Monday, August 25, 2008

Scalloped Potatoes

Scalloped Potatoes from Dana Egbert

8-10 medium potatoes
3 TBSP butter
3 TBSP flour
1 tsp salt
1/4 tsp pepper
2 1/2 cups milk
1/2 yellow onion, chopped, sauteed
2 cups ham, diced, sauteed

Peel and half the potatoes, boil until transparent, cooked, but not too soft.
Chop 1/8 of an inch thick and layer bottom of a greased 9x13 pan with half of the potatoes.
Cover with sauteed onions and ham. Put the rest of the potato slices on top.

Make a roux (white sauce). Melt butter over low heat, stir in flour, cook until bubbly. Pour in milk, salt and pepper while stirring.

Pour roux over potatoes and ham.

Cook at 350 or 400 degrees until sauce is bubbly all over.

Top with parmesan cheese and broil until brown.

Oreo Truffles

1 package Oreo cookies, finely crushed
1 package 8 oz. cream cheese, softened
2 packages (8 squares each) Baker's semi-sweet baking chocolate, melted

Mix 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls.
DIP balls in melted chocolate; place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookie crumbs.
REFRIGERATE 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.

Enjoy! Amanda

Pumpkin Cake

Pumpkin Cake from Lenny Robinson

1 package yellow cake
1 cup canned pumpkin
1/2 cup oil
1/4 cup water
4 eggs
3/4 cup sugar
1 tsp cinnamon
dash of nutmeg

Combine cake mix, pumpkin oil, water, then one egg at a time, beating thoroughly after each addition. Add remaining ingredients.

Bake at 350 in a greased and floured pan for 45-60 minutes, or until golden brown and a knife stuck in the center is clean.

While still hot out of the oven, spread with a stiff mixture of powdered sugar and water.

Enjoy! Amanda

Sweet Salad

Sweet Salad from Ellie Datwyler

Use part spring mix, part romaine lettuce, part butter lettuce

Top with mandarin oranges, pears or cranberries

1/2 cup sliced almonds
3 TBSP sugar

Heat sugar and sliced almonds on low-medium heat until sugar is melted. Don't over cook and remove from hot pan so it will not burn.

1/4 cup vegetable oil
2 TBSP seasoned rice vinegar
1/4 tsp salt
1/4 tsp seasoned pepper

Enjoy! Amanda

Slow Cooker Pineapple Pork

Slow Cooker Pineapple Pork

2 lbs. boneless pork loin, cut into bite-sized pieces
1/2 cup honey barbeque sauce
1 can (20 oz.) pineapple chunks in juice, undrained
3 TBSP cornstarch
2 large green peppers, coarsely chopped
2 large red peppers, coarsely chopped
6 cups hot chopped rice
1/4 cups salted peanuts chopped

Place pork in slow cooker, add BBQ sauce, mix well
Drain pineapple, reserving 1/4 cup of the juice. Add reserved juice to cornstarch, stir until well blended. Add to pork mixture, stir until well blended. Top with the pineapple chunks and peppers, cover with lid.
Cook on low for 6 to 8 hours (or on high for 5 hours). Serve over hot rice. Sprinkle with peanuts.

Enjoy! Amanda

Friday, August 22, 2008

Zucchini Bread

3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts(I didn't add these when I made it)

1. Grease and flour two 8 X 4 inch pans. Preheat oven to 325.
2. Sift flour, salt, baking soda, baking powder, and cinnamon together in a bowl. Set aside.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. (I actually cooked it for about 75 minutes.) Cool in pan on rack for 20 minutes. remove bread from pan, and completely cool.

Kelly P.

Amish White Bread

Amish White Bread

* 2 cups warm water (110 degrees F/45 degrees C)
* 1/3 cup white sugar
* 1 1/2 tablespoons active dry yeast
* 1 1/2 teaspoons salt
* 1/4 cup vegetable oil
* 6 cups bread flour

1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.

2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth (I use a Kitchenaid mixer and let it knead the dough for me for about 10 minutes). Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.

3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.

4. Bake at 350 degrees F (175 degrees C) for 30 minutes.

This isn't my grandma's bread recipe, but it reminds me of the bread she used to make all the time before she passed away. I got this recipe from I adjusted the ingredients a little bit so the bread wasn't so sweet. Here's the original if you want to check it out.

Sara P.

Thursday, August 21, 2008

Sugar & Spice Fruit Dip

1 tbsp. packed brown sugar or honey
1/4 tsp. ground cinnamon
dash ground nutmeg
1 1/3 cups vanilla thick-and-creamy low-fat yogurt
2 cups cubed honeydew melon or cantalope
2 cups. red raspberries

1. Mix brown sugar, cinnamon and nutmeg in small bowl. Stir in yogurt.
2. Spoon yogurt mixture into small serving bowl. Sprinkle with additional ground cinnamon. Serve with melon and raspberries.

By: Nathalie Beeston

Cornflake Chews

1 cup corn syrup
1/2 cup sugar
1 cup peanut butter
6 cups cornflakes

Pour cornflakes into a large bowl and set aside. Grease a 9x13 pan and set aside. In a double broiler melt corn syrup and sugar. Add peanut butter. When peanut butter is completely melted pour over cornflakes and mix thoroughly. After peanut butter mixture and cornflakes are mixed spread into 9x13 pan. Let cool and serve.

This was always that quick and easy dessert my mom did when we needed something for school or church. My grandma also made them for every holiday and reunion.

Kristelle Larsen

Wednesday, August 20, 2008

Fruit Soup

Heat until clear:
1 cup water
1/2 cup sugar
3 TBSP tapioca
(sometimes not all the tapioca goes clear, that's okay as long as the mixture is getting thick and the majority of the tapioca is clear)

6 oz. frozen orange juice
2 1/2 cups water (I use some of the peach juice from the can of peaches for this)
1 big can peaches sliced
3 pealed oranges
3 sliced bananas
1 box strawberries

Chill and Serve

***Cut the peaches and orange slices into chunks. I sliced the strawberries into quarters. If strawberries aren't in season you can use frozen too. We always had this Christmas definitely brings back childhood memories. I hope you enjoy it as much as I do!!!

Becca Fluhman

Saturday, August 16, 2008

Spicy Buffalo Chicken Dip

Spicy Buffalo Chicken Dip


8 oz cream cheese
1 cup cooked shredded chicken
1/2 cup blue cheese dressing
1/2 cup Red's buffalo wing hot sauce

Combine all ingredients in a sauce pan. Heat on medium until warmed, stirring occasionally. Serve with tortilla chips. It's great football food!

Sara P.