Sunday, December 9, 2012

Cranberry Relish - Gramma Jenny Mossman

2 bags of fresh cranberries - rinse and pick out bad ones
2 apples - peeled, cored and chopped
2 oranges - peeled
2 celery - chopped coarsely
2 c sugar

Peel oranges and reserve peelings from one of the oranges. Separate oranges into sections and place half of the sections in a food processor or blender. To the food processor add half of the cranberries, half of the celery and half of the reserved orange peel. Process until coarsely chopped. Transfer to a bowl and repeat with remaining oranges, cranberries, celery and other half of orange peel. Stir in chopped apples. Gradually add sugar 1/2 cup at a time until desired tartness is met. Gramma says, "I usually use only 3/4 c of sugar but I like mine tart." Cover and refrigerate overnight.

Monkey Bread - Gramma Jenny Mossman

Preheat oven at 400 degrees
Grease a bundt pan

4 tubes of biscuits
cinnamon & sugar mixture

1/2 c white sugar
1/2 c brown sugar
1/2 c butter - no substitutes
1/2 c vanilla ice cream

Roll biscuits in cinnamon & sugar mixture then layer in a bundt pan.
Bring last 4 ingredients to a boil then pour over biscuits and bake for 30 minutes.
Let rest for 3 to 5 minutes to set up.
Tip out onto plate and enjoy!

Gramma Jenny's Stinky Foot Cheese Ball - Gramma Jenny Mossman

1 - 8 oz pkg cream cheese
2 oz blue cheese crumbles
4 T butter
2 T worcestershire sauce

1/4 c dried parsley flakes
1/2 c chopped pecans

Mix the first 4 ingredients and form into a ball. Gramma says, "it's easier to form into a ball if you wet your hands first, the cream cheese doesn't stick as much." The last two ingredients are for the outside of the cheese ball. Gramma says, "take a piece of wax paper, lay it on the counter, mix your parsley and pecans and pour into two strips about 2" wide and roll each side of your cheese ball through the strips to coat."
WOW! One recipe, two different Gramma Jenny tricks.

Monday, April 16, 2012

Grilled Aspargus - Holly Krause

1lb Asparagus washed/patted dry and placed in a Ziploc bag.
Combine 1 T Olive Oil and 1 clove of pressed Garlic, place mixture in a small microwave bowl and cook for 15 seconds. Pour mixture over Asparagus and shake baggie to coat. Grill to desired doneness.

Also works great for Cauliflower, Broccoli, Brussel Sprouts and Zucchini.

Thursday, January 5, 2012

Becky's Basic Baked Chicken Breasts - Holly Krause (from Becky Searcey)

Smart Chicken Breasts – boneless and skinless

Rub with olive oil and sprinkle generously with garlic salt and pepper.

Bake @ 350 degrees for 35 minutes.

Use on salads, in chicken salad recipe, pasta recipes with chicken or slice and freeze for wraps, etc. Can also marinate first.

Sue's Butter Spritz Cookies - Holly Krause (from Sue Tallman)

1 1/2 c Butter
1 c Sugar
1 Egg
4 c Flour
1/2 t Cream of Tartar
1/2 t Salt
1 t Baking Powder
5 t Vanilla
1 T Almond flavoring
1 t Food coloring

Bake for 5-7 minutes in a 400 degree, preheated oven.

Thursday, December 29, 2011

Jalapeño Popper Dip - Holly Krause


  • 4 slices of bacon, cooked and crumbled
  • 4 jalapeno peppers, ribs and seeds removed, chopped
  • 1 (7 ounce) can green chilies, undrained
  • 2 (8 ounce) blocks of Philadelphia cream cheese
  • 1/4 cup mayonnaise
  • 1 cup of shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons of butter, melted
  • 1/2 cup of dry bread or panko bread crumbs

Preheat oven to 375 degrees.

Cut the bacon with kitchen shears into a hot skillet and cook until crisp. Set aside a tablespoon of the cooked bacon for garnish if desired. Add the chopped jalapeno to the same skillet and cook until softened. Stir in the undrained chilies, warm through; remove from the heat and set aside.

Cube the cream cheese and place it in a pie plate or 9 x 9 inch baking dish. Microwave on low/defrost for 2 to 2-1/2 minutes or until softened. Stir in the mayonnaise, cheddar cheese, and Parmesan cheese; mix well. Smooth out the top.

Spread the sauteed pepper and bacon pepper mixture evenly as a layer on top of the cream cheese mixture. Bake at 375 degrees for 20 minutes, or until bubbly.

Combine the bread crumbs with the melted butter and sprinkle all over the top of the dip. Return to the oven for another 5 to 10 minutes, or until lightly browned. Sprinkle top with the reserved crumbled bacon, if desired. Keep this on a hot plate if you can.

Serve with toast points, tortilla chips, Triscuit crackers, or your favorite dipper.

Monday, December 5, 2011

Oreo Cheesecake Cupcakes - Holly Krause


  • 22 Oreos: 16 left whole, and 6 coarsely chopped
  • 2 8-oz packages cream cheese, at room temperature (Neufchatel is fine)
  • 1/2 cup sugar
  • 1/2 tsp vanilla extract
  • 2 large eggs, room temperature, lightly beaten
  • 1/2 cup sour cream
  • Pinch of salt


  1. Preheat oven to 275 F.
  2. Line 12 standard muffin tins and 4 ramekins (or 16 muffin tins, if you have them) with paper liners.
  3. Place 1 whole Oreo in the bottom of each lined cup.
  4. Beat the cream cheese in the bowl of a stand mixer on medium. Gradually beat in the sugar and vanilla.
  5. Pour in the beaten eggs, a little at a time, scraping down the sides of the bowl after each addition.
  6. Beat in the sour cream and salt.
  7. Stir in chopped cookies by hand.
  8. Pour the batter into the prepared tins, filling each almost to the top.
  9. Bake, rotating pan halfway through, until filling is set, 22-25 minutes.
  10. Cool in the pans for about 15 minutes, on a wire rack, then transfer to a plate in the refrigerator for at least 4 hours.

Fantasy Fudge - Holly Krause

3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 12-oz. (340 g) package semi-sweet chocolate chips
1 7-oz. (198 g) jar Kraft Marshmallow creme
1 cup chopped nuts
1 teaspoon vanilla extract
Traditional method:
Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.

Cake Batter Martini - Holly Krause

1 ounce amaretto

1 1/2 ounces Pinnacle whipped cream vodka

1 1/2 ounces creme de cacao

1/2 ounce Godiva white chocolate liqueur

1 ounce heavy cream

assorted sprinkles (nonpareils work best)


Using your finger, coat the rim of your glass with frosting – make sure not to miss any spots! Dump sprinkles on a plate and press glass rim into sprinkles, pressing to adhere. Combine all ingredients in a cocktail shaker with ice and shake for about 30 seconds. Strain into glass and drink!

Cinnamon Roll Pancakes - Holly Krause

1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 Tablespoon canola oil
1 large egg, lightly beaten

1/2 cup butter, melted
3/4 cup brown sugar, packed
1 Tablespoon ground cinnamon

4 Tablespoons butter
2 ounces cream cheese
3/4 cup powdered sugar
1/2 teaspoon vanilla extract


1. Prepare pancake batter: In a medium bowl, whisk together flour, baking powder and salt. Whisk in milk, oil and egg, just until batter is moistened (a few small lumps are fine).

2. In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. You don't want this to remain super-liquidy. It's best if it becomes a consistency similar to toothpaste.

3. In a medium, microwave-safe bowl- heat butter and cream cheese until melted. Whisk together until smooth; whisk in powdered sugar and vanilla extract; set aside.

4. Heat large skillet over medium-low heat. Spray with nonstick spray. Scoop about 3/4 cup batter onto the skillet. Snip the corner of your baggie of filling and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter and keep in a warm oven until ready to serve.

5. When ready to serve, spoon warmed glaze onto the top of each pancake.

Christmas Crack (toffee) - Holly Krause

1 cup butter (no margarine allowed)
1 cup brown sugar
2 cups semi-sweet chocolate chips
40 saltine crackers

Preheat oven to 350ºF. Line jelly roll pan or cookie sheet with foil and spray with non-stick spray. Lay a flat layer of crackers out on the foil. Melt the sugar and butter until a boil is reached. Reduce the heat and simmer, uncovered, for 5-6 minutes or until mixture is thickened and sugar is completely dissolved. Pour this mixture over the crackers and spread to coat evenly. Bake for 5-8 minutes, or until the toffee becomes bubbly. After removing the pan from the oven, let it sit for 3-5 minutes. Sprinkle on the chocolate chips, let them soften and melt, and then spread them into an even layer. (You can add nuts, cracker crumbs, or whatever else floats your boat at this point.) Let cool and break/crack into pieces,

Wednesday, May 18, 2011

Grilled Shrimp Tacos - Holly Krause

For the shrimp tacos:
1/2 cup fresh lime juice
1 T. olive oil
2 tsps. chili owder
1 lb. large shrimp, peeled & deveined (24)
8 flour tortillas (6”)

For the chipotle sauce:
1/2 cup mayo or sour cream
1 1/2 tsps. minced chipotle chiles in adobo sauce
1 1/2 tsps. honey
1 tsp. fresh lime juice
Salt to taste

For the slaw:
4 cups shredded rd cabbage
1/2 cup sliced scallions
1/2 cup chopped fresh cilantro
1 T. olive oil
1 T. distilled white vinegar
Salt to taste

Whisk together 1/2 cup lime juice, 1 T. olive oil, and chili powder for the tacos. Add shrimp and chill until ready to grill, at least an hour.

Preheat one side of the grill to medium-high and the other side to medium-low.
Whisk together mayo, chipotles, honey, and 1 tsp. lime juice for the sauce. Season with salt and chill until ready to serve, or up to 2 days.

Combine cabbage, scallions, cilantro, 1 T. oil, and vinegar for the slaw. Season with salt and chill until ready to serve, or up to 1 hour.

Wrap tortillas in foil. Place shrimp in a grill pan.

Grill foil-wrapped tortillas, covered, over medium-low heat, 3-4 minutes. Flip and grill 3-4 minutes more. Grill shrimp, over medium-high heat, 1-2 minutes per side. Remove tortillas and shrimp from the grill.

To serve, divide slaw and shrimp among 8 tortillas; drizzle with sauce.

Egg Dumplings - Great-Gramma Brunckhorst


1 egg
3 T milk
2/3 c flour
1 t baking powder(level)
1/4 t salt


Beat egg until light. Add milk.
Sift together dry ingredients and add to liquid. Stir together.

Drop Tablespoons of dumpling mixture to already hot soup. Cover for 20 minutes, do not peek, steam from soup cooks the dumplings.

Rhubarb Custard Cake - Aunt Polly

1 pkg. yellow cake mix
4 c. rhubarb, chopped
1 c. sugar
1 pt. whipping cream

Prepare cake mix according to directions. Turn into lightly greased 9 x 13 x 2-inch pan. Cover with rhubarb, then sprinkle sugar over the top. Then the cream last over all. Bake at 350 degrees, 50 to 60 minutes, or until cake springs back when lightly touched. Cream and rhubarb form a custard on the bottom.

Cheese Mongers Mac & Cheese - Holly Krause

  • 1 1/2 cups coarsely grated Gruyère cheese
  • 1 1/2 cups coarsely grated sharp cheddar cheese (about 6 ounces)
  • 1 1/2 cups diced rindless Brie (cut from 1-pound wedge)
  • 5 tablespoons butter, divided
  • 1/4 cup all purpose flour
  • 2 teaspoons chopped fresh thyme leaves
  • 3/4 teaspoon (scant) nutmeg
  • 4 cups whole milk

  • 1 3/4 cups fresh breadcrumbs made from crustless French bread

  • 1 pound penne pasta
  • 8 teaspoons whipping cream (if making 1 day ahead)

Mix all cheeses. Set aside 1 cup for topping; cover and chill. Melt 4 tablespoons butter in large saucepan over medium heat. Add flour and stir until mixture turns golden brown, about 4 minutes. Add thyme and nutmeg. Gradually whisk in milk. Simmer until thickened and smooth, stirring often, about 4 minutes. Add cheeses from large bowl. Stir until melted and smooth.

Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add breadcrumbs; toss. Stir until golden, about 2 minutes. Transfer to plate.

Preheat oven to 375°F. Cook pasta in boiling salted water until tender but firm to bite. Drain. Transfer to large bowl. Pour cheese sauce over; toss. Divide among eight 1 1/4-cup custard cups. Sprinkle with 1 cup cheese. Place cups on rimmed baking sheet. DO AHEAD: Can be made 1 day ahead. Cover with foil; chill. Drizzle each with 1 teaspoon cream. Cover with foil; bake 15 minutes. Uncover. Sprinkle partially baked chilled or just assembled cups with breadcrumbs. Bake pasta until beginning to bubble and tops are golden, about 20 minutes.

Amish Breakfast Casserole - Holly Krause from Jodi Jacobsmeier (cousin)


  • 1 pound sliced bacon, diced or 1 pound browned sausage
  • 1 medium sweet onion, chopped
  • 2 jalapeno diced
  • 6 eggs, lightly beaten
  • 4 cups frozen shredded hash brown potatoes, thawed
  • 2 cups shredded Cheddar cheese
  • 1 1/2 cups small curd cottage cheese
  • 1 1/4 cups shredded Swiss cheese


  1. In a large skillet, cook bacon or sausage with jalapeno and onion until bacon is crisp or sausage is browned; drain. In a bowl, combine the remaining ingredients; stir in bacon mixture. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
  2. Bake, uncovered, at 350 degrees F for 35-40 minutes or until set and bubbly. Let stand for 10 minutes before cutting.

Friday, March 19, 2010

Mexican Wedding Cake/a.k.a. Robert Redford Cake - Carol Eucker (JR's mom)

1 c. flour
1/2 c. butter, softened
1/2 c. pecans, chopped
1 (8 oz.) pkg. cream cheese
1 c. sugar
1 lg. carton Cool Whip
1 pkg. instant chocolate pudding
1 pkg. instant vanilla pudding
3 c. milk

Mix flour, butter and pecans together; press into a 9 x 13 inch pan and bake for 20-30 minutes at 300 degrees. Mix cream cheese, sugar and 1 cup Cool Whip. Spread over first layer, after it has cooled, mix puddings together with milk and spread over second layer. Cover with remaining Cool Whip. Refrigerate.

Friday, February 5, 2010

Taco Soup, quick & easy - Holly Krause

1 lb ground beef, browned & drained

1 onion, diced, saute with ground beef
2 jalapeno (if desired), diced, saute with ground beef
1 pkg Taco Seasoning
1 pkg Ranch dressing mix
1 can diced tomatoes
1 can Rotel/picante
1 can whole kernel corn, juices and all
1 can black beans, juices and all
1 can white beans, juices and all (Kidney beans work too)
1 can vegetable broth

Brown beef, onions and jalapeno, drain and sprinkle dry ingredients over beef mixture. Stir together well and add remaining. Simmer for 30 minutes. Serve with corn chips instead of crackers. Freezes awesome!

Saturday, November 7, 2009

Cherry Puffs - Gramma Jenny Mossman

2 c flour

1/2 c sugar

3 t baking powder

1/2 t vanilla

1/4 c canola oil

2/3 c milk

1 egg

1 c maraschino cherries (let air dry for a while so coating will stick)

Sift together dry ingredients. Stir in remaining ingredients. Mix well with for and gently fold in cherries. Drop dough wrapped cherry into hot oil and fry until brown, about three minutes. Roll in sugar and let cool.

California White Fudge - Polly Timperley

1 stick of butter

2 c sugar

3/4 c sour cream

Bring to an boil and boil for 7 minutes, stirring constantly. Remove from heat and mix in:

1 - 12 oz bag white chocolate chips (not almond bark)

1 - 7 oz jar marshmallow cream

3/4 c of your favorite nuts or dried fruits

Pour into a greased pan and let cool.

Peanut Blossom Cookies - Robin Mossman

2/3 c peanut butter

1 c white sugar

1 c butter

1 c brown sugar

2 eggs

2 t vanilla

3 1/2 c flour

2 t baking soda

1 t salt

1 - 14 oz Pkg. Hershey's Kisses

Cream together first four ingredients. Add eggs, vanilla, flour, baking soda and salt and mix well. Shape into walnut sized balls and roll into sugar and place on an un-greased cookie sheet and bake for 8 minutes in a preheated 375 degree oven. Remove from oven and add unwrapped Kisses, return to oven and bake for 2 - 5 minutes longer.

Lemon Cookies - Ruby Frost

1 package lemon cake mix

1 egg

2 c cool whip

powdered sugar

Mix ingredients well. Refrigerate until cool and stiff. Drop by teaspoonfuls into powdered sugar and roll into small balls. Bake on a well greased cookie sheet for 10 minutes at 350 degrees. Do not bake too long, they tend to burn very easily after they rise.

Gramma's Oatmeal Cookies - Gramma Jenny Mossman

3 eggs, well beaten

1 t vanilla

1 c raisins

Combine first three ingredients and let stand for a half hour to an hour.

2 1/2 c sifted flour

2 t baking soda

1 t salt

1 t cinnamon

Sift together flour, salt, baking soda and cinnamon and set aside.

1 c Crisco

1 c white sugar

1 c brown sugar

Cream together Crisco and both sugars. Once creamed add dry ingredients and mix well and blend in egg mixture.

2 c oatmeal

1/2 c chopped walnuts

Add oatmeal to mixture then stir in walnuts. Dough will be stiff. Drop by teaspoon full onto an un-greased cookie sheet. Bake in a preheated 350 degree oven for 10 - 12 minutes or until lightly browned.

Butterscotch Pie - Aunt Bertha Colman (1950)

3 T butter

1 1/4 c brown sugar

1/3 c flour

1/8 t salt

2 c scalded milk

3 egg yolks (save whites for meringue)

1/2 t vanilla

1 baked pastry shell

Melt butter and half of brown sugar. Bring to a boil and cook 1 minute. Blend remaining brown sugar with flour and salt. Add hot milk gradually to blended dry ingredients, then add cooked brown sugar and butter. Cook in a double boiler until smooth and thick. Cook ten minutes longer. Beat egg yolks and add to cooked mixture gradually. Return to heat and cook three minutes longer. Remove from heat and add vanilla. Cool. Pour into baked pastry shell and top with meringue. Bake in a preheated 350 degree for 15 to 20 minutes or until meringue is brown.

Pumpkin Pie - Great Gramma Ella Brunckhorst (1950)

1 1/2 c cooked pumpkin

1 c brown sugar

1/2 t salt

2 T molasses

1 t cinnamon

1 t ground ginger

1/8 t all spice

Mix the above ingredients well. Add 3 eggs, well beaten and 1 cup of milk to the above ingredients. Bake in an unbaked pastry shell.

Friday, November 6, 2009

Cabbage Slaw (for fish tacos) - Holly Krause

4 c cabbage, sliced thin

1/3 c green onions, sliced thin
2 jalapeno, diced (can use more of less)
1/4 c chopped cilantro
juice from 1 lime
1 T olive oil
1/4 t salt

Toss to combine.

Thursday, November 5, 2009

Crock-Pot Oatmeal - Holly Krause

4 c milk

1 c brown sugar

2 T butter

1/2 t salt

1 t cinnamon

2 c rolled oats

2 c sliced apple

Grease bottom and sides of crockpot. Add all ingredients and mix well. Cover, turn on low heat and cook for 8 hrs. Stir before serving.

Seasoned Potatoes - Kelly Mossman

1 envelope onion soup mix

4 - 5 potatoes (2 lbs) cut into chunks

1/3 c olive oil

Preheat oven to 425 degrees. In a 9 X 13 baking or roasting pan combine all ingredients. Bake, stirring occasionally, 35 minutes or until potatoes are tender and golden brown.

Pineapple Salsa - Holly Krause

1/2 of a fresh pineapple, diced

1/2 of a red onion, diced

2 bunches (10 - 12) of green onions, sliced

1 red bell pepper, diced

3 T fresh cilantro, chopped

2 jalapenos, diced

2 limes, juiced

black pepper to taste

Mix together and enjoy!

Dilly Vegetable Dip - Aunt Barbara Brunckhorst

2 c Mayonnaise

2 c sour cream

3 t Beau Monde Seasoning

3 t dill weed ( use fresh, when in season)

3 t dried minced onion

3 t parsley flakes (use fresh, when in season)

Mix together and refrigerate, keeps for a couple of weeks.

Fresh Strawberry Pie - Brenda Mossman

1 1/4 c cold water

6 T cornstarch

1 1/4 c sugar

1 pkg strawberry jello

1 Qt. fresh strawberries, rinsed and sliced

1 baked 9 in. deep dish pie shell

cool whip

In a saucepan stir water and cornstarch add sugar, bring to a boil, stirring constantly until mixture turns clear. Remove from heat and add jello, stir well. Let cool. Add sliced strawberries and pour into baked pie shell, top with cool whip.

Cranberry Bars - Holly Krause

1 1/2 sticks of butter, cut into 1/2 inch cubes

2 c flour

1/2 t salt

1 c plus 2 T sugar

3 c fresh or frozen cranberries

1/4 c water

Powdered sugar for dusting

Preheat oven to 350 degrees with rack in middle of oven. Line the bottom and sides of a 9 X 9 inch baking pan with foil and butter or use nonstick cooking spray on foil. Mix together butter, flour, salt and 1/2 c of sugar until mixture begins to clump together. Press into bottom of the pan. Bake until pale golden and sides begin to pull away from pan, 25 to 30 minutes. While crust is baking, cook cranberries, remaining sugar and water in a saucepan over medium heat, stirring occasionally, until berries start to burst. Pour cranberries over crust and bake until edge is golden, about 25 minutes. Let cool and sift powdered sugar on top. Lift out of pan using foil and cut into squares.

Cookie "Monsters" - Gramma Jenny

Heads up this makes 10 to 12 dozen.

2 c flour

6 eggs

2 c white sugar

2 sticks of butter

2 c peanut butter

1/2 t vanilla

5 t baking soda

9 c oatmeal

1 to 1 1/2 c M&M's or chocolate chips or a mix of the two

1/2 t corn syrup

Drop by spoonful onto a baking sheet. Bake for 10 - 13 at 350 degrees.

Peanut Butter Cookies - Aunt Faye Smith (1950)

Cream together:

1 c brown sugar

1 c white sugar

1 c butter (room temp)


2 beaten eggs

1 c peanut butter

1 t vanilla

2 1/2 c flour

2 t baking soda

Mix and knead well. Form walnut sized balls of dough and lay on a greased baking sheet. With a form or a fork pressed in sugar, press the top of the ball to flatten. Bake for 8 to 12 minutes at 350 degrees.

Raspberry Fluff - Aunt Faye Smith (1950)

2 pkgs raspberry jello

2 c crushed pineapple

1/2 lb crushed graham cracker crumbs

1 c sugar

2 c hot water

1 c raspberries

2 egg whites

2 c cream, whipped

Dissolve jello in hot water. Cool and add fruit. Set in the refrigerator until mixture begins to thicken. Fold in egg whites which have been beaten stiff with sugar, then fold in the whipped cream. Butter a 9 X 13 pan and spread graham cracker crumb in bottom leaving out a little to sprinkle on top of the fluff. Let stand overnight in the refrigerator.

Beanie Mexi (a.k.a. What the Hell) - Polly Timperley

The following is a recollection recipe and what I write about it is opinion only, I think some of my siblings actually enjoyed this recipe. I recall eating it only one time and eating cereal instead when it was offered again. This recipe gave me my fist confirmed case of severe heartburn.

1 can Manwich - Prepared sloppy joe in a can, follow directions on the back of the can.
1 green pepper diced
1/2 medium onion diced

Once hamburger/Manwich mixture is done.


1 can of baked beans, some of the juices drained

Mix well and microwave until mixture hot and serve.

To add a little more "what the hell" serve on hot dog buns.

I have no suggestions on what to accompany the above delight except maybe peptol bismol or pepcid. Enjoy!

Chewy Chocolate Cookies - Robin Mossman

2 sticks butter (soft)

2 c sugar
2 eggs
2 t vanilla
2 c flour
3/4 c cocoa powder
1 t soda
1/2 t salt
1 - 10 oz pkg Peanut Butter Chips

Cream together butter, sugar, eggs and vanilla. Add flour, cocoa powder, soda and salt to creamed mixture and mix until smooth then stir in peanut butter chips. Place teaspoon size drops on cookie sheet and bake 8 to 9 minutes at 350 degrees.

Stuffed Dressing - Holly Krause

1 medium onion, coarsely chopped

2 celery ribs, coarsely chopped

1 box fresh sliced mushrooms

7 tablespoons unsalted butter, divided

1 good-quality baguette (1/2 pound), cut into 1-inch cubes (8 cups)

1/3 cup chopped celery leaves or fresh parsley

1 1/2 tablespoons chopped sage

1/2 c real bacon bits or 8 slices of cooked bacon crumbled

3/4 cup vegetable broth or chicken broth

1 large egg

Preheat oven to 400°F with rack in lower third. Butter baking dish or gratin dish.

Cook onion, mushrooms and celery in 7 tablespoon butter with 1/2 teaspoon salt and 1/4 teaspoon pepper in a large heavy skillet over medium heat, stirring occasionally, until softened, 8 to 10 minutes. Transfer to a bowl and toss with bread cubes, celery leaves or parsley, bacon and sage, then cool 5 minutes. Whisk together stock and egg (if stock is hot, gradually whisk into egg), then toss with bread mixture until absorbed.

Bake, covered with foil, 30 minutes, then uncover and bake until top is golden, about 10 minutes more.

Stuffing can be assembled (but not baked) 1 day ahead and chilled (covered once cool). Bring to room temperature before baking.

Gramma Timperley's Scalloped Potatoes - Holly Krause

1/3 cup chopped onion

5 tablespoons butter

5 tablespoons all-purpose flour

1 1/4 teaspoons salt

1/2 teaspoon pepper

5 cups whole milk

6 cups thinly sliced potatoes

Saute onion in butter until tender. Stir in flour, salt and pepper until blended. Gradually add milk. Bring to a boil and stir until sauce is thickened.

Place half of potatoes in a greased baking dish. Pour half of sauce over potatoes. Repeat layers. Bake, uncovered, at 350 degrees for 60-70 minutes or until potatoes are tender and top is lightly browned.

Sometimes I have put cubed ham between the layers, Gramma T used to fry minute steak, cube it and put it between the layers.

Cheddar sprinkled between the layers is good too!