Recipes

Recipes — Feb. 8, 2016

February 5, 2016 — 

Delicious meat loaf | Ethel Williams Papillion , Neb.

1-1/2 lb. ground beef

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Recipes for December 28, 2015

December 28, 2015 — 

Pizza Bowls
Tamra Palmer • Elizabeth, Colo.
1 Tbsp. Vegetable oil
16 oz. Pizza Sauce
1 pkg. Bread Dough
16 oz Whole mozzarella, sliced about 1/2-inch thick
1 lb. Cooked pepperoni, Italian sausage or chicken
1 c. Sliced vegetable(s) of your choice
Preheat oven to 350 degrees. Generously grease four oven-ready bowls (about 500 ml each), inside and outside. Layer vegetable on the bottom. Layer meat, then two thick slices of mozzarella, and pour 1/4 cup of pizza sauce on top of that. Prepare the other three bowls the same way. Set aside. Separate bread dough into four equal parts. Roll into balls, and roll out on a floured surface with rolling pin until 7-inches across. Place the dough on top of the bowl. Some will hang over the side. Brush with oil and place on cookie sheet. Bake for 20 to 25 minutes. Let it cool on the counter for 5 minutes. Place a plate on top of a bowl flip it over and remove the bowl carefully.

Hoisin Cocktail Meatballs
Sharon Raasch • Imperial, Neb.
2 Tbsp. Hoisin sauce
1 Tbsp. Soy sauce
1 t. Sesame oil
1/4 c. Dry bread crumbs
3 Tbsp. Green onions, chopped
3 Tbsp. Fresh parsley, minced
2 Garlic cloves, minced
1 t. Fresh ginger root, minced
1-1/2 lb. Ground beef
Sauce:
1/4 c. Rice vinegar
1/4 c. Hoisin sauce
2 Tbsp. Water
2 Tbsp. Sesame oil
2 Tbsp. Soy sauce
1 Tbsp, Honey
2 Garlic cloves, minced
1 t. Fresh ginger root, minced
In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into 32 meatballs. Place in a 13-by-9-inch baking dish coated with cooking spray. Bake, uncovered, at 350 degrees for 20-25 minutes or until meat is no longer pink. Meanwhile, in a small saucepan, combine the sauce ingredients; heat through. Serve sauce with meatballs.

Fried Cheese
Joann Parker • Cozad, Neb.
2-1/2 c. Bisquick
1/3 c. Cornmeal
2 t. Salt
1 t. Sugar
Pepper to taste
12 oz. Beer
1 lb. Cheddar cheese, cut into 1/2-inch cubes
Vegetable oil for frying
Heat oil to 375 degrees. In a medium bowl thoroughly combine all dry ingredients. Add beer, 4 ounces at a time, batter will be sticky. Toss cheese cubes in batter until covered. Fry battered cheese cubes until golden brown. Drain and blot with paper towel. Serve warm.

French Fried Onion Rings
Terry Valdez • Henderson, Colo.
2 Medium onions (1-1/2 lbs)
1-1/4 c. All-purpose flour, unsifted
1/4 t. Baking powder
1 Tbsp. Salad oil
1 Tbsp. Salt
2 Eggs
1 c. Milk
1 Tbsp. Oil
Peel onions and slice about 1/3-inch thick then separate into rings. In a skillet or heavy saucepan, start heating salad oil to depth of 1-inch, over low heat to 375 degrees. Meanwhile, sift flour, salt and baking powder. In a large bowl, beat eggs slightly. Add milk, oil and flour mixture and beat just until smooth. Dip rings in batter and drop into hot fat. Fry, turning once, until golden brown. Sprinkle with salt.

Water Chestnut Appetizer
Marlene Maurer • Lakewood, Colo.
2 cans Whole water chestnuts, drained
1 pkg. Center cut bacon, slices cut in half
1/2 c. Frank’s Hot Sauce for buffalo wings
3/4 c. Mayonnaise
3/4 c. Brown sugar
Wrap each water chestnuts in a half slice of bacon. Put chestnuts in a 12-by-8-inch baking dish. Pour sauce over each bacon wrapped water chestnuts. Bake at 350 degrees for about 30 minutes.

Bacon Cheddar Patty Cakes
JK Chappell • Gering, Neb.
3 Bacon slices
4 c. Leftover mashed potatoes, cold
2 Eggs
1 t. Onion powder
1/2 t. Salt
1/2 t. Ground black pepper
1 c. Cheddar cheese, shredded
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Remove the bacon slices, crumble, and set aside. Leave the bacon drippings in the skillet. Mix the mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl. Stir in the crumbled bacon and cheddar cheese. Form the mixture into eight patties. Heat the bacon drippings over medium heat, and pan-fry the patties in the drippings until crisp on each side, about 4 minutes per side.

Cheesy Drumsticks
Kay Bedlan • Lewellen, Neb.
10 to 12 Chicken drumsticks
1 t. Salt
1 t. Black pepper
1 t. Onion salt
1/2 c. Parmesan cheese, grated
1/2 c. Margarine, melted
1/2 c. Cracker crumbs
Sprinkle chicken pieces with salt and pepper. Combine cracker crumbs, Parmesan cheese and onion salt. Dip chicken in margarine then roll in crumb mixture. Place chicken in foil lined baking pan. Drizzle remaining margarine over chicken. Bake at 350 degrees for 45 to 50 minutes.

Fruit Volcano Punch
Marcey Dyer • Pierce, Colo.
3 quarts Pineapple juice
2 (6 oz) cans Frozen limeade concentrate
2 quarts Sprite or Mountain Dew
2 pints Orange or lemon sherbet
Fresh pineapple, strawberries, grapes, optional
In a punch bowl, combine pineapple juice and limeade concentrate. Just before serving, stir in Sprite or Mountain Dew and add scoops of sherbet. Garnish with fresh fruit if desired.

Punch for all Seasons
Iola Egle • Bella Vista, Ark.
2 (6 oz) cans Frozen lemonade
1 (6 oz) can Frozen tangerine juice concentrate
2 c. Water
2 (28 oz) bottles 7 Up
Mix all ingredients except 7 Up and chill. Just before serving, add 7 Up slowly along side of bowl. Try using limeade concentrate for green punch, grape juice for purple punch or cranberry juice for red! Any sherbet can be added after 7 Up has been pour in punch.

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Recipes for December 21, 2015

December 23, 2015 — 

Eggnog Cheesecake Bars
Ethel Williams • Papillion, Neb.
Crust:
1 c. Graham cracker crumbs
3 Tbsp. Sugar
1/4 t. Ginger
1/4 t. Cinnamon
1/4 t. Butter, melted
Filling:
12 oz. Cream cheese, softened
1/3 c. Sugar
1 Egg
3/4 c. Eggnog
1 Tbsp. Graham cracker crumbs, for garnish
For crust, combine graham cracker crumbs, sugar, ginger, cinnamon and nutmeg in a bowl. Mix in melted butter with a fork. Pour crumb mixture into an 8-by-8-by-2-inch pan lined with foil or parchment paper. Press flat and even. Bake at 375 degrees for 5 minutes. Remove from oven. Reduce heat to 325 degrees. In a large bowl, beat cream cheese until smooth, about 1 minute. Add sugar and beat another minute. Add egg and beat until smooth. Add eggnog and beat 1 minute or until mixture is smooth. Pour filling over crust in pan. Bake 28-30 minutes or until center is set. Cool pan on wire rack for an hour. Cover and refrigerate for at least 4 hours. Garnish with graham cracker crumbs.

Eggnog Logs
Joyce Ramey • Greeley, Colo.
1 c. Butter or margarine, softened
3/4 c. Sugar
1-1/4 t. Ground nutmeg
2 t. Vanilla extract
1/2 t. to 1 t. Run extract
1 c. All-purpose flour
1 Egg
Frosting:
1/4 c. Butter or margarine, softened
3 c. Confectioners sugar, divided
1 t. Vanilla extract
1/2 to 1 t. Rum extract
2 Tbsp. Light cream
Ground nutmeg
In a mixing bowl, cream butter and sugar. Add nutmeg and extracts; mix together thoroughly. Stir in flour. If necessary, chill dough for easier handling. On a lightly floured surface, shape dough into 1/2-inch diameter rolls. Cut each into 3-inch long pieces. Place 2-inches apart on ungreased baking sheet. Bake at 350 degrees for 15 minutes or until lightly browned. Cool on wire racks. For frosting, cream butter until light and fluffy. Add 2 cups sugar and extracts; mix well. Beat in cream and remaining sugar. Frost cookies. With tines of a small fork, make lines down the frosting to simulate bark and sprinkle with nutmeg. Yield 4-1/2 dozen.

White Fruit Cake
Thelma Horton • Longmont, Colo.
1 (20 oz) pkg. White cake mix
4 Eggs
1/2 c. Water
1 t. Salt
2 t. Lemon extract
1/2 c. Flour
2 c. Pecans, coarsely chopped
8 oz. Red candied cherries
8 oz. Green candied cherries
8 oz. Candied pineapple slices, cut up
1 c. White raisins
1 c. Dates, chopped
Add one egg, water, salt and lemon extract to cake mix. Beat until smooth. Add remaining eggs, one at a time, beating after each addition. Mix flour with fruits and nuts then add to batter. Pour into well-greased or foil-lined funnel pan. Bake at 375 degrees for 2-1/2 to 3 hours or until tested done. Bake with pan of water in oven. Do not over bake.

No Bake Coconut Balls
JoAnn Parker • Cozad, Neb.
1/3 c. Butter
3 Tbsp. Water
1 t. Vanilla extract
2 c. Powder sugar, sifted
1/2 c. Instant nonfat milk powder
3 c. Flaked coconut, sweetened
1 c. Semi-sweet chocolate morsels
Mix butter in a medium saucepan over low heat. Remove from heat and stir in water and vanilla extract. Combine powdered sugar and milk powder. Stir 1/2 cup at a time into the butter mixture until smooth. Stir in coconut. Shape into 1-inch balls and place on cookie sheet. Chill for 20 minutes. Place chocolate morsels in a small zip top freeze bag and seal. Submerge in hot water until melted. Cut a small hole in one corner of the bag and drizzle over coconut balls. Store in refrigerator.

Nut Cracker Sweets
Kay Bedlan • Lewellen, Neb.
36 Graham cracker squares
1/2 c. Margarine, melted
1/2 c. Brown sugar, packed
1 c. Pecans, chopped
Cover two cookie sheets with aluminum foil. Break graham crackers on perforated lines. Place crackers, side by side on the foil covered cookie sheets. Melt margarine and stir in brown sugar until well combined. Drizzle over all the crackers. Sprinkle with chopped pecans. Bake at 350 degrees for 8-10 minutes. Cool completely then store in tightly covered container.

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Recipes for December 14, 2015

December 14, 2015 — 

Candy Cane Chocolate Chip Cookies
Marlene Maurer• Lakewood, Colo.
2 c. Plus 2 Tbsp. Flour
1 t. Baking soda
1 t. Salt
1/2 lb. Salted butter, room temp.
1 c. Sugar
1/2 c. Dark brown sugar, packed
2 large Eggs, room temp.
1 t. Vanilla
1 t. Water
2 c. Semisweet chocolate chips
1 c. Candy canes, crushed or peppermint chips
Preheat oven to 325 degrees. Whisk together flour, baking soda and salt. Beat butter, sugar and brown sugar with an electric mixer on high about one minute. Beat in eggs, followed by vanilla and water. On low speed, mix in flour mixture just until combined. Mix in chocolate chips and crushed candy canes. Using 2 Tablespoons per cookie, drop dough 3-inches apart onto two large baking sheets that are lined with parchment paper. Bake until cookies are golden brown, about 20 minutes. Cool for 5 minutes. Repeat with remaining dough on cooled sheets.

Gingersnaps
Chris Bryant • Johnson City, Tenn.
1-1/2 c. Butter
1 c. Sugar
1 Egg
1/4 c. Molasses
2 c. Flour
1 Tbsp. Ginger
1 t. Cinnamon
1/2 t. Salt
1/2 t. Soda
Cream butter. Add sugar, egg and molasses. Add spices to flour and add to creamed mixture. Roll into small balls and roll in sugar. Bake at 375 degrees for 6-10 minutes.

Holiday Fruit Cookies
Joyce Ramey • Greeley, Colo.
1 c. Vegetable shortening
2 Eggs
2 c. Brown sugar, packed
3-1/2 c. Self-rising flour
1/2 c. Buttermilk
1-1/2 c. Pecans, broken
2 c. Candied cherries
1-1/2 c. Dates, chopped
Mix shortening, eggs and brown sugar. Stir in flour and buttermilk. Add pecans, cherries and dates, stirring well. Cover and chill in refrigerate for one hour. Using a tablespoon, drop dough on cookie sheet and bake at 400 degrees for 8-15 minutes.

Classic Chocolate Chip Cookies
Amy Eby • Loma, Colo.
2-1/4 c. Flour
1 t. Baking soda
1 c. Butter
1/4 c. Brown sugar
1 t. Vanilla
1 (3 oz) pkg. Instant vanilla pudding
2 Eggs
8 oz. Chocolate chips
Combine flour and baking soda. Beat butter, sugar, vanilla and pudding until smooth. Beat in eggs. Gradually add flour mixture. Stir in chocolate chips. Drop by heaping teaspoons onto ungreased baking sheet. Bake at 350 degrees for 9-10 minutes.

Pecan Butterscotch Cookies
Hanna Heath • Rapid City, S.D.
1 c. Complete buttermilk pancake mix
1/3 c. Butter, melted
1/2 c. Pecans, chopped
1 pkg. Instant butterscotch pudding
1 Egg
In a large bowl, beat pancake mix, butter, pecans and pudding. Mix in pecans. Roll into desired sized balls. Place on greased cookie sheet and flatten with the bottom of a glass. Bake at 350 degrees for 8-10 minutes or until edges begin to brown. Remove to cool. * Change pudding flavor and/or nuts for variety.

Mini Cinnamon Roll Cookies
Sharon Raasch • Imperial, Neb.
1 c. Butter, softened
1-3/4 c. Sugar, divided
3 large Egg yolks
1 Tbsp. plus 1 t. Honey, divided
1 t. Vanilla extract
2-1/2 c. All-purpose flour
1 t. Baking powder
1/2 t. Salt
1/2 t. Cream of tartar
1 Tbsp. Ground cinnamon
8 oz. White baking chocolate, chopped
In a large bowl, cream butter and 1-1/4 cups sugar until light and fluffy. Beat in egg yolks, 1 tablespoon honey and vanilla. Combine the flour, baking powder, salt and cream of tartar; gradually add to creamed mixture and mix well. Shape a heaping tablespoonful of dough into a 6-inch log. In a shallow bowl, combine cinnamon and remaining sugar. Roll log in cinnamon-sugar. Loosely coil log into a spiral shape; place on a greased baking sheet. Repeat, placing cookies 1 inch apart. Sprinkle with remaining cinnamon-sugar. Bake at 350 degrees for 8-10 minutes or until set. Remove to wire racks to cool completely. In a small bowl, melt baking chocolate with remaining honey; stir until smooth and drizzle over cookies. Let stand until set. Store in an airtight container. Yields about 2-1/2 dozen.

Tender Crisp Sugar Cookies
Marcey Dyer • Pierce, Colo.
1/2 c. Butter
1/2 c. Shortening
1/2 c. Sugar
1/2 c. Powdered sugar
1 Egg
1-1/2 t. Vanilla
2-1/4 c. Flour
1/2 t. Soda
1/2 t. Cream of tarter
1/2 t. Salt
Cream butter, shortening, sugars. Add egg and vanilla. Sift together flour, soda, cream of tarter and salt. Add flour mixture to creamed mixture. Roll in balls and roll the balls in sugar. Place on cookie sheet and flatten with fork. Bake at 350 degrees for 10-12 minutes.

Sugar and Spice Cookies
Carrie Lehman • Mack, Colo.
3/4 c. Shortening
1 c. Sugar
1 Egg
1/4 c. Molasses
2 c. Flour
2 t. Soda
1/4 t. Salt
1 t. Cinnamon
3/4 t. Cloves
3/4 t. Ginger
Powder sugar
Blend first four ingredients well. Mix dry ingredients and add to first mixture. Form into balls and bake on greased cookie sheet at 375 degrees for 8 -10 minutes. Dip into powdered sugar while still warm. Yields approximately two dozen.

Chocolate Drop Cookies
Ethel Williams • Papillion, Neb.
1/2 c. Butter or margarine
3/4 c. Sugar
1-3/4 c. Flour
1 Egg, beaten
1/2 t. Baking soda
1/2 t. Salt
3 Tbsp. Cocoa
1 t. Vanilla
1/2 c. Milk
1 c. Nuts, chopped
Cream butter, sugar and egg until fluffy; set aside. Sift together flour, baking soda, salt and cocoa. Stir into creamed mixture. Blend in vanilla, milk and nuts. Drop by spoonfuls onto greased cookie sheet. Bake at 350 degrees for 8 minutes. Cool on wire rack.

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Recipes for December 7, 2015

December 7, 2015 — 

Chocolate & Peanut Butter Pretzel Cookies
Thelma Horton • Longmont, Colo.
1-1/2 c. All-purpose flour
1/2 t. Salt
1/4 t. Baking soda
1/2 c. Butter, room temperature
1/2 c. Light brown sugar, tightly packed
1/3 c. Sugar
1 Egg, beaten
1 t. Vanilla extract
1-1/4 c. Chocolate chips
1/2 c. Peanut butter chips
1/2 c. Pretzels, broken into small pieces
Pretzel salt or sea salt
In a medium bowl, sift together flour, baking soda and salt; set aside. In a large bowl, beat butter and sugars together on medium speed until light and fluffy, about 2-3 minutes. On low speed, slowly add the beaten egg and vanilla extract. Beat to combine , scrape down the sides of the bowl. Add flour mixture and beat just until there are no more streaks of flour. Stir in chocolate chips, peanut butter chips and pretzel pieces. Cover and refrigerate for an hour. Preheat oven to 350 degrees. Line baking sheets with parchment paper. Scoop out well rounded tablespoons of the dough and sprinkle with pretzel salt. Leave about 2-inches between each ball. Bake for 10 minutes. Allow the cookies to cool on the baking sheet for a few minutes before removing.

Old Time Chocolate Fudge
Marcey Dyer • Pierce, Colo.
3 c. Sugar
4 Tbsp. Cocoa
3 Tbsp. Light Corn Syrup
1 c. Evaporated milk
6 Tbsp. Butter
1 c. Pecans, chopped
1-1/2 t. Vanilla
Mix sugar and cocoa. Add syrup and milk. Cook in a saucepan over medium heat until a small drop forms a soft ball in cold water (234 to 240 degrees on a candy thermometer). Remove from heat. Add butter, pecans and vanilla. Beat with mixer or by hand. Pour into a slightly buttered oblong glass dish and cut into squares. Work fast, as mixture thickens quickly.

Easy Fudge
Chris Bryant • Johnson City, Tenn.
3 (1 oz) squares Unsweetened chocolate
1/4 c. Butter
3 c. Powdered sugar, sifted
1 Egg
1 t. Vanilla extract
1 c. Nuts, chopped
Melt chocolate and butter over low heat. Blend half of the powdered sugar into the melted chocolate. Beat in egg and vanilla extract. Add remaining powdered sugar and nuts. Press fudge into 8-inch square pan lined with waxed paper. Chill until firm.

Minty Meringue Drops
Iola Egle • Bella Vista, Ark.
2 Egg whites
1/4 t. Cream of tarter
3/4 c. Sugar
1/4 t. Vanilla extract
1 (10 oz) pkg. Mint chocolate chips
4 drops Green food coloring, optional
Preheat oven to 250 degrees.
Line cookie baking sheets with parchment paper and set aside. In a mixing bowl, beat egg whites until foamy. Add cream of tarter, beating until soft peaks form. Gradually pour in sugar while beating until stiff peaks form. Add vanilla and green food coloring, if desired. Fold in mint chocolate chips. Drop by rounded teaspoonfuls about 2-inches apart onto prepared baking sheet. Bake for 35 minutes or until dry. Turn off oven, but do not remove cookies until oven is cooled. Makes about four to five dozen.

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Recipes for November 30, 2015

November 30, 2015 — 

Beer-nana Bread
Cathleen Kuhlmann • Longmont, Colo.
1-3/4 c. All-purpose flour
3/4 c. Granulated sugar
1-1/4 t. Baking powder
1/2 t. Baking soda
3/4 t. Salt
1 t. Cinnamon
2 Large eggs
2 Medium ripe bananas, mashed
1/3 c. Unsalted butter, melted
1/4 c. Beer
1/2 c. Walnuts, chopped
Beer drizzle:
2 c. Powdered sugar
1 Tbsp. Corn syrup
1/4 c. Beer
Preheat oven to 350 degrees. Coat baking pans with non-stick cooking spray, set aside. In a large bowl, combine flour, sugar, baking soda, baking powder, salt and cinnamon. In a separate bowl, whisk eggs until frothy. Add mashed bananas, melted butter and beer. Add the wet ingredients to the dry ingredients and combine until just incorporated. Do not over mix. Fold in walnuts. Bake for 50-55 minutes or until a toothpick inserted in the middle of the bread comes out clean. Allow to cool completely before frosting. In medium bowl, combine powdered sugar, corn syrup and beer until it reaches desired drizzling consistency. Spoon over the cooled bread and allow to drip down the sides. Slice and serve with a cold beer.

Never Fail Mile High Biscuits
Iola Egle • Bella Vista, Ariz.
3 c. Sifted flour
2 Tbsp. Sugar
4 t. Baking powder
3/4 t. Cream of tartar
3/4 c. Shortening
1 Egg, beaten
1 c. Milk
Sift together flour, sugar, baking powder, cream of tartar and salt into a bowl. Cut in shortening with pastry blender or two knives until mixture resembles coarse meal. Combine egg and milk; add to flour mixture all at once, stirring just enough with fork to make a soft dough that sticks together. Turn onto lightly floured surface and knead lightly about 12 times. Roll to 1-inch thickness. Cut with floured 2-inch cutter or if you have square dough, into squares and place about 1-inch apart on ungreased baking sheet. Bake at 400 to 450 degrees for 12-15 minutes until golden brown. Serve immediately. Makes about 16 biscuits.

Apple Ring Fritters
Ann Parker • Cozad, Neb.
1 c. Sifted flour
1/4 t. Salt
1-1/2 t. Baking powder
1 Egg
3/4 c. Milk
4 Large apples
Shortening
2 Tbsp. Cinnamon
2 Tbsp. Sugar
Stir flour, salt and baking powder, add egg and mix. Beat well. Peel and core apples, slice into rings 3/4- to 1-inch thick. Dip rings into batter and drop into skilled containing 3/4-inch hot, melted shortening. Fry until golden brown on both sides. Drain on paper towel. Mix sugar and cinnamon together and sprinkle over fritters.

Corn Fritters
Ethel Williams • Pappillion, Neb.
2 Eggs
1/2 c. Milk
1 c. Sifted flour
1 t. Baking powder
1 t. Salt
1 t. Cooking oil
1 c. Cooked, whole kernel corn, drained
Beat eggs, stir in 1/2 cup milk. Sift together flour, baking powder and salt. Add to the milk and egg mixture. Beat in cooking oil. Add the corn to the mix. Drop into hot deep fat and fry at 375 degrees until brown about 3-4 minutes. Turn once. Drain fat from fritter a few seconds and place on paper towel. Serve hot with maple syrup or gravy.

Pumpkin Apple Bread
Helen Druse • Lafayette, Colo.
1/4 c. Vegetable oil
1/4 c. Melted butter
3/4 c. Sugar
1 Large egg
1 c. Pumpkin, canned (puree)
1 c. Apple, grated, unpeeled
2 c. Flour
1 t. Baking soda
1/2 t. Baking powder
1/4 t. Salt
1/2 t. Cinnamon
Chopped nuts, raisins
Topping
2 t. Butter
2 t. Flour
2 t. Sugar
1/2 t. Cinnamon
Mix together first six ingredients. In a separate bowl, mix the remaining ingredients, except topping. Combine both mixtures until moistened. Pour into greased loaf pan. Work topping ingredients together with fingers to resemble coarse meal. Sprinkle on top of loaf. Bake at 350 degrees for 1 hour. Cool on rack.

Cinnamon Bread
JK Chappell • Gering, Neb.
1 c. Butter, softened
2 c. Sugar
2 Eggs
2 c. Buttermilk or 2 c. Milk plus
2 Tbsp. Vinegar or lemon juice
4 c. Flour
2 t. Baking soda
Cinnamon/sugar mixture
2/3 c. Sugar
2 t. Cinnamon
Cream together butter, 2 cups sugar and eggs. Add milk, flour and baking soda. Put half of the batter (or a little less) into greased loaf pans (1/4 in each pan). Mix in separate bowl the 2/3 cup sugar and cinnamon. Sprinkle 3/4 of cinnamon mixture on top of the batter in each pan. Add remaining batter to pans; sprinkle with the last of cinnamon topping. Swirl with a knife. Bake at 350 degrees for 45-50 minutes or until toothpick tester comes out clean. Cool in pan for 20 minutes before removing. * Bread can be made in muffin tins, which makes it easier to freeze and take out as needed.

Caramel-Cherry Sticky Buns
Marlene Maurer• Lakewood, Colo.
12 Bite-size caramel candies
3 Tbsp. Milk
1 (10 oz.) jar Maraschino cherries without stems, well drained and halved
1/4 c. Pecans, chopped
1 (12 oz.) pkg. Refrigerated buttermilk biscuits
Melt caramels and milk in a small saucepan with a heavy bottom over low heat, stirring continuously until smooth. Pour caramel mixture into a well-greased 9-inch glass pie plate. Place maraschino cherry halves, rounded sides down, over caramel mixture. Sprinkle with pecans. Separate biscuits and place snugly in pan. Bake in preheated 350 degree oven 22-25 minutes or until golden brown. Invert immediately onto serving plate, scraping any remaining caramel over biscuits. Serve warm. Makes 10 buns.

Quick Delicious Rolls
Chris Bryant • Johnson City, Tenn.
2 c. Self-rising flour
4 Tbsp. Mayonnaise
1 c. Milk
1 t. Sugar
Mix all ingredients in a mixing bowl for about 2 minutes. Fill muffin tins 2/3 full. Bake for 10 minutes or until golden brown in 450 degree oven.

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Recipes for November 23, 2015

November 23, 2015 — 

Juicy Thanksgiving Turkey
Sharon Raasch • Imperial, Neb.
2 Tbsp. Parsley
2 Tbsp. Ground dried rosemary
2 Tbsp. Rubbed dried sage
2 Tbsp. Lemon pepper
1 Tbsp. Salt
1 (15 lb) Whole turkey, neck and giblets removed
2 Celery stalks, chopped
1 Orange, cut into wedges
1 Onion, chopped
1 Carrot, chopped
1 (14.5 oz) can Chicken broth
1 (750 mill) bottle Champagne
Preheat oven to 350 degrees. Line a turkey roaster with long sheets of aluminum foil that will be long enough to wrap over the turkey. Stir together parsley, rosemary, sage, lemon pepper and salt in a small bowl. Rub the herb mixture into the cavity of the turkey, then stuff with celery, orange, onion and carrot. Truss if desired and place the turkey into the roasting pan. Pour the chicken broth and champagne over the turkey, making sure to get some in the cavity. Bring the aluminum foil over the top of the turkey and seal. Bake for 2-1/2 to 3 hours or until no longer pink at the bone and juices run clear. Uncover the turkey and continue baking until the skin turns golden brown, about 30 minutes to 1 hour longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees. Remove from the oven and cover with a double sheet of foil, and allow to rest in a warm area 10-15 minutes before slicing.

Skillet Glazed Ham
Sharon Raasch • Imperial, Neb.
1 (8-1/4 oz) can Pineapple slices, drained, juice reserved
1 (6 oz) jar Maraschino cherries, drained, juice reserved
1/2 c. Firmly-packed light brown sugar
1/2 t. Whole cloves
2 Tbsp. Butter
1 (2 to 2-1/2 lb) Ham steak
In a small bowl, combine reserved pineapple and cherry juice, brown sugar and cloves; mix well and set aside. In a skillet, melt butter over medium-high heat. Add ham and brown 3 to 4 minutes per side. Add juice mixture to skillet, cover and bring to a boil. Reduce heat to low and simmer, covered, for 25 minutes. Add pineapple slices and cherries and mix well. Cook, uncovered, an additional 8 to 10 minutes or until sauce thickens and fruit is heated through.

Turkey Dressing
Kay Bedlan • Lewellen, Neb.
16 Hamburger buns
3 Eggs
1 c. Water
Salt and pepper to taste
1 Onion, diced
3 Celery stalks, diced
Heart and liver of turkey, diced
1 c. Vegetable oil
2 Eggs, beaten
Simmer onion, celery, heart and liver in oil until brown. Tear buns into large mixing bowl. Add other ingredients and mix together. Stuff turkey and bake.

The Ultimate Leftover Thanksgiving Muffins
JK Chappell • Gering, Neb.
1 pkg. Refrigerator biscuits
Stuffing
Mashed potatoes
Turkey
Butter
Gravy
Stretch biscuits into a large circle. Layer about 1 Tablespoon of stuffing, 1 Tablespoon mashed potatoes and a large pinch of turkey in the middle of each biscuit. Fold ends over and seal on the bottom. Place seam side down on a baking sheet. Bake at 375 for about 10 minutes or golden brown. Take out and cover with butter. Serve with gravy.

Sweet Potato Bake
Delores Hansen • Chappell, Neb.
4 Sweet potatoes
1/2 c. Brown sugar
1 Tbsp. Cornstarch
1/4 t. Salt
1 c. Orange juice
1/4 c. Raisins
1/4 c. Butter
3 Tbsp. Walnuts, chopped, optional
Precook sweet potatoes until tender. Remove skins and cut potatoes in half, placing in a baking dish. To make sauce, combine sugar, cornstarch and salt. Then add orange juice, raisins and butter. Cook, stirring constantly, until thickened. Pour over potatoes in baking dish. If desired, sprinkle with walnuts. Bake at 350 degrees for 20 minutes.

Sweet Potato Biscuits
Chris Bryant • Johnson City, Tenn.
1 c. Flour
3 t. Baking powder
1/2 t. Salt
4 Tbsp. Shortening
1 c. Sweet potatoes, cooked, mashed
1/2 to 3/4 c. Milk
Sift together baking powder and salt. Add shortening and sweet potatoes. Stir in enough milk to make a stiff dough. Roll out dough and cut. Bake at 400 degrees for 20-30 minutes.

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Recipes for November 16, 2015

November 16, 2015 — 

Stuffed Mushrooms
Marcey Dyer • Pierce, Colo.
20 Large mushrooms
2-1/4 Tbsp. Dry Italian salad dressing mix
4 oz. Cream cheese, softened
1 Tbsp. Butter flavored vegetable shortening
1/2 lb. Pork sausage
Preheat oven to 350 degrees. Clean mushrooms and remove stems. Preserve mushroom caps. Chop stems into small pieces and set aside. Stir Italian dressing mix into cream cheese in large bowl and set aside. Melt vegetable oil in large skillet over medium heat. Add mushroom stems and saute until soft and lightly browned. Stir together mushroom stems and seasoned cream cheese in bowl. In the same skillet, cook the sausage over medium heat until no longer pink, stirring to break up. Drain well. Add sausage to bowl with mushrooms. Stir to combine. Stuff mushroom caps with mixture. Bake for 25-30 minutes.

Grilled Eggplant
Sharon Raasch • Imperial, Neb.
1/2 t. Dried thyme
1/4 t. Salt
1/4 t. Black pepper
1/4 t. Dried rosemary, crushed
1 Eggplant, unpeeled
1/4 c. Italian salad dressing
Preheat grill to medium-high heat (350-400 degrees). Combine thyme, salt, black pepper and dried rosemary in a small bowl. Cut eggplant into 1/2 inch-thick slices. Brush both sides of each slice with dressing. Sprinkle evenly with herb mixture. Grill, covered for 4 minutes on each side or to desired doneness. *Try topping with provolone or mozzarella cheese during last 2 minutes of grilling and serve on firm rolls.

Creamy Mashed Potatoes
Terry Valdez • Henderson, Colo.
9 Potatoes, peeled and cubed
6 oz. Cream cheese
1 c. Sour cream
2 t. Onion powder
1 t. Salt
1/4 t. Ground black pepper
2 Tbsp. Butter
Bring a pot of salted water to boil. Add potatoes. Cook until tender, about 15 minutes. Drain and put in large bowl then mash. Mix remaining ingredients. (May cover and refrigerate overnight for use next day.) Preheat oven to 350 degrees. Warm in a lightly greased baking dish. Bake for 30 minutes.

Easy Onion Strings
Tamra Palmer • Elizabeth, Colo.
1 Large onion, thinly sliced
2 c. Buttermilk
2 c. Flour
1 t. Garlic salt
1 t. Ground pepper
1 t. Cayenne pepper
Oil for frying
In a gallon sized zip lock bag, pour buttermilk. Add onion and seal. Lay flat and let marinate for one hour. In a bowl, combine flour and seasonings. Mix well. In a medium pot, add oil and heat until a drop of water sizzles on the top. Use tongs and grab some onion strings and drop in hot oil. Using a spoon, break them up so they don’t stick together. Cook until golden brown, and drain on a paper towel lined pan. Repeat the process until the onions are all cooked.

Brussel Sprouts
JK Chappell • Gering, Neb.
1 lb. Brussel Sprouts, halved
2 Tbsp. Garlic
2 t. Lemon juice
2 t. Olive oil
1/2 t. Salt
1/4 t. Pepper
3 Tbsp Parmesan, grated
Preheat oven to 400 degrees. Whisk together olive oil, lemon juice, garlic, salt and pepper. Toss the Brussel Sprouts in the dressing, coating thoroughly. Transfer to a baking sheet lined with parchment paper and sprayed. Bake 25-30 minutes, tossing once. When you pull them out of the oven, sprinkle a little parmesan on top before serving.

Baked Swiss Cauliflower
Ethel Williams • Papillion, Neb.
1 Large head cauliflower
1/2 c. Breadcrumbs
2-3/4 c. Swiss cheese, shredded
1-1/2 c. Half-and-half
3 Egg yolks, beaten
1/4 t. Nutmeg
1/2 t. Salt
1/4 t. Pepper
1/4 c. Butter, melted
Wash cauliflower and break into florets. Cook, covered for 10 minutes in a small amount of boiling, salted water. Drain and place in a buttered 1-1/2 quart shallow baking dish. Combine remaining ingredients except butter. Pour butter over cauliflower. Bake at 350 degrees for 15-20 minutes. Makes 6 servings.

Carrot Bread
Patty Spellman • Yuma, Colo.
3/4 c. Vegetable oil
1 c. Sugar
2 Eggs, beaten well
1-1/2 c. Raw carrots, grated
1/2 c. Nuts, chopped
1-1/2 c. All purpose flour
1 t. Baking soda
1 t. Ground cinnamon
1/2 t. Salt
1/2 c. Raisins
Grease one standard sized or 2 small loaf pans. Preheat oven to 350 degrees. Blend the oil and sugar, add eggs and mix well. Stir in the carrots, nuts, flour and raisins, mix well. Pour batter into prepared pans. Bake for 45 minutes or until tester inserted in center comes out clean.

Garlic Roasted Potato Sticks
Iola Egle • Bella Vista, Ariz.
3 Large baking potatoes, unpeeled
3/4 c. Olive oil, divided
Coarse sea salt
1 Tbsp. Garlic, minced
2 Tbsp. Freshly grated Parmesan
Preheat oven to 375 degrees. Wash spuds, dry and cut 1/4 lengthwise. Lightly coat a heavy baking sheet with some of the olive oil. Rub potatoes well all over with olive oil. Dust potatoes with salt and arrange on sheet. Bake, basting every 15 minutes with oil, for 35-40 minutes.

Old Fashioned Bread and Butter Pickles
Carrie Lehman • Mack, Colo.
1 gallon Cucumbers
2 Large onions
1/2 c. Salt
Ice water to cover
8 c. Vinegar
4 c. Sugar
4 t. Mustard seed
1 t. Celery seed
1 t. Tumeric
Use fresh cucumbers, about 3- to 5-inches long. Do not peel. Slice the onions and cucumbers thinly. Dissolve the salt in the water and pour over the cucumbers and onions. Cover with a heavy plate to keep everything under water. Let stand three hours. Drain thoroughly and pack in jars. Mix vinegar, sugar, mustard seed, celery seed, and tumeric in saucepan. Heat to boiling and fill jars, leaving a 1-inch headspace. Process in boiling water bath for 10 minutes.

Sweet Potatoes and Apples
Chris Bryant • Johnson City, Tenn.
3 medium sweet potatoes
1 Tart apple
3 Tbsp. Butter
1/2 t. Salt
1/4 c. Brown sugar
Preheat oven to 400 degrees. Slice pared potatoes and apples. Sprinkle with salt. Alternate apples and potatoes in layers in casserole dish. Sprinkle each layer with sugar and dot with butter. Cover and bake until tender, about 30-40 minutes. Remove cover to brown.

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Recipes for November 9, 2015

November 9, 2015 — 

Tex-Mex Casserole
Marcey Dyer • Pierce, Colo.
1 lb. Ground beef or ground turkey
1 Onion, chopped
2 Tbsp. Taco seasoning mix
1 c. Salsa
1/4 c. Sour cream
1-1/2 Tortilla chips, coarsely crushed
1/4 c. Cheddar cheese, shredded
Preheat oven to 350 degrees. In a skillet over medium heat, cook the ground beef or turkey until it starts browning slightly. Add onion and taco seasoning mix. Cover and continue cooking for 6-8 minutes or until meat is no longer pink and onions are translucent, stirring occasionally. Stir in salsa and sour cream. Spoon half of the mixture into a 1-1/2-quart casserole dish. Top with tortilla chips then remaining meat mixture. Bake covered for 15 minutes or until hot. Uncover and sprinkle cheese over the top. Return to the oven for a few minutes to melt the cheese.

Baked Rigatoni with Garlic Sauce
Tamra Palmer • Elizabeth, Colo.
2 Tbsp. Butter
1 Onion, diced
3 Garlic cloves, minced
1 t. Basil
1 (15 oz) jar Alfredo Sauce
1 Tbsp. Wine
1/2 t. Salt
1 t. Pepper
1/4 c. Parmesan cheese
2 c. Mozzarella cheese, grated
1 lb. Rigatoni noodles
1 Tbsp. Parsley
Preheat oven to 350 degrees. Cook pasta according to the package in salted boiling water. Drain and set aside. In a medium bowl, toss the mozzarella and parmesan together. Set aside. In a medium skillet, melt butter. Sauté onion until soft, about 5 minutes, over medium heat. Add garlic and basil, cook another minute. Add the Alfredo sauce, wine, salt and pepper. Let cool. Mix the sauce with the pasta, stir well to coat evenly. Lightly grease a 9-by-13-inch baking dish or use cooking spray. Place half of the pasta mixture in the dish. Cover with half of the cheese. Layer with remaining pasta and cheese. Sprinkle the parsley on top and bake for 20 to 25 minutes or until cheese is brown and bubbly.

Pasta Bake
Ethel Williams • Papillion, Neb.
8 oz. Rotini
5 Mild Italian sausage links
4 oz. Pepperoni
8 strips Bacon, cooked, crumbled
1 c. Mozzarella cheese, grated
1/2 c. Mozzarella cheese, grated
1/2 c. Provolone cheese, grated
1 t. Italian style pizza sauce
Heat oven to 375 degrees. Cook pasta until tender. Drain and set aside. Fry sausage links until brown throughout and slice into rounds. In a large bowl, combine all ingredients except cheeses. Spread mixture into a greased 9-by-13-inch casserole dish. Top with both cheeses. Bake 20-25 minutes.

Slow Cooker Mexican Fiesta Chicken
Patsy Denham • Olathe, Colo.
4 Chicken breasts
1 (10 oz) can Diced tomatoes and green chilies
1 pkg. Fiesta Ranch mix
1 can Corn, not drained
1 can Black beans
1 block Cream cheese
Add all ingredients in a slow cooker. Cook on high for four hours, or on slow for six hours. Serve over rice with tortillas.

Zesty Sloppy Joe Casserole
JK Chappell • Gering, Neb.
8 oz. Dry macaroni pasta
1 Tbsp. Olive oil
1 lb. Lean ground turkey or lean ground beef
1 c. Sweet onion, diced
1 c. Green bell pepper, diced
2 (15 oz) cans Sloppy Joe sauce
1 (10 oz) can Diced tomatoes and green chilies
Salt and pepper, to taste
1 c. Mild cheddar cheese, shredded
1/2 c. Sweet pickle, diced, if desired
Heat large pot of salted water to boiling. Cook pasta according to package directions. Drain and set aside. In large skillet, heat oil over Med-High heat. Add onion and green pepper. Saute for about 5 minutes, or until veggies begin to soften. Add in ground turkey or lean ground beef and cook, breaking up the meat with spoon, until meat is no longer pink and veggies are crisp tender. Turn off heat. Drain off any liquid that might remain after cooking. To skillet with onions, ground turkey and peppers, add in one can of Sloppy Joe sauce and one can of diced tomatoes and green chilies. Combine. Preheat oven to 350 degrees. Spray a 9-by-13-inch baking dish with cooking spray and add reserved cooked pasta. Pour meat mixture over the pasta. Stir. Add enough of the second can of Sloppy Joe sauce to thoroughly coat the meat, veggies and pasta. Stir to combine. Season with salt and pepper, if desired. Sprinkle top of casserole with cheddar cheese. Bake, uncovered, in preheated oven for about 10 minutes, or until cheese is melted and casserole is heated through. Remove from oven and sprinkle with chopped sweet pickle, if desired.

Country Meatloaf
Carrie Lehman • Mack, Colo.
1-1/2 lbs. Ground beef
2-4 Tbsp. Onion, chopped
1 t. Salt
1/8 t. Garlic powder
1/4 t. Poultry seasoning or 1/2 t. Sage
1/8 t. Dry mustard
1/8 t. Black pepper
2 t. Worcestershire sauce
3 slices Bread, cubed or 1 c. Bread crumbs
1 c. Warm milk
2 Eggs
Sauce:
2 or 3 Tbsp. Brown sugar
1/4 c. Ketchup
2 Tbsp. Water
1/8 t. Nutmeg
1/2 t. Dry mustard
Thoroughly mix together ground beef, onion, salt, garlic powder, poultry seasoning, dry mustard, pepper and Worcestershire sauce. Soak bread in warm milk. Add eggs to milk mixture and beat until blended. Combine with meat mixture. Pour into a 9-by-5 or 9 -by-13-inch bake dish. Thoroughly mix sauce ingredients and spread over meat mixture. Bake at 350 degrees for 45-60 minutes. * If you use very warm milk, the cold hamburger won’t freeze your hands so bad when you mix it. And the more sauce, the better!

Pork Chop Onion Rice Bake
Kay Bedlan • Lewellen, Neb.
6 Pork chops, 1-inch thick
2 Tbsp. Oil
1 c. Rice, uncooked
1 pkg. Dry onion soup mix
1 can Mushrooms, sliced
Hot water
Brown pork chops in oil. Spread rice on the bottom of a 9-by-13-inch pan. Reserve 1 Tablespoon onion soup mix. Sprinkle remaining onion soup mix over rice. Drain mushrooms, reserving liquid. Place mushrooms over rice. Add hot water to mushroom liquid to make 3 cups. Pour over rice. Arrange pork chops on top of rice. Sprinkle with 1 Tablespoon onion soup mix. Cover tightly with foil and bake at 350 degrees for one hour.

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Recipes for November 2, 2015

November 2, 2015 — 

Cinnamon Coffee
Iola Egle Bella • Vista, Ark.
1 c. Freshly ground coffee
1 t. Ground cinnamon
9 c. Water
2 t. Vanilla extract
Assemble drip coffee maker according to directions. Place coffee in coffee filer or filter basket. Sprinkle with cinnamon and vanilla. Add water to coffee maker and brew according to directions. Serve coffee immediately with cream and sugar. Makes 2 quarts.

Apple Cider
Sharon Raasch • Imperial, Neb.
2 qts. Unsweetened apple cider
3 Tbsp. Honey
3 (3-inch-long) Cinnamon sticks
8 Whole cloves
1 large Orange, thinly sliced
In a large saucepan, stir together apple cider, honey, cinnamon sticks and cloves. Bring to a boil. Reduce heat and simmer for 7 to 8 minutes. Remove cider from heat and allow to cool. Once cooled, pour through a strainer sieve to remove spices (or put spice in a cheese cloth). Reheat cider. Place 1 slice of orange in each cup of cider and pour warm cider in cup.

Russian Tea
Chris Bryant • Johnson City, Tenn.
1 large can Pineapple juice
1 large can Orange juice
Juice from 6 lemons
1 qt. Strong tea
1/2 t. All spice
1/2 t. Cinnamon
1/2 t. Ground cloves
Mix all in large container. Tie spices in a bag. Float in the tea mixture. Simmer 1 hour or longer. If desired, add more tea. Also, can add grape juice and/or cranberry juice. Can be served hot or cold.

Cappuccino Coffee
Marlene Mauer • Lakewood, Colo.
1 Orange
2 Tbsp. Sugar
4 c. Water (1 qt)
1 Tbsp. Instant coffee crystals or powder
2 to 4 ounces Brandy or
1 t. Brandy extract
Sweetened whipped topping or cream
Remove the peel from orange using potato peeler. Wrap and save orange for another use. Combine orange peel, sugar and water in 2 qt glass mix n’ pour bowl. Cover with waxed paper. Microwave on full power (high) for 12 to 14 minutes or until boiling, stirring once. Remove peel; add coffee crystals and brandy or brandy extract. To serve: pour 6 ounces into coffee cups or mugs. Garnish each with dollop of whipped topping. About 5 servings.

Autumn Tea
Helen Druse • Lafayette, Colo.
5 Individual tea bags
5 c. Boiling water
5 c. Unsweetened apple juice
2 c. Cranberry juice
1/2 c. Sugar
1/3 c. Sugar
1/4 t. Pumpkin pie spice
Place the tea bags into a large, heat proof bowl. Add boiling water. Cover and steep for 8 to 10 minutes. Discard tea bags. Add the remaining ingredients to the tea. Stir until sugar is dissolved. Serve warm or over ice. Makes 3 quarts.

Mocha Punch
Luanne Rhodes • Carpenter, Wyo.
1 1/2 qt. Water
1/2 c. Instant chocolate drink mix
1/2 c. Sugar
1/4 c. Instant coffee
1/2 gallon Vanilla ice cream
1 c. Whipped cream
Bring water to a boil. Remove from heat and add drink mix, sugar and coffee. Cover and refrigerate 4 hours or overnight. About 30 minutes before serving, pour into a punch bowl. Scoop ice cream into it and garnish with whipped cream and chocolate curls. Makes about 5 quarts.

Irish Coffee
Helen Druse • Layfayette, Colo.
1/2 c. Freshly brewed coffee
2 t. Firmly packed, light brown sugar
1 1/2 ounce Irish whiskey
Whipped cream to taste
Fill a coffee cup with boiling water and let stand for 1 minute to warm cup. Discard water and add coffee. Stir in sugar until dissolved. Add whiskey (do not stir) Top with whipped cream. Makes one drink.

Real Lemonade
Carrie Lehman • Mack, Colo.
3 Lemons, thinly sliced
3 Tbsp. Lemon juice
1 c. Sugar
Mash together and let set for at least 20 minutes. Add enough water to make 1 gallon. Can freeze as a concentrate before adding water. Although it is pretty served in a clear glass pitcher, the rinds will make it bitter if it sits over an hour.

Slow Cooker Hot Chocolate
Marcey Dyer • Pierce, Colo.
1 1/2 c. Heavy cream
1 (14 oz) can Sweetened condensed milk
6 c. Milk
1 t. Vanilla
2 c. Semi-sweet chocolate chips
In a slow cooker, stir together cream, milk, vanilla and chocolate chips. Cover and cook on low for about two hours, stirring occasionally until mixture is hot and chocolate chips are melted. Stir again before serving. Top with your favorite finishing and enjoy.

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Recipes for October 26, 2015

October 26, 2015 — 

Crescent Mummy Dogs
Sharon Raasch • Imperial, Neb.
1 (8 oz) can Refrigerated crescent dinner rolls
2-1/2 slices American cheese, quartered
10 Large hot dogs
Mustard or ketchup, if desired
Heat oven to 375 degrees. Unroll crescent roll dough and separate at perforations, creating four rectangles. Press perforations to seal. With knife or scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Wrap four pieces of dough around each hot dog and 1/4 slice of cheese to look like “bandages,” stretching dough slightly to completely cover hot dog. About a 1/2-inch from one end of each hot dog, separate “bandages” so hot dog shows through for “face.” On ungreased large cookie sheet, place wrapped hot dogs, cheese side down; spray dough lightly with cooking spray. Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With ketchup and mustard, draw features on “face.”

Pumpkin Pie Squares
Myrna Andrews • Idalia, Colo.
1 c. Flour, sifted
1/2 c. Quick cooking oats
1/2 c. Brown sugar, packed
1/2 c. Butter
1 (1 lb) can Pumpkin
1 (13.5 oz) can Evaporated milk
3/4 c. Sugar
2 Eggs
1/2 t. Salt
1 t. Cinnamon
1/2 t. Ginger
1/4 t. Cloves
1/2 c. Pecans
1/2 c. Brown sugar, packed
2 Tbsp. Butter
Combine flour, oats, 1/2 cup brown sugar, 1/2 cup butter and mix until crumbly, using mixer at low speed. Press into 9-by-13-inch pan. Bake at 350 degrees for 15 minutes. Put pumpkin, milk, eggs, salt, sugar and spices into a bowl and mix well. Pour over the crust. Bake at 350 degrees for another 20 minutes. Combine pecans, brown sugar and 2 Tablespoons butter. Sprinkle over the filling and return to oven and bake 15-20 minutes or until filling is set. Cool in pan and cut into 2-inch squares.

Pumpkin Layer Cheesecake
Marcey Dyer • Pierce, Colo.
2 (8 oz) Cream cheese, softened
1/2 c. Sugar
1/2 t. Vanilla
2 Eggs
1/2 c. Canned pumpkin
1/2 t. Cinnamon
Dash or cloves and nutmeg
1 (9-inch) Graham cracker crust
Mix cream cheese, sugar and vanilla with a mixer on medium speed until well blended. Add eggs and mix until blended. Stir pumpkin and spices into 1 cup of the cream cheese batter. Pour remaining plain batter into crust. Top with pumpkin mixture. Bake at 350 degrees for 35 to 40 minutes or until center is almost set. Cool. Refrigerate for three hours or overnight.

Delicious Pumpkin Fluff
Don Ike • New Castle, Wyo.
3 Large eggs
1 (1 lb) can Pumpkin
1-1/2 c. Sugar
1 (12 oz) can Evaporated milk
2 t. Cinnamon
1/2 t. Nutmeg
1/2 t. Ginger
1 (18-1/4 oz) box Yellow cake mix
3/4 c. Margarine, melted
3/4 c. Pecans, chopped
Cool Whip
Mix together eggs, pumpkin, sugar, milk and spices on medium speed. Pour into a greased 9-by-13-inch baking pan. Sprinkle yellow cake mix over the batter. Drizzle melted margarine over the top of the cake mix. Bake at 350 degrees for 30 minutes. Take out of oven and sprinkle nuts over the top. Return to the oven and bake for 30 more minutes. Serve with a dollop of Cool Whip.


Soft Pumpkin Chocolate Chip Cookies
JK Chappell • Gering, Neb.
1 c. Pumpkin puree
1 c. Sugar
1/2 c. Oil
1 t. Vanilla
1 Large egg
2 c. Flour
2 t. Baking powder
1 t. Cinnamon
1/2 t. Salt
1 t. Baking soda
1 t. Milk
1 c. Semi-sweet chocolate chips
1 c. Walnuts, chopped
Preheat oven to 375 degrees. In a bowl combine pumpkin, sugar, oil, vanilla and egg. In a separate bowl, stir together the flour, baking powder, cinnamon and salt. In a small bowl, dissolve the baking soda with the milk. Add both the dry flour mixture and the wet baking soda mixture to the pumpkin mixture. Mix well. Add the chocolate chips and nuts and stir until evenly combined. Using a medium cookie scoop drop mounds of the cookie dough on cookie sheets lined with parchment paper or lightly greased. Bake for 10 to 12 minutes. Allow the cookies to cool slightly before removing to a wire rack to cool completely.

Apple Butter Pumpkin Pie
Iola Egle • Bella Vista, Ark.
9-inch Pie shell, unbaked
1 c. Apple butter
1 c. Canned pumpkin
1/4 c. Brown sugar, firmly packed
1/2 t. Salt
3/4 t. Ground cinnamon
1/2 t. Freshly ground nutmeg
1/8 t. Ground ginger
3 Eggs, slightly beaten
3/4 c. Evaporated milk or cream
Preheat oven to 425 degrees. Combine apple butter, pumpkin, sugar, salt and spices. Add eggs and mix well. Gradually add milk. Pour into unbaked pie shell. Bake for 10 minutes. Turn temperature down to 350 degrees and bake until toothpick comes out clean, about 25 minutes.

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Recipes for October 12, 2015

October 12, 2015 — 

Lime Chicken
Iola Egle • Bella Vista, Ark.
4 Chicken breast fillets
Marinade:
1 c. Water
1/2 c. Teriyaki sauce
2 t. Garlic, minced
1/2 t. Salt
1/4 t. Ground ginger
2 t. Liquid smoke
Dressing:
1/4 c. Mayonnaise
1/4 c. Sour cream
1 Tbsp. Milk
2 t. Tomato, minced
2 t. White vinegar
1 t. Jalapeño, minced
1/4 t. Tabasco sauce
1/4 t. Each: Dill weed, Paprika, Cayenne pepper, Cumin, Chili powder, Garlic powder
Mix together marinade and place chicken in mixture, coating each side for two hours. Mix dressing ingredients together and refrigerate. Grill chicken and place in baking dish. Top with a layer of dressing and 1 cup shredded cheese. Broil for 2-1/2 minutes. Serve on a bed of baked tortilla strips.

Green Chili and Chicken Rice Casserole
Tamra Palmer • Elizabeth, Colo.
2 c. Chicken breast, cooked and chopped
2 c. Cooked white rice
16 oz. Sour cream
1 c. Green chilies, chopped
1 lb. Monterey jack cheese, grated
1 c. Cheddar cheese, grated
1 t. Garlic salt,
1 t. Cumin, pepper
Paprika and parsley for garnish, optional
Combine first four ingredients in a bowl and mix well. In a buttered casserole dish, spread a layer of half the rice mixture, then a layer of half the jack cheese. Repeat layer. Finish off the top with a layer of cheddar cheese. Sprinkle with paprika and parsley. Bake at 350 degrees for 40 minutes or until it’s bubbly. Serve with tortilla chips.

Chicken Pot Pie
Chris Bryant • Johnson City, Tenn.
2 (10-3/4 oz) cans Cream of potato soup
1 (16 oz) can Mixed vegetables, drained
2 c. Chicken, cooked, diced
1/2 c. Milk
1/2 t. Thyme
1/2 t. Black pepper
2 (9-inch) Pie crusts
1 Egg, slightly beaten, optional
Combine first six ingredients. Spoon into prepared pie crust. Cover with top crust and crimp edges to seal. Slit top crust and brush with egg, if desired. Bake at 375 degrees for 40 minutes.

Spanish Style Drumsticks
Marcey Dyer • Pierce, Colo.
1 pkg. Drumsticks
Salt and pepper to taste
1 Onion, chopped fine
1 Green pepper, chopped
1 t. Parsley
2 c. Tomatoes, diced
1 small can Peas
Season chicken with salt and pepper. Brown chicken in hot oil. Add remaining ingredients. Cover and cook very slowly until chicken is well done.

Chicken Curry Rice
Carrie Lehman • Mack, Colo.
1/4 c. Butter
1/2 c. Celery, diced
1/2 c. Green pepper, diced
1 Onion, diced
2 c. Chicken broth
1 t. Salt
1 t. Curry powder
1/3 c. Flour
1/2 c. Water
2 c. Chicken, cooked, chopped
Rice:
1-1/2 c. White rice
3 c. Water
1 t. Salt
1 Tbsp. Butter
For the chicken, melt butter, add celery, onion, and pepper. Cook until tender. Add broth, salt and curry powder. Make a paste of flour and water and add to mix. Stir and add chicken. Bring to a boil and pour over choked rice. To cook rice, place all ingredients in a casserole dish and bake at 350 degrees for 45 minutes. Place rice on platter and top with chicken. Garnish with chow mein noodles.

Southwestern Chicken Wraps
Marlene Maurer • Lakewood, Colo.
1 c. Corn
1/2 c. Fresh cilantro, chopped
2 Tbsp. Red onion, minced
2 Tbsp. Fresh lime juice
1 Tbsp. Extra virgin olive oil
1/2 t. Ground cumin
1/8 t. Salt
1/8 t. Ground pepper
1 (15 oz) can Black beans, rinsed, drained
2-1/4 c. Chicken, cooked, chopped
3/4 c. Monterey Jack cheese
Tortillas
Combine corn, cilantro, onion, lime juice, oil, cumin, salt, pepper and black beans. Arrange chicken down center of each tortilla. Top with corn mixture and cheese. Roll up. Wrap in foil or wax paper and chill.

Chicken and Squash Fajitas
Sharon Raasch • Imperial, Neb.
1 medium Zucchini, shredded
1 medium Yellow squash, shredded
3 Carrots, shredded
1 lb. Chicken breasts
1 Tbsp. Olive oil
6 Whole wheat tortillas
Wash all produce and peel carrots. Using a grater, shred the produce into a medium-size bowl, set aside. Dice the chicken breasts into 1/2-inch pieces. In a large skillet, add the chicken and oil; cook until no longer pink and juices run clear, about 8-10 minutes. Drain any juice or liquid. Add shredded veggies to chicken in skillet and cook until squash and carrots are soft and tender, about 5 minutes. Place fajitas mixture into tortillas. Dress with desired toppings then fold tortilla into a wrap.

Catalina Chicken Breasts
JK Chappell • Gering, Neb.
2 t. Oil
6 small Boneless skinless chicken breasts (1-1/2 lb.)
1/2 c. Catalina dressing
1/2 c. Apricot jam
3 Tbsp. Onion soup mix
Heat oven to 350 degrees. Heat oil in large skillet on medium-high heat. Add chicken and cook for 4 minutes on each side or until browned on both sides. Transfer chicken to 3-quart casserole. Mix dressing, jam and soup mix then pour over chicken. Bake 35 to 40 minutes or until chicken is done.

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Recipes for October 5, 2015

October 6, 2015 — 

Country Fried Steak and Eggs
Sharon Raasch • Imperial, Neb.
1 Tbsp. Salt, divided
1 c. Cold water
1-1/2 lb. Beef cubed steaks
1 c. All-purpose flour
3/4 t. Black pepper, divided
1 c. Vegetable oil
2 c. Milk
8 Eggs
In a medium-sized bowl, combine 1 teaspoon salt and water; stir until salt is dissolved. Add steaks and soak for 10 minutes. In a medium-sized bowl, combine flour, 1 teaspoon salt and 1/2 teaspoon pepper; mix well. Reserve 2 Tablespoons mixture and set aside. Remove steaks one at a time from water and coat with flour mixture. In a large deep skillet over medium-high heat, heat oil until very hot. Carefully add steaks to skillet and brown 12 to 15 minutes or until juices run clear and coating is golden brown, turning occasionally. Remove steaks to covered serving platter and keep warm. Drain off all but 2 Tablespoons of oil. Add reserved flour mixture to skillet and brown lightly. Slowly whisk in remaining salt, pepper ad milk. Bring to a boil, stirring frequently then reduce heat to low and simmer until thick and creamy. Meanwhile in a skillet, cooks eggs to liking. Serve on plate next to steak topped with gravy.

Easy Breakfast Casserole
Kay Bedlan • Lewellen, Neb.
1 can Crescent rolls
2 c. Mild cheddar cheese, grated
4 Eggs
6 Green onions, chopped
1 Green pepper, chopped
1 lb. Sausage
1/2 t. Salt
1/4 t. Pepper
Spread crescent rolls in an 8-by-11-inch pan. Spread dough up the sides of pan about 1/4-inch. Spread sausage over dough. Add chopped onions and green pepper over sausage. Add eggs and salt and pepper over all. Spread cheese over top. Bake at 350 degrees for 25 minutes.

Spanish Omelet
Ethel Williams • Papillion, Neb.
5 small Potatoes, peeled, sliced
1 Tbsp. Olive oil
1/2 Onion, minced
1 small Zucchini, sliced
1-1/2 c. Green or red peppers, sliced thin
5 Mushrooms, sliced
3 Eggs, beaten
Pepper, garlic salt and salt to taste
3 oz. Mozzarella cheese, shredded
1 Tbsp. Parmesan cheese
Heat oven to 375 degrees. Boil potatoes until tender. Saute onion in oil until brown. Add vegetables and saute until tender. In a bowl, beat eggs, spices and mozzarella cheese. Stir egg and cheese mixture into cooked vegetables. Grease a 10-inch oven proof skillet or pan. Transfer potatoes and egg mixture to pan. Top with Parmesan cheese. Bake until firm and brown on top, about 20 to 30 minutes.

Hash Brown Ham Casserole
Delores Hansen • Chappell, Neb.
10 c. Hash browns, frozen
1/4 c. Plus 2 Tbsp. Butter
1 can Cream of chicken or cream of mushroom soup
1/2 c. Onions, chopped
2 c. Cheese, grated
1 c. Corn flakes, crushed
1-1/2 c. Ham, chopped
12 oz. Sour cream
1/2 c. Milk
Preheat oven to 375 degrees. Pour melted butter into a 9-by-13-inch baking dish. Add 5 cups hash browns. Mix soup, sour cream, milk and onions together. Pour half of the soup mixture over the hash browns. Pat chopped ham over mixture and cover with half the cheese. Put remaining hash browns on top and cover with rest of milk mixture and cheese. Bake for about an hour.

Cinnamon Roll Cake
Marcey Dyer • Pierce, Colo.
3 c. Flour
1 c. Sugar
1/4 t. Baking powder
2 Eggs
1-1/2 c. Milk
2 t. Vanilla
1/2 c. Butter, melted
Topping:
1 c. Butter
1 c. Brown sugar
2 Tbsp. Flour
1 Tbsp. Cinnamon
Glaze:
2 c. Powdered sugar
5 Tbsp. Milk
1 t. Vanilla
Preheat oven to 350 degrees. Mix together flour, sugar, baking powder, eggs, milk and vanilla. Once these are combined, slowly stir in melted butter. Pour into a greased 9-by-13-inch glass baking dish. In a large bowl, mix topping ingredients until creamy. Drop by Tablespoonfuls evenly into batter then swirl a knife through, marbling the topping. Bake for 35 to 40 minutes. While cake is cooling, mix glaze ingredients together. Drizzle glaze evenly over the warm cake.

Pecan-Molasses Granola
Marlene Maurer • Lakewood, Colo.
1/3 c. Molasses, unsulfured
2 Tbsp. Vegetable oil
1/2 t. Ground cinnamon
1/2 t. Coarse salt
3 c. Rolled oats, not quick-cooking
1 c. Coconut, sweetened, shredded
1 c. Pecans, roughly chopped
Preheat oven to 325 degrees. In a large bowl, whisk together molasses, oil, cinnamon and salt. Add oats, coconut and pecans; stir gently until oats are completely coated. Transfer to a rimmed baking sheet and spread in an even layer. Bake, stirring occasionally, until oats are lightly browned, 25 to 30 minutes. (Watch carefully, as mixture burns easily.) Let cool completely on sheet or on a wire rack for 30 minutes. Store in airtight containers at room temperature for up to three weeks. Makes five cups.

Cinnamon Doughnut Muffins
Carrie Lehman • Mack, Colo.
1-3/4 c. Flour
1-1/2 t. Baking powder
1/2 t. Salt
1/2 t. Nutmeg
1/4 t. Cinnamon
1/3 c. Oil
1 Egg
3/4 c. Milk
3/4 c. Sugar
Topping:
1/4 c. Butter, melted
1/3 c. Sugar
1 t. Cinnamon
Combine flour, baking powder, salt, nutmeg and cinnamon. Mix oil, egg, milk and sugar in a separate bowl, then stir into dry ingredients just until moistened. Fill cupcake papers 1/3 full. Spoon 1 teaspoon jam on top. Cover with enough batter to fill papers 3/4 full. Bake at 350 degrees for 20 to 25 minutes. For topping, put the butter in one bowl. Combine cinnamon and sugar in another bowl. Immediately after removing muffins from oven, dip into butter, then into sugar mixture. Serve warm. Yield: 10 muffins.

French Toast Roll-Ups
JoAnn Parker • Cozad, Neb.
8 slices White sandwich bread, soft fluffy type works best
2 Eggs
3 Tbsp. Milk
1/3 c. Sugar
1 t. Cinnamon
Trim crust from bread and flatten bread with a rolling pin. Place 1 to 2 teaspoons of your favorite filling an inch from one end of the bread and spread in a strip. Roll the bread up. Ina shallow bowl, whisk eggs and milk. In another bowl, mix sugar and cinnamon. Add the rolls in egg mixture, coating all sides. Cook in skillet until golden brown on all sides. Take from skillet and roll in cinnamon sugar mixture. Serve with warm maple syrup for dunking. * Filling Ideas: Peanut butter and/or jelly, cream cheese or your favorite marmalade.

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Recipes for September 28, 2015

September 28, 2015 — 

Watermelon Rind Preserves
Marlene Maurer • Lakewood, Colo.
1-1/2 qrts. Prepared watermelon rind
4 Tbsp. Salt
Cold water
1 Tbsp. Ground ginger
4 c. Sugar
1/4 c. Lemon juice
1 Lemon, thinly sliced
To prepare watermelon rind, trim off green skin and pink flesh from thick watermelon rind. Cut rind into 1-inch pieces. Dissolve salt in 2 quarts cold water and pour over melon rind. Let stand five to six hours. Drain, rinse with cold water and drain again. Cover with unsalted cold water and let stand at room temperature for 30 minutes, then drain. Sprinkle ginger over rind and cover with cold water. Bring to boil, reduce heat and simmer until rind is fork-tender then drain. Combine sugar, lemon juice and 7 cups water; bring to boil. Cook at rolling boil for 6 minutes. Add rind and cook at slow boil for 30 minutes. Add lemon slices. Cook over moderate heat until melon rind is clear. Pack, boiling hot, into sterilized jars,leaving 1/4-inch head space. Adjust caps. Process 25 minutes in boiling water bath. Makes about six half pints.

Quick Apple Butter
Ethel Williams • Papillion, Neb.
3 lbs. Honeycrisp apples, peeled, cored, chopped
3/4 c. Apple cider
1 t. Cinnamon
1/4 t. Nutmeg
In a large skillet or Dutch oven, cook apples and cider over medium heat for about 20 minutes or until tender, stirring often. Remove from heat and cool. In a food processor or blender, process the apples until nearly smooth, with only a few chunks remaining. In the same skillet, combine pureed apples, cinnamon and nutmeg. Cook over medium heat, uncovered, for 20 minutes or until apple mixture is thick and glossy. Pour apple butter into a jar or airtight container. Refrigerate for up to two months.

Mixed Berry Freezer Jam
Marcey Dyer • Pierce, Colo
1-1/2 c. Strawberries, crushed
1/2 c. Blueberries, crushed
1/2 c. Raspberries, crushed
4-1/2 c. Sugar
3/4 c. Water
1 box Sure-Jell fruit pectin
Mix fruit and sugar until well blended. Let stand 10 minutes, stirring occasionally. Add water to pectin in small saucepan and stir. Bring to a boil on high heat, stirring constantly. Boil and stir 1 minute. Add to fruit mixture, stir 3 minutes or until sugar is dissolved and no longer grainy (a few crystals may remain). Pour immediately into containers, filling each to within 1/2-inch of top. Wipe off top edges or container and immediately cover with lids. Let stand at room temperature for 24 hours. Store in refrigerator up to three weeks or freeze up to one year. Thaw in refrigerator before using. Makes about seven, 1 cup, containers.

Mock Raspberry Jam
Thelma Horton • Longmont, Colo.
5 c. Green tomatoes
5 c. Sugar
1 (6 oz) pkg. Raspberry Jello
Grind green tomatoes and add sugar. Boil until sugar dissolves, turn heat to low and cook 25 minutes, stirring often. Add raspberry Jello and cook 1 minute. Put in jars and seal. Process in boiling water bath for 15 minutes. Makes about nine half pints.

Raspberry Sauce
Delores Hansen • Chappell, Neb.
1 qrt. Fresh raspberries
1 c. Sugar
2 Tbsp. All-purpose flour
2 Tbsp. Molasses
In a saucepan over medium heat, combine all ingredients. Cook until thickened, about 5 minutes. Sever over pancakes, waffles or ice cream. Yield: 3 cups.

Refrigerator Pickles
Kay Bedlan • Lewellen, Neb.
1 gallon Cucumbers, sliced, peeled
2 Onions, sliced
1 qrt. White vinegar
3 c. Sugar
1/4 c. Canning salt
1 t. Mustard seed
1 t. Celery seed
1 t. Tumeric
Mix cucumbers sand onions in a large mixing bowl. Heat vinegar, sugar, salt and spices to boiling. Let simmer for 5 minutes. Pour liquid mixture over cucumbers and onions. When cool put in jars, use liquid over pickles. Set in refrigerator and in seven days they are ready to serve. These will keep for months.

Pickled Partridge
Edna Wendt • Hoskins, Neb.
4 Partridges, cleaned
4 Onions, whole
6 Carrots, sliced
2 Garlic cloves
2 sprigs Thyme
1 Tbsp. Peppercorns
1 pint Vinegar
1 pint Olive oil
Salt to taste
Place birds breast side down in a saucepan and cover with remaining ingredients. Cook over high heat to boiling. Reduce heat and simmer one to two hours. Cool, reserving liquid. Remove bones and dice up meat. Place meat and juice to cover in an airtight jar. Serve meat cold on crackers or cocktail breads.

White Grass Salsa
Tamra Palmer • Elizabeth, Colo.
28 oz Rotel tomatoes
1/2 Onion, chopped
3 Green onions, chopped
1 Fresh Anaheim pepper, diced
1 Fresh Jalapeño, seeded and diced
2 Garlic cloves, minced
1 t. Cumin
1/2 t. Black pepper
2 t. Fresh cilantro, chopped
Mix everything in a bowl, cover with plastic wrap. Refrigerate for one hour for flavors to blend. Serve with blue tortilla chips.

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Recipes for September 21, 2015

September 28, 2015 — 

Chocolate Chip Zucchini Cookies
Ethel Williams • Papillion, Neb.
1 c. Sugar
1/2 c. Margarine
1 Egg
1-3/4 c. Flour
1/4 c. Cocoa
1 t. Cinnamon
1 t. Baking soda
1/2 t. Salt
1/2 c. Nuts, chopped
1 c. Zucchini, grated
1 c. Chocolate chips
Cream together sugar and margarine. Add egg. Mix in flour, cocoa, cinnamon and baking soda. Stir in nuts, zucchini and chocolate chips. Drop by teaspoonfuls onto cookie sheet. Bake at 350 degrees for 12-15 minutes.

Apple-Peanut Butter Cookies
Kay Bedlan • Lewellen, Neb.
3/4 c. Peanut butter
1/4 c. Margarine
2 c. Packed brown sugar
2 Eggs
1 t. Vanilla
1 c. Flour
1 c. Whole wheat flour
2 t. Baking soda
3/4 t. Salt
1 c. Quick oatmeal
1 c. Apple, peeled, chopped
Mix peanut butter and margarine together. Add brown sugar and mix well. Add eggs and vanilla, mix well. Gradually add both flours, baking soda and salt, mix well. With a wooden spoon, stir in the oats and apple. Drop by Tablespoon and flatten with fingers. Bake at 350 degrees for 12-14 minutes.

White Chocolate, Pecan, Banana Cookies
Marlene Maurer • Lakewood, Colo.
1 c. Butter
1 c. Brown sugar
3/4 c. Sugar
2 Eggs
1 Tbsp. Vanilla extract
1 Banana, mashed
2-1/4 c. All-purpose flour
3 Tbsp. Cornstarch
1 t. Coarse salt
1/2 t. Baking soda
4 to 8 oz. White chocolate bar, chopped
1 c. Toasted pecans, chopped
Preheat oven to 375 degrees. Beat butter and sugars until fluffy. Add eggs, one at a time, and beat well. Add vanilla and banana. Add flour, cornstarch, salt and baking soda. Mix well. Add chocolate and pecans, mix gently. Chill dough about 1 hour. Using a small ice cream scoop, drop dough onto baking sheet. Sprinkle with coarse salt. Bake for 15 minutes or until browned on edges. Makes 2-1/2 dozen.

Chewy Coconut Cookies
Sharon Raasch • Imperial, Neb.
1-1/4 c. All-purpose flour
1/2 t. Baking soda
1/4 t. Salt
1/2 c. Butter
1/2 c. Packed brown sugar
1/2 c. Sugar
1 Egg
1/2 t. Vanilla extract
1-1/3 c. Flaked coconut
Preheat oven to 350 degrees. Combine flour, baking soda and salt; set aside. In a medium bowl, cream butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in the flour mixture, then mix in the coconut. Drop dough by teaspoonfuls onto an ungreased cookie sheet, about 3-inches apart. Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks. Try dipping the cookies in semi-sweet chocolate after baking them — tastes just like a Mounds bar.

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Recipes for September 14, 2015

September 14, 2015 — 

Sauerkraut Apple Cake
Cathleen Kuhlmann • Longmont, Colo.
4 Eggs
1 c. Sugar
1/2 c. Packed brown sugar
1 (14 oz) can Sauerkraut, rinsed, drained
1 Large tart apple
1 c. Canola oil
1 c. Walnuts, chopped
2 c. All-purpose flour
2 t. Baking powder
2 t. Ground cinnamon
1 t. Baking soda
1 t. Salt
1/2 t. Ground nutmeg
Cream Cheese Frosting:
1 (8 oz) pkg. Cream cheese, softened
2 to 3 Tbsp. Heavy whipping cream, divided
4-1/2 c. Confectioners’ sugar
1 Tbsp. Grated orange peel
1/2 t. Ground cinnamon
1 t. Vanilla extract
Walnuts, chopped, optional
In a large bowl, beat eggs and sugars; set aside. Squeeze sauerkraut until dry then finely chop and add to egg mixture. Peel and finely grate apple and squeeze dry. Stir into egg mixture. Add oil and walnuts. Combine flour, baking powder, cinnamon, baking soda, salt and nutmeg then stir into egg mixture. Line two 8-inch round baking pans with waxed paper then grease and flour paper and sides of pan. Pour batter into pans. Bake at 350 degrees for 35-40 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For frosting, beat cream cheese and 2 Tablespoons heavy whipping cream in a small bowl. Add sugar and beat until fluffy. Add orange peel, cinnamon and vanilla and mix well. Add remaining cream if needed. Spread between layers and over entire cake. Garnish with chopped walnuts if desired. Store in refrigerator.

Applesauce Puffs
JK Chappell • Gering, Neb.
2 c. Bisquick
3/4 c. Sugar (divided)
3 t. Cinnamon (divided)
1/2 c. Applesauce
1/4 c. Milk
1 Egg
2 Tbsp. Oil
5 Tbsp. Butter, melted
Combine Bisquick, 1/4 cup sugar and 1 teaspoon cinnamon. Stir in applesauce, milk, egg and oil until well mixed. Fill greased muffin pan 2/3 full. Back at 400 degrees for 10 minutes. In a bowl mix 1/2 cup sugar with 2 teaspoons cinnamon. Dip hot puffs in bowl of melted butter and then in a bowl of cinnamon sugar.

Peaches and Cream
Marlene Maurer • Lakewood, Colo.
3/4 c. Flour
1 t. Baking powder
1/2 t. Salt
1 small pkg. Cook and serve vanilla pudding mix
3 Tbsp. Butter, softened
1/2 c. Milk
15 oz. can Sliced peaches
8 oz. Cream cheese, softened
1/2 c. Sugar
Cinnamon and sugar
Drain peaches, reserving 3 to 4 Tablespoons peach juice. Combine flour, baking powder, salt, pudding mix, butter and milk. Beat for two minutes at medium speed. Pour into greased 9-inch deep dish pie pan. Arrange peaches over batter. Combine cream cheese, sugar and peach juice. Beat for two minutes speed and spoon on top of peaches, leaving 1-inch around the edge of the batter. Sprinkle cinnamon and sugar over the top. Bake at 350 degrees for 35 minutes.

Forbidden Glorified Fruit
Iola Egle • Bella Vista, Ark.
2 Large Red Delicious apples, washed, completely dried
2 (8-inch) Wooden dowels
50 Caramels, unwrapped
3/4 c. Milk chocolate chips
3Tbsp. Whipping cream
3/4 c. Pecans, chopped
1/4 c. Almonds, chopped
1/8 c. Mini M&M baking bits
1/4 c. White chocolate chops, melted
Insert dowels into stem ends of apples until about 1/3-inch from bottom of apple. Microwave 30 caramels in 2 teaspoons water on medium high. Stir until caramels are completely melted and smooth. With your hand on the dowel, dip apple into hot caramel, turning until coated. Place on nonstick sprayed waxed paper and place in refrigerator for 10 minutes. Melt remaining caramels in 2 teaspoons water and dip again. Refrigerate another 10 minutes. Microwave milk chocolate chips and cream for 30-45 seconds. Beat until smooth. Put nutmeats and baking bits on large plate. Dip apples into milk chocolate mixture. Dip in nut mixture and push it firmly into coating. Melt white chocolate chips and beat until smooth. Drizzle with teaspoon back and forth over apple. Sprinkle with remaining nuts and chips. Refrigerate on waxed paper until coating is firmly set.

Apple Crumble
Chris Bryant • Johnson City, Tenn.
4 c. Apples, peeled, sliced
1/4 c. Orange juice
1 c. Sugar
3/4 c. Flour
1/2 t. Cinnamon
1/4 t. Nutmeg
1/8 t. Salt
8 Tbsp. Margarine, chilled
Vanilla ice cream
Toss sliced apples with orange juice. Place in 9-by-9-inch casserole dish. Combine sugar, flour, cinnamon, nutmeg and salt. Cut in butter until crumbly. Sprinkle over apples. Bake at 375 degrees for 40 minutes. Serve warm with ice cream.

Cranberry Fruit Conserve
Ethel Williams • Papillion, Neb.
1 (12 oz) bag Fresh cranberries, rinsed
1-3/4 c. Sugar
1 c. Water
1 Orange
1 Lemon
1 Granny Smith apple, peeled, cored, chopped
3/4 c. Raisins
3/4 c. Walnuts or pecans, chopped
In a 4-quart saucepan, combine cranberries, sugar and water. Cook for 5 to 10 minutes or until cranberries begin to pop, stir. In a small bowl, add finely grated peels of orange and lemon then squeeze juice. Stir into cranberry mixture, along with apple. Cook for 15 minutes longer. Remove from heat and add raisins and nuts. Cool and refrigerate up to one week.

Apricot or Peach Leather
Carrie Lehman • Mack, Colo.
2 qt. Apricots or peaches (drain if canned)
1/3 c. Jello
1/4 to 1/3 c. Sugar
Blend well. Spread 1/8 inch thick on saran wrap. Wax paper will not work! Dry at 135 degrees in food dehydrator or in oven on lowest heat setting. Cut into strips and roll them up.

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Recipes for September 7, 2015

September 8, 2015 — 

Italian Sausage-Stuffed Zucchini
Sharon Raasch • Imperial, Neb.
6 Medium zucchini (8 oz each)
1 lb. Italian turkey sausage links, casings removed
2 Medium tomatoes, seeded, chopped
1 c. Panko (Japanese) bread crumbs
1/3 c. Parmesan cheese, grated
1/3 c. Fresh parsley, minced
2 Tbsp. Fresh oregano, minced
2 Tbsp. Fresh basil, minced
1/4 t. Pepper
3/4 c. Mozzarella cheese, shredded
Preheat oven to 350 degrees. Cut each zucchini lengthwise in half. Scoop out pulp, leaving a 1/4-inch shell; chop pulp. Place zucchini shells in a large microwave-safe dish. In batches, microwave, covered, on high 2-3 minutes or until crisp-tender. In a large skillet, cook sausage and zucchini pulp over medium heat 6-8 minutes or until sausage is no longer pink, breaking sausage into crumbles; drain. Stir in tomatoes, bread crumbs, Parmesan cheese, herbs and pepper. Spoon into zucchini shells. Place in two ungreased 13-by-9-inch baking dishes. Bake, covered, 15-20 minutes or until zucchini is tender. Sprinkle with mozzarella cheese.

Creamed Corn
Marlene Maurer • Lakewood, Colo.
1 Tbsp. Butter
1 c. Onion, chopped
1 Tbsp. Garlic, minced
16 oz. Frozen niblet corn, thawed
2 c. Heavy whipping cream
1/2 t. Salt
1/4 t. Ground red pepper
1/4 t. Ground white pepper
1-1/2 Tbsp. Quick-cooking grits
1 c. Monterey Jack cheese, shredded
In a large saucepan, melt butter over medium heat. Add onion and garlic and cook for 4 minutes or until onion is tender. Stir in corn, cream, salt, red pepper and white pepper. Bring to a boil then reduce heat and simmer. Add grits and cook for 10-15 minutes or until thickened. Add cheese, stirring until melted. Serve immediately.

Beef and Bean Taco Casserole
JK Chappell • Gering, Neb.
1 lb. Lean ground beef
1 (16 oz) can Refried beans
1 (16 oz.) jar Thick ‘n chunky salsa
1 ((1 oz) pkg Taco seasoning mix
2-1/2 c. Tortilla chips, coarsely broken, divided
3/4 c. Green bell pepper, chopped
1/4 c. Green onions, sliced
1-1/2 c. Tomatoes, chopped, divided
1 c. Cheddar or Monterey Jack cheese, shredded
1/4 c. Ripe olives, sliced
1 c. Lettuce, shredded
Heat oven to 350 degrees. In a 12-inch skillet, cook beef over medium-high, heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in refried beans, salsa and taco seasoning mix. Reduce heat to medium. Heat to boiling, stirring occasionally. In ungreased 2-quart casserole, place 2 cups of the broken tortilla chips. Top evenly with beef mixture. Sprinkle with bell pepper, onions, 1 cup tomato, cheese and olives. Bake uncovered 20 to 30 minutes or until hot and bubbly and cheese is melted. Top baked casserole with lettuce, remaining 1/2 cup tomato and remaining 1/2 cup tortilla chips.

Raid Your Garden Pasta Salad
Joann Parker • Cozad, Neb.
2 c. Pasta shells
2/3 c. Mayonnaise
1 c. Baby peas
3 Onions, chopped
1 Red or green pepper, diced
1 Sweet pickle, chopped
2 Tbsp. Fresh tarragon
2 Tomatoes, sliced
2 t. Fresh parsley
Boil pasta in waster until tender. Rinse in cold water and drain. Place in a large bowl. Add remaining ingredients and mix well. Chill before serving. Add other fresh vegetables as you please such as carrots, celery, green beans, corn, ect.

Tomato Relish
Martha Schorn • Fremont • Neb.
1 lb. Tomatoes, peeled, cut into 1/2-inch pieces
1 Small green pepper, cut into 1/2-inch pieces
1 Small onion, chopped
1/2 c. Celery, chopped
1-1/2 t. Salt
2 Tbsp. Vinegar
2 Tbsp. Sugar
1/2 c. Cold water
Mix all ingredients and chill several hours. Drain and serve.

Corn Salad
Marcey Dyer • Pierce, Colo.
6 Tbsp. Olive oil, divided
1 c. Red onion, finely minced
2 t. Chili powder
1 t. Ground cumin
3 c. Raw corn kernels
1 Red bell pepper, diced
1 Green bell pepper, diced
1-1/2 c. Tomatoes, peeled, seeded, diced
1/4 c. Cilantro, chopped
3 Tbsp. Sherry vinegar, or to taste
Heat 2 Tablespoons oil in skillet over medium heat. Add onion and cook 2 to 3 minutes. Add chili powder and cumin, and cook 1 minute more. Cool in bowl. Add corn, bell peppers and tomatoes to onion. Fold in cilantro. Whisk together remaining oil and vinegar. Drizzle over salad and toss to combine well. Season to taste with salt and pepper then serve.

Broccoli Cornbread
Chris Bryant • Johnson City, Tenn.
1-1/2 c. Self-rising cornbmeal
10 oz. Broccoli, chopped
1 Large onion, finely chopped
6 oz. Cottage cheese
1 stick Oleo, melted
4 Eggs, beaten
1/2 t. Salt
Cook and drain broccoli. Beat eggs in mixing bowl. Add everything except cornmeal, add it last. Pour into greased casserole dish. Bake at 400 degrees for 25 minutes or until it tests done.

Cauliflower with Almonds
Joyce Ramey • Greeley, Colo.
1 head Cauliflower
2 Tbsp. Butter or margarine
2 Tbsp. All-purpose flour
1/4 t. Salt
1 c. Milk
Shredded cheddar cheese
2 Tbsp. Almonds, sliced, toasted
Paprika
Trim leaves from cauliflower leaving 1-inch of stem for support. Place in Dutch oven with hot water that covers stem only. Cover and steam until tender, about 12-16 minutes. Meanwhile, melt butter in a small saucepan. Blend in flour and salt. Add milk and cook and stir over medium heat until thickened and bubbly, cook and stir 1 minute longer. To serve, cut off stem and place cauliflower in a serving dish. Spoon sauce over and sprinkle with cheese, almonds and paprika.

Refrigerator Pickles
Kay Bedlan • Lewellen, Neb.
6 c. Cucumbers, unpeeled, sliced
1 c. Onions, sliced
2 c. Sugar
1 c. Dark vinegar
1 t. Celery seed
1 t. Salt
Mix together sugar, vinegar, celery seed and salt. Heat to a boil then set aside until cool. Pack onions and cucumbers in jars. Pour liquid over onions and cucumbers in jars. Keep in refrigerator for a few days before using.

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Recipes for August 31, 2015

September 8, 2015 — 

Vegetarian Slow Cooker Chili
Sharon Raasch • Imperial Neb.
2 (14-1/2 oz.) cans Tomatoes
1 can (15 -1/2 oz.) Cannellini beans or northern beans, rinsed, drained
1 (15 oz.) can Black beans, rinsed and drained
1 (15 oz.) can Tomato sauce
1 (10 oz.) pkg. Frozen whole kernel corn or hominy, drained
2 (15-1/2 oz.) cans Vegetable juice
1 c. Onion, chopped
1 c. Bran flakes
1 (4 oz) can Diced chili peppers, drained
4 t. Chili powder
2 t. Dried oregano leaves
1 t. Minced garlic
1 t. Cumin
1 t. Sugar
In 4-6 qt. slow cooker combine all ingredients except sour cream and chopped tomato. Cover and cook on low heat setting for at lease 8 hours or on high for no less than 5 hours. Ladle into bowls. Top with sour cream and tomato if desired. Serve with crackers and cheese slices.

Creamy White Chili
Carrie Lehman • Mack, Colo.
1 lb. Chicken breast
1 Tbsp. Oil
1 medium Onion, diced
1-1/2 t. Garlic powder
2 (15-1/2 oz) cans Great northern beans, rinsed and drained
2 c. Chicken broth
2 (4 oz) Green chilies, chopped
1 t. Salt
1 t. Oregano
1/2 t. Pepper
1 c. Sour cream
Cut chicken breast into half inch pieces. Saute chicken in oil with onion and garlic powder. Add beans, broth, chilies, salt, cumin oregano, and pepper. Bring to a boil. Reduce head and simmer, uncovered, for 30 minutes. Remove from heat and stir in sour cream. Serve immediately.

Slow Cooker Seven Layer Bean Dip
JK Chappell • Gering, Neb.
1 (15 oz.) can Refried beans
1 lb. Ground beef
Salt and pepper to taste
1 c. Sour cream
1 c. Salsa
1 (8 oz.) block cheddar cheese, shredded
1/2 c. jarred Jalapeño slices
1/4 c. Green onions
In oval slow cooker spread the refried beans on the bottom. Brown and crumble and drain beef. Season with salt and pepper to taste. Layer the next items. Do not add the green onions until the end. Cover, cook on high for 1.5-2 hours. If the salsa causes some liquid on the top, blot with paper towel. Serve with tortilla chips and enjoy.

(Polenta) Quick Tamale Pie
Tamra Palmer • Elizabeth Colo.
1 c. Onion, diced
1 Tbsp. Olive oil
1 garlic clove, minced
1 t. Garlic salt
1 t. Ground pepper
1 t. Cumin
1 lb. Cooked meat (hamburger, shredded chicken or pork)
1 can Pinto beans
24 oz. Precooked polenta, thinly sliced
1 can Enchilada sauce (medium or hot), divided
1/2 c. Chicken broth
2 c. Cheese
1 c. Crushed tortilla chips
Preheat oven to 350 degrees. In a pan, saute onions in oil until soft. Add garlic and cooked meat and toss together with seasonings. Set aside. Grease or spray 9x9 casserole dish. Place 1/8 cup enchilada sauce on bottom. Line with half the polenta. Layer with meat mixture, 1/2 of the beans. Repeat layers. Top with crushed tortilla chips and cheese. Pour remaining sauce and broth over the top. Cook for 30 minutes or until bubbly.

Del Frisco Style Salad with Avocado Dressing
Terry Valdez • Henderson, Colo.
2 large, ripe Avacados
1 c. Sour cream
1 c. Light cream
1 Tbsp. Onion, grated
Dash Cayenne
1 t. Salt
2 Garlic cloves, crushed
2 Tbsp. Lemon juice
16 strips Bacon, crispy cooked
Bibb or Romain lettuce, torn in bits
Place avocado, sour cream, light cream, onion, cayenne, salt, garlic cloves, and lemon juice in blender or food processor. Blend until smooth. Cover tightly. Refrigerate for a few hours. Put dressing, bacon on greens.

Mexican Carrot Cake
Donn Ike • Casper, Wyo.
3 c. Fresh carrots, grated
2 c. Brown sugar
1 c. Canola oil
4 Eggs
2 t. Vanilla
1-1/2 t. Baking soda
Pinch of salt
3/4 c. Cake flour
1-1/4 c. Whole-wheat flour
1/3 to 1/2 c. Pinon or pine nuts, finely chopped
1/2 c. Pecans, chopped
1/2 c. Raisins
Mix together carrots, sugar and canola oil. Let stand for at least 30 minutes. Add other ingredients in listed order. Spray a spring-form pan with vegetable oil. Pour batter into pan. Bake at 350 degrees for 50 minutes. Let cool before removing from pan.

Garden Salsa
Sharon Raasch • Imperial Neb.
6 Tomatoes, finely chopped
3/4 c. Green pepper, finely chopped
1/2 c. Onion, finely chopped
1/2 c. Green onions, thinly sliced
6 Garlic cloves, minced
2 t. Cider vinegar
2 t. Lemon juice
2 t. Olive oil
1 to 2 t. Jalapeño pepper, minced
1 to 2 t. Ground cumin
1/2 t.Salt
1/4 to 1/2 t. Cayenne pepper
In a large bowl, combine tomatoes, green pepper, onions, garlic, vinegar, lemon juice, oil, jalapeño and seasonings. Cover and refrigerate until serving. Serve with chips. Yield: 5

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Recipes for August 24, 2015

August 24, 2015 — 

Southern Broccoli Tomato Salad
Sharon Raasch • Imperial, Neb.
1 Large head broccoli, cut into 1/2-inch florets
1 pint Cherry tomatoes, halved
1/3 c. Red onion, finely chopped
8 oz. Sharp Cheddar cheese, cut into 1/4-inch cubes
1/2 lb. Bacon, cooked, crumbled
1 c. Mayonnaise
1/4 c. Sugar
1/4 t. Salt
1/4 t. Black pepper
3 Tbsp. White vinegar
In a large bowl, combine broccoli, tomatoes, onion, cheese, and bacon. In a medium bowl, whisk together remaining ingredients. Pour dressing over broccoli mixture and toss until vegetables are evenly coated. Serve immediately or cover and refrigerate until ready to serve.

Best Cole Slaw
Chris Bryant •Johnson City, Tenn.
1 head Cabbage, shredded
1 c. Carrots, grated
1/2 c. Green pepper, diced
1 Tbsp. Onion, grated
Salt and pepper to taste
1/4 c. Sugar
1/4 c. Lemon juice
3/4 c. Mayonnaise
Mix shredded cabbage, carrots, green pepper and onion. Add salt and pepper. Mix together sugar, lemon juice and mayonnaise. Add to cabbage mixture. Chill and serve.

Creamy Corn Salad
Ethel Williams • Papillion, Neb.
3 Ears sweet corn, husked
Sea salt to taste
1-1/2 c. Yellow and red cherry tomatoes, halved
1/3 c. Red onion, thinly sliced
1/4 c. Garlic and herb spreadable cheese
3 Tbsp. Lemon juice
Boil corn in salted water for 5 minutes, cool. Cut kernels off and place them in a large bowl. Stir in tomatoes and red onion. Ina small bowl, combine cheese and lemon juice. Stir into corn mixture. Cover and refrigerate until ready to serve or overnight.

Tropical Chicken Salad
Helen Druse • Lafayette, Colo.
2-1/2 c. Chicken, cooked, diced
1 can Pineapple tidbits, drained
1 c. Seedless red grapes, halved
1 c. Celery, sliced
1/2 t. Salt
1 c. Mayonnaise
Dash of pepper
1 c. Orange navel segments
1 c. Firm bananas, sliced
1 c. Assorted nuts, pecans or walnuts
In a bowl, combine chicken, pineapple, grapes, celery, salt, mayonnaise and pepper. Fold in oranges. Cover and refrigerate until chilled. Just before serving fold in bananas and sprinkle with nuts. Makes 8 to 10 servings.

Grape Salad
Kay Bedlan • Lewellen, Neb.
1 c. Sour cream
1/2 c. Brown sugar
3 c. Seedless green grapes
3 c. Seedless red grapes
1 c. Pecans, chopped
Combine sour cream and brown sugar. Mix in grapes and pecans. Cover and chill before serving.

Quinoa, Corn and Tomato Salad
Marlene Maurer • Lakewood, Colo.
1-1/2 c. Water
1 c. Quinoa, uncooked
1 c. Fresh corn kernels, about 2 ears
1 c. Cherry tomatoes, halved
1/4 c. Fresh flat-leaf parsley, finely chopped
2 Tbsp. Chive-infused oil
2 Tbsp. Fresh lime juice
2 Tbsp. White wine vinegar
1/4 t. Salt
1 Garlic clove, minced
Chive-Infused Oil:
3/4 c. Extra-virgin olive oil
1/2 c. Fresh chives, 1-inch slices
1/2 t. Salt
Combine water and quinoa in a medium saucepan and bring to a boil. Cover, reduce heat and simmer for 10 minutes or until liquid is absorbed. Remove from heat and let stand for 10 minutes. Fluff with a fork. Combine quinoa, corn, tomatoes and parsley in a medium bowl. Combine chive-infused oil and remaining ingredients, stirring with a whisk. Drizzle over salad and toss to coat. Let stand 10 minutes before serving. For chive-infused oil: Place all ingredients in a blender and pulse until chives are very finely minced. Strain mixture through a fine sieve into a bowl and discard solids. Store in refrigerator in an airtight container for up to two weeks.

Greek Salad
Marcey Dyer • Pierce, Colo.
4 Romaine lettuce hearts, leaves, torn into bite size pieces
2 c. Feta cheese, crumbled
2 Cucumbers, chopped
2 Tomatoes, chopped
1 Green bell pepper, cut in strips
1 Red bell pepper, cut in strips
1 Yellow bell pepper, cut in strips
1 Red onion, sliced
1/2 c. Black olives
1/2 c. Green olives
2/3 c. Olive oil
1/3 c. Balsamic vinegar
Salt and pepper to taste
Place lettuce on large oval serving platter. Arrange the cheese, cucumbers, tomatoes, peppers, onion and olives in rows on top of the lettuce. In a small bowl, whisk together the oil and vinegar. Season with salt and pepper to taste. Drizzle vinaigrette over salad. Serve immediately.

Unheard of Horseradish Salad
Iola Egle • Bella Vista, Ark.
1 pkg. Lemon Jello
1 pkg. Lime Jello
2 c. Boiling water
1 large can Crushed pineapple, drained
8 oz. Cottage cheese
1 c. Mayonnaise
1 can Condensed sweetened milk
2 heaping Tbsp. Horseradish
3 Tbsp. Lemon juice
1/4 t. Salt
Dissolve lemon and lime Jello in boiling water with pineapple. Blend cottage cheese with mayonnaise. Add condensed milk, horseradish, lemon juice and salt. Fold all together and pout into a large mold or serving dish.

Homemade Croutons
Tamra Palmer • Elizabeth, Colo.
6 c. Sourdough or French bread, cubed
1 Tbsp. Butter, melted
1 t. Paprika
1 t. Onion powder
1 t. Garlic salt ,optional
Preheat oven to 400 degrees. Combine all ingredients in a bowl and toss to coat well. Place on a cookie sheet and bake for 20 minutes, (turning once) or until toasted.

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Recipes for August 17, 2015

August 17, 2015 — 

S’mores Pie
Sharon Raasch • Imperial, Neb.
1 Refrigerated pie crust, softened as directed on box
1-1/2 c. Milk chocolate chips
1-1/2 c. Dark chocolate chips
2 c. Whipping cream
2 c. Large marshmallows
2 c. Miniature marshmallows
1/2 c. Sweetened condensed milk
Heat oven to 450 degrees. Bake and cool crust as directed on box for a one-crust baked shell. In a large microwavable bowl, place milk chocolate chips, dark chocolate chips and 1/2 cup of the whipping cream. Microwave, uncovered, on high for 30 seconds, stir, and repeat until chocolate chips are stirred smooth. Place remaining whipping cream and the chocolate mixture in a large bowl and beat with electric mixer on high until thick. Spread in cooled pie shell and refrigerate for two hours. Just before serving, set oven control to broil. Cover pie filling with marshmallows and drizzle with condensed milk. Broil, watching carefully to make sure it doesn’t burn. Remove pie as soon as marshmallows are golden brown. Serve immediately.

Peanut Butter Pie
Iola Egle • Bella Vista, Ark.
Crust:
1-1/2 c. Graham cracker crumbs
1/4 c. Butter, softened
2 Tbsp. Sugar
1/4 t. Cinnamon
Pie:
1 (3 oz) pkg. Cream cheese, softened
1 c. Powdered sugar
1/2 c. Crunchy peanut butter
12 oz. Whipped topping
Additional whipped topping for garnish
Pecans, chopped
Combine crust ingredients and press into the bottom of a 9-inch pie pan. Mix cream cheese and peanut butter in a mixer. Add sugar and mix well. Fold in whipped topping. Pour into prepared crust. Top with more whipped topping and chopped pecans.

Golden Peach Pie
Marcey Dyer • Pierce, Colo.
9-inch Double crust pie pastry
1 c. Sugar
1/4 c. Corn starch
1/4 t. Nutmeg
1/8 t. Salt
2 t. Lemon juice
1/4 t. Orange peel, grated
1/8 t. Almond extract
5 c. Fresh peaches, peeled, sliced
2 Tbsp. Butter
Line a 9-inch pie plate with bottom pastry. In a bowl, combine sugar, corn starch, nutmeg and salt. Stir in lemon juice, orange peel and almond extract. Add peaches and toss gently. Pour into crust and dot with butter. Place top crust over filling, trim, seal and flute edges. Cover the edges loosely with foil. Bake at 400 degrees for 40 minutes. Remove foil and bake 10-15 minutes longer or until crust is golden brown and filling is bubbly.


Raisin Butterscotch Pie
Joyce Ramey • Greeley, Colo.
1 (9-inch) Pastry shell, baked
1 (3.4 oz) pkg. Instant vanilla pudding mix
1 (3.4 oz) pkg. Instant butterscotch pudding mix
2 c. Milk
2 c. Sour cream
1 c. Raisins
Whipped topping
In a mixing bowl, combine vanilla and butterscotch pudding mixes and milk, beating for 3 minutes or until thick. Fold in sour cream. Stir in raisins. Pour in pie shell. Chill until ready to serve. Garnish with whipped topping.

Almond Apple Crumb Pie
Marlene Maurer • Lakewood, Colo.
1 box Almond paste
1 (9-inch) pie crust, unbaked
5 Baking apples, peeled, cored, sliced
1/4 c. Sugar
1 t. Cinnamon, divided
1/2 c. All-purpose flour
1/2 c. Oats, uncooked
1/2 c. Brown sugar
6 Tbsp. Butter, cold, 1/2-inch pieces
1/4 c. Almonds, chopped
Preheat oven to 375 degrees. Roll almond paste between two sheets of wax paper to form a 9-inch circle. Press rolled almond paste into the bottom of unbaked pie crust. In a bowl, combine apples, sugar and 1/2 teaspoon cinnamon. Pour into pie shell. In a bowl, combine remaining cinnamon, flour, oats, brown sugar and almonds. Cut butter into flour mixture until crumbs are formed. Spoon crumb mixture evenly over apples. Bake for 55 minutes.

Lime Cheesecake Pie
Carrie Lehman • Mack, Colo.
8 oz. Cream cheese, softened
14 oz. Sweetened condensed milk
1/3 c. Lime juice
1-1/2 t. Vanilla
1 Graham cracker crust
8 oz. Whipped topping
In a mixing bowl, beat cream cheese until smooth. Add milk, lime juice and vanilla; beat until smooth. Pour into the crust and refrigerate for two hours. Spread with whipped topping; refrigerate one hour longer. Garnish with lime slices and fresh mint if desired.

Pecan Pie
Chris Bryant • Johnson City, Tenn.
1 stick Butter or margarine
1 box Light brown sugar
4 Eggs
8 Tbsp. Milk
1-1/2 t. Vanilla
2 c. Pecans, chopped
3 Tbsp. Flour
2 Pie crusts, unbaked
Melt butter. Beat sugar and butter together. Beat in eggs. Add milk, vanilla, pecans and flour and mix well. Pour equal amounts into the pie shells. Bake at 350 degrees for 35-40 minutes.

Southern Pie
Cassidy Robinson • Mustang, Okla.
1/2 c. Grapenuts cereal
1/2 c. Warm water
3/4 c. Sugar
3 Eggs, well beaten
1 c. Dark corn syrup
3 Tbsp. Butter, melted
1 t. Vanilla
1/8 t. Salt
1 (9-inch) Pie shell, unbaked
Whipped topping
Combine cereal and water and let it set until it is absorbed. Meanwhile, blend eggs and sugar. Add syrup, butter, vanilla and salt. Fold in softened cereal. Pour into pie shell. Bake at 350 degrees for 50 minutes or until filling is puffed completely across the top. Cool and serve with whipped topping.

Rhubarb Pie
Kay Bedlan • Lewellen, Neb.
9-inch Double crust pie pastry
3 Tbsp. Flour
1 c. Sugar
1 Egg, beaten
3 to 4 c. Rhubarb, diced
Combine flour and sugar. Add egg and beat well. Stir in rhubarb and arrange mixture in pastry lined pie pan. Cover with lattice strips. Bake at 400 degrees for 30-40 minutes.

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Recipes for August 10, 2015

August 10, 2015 — 

Classic Zucchini Bread
Marlene Maurer • Lakewood, Colo.
2 c. Flour
3/4 t. Baking powder
1 t. Baking soda
1/2 t. Salt
1/2 t. Cinnamon
1/2 t. Nutmeg
1/4 t. Ground ginger
1 c. Dark brown sugar, packed
1/4 c. Sugar
2 Large eggs
1/2 c. Vegetable oil
2 c. Zucchini, shredded, packed
Preheat oven to 350 degrees. Oil and flour a 4-by-8-inch loaf pan. Whisk flour with other dry ingredients, except sugars, in a bowl. Beat sugars, eggs and oil until blended. Slowly mix in zucchini. Gradually beat in flour mixture until just combined. Scoop batter into pan. Bake until toothpick inserted in the center comes out clean, about one hour. Cool for 10 minutes, then invert onto a rack. Turn over and let cool completely.

Raw Apple Bread
Helen Druse • Lafayette, Colo.
2 Eggs
2 c. Flour
2 t. Baking soda
Pinch of salt
2 t. Cinnamon
1-1/2 c. Sugar
1/2 c. Vegetable oil
1 t. Vanilla
1/2 c. Walnuts, chopped
4 c. Apples, finely chopped
Mix all ingredients well before adding apples. Fold in apples. Batter will be stiff. Bake in loaf pan for 1 hour at 350 degrees.

Butterscotch Banana Bread
Thelma Horton • Longmont, Colo.
3-1/2 c. Flour, unsifted
4 t. Baking powder
1 t. Baking soda
1 t. Cinnamon
1 t. Nutmeg
1 t. Salt
2 c. Ripe mashed bananas,
4-6 medium bananas
1-1/2 c. Sugar
2 Eggs
1/2 c. Butter, melted
1/2 c. Milk
2-2/3 c. Pecans, chopped, divided
1 (12 oz) pkg. Butterscotch morsels
Preheat oven to 350 degrees. In a small bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg and salt; set aside. In a large bowl, combine bananas, sugar, eggs and butter and beat until creamy. Gradually add flour mixture alternately with milk; mix until well blended. Stir in 2 cups chopped pecans and butterscotch morsels. Pour batter equally into tow well-greased and floured 9-by-5-by-3-inch loaf pans. Sprinkle tops equally with remaining chopped pecans. Bake at 350 degrees for 60-70 minutes. Cool 15 minutes then remove from pans.

Cinnamon Bread
JK Chappell • Gering, Neb.
1 c. Butter, softened
2 c. Sugar
2 Eggs
2 c. Buttermilk
4 c. Flour
2 t. Baking soda
Cinnamon/sugar mixture:
2/3 c. Sugar
2 t. Cinnamon
Cream together butter, sugar and eggs. Add milk, flour and baking soda. Put half of batter (or a little less) into greased loaf pans (1/4 in each pan). Mix in separate bowl the 2/3 cup sugar and cinnamon. Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan. Add remaining batter to pans; sprinkle with last of cinnamon topping. Swirl with a knife. Bake at 350 degrees for 45-50 minutes or until toothpick tester come clean. Cool in pan for 20 minutes before removing from pan.

Blueberry Muffins
Sharon Raasch • Imperial, Neb.
1/2 c. Real butter, softened
1 c. Sugar
2 Eggs
2 c. Flour
2 t. Baking powder
1/2 t. Salt
1/2 c. Milk
1 t. Vanilla
1-1/2 to 2 c. Blueberries
Preheat oven to 375 degrees. Mix butter and sugar until fluffy. Add eggs, one at a time. Combine flour, baking powder and salt. Combine milk and vanilla. Alternately mix liquid and dry ingredients. Slowly fold in blueberries. Spoon into 12 greased muffin pans and sprinkle tops with sugar. Bake 30 minutes.

Apple Muffins
Kay Bedlan • Lewellen, Neb.
2 c. Flour
4 t. Baking powder
1-1/2 Tbsp. Sugar
1 Tbsp. Brown sugar
1/2 t. Salt
1/4 t. Ground cinnamon
1 Egg, beaten
2 Tbsp. Oleo, melted
1 c. Milk
1 c. Apples, peeled, diced
1/4 c. Nuts, chopped
Mix together flour, baking powder, sugars, salt and cinnamon. Mix together beaten egg, oleo and milk. Stir egg mixture into flour mixture. Fold in apples and nuts. Pour into greased muffin pan. Sprinkle with cinnamon sugar on top. Bake at 350 degrees for 20 minutes.

Corny Corn Muffins
Marcey Dyer • Pierce, Colo.
1 c. Corn meal
1 t. Baking powder
3/4 c. Self-rising flour
1/2 c. Vegetable oil
1 c. White creamed corn, fresh or frozen
2 Eggs
1 c. Sour cream
2 Tbsp. Sugar
Preheat oven to 375 degrees. Combine all ingredients and stir until moistened. Fill 12 greased muffin cups with batter. Bake 20 minutes or until golden brown.

Recipes for August 3, 2015

August 3, 2015 — 

Summer Veggie Salad
Marlene Maurer • Lakewood, Colo.
4 (4-inch) Portobello mushroom caps
2 (1/2-inch) Red onion slices
2 Ears of corn, shucked
1 Red bell pepper, quartered, seeded
1 medium Zucchini, halved lengthwise
1 Yellow squash, halved lengthwise
2 Tbsp. Olive oil
2 t. Fresh lemon juice
1 t. Fresh thyme, minced
1/2 t. Dijon mustard
1/4 t. Kosher salt
1/4 t. Black pepper
2 oz. Manchego cheese, shaved
1 oz. Pine nuts, toasted
Preheat grill to medium high heat. Coat mushrooms, onion, corn, bell pepper, zucchini and yellow squash with cooking spray. Arrange vegetables on grill rack coated with cooking spray. Grill for 5 minutes on each side or until tender. Combine olive oil, lemon juice, thyme, mustard, salt and pepper in a large bowl, stirring with a whisk. Cut kernels from ears of corn and add to oil mixture. Cut remaining vegetables into bite-sized pieces and add to oil mixture. Toss gently to combine. Toss with cheese and pine nuts.

Soft Zucchini Cookies
Ethel Williams • Papillion, Neb.
1/2 c. Shortening
1/2 c. Sugar
1 c. Brown sugar
2 Eggs, beaten
3 c. Zucchini, peeled, coarsely grated
2-1/2 c. Flour
2 c. Quick-cooking oatmeal
1 t. Baking powder
1/2 t. Baking soda
1 t. Cinnamon
1/2 t. Salt
1 c. Nuts, chopped
1 c. Raisins
Cream shortening, sugar, brown sugar and eggs until fluffy. Stir in zucchini. Sift together flour, baking powder, baking soda, cinnamon and salt. Add to zucchini mixture. Stir in oatmeal until well blended. Add nuts and raisins. Drop by spoonfuls onto greased cookie sheets. Bake at 375 degrees for 12-15 minutes. Cook on wire rack.

Zucchini Cupcakes
Cathy Kuhlmann • Longmont, Colo.
3 Eggs
1-1/3 c. Sugar
1/2 c. Canola oil
1/2 c. Orange juice
1 t. Almond extract
2-1/2 c. All-purpose flour
2 t. Ground cinnamon
2 t. Baking powder
1 t. Baking soda
1 t. Salt
1/2 t. Ground cloves
1-1/2 c. Zucchini, shredded
Caramel Frosting:
1 c. Packed brown sugar
1/2 c. Butter, cubed
1/4 t. Vanilla extract
1-1/2 to 2 c. Confectioners’ sugar
In a large bowl, beat the eggs, sugar, oil, orange juice and almond extract. Combine dry ingredients. Gradually add dry ingredients to egg mixture and mix well. Stir in zucchini. Fill paper-lined muffin cups two-thirds full. Bake at 350 degrees for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack. For frosting, combine the brown sugar, butter and milk in a saucepan. Bring to boil over medium heat then remove and cool. Pour into mixing bowl and add powdered sugar a little bit at a time. Beat well after each addition of powdered sugar.

Zucchini Fritters
Tamra Palmer • Elizabeth, Colo.
1-1/2 lbs. Zucchini, grated
1 t. Salt
1/4 c. All-purpose flour
1/4 c. Parmesan, grated
2 Garlic cloves, minced
1 large Egg, beaten
Kosher salt and freshly ground black pepper, to taste
2 Tbsp. Olive oil
Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini completely. In a large bowl, combine zucchini, flour, Parmesan, garlic and egg; season with salt and pepper, to taste. Heat olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer.

Tex-Mex Summer Squash Casserole
Sharron Raasch • Imperial, Neb.
7 medium Yellow summer squash, sliced (about 10 cups)
2-1/4 c. Cheddar cheese, shredded, divided
1 medium Onion, chopped
1 (4 oz) can Chopped green chilies
1 (4 oz) can Diced jalapeño peppers, drained
1/4 c. All-purpose flour
1/2 t. Salt
3/4 c. Salsa
4 Green onions, sliced
1/4 c. Red onion, chopped
Preheat oven to 400 degrees. In a large bowl, combine squash, 3/4 cup cheese, onion, chilies and jalapeños. Sprinkle with flour and salt; toss to combine. Transfer to a greased 13-by-9-inch baking dish. Bake, covered, for 30-40 minutes or until squash is tender. Spoon salsa over top. Sprinkle with remaining 1-1/2 cups cheese. Bake, uncovered, for 10-15 minutes longer or until golden brown. Let stand 10 minutes. Top with green and red onions before serving.

Baked Acorn Squash with Pineapple
Marcey Dyer • Pierce, Colo.
1 (8-1/2 oz) can Crushed pineapple, drained
1/4 stick Butter
2 Tbsp. Light brown sugar
1/4 t. Salt
1/8 t. Black pepper
2 medium Acorn squash, halved lengthwise, seeds/pulp removed
Preheat oven to 400 degrees. In a small saucepan, combine pineapple, butter, brown sugar, salt and pepper. Simmer over medium heat until syrupy, about 5 minutes. Place squash halves, cut side up, on a cookie sheet lined with foil. Spoon the pineapple mixture into the cavities, making sure to cover all the surface with the syrup. Bake until squash is tender and golden brown, about one hour.

Oven Fried Summer Squash or Zucchini
JoAnn Parker • Cozad, Neb.
2 medium Yellow summer squash or zucchini
2 Tbsp. Italian salad dressing
3 Tbsp. Sharp Romano cheese, grated
3 Tbsp. Italian seasoned bread crumbs
Preheat oven to 450 degrees.
Cut squash or zucchini into 1/4-inch thick slices. Combine with dressing in a plastic bag and shake to coat. Put cheese and bread crumbs in a second plastic bag. Add coated slices to cheese mixture and shake to coat. Arrange in a single layer on a nonstick baking pan sprayed liberally with cooking spray. Bake for 5-7 minutes or until tender crisp.

Yellow Squash Casserole
Chris Bryant • Johnson City, Tenn.
2 lbs. Yellow squash, sliced
1 medium Onion, chopped
1 c. Celery, chopped
1-1/2 c. Sour cream
1 c. Carrots, raw, shredded
1/2 c. Margarine
8 oz. Cornbread stuffing mix
Bring 2 quarts of salted water to a boil. Add sliced squash, onion and celery. Boil for 5 minutes then drain well. Combine squash, sour cream and carrots. Melt margarine and stir into the stuffing mix. Spread half of the stuffing in the bottom of a greased baking dish. Spoon the squash mixture over it. Top with remaining stuffing. Bake at 350 degrees for 30 minutes. Serve hot.

Recipes for July 27, 2015

July 31, 2015 — 

Chili and Cheese Fries
Carrie Lehman • Mack, Colo.
Chili:
1 lb. Browned hamburger
4 cans Ranch-Style Beans or chili beans, undrained
2 cans Sliced tomatoes
1 pkg. Chili mix or extra chili powder to taste
Dash of chili powder and pepper
2 Tbsp. Brown sugar
Shredded cheese
French Fries:
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
Put chili ingredients in a crock pot and cook for 1-1/2 to 2 hours. Cut potatoes into sticks. Put in bowl and coat with oil. Mix salt, seasoned salt, garlic salt, onion salt, paprika and pepper. Add to potatoes and toss to coat. Put fries on a cookie sheet in one layer. Bake at 400 degrees for 30 minutes or until tender. Sprinkle with salt again when done. Top fries with chili and sprinkle with shredded cheese.

Creamy Potatoes
Donn Ike • Casper, Wyo.
2-1/2 c. Potatoes, diced, boiled or baked
1 c. Chicken or turkey, cooked, optional
1/2 t. Lawyer’s season all
1 Onion, diced fine
1 cont. Sour cream
1 can Cream of mushroom soup
1 Garlic clove, minced, optional
2 or 3 stalks Celery, chopped fine
1-1/2 c. Cheddar cheese, shredded
1 large bag Plain potato chips, crushed
Preheat oven to 350 degrees. Place potatoes and meat, if desired, into a 9-by-13-inch baking dish. Sprinkle with seasoning salt. Mix sour cream, onion, celery and garlic with cream of mushroom soup and enough water to rinse the can. Pour over potatoes and cover with cheese. Bake for 30 minutes or until warmed through. Sprinkle crushed chips over top just before removing from oven.

Pretty Special Potato Salad
Marcey Dyer • Pierce, Colo.
6-8 Medium red potatoes
6 Eggs
1 large bunch Green onions
1 (10 oz) jar Olives with pimentos, drained
4 slices Bacon
1 c. Real mayonnaise
Boil unpeeled potatoes. When done, allow them to completely cool. Boil eggs and allow them to cool as well. While potatoes and eggs are cooling, chop green onions and olives with pimentos. Fry the bacon until crispy, then crumble it into the green onion mixture; set aside. Peel eggs and potatoes. Chop eggs and potatoes into the green onion mixture. Add mayonnaise and mix delicately but well. Cover and refrigerate overnight.

Patio Potatoes
Kay Bedlan • Lewellen, Neb.
6-8 Potatoes
6 strips Bacon
1 Bell pepper, diced
1 Onion, diced
2 cans Cream of mushroom soup
Boil potatoes in jackets, peel and dice. Cook bacon and crumble, reserving grease. Saute onion and bell pepper in bacon grease. Combine potatoes, bacon and soup, do not at water.

Creamy Potato Casserole
Marlene Maurer • Lakewood, Colo.
1 bag Hash browns
1 can Cream of chicken soup
2 c. Sour cream
1/2 t. Salt
2 c. Cheddar cheese, shredded
1/3 c. Green onions, sliced
1/4 t. Black pepper, ground
2 c. Corn flakes, crushed
1/4 c. Butter, melted
Preheat oven to 350 degrees. Whisk together soup, sour cream, salt and pepper. Stir in cheese, onion and hash browns until well mixed. Spoon evenly into a greased 9-by-13-inch baking dish. Mix together corn flakes and butter. Sprinkle over hash brown mixture. Bake uncovered for about 45 minutes, or until hot and bubbly. Let rest for 5 minutes before serving.

Skillet Hasselback Potatoes
Tamra Palmer • Elizabeth, Colo.
5-6 Large red potatoes
4-5 Garlic cloves, peeled and minced
1 packet Garlic and herb soup mix
1/2 c. Butter, cubed
1/4 c. Parmesan cheese, shredded
Olive oil
Salt and pepper to taste
Preheat oven to 375 degrees. Brush bottom and sides of cast iron skillet with olive oil. Using a sharp knife, slice potatoes crosswise, 1/4-1/8-inch thick. Arrange potato slices vertically and loosely in prepared dish or skillet. Melt butter in a sauce pan on low. Add garlic and soup mix, stirring until well blended. Pour on top of potatoes. Season with salt and pepper. Cover skillet with foil and bake for about 1 hour or until potatoes are tender. Remove foil, sprinkle with Parmesan cheese and bake for another 15 to 20 minutes or until crisp.

Mashed Potato Layer Bake
JK Chappell • Gering, Neb.
3-1/4 lb. Baking potatoes (about 9), peeled, chopped and cooked
1/2 lb. Sweet potatoes (1 large), peeled, chopped and cooked
1 (8 oz) tub Chive and Onion Cream Cheese Spread
1/2 c. Sour Cream
1/4 t. Black pepper
1/4 c. Parmesan Cheese, shredded
1/4 c. Triple Cheddar Cheese, Shredded
Heat oven to 375 degrees. Place potatoes in separate bowls. Add half each of the cream cheese spread, sour cream and pepper to each bowl; mash until potatoes are creamy. Stir half the Parmesan into white potatoes, then stir half the cheddar into sweet potatoes. Layer half each of the potatoes in 2-quart clear casserole. Repeat layers. Bake 15 minutes. Top with remaining cheeses and bake 5 for minutes or until melted.

Garlic Mashed Potatoes with Crispy Onions
Ethel Williams • Papillion, Neb.
3 c. Water
1 c. Milk
2 t. Garlic salt
1/2 c. Sour cream
3 c. Instant potato flakes
1 (2.8 oz) can French fried onions, crushed
1/4 c. Parmesan cheese, grated
Heat water to boil in a medium saucepan. Remove from heat. Add milk, garlic salt and sour cream; stir to combine. Add potato flakes, combine well. Preheat broiler. Spoon potatoes into a greased 1-1/2-quart casserole dish. Sprinkle with onions and cheese. Broil 4 to 6 inches from heat for about a minute or until golden brown.

Caesar Potato Salad with Bacon
Sharon Raasch • Imperial, Neb.
1 lb. New potatoes, about 6
2 stalks Celery, thinly sliced
3 Green onions, thinly sliced
1/4 c. Real bacon bits
1/4 c. Classic Caesar dressing
1/4 c. Nonfat yogurt
Quarter potatoes then cook and cool. Combine all ingredients. Refrigerate several hours or until chilled. Garnish with 1 teaspoon chopped fresh chives.

Recipes for July 20, 2015

July 20, 2015 — 

Creamed Potatoes and Carrots
Kay Bedlan • Lewellen, Neb.
2 Tbsp. Oleo, melted
2 Tbsp. Flour
1-1/2 c. Milk
1 Beef bouillon cube, dissolved
1 can Mushroom soup
Salt and pepper to taste
1 c. Cheddar cheese, grated
3 c. Potatoes, diced
1 c. Carrots, sliced
1 Onion, diced
6 strips Bacon
Melt oleo, add flour and blend in milk, beef bouillon and mushroom soup. Add potatoes, carrots, onions and cheese. Pour into a casserole pan. Place bacon strips over top. Bake at 350 degrees for 1 hour.

Stuffed Mushrooms
Tamra Palmer • Elizabeth, Colo.
12 White mushrooms, whole
4 oz. Cream cheese
1/4 c. Monterey jack cheese or cheddar cheese, shredded
1/4 c. Bread crumbs
1 t. Pepper, garlic salt
1 t. Cumin
1 t. Chili powder
1 Tbsp. Bacon bits
Parsley
Preheat oven to 350 degrees. Clean mushrooms. Pull out the stems and gently hollow out the mushroom with a spoon. Set mushrooms on a baking sheet. In a medium bowl, mix the remaining ingredients. Using a spoon, stuff the mushroom and place on the sheet, leaving 1-inch between each other. Bake for 20 minutes. Let stand for 10 to allow the cheese to cool.

Copper Pennies
Marcey Dyer • Pierce, Colo.
1 c. Sugar
3/4 c. White vinegar
1/2 c. Vegetable oil
1 t. Dry mustard
1 t. Worcestershire sauce
1 t. Salt
3/4 t. Pepper
1 (10 oz) can Tomato soup
2 lbs. Carrots, peeled, sliced, cooked
1 Onion, sliced into rings
1 Green bell pepper, coarsely chopped
Combine sugar, vinegar, oil, mustard, Worcestershire sauce, salt and pepper in a pan over medium heat and bring to boil. Remove from heat and add tomato soup. Mix the carrots, onion and bell pepper together in a large glass dish. Pour the sauce over the vegetables and stir gently to combine. Refrigerate over night. This salad will keep up to six weeks in the refrigerator.

Marinated Tomatoes
Sharon Raasch • Imperial, Neb.
6 large Tomatoes
1 Garlic clove, minced
2 Tbsp. Thyme, fresh or dried
1/4 c. Green onions, thinly sliced
1/4 c. Fresh parsley, minced
1 t. Salt
1/4 t. Pepper
1/4 c. Vinegar
1/2 c. Olive oil
Dash of crushed red pepper and/or rosemary, optional
Peel tomatoes and cut into 1/2-inch thick slices and place in a shallow dish. In a separate bowl, combine garlic, thyme, green onions, parsley, salt and pepper. Combine vinegar and oil in a jar with a tight fitting lid and shake well. Put garlic mixture over tomatoes then pour vinegar/oil mixture over tomatoes. Cover and refrigerate for at least two hours, spooning marinade over tomatoes occasionally.

Brussels Sprout Gratin
Cathleen Kuhlmann • Longmont, Colo.
2 lbs. Brussels sprouts, quartered
2 Tbsp. Butter, melted
3/4 t. Salt
1/8 t. Pepper
Cream sauce:
1 Onion, chopped
3 Tbsp. Butter
3 Tbsp. All-purpose flour
1 c. Whole milk
1 c. Heavy whipping cream
1/8 t. White pepper
Dash of ground nutmeg
Topping:
1/2 c. Gruyere cheese, shredded
1/4 c. Parmesan cheese, grated
In a large bowl, combine brussels sprouts, butter, salt and pepper; toss to coat. Transfer to a greased 13-by-9-inch baking dish. Bake, uncovered, at 425 degrees for 25-30 minutes or until brussels sprouts are tender, stirring occasionally. Meanwhile, in a large skillet, saute onion in butter until tender. Stir in flour until blended. Gradually add milk and cream. Bring to a boil, cook and stir for 2 minutes or until thickened. Stir in pepper and nutmeg. Pour over brussels sprouts. Sprinkle with cheeses. Reduce heat to 350 degrees and bake, uncovered, for 10-15 minutes or until heated through and cheeses are melted.

Green Beans with Citrus Vinaigrette
Marlene Maurer • Lakewood, Colo.
2 lbs. Green beans, trimmed
5-1/2 t. Olive oil, divided
3 Tbsp. Shallots, finely chopped
3/4 t. Lemon rind, grated
2-1/2 t. Fresh lemon juice
2-1/2 t. Fresh lime juice
2-1/2 t. Fresh orange juice
3/4 t. Salt
1/4 t. Black pepper
Bring water to a boil in a large saucepan and add green beans. Cook beans for 4 minutes or until crisp-tender then drain. Rinse with cold water, drain and set aside. Heat 1 teaspoon oil in a small skillet over medium-high heat. Add shallots and cook for 2 minutes or until shallots begin to brown, stirring constantly. Combine shallots, lemon rind, lemon juice, lime juice, orange juice, salt and pepper in a small bowl, stirring well with a whisk. Slowly add remaining oil, stirring well. Drizzle the vinaigrette over the beans, tossing gently to coat.

Vegetable Bars
Lametta Hampton • Lexington, Neb.
2 pkgs. Crescent roll dough
3/4 c. Mayonnaise
1/2 c. Sour cream
2 (8 oz) pkgs. Cream cheese, softened
1 pkg. Ranch dry mix
Broccoli, chopped
Cauliflower, chopped
Carrots, chopped
Green or yellow peppers, chopped
Tomatoes, chopped
Green onions, chopped
Mushrooms, chopped
Spread crescent roll dough flat on cookie sheet and bake as directed on package. Cool completely after baking. In a bowl, mix mayonnaise, sour cream, cream cheese and ranch mix. Spread evenly over cooled crust. Sprinkle with finely chopped vegetables.

Fire-N-Ice
Carrie Lehman • Mack, Colo.
5 Tomatoes
1 Green pepper
1 Onion
2 Tbsp. Vinegar
1 t. Salt
1/2 cup oil
3/4 t. Basil
3/4 t. Oregano
Slice the vegetables thinly and layer on a plate. Mix the remaining ingredients together and pour over the vegetables. May be eaten over shredded cabbage or in a sub.

Recipes for July 13, 2015

July 13, 2015 — 

Barbecue Pulled Chicken Sliders
Marlene Maurer • Lakewood, Colo.
1/2 c. Ketchup
1 Tbsp. Dark brown sugar
1 Tbsp. Cider vinegar
1 t. Chili powder
1/2 t. Garlic powder
1/2 t. Onion powder
1/2 t. Dry mustard
1/2 t. Smoked paprika
1/2 t. Ground cumin
1/8 t. Ground allspice
2 c. Rotisserie chicken breast, shredded, skinless, boneless
8 Mini buns
8 Bread-and-butter pickle chips
Combine first 10 ingredients in a small saucepan over medium heat. Bring to a simmer and cook for 3 minutes or until slightly thick, stirring occasionally. Add chicken to ketchup mixture, stir to combine. Cook 2 minutes or until chicken is thoroughly heated. Spoon 3 Tablespoons chicken mixture on bottom half of each bun. Top each with one pickle chip and top half of bun.

Chicken Baker
Ethel Williams • Papillion, Neb.
1 (14.5 oz) can Diced tomatoes, undrained
1 (6 oz) pkg. Stuffing mix
1/2 c. Water
2 Garlic cloves, minced
1-1/2 lbs. Chicken breasts, cut into bite-size pieces
1 t. Basil leaves, dried
1 c. Mozzarella cheese, shredded
Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened. Layer chicken, basil and cheese in a 3-quart casserole dish or a 13-by-9-inch baking dish. Top with stuffing. Bake at 400 degrees for 30 minutes or until chicken is done.

Breaded Chicken Wings
Helen Druse • Lafayette, Colo.
1 c. Bread crumbs
1 t. Onion powder
1 t. Basil, dried
1/2 t. Garlic salt
1/2 t. Paprika
1 Egg
1 Tbsp. Water
10-12 Chicken wings
In a plastic bag, combine bread crumbs, onion powder, basil, garlic salt and paprika. In a small bowl whisk egg and water. Cut the chicken wings in sections. Dip wings in egg mixture then place in bag and shake to coat. Place in greased 15-by-10-by-1-inch pan. Bake at 400 degrees for 30-40 minutes, turning once.

Chicken Casserole
Chris Bryant • Johnson City, Tenn.
3 (5 oz) can Chicken
2/3 can Mushroom soup
2/3 can Cream of chicken soup
2/3 can Milk
1 (8 oz) pkg. Stuffing mix
1 small can Mushrooms
Line a 13-by-9-inch pan with chicken. Combine soups and milk and pour over chicken. Prepare stuffing mix according to package directions. Pour prepared stuffing over chicken mixture. Arrange mushrooms on top. Bake at 350 degrees for 30 minutes.

Chicken Curry Rice
Carrie Lehman • Mack, Colo.
1/4 c. Butter
1/2 c. Celery, diced
1/2 c. Green pepper, diced
1 Onion, diced
2 c. Chicken broth
1 t. Salt
1 t. Curry powder
1/3 c. Flour
1/2 c. Water
2 c. Chicken, cooked chopped
Rice:
1-1/2 c. White rice
3 c. Water
1 t. Salt
1 Tbsp. Butter
For the chicken, melt butter, add celery, onion and pepper. Cook until tender. Add broth, salt and curry powder. Make a paste of flour and water and add to mix. Stir and add chicken. Bring to a boil and pour over choked rice. To cook rice, place all ingredients in a casserole dish and bake at 350 degrees for 45 minutes. Place rice on platter and top with chicken. Garnish with chow mein noodles.

Parmesan, Chicken & Broccoli Pasta for Two
JK Chappell • Gering, Neb.
1/4 lb. Whole wheat spaghetti
1/4 c. Zesty Italian Dressing
2 Garlic cloves, minced
1/2 lb. Chicken breasts, boneless, skinless, cut into strips
2 c. Broccoli florets
1/2 c. Tomatoes, chopped
1/2 c. Mozzarella cheese, shredded, divided
4 t. Parmesan cheese, grated
Cook spaghetti as directed on package, omitting salt. Meanwhile, heat dressing and garlic in large nonstick skillet on medium heat. Add chicken and broccoli; cook and stir 5 to 7 minutes or until chicken is done. Stir in tomatoes and 1/4 cup mozzarella. Cook 1 to 2 minutes or until heated through, stirring occasionally. Drain spaghetti and place on serving plate. Top with chicken mixture, remaining mozzarella and Parmesan.

Buttermilk Chicken Kebabs
Tamra Palmer • Elizabeth, Colo.
2/3 c. Buttermilk
3 Tbsp. Olive oil
1 Tbsp. Fresh thyme, chopped
3 Tbsp. Lemon juice
Salt and pepper
1-1/2 lbs. Chicken breasts, thin cut, boneless, 2-inch wide strips
8 Skewers
In a gallon zip lock bag, pour buttermilk, olive oil, thyme, lemon juice and season with salt and pepper. Add in chicken strips, seal and shake to coat. Refrigerate overnight. Drain mixture from chicken. Thread chicken onto skewers. Grill, turning frequently, or bake in oven at 400 degrees for 15-20 minutes.

Pepsi Chicken
Lametta Hampton • Lexington, Neb.
2-1/2 to 3 lbs. Chicken, cut up
1 c. Barbecue sauce
1 can Pepsi
Wash and dry chicken then cut it up into pieces. Place chicken in an electric skillet. Combine barbecue sauce and Pepsi and pour over chicken. Simmer for 30 minutes at 300 degrees. Turn the chicken over and simmer for 30 more minutes. Watch carefully so it doesn’t burn. Add a little more water if needed.

Pasta Salad
Marcey Dyer • Pierce, Colo.
Cheese tortellini
Tri-Color spiral pasta
Bunch Green onions, chopped
Sliced black olives
Grape tomatoes, sliced in half
Mini pepperoni
Fresh sliced mushrooms
Mild Italian salad dressing
Prepare tortellini then drain and rinse with cold water. Add remaining ingredients, mix and chill for 2-4 hours. Top with grated cheddar cheese before serving.

Summer Salad
Marlene Maurer • Lakewood, Colo.
8 oz. Saladroni, Shelroni or Elboroni
1-1/2 c. Celery, diced, optional
2 Tomatoes, cut into small pieces
3 Hard-boiled eggs, cut up
1 small can Tuna or salmon
1/8 t. Pepper
1 Tbsp. Onion, chopped
1 Green pepper, diced
3 Tbsp. Pickle, chopped
1-1/2 t. Salt
1 c. Salad dressing
Cook roni for about 12 minutes in salted water. Drain and rinse with cold water to chill. Put into a bowl with remaining ingredients. Toss to coat.

Recipes for July 6, 2015

July 6, 2015 — 

Fresh Rhubarb Cake
Marcey Dyer • Pierce, Colo.
1-1/2 to 2 c. Raw rhubarb, cut fine
2 c. Sugar, divided
2 c. Flour
1 t. Soda
1 t. Cinnamon
1 Egg
1 c. Buttermilk
1 c. Vegetable oil
1 t. Vanilla
Topping:
6 Tbsp. Butter
2/3 c. Brown sugar
1/4 c. Milk
1 c. Coconut, shredded
1/2 c. Pecans or walnuts
Mix rhubarb with 1/2 cup sugar and set aside. Sift together flour, 1-1/2 cups sugar, soda and cinnamon, mix well. Add egg, buttermilk and vegetable oil. Blend with dry ingredients then add vanilla. Add rhubarb, sugar mixture and mix well. Pour into a 9-by-13-inch pan. Bake at 350 degrees for 50-60 minutes. Combine butter, brown sugar, milk and coconut. Cook for 3 minutes then add nuts. Pour over cake while still warm.

Orange Rhubarb Bread
JK Chappell • Gering, Neb.
1/4 c. Butter, softened
1/2 c. Sugar
1 Egg
1/4 t. Orange peel, grated
1/4 t. Vanilla extract
3/4 c. All-purpose flour
1/4 t. Baking powder
1/4 t. Cream of tartar
1/8 t. Baking soda
1/8 t. Salt
1/4 c. Sour cream
2/3 c. Rhubarb, finely chopped
1/4 c. Walnuts, chopped, optional
In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, orange peel and vanilla. Combine the flour, baking powder, cream of tartar, baking soda and salt; add to creamed mixture alternately with sour cream. Fold in rhubarb and walnuts. Transfer to two 5-3/4-inch-by-3-inch-by-2-inch loaf pans coated with cooking spray. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Strawberry and Rhubarb Crumble
Marlene Maurer • Lakewood, Colo.
3/4 c. All-purpose flour
2/3 c. Plus 1/2 c. Sugar
Large pinch of salt
6 Tbsp. Butter, unsalted, chilled, cut into 1/2-inch cubes
1/2 c. Old-fashioned oats
1/2 c. Hazelnuts, toasted, coarsely chopped
1/2 Vanilla bean, split lengthwise
1 lb. Strawberries, hulled, halved
12 oz. Rhubarb, ends trimmed, stalks cut crosswise into 1/2-inch-thick pieces
Vanilla ice cream
Combine flour, 2/3 cup sugar and salt in a medium bowl, whisk to blend. Add butter and rub in with fingertips until mixture sticks together in clumps. Mix in oats and nuts. Do ahead, topping can be made one day ahead. Cover and chill. Preheat oven to 375 degrees. Butter an 11-by-7-by-2-inch glass baking dish. Place 1/2 cup sugar in large bowl. Scrape in seeds from vanilla bean; whisk to blend well. Add strawberries and rhubarb to sugar in bowl, toss to coat well. Scrape fruit filling into prepared baking dish. Sprinkle oat topping evenly over filling. Bake crumble until filling bubbles thickly and topping is crisp, about 45 minutes. Let cool 15 minutes then spoon warm crumble into bowls. Serve with ice cream.

Rhubarb Custard Pie
Key Bedlan • Lewellen, Neb.
1 (9-inch) Pie crust, unbaked
2 c. Rhubarb, cut in 1-inch pieces
3 Eggs, beaten
2 c. Sugar
4 Tbsp. Flour
3/4 t. Nutmeg
1 Tbsp. Margarine
3 Tbsp. Milk
Put rhubarb in uncooked pie shell. Add sugar, flour and nutmeg; mix lightly. Beat eggs and milk together then add to flour mixture. Dot with margarine. Bake at 350 degrees for one hour.

Lime Cheesecake Pie
Carrie Lehman • Mack, Colo.
8 oz. Cream cheese, softened
1 (14 oz) can Sweetened condensed milk
1/3 c. Lime juice
1-1/2 t. Vanilla
1 Graham cracker crust
8 oz. Whipped topping
In a mixing bowl, beat cream cheese until smooth. Add milk, lime juice and vanilla; beat until smooth. Pour into the crust and refrigerate for two hours. Spread with whipped topping; refrigerate one hour longer. Garnish with lime slices and fresh mint if desired.

Apple Crumble Pie
Sharon Raasch • Imperial, Neb.
1 (9-inch) Deep dish pie crust
5 c. Apples, peeled, cored, thinly sliced
1/2 c. Sugar
3/4 t. Ground cinnamon
Crumble:
1/3 c. Sugar
3/4 c. All-purpose flour
6 Tbsp. Butter
Preheat oven to 400 degrees. Arrange apple slices in unbaked pie shell. Mix 1/2 cup sugar and cinnamon. Sprinkle cinnamon/sugar mixture over apples. Mix 1/3 cup sugar with flour and cut in butter until crumbly. Spoon mixture over apples. Bake in preheated oven for 35-40 minutes, or until apples are soft and top is lightly browned.

Peach Cobbler
Cathleen Kuhlmann • Longmont, Colo.
1 c. All-purpose flour
1/2 c. Sugar
2 t. Baking powder
1/2 t. Salt
1/2 c. Milk
3 c. Peaches, fresh or frozen, sliced
Topping:
2 c. Water
1/2 c. Sugar
1/2 c. Packed brown sugar
1 Tbsp. Butter
1/4 t. Ground nutmeg
1/4 t. Ground cinnamon, optional
Half-and-half cream
In a large bowl, combine flour, sugar, baking powder and salt. Stir in milk just until combined. Fold in peaches. Spread into a greased 8-inch square baking dish. In a large saucepan, combine water, sugars, butter and nutmeg and cinnamon if desired. Bring to boil, stirring until sugars are dissolved. Pour over top. Bake at 400 degrees for 40-50 minutes or until filling is bubbly and toothpick inserted in topping comes out clean. Serve warm or cold with cream.

Quick Peach Parfait
Chris Bryant • Johnson City, Tenn.
1 pkg. Instant vanilla pudding
1 container Cool Whip
Peaches, sweetened, sliced
Prepare vanilla pudding according to package directions. Fold in Cool Whip. Layer in parfait glasses with peaches.

Watermelon Salsa
Iola Egle • Bella Vista, Ark.
2 c. Watermelon, chopped, seeds removed
3/4 c. Vidalia or sweet onion, chopped
3/4 c. Black beans, canned, rinsed, drained
1/4 c. Jalapeño chilies, seeded, chopped
1/4 c. Fresh cilantro, chopped
1 Garlic clove, finely chopped
1 Tbsp. Brown sugar
1/2 t. Salt
Stir all ingredients together in a medium sized bowl. Refrigerate covered for at least an hour to blend the flavors. Stir before serving as salsa for crisp tortilla chips or as a zesty compliment for grilled chicken or fish.

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.

Crunchy Onion Bacon Potatoes
Ethel Williams • Papillion, Neb.
6 c. Prepared mashed potatoes
12 slices Bacon, cooked, crumbled
2 c. Cheddar cheese, shredded
2 c. French fried onions
Layer half of the potatoes in an 8-inch square baking dish. Sprinkle with half the bacon, 1 cup cheese and 1 cup French fried onions. Top with remaining potatoes. Bake at 350 degrees for 20 minutes or until hot. Top with remaining bacon, cheese and onions. Bake 3 minutes or until cheese is melted.

Seven Layer Salad
Kay Bedlan • Lewellen, Neb.
1 head Lettuce, shredded
1 Green pepper, diced
1 c. Celery, chopped
1 large Onion, chopped
1 (16 oz) can Peas, drained
2 c. Miracle Whip
2 Tbsp. Brown sugar
1 c. Cheddar cheese, shredded
1 c. Crisp bacon bits
Prepare salad in a 9-by-13-inch pan. Add ingredients one at a time, as listed, each in a separate layer. Do not toss! Cover and refrigerate for 8 hours or overnight.


Root Beer Baked Beans
Marcey Dyer • Pierce, Colo.
6 Bacon slices, cut into 1-inch pieces
1 large White onion, finely diced
2 Garlic cloves, minced
2 Tbsp. Tomato paste
2 (12 oz) cans Root beer
1 Tbsp. Apple cider vinegar
2 t. Molasses
1 Tbsp. Grainy mustard
4 (15 oz) cans White kidney beans, drained
Salt and pepper to taste
Preheat oven to 400 degrees. Fry bacon until crisp, about 8 minutes, then drain on paper towel. Add onion and garlic to drippings in the pot and cook stirring occasionally, until soft and golden, about 5 minutes. Add tomato paste and cook until the color deepens, about 1 more minute. Add root beer, vinegar, molasses and mustard to the pot. Add the beans and 3/4 of the bacon and gently stir so the beans don’t lose their shape. Reduce heat to medium low and simmer until slightly thickened, about 15 minutes. Season with salt and pepper. Transfer to the oven and bake uncovered until thick, about 30 minutes. Let cool slightly, then top with remaining bacon.

Summer Chicken Salad
Joyce Ramey • Greeley, Colo.
1 small Cantaloupe, cubed
1-1/2 c. Chicken, cubed, cooked
1 c. Seedless green grapes, cut into halves
Celery, chopped
2 Tbsp. Toasted almonds, slivered
1/2 c. Mayonnaise
1/2 c. Sour cream
1 t. Soy sauce
1/4 t. Curry powder
1/4 t. Salt
Combine cantaloupe, chicken, grapes and almonds in a large bowl. Combine mayonnaise, sour cream, soy sauce, curry powder and salt in a small bowl and mix well. Add to chicken mixture and toss together.

Red, White and Blue Dessert
Sharon Raasch • Imperial, Neb.
2 (8 oz) pkgs Cream cheese, softened
1/2 c. Sugar
1/2 t. Vanilla extract
1/2 t. Almond extract
2 c. Heavy whipping cream, whipped
2 qrts. Strawberries, halved, divided
2 qrts. Blueberries, divided
In a large bowl, beat cream cheese, sugar and extracts until fluffy. Fold in whipped cream. Place a third of the mixture in a 4-quart bowl. Reserve 20 strawberry halves and a 1/2 cup blueberries for garnish. Layer half of the remaining strawberries and blueberries over cream mixture. Top with another third of the cream mixture and the remaining berries. Spread the remaining cream mixture on top. Use the reserved strawberries and blueberries to make a “flag” on top. Yield 18 servings.

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.

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.

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.

Kahlua Cake
Darlene Hrouda • Stanton, Neb.
1 (18.25 oz) box Devils food cake mix
1 (3.9 oz) pkg. Instant chocolate pudding mix
1/2 c. Oil
4 Eggs
3/4 c. Brewed coffee
3/4 c. Kahlua liqueur
Glaze:
1 c. Powdered sugar, sifted
1 Tbsp. Brewed coffee
1-1/2 Tbsp. Kahlua liqueur
Place cake mix, pudding mix, oil, eggs, coffee and Kahlua in large electric mixing bowl. Blend on low speed for one minute. Scrape down sides and bottom of bowl with spatula. Beat on medium speed for 2-3 minutes. The batter should be thick and smooth. Pour into greased bundt pan. Bake at 350 degrees for 45 minutes or until toothpick inserted in center comes out clean. Place on wire rack for 20 minutes to cool. Invert onto serving plate. Mix glaze ingredients together. Poke holes in cake with a fork. Spoon glaze over top of warm cake. Cool cake before covering. Store at room temperature for four days or in refrigerator for a week. Freezes well wrapped in aluminum foil for six months. Thaw cake on counter overnight.

Peaches and Cream Cake
Cathleen Kuhlmann • Longmont, Colo.
1/2 c. Margarine, softened
1 t. Vanilla
8 oz. Sour cream
1 c. Sugar
3 Eggs
2 c. Flour
1 t. Baking soda
1 t. Salt
3 c. Fresh peaches, sliced
1 c. Brown sugar, packed
1 t. Cinnamon
2/3 c. Nuts
1/4 t. Nutmeg
Cream Cheese Filling:
8 oz. Cream cheese, soft
1/2 t. Vanilla
6 Tbsp. Sugar
1 Egg
Mix margarine, vanilla, sour cream, sugar and eggs. Add flour, baking soda and salt; mix well. Stir in peaches by hand. In a small bowl, mix brown sugar, cinnamon, nuts and nutmeg; set aside. Spread half of the batter in a greased 9-by-13-inch pan. Sprinkle half the brown sugar mixture over top. Combine cream cheese filling ingredients. Carefully spread cream cheese mixture on top. Top with the rest of the batter then the rest of the brown sugar mixture. Bake at 350 degrees for 55-60 minutes. Refrigerate.

Apricot Cake
Kay Bedlan • Lewellen, Neb.
1 pkg. Yellow cake mix
1 can Apricot pie filling
4 Eggs, beaten
Frosting:
1 (8 oz) pkg. Cream cheese
2-3 c. Powdered sugar
1 stick Margarine
1 t. Vanilla
Mix yellow cake mix, apricot pie filling and eggs together. Beat for 4 minutes. Pour into well greased and floured 9-by-13-inch pan. Bake at 350 degrees for 35 minutes. Mix frosting ingredients until smooth. Spread on baked cake. Sprinkle top with chopped walnuts.

Strawberry Cake
Terry Valdez • Henderson, Colo.
1 box White cake mix
3/4 c. Strawberries, fresh or frozen
1 small box Strawberry Jello
3 Tbsp. Flour
Icing:
1/2 stick Butter, melted
1/4 c. Strawberries
Powdered sugar
Make cake mix according to directions. Add strawberries, Jello and flour. Mix then beat on medium speed for 4 minutes. Pour batter in greased and floured loaf pan. Bake at 350 degrees for 30 minutes. Combine icing ingredients, adding powdered sugar until desired consistency for spread.

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