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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Recipe Of The Month: Pamela’s Famous Carrot Cake
From the kitchen of: Pamela Kiersey Preparation time: 20 minutes Number of servings: 12-24 Ingredients CAKE 1 lb. carrots: peeled and grated, 35-40 baby sized 1 cup vegetable oil 4 eggs 2 tsp. vanilla 2 cups sugar 2 cups flour 3 tsp. ground cinnamon 2 tsp baking soda 1 tsp. salt FROSTING 1 stick of...
Continue ReadingRecipe of the Month: Easiest Dinner Ever
Easiest Dinner Ever By Sue Grennell Prep time: 10 min Cook time: 10-20 min (depending on the size of the chicken) and it serves 4 people Ingredients 1 package frozen broccoli 1 cup ranch dressing, more if desired 1-2 boneless skinless chicken breasts 8 ounces linguine Directions Cut chicken up into bite size pieces and stir fry. Prepare linguine per package...
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Asparagus Stuffed Chicken By Winner Naomi Gauldin
Asparagus Stuffed Chicken with Tomato Basil Cream Sauce By Winner Naomi Gauldin Servings: 2 Prep and cook time: 45 min. Ingredients 2 boneless, skinless chicken breasts ¼ cup flour ¼ cup Italian seasoned breadcrumbs 1 egg ½ cup milk 1 Roma tomato, diced 2 Tbsp. basil, chopped 1 cup heavy whipping...
Continue ReadingRecipe of the Month: Baked Parmesan Fish
By Winner Miriam Minshall Servings: 4 Time: 15 minutes prep, 30 minutes cook Ingredients 4 fish fillets 1 small package of Ritz crackers, crushed 1/3 cup olive oil 1 cup parmesan cheese 2 Tbsp. chopped parsley Lemon pepper to taste Butter flavor cooking spray Directions Spray baking...
Continue ReadingRecipe of the Month: Summer Lime Corn Salad
By Winner Victoria Meadows Servings: 6 1/2 Time: 10 minutes prep, 10 minutes cook Ingredients: 2 Tbsp. olive oil 1 red bell pepper, diced 4 green onions, chopped 1 cup of fresh cilantro Salt, pepper, cumin to taste Ground red pepper to taste (if you like spiciness) Juice from one lime Kernels from 6 ears of corn (fresh) Directions: ...
Continue ReadingRecipe of the Month: Kahlua Cake
By Winner Gina Centeno Servings: 16 Prep and cook time: 55 minutes Ingredients ½ cup Kahlua liqueur 1 16 oz (1 lb.) tub Cool Whip 1 Box chocolate cake mix 2 Large boxes of instant chocolate pudding 2 Heath chocolate candy bars (crushed/chopped) Directions Pre-heat oven and make cake according to box directions. While cake is in the oven, make the pudding...
Continue ReadingRecipe of the Month: Caprese Bites
By Winner Krysta Michorczyk Makes 6 servings Prep and cook time 30 minutes Ingredients 1 1/2 garlic cloves, chopped 2 Tbsp. olive oil 2 cups chopped tomatoes without seeds 1 cup mozzarella cheese, shredded 1/2-3/4 tsp. dried basil Pinch of pepper 24 frozen mini phyllo tart shells Parmesan cheese flakes Directions 1. Preheat oven to 450°F. 2. In a skillet,...
Continue ReadingRecipe of the Month: Veggie Lasagna
By Winner Shannon Nobles Makes 6 to 8 servings For lasagna 12 whole wheat lasagna noodles 2 cups portobello mushroom slices 1 roasted red pepper 2 cups cooked spinach 1 small package of fresh mozzarella, sliced thin 1 egg 1 tsp. olive oil 15 oz. container of ricotta cheese For sauce 1 jar of garlic alfredo sauce 2 ...
Continue ReadingRecipe of the Month: Egg Nog Bread Pudding with Cherry Bourbon Sauce
By Winner Nancy Nyquist Makes 6 to 8 servings For Egg Nog Bread Pudding 1 loaf stale French bread, cut into 1 inch cubes 1 quart eggnog (light works just fine) 3 eggs ½ tsp. nutmeg ½ tsp. cinnamon 2 Tbsp. vanilla ½ cup sugar Directions 1. Heat oven to 325°F. Grease a 9”x13”x2” pan. 2. In a large mixing bowl, crumble the bread and...
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