Toffee Bars


  • ½ Cup butter
  • ¾ cup  brown sugar
  • 1 teaspoon vanilla
  • 1 cup flour
  • 1 egg
  • ½ teaspoon salt ¾ cup chocolate chips


In a large mixing bowl beat butter with and electric mixer on medium speed for 30 seconds.  Add brown sugar, egg and vanilla. Beat until combined,  beat in flour and salt until combined.  Stir in chocolate chips.
Spread evenly in an ungreased 13x9x2 inch Pan. It's going to seem like there isn't enough dough but there is. Wet your hands and spread the dough till you cover the entire pan.  Bake  in 350 degree oven about 15 minutes or til edges turn light brown.

Chocolate Brownie Crunch


  • 1 cup of butter
  • 2 cups sugar
  • 4 eggs
  • 1 cup all – purpose flour
  • 6 tablespoons baking cocoa
  • 2 teaspoons vanilla
  • ½ teaspoon salt
  • 1 jar ( 7 ounces) marshmallow crème
  • 2 cups semisweet chocolate chips
  • 1 cup creamy peanut butter
  • 3 cups rice krispy cereal


In a mixing bowl, cream butter and sugar.  Add eggs.  Stir in flour, cocoa, vanilla and salt.  Spread

Into a greased 13 in. x 9 in. x2 in. baking pan.  Bake at 350 for 25 minutes or until a toothpick inserted near the center 

comes out clean.  Cool in pan on a wire rack.  Spread marshmallow crème over cooled brownies.  In a small 

saucepan over low heat, melt chocolate chips and peanut butter, stirring constantly.  Remove from the heat;

Stir in the cereal.  Spread over marshmallow layer.  Chill 1 hour before cutting.  Store in the refrigerator.

Chocolate Chip Cheesecake



  • 1 package of chocolate gram crackers
  • 1/2 cup melted butter or margarine
  • 24 ounces cream cheese, softened
  • 3/4 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 package of mini semi sweet chocolate chips
  • 1/2 cup whipping cream


Use a food processor and grind the chocolate gram crackers. Combine chocolate gram crackers and butter, stirring well. Firmly press mixture evenly over the bottom of a 9-inch springform pan.

Beat cream cheese at high speed of an electric hand-held mixer until light and fluffy; gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Continue to mix until the mixture is smooth. Stir in vanilla and 3/4 of the bag of chocolate chips. Pour mixture into crust. Bake at 350° for 40 minutes; turn oven off and leave oven door ajar for 30 minutes to prevent cracking.

Cover cheesecake, refrigerate, and chill 8 hours.

Melt remaining chocolate chips in top of double boiler; gradually stir in whipping cream. Stir over low heat until thickened and smooth. Remove from heat and spread over cheesecake. Cover cheesecake, refrigerate, and chill 8 hours (best when chilled for 24 hours before serving)

Caramel Bars


  • 1 swiss german chocolate cake mix
  • 3/4 c. melted margarine
  • 2/3 c. evaporated milk
  • 1 (14 oz.) bag of caramels
  • 1 c. chocolate chips

Mix cake mix, margarine and 1/3 c. evaporated milk for 2 min.  Take half of batter and put on bottom of 9 x 13 in. pan.  Bake for 8 min. at 350.  Cool. Melt 1 package caramels and 1/3 c. evaporated milk in boil.  Keep warm.  Put caramel mixture on top of cooled batter, then chocolate chips.  Glob rest of batter on top.  Bake for 18 min. at 350.  (can add chopped pecans to batter for variation.)

Sourdough Pizza


By Linda Grimsrud 

Day before or at least 10 hours (may set longer) ahead of time make additional starter (2 1/2 hours of this time is mixing and rising of the dough) 

Use Sourdough Starter recipe using 2 cups flour & 2 cups water for 2 pizza and 3 cups for 4 pizza. 

For 2 PIZZA    ADD:

                        2 cups of sourdough starter

                        1 cup warm milk

                        1 teaspoon salt

                        2 tablespoons sugar

                        2 tablespoons cooking oil

                        4 to 5 cups flour (do not add all at one time) 

STIR and then mix in 3 cups of flour and then a little flour at a time. When too stiff to stir with a spoon knead on floured surface adding a little four at a time.  Knead 5 minutes.  PLACE in a greased bowl COVER with plastic wrap. Let RISE 2 hours.  Divide in half.  ROLL out and Place in 2 12" pizza pans.  Poke dough with a fork to help prevent bubbles.  


    1. Brush dough  lightly with olive oil (this keeps sauce from sinking into the dough)
    2. Add sauce (see below Pizza Sauce Recipe)
    3. Mozzarella or monterey jack cheese
    4. Meats or other toppings
    5. Top with sprinkles of cheddar cheese

Try not to get the sauce or the cheese along the edge of the pan as this will make the pizza stick. 

BAKE at 425 for 15 to 20 minutes. Lower the temperature to 400 if using a dark pan. The bottom of the crust should be brown when done.  Transfer pizza to cutting board to slice as this eliminates scratches on the pizza pan. This freezes very well and works great to pop in the microwave for a quick meal or in the lunch box. 

For 4 PIZZA use Sourdough Starter recipe using 3 cups flour and 3 cups water.  This yields about 4 cups of starter. Then when ready to make double the recipe for 2 Pizza. 


1  28 oz. Jar of Prego spaghetti sauce. ADD 1/8 teaspoon fennel seed (yes you need this) and a sprinkle of oregano.  Bring to a boil and simmer 5 minutes.

Sourdough Starter



Place starter in bowl



1 to 3 cups of water

1 to 3 cups of flour

(it depends on how much you are going to need) 

Stir (it will be lumpy) and cover with a plate and place a clean jar on top (the jar is so you don't forget to save out some starter).  Let set at room temperature at least 7 hours or overnight.  This may set longer.  REMOVE jar and plate then STIR the starter.  PLACE 1/2 cup of starter in the jar.  Refrigerate this as your reserve starter.  The rest of the starter may be used in your recipe.  

The 3 cups of flour and 3 cups of water yield about 4 cups of starter.  Should you need more than this amount (ahead of time) reserve an additional 1/2 cup of starter and then make 2 batches. 


This is an old restaurant method and a practically foolproof way to make sure your steak is not overcooked. It works particularly well with a two inch think boneless steak. 

  • Sear the steak on one side in a hot, oiled pan on the stove top over high heat. This will create a nice, brown crust that locks the juices in. 
  • Flip the steak over, then place the pan in a 425°F oven to finish cooking. Roast the meat to your desired doneness (about five minutes for rare, seven minutes for medium rare and nine minutes for medium), depending on the thickness of the meat.
  • Let the meat rest for five minutes, to redistribute the juices, before serving.

 More Tips



Remember how your mother used to get up at 4 a.m. on Thanksgiving so she could put the turkey in the oven to roast for ten hours? Then she had to baste it all day to keep it from drying out, which, of course, it did anyway? Forget it. A 12- to 15-pound turkey cooks in 2 1/2 to 3 hours, and you let it rest for at least 20 minutes before you carve it. Everyone will say, “This is the best turkey I ever ate.” I use an organic turkey whenever I can


  • 1 fresh turkey (12-15 pounds)
  • Kosher salt
  • Freshly ground black pepper
  • 4 tablespoons butter (1/2 stick), melted

Preheat the oven to 350 degrees.

Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity loosely with the Herb & Apple Stuffing (recipe follows). Brush the outside of the turkey with the butter and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.

Roast the turkey for 2 1/2 to 3 hours, until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.

Slice the turkey and serve with the stuffing.

Serves 8.


Pumpkin Banana Mousse Tart

For the crust:

  • 2 cups graham cracker crumbs (14 crackers)
  • 1/3 cup sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 pound (1 stick) unsalted butter, melted

For the filling:

  • 1/2 cup half-and-half
  • 1 15-ounce can pumpkin puree
  • 1 cup light brown sugar, lightly packed
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 extra-large egg yolks
  • 1 package (2 teaspoons) unflavored gelatin
  • 1 ripe banana, finely mashed
  • 1/2 teaspoon grated orange zest
  • 1/2 cup cold heavy cream
  • 2 tablespoons sugar

For the decoration:

  • 1 cup (1/2 pint) cold heavy cream
  • 1/4 cup sugar
  • 1/4 teaspoon pure vanilla extract
  • Orange zest (optional)

Preheat the oven to 350 degrees.

Combine the graham cracker crumbs, sugar, cinnamon, and melted butter in a bowl and mix well. Pour into an 11-inch tart pan with a removable bottom and press evenly into the sides and then the bottom. Bake for 10 minutes and then cool to room temperature.

For the filling, heat the half-and-half, pumpkin, brown sugar, salt, cinnamon, and nutmeg in a heat-proof bowl set over a pan of simmering water until hot, about 5 minutes. Whisk the egg yolks in another bowl, stir some of the hot pumpkin into the egg yolks to heat them, then pour the egg-pumpkin mixture back into the double boiler and stir well. Heat the mixture over the simmering water for another 4 to 5 minutes, until it begins to thicken, stirring constantly. You don’t want the eggs to scramble. Remove from the heat.

Dissolve the gelatin in 1/4 cup cold water. Add the dissolved gelatin, banana, and orange zest to the pumpkin mixture and mix well. Set aside to cool.

Whip the heavy cream in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. Add the sugar and continue to whisk until you have firm peaks. Carefully fold the whipped cream into the pumpkin mixture and pour it into the cooled tart shell. Chill for 2 hours or overnight.

For the decoration, whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and continue to whisk until you have firm peaks. Pipe or spoon the whipped cream decoratively on the tart and sprinkle, if desired, with orange zest. Serve chilled.

Serves 10.


Chili (As Cooked by Sharon Krueger)


12 oz. Ground Beef

1 Med Onion chopped

1 tsp garlic powder

1 can of tomatoes

1 can of dark red kidney beans (rinse and drain)

1 can of tomato paste

2-3 tsp chili powder

1 tsp dried basil, crushed red pepper

In a large saucepan, cook ground beef, onion, garlic until meat is brown and onion tender. Drain fat. Stir in undrained tomatoes, kidney beans, tomato sauce, chili powder, basil and pepper. Bring to boiling, reduce heat. Cover and simmer for 20 minutes. Makes about 5 cups (4main dish serverings)

Beef with Dumplings


1 1/2  cups butter

3 1/2 pound boneless round steak, cut into thin strips
2 cup chopped onion
2-3 Jalapeno pepper(s), seeded (red or green)
2 pound mushrooms, sliced
1 cup flour
4 cups beef broth, canned
2 cup dry white wine
2 teaspoon salt
2 teaspoon Worcestershire sauce
Few drops Tabasco sauce

Melt 1 cup butter in large frypan.  Brown meat over medium-high heat.  Remove browned meat.

Saute onion in remaining butter 2 minutes.  Add pepper and mushrooms.  Cook 3 minutes.  Remove mushroom mixture.

Melt 1/2 cup butter; add flour.  Slowly add broth; cook until thickened.  Stir in wine and seasonings.  Add meat-and-mushroom mixture; cover.  Simmer 45 minutes to 1 hour, until meat is tender.

Serve with dumplings.


4 Tablespoons shortening
2 cups all-purpose flour
2 2/3 teaspoons baking powder
1 teaspoon salt
1 cup milk

Cut shortening into flour, baking powder and salt with a fork or pastry blender until mixture resembles fine crumbs.  Stir in milk.  Drop dough by spoonfuls onto hot meat or vegetables in boiling stew (do not drop directly into liquid).  
Cook uncovered 10 minutes.
Cover and cook 10 minutes longer.
Yield:  13 dumplings

White Wine (Spiced Rum) Cake

1 Package of White Cake Mix (Plus the ingredients of the cake mix)

1 Package of Instant Vinilla Pudding

1 cup of White Wine or Spiced Rum (I prefer spiced rum)

1 tsp of vanilla 

Shortening, sugar, cinnamon

Make the cake batter and add spiced rum and vanilla. Take bunt pan and put a good coating of shorttening around the inside of the pan. Now coat the inside of the pan with a sugar cinnamon mixture (about 1 part cinnamon to 3 parts sugar). Make sure the coating is even around the pan. Bake as directed on directions on box. 

Serve hot with Butter Brickle or Butter Pecan  ice cream with Butterscotch sauce.