Recipe of the Month: Homemade Cheese Crackers
From the kitchen of Leonie Hintze. Ingredients 1 cup salted butter, melted 1 cup all purpose flour 1 cup shredded cheddar cheese (for best results, buy a chunk and grate cheese yourself) (important is the equal distribution in 1/3 of each ingredient, you choose how much) 1 egg yolk spices of your choice (basil, caraway seeds, sesame seeds, curry, lemon pepper,...
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Recipe of the Month: Polenta Wedges
INGREDIENTS: 1 16- to 18-ounce tube prepared polenta, ends trimmed and cut into 12 slices Canola or olive oil cooking spray 2/3 cup soft sun-dried tomatoes 4 teaspoons extra-virgin olive oil 1 tablespoon lightly packed flat-leaf parsley leaves 2 teaspoons rinsed capers 1 small clove garlic, chopped Pinch of freshly ground pepper DIRECTIONS: 1. Preheat broiler....
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Recipe of the Month: Apple Cake
Apple Cake from the kitchen of Harriet Dykstra Beat together: 1 1/4 C. Salad Oil 2 C. Sugar Add 3 beaten eggs Sift 3 C. Flour 1 Teaspoon Salt 1 Teaspoon Baking Soda 1 Teaspoon Vanilla Add 4 medium or 3 large apples diced Pour into 3 eight inch round cake pans and bake at 350 for 30 minutes. Allow to cool. Frosting: 1 Stick Butter 1 C. Brown Sugar 1/4 C. Light...
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Recipe of the Month: Creamy Chicken Enchiladas
From the kitchen of Carli Morris, of Lansing 1 can Rotel tomatoes and green chilies 1 (8 oz) pkg cream cheese, cut up and softened 1 lb chicken breasts (about two), cut into one-inch cubes 6 flour tortillas (burrito sized) 2 cups shredded Mexican cheese blend 1 pint whipping cream Preheat oven to 350 degrees. Cook chicken in one tablespoon of oil until...
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Recipe of the Month: Sweet & Sour Crockpot Chicken with Rice
1 1/2 lbs. boneless, skinless chicken breast 1 package Pam’s Pantry Gudrun’s Great Glaze Mix* 1 1/2 cups ketchup 1 1/2 cups chicken broth, fat free, reduced sodium 1 large sweet yellow onion 1 large green bell pepper Instant rice (4-5 cups) Remove any excess fat from chicken breasts and cut into strips. Slice onion into approximately ¼ inch slices...
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Recipe of the Month: Healthy Rhubarb Coffee Cake
From the kitchen of Noelle Kelly Rhubarb compote 1 1/2 cups fresh rhubarb, diced 3/4 cup raw sugar 1/2 cup water 1 tablespoon orange zest 1 teaspoon ground cinnamon In a medium pot, combine ingredients over medium heat and cook for 30 minutes, or until rhubarb is mushy and cooked through. Filling 3/4 cup rhubarb compote 1/2 cup peacans, chopped 1/4 cup raw...
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Recipe Of The Month: Cornbread Casserole
From the kitchen of Jennica Janke of Lansing 1 can corn (white and yellow, super sweet) 1 can cream-style corn 1 cup sour cream 3-4 tbsp butter 1 egg 1 box Jiffy Mix corn muffins Set oven to 350 degrees. Combine all ingredients together in a 2 quart casserole dish. Cover and bake for 1 hour.
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Recipe of the Month: Wave your Flag Cheesecake
4 cups fresh strawberries, divided 1-1/2 cups boiling water 2 pkg. (3 oz. each) JELL-O Strawberry Flavor Gelatin ice cubes 1 cup cold water 1 pkg. (10.75 oz.) prepared pound cake, cut into 10 slices 1-1/3 cups blueberries, divided 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1/4 cup sugar 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed SLICE 1 cup...
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Simple Spinach Souffle
From the kitchen of Mary Adelman 2 bags frozen spinach (12 oz.) 6 eggs 1 cup grated parmesan cheese 1/2 tsp. each of salt & pepper 1 tsp. baking powder 1. Partially cook the frozen spinach or simply defrost overnight. Drain any excess fluid. 2. Beat eggs until thick & creamy. 3. Mix in salt, pepper & baking powder 4. Fold grated parmesan into...
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Recipe of the Month: Potato Soup
By Romayne Lay INGREDIENTS 1 lb. ham 1/2 C. butter 1/3 C. parsley 32 oz. frozen hash browns 1/2 gal. milk 2 cans cream of chicken soup 1 tsp. salt 1-8 oz. cream cheese COOKING INSTRUCTIONS Melt butter and cream cheese together. Add cream of chicken soups, milk and salt. Stir until smooth. Then add ham, potatoes and parsley. Cook for 45 minutes. Editors note:...
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Recipe of the Month: Amazing Mac and Cheese
Preparation time: 20 minutes Number of servings: Four INGREDIENTS 1/4 C. butter or margarine 1/4 C. flour 2 C . warm milk Dash of pepper 1/2 tsp. hot-pepper sauce (to taste) 1/2 C. heavy cream 12 oz. sharp Cheddar cheese, shredded coarse (3 C.), divided 8 oz. (2 C.) macaroni elbows or double elbows, cooked and drained COOKING INSTRUCTIONS Melt butter in heavy...
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Oh Oh So Awesome Oreo Cookie Delight
From the kitchen of: Dawn Pike, of Lansing Preparation time: 20 minutes Number of servings: 12-24 Ingredients 1 large pkg Oreo Cookies, crushed fine 2 small boxes French vanilla instant pudding 3 cups milk 1 stick butter 8 oz cream cheese 1 cup powdered sugar 1 medium sized container of Cool Whip Directions 1. Put crumbs in 9×13 baking dish (save a few...
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