Recipes

Recipes for June 29, 2015

June 29, 2015 — 

Chicken Avocado Burgers
JK Chappell • Gering, Neb.
1 lb. Ground chicken
1 Large ripe avocado, cut into chunks
1/2 c. Panko crumbs or other bread crumbs
1 Garlic clove, chopped
Salt and pepper to taste
Toss the chunks of avocado, breading and garlic together. Blend mixture into ground chicken being careful not to mush the avocado. Form into 4-5 patties and grill until done at 165 degrees.

Stuffed Cuban Pork Tenderloin
Marlene Maurer • Lakewood, Colo.
1 (1 lb.) Pork tenderloin, trimmed
2 Tbsp. Whole-grain Dijon mustard
1/3 c. Fresh cilantro, chopped
3 Thin slices Swiss cheese, halved
1/3 c. Bread-and-butter pickles, chopped
1/4 t. Salt
1/4 t. Pepper
Cooking spray
Preheat grill to medium-high heat. Cut a lengthwise slit down the center of the tenderloin two-thirds of the way through the meat. Open halves, laying tenderloin flat. Place tenderloin between two sheets of plastic wrap and pound to 1/2-inch thickness using a meat mallet or heavy skillet. Spread mustard evenly over pork. Sprinkle with cilantro. Arrange cheese and pickles over pork in a single layer. Roll up, starting with long side; secure pork at 1-inch intervals with twine. Sprinkle evenly with salt and pepper. Place the pork on a grill rack coated with cooking spray. Grill for 22 minutes or until thermometer registers 155 degrees, turning after 11 minutes. Remove from grill and let stand, covered for 5 minutes. Cut into 12 slices.

Sloppy Joes
Bill Ihm • Ainsworth, Neb.
2 lbs. Ground beef, deer or buffalo
1 (15 oz) can Pizza sauce
2 Tbsp. Basil pesto
1 (15 oz) can Stewed tomatoes
4-5 squirts Worcestershire sauce
4-5 squirts Liquid smoke
2 Tbsp. Garlic, minced
2 Tbsp. Ground basil
1 (15 oz) can Pasta sauce
Put a little olive oil in a cast iron skillet and brown meat then set aside. Chop the onion and saute in same skillet. When onions caramelize add the meat and the rest of the ingredients. Cover and cook until done.

July 4th Potato Salad
Chris Bryant • Johnson City, Tenn.
2 c. Potatoes, cubed, cooked
3/4 c. Celery, chopped
3/4 c. Pickle relish
1/2 c. Mayonnaise
3/4 c. Onion, chopped
2 Hard-cooked eggs, chopped
3/4 c. Sharp cheddar cheese, grated
Combine all ingredients in a large bowl and mix until well blended. Chill thoroughly in refrigerator over night if possible before serving.

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Recipes for June 22, 2015

June 22, 2015 — 

Rhubarb Upside Down Dessert
Darlene Hrouda • Stanton, Neb.
1 c. Sugar
2 Tbsp. Margarine
1 Egg
1/2 c. Milk
1 c. Flour
2 t. Vanilla
Pinch of salt
2 t. Baking powder
1-1/2 c. Boiling water
Topping:
2 Tbsp. Butter, melted
2 c. Rhubarb, cut up
1 c. Sugar
1 t. Cinnamon
Cream sugar and margarine. Add eggs, milk and vanilla; beat to blend. Add flour, salt and baking powder and mix well. Pour into 9-by-13-inch baking pan, grease sides. Mix together topping ingredients and sprinkle over batter in pan. Pour boiling water slowly over all. Bake at 350 degrees for 40 minutes. Serve with whipped cream or vanilla ice cream.

Rhubarb Berry Coffee Cake
JK Chappell • Gering, Neb.
1 pkg. Yellow cake mix, divided
1/2 c. Brown sugar, packed
2 Tbsp. Butter
2/3 c. Walnuts, chopped, optional
1 c. Sour cream
2 Eggs
1/4 c. All-purpose flour
1-1/2 c. Rhubarb, finely chopped, fresh or frozen
1-1/2 c. Fresh strawberries, sliced
In a small bowl, combine 1/2 cup cake mix and sugar. Cut in butter until crumbly. Add walnuts and set aside. In another bowl, combine the sour cream, eggs, flour and remaining cake mix and beat on low speed for 30 seconds. Beat on medium speed for 2 minutes. Fold in rhubarb and strawberries. Spread into a greased 9-by-13-inch baking dish. Sprinkle with reserved crumb mixture. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. If desired, drizzle with frosting or serve with ice cream.

Chocolate Cream Desert
Joyce Ramey • Greeley, Colo.
3 c. Vanilla wafers, crushed
2/3 c. Butter or margarine, melted
1/4 c. Sugar
1/2 t. Cinnamon
Filling:
1 (7 oz) Milk chocolate candy bar, broken into pieces
1 (10 oz) pkg. Large marshmallows
1 c. Milk
2 c. Whipped cream, whipped
1/2 t. Vanilla
In a bowl, combine wafer crumbs, butter, sugar and cinnamon, mix well. Set aside 1/3 cup for topping. Press remaining crumb mixture into a greased 9-by-13-inch pan. Refrigerate until firm. In a saucepan, heat the candy bar, marshmallows and milk over medium-low heat until chocolate is melted, stirring often. Remove from heat and cool to room temperature. Fold in whipped cream and vanilla then pour over crust. Chill for three to four hours. Sprinkle with reserved crumb mixture and almonds if desired. Yields 12-16 servings.

Unusual Frozen Cake
Thelma Horton • Longmont, Colo.
1 White cake mix
1 t. Vanilla
1 c. Nuts, chopped
1 c. Brown sugar
1/4 c. Cocoa
1-3/4 c. Boiling water
1/2 t. Vanilla
Mix cake as directed, but use milk instead of water. Add vanilla and nuts. Pour batter into greased 9-by-13-inch pan. Don’t bake. Cover with foil and freeze overnight. The next day, combine sugar, cocoa, boiling water and vanilla; stir well. Take cake from freezer, remove foil and pour hot cocoa mixture over frozen cake. Immediately bake for 1 hour at 350 degrees. Cool, cut into squares and place squares upside down on serving plates. Top with Cool Whip. Refrigerate any leftovers.

Blueberry Dessert Pizza
Becky Schelm • Johnstown, Neb.
1 pkg. White cake mix
1-1/4 c. Quick-cooking oatmeal, divided
1/2 c. Margarine or butter, softened, divided
1 Egg
1/2 c. Walnuts or pecans, chopped
1/2 c. Brown sugar, firmly packed
1/2 t. Cinnamon
1 (21 oz) can Blueberry pie filling
Preheat oven to 350 degrees. In a large bowl, add the cake mix, 1 cup oatmeal and 6 Tablespoons margarine or butter and mix until crumbly. Reserve 1 cup crumbs for the topping. To the remaining crumbs, blend in the egg and press into a greased 12-inch pizza pan or 9-by-13-inch pan. Bake crust at 350 degrees for 12 minutes. Meanwhile, to the reserved crumbs, add the remaining oatmeal, margarine or butter, nuts, sugar and cinnamon; beat until well mixed. Remove crust from the oven and spread pie filling over top. Sprinkle with reserved crumb mixture. Return to oven and bake 15-20 minutes or until light golden brown. Cool completely then cut in wedges or squares.

Coconut-Lime Bars
Marlene Maurer • Lakewood, Colo.
1-1/2 c. Butter, melted
1/2 c. Light brown sugar, packed
1 c. Sugar, divided
3 Large eggs
2 c. All-purpose flour
1/2 t. Fine salt
1/2 c. Macadamia nuts, chopped
1 Tbsp. Lime zest, finely grated
1/2 t. Pure vanilla extract
1 (7 oz) pkg Shredded coconut
Preheat oven to 375 degrees. In a large bowl, whisk butter, brown sugar and 1/3 cup sugar. Add 1 egg and whisk until smooth. Stir in 1 cup flour, salt nuts and lime zest. Spread batter in a buttered 9-inch square baking pan that is lined with parchment, leaving 2-inch overhang on two sides. Bake until top is set and very light golden, 15-18 minutes. Meanwhile, in a medium bowl, whisk together 2/3 cup sugar, 2 eggs and vanilla. Reserve 1/2 cup coconut; stir remaining coconut and 1 cup flour into egg mixture. Gently spread over base; top with reserved coconut. Bake for 25 minutes or until golden and a toothpick inserted in center comes out with moist crumbs attached. Let cool completely on wire rack. Using parchment, lift cake from pan and cut into 24 bars. Store in an airtight container, up to one week.

Praline Pecan Ice Cream
Carrie Lehman • Mack, Colo.
4-1/2 c. Milk
1-1/2 c. Sugar
3/4 c. Milk
4 Egg yolks
5 Tbsp. Flour
3 c. Whipping cream, whipped
1/2 c. Corn syrup
1 Tbsp. Gelatin
2 t. Vanilla
4 Egg whites, beaten
1/2 t. Salt
Praline Pecans:
2 c. Pecans, chopped
1/4 c. Butter, melted
3/4 c. Brown sugar
In a 3 quart kettle, heat 4-1/2 cups milk and sugar. Blend together 3/4 cup milk, egg yolks, flour and salt. Add to heated milk and boil until thickened. Remove from heat and add corn syrup, gelatin and vanilla; cool. To freeze, combine cooked mixture, egg whites, whipped cream and pecans. Put into a 6 quart ice cream freezer and freeze. Mix praline pecans ingredients together. Put onto a cookie sheet and toast at 275 degrees until mixture is bubbly and lightly browned, stirring occasionally. Let cool before adding to ice cream mixture.

Blueberry Cream Parfaits
Dreama Poe • Holyoke, Colo.
1 can Blueberries, drained
1 (6 oz) pkg. Cherry Jello
2 c. Hot water
1 (16 oz) carton Sour cream
Dissolve Jello in hot water; set aside to cool to room temperature. Add drained blueberries and refrigerate to set slightly. Add sour cream and stir to mix thoroughly. Chill in parfait glasses and may layer with crushed pineapple, coconut and/or nuts. Garnish with whipped cream.

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Recipes for June 15, 2015

June 15, 2015 — 

Enchilada Pasta Bake
JK Chappell, Gering, Neb.
4 1/2 c. Medium pasta shells, uncooked
2 t. Oil
1 Yellow onion, chopped
1 Red pepper, chopped
1 (1.25 oz.) pkg. Taco seasoning
1 (14.5 oz.) can Diced tomatoes, undrained
2 c. Deli Fresh Oven Roasted Chicken Breast, any flavor
1 (15 oz.) can Black beans, rinsed
3 Green onions, thinly sliced, divided
1/3 c. Fresh cilantro, chopped, divided
1 (8 oz.) pkg. Mexican Style Four Cheese, shredded
Heat oven to 375 degrees. Cook pasta as directed on package, omitting salt. Meanwhile, heat oil in large nonstick skillet on medium heat. Add yellow onions and peppers; cook 3 to 5 minutes or until crisp-tender, stirring frequently. Stir in seasoning mix and tomatoes; cook and stir 3 minutes. Add chicken, beans and half each of the green onions and cilantro; mix well. Remove from heat. Drain pasta. Add to chicken mixture; mix lightly. Pour into 13-by-9-inch baking dish. Top with cheese. Bake 20 to 25 minutes or until pasta mixture is heated through and cheese is melted. Sprinkle with remaining green onions and cilantro. Serve with sour cream and salsa if desired.

Lime Cilantro Pork Tacos
Tamra Palmer • Elizabeth, Colo.
1 lb. Shredded pork roast, cooked
1/4 t. Garlic salt
1/4 t. Ground pepper
2 t. Olive oil
1 to 1-1/2 c. Onion, thinly sliced
1 Small jalapeño seeded, chopped
1/2 c. Chicken broth
1/2 c. Tomato, chopped
3 Tbsp. Cilantro, finely chopped
2 Tbsp. Fresh lime juice
8 Small flour tortillas
Heat a large skillet over medium high heat. Add oil to the pan then add pork. Sprinkle garlic salt and pepper and cook, stirring constantly until browned. Remove from pan and place in a bowl. Place jalapeño and onion in pan and sauté until tender. Add broth and simmer for 1-2 minutes, scraping the bottom to loosen the browned bits if any. Stir in tomato and simmer 3 minutes. Add pork and juices to pan. Stir in cilantro and lime juice and cook 2-3 minutes. Let cool a bit, and spoon onto tortillas!

Beef Chili
Marcey Dyer • Pierce, Colo.
4 Bacon slices, diced
1-1/2 lbs. Top round beef, diced
2 Tbsp. Cumin
4 Tbsp. Chili powder
2 Garlic cloves, smashed, minced
1 Tbsp. Seasoned salt
1 t. Sea salt
1 Yellow onion, diced
1 Red bell pepper, diced
1 Green bell pepper, diced
1 Yellow bell pepper, diced
1 small Fresh jalapeño, minced
1 (14 oz) can Tomatoes, diced
1 (14 oz) can Tomatoes, crushed
2 (15 oz) cans Pinto beans, drained
1 t. Liquid smoke
In a large pan, saute bacon. Add beef, cumin, chili powder, garlic, salts and cook until beef is browned. In a separate pan, saute onion and bell pepper until golden. Add along with jalapeño to sauted meat and simmer for 5 minutes. Add tomatoes, beans and liquid smoke, and simmer for 35 minutes. Remove from heat and serve with fresh cornbread and your favorite chili condiments.

Chicken Taco Casserole
Ethel Williams • Papillion, Neb.
4 c. Cooked chicken, shredded
2 (10-1/4 oz) cans Condensed cream of chicken soup
1 c. Sour cream
1 (10 oz) can Diced tomatoes and green chilies, undrained
1 (15 oz) can Black beans, rinsed, drained
1 (1.25 oz) pkg. Taco seasoning
5 c. Tortilla chips, coarsely crushed
2 c. Cheddar cheese, shredded
Tomato, chopped
Green onion, sliced
Cilantro leaves, chopped
Heat oven to 350 degrees. In a large bowl, mix chicken, soup, sour cream, tomatoes and green chilies, beans and taco seasoning. Layer half of the chicken mixture, 3 cups tortilla chips and half the cheese in a greased 9-by-13-inch pan. Layer with remaining chicken mixture and tortilla chips. Cover and bake for 30 minutes. Uncover and sprinkle with remaining cheese. Bake uncovered for 10 minutes. Sprinkle with chopped tomato, sliced green onion and cilantro before serving.

Huevos Rancheros con Bacon
Marlene Maurer • Lakewood, Colo.
8 oz. Thick-cut bacon
1/2 White onion, chopped
1/2 Green bell pepper, diced in 1/2-inch pieces
1 Jalapeño, halved, thinly sliced
1 Medium tomato, chopped
1 (8 oz) can Tomato sauce
1/2 c. Water
8 Large eggs
Warm tortillas
Refried beans
Heat a large frying pan over medium-high heat. Add bacon and cook, turning often, until almost crisp, about 10 minutes. Transfer bacon to paper towels. Drain most of fat from pan and reserve. Add onion, pepper and jalapeño to pan and cook until starting to soften, about 2 minutes. Stir in tomato, tomato sauce and water. Bring to a simmer. Meanwhile, working in batches, heat a little reserved fat and fry the eggs in a large nonstick frying pan, discard remaining fat. Set tortillas on each plate and top with two eggs. Spoon sauce over eggs and crumble bacon on top. Serve with refried beans.

Spicy Tortilla Pinwheels
Kay Bedlan • Lewellen, Neb.
1 (8 oz) pkg. Sour cream
1 (4 oz) can Diced green chilies, drained
1 c. Cheddar cheese, grated
2 Tbsp. Pickled jalapeño, chopped
1/4 t. Cayenne pepper
1 (8 oz) pkg. Cream cheese
1 (4 oz) can Black olives, chopped, drained
4 Green onions, chopped
1/4 t. Garlic powder
Salt and pepper to taste
6 (10-inch) Flour tortillas
Mix all filling ingredients together thoroughly. Spread filling evenly over tortillas. Roll up. Cover tightly with plastic wrap and refrigerate for 2-3 hours. Unwrap and cut into slices.

Jalapeño Spinach Dip
Sharon Raasch • Imperial, Neb.
2 (10 oz) pkgs. Frozen spinach, chopped, thawed, squeezed dry
2 (8 oz) pkgs. Cream cheese, softened
1 c. Parmesan cheese, grated
1 c. Half-and-half cream
1/2 c. Onion, finely chopped
1/4 c. Jalapeños, seeded, chopped
2 t. Worcestershire sauce
2 t. Hot pepper sauce
1 t. Garlic powder
1 t. Dill weed
Tortilla chips
In a 1-1/2-quart slow cooker, combine the first 10 ingredients. Cover and cook on low for 2-3 hours or until heated through. Serve with chips.
Yield: 16 (1/4 cup each) servings.

Homemade Salsa
Delores Hansen • Chappell, Neb.
5 lbs. Ripe red tomatoes
4 c. Onions, diced
1-1/2 c. Jalepeno peppers, diced
3/4 c. Vinegar
4 t. Salt
2 t. Sugar
Combine all ingredients and boil for 45 minutes, stirring often. Ladle into jars, seal and put in water bath for 15 minutes.

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Recipes for June 8, 2015

June 8, 2015 — 

Marshmallow-Filled Banana Cupcakes
Sharon Raasch • Imperial, Neb.
3/4 c. Shortening
1-1/2 c. Sugar
2 Eggs
1 c. Ripe bananas, mashed, (about 2 medium bananas)
1 t. Vanilla extract
2 c. All-purpose flour
1 t. Baking soda
1/4 t. Salt
1/4 c. Buttermilk
Filling:
1 c. Butter, softened
2 c. Marshmallow creme
1-1/2 c. Confectioners’ sugar
Additional confectioners’ sugar
Preheat oven to 375 degrees. Line 18 muffin cups with paper or foil liners. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. In another bowl, whisk flour, baking soda and salt. Add to creamed mixture alternately with buttermilk, beating well after each addition. Fill prepared cups two-thirds full. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. For filling, in a large bowl, beat butter, marshmallow creme and confectioners’ sugar until smooth. Using a sharp knife, cut a 1-inch circle, 1 inch deep, in top of each cupcake. Carefully remove cut portion and set aside. Fill cavity with about 1 teaspoon filling. Replace tops, pressing down lightly. Dollop or pipe remaining filling over tops. Dust with confectioners’ sugar. Yield: 1-1/2 dozen.

Magically Moist Almond Cake (Gluten-Free)
Thelma Horton • Longmont, Colo.
3/4 c. Butter, unsalted, soft
1 c. Sugar
4 Eggs
1/2 c. Milk
1 t. Vanilla
1-1/2 c. Red Mill Almond Meal/Flour
1/2 c. Organic coconut flour
1/4 t. Salt
2 t. Baking powder
Cream together butter and sugar until smooth. Add eggs, one at a time and beat until fully blended. Add milk and vanilla and mix until combined. In a separate bowl, combine flours, salt and baking powder. Beat the dry ingredients into the wet ingredients and beat until creamy. Spread into a greased spring-form and bake at 350 degrees for 30-40 minutes. Test for doneness by sticking toothpick in middle. Serve with fresh or canned blueberries or cherries.
* Have all ingredients at room-temperature.

Layered Toffee Cake
Iola Egle • Bella Vista, Ark.
2 c. Heavy whipping cream
1/2 c. Caramel or butterscotch ice cream topping
1/2 t. Vanilla extract
16 oz. Prepared Angel food cake
9 (1.4 oz) Heath candy bars, chopped
In a mixing bowl, beat cream just until it begins to thicken. Gradually add ice cream topping and vanilla, beating until soft peaks form. Cut cake horizontally into three layers. Place the bottom layer on the serving plate and spread with 1 cup cream mixture and sprinkle with 1/2 cup crushed candy. Repeat. Place top layer on cake and frost top and sides with remaining cream mixture and sprinkle with remaining candy. Store in refrigerator.

Swedish Apple Cake
Marcey Dyer • Pierce, Colo.
1 c. Apple pie filling
1 pkg. Lemon supreme cake mix
3 Large eggs
1/3 c. Vegetable oil
1-1/4 c. Water
Sauce:
1 c. Brown sugar, packed
2 Tbsp. Flour
1/4 t. Nutmeg
1/8 t. Salt
1 c. Water
2 Tbsp. Butter
1/2 c. Pecans, chopped
Preheat oven to 350 degrees. Spread apple pie filling in 9-by-13-inch pan. Combine dry cake mix, eggs, oil and water in a large mixing bowl. Mix as directed on package. Spread batter evenly over apples. Bake for 43-48 minutes. Cook brown sugar, flour, nutmeg, salt, water and butter until thick. Add chopped pecans. Serve sauce warm over warm cake.

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Recipes for June 1, 2015

June 1, 2015 — 

Homemade Ice Cream
Tamra Palmer • Elizabeth, Colo.
1 (14 oz) can Sweetened condensed milk
2 t. Pure vanilla extract
2 c. Heavy whipping cream
1 c. Crushed cookies, or diced fresh fruit (optional)
In a medium bowl, stir together condensed milk and vanilla. In a large bowl, beat heavy cream until stiff peaks form, about 5 minutes. With rubber spatula, gently fold in condensed milk mixture. Add any fruit or crushed cookies and fold in also if desired. Pour into a 5-by-8-inch loaf pan or same size container with airtight lid. Freeze until firm.

Lemon Sherbet
Delores Hansen • Chappell, Neb.
Juice from 3 lemons
Grated rind of 1 large lemon
1-1/2 c. Sugar
1 pint Milk, cold
1 pint Cream, cold
Pinch of salt
Mix juice, grated rind and sugar together and let stand a minutes until sugar is dissolved. Mix milk and cream together. Very slowly add cold milk mixture to juice-sugar mixture. If milk is added too quickly it will curdle. Add salt. Stir easily until all is mixed and pour in trays. Stir a couple of times during freezing.

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Recipes for May 25, 2015

May 27, 2015 — 

We have tried to grow asparagus, but to no avail. It grew wild by my grandparents’ home in Illinois and they ate it three times a day because they had no way to preserve it.
This spring tonic is either loved or really disliked. I hope these recipes will entice those skeptics to try them and become among those that like it.

Asparagus Roll-Ups
16 Fresh asparagus spears
1/4 c. Mayonnaise
4 (8-inch) Flour tortillas
4 slices Deli ham
8 slices Monterey Jack cheese
Place asparagus in a shallow glass dish; add 1/2-inch water. Cover and microwave on high 2 minutes or until crisp-tender. Drain and rinse in cold water. Spread tortillas with mayonnaise; top each one with a slice of ham, two slices of cheese and four asparagus spears. Roll up.

Roasted Asparagus
1 lb. Asparagus
1 t. Olive oil
1/4 t. Salt
Dash of pepper
1/4 c. Parmesan cheese
1 t. Lemon juice
Preheat oven to 425 degrees. Cut off woody end of spears; wash and pat dry; toss with oil, sprinkle with salt and pepper. Place asparagus in a single layer in a shallow baking dish. Sprinkle with cheese and bake 10 minutes or until asparagus it crisp-tender and cheese is browned. Sprinkle with lemon juice. Serve hot or warm. Serves 4.

Asparagus Quiche
1 lb. Asparagus
1 (9-inch) Pie crust
6 Eggs
1-1/2 c. Evaporated milk
1-1/2 c. Monterey Jack cheese, grated
Preheat oven to 375 degrees. Rinse asparagus and trim tough ends. Cut into 1-1/2-inch slices. Cook in salted water 3 to 5 minutes, or until crisp-tender. Drain and pat dry; place in pie crust. In a medium bowl, beat eggs and milk; stir in cheese. Pour over asparagus. Bake 35 to 45 minutes, or until a knife inserted near center comes out clean. Let stand 5 minutes before serving.

Asparagus Casserole
5 Tbsp. Butter
5 Tbsp. Flour
1-1/2 c. Milk
3/4 c. Mayonnaise
4 c. Cooked asparagus
5 Hard cooked eggs, sliced
3/4 c. Almonds, sliced
3/4 c. Saltine cracker crumbs
Melt butter in a skillet; stir in flour. Add milk and cook over low heat until thick. Stir in mayonnaise. Place half of asparagus, eggs and almonds in a greased 2 quart baking dish. Cover with half of sauce. Repeat layers. Top with crumbs. Bake at 325 degrees for 30 minutes. Serves 8.

Asparagus Soup
1 lb. Fresh asparagus, cut into 1/2-inch pieces
1/4 c. Onion, chopped
1 c. Chicken broth
Cook until just tender.
Heat in another pan:
2 Tbsp. Butter
2 Tbsp. Flour
1/2 t. Salt
Dash of pepper
1 c. Chicken broth
Cook over medium heat, stirring often until mixture boils. Stir in asparagus and 1 cup milk. Stir in 1/2 cup plain yogurt. Serves 4.

Grilled Cashew-Asparagus Packet
Sharon Raasch • Imperial, Neb.
1 lb. Fresh asparagus spears
2 Tbsp. Butter or margarine
1/2 t. Salt
1/2 t. Pepper
1/4 c. Cashews, chopped
Heat gas or charcoal grill. Break off tough ends of asparagus as far down as stalks snap easily. Place asparagus on center of an 18-by-18-inch sheet of foil. Top with butter, salt and pepper. Bring up two sides of foil over asparagus so edges meet. Seal edges, making tight 1/2-inch fold. Fold again, allowing space for heat circulation and expansion. Fold other sides to seal. Place packet on grill over low heat. Cover and cook 10 to 15 minutes, rotating packet a half turn after 4 minutes, until asparagus is tender. To serve, cut large “X” across top of packet; carefully fold back foil to allow steam to escape. Sprinkle with cashews.

Lemon Rice with Asparagus
Marcey Dyer • Pierce, Colo.
1 Tbsp. Olive oil
1/2 c. Onion, diced
1-1/2 c. Long-grain white rice
3 c. Water
3 Tbsp. Butter
1 Lemon slice, 1-inch thick
1 t. Lemon zest, grated
1 lb. Fresh asparagus, cooked, 1-inch pieces
Heat oil in a medium saucpan. Add onion and cook until softened. Add rice, stirring until it turns very white, about 4 minutes. Add water, butter, lemon slice and zest. Reduce heat to low, cover and simmer for 25 minutes. Toss in asparagus pieces. Season with salt and pepper to taste.

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Recipes for May 18, 2015

May 18, 2015 — 

Easy Ham & Cheese Appetizer Sandwiches
Sharon Raasch • Imperial, Neb.
1 c. Butter, softened
3 Tbsp. Poppy seeds
1 Onion, grated
1 Tbsp. Worcestershire sauce
2 Tbsp. Prepared Dijon-style mustard
2 (12 oz) pkg. White party rolls
1/2 lb. Cooked ham, chopped
5 oz Swiss cheese, shredded
Preheat oven to 350 degree. In a medium bowl, mix together butter, poppy seeds, onion, Worcestershire sauce and prepared Dijon-style mustard. Slice rolls in half horizontally and set aside tops. Spread bottoms with the butter mixture. Top with ham and Swiss cheese and replace tops. Arrange rolls in a single layer in a medium baking dish. Bake in the preheated oven 10 to 12 minutes, until rolls are lightly browned and cheese is melted.

Turkey Salad Sandwiches
Marlene Maurer • Lakewood, Colo.
3/4 c. Mayonnaise
2 Tbsp. Whole-grain mustard
1 Tbsp. Parsley, chopped
1 Apple, diced
2 Tbsp. Red seedless grapes, finely diced
4 c. Turkey, cooked, diced
1/4 c. Celery, minced
2 Tbsp. Walnuts
Salt and pepper to taste
Sliced bread
Spinach or lettuce leaves, optional
In a medium bowl, combine mayonnaise, mustard and parsley. Add apples and grapes and stir together. Add turkey and celery. Fold in walnuts and season with salt and pepper. Top slice of bread with salad and spinach or lettuce leaf, if desired. Cover with second slice of bread. Cut each sandwich in half. Refrigerate any leftovers.

Family Dinner Sandwich
Iola Egle • Bella Vista, Ark.
1 c. Broccoli, chopped
2 c. Chicken, cooked, chopped
1 Garlic clove, pressed
1 c. Sharp cheddar cheese, shredded
1/2 c. Red pepper, diced
1/2 c. Mayonnaise
2 Tbsp. Dill seed
2 (8 oz) pkgs. Refrigerated crescent rolls
1 Egg white, beaten
4 Tbsp. Almonds, slivered
Preheat oven to 350 degrees. Place chopped broccoli, chicken and red pepper in a large bowl. Press garlic over vegetables and add shredded cheese. Mix mayonnaise and dill seed into chicken mixture. Arrange crescent dough side by side on parchment paper on cookie sheet; do not separate, but roll to close perforations. On longest sides, cut dough into 1-1/2-inch strips, 3-inchs deep, using a pizza cutter, 6-inches remains in the middle for filling. Spread filling evenly over middle of dough. To braid, lift strips of dough across mixture to meet in the center, twisting each strip one turn. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid. Brush egg white over dough and sprinkle with almonds. Bake for about 25 minutes or until golden brown. Cut into 10 servings.

Beef Waldorf Sandwiches
Kay Bedlan • Lewellen, Neb.
1 lb. Roast beef, finely cubed, cold
1 Apple, diced
1/4 c. Celery, chopped
Walnuts, chopped
1 c. Miracle Whip
Salt and pepper to taste
Combine all ingredients and spread between buttered pieces of white bread.

Buffalo Chicken Tortilla Pinwheels
JK Chappell • Gering, Neb.
8 oz. Cream cheese, softened
1/2 c. Hot wing sauce or cayenne pepper sauce
1/4 c. Blue cheese, crumbled
1 c. Colby-jack cheese, shredded
1/4 c. Green onions, finely chopped
1 lb. Chicken breast, cooked, shredded
5 Large flour tortillas
In a bowl, beat cream cheese on low and add in sauce, blue cheese, Colby-jack cheese, and green onions. Beat until blended. Stir shredded chicken into mixture by hand. Spread approximately 3/4 cup of mixture on top of one of the tortillas. Roll up tortilla tightly, but without shifting the mixture too much. Repeat with remaining tortillas. Place rolled tortillas on a plate and cover with plastic wrap. Refrigerate for two to four hours. Remove from refrigerator and unwrap. Slice each rolled tortillas in half and then each half into three slices, discarding ends. Place pinwheel slices on serving plate or tray.

Colored Pasta Salad
Helen Druse • Lafayette, Colo.
1 lb. Tricolor spiral pasta
2 Carrots, shredded
1 Red onion, chopped
1 Green pepper, chopped
1/2 t. Celery seed
1 (14 oz) can Condensed milk
1 c. Vinegar
3/4 c. Sugar
1 c. Mayonnaise
1 t. Salt
1 t. Pepper
Cook pasta according to package directions. Rinse in cold water and drain after cooking. Place in a large bowl. Add carrots, onion, green pepper, celery seed. In another bowl, combine remaining ingredients. Pour over pasta mixture and toss to coat. Cover and refrigerate for eight hours or over night. Serves 12-14.

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Recipes for May 11, 2015

May 11, 2015 — 

Rhubarb Upside Down Cake
Joyce Ramey • Greeley, Colo.
Topping:
3 c. Fresh rhubarb, 1/2-inch slices
1 c. Sugar
2 Tbsp. All-Purpose flour
1/4 t. Nutmeg
1/4 c. Butter, melted
Batter:
1-1/2 c. All-Purpose flour
3/4 c. Sugar
2 t. Baking powder
1/4 t. Salt
1/2 t. Nutmeg
1/4 c. Butter, melted
2/3 c. Milk
1 Egg
Whipped cream, optional
Sprinkle rhubarb in a greased 10-inch heavy skillet. Combine sugar, flour and nutmeg and sprinkle over rhubarb. Drizzle with butter. For batter, combine flour, sugar, baking powder, salt and nutmeg in a mixing bowl. Add butter, milk and egg and beat until smooth. Spread over rhubarb mixture. Bake at 350 degrees for 35 minutes or unit the cake tests done. Loosen edges immediately and invert onto serving dish. Serve warm, topped with whipped cream.

Rhubarb-Pineapple Crumble
Marlene Maurer • Lakewood, Colo.
7 c. Rhubarb, 1-inch pieces
1 (8 oz) can Crushed pineapple, drained
1-1/4 c. Packed brown sugar, divided
2 Tbsp. Cornstarch
2 t. Lemon peel, shredded
2/3 c. All-Purpose flour
1 Tbsp. Sugar
1 Tbsp. Crystallized ginger, chopped
Dash of salt
1/3 c. Butter
Vanilla ice cream, optional
In a large bowl combine rhubarb, pineapple and 1 cup brown sugar. Let stand for one hour then drain mixture, reserving juices. If necessary, add water to reserved juices to equal 2/3 cup. Place juices in a small saucepan and stir in cornstarch. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Stir into rhubarb-pineapple mixture. Stir in lemon peel. Place mixture in a 2-quart square baking dish. In another bowl, combine flour, remaining brown sugar, granulated sugar, ginger and salt. Cut in butter until crumbly and spoon over top of fruit. Bake at 350 degrees for about an hour or until light brown and bubbly. Serve warm with ice cream if desired.

Rhubarb Macaroon Pie
Delores Hansen • Chappell, Neb.
2 c. Sugar
1/2 c. Flour
1/8 t. Nutmeg
1/2 t. Cinnamon
1/2 t. Salt
2 Eggs
4 c. Rhubarb, 1/4-inch cubes
9-inch Pie shell, unbaked
Preheat oven to 350 degrees. Combine sugar, flour, nutmeg, cinnamon and salt. Add eggs, blending thoroughly. Add rhubarb and mix well. Put in pie crust. Bake for about one hour until filling is thickened and knife inserted in center comes out clean.

Rhubarb Crunch
Arlene Ries • Wood Lake, Neb.
4 c. Rhubarb, diced
1-1/2 c. Sugar
4 Tbsp. Flour
Topping:
1/2 c. Brown sugar
1/2 c. Flour
1/2 c. Oatmeal
1/2 c. Butter
Combine rhubarb, sugar and flour in the bottom of a pan. (Double for a 9-by-13-inch pan.) Mix topping ingredients together and crumble over rhubarb mixture. Bake at 350 degrees for 40-45 minutes.

Rhubarb Custard Cake
Helen Druse • Lafayette, Colo.
1 Yellow cake mix
5 c. Rhubarb, diced
1-1/2 c. Sugar
2 c. Whipping cream
Mix cake mix according to directions on package. Pour into 9-by-13-inch pan. Mix rhubarb and sugar together and sprinkle over cake , mix batter. Pour whipping cream over all. Bake at 350 degrees for 45-55 minutes or until done.
* The fruit and custard sink to the bottom during baking and form custard layer.

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Recipes for May 4, 2015

May 4, 2015 — 

Prize Winning Meat Loaf
Chris Bryant • Johnson City, Tenn.
1-1/2 lbs. Hamburger
1 c. Oatmeal, uncooked
1/4 c. Onion, chopped
1-1/2 t. Salt
1/4 t. Pepper
1 c. Tomato juice
1 Egg, beaten
Topping:
1/3 c. Ketchup
1 t. Mustard
2 Tbsp. Brown sugar
2 drops Liquid smoke flavoring
Mix meat loaf ingredients together. Place in a 9-by-16-inch pan. Combine topping ingredients. Pour topping on top of meat loaf. Bake at 350 degrees for 45 minutes.

Bacon Cheeseburger Roll-Ups
Terry Valdez • Henderson, Colo.
1 lb. Ground beef
4 slices Bacon, chopped
1/4 c. Onions, chopped
1/2 lb. Velveeta cheese, cubed
1 (13.8 oz) pkg. Refrigerated pizza crust
Preheat oven to 400 degrees. Cook beef with onions; drain. Add cheese and cook until melted. Unroll dough onto greased baking sheet. Press into a 15-by-8-inch rectangle. Spread meat mixture on top. Roll dough, starting on the long side. With seam down, bake for 20 minutes or until golden. Cut diagonally into six slices to serve.

Prime Rib Dry Rub
Iola Egle • Bella Vista, Ark.
2 Tbsp. Chili powder
2 Tbsp. Paprika
2 Tbsp. Cumin seeds
1 Tbsp. Mustard seeds
1 Tbsp. Coriander seeds
2 Tbsp. Kosher salt
3 Tbsp. Light brown sugar
1 Tbsp. Garlic salt
1/2 t. Cayenne pepper
In a large skillet over medium heat, toast all the seeds shaking the skillet often for 3 minutes. Add the remaining ingredients and grind in a coffee grinder to a coarse mixture. To use, trim a 10-11 pound boneless prime rib beef roast of most of the fat. Spread the rub over the prime rib then cover with plastic wrap and refrigerate for six hours. Grill the prime rib, fat side up, indirectly over medium heat for about three hours. Remove when it reaches desired doneness. Loosely cover the prime rib with foil and let rest for half an hour before slicing. Cut into 1/2-inch slices and serve immediately.

Hawaiian-Style Short Ribs
Marlene Maurer • Lakewood, Colo.
2 Red onions, cut into 1-inch wedges, root ends left intact
4 Garlic cloves, smashed
2-inch piece Fresh ginger, peeled, thinly sliced
4 lbs. Bone-in Beef short ribs, 3-1/2-inch pieces
1-1/2 c. Dark brown sugar
1 c. Soy sauce
6 Tbsp. Rice vinegar
1 Tbsp. Sriracha or another chili sauce of your choice
3 c. Pineapple, 1-inch cubes
Cooked white rice and chopped scallion greens for serving
Place onions, garlic and ginger in a 5- to 6-quart slow cooker. Top with short ribs in a tight layer. In a medium bowl, whisk together brown sugar, soy sauce, vinegar and Sriracha then add to slow cooker. Cover and cook on high for about 4 hours or until ribs are almost tender. Add pineapple and cook another hour or until pineapple is tender. With a slotted spoon, transfer ribs, pineapple, onions and ginger to a platter and tent with foil. With a ladle, skim fat from cooking liquid. Serve ribs and pineapple mixture with rice. Drizzle with some cooking liquid and sprinkle with scallions.

Sloppy Joe Sandwiches
Sharon Raasch • Imperial, Neb.
1 lb. Ground beef or cube steaks, chopped
1 Onion, chopped
1-1/2 Tbsp. Flour
2/3 c. Coca-Cola or Pepsi
2 Tbsp. Vinegar
1 Tbsp. Worcestershire sauce
1 t. Honey
1 t. Dry mustard
Salt and pepper to taste
Brown beef and onion in skillet. Remove from heat, drain and set aside when done. Mix remaining ingredients well then cover and simmer for 40 minutes. Serve meat on buns with sauce.

Pastie
Cathleen Kuhlmann • Longmont, Colo.
1 box Prepared pie crust
1 lb. Ground round or left over roast
1 c. Rutabaga, grated
1 c. Potatoes, diced
1 Carrot, grated
1 Onion, minced
Salt and pepper to taste
1 Egg
1 Tbsp. Water
Prepare pie crust according to directions. Chill dough for one hour then roll out to 1/4-inch thickness and cut into three circles. Mix meat, vegetables and seasonings well and place 1/3 cup in center of each circle. Fold over and crimp edges and make two slits across the top. Mix egg and water together and brush over tops. Bake at 375 degrees for 15 minutes. Reduce heat to 325 degrees and bake one hour or until golden brown. Can be served with beef gravy over top.

Mexican Lasagna
Marcey Dyer • Pierce, Colo.
3/4 lb. Ground beef or turkey
1 Onion, chopped fine
1 pint Salsa, divided
10 Flour tortillas or 14 corn tortillas
1 (16 oz) can Refried beans
1 Tomato, peeled, seeded, chopped
1 c. Lettuce, finely shredded
2 c. Cheddar cheese, grated, divided
Preheat oven to 400 degrees. In a skillet over medium heat, brown meat with onion then drain. Spread 2 Tablespoons salsa on the bottom of a greased 9-by-13-inch baking dish. Cover with half the tortillas. Layer beans, meat, tomato, lettuce, 1-1/2 cups cheese and all but a 1/2 cup salsa. Cover with remaining salsa and cheese. Cover with foil and bake for 20 minutes or until cheese is melted.

Smothered Enchiladas
Carrie Lehman • Mack, Colo.
1 pkg. Flour tortillas
2 lbs. Hamburger
1/2 Onion, chopped
1 t. Salt
1/2 t. Cumin
Dash of red pepper
Green chilies, diced and roasted (the amount you do depends on how spicy you want it)
2 cans Cream of chicken soup
8 oz. Sour cream
Milk
Cheddar cheese
Mix green chilies, milk (just enough to make it soup-like), cream of chicken soup, and sour cream. Brown hamburger and add chopped onions. Add seasonings. Pour enough sauce in a 9-by-13-inch pan to coat the bottom. Roll tortillas with hamburger and cheese. Place folded side down. After all the tortillas are rolled, pour remaining sauce over top and sprinkle liberally with shredded cheese. Bake at 375 degrees for 20-25 minutes or until heated through.
* This is what I call a dump recipe. The original doesn’t list specific amounts of everything and so I just “dump” until it looks right! I took a guess at some of the amounts I put in, so adjust to taste as needed.

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Recipes for April 27, 2015

April 27, 2015 — 

Fried Fish
Sharon Raasch • Imperial, Neb.
1 c. All-Purpose flour
3 Eggs, beaten
2 c. Plain bread crumbs
1/2 t. Garlic powder
1/2 t. Dried oregano
1-1/2 lbs. White-fleshed fish, such as haddock, cod or whiting, cut into 4 oz. fillets
1 c. Vegetable oil
Place flour, eggs and bread crumbs in three separate pie plates. Add oregano to bread crumbs. Pat fish dry with a paper towel. Dip fillets, one at a time, into flour then dip floured fish into beaten eggs then into the bread crumbs. Place breaded fish on a plate. When all fish has been breaded, heat oil in a large skillet over medium-high heat. Fry fish until brown on both sides and flaky. Remove from skillet and drain on paper towel.

Spicy Asian Shrimp
Marlene Maurer • Lakewood, Colo.
1 t. Five spice powder
1 t. Hot sauce
1-1/2 t. Ginger, minced
1 Garlic clove, minced
2 Tbsp. Rice wine vinegar
1 t. Fish sauce
1 t. Sesame oil
2-1/2 lbs. Jumbo fresh shrimp, peeled, butterflied
Combine all ingredients except the shrimp in a glass dish. Add shrimp and toss. Marinate in the refrigerator for one hour. If sautéing shrimp, add 2 Tablespoons of olive oil to the pan before shrimp. If sautéing or grilling, cook approximately two minutes per side or until tender. Shrimp should register at 145 degrees with a meat thermometer.

Tuna Casserole
Kay Bedlan • Lewellen, Neb.
1 can Tuna
2 cans Cream of mushroom soup, do not dilute
1 small Onion, chopped
4 c. Noodles, cooked, drained
1 can Green beans or peas, drained
Salt and pepper to taste
Mix all ingredients together. Pour in a 9-by-13-inch pan. Bake at 350 degrees for 30 minutes.

Catfish Parmesan
Chris Bryant • Johnson City, Tenn.
1 Egg white, beaten
2 Tbsp. Water
1/2 c. Wheat crackers, crushed
3 Tbsp. Parmesan cheese, grated
2 Tbsp. Parsley, minced
1 lb. Catfish fillets
Lemon slices
In a small dish, beat egg white and water together. In another bowl, mix crushed crackers, cheese and parsley. Dip catfish in egg white mixture then into the crumb mixture. Sauté until brown in a pan coated with cooking spray. Garnish with lemon slices and serve hot.

Salmon Teriyaki
Ethel Williams • Papillion, Neb.
1 lb. Salmon fillets, 3/4-inch thick
1/4 c. Soy sauce
1/3 c. Dry white wine or orange juice
1/2 c. Packed brown sugar
1 t. Ground ginger
Remove and discard skin from fish. Cut fish into four pieces. Mix soy sauce, wine, brown sugar and ginger in a shallow glass dish. Add fish, turning several times to coat. Cover and refrigerate for one hour, turning once. Set oven to broil. Spray broiler pan rack with cooking spray. Remove fish from marinade, reserve marinade. Place fish on rack in broiling pan. Brush with marinade. Broil with tips about 4 inches from the heat for 5-6 minutes. Discard remaining marinade.

Crab Stuffed Baked Avocado
JK Chappell • Gering, Neb.
4 oz. Cream cheese, softened
6 oz Crab meat (drain well if using canned meat)
1/4 c. Tomatoes, chopped
1 Tbsp. Scallions
1/4 t. Salt
1/4 t. Pepper
Pinch cayenne pepper
3 large Ripe avocados, cut in half, pits removed
1/2 c. Parmesan cheese
Preheat oven to 400. In a bowl, combine all the ingredients except the avocados and the Parmesan, mix until well combined. Fit the hole in the avocado with crab mixture, top with generous amounts of cheese. Place avocados in the wells of a muffin tin, bake until the cheese has melted about 8-10 minutes.

French Fries
Carrie Lehman • Mack, Colo.
4 large Potatoes
1 t Salt
1 t. Seasoned salt
1/2 t. Garlic salt
1/2 t. Onion salt
1/2 t. Paprika
1/4 t. Pepper
Cut potatoes into sticks and put in bowl and coat with oil. Mix seasonings and add to potatoes. Toss to coat and put on a cookie sheet in one layer. Bake at 400 degrees for 30 minutes or until tender. Sprinkle with salt again when done.

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Recipes for April 20, 2015

April 20, 2015 — 

Strawberry-Strawberry Cheesecake
Marlene Maurer • Lakewood, Colo.
Crust:
1 c. Shortbread cookies, coarse crumbs
5 Tbsp. Butter, unsalted, melted
Filling:
10 oz. Frozen strawberries, thawed, juices reserved
3 (8 oz) pkgs. Cream cheese, room temperature
1 c. Sugar
2 Tbsp. All purpose flour
3 Eggs
1 Tbsp. Fresh lemon juice
1 t. Vanilla extract
1/2 t. Almond extract
Topping:
1/3 c. Strawberry or currant jelly
3 (1 pint) baskets Fresh strawberries, hulled, halved lengthwise
Preheat oven to 325 degrees. Butter 9-inch-diameter springform pan with 2-3/4-inch high sides. Grind cookies in a processor to coarse crumbs. Add butter and blend until crumbs are evenly moistened. Press crumb mixture over bottom and 1-inch up sides of prepared pan. Bake crust until just golden, about 8 minutes. Set aside while preparing filling. Maintain oven temperature. Puree thawed strawberries and juices in processor until smooth. Measure 3/4 cup puree (reserve any remaining for another use). Add cream cheese and sugar to processor and blend until smooth. Using on/off turns, blend in flour. Add eggs and process until smooth, scraping down sides occasionally. Add 3/4 cup strawberry puree, lemon juice, vanilla extract and almond extract, process until well blended. Transfer filling to prepared crust. Bake cake until center is softly set and edges begin to color, puff and crack, about 1 hour and 15 minutes. Refrigerate uncovered on rack until cold, at least four hours. Cut around pan sides to loosen cake then remove pan sides. Stir jelly in heavy saucepan over low heat until melted. Arrange berry halves on top, brush with warm jelly glaze. Chill at least one hour and up to eight hours.

Upside-down Sunshine Cake
Marcey Dyer • Pierce, Colo.
1 box (2 layer) Yellow cake mix
1 small box Orange Jello
1 (20 oz) can Pineapple rings, drained
Maraschino cherries
Preheat oven to 350 degrees. Prepare cake mix as directed on package and set aside. Sprinkle dry jello evenly onto bottom of a generously greased 9-by-13-inch baking pan. Top with pineapple rings and place a cherry in the center of each ring. Pour cake batter evenly over fruit. Bake for 30 minutes. Cool for 5 minutes. Loosen cake from sides of pan and invert onto serving plate. Cool completely.

German Chocolate Upside-Down Cake
Terry Valdez • Henderson, Colo.
1 box German chocolate cake mix
1 c. Coconut, shredded
1 c. Pecans, chopped
1 (8 oz) pkg. Cream cheese
1 stick Butter
1 lb. Powdered sugar
Make cake as directed on box. Sprinkle coconut on the bottom of a greased 13-by-9-inch. Sprinkle pecans over coconut. Pour cake mix on top of coconut and pecans. Melt cream cheese and butter. Add powdered sugar and stir until creamy. Pour on top of cake mix. Bake at 350 degrees for about 40-45 minutes until firm.

Carrot Cake
Iola Egle • Bella Vista, Ark.
1-1/2 c. Canola oil
2 c. Sugar
2-1/2 c. Flour
2 t. Baking powder
1 t. Baking soda
1 t. Salt
2 . Cinnamon
4 Eggs
2-1/2 c. Carrots, grated
1 c. Crushed pineapple
2 t. Vanilla
2 c. Pecans or walnuts, chopped
Frosting:
1 (8 oz) pkg. Cream Cheese
3-1/2 c. Powdered sugar
1/2 c. Butter, softened
2 t. Vanilla
Combine oil and sugar and mix well. Sift dry ingredients. Mix dry ingredients alternately with the eggs, one at a time, to the oil and sugar mixture. Add carrots, pineapple and vanilla, mix well. Add nuts, reserving some for garnish. Bake at 350 degrees for 1 hour in a 10-inch angle food cake pan or three 9-inch round pans. Mix all frosting ingredients together. Spread on cooled cake. Garnish with remaining nuts.

Pecan Cake
Sharon Raasch • Imperial, Neb.
1 c. Butter, softened
1-1/2 c. Brown sugar, packed
3 Eggs
2 c. Self-rising flour
1 c. Cinnamon graham crackers, crushed
1 c. Orange juice
1 c. Pecans, toasted, chopped
1/2 c. Confectioner’s sugar
4 t. Milk
1/2 c. Pecan halves
Preheat oven to 350 degrees. In a large bowl, beat butter until creamy. Gradually add brown sugar, beating well. Add eggs one at a time, beating after each addition. Add flour, cracker crumbs and orange juice and beat on low until blended. Stir in 1 cup chopped pecans. Pour batter in a greased 10-inch bundt pan. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cake will not rise to top of pan. Cool in pan on wire rack for 15 minutes then remove from pan and let cool completely on wire rack. In a small bowl, stir together confectioner’s sugar and milk. Drizzle over cooled cake and sprinkle with 1/2 cup pecan halves.

Oatmeal Chocolate Chip Cake
Kay Bedlan • Lewellen, Neb.
1-3/4 c. Boiling water
1 c. Oatmeal, uncooked
1 c. Brown sugar
1 c. Sugar
1/2 c. Margarine
3 Eggs
1-3/4 c. Flour
1 t. Baking soda
1/2 t. Salt
1 Tbsp. Cocoa
1 (12 oz) pkg. Chocolate chips
3/4 c. Walnuts
Pour boiling water over oatmeal. Let stand for 10 minutes. Add brown sugar, white sugar and margarine. Stir until margarine melts. Add eggs and mix well. Stir in flour, soda, salt and cocoa, mix well. Add half of the chocolate chips. Pour batter into greased and floured 9-by-13-by-2-inch pan. Sprinkle nuts and remaining chocolate chips on top. Bake at 350 degrees for 40 minutes.

Cherry Angel Food Cake
Helen Druse, Lafayette, Colo.
1 large Angel food cake
2 cans Cherry pie filling
1 (8 oz) pkg. Cream cheese
1 can Sweet condensed milk
9 oz. Cool Whip
1 t. Vanilla
1 t. Almond extract
Tear cake into small pieces. Mix cream cheese, condensed milk, Cool Whip, vanilla and almond extract. Layer half of the torn cake, half of the cream cheese mixture and 1 cup pie filling. Repeat layers ending with cherry pie filling.

Lemon Cream Cheese Frosting
Patty Hackman • Eagle Vail, Colo.
6 oz. Cream cheese, room temperature
2 Tbsp. Butter, unsalted, room temperature
2 Tbsp. Lemon zest, finely grated
4 Tbsp. Fresh lemon juice
1/2 t. Vanilla extract
1-1/4 c. Confectioner’s sugar
In a medium bowl, beat cream cheese with a hand held electric mixer on medium speed until very smooth, about 30 seconds. Add butter and beat until smooth. Beat in lemon zest, lemon juice and vanilla. On low speed, gradually add confectioner’s sugar, beating until smooth, increase to high and beat for just a few seconds until smooth and fluffy. Don’t over-beat or you may thin the frosting.

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Recipes for April 13, 2015

April 13, 2015 — 

Breakfast Coffee Cake
Kay Bedlan • Lewellen, Neb.
1/2 c. Margarine
1 c. Sugar
1/2 t. Butter extract
1 t. Vanilla
1/2 t. Coconut extract
2 c. Flour
2 t. Baking powder
1 Egg, beaten plus enough milk to make 1 cup
1 (21 oz) can Cherry pie filling, or your choice of fruit filling
Topping:
3/4 c. Sugar
3/4 c. Flour
6 Tbsp. Margarine
Cream margarine and sugar together until light and fluffy. Add butter extract, vanilla and coconut flavoring and beat well. Add flour and baking powder alternately with egg and milk mixture. Pour batter into a greased and floured 9-by-13-by-2-inch pan. Spread cherry pie filling over batter. Mix topping ingredients together until crumbly. Sprinkle over cherry pie filling. Bake at 350 degrees for 1 hour.

Fresh Apple Nut Bread
Helen Druse • Lafayette, Colo.
1/2 c. Butter, room temperature
1 c. Brown sugar, firmly packed
2 Eggs
3 c. Flour
2 c. Apples, peeled, grated
3/4 c. Walnuts, chopped
1-1/2 t. Baking soda
1 t. Baking powder
1 t. Lemon peel, grated
1 t. Salt
1/4 t. Nutmeg
1 t. Cinnamon
3/4 c. Buttermilk
Preheat oven to 350 degrees. Cream butter and sugar in a medium bowl. Beat in eggs. Combine next nine ingredients in a separate bowl and blend into creamed mixture alternatively with buttermilk. Turn into greased and floured 9-by-5-inch loaf pan. Bake until toothpick inserted comes out clean.

Raspberry Streusel Muffins
Amy Eby • Loma, Colo.
1-1/2 c. Flour
1/2 c. Sugar
2 t. Baking powder
1/2 c. Milk
1/2 c. Butter, melted
1 Egg, beaten
1 c. Whole raspberries, fresh or frozen
Topping:
1/4 c. Pecans, chopped
1/4 c. Brown sugar
1/4 c. Flour
2 Tbsp. Butter, melted
Combine dry ingredients. Blend milk, butter and eggs. Stir milk mixture into flour mixture just until moistened. Spoon about 1 Tablespoon batter into 12 muffin cups. Divide half of the raspberries among cups. Top with remaining batter then remaining raspberries. For topping, combine ingredients and sprinkle over muffins. Bake at 375 degrees for 20-25 minutes.

Butterscotch Granola
Carrie Lehman • Mack, Colo.
10 c. Oatmeal
2 c. Coconut
2 pkgs. Graham crackers, crushed
4 sticks Margarine
1 c. Pecans, chopped
3/4 c. Brown sugar
2 t. Soda
2 t. Salt
1 c. Mini butterscotch chips
Mix all dry ingredients except for chips and soda. Melt margarine and add soda. Let rise a little before adding to dry ingredients. Spread evenly on two large cookie sheets. Bake at 350 degrees for 40 minutes, stirring occasionally. Add chips the last minute of baking time.

Buttermilk Blueberry Breakfast Cake
Marlene Maurer • Lakewood, Colo.
1/2 c. Butter, unsalted, room temperature
2 t. Lemon rind, finely grated
1 c. Sugar, divided
1 Egg, room temperature
1 t. Vanilla extract
2 c. Fresh blueberries
2 c. All-purpose flour, divided
2 t. Baking powder
1 t. Coarse salt
1/2 c. Buttermilk
Preheat oven to 350 degrees. Combine butter, lemon rind and sugar, less 1 Tablespoon, in a mixing bowl. Beat with an electric mixer at medium-high speed until light and fluffy. Add egg and vanilla and beat until combined. Toss blueberries with 1/4 cup flour. In a separate bowl, whisk together remaining flour, baking powder and salt. Add flour mixture to egg mixture a little at a time, alternating with buttermilk then fold in blueberries. Spread batter in greased 9-inch square baking pan. Sprinkle batter with remaining 1 Tablespoon sugar. Bake for 35-45 minutes or until a toothpick inserted in the center comes out clean. Let cool at least 15 minutes before serving.

Peach Muffins
Cathleen Kuhlmann • Longmont, Colo.
3 c. All-purpose flour
1 Tbsp. Ground cinnamon
1 t. Baking soda
1 t. Salt
1-1/4 c. Vegetable oil
3 Eggs, lightly beaten
2 c. Sugar
2 c. Peaches, peeled, pitted, chopped
Preheat oven to 400 degrees. In a large bowl, mix the flour, cinnamon, baking soda and salt. In a separate bowl, mix the oil, eggs and sugar. Stir the oil mixture into the flour mixture just until moist. Fold in peaches. Spoon into 16 greased muffin cups. Bake 25 minutes or until toothpick inserted in center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely.

French Toast Roll-ups
Sharon Raasch • Imperial, Neb.
1 (8 oz) pkg. Cream cheese, softened
1 Egg yolk
1 c. Sugar, divided
24 slices White sandwich bread, crusts removed
1 Tbsp. Ground cinnamon
Butter, melted
In a medium bowl, beat cream cheese, egg yolk and 1/4 cup sugar until smooth; set aside. Roll out each bread slice with a rolling pin. Spread cheese mixture over bread, distributing evenly. Roll up each slice, jellyroll-style, and place seam-side down on a baking sheet. In a shallow dish, combine remaining sugar and cinnamon. Brush butter over roll-ups then roll them in the cinnamon-sugar mixture, until completely coated. Repeat with remaining roll-ups, placing them on the baking sheet after coating. Cover and freeze for at least two hours, or up to two months. Just before serving, preheat oven to 400 degrees. Bake roll-ups 10-12 minutes or until golden brown.

Energy Bars
Terry Valdez • Henderson, Colo.
3/4 c. Karo syrup
1-1/2 c. Chunky peanut butter
1 c. Granola
1/2 c. Brown sugar
1 c. Powdered sugar
In a large saucepan, over high heat, combine syrup and sugar. Bring to a boil. Add peanut butter and stir until smooth. Remove from heat. Add dry ingredients and stir. Press into a 9-by-13-inch pan until firm. Cut into bars and refrigerate until cool. * Optional ingredients to add: 1 c. Raisins, Chocolate chips, trail mix, dried fruit, cereal, ect.

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Recipes for April 6, 2015

April 6, 2015 — 

Chicken Bacon Ranch Pasta Bake
JK Chappell • Gering, Neb.
8 oz. Penne pasta
1/4 c. Red onion, diced
1/2 c. Green peppers, chopped
1 Tbsp. + 1 t. Olive oil, divided
1 t. Garlic, minced
1 (14 oz) can Diced tomatoes
2 c. Chicken, cubed, cooked
1/2 c. Bacon, chopped, cooked
1 c. Spinach leaves, chopped
1 (12 oz) can Evaporated milk
2-1/2 c. Pepper jack cheese, shredded, divided
1/2 c. Ranch salad dressing
1/2 c. Cheddar cheese, shredded
Cook pasta according to package directions for al dente pasta. Drain and pour back into saucepan. Drizzle with 1 teaspoon olive oil and toss. Cover and set aside. Saute onions and peppers in remaining oil for 2-3 minutes. Add garlic, tomatoes, chicken, bacon, and spinach to the pan. Saute until the spinach leaves start to wilt. Pour mixture into the pan with the pasta and stir. Cover and set aside. Heat milk, ranch dressing, and 2 cups pepper jack cheese until the cheese melts and becomes creamy. Stir in the noodles and chicken mixture. Spoon into a greased 8-by-8-inch baking dish. Top with the remaining pepper jack cheese and cheddar cheese. Bake at 350 degrees for 20 minutes. Broil for 2-3 minutes to brown the cheese. (Keep a close eye on it!)

Lemon Chicken Piccata
Tamra Palmer • Elizabeth, Colo.
2 Lemons, cut into thin rounds
4 Garlic cloves, minced
4 Chicken breasts (thin)
1 t. Onion powder
1/2 t. Salt
1/2 t Pepper
1 Tbsp. Kick’n Chicken seasoning
2 Tbsp. Olive oil, divided
2 Tbsp. Butter
1 t. Onion
1/2 t. Garlic powder
1 Tbsp. Oregano
1 t. Thyme
1/2 c. Wine
1 c. Chicken broth
1 t. Flour
2 Tbsp. Parsley
Place lemon rounds and garlic in a bowl and toss. Season chicken with salt, pepper, onion powder and Kick’n Chicken. In a large skillet on medium heat cook chicken in 1 Tablespoon oil until done. Remove to a plate. Add remaining olive oil to the pan. Place lemon mixture in pan and cook about 2 minutes, or until slightly browned then return to a bowl. Wipe pan clean and add the butter to the pan. Add onion, garlic powder, oregano and thyme. Cook for one minute, and add wine. Bring to boil, reduce heat and simmer until reduced. Add broth and flour to the pan, and stir with a whisk. Once again, bring to a boil, reduce heat, and simmer for 3 minutes. Return chicken to the pan and coat on both sides in the sauce, add the lemon mixture on top. Baste with more sauce and let simmer another 3 minutes.

Spicy Baked Chicken Thighs
Marlene Maurer • Lakewood, Colo.
3/4 c. Balsamic vinegar
1/4 c. Olive oil
1/2 t. Crushed red pepper flakes
1/4 t. Dried oregano
2 lbs. Chicken thighs, boneless, skinless
Combine vinegar, olive oil, red pepper flakes and oregano in a resealable plastic bag. Add chicken and marinate for one hour in refrigerator. Preheat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil and place in oven for two minutes. Shake off excess marinade and arrange thighs on baking sheet. Bake 20 minutes or until juices run clear. Remove from oven and let chicken rest 10 minutes before serving.

One Pot Chicken
Ethel Williams • Papillion, Neb.
1 c. Onion, chopped
1 c. Potatoes, 1/2-inch cubes
1 Garlic clove, minced
1 t. Parsley, chopped
2 Tbsp. Celery, chopped
1 c. Water
1 Bay leaf
1/8 t. Thyme
Black pepper to taste
1 c. Canned peas, drained
2 Chicken breasts, skinless, boneless
Cook onion and potatoes at medium heat until they start to brown. Add garlic, parsley, celery, water, bay leaf, thyme and pepper. Bring to a boil, stirring frequently. Add chicken and simmer, cover and cook for 12 minutes. Add peas and continue cooking until liquid is reduced, about 5 minutes. Serve and garnish with parley.

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Recipes for March 30, 2015

March 30, 2015 — 

Deviled Bunnies
Sharon Raasch • Imperial, Neb.
12 Eggs, hard boiled, cooled, peeled, cut in half lengthwise
1/4 c. Salad dressing
2 t. Prepared mustard or to taste
1 t. Red wine vinegar
Black olives, for garnish
Carrots, shredded, for garnish
Trim off a slice of egg white from the bottom of each half and reserve. Pop out the egg yolks into a small bowl and mash with a fork. Add salad dressing, mustard and vinegar, and mix thoroughly. Fill the empty egg white shells with the yolk mixture. Using the reserved pieces of egg whites, cut out curved-shaped ears and insert for the bunnies. Garnish with two sliced olives for eyes and shredded carrot pieces for whiskers and nose. Rest the bunnies on a bed of shredded carrots for Easter grass.

Paska (Easter Bread)
Kay Bedlan • Lewellen, Neb.
3 pkgs. Dry yeast
1 c. Warm water
3 t. Sugar
2 c. Milk, scalded, cooled
4 Eggs, beaten
1-1/2 c. Sugar
1 Tbsp. Salt
1 c. Oleo, melted
1 Tbsp. Lemon or orange rind
2 c. Raisins
2 c. Cherries
8-10 c. Flour
Sprinkle yeast over warm water and 3 teaspoons sugar. Add milk, eggs, sugar, salt, oleo, rind, raisins and cherries. Add flour to make soft dough. Knead well and let rise in greased, covered bowl. Form into a circular braided loaf to hold colored eggs in the center. Let rise. Bake at 350 degrees until it tests done. Arrange colored hard boiled eggs in the center.

Apricot Almond Truffles
Marlene Maurer • Lakewood, Colo.
1/2 c. Almonds, whole, unsalted
1-1/2 c. Dried Turkish apricots
1 Tbsp. Honey
1/2 t. Ground cinnamon
1/2 t. Ground ginger
1/8 t. Salt
3 oz. Dark chocolate, chopped
Place almonds in a dry skillet over medium-high heat and cook, stirring frequently, until they are toasted and fragrant, about 5 minutes. Set aside to cool slightly. Put almonds into a food processor and pulse until coarsely chopped. Add apricots, honey, cinnamon, ginger and salt to the processor; process until the ingredients are finely chopped and begin to stick together. Roll mixture with your hands into heaping teaspoon-sized balls and set them on a baking sheet lined with waxed paper. Melt chocolate. Roll apricot balls in the melted chocolate, one or two at a time, until they are all covered. Place them back on waxed paper and then chill in the refrigerator until set, about 15 minutes. Serve and store at room temperature.

Chocolate Lasagna
Joan Parker • Cozad, Neb.
36 Oreo cookies, crumbled
6 Tbsp. Butter, melted
8 oz. Cream cheese
1/4 c. Sugar
2 Tbsp. Cold milk
2 tubs Cool Whip
2 (3.9 oz) boxes Instant chocolate pudding
3 c. Cold milk
1-1/2 c. Mini chocolate chips
Melt butter and stir into Oreo crumbs until well combined. Pour into the bottom of a 9-by-13-inch baking pan and smash down until they coat the bottom of the pan. Place in fridge to set. Mix cream cheese until fluffy. Add 2 Tablespoons cold milk and sugar, mix well. Stir in 1-1/4 cups Cool Whip. Spread over Oreo crumb layer and smooth until it is all covered. Put in fridge. Mix instant pudding and 3 cups milk and whisk until it thickens. Now spread this over the previous layer. Put remaining whip cream on top and cover with chocolate chips. Place in fridge for hours or in the freezer for one hour to set.

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Recipes for March 23, 2015

March 23, 2015 — 

Quick Hamburger Stew
Kay Bedlan • Lewellen, Neb.
2 Tbsp. Shortening
2 Lbs. Hamburger
6 c. Water
1 can Tomatoes, diced
6 small Green onions, diced
6 Carrots, diced
3 med. Potatoes, diced
2 Celery stalks, diced
1 pkg. Beef stew seasoning
Brown hamburger in shortening and drain. Add hamburger, tomatoes, green onions, carrots, potatoes and celery to the water in a large pot. Stir in seasoning. Simmer for 1-1/2 hours or until vegetables are tender.

Mexican Corn Soup
Marcey Dyer • Pierce, Colo.
3 Tbsp. Butter
1/3 c. Green pepper, chopped
1/4 c. Green onions, chopped
1 Garlic clove, minced
5 Tbsp. Flour
1/4 t. Dried oregano
1/4 t. Black pepper
2-3 drops Hot pepper sauce
3 c. Chicken broth
1-1/2 c. Salsa
1 Bay leaf
1 (12 oz) can Sweet corn, drained
2-1/4 c. Monterey jack cheese, shredded, divided
Melt butter in a 3-quart pan. Add green pepper, green onions and garlic and saute until tender, about 5 minutes. Stir in flour, oregano, pepper and hot pepper sauce. Gradually stir in chicken broth and salsa. Add bay leaf and bring to a boil, stirring constantly. Boil and stir for one minute. Remove and discard bay leaf. Add corn and 1-1/2 cups cheese, and continue cooking and stirring until cheese is melted and soup is heated through. Top each serving with tortilla chips, Cilantro and remaining cheese.

White Chicken (or Fowl) Chili
Tamra Palmer • Elizabeth, Colo.
3-1/2 c. Chicken broth
1 t. Cumin seeds
1-1/2 lb. Boneless chicken breasts
1 Tbsp. Olive oil
1 Onion, chopped
3 Garlic cloves, chopped
1-1/2 c. White corn kernels
1 can Great Northern beans
3 (4 oz ) cans Chopped green chilies, un-drained
3 Tbsp. Lime juice
2 t. Ground cumin
1/2 t. Ground coriander
1/2 t. Pepper
1/3 c. Sour cream
2 Tbsp. Fresh cilantro, chopped
Combine the broth and cumin seeds in large pot and bring to boiling. Add chicken/fowl. Lower heat, cover and simmer 20 minutes or until chicken/fowl is fork tender. Remove chicken/fowl to cool. In a small sauce pan, saute onion in olive oil until transparent, about 5 minutes. Add garlic and cook for 1 minute then add to pot. Add the next seven ingredients to broth in the pot. Cook until heated through. Dice chicken into cubes and add. Let cook another 10 minutes, stir in sour cream and cilantro.

Tomato-Basic Soup
Marlene Maurer • Lakewood, Colo.
1 Tbsp. Extra-virgin olive oil
1-1/2 c. Onion, chopped
3 Garlic cloves, chopped
3/4 c. Fresh basil, chopped
1 (28 oz) can Fire-roasted, diced tomatoes, undrained
4 oz. Cream cheese, cut into cubes
2 c. Milk
Salt and pepper to taste
Saute onion in oil over medium-high heat. Stir in garlic and cook for one minute, stirring constantly. Add basil and tomatoes and bring to a boil. Add cream cheese and stir until cream cheese melts. Place tomato mixture in a blender and blend until smooth. Return to pan and stir in milk, pepper and salt. Return to medium-high heat and cook for two minutes or until thoroughly heated.

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Recipes for March 16, 2015

March 16, 2015 — 

Corned Beef and Cabbage
Hannah Heath • Belle Fourche, S.D.
4-1/2 lbs. Corned beef brisket
2 Onions, quartered
1 Cabbage head, cut in small chunks
1/2 t. Pepper
3 Tbsp. Vinegar
3 Tbsp. Sugar
2 c. Water
Combine ingredients in a crock pot with cabbage on top. Cover and cook on low for 10-12 hours or on high for 6-7 hours.

Irish Lamb Stew
Marcey Dyer • Pierce, Colo.
6 Tbsp. Flour, divided
1 t. Salt
1/8 t. Pepper
1-1/2 lbs. Lamb stew meat, cut into 1-inch cubes
2 Tbsp. Canola oil
3 c. Water
8 Pearl onions, peeled
3 Carrots, cut into 1-inch pieces
2 Potatoes, peeled, cubed
1/2 c. Half & Half cream
In a large plastic bag, combine 4 Tablespoons flour, salt and pepper. Add lamb then shake to coat. In a large pan, brown lamb in oil on all sides. Add water and bring to a boil. Reduce heat, cover and simmer for 1-1/2 hours or until meat is almost tender. Add onions, carrots and potatoes. Cover and simmer for 30 minutes or until the meat and veggies are tender. In a small bowl, place remaining flour and stir in cream until smooth. Stir into stew and bring to a boil. Cook and stir for two minutes or until thickened. Serve with biscuits.

Old-Fashioned Stuffed Cabbage
Sharon Raasch • Imperial, Neb.
1 large Cabbage, cored
1 (28 oz) can Crushed tomatoes, not drained
3 Tbsp. Light brown sugar
1 Tbsp. Worcestershire sauce
1 Tbsp. Lemon juice
1 lb. Ground beef
1 c. Cooked rice, cooled
1 small Onion, chopped
1 Egg
1 t. Salt
1/2 t. Black pepper
Preheat oven to 350 degrees. In a large saucepan, bring 1 inch of water to a boil over high heat. Place cabbage in water, cored-side down; cover pan, and reduce heat to low and steam 20 minutes, or until cabbage leaves pull apart easily. Drain and set aside. In a medium bowl, combine tomatoes and their juice, brown sugar, Worcestershire sauce and lemon juice; mix well and set aside. In a large bowl, combine ground beef, rice, onion, egg, salt, pepper, and 2 tablespoons tomato mixture; mix well. Place 1 cup tomato mixture in bottom of a greased 9-by-13-inch baking dish. Peel a cabbage leaf off the head and cut off thick stem. Place 1/4 cup meat mixture in center of leaf. Starting at core end, make a roll, folding over sides and rolling loosely. Place seam-side down in baking dish. Repeat with remaining cabbage leaves and meat mixture. Spoon remaining tomato mixture evenly over top and cover. Bake 1-1/4 hours. Uncover and cook 10 additional minutes, or until beef is no longer pink.

Pea Salad
Kay Badlan • Lewellen, Neb.
1 can Peas, drained
1/4 lb. Sharp cheddar cheese
1/3 c. Sweet pickle relish
1/3 c. Onion, chopped
1/4 c. Celery, chopped
1/4 c. Green pepper, chopped
1/2 t. Salt
1/4 t. Black pepper
1/3 c. Sour cream or Miracle Whip
Combine all ingredients and toss with sour cream or Miracle Whip. Garnish with two hard boiled eggs.

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Recipes for March 16, 2015

March 16, 2015 — 

Corned Beef and Cabbage
Hannah Heath • Belle Fourche, S.D.
4-1/2 lbs. Corned beef brisket
2 Onions, quartered
1 Cabbage head, cut in small chunks
1/2 t. Pepper
3 Tbsp. Vinegar
3 Tbsp. Sugar
2 c. Water
Combine ingredients in a crock pot with cabbage on top. Cover and cook on low for 10-12 hours or on high for 6-7 hours.

Irish Lamb Stew
Marcey Dyer • Pierce, Colo.
6 Tbsp. Flour, divided
1 t. Salt
1/8 t. Pepper
1-1/2 lbs. Lamb stew meat, cut into 1-inch cubes
2 Tbsp. Canola oil
3 c. Water
8 Pearl onions, peeled
3 Carrots, cut into 1-inch pieces
2 Potatoes, peeled, cubed
1/2 c. Half & Half cream
In a large plastic bag, combine 4 Tablespoons flour, salt and pepper. Add lamb then shake to coat. In a large pan, brown lamb in oil on all sides. Add water and bring to a boil. Reduce heat, cover and simmer for 1-1/2 hours or until meat is almost tender. Add onions, carrots and potatoes. Cover and simmer for 30 minutes or until the meat and veggies are tender. In a small bowl, place remaining flour and stir in cream until smooth. Stir into stew and bring to a boil. Cook and stir for two minutes or until thickened. Serve with biscuits.

Old-Fashioned Stuffed Cabbage
Sharon Raasch • Imperial, Neb.
1 large Cabbage, cored
1 (28 oz) can Crushed tomatoes, not drained
3 Tbsp. Light brown sugar
1 Tbsp. Worcestershire sauce
1 Tbsp. Lemon juice
1 lb. Ground beef
1 c. Cooked rice, cooled
1 small Onion, chopped
1 Egg
1 t. Salt
1/2 t. Black pepper
Preheat oven to 350 degrees. In a large saucepan, bring 1 inch of water to a boil over high heat. Place cabbage in water, cored-side down; cover pan, and reduce heat to low and steam 20 minutes, or until cabbage leaves pull apart easily. Drain and set aside. In a medium bowl, combine tomatoes and their juice, brown sugar, Worcestershire sauce and lemon juice; mix well and set aside. In a large bowl, combine ground beef, rice, onion, egg, salt, pepper, and 2 tablespoons tomato mixture; mix well. Place 1 cup tomato mixture in bottom of a greased 9-by-13-inch baking dish. Peel a cabbage leaf off the head and cut off thick stem. Place 1/4 cup meat mixture in center of leaf. Starting at core end, make a roll, folding over sides and rolling loosely. Place seam-side down in baking dish. Repeat with remaining cabbage leaves and meat mixture. Spoon remaining tomato mixture evenly over top and cover. Bake 1-1/4 hours. Uncover and cook 10 additional minutes, or until beef is no longer pink.

Pea Salad
Kay Badlan • Lewellen, Neb.
1 can Peas, drained
1/4 lb. Sharp cheddar cheese
1/3 c. Sweet pickle relish
1/3 c. Onion, chopped
1/4 c. Celery, chopped
1/4 c. Green pepper, chopped
1/2 t. Salt
1/4 t. Black pepper
1/3 c. Sour cream or Miracle Whip
Combine all ingredients and toss with sour cream or Miracle Whip. Garnish with two hard boiled eggs.

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Recipes for March 9, 2015

March 9, 2015 — 

Broccoli Casserole
Delores Hansen • Chappell, Neb.
1 pkg. Frozen broccoli
1/4 c. Butter or margarine, melted
Salt and pepper
1 c. Cottage cheese
3 Eggs, slightly beaten
3 Tbsp. Flour
Thaw broccoli so it can be broken in rather small pieces. Add remaining ingredients. Put in a casserole dish and set in a pan of hot water. Bake at 350 degrees for one hour.

Hawaiian Sausage Casserole
Kay Bedlan • Lewellen, Neb.
1 (20 oz) can Pineapple chunks
1 (18 oz) can Sweet potatoes, sliced into 1-inch pieces
1 (12 oz) pkg. Smoked link sausage, cut into 1-inch pieces
3 Tbsp. Brown sugar
2 Tbsp. Cornstarch
1/4 t. Salt
1 Tbsp. Margarine
Drain pineapple and save juice. Add enough water to make 1-1/4 cup liquid. Arrange pineapple chunks, sweet potatoes and sausage in a 9-by-13-by-2-inch pan. In a small saucepan, combine brown sugar, cornstarch and salt. Gradually blend in the liquid and cook and stir until thickened and bubbly. Cook and stir for one minute. Remove from heat. Stir in margarine and pour over sausage mixture in pan. Cover and bake at 350 degrees for 40 minutes.

Potato Casserole
Sharon Raasch • Imperial, Neb.
5 Red potatoes
1 c. Sour cream
2 Tbsp. Butter
1/2 c. Half & Half
Slat and pepper to taste
1-1/2 lb. Ground beef
1 Yellow onion, chopped
2 t. Worcestershire sauce
3 Tbsp. Taco sauce
2 c. Cheddar cheese, shredded
1 (12 oz) can French fried onions
Preheat oven to 350 degrees. Boil potatoes, leaving skins on for approximately 25 minutes or until you can poke a fork in them and it comes out easily. While potatoes are boiling, brown ground beef in skillet. Add onions and saute until clear but not browned. Add Worcestershire sauce, taco sauce, salt and pepper and set aside. Once potatoes are done, drain and mash with skins until smooth. Add sour cream, butter and Half & Half and salt and pepper to taste. In a small 8-by-8-inch or 9-by-9-inch pan, spoon meat mixture and spread on bottom of pan. Next spread the potato mixture on top of meat. Sprinkle cheese on top and distribute evenly over potatoes. Bake for 15 minutes or until cheese is melted. Remove from oven and add French onions on top. Bake an additional 5 minutes then remove from oven and let stand for 10-15 minutes.

Chorizo and Goat Cheese Brunch Casserole
Tamra Palmer • Elizabeth, Colo.
2 Tbsp. Butter
1 Onion, diced
1 lb. Chorizo
1 Fresh jalapeño, diced
1/2 c. Green chilies, chopped
2 Garlic cloves, minced
1 Tbsp. Chili powder
1 t. Cumin
1 t. Garlic salt
1 t. Pepper
8 c. Sourdough bread, cut in cubes
8 oz. Goat cheese crumbles
1 c. Cheddar cheese, shredded
9 Eggs
1/2 c. Olive oil
1/2 c. Heavy cream
1/2 c. Parmesan cheese
Scatter bread cubes into lightly greased 3-quart baking dish. In a large skillet, melt butter. Add onion and jalapeno and cook for 3 minutes, and then add green chilies and garlic. Remove from heat, and spread over the top of the bread crumbs. Return skillet to heat and cook Chorizo. Remove from heat, let cool and place on top of the onion mixture. In a mixing bowl, whisk eggs well. Add in oil and cream, blend well. Add in chili powder, cumin, garlic salt, pepper, and Parmesan cheese. Pour egg mixture over layers. Cover and chill in refrigerator for at least two hours or overnight. Remove from fridge, let stand at room temp for 30 minutes. Cook at 350 degrees for 30 to 40 minutes or until puffy and golden brown.

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Recipes for March 2, 2015

March 2, 2015 — 

Banana Nut Bread
Kay Bedlan • Lewellen, Neb.
3/4 c. Margarine
1-1/2 t. Salt
4 Eggs
1-1/2 c. Sugar
1 c. Nuts, chopped
3 c. Flour
4-5 Ripe bananas, mashed
1-1/2 t. Baking soda
1-1/2 t. Vanilla
Glaze:
1 c. Orange juice
1/4 c. Oleo, melted
1/2 c. Brown sugar
Sprinkle soda and vanilla over mashed bananas and mix well; set aside. Beat margarine, salt, eggs and sugar together. Add banana mixture and nuts; mix well. Add flour and mix well. Pour into three loaf pans, well greased and floured. Bake at 350 degrees for 45 minutes. Poke holes in the loaves with a meat fork. Mix together glaze ingredients and microwave until sugar is melted. Pour over loaves.

Pecan Bread
Helen Druse • Lafayette, Colo.
3 c. Flour, sifted
1 Tbsp. Baking powder
1/4 t. Baking soda
1 t. Salt
1/2 c. Sugar
1/4 c. Brown sugar, firmly packed
1 Egg
1-1/4 c. Milk
4 Tbsp. Butter, melted
1 c. Pecans, chopped
Sift flour once, measure, add baking powder, baking soda, salt and sugars and sift together in bowl. Combine eggs and milk. Add to flour mixture. Add shortening and mix just enough to blend. Fold in pecans. Turn into loaf pan and let stand 20 minutes. Bake at 350 degrees for one hour.

Raisin-Cinnamon Apple Bread
Sharon Raasch • Imperial, Neb.
2 c. All-purpose flour
1 c. Sugar
1-1/2 t. Ground cinnamon
1 t. Baking powder
1/2 t. Baking soda
1/2 t. Salt
1 c. Applesauce
2 Eggs, beaten
1/2 c. Cooking oil
1/4 c. Milk
1 c. Raisins
Preheat oven to 350 degrees. In a large mixing bowl stir together flour, sugar, cinnamon, baking powder, baking soda, and salt. In a medium mixing bowl combine applesauce, eggs, oil, and milk. Add egg mixture to flour mixture; stir just till combined. Stir in raisins. Pour batter into a greased 9-by-5-by-3-inch loaf pan. Bake for 60 to 65 minutes, or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes. Remove from pan; cool thoroughly on a rack. Wrap and store overnight before slicing. * May substitute raisins with 1/2 cup chopped dried cherries or cranberries.

Cranberry Bread
Marlene Maurer • Lakewood, Colo.
3 c. Flour
1 Tbsp. Baking powder
1-1/2 t. Baking soda
1 t. Salt
2 Eggs
1 c. Sugar
2 c. Canned whole berry cranberry sauce
1/2 c. Milk
1/2 c. Canola oil
1/2 c. Pecans, coarsely chopped
Preheat oven to 350 degrees. In a large bowl, combine flour, baking powder, baking soda and salt. In a medium bowl, beat eggs, sugar, cranberry sauce, milk and oil until smooth. Add flour mixture and beat just until combined. Stir in pecans. Transfer batter to two greased 8-by-4-inch loaf pans. Bake for 45 minutes or until a toothpick inserted into center comes out clean. Cool loaves in pans for five minutes. Turn out on a wire rack to finish cooling.

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Recipes for February 23, 2015

February 23, 2015 — 

Pork Chops and Potatoes with Gravy
JK Chappell • Gering, Neb.
1 Onion, sliced
2 lbs. Potatoes, thinly sliced
4 Pork chops, thick-cut, boneless
Salt and ground black pepper
1 can of Cream of mushroom soup
2 t. Garlic, chopped
1 t. Dried sage
1 Bay leaf
Coat your crockpot with cooking spray or use a cooking bag. Place sliced onions in crockpot and top with layers of potato slices. Sprinkle pork chops with salt and pepper to taste; place on top of potatoes in crockpot. In a medium sized bowl, whisk together mushroom soup, garlic, sage, and bay leaf until smooth. Pour over pork chops and potatoes in crockpot. Cover and cook on low for five to six hours. Remove and discard bay leaf. Serve pork chops with potatoes, onions and cooking juices.

Sweet Chops
Helen Druse • Lafayette, Colo.
4 Loin pork chops, 3/4-inch thick
1/3 c. Teriyaki sauce
2 Tbsp. Molasses
Salt and pepper
Season chops with salt and pepper. Stir together Teriyaki sauce and Molasses in a small bowl. Place pork over medium heat and grill for 8-10 minutes, basting with sauce the last few minutes.

Crispy Pork Medallions
Marlene Maurer • Lakewood, Colo.
2 Tbsp. Dijon mustard
1 lb. Pork tenderloin, trimmed and cut into 8 medallions
1/2 c. Panko (Japanese breadcrumbs)
1 Tbsp. Fresh thyme, chopped
1 Tbsp. Fresh parsley, minced
1/8 t. Salt
1/8 t. Black pepper
2 Tbsp. Extra-virgin olive oil
Preheat oven to 450 degrees. Rub mustard evenly over pork medallions. Combine panko, thyme, parsley, salt and pepper in a large bowl. Dredge pork in panko mixture. Heat a large ovenproof skillet over medium-high heat. Add oil to pan and swirl to coat. Add pork and saute for two minutes or until golden brown. Turn pork and place skillet in oven and bake for eight minutes or until pork reaches 145 degrees. Let stand three minutes.

Country Barbecued Ribs
Sharon Raasch • Imperial, Neb.
2-1/2 to 3 lbs. Country-style pork ribs, boneless
1/2 c. Ketchup
1/2 c. Honey
1/4 c. Soy sauce
8 Garlic cloves, minced
In a large skillet, cook ribs over high heat for four to five minutes, turning to brown on all sides. In a small bowl, combine remaining ingredients; mix well. Add sauce mixture to skillet and bring to boil. Reduce heat to medium-high, cover, and cook 18-20 minutes, or until ribs are tender. Serve with sauce spooned over ribs.

Lime Pork with Peppers
Terry Valdez • Henderson, Colo.
2 Limes
1/4 c. Soy sauce
4 Garlic cloves, minced
1 t. Dried oregano
1/2 t. Dried thyme
1/8 t. Cayenne pepper
2-3 Fresh parsley sprigs
1 lb. Pork tenderloin, cut into 1-inch cubes
1 Bay leaf
1 Tbsp. Olive oil
1 t. Brown sugar
2 Onions, cut in wedges
2 Green peppers, 1-inch wedges
2 Tomatoes, cut in 8 wedges
Finely grate lime peel, saving 2 Tablespoons zest and juice limes. In a bowl, mix soy sauce, garlic, spices, juice and zest. Pour 1/2 cup into a zip-lock bag and add pork and bay leaf. Seal and coat then refrigerate for two hours or more. Cover and refrigerate remaining marinade. Drain pork and discard the liquid and bay leaf. In a skillet heat oil. Add brown sugar and stir. Add meat, cook and stir for four minutes. Reduce heat and add onions, peppers and remaining marinade. Cook uncovered for 10-15 minutes or until vegetables are tender. Add tomatoes and cook an additional minute.

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Recipes for February 16, 2015

February 16, 2015 — 

Lasagna
Chris Bryant • Johnson City, Tenn.
1 lb. Hamburger
1 (32 oz) jar Spaghetti sauce
9 strips Lasagna noodles, uncooked
1 (15 oz) container Cottage cheese, drained or Ricotta cheese
12 oz. Mozzarella cheese, grated
Brown hamburger and drian. Add spaghetti sauce. In a greased 9-by-13-inch pan, place a small amount of meat sauce. Layer uncooked noodles, meat sauce, cottage cheese and mozzarella cheese in three layers. Bake, covered, at 375 degrees for 30 minutes. Remove over and bake an additional 30 minutes. Let stand 10 minutes before cutting.

Mexican Pizza
Terry Valdez • Henderson, Colo.
1/2 c. Black bean dip
1/2 c. Shredded cheese
1 Avocado, cut in chunks
1 Tomato, chopped
1 large Thin pizza crust
1-2 Limes
2 c. Romain lettuce, shredded
Prepare outdoor grill. Spread bean dip on crust and sprinkle with cheese. Place crust on grill rack, cover and grill 8-9 minutes or place crust on ungreased cookie sheet and bake for 10 minutes. Grate 1/4 teaspoon lime zest and squeeze 2 Tablespoons juice. Stir avocado with 1 Tablespoon. Toss lettuce with zest and remaining juice. Top cooked pizza with lettuce, tomato and avocado.

Warm Pepperoni Bites
Sharon Raasch • Imperial, Neb.
1 pkg. Pepperoni, chopped
1 c. Swiss cheese, shredded
1 Tomato, chopped
1 small Onion, chopped
3/4 c. Mayonnaise
1 t. Dried basil leaves
2 (10 oz) cans Refrigerated flaky biscuit dough
Heat oven to 350 degrees. In a bowl, combine pepperoni, cheese, tomato, onion, mayonnaise and basil; mix well. Cut each biscuit in half. Place biscuit halves into greased miniature muffin cups, pressing gently to fit cups. Spoon 1 Tablespoon filling into each cup. Bake for 20-25 minutes. Serve warm.

Spaghetti Squares
Iola Egle • Bella Vista, Ark.
1-1/2 lbs. Ground beef
1/4 c. Parmesan cheese
3/4 c. Mozzarella cheese, grated
1/8 c. Onion, chopped
1 c. Italian flavored bread crumbs
7 oz. Spaghetti noodles
2 Eggs
1 t. Salt
1/4 t. Pepper
1 (10 oz) jar Spaghetti sauce
1 c. Milk
Preheat oven to 350 degrees. Brown meat and onions. Add crumbs and milk. Press into a 9-by-13-inch baking dish. Bake for 30 minutes. Cook noodles; drain and stir in eggs and cheese. Spread noodle mixture over meat and pour sauce over top. Bake 15 minutes.

Cheesy Italian Bread
Tamra Palmer • Elizabeth, Colo.
1 Italian loaf, 12 inches long or so
1 stick Butter, melted
1/8 c. Olive oil
3 t. Minced onion
2-3 Garlic cloves, grated
1 Tbsp. Dijon mustard
1 Tbsp Poppy seeds
3 t. Parsley, chopped
12 oz. Grated cheese, your choice
Preheat the oven to 350 degrees. Mix the melted butter, olive oil, onion, garlic, Dijon mustard, poppy seeds and parsley in a bowl. Cut the bread into cubes with X slices without cutting all the way through the bottom crust. Pour the butter mixture carefully into those X cracks using a small spoon and over the top of the bread. Fill those delicious cracks with the grated cheese. Wrap the entire loaf with foil, sealing the sides properly and bake for 15-20 minutes. Remove from the oven and unwrap. Bake for another 10 minutes until the cheese is melted and gooey.

Recipes for February 9, 2015

February 9, 2015 — 

Chocolate Turtle Cookies
Thelma Horton • Longmont, Colo.
1/2 c. Butter, melted
3/4 c. Sugar
2 Eggs, beaten
4 Tbsp. Cocoa
1 c. Flour
1 t. Vanilla
Mix all ingredients together. Heat waffle iron. Drop by teaspoon on each section. Close cover and bake for 50 seconds. Lift out with a fork. Can frost if desired.

Chocolate Marshmallow Squares
Sharon Raasch • Imperial, Neb.
1 (12 oz) pkg Semisweet chocolate chips
1 c. Butterscotch chips
1/2 c. Peanut butter
1 (10-1/2 oz) pkg Miniature marshmallows
1 c. Salted peanuts
Combine chocolate chips, butterscotch chips and peanut butter in 3-quart microwave-safe glass bowl. Microwave at medium for 3-1/2 to 4-1/2 minutes or until chips soften, stirring after two minutes. Stir until mixture is smooth. Stir in marshmallows and peanuts. Spread mixture in lightly greased 9-by-13-inch baking dish. Refrigerate until firm. Cut into 2-inch squares. Store in refrigerator.

Peanut Butter Balls
Helen Druse • Lafayette, Colo.
1/2 c. Corn syrup, light or brown
2 c. Peanut butter
2 c. Graham cracker crumbs
1 c. Powdered sugar
1 c. Chocolate chips, melted
Mix corn syrup, peanut butter, graham cracker crumbs and powdered sugar until smooth. Shape into 1-inch balls. Place on waxed paper lined cookie sheet. Drizzle melted chocolate over balls or dip each one in the chocolate. Chill to set chocolate.

Rocky Road Bars
Carrie Lehman • Mack, Colo.
1/2 c. Margarine
1-1/2 c. Butterscotch or chocolate chips
1 Egg, beaten
1 c. Powdered sugar
2 c. Miniature marshmallows
Whole graham crackers
Put margarine, chocolate chips, egg and powdered sugar In a double boiler and stir until all are melted. Cool slightly then add marshmallows. Line the bottom of a 9-by-13-inch pan with graham crackers. Pour chocolate mixture on top. You may also put the marshmallows on top of the crackers and then pour the chocolate mixture over everything. Cool completely.

Gluten-Free Peanut Butter Chocolate Chip Cookies
Marlene Maurer • Lakewood, Colo.
1/4 t. Salt
1 Egg white
1 c. Chunky peanut butter
1/3 c. Sugar
1/4 c. Brown sugar
1/4 c. Semisweet chocolate chips
Preheat oven to 375 degrees.
Place salt and egg white in a medium bowl and stir with a whisk until white is frothy. Add peanut butter, sugar, brown sugar and chocolate chips, stirring to combine. Divide dough into 20 equal portions, about 1 Tablespoon each, and arrange dough 2-inches apart on a baking sheet lined with parchment paper. Gently press the top of each cookie with a fork; press the top of each cookie again to form a crisscross pattern and flatten to a 2-nch diameter. Bake for 10 minutes or until lightly browned.

Recipes for February 2, 2015

February 2, 2015 — 

Frisky Whisky Dogs
Patty Hackman • Avon, Colo.
1 lb. Cocktail wieners
1/2 c. Ketchup
1 c. Bourbon
1/2 c. Brown sugar
1 Tbsp. Onion, grated
Mix all ingredients in a large skillet. Add the cocktail wieners and simmer for one hour. Add more bourbon if necessary. Remove from skillet. Serve warm on toothpicks

Pizza Sandwich Loaf
Iola Egle • Bella Vista, Ark.
4 Long Italian rolls or 1 lb. loaf or French bread
Butter, softened
1 lb. Lean ground beef
1/2 c. Parmesan cheese, grated
1/2 t. Dried oregano leaves
1/2 t. Salt
1/8 t. Pepper
2 Tbsp. Minced onion
1/4 c. Olives, sliced
1 (6 oz) can Tomato paste
2 Tomatoes, thinly sliced
8 Cheese slices
Halve breads lengthwise and spread butter on top. Combine beef, Parmesan, seasonings, onion, tomato paste and olives. Spread on cut side of bread. Top with tomato slices. Bake at 350 degrees for 20 minutes. Remove from oven and top with cheese slices. Return to oven for five minutes.

Pulled Chicken Sandwiches
Sharon Raasch • Imperial, Neb.
1 lb. Chicken thighs, boneless, skinless
1 Onion, peeled, thinly sliced
1/2 c. Barbecue sauce
1/4 c. Water
1 Tbsp. Brown sugar
1 long (16- to 20-ounce) French baguette bread
4 American cheese slices
In a large skillet, cook chicken and onions over medium-high heat for eight minutes, stirring occasionally. Stir in barbecue sauce, water, and brown sugar; cover and cook seven to eight minutes, or until no pink remains in chicken. Remove skillet from heat then remove chicken from skillet. Using two forks, shred chicken by pulling it apart, or chop chicken into small pieces. Return chicken to skillet and stir until evenly coated with sauce. Return skillet to stovetop and cook two to three minutes, or until heated through. Cut baguette into four even pieces and slice each piece lengthwise in half. Divide chicken mixture evenly over the four bottom pieces of bread. Top chicken with cheese slices, and serve.

Cheesy Spinach and Bacon Dip
Marlene Maurer • Lakewood, Colo.
1 (10 oz) pkg. Frozen chopped spinach, thawed, drained
1 lb. Velveeta, 1/2-inch cubes
4 oz. Cream cheese, cubed
1 (10 oz) can Diced tomatoes and green chilies, undrained
8 slices Bacon, cooked, crumbled
Microwave ingredients in microwaveable bowl on high for five minutes or until Velveeta is completely melted and mixture is well blended, stirring after three minutes.

Italian Crockpot Chicken
JK Chappell • Gering, Neb.
4 Chicken breasts
6-8 Red potatoes
1/2 Onion
1 pkg. Baby carrots
1 bottle Italian dressing
1 c. Water
Put thawed chicken breasts in the bottom of the crockpot. Cover with Italian dressing and 1 cup of water. Add Onion, potatoes, and carrots and mix together. Cook on high for two to four hours or on low for four to six hours. Salt to taste and enjoy!

Recipes for January 26, 2015

January 26, 2015 — 

Taco Casserole
Chris Bryant • Johnson City, Tenn.
1 lb. Ground beef
1/2 c. Onions, chopped
1/4 c. Celery
Taco or pizza sauce
1 t. Salt
1/4 t. Pepper
1 can Kidney beans
1 c. Cheese, shredded
1 bag Taco chips
Brown beef. Add onions and celery and cook until tender; drain. Add beans and sauce; mix well. Place a layer of chips in a greased dish. Alternate layers of meat mixture, chips and cheese, ending with chips. Bake at 350 degrees for 10-15 minutes.

Tuna Casserole
Sharon Raasch • Imperial, Neb.
1 (12 oz) pkg. Egg noodles
1/4 c. Onion, chopped
2 c. Cheddar cheese, shredded
1 c. Frozen peas
2 (6 oz) cans Tuna, drained
2 (10.75 oz) cans Condensed cream of mushroom soup
1/2 (4.5 oz) can Mushrooms
1 c. Potato chips, crushed
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8-10 minutes or until al dente; drain. Preheat oven to 425 degrees. In a large bowl, thoroughly mix noodles, onion, 1 cup cheese, peas, tuna, soup and mushrooms. Transfer to a 9-by-13-inch baking dish. To with crushed potato chips and remaining cheese. Bake for 15-20 minutes or until cheese is bubbly.

Macaroni Pie
Marlene Maurer • Lakewood, Colo.
1 lb. Dry linguine, broken in half
1/4 c. Butter
1 small White onion, diced
1 (8 oz) tub Burrata cheese, chopped
2 c. Whole-milk ricotta
1 c. Parmigiano Reggiano, grated
1 c. Parsley, chopped
3 Tbsp. Chives, chopped
2 Eggs
1 t. Black pepper
Preheat oven to 350 degrees. Butter a 2-quart baking dish or deep 9-inch oven-proof skillet. Cook pasta according to package directions until al dente. Drain and place pasta in a large bowl. Toss with butter and let cool to almost room temperature. Add remaining ingredients, except pepper, and stir well. Place in prepared pan. Bake about 20 minutes or until golden brown. Pie will be crispy on the outside and soft on the inside. Remove from oven and sprinkle pepper on top. Let rest about 30 minutes then cut into wedges to serve.

Brunch Egg Casserole

Marcey Dyer • Pierce, Colo.
4 c. Dry seasoned croûtons
8 oz. Cheddar cheese, grated
8 Eggs
2 t. Mustard
Salt and pepper
Bacon, crumbled
Preheat oven to 350 degrees. With an electric mixer, blend eggs, mustard, milk, salt and pepper; set aside. Spread croûtons in the bottom of a greased 9-by-13-inch pan. Sprinkle cheese on top. Pour egg mixture over top. Top with crumbled bacon. Bake for one hour.

Carrot Casserole

Gloria Bryant • North Platte, Neb.
1 lb. Carrots, sliced
4 Tbsp. Oleo, divided
1/3 c. Onion, chopped
3 Tbsp. Flour
1-1/2 c. Milk
1 c. Cheese, grated
1/2 c. Corn flakes, crushed
Boil carrots until cooked and drain. Saute onions in 3 Tablespoons of oleo. Add flour, milk and cheese then cook until thick. Place carrots in a casserole dish and pour sauce over top. Top with crushed corn flakes and remaining oleo. Bake at 350 degrees for 45 minutes.

Recipes for January 19, 2015

January 19, 2015 — 

Blueberry Pancakes
Sharon Raasch • Imperial, Neb.
2 c. All purpose flour
1 Tbsp. Sugar
1/2 t. Baking soda
1/4 t. Salt
1/8 t. Baking powder
2 Eggs
2 c. Buttermilk
1 Tbsp. Vegetable oil
1 c. Blueberries, fresh or frozen
In a large bowl, combine flour, sugar, baking soda, salt and baking powder. In a small bowl, beat the eggs, buttermilk and oil. Stir in flour mixture just until moist. Pour batter by 1/4 cupfuls onto a greased hot griddle. Sprinkle about 1 Tablespoon of blueberries on each pancake. Turn pancakes when bubbles form on top. Cook until second side is golden brown. Serve with butter and syrup if desired.

Quick Breakfast
Carrie Lehman • Mack, Colo.
1/2 c. Butter
1/2 c. Peanut butter
1/2 c. Honey or brown sugar
7-8 c. Oatmeal
Nuts and/or sunflower seeds
Dash of salt
Vanilla or any other flavoring
Melt butter, peanut butter and honey or brown sugar. Add oatmeal, nuts, salt and flavoring. Serve immediately with milk.

Baked French Toast
Marlene Maurer • Lakewood, Colo.
1 loaf Challa bread
8 Large eggs
3 c.c Plain or vanilla yogurt
2 Tbsp. Maple syrup
1/4 c. Sugar
1 t. Salt
1-1/2 t. Cinnamon
Cut bread into 1-inch cubes. Beat eggs in a bowl. Add yogurt, syrup, sugar, salt and cinnamon and mix well. Add cubed bread and stir, coating all pieces. Pour into a greased 13-by-9-inch pan. Cover with plastic wrap and refrigerate overnight. Bake 350 degrees for 30 minutes or until golden. Top with additional yogurt and serve.

Seven Weeks Bran Muffins
Iola Egle • Bella Vista, Ark.
2 c. 100% Bran cereal
4 c. All Bran cereal
2 c. Boiling water
4 Eggs, beaten
1 c. Shortening or butter
2-1/2 c. Sugar
1 quart Buttermilk
5 c. Flour
5 t. Baking soda
1 t. Salt
1-1/2 c. Raisins, optional
1-1/2 c. Walnuts, chopped
Mix bran cereals with boiling water and let stand. Mix together eggs, shortening, sugar and buttermilk. Add to bran mixture. Stir in raisins and walnuts. Sift flour, soda and salt. Fold in and stir until combined. Bake well greased muffin pans filled 2/3 full for 20-30 minutes. If you don’t desire to bake all at once, refrigerate for up to seven weeks. Makes about 100 delicious muffins.

Cranberry Orange Bread
JK Chappell • Gering, Neb.
2 c. All-purpose flour
1 c. Sugar
1-1/2 t. Baking powder
1/2 t. Baking soda
1 t. Salt
1/4 c. Butter, softened
1 Large egg, beaten
3/4 c. Orange juice
3 c. Cranberries, fresh or frozen, roughly chopped
Preheat oven to 350 degrees. Spray a 9-by-5-inch loaf pan with non-stick cooking spray. In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt. Cut the butter into the flour mixture until crumbly. Add egg and orange juice to crumble mixture and mix until combined. Fold in cranberries. Pour the batter into prepared loaf pan. Bake for 1 hour and 10 minutes or until a toothpick inserted into center comes out clean. Let cool completely on wire rack. Store bread covered at room temperature for up to five days.

Recipes for January 12, 2015

January 12, 2015 — 

Apple Cream Cake
Marcey Dyer • Pierce, Colo.
1 box Yellow cake mix
3 c. Apples, peeled, sliced 1/4-inch thick
1/2 c. Walnuts, chopped
1/4 c. Sugar
1 t. Cinnamon
1 c. Whipping cream
Prepare cake batter according to package directions. Pour into a greased 9-by-13-inch pan. Combine apples, walnuts, sugar and cinnamon. Spoon over the batter. Pour cream over the top. Bake at 350 degrees for 60-70 minutes. Serve with whipped cream or ice cream if desired.

Key Lime Cake
Chris Bryant • Johnson City, Tenn.
2 Tbsp. Lime juice
1 pkg. Yellow cake mix
1 (3.5 oz) pkg. Instant lemon pudding mix
4 large Eggs
1 c. Vegetable oil
1 c. Water
Topping:
2 c. Powdered sugar, sifted
1/3 c. Lime juice
Preheat oven to 325 degrees. Combine lime juice, yellow cake mix, lemon pudding mix, eggs, oil and water in a mixer bowl and beat until smooth. Pour into a greased 9-by-13-inch pan. Bake for 45 minutes or until it tests done. Cool for 10 minutes. Pierce with a fork. Mix powdered sugar and lime juice in a small bowl. Pour over warm cake.

Mandarin Orange Cake
Kay Bedlan, Lewellen, Neb.
1 pkg. Yellow cake mix
3/4 c. Oil
3 Eggs
1 (11 oz) can Mandarin oranges, undrained
Frosting:
1 (8 oz) pkg. Cool Whip
1 (8 oz) can Crushed pineapple, undrained
1 pkg. Vanilla instant pudding
1 t. Vanilla
Mix cake mix, oil, eggs and oranges together for 3-4 minutes. Pour into a 9-by-13-inch pan. Bake at 350 degrees for 30-40 minutes. Cool completely before frosting. Mix all frosting ingredients together. Frost cooled cake. Keep refrigerated.

Amish Cake
Frances Frerichs • Gurley, Neb.
2 Eggs
2 c. Sugar
1/2 t. Salt
2 c. Flour
2 t. Vanilla flavoring
1/2 c. Nuts, chopped
1 (20 oz) can Crushed pineapple, undrained
Topping:
1 (8 oz) pkg. Cream cheese, softened
1/2 stick Butter, softened
1 t. Vanilla
1-3/4 c. Powdered sugar
1/2 c. Nuts
Mix all cake ingredients and bake at 350 degrees for 35-40 minutes. Beat topping ingredients until smooth. Spread on cake while still hot from the oven.

Cherry Cheesecake
Joyce Ramey • Greeley, Colo.
2 (8 oz) pkgs. Cream cheese, softened
1 c. Confectioners sugar
1 (8 oz) pkg. Whipped topping
1 (8- or 9-inch) Graham cracker crust
1 (21 oz) can Cherry pie filling
In a mixing bowl, beat cream cheese and sugar until smooth. Fold in whipped topping. Spoon mixture into crust. Top with pie filling. Refrigerate until serving.

Recipes for January 5, 2015

January 5, 2015 — 

Steak with Chive-Horseradish Butter
Marlene Maurer • Lakewood, Colo.
5 t. Butter, softened
1 Tbsp. Prepared horseradish
1 Tbsp. Fresh chives, minced
4 (4-oz) Beef tenderloin steaks
1/4 t. Salt
1/4 t. Black pepper
Combine butter, horseradish and chives in a small bowl. Refrigerate 20 minutes or until firm. Sprinkle steaks evenly with salt and pepper. Heat a large grill pan with cooking spray. Add steaks to pan and cook four minutes on each side or until desired degree of doneness. Remove steaks from pan and let stand five minutes. Divide butter mixture evenly among steaks.

Goulash
Kay Bedlan • Lewellen, Neb.
2 lb. Hamburger, brown, drain
1 large Onion, chopped
4 Celery stalks, chopped
2 medium Green peppers, chopped
1 large can Tomato juice
1 large can Stewed tomatoes
1 large can Tomato sauce
3 Tbsp. Chunky salsa
3 Tbsp. Ro-Tel diced tomatoes and green chilies
1 pkg. Elbow macaroni
Salt and pepper to taste
Mix all vegetables, juice, tomatoes, sauce, salsa and Ro-Tel together. Cook macaroni and drain. Add hamburger, macaroni, salt and pepper; mix well. Pour into a 9-by-13-inch pan. Bake at 350 degrees for 30 minutes.

Spicy Meat Loaf
Joyce Ramey • Greeley, Colo.
1 lb. Ground beef
1 lb. Ground pork
1 small Onion
2 Eggs, beaten
2/3 c. Barbecue sauce or ketchup, divided
1 t. Salt
1/4 to 1/8 t. Cayenne pepper
1 c. Cheddar cheese, shredded
12 to 16 Saltine crackers, crushed
In a large mixing bowl, place meat, onion, eggs, 1/3 cup barbecue sauce or ketchup, salt, cayenne pepper, cheese and crackers; mix well. Press into two 8-by-4-inch loaf pans. Bake at 350 degrees for one hour. Spread remaining barbecue sauce or ketchup on top. Return to oven for five minutes.

Cowboy Beef
JK Chappell • Gering, Neb.
1-2 lbs. Boneless beef chuck pot roast
1 (15 oz) can Chili beans
1 (11 oz) can Whole kernel corn with sweet peppers, drained
1 (10 oz) can Diced tomatoes and green chiles, undrained
1 t. Canned chipotle pepper in adobo sauce, finely chopped
Trim fat from meat. If necessary, cut meat to fit into a 3-1/2 or 4-quart slow cooker. Place meat in the cooker. In a medium bowl combine chili beans, corn, tomatoes and chiles, and chipotle pepper and pour mixture over meat. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Transfer meat to a cutting board and slice meat. Arrange in a shallow serving dish. Spoon bean mixture over meat. Drizzle with enough of the cooking liquid to moisten.

Steak Marinade
Carrie Lehman • Mack, Colo.
1/2 c. Red wine vinegar
1/2 c. Soy sauce
2 t. Lemon juice
1 Tbsp. Worcestershire sauce
1 Tbsp. Brown sugar
2 Garlic cloves, minced
1/4 t. Onion powder
Combine in resealable bag. Add 2 pounds steak and marinate eight hours or over night. Grill.

Rocky Mountain Recipes for December 29, 2014

December 29, 2014 — 

Grilled Parmesan-Ranch-Chicken Packs
JK Chappell • Gering, Neb.
4 Chicken breasts, boneless, skinless
1/2 t. Garlic-herb blend
1/2 c. Ranch dressing
1/4 c. Water
2 c. Small red potatoes, quartered
1 c. Baby-cut carrots, cut in half lengthwise
1/4 lb. Fresh green beans, trimmed
1/3 c. Parmesan cheese, finely shredded
Heat gas or charcoal grill. Cut 4 (18-by-12-inch) sheets of heavy-duty foil and grease. Sprinkle chicken with garlic-herb blend; place 1 breast on each sheet of foil and Drizzle 1 Tablespoon of the dressing over each breast. In medium bowl, mix remaining 1/4 cup dressing and the water. Stir in potatoes, carrots and green beans. Divide vegetables among chicken breasts. Sprinkle with cheese. Bring up two sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal. Place packets on grill over medium heat. Cover grill; cook 10 minutes. Rotate packets half turn; cook 5 to 15 minutes longer or until vegetables are tender and juice of chicken is clear when center of thickest part is cut. To serve, cut large “X” across top of each packet; carefully fold back foil to allow steam to escape.

Bacon Buns
Tamra Palmer • Elizabeth, Colo.
10 Bacon strips, diced
1/3 c. Onion, chopped
1 (16 oz) pkg. Hot roll mix
1 Egg, lightly beaten
In a skillet, cook bacon and onion until bacon is crisp and onion is soft. Drain. Prepare hot roll mix according to directions. Let rise in warm place until doubled. Divide dough into 18 pieces. Roll out each piece on a floured surface into a 5 inch circle. Top each with 1 Tablespoon bacon filling and fold into a small loaf and pinch edges to seal. Place seam side down on greased baking sheet, and cover with plastic wrap. Let rise for 30 minutes. Brush tops with egg and bake at 350 degrees for 20-25 minutes or until golden brown.

Cheesecake Bites
Carrie Lehman • Mack, Colo.
12 oz. Cream cheese
2 Eggs
1/2 c. Sugar
1/2 t. Vanilla
12 Nilla wafers
Cherry or blueberry pie fillings
Mix cream cheese, eggs, sugar and vanilla together. Put a Nilla wafer in the bottom of 12 cupcake papers. Fill halfway with cream cheese mixture. Bake at 350 degrees for 15-20 minutes. Cool. Fill with thickened cherries or blueberries. * Note: Although the cupcake papers will look too full when you get them out of the oven, they will “fall” and form a little cup for the filling.

Chipotle-Bacon Hot Dog Bites
Marlene Maurer • Lakewood, Colo.
Bites:
1/3 c. Brown sugar, packed
1/2 t. Chipotle hot sauce, plus more to taste
9 Bacon strips, halved
6 Beef hot dogs,cut in thirds
Dip:
2 Tbsp. Balsamic vinegar
1/4 c. Brown sugar, packed
2 Tbsp. Soy sauce
3 Tbsp. Dijon mustard
3 Tbsp. Honey
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. In a small bowl, combine brown sugar and hot sauce. Wrap one half bacon strip around each hot dog piece. Roll in brown sugar mixture. Put bites seam side down on baking sheet. Bake until bacon is crisp, about 20 minutes, turning once. Meanwhile, in a small bowl, combine vinegar, brown sugar and soy sauce. Warm in microwave to melt sugar. In another small bowl, combine mustard and honey. Serve bites with dip.

Peppermint Hot Chocolate
William Walter • Littleton, Colo.
1 Large mug
3/4 of mug cup of Water
2 pkgs. Hot chocolate mix
3 Small candy canes, crushed
2 Tbsp. Whipped topping
Boil water in mug in microwave. Put in 1-1/2 packages hot chocolate mix and stir well. Add candy canes. Top with whipped topping. Sprinkle remaining chocolate mix on top.

Party Punch
Marcey Dyer • Pierce, Colo.
1-1/2 c. Sugar
2 c. Warm water
1 (3 oz) pkg. Jello, any flavor
1 quart Warm water
1 (46 oz) can Pineapple juice
1 (6 oz) can Frozen lemonade concentrate
1 quart Gingerale
Stir sugar and 2 cups warm water until sugar dissolves. Add Jello and 1 quart warm water and stir again. Chill. When you are ready to serve the punch, pour Jello mixture into punch bowl and add pineapple juice, lemonade concentrate and Gingerale. Serves about 15 guests.

Plains Recipes for December 29, 2014

December 29, 2014 — 

Slow Cooker Pork Carnitas
Sharon Raasch, Imperial, Neb.
2-1/2 lbs. Boneless pork chops, pork roast or tenderloin
1 Onion, diced
2 Garlic cloves, crushed
1 Tbsp. Chili powder
1 t. Cumin
1/2 c. Taco sauce
Place all ingredients in a slow cooker. Cook on high for 5-6 hours or low for 7-8 hours. Shred meat with a fork. Serve in tortillas with cheese, lettuce and other toppings that you like.

Potato Chip Munchies
Kay Bedlan, Lewellen, Neb.
1 c. Margarine
1/2 c. Sugar
1 t. Vanilla
1 c. Potato chips, crushed
1-3/4 c. Flour
Mix together margarine, sugar and vanilla. Add potato chips and flour and mix well. Drop by teaspoonful onto ungreased cookie sheet. Flatten the dough with a fork that has been dipped in sugar. Bake at 350 degrees for 12-15 minutes.

Grape Salad
Jan Cox, North Platte, Neb.
1-1/2 c. Each of two to three different kinds of grapes
8 oz. Cream cheese
Marshmallow cream
1 c. Peanuts
1/2 c. Brickle toffee, crushed
Wash grapes. Mix grapes, cream cheese, marshmallow cream and peanuts together. Refrigerate for about three hours. Right before serving add toffee bits on top.

Party Punch
Sandy Walker, Papillion, Neb.
1/2 gallon Apple juice
1 quart Cranberry juice
20 oz. Sprite or 7-Up
Combine and stir well. Serve over ice.

Rocky Recipes for December 22, 2014

December 22, 2014 — 

Snicker Doodle Cookies
Carrie Lehman • Mack, Colo.
1 c. Butter flavored Crisco
2 c. Sugar, divided
2 Eggs
2 Tbsp. Milk
1 t. Vanilla
2-3/4 c. All-purpose flour
2 t. Cream of tartar
1 t. Baking soda
3/4 t. Salt
2 t. Cinnamon
Preheat oven to 400 degrees. Combine Crisco, 1-1/2 cups sugar, eggs, milk and vanilla in a large bowl. Beat at medium speed until well blended. Combine flour, cream of tartar, soda and salt. Mix into creamy mixture. Combine remaining sugar and cinnamon in a small bowl. Roll balls of dough in the mixture. Place 2 inches apart on an ungreased cookie sheet. Bake 7-8 minutes. Remove to cooling rack. Yield: approx. 6 dozen.

Pecan Graham Cracker Cookies
Lupie Riley • Calhan, Colo.
12 Double Graham crackers (prefer cinnamon kind)
2 sticks Oleo or Butter
1/2 c. Brown sugar
4 oz. Pecans, toasted, crushed
Line cookie sheet with foil and place graham crackers on foil. Mix butter and sugar in sauce pan and boil 2-1/2 minutes. Gently pour mixture over crackers and sprinkle toasted, crushed pecans on top. Bake at 350 degrees for 8 minutes. Let cool and break apart.

Five-Minute Fudge
Thelma Horton • Longmont, Colo.
1 (12 oz) bag Semisweet chocolate chips
1 (12 oz) jar Peanut butter
1 (14 oz) can Sweetened condensed milk
In a 1-1/2 quart glass bowl, melt chocolate and peanut butter in the microwave for 3 minutes. Remove and stir well. Add milk, stirring until well blended. Pour mixture into 8-inch square pan lined with wax paper. Refrigerate to chill. Cut into 1-inch pieces.

Jordan Candy
Wilma Witman • Greeley, Colo.
3/4 c. Sugar
3/4 c. White syrup
1 c. Peanut butter
4 c. Corn flakes
Stir sugar and syrup over heat until dissolved and just boiling. Stir in peanut butter and corn flakes. Mix well. Drop on cookie sheet and let set.

Fudge Drops
Iola Egle • Bella Vista, Ark.
1-2/3 c. Sugar
5 oz. can Evaporated milk
2 Tbsp. Butter
1/2 t. Salt
2-3/4 c. Mini marshmallows
12 oz. Semisweet chocolate chips
1/2 c. Walnuts, coarsely chopped
1/2 c. Golden raisins
1/2 c. Maraschino cherries, coarsely chopped
1 t. Vanilla extract
In a saucepan combine sugar, milk, butter and salt. Bring to a boil over medium heat, stirring constantly. Boil and stir for 5 minutes. Remove from heat and add remaining ingredients. Stir vigorously for one minute or until marshmallows are partially melted. Drop by spoonfuls onto waxed paper lined baking sheets. Let stand at room temperature until cool. Store in airtight container in a cool dry place.

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