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Those of us who cook know the satisfying feeling that comes to us when we place a delicious meal before our families, or even just giving pleasure with a simple batch of homemade cookies. I hope the recipes below will serve you well. Bon appetite!

Baked Oatmeal Breakfast Casserole


2 cups oatmeal

2 cups cottage cheese

2 eggs

1 cup milk

1 tsp cinnamon

1 tsp nutmeg

1/2 cup honey


Mix all ingredients together.  Bake in preheated 350 degree oven for 40 minutes. Serve with maple syrup if desired.

Variations: Add cut apples, blueberries or other fruit to the mixture before baking for a different twist.

Banana Bread


2 cups flour

1 tsp. baking soda

½ tsp. salt

½ cup (1 stick) butter – very soft

1 cup sugar

2 eggs

1 cup mashed ripe bananas

1 Tbsp. vinegar plus milk to make ½ cup liquid


Sift flour, baking soda and salt; set aside. Grease loaf pan. Cream butter and sugar until smooth. Add eggs one at a time. Add flour mixture alternately with bananas and liquid, beating well after each. Pour into loaf pan. Bake at 350°F for 50 to 60 minutes or until done.

Banana Muffins
Submitted by: Miss R. J. G.


4 bananas

6 Tbsp. sour cream

4 eggs

1 cup butter or margarine

2 cups white or brown sugar

4 cups flour

2 tsp. Baking Soda


Chocolate Chips ( if desired)


First, blend bananas, sour cream, butter and eggs in blender. Pour into a big bowl and add sugar; stir. Then add soda, salt and flour; stir ONLY until combined! Then add chocolate chips (if desired); stir, then pour into jellyroll pan, loaf pans or muffin cups. Bake in 350 degree oven for 60 minutes (for the big pan) or 20-30 minutes (for the muffins).



1 lb. ground beef

about 4 cloves (or more) garlic, pressed

1 small onion, chopped (optional)

3 to 4 (14 ½ oz.) cans diced tomatoes, NOT drained

1 to 2 (14 ½ oz.) cans black beans, drained

about 2 to 3 Tbsp. of chili powder


Brown beef with garlic and onion in a large pot over medium-high heat. Drain off fat. Add remaining ingredients, cover and simmer till heated through, about 15-20 minutes.

Creamy Mandarin Pie


1 graham cracker pie crust

1 (8-oz.) package cream cheese

1 (14 oz.) can sweetened condensed milk (NOT evaporated)

1/3 cup lemon juice from concentrate

1 tsp. vanilla extract

2 (15 oz. each) cans mandarin orange segments, well drained


In a large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in 1/3 cup lemon juice and vanilla. Slice 2 bananas and dip in the extra tablespoons of lemon juice. Line bottom of crust with bananas and 2/3 of oranges. Pour in cream cheese mixture. Chill 3 hours or until set. Before serving, slice remaining banana; dip in lemon juice and drain. Garnish top of pie with banana slices and remaining 1/3 of oranges. Refrigerate leftovers.

Easy Decadent Truffles


1 8-oz.(eight ounce) package cream cheese, softened

3 cups confectioners' sugar, sifted

3 cups semisweet chocolate chips, melted

1 1/2 tsp. pure vanilla extract (if you prefer to do half in vanilla, half in peppermint [or almond] just use 3/4 tsp. of each)

Ground nuts for rolling, optional

Sifted cocoa powder for rolling, optional

Grated coconut for rolling, optional


1. Beat cream cheese until smooth in a large bowl. Gradually beat in confectioners' sugar until well blended. 

2. Stir in melted chocolate until no streaks remain. If using 2 different extracts, split the mixture in half, and mix in 3/4 tsp. of one extrcat to one half, and 3/4 tsp. of the other extract to the second half. If using only vanilla, mix in 1 1/2 tsp. vanilla without splitting the cream cheese/chocolate mixture. Refrigerate for about 1 hour. Shape into 1-inch balls and roll in ground nuts, cocoa, or coconut. Store in parchment-lined candy tins in a cool place. Makes about 60 truffles.

Garbanzo and Rice Patties

Submitted by: Bonnie S.


1 1/2 cups chickpeas (garbanzos)

2 1/2 cups cooked brown rice

1/2 cup chopped walnuts

1 chopped onion

1 tsp mixed herbs

2 tbsp peanut butter

2 tbsp soy sauce

Salt to taste


Blend or mash chickpeas. Combine all ingredients and form into patties (an ice cream scoop is my fave utensil). Bake in oven by placing on tray, spray with oil and bake at 180 Celcius for approx 45 minutes or until golden brown. Serve on a bun. Yum!

Great Grandpa Herald's Winter Potato Soup

Submitted by: Tiffany

Have a large iron soup pot nice and hot. Have a pound of thick sliced bacon
cut into quarters. Fry until crispy around the edges. Fry 1 large or two
medium onions in the bacon fat. Add garlic at the last if liked, last add 7
medium russet potatos cubed. Brown slightly and have 4 cups of hot water
ready to go. Add this to the pot, allow to boil up and add two cups scalded
milk. Stir down and season with lots of black pepper. Cover and simmer until
the soup is thick rich and bublly. Serve with good homemade bread and hot

Make this when the wind howls and the snow flies outside.

Mandarin Orange Pineapple Cake

Submitted by: Bethaney S.


1 Box yellow cake mix

3/4 cup oil

3 eggs

1 small can Mandarin Oranges

Combine cake ingredients. Bake in two 9inch round pans at 350 degrees for 25 minutes. When cool, cut into 4 layers using dental floss.*


16 ounces whipped cream

1 large package instant vanilla pudding**

1(16 ounce) can crushed pineapple, w/juice

Fold together icing ingredients. Ice layers and stack.

*Tastes best if this cake sets 24 hours before serving

**Use sugar free pudding for less carbohydrates 

No Bakes (Mountain Bars)
Submitted by: Anonymous


2 cups sugar

1/2 cup milk

1/2 cup butter (1 stick)

1/2 cup cocoa powder

1/2 cup peanut butter

1 teaspoon vanilla

3 cups quick oats

1 cup ground coconut (optional)


Boil sugar, milk, butter, and cocoa powder for one minute, then take off

stove. Add peanut butter, then add vanilla and oats. Stir, then scoop onto

cookie sheet(s). (Note: when you add the vanilla and oats, you can put some

coconut in it, too.. about 1 cup).

Potato Onion Focaccia Bread

Bring to a boil and cook until potatoes are done:

2 potatoes (the recipe says one large potato, but I usually use 2 medium sized ones)

3 cups water - lightly salted


Mash potato and cooking water with:

2 more cups water or milk (I often just stick it all in the blender for a minute)

When cooled to just warmer than room temperature, add:

2 tablespoons salt

1 tablespoon rosemary

1 tablespoon yeast

5 cups of flour

Mix for 1 minute.  Let sit for about 15 minutes.

Meanwhile, saute and cool:

1/4 cup olive oil

1 large onion finely chopped

Knead onion into dough.  Add another +/- 4 cups of flour.  Knead for about 5 minutes.  Divide dough into 3 parts and press into 3 greased 10" pans or pie plates. Let rise 20-30 minutes.  With your fingers make a bunch (15?) indentations in each loaf.  Brush or drizzle olive oil over each loaf.  Bake at 350 degrees for about 25-30 minutes.

Raspberry Twists


2 cups all-purpose flour

1 Tbsp. baking powder

½ tsp. salt

2 Tbsp. sugar

1 stick (1/2 cup) butter

½ cup milk

½ cup raspberry preserves (or strawberry, apricot, or apple)

½ cup flaked coconut (or a handful of finely chopped nuts)


Preheat oven to 450°F.

In a mixing bowl, combine flour, baking powder, salt and sugar. Cut in butter with a pastry blender or fork until crumbly. Make a well in the center of the dry ingredients; add milk. Stir with a fork until the dough clings together (this may take a while). Turn the dough onto a lightly floured surface; knead for about 10-12 strokes. Roll dough into an 8 x 15 inch rectangle.

Spread preserves over the dough. Sprinkle with coconut or nuts. Fold dough in half to make a 4 x 15 inch rectangle. Cut in 1-inch strips. Holding strips at both ends, twist twice. Place on lightly greased baking sheet.

Bake for 10-12 minutes, or until golden brown.

Makes 15 twists.

Sausage Minestrone


1 lb. ground beef

1 c. chopped onion 2 cloves garlic, minced

8 c. chicken or beef broth

1 can diced tomatoes

2 carrots, coined

2 c. cooked black beans

1 lb. frozen green beans

1 c. uncooked barley or quinoa

4 t. Italian seasonings

1/2 t. paprika

1/4 t. red pepper flakes

1/2 t. dried sage

1/2 t. dried parsley

1 t. fennel seed

salt and pepper



Brown beef, onion, and garlic in a large pot. Add all remaining ingredients except green beans. Bring to a boil, reduce heat and simmer one hour, or until barley is done. Add green beans and heat through.

Simple Beef Stroganoff


1 (10 ¾ oz.) can cream of mushroom soup

1 (14 ½ oz.) can beef broth (chicken broth works too)

1 lb. beef stew meat, or round steak, cut in 1" pieces

1 cup sour cream

3 to 4 cups cooked noodles


Combine soup and broth in slow cooker (crock pot).  Add meat; cover and cook on high 3-4 hours. Reduce heat to low and cook 3-4 more hours. Stir in sour cream and noodles. Cook on high for 20 more minutes.

Sloppy Joes
Submitted by: Miss R. J. G.


1 package ground beef or turkey

1 can tomato soup

a little bit of water


First fry meat, than add salt, pepper, and onions or onion powder, then add water and tomato soup. Stir. Serve over homemade rolls! And enjoy! I like this one because it’s very, very easy! You can serve it with frozen, canned, or fresh vegetables, if you like. Oh, and this one is easily doubled!

The Best Apple Pie



4 cups or more sliced apples

½ cup sugar

4½ tsp. cornstarch

¼ tsp. salt

Juice of ½ a lemon

Cinnamon, to taste (optional)


¼ cup cool water

2 cups flour

1 cup (2 sticks) butter

¼ tsp. salt


Preheat oven to 450°F. Combine sugar, cornstarch and salt in a small bowl. Peel and slice apples, tossing as you go with a spoonful of the sugar/cornstarch mixture and a squeeze of lemon juice, until you have used it all. Add cinnamon if desired.

For the crust, remove 1/3 cup flour from the 2 cups and mix the 1/3 cup in a bowl with the ¼ cup cool water, until it forms a paste. In a large bowl, cut the butter into the remaining flour and salt with a pastry blender or fork. Mixture should be crumbly. Add the paste to the flour/ butter mixture and stir using the back of a fork (or a dough hook on a kitchen mixer) until dough forms a ball.

Divide dough into 2 equal pieces. Heavily flour rolling surface and rolling pin. Roll out bottom crust to 1/8 inch thick; place in a 9-inch pie plate. Fill with apples and dot with butter (optional). Roll out top crust, place on top and crimp edge with a fork. Pierce the top of the pie a dozen times. Bake at 450°F for 10 minutes, then reduce heat to 350° and bake another 50 minutes. Let cool completely before cutting.

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