Sunday, January 30, 2011

Monster Cookies a.k.a. Wisconsin Whoppers

 Recipe from: The Sunday Cook by Grace Howaniec
              "A two-fisted high-energy cookie designed for hiking, skiing and all manner of
outdoor           exercise. Made with lots of old-fashioned oats, peanut butter, apricot bits and chocolate chip, this is a cookie for cookie-lovers. I like to you Jif brand of peanut butter for best results. These are flourless cookies.


2/3 cup unsalted butter
1 1/4 cup light brown sugar
3/4 cup granulated sugar
3 large eggs
1 1/2 cups chunky style peanut butter
6 cups old-fashioned oats
2 tsps. baking soda
1 1/2 diced dried apricots or craisins (dried cranberries)
4 squares (1 ounce each) semisweet chocolate
1 package (6 ounces) semisweet chocolate chips
1/2  tsp. vanilla extract

  1. Soften butter on paper plate in microwave on defrost or 30 percent power for 30 seconds.
  2. With heavy-duty mixer, cream butter in large mixing bowl until light colored, about 1 minutes. Gradually beat in brown sugar and granulated sugar; scrape down sides of bowl. Cream until light and fluffy, about 3 minutes.
  3. Beat in eggs, 1 at a time; beat 1 minute more after final addition. Add peanut butter; beat until blended, 1 minute. Add oats and baking soda, beating only until blended, about 30 seconds; set aside.
  4. Dice apricots by hand with sharp knife or processor bowl of food processor using off/pulse button until diced in 1/4 inch pieces. (If using craisins, add whole to cookies.) Add to creamed mixture
  5. Cut squares of chocolate in half with sharp knife. Process in food processor until finely chopped, about 1 minute. Blend into cookie mixture. Add chocolate chips and vanilla.
  6. Using a 1/4 cup metal measuring cup or a number 20 stainless steal scoop, fill with cookie dough, pressing lightly into cup or scoop; tap edge of cup to release dough onto lightly-greased baking sheets. Flatten cookies to 3 inches in diameter with bottom of glass tumbler that is dipped frequently in water. Place cookies 2 inches apart. Bake at 350 degrees about 15 minutes. Remove to cool on wire rack
Makes about 24 cookies

Hash Brown Quiche

Recipe from: Addie Halfmann, Bountiful Brunches and Lunches 2001

Claire and Mike both love this dish, but I usually hold the green peppers.

3 cups frozen shredded hash brown, thawed. I make my own shredded potatoes and combine sweet potatoes with white.
1/3 cup butter melted
1 cup diced, cooked ham
1 cup shredded Swiss or Cheddar cheese
1/4 cup diced green pepper (optional)
2 eggs
1/2 cup milk
1/2 tsp. salt
Dash of pepper
2 green onions, thinly sliced, including some green parts, optional

  1. Preheat oven to 425 degrees. Press hash brown between paper toweling to remove excess moisture. Press into bottom and up sides of ungreased 9-inch pie pan. 
  2. Drizzle with butter. Bake in preheated oven 25 minutes. Reduce oven temperature to 350 degrees.
  3. Meanwhile, in bowl, combine ham, cheese and green pepper; spoon over crust.
  4. In small bowl, beat eggs, milk, salt and pepper. Pour over ham and cheese mixture. Sprinkle with green onions. Return to oven and bake at 350 degrees, 25 to 30 minutes or until knife inserted in center comes out clean.
  5. Let stand 10 minutes before cutting into wedges. 
4-6 servings

Herb dip

Great veggie dip and also works well as a cracker spread.

8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup mayonaise
4 scallions, white and green parts, minced
2 Tbsp. fresh parsley leaves, minced
1 Tbsp. fresh dill, minced
1 tsp. kosher salt
3/4 tsp. freshly ground black pepper

Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature.

Cranberry Chicken

Nice dish with a Thanksgiving feel to it.  I love making it in the fall.
The recipe comes from Addie Halfmann, Food Writer. Cooking Consultant "Fall Favorites 2004"

8 boneless skinless chicken breast halves
1/3 cup flour
1 tsp. salt
1/8 tsp. white pepper
3 Tbsp. butter
1 1/2 cups fresh or frozen whole cranberries
1 cup firmly packed brown sugar
3/4 cup water
1 Tbsp. floud
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/4 tsp. ground allspice
1/4 tsp. ground cloves
2 Tbsp. cider vinegar

  1. Rinse chicken with cold water; pat dry with paper towels In shallow dish, combine 1/3 cup flour, 1 tsp. salt and white pepper. Coat chicken with flour mixture.
  2. In large skillet over medium heat, melt butter. Add chicken; cook, turning once to brown on both sides, about 10 minutes. Remove chicken from skillet; set aside.
  3. In same skillet, combine cranberries, brown sugar and water; cook over medium heat until mixture comes to full boil. In small bowl, whisk together remaining ingredients; slowly stir into cranberry mixture.
  4. Cook, stirring constantly, until sauce comes to full boil again and thickens. Boil 1 minute; reduce heat to low. Return chicken to skillet. Cook, turning once, until chicken is done and fork tender, 10 to 15 minutes. 
  5. Serve cranberry sauce over chicken with green beans and baked potato or rice pilaf, if desired. I love to eat this dish with a sweet potato.
6 to 8 servings

Carmelized Onion an Blue Cheese Pizza

One of the best homemade pizza's I've ever eaten. Great mixture of flavors that provides a unique and interesting taste.

2 medium onions
2 Tbsp. butter
1 Tbsp. balsamic vinegar
3 Tbsp. brown sugar
1 pizza thin crust
1/4 cup roasted garlic puree
4 ounces of blue cheese
2 Tbsp. sun-dried tomatoes chopped (drained if packed in oil)

Thinly slice onions and place in a heatproof dish. Dot with butter; add vinegar and brown sugar. Bake onions, covered with foil, for approximately 45 minutes at 350 degrees. Stir and continue cooking until brown and caramelized. Onion can be made 2 days ahead -- just cover and chill. When ready to use, bring to room temperature.

Spread garlic puree over unbaked crust. Cover with caramelized onions and bake at 450 degrees fro about 13 minutes. Add crumbled blue cheese and sun-dried tomatoes, and cook until cheese has melted, bout 3  minutes. Cut into slices and serve.

Smoked Turkey Enchiladas with Green Chile Sauce

This dish is absolutely delicious and perfect for a hungry family.

Green chile sauce
8 (8 inch) flour tortillas, warmed
1 pound smoked turkey breast, shredded
2 cups grated hot pepper or Monterey jack cheese (divided)
1 cup canned black beans, drained

Prepare green chile sauce.
Brush one side of each tortilla with green chile sauce; layer each tortilla with 1/4 cup shredded turkey, 2 tablespoons cheese and 2 tablespoons beans. Roll up tightly. Place seam side down in a 13 by 9 inch glass baking dish.
Pour remaining chile sauce over tortillas; sprinkle with remaining cheese. Bake at 350 degrees for 30 minutes, until hot throughout. Makes 8 enchiladas or 4 main-dish servings.

Green Chile Sauce:
1 tablespoon corn oil
1/2 cup chopped onion
2 teaspoons minced garlic
1 can (15 ounces) tomato puree
1 cup double-strength chicken broth (1 cup hot water with tow teaspoons chicken boulion granules)
1 can (4 ounces) mild green chilies, ddrained and diced
1 tablespoon red wine vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 tomato, diced (optional)
4 tablespoons stemmed, minced cilantro
1 tablespoon fresh lime juice

Video compliments of Claire Dailey 11/2017

Heat corn oil in medium saucepan over medium-high heat. Add onion and garlic; cook, stirring constantly, until vegetables are translucent, about 5 minutes.
Stir in tomato puree, chicken broth, green chilies, vinegar, sugar, salt, cumin, and, if desired, tomato. Reduce heat to medium and cook, uncovered, 15 minutes.
Stir in cilantro and lime juice; cook 1 minutes more Serve white hot.

Sunday, January 23, 2011


Recipe from: recipe exchange 9/07)
Great Side Dish!!...........Scott W. Porter,  Merced, California
Prep Time:  5 minutes       Cook Time:  15 minutes     Serves  4 
1 TB..........Butter
1/4 Cup.....Orange Marmalade
1 TB..........Orange Juice
2 Cups.......Cooked Beet Slices  (canned O.K.)
§         Melt butter in skillet.
§         Stir in marmalade and orange juice.  Stir together well. 
§         Add beets and cook on low until beets are well glazed, about 8 to 10 minutes.

Curried Rice Salad

Recipe By Teresa Rose (recipe exchange)

1        (6.9-ounce) package RICE-A-RONI® Chicken Flavor
2        tablespoons vegetable oil
3/4    teaspoon curry powder
2        (6-ounce) jars marinated artichoke hearts, quartered
1/3    cup mayonnaise
1/2    cup sliced pimento-stuffed green olives
1/2    cup chopped green bell pepper
4        green onions, sliced
          Ground black pepper, to taste

In a large skillet, over medium heat, saute rice-vermicelli mix with oil and curry powder until vermicelli is golden brown, stirring frequently. Add 2-1/2 cups water and Special Seasonings; bring to a boil. Cover; reduce heat to low. Simmer 15 to 20 minutes or until rice is tender. Cool

Drain artichoke hearts, reserving marinade from one jar. Combine reserved marinade and mayonnaise. Stir mayonnaise-mixture, artichokes, olives, bell pepper and green onions into cooled RICE-A-RONI; pepper to taste. Cover and chill

Corn Relish with Roasted Peppers

Recipe from the August 2010 issue of Food and Wine
First made in August 2010

Active: 40 min; Total = 1 hour
MAKES  4 pints

12 ears of corn, shucked
1 red bell pepper
1 green pepper
4 jalapenos (I couldn’t find these at the time and used Hungarian sweet papers.)
1 ½ cups apple cider vinegar
1 ½ cups sugar
1 Spanish onion (I used a Vadalia onion)
2 T. whole-grain mustard (I used some other sort of mustard)

  1. Fill a large bowl with ice water.  In a large pot of boiling water, cook the corn until the kernels become slightly translucent, about 3 minutes. Transfer the corn to the ice water; let cool. Drain the corn and pat dry. Cut off the kernels.
  2. Roast the red peppers and jalapenos over a gas flame, turning until charred all over, about 5 minutes. Transfer to a bowl, cover and let cool slightly.  Peel, stem and seed the peppers into ½ inch dice and the jalapenos into ¼ inch dice.
  3. In an enamel cast-iron casserole (I don’t have one of these) combine the vinegar and sugar and bring to a boil, stirring. Add the onion, peppers, jalapenos, onion and mustard and bring to a boil. Simmer for 15 minutes. Season with salt and let cool.
  4. Ladle the corn relish into four 1 point canning jars and refrigerate for up to 3 months.

Cheese Potatoe Casserole

Preparation Time: 15 minutes
Start to Finish Time: 1 hour-1 hour 15 minutes

This is another Thanksgiving must have side dish. Actually this dish shows up at most holidays as it is also great with ham.

For a large crowd make 1.5 batches. Use the same amount of sour cream and onions.

2 pound bag hash-brown (frozen food isle)
1 cup green onion, chopped
1 can cream of chicken soup
1 pound sour cream
1/4 cup butter, melted
8 ounces shredded cheddar cheese
salt and pepper, to taste
bread crumbs, optional

Combine all of the ingredients. Butter a large (1.5 quart) casserole dish. Could also use a 9 X 13 inch pan.
Bake covered at 375 degree for 1 hour.

Acorn Squash Soup with Curried Apples

Recipe from: Grace Howaniec, Encore Wisconsin. This recipe is actually from Chef Peter Baldus of the Red Circle Inn in Nashotah, WI

Servings: 6
Preparation Time: 1 hour
Start to Finish Time: 1 hour-2 hours

A perfect pureed soup for fall. Mike, Claire and I use to eat at a restaurant in Presque Isle, Wisconsin called the Carlin Club. The wonders at that time made an amazing squash soup. I have been looking for a recipe that is similar. This is not exactly the same but very close.

2 large acorn squash (about 6 pounds), seed removed and cut into halves or quarters
4 large, firm apples, peeled and cored
1/4 cup brandy
1 Tablespoon curry powder
1 teaspoon nutmeg
1 teaspoon cinnamon
8 cups chicken stock
2 Cups heavy cream
8 baked apples slices - garnish

Placed quartered squash and prepared apples in a baking diah and bake in a preheated 350 degree oven for 30 minutes or until
both are tender. When squash is cool enough to handle, remove the squash meat from the skins, discard the skins. In a food
processor bowl fitted with a metal blade, puree the squash and apples together until smooth, 1 minute. Can use a blender in
Pour the brandy in a 5 quart kettle, ignite the brandy with a flame and cook over medium heat until the flame dies. Add the
squash puree, curry powder, nutmeg, cinnamon, and chicken stock. Cook until the mixture is reduced by two thirds, about 45
Add cream and bring mixture to a simmer over medium heat. To serve soup, garnish with a baked apple slice sprinkled with
additional curry or serve in an acorn squash shell that has been baked and scraped out leaving 1/2 inch of squash meat to
support the skin. This may be made ahead, refrigerated and gently reheated.

Serving Ideas: This is great even without the curried apple garnish

Mom's Turkey Dressing

My mom passed away in November 1995 just before Thanksgiving. My brother, and my sister and I were faced 
with making Thanksgiving dinner without her. 
Pat and Zach Moran, Thanksgiving 2013
Thank goodness my brother Pat had asked mom for her Turkey dressing recipe before she died. We were able to recreate it from his memory and then capture it in writing to share with other generations. We miss you mom.

In 2013 Pat, Zach and I made this together and refined the recipe a little further.

Chestnuts are the key to this recipe. You may need to order them as some grocery stores do not carry them. Allow time for this.

1 pound bread crumbs, less if turkey is under 14#
2013 in Minocqua
8 celery stalks, finely diced (6 -8)
1 large onion, finely chopped
1/2 stick butter, 1/4 cup
giblets from the turkey
Buy an extra turkey back
Salt and pepper, to taste
Sage, to taste
1 pound fresh chestnuts

  1. I suggest preparing the chestnuts the night before. This is "putsy" work, get a helper.  We have always placed the chestnuts in a large pan, cover with water and then cook for about 15 minutes. The next time I make this, I plan to roast them in the oven.  Remove the hulls.  Look for some shells within the layers as well. You will likely need to chop the chestnuts to a small consistency.
  2. This is a good thing to also do the night before. Cook the giblets in a large sauce pan covered in water, about 1 gallon. Cook slowly until tender. This will take about 2 - 3 hours. The liquid will reduce to 2 - 3 cups. Save this liquid you will use this to moisten the stuffing. This is key!
  3. Put all the scraps from the celery and onion into the stauke above. Melt the butter and saute the onion and celery.
  4. Finely chop the giblets.
  5. Mix the bread crumbs with the giblets and slowly add the reserved liquid in a large pan. You are working to develop a certain consistency. Add salt, pepper and sage to taste. Save some of this liquid to baste the turkey.
  6. There is a little different thinking about whether the turkey should be stuffed with dressing or not. Mom always stuffed the turkey and often cooked some dressing separate. If you do stuff the turkey do not pack it inside too tightly. I like to put the remaining stuffing in muffin pans.  I put it in the oven with the sweet potato casserole after the turkey comes out.
  7. In 2013 we tried something a little different with the turkey.  I put a dry brine on the turkey 2 days before we cooks it.  After we stuffed the turkey we coated the outside melted butter then placed it in a 450 degree oven for 45 minutes.  Turned the heat down to 350 degrees after that and continued cooking until the internal temp reached 170 degrees.
  8. If cooking on the grill coat with peanut oil. Baste the turkey with the reserved liquid from the giblets.

Wisconsin Whoppers

These are high energy cookies designed for hiking, skiing and all manner of outdoor exercise. Made with lots of old-fashion oats, peanut butter, apricot bits and chocolate chips, this is a cookie for cookie lovers.  These are flourless cookies.

2/3 c. unsalted butter
1 ¼ c. light brown sugar
¾ c. granulated sugar
3 large eggs
1 ½  c. chunky-style peanut butter
6 c. old-fashioned oats
2 t. baking soda
1 ½ c. diced apricots &/or craisins
4 squares (1 oz. each) semisweet chocolate
1 package (6 oz.) semisweet chocolate chips
½ t. vanilla

Soften butter.
With a heavy-duty mixer, cream butter in a large mixing bowl until light-colored, about 1 minute. Gradually beat in brown sugar and granulated sugar; scrape down sides of bowl. Cream until light and fluffy, about 3 minutes.

Beat in eggs, 1 minute at a time; beat 1 minute more after final addition. Add peanut butter; beat until blended, 1 minute. Add oats and baking soda, beat only until blended, about 30 minutes; set aside.

Dice apricots by hand with a sharp knife or process in bowl of food processor using the Off/Pulse button until diced in ¼ inch pieces. (If using craisins, add whole to cookies. I usually use craisins only.) Add to creamed mixture.

Cut squares of chocolate in half with a sharp knife. Process in food processor until finely chopped, about 1 minute. Blend into cookie mixture. Add chocolate chips and vanilla.

Using a ¼ c. metal measuring cup or a number-20 stainless-steel scoop, fill with cookie dough, pressing lightly into cup or scoop; tap edge of cup to release dough onto lightly –greased baking sheets. Flatten cookies to 3 inches in a diameter with bottom of a glass tumbler that is dipped frequently in water. Place cookies 2 inches apart.  Bake at 350 degrees about 15 minutes.  Remove to cool on wire rack.

Makes about 24 cookies

This recipe came from “The Sunday Cook” by Grace Howaniec, @1993 Amherst Press, Amherst,  WI. I first made these in 1997. Then I started to make them for the basketball team. Out of all the players, Ryanne loved them the most.


Recipe from Barb Cummings (recipe exchange 9/07)

(makes about 3 dozen cookies)
Bake at 350 degrees for 11-14 minutes

1 ½ CUPS OF BITTERSWEET CHOCOLATE CHIPS (like Hershey’s Special Dark or Ghiradelli Double Chocolate bittersweet chips)
3 LARGE EGGS, at room temperature


1.       Melt unsweetened chocolate, bittersweet chips, and butter in a saucepan or microwave, stirring frequently, until completely smooth and glossy. Set aside to cool slightly.

  1. Stir coffee powder and vanilla extract together in small bowl until dissolved. Beat eggs and sugar in large bowl with electric mixer at medium-high speed until very thick and pale, about 4 minutes. Add vanilla-coffee mixture and beat until incorporated, 20 seconds. Reduce speed to low, add chocolate mixture, and mix until thoroughly combined, about 30 seconds.

  1. Whisk flour, baking powder, and salt together in medium bowl. Using large rubber spatula, fold flour mixture and semisweet chips into batter. Cover bowl with plastic wrap and let stand at room temperature for 20 – 30 minutes until batter firms up (it will more closely resemble thick brownie batter than cookie dough).

Meanwhile, adjust two oven racks to upper and lower middle positions and heat oven to 350 degrees. Either line cookie sheets with parchment or grease with shortening. Using 1 heaping tablespoons of batter per cookie, place cookies 2 inches apart on prepared cookie sheets. Bake until cookies are shiny and cracked on top, 11 – 14 minutes, rotating baking sheets top to bottom and front to back halfway through baking time. Best to leave cookies cool on cookie s

Sweet Crispix

Recipe from: Mary Moran

Preparation Time: 15 minutes
Start to Finish Time: 30 minutes-45 minutes

Mary gave me this recipe in December 2006 to use in gift baskets.

4 sticks butter
1 1/3 cups brown sugar
17 ounces Crispix (rice-wheat), combination
1/2 pound whole pecans

Boil the butter and brown sugar together for 3 minutes, stir frequently.
Combine the Crispix and whole pecans in a large roast pan. Pour the liquid mixture over the top.
Bake @ 225 for 15 minutes.
Stir and bake another 15 minutes.
Pour onto a large cookie sheet to cool.
Store in an air toght container

Poppy Seed Babovka

Recipe from: Anna Kostelec, 1959.  This is the same recipe that my mom used.  When I found it in her recipe box it was yellowed with age and use.  I love finding recipes written in her own hand.

3/4 cup shortening, butter and Crisco mixed
1 ¾ cup sugar
4 whole eggs
1 tsp. level cinnamon
1 cup flour
2 tsp. baking powder
½ tsp. salt
1 TBLSP vanilla
½ lb ground poppy seed (1 ½ cup)
½ cup milk, cold
1 cup mashed potatoes
½ cup fine walnuts

Sift flour, baking powder, and salt together.  Cream shortening with sugar. Add eggs one at a time, beating well after each addition.  Add milk, alternating with flour mixture, then add vanilla, potatoes, poppy seed, and nuts.  Beat well after each addition.

Grease a babovka form or angel cake pan, and dust with flour. Bake at 350 degrees for one hour, on middle rack.  This keeps well, and tastes even better the second day. “Good luck.”

I made this recipe for the first time in 2006 for my friend Karen.  I new that Karen liked lemon poppy seed cake and I wanted to make something like that for her birthday. I made this cake except I didn’t realize that the poppy seeds needed to be ground and made it with them whole.  It turned out very good except that the poppy seeds get stuck in your teeth. I also made the lemon filling below and served it on the side.  That was a nice combination.

Lemon Filling

3 egg yolks
1 cup sugar
1 lemon rind grated fine
Juice of one large lemon

Cook over low heat until jellied. When cool, add a tsp. oil. Beat until thick

This recipe was also from mom’s recipe box.

Peanut Butter Fingers

Recipe from: Beth Dailey, My mom's recipe box

Servings: 10
Preparation Time: 20 minutes
Start to Finish Time: 20 minutes
40 minutes

I made the recipe for Claire's basketball team. A post game treat.

1/2 cup Butter
1/2 cup granulated sugar
1/2 cup sugar, brown
1 egg
1/3 cup peanut butter
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon vanilla
1 cup flour
1 cup rolled oats

Cream the butter, and the two sugars together.
Add the rest of the ingredients and blend until well mixed.
Spread in a greased 13"X 9" pan. Bake @ 350 degrees for 20 - 25 minutes
Sprinkle with a 16 pkg. of chocolate chips immediately after removing from the over.
Once melted, spread evenly across the top of the bars. Let stand for 5 minutes.
Combine: 1/2 cup sifted powdered sugar, 1/4 cup peanut butter & 2 - 4 Tablespoon. evaporated milk
Mix well and then drizzle across the top. Cut bars and enjoy!


Recipe from: Barb Cummings (recipe exchange)

2 cups of vanilla wafers finely chopped (or Oreo Cookie crumbs)
1 cup of ground toasted almonds
½ cup of butter, melted
½ cup of sugar

In bowl, combine vanilla wafer crumbs, almonds, butter and sugar; mix well. Pat firmly into 9” springform pan, covering bottom and 2 inches up sides; set aside.

12 oz package (2 cups) of Milk Chocolate chips

Melt chips and stir until smooth and set aside.

½ cup milk
one envelope of unflavored gelatin

Pour milk in a small saucepan; sprinkle gelatin on top. Set aside for one minute. Cook over low heat, stirring constantly until gelatin dissolves. Set aside.

2 – 8 ounce packages of cream cheese
½ cup of sour cream
¼ cup of cocoa
½ tsp. of vanilla
1 cup of heavy whipping cream, whipped

In a bowl, combine cream cheese, sour cream, cocoa and melted chips; beat until fluffy.  Beat in gelatin mixture and vanilla. Fold in whipped cream.  Pour in prepared springform pan. Option: Garnish with chopped almonds.  Chill; remove rim and serve.

Dad’s Pineapple Angel Food Cake

Recipe from: Jan Alm, 11/26/08 Recipe exchange

Preheat oven to 350 degrees.

1 box Angel Food cake mix
1 (15 oz.) can crushed pineapple (not drained)

Mix and bake in a greased 9 x 13 inch pan until top is dry (about 30 minutes).
Serve with whipped cream.

Chocolate Chip Cookies

Recipe from: Beth Dailey, via Internet - Neiman-Marcus
Servings: 20
Preparation Time: 30 minutes
Start to Finish Time: 1 hour
1 hour 30 minutes

I shared these with Claire's basketball team, post game.

1 cup butter
2 cups flour
1 teaspoon baking soda
1 cup granulated sugar
2 1/2 cups oatmeal, blended, measure oatmeal & blend to a fine powder
12 ounce package chocolate chip
1/2 teaspoon salt
4 ounces Hersheys chocolate bar, grated
2 eggs
1 teaspoon baking powder
1 1/2 cups nuts (your choice), chopped (this is optional)
1 teaspoon vanilla

Cream the butter and both sugars. Add eggs and vanilla.
Miix the dry ingredients together and then add to the liquid ingredients.
Add chocolate chips, grated Hershey bar and nuts. Mix together.
Roll into balls and place two inches apart on a cookie sheet. Make for 10 minutes at 375 degrees.

Yield: 60 cookies

Chocolate Chip Oatmeal Cookies

Recipe from: Beth Dailey, via Internet - Neiman-Marcus

Servings: 20
Preparation Time: 30 minutes
Start to Finish Time: 1 hour
1 hour 30 minutes

I shared these with Claire's basketball team, post game.

1 cup butter
2 cups flour
1 teaspoon baking soda
1 cup granulated sugar
2 1/2 cups oatmeal, blended, measure oatmeal & blend to a fine powder
12 ounce package chocolate chip
1/2 teaspoon salt
4 ounces Hersheys chocolate bar, grated
2 eggs
1 teaspoon baking powder
1 1/2 cups nuts (your choice), chopped (this is optional)
1 teaspoon vanilla

Cream the butter and both sugars. Add eggs and vanilla.
Miix the dry ingredients together and then add to the liquid ingredients.
Add chocolate chips, grated Hershey bar and nuts. Mix together.
Roll into balls and place two inches apart on a cookie sheet. Make for 10 minutes at 375 degrees.

Yield: 60 cookies

Perfect Chocolate Chip Cookie

Recipe from: Charles Kelsey, Cook's Illustrated,
Preparation Time: 30 minutes
Start to Finish Time: 15 minutes-45 minutes

This is a great upgrade to the Toll House cookie recipe.

1 3/4 cups unbleached all-purpose flour (8 3/4 ounces)
1/2 teaspoon baking soda
14 Tablespoons unsalted butter (1 3/4 sticks)
1/2 cup granulated sugar (3 1/2 ounces)
3/4 cup packed dark brown sugar (5 1/4 ounces), Use fresh, moist brown sugar instead of hardened brown sugar, which will make cookies dry.
1 teaspoon table salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 1/4 cups semisweet chocolate chips or chunks, Ghirardelli 60% Cacao Bittersweet Chocolate chips are highly recommended
3/4 cup pecans or walnuts (Optional), chopped

Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18 by 12 inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
Heat 10 Tablespoons butter in a 10-inch skillet over medium high heat until melted, about 2 minutes. Continue cooking, wirling pan constantly until butter is golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using a heatproof spatula, transfer browned butter to a large heatproof bowl. Stir remaining 4 tablespoons butter into the but butter until completely melted.
Add both sugars, salt, vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until
mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds.
Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combines, about 1 minute. Stir in chocolate chips and nuts (if using), givingdough final stir to ensure no flour pockets remain.
Divide dough into 16 portions each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on preparedbaking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)
Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are stillsoft, 10 - 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookiescompletely before serving.
Yield: 16 cookies
Serving Ideas: Cookies and milk, oh so good.

Buttermilk Brownies

Recipe from: Addie Halfmann, Nicolet College cooking class
Servings: 20
Preparation Time: 20 minutes
Start to Finish Time: 25 minutes-45 minutes

Desert I have made this for Claire's basketball team, post game.

1/2 cup butter or margarine
1/2 cup vegetable oil
1/4 cup unsweetened cocoa
1 cup water
2 cups granulated sugar
2 cups flour
1 teaspoon baking soda
1/2 cup buttermilk
2 eggs, lightly beaten
1 teaspoon vanilla
1/2 cup butter or margarine
1/4 cup unsweetened cocoa
1/3 cup buttermilk
1/8 teaspoon salt
4 cups powdered sugar
1 teaspoon vanilla
1/2 cup pecans, chopped, optional

  1. Preheat oven to 350 degrees. Lightly grease and flour large jelly roll pan (about 10X16X1 1 inches); set aside.
  2. In a small sauce pan over medium heat, combine butter, oil, cocoa, and water; bring to boil, stirring frequently. Boil 1 minute;
  3. set aside.
  4. In large bowl, combine sugar, flour, baking soda and salt; blend with a wire whisk. With spoon, stir in buttermilk, eggs, and
  5. vanilla; blend thoroughly. Slowly add warm cocoa mixture; blend well. Pour into prepared pan; bake in preheated oven 20 to
  6. 25 minutes, until wooden pick inserted in center comes out clean. Cool on wire rack 5 minutes.
  7. About 10 minutes before the brownies are done, prepare frosting. In small saucepan over medium heat, combine butter,
  8. cocoa, buttermilk and salt; bring to boil, stirring frequently.
  9. Remove from heat; cool 5 minutes. Gradually add powdered sugar, beating with electric mixer until smooth and creamy.
  10. Add vanilla; mix well. (Frosting will be slightly runny.) Spread evenly over hot brownies. Sprinkle pecans over frosting, if
  11. desired. Cool to room temperature before cutting.
Yield: 40 2 inch brownies

Almond Joy Bars

This is a family favorite from Mom’s recipe box.  I often shared with the girls basketball team.

1 ½ cup graham crackers crushed
½ c. butter
½ c. sugar

Pat in a 9”x13” pan – Bake 10 min. at 375 degrees in a greased & floured pan.

Mix: 1 c. Eagle Brand milk &
          1 c. coconut

Spread on first layer then bake for 20 minutes.

Melt 1 pkg. peanut butter chips and chocolate chips plus 2 T. peanut butter.
(I have often just mixed chocolate chips with peanut butter. It works just as well.) Spread on top while warm.

7 Layer Bars


7 Layer Bars
Melt one stick oleo or butter in a 9 x 13 inch pan.  Mix in 1 cup crushed graham crackers.  Spread to form a thin layer along the bottom of the pan. Spread with 1 cup flaked coconut. Sprinkle 1 pkg. butterscotch chips and 1 pkg. of chocolate chips on top. Drizzle 1 can eagle brand milk over the top. Spread on chopped nuts.
Bake at 350 degree for 25-30 minutes.

Yummy Zucchini Bread

Recipe from: Dr. Shelli J. "My kids always liked this, and now our grand-daughter loves it...she will ask for it for every meal, and snacks in between!" Shared: 9-11-2006


1 C
Cooking oil
2 C
White sugar
1 t
2 C
Shredded, raw,zucchini
3 C
1 t
Baking soda
1 t
½ t
Baking powder
3 T


1.     Beat the eggs.
2.     Add oil, sugar, vanilla, and zucchini; mix well.
3.     Add dry ingredients; mix well.
4.     Pour batter into two, greased, loaf pans.
5.     Bake @ 325° for 60-70 minutes.

Tip:  Don’t over-bake—they’re better on the
moist side—although even dry, they’re great

ENJOY!!!    J

Strawberry Bread

Recipe from: Elaine Moran, Mom's recipe box

Preparation Time: 30 minutes
Start to Finish Time: 1 hour 40 minutes

I usually cut the recipe in half and make only one loaf.
This recipe came from my Mom's recipe box. It is delicious

3 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
2 cups sugar
3 cups fresh strawberries, cut up
1 1/4 cups walnuts, chopped (could use pecans)
1 1/4 cups cooking oil
4 eggs

Sift dry ingredients.
Mix remaining ingredients and stir carefully until just mixed.
Pour into 2 greased 9 X 5" loaf pans.
Make at 350 degrees for 1 hour
Cool 10 minutes & remove from pans.

Sausage and Potato Bake

Recipe from: Barbara Hackbarth, recipe exchange 11/26/08 

1 lb. of pork sausage, sliced and fried (or sausage patties or links)
3-1/2 cups frozen potatoes O’Brien
1-1/2 cups (6 oz) shredded cheddar cheese
1-1/4 cups milk
5 large eggs, beaten
1 teaspoon dry mustard
¼ teaspoon salt (or to taste)
Pepper to taste

Heat over to 350 degrees.  Grease 11x7x2 inch baking dish.  Cut cooked sausage slices into quarters.  Stir together all ingredients in large bowl.  Pour mixture into baking dish.  Bake 50 minutes or until knife inserted in center comes out clean.  Let stand 10 minutes before serving.

You can increase this recipe by half and bake it in a 13x9x2 inch dish and bake it at least one hour.  Make sure the center is cooked.  Make some buttered toast and you’re ready to serve.  I cut it into squares.

Apple Spice Drops

Recipe from: Becky, recipe exchange

1/2 butter, softened
2/3 c. sugar
2/3 brown sugar,packed
1 egg
1/4 c. apple juice
2 c flour (I sift it but you don't have to)
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. nutmeg
1 c. finely chopped peeled tart apples
1 c. chopped walnuts (can be omitted if you don't like nuts, substitute with an extra 1/2 c. apples)

1/4 c. melted butter
3 c. confectioners sugar
1 tsp. vanilla
3 to 4 tablespoons apple juice

in a mixing bowl, cream butter and sugars.  bean in egg and apple juice.  combine dry ingredients, gradually add to creamed mixture.  fold in apple and walnuts.  drop by teaspoonfuls onto GREASED cookie sheets, at least two inches apart.  Bake at 375 for 12-14 minutes or until golden brown.  Remove on wire racks to cool.  for frosting, cream butter, sugar, vanilla and enough apple juice to achieve spreading consistency.  Frost cooled cookies.  Also good without any frosting at all!  Enjoy!

Cranberry Pecan Cake

Recipe from: Kathryn Holmes, 2/1/06

3/4 c. butter or margarine, melted
1 1/2  c. sugar
3 eggs
1 teas. vanilla
1 1/4 c. flour
1 1/2 c. fresh or frozen cranberries, whole
1 c. pecans finely chopped

Preheat oven to 350.  Spray a 9-inch pie plate with non-stick cooking

In a large bowl, with an electric beater on medium speed, beat the
butter, sugar, eggs, and vanilla until fluffy, about 5 minutes.  Fold
in the flour by hand.  Fold in the cranberries and pecans.  Pour the
batter into the pie plate and spread evenly.

Bake for 50-55 minutes, or until toothpick comes out clean.  Cool
slightly before serving.


Recipe from: Karen Brzezinski

1 cup raisins
1 cup applesauce         mix together

2 cups flour                   1 tsp. cinnamon
1/2 tsp. salt                   1/2. tsp nutmeg
1 tsp. soda                    1/4. tsp. cloves

1 cup brown sugar
1/2 cup shortening         Mix together and add
1 egg                              dry ingredients

Add raisin/applesauce mixture and
1 cup nuts

drop 2 in. apart on greased cookie sheet
    bake 13 to 15 minutes at 375

Makes a large batch of cookies (4 dozen)

Corn Fritter Casserole

Recipe from: Karen Brzezinski

Small box Jiffy corn bread mix
1 egg
2 Tbl olive oil
1 c. sour cream
1 can each cream style and whole kernel corn
I also add 1 Tbl sugar

Mix all ingredients.  Bake in greased 2 qt casserole dish at 350 for about one hour

Poor Man's Caviar

Recipe from: Karen Brzezinski

nice alternative to traditional salsa

2 c. tomatoes peeled and diced fine
2 c. blackeyed peas, cooked and drained
1 yellow bell pepper chopped fine
2 cloves garlic minced
1 onion chopped fine
2 Tbl. Fresh basil, chopped
½ c. olive oil
¼ c. red wine vinegar
juice from ½ lime
salt and pepper to taste

Mix all ingredients, Let set for 4 hours or overnight.  Serve with tortilla chips.

Alfredo Sauce

Recipe from: Karen Brzezinski

4 oz cream cheese, cubed
1 c. parmesan cheese
½ c. butter
½ c. heavy cream.

Heat cream and butter in saucepan until hot (not boiling) add cream cheese and stir until melted, add parmesan cheese and stir until melted.  Serve immediately.

Cheese Potato Puff

Recipe from: Karen Brzezinski, 1/27/06

12 medium potatoes, peeled ( about 5#)
1 tsp salt
¾ c. butter
2 c. (8 oz) shredded cheddar cheese
1 c. milk
2 eggs, beaten

Boil potatoes until tender.  Drain and mash until smooth.  In a saucepan, cook and stir butter, milk cheese and salt until smooth.  Stir in potatoes, folk in eggs.  Pour into a greased 3 qt baking dish.  Bake uncovered at 350 for 40 minutes or until puffy and golden brown.

Orange Bran Flax Muffins

Recipe from: Steven Pratt, M.D. & Kathy Matthews, Super Foods - Fourteen Foods that Will Change Your Life
Preparation Time: 30 minutes
Start to Finish Time: 30 minutes-1 hour
Yields: 24
This is a very hearty muffin, full of fiber and delicious.

1 1/2 cups oat barn
1 cup flour, all-purpose
1 cup flax seed, ground
1 cup natural bran
1 Tablespoon Baking powder
1/2 teaspoon salt
2 oranges, washed, quartered, & seeded
3/4 cup brown sugar
1 cup buttermilk
1/2 cup canola oil
2 eggs
1 teaspoon baking soda
1 1/2 cups raisins

  1. In a large bowl, combine the oat bran, flour, flax seed, bran, baking powder, and salt. Set aside.
  2. In a blender or food processor, combine the oranges, brown sugar, buttermilk, oil, eggs, and baking soda. Blend well.
  3. Pour the orange mixture into the dry ingredients. Mix until well blended.
  4. Stir in the raisins (white chocolate chips can be substituted for the raisins)
  5. Fill paper lined muffins almost to the top. Bake in a 375 degree oven for 18 to so minutes, or until a wooden toothpick
  6. inserted in the center comes out clean.
  7. Cool in the tins