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OB&T’s Featured Recipe of the Month

June 2023

Dill Pickle Wrap Dip

– 16 oz (2 pkgs) cream cheese (softenend)
– 1 pkg dry ranch dressing seasoning mix
– 1 cup whole dill pickles (chopped)
– 1 cup deli style ham (chopped)
– 1 diced green onion (optional)

1. In a medium missing bowl, mix together the cream cheese and ranch dressing. Mix until smooth.
2. Add chopped pickles, ham, and green onions (optional) and mix well.
3. Chill in refrigerator for 1 hour.
4. Serve with crackers or chips.

Shared from the kitchen of Keri Staggs


May 2023

Mexican Casserole

1 lb. Hamburger
2 C Hot Sauce (or salsa of your choice)
1 can chili beans (or ranch style beans)
3 C tortilla chips crushed
½ C green onion chopped
2 C cheddar cheese shredded

1. Cook hamburger until no pink, stir in salsa cook out liquid, stir in beans.
2. Layer crushed chips on bottom of 9×9 baking dish.
3. Pour meat mixture over chips.
4. Top with onions and cheese.
5. Bake in over at 350* 20 minute or until bubbly

Shared from the kitchen of Carla Dickey


April 2023

Rice Krispie Treat ‘Sushi’

3 Tbsp. butter
4 cups mini marshmallows
6 cups Rice Krispies Cereal
non-stick cooking spray
3 candies (long, soft, like twizzlers, gummi worms, or sour straws)
Fruit Roll-ups™ (green would be most realistic looking, but might be difficult to find)
candies (Swedish fish)

1. Melt the butter in a large pan over low heat. Add the marshmallows. Stir until melted. Remove from heat, then stir in the rice krispies.
2.Arrange a piece of wax paper on a baking sheet. Spray the wax paper with non-stick cooking spray. Transfer the rice krispie treat mixture to the baking sheet. Spray your hands with the cooking spray, then press the rice krispies into a thin (less than 1/2″) even layer.
3.Arrange a few fruit roll-ups (the ‘nori’) on top of the rice krispie treats.
4. Place a couple of the long candies on top of the fruit roll-ups. I used sour straws. Multi-colored Twizzlers or gummi worms would also work well.
5. Lift up the edge of the wax paper and begin to roll the rice krispie treats around the fruit roll-ups and candy. Use the wax paper to help squeeze and tighten the roll.
6. Once you’ve achieved a small ‘California Roll’ size, use a knife to cut the roll from the remaining rice krispie treats. Slice into pieces. Roll in colored sugar ‘roe’, if desired.
7. Repeat to make additional ‘California rolls’. Alternately, you can roll the candy within the rice krispie treats, but reserve the fruit roll-ups to wrap around the outside of the roll prior to slicing in pieces.
8. To make ‘nigiri sushi’: Using your hands, mold portions of the rice krispie treats into small oblong clumps. Place a swedish fish on top. Use thin strips of fruit roll-ups to wrap around the rice and fish.

Serve with a bowl of chocolate syrup “soy sauce”.

Shared from the Internet


March 2023

Rotel Sausage & Cream Cheese Crescents

1 (1-lb) roll breakfast sausage (cooked & crumbled)
1 (8-oz) cream cheese (softened)
1 (10-oz) can Rotel diced tomatoes and green chilies (drained very well)
2 (8-oz) cans refrigerated crescent rolls

1. Preheat oven to 375ºF.
2. Mix sausage, cream cheese, and drained Rotel tomatoes and green chilies together.
3. Separate rolls into triangles. Cut each triangle in half lengthwise making two triangles.
4. Using a small cookie scoop and scoop sausage filling onto each roll and roll up.
5. Bake for 15 minutes, or until golden brown.

– It is very important to drain the Rotel tomatoes. I suggest draining them in a colander and squeezing out any excess liquid with paper towels. You need to get as much moisture out of the tomatoes as possible.
– I like to pulse the cooked sausage in a food processor to get it very finely chopped. It isn’t necessary, but it helps to get all of the ingredients evenly incorporated.
– Can substitute low-fat cream cheese if you prefer.
– Can use reduced-fat crescent rolls. I use the reduced fat crescent rolls all the time. You can’t tell a difference.
– You can make the filling ahead of time and refrigerate until ready to assemble the crescents. The filling will keep up to 3 days in the refrigerator.
– I find it easier to cut the crescent rolls in half with a pizza cutter.
– I use a small cookie scoop to scoop the filling on to the crescent rolls.
– These bites taste great hot out of the oven or cooled to room temperature.

Shared from the kitchen of Brenda Burton


February 2023

Grandma Florine’s Oatmeal Raisin Cookies

1 cup sugar
1 cup shortening
2 eggs
1 ½ cup flour
3 cups quick oats
1 cup brown sugar
1 tsp baking soda
1 tsp vanilla
1 tsp salt
1 tsp cinnamon
1 cup of raisins

1. Cream sugars and shortening.
2. Mix in eggs and vanilla.
3. Sift flour, salt, baking soda, and cinnamon.
4. Fold into creamed mixture.
5. Stir in oats, nuts, and raisins.
6. Roll into small balls and place on greased cookie sheet.
7. Flatten with a fork and bake at 350 for 10-12 minutes.

Shared from the kitchen of David & Karen Schoenhals


January 2023

Beefy Potato Taco Casserole

1 lb ground beef
2 cloves garlic
1 taco seasoning mix packet
32 oz frozen diced hash browns (can get with onions & peppers)
2 cups shredded cheese
16 oz Velveeta
Lettuce, tomatoes, sour cream, or jalapenos (optional as toppings)

1. Brown ground beef, taco seasoning, and garlic, then add to slow cooker.
2. Pour in frozen hash browns, Velveeta, and 1 cup shredded cheese.
3. Stir all ingredients together and top with remaining shredded cheese.
4. Cook on high for 2-2 ½ hours or low for 4 hours. (If you are able, stir one time halfway through cooking.)
5. Once finished cooking, stir thoroughly to incorporate cheese throughout.
6. Serve with your favorite toppings.

Shared from the kitchen of Taylor Veal


December 2022

Rommegrot (Norwegian Holiday Dish)

1 qt milk
1 cup heavy whipping cream or half & half
1 cup butter
3/4 to 1 cup flour
1/2 cup sugar
Cinnamon and sugar to taste
Steamed raisins (optional)

1. Heat milk and cream (be careful not to scorch).
2. In a large heavy pan, melt butter and add flour. Cook for 5 minutes stirring constantly.
3. Pour in milk and cream mixture, stirring until mixture bubbles and thickens (do not scorch).
4. Add sugar.
5. Serve hot pouring melted butter on top or putting a pat of butter on individual bowls.
6. Sprinkle with sugar and cinnamon to taste.
7. Optional to add steamed raisins and serve.

Keep warm in crock pot. Makes 1/2 gallon.

Shared from the kitchen of Kristina Kunsman


November 2022

Pineapple Pecan Cheeseball

2 packages of Cream Cheese
1 15 oz. can of crushed pineapple (drained)
2 cups of pecan pieces
8 green onions (chopped finely)

1. Mix the Cream cheese and crushed pineapple until creamy.
2. Add the onion and 1 cup of the pecans to mixture.
3. Form into a ball shape on platter or plate and sprinkle the remaining pecans all over the ball.
4. Serve with crackers.

Shared from the kitchen of Tabitha Lewis


October 2022

Dark Chocolate Cake

Closeup shot of a slice of chocolate cake

2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 tsps baking soda
1 tsp baking powder
1 tsp salt
2 eggs
1 cup buttermilk
1 cup strong black coffee (OR 2 tsps instant coffee dissolved in 1 cup boiling water, cooled)
1/2 cup vegetable oil
1 tsp pure vanilla extract

1. Heat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. Stir together sugar, flour, cocoa, baking soda, baking powder, and salt in a large bowl.
3. Whisk together eggs, buttermilk, coffee, oil, and vanilla.
4. Add wet to dry ingredients; beat on medium speed for 2 minutes (batter will be thin).
5. Pour batter evenly into prepared pans.
6. Bake 30 to 35 minutes, or until a wooden pick inserted in center comes out clean.
(If baking in a 13×9-in pan, bake for 35-40 min, or 12-cup bundt pan, bake for 50-55 min.)
7. Cool for 10 minutes; remove from pans to wire racks and cool completely.
8. Frost with the following icing recipe.


Dark Chocolate Icing

3 – 4 Oz Ghirardelli Semi-Sweet Chocolate Baking Bars
1 – 4 oz Ghirardelli 100% Cacao Baking Bar
1 1/2 Cups Heavy Whipping Cream
1/3 Cup Light Corn Syrup
1 teaspoon Vanilla

1. Chop the baking bars into pieces (around nickel to quarter size) and place in bowl.
2. Bring heavy cream to a slight boil; pour over chocolate pieces.
3. Add corn syrup and let stand 3 minutes.
4. Whisk gently until smooth, adding vanilla.
5. Cover and refrigerate, stirring well every 15 minutes until desired consistency for spreading (Usually around 45 minutes to an hour).

(For an icing that is not as dark, you can substitute another semi-sweet baking bar or a 60% or 70% Cacao bar.)

This is a very moist cake, so consider using a crumb coat when frosting, and/or freezing the cake layers before frosting. Store leftover cake covered at room temperature for up to 3 days.

Shared from the kitchen of April Heath