ingredients & spread over crumbs; top with the remaining crumbs; refrigerate for 2 hours.

Ice Cream, Grandma’s Homemade

        From the kitchen of Jan Griffiths

2 Cup Whipping Cream

1 Can (12 Oz) Evaporated Milk

4 Cup Milk

2 Cup Sugar

Dissolve 1 box (3 Oz) Jell-o in ½ Cup boiling water

Fruit or Flavoring

Mix all ingredients together in Ice Cream Freezer.

To Freeze, use crushed ice, sprinkle rock salt to lower temperature of Ice Water.

Flavor Suggestions:  Strawberry, Peach, Raspberry, Peppermint

Chocolate Suggestions:  Chocolate Syrup, M&M’s, Oreo’s, Reese’s, Jr. Mints

Bad Ideas:  Hot Fudge, Marshmallow Cream, Globs of Peanut Butter

Insulin Shock

        From the kitchen of Jennifer Mohler

1 Pkg (20 Oz) Oreo’s

½ Gallon Cookies-n-Cream Ice Cream (or Flavor of Choice)

1 Jar Hot Fudge Topping (not Chocolate Syrup)

1 Tub (8 Oz) Cool Whip

Crush up ½ of the Oreo’s & layer in 9”x13” pan.  Slice ice cream & layer on top of cookies.  Pour topping over ice cream; top with Cool Whip; Sprinkle remaining crushed Oreo’s over whip cream.  Freeze until Solid.

Key Lime Pie

        From the kitchen of Jan Griffiths

2 Eggs

1 Egg Yolk

1 Can (14 Oz) Sweetened Condensed Milk

½ Cup Fresh or Bottled Key Lime Juice (or Lime Juice)

2 Tbl Water

1-2 Drop Green Food Coloring (Optional)

1 tsp Grated Lime Peel

1 Graham Cracker Pie Crust

1 Cup Whipping Cream

2 Tbl Sugar

½ tsp Vanilla

Key Lime Slices or Lime Slices (Optional)

In large mixing bowl, beat eggs & yolk with wire whisk until combined; gradually add milk to yolks, beating until combined.  Add lime juice, water, food coloring, & lime peel.  Whisk until well mixed.  Pour into curst.

Place on baking sheet.  Bake @ 350° for 20 minutes or until almost set in center.  Cool on wire rack for 1 hour.  Refrigerate at least 4 hours.

Chill small mixing bowl & mixer beaters.  Beat cream, sugar, & vanilla on medium speed until stiff peaks form.  Pipe or spoon whipped cream around edges of pie.  Garnish with lime slices.

Serves 8 – Prep Time 10 Minutes – Total Time ~5 Hours

Mint Sandwiches

        From the kitchen of Jan Griffiths


21 Oz Milk Chocolate

10½ Colored Coating Candy

Peppermint Oil (not extract): (7 drops per layer)

Orange Oil (10 drops per layer)

Almond Oil: (7 drops per layer)


3 Oven-Safe bowls for melting chocolate

Wax Paper

Jelly-Roll Pan

Rubber Scraper

Sharp Paring Knife


Melting Instructions:

Oven: Put oven temperature on every lowest setting (150-170). Put 10½ Oz of chocolate (one bag) in each bowl, put all three bowls of chocolate in oven until melted (~20 minutes).

Microwave: Very cautiously (chocolate will burn) melt 1 layer (10½ Oz) at a time, 30 seconds at a time on high.  Stir – don’t wait for chocolate to lose its form – it won’t.  If not melted, repeat & stir until it is.

Making Mints:

Get ready: Tear off wax paper 2” longer than the pan.  Center it in your Jelly-Roll pan & crease it with your fingernail on all four sides so it lays flat in pan.  Place small dabs of chocolate under each corner to hold the wax paper down.

Layering chocolate: Take 1 bowl of melted chocolate.  Add proper amount of oil & stir.  Spread evenly on wax paper in pan.  Shake & vibrate pan on Cupboard to make the layer smooth.  Let stand until chocolate loses it’s shine or glossy look.  Repeat whole process with green layer & top chocolate layer.

Cutting Mints: As soon as the top layer has lost it shine, it is ready to cut.  In order for the mints to look nice in a box, take the time to make sure they are cut exactly the same size.  Mark pan 1½” on the long side of the pan & 1 3/8” on the short side, allowing ¼” to 1/8” on edges.  For straighter cutting use a T-Square.  Use a glove when boxing mints to prevent fingerprints.

Helpful Hints: 1-The less you work the chocolate, the smoother it will look.  2-Work quickly to get chocolate on the pan while the chocolate is still warm.  3-Before you cut the mints, gently pick up each end of wax paper to loosen the dabs of chocolate holding the wax paper down.4-If you wait too long between each layer, they won’t bond (if this happens place in 100 degree oven to re-warm).  5-If you heat your last layer a little bit warmer, it will make you mints smoother.

Peach Pie

        From the kitchen of Samantha Griffiths

4 cups sliced peaches (fresh)

1½ Tbl lemon juice

½ cup sugar

2½ Tbl cornstarch

3 Tbl butter

Dash salt

1 tsp vanilla

Dash of nutmeg (optional)

Put peaches in a bowl.  Add the lemon juice and sugar.  Let stand 1 hour. (I put it in the frig.)  After 1 hour, drain the juice (1 cup liquid – if not add water to make one cup.)  Add cornstarch to liquid and cook over the stove on medium – low heat.  After mixture is thickened, add butter, vanilla and dash of salt.

Put peaches in uncooked pie crust, cover with sauce, put on top pie crust or crumb topping.  Make slits in top and sprinkle with sugar.

Bake at 425° for 35 – 40 minutes.  

Peanut Butter Pie

        From the kitchen of Ann Hansen

1 Pkg (8 Oz) Cream Cheese (Softened)

2 Cup Peanut Butter

2 Cup Powder Sugar

2 (8 Oz) tubs of Cool Whip

2 Chocolate Pie Crusts

1 Chocolate Syrup for Ice Cream

1 Carmel Syrup for Ice Cream

Dry Roasted Peanuts (Optional)

Cream peanut butter, cream cheese, & powder sugar.  Fold in cool whip (Reserving 1/3 for topping); freeze in pie crusts for 2 hours.

Remove & top with remaining cool whip; garnish with Roasted Peanuts; drizzle check board design with Chocolate & Carmel syrup.

Pie Crust

½ Cup Shortening

1 Cup Flour

Dash of Salt

3 Tbl Water (chill with ice)

Cut shortening, flour, & salt with pie cutter; add cold water to moisten.  Roll once & cut.

Bake @ 400° for 10-12 minutes.  Make 1 pie curst.

Rice Pudding (Baked)

½ Cup Uncooked Regular Rice

1 Cup Water

½ Cup Sugar

1 Tbl Cornstarch

Dash Salt

2 Egg Yolk Slightly Beaten

2½ Cup Milk

1 Tbl Lemon Juice

½ Cup Raisins

Cook rice in saucepan.  Heat oven to 350°.  Blend sugar, cornstarch & salt.  Add yolks & milk to sugar-cornstarch mixture;  beat with rotary beater.  Stir in rice, lemon juice & raisins.  Pour into ungreased 1½ quart casserole.  Place casserole in pan of very hot water (1 inch deep).  Bake ~1½ hours, stirring occasionally, or until pudding is creamy & most of liquid is absorbed.  Remove from oven.  Just before serving, sprinkle pudding with cinnamon or nutmeg.

Sweet Potato Pie

        From the kitchen of Brandie Hansen

3 Cup Sweet Potatoes (Cooked & Mashed)

½ Cup Evaporated Milk

1 tsp Vanilla

2 Eggs

1 Cup Sugar

¾ Cup Melted Butter

Mix Together & Spread In A 9 X 13 Pan


1 Cup Brown Sugar

½ Cup Flour

1 Cup Chopped Pecans

½ Cup Melted Butter

Mix together, spread on top of potato mixture. Bake 300 for 35 minutes.


Cranberry Cider, Hot

        From the kitchen of Brandie Hansen

1 Qrt Cranberry Juice Cocktail

2 Cup Orange Juice

3 Tbl Lemon Juice

1½ Cup Sugar

2 Qrt Water

3 Cinnamon Sticks

In large pot combine sugar, water & cinnamon. Simmer for 25 mins.

Add remaining ingredients & remain over low heat until hot & ready to serve.

Fruit Punch

        From the kitchen of Abigale Griffiths

1 Small Can Frozen Lemonade

1 Box Frozen Strawberries

1 Small Can Crushed Pineapple

2 Quarts Pop (Lemon lime, ginger ale)

Put 1st four ingredients through blender, then add soda pop.

Lemon Drink (Wedding Punch)

3 Cup Sugar

1½ Tbl Citric Acid (From a Pharmacy)

1½ Tbl Lemon Extract

5 Quarts Water

1 Large Bag of Ice

Dress up with Lemon & Lime Slices

Root Beer, Grandpa’s Homemade

        From the kitchen of Jan Griffiths

5 Gallon Water

5 Lb Bag Sugar

1 Bottle (2 Oz) Root Beer Concentrate (Schilling)

5 Lb Block of Dry Ice

Divide dry ice in half.  Dry ice should be stored in Ice Chest, wrapped in newspaper & paper sacks to prevent evaporation.

Mix 1st gallon of water, sugar & root beer concentrate together in a 10 gallon water cooler, or 10 gallon milk Can.

After sugar & concentrate are dissolved add remaining water & stir.

Crush 1st half dry ice into small chunks & fine powder & add to root beer.

Do NOT create an air tight environment; allow small amounts of gas to escape.

After 1st half of dry ice has evaporated, crumble 2nd half of dry ice into slightly larger chunks & add to root beer.

Stir occasionally, keeping ice from building up near the poury-thingy.


        From the kitchen of Abigale Griffiths

½ Cup Milk

¼ Cup Concentrated Fruit Juice (Flavor of Choice)

1 Cup (8 Oz) Yogurt (Flavor of Choice)

1 Cup (8 0z) Sherbet (Flavor of Choice)

1 Cup Fruit (Flavor of Choice; Fresh or Frozen)
Mix & match flavors that complement each other; most berries, bananas, cherries (avoid pit surprises), peaches, apricots, etc.

~1 Cup Ice Cubes (or crushed ice)

Combine ingredients in a blender, adding the ice last; mix until ice is smooth & consistent

Adjust any/all quantities to meet your optimum flavor.

Wassail Drink, Grandpa’s

        From the kitchen of Barbara N. Spencer

4 Qrt Water

4 Cup Sugar

1 Cup Lemon Juice

1 (46 Oz) Can Of Orange Juice

1 (46 Oz) Can Of Pineapple Juice

4 Cinnamon Sticks

1 Tbl Whole Cloves

6 Allspice Berries

Mix first five ingredients together in large pan. Put remaining ingredients in small cheesecloth bag tied with a string and put in pan.

Bring to a boil, reduce heat and simmer or cook at low boil for several hours.

Wedding Punch

        From the kitchen of Abigale Griffiths

1 Gallon (2 Half Gallon Carton) Pineapple Sherbet

2 Pkgs (Small) Raspberries

5-6 Bananas (Cubed)

Mix then freeze.  Take out 1 hour before serving; serve with Lemon-Lime Soda.