Family Flavors by nikkibaak

FAMILY FLAVORS A COLLECTION OF MY FAVORITE PEOPLE’S FAVORITE RECIPES.

by Nikki Baak

THANK YOU a huge THank you to my friends andfamily, WiTHoutyour help This book wouldn'T have been possible .

Introduction It would be false to assume that my cooking journey began when I was a little girl. I always loved to eat, but cooking was never something I was interested in. My mom spoiled us with amazing home-cooked meals every day, but I was never particularly interested in getting involved in cooking myself. When I went off to college, I realized how much I missed our family meals. I took it upon myself to learn to cook and called home often requesting some of my favorite recipes. It finally dawned on me to create a cookbook filled with recipes, perfected over time and shared between generations of friends and family. I reached out to all of my loved ones and was able to put together a collection of my favorite peopleâ&#x20AC;&#x2122;s favorite recipes. I am excited to share with you this collection of Family Flavors, recipes that are sure to become family favorites of your own.

WHAT’S COOKIN’ appetizers

APPLE CHICKEN SALAD BITES FRESH CORN SALAD JALAPEÑO HUMMUS ZA’ATAR BEET DIP LAVOSH PENNY’S CHEX MIX

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13 14 15 17 18 19

soups andsides

CORN CASSEROLE WILD RICE SOUP GREEN BEAN & FETA SALAD PUMPKIN & TURKEY CHILI QUINOA SALAD AVOCADO BEAN DIP

23 24 25 27 28 29

breakfast

BEST BANANA BREAD SWEDISH COFFEE CAKE RHUBARB NUT BREAD PECAN PUMPKIN GRANOLA BREAKFAST CASSEROLE MONKEY BREAD

33 34 35 37 38 39

main course

SHRIMP TACOS SPAGHETTI SAUCE CAJUN STUFFED PEPPERS PIZZA CRUST LASAGNA SWEET POTATO POT PIE

43 44 45 47 48 49

deSSert

OATMEAL BARS APPLE CRISP CHOCOLATE SHEET CAKE CHOCOLATE CHIP COOKIES ICE BOX SANDWICHES

52 55 56 57 59

table of contents

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appetizers

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APPLE CHICKEN SALAD BITES

INGREDIENTS

4 c. shredded chicken, cooked 1 celery stalk, diced into 1/4 in. 4 scallions, thinly sliced 1 1/2 tsp. fresh dill, chopped 2 tbsp. parsley, finely chopped 1 c. mayonnaise 2 tsp. lemon juice 1 tsp. Dijon mustard 2 tsp. kosher salt fresh ground pepper, to taste 8 green apples pecans

kacie fisher's favorite

These little apple chicken salad bites make the perfect appetizer. Light and fresh, they save plenty of room for the for the main dish.

DIRECTIONs

In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside. In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve. Thinly slice green apples and lay out on platter. Spoon chicken salad onto apple slices and top with one pecan. *Option 2: Crush pecans and add to chicken salad prior to spooning onto apple slice.

appetizers

FRESH CORN SALAD renee hogue's favorite

INGREDIENTS

1/2 c. cider vinegar 1/4 to 1/3 c. sugar 1 1/2 tsp. kosher salt 1/2 tsp. ground pepper 4 ears fresh corn 1/2 c. red onion, finely diced 1/2 c. cucumber, seeded & diced 1/2 c. red/orange pepper, diced 1/2 c. cherry tomatoes, quartered 3 tbsp. parsley, finely torn 1 tbsp. basil leaves, pulled apart 1 tbsp. jalape単o, seeded & diced 1 to 2 c. small arugula leaves

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DIRECTIONs

For the dressing, in a glass bowl whisk together vinegar, sugar, 1 teaspoon of the kosher salt, and black pepper until the sugar is dissolved. Allow dressing to stand while preparing the salad. For the salad, cut the corn kernels from cobs. In a large bowl, toss corn and remaining ingredients except salt and arugula leaves. At serving time, transfer salad to serving bowl. Season with the remaining 1/2 teaspoon salt. Add the dressing, gently thread in arugula leaves. Serve immediately. (Cucumbers and tomatoes will begin to break down.)

JALAPEﾃ前 HUMMUS kaCIE FISHER's favorite

INGREDIENTS

1 small jalapeﾃｱo, seeded 2 garlic cloves 1 c. cilantro 1 - 15 oz. can chickpeas, drained 1/4 c. fresh lemon juice 3 tbsp. tahini 1/2 tsp. salt

DIRECTIONs

Mince jalapeﾃｱo and garlic cloves in the bowl of a food processor. Add cilantro, chickpeas, lemon juice, tahini and salt. Process until very smooth, about 1 minute. Serve with pita bread or crackers. *Store in a tightly sealed container in the fridge for up to 2 weeks.

appetizers

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ZA’ATAR BEET DIP lisa hogue 's favorite

INGREDIENTS

6 medium beets, trimmed 2 small garlic cloves, minced 1 red chile, seeded & minced 1 c. plain Greek yogurt 3 tbsp. extra-virgin olive oil 1 1/2 tbsp. pure maple syrup 1 tbsp. za’atar seasoning salt to taste 1/4 c. Hazelnuts, chopped 2 tbsp. goat cheese, crumbled 2 scallions, thinly sliced warm bread or pita, for serving

Don’t be intimidated by the bright fuchsia color of this beet dip. It’s always a hit at family gatherings and friendly get-togethers.

DIRECTIONs

Preheat the oven to 350° F. Put the beets in a small roasting pan and add 1/4 cup water. Cover with foil and bake for about 1 hour, until tender. Let cool slightly. Peel and cut up the beet; transfer to a food processor. Add the garlic, chile and yogurt and pulse until blended. Add the olive oil, maple syrup and za’atar and puree. Season with salt. Scrape into a wide, shallow bowl. Scatter the hazelnuts, goat cheese and scallions on top and serve with bread.

appetizers

LAVOSH NANCY MOVALL 's favorite

INGREDIENTS

1 Armenian flatbread, 15" 1 pkg. cream cheese, softened 14 oz. hummus 1/4 red onion, chopped 1 medium tomato, chopped 1 - 14 oz. can artichoke hearts 1 - 2.25 oz. can sliced black olives 16 oz. imitation crab 6 oz. feta cheese (or more)

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DIRECTIONs

Spread cream cheese over flatbread, then spread the hummus over the cream cheese. Sprinkle the remaining ingredients over the hummus layer.

PENNYâ&#x20AC;&#x2122;S CHEX MIX TRACY baAK 's favorite

INGREDIENTS

2 boxes Chex cereal 2 small bags Goldfish 1/2 bag pretzels 1 bag Bugels 1 bag Cheetos 2 bags rye crisp 2 cans mixed nuts 1 c. canola oil 2 pkg. dry ranch mix 1 tbsp. chili powder 1/2 tsp. cayenne pepper 1 tsp. garlic powder

DIRECTIONs

Preheat oven to 250Â° F. In a large (clean) garbage bag mix first seven ingredients together until thoroughly mixed. Add remaining ingredients to the mixture, let air in bag and close off at the opening; shake bag so the ingredients are coated evenly. Pour ingredients into a large pan and bake for one hour; stirring every 15 minutes.

appetizers

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soups andsides

soup andsides

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CORN CASSEROLE diane johnson 's favorite

INGREDIENTS

1 can creamed corn 1 can whole corn, including juice 1/2 stick butter 1 c. Velveeta, cubed 1 c. un-cooked noodles

If this isn’t the definition of comfort food I don’t know what is. Corn, cheese, macaroni and butter all in one recipe? Sounds perfect to me.

DIRECTIONs

Mix ingredients together and bake at 350° for 45 minutes or until noodles are cooked.

soup andsides

WILD RICE SOUP kari onken 's favorite

INGREDIENTS

2 - 14 oz. cans chicken broth 1 can cream of mushroom soup 1 can cream of celery soup 2 cans chicken breast, drained 2 tbsp. margarine 1 carrot, grated 1 bunch green onions, chopped 2 tbsp. dry sherry or white wine 1 c. cooked wild rice 6 oz. can sliced mushrooms 1 pt. carton half & half salt & pepper

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DIRECTIONs

Melt margarine in large pot and add onions and sautĂŠ for 2 minutes, add sherry/wine and let alcohol cook off for 1 minute. Add mushrooms, carrot, soups and brother. Add salt and pepper and simmer for 20 minutes, stirring occasionally. Add wild rice and chicken; simmer for 30 more minutes, stirring occasionally. Cool soup and put in refrigerator overnight. Add half & half to cold soup before you warm on the stove. Warm up on low heat. The half & half will curdle if you warm up on medium or high heat. Flavor will enhance if you make the day before.

GREEN BEAN & FETA SALAD nancy movall 's favorite

INGREDIENTS

kosher salt 1 1/2 lb. green beans, trimmed 1 red onion, thinly sliced 1 1/2 c. toasted, chopped walnuts 1/2 c. white wine vinegar 3/4 c. olive oil 1 c. feta cheese, crumbled freshly cracked black pepper

DIRECTIONs

Bring a large pot of water to a boil over high heat and season with a large pinch of salt. Add the green beans and cook for 3 to 4 minutes until tender, but still crisp. Transfer to a bowl of iced water to cool and then pat dry. Slice onion and transfer to a separate bowl of iced water to eliminate strong onion flavor. Soak and then pat dry. Add the green beans, onion and walnuts to a large serving bowl. In a separate bowl, whisk together the vinegar and olive oil. Season with salt and pepper to taste. Pour the vinaigrette over the green beans, onions and walnuts and toss to combine. Transfer to a platter and top with crumbled feta and freshly cracked pepper.

soup andsides

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PUMPKIN & TURKEY CHILI Stevie reynolds ' favorite

INGREDIENTS

3 tbsp. olive oil 1 small onion, chopped 1 green pepper, chopped 1 jalapeño, chopped 2 cloves garlic, minced 1 1/2 lbs. ground turkey 2 - 15 oz. cans diced tomatoes 1 - 15 oz. can pure pumpkin 2 c. chicken broth 1 1/2 tbsp. chili powder 1 tbsp. cumin salt and pepper 1 - 15 oz. can kidney beans, rinsed 1 - 15 oz. can pinto beans, rinsed

Nothing says fall like a nice warm bowl of chili. This recipe takes regular chili to the next level by adding everyone’s favorite Fall flavor: pumpkin.

DIRECTIONs

Warm oil in a large sauté medium heat. Add onion, bell pepper, jalapeño and garlic; sauté until tender, about 12 minutes. Transfer to Crockpot. Add turkey to pan and cook, stirring, until no pink remains, about 8 minutes. Add to Crockpot. Add tomatoes, pumpkin, broth, chili powder, cumin and 1/2 teaspoon salt to the pot and place on high setting. Once it starts boiling around the edges and has had time to heat through, switch to low setting and stir in all beans. Cover and let sit, stirring occasionally, until chili thickens slightly, about 30 minutes. Taste and season with salt and pepper. Serve with cheese and sour cream.

soup andsides

QUINOA SALAD kaCIE FISHER's favorite

INGREDIENTS

2 - 14 oz. cans chicken broth 1 can cream of mushroom soup 2 c. uncooked quinoa 1 bag frozen edamame 1 bag frozen sweet corn 1 large cucumber, diced 1/2 small red onion, diced 1 red pepper, diced 1 jalapeno, diced 1 pkg. of feta cheese 2 tbsp. cilantro, diced

Dressing: 3 tbsp. Olive Oil 1 juice of lemon 2 tbsp. balsamic vinegar salt & pepper to taste

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DIRECTIONs

Rinse and cook quinoa; let cool. Mix dressing in a small bowl until thoroughly combined. In separate bowl chop and mix all vegetables (donâ&#x20AC;&#x2122;t thaw edamame or corn). Add cooled quinoa, cilantro, feta and dressing to vegetables. Mix well. Serve with crackers or as a salad.

AVOCADO BEAN DIP MIRANDA GOLLIDAY's favorite

INGREDIENTS

1 - 16 oz. can refried beans 2 tsp. cumin, divided 1 c. plain Greek yogurt 1 c. cottage cheese 1 avocado 1 tsp. kosher salt 6 cranks fresh black pepper 6 drops Tabasco Sauce 1/4 c. shredded colby jack cheese 1/4 c. black olives, sliced

DIRECTIONs

Combine refried beans with 1 teaspoon cumin. Spread in the bottom of a pie plate. In a food processor, combine Greek yogurt, cottage cheese, avocado, 1 teaspoon cumin, salt, pepper and Tabasco Sauce. Process for several minutes until smooth and creamy. Add more salt, pepper and Tabasco Sauce, to taste. Spread creamy avocado mixture on top of refried bean layer. Top with shredded cheese and black olives. Serve with tortilla chips or fresh vegetables.

soup andsides

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breakfast

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BEST BANANA BREAD grandma nona 's favorite

INGREDIENTS

1/2 c. butter 1 c. sugar 2 eggs 1 1/2 c. flour 1 tsp. baking powder 3/4 tsp. baking soda 1 tsp. vanilla 3 large ripe bananas crushed nuts (optional)

Moist, delicious and full of banana nut flavor. Grandma Nona’s banana bread recipe is popular among friends and family, definitely earning the title “Best Banana Bread”.

DIRECTIONs

Preheat the oven to 350° F. Lightly grease a 9x5 inch loaf pan. In a large bowl, combine flour, baking powder, baking soda and salt. In a separate bowl, cream together butter, sugar and vanilla. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan. Top with crushed nuts, if desired. Bake in preheated oven for 1 hour, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

breakfast

SWEDISH COFFEE CAKE Nonnie 's favorite

INGREDIENTS 1st Layer: 1 c. flour 1/2 c. oleo

2nd Layer: 1 c. water 1/2 c. oleo 1 scant c. flour 3 eggs 1 tsp. vanilla

DIRECTIONs

Preheat over to 350째 F. First layer: Blend like pie crust. In a 9x13 ungreased pan, place in thin layer. Second layer: Bring water and oleo to boil. Remove from heat and add flour; beat. Add 3 eggs (one at a time) and beat after each egg. Add vanilla. Spread the second layer evenly over first layer. Bake for 45 minutes to an hour.

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RHUBARB NUT BREAD grandma bette 's favorite

INGREDIENTS

1 1/2 c. brown sugar (packed) 1 egg 2/3 c. sour milk 1 tsp. salt 1 tsp. soda 1 tsp. vanilla 2 1/2 c. flour 2 1/2 c. rhubarb, diced 1/2 c. crushed nuts

for THE topping

DIRECTIONs

Preheat the oven to 350째 F. Lightly grease a 9x5 inch loaf pan. In a large bowl, combine dry ingredients. In a separate bowl, combine wet ingredients. Stir rhubarb into wet mixture, then combine with dry mixture until moistened. Top with crushed nuts, if desired. Mix sugar and butter together for the topping and sprinkle evenly over the unbaked loaf. Bake at 350째 F until done, about 1 hour.

1/2 c. sugar 1 tbsp. butter

breakfast

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PECAN PUMPKIN GRANOLA mary baak 's favorite

INGREDIENTS

3 c. rolled oats 1 1/4 c. raw pecans 1/3 c. raw pumpkin seeds 3 tbsp. sugar ¼ tsp. sea salt 3/4 tsp. pumpkin spice 1/4 c. coconut oil 1/3 c. maple syrup 1/3 c. pumpkin puree

Simple, healthy granola that’s perfect for fall! Just 9 ingredients, perfectly crunchy, and infused with tons of pumpkin flavor and Fall spices.

DIRECTIONs

Preheat oven to 340° F. Mix the oats, nuts, seeds, spices, sugar, and salt together in a large bowl. In a small saucepan over medium-low heat, warm the coconut oil, maple syrup and pumpkin puree and whisk. Pour over the dry ingredients and quickly mix with a wooden spoon. Spread the mixture evenly onto two baking sheets and bake for 22-30 minutes, stirring a bit near the halfway point. If you prefer chunkier granola, don’t stir as it breaks up the clusters, just rotate the pans at the halfway point to ensure even cooking. Once the granola is golden brown (usually about 25 minutes), remove from oven and let cool completely. It will crisp up as it cools. Store in an airtight container.

breakfast

BREAKFAST CASSEROLE Nonnie 's favorite

INGREDIENTS

28 oz. hash browns 8 oz. cheddar cheese 8 oz. mozzarella cheese 3 lbs. pork sausage 3 eggs, beaten 1 c. milk

DIRECTIONs

Evenly line a 9x13 pan with hash browns. Whisk eggs and milk together and pour over hash browns. Refrigerate at least 3 hours or overnight. Sprinkle sausage and cheese over potatoes. Bake at 350째 F for approximately 1 hour.

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MONKEY BREAD barb peterson's favorite

INGREDIENTS

4 cans buttermilk biscuits 1 1/4 c. sugar 1 1/4 tsp. cinnamon 1 stick of margarine

DIRECTIONs

Cut biscuits into 4 pieces and roll in a mixture of 1/2 cup sugar and 1/2 teaspoon cinnamon. Place in a greased bundt pan. Slowly heat 1 stick of margarine, 3/4 cup sugar and 3/4 teaspoon cinnamon until melted and mixed. Pour over biscuits. Bake at 350째 F for 30-35 minutes.

breakfast

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main course

main Course

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SHRIMP TACOS kacie fisher's favorite

INGREDIENTS

2-3 limes 1 c. chopped tomato 1/2 c. chopped fresh cilantro 1/4 c diced purple onion 1 - 2 diced jalapeĂąo 1 diced yellow pepper 1 large avocado, diced 1 small cucumber 3/4 tsp. salt 1/4 tsp. black pepper 3 garlic cloves, minced 1 lb. cooked, peeled shrimp 12 (6 inch) corn tortillas 1 diced mango (optional)

This is a recipe for all seafood lovers. The taste is worth a million bucks yet the recipe is so simple. After trying these shrimp tacos, everyone will be begging for more!

DIRECTIONs

Squeeze lime juice from all limes into a large mixing bowl. Add tomato and remaining ingredients except tortillas; toss well to combine. I add the avocado last to prevent it from getting mushy. Cover and chill for 15 minutes, stirring occasionally. Heat tortillas according to package directions. Spoon about Â˝ c shrimp mixture down the center of each tortilla, fold in half and serve immediately.

main Course

SPAGHETTI SAUCE nonnie 's favorite

INGREDIENTS

1 lb. ground beef, browned 1 chopped onion 1 1/2 c. tomato juice 1 - 8 oz. can tomato sauce 1 tsp. basil 1/4 tsp. rosemary 3 tsp. parsley 1 pinch cinnamon 1 pinch all spice 2 pinches sugar salt & pepper

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DIRECTIONs

In a large saucepan brown ground beef and sautĂŠ onions. Stir in the rest of the ingredients and bring to a boil, reduce heat to low, and simmer for 20 minutes. Take lid off once heated to thicken. Serve over cooked spaghetti noodles with a side of garlic bread.

CAJUN STUFFED PEPPERS erin movall 's favorite

INGREDIENTS

6 large green bell peppers 3 tbsp. olive oil 1 onion, diced 2 cloves garlic, minced 1/2 tsp. dried oregano 1 tbsp. Creole seasoning black pepper to taste 3/4 lb. shrimp, peeled and deveined 1 1/2 links of sausage, diced 1 c. uncooked white rice 2 1/2 c. chicken broth 1 - 8 oz. can tomato sauce 1 lemon, for garnish hot sauce (optional)

DIRECTIONs

Preheat oven to 325Â° F. Grease an 8x12 inch baking dish. Bring a large pot of water to a boil. Remove tops and seeds from peppers. Blanch in boiling water 3 minutes. Drain on paper towels. Heat olive oil in a large, deep skillet over medium heat. SautĂŠ onion until translucent. Stir in garlic, and season with oregano, Creole seasoning and black pepper. Stir in shrimp and sausage, and cook until shrimp turns pink, 5 minutes. Stir in rice, and cook 1 minute. Pour in chicken broth and tomato sauce. Cook until thick, 15 to 20 minutes. Fill peppers with stuffing mixture, and place in baking dish. Bake in preheated oven for 15 to 20 minutes, or until heated. Serve with lemon wedges and hot sauce.

main Course

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PIZZA CRUST mary baak 's favorite

INGREDIENTS

DOUGH: 2 packages dry yeast 1 1/2 tsp. kosher salt 2 tbsp. honey 12 tsp. extra virgin olive oil 3/4 c. warm water 3 1/4 c. flour

Nothing beats homemade pizza. This recipe is a hearty, zesty main dish with a crisp, golden crust – perfect for a Saturday night in.

DIRECTIONs

Dissolve yeast in 1/4 cup warm water and 1/2 teaspoon sugar. Place a pizza stone on 2nd to bottom rack. Preheat oven to 500° F. Top uncooked crust with sauce and desired pizza toppings.

SAUCE: (some olive oil in pan) 2 - 28 oz. can tomatoes, squashed 3/4 tsp. kosher salt 1 tsp. sugar 1 tsp. dried basil 1 tsp. chopped oregano 2 cloves garlic, minced 1 bay leaf a little bit of drained tomato sauce

BAKING INSTRUCTIONS: Place pizza in pan on top of stone. Reset oven to 450° F and cook for 25-30 minutes. Check after 30 minutes - leave in another 10 minutes until done. Take out and let cool for about 10 minutes.

main Course

LASAGNA tracy baak 's favorite

INGREDIENTS

1 - 16 oz. box lasagna, cooked MEAT: 1lb. ground beef, browned 1 clove garlic 1/2 tsp. salt SAUCE: 2 - 16 oz. can spaghetti sauce 1 - 6 oz. can tomato paste FILLING: 1 1/2 c. parmesan cheese 2 c. cottage cheese 2 eggs 2 tbsp. parsley 1 1/2 lb. mozzarella cheese mozzarella cheese for top

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DIRECTIONs

Mix meat and sauce together. In a separate bowl mix filling ingredients. In a 9x13 greased pan layer, in order, noodles, cheese mix, meat and sauce. Layer again. Sprinkle even layer of cheese on top. Bake at 350째 F for 30-40 minutes.

SWEET POTATO POTPIE nikki baak 's favorite

INGREDIENTS

2 tbsp. olive oil 1 lb. sweet potatoes, diced 1 large onion, chopped kosher salt & pepper 1/4 c. all-purpose flour 1/2 c. dry white wine 2 c. low-sodium chicken broth 1 small rotisserie chicken, shredded 1 c. fresh parsley, chopped 1/8 tsp. ground nutmeg 2 sheets frozen puff pastry, thawed 1 large egg, beaten

DIRECTIONs

Heat oven to 375째 F. Oil baking pan or cast iron skillet. Heat the oil in a large skillet over medium heat. Add the sweet potatoes, onion, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until tender, 10 to 12 minutes. Stir in the flour and cook for 1 minute. Gradually stir in the wine and then the broth and bring to a boil. Add the chicken, parsley and nutmeg. Pour mixture into pan or skillet. Layer pastry over the top of the mixture, brush with the egg and bake until puffed and golden brown, 20 to 25 minutes.

main Course

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DeSSert

deSSERt

OATMEAL BARS nonnie's favorite

INGREDIENTS 2/3 c. butter 1 c. brown sugar 1/2 c. corn syrup 1 tsp. vanilla 1/2 tsp. salt 4 c. oatmeal

ICING: 1 c. chocolate chips peanut butter to taste

family flavors

DIRECTIONs

Mix ingredients and press into a 9x13 pan. Top with chocolate chips and peanut butter. Bake at 350째 F for 10-12 minutes.

deSSERt

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APPLE CRISP renee hogue's favorite

INGREDIENTS

APPLE MIXTURE: 8 c. apples, sliced & skinned 4 tbsp. flour 1 1/4 c. sugar 1/4 tsp. cinnamon

Apple Crisp is a fall must-have. Everyone knows the topping makes the dish. So, go on and double the crisp for some extra crunch.

DIRECTIONs

Evenly coat apples with apple mixture. Spread out in a 9x13 pan. Mix topping ingredientstogether and evenly sprinkle over apples.

TOPPING: 1 c. oatmeal 1 c. brown sugar 1/2 c. butter, melted 3/4 c. flour 1/4 tsp. baking soda 1/4 tsp. baking powder

Bake at 350째 F for 40 minutes.

deSSERt

CHOCOLATE SHEET CAKE grandma jean's favorite

INGREDIENTS

2 c. flour 2 c. sugar 2 sticks margarine 4 tbsp. cocoa 1 c. water 2 eggs 1/2 c. buttermilk 1 tsp. baking soda 1 tsp. vanilla 1/2 tsp. cinnamon (optional) FROSTING: 1 stick butter 3 tbsp. cocoa 6 tbsp. milk 1 lb. powdered sugar 1 tsp. vanilla nuts (optional)

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DIRECTIONs

Mix 2 cups flour and 2 cups sugar. Boil 2 sticks of margarine, 4 tablespoons cocoa and 1 cup water and pour over flour and sugar. Add 2 eggs (one at a time). Mix 1/2 cup buttermilk, 1 teaspoon baking soda, 1 teaspoon vanilla and 1/2 teaspoon cinnamon and pour into batter. Mix thoroughly. Bake in jelly roll pan at 350째 F for 20-25 minutes. FROSTING: Boil butter, cocoa and milk. Add powdered sugar, vanilla and nuts (if desired). Pour over cake while warm.

CHOCOLATE CHIP COOKIES renee hogue's favorite

INGREDIENTS

2 sticks real butter 1 c. sugar 1 c. brown sugar 2 eggs 2 tbsp. vanilla 2 heaping c. flour 1 tsp. baking soda 1 tsp. baking powder 1 tsp. salt 2 c. oatmeal chocolate chips raisins or dried cranberries

DIRECTIONs

Beat butter, sugar, brown sugar, eggs and vanilla until creamy. Add flour, baking soda, baking powder and salt. Mix until smooth. Mix in oatmeal and chocolate chips. Coat a cookie sheet with non-stick spray. Form cookie dough into balls and place on cookie sheet. Bake at 350째 F for 10 minutes. Take out and let cool. * Cookies seem to hold their shape more while baking if dough is chilled for a few hours prior to baking.

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ICE BOX SANDWICHES sarah carsten 's favorite

INGREDIENTS

1 package (3.4 ounces) instant vanilla pudding mix 2 c. cold milk 2 c. whipped topping 1 c. mini M&Ms, chocolate chips, or frozen fruit 48 graham cracker squares

Homemade ice cream sandwiches? Yes, please! Add your own spin on the classic ice cream sandwich by adding your own flavor combinations to the mix.

DIRECTIONs

Mix pudding and milk according to package instructions and refrigerate until set. Fold in whipped topping and M&Ms. Place 24 graham crackers on a baking sheet; top each with about 3 tablespoons filling. Place another cracker on top. Freeze for 1 hour or until firm. Wrap individually in plastic wrap; freeze. Serve sandwiches frozen.

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ABOUtThE AUTHOR Hi! Iâ&#x20AC;&#x2122;m Nikki, I live in Omaha, NE and plan on graduating in December of 2014 with my BASA in Graphic Design from the University of Nebraska at Omaha. The last several years have been focused around exploring my strengths and furthering my knowledge in areas of interest. To me, the relationships I have with friends and family lay the foundation for what life is all about. Cooking has become both an outlet for creativity as well as an environment to collaborate with those closest to my heart.