1 stick butter
1 cup sugar
1 cup flour
2 tsp. baking powder
¾ cup milk
2 14 oz. cans peaches (mostly drained)
1. Preheat oven to 375⁰
2. Melt butter in baking dish in the pre-heating oven.
3. Mix together sugar, flour, baking powder and milk and pour into the melted butter.
4. Add peaches into the center of the mixture, do not stir.
5. Bake for 45 minutes or until golden brown.
Shared from the kitchen of Elsie Avery, Great Grandma of Traci Heerwald
¼ cup butter
1 – onion, finely chopped
1 – tbsp minced garlic
1 – 16 oz pkg of sausage
1 – 16 oz pkg of ground beef
1 – 14.5 oz can of diced or petite diced tomatoes
1 – 29 oz can of tomato sauce
2 tbsp brown sugar
1 tsp salt
½ tsp pepper
1 tsp Italian Seasoning
1 tsp basil
½ tsp oregano
2 bay leaves
1. Sauté the onion in butter for 2 minutes.
2. Add sausage, ground beef, and garlic. Cook until meat is browned.
3. Add the rest of the ingredients and cover with lid to simmer for 2 hours.
4. Remove bay leaves before serving.
5. Serve over spaghetti noodles or use it to make lasagna or stuffed shells.
6. Leftover sauce can be frozen and used in future meals.
Shared from the kitchen of Laci Sawatzky
– 4 avocadoes
– 1 tomato (chopped)
– ½ white onion (chopped)
– 2 tsps garlic salt
– fresh lime juice (to taste)
1. Combine all ingredients and smash to preferred consistency.
2. Chill for approximately 1 hour in refrigerator.
3. Serve with tortilla chips or on desired entrees.
Shared from the kitchen of Aaron Pritchard, father of Jordan Pritchard
– 12 – 14 cups French bread
– 8 large eggs
– 2 cups 2% milk
– 2 tsp vanilla extract
– 1 tsp cinnamon
– 2/3 cup brown sugar
– 1 cup strawberries (sliced)
– 1/2 cup blueberries
– 1-2 tbsp powdered sugar
– maple syrup (to desired taste)
1. Grease a 9×13 casserole pan with vegetable oil or butter.
2. Cut up French bread into cubes and add to pan (fill up to ~3/4).
3. In a large bowl, combine eggs, milk, vanilla extract, cinnamon, and brown sugar. Whisk mixture and mix well. Pour mixture into casserole pan.
4. Slice strawberries and top casserole with strawberries and blueberries.
5. Wrap the casserole with saran wrap and refrigerate for four hours or overnight.
6. Pre-heat oven to 350 degrees F and bake for 35-50 minutes. Check at the 35-minute mark, and if it is not done, bake for longer.
7. Sprinkle with powdered sugar.
8. Serve with maple syrup and enjoy!
Shared from the kitchen of Kristina Kunsman
– 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
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
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.
Shared from the Internet
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.
Shared from the kitchen of Brenda Burton
1 cup sugar
1 cup shortening
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
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
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
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
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
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.
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