Category Archives: Recipes

Cherry Chocolate Nut Cookies

Sybil Brown, Highland, California
Makes 5 dozen


1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg
1/4 cup 2% milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup semisweet chocolate chips
3/4 cup chopped maraschino cherries
3/4 cup chopped pecans


In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in the remaining ingredients.

Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375F for 10-12 minutes or until golden brown. Remove to wire racks to cool.

Easy Roasted Vegetables

by Chung-Ah
yield: 6 servings


2 cup broccoli florets
2 cups cremini mushrooms
2 cups chopped butternut squash
1 zucchini, sliced and quartered
1 yellow squash, sliced and quartered
1 red bell pepper, chopped
1 red onion, chopped
2 tablespoons olive oil
2 tablespoons balsamic vinegar, or more, to taste
4 cloves garlic, minced
1 1/2 teaspoons dried thyme
Kosher salt and freshly ground black pepper, to taste


Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

Place broccoli florets, mushrooms, butternut squash, zucchini, squash, bell pepper and onion in a single layer onto the prepared baking sheet. Add olive oil, balsamic vinegar, garlic and thyme; season with salt and pepper, to taste. Gently toss to combine.

Place into oven and bake for 12-15 minutes, or until tender.*

Serve immediately.

*Baking time may need to be adjusted depending on the thickness of the vegetables.

Frito Pie

By Karly – Buns In My Oven
6 servings


1 pound lean ground beef
1 medium sweet onion diced
2 cloves garlic minced
1 packet taco seasoning
1 tablespoon chili powder
15 ounces canned pinto beans drained
10 ounces Ro*Tel
10 ounces enchilada sauce
8 ounces canned corn drained
9 ounces Fritos
2 cups shredded cheddar
Green onions, sour cream, sliced jalapenos for serving


Preheat oven to 350 degrees.

Heat a large skillet over medium heat. Add the ground beef and cook, crumbling the meat as it browns. Once beef is broken up, add the onions and continue cooking until beef is cooked through and onions have softened.

Add the garlic and cook for 30 seconds.

Add the taco seasoning, chili powder, and 1/4 cup of water. Stir well to combine.

Add the beans, Ro*Tel, enchilada sauce, and corn to the skillet and stir well to combine.

Arrange half of the Fritos in the bottom of a 9×13 baking dish. Pour the beef mixture over the top. Sprinkle with the cheddar and remaining Fritos.

Bake uncovered for 30 minutes.

Serve with green onions, sour cream, and sliced jalapenos.

Tips and Notes:

Swap out mild Ro*Tel or salsa to cut back on the spice.

Leave the beans or corn out entirely, if they’re not to your tastes.

We prefer this recipe made with ground beef, but ground turkey may also be used.

Chocolate Truffle Cookies

These enticing cookies are crisp on the outside and soft on the inside, somewhat bittersweet and very chocolaty.
Delaine Fortenberry, McComb, Mississippi
Makes about 4 dozen


2 cups semisweet chocolate chips, divided
4 ounces unsweetened chocolate, chopped
1/3 cup butter, cubed
1 cup sugar
3 large eggs
1-1/2 teaspoons vanilla extract
1/2 cup all-purpose flour
2 tablespoons baking cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
Confectioners’ sugar


In a microwave, melt 1 cup chocolate chips, unsweetened chocolate and butter; stir until smooth. Cool 10 minutes.

In a large bowl, beat sugar and eggs 2 minutes. Beat in chocolate mixture and vanilla. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into chocolate mixture. Stir in remaining chocolate chips. Refrigerate, covered, until firm enough to handle, at least 3 hours.

Preheat oven to 350F. With lightly floured hands, shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake until lightly puffed and set, 10-12 minutes. Cool on pans 3 minutes. Remove to wire racks to cool. Dust with confectioners’ sugar.

Note: use butter, not margarine

Honey Glazed Baby Carrots

by Chung-Ah
Yield: 4 servings


2 tablespoons unsalted butter
1 (16-ounce) bag Grimmway Farms Baby Carrots
2 tablespoons honey
2 tablespoons brown sugar, packed
2 teaspoons fresh dill
2 teaspoons fresh thyme leaves


Melt butter in a large skillet over medium heat. Add carrots, honey, brown sugar, dill and thyme and gently toss to combine. Cook, stirring occasionally, until carrots are tender, about 15 minutes.*

Serve immediately.

*Cooking time may need to be adjusted depending on the thickness of the carrots.

Slow Cooker Unstuffed Cabbage Rolls

Recipe by Allisone Treadwell


1 pound lean ground beef
1 cup onion, chopped
1 orange bell pepper, chopped
3 garlic cloves, minced
1/2 teaspoon of salt
1/2 teaspoon of pepper
1/2 teaspoon thyme
1/2 teaspoon red pepper flakes
1/2 teaspoon sugar
1 head cabbage, coarsely chopped
1 (15 oz) can diced tomatoes, undrained
1 can tomato paste
3/4 cup water


Brown meat in pan and drain fat. Add half to the bottom of the Slow Cooker.

Combine thyme, red pepper flakes, sugar, salt and pepper in small bowl and stir. Sprinkle half of the seasoning over the top of the meat.

Add 1/2 the cabbage, bell peppers, onions and garlic.

Combine tomato paste and diced tomatoes and stir to combine. Pour half on top of veggies.

Repeat these layers one more time.

Take your tomato paste can and fill it with water, 3/4 cup water. Pour this liquid on top of everything.

Cover and cook on low for about 8 hours or on high for 4 hours.

Serve over rice or cauliflower rice.

1919 Rhubarb Pudding

Spread slices of good bread, not too fresh, with butter and sprinkle generously with finely cut fresh rhubarb; sprinkle with sugar and repeat another layer of the fruit and buttered bread; add a little water and bake in a moderate oven until the rhubarb is well done. Serve from the dish in which it is baked.

source: Clearwater Republican.  (Orofino, Idaho), 09 May 1919. Chronicling America: Historic American Newspapers. Lib. of Congress.

Idaho Nachos

Recipe Courtesy of Capone’s Pub & Grill
Yield: 1 to 2 servings


1 1/2 pounds waffle fries
Kosher salt
2 cups shredded Cheddar-Jack cheese blend
1/2 cup cooked chopped bacon
1/4 cup diced tomatoes
1/4 cup sliced green onions
1/4 cup sour cream


Begin with warming your fryer to 350 degrees F. Preheat the oven to 400 degrees F.

Fry the waffle fries until golden brown, 2 to 4 minutes. Then lightly dust with salt and place on a cookie sheet or metal pizza pan. Top with the cheese and bacon. Place in the oven until the cheese is completely melted, 2 to 3 minutes. Remove from the oven and finish by sprinkling on the tomatoes, green onions and sour cream.

Note: To cut the waffle fries, slice downward on the end of a potato with a crinkle cutter. Rotato the potato 90 degrees, and slice downward again. Repeat this process until the entire potato is sliced. This may take some practice to get the perfect waffle cut.

Salmon Burger

Good Housekeeping


1 large egg
1 lb. skinless salmon fillet, finely chopped
2 scallions, chopped
3 tbsp. fresh dill, chopped, divided
3 tbsp. flat-leaf parsley, chopped, divided
Kosher salt and pepper
1 tbsp. olive oil
1/2 c. Greek yogurt
1 tsp. lemon zest plus 2 Tbsp juice
4 brioche buns, toasted
8 Bibb lettuce leaves
2 Persian cucumbers or 1/2 English cucumber, shaved lengthwise
2 c. broccoli or radish sprouts


In medium bowl, beat egg until frothy. Fold in salmon, scallions, 2 tablespoons each dill and parsley, and 1/4 teaspoon each salt and pepper.

Heat 1 tablespoon oil in large skillet on medium. Spoon 4 mounds of salmon mixture (about 1/2 cup each) into skillet and flatten into 1/2-inch-thick patties. Cook patties until golden brown, 2 minutes per side.

Meanwhile, in bowl, combine yogurt, lemon zest and juice, remaining Tbsp dill and parsley, and 1/4 teaspoon each salt and pepper.

Spread yogurt sauce on bottom buns (about 2 1/2 tablespoons each) and top with lettuce, salmon patties, cucumber, and sprouts; add top buns.

Boston Cream Cupcakes

by Stephanie
Servings: 24 cupcakes



15.25 oz white cake mix
1 cup water
1/2 cup vegetable oil
4 egg whites

Cream Filling

1 3/4 cup heavy cream
3.4 oz instant vanilla pudding mix


3/4 cup heavy cream
12 oz semi-sweet chocolate chips
3 tbsp light corn syrup



Preheat the oven to 350°F. Place paper cupcake liners into the cupcake baking tin and set aside.

Using either a stand mixer or a large mixing bowl and a handheld mixer on medium speed, prepare the cake mix according to the instructions on the back of the box.

Spoon the cupcake batter into the cupcake liners, filling them half full. Bake for 15-18 minutes or until the cupcakes are lightly golden and a toothpick inserted comes out clean. Allow the cupcakes to cool completely.

Leave the cupcakes in the cupcake liner, use a sharp knife or a large decorator icing tip, carefully core out only the center of the cupcake about the size of a quarter. Be careful not to cut too deep and cut the liner. Do not replace the tops of the cupcake. Leave them open for the cream.

Cream Filling

Using a handheld mixer and a medium-sized mixing bowl, combine the heavy cream and the instant pudding mix. Beat on medium-low speed until the pudding starts to thicken. Cover with cling wrap and allow the pudding to chill in the refrigerator until filling the cupcakes.


In a heat-safe small bowl, heat the heavy cream for 2 to 2 1/2 minutes. It is essential that the cream is hot when poured over the chocolate chips.

In a medium-sized heat-safe bowl, add the 12-ounce bag of chocolate chips and the light corn syrup. Once the cream is piping hot, carefully pour the cream over the chips. Allow the chips, corn syrup, and cream to sit for 2 to 3 minutes before whisking to allow the chips to melt. Use a whisk to combine the hot cream, corn syrup, and chocolate chips. Continue whisking until the chips are melted. Cover the ganache with cling wrap and allow the ganache to cool for about 1 to 1 1/2 hours

Once the ganache has cooled, using either a stand mixer, or a handheld mixer, whip the ganache for 1 minute until fluffy. (If the ganache is a bit stiff, you can add ½ tablespoon of lukewarm heavy cream)

To prepare the ganache frosting for the cupcake, you can use a decorators frosting bag and larger frosting tip (Wilton tip 2D or 2A -or- a generic large decorators tip). If you don’t have these, you can use a gallon-sized Ziploc baggie with a small corner tip cut off.

Cupcake Assembly and Frosting

Using either a gallon-sized disposable Ziploc baggie with a small section of the corner tip snipped off, or a decorator’s bag with no tip, fill the bag 1/3 of the way full of cream. This will help keep the cupcake filling process a bit less messy and give a bit more control. Twist the top unused portion of the bag to help keep air out and give more control of the cream flow. Place the tip of the bag into the cupcake and use light even pressure to fill the cupcake. Continue until all cupcakes are filled. You will have to stop and refill your baggie with cream.

To frost the cupcakes, hold the ganache baggie about 1/2 in from the center surface of the cupcake above the cream. Use even pressure, squeeze to form the center of the star-swirl. Keeping the tip elevated and using the same amount of pressure, follow the outer line of the star-swirl. Making kind of a C around the star-swirl until the outer swirl lines connect. Continue until all the cupcakes are frosted.