Red Pop Cake

Ingredients

1 Yellow cake mix
2 -3oz pkg. Jello (Strawberry)
1 c. Faygo Red Pop
11/2 c. boiling water
1 -3.4oz pkg. instant vanilla pudding
1 1/2 c. milk
8oz Cool Whip

Method

Mix cake and bake as directed on box. Mix Jello adding 1 1/2 cup boiling water to dissolve Jello; add 1 cups soda pop. Poke holes in cake with end of wooden spoon. Pour Jello over warm cake. Cool cake in refrigerator. Mix pudding and milk, cool whip spread on cooled cake. Keep refrigerated.


Recipe from Audrey Schepler

*This is so good on a hot summer day!*

Cranberry-Apple Relish

Ingredients

- 1 lb. Northern Spy apples
- 1 lb. dark red cranberries
- 2 cups sugar
- 2 whole Navel oranges, peel on

Method

1. Wash and core the apples, leaving the skin intact.
2. Freeze the cranberries solid.
3. In a food processor, add half frozen cranberries and half apples and turn to chop speed so that the pieces are about a 1/4" square.
4. Chop the entire pound of apples/ cranberries and place in large mixing bowl and add sugar. Chop the peel-on whole navel oranges to the same consistency and mix into the apples/ cranberries/ sugar.
5. Refrigerate and let set 1 hour before serving.

**This recipe comes from Zehnders **

Pumpkin Fluff

Ingredients

• 1 (16 ounce) container frozen sugar free/fat free whipped topping, thawed
• 1 (5 ounce) package instant sugar free/fat free vanilla pudding mix
• 1 (15 ounce) can solid pack pumpkin
• 1 teaspoon pumpkin pie spice

Method

1. In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving.

Recipe from Stacey

2 points-1 cup serving

Broiled Salmon with Rosemary

Ingredients

• 4 (5 oz.) pieces of salmon
• olive oil spray
• 2 tsp fresh lemon juice
• 2 tsp fresh, chopped rosemary
• 2 cloves garlic, minced
• salt and fresh pepper to taste

Method

Combine lemon juice, rosemary, salt, pepper and garlic. Brush mixture onto fish.


Spray the rack of a broiler pan with olive oil cooking spray and arrange the fish on it. Broil 4" from the heat until fish flakes easily when tested with a fork (approx. 4-6 minutes per 1/2" of thickness. If fish is more than 1" thick, gently turn it halfway through broiling).


6 points

Barbecue Ribs

Ingredients

3lbs Ribs
salt and pepper




Sauce:


1 c. onion
1 clove garlic
1/2 tsp salt
1/4 c vinegar
1 1/2 c hot water
1/3 c. ketchup
3 T. brown sugar

Method

Place ribs in pressure cooker for 25-30 minutes. Mix sauce ingrdients in pan. After ribs are cooked place in 9x13 pan and pour sauce over ribs. Bake at 350 degrees for another 15-20 minutes or until tender.

Pork Chops in Mushroom Gravy

Ingredients

6 Pork cutlets
1 can cream of mushroom soup
2 T. milk
1 large onion (sliced)
salt and pepper to taste

Method

Preheat oven to 350 degrees
Place pork cutlets in 9x13 baking pan
Season with salt and pepper
Spoon cream of mushroom soup over pork
add milk to help distribute soup evenly over pork
place onion slices on top
Cover and bake for 1 hour then remove cover and bake for another 15 minutes or until tender.


Recipe from Grandma Schepler

Mock Chicken Legs

Ingredients

Flour
Salt and pepper to taste
1 c. water
2 tbsp. butter
Onion
2 lbs lean pork and 2 lbs beef pieces

Method

Put salt and pepper in flour. Dredge meat in flour. Alternate pork, beef and onions on stick. Put on a wooden skewers. Brown in butter. Add little water, as you brown. Then place in 9x13 pans and cover with foil . Bake at 350 for 1 1/2 hours or until tender. Makes about 15 sticks.

Recipe from Audrey Schepler

Lasagna

Ingredients

• 9 lasagna noodles
• 1 tablespoon olive oil
• 1 pound ground beef
• 1 large jar of Prego Traditional
• 1 teaspoon garlic salt
• salt and pepper to taste
• 1 (15 ounce) container ricotta cheese
• 3 eggs, beaten
• 1/3 cup grated Parmesan cheese
• 1 pound shredded mozzarella cheese

Method

1. Preheat oven to 350 degrees.
2. Bring a large pot of lightly salted water to a boil. Add the lasagna noodles and olive oil; cook until al dente, 8 to 10 minutes; drain.
3. Cook the ground beef in a large pot over medium heat; drain. Stir in the Prego sauce. Season with garlic salt and pepper; simmer 30 minutes.
4. Meanwhile, mix together the ricotta cheese, eggs, and Parmesan cheese in a bowl.
5. Ladle enough of the meat sauce into a 9x13 inch baking dish to cover the bottom in a thin layer. Form a layer atop the sauce with 3 of the lasagna noodles. Spread about 1/4 of the ricotta cheese mixture over the noodles. Sprinkle about 1/3 of the mozzarella cheese over the ricotta cheese mixture and then ladle about 1/3 of the meat sauce over the mozzarella cheese. Repeat layering twice more, topping with the remaining 1/4 pound of mozzarella cheese.
6. Bake in preheated oven 90 minutes. Allow to sit 10 to 15 minutes before serving.

Recipe from Stacey Jones

Giant Lemon Sugar Cookies

Ingredients

2 C. sugar, divided
Zest of 2 lemons, divided
1 C. butter, softened
2 large eggs, at room temperature
1 t. vanilla
1 T. lemon juice
2 3/4 C flour
1/4 t. salt
2 t. cream of tartar
1 t. baking soda

Method

Prepare lemon sugar: In a mini food processor, blend 1/2 C. sugar with 1 t. lemon zest. Pulse several times until the lemon zest is incorporated into the sugar. Put sugar mixture in a shallow bowl and stir lightly with a fork to break up any clumps. Set aside.

Prepare cookie dough: In a medium bowl, stir together flour, salt, cream of tartar and baking soda. Set aside.

In a large mixing bowl, cream together butter and remaining 1 1/2 C. sugar. Blend in eggs, one at a time then add vanilla, lemon juice, and remaining lemon zest. Add flour mixture, one cup at a time, blending well after each addition, until all flour is incorporated.

Refrigerate dough for one hour.

Preheat oven to 350 degrees.

Shape the cookies: Using a jumbo cookie scoop or your hands, shape two tablespoonfuls of dough into a ball and roll in lemon sugar. Place ball of dough on cookie sheet and press down lightly with the bottom of a glass until cookie is about 1/2 inch thick. Repeat. Six cookies will fit on one 18″ x 13″ baking sheet.

Bake cookies for 10-12 minutes at 350 degrees.

Recipe from Stacey Jones

Fluffy Frosting

Ingredients

2 eggs
1 c. sugar
1 1/2 c. shortening
1/4 c. water
1/2 tsp salt
2 tsp vanilla

Method

Combine all ingredients in bowl. Beat at high speed until smooth and fluffy. Chill and spread on favorite cake.


Recipe from Audrey Schepler

Thanksgiving Stuffing

Ingredients

12 c. stale bread (broken)
salt and pepper to taste
2 large onion
2 c. celery
1 sm can chicken broth
1 stick margarine
1-2 T summer savory

Method

Cook onion, celery and butter till tender. Pour over bread with chicken broth. If it needs more moisture add more broth. Bake at 350 degrees for 35-40 minutes.


Recipe from Audrey Schepler

Peanut Butter Balls

Ingredients

2 c. peanut butter
1 c. butter, melted
1 (1 lb.) powdered sugar
3 c. Rice Krispies
1/2 cube paraffin
1 lb. chocolate, melted (suggested Nestle's semi-sweet chocolate chips)

Method

Mix first 4 ingredients; roll into balls; dip into chocolate.


Recipe from Audrey Schepler

Mamie's Million Dollar Fudge

Ingredients

4 1/2 cup sugar

1/8 teaspoon salt
2 tablespoons butter
1 (12-ounce) can evaporated milk
1 (12-ounce package or 2 cups semisweet chocolate chips
12 (1-ounce) squares sweet baking chocolate
1 (7-ounce) jar or 2 cups marshmallow creme
2 cups chopped nuts

Method

1. Combine sugar, salt, butter and evaporated milk in a heavy saucepan and bring to a boil for 6 minutes, stirring occasionally.
2. In a bowl, pour the boiling syrup over semi-sweet chocolate chips and sweet baking chocolate. Beat until smooth and well blended. Stir in marshmallow creme and chopped nuts.
3. Pour into a buttered 13 x 9-inch pan. Cool. Cut into 2-inch squares.

Recipe from Grandma Schepler

Fudge Meltaways

Ingredients

• 1/2 cup butter
• 1 (1 ounce) square unsweetened chocolate
• 1/4 cup white sugar
• 1 teaspoon vanilla extract
• 1 egg
• 2 cups graham cracker crumbs
• 1 cup flaked coconut
• 1/2 cup chopped walnuts
• 1/4 cup butter
• 1 tablespoon milk
• 2 cups sifted confectioners' sugar
• 1 teaspoon vanilla extract
• 1 1/2 (1 ounce) squares German sweet chocolate

Method

1. Melt 1/2 cup butter or margarine and 1 square unsweetened chocolate in saucepan. Blend granulated sugar, 1 teaspoon vanilla, egg, crumbs, coconut and nuts into butter-chocolate mixture. Mix well.
2. Press into ungreased baking dish, 11 1/2 x 7 1/2 inch or square 9 x 9 inch pan. Refrigerate.
3. Mix 1/4 cup butter, milk, confectioners' sugar and 1 teaspoon vanilla. Spread over crumb mixture. Chill.
4. Melt 1-1/2 squares sweetened chocolate and spread evenly over chilled filling. Chill again. Cut into small squares before completely firm.

Recipe from Nanna (Elsie Richardson)

Hard Candy

Ingredients

2 c. sugar
1 c. light corn syrup
1 c. water
1 tsp. oil (not flavoring)
Food coloring
Powdered sugar

Method

Sprinkle cookie sheet with powdered sugar or spread a large piece of heavy aluminum foil and sprinkle with powdered sugar. Mix together sugar, syrup and water. Cook and stir occasionally until candy thermometer reaches hard crack stage. Remove from heat. Add food coloring and oil. Stir and pour on powdered cookie sheet. Cool. Break in pieces.

Recipe from Grandma Gordon

Yum-Yums

Ingredients

1/3 c. butter
1/2 c. brown sugar
1 c. flour
2 eggs, beaten
1 1/2 c. brown sugar
1 tsp. vanilla
1/4 c. chopped nuts
2 tbsp. flour
1/4 tsp. salt
1/4 tsp. baking powder
1 c. coconut

Method

Mix first 3 ingredients. Pat down in bottom of an 8-inch square pan. Beat remaining eggs; add remaining brown sugar, mixing until smooth. Add vanilla.
Combine nuts, coconut, flour, salt, baking powder. Add to brown sugar mixture. Mix until well blended. Spread on crumbs. Bake 25 minutes in a moderate oven. Cut into squares when cooled.


Recipe from Grandma Gordon

Grandma's Sugar Cookies

Ingredients

4 1/2 cups all-purpose flour
2 cup sugar
2 1/4 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon baking soda
3 sticks softened margarine
3 large eggs
1 cup buttermilk
1 teaspoon vanilla extract

Method

Preheat oven to 350°F. Combine flour, baking powder, salt, nutmeg and baking soda in a large mixing bowl; set aside. Combine shortening, eggs, milk and vanilla. Add to the dry ingredients and stir until well mixed. Roll out quite thick and sprinkle with sugar before baking. Bake for 10 to 15 minutes or until slightly golden.

Recipe from Grandma Schepler

These are Dylan's absolute favorite cookie...he begs for them all the time!

Peanut Butter Kiss Cookies

Ingredients

1 c. butter
2/3 c. creamy peanut butter
1 c. granular sugar
1 c. brown sugar
2 eggs
2 tsp. vanilla
2 2/3 c. flour
2 tsp. baking soda
1 tsp. salt
16 oz. pkg. chocolate kiss candy

Method

Combine butter, peanut butter and sugars; blend until creamy. Add eggs and vanilla; blend. Mix flour, salt and soda, add to cream mixture; stir well. Roll dough into quarter size balls. Roll ball in bowl of sugar. Bake dough at 350 degrees for 8 minutes, take out, place chocolate kiss in center of each cookie. Bake an additional 2 minutes.


Recipe from Audrey Schepler

Mexican Wedding Cakes

Ingredients

1 lb. butter, softened
1 c. powdered sugar
2 tsp. vanilla
4 c. flour
1/2 c. finely chopped nuts

Method

Beat butter until creamy. Add vanilla and 1 cup powdered sugar and beat until creamy. Combine flour, and nuts . Stir into butter mixture. Shape into 1-inch balls. Place on ungreased baking sheet. Bake at 400 degrees for 14 minutes. Roll in powdered sugar.


Recipe from Grandma Gordon

Miniature Peanut Butter Treats

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup peanut butter
• 1/2 cup packed brown sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 40 miniature chocolate covered peanut butter cups, unwrapped

Method

1. Preheat oven to 375 degrees F.
2. Sift together the flour, salt and baking soda; set aside.
3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
4. Shape into 40 balls and place each into an ungreased mini muffin pan.
5. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Recipe from Aunt Brenda Spencer

Rice Crispy Treats

Ingredients

1 or 2 bags miniature marshmallows
1 tablespoon butter
2 cups Kellogg's Rice Crispy Cereal

Melt butter in a saucepan. Add marshmallows.

Method

Melt butter in a saucepan. Add marshmallows.


Stir until mixture becomes difficult to stir any more. Mix in the Rice Crispy Cereal and stir until hot.
Butter a pan (a square pan like a brownie pan) and spread mixture evenly in the pan. Allow to cool and cut into squares.

Grandma's Filled Cookies

Ingredients

1 c. butter
1 c. white sugar
1 c. brown sugar
1 c. buttermilk
4 c. flour
1 tsp. nutmeg
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla

Filling

1 lb. raisins
2 T.. sugar
2 T. Flour
1 T. vanilla
1 c. water
1 T. butter (heaping)
Crushed nuts (optional)
*Heat through*

Method

Mix all cookie dough ingredients together. Add 1/2 cup more flour if needed to roll dough. Divide dough in half and roll out 1/4-inch thick and spread 1/2 raisin filling on top. Bake approximately 15 minutes or until golden brown at 350 degrees.


Recipe from Grandma Schepler

Eric's Favorite No Bake Cookies

Ingredients

2 cups white sugar
3 T. unsweetened cocoa powder
1/2 cup milk
1 stick margarine
1 teaspoon vanilla extract
1/2 cup creamy peanut butter
3 cups quick cooking oats

Method

1. In a saucepan over medium heat, combine the sugar, cocoa, milk and margarine. Bring to a boil, stirring occasionally. Boil for 2 minutes, then remove from heat and stir in the vanilla, peanut butter and oats.
2. Drop by rounded spoonfuls onto waxed paper. Allow cookies to cool for at least 1 hour. Store in an airtight container.

Recipe from Stacey Jones*We had a light hearted sibling competition on who made the best No bake cookies and I am pleased to say that mine won!*

Raspberry Bars

Ingredients

1/2 cup butter or margarine, softened
1 cup sugar
1 egg
1 cup bread flour
2/3 cup raspberry jam
1/3 cup melted butter or margarine
1 cup coconut
1 eggs, slightly beaten
1 teaspoon vanilla

Method

Cream together 1/2 cup butter or margarine and 1 cup sugar; add 1 egg and flour and blend well. Pat the crust mixture into a greased 9x9-inch baking pan.
Spread raspberry jam over crust layer. Mix together remaining ingredients; spread evenly over jam layer. Bake at 350° for 30 minutes. Cool in pan on rack then cut into bars.
Recipe from Brenda Spencer

Lemon Bars

Ingredients

2 cups sifted all-purpose flour
1 cup confectioners' sugar
1 cup butter, melted
4 eggs
2 cups white sugar
1 teaspoon baking powder
1/4 cup all-purpose flour
1/2 cup lemon juice

Method

1. Preheat oven to 350 degrees . Grease a 9x13 inch pan.
2. In a medium bowl, stir together 2 cups flour and confectioners' sugar. Blend in the melted butter. Press into the bottom of the prepared pan.
3. Bake in the preheated oven for 15 minutes, or until golden. In a large bowl, beat eggs until light. Combine the sugar, baking powder and 1/4 cup of flour so there will be no flour lumps. Stir the sugar mixture into the eggs. Finally, stir in the lemon juice. Pour over the prepared crust and return to the oven.
4. Bake for an additional 30 minutes or until bars are set. Allow to cool completely before cutting into bars.

Recipe from Stacey Jones

Apple Walnut Cake

Ingredients

• 4 cups apples, cored and chopped
• 2 cups white sugar
• 2 eggs
• 1 cup vegetable oil
• 1 teaspoons vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 cup chopped walnuts

Method

1. Preheat oven to 350 degrees. Grease and flour a 10 inch Bundt pan. Combine apples and sugar. Make sure apples are measured exactly or cake will be too heavy and mushy. Let stand a few minutes.
2. In a large bowl, beat eggs slightly, then beat in oil and vanilla. Mix in flour, soda, cinnamon and salt. Stir in apple mixture and chopped walnuts. Pour batter into prepared pan.
3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Frosting

1 box powdered sugar
1/2 cup margarine
*Cream together add enough mild to make it spreadable. Beat until fluffy.*


Recipe from Audrey Schepler