CoSchedule Cookbook by Haley Frost Creative

NERD RECIPES

NOD AK

A collection of delicious recipes by CoSchedulers

REC

IPE S I

COSCHEDULE

COOKBOOK

SPECIAL EDITION

Thi s cookb ook i s ded icate d to a ll of th ose wh o have gra ced t h e halls of CoSch e dule. With out you, our potlucks would be mu ch le ss delicious . Now, ea t this .

- Garrett & Justin

TABLE OF CONTENTS 5-Layer Bean Dip ............................................................................................................................................... 12 Apple Crisp ............................................................................................................................................................ 45 Award Winning Sweet Chili ....................................................................................................................... 17 Banana Chocolate Chip Mufins............................................................................................................. 41 Beans’ Birthday Bowl ..................................................................................................................................... 57 Beef Stroganoff .................................................................................................................................................. 27 Big ‘Ol Bucket of Bloody Mary Mix ........................................................................................................ 51 Cheesy Potatoes ................................................................................................................................................ 16 Chicken Teriyaki Pineapple Bowls ........................................................................................................ 31 Chicken Tortilla Soup ...................................................................................................................................... 20 Chuck-a-Sickie-Soup ..................................................................................................................................... 19 Creamy White Chili (2019 Cookoff Winner) ..................................................................................... 21 Darkness Cake..................................................................................................................................................... 42 Dill Pickle Pasta Salad .................................................................................................................................... 13 Green Chili BBQ Burgers ........................................................................................................................... 35 Greenless Taco Salad ...................................................................................................................................... 12 Holiday Cranberry Dip ................................................................................................................................... 4 Knoephla Hotdish ............................................................................................................................................. 28 Knoephla Soup ................................................................................................................................................... 22 Lemon Bars with Olive Oil & Sea Salt .................................................................................................. 43 Lomo Saltado ....................................................................................................................................................... 29 Maple Syrup Cookies ...................................................................................................................................... 46 Monkey Bread ..................................................................................................................................................... 47 Ol’ Uncle Frank’s Famous 4 Minute Buffalo Cheese Dip ....................................................... 5 Perfect Potato Soup ........................................................................................................................................ 23 Pierogi Casserole ............................................................................................................................................... 32 Pork Chops in a Vaguely Spicy Mushroom Sauce ...................................................................... 33 Pumpkin Bread ................................................................................................................................................. 55 Red Eye ................................................................................................................................................................... 53 Reuben Dip ........................................................................................................................................................... 9 Roasted Potato Salad with BC Dressing .......................................................................................... 15 Saltine Cracker Toffee..................................................................................................................................... 40 Sesame Crusted Tuna Steak...................................................................................................................... 36 Spicy Pretzels ....................................................................................................................................................... 56 Stinger ...................................................................................................................................................................... 50 Sweet & Sour Pheasant ................................................................................................................................. 26 Taco Dip ................................................................................................................................................................... 9 Whipped Feta & Honey Dip ...................................................................................................................... 7 2

Photography by Haley Nelson | Haley Frost Creative

H O L I D AY CRANBERRY DIP APPE T I Z E R

S E R VE S 4

METHOD

TIME

BOWL

20-30 MINUTES

INGREDIENTS 1 2 oz

2 2-3

INSTRUCTIONS

Fre s h cra n b e rri e s

Use food chopper to chop cranberries.

( n ot f rozen)

Chop green onion, jalapeño peppers

G reen on i ons

and cilantro. In a medium-sized bowl, combine the chopped cranberries, green

J a la p eñ o pe p p e rs

onion, cilantro and jalapeños with the

( rib s an d s eed s re m oved)

sugar, lemon juice, cumin, and salt, and

2 t bs p C il an t ro 3 /4 cup

Submitted by Amanda Houston

Su g ar

stir gently until blended. Cover with plastic wrap and place in refigerator overnight. Remove cranberry

1 t bs p Lem on or li m e j u ice 1/2 tsp

G rou n d cu m i n

1 /8 t s p

Sa l t

mixture from the fridge and stir. Strain all of the liquid. Use a hand mixer to whip softened cream cheese

1 6 oz

C ream ch ee se ( s o ften ed )

until smooth (about 2

minutes) and spread cream cheese over the bottom of a pie plate or 9x9 dish. Pour cranberry mixture on top of the cream cheese and serve with crackers (or refrigerate until ready to serve.) Serve with crackers or tostitos hint of lime chips. So good!

O L’ U N C L E F R A N K ’ S FA M O U S 4 M I N U T E B U F FA L O C H E E S E D I P A PPE T I Z E R

Submitted by Garrett Moon

METHOD

TIME

SERVING

MICROWAVE

4 MIN

1 PERSON

INGREDIENTS 1 / 2 cup

1 cup

Fra n k’s re dh o t h o t b u ffa lo wi n g s sa uce Ch ed da r ch e e se ( c u b ed o r s h red de d)

1 t bs p

Ra n ch d re s si n g

INSTRUCTIONS Listen up close so that you don’t screw this up. Mixed a handful of cheddar cheese with your preferred amount of Frank’s RedHot Hot Buffalo Wings Sauce and a few squirts of ranch dressing in a microwave safe dish. Microwave for 30-45 seconds. Stir it up a bit. Microwave for another 30-45 seconds. Add another squirt of ranch dressing (for texture). Stir. Eat with chips, celery sticks or carrots. Congratulations,

you

have

earned

higher cholesterol! (WORTH IT)

W H I P P E D F E TA W/ H O N E Y D I P APPE TI Z E R

Submitted by Jon Streckert

METHOD

TIME

FOOD PROCESSOR

20 MINUTES

INGREDIENTS 4 oz

Cr u m b l e d fe t a ch e e se

INSTRUCTIONS In a food processor, combine feta, cream cheese and olive oil until cheese is well

Crea m ch e e se 4 oz 1 ts p

( ro om tem p)

combined and smooth. Add basil and garlic, mixing well again.

O l ive o i l Scoop cheese out of the food processor

1 / 2 ts p

Min ced g a rl ic

1 / 2 ts p

D ri ed ba s il

1 /4 cup

Ho n ey

1 tb s p Ch oppe d p is t a chi o s 1 ts p

Fi n ely ch o p p e d chi ve s

1 / 2 ts p

Cra cke d b l a ck p e p p e r

onto a small plate or into a shallow bowl. Use a large spoon to create a well in the center of the cheese. Fill the well with honey. Garnish the sides of the well with chives, pistachios and black pepper. Serve immediately with warm pieces of pita bread. Great dip for naan, and pro-tip... if

you

around Can

have

Dots

it’s

great

also

Pretzels

substitute

laying

that

peanuts

too! for

the pistachios.

REUBEN DIP APPE TI Z E R

Submitted by Chris Paul

METHOD

TIME

SERVING

OVEN

60 MINUTES

4 PERSON

INGREDIENTS 1 2 oz

Corn ed be e f

5 oz

Swis s ch ee se

2 oz

Sh red d ed ch e e se

INSTRUCTIONS In a bowl, combine the cubed corned beef, 5 oz. of swiss cheese & sauerkraut.

( swis s or m oz za rel la )

Add mayo, mixing thoroughly so the ingredients are evenly coated (should not be overly thick). It is important to squeeze dry & lightly chop the

2-3 t bs p M ayo 6 oz

Sa u erkra u t ( dra in ed & s q ue eze dried th en ch o ppe d)

sauerkraut so the dip is not watery. When mixed through, add to a pie pan or low edge baking sheet and put in a 350°F oven for 30-40 minutes. Remove,

Rye brea d to se r ve

top with shredded cheese & put back in oven to melt the cheese. Serve dip hot with rye bread.

TA C O D I P A PPE T I Z E R

Submitted by Kris Nelson

METHOD

TIME

SERVING

OVEN

10 MINUTES

4 PERSON

INGREDIENTS 16 oz

C ream ch e e s e

16 oz

Sa lsa

INSTRUCTIONS In a bowl, combine the cream cheese and salsa. Spread onto a platter and top

2 oz

with shredded cheese. Serve with chips.

Sh re d de d ch e e se

SIDES, SOUPS, & SALADS 5-Layer Bean Dip .................................................................................................... 12 Award Winning Sweet Chili ............................................................................ 17 Cheesy Potatoes ..................................................................................................... 16 Chicken Tortilla Soup ........................................................................................... 20 Chuck-a-Sickie-Soup ........................................................................................... 19 Creamy White Chili (2019 Cookoff Winner) .......................................... 21 Dill Pickle Pasta Salad ......................................................................................... 13 Greenless Taco Salad ........................................................................................... 12 Knoephla Soup ........................................................................................................ 22 Perfect Potato Soup ............................................................................................. 23 Roasted Potato Salad with BC Dressing ................................................ 15

5 - L AY E R B E A N D I P S I DE

SE R VE S 1 -1 0

TIME 10 MINUTES

Submitted by Bean Sailer

INGREDIENTS

INSTRUCTIONS

2 cans Ref ried bea n s

Throw away every measuring cup in your house. You don’t need them.

G u a cam ole Take all of the above ingredients and

Sou r crea m 1 ja r

dump them into a casserole pan in the order listed, smoothing each layer so it

Sa lsa Sh red d ed ch e e se

fills the entire pan, one layer on top of the one before it.

B l a ck ol ive s You are now a culinary genius.

( op t ion al)

GREENLESS TA C O S A L A D SI DE / SA L A D

S ER VE S 1 -1 0

TIME 5 MINUTES Submitted by Peter Pomonis

INGREDIENTS

INSTRUCTIONS

Tor t i ll a ch ips

Start your salad with a base layer of tortilla chips. Sprinkle shredded cheese on top

S h re d d ed ch eese C hi cken or b eef

along with your choice of meat (Chicken or ground beef are most common).

( optio n al)

Place in microwave for about 90 seconds (by hitting the +30 second button three times). Voila! Taco salad. This is a “greenless” salad or more of a ‘play on salad’ if you will.

DILL PICKLE PA S TA S A L A D S OU P / SA L AD

Submitted by Shannon Wiedman

METHOD

TIME

SERVING

STOVETOP

15 MINUTES

4 PERSON

INGREDIENTS

FOR THE SALAD 3 c up s Sh el l pa st a

INSTRUCTIONS Cook pasta, run under cold water to cool down. Toss cold pasta with 1/2 cup pickle juice

3 /4 c up

Sl iced p i ck l e s

and set aside for about 5 minutes.

2 / 3 c up

Sh red de d o r di ce d ch ed d a r ch e e se

Drain and discard pickle juice.

D il l s e e d

Combine all ingredients for the dressing

1 tb p s

in a small bowl and mix well. Toss all 1 /2 c up

Pick le j ui ce

FOR THE DRESSING 2 / 3 c up

M ayo n na i se

1 /3 c up

So ur crea m

1 /2 tb s p

Cayen n e p e p p e r

4 tb s p

ingredients in a large bowl. Refrigerate at least 1 hour before serving.

Pi ck le ju i ce Sa l t + p e p p e r to t a s te

R O A S T E D P O TAT O SALAD WITH BLUE CHEESE DRESSING SO U P / SA L A D

METHOD

TIME

OVEN

45 MIN.

Submitted by Luis Vegerano

INGREDIENTS

INSTRUCTIONS

FOR THE SALAD 5 lbs

Pota to e s c u t i nto 1-in ch p i e ce s

Preheat oven to 450 °F. Line a large shallow roasting pan with non-stick aluminum foil.

( red , yell ow, p urple )

3 tb s p

O li ve oi l

2 ts p

Ga rl ic , m i n ce d

1 ts p

Sa l t

In a large bowl, combine potatoes, olive oil, garlic, 1 teaspoon salt and 1/2 teaspoon

1 / 2 ts p

B la ck p e p p e r

1 /4 cup

B utter

pepper, tossing gently to coat. Arrange potatoes in a single layer on prepared pan. Bake for 35 minutes, until potatoes are tender and lightly browned, stirring occasionally. Remove from oven and cool.

L a rge o ni o n, ch o p p e d (vid a lia on i o ns b e s t )

In a large skillet, melt butter over mediumlow heat. Add onions; cover and cook for 30 minutes, stirring occasionally. Uncover and

1 tb s p

B al s ami c v in e g ar

add vinegar. Stir until vinegar evaporates, about 1 to 2 minutes. In a large bowl, combine potatoes, onions,

FOR THE DRESSING 3 /4 cup 5 oz

Mayon na i se

and Blue Cheese Dressing. Serve immediately, or cover and refrigerate. Bring to room temperature before serving.

Co n ta in e r b lu e ch e e s e , cr u m ble d In a small bowl, combine mayonnaise, bacon

2 tb s p So u r crea m

bits, blue cheese, sour cream, horseradish and 1/2 teaspoon pepper. Cover, and refrigerate.

1 1 / 2 ts p

Prepa red h o rse ra di sh

1 / 2 ts p

B la ck pe p p e r

Yield: about 1 cup.

( 6 - oz ) Pa cks real ba con b i t s

Bacon bits are optional.

2 cup

C H E E S Y P O TAT O E S S O U P / SA L AD

Submitted by Megan Jeromchek

METHOD

TIME

SERVING

OVEN

55 MINUTES

4-6 PERSON

INGREDIENTS

INSTRUCTIONS

2 cups Sou r crea m

Preheat oven to 350°F.

1 can

1 / 2 c up

Con d ens ed c rea m of ch i cken s o up

In large bowl, combine sour cream,

B u tter, m e l te d

melted

1 t b sp G arli c s al t

condensed

cream

butter,

chicken salt,

soup,

chopped

onions, shredded hash brown potatoes, and shredded Cheddar cheese; stir until

1 cup

Ch op p ed o ni o ns

well blended.

1 ba g

Frozen cou nt r y- s ty l e sh red de d ha sh b row n pot ato es

Pour into ungreased 13x9-inch (3-quart)

3 0 oz

glass baking dish.

( pa r t ially t h awe d)

Bake 45 minutes. 2 c ups Sh red d ed ch e dd ar ch ees e ( 8 oz )

garlic

AWA R D W I N N I N G SWEET CHILI SO UP

Submitted by Gustavo San Jose

METHOD

TIME

SERVING

SLOW COOKER

8 HOURS

4-6 PERSON

INGREDIENTS

INSTRUCTIONS

2 can

Ch il i b ea ns

Throw it all in the crockpot on low for 8

2 ca n

Kid n ey b ea ns

1 /4 cup

O n ion

1 /4 cup

Ketch u p

hours. That’s the recipe. I add my special Guatemalan chili powder at the end for a richer lavor and

1 can

Tom a to s o u p

4 tb s p

B rown s ug a r

some spice. Since I am guessing you don’t have this powder you can also add some cayenne pepper and chili lakes to add a bit of kick to it.

( H EAPI NG)

Top it off with some shredded cheese

G rou n d b e e f

and/or a bit of sour cream

( o r groun d t u rkey )

ER AW

2 lb s

C H I C K E N ‘ C H U C KA- S I C K I E ’ S O U P S OU P

Submitted by Haley Nelson

METHOD

TIME

DUTCH OVEN OR STOVE TOP

1 HOUR

INGREDIENTS 1

Rotiss e ri e C hi cke n (Picke d)

1 stick

B u tte r

1 sm

W hi te o n i o n (d ice d)

2-3 tbsp

Ch icke n B a se

INSTRUCTIONS In a large dutch oven, melt one stick of butter on medium. In the same pan, sauté white onion, carrot, celery until the carrots are forktender and the onions are translucent. Add tarragon, salt, and pepper to taste. Add chicken stock and base to the pan

Ca rro t s (d ice d )

Cele r y st al ks ( di ce d)

Leek ( di ce d)

2 cups

Eg g n o o d le s

4 tbsp

Ta rra g o n (d o n’ t ski p ! )

1 tbsp

Sal t

at least 25 minutes.

1 tbsp

Peppe r

Add diced leeks and two cups of egg

4 cups

Ch icke n Sto ck

4 cups

Wa ter

and bring it to a light simmer. While your broth is cooking, separate the chicken meat from the skin, bones, and cartilage (you can discard those later). Shred the chicken meat and add it to the broth and continue to simmer on low for

noodles to the soup and boil until the noodles are cooked through (at least 6-7 minutes). Chuck-a-sickie Soup is hearty, lavorful, and perfect for when you’re feeling a little under the weather. If you’re not a fan of Leeks, skip ‘em.

CHICKEN TORTILLA SOUP SOUP

Submitted by Samantha Albrecht

METHOD

TIME

SLOW COOKER OR STOVE TOP

3 HOURS

INGREDIENTS 1 can

Cream o f chi cke n sou p

1 can

Fiest a n a ch o ch e e s e sou p

1 can

Mi lk

1 can

En ch il a d a s a uce

INSTRUCTIONS

SLOW COOKER Combine all ingriedients in a slow cooker on low for 3 hours. Serve with crushed tortilla chips and shredded cheddar cheese.

( h o t o r m ild, you r ch o ice )

1 lb

STOVE TOP

Cooked chi cke n b rea s t

Combine soups, milk, and enchilada

( c u b ed or s h re dde d)

sauce. Bring to a boil over low heat. Stir

Cr u sh ed tor t i l la chi p s Sh red d ed ch e dd ar ch eese

constantly as it burns quickly. Stir in chicken. Serve with crushed tortilla chips and shredded cheddar cheese.

Submitted by Samantha Albrecht

METHOD

TIME

SLOW COOKER OR STOVE TOP

30 MINUTES OR “SEVERAL HOURS”

INGREDIENTS 1 lb

S OU P

NNE

CREAMY WHITE CHILI

WAR

B o n e l e s s/ski nl e ss chi cke n b rea s t s sh red de d ( I f you pre fe r b ot h wh i te an d da rk m ea t u s e 1 l b o f a wh ole chi cken )

INSTRUCTIONS

SLOW COOKER Sauté the chicken, onion and garlic powder in the canola oil. Transfer sautéd chicken, onion, and garlic

Sm al l o n io n

powder to the crockpot.

( f in ely ch o pp ed )

1 1/ 2 tsp

Ga rli c p owde r

Add remaining ingredients. Heat for several hours.

1 tbsp Ca n ol a o i l 2 cans ( 15 .5 oz ) W hi te ch i li b ea ns (I do n’ t d rai n or rins e)

1 can

STOVE TOP In a large saucepan, sauté the chicken, onion and garlic powder in the canola oil.

Ch icke n b ro t h ( 1 4 . 5oz )

2 cans Ch op p e d g re e n chi l ie s (4 oz ea ch ) 1 tsp

Sal t

1 tsp

Groun d c um in

1 tsp

Dried o re g an o

Add the beans, chicken broth, chilies and spices/seasonings. Bring to a boil, reduce heat; and simmer uncovered for 30 minutes. Remove pan from heat, stir in sour cream and whipping cream.

1/ 2 tsp

Pep p e r

1/ 2 tsp

Caye nn e p e p p e r

1 cup 1/ 2 cup

Serve with crackers and/or bread.

Sou r c rea m Heavy w hi p p i n g c rea m

KNOEPHLA SOUP S OUP

STOVETOP

TIME

1-2 HOURS

Submitted by Keenan Kauf man

INGREDIENTS

INSTRUCTIONS

SOUP

SOUP 4

Ch icken bo ui l lo n c u b e s

Me di u m po t a to e s ( diced)

2 qt

METHOD

Wate r

Heat and dissolve bouillon cubes in water. Add potatoes, carrots, onion, and parsley lakes. Cook until vegetables are tender, mash lightly.

1 1 / 2 c u p s Shred ded c a rro t s Add cream of celery soup, milk, and half 1

O ni on ( d ice d)

1 tsp

Pa rs l ey fl ake s

1 tsp

Sal t

1/2 tsp

B la ck pe pp e r

2 cans

Crea m of ce l e r y so u p

1 qt

Mi lk

1 cup

Ha lf & ha lf

& half. Add salt and pepper. Cook through. Add knoephla that has been cooked in boiling water.

KNOEPHLA Mix and knead lour, eggs, milk, salt, and baking powder on loured surface. You may need to add up to 1 cup lour. Cut in small pieces and heat in boiling

KNOEPHLA

water.

4 c u p s Al l-p u rpos e f l o ur

Cook 15 minutes, then add to soup.

Eg gs

2 c u p s Mi lk

1 tsp

Sal t

1 tsp

B akin g powd e r

P E R F E C T P O TAT O SOUP SO U P

STOVETOP

Submitted by Amanda Houston

INGREDIENTS 6

METHOD

INSTRUCTIONS

T h in ba co n sl i ce s

Add bacon pieces to a soup pot over medium

( c u t into 1” pi eces , I a c t u ally u se t h e w h ol e po u n d )

heat and cook bacon until crisp and fat is

W h ole m e d iu m o n i o n

Remove the bacon from the pot and set it

( d iced)

aside. Pour off most of the grease, but leave a

Ca rrots (cl ea n ed , diced)

Celer y st a lks ( di ced )

W h ole sma l l rus se t p ota toes

rendered.

little for lavor and do not clean the pan. Return the pot to medium-high heat and add the onions, carrots, and celery. Stir and cook for

( p eeled a n d d ice d)

2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt, pepper, and Cajun spice.

8 c up s Ch icken o r ve g b ro t h 3 tbsp

Al l-pu rp o s e f lo u r

1 c up

Mil k

Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Whisk together the lour and the milk, then pour into the soup and allow

1 / 2 c up

Heavy crea m

1/2 tsp

Sal t ( to t a s te )

1/2 tsp

Ca ju n s p i ce m i x

1 tsp

Min ced f re s h pa rs l ey

1 c up

Grate d p e p p e r j a ck

the soup to cook for another 5 minutes. Remove half to 2/3 the soup and carefully blend in batches in a blender/food processor until completely smooth. Pour it back into the soup pot and stir to combine.

B la ck p e p p e r ( to t as te)

Let it heat back up as you taste for seasonings, adding more of what it needs. Stir in cream. Serve in bowls garnished with parsley, grated cheese and crisp bacon pieces. Soup should always be served with a nice hunk of bread!

MAIN DISHES Beef Stroganoff ..........................................................................................................27 Chicken Teriyaki Pineapple Bowls .................................................................31 Green Chili BBQ Burger ......................................................................................35 Knoephla Hotdish .....................................................................................................28 Lomo Saltado ...............................................................................................................29 Pierogi Casserole .......................................................................................................32 Pork Chops in a Vaguely Spicy Mushroom Sauce ..............................33 Sesame Crusted Tuna Steak..............................................................................36 Sweet & Sour Pheasant .........................................................................................26

SWEET & SOUR PHEASANT MAIN

Submitted by Peter Pomonis

INGREDIENTS

INSTRUCTIONS

FOR THE SAUCE

Mix sauce ingredients in sauce pan and cook

1 /4 c up

Ketchu p

Consistency should be fairly runny. I usually

3 /4 c up

Su g ar

1 /2 c up

Vin e ga r

on medium until ingredients are dissolved. double the sauce.

1 t b s p Soy s a u ce

Crack 1-2 eggs in a separate bowl. Mix cornstarch and garlic powder in another separate bowl.

1 /4 c up

C hi cken b ro t h Cut pheasant into small, stir fry-sized pieces.

FOR THE PHEASANT

Dip pheasant in scrambled egg, then corn starch & garlic powder mixture.

2-3 l b s

P h ea sa n t b rea s t s

1 -2

Re d/G reen Pe p p e rs

a light brown will do, it will cook more in the

( d iced )

oven later.

1 4

O n i on ( diced ) Egg s ( wh isked )

Brown the pheasant in oil on the stove. Just

Put the cooked pheasant in a baking pan (glass) and pour the sauce over the pheasant. You can also add cut up onions and/or peppers

1 /2 c up

Co rn s tarch G a rl ic p owde r ( to ta s te )

to the pan before placing in the oven. Cook at 375°F for 45 minutes. Serve over rice.

BEEF STROGANOFF M AI N

1 can

TIME

STOVETOP

35 MIN

Submitted by Brandy Miller

INGREDIENTS 1 lb

METHOD

INSTRUCTIONS

G rou n d b e e f

Cook your egg noodles according to the

( cooked & dra in e d)

package. Drain and set aside.

( 10.5 oz ) C rea m o f m u sh roo m so u p

In a large skillet, on medium heat, brown your ground beef, then drain and rinse (rinsing

3 /4 cup

Sou r crea m

1 / 2 lb

Eg g n oo d le s ( cooked & dra in e d)

optional). Add the cooked ground beef back into the same skillet and add your cream of mushroom

1 / 2 tb s p

Worceste rs hi re sa u ce

1 / 2 ts p

O ni on powd e r

1 / 2 ts p

Ga rli c Powde r

soup and sour cream. Stir together. Heat on medium-low heat. Add

your

Worcestershire

sauce,

paprika,

seasonings and salt and pepper to taste. (I 1 /4 ts p

Pa p rika Sal t & pe p p e r to t a ste

usually use at least 1 tsp of salt then add more as needed). Add in the cooked noodles, stirring to make sure it is fully mixed. Continue to heat for a few minutes, then taste again and season to taste as needed. This Stroganoff can be kept in the fridge for 4-5 days and reheated as needed. Serves 8.

KNOEPHLA HOTDISH M AI N

STOVETOP

Submitted by Justin Walsh

INGREDIENTS 3 1/ 2 c up

METHOD

F lo u r

INSTRUCTIONS Mix lour, salt, egg and water, until dough ball forms. Cut dough into a kettle of

1 tsp

Sa l t

Egg

1 c up

Wa ter

1/ 2 p i n t H eavy crea m 1 tsp

C hi cken bou l l io n

1 p kg

Sa u sa g e, h am , w i s h e k s au s a ge, o r a ny m ea t o f yo ur ch oi ce

boiling water (I use a kitchen scissors). Boil until done (they will loat), about 5-10 minutes. Rinse under cold water. Prepare meat in a skillet (f ry the sausage, heat the ham, brown the burger, etc.). Combine 1/2 pint of cream, 1 teaspoon chicken bouillon and pepper in a small bowl. Add knoephla to meat and pour cream mixture over the top. Heat through.

L O M O S A LTA D O MA I N

Submitted by Grecia Allen

METHOD STOVETOP

TIME

SERVING

40 MINUTES

4 PEOPLE

INGREDIENTS

INSTRUCTIONS

2 cups B ee f Te n de rlo i n

Season the beef with garlic, salt and pepper

( c u t into 1 / 2 x 1 1/2 in ch s t rip s )

and set aside.

Ga rli c C l ove s , m i n ce d

Put 2 tablespoons of oil in a very hot wok or pan, add the meat, and stir fry in 4 batches

3 t b s p Ve get a b l e Oi l 1

Red O n io n

until browned and medium-well done, about 2 minutes. Remove from the wok/pan and set

( c u t in t hi ck s li ces )

aside.

Rom a To m a to e s

Clean the wok with paper towels and return it

( c u t in t hi ck s li ces )

to the heat, adding 1 tablespoon oil followed

Yel low Pe p p e r ( s eeded , m em bra n e re m oved c u t i n t h i n s l ice s )

4 t b s p Soy Sau ce 5 t b s p W hi te Win e Vi n e g a r

by the onion, yellow chiles, and garlic. Stir fry for 30 seconds, then add the pre-cooked beef, vinegar, soy sauce, and oyster sauce. Stir f ry the ingredients over high heat for another 30 seconds and finish by adding the tomatoes, green onion, and chopped cilantro.

3 t b s p O yster S a uce 1 t b s p Ci la n tro

Remove from the heat and season with salt and pepper to taste.

( coa rs el y ch o ppe d)

Serve on plates with f rench fries and rice 1

Green On io n ( c u t into 1 3/4 i n ch pie ce s )

4 c up s Fren ch Fri e s

cooked with minced garlic on the side. The yellow pepper can be found at the Asian Gourmet Market in Bismarck, in paste version

J asm i n e R i ce Sal t & Pe p p e r

too, which also works (1 tsp). Look for “aji amarillo” - if not just skip it!

( to t as te )

C H I C K E N T E R I YA K I P I N E A P P L E B OW L S D E S SE RT

TIME

STOVETOP

40 MIN

Submitted by Grecia Allen

INGREDIENTS 1 / 3 cu p

METHOD

Low sodi um s oy s a uce

3 tb s p

B rown s ug a r

1 tb s p

Pin eapp l e j ui ce

Cl oves g a rli c ( mi n ce d )

2 ts p

Fresh g i n g e r (m i n ce d )

1 ts p

Sesa m e o i l

1 tb s p

Vegeta b l e o il

INSTRUCTIONS

FOR THE BOWLS Slice pineapple in half, leaving the stem intact. Slice the fruit around the perimeters, angling your knife towards the middle, then make a few cuts across.

3 /4 lb

Scoop chunks out with a spoon and reserve about 1 tablespoon of pineapple

B on ele ss , s ki nl e s s chi cken b rea st s

juice for sauce.

( ch op pe d )

Chop pineapple into smaller pieces to

2 ts p

Corn s ta rch

2 ts p

Wa ter

2 cu p

Coo ked ri ce , fo r s er vi n g Sesa m e s e e ds ( ga rn i s h)

garnish (or snack on) later.

FOR THE SAUCE In a small bowl, whisk together soy sauce, brown sugar, pineapple juice, garlic, ginger, and sesame oil.

G reen o ni o ns (ga rn i s h) Season chicken all over with salt. In a large skillet over medium-high heat, heat vegetable oil. Add chicken in an even layer and cook until golden, about 3 minutes. Flip and cook until golden on second side, about 3 minutes more. Pour sauce over chicken and bring mixture to a simmer. Make slurry: Whisk together cornstarch and water, then stir into sauce. Simmer until sauce is thickened and chicken is cooked through, 8 to 10 minutes more. Divide rice and chicken between bowls and garnish with chopped pineapple, sesame seeds and green onions, if using. 31

PIEROGI CASSEROLE M AI N

METHOD

TIME

OVEN

1 HOUR

Submitted by Brandy Miller

INGREDIENTS

INSTRUCTIONS

1 p kg

Heat oven to 375°F. Spray 12x8-inch

( 16 oz ) Frozen p o t a to & o ni on piero g ie s

1 t b s p Wa ter 7 oz

4 oz

1/ 2 c u p

Ki el ba sa s aus a g e o r veni son ( s lice d) C ream ch e ese ( so ften ed ) Sou r crea m

(2-quart) glass baking dish with cooking spray. Place frozen pierogies and water in medium microwave-safe bowl; cover with plastic wrap. Microwave on High 2 minutes; stir. Continue microwaving on High 1 1/2 to 2 minutes until thawed. Place

pierogies

evenly

casserole.

Top with sausage.

1/ 2 c u p

Ch icken broth

1 /8 t s p

B la ck pepp er

In medium bowl, mix cream cheese, sour cream, chicken broth and pepper

1 cup

1/ 2 c u p

Sh red de d ch e dd ar ch ees e Green on ion s

with whisk. Stir in 1/2 cup of the Cheddar cheese and 1/3 cup of the green onions (reserve remaining onions for topping). Pour cream cheese mixture evenly over pierogies. Cover with foil; bake 22 to 27 minutes or until center is heated through and temperature reaches 165°F. Uncover, and top with remaining cheese; bake 3 to 5 minutes or until cheese is melted. Sprinkle with reserved green onions.

P O R K C H O P S I N A VA G U E LY SPICY MUSHROOM SAUCE MAI N

METHOD STOVETOP

Submitted by Chris St. Amant

INGREDIENTS 4

B on ele ss p o rk ch o p s

8 oz

B a by b e l l a mu sh ro o m s

M ed ium s ha l lo t

Cl oves g a rli c

INSTRUCTIONS Season pork chops on both sides with salt and pepper. In a large skillet over

1 / 2 c up

Heavy c ream

3 /4 c up

Fres h g ra te d pa rm e sa n

medium heat, heat oil. Add pork chops and cook until golden and cooked through (internal temp of thickest part is 145°F). After lipping, baste with butter. Remove f rom skillet and place on a plate to keep warm. Add mushrooms and shallot to skillet

1 tsp

D rie d o re g an o

p i n ch Cr u s h ed re d p e p e r p i n ch Ch i li p owde r

and cook until softened, about 5 minutes. Deglaze pan with brandy, if you wanna be really fancy you can light it on fire and singe your eyebrows off.

1 tsp

Sm oke d pa p ri ka

3 c up s

B a by s p i n a ch ( pa cke d)

Add garlic and cook until fragrant,

B ra n dy

Add heavy cream, Parmesan, oregano,

0.5 oz 3 tbsp

B u tter

1 minute more.

and a pinch of red pepper lakes. Season with salt and pepper. Bring sauce to a simmer and cook until thickened, about 3 minutes. Add spinach and cook until wilted, 2 minutes more. Return pork chops to skillet and cook until warmed through, 5 minutes.

GREEN CHILI BBQ BURGERS S E R VE S 4

MAIN

B urge r pa tt i e s

B rio ch e bu ns

1 c an

W h o l e g re e n ch i l i s

S tip s ba con (co oke d)

15 MIN

Submitted by Isaac Olson

INGREDIENTS 4

TIME

INSTRUCTIONS Make burger patties. Cook bacon. Saute onions (if you’re not using onion straws).

1 / 2 c up 1 c up

1 p kg

B BQ s a uce

With burgers still on grill, add green chilis on top and then the cheddar cheese.

S hred d e d ch e d de r ch e es e

BBQ sauce on top of the patties.

On io n st raws or 1 on i on s auté e d.

Onions on top of that. Bacon on top of the onions. BOOM!

SESAME CRUSTED TUNA STEAK MAIN

Submitted by Chris St. Amant

METHOD

TIME

SERVING

OVEN & STOVETOP

1 HOUR

2-4 PEOPLE

INGREDIENTS 2

Ah i t u na s tea ks

INSTRUCTIONS Marinate Tuna steaks in 3 tablespoons of soy sauce in ziplock bag in fridge.

4 t b s p B la ck sesam e se e d s 4 t b s p Wh i te s es a m e s e e ds 1 cup

1 1 /4 1

Prepare enough wasabi paste to cover exterior of tuna steaks according to package instructions and chill in

Waka m e seawe e d

f ridge. The spice of the wasabi cooks out for the most

( Mix with H ijiki s eawee d if d es ired )

part.

Red b el l p ep p e r Med i um cu c um b e r Gi n ge r roo t

2 t b s p Se s am e oil 5 t b s p Soy sa u ce

ROASTED RED PEPPERS 1. Move oven rack to second from top position and preheat oven to 450° F. 2. Cut peppers in half and remove stem and seeds (just like snoop). 3. Place peppers cut side down on foil-lined baking sheet. 4. Roast peppers for 15-20 minutes or until skins

2 tsp 1 tsp

Rice vi n eg a r Rice win e v i n e g a r Wasa bi powde r

sufficiently blacken. 5. Remve f rom oven and cover in foil for 3-5 minutes to cool and steam peppers. 6. Remove foil and peel off pepper skins 7. Dice peeled peppers and set aside.

Continued on next page...

METHOD

TIME

SERVING

OVEN & STOVETOP

1 HOUR

2-4 PEOPLE

DRESSING 1. Heat sauté pan over medium heat. 2. Toast 1/2 tbsp each of black and white sesame seeds and set aside. 3. In a separate bowl combine the following • 2 tbsp soy sauce • 2 tbsp sesame oil • 2 tsp rice vinegar • 1 tsp rice wine vinegar • toasted sesame seeds • minced ginger to taste

PREPARATION 1. Combine enough black and white sesame seeds on a

plate to cover the entire

exterior of each tuna steak. 2. Lightly salt and pepper each tuna steak 3. Coat tuna steaks with prepared wasabi paste. 4. Coat tuna steaks completely with sesame seed mix on each side, you can fix small spots with your fingers. 5. Heat cast iron pan over medium-high heat. 6. Cook tuna on each side toast/brown the

SEAWEED SALAD 1. Remove skin and core f rom 1/4 of a medium cucumber. 2. Slice into 1” long pieces thin enough to bend (think sushi). 3. Place desired amount of seaweed (1 cup is usually plenty) in a bowl and cover in water for about 20 minutes. 4. Drain seaweed well. 5. Combine cucumber strips and chill in f ridge until ready to serve.

sesame seeds but not burn them. 7. Cook until internal temp in the thickest part reaches 70° F (the temperature will rise quite a bit as it rests to almost 95° but if you want it more done who am I to tell you what to do). 8. Remove f rom pan and allow to rest. 9. While tuna rests, lay a bed of seaweed salad on each plate, top with diced roasted peppers and lightly salt. 10. Slice tuna steaks into 1/4” wide strips and fan on seaweed bed. 11. Top with 2-3 spoons worth of dressing and serve.

DESSERT Apple Crisp ................................................................................................................45 Banana Chocolate Chip Mufins ...............................................................41 Darkness Cake ........................................................................................................42 Lemon Bars with Olive Oil & Sea Salt ....................................................43 Maple Syrup Cookies .........................................................................................46 Monkey Bread .........................................................................................................47 Saltine Cracker Toffee .......................................................................................40

S A LT I N E CRACKER TOFFEE D ES S E RT

OVEN

TIME

15 MIN.

Submitted by Samantha Albrecht

INGREDIENTS 1 c up B u tter 1 c up B rown s u g ar 1 2 oz

METHOD

M il k ch o col ate ch ip s

INSTRUCTIONS Preheat oven to 400°F. Grease a cookie sheet and cover the bottom with saltine crackers. If you get to the edges, break crackers in half to fill the bottom of the pan.

S a l tin e cra ckers ( 2 s l eeves)

Next, add butter and brown sugar to a small sauce pan and stir until combined over mediumlow heat. Let mixture boil for three minutes and stir constantly. Once boiled, pour mixture over the saltine crackers and put them in the oven for for f ive minutes. As soon as you pull the pan out of the oven, sprinkle chocolate chips over the hot crackers. When they start to melt, smooth the chocolate out with a silicone spatula. Allow the toffee to cool in the f ridge until hardened. Enjoy! 1. Use good chocolate chips. The better the chocolate chips are, the better this recipe will taste. My favorite brands to use are Ghirardelli or Guittard. 2. Store toffee in the fridge. If stored on the counter the pieces can get soft and melt together. I like to put my broken toffee into a gallon sized zip lock and then we can pull out a piece at a time to soften as desired.

B A N A N A C H O C O L AT E CHIP MUFFINS DE S SE RT

S ER VE S 1 2

TIME

OVEN

30 MIN

Submitted by LaRissa Hendricks

INGREDIENTS 1 / 2 cup O i l 1 cup S ug ar 1

METHOD

INSTRUCTIONS Mix all ingredients together and bake at 350° F for 20 minutes or until golden brown. Makes 12-18 muffins.

Egg ( b ea te n) This is a recipe my mom passed down to me

1 ts p B akin g so da ( d is s olved in 1 s p wa ter)

from an old Lutheran church cookbook, so you know it’s good.

1 1 / 2 cup F lo u r 1 cup M a sh ed ban a n as ( 3) 1 ts p Va nilla 1 / 2 ts p N ut m eg 1 / 2 cup S emi- swe et ch o co l ate ch ips o r mini ch ips

DARKNESS CAKE D E SSE RT

METHOD OVEN

Submitted by Nathan Ellering

INGREDIENTS

INSTRUCTIONS

1 1 / 2 cup

A ll -p u rp ose f l o u r

1 cup

G ra nu l a ted su g a r

Preheat oven to 350°F. Set oven rack to middle. Grease an 8” cake pan with cooking spray, then line with parchment and lightly spray the parchment. (This is in case you decide to

7 t b s p Cocoa p owde r

remove cake f rom pan and frost completely.

(N ot d utch e d )

1/ 2 t s p

Ba kin g So d a

1/ 2 t s p

S al t

But usually we just frost the top and eat it right out of the pan.) Whisk lour, sugar, cocoa, baking soda and salt

1/ 2 c up G uinn es s s tout * (o r L a g un it as Im pe ri a l S tou t )

in a medium bowl. Now sift it all. You’ll thank

1/ 2 c up Es p res so or s tro n g co f fe e

is free of baking soda lumps (this I know for

yourself for this extra step later when your cake fact).

1 /4 c up Wa ter In a measuring cup, mix together stout, coffee,

2 tsp

Va n illa

1 tsp

Ap ple c id er o r w h ite v in eg a r

water, vanilla and vinegar. Stir into the lour mixture a few turns, then add your oil and stir until you have a smooth batter.

1 /2 c up Veg eta b le oil Pour into prepared pan. Place in oven and bake for 30 to 35 minutes. Check with cake *Guinness

Stout

Lagunitas is.

not

vegan

but

tester, which should come out very slightly moist. Remove from oven and let cool on rack. Turn out onto cake plate. Peel off the parchment and lick off the stuck-on fudgy layer - I won’t tell. Dust cake with powdered sugar, or cover with frosting. Enjoy with a cold glass of milk! Alternatively,

this

recipe

makes

dozen

cupcakes. Bake for 18 - 23 minutes. Cool cupcakes. Frost with your favorite f rosting or dip tops into a simple icing made of confectioner’s sugar, cocoa powder and coffee. Decorate top with a fresh coffee bean while icing is still tacky. This is an easy vegan cake. You can use any stout, but an imperial stout makes it great. Under-baking it makes it very dense, almost like a brownie consistency. 42

LEMON BARS DE SS E RT

FOR THE CRUST 1

TIME

OVEN

2 HOURS

Submitted by LaRissa Hendricks

INGREDIENTS

cup

Al l-P u rp o se Fl o ur

1 /4 cup

Gran u la te d Sug a r

1 /4

METHOD

INSTRUCTIONS Heat oven to 325°F and line a 9-by-9-inch baking pan with enough parchment to hang over two of the sides (to be used as handles later to lift the bars out of the pan

Con fe c t i o n e rs ’ S ug a r

1 ts p

Le m o n Ze s t

zest and salt in a food processor, or whisk together in

( Fin ely g ra te d)

a large bowl. Add butter and pulse (or use two knives

1 /4 ts p 1 0 tb s p

Fin e S ea Sa l t

1/2

cup

or your fingers) to cut the butter into the lour until a crumbly dough forms. Press dough into prepared pan and bake until shortbread is pale golden all over, 30

( Cu t in to c u be s )

to 35 minutes.

Le m o ns

4-6

lour, granulated sugar, confectioners’ sugar, lemon

Cold Uns a l te d B u tte r

FOR THE CURD

To make the shortbread base, pulse together the

3 tb s p

Su gar

While the shortbread is baking, prepare the lemon curd: Grate 1/2 tablespoon zest from lemons and set aside. Squeeze lemons to yield 3/4 cup juice.In a small saucepan, whisk together lemon juice, sugar, eggs and yolks, cornstarch and f ine sea salt over medium heat until boiling and thickened, 2 to 5 minutes. Make

L a rge e g g s ( Plu s 3 yo l ks )

1 1 / 2 ts p

Corn s t a rch

sure mixture comes to a boil and stays there for 30 seconds or so; you should see it thicken up before you take it off the heat. But once it boils do not cook for longer than 1 minute or you risk the curd thinning

4 tb s p 1 /4 cup

B u tte r Fru i ty Ex t ra-Vi rg in O li ve O i l

out again. Remove f rom heat and strain into a bowl. Whisk in butter, olive oil and lemon zest. When the shortbread is ready, take it out of the

p in ch Fin e S ea Sa l t Con fe c t i o n e rs ’ S ug a r an d F la ky Sea Sa l t ( For s p ri nk lin g )

oven and carefully pour the lemon curd onto the shortbread base; return the pan to the oven. Bake until topping is just set, 10 to 15 minutes more. Allow to cool to room temperature, then ref rigerate until cold before cutting into bars. Sprinkle with confectioners’

sugar

and

laky

sea

salt

right

before serving.

These are my all-time favorite lemon bars. You can take or leave the confectioners’ sugar at the end, but DO NOT skip the laky sea salt. It makes these bars amazing.

APPLE CRISP DE SS E RT

Submitted by Megan Jeromchek

METHOD

TIME

SERVING

OVEN

50 MINUTES

4 PERSON

INGREDIENTS

INSTRUCTIONS

4 cup Med iu m Ta r t Co o ki n g A ppl e s , sl i ce d

Heat oven to 375°F. Grease bottom and sides of

3 /4 cup Pa cked B rown S ug a r 1/2 cup A ll -P urp o se Fl o ur

8-inch square pan with shortening. Spread apples in pan. In medium bowl, stir remaining

ingredients

until

well

mixed;

sprinkle over apples.

1/2 cup Q u i ck- Co o ki n g o r O l d -Fa shi o n e d Oa t s 1/3 cup B u tter, s o f te n e d

Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork.

3 /4 ts p G rou n d C i nn am o n 3 /4 ts p G rou n d N ut m e g

Choose crisp and tart-sweet apples like Pink Lady, Granny Smith, Honey Crisp, Braeburn.

Enjoy with ice cream or whipped cream!

MAPLE SYRUP COOKIES D ESSE RT

METHOD OVEN

Submitted by Celia Timm

INGREDIENTS 3 c up F lou r

INSTRUCTIONS Dough Sift lour and salt into a medium bowl.

1/ 2 t s p Sa l t 8 oz

( 2 s ticks ) Un s a l te d b u tter

1/ 2 c up Su ga r 1/ 2 c up B rown su g ar 1 lg

Beat butter, sugar, and brown sugar in mixer until pale and creamy. Beat in yolk. Beat in syrup.

Egg yolk

1/ 2 c up Ma pl e sy r u p

Mix in lour mixture until just incorporated. Shape into 2 disks, wrap in plastic wrap, and refrigerated for at least 2 hours. Cookies Roll out like sugar cookies between parchment/ wax paper that has been dusted with lour (dough is very sticky). Freeze for 15 min, then cut out the cookies. Place on greased parchment paper on cookie sheet and sprinkle with a little sugar. Bake at 325°F for 15 minutes. The recipe of a Canadian Lutheran Pastor’s wife.

MONKEY BREAD DE S SE RT

Submitted by Keenan Kauf man

METHOD

TIME

SERVING

OVEN

45 MINUTES1 HR

4 PERSON

INGREDIENTS

FOR THE DOUGH

INSTRUCTIONS Mix the cinnamon and sugar in a bowl. Pull apart biscuits into 1 inch chunks. Coat them in

4 c ans

B u tterm i lk b i sc ui t s

1 c up

Su ga r

3 tb s p

Cin n a m o n

the cinnamon/sugar mix and put into a 9x13 baking pan. Bake 20 mins. While dough is baking, mix sugar, cinnamon, and margarine in a saucepan on med/high heat stirring frequently. Cook until everything

FOR THE SAUCE 1 c up

Su ga r

is melted and remove from heat. Once biscuits are done baking, pour more sauce mixture over the biscuits and bake

1 s ti ck Ma rg a ri n e 3 - 4 tb s p

another 10 minutes.

Cin n a m o n

BEVERAGE Big ‘Ol Bucket of Bloody Mary Mix ........................................................... 51 Red Eye ....................................................................................................................... 53 Stinger ......................................................................................................................... 50

S T I NGE R B EVE RAGE

SE R VE S 1

INGREDIENTS

METHOD

TIME

COBBLER

2 MINUTES

Submitted by Chris St. Amant

INSTRUCTIONS

STIRRED

2 oz

Cogn a c or B ra n d y

1 oz

Wh i te Crèm e d e Men th e

Put ice in lowball.

( Or get t h e g ree n s t u f f i f yo u wan t it to l oo k l ike a lie n b loo d, w h o c a res , you d o yo u . )

Pour in cognac/brandy and pour in crème de menthe, stir.

That’s it, do not pass go, do not collect $200.

Ice

Drink your drink.

SHAKEN Put ice in cocktail shaker.

Pour cognac/brandy in cocktail shaker.

Pour in crème de menthe then shake it, bop it, bash it, probably don’t pull it just yet.

Pull it. Pour into lowball.

It ain’t much, but it’s damn good.

BIG ‘OL BUCKET OF B L O O DY M A R Y M I X BEVE R AGE

1 - IS H GAL LO N S

Submitted by Haley Nelson

INGREDIENTS 2 3 /4 cu p

(4 8 oz ) V8 Wo rch e ste rshi re sa uce

1 tb s p

B la ck p e pp e r

3 tb s p

Ca j un sea son i n g

INSTRUCTIONS Grab a clean bucket with a lid and pour in all of the ingredients. Stir vigorously until all ingredients are mixed well.

1 1 / 2 cu p 1 /4 b ott le

Ke tchu p Swee t & so ur m i x

If possible, store overnight to increase lavor. Stir well before serving and don’t forget the vodka (duh)!

1 tb s p 1 2 oz

Ta bas co To ma to ju i ce

Garnish with gratuitous snacks like beef sticks, cheese, bacon, yellow peppers, pickles, olives,

1 / 2 c up

L im e jui ce

and garlic. Keeps for two weeks. Enjoy and be excellent to each other.

RED EYE - HOCHZEIT WEDDING WHISKEY B EVE R AG E

Submitted by Kelly Yanke-Deltener

INGREDIENTS

INSTRUCTIONS

RED EYE Before you get started, set the mood in your kitchen

2 cup s Su ga r 8 cup s B oi l e d Wa te r 1 .75 l t rs

by playing a German polka record or any Country Gold playlist. Special points to Ronnie Milsap or Myron Floren tunes.

Evercl ea r Most people drink a beer or seven while preparing this recipe to ensure they don’t drink too much of the red eye they are making. I leave that decision to the chef. It’s your kitchen. You get lit how you see fit. Melt sugar in heavy pan until there is caramel color, stirring constantly. Slowly add some hot water [add rest of water later]. Let cool until warm (not hot). Divide and mix 1/3 liquor (booze) to 2/3 caramel water.

APPLE PIE RED EYE Heat cider and juice up with the sugar and cinnamon

2 ga l

A pp l e C i de r

2 ga l

A pp l e J ui ce

sticks enough that the cinnamon sticks open up and sugar is dissolved.

[ 2 ] 1.75 l t rs 6

Evercl ea r

Let cool.

Ci n na m o n S t i cks

6 cup s Su ga r

Add Everclear and bottle for consumption.

ROOT BEER RED EYE Heat water and sugar until sugar dissolves.

2 ga l 1 .75 l t rs

Wa te r Evercl ea r

10 cup s Su ga r 4 oz

Roo t B e e r Ex t ra c t

1 oz

Van il l a Ex t ra c t

Add root beer and vanilla extracts. Let cool. Add Everclear bottle for consumption.

Bonus Recipes Beans’ Birthday Bowl ........................................................................................ 57 Pumpkin Bread ..................................................................................................... 55 Spicy Pretzels .......................................................................................................... 56

PUMPKIN BREAD OTHE R

Eg gs

1 1 /4 cup s Veg et a b l e O il 1 ca n

TIME

OVEN

90 MINS

Submitted by Whitney Deterding

INGREDIENTS 5

METHOD

INSTRUCTIONS In a mixing bowl, beat the eggs. Add oil & pumpkin & beat until smooth.

( 15oz) Pu mp kin Combine remaining ingredients.

2 cup s Fl ou r 2 cup s Su g ar 2 p kg

( 3 oz) co o k & se r ve van i ll a p u dd in g

1 ts p

B aki n g so d a

1 ts p

Cin n a m o n

1 / 2 ts p

Then gradually beat into pumpkin mixture. Pour batter into 5 greased small loaf pans. Bake at 325°F for 50-50 minutes until toothpick comes out clean. To make 2 large loaves instead, adjust baking time to 75-80 minutes.

Sa l t

SPICY PRETZELS OTHE R

TIME 1 HR 15 MIN

Submitted by Britni Schwartz

INGREDIENTS

INSTRUCTIONS

2 ba gs Pretzels

Mix all ingredients (except pretzels) in large bowl.

1 p kg

( dr y ) Hid d en va l ley ra n ch d res s i n g

1 tsp

Re d p ep p er

1 tsp

G a rl ic powde r

1 c up

Veg eta b le oil

Add pretzels. Pour onto cookie sheet bake at 200°F for

1 hour (toss pretzels every 15 minute).

BEANS’ B I R T H D AY B OW L OTHE R

S ER VES 1

INGREDIENTS 2

Eg gs

TIME 10 MINUTES

Submitted by Beans Wiedman

INSTRUCTIONS Have a human scramble eggs and put them in your dog dish.

1/ 2 c up 3

W hi p p e d C rea m Do g Trea t s

They should then top the eggs with a generous helping of whip cream. Finish with a sprinkle with crushed up dog treats for presentation. Then eat it so fast that you barely taste any of it. *Can be served on birthday or not on birthday

NOTES

Photography by Haley Nelson | Haley Frost Creative