Virginia Kinnaman, Circulation

3 cups cooked mashed sweet potatoes or yams
1 cup sugar
2 eggs beaten
1 tsp. vanilla
1/4 cup milk
1/2 butter melted
Blend put in 8x10 casserole dish.
 
Topping - 1 cup brown sugar
 1/3 cup butter
1/3 cup flour
blend together until crumbly add
1 cup nuts (walnuts or pecans)
Spread on top, Bake 350o 30 min.
 
Friends & family love this recipe, I cut the sugar amount down.


Grape Salad

David Hunt, Advertising

Mix all in Large Bowl:

1 - Cup Large bunched of Broccoli or more, cut flowers into very small pieces

1 - Cup sliced green unions

1 - Chopped sliced Celery

1 - Bag Fried Bacon Pieces (you can do fresh make sure it is super Crisp about 1 lbs.)

1 - Cup Green Grapes Halved

1 - Cup Red Grapes Halved

1 - Cup sliced almonds

Mix in Separate Bowl:

1 - Cup Mayo, (Not Mirical Whip)

½ - cup sugar

1 - Tablespoon White Vinagar

Mix together well, (by hand) crushing all sugar.

Make sure Dressing is a creamy consistency, you can add a bit more sugar or vinegar or you can put in a bit less depending your taste.

Once Dressing is done mix in Salad folding until Dressing is covering all the salad. Put in Fridge and Chill for 3 hours. You will have to stir prior to serving as dressing falls to bottom.


RAW BROCCOLI/CAULIFLOWER SALAD

Pat Stephens, Advertising

Head of broccoli
Head of cauliflower
Celery
Sweet onion
Carrots
Green or red sweet pepper

Can add: olives, cooked crumbled bacon, peanuts or almond slivers, raisins, dried cranberries, and other vegetables of choice.

Dressing:
½ cup mayonnaise
2 tbsp. red wine vinegar
1 tsp. garlic powder
1 tbsp. lemon juice
white or brown sugar to taste, about a tablespoon
Dash of black pepper

Coarsely chop the vegetables. Mix the dressing and pour over the veggies. Allow to stand and marinate in the refrigerator for a few hours before serving.


Ultimate Twice Baked Potatoes

Mallory Knutson, Advertising

The Twice Baked Potatoes are great for any occasion. Not only during the holidays but for they are great for sporting events as well. It's a great finger food and is nice because it is a great appetizer that will go along way since they are more filling than most chips and dip. Great way to hold you over until the main course. They are fun to make and again, not a laundry list of ingredients. They're even great the next day for breakfast!

Original Recipe Yield 8 servings

Ingredients
4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided
Directions
Preheat oven to 350 degrees F (175 degrees C).
Bake potatoes in preheated oven for 1 hour.
Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
Bake for another 15 minutes.


Sunny Egg Bake

Barb Falise, Accounting

10 Eggs-well beaten
½ c flour
½ teaspoon salt
1 teaspoon baking powder
2 c cottage cheese
1 lb grated Jack cheese
½ c melted butter/margarine
1 small can diced green chilies
Preheat oven to 350
In a large bowl, beat together eggs, flour, baking powder and salt. Stir in remaining ingredients and pour into greased 9X13 pan.
Bake 35-45 minutes. Excellent for a large crowd at breakfast.


Crab-Corn Chowder

Barb Falise, Accounting

1 c whole kernel corn, baked at 350 till roasted-approx 10-15 minutes
1 medium onion, chopped and sautéed
12-16 oz fresh cracked crab(serves 2)
1 can chicken or vegetable broth
1 pint cream
Crushed red pepper flakes to taste
Heat broth to boiling then add onions & red pepper flakes. Simmer for 15 minutes.
Place crab into warmed soup bowls.
Add cream to broth mixture & heat till almost boiling.
Spoon hot broth mixture over crab & serve immediately.
This is very rich.


3 Corn Casserole

Barb Falise, Accounting

½ c melted butter
3 large beaten eggs
1 -17oz can cream style corn
1-16oz can whole kernel corn or 1 cup frozen corn
1-2 oz onion soup mix
1/8 teaspoon pepper
1 box Jiffy corn muffin mix
Heat oven to 350. Lightly brush shallow 2-1/2 quart casserole with some of melted butter.
In a large bowl, mix eggs, remaining butter & corns thoroughly. Add onion soup mix & pepper-stir till blended well. Stir in muffin mix.
Pour into prepared casserole & bake 28-35 minutes or till toothpick comes out clean.


Rice-A-Roni Salad

Barb Falise, Accounting

1 box prepared chicken Rice-A-Roni chilled
1-can water chestnuts, chopped
½ cup chopped celery
1 medium onion, chopped
1-jar marinated or water pack artichoke hearts, cut into bite-size pieces
Dressing:
1-2 to 3/4 cup Best Foods mayo
Dijon mustard to taste
Lemon juice


Artichoke Stuffing

Kim Bushnell, Accounting

1 loaf (1 lb) sourdough bread, cut into 1 inch cubes
½ lb sliced fresh mushrooms
2 celery ribs, chopped
1 medium onion, chopped
3-4 cloves garlic, minced
2 tbsp butter
2 jars (6 ½ oz each) marinated artichoke hearts, drained and chopped
½ cup grated parmesan cheese
1 tsp poultry seasoning
1 egg
1 can (14 ½ oz) chicken broth

Place bread cubes in a single layer in two ungreased cookie sheets. Bake at 350 degrees for 15 minutes, or until lightly browned.
In a large skillet, sauté mushrooms, celery, onion and garlic in butter until tender. Stir in artichokes, parmesan and poultry seasoning, mixing well. Transfer to a large bowl and stir in bread cubes.
In a small bowl, whisk egg and broth until blended. Pour over bread mixture and mix well.
Transfer to a greased 3 qt. baking dish. Cover and bake at 350 degrees for 30 minutes. Uncover and bake 5-15 minutes more, or until a thermometer reads 160 degrees.


Banana Zucchini Bread

Chris Conway, Circulation

Grease 2 bread pans & preheat 350 degrees

Beat: 4 eggs
Add: 2 C sugar, 1 C veg. oil and 2 tsp. vanilla
Add: 2 med. mashed bananas

Combine: 3 C flour, 1 ½ tsp of baking powder, baking soda & cinnamon, 1 tsp salt

Stir in: 1 ½ C shredded (unpeeled) zucchini and 1 C chopped nuts
Bake appx. 50 to 60 minutes


Rice Casserole

Julie Yednock, Circulation

Preheat oven to 350 degrees
1 cup un-cooked rice
2 cups canned whole kernel corn (drained)
2 (4oz) cans of tomato sauce
½ cup water
½ cup green onion
½ cup finely chopped green peper
4 strips of bacon
Layer in a dish the following…
1 cup un-cooked rice
2 cups canned whole kernel corn (drained)
Sprinkle with salt & pepper to taste
Pour over top
1 of the 4 oz cans of tomato sauce and ¼ cup water
½ cup green onion
½ cup green pepper
¾ cup un-cooked ground beef
Sprinkle with salt & pepper to taste
Pour over second can of tomato sauce & ¼ cup water
Place 4 strips of bacon on top
Cover and bake for 1 hour
Remove cover and bake an additional 30 minutes.

This recipe can be easily doubled.


Crockpot Macaroni & Cheese

Angie Perona-Hartwich, Circulation

This may not scream "holiday" to many, but this is a required dish for many holiday get-togethers. I am always asked to bring it to our family functions.

1 8 - 10 oz package elbow macaroni or shells macaroni noodles (smaller elbow tends to hold up better)
1 can Campbell's condensed Cheddar cheese soup
1 can evaporated milk

4 tablespoons butter, melted
2 eggs, beaten
2 cups shredded Cheddar cheese (feel free to swap out for other cheeses or a combination)

Cook pasta al dente, this way it is not get too soft during remainder of cooking in crockpot. Shred cheese while pasta is cooking. Beat eggs in small bowl. Drain pasta once cooked. Spray crockpot with cooking spray. Mix all ingredients in crockpot, reserving about 1/2 a cup of cheese. Top with remaining cheese. Cook on High for 2 hours or Low for 3-4 hours.

This recipe should fit in a 3 quart crockpot. I double up the amounts usually and cook in a 5 or 6 quart crockpot. The egg is important as it will help hold the macaroni together, othewise you will have a rather loose pasta. After a lot of trial and error, I have found this basic recipe works best for us.


Cranberry & Toasted Walnut Stuffing

Adrienne Vela, Creative

I got this recipe from my sister a few years back (not sure where she got it from) but it's been a staple at our Thanksgiving table for the past 3 years:

1 1/3 cup water
1/2 cup craisens
2 tbs butter
1 pkg (6 oz) stove top stuffing
1/2 cup walnuts (toasted)

to toast walnuts: place in skillet over medium heat to warm/toast. remove when you start to smell them

bring water, craisens and butter to boil
stir in stuffing & cover. remove from heat and let stand for 5 minutes
fluff with fork and stir in walnuts

ENJOY ; )


Slow Cooked Southwest Bean Chili

Barb Falise, Accounting

1 can garbanzo beans (drained and rinsed)

1 can red kidney beans (drained and rinsed)

1 can black beans (drained and rinsed)

1 cup chicken or vegetable broth

4 cloves garlic, minced

1-1/2 cup frozen corn

2 medium green bell peppers, seeded and chopped

1-16 oz can tomato sauce

1-14-1/2 oz Mexican style stewed tomatoes, undrained

3 tablespoons chili powder

1 tablespoon cocoa powder

1 teaspoon ground cumin

½ teaspoon salt

Shredded cheese, ripe olives, avocado, green onion slices -- this is all optional

Hot cooked rice

Combine all ingredients (except optional toppings & rice) in slow cooker (crock pot). Cover and cook on LOW 6 to 6-1/2 hours or until vegetables are tender.

Spoon rice into bowls, top with chili. Serve with optional toppings.


Pork & Tortellini Soup

Barb Falise, Accounting

1 tablespoon oil

3 boneless pork loin chops(about ¾ lb) cut into ¾ inch cubes

2 garlic cloves, minced

2 14-1/2 oz chicken broth

1 cup water

1 teaspoon dried Italian seasoning

1/8 teaspoon pepper

1 package 9 oz refrigerated/frozen cheese filled tortellini

1 package 9 oz Green Giant Frozen Asparagus cuts

½ cup shredded carrots

Heat oil in Dutch oven over medium heat until hot. Add pork and garlic, cook & stir 5-7 minutes or until pork is no longer pink.

Add broth, water, Italian seasoning and pepper. Bring to a boil, reduce heat to low, cover and simmer for 20 minutes.

Add all remaining ingredients, mix well. Cook uncovered for an additional 7-9 minutes or until tortellini are tender.

If desired, sprinkle individual servings with grated Parmesan cheese. Serves 5.


Beer Cheese Soup

Barb Falise, Accounting

¾ cup butter

½ cup diced celery

½ cup flour

2-1/2 pint chicken broth/stock

2 tablespoon Parmesan Cheese

¼ teaspoon Accent

½ cup diced carrots

½ cup diced onion

½ teaspoon dry mustard

6 oz shredded cheddar cheese

11 oz can/bottle beer

Salt/pepper to taste

Sauté vegetables in butter until soft but not browned. Blend in flour, dry mustard and chicken broth. Cook 5-7 minutes & then blend in cheeses and beer. Simmer 30 minutes over low heat.


Meatballs with Cranberry Sauce

Barb Falise, Accounting

Meatballs:

2 lbs elk, venison, moose or hamburger

1 cup cornflake crumbs

2 eggs

¼ cup snipped fresh parsley

2 tablespoons soy sauce

½ teaspoon garlic powder

½ teaspoon pepper

Preheat oven to 350. In large mixing bowl, combine meatball ingredients. Shape into 42 meatballs about 1-1/2 inch in diameter. Arrange meatballs in single layer in 13x9 pan. Bake for 30-35 minutes or until meatballs are no longer pink-turn once. Drain

Sauce:

1 can 16 oz whole berry cranberry sauce

1 bottle chili sauce

1/3 cup ketchup

2 tablespoon packed brown sugar

1 tablespoon lemon juice

2 teaspoons instant minced onion

In medium bowl, combine sauce ingredients. Pour over meatballs which have been drained and returned to baking dish. Bake additional 30-35 minutes or until sauce is hot and bubbly and flavors have blended. Serve with hot rice if desired.


Crockpot Macaroni and Cheese

Rachel Rose, Circulation
1 pound dry macaroni
3/4 cup butter
2 eggs
12-oz can evaporated milk
1 pkg cream cheese
1 1/3 cup milk
2 cups shredded sharp cheddar cheese – divided
2 cups medium shredded cheddar cheese – divided

- Cook macaroni al dente. Add macaroni and butter to Crockpot
- Combine eggs, evaporated milk, cream cheese and milk. Add 1 ½ cups of each type of cheese, pour over macaroni and mix.
- Cover, cook on low for 3-4 hours, stirring occasionally. Stir in remaining cheese and cook additional 15 minutes.
Variation: For hot and spicy macaroni and cheese, replace medium cheddar with pepperjack, add 2 tsp chili flakes and tobasco to taste.


Holiday Green Salad

Rachel Rose, Circulation

(Variation of recipe from Wendy Schurkey)

The following salad makes a beautiful centerpiece to a holiday meal
Spring mix greens
Sliced red and green peppers
Pomegranate seeds
Crumbled blue cheese
Candied walnuts
Sliced star fruit or pears
Poppy seed dressing – to taste
Just before serving toss all ingredients in a large bowl.
Poppy Seed Dressing
1/3 C Champagne vinegar
1/3 C Honey
2/3 C olive oil
1 t sea salt
1 t dry mustard
1 T poppy seeds
1 small minced onion
2 ripe avocados diced.
Mix first 5 ingredients, shake well. Add last 3 ingredients and shake gently.


Christmas Eve Teriyaki Bites

Denise Sandvig, Human Resources

2 lbs. thinly sliced sirloin steak (bite size)
1 Tbsp. finely chopped fresh ginger root
2 cloves garlic finely chopped
1 medium onion finely chopped
2 Tbsp. Sugar
¼ cup soy sauce
¼ cup water

Cut steak into bite size pieces. Mix sauce using ginger, garlic, onion, sugar, soy sauce and water. Pour over meat in shallow pan. Let marinate all day. Broil 3-5 minutes on each side. I serve in a chaffing dish to keep warm.


Bacon wrapped little smokies

Rachel Rose, Circulation

1 pkg little smokies
1 pound bacon – cut in thirds
2/3 C brown sugar
Oven to 325
Indivudualy wrap little smokies in bacon, secure with toothpick. Place on baking sheet and sprinkle with brown sugar. Bake for 45 minutes. Serve immedietly or place in slow cooker on low.


Pat’s Herb & Onion Rolls

Tory Laitner, Advertising

1 C warm water
1 t salt
3 T sugar
1 T olive oil
4 t yeast
3 T nonfat dry milk
1 ½ C bread flour
1 ¼ C whole wheat flour
½ C minced onion
2 t ground rosemary
1 ½ t dill
1 ½ t gluten flour

Put ingredients into bread machine according to directions for your machine (I add onion and herbs with water). During kneading action, check dough for consistency. If too wet, add a couple tablespoons of flour at a time until corrected. After allowing dough to rise in the machine (dough setting), punch down and with lightly floured hands break into 16-18 pieces. Roll into balls and divide evenly between two nine-inch round cake pans sprayed with cooking spray. Cover and let rise for 10 minutes, then bake at 350 for 20-25 minutes.


OYSTER STUFFING

Nichole Schneider, Circulation

1 (14 oz) bag of pre made stuffing mix.

1/2 cup celery, chopped

1/2 cup onion, chopped

2 cups chicken broth (out of a can is fine and easy)

1 pint oysters, chopped

Brown onion and celery in the butter. Add chopped oysters and the liquid from them if desired.

Heat chicken broth until boiling and remove from heat.

Add stuffing mix. Toss lightly with a fork until moist throughout. Stuff turkey lightly until cavity is filled.


Cranberry Sauce

Nichole Schneider, Circulation

1 cup of sugar

1 cup of water

1 12-oz bag of fresh Cranberries

Rinse the cranberries, in a sauce pan bring to a boil water and sugar stir often to dissolve the sugar, add Cranberries and return to a boil. Reduce heat and simmer for 10 minutes or until cranberries burst.

At this point you may add Blueberries, Raisins or even Pineapple.

Than remove from heat, cool completely at room temperature and than chill in the refrigerator.

The sauce will thicken when it cools!


Ham Soup

Penny Cox, Circulation

Ingredients
3 1/2 cups peeled and diced potatoes
1/3 cup frozen corn
1/3 cup finely chopped onion
3/4 cup diced ham
3 1/4 cups water
2 cubes chicken bouillon
1/2 tsp salt, or to taste
1 tsp ground white or black pepper, or to taste
5 Tbs butter
5 Tbs flour
2 cups milk

Directions
1. Combine potatoes, corn, onion, ham and water in a large pot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in bouillon, salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the large pot, and cook soup until heated through. Serve immediately.


Bean & Ham Soup

Tammy Weissenfluh, Layout

One Sweet onion
4 minced garlic cloves
2 Cups diced carrots
1 box Chicken broth
2 Cups cubed ham
4 cans navy or white beans
Salt, Pepper (to taste)
Celery Salt or 1 Cup minced celery
2 Tbl olive oil

1. Simmer onions, garlic then add broth, ham & beans
2. Rapid simmer, stirring for the first 20 minutes
3. Reduce heat to low, and let slow cook for 2 hours (or transfer to a crock-pot on low)


Chex Mix

June Napoli, IT

7 Cups of Wheat, Corn and Rice Checks (about 2 ½ Cups of each)
1 Cup of Mixed Nuts
1 Cup pretzels
Measure and set aside in a bowl.
In a microwave-safe bowl, add
3 Tablespoons Margarine or butter
½ teaspoon garlic salt
1/2 teaspoon Onion salt
2 teaspoons Lemon Juice
4 teaspoons Worcestershire sauce
Pop in the microwave and heat for 30 seconds or until the butter is melted.

Pour over the cereal & nuts mixture. Microwave for at high for 4 minutes.
Stir and put in for another 2 minutes. Spread on towels to cool. Store in airtight container.


Chex Muddy Buddies

June Napoli, IT

9 cups of Wheat, Corn and Rice Checks(3 cups each)
1 cup semisweet chocolate chips
½ cup peanut butter
¼ cup butter or margarine
1 teaspoon vanilla
1 ½ cups powdered sugar
Measure cereal into large bowl and set aside.
In 1-quart microwavable bowl, melt chocolate chips, peanut butter and butter uncovered on High for 1 minute. Stir. Microwave about 30 seconds longer or until mixture can be stirred smooth.
Stir in vanilla.
Pour mixture over cereal stirring until evenly coated. Pour into 2-gallon resealable food-storage bag.
Add powdered sugar. Seal bag, shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.


CREAMY MACARONI WITH SAGE

Libby Tucker, Newsroom

1/2 pound elbow macaroni
1/2 tablespoon unsalted butter
2 tablespoons fine dry bread crumbs
1 1/2 teaspoons finely chopped fresh sage leaves (or 1/2 tsp of dry leaves chopped)
1/2 cup mascarpone cheese
1/2 cup freshly grated Parmesan (about 1 1/2 ounces)
Fill a 4-quart kettle three fourths full with salted water and bring to a boil for macaroni. Cook macaroni in boiling water until al dente and drain in a colander.
While macaroni is cooking, in a non-stick skillet heat butter over moderate heat until foam subsides and add bread crumbs and salt and pepper to taste. Cook bread crumb mixture, stirring, until golden brown, about 3 minutes. In a large bowl stir together mascarpone, Parmesan and sage. Add macaroni and salt and pepper to taste, tossing to combine.

Divide macaroni between 2 bowls and sprinkle with seasoned bread crumbs.


My Traditional Holiday Breakfast

Carol Smith, Circulation

My boys loved this. When I got up at 2:00am to start cooking, the first thing I did was bake a 9x13 pan of apples and they could just add ice cream when they got up. This was my solution to breakfast as all burners and ovens would be busy by the time family woke up.

Preheat oven to 375*

BAKED APPLE BREAKFAST

Wash and core

4 large tart apples

Fill core space with

2 cups granola

(with or without nuts)

drizzle with orange juice

top each apple with

1 Tblsp "Red Hots" (cinnamon candies)

small pat of butter

Bake at 375* for 30 minutes or until apples are soft but not mushy. Drizzle with caramel sundae topping while still warm, top with nuts if desired. Serve warm or chilled with Vanilla ice cream.

PRETTY CHEESE BALL

Carol Smith, Circulation

Soften 1 package cream cheese and combine with 2 or 3 Tblsp - or desired amount of dry soup mix *

(*Lipton's onion or Knorr's vegetable)

Mix thoroughly. Form with your hands into a tomato shape, roll in paprika until well covered. Refrigerate until about half an hour before serving. Garnish with parsley and serve surrounded with crackers.

PINEAPPLE PIE SLICE

Carol Smith, Circulation

*Recipe my mother found in a Wisconsin Newspaper in the 1940's; my Grammy refined it and it has been a family favorite as long as I can remember.

Preheat oven to 475*

Prepare Pie Dough of your choice;

(My choice nowadays is a nice package of 2 crusts ready made :-)

While the dough is warming to room temperature,combine in a saucepan

1 can crushed pineapple in its own juice

1 generous Tablespoon corn starch

Pinch of salt

pinch of pepper

Cook on low-medium heat until thickened and clear. Remove from heat.

Lay one pie crust on cookie sheet. Pour warm pineapple mixture on crust and spread, leaving 1 1/2 inch bare around edges for sealing the top crust. Lay second crust on top of pineapple, fold edges together and use fork tines pressed into the edges to seal. Press very gently on top so filling spreads closer to sealed edge if necessary. Now use fork to puncture Only the top crust all over the entire top - be careful not to poke thru to the bottom crust. Bake 25 minutes at 475*, until nicely browned. Remove from oven and transfer immediately to large serving platter or board. Allow to cool, but spread icing while still nice and warm.

Icing:

2 cups powdered sugar

1 teaspoon vanilla

1/2 teaspoon nutmeg

water

Mix and err on the side of a bit thick as the icing is spread while pie slice is warm (if too thin, it will just run off)

Slice into squares and watch this "hand pie" disappear. Note: No decision has ever been reached as to whether this is best freshly iced and still warm, or later when cooled and set.


Fruit Dip

Cheryl Wilcox, Circulation

8 oz softened cream cheese
15 oz marshmallow cream

Blend both ingredients with a hand mixer until fully combined.
Serve with fresh fruit


Bacon wrapped jalapeno poppers

Cheryl Wilcox, Circulation

30 Servings

15 fresh jalapeno peppers
8 ounces cream cheese

1/2 package Jimmy Dean sausage
2 (16 ounce) packages bacon
1 cut them all in half longways.
2 Remove seeds
3 Fill each pepper with cream cheese
4 put a few pieces of cooked sausage on top
5 wrap a slice of bacon around each pepper
6 place on cooling rack (on baking sheet)
7 bake on 350 degrees for 20 minutes then broil for another 20 minutes to make bacon crispy
8 Remove and serve


Mashed Potato Casserole

Angie Perona-Hartwich, Circulation

8 medium potatoes, peeled & quartered
1 tsp onion salt
3 green onions, chopped with tops included
1 pint sour cream
2 tsp butter
1/4 cup Parmesan cheese
paprika

Boil potatoes, drain and mash. Add onion salt and cool. Stir in chopped green onions to potatoes. Fold in sour cream. Put contents into buttered (or use cooking spray) casserole dish. Top with dots of butter. Cover and refrigerate overnight.

To bake the next day, preheat oven to 350 degrees F. Sprinkle potatoes with Parmesan cheese and paprika. Bake for 45 minutes.


Great Green Beans

Angie Perona-Hartwich, Circulation

1 pint sour cream
1 cup heavy whipping cream
2 cups shredded cheddar cheese
Minced onion, optional
4 cans green beans
1/2 cup crushed cornflakes
1/4 cup Parmesan cheese

In a large bowl, mix sour cream and whipping cream together. Add cheddar cheese, beans and onion if desired. Place in greased 2 quart casserole dish. Sprinkle with crushed cornflakes and Parmesan cheese. Bake at 350 degrees F for 35-40 minutes.


Sausage Balls

Angie Perona-Hartwich, Circulation

2 cups Bisquick
1 pound roll breakfast sausage
8 ounces shredded Cheddar cheese
2 T water, or enough to mix

Mix all ingredients well. Roll into small balls, approx 1 inch. Put onto cookie sheet. Bake at 325 degrees F for 15 minutes or until golden brown.

Freeze great!


Buffalo Chex Mix

Angie Perona-Hartwich, Circulation

4 cups Rice Chex cereal
4 cups Wheat Chex cereal
2 cups Parmesan-flavored Goldfish crackers
2 cups pretzel twists
6 T butter
2 1/2 T hot sauce
1 packet ranch dressing mix
2 tsp celery seed

In a large microwavable bowl mix cereals, crackers and pretzels; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in hot sauce, ranch dressing mix and celery seed. Pour over cereal mixture. Stir until evenly coated.

Microwave uncovered on High 4-5 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool.

Store in airtight container.


Cornbread Stuffing with Sausage

Angie Perona-Hartwich, Circulation

1 pound ground sausage
2 cups chopped celery
5 cups crumbled cornbread
5 cups seasoned bread crumbs
2 3/4 cups chicken broth
1 1/2 tsp poultry seasoning
1 tsp sage

Preheat oven to 325 degrees F.

Place sausage, celery and onions in a large deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

In a large bowl combine sausage mixture with cornbread, bread crumbs, chicken broth, poultry seasoning and sage. Mix well and transfer to a 9 x 12 inch baking dish.

Bake uncovered for 45 minutes or until well set and cooked through.


Overnight Crockpot Egg Casserole

Angie Perona-Hartwich, Circulation

Nothing beats waking up Christmas morning knowing you don't have to cook. Sit back and enjoy opening presents.

32 oz. bag frozen hash brown potatoes
1 lb. cooked ham, cubed
1 onion, chopped
1 green bell pepper, chopped
1 Tbsp. olive oil
1-1/2 cups shredded Cheddar cheese
12 eggs
1 cup whole milk
1/2 tsp. salt
1/2 tsp. pepper
Spray inside of slow cooker with nonstick cooking spray. In small skillet, cook onion and green pepper in olive oil until crisp tender. Let cool about 10 minutes. Place one third of the frozen hash brown potatoes in the slow cooker. Add one third of the ham, onion, green pepper and cheese. Repeat layers, ending with the cheese.
In a large bowl, beat the eggs, milk and seasonings until well mixed. Pour over the ingredients in the slow cooker, cover and turn on low. Cook for 8-10 hours, until casserole is set and eggs are thoroughly cooked. Serves 12

This is a very versatile recipe. You can change out the ham for Canadian bacon or sausage. Swap out the cheddar for your favorite cheese. Like things with a kick? Add some jalapeno.

*If you have a new hotter cooking crockpot, you'll need to check this after 6 hours. It will probably be done after 7 hours. The eggs should reach a temperature of 160 degrees F.


Sweet 'n Sour Meatballs

Angie Perona-Hartwich, Circulation

1 lb ground hamburger
1/2 cup dried bread crumbs
1/3 cup minced onion
1/4 cup milk
1 egg
1 T parsley
1 tsp salt
1/2 tsp pepper
1 (12 oz) bottle Heinz Chili Sauce
10 ounces grape jelly

Mix together beef, bread crumbs, onion, milk, egg, parsley, salt and pepper. Shape into 1 inch balls. Brown in electric skillet, turning to evenly cook. (You may opt to bake in oven instead.) Remove meatballs from grease and place on paper-towel lined plate to cool and remove excess grease.

In same pan meatballs were cooked in, dump in jelly & chili sauce. Mix and cook together until jelly is melted and all blended together. Add meatballs back in and serve.

If you do not wish to serve immediately, place these in a crockpot on low or other warming dish.


Pumpkin Casserole

Brenda Ratliff, Circulation

½ pumpkin
1 cup sour cream
3 green onions chopped
2 tbsp chicken stock

Peel pumpkin, cut into pieces, boil until cooked, mash. Add sour cream, spring onions and stock. Put into casserole dish. Bake at 350 degrees 35 minutes.


Crockpot Macaroni & Cheese

Angie Perona-Hartwich, Circulation

1 8 - 10 oz package elbow macaroni or shells macaroni noodles (smaller elbow tends to hold up better)
1 can Campbell's condensed Cheddar cheese soup
1 can evaporated milk

4 tablespoons butter, melted
2 eggs, beaten
2 cups shredded Cheddar cheese (feel free to swap out for other cheeses or a combination)

Cook pasta al dente, this way it is not get too soft during remainder of cooking in crockpot. Shred cheese while pasta is cooking. Beat eggs in small bowl. Drain pasta once cooked. Spray crockpot with cooking spray. Mix all ingredients in crockpot, reserving about 1/2 a cup of cheese. Top with remaining cheese. Cook on High for 2 hours or Low for 3-4 hours.

This recipe should fit in a 3 quart crockpot. I double up the amounts usually and cook in a 5 or 6 quart crockpot. The egg is important as it will help hold the macaroni together, othewise you will have a rather loose pasta. After a lot of trial and error, I have found this basic recipe works best for us.