Nutritious (But Delicious) Morning Scramble

By Ken

8 lg eggs

1 LARGE handful of leaf spinach

4 green onions (chopped)

½ tsp minced garlic

3 slices of bacon (chopped or sliced into small pieces)

1 tbsp of olive or grape seed oil

1 cup of grated Swiss cheese

Salt and pepper

In frying pan (on medium heat) add oil, garlic, onions and bacon While that is cooking, crack eggs into mixing bowl and whip until a little frothy When bacon is almost crispy, add spinach and cook until soft Add eggs and stir slowly and continuously until eggs are slightly moist Add cheese and stir until desired consistency Salt and pepper to taste

Ken at work's Grandma’s Potato Salad

From Ken at work Saia

Grandma’s Potato Salad

6 strips bacon

8 medium-sized potatoes

8 eggs

½ - 1 cup mayonnaise (Depending on taste. It is much better if not too moist)

3 tbsp raspberry vinegar

1 tbsp sugar

3 celery stalks

6 green onions diced (or ½ medium white onion)

3 tbsp sweet relish

1 tsp paprika (smoked is best)

1 tbsp dill weed

2 tsp black pepper

Salt to taste

Peel & cube potatoes. Place in pot of cold water. Set on medium high. Boil until tender, but not mushy

Boil 8 eggs. Peel & set aside.

Fry bacon until crisp and cut into small pieces. Save bacon grease and set aside.

In large stirring bowl, add mayo, vinegar, sugar, relish and bacon grease. Stir thoroughly.

Add potatoes, eggs, bacon, celery, onions, dill weed, salt & pepper.

Stir thoroughly and refrigerate overnight. Stir occasionally. Serve cold in serving bowl and sprinkle paprika on top.

Delicious!

Grandma's Peanut Butter Cookies

By Ken from my work (Amanda Campbell)

This is a recipe by his grandmother. He brought them in and they are yummy.

1 C Sugar

1 C Light Karo Syrup

2 C Peanut Butter (creamy or chunky - your preference. I prefer chunky)

6 C Corn Flakes

Lay out Wax Paper on the counter. Prepare all ingredients before turning on the stove as the process goes very quickly. Pour Sugar and Syrup in a large pot and bring to a boil. Remove from heat. Add Peanut Butter and Corn Flakes. Stir thoroughly. Drop teaspoonfuls of mixture on Wax Paper. The size of cookie depends on your preference. Allow to cool. Store in airtight container. Depending on the size of your cookies the yield will vary.

I usually get approx 75 cookies from a batch.

Pineapple Angel Food Cake

By Shelly Kahle

1 Box Angel food cake

Mix dry mix with:

1 can of large crushed pineapple.

Mix till all incorporated.

Pour in to pan bake as directed for pan size.

Carmel Corn

By Shelly Kahle

1 cup brown Sugar

1 cube Butter

1 cup corn syrup

1 can sweetened condensed milk

Melt on med or low. When it's boiling cook 2 min stir constantly. Then cover 3 bags of microwave popcorn. Enjoy

Ginger Bread Cookies

I think these are by my mom Jane Davenport from our cookie club but it does not say on my paper with the recipe on it. Sorry.

Cream:

1/2 cup butter

1/2 cup shortening

1 cup sugar

1/2 cup brown sugar

1 egg

1/4 cup molasses

2 TB milk

Then Add:

3 1/2 cup flour

2 tsp. baking soda

2 tsp cinnamon

1 tsp ginger

1/2 tsp. Ground Cloves

Bake at 375 for 7-8 min

Alfajores

By Katy Butt

She made these yummmmm cookies for our cookie club! Yumm

2 cups flour

2 cups corn starch

2 1/2 sticks butter

4 egg yolks

1/2 cup white sugar

1 cup of water

2 tsp. vanilla

Cut flour, sugar, cornstarch and butter. Add eggs and water little by little until dough is soft like piecrust. Roll 1/4th inch thin and cut with small glass. Bake at 350 for about 10 min or until light tan. Spread with Dulce de leche and roll in powdered sugar.

Chocolate Macarons with Peanut Butter Filling GF

By Shelly Kahle

She got saw a 12 year old boy make these cookies on the fly on a TV show (Master chef) and thought if he can make these cookies so can I. She did and they are a family Favorite. I (Amanda) requested them for my last b day party instead of cake. Yummmmmmm

Macaron Batter

1 cup Powdered Sugar

1/2 cup Powdered Almonds

3 TB unsweetened cocoa powder

2 large egg whites at room temp.

5 TB granulated sugar

Preheat oven to 350

Line two baking sheets with Parchment paper and have pastry bag with a plain tip about 1/2 inch ready.

Grind together the powdered sugar with almond powder and cocoa so there are no lumps; Use a blender or a food processor.

Since almond meal that you buy isn't quite fine enough.

In the bowl of a standing electric mixer beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very

stiff and firm, about 2 min.

Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no

streaks of egg white, stop folding and scrape the batter into the pastry bag. Standing the bag in a tall glass helps if you are alone.

Pipe the batter on the parchment-lined baking sheets in a 1 inch circles about 1 TB of batter. Evenly spaced one inch apart.

Rap the baking sheet a few times firmly on the counter top to flatten the Macarons, and then bake them for 15-18 min. Let cool completely then remove from baking sheet.

Makes about 12-15 cookies

Peanut Butter Filling:

8 TB of butter softened

1/2 cup smooth peanut butter, do not use old-fashioned or natural brand

3/4 cup powdered sugar

1 pinch of table salt

1/2 tsp. Vanilla

1 TB heavy cream

In a standing mixer fitted with a whisk attachment, beat butter and peanut butter at med speed till smooth. About 20 seconds. Add confectioners’ sugar and salt. Beat at med low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at med speed until mix is fully combines, about 15 seconds add vanilla and cream. Then mixt until light and fluffy.

Hershey's Perfectly Chocolate Frosting

By Jane Davenport

We love this frosting and it gets great reviews!!!

Ingredients

1/2 cup (1 stick) butter or margarine

2/3 cup HERSHEY'S Cocoa

3 cups powdered sugar

1/3 cup milk

1 teaspoon vanilla extract

Directions

1 Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. 2 Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Reese's Chocolate Potato Chip Cookies

From Shannon Grogan (Cookie Club)

3/4 cup butter soft

1/2 cup brown sugar

1/2 cup white sugar

1 egg

1 tsp. Vanilla

1 & 1/4 cups chocolate cake mix (I used devil's food)

1 & 1/4 cups AP flour

1/2 tsp baking soda

1 bag mini Reese's Cups (use whole)

3 bags of snack sized Lay's Potato Chips Coarsely crushed

1. In bowl of mixer, beat butter and sugars. Add egg and vanilla and beat. Lastly, add in cake mix, flour and baking soda until a dough forms. Stir in the Reese’s mini cups and the potato chips. Refrigerate for at least an hour.

2. Preheat oven to 350. Line 2 cookie sheets with liners or cooking spray. Put heaping TB spoonfuls of dough on cookie sheet. Bake for 8 min as they will continue to cook on the pan for 5 min.

They are soft cookies.

Guacamole Spread

By Blanche Davenport 06/08/1984

1 large ripe avocado

2 TB lemon juice

1/2 cup mayo

Dash of onion powder, and garlic powder

1/2 tsp salt

1/2 tsp tabasco

Peel avocado remove pit.

Mash, beat or blend until smooth. Stir in remaining ingredients.

Cheesy Potatoes (for cheezy people)

By Jane Davenport

6 med potatoes boiled

2 cups milk

1 lb. Velveeta cheese cubed

1/2 cup butter

Salt and pepper

1 cup sour cream

2 TB bacon bits

Peel and grate potatoes- put in 9x13 pan. Combine next 3 ingredients in a sauce pan heat to melt. Stir well pour over potatoes, add salt and pepper. Mix gently. Bake at 350 for 30 min. Top with Sour cream bake for several min longer and top with bacon bits.

Italian Broccoli Casserole

By Grandma Maggie Walz 1977

2 10 oz. pkg frozen broccoli

2 beaten eggs

1 an cheddar cheese soup

1/2 tsp oregano

1 8 oz. can tomatoes

3 TB parmesan Cheese

Cook Broccoli in unsalted water 5-7 min. Combine eggs, soup, oregano and stir in tomatoes and broccoli. Sprinkle with Cheese.

Put in 10x6x2 baking dish. Sprinkle with cheese.

Bake at 350 for 30 min. 6-8 servings.

Stuffed Eggplant

By Jane Davenport

4 eggplants cut in half and sprinkle with salt. Let sit for 30 min. Rinse remove pulp and chop coarsely.

Preheat oven to 350

Sauté 2 onions

1tsp cloves garlic

2 tsp parsley

3 ripe tomatoes peeled

Add eggplant.

Cook until soft. Stir in 1 cup rice bake 30-40 min.

Put Parmesan Cheese on top for last 10 min.

Eggplant Parmigana

By Jane Davenport

Bake at 350 for 30 min

Makes 4 servings

2 eggplants sliced 1/2 inch thick

2 med tomatoes sliced

2 med onions sliced

8 oz. mozzarella cheese

1 cup tomato juice

1 tsp dried oregano

1 tsp. salt

1/2 tsp. basil

1/2 tsp. pepper

Grated Parmesan Cheese

1. Broil eggplant slices for 3 min until browned on one side

2. Arrange slices browned side down in a greased shallow 2 quart baking dish. Top with tomato, onion and mozzarella.

3. Combine tomato juice, oregano, salt, basil, and pepper: pour over eggplant. Sprinkle with Parmesan.

4. Bake until bubbly.

Scalloped Potatoes and Mushrooms

1 Can mushroom Soup

1 1/2 cups milk

1-2 oz. can mushroom stems and pieces

6 cups sliced raw potatoes

1 tsp. Salt

1/4 tsp. Pepper

1 TB minced onion

1 cup shredded cheese

Paprika

Mix and bake. Test to make sure done.

Pumpkin Chocolate Chip Cookies

Not sure who these are by but they are yummy.

By Amanda Campbell

1 cup canned pumpkin

1 cup sugar

1/2 cup oil

1 egg

2 cups flour

2 tsp. Baking powder

1/2 tsp salt

2 tsp. cinnamon

1 tsp. baking soda

1 tsp. milk

1 TB vanilla

2 cups chocolate chips

Combine pumpkin, sugar, oil, and egg. Add in baking powder, salt, cinnamon, baking soda, milk and vanilla. Then slowly add in flour. Then mix in Chocolate chips. Drop by spoonful’s on greased cookie sheet. Bake at 360 for 11 min.

Whole Wheat Bread II

By Amanda Campbell

I use this bread because it is so easy and no kneading. Makes 4 loaves

2 TB dry Yeast

1/2 cup warm water

1 tsp sugar

5 cups hot tap water

2 TB salt

2/3 cups oil

2/3 cup honey

About 9-12 cups whole wheat flour and 3-4 cups white flour

Add 7 cups ww flour to hot tap water. Mix until blended add salt, oil, honey, and 2 cups white flour. Add prepared yeast and 1 cup more flour. Slowly add add'l

flour until dough begins to pull away from the sides of the bowl. The sticker the dough the more moist the bread will be.

Bake 350 for about 35 min.