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apples, toss to coat. Spoon over cream cheese layer; sprinkle with remaining nuts. Bake for 1 hour 10 minutes to 1 hour 15 minutes or until center is almost set. Cool before removing. Refrigerate 4 hours.

Dream Cookies Shurfine

All Purpose Flour

Delores M. Nuss, Scottsbluff NE 1 C margarine 1 C brown sugar, packed 1 C white sugar 1 C cooking oil 1 tsp vanilla 1 egg 3½ C flour 1 tsp soda 1 tsp cream of tartar 1 tsp salt 1 C Rice Krispies© 1 C coconut 1 C oatmeal ½ C chopped nuts, any kind Cream margarine and sugars. Add oil, vanilla, and egg and mix. Sift flour, soda, cream of tartar and salt and mix well. Add Rice Krispies© coconut, oatmeal and nuts. Spray baking sheet. Bake 12 minutes or until done at 350. Makes 8 dozen

Shurfine

Granulated Sugar

1 1 $ 59 $ 39 2 1 $ 29 2

$ 49

$ 99

5 Lb Bag

4 Lb Bag

Brown or Powdered Sugar

Nestle

Shurfine

Cocoa Powder 8 Oz

2 Lb Bags

Nestle

Baking Moresels

Shurfine

Vegetable Oil

2

$

Pam

Non-Stick Cooking Spray

2

99 $ 48 Oz

Shurfine

Cherry Pie Filling

1

Pillsbury

Oz

Blue Bonnet

Margarine

2 89

$ 49 $ 79 5-6 20-21 Oz

Ready Pie Crust

29 2

Fresh Peach Pie (or Fresh Strawberry)

10-12 Oz Packages

Count

Sale Prices Good November 17-28, 2013

¢

1 Lb. Qrtrs

1 $ 39 1 $ 99 1 $ 99 2

Gurley’s

Raw Chip Coconut 5 Oz. ...............

Gurley’s

Raw Spanish Peanuts 8 Oz. ..........

Gurley’s Cherry Chips 10 Oz. or Almond Bark 20 Oz. .................................. Gurley’s Chopped Pecans 5 Oz. or Pecan Halves 5 Oz. ..................................

SCOTTSBLUFF, NE

401 South Beltline Hwy West • 308-632-5303 Open Daily 6:00 AM - 9:00 PM Thanksgiving Day Hours: 6 AM - Noon

TORRINGTON, WY

1542 South Main Street • 307-532-3401 Open Daily 6:00 AM - 9:00 PM Thanksgiving Day Hours: 6 AM - Noon

KIMBALL, NE

815 East 3RD Street • 308-235-2482 Open Daily 6:30 AM - 9:00 PM Thanksgiving Day Hours: 7 AM - Noon

$ 19

Linda Green, Gering, NE Filling: 4 T cornstarch 1½ C sugar 2 C 7-Up 3 oz Jello© (peach or strawberry, depending on type of pie) 6 cups unsweetened fruit—well drained. Bring first 3 ingredients to boil until thickened. Add jello and cool. Add fruit, put into pie shell and cool. Top with whipped cream. Filling is enough for 2 pies.

Apple Pecan Cheesecake

Deb Steinbrecher, Bridgport, NE 1 C honey made graham cracker crumbs ¾ C finely chopped pecans 3 T sugar 1 tsp ground cinnamon ¼ C butter or margarine 2-8 oz pkg cream cheese, softened ½ C sugar 12 tsp vanilla 2 eggs 1/3 C sugar 4 C thin peeled apple slices Heat oven to 325. Mix crumbs, ½ cup nuts, 3 tablespoons sugar, ½ teaspoon cinnamon and butter; press onto bottom of 9” springform pan. Bake 10 minutes. Beat cream cheese, ½ cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time beating on low speed until blended. Pour over crust. Mix 1/3 cup sugar and remaining cinnamon in large bowl. Add apples, toss to coat. Spoon over cream cheese layer;

sprinkle with remaining nuts. Bake for 1 hour 10 minutes to 1 hour 15 minutes or until center is almost set. Cool before removing. Refrigerate 4 hours.

Butter Pecan Turtle Bars

Rhonda Boettcher, Torrington, WY CRUST: 2 C flour 1 C firmly packed brown sugar ½ C butter, softened CARAMEL LAYER: 2/3 C butter ½ C firmly packed brown sugar 1 C whole pecan halves 1 C milk chocolate chips CRUST: Mix all ingredients until particles are fine. Pat into 9x13 ungreased pan. Place pecans evenly over crust in rows so each bar will have one pecan. CARAMEL LAYER: In 1 quart sauce pan combine brown sugar and butter. Cook over medium heat, stirring constantly until entire surface of mixture begins to boil. Boil 1/2 to 1 minute. Pour over pecans and crust. Bake in 350 oven for 18-22 minutes or until entire caramel layer is bubbly and crust is golden. Remove from oven and immediately sprinkle with chips. Swirl chips. Cool. Cut into bars. Makes 3-4 dozen.

Cherry Squares

Teresa Moore, Torrington, WY ½ C butter ½ tsp almond flavoring ½ C margarine 3 C flour 1 1/3 cups sugar 1½ tsp baking powder 4 eggs ½ tsp salt 1 tsp vanilla 1 can cherry pie filling Cream butters and sugar. Add eggs one at a time. Add vanilla and almond flavorings. Sift dry ingredients and add gradually to creamed mixture. Beat until smooth. Save back 1 cup of batter. Spread remaining batter in a 13 x 9 inch greased pan. Spread pie filling over batter. Spoon remaining batter in small islands over cherry layer. Bake at 350 for 45 minutes or until done. Sprinkle with powdered sugar when ready to serve. Cut into small squares.

Caramel Corn with Cashews & White Chocolate Drizzle Margaret Kautz, Torrington, WY 12 C popped popcorn (1/2 cup unpopped) 1½ C coarse chopped cashews 10 T unsalted butter 1/3 C white corn syrup 1¼ C light brown sugar 1½ tsp course salt ¼ tsp baking soda 5 oz white chocolate, chopped Oven 250

Put popcorn and nuts in large bowl. Melt butter, add syrup, brown sugar, 1/2 teaspoon salt. Cook slowly until sugar dissolves, stir once or twice. Raise heat, bring to boil Do Not stir. Boil to 248 degrees (two to four minutes). Remove from heat, immediately add baking soda. Pour over popcorn, coat thoroughly. Spread onto two lightly sprayed cookie sheets. Bake about 45 minutes, stir twice. Take a piece out -- if it crisps in 1 minute it is done. Remove from oven, immediately pour the rest of the salt on. Cool completely. Melt chocolate over water, put in small plastic bag, snip the corner of the bag and drizzle chocolate over corn. Refrigerate 10 minutes to set the chocolate.

White Chocolate Macadamia Nut Cookies III

Kim Baliman, Kimball, NE 1 C butter, softened ¾ C packed light brown sugar ½ C white sugar 2 eggs ½ tsp vanilla extract ½ tsp almond extract 2½ C all-purpose flour 1 tsp baking soda ½ tsp salt 1 C coarsely chopped macadamia nuts 1 C coarsely chopped white chocolate Preheat oven to 350. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the macadamia nuts and white chocolate. Drop dough by teaspoonfuls onto ungreased cookie sheets. Bake for 10 minutes in the preheated oven, or until golden brown.

Butterscotch Ice Cream Dessert

Marie Anderson, Scottsbluff, NE 14 saltine crackers 14 graham crackers 1 stick of butter or margarine melted Crush the crackers and add the melted butter, press into a 9 x 13 pan. Mix 2 pkg. of instant Butterscotch pudding with 2 cups milk. Add 1 quart of butterbrickle ice cream Mix and pour over crust and refrigerate. Top with a small container of cool whip & grate 2 heath candy bars on top.

Salted Nut Roll Bars

Jan Livingston, Scottsbluff, NE 2 T butter 1 pkg peanut butter chips Melt butter and chips over low heat Add 1 can Eagle© brand milk In bottom of 9x13 pan, spread ½ can of salted peanuts Add ½ bag of miniature marshmallows to melted mixture and pour over peanuts in pan. Sprinkle remainder of peanuts and marshmallows on top. Tap lightly. Cool and serve.


King Arthur’s Ginger Cookies

Marilyn Rahmig, Scottsbluff, NE 3½ C all purpose, unbleached flour 1 tsp soda ½ C ginger chips Mix the above ingredients together Beat: 1 C butter, softened 1 tsp salt 1 tsp cinnamon 1 tsp sugar 1 tsp allspice ½ C molasses 1 egg 1 C sugar Add flour mixture Drop by rounded teaspoonful on parchment lined baking sheet. Bake at 375 for 9-12 minutes.

Split-Second Cookies

Ginny Becker, Torrington, WY ¾ C butter, softened 2/3 C sugar 1 egg 1 tsp vanilla 2 C all-purpose flour ½ tsp baking powder ½ tsp salt 1/3 C raspberry jam (or any other flavor jam) In large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Divide dough into four equal portions; shape each into a 12-inch by ¾-inch log. Place 4 inches apart on two parchment lined or greased baking sheets. With the handle of a wooden spoon, make a ½ inch depression down center of logs; fill with jam. Bake at 350 for 15-20 minutes or until lightly browned. Cool for 2 minutes. Cut diagonally into ¾ inch slices. Remove to wire racks to cool completely.

Low Carb, Sugar Free, Gluten Free Oreo Cheesecake Susanna Carradine, Scottsbluff, NE For the crust: Mounded ½ cup protein powder (whey, rice, etc.) ¾ C almond flour or meal ¼ tsp baking powder ¼ tsp sea salt 4 T cocoa powder 3¾ tsp Truvia© (5 packets) OR 3 Tbsp sugar ¼ C butter 2-4 T water Mix all dry ingredients then cut in butter either using a food processor or your fingers until the largest pieces are no bigger than peas. Slowly add in the water one tablespoon at a time until it pulls together into a moist dough. Hold out a ball of dough about the size of a quarter. Press the rest into a lightly greased 8” or 9” pie pan making sure it is even. Bake at 350 degrees for 1012 minutes. Meanwhile take the ball of dough, flatten it to about ¼ inch thick and bake in the 350 degree oven

for about 10 minutes or until starting to crisp at the edges. While these bake and then cool for at least 20 minutes, start on the whipped topping and filling. For the whipped topping: 1 C heavy cream 1 T vanilla extract 3 tsp Truvia© (4 packets) OR 6 tsp sugar Chill a small metal bowl in the freezer for about 5 minutes, then add all ingredients and whip until stiff peaks form. Set aside and start on the filling. For the Filling: 1 C plain yogurt, Greek style or drain liquid from regular (You can use vanilla if you are using sugar.) 1 1/3 C cream cheese 3 T vanilla extract 1 T lemon juice 1/8 tsp xanthan gum Pinch of sea salt Mix all ingredients until well combined and smooth. Let rest for about 5 minutes to set up. When the crust is cooled and the filling and topping are set, pour the filling into the crust and smooth out. Then spoon the topping on top and smooth that as well. Set aside and start on the fudge sauce if desired. For the Fudge Sauce (optional, but really makes this pretty and tasty) ¼ C butter 2½ TW cocoa powder 3 tsp Truvia© (4 packets) OR 6 tsp sugar Pinch sea salt In a small sauce pan, heat butter on low to begin melting. When it is about half melted add in the cocoa powder. Once it is completely melted and stirred together turn off heat. Add Truvia OR sugar and sea salt. Stir until well combined. Then drizzle sauce over pie. Take the small piece of crust you held out and crumble it over the top. Refrigerate until ready to serve.

Ooey Gooey Butter Bars

Kelli Thomas, Scottsbluff, NE Box yellow cake mix 1 stick of butter 3 eggs 4 C of powdered sugar 1 pkg of cream cheese Prepare the crust: combine the cake mix, stick of butter and one egg. Mix together and then pat into a greased or nonstick 9 x 13 pan. Then mix 4 cups of powdered sugar, a package of softened cream cheese and two eggs, beat until creamy and smooth. Pour over the uncooked crust. Bake for 40 minutes in a preheated oven on 325 for approximately 40 minutes or until the op is light brown. Remove from oven and allow to cool.

S and S Cookies

Nona Annett, Scottsbluff, NE Ritz© Crackes Nutella© White melting chocolate Spread a thin layer of Nutella on a Ritz cracker, place another cracker on top to make a sandwich. Dip with tongs in warm white melting chocolate and top with sprinkles.

Pumpkin Pie Cake

BONUS

11.99-14.99

Jan Livingston, Scottsbluff, NE 16 oz can pumpkin 4 eggs 12 oz can evaporated milk 1 tsp pumpkin pie spice 1 C margarine, melted ½ C chopped pecans 1½ C sugar 1 box yellow cake mix Mix pumpkin, milk, sugar, eggs and spice in a bowl. Pour into ungreased 9x13 pan. Sprinkle dry cake mix over pumpkin mixture. Drizzle margarine evenly over the top. Sprinkle pecans on top. Bake at 350 for 1 hour to 1 hour 15 minutes. Cool to set up. Serve with whipped topping.

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Peppermint Cheesecake

Linda Harris, Scottsbluff, NE Crust: 1 C chocolate wafer crumbs 3 T margarine, melted Heat oven to 350. Mix crumbs and margarine; press onto bottom of 9” springform pan. Bake 10 minutes. Cool Filling: 1 env unflavored gelatin ¼ C cold water 2, 8 oz pkg cream cheese ½ cup sugar ½ C milk ¼ C crushed peppermint candy 1 C whipping cream, whipped 2 (1.65 oz.) bars milk chocolate candy, finely chopped Soften gelatin in water; stir over low heat until dissolved. Beat cream cheese and sugar at medium speed with mixer until well blended. Gradually add gelatin mix and peppermint candy; refrigerate until slightly thickened. Fold in whipped cream and chocolate; pour over crust. Refrigerate until firm. Garnish with additional whipped cream combined with crushed peppermint if desired.

Apple Pecan Cheesecake

Deb Steinbrecher, Bridgport, NE 1 C honey made graham cracker crumbs ¾ C finely chopped pecans 3 T sugar 1 tsp ground cinnamon ¼ C butter or margarine 2-8 oz pkg cream cheese, softened ½ C sugar 12 tsp vanilla 2 eggs 1/3 C sugar 4 C thin peeled apple slices Heat oven to 325. Mix crumbs, ½ cup nuts, 3 tablespoons sugar, ½ teaspoon cinnamon and butter; press onto bottom of 9” springform pan. Bake 10 minutes. Beat cream cheese, ½ cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time beating on low speed until blended. Pour over crust. Mix 1/3 cup sugar and remaining cinnamon in large bowl. Add

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Cranberry Salad

Caramel Snack Mix

Todd Baliman, Kimball NE 1/2 C butter 3/4 C maple syrup 1 C packed brown sugar 1 C chopped pecans—coarsely chopped 1 C almonds – coarsely chopped 12 oz package crispy corn and rice cereal Preheat oven to 275. Spray a large roasting pan with non-stick cooking spray. In a medium-size microwave safe bowl, mix butter, maple syrup and brown sugar. Place the mixture in the microwave and cook 2 minutes, or until butter melts. Place the cereal, pecans and almonds into the prepared roasting pan. Pour the melted butter mixture over the cereal and nuts and mix gently until the cereal and nuts are coated. Bake for 1 hour, stirring every 15 minutes. As the snack mix is cooling, be sure to continue to stir so that the mix will not harden in one big lump. Yield 15 to 20 servings

Sombrero Spread Betti Burback, Kimball NE 1 lb ground beef ½ C onion, chopped ¼ - ½ C mustard, hot or regular ½ C catsup 1 T chili powder 1 tsp salt 15 oz can dark red kidney beans, blended with juice in blender or mashed Topping: 1 C Cheddar cheese, shredded 1/2 C onion, finely chopped 1/2 stuffed green olives, sliced (optional) Brown beef with onion and garlic; crumble beef. Add rest of ingredients and cook 10 minutes. Place in chafing dish and sprinkle with topping. Serve with corn chips.

Teresa Moore, Torrington, WY 2 oranges, peeled 2 applies, cored 1 lb package frozen cranberries 2 cups sugar Grind oranges, apples, and frozen cranberries. Add sugar. Mix well and refrigerate. Can substitute Splenda for the sugar.

Cheesy Broccoli Vegetable Soup Karen Walker, Kimball NE 2 T Butter ½ C chopped onion 1 C finely chopped carrot 2 Stalk celery, finely chopped 1 T minced garlic 4 C chicken broth 3 lg potatoes, peeled & chopped 1 T flour ½ C water 2/3 C milk 2 C broccoli chopped (can us fresh or frozen ) 2 C of Velveeta cheese (chopped in small pieces) Melt the butter in a large soup pot. Add onions, carrots, and celery and sauté over medium heat until tender. Add garlic and cook 1 or 2 additional minutes. Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender. Mix flour with water, add and simmer until soup is slightly thickened. Add milk and broccoli and cook until broccoli is just tender and soup is heated through. Stir in cheese, allow to melt and serve. I like making bread bowls to put soup in & dip & eat together. Good for a winter night.

8 oz tub whipped topping In a medium saucepan over medium heat, boil the pineapple and sugar for 3 minutes. Mix in the lemon Jello©, stirring until dissolved. Stir in the cream cheese. Remove from heat and cool for 10-12 minutes. Gently fold in the apples, nuts, celery and whipped topping into the mixture. Transfer to a 9x9 pan. Refrigerate 4 hour or until firm.

Pistachio Salad Teresa Moore, Torrington, WY 1 pkg pistachio pudding mix – dry 1 #2 can crushed pineapple with juice 1 pkg whipped cream topping mix ½ C nuts – optional Marshamallows – optional Mix pudding mix and pineapple. Fold in prepared topping mix. Add nuts and marshmallows. Refrigerate.

Picnic Salad Bowl Dorothy Purviance, Morrill, NE 1 sm pkg frozen peas, cooked, drained and cooled ½ C canned sliced mushrooms ½ C Italian dressing 1 C instant rice 4 T chopped green onions ½ C chopped cucumber 4 T sliced stuffed olives 2/3 C mayonnaise Drain mushrooms. Combine ½ cup cold water and Italian dressing in saucepan. Bring to boil. Remove from heat and add rice. Let stand covered for 5 minutes. Fluff the rice with fork and turn into medium bowl. Add peas and chill. Add remaining ingredients. Mix well. Refrigerate covered.

Sauerkraut Salad

Hot Jezebel Dip

Delores M. Nuss, Scottsbluff NE 1 lg can sauerkraut, drained ½ C chopped onion 1 sm jar red pimento ¼ C vinegar 1 lg green bell pepper, chopped ½ C celery, chopped 1 C sugar Combine, kraut, bell pepper, onion, celery and pimento in a bowl. Cook sugar and vinegar just to a boil. Pour over kraut mixture and let set overnight.

Rhonda Boettcher, Torrington, WY 8 oz block cream cheese, softened 3 T horseradish 1 sm jar apricot jam 3 tsp dry mustard 1 sm jar pineapple jam 1 tsp pepper Put cream cheese on a serving plate. Mix together remaining ingredients. Pour mixture over cream cheese. Serve with Ritz crackers.

Apple Salad Fran Frerichs, Gurley, NE 20 oz can crushed pineapple, with juice 2/3 C white sugar 3 oz pkg lemon Jello© 8 oz pkg cream cheese, softened 1 C diced, unpeeled apples 1 C chopped nuts 1 C chopped celery

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Loaded Baked Potato Dip Dorothy Monasmith, Bridgeport, NE 2 C sour cream 2 C shredded cheddar cheese 8 strips of bacon, cooked and chopped ½ C minced chives 2 tsp hot sauce (optional) Hot cooked waffle cut fries or hot cooked steak fries Mix the first five ingredients until blended. Refrigerate until serving. Serve with hot fries.

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small spoonful of preserves. Cut through batter with knife several times for more marble effect. Bake at 350 for 35-40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.

¼ tsp nutmeg 3 T butter Mix all ingredients and pour into pie crest. Dot with 3 tablespoons butter top with crust and bake at 400 for 45 minutes.

Bacon Bourbon Apple Pie

Amish Cake

Ruth Johannes, Scottsbluff, NE ½ C brown sugar 1 tsp ground cinnamon ¾ C flour divided 6 T cold butter, divided 5 slices cooked bacon crumbled 9 inch pie crust 6 C sliced peeled Golden Delicious apples (about 6) ¾ C granulated sugar 2 T bourbon 1 tsp vanilla Heat oven to 400. Mix brown sugar and ½ cup flour in medium bowl, cut in ¼ cup butter until the mixture resembles course crumbs. Stir in bacon. Place apples in large bowl, add granulated sugar, remaining flour, bourbon and vanilla, mix lightly. Spoon into the crust. Cut remaining butter into small pieces. Place evenly over apples. Cover with crumb mixture. Place pie on baking sheet. Bake at 400 for 30 minutes. Reduce heat to 350, bake 30 minutes or until apples are tender. Cool.

Amaretto Cake

Rhonda Boettcher, Torrington, WY CAKE: 1 box yellow cake mix ½ C water 4 eggs ½ C vegetable oil ½ C amaretto Liqueur ½ C sliced almonds or pecans GLAZE: 1 C sugar ¼ C amaretto Liqueur 1 stick oleo ½ C water Grease and flour a bundt pan. Sprinkle nuts over bottom and set aside. Beat cake mix with eggs, liqueur, water and oil for 2 minutes. Pour batter over nuts. Bake at 325* for 45 minutes. While cake is baking make glaze. Bring all ingredients to a boil. Boil for 3 minutes. After cake has cooled 5 minutes, drizzle glaze over cake still in pan. Let stand 1 to 2 hours until glaze is absorbed. Cake carries well in pan and tips out easily. I have made 3 cakes at a time; bake all together and triple glaze recipe. Freeze extra cakes for later. Serve with whipped cream or ice cream.

Harvest Fruit and Nut Pie

Marie Anderson, Scottsbluff, NE 2 prepared pie crusts 4 medium Granny Smith apples peeled and sliced 1 C cranberries ½ C golden raisins ½ C chopped walnuts or pecans 1 C sugar 2/3 C brown sugar 4 T flour 1 tsp cinnamon

Fran Frerichs, Gurley, NE 2 eggs 2 C sugar ½ tsp salt 2 C flour 2 tsp baking soda 1 tsp vanilla flavoring ½ C nuts, crushed 20 oz can crushed pineapple, plus juice Topping 8 oz pkg cream cheese, softened ½ stick butter, softened 1 tsp vanilla flavoring 1¾ C powdered sugar ½ C nuts Mix all cake ingredients and bake at 350 for 30-40 minutes Beat topping ingredients until smooth and add half cup nuts. Spread on cake while cake is warm.

Broken Glass Cake

Diana Weinmaster, Scottsbluff, NE 3, 3 oz pkg Jello© (for Christmas I use any red, green and yellow) 1 pgk Knox© gelatin dissolved in ¼ cup cold water 6 oz pineapple juice 1T sugar 16 oz whipped topping Crust: 36 vanilla wafers ¼ C butter or margarine ½ C sugar for crust Dissolve each package of Jello© separately in 1½ cups hot water. Place an ice cube trays and place in refrigerator. When firm cut into 1-inch cubes. Boil pineapple juice and then add sugar and Knox© gelatin mixture. Set aside and let cool. Crush vanilla wafers and mix with sugar and butter. Line bottom of cake pan and ¾ of the crust mixture. In large bowl fold whipped topping with gelatin mixture and pineapple juice. Pour on top of crust mixture. Cover cake with remaining crust mixture. Chill.

Glorified Grahams

Patti Dean, Bridgeport, NE Place squares of graham crackers to fill a jelly roll pan. Dissolve 1½ cups brown sugar and ¾ cup butter (stick and a half). Mix while heating and add a capful of black walnut flavoring. Boil 1½ minutes. Spread over crackers and sprinkle 1 cup chopped walnuts or pecans over top. Bake for 12 minutes at 350. Cool and break apart.

Butterscotch Ice Cream Dessert

Marie Anderson, Scottsbluff, NE 14 saltine crackers 14 graham crackers

1 stick of butter or margarine melted Crush the crackers and add the melted butter, press into a 9 x 13 pan. Mix 2 pkg. of instant Butterscotch pudding with 2 cups milk. Add 1 quart of butterbrickle ice cream Mix and pour over crust and refrigerate. Top with a small container of cool whip & grate 2 heath candy bars on top.

Salted Nut Roll Bars

Jan Livingston, Scottsbluff, NE 2 T butter 1 pkg peanut butter chips Melt butter and chips over low heat Add 1 can Eagle© brand milk In bottom of 9x13 pan, spread ½ can of salted peanuts Add ½ bag of miniature marshmallows to melted mixture and pour over peanuts in pan. Sprinkle remainder of peanuts and marshmallows on top. Tap lightly. Cool and serve.

Pico de Gallo with Beans Dip Doris Rush, Scottsbluff, NE 1 can each: Great Northern Beans, Garbanzos, Black beans, Black-eyed peas, Corn, Diced tomatoes, Sliced black olives 6 green onions, chopped 1 red onion, diced 1 red pepper, diced 1 avocado, diced 1 bunch cilantro, chopped 1 t. minced garlic ½ bottle Italian dressing Juice of 1 lime Rinse and drain beans and corn. Mix all ingredients together and let marinate for several hours. Serve with chips or as a side dish. Makes approximately 40, 4 oz. servings.

Dar’s Sweet Sausage Rolls

Marie Anderson, Scottsbluff, NE 4 squares of unsweetened chocolate 1 C butter 2 C of sugar Melt these together then add: 4 room temperature eggs 1 C flour 1 tsp vanilla 2 C of mini marshmallows 1 C chopped pecans 1 C chocolate chips Pour this into a buttered 9 x 13 pan. Then top with 1/2 cup chocolate chips. Bake at 350 for 40 -45 minutes.

Patti Dean, Bridgeport, NE 1 tube crescent rolls 24 little smokies ½ C butter, melted ½ C chopped nuts 3 T honey (you can use syrup) 3 heaping T brown sugar Unroll crescent dough and separate into triangles; cut each into 3 smaller triangles. Place a smokie on the long end and roll up; set aside. Boil the butter, honey and brown sugar together until carmel color, stirring often. Boil about 1 minute. Place the smokie bundles seam side down in a lightly sprayed baking dish. Pour the caramel mixture over the smokies. Bake at 400 uncovered for 15-20 minutes or until lightly browned.

Banana Cream Pie

Broccoli-Cauliflower Salad

Final Exam Brownies

Linda Green, Gering, NE 1 C sugar ¼ C cornstarch 3 C milk 2 eggs, lightly beaten 3 T butter ½ tsp salt 1½ tsp vanilla 2 large firm bananas 1 Baked Pastry Shell, 9 inches 1 C heavy whipping cream 1 T sliced almonds, toasted In large saucepan, combine the sugar, cornstarch, salt and milk until smooth. Cook and stir over mediumhigh heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot filling into eggs; return to the pan. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat. Gently stir in the butter and vanilla. Press plastic wrap onto surface of custard; cover and refrigerate for 30 minutes. Slice bananas into pastry shell; pour custard over top. Spread with the whipped cream and sprinkle with the toasted almonds. Chill for 6-8 hours. Refrigerate leftovers.

Delores Jorgenson, Scottsbluff, NE Chop fine: 1 head cauliflower 1 large bunch broccoli Green onions to taste. Add: 1 C salad dressing - not mayo 1 C sour cream 1 pkg Hidden Valley© Ranch Style Dressing Mix together thoroughly - serve immediately or chill.

Nebraska Chili Christy Ningen, Hemingford, NE 1 lb ground beef 12 oz can whole kernel corn, undrained 1 med onion, chopped ¼ C chopped celery 10.75 oz can tomato soup 16 oz can pork and beans, undrained ¼ C water 15.5 oz can kidney beans, rinsed and drained 1 T vinegar 2 to 3 T chili powder ¼ C packed brown sugar In dutch oven, brown ground beef, onion and celery;

cook until tender, drain. Add remaining ingredients; simmer until heated through. Yields 6-8 servings.

Super Easy Party Poppers Ginny Becker, Torrington, WY 8 oz cream cheese, softened 1 C shredded sharp cheddar cheese 1 C shredded Monterey Jack cheese 6 bacon strips, cooked and crumbled ¼ tsp salt ¼ tsp garlic powder ¼ tsp chili powder 1 lb fresh jalapenos, halved lengthwise and seeded ½ C dry bread crumbs Sour cream or ranch dressing, optional In a large mixing bowl, combine the cheeses, bacon and seasonings. Mix well. Spoon about 2 tablespoons cheese mixture into each pepper half. Roll in bread crumbs. Place in a greased 15x10 baking pan. Bake uncovered at 300 for 20 minutes for spicy flavor, 30 minutes for medium and 40 minutes for mild. Serve with sour cream or ranch dressing if desired

Pumpkin Bread Dorothy Purviance, Morrill, NE 3½ C flour 3 C sugar 2 tsp soda 1 tsp salt 1 tsp cinnamon 1 tsp nutmeg 1 C oil 4 eggs 2/3 C water 2 C pumpkin Sift dry ingredients in large bowl. Make hole in center, add oil and egg and water. Mix well. Add pumpkin and mix well bake at 350 for 30 minutes.

Cinnamon-Sugar Scones Dorothy Monasmith, Bridgeport, NE Mix 3 cups biscuit baking mix and 1/4 cup sugar. Whisk together 1/2 cup vanilla yogurt, 1/3 Cup milk and 1 Tbsp vanilla extract. Stir into dry ingredients just until moistened. Stir in 1 Cup cinnamon chips. If too dry, add a little milk. On a lightly floured surface, pour out the dough and knead dough gently 10 times. Pat into a 9 inch circle, sprinkle with cinnamon and sugar mixed together (1Tbsp sugar, 1 tsp cinnamon). Cut into 8 or 10 wedges. Place on ungreased baking sheet. Bake at 375 in preheated oven for 20-25 minutes or until golden color.

Brown Sugar Oatmeal Bread Betti Burback, Kimball NE 2 c water 2 c quick cooking oats ¼ c butter or marg ½ c light brown sugar 1 tsp salt 2 pkg active dry yeast 5 ½ C all purpose flour 1 T butter or melted marg 1 egg well beaten ½ T quick cooking oats In med sized saucepan over high heat, bring 2c water to boiling. Gradually stir in 2 C oats. Cook, stirring until thick, about 1 min. Remove pot from heat. Cool some—add egg to cooled oatmeal mixture. Add 1/4 C butter, the brown sugar and the salt. Stir until butter melts. Let the oat mix cool to lukewarm. In large mixing bowl, sprinkle yeast over warm water: stir until dissolved. Add oat mix & 3c flour, beat with a wooden spoon until smooth, about 2 mins. Using hands, gradually mix in 2c more flour, turn dough onto lightly floured surface. Turn dough out onto lightly floured surface. Knead in the remaining 1/2c flour. Dough will be stiff. Knead 10 mins longer. Place dough in a large greased bowl; turn to bring greased side up. Cover with waxed paper and then with a towel; let rise in a warm place, free from drafts until double in bulk, about one hour. Lightly grease 2- 9” x5” x2” loaf pans. Turn dough onto lightly floured surface; divide in half. Roll out one half to a 12” x 8” rectangle; roll up dough; starting at narrow end. Press ends even: pinch to seal; tuck ends under loaf. Place loaf seam side down in prepared loaf pan. Repeat process with the other half of dough. Brush surface of dough lightly with 1 tbsp, melted butter and sprinkle with 1/2 tbsp. oats. Cover with a towel and let rise about 1 1/2 hrs. or until sides of dough come to the top of the pans. Preheat oven to 375. Place loaf pans on the middle rack of oven; bake for 50 mins or until crust is a deep golden brown. Turn bread out of pans onto wire racks; loaves should sound hollow when tapped on bottom with handle of wooden spoon. Let cool completely. Makes 2 large and 1 mini loaf—Perfect for gift giving!!

Rye Bread

Delores M. Nuss, Scottsbluff NE 1 C whole wheat flour ½ C shortening 3 C rye flour 2½ pkgs dry yeast 6½ - 7 C white flour 1 C buttermilk ½ C sugar 2½ C hot water 2 tsp salt Dissolve yeast in half cup warm water, add buttermilk to hot water. Add to yeast mixture. Add shortening and remaining ingredients. Mix well to a smooth dough. Let rise, punch down, let rise again. Shape into 2 or 3 loaves. Place in sprayed loaf pan, pierce with fork on the edge of each loaf and several times on the top.


Bake at 325-350 for 40-45 minutes. Brush tops with butter after removing from oven. Turn on rack to cool.

Egg Bread (Bread Machine) Karen Walker, Kimball NE 2 eggs 1¼ C water (warm 80 degrees) 3 T Oil 3 T sugar 2 T salt 4 C flour 1 Tyeast (red star quick yeast) Place in order listed in bread machine, set it for dough. When done make into mounds to rise as bowls, place on cookie sheet & rise, bake in a 375 oven for about 20 minutes until golden then baste with butter when out of oven & cooling. when cool slice off top dig out center place soup inside, can dip the top & dug out bread. enjoy.

No Knead English Muffin Bread Doris Rush, Scottsbluff, NE 5½ C warm water 3 T active dry yeast 3 T sugar 1 T salt 11 C bread flour Place all ingredients in a large bowl and mix. Allow to rise until double in size. Spoon this sticky dough into 4 well greased loaf pans. Allow to rise in the pans until the dough reaches the top of each pan. Bake in a preheated 350 F oven for 45 minutes or until golden brown. Ten minutes before done brush with melted butter. Yield 4 loaves.

Apple Pumpkin Bread Ruth Johannes, Scottsbluff, NE 2 C flour 2 1/3 C whole wheat flour 2 tsp baking powder ½ tsp soda 1 tsp cinnamon ½ tsp ginger Pinch of allspice, nutmeg and mace ½ tsp salt 15 oz can pumpkin 4 eggs ¾ C sugar 1 C applesauce ½ C honey ½ C vegetable oil Melted butter ½ C Granny Smith apples, peeled and chopped Preheat oven to 350. Grease 2 loaf pans with vegetable oil or non-stick spray. Mix both kinds of flour, baking powder, baking soda, spices and salt in large bowl. Stir together pumpkin, eggs, sugar, honey, applesauce, oil or melted butter in a large bowl. Combine pumpkin mixture with dry ingredients, stirring only until combined. Stir in apples. Pour half of the batter into each loaf pan. Bake at 350 for 50-65 minutes. Cool for 10 minutes before removing from pan.

Jelly Filled Muffins Jan Livingston, Scottsbluff, NE 1½ C flour 2 tsp baking powder ¼ tsp salt ¼ tsp ground nutmeg 1 egg ½ C milk 1/3 C butter or margarine, melted ½ tsp vanilla extract ¼ C strawberry or plum jelly TOPPING: 3 T butter or margarine, melted 1/3 C sugar ½ tsp ground cinnamon In a bowl, combine the first five ingredients. In another bowl, whisk the egg, milk butter and vanilla. Stir into dry ingredients just until moistened. Spoon half of the batter into 12 greased or paper lined muffin cups. Spoon 1 teaspoon jelly in center of each. Fill muffin cups two-thirds full with remaining batter. Bake at 400 for 20 minutes or until toothpick inserted one inch from the edge comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Brush tops with butter. Combine sugar and cinnamon, dip tops of muffins in mixture.

Pumpkin Spice Scones with Brown Butter Glaze

Adapted from Joy the Baker Carolyne and Erin Ewing, Gering, NE 3 C all-purpose flour 2/3 C packed light brown sugar 3½ tsp baking powder ½ tsp baking soda ½ tsp salt 3 tsp pumpkin pie spice 1½ sticks (¾ C, 6 ounces) unsalted butter, cold and cut into small cubes 1 C buttermilk, cold 1 C pumpkin puree 1 T pure vanilla extract ½ C coarsely chopped pecans For the Glaze: 4 T unsalted butter 1½ C powdered sugar 1 tsp pure vanilla extract 3 to 4 T whole milk Place rack in the upper third of the oven and preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside. In a medium bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, and spices. Add the cold butter to the dry ingredients and toss to coat. Using your fingers or a pastry cutter, break the butter down into the dry ingredients. Work quickly so that the butter remains cold. Some of the butter will be the size of oat flakes, others will be the size of small peas. In a small bowl, whisk together buttermilk, pumpkin puree, and vanilla extract. Add the wet ingredients, all at once to the dry ingredients. Stir together until

almost thoroughly combined. Add pecans and stir until no dry flour bits remain. Using a medium ice cream scoop, scoop scones dough by the 1/4-cupful onto the prepared baking sheet. Leave about 2-inches of space between each scone. Bake for 18 to 20 minutes or until browned slightly with dry tops. You can insert a toothpick into the center of a scone to test for doneness. Allow to cool completely before glazing. To make the glaze, in a small saucepan melt butter over medium-low heat. The butter will begin to crackle and pop. After the crackling subsides a bit, the butter will begin to brown. Continue to cook until the butter smells nutty and the butter solids begin to brown. Immediately remove from the heat and transfer to a small bowl. In a medium bowl, whisk together powdered sugar, browned butter, vanilla, and 2 tablespoons of milk. Whisk together and add more milk as necessary until your desired consistency is reached. Generously drizzle scones with glaze. These scones are best served within 2 days of of baking.

Fudge Sauce Rhonda Boettcher, Torrington, WY 1 stick butter 3 C sugar 1 can condensed milk 3 sq unsweetened baking chocolate ½ tsp salt Combine all ingredients and cook in double boiler until thick.

Peanut Butter Popcorn Karen K. Palmer, Rushville NE 1 C unpopped popcorn popped in air popper 1 C sugar 1 C white syrup Cook sugar & syrup in microwave safe bowl on high for 5 minutes, stir well. Remove from microwave and add: 1 cup peanut butter, 1 teaspoon vanilla and 1 cup peanuts. Pour over popcorn, stir until all corn is coated, then spread on waxed paper to dry.

Apple Slices Dip Margaret Kautz, Torrington, WY 2-8 oz packages cream cheese, room temperature ¾ C brown sugar ¼ C white sugar 1 tsp vanilla 1 pkg Heath toffee bits. Mix

Baked Caramel Corn Karen Walker, Kimball NE 1 C butter 2 C brown sugar ½ C corn syrup

Sweet Potato & Apple Casserole

Linda Harris, Scottsbluff, NE 2 large cans sweet potatoes or yams, drained 8 granny smith apples, peeled, cored and thinly sliced ½ C (packed) light brown sugar 1 T ground cinnamon ½ stick unsalted butter ½ C orange juice ¼ C honey Preheat the oven to 350. Butter a 2 1/2 quart casserole: set aside. Slice sweet potatoes and apples. Mix brown sugar and cinnamon together. Alternate layers of sweet potatoes and apples, sprinkling brown sugar-cinnamon ending with an apple layer. Melt butter in a small saucepan over medium heat. Add juice and honey and stir until mixed. Pour over casserole and bake, covered, in the preheated oven for 30 minutes. Uncover casserole and continue baking until golden brown, 30 minutes more.

Watermelon Pickle Cake

Fran Frerichs, Gurley, NE 1 C sugar 1 C water ½ C margarine 10 oz jar watermelon rind pickles, cut fine, including juice 1 tsp cinnamon ¼ tsp cloves 2 C flour, sifted 1 tsp baking soda 1 tsp salt 1 C chopped pecans or walnuts ¼ C margarine 5 T brown sugar 5 T heavy cream or half and half 1½ C powdered sugar Mix in a saucepan, sugar, water, margarine, watermelon rind pickles, cinnamon and cloves. Bring to a boil and simmer until margarine is melted. Cool 10 minutes. When cool, add flower, baking soda, salt and nuts or pecans, stir. Put in 9x13 pan. Bake at 350 for minutes or until done. In a saucepan, cook ¼ cup margarine, brown sugar and heavy cream. Cook until bubbly, then add powdered sugar. Beat until smooth (will be thin). Spread over cool cake.

Nutella Mini Brownies

Deb Steinbrecher, Bridgport, NE ½ C Nutella© spread 1 lg egg 5 T all purpose flour ½ C chopped hazelnuts Heat the over to 350. Line a 12 cup mini muffin pan with paper or foil liners put spread and egg in medium bowl. Whisk until smooth and flour until blended

spoon batter into prepared pan an sprinkle with hazelnuts. Bake until pick comes out with wet crumbs. 11-12 minutes. Can store up to 3 days.

Old Fashioned Coconut Cream Pie

Linda Green, Gering, NE 3 C half & half 2 eggs ¾ C white sugar ½ C flour ¼ tsp salt 1 tsp vanilla 1 C flaked coconut, Toasted* 1 C cool whip 9 inch pie shell, baked In a medium saucepan, combine the half & half, eggs, sugar, flour and salt. Bring to a boil over low heat, stirring constantly. Remove from heat, and stir in ¾ cup of the coconut and vanilla. Pour into pie shell and chill 2-4 hours or until firm. Top with cool whip and remaining ¼ cup coconut. Note: to toast coconut, spread it in an ungreased pan and bake in a 350 degree oven for 5-7 minutes, or until golden brown, stirring occasionally.

Irish Cream Bundt Cake

Todd Baliman, Kimball, NE Servings 12 1 C chopped pecans 1 (18.25 ounce) package yellow cake mix 1 (3.4 ounce) package instant vanilla pudding mix 4 eggs ¼ C water ½ C vegetable oil ¾ C Irish cream liqueur ½ C butter ¼ C water 1 C white sugar ¼ C Irish cream liqueur Preheat oven to 325. Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan. In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up. To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream. Servings 12

Pumpkin Dump Cake Summer Hulbert, Gering, NE 1 can Pumpkin Puree 1 C brown Sugar 1 12 oz can Evaporated milk 3 Eggs slightly beaten

2 tsp Pumpkin pie spice Mix well and pour into a greased 9x13 pan… Sprinkle a yellow butter cake mix over the top… the whole mix! Melt 2 sticks of butter and drizzle over the top…. Bake for 50 minutes at 375; golden brown around edges

Peanut Butter Cookies (wheat free)

Karen Walker, Kimball NE 1 C peanut butter (can use almond butter) 1 C sugar 1 med egg beaten Preheat oven 375, put peanut butter, sugar and egg into a large mixing bowl, mix together leave to stand for 5 minutes to firm up. Roll into small balls and place on cookie sheet. Flatten with bottom of drinking glass dipped in sugar. Bake for 7 – 10 minutes. When you remove them from the oven leave the cookies on the tray for a few minutes to make sure that they set. otherwise they crumble while still hot, then transfer to a wire cooling rack.

Lemon Meringue Pie

Linda Green, Gering, NE 1 C sugar 1¼ C water 1 T butter ¼ C cornstarch 3 T cold water 6 T lemon juice 1 T grated lemon zest 3 eggs yolks 2 T milk Baked Pie Crust Combine Sugar, water and butter. Heat about 3 minutes in microwave until sugar dissolves. Stir. Mix cornstarch with cold water. Stir into butter and sugar mixture. Return to microwave for about 2 minutes, stirring every 30 seconds. Stir in lemon juice and lemon zest. Beat egg yolks with milk then slowly stir into cornstarch mixture. Return to microwave, cooking for about 2 ½ minutes, stirring every 30 seconds. Cool. Pour into pie shell. Meringue: 3-4 egg whites, 6-8 Tbs. sugar, 1 tsp. lemon juice. Beat egg whites until stiff, not dry. Mix in sugar gradually. Pour in lemon juice last. Spread over cooled filling, sealing edges of pastry. Bake @ 350 degrees for 15-20 minutes or until brown.

White Chocolate Raspberry Cheesecake

Marilyn Rahmig, Scottsbluff, NE 2, 8 oz pkgs cream cheese, softened ½ C sugar ½ tsp vanilla 3, 3 oz squares white baking chocolate, melted 1 ready use chocolate flavor crumb crust 3 T raspberry preserves Mix cream cheese, sugar and vanilla with mixer on medium sped until well blended. Add eggs, mix until blended. Stir in melted white chocolate. Pour into crust. Microwave preserves in small bowl on high for 15 seconds or until melted. Dot top of cheesecake with


3 eggs 9 oz pkg mincemeat finely crumbled In large bowl combine cake mix, water, oil and eggs. Beat on medium high speed for 2 minutes. Stir in mincemeat. Pour into greased and floured fluted pan. Bake at 350 45-50 minutes. Cool 10 minutes. Remove from pan. Cool 10 minutes. Remove from pan. Drizzle with favorite frosting.

Holiday Cheese Danish

Deb Ottoson, Potter, NE 2 – 8 oz pkgs softened cream cheese 1½ tsp vanilla ½ C sugar 2 pkg crescent dough ½ C raspberry, apricot or strawberry jam or substitute your favorite 1 beaten egg 4 oz slivered almonds (optional) Preheat oven 350. Mix together cream cheese, vanilla, and sugar in a bowl. Unroll crescent dough on an ungreased cookie sheet or on a stone and seal all perforations. Spread the filling on the dough leaving a quarter-inch edge. Top the filling with the jam. Unroll the second crescent dough and lay on top. Seal with a fork on all edges and perforations. Brush the top with egg and sprinkle with almonds. Bake 30 minutes.

Microwave No Fail Divinity

Karen K. Palmer, Rushville NE 4 C sugar 3 egg whites 1 C white corn syrup 1 tsp vanilla ¾ C water ½ C chopped nuts 1/4 tsp salt Mix sugar, corn syrup, water and salt in 2-quart glass bowl. Cook on high 19 minutes, stirring every 5 minutes. Candy thermometer should read 260 degrees. If not, cook 1-2 minutes longer. While syrup mixture cooks, beat egg whites very stiff in a large bowl. Gradually pour hot syrup over egg whites and continue beating at high speed until thick and candy starts to lose its gloss. Beating may require 12 minutes. Add vanilla and nuts to beaten mixture. Drop by teaspoons onto waxed paper. Candy may be tinted with food color for special occasions. Add to mixture at same time as vanilla. Makes 65 pieces.

Quick & Easy Sweet Potatoes

Teresa Moore, Torrington, WY 1 lg can sweet potatoes 2 to 3 T butter ¼ C chopped pecans Marshmallows ¼ to ½ C brown sugar Mash potatoes well and put in an 8 x 8 inch dish. Add chopped pecans, brown sugar, and butter. Stir. Bake on low just long enough to melt sugar and butter. Place a few marshmallows on top. Cover with foil and heat just enough to slightly melt marshmallows. Recipe is easily doubled.

Nutmeg Noels

Juanita Baker, Minatare, NE Combine in small bowl 2 Tablespoons red colored sugar and 2 Tablespoons green colored sugar and ½ teaspoon nutmeg. Set aside. Combine in a large bowl 1 teaspoon cream of tartar, ½ teaspoon baking powder, ½ teaspoon salt and ¼ teaspoon nutmeg. Add ½ cup margarine, one egg and 1 teaspoon vanilla. Beat at low speed about 3 minutes. Roll rounded teaspoons of dough into 1-inch round balls. Roll in sugar/nutmeg mixture Place on ungreased baking sheet two inches apart (they will spread a lot while baking) Preheat oven to 400. Bake 10-12 minutes.

Caramel Snack Mix

Kim Baliman, Kimball, NE ½ C butter ¾ C maple syrup 1 C packed brown sugar 1 C chopped pecans—coarsely chopped 1 C almonds – coarsely chopped 12 oz package crispy corn and rice cereal Preheat oven to 275 degrees F (135 degrees C). Spray a large roasting pan with non-stick cooking spray. In a medium-size microwave safe bowl, mix butter, maple syrup and brown sugar. Place the mixture in the microwave and cook 2 minutes, or until butter melts. Place the cereal, pecans and almonds into the prepared roasting pan. Pour the melted butter mixture over the cereal and nuts and mix gently until the cereal and nuts are coated. Bake for 1 hour, stirring every 15 minutes. As the snack mix is cooling, be sure to continue to stir so that the mix will not harden in one big lump. Yield 15 to 20 servings

Jello© Divinity

Doris Rush, Scottsbluff, NE 3 C white sugar ¾ C corn syrup ½ tsp vanilla extract ¾ C water ½ tsp salt 2 egg whites 3 oz pkg fruit flavored gelatin mix 1 C chopped pecans In a medium saucepan over low heat, combine sugar, corn syrup, vanilla extract and water. Bring to a boil, stirring to dissolve sugar. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. Meanwhile, beat egg whites until stiff; slowly add gelatin while beating until stiff peaks form. Continue beating and pour syrup mixture slowly in a thin stream over the egg mixture. Beat until mixture thickens and losses its gloss. Stir in pecans. Drop by teaspoonfuls onto wax paper or pour into a pan. Cool; store in airtight containers. Servings: 72

Santa’s Popcorn

Jean Hilderman, Scottsbluff, NE 2 bags microwave popcorn – popped (remove unpopped kernels) 2 C dry roasted peanuts 3 C Rice Krispies© Mix above together in a large bowl. Then melt together in microwave 1 package almond bark 2 heaping T peanut butter Pour over popcorn mixture. Spread on waxed paper and break apart in desired sizes. Store in covered containers.

Chocolate Sour Cream Cake

Delores Jorgenson, Scottsbluff, NE 3 T cocoa & 1/2 cup boiling water, add 1 tsp. soda Add: 1 C sour cream 2 eggs 1 C brown sugar Add last: ½ tsp salt 1½ cups flour Bake in 350 oven in a 9 x 13” pan about 30 minutes or until toothpick comes out clean.

No-Bake Pumpkin Cream Pie Ruth Johannes, Scottsbluff, NE 1½ C powdered sugar 8 oz cream cheese, softened ½ stick butter, softened 1 T vanilla 1 tsp pumpkin pie spice 16 oz can pumpkin 9 inch prepared graham cracker crust 1 C heavy cream, whipped, optional Beat cream cheese, butter, vanilla and pumpkin pie spice with electric mixer. 1-2 minutes until fluffy. Add pumpkin and mix until blended. Spoon into pie crust chill 6 hours or overnight.

Christmas Coleslaw

Ginny Becker, Torrington, WY ¼ C mayonnaise 1 T sweet pickle relish 1 T honey mustard 1 T honey 1/8 tsp salt ¼ tsp white or black pepper ¼ tsp celery seeds 5 C shredded green cabbage 1/3 C chopped walnuts ¼ C thinly sliced green onions ¼ C finely chopped celery ¼ C finely chopped red bell pepper ¼ C dried cranberries Stir together the mayonnaise, relish, honey mustard, honey, salt, pepper and celery seeds in small bowl. In large bowl combine cabbage, walnuts, onion, celery, red bell pepper and cranberries. Add the mayonnaise mixture to the cabbage mixture; toss to coat. Cover and chill at least one hour or up to 4 hours before serving.

1 tsp salt ½ tsp baking soda 1 tsp vanilla 6 qts popped popcorn Melt butter stir in brown sugar, corn syrup and salt. Boil 5 minutes without stirring. Remove from heat & stir in baking soda and vanilla. Pour over popcorn. Turn onto shallow baking dishes Bake at 250 for 1 hour stirring every 15 minutes. Cool completely on wax paper then break apart & store in covered container. (Note: can drizzle melted white or choc. almond bark over cool caramel corn let cool & set (I used both almond barks).

Caramel Popcorn Marie Anderson, Scottsbluff, NE 2 C brown sugar ½ C light Karo© syrup 2 sticks butter Cook slow for 5 minutes Add 1/2 tsp baking soda Pinch of salt, pinch of cream of tartar. Pour over 8 quarts of popcorn and bake at 200 for 1 hour stirring every 15 minutes.

Never Fail Pie Crust Linda Green, Gering, NE 4½ C flour 1 tsp salt 1¾ C Crisco ¼ C powdered sugar Add: 1 beaten egg, mixed with 1 TBL. White vinegar and ½ cup cold water Mix the flour, salt, Crisco and powdered sugar in food processor. Add the beaten egg, vinegar and cold water and process until it is combined. (I then take out half and process until it forms together at the sides of bowl. Makes 1 double crust and 1 single crust pie.

Roquefort Salad Dressing/Dip Patti Sue Peterson, Torrington, WY 1 qt mayonnaise ¼ bottle chili sauce 1 pkg bleu cheese (Softened) 1 tsp celery salt 1 tsp garlic powder 1 sm onion 1 sm green or red pepper 1 sm jar pimientos Remove the seeds from the green or red pepper. Remove the skin from the onion. Grind the pepper, onion and pimientos. Drain completely. Using a mixer combine the ground pepper, onion and pimientos with the mayonnaise, chili sauce, blue cheese, celery salt and garlic salt. Chill. Serve as dressing for a tossed salad or as a dip for crackers or vegetables.

Honey-Spiced Carrots Hashbrown Casserole

Bethany Trapp, Scottsbluff, NE 2 lbs frozen southern style hash browns ½ C melted butter ½ C chopped onion 1-2 C grated cheddar cheese 1 tsp salt 1 tsp pepper 1 pint sour cream 1 can cream of chicken soup, undiluted Mix together and bake in greased 13x9 pan. Top with 2 cups crushed corn flakes, ¼ cup melted butter. Bake at 350 for 1 hour.

Kim Baliman, Kimball, NE 4 C of cold water ¼ tsp salt 1½ lb carrots, peeled and cut into 1½-inch sticks 1 T unsalted butter or margarine ¼ C. honey 1 tsp sugar ½ tsp ground allspice ¼ tsp black pepper 1/8 tsp cinnamon In a medium-size saucepan, bring the water and salt to a boil over high heat. Add the carrots; cook for 3 minutes or until crisp-tender. Transfer to a colander and rinse with cold water. In the same saucepan, melt the butter over moderate heat. Add the honey, sugar, allspice, pepper, and cinnamon and stir until bubbly. Add the carrots and heat, tossing, for 3 minutes or until well coated and hot.

Bacon & Green Bean Casserole Dianna’s Cheesy Potatoes Patricia Kriz, Alliance, NE 2-16 oz cans green beans 1-10 oz can of mushroom soup ¾ C milk 1-2.8 oz can French fried onions, divided 1-2 oz jar Hormel© Real Bacon Bits, divided 1/8 tsp pepper Heat oven to 350. In bowl combine beans, soup, milk and ½ can onions, ½ jar Hormel© Real Bacon Bits, and pepper, pour into 1½ qt casserole dish. Bake 30 minutes. Top with remaining onions and baking bits. Bake 5 minutes longer.

Broccoli and Cheese Puff

Teresa Moore, Torrington, WY 10 oz pkg frozen chopped broccoli 2 tsp minced onion 2 T butter or margarine 4 – 6 slices of bread 1 C slivered Swiss cheese 3 eggs ½ tsp salt 1 C instant skim milk Dash of Tabasco 1½ C hot water Cook frozen broccoli. Drain well. Mix in butter, cheese, salt, Tabasco, and onion. Mix. Cut slices of bread into triangles and line a greased 9 x 9 inch pan. Spoon broccoli mix over bread. In medium bowl, beat eggs, powdered milk, and water. Mix, then pour over broccoli. Bake at 375 for 20 – 25 minutes until puffed and set. Serves 4. Substitutions: Cheddar or Monterey Jack cheese instead of Swiss. Spinach or crabmeat instead of broccoli. Skim milk or whole milk instead of powdered milk. Double recipe makes 9 x 13 inch pan and serves 8.

Dianna Rahmig, Scottsbluff, NE 32 oz bag hash browns –frozen 15 oz Tostito’s Smooth & Cheesy cheese dip 1½ C sour cream ¼ C milk ¼ tsp onion powder ¼ tsp pepper ½ tsp salt 4 T butter 1 C shredded cheddar cheese In large bowl mix together cheese dip, sour cream, milk, onion powder, salt and pepper until smooth. Pour in hash browns and stir thoroughly. Grease a 13 x 9 pan. Pour mixture into pan and smooth out evenly. Top with pats of butter and sprinkle cheese over top. Bake at 350 for 30 minutes or until lightly brown.

Bean Hot Dish

Bethany Trapp, Scottsbluff, NE 1 can #2 pork and beans 1 can great northern beans 1 can lima beans 1 can large butter beans Drain all of the above then add 1 can red kidney beans and juice 1 1b fried hamburger ½ onion, chopped, sautéed 10 slices bacon fried crisp and broken into little bits 1 C chopped celery ¾ C brown sugar 1 can tomato soup 1 can tomato paste 1 T Worcestershire sauce 1 T vinegar 1 tsp prepared mustard ¼ C molasses Toss lightly and bake in crock-pot or casserole for 1 hour at 350.


Kickin’ Collard Greens Connie Myers, Scottsbluff, NE 1 T olive oil 3 slices bacon 1 large onion, chopped 2 cloves garlic, minced 1 tsp salt 1 tsp pepper 3 C chicken broth 1 pinch red pepper flakes 1 lb fresh collard greens, cut into 2” pieces Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt. Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

Pineapple Casserole Nona Annett, Scottsbluff, NE 1 C sugar 6 T all-purpose flour 2 C grated sharp Cheddar heese 2 - 20 oz. cans pinapple chunks - drained (reserve 6 Tablesoons juice) 1 C Ritz cracker crumbs 8 T (1 stick) melted butter Preheat oven to 350.. In a mixing bowl combine sugar and flour. Gradually stir in cheese. Add pineapple and stir well. Pour mixture into a greased casserole dish. Combine cracker crumbs, butter, and reserved pineapple juice and spread on top of pineapple mixture. Bake for 25 to 30 minutes or until golden brown.

Calico Baked Beans Jan Livingston, Scottsbluff, NE Saute 1 small onion Brown half pound of bacon Brown half pound of hamburger Mix: 1 can kidney beans 1 can Pork & Beans 1 can Butter Beans (pour off liquid) Add: ½ C white sugar ½ C brown sugar ¼ C ketchup ½ tsp dry mustard Mix all of the ingredients together in roaster pan and bake for 1 hour at 350.

1 ½ lb beef, cubed 4 oz mild, diced chili peppers 1 clove garlic, chopped 2 T flour 4 C water 2 T oil 1 lg onion, chopped Salt and pepper to taste Trim fat off pork and beef, fry until brown. Add water, oil, peppers, onion and garlic. Add salt and pepper and cook until meat is tender. Add flour to thicken. Put some filling in a tortilla and roll up and fold like a pillow. Deep fat fry. Spoon some of the broth and meat over the top before serving.

Turkey in a Pot Deb Steinbrecher, Bridgport, NE 1 boneless turkey breast (3-4 lbs), halved 16 oz can whole berry cranberry sauce ½ C apple juice 1 T cider vinegar 2 garlic cloves, minced 1 tsp ground mustard ½ tsp ground cinnamon ¼ tsp ground cloves ¼ tsp ground allspice 2 T all purpose flour ½ C cold water ¼ tsp browning sauce, optional Place the turkey skin side up in a 5-quart slow cooking. Combine the cranberry sauce, sugar, apple juice, vinegar, garlic, mustard, cinnamon, cloves and allspices; pour over turkey. Cover and cook on low for 5-6 hours or until meat thermometer reads 170. When turkey is done remove. Straining juices. In saucepan combine flour and water, add turkey juice bring to boil to make gravy.

Breakfast Bites Margaret Kautz, Torrington, WY 1 pkg pre-shredded potatoes, thaw if frozen ¼ tsp garlic powder ¼ C finely chopped onion (optional) Salt and pepper to taste 3 eggs, beaten 1/2 cup shredded cheddar or Colby cheese Preheat oven to 350 degrees and grease mini muffin pan. Put potatoes into a bowl, garlic powder, onion, salt and pepper. Stir to combine. Add egg and stir, add cheese and mix thoroughly. Fill mini muffin tins and bake for 20 - 25 minutes or until golden brown and tops and edges begin to get crispy. Serve immediately or good when frozen for eating later, heat about 20 seconds in microwave.

Tangerine-Glazed Turkey Chimmy Chaungas Delores M. Nuss, Scottsbluff NE 1 ½ lb pork, cubed

Kim Baliman, Kimball, NE 1 turkey (14 to 16 pounds) ½ C butter, softened ½ C butter, cubed 1 C canola oil 2 C tangerine juice

GRAVY: 2 to 3 C chicken broth 5 T all-purpose flour Remove giblets from turkey; cover and refrigerate for gravy. Pat turkey dry; place breast side up on a rack in a roasting pan. Rub softened butter over turkey. In a large saucepan, melt cubed butter; stir in oil. Saturate a four-layered 17-in. square of cheesecloth in butter mixture; drape over turkey. Add tangerine juice to remaining butter mixture. Bake turkey, uncovered, at 325° for 3 hours; baste with tangerine juice mixture every 30 minutes, keeping cheesecloth moist at all times. Remove and discard cheesecloth. Bake turkey 45 minutes to 1-1/4 hours longer or until a meat thermometer reads 180°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. Remove turkey to a serving platter; cover and let stand for 20 minutes before carving. Pour drippings and loosened brown bits into a measuring cup. Skim fat, reserving 1/3 cup. Add enough broth to remaining drippings to measure 4 cups. For gravy, chop reserved giblets. In a large saucepan, sauté giblets in reserved fat until browned. Stir in flour until blended; gradually stir in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey. Yield: 14 servings (4 cups gravy). Prep: 30 minutes Bake: 3-3/4 hours + standing. Yield: 14 Servings.

in sauce then put inner mixture and roll up. Place in 9x13 baking dish, cover top with sauce and remaining cheese. Bake at 350 for 30 minutes.

Crispy Cheddar Chicken

Pam’s Wild Rice Casserole

Jean Hilderman, Scottsbluff, NE 2 lbs chicken tenders or 4 large breasts (cut each in 3 pieces) 2 sleeves Ritz© crackers ¼ tsp salt – 1/8 tsp. pepper ½ C milk 3 C cheddar cheese – grated 1 tsp dried parsley Crush crackers. Pour milk, cheese and cracker crumbs into 3 separate pans. Toss salt & pepper into crumbs and stir. Dip each piece of chicken into milk, then cheese. Press cheese into chicken with fingers. Then press cracker crumbs into chicken. Spray a 9x13 pan with Pam and lay chicken in pan. Sprinkle dried parsley over. Cover with foil and bake at 400 35 min. Remove foil and bake 10-15 min. longer or until edges of chicken are golden brown and crispy. Sauce: Combine one 10 oz. can cream of chicken soup, 2 Tbsp. Sour cream, 2 Tbsp. butter, melted. Whisk over med. heat until hot. Serve over cooked chicken.

Fiesta Chicken Enchiladas Bethany Trapp, Scottsbluff, NE 1 can mild enchilada sauce, divided 2 C cooked chicken, chopped ¾ C sour cream 4 oz can chopped green chilies, undrained 1/3 C chopped green onions ¼ tsp salt 2 C shredded Monterey Jack cheese, divided 10 flour tortillas 1 can cream of mushroom soup Mix can of soup with enchilada sauce. Dip each tortilla

with warm tortillas.

Candy Cane Fudge

Oven Meat Balls Marie Anderson, Scottsbluff, NE

1½ lbs of hamburger ¾ C oatmeal 1½ tsp salt ¾ tsp pepper 3 T onion

1 C evaporated mile Mix all of this together. Spray a 9 x 13 pan with Pam and make small meatballs ( golf ball ) single layer. Mix : 1 C ketchup 2 T vinegar 2 T sugar ½ C water Pour over the top of meatballs & bake covered 1 hour at 350 - 375 degrees. Then take cover off and bake a little longer to brown the meat.

Connie Myers, Scottsbluff, NE 1 cup wild rice – cook according to directions on package. Sauté’ one medium onion chopped and 2 cups chopped fresh mushrooms in 2-3 tablespoons butter. Add garlic powder or fresh crushed garlic to taste. Mix above ingredients together. Fold in 1 cup toasted almonds and 1 cup grated cheddar cheese. Place in greased casserole dish. Cover. Bake at 325 for 45 minutes. Need to watch as it burns easily.

Chili Verde

Jan Livingston, Scottsbluff, NE 4 T canola oil, divided 4 lbs boneless pork, cut into ¾ inch cubes ¼ C all purpose flour 4 oz can chopped green chilies ½ tsp ground cumin ¼ tsp salt ¼ tsp pepper 3 garlic cloves minced ½ C minced fresh cilantro ½ to 1 C salsa 14.5 oz can chicken broth Flour tortillas, warmed In a Dutch oven, heat 1 tablespoon oil over medium high. Add 1 pound of pork; cook and stir until lightly browned. Remove and set aside. Repeat with remaining meat, add more oil as needed. Return all of meat to Dutch oven. Sprinkle flour over mean; mix well. Add the chilies, cumin, salt, pepper, garlic, cilantro, salsa and broth. Cover and simmer until pork is tender and chili reaches desired consistency, and 1½ hours. Serve

bake for 15 more minutes until marshmallows are puffy. Serves 10-12.

Cherry Mash Candy Recipe

Todd Baliman, Kimball NE Combine 2 cups of sugar, 2/3 cup evaporated milk, 1 cup of miniature marshmallows or 12 large marshmallows, 1/2 cup butter (1 stick) and 1/8 tsp salt. Stir over medium heat to boiling. Boil 5 minutes. Add 1 (6 oz) pkg cherry chips and 1 tsp vanilla. Stir until melted. Spread in 9X13 inch buttered pan. Chill until firm. Melt 1 (12 oz) pkg milk chocolate chips and 3/4 cup peanut butter. Blend in 1 cup of crushed peanuts. Spread over cherry mixture. Chill and cut in small pieces. Enjoy!

Bourbon Balls

Dorothy Purviance, Morrill, NE 12 oz pkg vanilla wafers finely crushed (3 cups) 1 C powdered sugar 1 C chopped pecans ¼ C light corn syrup 2 T unsweetened chocolate ¼ C bourbon ½ C granulated sugar In large bowl thoroughly mix all ingredients, except powdered sugar. Shape into 1 in balls. Roll in powdered sugar. Store in tightly covered container for at least 3 days before serving to allow flavors to mellow.

Crockpot Christmas Candy

Deb Steinbrecher, Bridgport, NE 10 oz pkg vanilla baking chips 14 oz can sweetened condensed milk ½ tsp peppermint extract 1½ cups crushed candy canes 1 dash red or green coloring Line an 8” square baking pan with aluminum foil. Combine the chips and milk in a saucepan over medium heat. Stir frequently until almost melted. Remove from heat and continue to stir. When chips are completely melted stir in extract, coloring and canes. Spread evenly in pan. Chill for 2 hours.

Sweet on Sweet Potatoes

Juanita Baker, Minatare, NE Mix 2 eggs beaten ¼ C melted butter 1 tsp vanilla ½ C sugar Stir in 4 cups mashed sweet potatoes Spread all ingredients above evenly in an ungreased 2-quart baking dish. Topping: Combine ½ C brown sugar ¼ C flour Cut in 2 Tablespoons cold butter until it resembles coarse crumbs. Stir in ½ cup chopped pecans. Sprinkle over sweet potato mixture Preheat oven to 375, bake for 20 minutes. Serves 8

Peanut Clusters

Margaret Kautz, Torrington, WY 2 lbs lightly salted dry roasted peanuts OR cashews or nuts of your choosing 12 oz bag of milk chocolate morsels 4 oz pkg of Bakers German sweet cholotale 24 oz pkg almond bark Toss all into crock pot, set on low for about 3 hours -- if you forget it for awhile that’s ok -- it’s on low. Remove and put about 1/2 inch thick in cupcake papers, or fill mini cupcake papers.

Delores Jorgenson, Scottsbluff, NE 1 C evaporated milk 2 C sugar Bring to a boil. Add: 28 Kraft caramels Cook about 4 minutes or until all are melted. Add: 1 1/2 cups chocolate chips 1 tsp vanilla 3 C either peanuts or pecans. Beat mixture for a few minutes & drop by the teaspoons on wax paper. Makes 60 to 80 peanut clusters.

Sweet Potato Puff

Crockpot Nuts

Betti Burback, Kimball, NE 6 sweet potatoes ¾ c brown sugar 2 eggs, beaten ¼ tsp ground nutmeg 1/2 c cream ½ tsp ground cloves ¼ tsp salt 1 tsp ground cinnamon 3 T melted butter 2 c mini marshmallows Scrub potatoes. Rinse. Drain. Pare. Cover with water. Bring to a boil and boil 20 minutes or until tender. Drain potatoes and mash. Beat eggs, cream, salt, butter, sugar and spices together. Then beat into mashed potatoes and whip until fluffy. Bake in a buttered casserole dish for 30 minutes at 350. Cover with marshmallows and

(Charlotte Landrigan specialty) Dorothy Monasmith, Bridgeport, NE 16 oz nuts, mixed or one kind, 1/2 C melted butter ½ C powdered (confectioners) sugar. Turn crockpot on high for 15 minutes, butter or spray with cooking spray the sides and bottom of the crockpot. Stir all ingredients together in crockpot. Cover and cook on high for 15 minutes. Reduce setting to low. With lid off, cook 2 to 2-1/2 hours. You can add any spice, such as cinnamon for added flavor.

Mincemeat Spice Cake Ruth Johannes, Scottsbluff, NE 18.5 oz pkg spice cake mix 1¼ C water 1/3 C vegetable oil


Kickin’ Collard Greens Connie Myers, Scottsbluff, NE 1 T olive oil 3 slices bacon 1 large onion, chopped 2 cloves garlic, minced 1 tsp salt 1 tsp pepper 3 C chicken broth 1 pinch red pepper flakes 1 lb fresh collard greens, cut into 2” pieces Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt. Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

Pineapple Casserole Nona Annett, Scottsbluff, NE 1 C sugar 6 T all-purpose flour 2 C grated sharp Cheddar heese 2 - 20 oz. cans pinapple chunks - drained (reserve 6 Tablesoons juice) 1 C Ritz cracker crumbs 8 T (1 stick) melted butter Preheat oven to 350.. In a mixing bowl combine sugar and flour. Gradually stir in cheese. Add pineapple and stir well. Pour mixture into a greased casserole dish. Combine cracker crumbs, butter, and reserved pineapple juice and spread on top of pineapple mixture. Bake for 25 to 30 minutes or until golden brown.

Calico Baked Beans Jan Livingston, Scottsbluff, NE Saute 1 small onion Brown half pound of bacon Brown half pound of hamburger Mix: 1 can kidney beans 1 can Pork & Beans 1 can Butter Beans (pour off liquid) Add: ½ C white sugar ½ C brown sugar ¼ C ketchup ½ tsp dry mustard Mix all of the ingredients together in roaster pan and bake for 1 hour at 350.

1 ½ lb beef, cubed 4 oz mild, diced chili peppers 1 clove garlic, chopped 2 T flour 4 C water 2 T oil 1 lg onion, chopped Salt and pepper to taste Trim fat off pork and beef, fry until brown. Add water, oil, peppers, onion and garlic. Add salt and pepper and cook until meat is tender. Add flour to thicken. Put some filling in a tortilla and roll up and fold like a pillow. Deep fat fry. Spoon some of the broth and meat over the top before serving.

Turkey in a Pot Deb Steinbrecher, Bridgport, NE 1 boneless turkey breast (3-4 lbs), halved 16 oz can whole berry cranberry sauce ½ C apple juice 1 T cider vinegar 2 garlic cloves, minced 1 tsp ground mustard ½ tsp ground cinnamon ¼ tsp ground cloves ¼ tsp ground allspice 2 T all purpose flour ½ C cold water ¼ tsp browning sauce, optional Place the turkey skin side up in a 5-quart slow cooking. Combine the cranberry sauce, sugar, apple juice, vinegar, garlic, mustard, cinnamon, cloves and allspices; pour over turkey. Cover and cook on low for 5-6 hours or until meat thermometer reads 170. When turkey is done remove. Straining juices. In saucepan combine flour and water, add turkey juice bring to boil to make gravy.

Breakfast Bites Margaret Kautz, Torrington, WY 1 pkg pre-shredded potatoes, thaw if frozen ¼ tsp garlic powder ¼ C finely chopped onion (optional) Salt and pepper to taste 3 eggs, beaten 1/2 cup shredded cheddar or Colby cheese Preheat oven to 350 degrees and grease mini muffin pan. Put potatoes into a bowl, garlic powder, onion, salt and pepper. Stir to combine. Add egg and stir, add cheese and mix thoroughly. Fill mini muffin tins and bake for 20 - 25 minutes or until golden brown and tops and edges begin to get crispy. Serve immediately or good when frozen for eating later, heat about 20 seconds in microwave.

Tangerine-Glazed Turkey Chimmy Chaungas Delores M. Nuss, Scottsbluff NE 1 ½ lb pork, cubed

Kim Baliman, Kimball, NE 1 turkey (14 to 16 pounds) ½ C butter, softened ½ C butter, cubed 1 C canola oil 2 C tangerine juice

GRAVY: 2 to 3 C chicken broth 5 T all-purpose flour Remove giblets from turkey; cover and refrigerate for gravy. Pat turkey dry; place breast side up on a rack in a roasting pan. Rub softened butter over turkey. In a large saucepan, melt cubed butter; stir in oil. Saturate a four-layered 17-in. square of cheesecloth in butter mixture; drape over turkey. Add tangerine juice to remaining butter mixture. Bake turkey, uncovered, at 325° for 3 hours; baste with tangerine juice mixture every 30 minutes, keeping cheesecloth moist at all times. Remove and discard cheesecloth. Bake turkey 45 minutes to 1-1/4 hours longer or until a meat thermometer reads 180°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. Remove turkey to a serving platter; cover and let stand for 20 minutes before carving. Pour drippings and loosened brown bits into a measuring cup. Skim fat, reserving 1/3 cup. Add enough broth to remaining drippings to measure 4 cups. For gravy, chop reserved giblets. In a large saucepan, sauté giblets in reserved fat until browned. Stir in flour until blended; gradually stir in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey. Yield: 14 servings (4 cups gravy). Prep: 30 minutes Bake: 3-3/4 hours + standing. Yield: 14 Servings.

in sauce then put inner mixture and roll up. Place in 9x13 baking dish, cover top with sauce and remaining cheese. Bake at 350 for 30 minutes.

Crispy Cheddar Chicken

Pam’s Wild Rice Casserole

Jean Hilderman, Scottsbluff, NE 2 lbs chicken tenders or 4 large breasts (cut each in 3 pieces) 2 sleeves Ritz© crackers ¼ tsp salt – 1/8 tsp. pepper ½ C milk 3 C cheddar cheese – grated 1 tsp dried parsley Crush crackers. Pour milk, cheese and cracker crumbs into 3 separate pans. Toss salt & pepper into crumbs and stir. Dip each piece of chicken into milk, then cheese. Press cheese into chicken with fingers. Then press cracker crumbs into chicken. Spray a 9x13 pan with Pam and lay chicken in pan. Sprinkle dried parsley over. Cover with foil and bake at 400 35 min. Remove foil and bake 10-15 min. longer or until edges of chicken are golden brown and crispy. Sauce: Combine one 10 oz. can cream of chicken soup, 2 Tbsp. Sour cream, 2 Tbsp. butter, melted. Whisk over med. heat until hot. Serve over cooked chicken.

Fiesta Chicken Enchiladas Bethany Trapp, Scottsbluff, NE 1 can mild enchilada sauce, divided 2 C cooked chicken, chopped ¾ C sour cream 4 oz can chopped green chilies, undrained 1/3 C chopped green onions ¼ tsp salt 2 C shredded Monterey Jack cheese, divided 10 flour tortillas 1 can cream of mushroom soup Mix can of soup with enchilada sauce. Dip each tortilla

with warm tortillas.

Candy Cane Fudge

Oven Meat Balls Marie Anderson, Scottsbluff, NE

1½ lbs of hamburger ¾ C oatmeal 1½ tsp salt ¾ tsp pepper 3 T onion

1 C evaporated mile Mix all of this together. Spray a 9 x 13 pan with Pam and make small meatballs ( golf ball ) single layer. Mix : 1 C ketchup 2 T vinegar 2 T sugar ½ C water Pour over the top of meatballs & bake covered 1 hour at 350 - 375 degrees. Then take cover off and bake a little longer to brown the meat.

Connie Myers, Scottsbluff, NE 1 cup wild rice – cook according to directions on package. Sauté’ one medium onion chopped and 2 cups chopped fresh mushrooms in 2-3 tablespoons butter. Add garlic powder or fresh crushed garlic to taste. Mix above ingredients together. Fold in 1 cup toasted almonds and 1 cup grated cheddar cheese. Place in greased casserole dish. Cover. Bake at 325 for 45 minutes. Need to watch as it burns easily.

Chili Verde

Jan Livingston, Scottsbluff, NE 4 T canola oil, divided 4 lbs boneless pork, cut into ¾ inch cubes ¼ C all purpose flour 4 oz can chopped green chilies ½ tsp ground cumin ¼ tsp salt ¼ tsp pepper 3 garlic cloves minced ½ C minced fresh cilantro ½ to 1 C salsa 14.5 oz can chicken broth Flour tortillas, warmed In a Dutch oven, heat 1 tablespoon oil over medium high. Add 1 pound of pork; cook and stir until lightly browned. Remove and set aside. Repeat with remaining meat, add more oil as needed. Return all of meat to Dutch oven. Sprinkle flour over mean; mix well. Add the chilies, cumin, salt, pepper, garlic, cilantro, salsa and broth. Cover and simmer until pork is tender and chili reaches desired consistency, and 1½ hours. Serve

bake for 15 more minutes until marshmallows are puffy. Serves 10-12.

Cherry Mash Candy Recipe

Todd Baliman, Kimball NE Combine 2 cups of sugar, 2/3 cup evaporated milk, 1 cup of miniature marshmallows or 12 large marshmallows, 1/2 cup butter (1 stick) and 1/8 tsp salt. Stir over medium heat to boiling. Boil 5 minutes. Add 1 (6 oz) pkg cherry chips and 1 tsp vanilla. Stir until melted. Spread in 9X13 inch buttered pan. Chill until firm. Melt 1 (12 oz) pkg milk chocolate chips and 3/4 cup peanut butter. Blend in 1 cup of crushed peanuts. Spread over cherry mixture. Chill and cut in small pieces. Enjoy!

Bourbon Balls

Dorothy Purviance, Morrill, NE 12 oz pkg vanilla wafers finely crushed (3 cups) 1 C powdered sugar 1 C chopped pecans ¼ C light corn syrup 2 T unsweetened chocolate ¼ C bourbon ½ C granulated sugar In large bowl thoroughly mix all ingredients, except powdered sugar. Shape into 1 in balls. Roll in powdered sugar. Store in tightly covered container for at least 3 days before serving to allow flavors to mellow.

Crockpot Christmas Candy

Deb Steinbrecher, Bridgport, NE 10 oz pkg vanilla baking chips 14 oz can sweetened condensed milk ½ tsp peppermint extract 1½ cups crushed candy canes 1 dash red or green coloring Line an 8” square baking pan with aluminum foil. Combine the chips and milk in a saucepan over medium heat. Stir frequently until almost melted. Remove from heat and continue to stir. When chips are completely melted stir in extract, coloring and canes. Spread evenly in pan. Chill for 2 hours.

Sweet on Sweet Potatoes

Juanita Baker, Minatare, NE Mix 2 eggs beaten ¼ C melted butter 1 tsp vanilla ½ C sugar Stir in 4 cups mashed sweet potatoes Spread all ingredients above evenly in an ungreased 2-quart baking dish. Topping: Combine ½ C brown sugar ¼ C flour Cut in 2 Tablespoons cold butter until it resembles coarse crumbs. Stir in ½ cup chopped pecans. Sprinkle over sweet potato mixture Preheat oven to 375, bake for 20 minutes. Serves 8

Peanut Clusters

Margaret Kautz, Torrington, WY 2 lbs lightly salted dry roasted peanuts OR cashews or nuts of your choosing 12 oz bag of milk chocolate morsels 4 oz pkg of Bakers German sweet cholotale 24 oz pkg almond bark Toss all into crock pot, set on low for about 3 hours -- if you forget it for awhile that’s ok -- it’s on low. Remove and put about 1/2 inch thick in cupcake papers, or fill mini cupcake papers.

Delores Jorgenson, Scottsbluff, NE 1 C evaporated milk 2 C sugar Bring to a boil. Add: 28 Kraft caramels Cook about 4 minutes or until all are melted. Add: 1 1/2 cups chocolate chips 1 tsp vanilla 3 C either peanuts or pecans. Beat mixture for a few minutes & drop by the teaspoons on wax paper. Makes 60 to 80 peanut clusters.

Sweet Potato Puff

Crockpot Nuts

Betti Burback, Kimball, NE 6 sweet potatoes ¾ c brown sugar 2 eggs, beaten ¼ tsp ground nutmeg 1/2 c cream ½ tsp ground cloves ¼ tsp salt 1 tsp ground cinnamon 3 T melted butter 2 c mini marshmallows Scrub potatoes. Rinse. Drain. Pare. Cover with water. Bring to a boil and boil 20 minutes or until tender. Drain potatoes and mash. Beat eggs, cream, salt, butter, sugar and spices together. Then beat into mashed potatoes and whip until fluffy. Bake in a buttered casserole dish for 30 minutes at 350. Cover with marshmallows and

(Charlotte Landrigan specialty) Dorothy Monasmith, Bridgeport, NE 16 oz nuts, mixed or one kind, 1/2 C melted butter ½ C powdered (confectioners) sugar. Turn crockpot on high for 15 minutes, butter or spray with cooking spray the sides and bottom of the crockpot. Stir all ingredients together in crockpot. Cover and cook on high for 15 minutes. Reduce setting to low. With lid off, cook 2 to 2-1/2 hours. You can add any spice, such as cinnamon for added flavor.

Mincemeat Spice Cake Ruth Johannes, Scottsbluff, NE 18.5 oz pkg spice cake mix 1¼ C water 1/3 C vegetable oil


3 eggs 9 oz pkg mincemeat finely crumbled In large bowl combine cake mix, water, oil and eggs. Beat on medium high speed for 2 minutes. Stir in mincemeat. Pour into greased and floured fluted pan. Bake at 350 45-50 minutes. Cool 10 minutes. Remove from pan. Cool 10 minutes. Remove from pan. Drizzle with favorite frosting.

Holiday Cheese Danish

Deb Ottoson, Potter, NE 2 – 8 oz pkgs softened cream cheese 1½ tsp vanilla ½ C sugar 2 pkg crescent dough ½ C raspberry, apricot or strawberry jam or substitute your favorite 1 beaten egg 4 oz slivered almonds (optional) Preheat oven 350. Mix together cream cheese, vanilla, and sugar in a bowl. Unroll crescent dough on an ungreased cookie sheet or on a stone and seal all perforations. Spread the filling on the dough leaving a quarter-inch edge. Top the filling with the jam. Unroll the second crescent dough and lay on top. Seal with a fork on all edges and perforations. Brush the top with egg and sprinkle with almonds. Bake 30 minutes.

Microwave No Fail Divinity

Karen K. Palmer, Rushville NE 4 C sugar 3 egg whites 1 C white corn syrup 1 tsp vanilla ¾ C water ½ C chopped nuts 1/4 tsp salt Mix sugar, corn syrup, water and salt in 2-quart glass bowl. Cook on high 19 minutes, stirring every 5 minutes. Candy thermometer should read 260 degrees. If not, cook 1-2 minutes longer. While syrup mixture cooks, beat egg whites very stiff in a large bowl. Gradually pour hot syrup over egg whites and continue beating at high speed until thick and candy starts to lose its gloss. Beating may require 12 minutes. Add vanilla and nuts to beaten mixture. Drop by teaspoons onto waxed paper. Candy may be tinted with food color for special occasions. Add to mixture at same time as vanilla. Makes 65 pieces.

Quick & Easy Sweet Potatoes

Teresa Moore, Torrington, WY 1 lg can sweet potatoes 2 to 3 T butter ¼ C chopped pecans Marshmallows ¼ to ½ C brown sugar Mash potatoes well and put in an 8 x 8 inch dish. Add chopped pecans, brown sugar, and butter. Stir. Bake on low just long enough to melt sugar and butter. Place a few marshmallows on top. Cover with foil and heat just enough to slightly melt marshmallows. Recipe is easily doubled.

Nutmeg Noels

Juanita Baker, Minatare, NE Combine in small bowl 2 Tablespoons red colored sugar and 2 Tablespoons green colored sugar and ½ teaspoon nutmeg. Set aside. Combine in a large bowl 1 teaspoon cream of tartar, ½ teaspoon baking powder, ½ teaspoon salt and ¼ teaspoon nutmeg. Add ½ cup margarine, one egg and 1 teaspoon vanilla. Beat at low speed about 3 minutes. Roll rounded teaspoons of dough into 1-inch round balls. Roll in sugar/nutmeg mixture Place on ungreased baking sheet two inches apart (they will spread a lot while baking) Preheat oven to 400. Bake 10-12 minutes.

Caramel Snack Mix

Kim Baliman, Kimball, NE ½ C butter ¾ C maple syrup 1 C packed brown sugar 1 C chopped pecans—coarsely chopped 1 C almonds – coarsely chopped 12 oz package crispy corn and rice cereal Preheat oven to 275 degrees F (135 degrees C). Spray a large roasting pan with non-stick cooking spray. In a medium-size microwave safe bowl, mix butter, maple syrup and brown sugar. Place the mixture in the microwave and cook 2 minutes, or until butter melts. Place the cereal, pecans and almonds into the prepared roasting pan. Pour the melted butter mixture over the cereal and nuts and mix gently until the cereal and nuts are coated. Bake for 1 hour, stirring every 15 minutes. As the snack mix is cooling, be sure to continue to stir so that the mix will not harden in one big lump. Yield 15 to 20 servings

Jello© Divinity

Doris Rush, Scottsbluff, NE 3 C white sugar ¾ C corn syrup ½ tsp vanilla extract ¾ C water ½ tsp salt 2 egg whites 3 oz pkg fruit flavored gelatin mix 1 C chopped pecans In a medium saucepan over low heat, combine sugar, corn syrup, vanilla extract and water. Bring to a boil, stirring to dissolve sugar. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. Meanwhile, beat egg whites until stiff; slowly add gelatin while beating until stiff peaks form. Continue beating and pour syrup mixture slowly in a thin stream over the egg mixture. Beat until mixture thickens and losses its gloss. Stir in pecans. Drop by teaspoonfuls onto wax paper or pour into a pan. Cool; store in airtight containers. Servings: 72

Santa’s Popcorn

Jean Hilderman, Scottsbluff, NE 2 bags microwave popcorn – popped (remove unpopped kernels) 2 C dry roasted peanuts 3 C Rice Krispies© Mix above together in a large bowl. Then melt together in microwave 1 package almond bark 2 heaping T peanut butter Pour over popcorn mixture. Spread on waxed paper and break apart in desired sizes. Store in covered containers.

Chocolate Sour Cream Cake

Delores Jorgenson, Scottsbluff, NE 3 T cocoa & 1/2 cup boiling water, add 1 tsp. soda Add: 1 C sour cream 2 eggs 1 C brown sugar Add last: ½ tsp salt 1½ cups flour Bake in 350 oven in a 9 x 13” pan about 30 minutes or until toothpick comes out clean.

No-Bake Pumpkin Cream Pie Ruth Johannes, Scottsbluff, NE 1½ C powdered sugar 8 oz cream cheese, softened ½ stick butter, softened 1 T vanilla 1 tsp pumpkin pie spice 16 oz can pumpkin 9 inch prepared graham cracker crust 1 C heavy cream, whipped, optional Beat cream cheese, butter, vanilla and pumpkin pie spice with electric mixer. 1-2 minutes until fluffy. Add pumpkin and mix until blended. Spoon into pie crust chill 6 hours or overnight.

Christmas Coleslaw

Ginny Becker, Torrington, WY ¼ C mayonnaise 1 T sweet pickle relish 1 T honey mustard 1 T honey 1/8 tsp salt ¼ tsp white or black pepper ¼ tsp celery seeds 5 C shredded green cabbage 1/3 C chopped walnuts ¼ C thinly sliced green onions ¼ C finely chopped celery ¼ C finely chopped red bell pepper ¼ C dried cranberries Stir together the mayonnaise, relish, honey mustard, honey, salt, pepper and celery seeds in small bowl. In large bowl combine cabbage, walnuts, onion, celery, red bell pepper and cranberries. Add the mayonnaise mixture to the cabbage mixture; toss to coat. Cover and chill at least one hour or up to 4 hours before serving.

1 tsp salt ½ tsp baking soda 1 tsp vanilla 6 qts popped popcorn Melt butter stir in brown sugar, corn syrup and salt. Boil 5 minutes without stirring. Remove from heat & stir in baking soda and vanilla. Pour over popcorn. Turn onto shallow baking dishes Bake at 250 for 1 hour stirring every 15 minutes. Cool completely on wax paper then break apart & store in covered container. (Note: can drizzle melted white or choc. almond bark over cool caramel corn let cool & set (I used both almond barks).

Caramel Popcorn Marie Anderson, Scottsbluff, NE 2 C brown sugar ½ C light Karo© syrup 2 sticks butter Cook slow for 5 minutes Add 1/2 tsp baking soda Pinch of salt, pinch of cream of tartar. Pour over 8 quarts of popcorn and bake at 200 for 1 hour stirring every 15 minutes.

Never Fail Pie Crust Linda Green, Gering, NE 4½ C flour 1 tsp salt 1¾ C Crisco ¼ C powdered sugar Add: 1 beaten egg, mixed with 1 TBL. White vinegar and ½ cup cold water Mix the flour, salt, Crisco and powdered sugar in food processor. Add the beaten egg, vinegar and cold water and process until it is combined. (I then take out half and process until it forms together at the sides of bowl. Makes 1 double crust and 1 single crust pie.

Roquefort Salad Dressing/Dip Patti Sue Peterson, Torrington, WY 1 qt mayonnaise ¼ bottle chili sauce 1 pkg bleu cheese (Softened) 1 tsp celery salt 1 tsp garlic powder 1 sm onion 1 sm green or red pepper 1 sm jar pimientos Remove the seeds from the green or red pepper. Remove the skin from the onion. Grind the pepper, onion and pimientos. Drain completely. Using a mixer combine the ground pepper, onion and pimientos with the mayonnaise, chili sauce, blue cheese, celery salt and garlic salt. Chill. Serve as dressing for a tossed salad or as a dip for crackers or vegetables.

Honey-Spiced Carrots Hashbrown Casserole

Bethany Trapp, Scottsbluff, NE 2 lbs frozen southern style hash browns ½ C melted butter ½ C chopped onion 1-2 C grated cheddar cheese 1 tsp salt 1 tsp pepper 1 pint sour cream 1 can cream of chicken soup, undiluted Mix together and bake in greased 13x9 pan. Top with 2 cups crushed corn flakes, ¼ cup melted butter. Bake at 350 for 1 hour.

Kim Baliman, Kimball, NE 4 C of cold water ¼ tsp salt 1½ lb carrots, peeled and cut into 1½-inch sticks 1 T unsalted butter or margarine ¼ C. honey 1 tsp sugar ½ tsp ground allspice ¼ tsp black pepper 1/8 tsp cinnamon In a medium-size saucepan, bring the water and salt to a boil over high heat. Add the carrots; cook for 3 minutes or until crisp-tender. Transfer to a colander and rinse with cold water. In the same saucepan, melt the butter over moderate heat. Add the honey, sugar, allspice, pepper, and cinnamon and stir until bubbly. Add the carrots and heat, tossing, for 3 minutes or until well coated and hot.

Bacon & Green Bean Casserole Dianna’s Cheesy Potatoes Patricia Kriz, Alliance, NE 2-16 oz cans green beans 1-10 oz can of mushroom soup ¾ C milk 1-2.8 oz can French fried onions, divided 1-2 oz jar Hormel© Real Bacon Bits, divided 1/8 tsp pepper Heat oven to 350. In bowl combine beans, soup, milk and ½ can onions, ½ jar Hormel© Real Bacon Bits, and pepper, pour into 1½ qt casserole dish. Bake 30 minutes. Top with remaining onions and baking bits. Bake 5 minutes longer.

Broccoli and Cheese Puff

Teresa Moore, Torrington, WY 10 oz pkg frozen chopped broccoli 2 tsp minced onion 2 T butter or margarine 4 – 6 slices of bread 1 C slivered Swiss cheese 3 eggs ½ tsp salt 1 C instant skim milk Dash of Tabasco 1½ C hot water Cook frozen broccoli. Drain well. Mix in butter, cheese, salt, Tabasco, and onion. Mix. Cut slices of bread into triangles and line a greased 9 x 9 inch pan. Spoon broccoli mix over bread. In medium bowl, beat eggs, powdered milk, and water. Mix, then pour over broccoli. Bake at 375 for 20 – 25 minutes until puffed and set. Serves 4. Substitutions: Cheddar or Monterey Jack cheese instead of Swiss. Spinach or crabmeat instead of broccoli. Skim milk or whole milk instead of powdered milk. Double recipe makes 9 x 13 inch pan and serves 8.

Dianna Rahmig, Scottsbluff, NE 32 oz bag hash browns –frozen 15 oz Tostito’s Smooth & Cheesy cheese dip 1½ C sour cream ¼ C milk ¼ tsp onion powder ¼ tsp pepper ½ tsp salt 4 T butter 1 C shredded cheddar cheese In large bowl mix together cheese dip, sour cream, milk, onion powder, salt and pepper until smooth. Pour in hash browns and stir thoroughly. Grease a 13 x 9 pan. Pour mixture into pan and smooth out evenly. Top with pats of butter and sprinkle cheese over top. Bake at 350 for 30 minutes or until lightly brown.

Bean Hot Dish

Bethany Trapp, Scottsbluff, NE 1 can #2 pork and beans 1 can great northern beans 1 can lima beans 1 can large butter beans Drain all of the above then add 1 can red kidney beans and juice 1 1b fried hamburger ½ onion, chopped, sautéed 10 slices bacon fried crisp and broken into little bits 1 C chopped celery ¾ C brown sugar 1 can tomato soup 1 can tomato paste 1 T Worcestershire sauce 1 T vinegar 1 tsp prepared mustard ¼ C molasses Toss lightly and bake in crock-pot or casserole for 1 hour at 350.


Bake at 325-350 for 40-45 minutes. Brush tops with butter after removing from oven. Turn on rack to cool.

Egg Bread (Bread Machine) Karen Walker, Kimball NE 2 eggs 1¼ C water (warm 80 degrees) 3 T Oil 3 T sugar 2 T salt 4 C flour 1 Tyeast (red star quick yeast) Place in order listed in bread machine, set it for dough. When done make into mounds to rise as bowls, place on cookie sheet & rise, bake in a 375 oven for about 20 minutes until golden then baste with butter when out of oven & cooling. when cool slice off top dig out center place soup inside, can dip the top & dug out bread. enjoy.

No Knead English Muffin Bread Doris Rush, Scottsbluff, NE 5½ C warm water 3 T active dry yeast 3 T sugar 1 T salt 11 C bread flour Place all ingredients in a large bowl and mix. Allow to rise until double in size. Spoon this sticky dough into 4 well greased loaf pans. Allow to rise in the pans until the dough reaches the top of each pan. Bake in a preheated 350 F oven for 45 minutes or until golden brown. Ten minutes before done brush with melted butter. Yield 4 loaves.

Apple Pumpkin Bread Ruth Johannes, Scottsbluff, NE 2 C flour 2 1/3 C whole wheat flour 2 tsp baking powder ½ tsp soda 1 tsp cinnamon ½ tsp ginger Pinch of allspice, nutmeg and mace ½ tsp salt 15 oz can pumpkin 4 eggs ¾ C sugar 1 C applesauce ½ C honey ½ C vegetable oil Melted butter ½ C Granny Smith apples, peeled and chopped Preheat oven to 350. Grease 2 loaf pans with vegetable oil or non-stick spray. Mix both kinds of flour, baking powder, baking soda, spices and salt in large bowl. Stir together pumpkin, eggs, sugar, honey, applesauce, oil or melted butter in a large bowl. Combine pumpkin mixture with dry ingredients, stirring only until combined. Stir in apples. Pour half of the batter into each loaf pan. Bake at 350 for 50-65 minutes. Cool for 10 minutes before removing from pan.

Jelly Filled Muffins Jan Livingston, Scottsbluff, NE 1½ C flour 2 tsp baking powder ¼ tsp salt ¼ tsp ground nutmeg 1 egg ½ C milk 1/3 C butter or margarine, melted ½ tsp vanilla extract ¼ C strawberry or plum jelly TOPPING: 3 T butter or margarine, melted 1/3 C sugar ½ tsp ground cinnamon In a bowl, combine the first five ingredients. In another bowl, whisk the egg, milk butter and vanilla. Stir into dry ingredients just until moistened. Spoon half of the batter into 12 greased or paper lined muffin cups. Spoon 1 teaspoon jelly in center of each. Fill muffin cups two-thirds full with remaining batter. Bake at 400 for 20 minutes or until toothpick inserted one inch from the edge comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Brush tops with butter. Combine sugar and cinnamon, dip tops of muffins in mixture.

Pumpkin Spice Scones with Brown Butter Glaze

Adapted from Joy the Baker Carolyne and Erin Ewing, Gering, NE 3 C all-purpose flour 2/3 C packed light brown sugar 3½ tsp baking powder ½ tsp baking soda ½ tsp salt 3 tsp pumpkin pie spice 1½ sticks (¾ C, 6 ounces) unsalted butter, cold and cut into small cubes 1 C buttermilk, cold 1 C pumpkin puree 1 T pure vanilla extract ½ C coarsely chopped pecans For the Glaze: 4 T unsalted butter 1½ C powdered sugar 1 tsp pure vanilla extract 3 to 4 T whole milk Place rack in the upper third of the oven and preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside. In a medium bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, and spices. Add the cold butter to the dry ingredients and toss to coat. Using your fingers or a pastry cutter, break the butter down into the dry ingredients. Work quickly so that the butter remains cold. Some of the butter will be the size of oat flakes, others will be the size of small peas. In a small bowl, whisk together buttermilk, pumpkin puree, and vanilla extract. Add the wet ingredients, all at once to the dry ingredients. Stir together until

almost thoroughly combined. Add pecans and stir until no dry flour bits remain. Using a medium ice cream scoop, scoop scones dough by the 1/4-cupful onto the prepared baking sheet. Leave about 2-inches of space between each scone. Bake for 18 to 20 minutes or until browned slightly with dry tops. You can insert a toothpick into the center of a scone to test for doneness. Allow to cool completely before glazing. To make the glaze, in a small saucepan melt butter over medium-low heat. The butter will begin to crackle and pop. After the crackling subsides a bit, the butter will begin to brown. Continue to cook until the butter smells nutty and the butter solids begin to brown. Immediately remove from the heat and transfer to a small bowl. In a medium bowl, whisk together powdered sugar, browned butter, vanilla, and 2 tablespoons of milk. Whisk together and add more milk as necessary until your desired consistency is reached. Generously drizzle scones with glaze. These scones are best served within 2 days of of baking.

Fudge Sauce Rhonda Boettcher, Torrington, WY 1 stick butter 3 C sugar 1 can condensed milk 3 sq unsweetened baking chocolate ½ tsp salt Combine all ingredients and cook in double boiler until thick.

Peanut Butter Popcorn Karen K. Palmer, Rushville NE 1 C unpopped popcorn popped in air popper 1 C sugar 1 C white syrup Cook sugar & syrup in microwave safe bowl on high for 5 minutes, stir well. Remove from microwave and add: 1 cup peanut butter, 1 teaspoon vanilla and 1 cup peanuts. Pour over popcorn, stir until all corn is coated, then spread on waxed paper to dry.

Apple Slices Dip Margaret Kautz, Torrington, WY 2-8 oz packages cream cheese, room temperature ¾ C brown sugar ¼ C white sugar 1 tsp vanilla 1 pkg Heath toffee bits. Mix

Baked Caramel Corn Karen Walker, Kimball NE 1 C butter 2 C brown sugar ½ C corn syrup

Sweet Potato & Apple Casserole

Linda Harris, Scottsbluff, NE 2 large cans sweet potatoes or yams, drained 8 granny smith apples, peeled, cored and thinly sliced ½ C (packed) light brown sugar 1 T ground cinnamon ½ stick unsalted butter ½ C orange juice ¼ C honey Preheat the oven to 350. Butter a 2 1/2 quart casserole: set aside. Slice sweet potatoes and apples. Mix brown sugar and cinnamon together. Alternate layers of sweet potatoes and apples, sprinkling brown sugar-cinnamon ending with an apple layer. Melt butter in a small saucepan over medium heat. Add juice and honey and stir until mixed. Pour over casserole and bake, covered, in the preheated oven for 30 minutes. Uncover casserole and continue baking until golden brown, 30 minutes more.

Watermelon Pickle Cake

Fran Frerichs, Gurley, NE 1 C sugar 1 C water ½ C margarine 10 oz jar watermelon rind pickles, cut fine, including juice 1 tsp cinnamon ¼ tsp cloves 2 C flour, sifted 1 tsp baking soda 1 tsp salt 1 C chopped pecans or walnuts ¼ C margarine 5 T brown sugar 5 T heavy cream or half and half 1½ C powdered sugar Mix in a saucepan, sugar, water, margarine, watermelon rind pickles, cinnamon and cloves. Bring to a boil and simmer until margarine is melted. Cool 10 minutes. When cool, add flower, baking soda, salt and nuts or pecans, stir. Put in 9x13 pan. Bake at 350 for minutes or until done. In a saucepan, cook ¼ cup margarine, brown sugar and heavy cream. Cook until bubbly, then add powdered sugar. Beat until smooth (will be thin). Spread over cool cake.

Nutella Mini Brownies

Deb Steinbrecher, Bridgport, NE ½ C Nutella© spread 1 lg egg 5 T all purpose flour ½ C chopped hazelnuts Heat the over to 350. Line a 12 cup mini muffin pan with paper or foil liners put spread and egg in medium bowl. Whisk until smooth and flour until blended

spoon batter into prepared pan an sprinkle with hazelnuts. Bake until pick comes out with wet crumbs. 11-12 minutes. Can store up to 3 days.

Old Fashioned Coconut Cream Pie

Linda Green, Gering, NE 3 C half & half 2 eggs ¾ C white sugar ½ C flour ¼ tsp salt 1 tsp vanilla 1 C flaked coconut, Toasted* 1 C cool whip 9 inch pie shell, baked In a medium saucepan, combine the half & half, eggs, sugar, flour and salt. Bring to a boil over low heat, stirring constantly. Remove from heat, and stir in ¾ cup of the coconut and vanilla. Pour into pie shell and chill 2-4 hours or until firm. Top with cool whip and remaining ¼ cup coconut. Note: to toast coconut, spread it in an ungreased pan and bake in a 350 degree oven for 5-7 minutes, or until golden brown, stirring occasionally.

Irish Cream Bundt Cake

Todd Baliman, Kimball, NE Servings 12 1 C chopped pecans 1 (18.25 ounce) package yellow cake mix 1 (3.4 ounce) package instant vanilla pudding mix 4 eggs ¼ C water ½ C vegetable oil ¾ C Irish cream liqueur ½ C butter ¼ C water 1 C white sugar ¼ C Irish cream liqueur Preheat oven to 325. Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan. In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up. To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream. Servings 12

Pumpkin Dump Cake Summer Hulbert, Gering, NE 1 can Pumpkin Puree 1 C brown Sugar 1 12 oz can Evaporated milk 3 Eggs slightly beaten

2 tsp Pumpkin pie spice Mix well and pour into a greased 9x13 pan… Sprinkle a yellow butter cake mix over the top… the whole mix! Melt 2 sticks of butter and drizzle over the top…. Bake for 50 minutes at 375; golden brown around edges

Peanut Butter Cookies (wheat free)

Karen Walker, Kimball NE 1 C peanut butter (can use almond butter) 1 C sugar 1 med egg beaten Preheat oven 375, put peanut butter, sugar and egg into a large mixing bowl, mix together leave to stand for 5 minutes to firm up. Roll into small balls and place on cookie sheet. Flatten with bottom of drinking glass dipped in sugar. Bake for 7 – 10 minutes. When you remove them from the oven leave the cookies on the tray for a few minutes to make sure that they set. otherwise they crumble while still hot, then transfer to a wire cooling rack.

Lemon Meringue Pie

Linda Green, Gering, NE 1 C sugar 1¼ C water 1 T butter ¼ C cornstarch 3 T cold water 6 T lemon juice 1 T grated lemon zest 3 eggs yolks 2 T milk Baked Pie Crust Combine Sugar, water and butter. Heat about 3 minutes in microwave until sugar dissolves. Stir. Mix cornstarch with cold water. Stir into butter and sugar mixture. Return to microwave for about 2 minutes, stirring every 30 seconds. Stir in lemon juice and lemon zest. Beat egg yolks with milk then slowly stir into cornstarch mixture. Return to microwave, cooking for about 2 ½ minutes, stirring every 30 seconds. Cool. Pour into pie shell. Meringue: 3-4 egg whites, 6-8 Tbs. sugar, 1 tsp. lemon juice. Beat egg whites until stiff, not dry. Mix in sugar gradually. Pour in lemon juice last. Spread over cooled filling, sealing edges of pastry. Bake @ 350 degrees for 15-20 minutes or until brown.

White Chocolate Raspberry Cheesecake

Marilyn Rahmig, Scottsbluff, NE 2, 8 oz pkgs cream cheese, softened ½ C sugar ½ tsp vanilla 3, 3 oz squares white baking chocolate, melted 1 ready use chocolate flavor crumb crust 3 T raspberry preserves Mix cream cheese, sugar and vanilla with mixer on medium sped until well blended. Add eggs, mix until blended. Stir in melted white chocolate. Pour into crust. Microwave preserves in small bowl on high for 15 seconds or until melted. Dot top of cheesecake with


small spoonful of preserves. Cut through batter with knife several times for more marble effect. Bake at 350 for 35-40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.

¼ tsp nutmeg 3 T butter Mix all ingredients and pour into pie crest. Dot with 3 tablespoons butter top with crust and bake at 400 for 45 minutes.

Bacon Bourbon Apple Pie

Amish Cake

Ruth Johannes, Scottsbluff, NE ½ C brown sugar 1 tsp ground cinnamon ¾ C flour divided 6 T cold butter, divided 5 slices cooked bacon crumbled 9 inch pie crust 6 C sliced peeled Golden Delicious apples (about 6) ¾ C granulated sugar 2 T bourbon 1 tsp vanilla Heat oven to 400. Mix brown sugar and ½ cup flour in medium bowl, cut in ¼ cup butter until the mixture resembles course crumbs. Stir in bacon. Place apples in large bowl, add granulated sugar, remaining flour, bourbon and vanilla, mix lightly. Spoon into the crust. Cut remaining butter into small pieces. Place evenly over apples. Cover with crumb mixture. Place pie on baking sheet. Bake at 400 for 30 minutes. Reduce heat to 350, bake 30 minutes or until apples are tender. Cool.

Amaretto Cake

Rhonda Boettcher, Torrington, WY CAKE: 1 box yellow cake mix ½ C water 4 eggs ½ C vegetable oil ½ C amaretto Liqueur ½ C sliced almonds or pecans GLAZE: 1 C sugar ¼ C amaretto Liqueur 1 stick oleo ½ C water Grease and flour a bundt pan. Sprinkle nuts over bottom and set aside. Beat cake mix with eggs, liqueur, water and oil for 2 minutes. Pour batter over nuts. Bake at 325* for 45 minutes. While cake is baking make glaze. Bring all ingredients to a boil. Boil for 3 minutes. After cake has cooled 5 minutes, drizzle glaze over cake still in pan. Let stand 1 to 2 hours until glaze is absorbed. Cake carries well in pan and tips out easily. I have made 3 cakes at a time; bake all together and triple glaze recipe. Freeze extra cakes for later. Serve with whipped cream or ice cream.

Harvest Fruit and Nut Pie

Marie Anderson, Scottsbluff, NE 2 prepared pie crusts 4 medium Granny Smith apples peeled and sliced 1 C cranberries ½ C golden raisins ½ C chopped walnuts or pecans 1 C sugar 2/3 C brown sugar 4 T flour 1 tsp cinnamon

Fran Frerichs, Gurley, NE 2 eggs 2 C sugar ½ tsp salt 2 C flour 2 tsp baking soda 1 tsp vanilla flavoring ½ C nuts, crushed 20 oz can crushed pineapple, plus juice Topping 8 oz pkg cream cheese, softened ½ stick butter, softened 1 tsp vanilla flavoring 1¾ C powdered sugar ½ C nuts Mix all cake ingredients and bake at 350 for 30-40 minutes Beat topping ingredients until smooth and add half cup nuts. Spread on cake while cake is warm.

Broken Glass Cake

Diana Weinmaster, Scottsbluff, NE 3, 3 oz pkg Jello© (for Christmas I use any red, green and yellow) 1 pgk Knox© gelatin dissolved in ¼ cup cold water 6 oz pineapple juice 1T sugar 16 oz whipped topping Crust: 36 vanilla wafers ¼ C butter or margarine ½ C sugar for crust Dissolve each package of Jello© separately in 1½ cups hot water. Place an ice cube trays and place in refrigerator. When firm cut into 1-inch cubes. Boil pineapple juice and then add sugar and Knox© gelatin mixture. Set aside and let cool. Crush vanilla wafers and mix with sugar and butter. Line bottom of cake pan and ¾ of the crust mixture. In large bowl fold whipped topping with gelatin mixture and pineapple juice. Pour on top of crust mixture. Cover cake with remaining crust mixture. Chill.

Glorified Grahams

Patti Dean, Bridgeport, NE Place squares of graham crackers to fill a jelly roll pan. Dissolve 1½ cups brown sugar and ¾ cup butter (stick and a half). Mix while heating and add a capful of black walnut flavoring. Boil 1½ minutes. Spread over crackers and sprinkle 1 cup chopped walnuts or pecans over top. Bake for 12 minutes at 350. Cool and break apart.

Butterscotch Ice Cream Dessert

Marie Anderson, Scottsbluff, NE 14 saltine crackers 14 graham crackers

1 stick of butter or margarine melted Crush the crackers and add the melted butter, press into a 9 x 13 pan. Mix 2 pkg. of instant Butterscotch pudding with 2 cups milk. Add 1 quart of butterbrickle ice cream Mix and pour over crust and refrigerate. Top with a small container of cool whip & grate 2 heath candy bars on top.

Salted Nut Roll Bars

Jan Livingston, Scottsbluff, NE 2 T butter 1 pkg peanut butter chips Melt butter and chips over low heat Add 1 can Eagle© brand milk In bottom of 9x13 pan, spread ½ can of salted peanuts Add ½ bag of miniature marshmallows to melted mixture and pour over peanuts in pan. Sprinkle remainder of peanuts and marshmallows on top. Tap lightly. Cool and serve.

Pico de Gallo with Beans Dip Doris Rush, Scottsbluff, NE 1 can each: Great Northern Beans, Garbanzos, Black beans, Black-eyed peas, Corn, Diced tomatoes, Sliced black olives 6 green onions, chopped 1 red onion, diced 1 red pepper, diced 1 avocado, diced 1 bunch cilantro, chopped 1 t. minced garlic ½ bottle Italian dressing Juice of 1 lime Rinse and drain beans and corn. Mix all ingredients together and let marinate for several hours. Serve with chips or as a side dish. Makes approximately 40, 4 oz. servings.

Dar’s Sweet Sausage Rolls

Marie Anderson, Scottsbluff, NE 4 squares of unsweetened chocolate 1 C butter 2 C of sugar Melt these together then add: 4 room temperature eggs 1 C flour 1 tsp vanilla 2 C of mini marshmallows 1 C chopped pecans 1 C chocolate chips Pour this into a buttered 9 x 13 pan. Then top with 1/2 cup chocolate chips. Bake at 350 for 40 -45 minutes.

Patti Dean, Bridgeport, NE 1 tube crescent rolls 24 little smokies ½ C butter, melted ½ C chopped nuts 3 T honey (you can use syrup) 3 heaping T brown sugar Unroll crescent dough and separate into triangles; cut each into 3 smaller triangles. Place a smokie on the long end and roll up; set aside. Boil the butter, honey and brown sugar together until carmel color, stirring often. Boil about 1 minute. Place the smokie bundles seam side down in a lightly sprayed baking dish. Pour the caramel mixture over the smokies. Bake at 400 uncovered for 15-20 minutes or until lightly browned.

Banana Cream Pie

Broccoli-Cauliflower Salad

Final Exam Brownies

Linda Green, Gering, NE 1 C sugar ¼ C cornstarch 3 C milk 2 eggs, lightly beaten 3 T butter ½ tsp salt 1½ tsp vanilla 2 large firm bananas 1 Baked Pastry Shell, 9 inches 1 C heavy whipping cream 1 T sliced almonds, toasted In large saucepan, combine the sugar, cornstarch, salt and milk until smooth. Cook and stir over mediumhigh heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot filling into eggs; return to the pan. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat. Gently stir in the butter and vanilla. Press plastic wrap onto surface of custard; cover and refrigerate for 30 minutes. Slice bananas into pastry shell; pour custard over top. Spread with the whipped cream and sprinkle with the toasted almonds. Chill for 6-8 hours. Refrigerate leftovers.

Delores Jorgenson, Scottsbluff, NE Chop fine: 1 head cauliflower 1 large bunch broccoli Green onions to taste. Add: 1 C salad dressing - not mayo 1 C sour cream 1 pkg Hidden Valley© Ranch Style Dressing Mix together thoroughly - serve immediately or chill.

Nebraska Chili Christy Ningen, Hemingford, NE 1 lb ground beef 12 oz can whole kernel corn, undrained 1 med onion, chopped ¼ C chopped celery 10.75 oz can tomato soup 16 oz can pork and beans, undrained ¼ C water 15.5 oz can kidney beans, rinsed and drained 1 T vinegar 2 to 3 T chili powder ¼ C packed brown sugar In dutch oven, brown ground beef, onion and celery;

cook until tender, drain. Add remaining ingredients; simmer until heated through. Yields 6-8 servings.

Super Easy Party Poppers Ginny Becker, Torrington, WY 8 oz cream cheese, softened 1 C shredded sharp cheddar cheese 1 C shredded Monterey Jack cheese 6 bacon strips, cooked and crumbled ¼ tsp salt ¼ tsp garlic powder ¼ tsp chili powder 1 lb fresh jalapenos, halved lengthwise and seeded ½ C dry bread crumbs Sour cream or ranch dressing, optional In a large mixing bowl, combine the cheeses, bacon and seasonings. Mix well. Spoon about 2 tablespoons cheese mixture into each pepper half. Roll in bread crumbs. Place in a greased 15x10 baking pan. Bake uncovered at 300 for 20 minutes for spicy flavor, 30 minutes for medium and 40 minutes for mild. Serve with sour cream or ranch dressing if desired

Pumpkin Bread Dorothy Purviance, Morrill, NE 3½ C flour 3 C sugar 2 tsp soda 1 tsp salt 1 tsp cinnamon 1 tsp nutmeg 1 C oil 4 eggs 2/3 C water 2 C pumpkin Sift dry ingredients in large bowl. Make hole in center, add oil and egg and water. Mix well. Add pumpkin and mix well bake at 350 for 30 minutes.

Cinnamon-Sugar Scones Dorothy Monasmith, Bridgeport, NE Mix 3 cups biscuit baking mix and 1/4 cup sugar. Whisk together 1/2 cup vanilla yogurt, 1/3 Cup milk and 1 Tbsp vanilla extract. Stir into dry ingredients just until moistened. Stir in 1 Cup cinnamon chips. If too dry, add a little milk. On a lightly floured surface, pour out the dough and knead dough gently 10 times. Pat into a 9 inch circle, sprinkle with cinnamon and sugar mixed together (1Tbsp sugar, 1 tsp cinnamon). Cut into 8 or 10 wedges. Place on ungreased baking sheet. Bake at 375 in preheated oven for 20-25 minutes or until golden color.

Brown Sugar Oatmeal Bread Betti Burback, Kimball NE 2 c water 2 c quick cooking oats ¼ c butter or marg ½ c light brown sugar 1 tsp salt 2 pkg active dry yeast 5 ½ C all purpose flour 1 T butter or melted marg 1 egg well beaten ½ T quick cooking oats In med sized saucepan over high heat, bring 2c water to boiling. Gradually stir in 2 C oats. Cook, stirring until thick, about 1 min. Remove pot from heat. Cool some—add egg to cooled oatmeal mixture. Add 1/4 C butter, the brown sugar and the salt. Stir until butter melts. Let the oat mix cool to lukewarm. In large mixing bowl, sprinkle yeast over warm water: stir until dissolved. Add oat mix & 3c flour, beat with a wooden spoon until smooth, about 2 mins. Using hands, gradually mix in 2c more flour, turn dough onto lightly floured surface. Turn dough out onto lightly floured surface. Knead in the remaining 1/2c flour. Dough will be stiff. Knead 10 mins longer. Place dough in a large greased bowl; turn to bring greased side up. Cover with waxed paper and then with a towel; let rise in a warm place, free from drafts until double in bulk, about one hour. Lightly grease 2- 9” x5” x2” loaf pans. Turn dough onto lightly floured surface; divide in half. Roll out one half to a 12” x 8” rectangle; roll up dough; starting at narrow end. Press ends even: pinch to seal; tuck ends under loaf. Place loaf seam side down in prepared loaf pan. Repeat process with the other half of dough. Brush surface of dough lightly with 1 tbsp, melted butter and sprinkle with 1/2 tbsp. oats. Cover with a towel and let rise about 1 1/2 hrs. or until sides of dough come to the top of the pans. Preheat oven to 375. Place loaf pans on the middle rack of oven; bake for 50 mins or until crust is a deep golden brown. Turn bread out of pans onto wire racks; loaves should sound hollow when tapped on bottom with handle of wooden spoon. Let cool completely. Makes 2 large and 1 mini loaf—Perfect for gift giving!!

Rye Bread

Delores M. Nuss, Scottsbluff NE 1 C whole wheat flour ½ C shortening 3 C rye flour 2½ pkgs dry yeast 6½ - 7 C white flour 1 C buttermilk ½ C sugar 2½ C hot water 2 tsp salt Dissolve yeast in half cup warm water, add buttermilk to hot water. Add to yeast mixture. Add shortening and remaining ingredients. Mix well to a smooth dough. Let rise, punch down, let rise again. Shape into 2 or 3 loaves. Place in sprayed loaf pan, pierce with fork on the edge of each loaf and several times on the top.


Cranberry Salad

Caramel Snack Mix

Todd Baliman, Kimball NE 1/2 C butter 3/4 C maple syrup 1 C packed brown sugar 1 C chopped pecans—coarsely chopped 1 C almonds – coarsely chopped 12 oz package crispy corn and rice cereal Preheat oven to 275. Spray a large roasting pan with non-stick cooking spray. In a medium-size microwave safe bowl, mix butter, maple syrup and brown sugar. Place the mixture in the microwave and cook 2 minutes, or until butter melts. Place the cereal, pecans and almonds into the prepared roasting pan. Pour the melted butter mixture over the cereal and nuts and mix gently until the cereal and nuts are coated. Bake for 1 hour, stirring every 15 minutes. As the snack mix is cooling, be sure to continue to stir so that the mix will not harden in one big lump. Yield 15 to 20 servings

Sombrero Spread Betti Burback, Kimball NE 1 lb ground beef ½ C onion, chopped ¼ - ½ C mustard, hot or regular ½ C catsup 1 T chili powder 1 tsp salt 15 oz can dark red kidney beans, blended with juice in blender or mashed Topping: 1 C Cheddar cheese, shredded 1/2 C onion, finely chopped 1/2 stuffed green olives, sliced (optional) Brown beef with onion and garlic; crumble beef. Add rest of ingredients and cook 10 minutes. Place in chafing dish and sprinkle with topping. Serve with corn chips.

Teresa Moore, Torrington, WY 2 oranges, peeled 2 applies, cored 1 lb package frozen cranberries 2 cups sugar Grind oranges, apples, and frozen cranberries. Add sugar. Mix well and refrigerate. Can substitute Splenda for the sugar.

Cheesy Broccoli Vegetable Soup Karen Walker, Kimball NE 2 T Butter ½ C chopped onion 1 C finely chopped carrot 2 Stalk celery, finely chopped 1 T minced garlic 4 C chicken broth 3 lg potatoes, peeled & chopped 1 T flour ½ C water 2/3 C milk 2 C broccoli chopped (can us fresh or frozen ) 2 C of Velveeta cheese (chopped in small pieces) Melt the butter in a large soup pot. Add onions, carrots, and celery and sauté over medium heat until tender. Add garlic and cook 1 or 2 additional minutes. Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender. Mix flour with water, add and simmer until soup is slightly thickened. Add milk and broccoli and cook until broccoli is just tender and soup is heated through. Stir in cheese, allow to melt and serve. I like making bread bowls to put soup in & dip & eat together. Good for a winter night.

8 oz tub whipped topping In a medium saucepan over medium heat, boil the pineapple and sugar for 3 minutes. Mix in the lemon Jello©, stirring until dissolved. Stir in the cream cheese. Remove from heat and cool for 10-12 minutes. Gently fold in the apples, nuts, celery and whipped topping into the mixture. Transfer to a 9x9 pan. Refrigerate 4 hour or until firm.

Pistachio Salad Teresa Moore, Torrington, WY 1 pkg pistachio pudding mix – dry 1 #2 can crushed pineapple with juice 1 pkg whipped cream topping mix ½ C nuts – optional Marshamallows – optional Mix pudding mix and pineapple. Fold in prepared topping mix. Add nuts and marshmallows. Refrigerate.

Picnic Salad Bowl Dorothy Purviance, Morrill, NE 1 sm pkg frozen peas, cooked, drained and cooled ½ C canned sliced mushrooms ½ C Italian dressing 1 C instant rice 4 T chopped green onions ½ C chopped cucumber 4 T sliced stuffed olives 2/3 C mayonnaise Drain mushrooms. Combine ½ cup cold water and Italian dressing in saucepan. Bring to boil. Remove from heat and add rice. Let stand covered for 5 minutes. Fluff the rice with fork and turn into medium bowl. Add peas and chill. Add remaining ingredients. Mix well. Refrigerate covered.

Sauerkraut Salad

Hot Jezebel Dip

Delores M. Nuss, Scottsbluff NE 1 lg can sauerkraut, drained ½ C chopped onion 1 sm jar red pimento ¼ C vinegar 1 lg green bell pepper, chopped ½ C celery, chopped 1 C sugar Combine, kraut, bell pepper, onion, celery and pimento in a bowl. Cook sugar and vinegar just to a boil. Pour over kraut mixture and let set overnight.

Rhonda Boettcher, Torrington, WY 8 oz block cream cheese, softened 3 T horseradish 1 sm jar apricot jam 3 tsp dry mustard 1 sm jar pineapple jam 1 tsp pepper Put cream cheese on a serving plate. Mix together remaining ingredients. Pour mixture over cream cheese. Serve with Ritz crackers.

Apple Salad Fran Frerichs, Gurley, NE 20 oz can crushed pineapple, with juice 2/3 C white sugar 3 oz pkg lemon Jello© 8 oz pkg cream cheese, softened 1 C diced, unpeeled apples 1 C chopped nuts 1 C chopped celery

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Loaded Baked Potato Dip Dorothy Monasmith, Bridgeport, NE 2 C sour cream 2 C shredded cheddar cheese 8 strips of bacon, cooked and chopped ½ C minced chives 2 tsp hot sauce (optional) Hot cooked waffle cut fries or hot cooked steak fries Mix the first five ingredients until blended. Refrigerate until serving. Serve with hot fries.

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King Arthur’s Ginger Cookies

Marilyn Rahmig, Scottsbluff, NE 3½ C all purpose, unbleached flour 1 tsp soda ½ C ginger chips Mix the above ingredients together Beat: 1 C butter, softened 1 tsp salt 1 tsp cinnamon 1 tsp sugar 1 tsp allspice ½ C molasses 1 egg 1 C sugar Add flour mixture Drop by rounded teaspoonful on parchment lined baking sheet. Bake at 375 for 9-12 minutes.

Split-Second Cookies

Ginny Becker, Torrington, WY ¾ C butter, softened 2/3 C sugar 1 egg 1 tsp vanilla 2 C all-purpose flour ½ tsp baking powder ½ tsp salt 1/3 C raspberry jam (or any other flavor jam) In large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Divide dough into four equal portions; shape each into a 12-inch by ¾-inch log. Place 4 inches apart on two parchment lined or greased baking sheets. With the handle of a wooden spoon, make a ½ inch depression down center of logs; fill with jam. Bake at 350 for 15-20 minutes or until lightly browned. Cool for 2 minutes. Cut diagonally into ¾ inch slices. Remove to wire racks to cool completely.

Low Carb, Sugar Free, Gluten Free Oreo Cheesecake Susanna Carradine, Scottsbluff, NE For the crust: Mounded ½ cup protein powder (whey, rice, etc.) ¾ C almond flour or meal ¼ tsp baking powder ¼ tsp sea salt 4 T cocoa powder 3¾ tsp Truvia© (5 packets) OR 3 Tbsp sugar ¼ C butter 2-4 T water Mix all dry ingredients then cut in butter either using a food processor or your fingers until the largest pieces are no bigger than peas. Slowly add in the water one tablespoon at a time until it pulls together into a moist dough. Hold out a ball of dough about the size of a quarter. Press the rest into a lightly greased 8” or 9” pie pan making sure it is even. Bake at 350 degrees for 1012 minutes. Meanwhile take the ball of dough, flatten it to about ¼ inch thick and bake in the 350 degree oven

for about 10 minutes or until starting to crisp at the edges. While these bake and then cool for at least 20 minutes, start on the whipped topping and filling. For the whipped topping: 1 C heavy cream 1 T vanilla extract 3 tsp Truvia© (4 packets) OR 6 tsp sugar Chill a small metal bowl in the freezer for about 5 minutes, then add all ingredients and whip until stiff peaks form. Set aside and start on the filling. For the Filling: 1 C plain yogurt, Greek style or drain liquid from regular (You can use vanilla if you are using sugar.) 1 1/3 C cream cheese 3 T vanilla extract 1 T lemon juice 1/8 tsp xanthan gum Pinch of sea salt Mix all ingredients until well combined and smooth. Let rest for about 5 minutes to set up. When the crust is cooled and the filling and topping are set, pour the filling into the crust and smooth out. Then spoon the topping on top and smooth that as well. Set aside and start on the fudge sauce if desired. For the Fudge Sauce (optional, but really makes this pretty and tasty) ¼ C butter 2½ TW cocoa powder 3 tsp Truvia© (4 packets) OR 6 tsp sugar Pinch sea salt In a small sauce pan, heat butter on low to begin melting. When it is about half melted add in the cocoa powder. Once it is completely melted and stirred together turn off heat. Add Truvia OR sugar and sea salt. Stir until well combined. Then drizzle sauce over pie. Take the small piece of crust you held out and crumble it over the top. Refrigerate until ready to serve.

Ooey Gooey Butter Bars

Kelli Thomas, Scottsbluff, NE Box yellow cake mix 1 stick of butter 3 eggs 4 C of powdered sugar 1 pkg of cream cheese Prepare the crust: combine the cake mix, stick of butter and one egg. Mix together and then pat into a greased or nonstick 9 x 13 pan. Then mix 4 cups of powdered sugar, a package of softened cream cheese and two eggs, beat until creamy and smooth. Pour over the uncooked crust. Bake for 40 minutes in a preheated oven on 325 for approximately 40 minutes or until the op is light brown. Remove from oven and allow to cool.

S and S Cookies

Nona Annett, Scottsbluff, NE Ritz© Crackes Nutella© White melting chocolate Spread a thin layer of Nutella on a Ritz cracker, place another cracker on top to make a sandwich. Dip with tongs in warm white melting chocolate and top with sprinkles.

Pumpkin Pie Cake

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Jan Livingston, Scottsbluff, NE 16 oz can pumpkin 4 eggs 12 oz can evaporated milk 1 tsp pumpkin pie spice 1 C margarine, melted ½ C chopped pecans 1½ C sugar 1 box yellow cake mix Mix pumpkin, milk, sugar, eggs and spice in a bowl. Pour into ungreased 9x13 pan. Sprinkle dry cake mix over pumpkin mixture. Drizzle margarine evenly over the top. Sprinkle pecans on top. Bake at 350 for 1 hour to 1 hour 15 minutes. Cool to set up. Serve with whipped topping.

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Peppermint Cheesecake

Linda Harris, Scottsbluff, NE Crust: 1 C chocolate wafer crumbs 3 T margarine, melted Heat oven to 350. Mix crumbs and margarine; press onto bottom of 9” springform pan. Bake 10 minutes. Cool Filling: 1 env unflavored gelatin ¼ C cold water 2, 8 oz pkg cream cheese ½ cup sugar ½ C milk ¼ C crushed peppermint candy 1 C whipping cream, whipped 2 (1.65 oz.) bars milk chocolate candy, finely chopped Soften gelatin in water; stir over low heat until dissolved. Beat cream cheese and sugar at medium speed with mixer until well blended. Gradually add gelatin mix and peppermint candy; refrigerate until slightly thickened. Fold in whipped cream and chocolate; pour over crust. Refrigerate until firm. Garnish with additional whipped cream combined with crushed peppermint if desired.

Apple Pecan Cheesecake

Deb Steinbrecher, Bridgport, NE 1 C honey made graham cracker crumbs ¾ C finely chopped pecans 3 T sugar 1 tsp ground cinnamon ¼ C butter or margarine 2-8 oz pkg cream cheese, softened ½ C sugar 12 tsp vanilla 2 eggs 1/3 C sugar 4 C thin peeled apple slices Heat oven to 325. Mix crumbs, ½ cup nuts, 3 tablespoons sugar, ½ teaspoon cinnamon and butter; press onto bottom of 9” springform pan. Bake 10 minutes. Beat cream cheese, ½ cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time beating on low speed until blended. Pour over crust. Mix 1/3 cup sugar and remaining cinnamon in large bowl. Add

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apples, toss to coat. Spoon over cream cheese layer; sprinkle with remaining nuts. Bake for 1 hour 10 minutes to 1 hour 15 minutes or until center is almost set. Cool before removing. Refrigerate 4 hours.

Dream Cookies Shurfine

All Purpose Flour

Delores M. Nuss, Scottsbluff NE 1 C margarine 1 C brown sugar, packed 1 C white sugar 1 C cooking oil 1 tsp vanilla 1 egg 3½ C flour 1 tsp soda 1 tsp cream of tartar 1 tsp salt 1 C Rice Krispies© 1 C coconut 1 C oatmeal ½ C chopped nuts, any kind Cream margarine and sugars. Add oil, vanilla, and egg and mix. Sift flour, soda, cream of tartar and salt and mix well. Add Rice Krispies© coconut, oatmeal and nuts. Spray baking sheet. Bake 12 minutes or until done at 350. Makes 8 dozen

Shurfine

Granulated Sugar

1 1 $ 59 $ 39 2 1 $ 29 2

$ 49

$ 99

5 Lb Bag

4 Lb Bag

Brown or Powdered Sugar

Nestle

Shurfine

Cocoa Powder 8 Oz

2 Lb Bags

Nestle

Baking Moresels

Shurfine

Vegetable Oil

2

$

Pam

Non-Stick Cooking Spray

2

99 $ 48 Oz

Shurfine

Cherry Pie Filling

1

Pillsbury

Oz

Blue Bonnet

Margarine

2 89

$ 49 $ 79 5-6 20-21 Oz

Ready Pie Crust

29 2

Fresh Peach Pie (or Fresh Strawberry)

10-12 Oz Packages

Count

Sale Prices Good November 17-28, 2013

¢

1 Lb. Qrtrs

1 $ 39 1 $ 99 1 $ 99 2

Gurley’s

Raw Chip Coconut 5 Oz. ...............

Gurley’s

Raw Spanish Peanuts 8 Oz. ..........

Gurley’s Cherry Chips 10 Oz. or Almond Bark 20 Oz. .................................. Gurley’s Chopped Pecans 5 Oz. or Pecan Halves 5 Oz. ..................................

SCOTTSBLUFF, NE

401 South Beltline Hwy West • 308-632-5303 Open Daily 6:00 AM - 9:00 PM Thanksgiving Day Hours: 6 AM - Noon

TORRINGTON, WY

1542 South Main Street • 307-532-3401 Open Daily 6:00 AM - 9:00 PM Thanksgiving Day Hours: 6 AM - Noon

KIMBALL, NE

815 East 3RD Street • 308-235-2482 Open Daily 6:30 AM - 9:00 PM Thanksgiving Day Hours: 7 AM - Noon

$ 19

Linda Green, Gering, NE Filling: 4 T cornstarch 1½ C sugar 2 C 7-Up 3 oz Jello© (peach or strawberry, depending on type of pie) 6 cups unsweetened fruit—well drained. Bring first 3 ingredients to boil until thickened. Add jello and cool. Add fruit, put into pie shell and cool. Top with whipped cream. Filling is enough for 2 pies.

Apple Pecan Cheesecake

Deb Steinbrecher, Bridgport, NE 1 C honey made graham cracker crumbs ¾ C finely chopped pecans 3 T sugar 1 tsp ground cinnamon ¼ C butter or margarine 2-8 oz pkg cream cheese, softened ½ C sugar 12 tsp vanilla 2 eggs 1/3 C sugar 4 C thin peeled apple slices Heat oven to 325. Mix crumbs, ½ cup nuts, 3 tablespoons sugar, ½ teaspoon cinnamon and butter; press onto bottom of 9” springform pan. Bake 10 minutes. Beat cream cheese, ½ cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time beating on low speed until blended. Pour over crust. Mix 1/3 cup sugar and remaining cinnamon in large bowl. Add apples, toss to coat. Spoon over cream cheese layer;

sprinkle with remaining nuts. Bake for 1 hour 10 minutes to 1 hour 15 minutes or until center is almost set. Cool before removing. Refrigerate 4 hours.

Butter Pecan Turtle Bars

Rhonda Boettcher, Torrington, WY CRUST: 2 C flour 1 C firmly packed brown sugar ½ C butter, softened CARAMEL LAYER: 2/3 C butter ½ C firmly packed brown sugar 1 C whole pecan halves 1 C milk chocolate chips CRUST: Mix all ingredients until particles are fine. Pat into 9x13 ungreased pan. Place pecans evenly over crust in rows so each bar will have one pecan. CARAMEL LAYER: In 1 quart sauce pan combine brown sugar and butter. Cook over medium heat, stirring constantly until entire surface of mixture begins to boil. Boil 1/2 to 1 minute. Pour over pecans and crust. Bake in 350 oven for 18-22 minutes or until entire caramel layer is bubbly and crust is golden. Remove from oven and immediately sprinkle with chips. Swirl chips. Cool. Cut into bars. Makes 3-4 dozen.

Cherry Squares

Teresa Moore, Torrington, WY ½ C butter ½ tsp almond flavoring ½ C margarine 3 C flour 1 1/3 cups sugar 1½ tsp baking powder 4 eggs ½ tsp salt 1 tsp vanilla 1 can cherry pie filling Cream butters and sugar. Add eggs one at a time. Add vanilla and almond flavorings. Sift dry ingredients and add gradually to creamed mixture. Beat until smooth. Save back 1 cup of batter. Spread remaining batter in a 13 x 9 inch greased pan. Spread pie filling over batter. Spoon remaining batter in small islands over cherry layer. Bake at 350 for 45 minutes or until done. Sprinkle with powdered sugar when ready to serve. Cut into small squares.

Caramel Corn with Cashews & White Chocolate Drizzle Margaret Kautz, Torrington, WY 12 C popped popcorn (1/2 cup unpopped) 1½ C coarse chopped cashews 10 T unsalted butter 1/3 C white corn syrup 1¼ C light brown sugar 1½ tsp course salt ¼ tsp baking soda 5 oz white chocolate, chopped Oven 250

Put popcorn and nuts in large bowl. Melt butter, add syrup, brown sugar, 1/2 teaspoon salt. Cook slowly until sugar dissolves, stir once or twice. Raise heat, bring to boil Do Not stir. Boil to 248 degrees (two to four minutes). Remove from heat, immediately add baking soda. Pour over popcorn, coat thoroughly. Spread onto two lightly sprayed cookie sheets. Bake about 45 minutes, stir twice. Take a piece out -- if it crisps in 1 minute it is done. Remove from oven, immediately pour the rest of the salt on. Cool completely. Melt chocolate over water, put in small plastic bag, snip the corner of the bag and drizzle chocolate over corn. Refrigerate 10 minutes to set the chocolate.

White Chocolate Macadamia Nut Cookies III

Kim Baliman, Kimball, NE 1 C butter, softened ¾ C packed light brown sugar ½ C white sugar 2 eggs ½ tsp vanilla extract ½ tsp almond extract 2½ C all-purpose flour 1 tsp baking soda ½ tsp salt 1 C coarsely chopped macadamia nuts 1 C coarsely chopped white chocolate Preheat oven to 350. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the macadamia nuts and white chocolate. Drop dough by teaspoonfuls onto ungreased cookie sheets. Bake for 10 minutes in the preheated oven, or until golden brown.

Butterscotch Ice Cream Dessert

Marie Anderson, Scottsbluff, NE 14 saltine crackers 14 graham crackers 1 stick of butter or margarine melted Crush the crackers and add the melted butter, press into a 9 x 13 pan. Mix 2 pkg. of instant Butterscotch pudding with 2 cups milk. Add 1 quart of butterbrickle ice cream Mix and pour over crust and refrigerate. Top with a small container of cool whip & grate 2 heath candy bars on top.

Salted Nut Roll Bars

Jan Livingston, Scottsbluff, NE 2 T butter 1 pkg peanut butter chips Melt butter and chips over low heat Add 1 can Eagle© brand milk In bottom of 9x13 pan, spread ½ can of salted peanuts Add ½ bag of miniature marshmallows to melted mixture and pour over peanuts in pan. Sprinkle remainder of peanuts and marshmallows on top. Tap lightly. Cool and serve.


Star-Herald Holiday Recipe Guide 2013  

Main Dishes, Breads, Desserts, Soups, Salads, Appetizers and Holiday Specialties

Star-Herald Holiday Recipe Guide 2013  

Main Dishes, Breads, Desserts, Soups, Salads, Appetizers and Holiday Specialties