TasteoftheTri-County_2022

Note:

minutes

topped with

with

cream.

and

using a pizza crust, rectangular in a canister.

apple pie lling then the

mixture on top. Can add chopped pecans in the crumb top ping. Drizzle with caramel. Baked at 350°F. for 30 minutes

always make the

with

cookie as a base and

lling.

Dana Dietzel, Cuba City,

Breakfast Sliders

BLT Dip

16 oz. favorite mayonnaise

16 oz. sour cream

2 lbs. bacon

2 medium tomatoes

Melba toast crackers or any cracker you desire

Fry bacon; cool; crumble into pieces. Dice tomatoes (omit ting seeds) and juice. Mix mayonnaise and sour cream. Ad bacon and tomatoes. Refrigerate. A few hours works best. (You can toast bread and quarter it instead of crackers.)

Shirley M. Reuter, Dickeyville, WI

5 Minute Million Dollar Dip

5 green onions, chopped Miracle Whip

1⁄2 cup real bacon bits

5 oz. Cheddar cheese, shredded 1 2 cup slivered almond

Add green onions, Cheddar cheese, Miracle Whip, bacon bits, slivered almonds in a small bowl. Mix until well combined. Chill for at least 2 hours. Serve with favorite crackers or veggies.

Marcia McCullick, Linden, WI

Cheese Dip

8 oz. cream cheese

1 cup shredded cheese

Mix together.

1 4 cup beer

1 Tbsp. ranch dressing

Julia Monahan, Kieler, WI

Honey Mustard Pretzel Dip

1⁄2 cup sugar

1 cup mayonnaise (not salad dressing)

4 tsp. garlic powder

4 tsp. vegetable oil

6 tsp. prepared mustard

Mix well. Refrigerate when not using. (I use stick pretzels.)

Ida Ward, Cuba City, WI

Meatballs Plus

1 lb. ground beef

1⁄2 lb. pork sausage

1 egg

1⁄4 cup bread crumbs

1⁄2 tsp. worcestershire sauce

1⁄4 tsp. pepper

Cooked bacon

Crispy fried morels

Cooked sliced button mushrooms Cheese

Mix ingredients (except bacon & mushrooms). Shape into meatballs. Bake in oven at 400°F. until done (20-25 minutes). Top some with bacon and cheese. Top some with morels and cheese. Top some with mushrooms and cheese. Secure with a toothpick. Put in crockpot with a little bit of cream of mushroom soup or brown gravy. Heat until cheese melts. Serve.

Leo Welsh, Boscobel, WI

Onion-Bacon Dip

2 cups sour cream

2 cups mayonnaise

1 oz. envelope dry onion soup mix

11⁄2 tsp. garlic powder

2 oz. jar real bacon pieces

In a medium bowl, combine rst four ingredients and stir. Reserving 1 tablespoon of bacon pieces, stir in the rest of the bacon pieces. Cover. Refrigerate 8 hours or preferably overnight. When serving sprinkle remaining bacon pieces on top. Use as vegetable or chip dip. Makes 4 cups.

Rosalie R. May, Mineral Point, WI

Shrimp or Crab Leg Salsa

1⁄2 lb. salad shrimp or crab legs

2 Roma tomatoes (plum), diced

1⁄2 red onion, diced

1 4 cup minced cilantro 1 4 cup fresh lime juice

1 tsp. salt

1 tsp. ground black pepper

1 clove minced garlic

Mix all ingredients together in glass bowl. Refrigerate 2 hours. Serve with scoop tortilla chips. Very easy to make and delicious!

Diane L. Warner, Cassville, WI

Apple-Oatmeal Muf ns

21⁄2 cups old fashioned oats, divided 1 2 tsp. freshly ground or canned nutmeg

1 2 tsp. ground cinnamon

1 2 tsp. baking powder

2 large eggs

1 4 cup unsweetened almond milk

Vanilla

2 apples, peeled and nely chopped

1 2 tsp. salt

1 cup pecans, roughly chopped, divided

1 4 cup olive oil

1 3 cup honey, warmed

Heat oven to 375°F. Line 12 cup muf n tin with liners and lightly coat with cooking spray. In food processor, pulse 1 cup oats until ne. Place in large bowl. Whisk in nutmeg, cinnamon, baking powder and salt. Stir in half of pecans. In medium bowl, whisk together oil and honey. Add eggs, vanilla and milk. Add egg mixture to oat mixture and mix to combine. Fold in apples and remaining 11 2 cups oats. Divide batter among muf n pan cups. Add at least 1 4 cup per cup. Top with pecans. Bake at 375°F. until tops no longer look shiny, 20-25 minutes.

Barb Droessler, Cuba City, WI

Autumn Apple Muf ns

2 cups our 1 cup sugar

1 tsp. baking powder

1 2 tsp. baking soda 1 2 tsp. salt 2 eggs

1 2 cup butter, melted

11⁄4 tsp. vanilla

11⁄2 cups chopped, peeled apples

Topping:

1 3 cup brown sugar

1 Tbsp. our

1 8 tsp. cinnamon

1 Tbsp. cold butter

Glaze:

3⁄4 cup powdered sugar

2-3 tsp. milk

1 tsp. butter, melted

1 8 tsp. vanilla

Dash of salt

Preheat oven to 375°F. Whisk together rst 5 ingredients. In another bowl, whisk together eggs, melted butter and vanilla. Add to our mixture. Stir just until moist. (Batter will be stiff.) Fold in apples. Fill muf n cups 3 4 full. Mix topping and sprinkle on top. Bake 15 minutes or until done. Cool 5 minutes. Take out and put on wire rack when cool. Mix frosting and drizzle on top.

Mary Sue Bausch, Cassville, WI

Bread & Butter Pickles

3 lbs. pickles

8 large onions

2 large sweet peppers

1 2 cup salt

5 cups cider vinegar

5 cups sugar

2 Tbsp. mustard seed

1 tsp. turmeric

1 Tbsp. celery seed

Slice pickles as thin as possible. Chop onions and peppers. Combine with pickles and salt. Let stand 3 hours; drain. Combine vinegar, sugar and spices in large kettle. Bring to a boil. Add drained pickles. Put in jars and seal.

Sharon Mathias, Potosi, WI

Chocolate Chip Bread

3 large eggs 1 cup sugar

2 cups sour cream

2 cups our 2 cups chocolate chips

Mix together and bake in greased loaf pan at 350°F. for 60-75 minutes.

Carla Lenz, Lancaster, WI

Comforting Chicken Noodle Soup

2 quarts water

4 chicken bouillon cubes

4 big cups uncooked egg noodles

2 cans condensed cream of chicken soup, undiluted

3 cups cubed cooked chicken

1 cup sour cream

Fresh parsley

Bring water and bouillon to boil; add noodles. Cook, uncovered until tender. Do not drain. Add soup and chicken; heat. Stir in sour cream; sprinkle with parsley and serve.

Mary Sue Bausch, Cassville, WI

12 dinner rolls (Hawaiian is ne)

10 eggs

Salt & pepper to taste

1⁄4 cup milk

1 Tbsp. butter

12 slices deli ham, thick

12 slices cheese (American or Swiss is excellent)

Butter for tops: 1 4 cup butter, melted 1 2 tsp. onion powder 1 2 tsp. poppy seeds

Whisk eggs, milk, salt & pepper together. In a skillet over medium heat melt butter and cook eggs until set. Try to let the eggs set in one at piece instead of crumbles, they stay put in the sandwich better. Place a sheet of aluminum foil in a 9x13 inch baker and spray lightly with cooking spray. Cut rolls in half and place half in the baker. Separate eggs into 12 pieces and place over rolls. Top with ham, then top with cheese. Place top of rolls on sliders. To the melted butter add onion powder & poppy seeds; mix well. Brush over tops of rolls. Bake uncovered at 350°F. for 15-18 min utes. You can cover & refrigerate to bake later. Just let them sit out before baking to get to room temperature. Option: Cooked sausage patties or prepared bacon is excellent too! Great to take to the eld for harvest season tailgate suppers!

Darlene Palzkill, Mineral Point, WI

Cherry Coke Salad

20 oz. crushed pineapple (save juice)

1⁄2 cup water

6 oz. box cherry Jell-O

1 cup Coca-Cola or Cherry Coke

Cherry pie lling 1 cup walnuts

Drain pineapple, reserving juice; set aside fruit. In a large saucepan, add pineapple juice, water and cherry Jell-O. Bring to a boil until Jell-O is dissolved. Add cola. Add pine apple and cherry pie lling. Stir until all is mixed well. Spoon and pour into a large covered bowl or a salad ring. Can add walnuts. Refrigerate overnight until rm. Serves 10-12.

Anthony Jones, Darlington, WI

Chicken Noodle Vegetable Soup

6 cups water

1 cup chopped onion

2 cloves chopped garlic

1 tsp. dried oregano

1 Tbsp. chicken avored soup base

2 cups chopped carrots

2 stalks chopped celery 12 oz. pkg. frozen peas

1 lb. cooked chicken, shredded or chopped 1 large pkg. egg noodles

In Dutch oven, bring water to a boil. Add onion, garlic, oregano and soup base. Let simmer 15 minutes. Add carrots, celery, peas, chicken and noodles. Cook on medium heat for a half hour, stirring occasionally. Add water for extra broth (optional). Serve hot.

Janet Sniff, Darlington, WI

Chunk Sweet Pickles

1 gallon cucumbers, cut in chunks, soak in salt water overnight 4 cups vinegar 2 Tbsp. cornstarch

2 tsp. turmeric 4 cups sugar 4 tsp. pickling spices (cloth bag)

After soaking pickles in salt water overnight, put on stove and heat through but do not boil. Drain salt water from pick les and put in jars. Pour boiling syrup over pickles and seal.

Sharon Mathias, Potosi, WI

Chicken Spread

5 cans chicken, 3 drained, 2 not drained 3⁄4 cup ranch powder

Mix together.

2 cups mayonnaise 3 4 cup bacon

Julia Monahan, Kieler, WI

Cowboy Beans

1 lb. ground beef, fried

1 lb. bacon, cooked

1 lb. spicy sausage, fried

3 cans kidney beans

3 cans white (butter) beans

3 cans pork & beans

11⁄2 cups brown sugar

11⁄2 cup ketchup

1 cup molasses

1 Tbsp. worcestershire sauce

3 Tbsp. yellow mustard

Combine beef, bacon and sausage. Drain and add the kidney and butter beans. Add pork & beans. Mix brown sugar, ketchup, molasses, worcestershire sauce and mustard together and put in crockpot. Cook for 3+ hours.

Julia Monahan, Kieler, WI

Quick Hashbrowns

8 frozen hashbrown patties

1 tsp. salt

1⁄2 tsp. garlic powder

1 cup whipping cream 1 cup shredded cheese

Place patties in greased 9x13 inch pan. Sprinkle with salt and garlic powder. Pour on whipping cream. Bake, uncovered, about 45 minutes. Sprinkle on cheese. Bake at 375°F. for 5-10 minutes.

LuAnn Wagner, Lancaster, WI

www.

Creamy Cabbage Soup

4 cups chicken broth

2 celery stalks, chopped

1⁄2 medium head cabbage, shredded

1 onion, chopped

1 carrot, chopped

1⁄4 cup butter

3 Tbsp. our Salt Pepper

2 cups half & half 1 cup milk

2 cups cubed ham

Stir together milk and half & half; set aside. In saucepan, melt butter; add our and salt & pepper. Make a paste. Gradually add milk and cream. Cook until it reaches desired thickness. Gradually add cream mixture and vegetable mixture. Add ham.

Rogene Needham, Fennimore, WI

Easy Breakfast Pizza

1 pkg. Simply Potatoes hashbrowns

2 Tbsp. melted butter

3⁄4 lb. sausage

4 eggs, scrambled Onion or green pepper, if desired Colby Jack cheese

Spray pizza pan or small cookie sheet with cooking spray. Spread hashbrowns on pan. Drizzle with butter. Bake at 425°F. for about 20 minutes or until brown. While crust is baking, fry sausage and scramble 4 eggs. Layer sausage and eggs on crust. May add onion or green pepper. Top with shredded Colby Jack cheese. Put back in oven until hot.

LuAnn Wagner, Lancaster, WI

Spicy Apple Muf ns

2 cups our 1⁄4 cup sugar

1⁄2 tsp. salt

4 tsp. baking powder

1⁄2 tsp. cinnamon

1 egg, beaten 1 cup milk

1 4 cup melted shortening

1 cup chopped apples 1 4 cup sugar

Sift dry ingredients together into bowl. Add egg, milk, shortening and apples. Fill greased muf n cups 2⁄3 full. Bake 20-25 minutes at 425°F. Yield: 1 dozen.

Sharon Mathias, Potosi, WI

Dill Pickle Soup

Pretzels Caramels

Kisses

MoBetta Pretzels

M&Ms Pecans, optional

Heat oven to 325°F. Place pretzels on waxed paper. Place caramels on top of pretzels. (I usually do a whole cookie sheet full.) Bake for 4 minutes. Take out of oven and press a chocolate Kiss onto caramel. Let sit for a few minutes then press an M&M or pecan, or leave plain on top. Enjoy. (I put sprinkles for the holidays, too.)

Shirley Reuter, Dickeyville, WI

Fruit Cocktail Salad

Two 20 oz. cans fruit cocktail

1 box mixed berry Jell-O, sugar free

1 tub vanilla yogurt, use half of the bowl

Pour fruit cocktail in a bowl with Jell-O and yogurt. Stir and refrigerate until ready to use.

Marcia McCullick, Linden, WI

Simple Smokie Squares

2 cans refrigerated pizza crust

1 pkg. Little Smokies or little hot dogs

1 pkgs. shredded Colby and Monterey Jack cheese

Spray 2 cookie sheets with cooking spray. Unroll pizza crust onto each cookie sheet. Arrange Little Smokies evenly on each crust, pressing lightly into crust. Sprinkle each pizza with 1 cup of cheese. Bake at 425°F. for 12 minutes or until golden brown. Cut into squares.

Carla Lenz, Lancaster, WI

Fruit Whip

1 small pkg. vanilla pudding, not instant, sugar free

1 small desired Jell-O, sugar free

3 cups water

Desired fruit

1 tub vanilla yogurt

Cook pudding, Jell-O and water until boiling. Let cool completely. Fold in vanilla yogurt. Add fruit and refrigerate. For best results fruit and Jell-O avor should be the same, strawberry and raspberry are especially good.

Marcia McCullick, Linden, WI

2 Tbsp. butter

2 cups diced carrots

2 cups diced celery 1 cup diced onions

1⁄4 cup our 1 cup pickle juice

6 cups low sodium chicken broth

3 cups diced potatoes 1 cup whole milk or half & half 2 cups diced dill pickles

Melt butter in large pot. Add carrots, celery and onions. Cook on low until tender. Sprinkle our over and stir. Stir in pickle juice with veggies. Add chicken broth and potatoes. Bring to a boil, then simmer 15-20 minutes. Add milk and pickles. Stir and simmer 15-20 minutes. (I used baby kosher dill pickles.)

Mary Lou Young, Lancaster, WI

Crockpot Ranch Style Baked Beans

1⁄2 lb. bacon, chopped

1 small yellow onion, diced

Two 28 oz. cans Bush’s vegetarian baked beans

1⁄3 cup molasses

1⁄2 cup light brown sugar, packed

1 4 cup Coke 1 4 cup dijon mustard

3 bay leaves

1 tsp. apple cider vinegar

Pinch salt to taste

1 pinch black pepper to taste

In a large skillet over medium-high heat, add chopped bacon and yellow onion. Cook until bacon just begins to crisp, about 2-3 minutes. Remove skillet from heat and pour contents and drippings into crockpot. Add beans, molasses, light brown sugar, Coke, mustard, bay leaves, vinegar, salt and pepper to crockpot; stir together. Cover and cook on low 5-6 hours or on high for 3-4 hours. Remove bay leaves from crockpot and serve immediately.

Brian Bellis, Linden, WI

1 lb. ground beef

1 onion, chopped

Taco Soup

1 can whole kernel corn

1 can pinto beans

1 pkg. Good Seasons ranch salad dressing mix

1 pkg. taco seasoning

1 can medium chili beans

1 can stewed tomatoes

1 can Mexican tomatoes

Cook ground beef & onion; drain. Mix ground beef, salad dressing and taco seasoning well. Add the corn, beans & tomatoes without draining. Simmer 1 hour.

Julia Monahan, Kieler, WI

Zesty Salt Substitute

5 tsp. onion powder 3 tsp. garlic powder 3 tsp. ground mustard

3 tsp. paprika 1 2 tsp. celery seed 1 2 tsp. white pepper

In a small bowl combine all ingredients. Store in airtight container for up to 6 months. Use to season meats or vegetables. Makes 1⁄4 cup.

Rosalie R. May, Mineral Point, WI

Avocado Dip

2 ripe avocados,

and pitted

cloves garlic, minced

tsp. salt

tsp. ground black pepper

cup sour cream

Mash avocados in a deep bowl. Mix in garlic, salt, and black pepper. Stir in sour cream until well-blended.

Mary Kay Abing, Cassville, WI

German Potato Salad

3 lbs. red potatoes boiled in their jackets

1 lb. bacon

1 onion

1 2 cup sugar 1 2 cup vinegar

1 2 cup water

Salt, pepper and garlic

Peel potatoes and slice thin; set aside. In a non stick skillet, fry and cut up bacon to your liking. Remove from pan and add to the potatoes. Sauté onions in the bacon grease until translucent. Stir in 1 Tbsp. our, coating the onions. Cook for 1-2 minutes. Add sugar, vinegar, water and seasonings. Cook until thick. Add potatoes and bacon. Stir until well combined and all is heated through. Serve.

Dana Dietzel, Cuba City, WI

MAIN DISHES

Ann’s Country Barbequed Ribs

4 lbs. country style ribs

12 oz. can Classic Coke

13 oz. bottle ketchup

Place ribs in rows in a baking pan. Do not salt or season. Mix ketchup and Coke and pour over ribs. Bake, uncovered at 350°F. for 2 hours. This is also good over chicken and chuck roast, too.

Annibelle Aide, Highland, WI

Chicken & Broccoli Alfredo

1⁄2 pkg. of linguine

1 cup fresh or frozen broccoli orets

2 Tbsp. butter

11 4 lbs. skinless, boneless chicken, cut into small pieces

1 can cream of mushroom soup

1 2 cup milk

1 2 cup grated Parmesan cheese

1 4 tsp. black pepper

Prepare linguine according to package directions in a 3 quart saucepan. Add broccoli during last 4 minutes of cooking time. Drain linguine mixture in colander. Heat but ter in 10 inch skillet over medium heat. Add chicken and cook until well browned and cooked through, stirring often. Stir soup, milk, cheese and black pepper together. Add to linguine mixture and heat until hot and bubbling, stirring occasionally. Serve with additional Parmesan cheese.

Diane Coates, Platteville, WI

Baked Pork Chops

Pork chops Salt Onion

Brown Sugar Ketchup

Place pork chops in baking dish, sprinkle each with salt. Top each chop with slice of onion. Generously sprinkle onion with brown sugar. Top with 3-4 tablespoons ketchup per pork chop. Cover and bake for 1 hour at 350°F. Remove cover the last 10 minutes.

Rosalie R. May, Mineral Point, WI

Baked Fish

Fish, 6-8 inches long 32 oz. jar tomato sauce

2 Tbsp. butter 21 2 cups our 1⁄2 cup water

1 2 tsp. salt

1 2 tsp. pepper

1 cup tomato juice 1 onion, sliced 2 cloves

Put sh in a large baking dish to bake. Mix remaining ingredients and pour over sh. Bake in oven at 350°F. for 1 hour.

Sharon Mathias, Potosi, WI

Chicken & Bacon Alfredo

12 oz. pkg. fettuccine

14-16 oz. pkg. bacon, crumbled

1 lb. chicken breasts (skinless/boneless)

1⁄2 onion, diced/minced

2 cups mushrooms, sliced (optional)

2 garlic cloves, minced

11⁄2 cups half n half, cream

1 2 cup Parmesan (shredded, fresh-Hook’s is best) Salt & pepper to taste

Cook fettuccine according to package directions. Meanwhile, in large skillet, cook bacon until crisp. Remove to paper towel to drain, reserving 2 tablespoons drippings in pan. Cut chicken into bite sized pieces and saute in bacon drippings until no longer pink. Then add the onion, mushrooms and garlic; stir often & cook until tender. Slowly stir in cream and Parmesan cheese. Reduce heat to simmer and cook 8-10 minutes till creamy. Add bacon crumbles & cooked fettuccine; toss to coat. Season with salt & pepper if needed. Top with additional Parmesan cheese to serve. **If you do not like mushrooms...broccoli is a great substitute.**

Darlene Palzkill, Mineral Point, WI

Olive Garden Italian Chicken Pasta

11 2 lbs. chicken breast, boneless/skinless

16 oz. Olive Garden Italian dressing

16 oz. heavy whipping cream

8 oz. cream cheese

1⁄2 cup Parmesan cheese

16 oz. penne pasta

Place chicken in a casserole dish and pour Italian dressing over the top. Cover and cook at 350°F. for 45 minutes so it shreds easily. Shred and then add remaining ingredients (heavy whipping cream, cream cheese, Parmesan cheese.) Put back in the oven for 15 minutes until all cheese is melted. Boil pasta, drain and mix in.

Lisa Ban eld, Platteville, WI

Grandma’s Favorite Casserole

1 pkg. tater tots

1 cooked chicken or leftover turkey

3 4 lb. cheese (American or Cheddar)

Cream Sauce:

6 Tbsp. butter

6 Tbsp. our 3 cups milk

1⁄4 cup chopped onion

1 can cream of chicken soup

Grease a 9x13 inch pan and line with tater tots. Remove meat from one cooked chicken to make next layer. Add sliced cheese on top of meat. Make the cream sauce: combine butter, our, milk and onion. Add soup and cook until thickened. Pour over cheese layer. Bake 45 minutes at 350°F.

Sandy Hess, Cuba City, WI

Zucchini Beef Skillet

1 lb. ground beef

1 cup chopped onion

1 clove garlic, minced

1 green pepper

11 2 tsp. salt 1 4 tsp. pepper

1 tsp. chili powder

5 cups sliced zucchini

2 large tomatoes, peeled and chopped

11 4 cups fresh whole kernel corn (or 3 medium size ears)

2 Tbsp. chopped pimientos

1⁄4 cup chopped parsley

Sauté beef, onion, green pepper and garlic in 12 inch skillet until well browned. Add remaining ingredients. Cover and simmer 10-15 minutes or until the vegetables are tender. Makes 6 servings.

Sharon Mathias, Potosi, WI

Wilted Cabbage/Cheese Casserole

7 cups shredded cabbage

2 cups boiling water 1 cup grated Cheddar cheese

1 can cream of celery soup

Crushed potato chips

Cook cabbage in boiling water until wilted; drain. Place in buttered casserole dish in alternate layers with cheese and soup. Garnish top with crushed potato chips. Cover and bake at 350°F. for 20-22 minutes.

Annibelle Aide, Highland, WI

Chicken Crockpot Supper

2 cups regular raw rice

1 can cream of chicken soup

1 can onion soup 2 cans water

Onions, as desired

Average size cut up frying chicken

Salt Pepper

Salt and pepper chicken. Place chicken on top of ingredi ents. Set on high for 5 hours or low for 8 hours.

Annibelle Aide, Highland, WI

My Chili

DESSERTS

Pumpkin Pie Squares

1 cup sifted our 1⁄2 cup quick cooking oatmeal

1⁄2 cup brown sugar

1⁄2 cup butter

1 can (2 cups) pumpkin

131⁄2 oz. can evaporated milk

2 eggs

3 4 cup sugar 1 2 tsp. salt

1 tsp. cinnamon 1 2 tsp. ground ginger

1 4 tsp. cloves

1 2 cup chopped pecans

1 2 cup packed brown sugar

2 Tbsp. butter

Combine our, oatmeal, 1⁄2 cup brown sugar and 1⁄2 cup butter in bowl; mix until crumbly. Press into ungreased 13x9x2 inch pan. Bake at 350°F. for 15 minutes. Combine pumpkin, evaporated milk, eggs, sugar. salt and spices in mixing bowl; beat well. Pour into crust. Bake at 350°F. for 20 minutes. Combine pecans, 1⁄2 cup brown sugar and 2 Tbsp. butter. Sprinkle over pumpkin lling. Return to oven and bake 15-20 minutes or until lling is set. Cool in pan and cut into squares. Makes 2 dozen.

Joanne Udelhofen, Potosi, WI

Special K Bars

3 cups Special K cereal

3 4 cup peanut butter

1 3 cup light Karo syrup

1 2 cup white sugar

Frosting:

1 pkg. milk chocolate chips

1 pkg. butterscotch chips

In large bowl, mix cereal and peanut butter. Bring Karo syrup and sugar to a boil. Pour over cereal and peanut butter. Press down in large cake pan. Melt chocolate and butter scotch chips together and spread over top of bars.

Marcia McCullick, Linden, WI

Pig Cake

1 box yellow cake mix

1 stick butter

4 beaten eggs

1 can mandarin oranges with juice

Frosting: 16 oz. can crushed pineapple, drained

3 oz. box instant vanilla pudding

8 oz. Cool Whip

Mix cake mix, butter, eggs and oranges together. Bake in a 9x13 inch pan at 350°F. for 30 minutes. Pour pineapple juice into pudding mix. Beat until thick. Fold in Cool Whip and crushed pineapple. Refrigerate. Mary Nondorf, Highland, WI

No Cook Coconut Pie

Two 3 4 oz. pkgs. instant vanilla pudding mix 23 4 cups cold 2% milk

1 tsp. coconut extract 8 oz. carton Cool Whip, thawed

1⁄2 cup sweetened coconut

1 graham cracker crust Coconut, toasted

Mix vanilla pudding with milk, coconut extract, Cool Whip and sweetened coconut. Pour into crust. Toast additional coconut and sprinkle on top. Refrigerate. Carla Lenz, Lancaster, WI

Oreo Pie

2 pkgs. Cookies & Cream pudding, 4 serving size 21⁄2 cups 2% milk

1 cup Cool Whip Oreo crust Oreo cookies

Beat pudding and milk well. Add Cool Whip. Put in Oreo crust. Serve with Cool Whip and Oreo cookies. LuAnn Wagner, Lancaster, WI

Out The Door Coffee Cake

4 beaten eggs

1 cup sugar 2 cups our 1 tsp. baking powder

1 tsp. vanilla 1 cup oil 1 can pie lling

Combine eggs; add sugar. Add oil, our, baking powder and vanilla. Pour 3 4 of batter into a greased 9x13 inch pan. Pour lling over batter. Top with remainder of batter in small spoonfuls. Bake at 375°F. for 45 minutes. Ice with powdered sugar frosting while warm.

Annibelle Aide, Highland, WI

Patch Pumpkin Dessert

29 oz. can pumpkin 1 tsp. salt 4 eggs 1 can evaporated milk 11⁄4 cups sugar

2 tsp. pumpkin pie spice

1 pkg. yellow cake mix

1 cup butter, melted 11 2 cups chopped walnuts

Mix pumpkin, salt and eggs; beat well. Add milk, sugar and spices, Pour into 9x13 inch pan. Sprinkle dry cake mix over the mixture. Pour melted butter over dry cake mix. Sprinkle with chopped walnuts. Bake at 350°F. for 1 hour.

Annibelle Aide, Highland, WI

Cookie Butter Magic Bars

11⁄2 cups vanilla wafer crumbs (about 3 cups when whole) - 2 pkgs.

1 2 cup butter, melted 11⁄2 cups pretzel pieces

1 cup white chocolate chips

1⁄2 cup Cookie Butter, softened

14 oz. sweetened condensed milk

Preheat your oven to 350°F. Spray a 13x9 inch glass baking dish with non stick cooking spray. Mix the wafer crumbs and melted butter until fully combined and then press into the baking pan in an even layer. Spread the pretzel pieces and the white chocolate chips evenly over the wafer layer. In a small bowl, combine the softened cookie butter and the sweetened condensed milk, by whisking them together. Pour the mixture evenly over the bars. Put in the oven and bake for 25 minutes or until the edges become golden brown. Allow the bars to cool completely before cutting into them to keep the crust intact.

Dana Dietzel, Cuba City, WI

Chocolate Oatmeal Cake

1 cup rolled oats

11⁄2 cups boiling water 1 2 cup shortening

11⁄2 cups sugar 2 eggs 1 cup our 1 2 cup cocoa 1 tsp. soda

1⁄2 tsp. salt 1 tsp. vanilla

Frosting: 1 cup powdered sugar 2 cups coconut

2 Tbsp. butter 1⁄2 cup milk

Mix oats with water; let stand 20 minutes. Cream shortening with sugar and eggs. Add remaining ingredients along with oat mixture. Beat until smooth. Bake in greased 8x12 inch pan at 350°F. for 35 minutes or until done. Mix powdered sugar, coconut, butter and milk. Boil until thick, about 4 minutes. Spread on cake.

Joanne Udelhofen, Potosi, WI

Apple Crisp

8 cups peeled & sliced McIntosh apples

4 Tbsp. lemon juice 1 2 cup water

Cinnamon

Topping: 1 cup brown sugar 1 cup white sugar 11 2 cups our 1⁄2 cup margarine

Put apples in 9x13 inch pan. Pour lemon juice and water over them. Sprinkle with cinnamon. Spread topping over and bake at 350°F. 40-60 minutes.

Julia Monahan, Kieler, WI

4 lbs. hamburger

1 large can tomato soup

2 cans chili beans

2 envelopes chili avor pkg. (orig.)

or 2 cans Rotel or 2 large cans petite tomatoes with basil, oregano and onion

Put all together in a crockpot. Let cook or simmer all day long. Enjoy.

Shirley M. Reuter, Dickeyville, WI

Porcupine Meatballs

1 (10.75 ounce) can con densed tomato soup

½ cup water

1½ lbs. ground beef

1 cup uncooked instant rice

1 Tbsp. minced onion

1 tsp. salt

1 dash ground black pepper

In a medium mixing bowl, combine the tomato soup and the water. Mix thoroughly and set aside. In a large mixing bowl, combine the ground beef, instant rice, onion, salt, pepper and ½ cup of the soup mixture. Mix thoroughly, and shape into 1 inch balls. Place meatballs in a large skillet over medium heat. Pour in the remaining soup mixture and bring to a boil. Simmer for 15 to 20 minutes or until meatballs are thoroughly browned and rice is cooked.

Patti Schneider, Beetown, WI

Peanut Butter

Kiss Cookies

1 cup peanut butter

1 cup sugar

1 large egg, room temperature

1 tsp. vanilla extract

Preheat oven to 350 ° Cream peanut butter and sugar until light and uffy. Beat in egg and vanilla.

Roll into 1¼ in. balls. Place 2 in. apart on ungreased baking sheets. Bake until tops are slight ly cracked, 10-12 min utes. Immediately press 1 chocolate kiss into center of each cookie. Cool for 5 minutes before removing from pans to wire racks.

Peg Sturmer, Lancaster, WI

Bulk Foods Fun Treats Homemade Peanut Butter & Much More!

www.

Peanut Butter/Oatmeal Bars

1 2 cup butter, softened

1 2 cup sugar

1 2 cup packed brown sugar

1 egg 1 2 tsp. baking soda

1 4 tsp. salt

1 2 tsp. vanilla extract

1 3 cup peanut butter

1 cup all-purpose our

1 cup quick cooking oats

1 cup semi-sweet chocolate chips

Topping:

1 2 cup peanut butter 1 4 cup powdered sugar 1 4 cup milk

In a mixing bowl, cream butter and sugar. Beat in egg, baking soda, salt and vanilla. Add peanut butter, our and oats; mix well. Spread into a greased 13x9x2 inch baking pan. Bake at 350°F. for 20-25 minutes or until set. (Do not overbake.) Sprinkle chocolate chips over hot bars. Spread when melted; cool. Combine topping ingredients; spoon over bars and swirl with a knife.

Annibelle Aide, Highland, WI

Pink Lady Cake

18 oz. box strawberry cake mix

1 tsp. lemon or vanilla extra 20 oz. can strawberry pie lling

1 cup walnut pieces, optional 8 oz. Cool Whip

In large bowl, add cake mix and ingredients on back of box plus lemon or vanilla extra plus strawberry pie lling. Stir until all is mixed well. Spoon in 13x9x2 inch sprayed baking dish or pan. Can add walnut pieces, if desired. Bake at 350°F. for 30-35 minutes or until a toothpick test is done. Cool on a wire rack. Can add any frosting, can use Cool Whip to frost. Refrigerate until all is gone.

Anthony Jones, Darlington, WI

Pumpkin Sheet Cake with Cinnamon Frosting

1 cup (2 sticks) unsalted butter, melted

1 cup milk

1 2 cup pureed plain pumpkin (canned plain pumpkin)

2 cups granulated sugar

2 large eggs

1 tsp. vanilla extract

2 cups all-purpose our 1 tsp. baking soda

11⁄2 tsp. pumpkin pie spice

1 2 tsp. salt

Cinnamon Cream Cheese

Frosting: 1 2 cup (1 stick) unsalted butter, softened 8 oz. cream cheese, softened 1 2 cup milk

1 tsp. vanilla extract 1 tsp. cinnamon 51⁄2 cups powdered sugar

Preheat oven to 350°F. Grease a 13x18 inch jelly roll pan with butter or spray with oil spray. In a large bowl, whisk together melted butter, milk, pumpkin and sugar. Whisk in eggs and vanilla extract. Then whisk in our, baking soda, pumpkin pie spice and salt. Pour batter into prepared jelly roll pan and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cinnamon Cream Cheese Frosting: In a large bowl, cream butter and cream cheese until smooth. beat in milk, vanilla extract and cinnamon on low speed until combined. Whisk in powdered sugar, beating on high until frosting is smooth. Spread frosting on top of cake. Refrigerate cake until ready to serve and let cake rest on counter for 10 minutes before serving to let it warm up just a little.

Dolores Paulson, Belmont, WI

Glazed Kettle Chips

8.5 oz. bag kettle chips

3 Tbsp. unsalted butter

3 Tbsp. honey

1 Tbsp. brown sugar 1 4 tsp. kosher salt

(Also known as honey butter chips.) Pour the chips onto a large cookie sheet and set aside. Add the butter, honey and brown sugar to a medium skillet over medium heat. Bring to a bubbling simmer and stir until the sugar dissolves. Pour the mixture over the chips, sprinkle with salt and toss to coat evenly. Let cool and enjoy! Try on jalapeño kettle chips.

Dana Dietzel, Cuba City

Strawberry Cheesecake Tri e

12 oz. prepared angel food cake, cut into 1 inch pieces

2 lbs. fresh strawberries

13 oz. tub Marzetti strawberry glaze (I use sugar-free)

8 oz. pkg. cream cheese, softened 2 3 cup powdered sugar

8 oz. Cool Whip

Slice strawberries into bite-sized pieces. Mix strawberries with strawberry glaze in a medium bowl; set aside. Using a hand mixer, mix together the cream cheese and powdered sugar. Add in Cool Whip and mix well; set aside. In large tri e bowl, layer half the angel food cake pieces, half the cream cheese mixture, then half the strawberries in glaze. Repeat the layers ending with strawberries in glaze on top. Refrigerate until ready for serve. 9x13 inch pan also works well.

Dolores Paulson, Belmont, WI

Oreo Poke Cake

1 pkg. chocolate cake mix 3.4 oz. box instant vanilla pudding (cheesecake pudding is my favorite)

2 cups cold milk

12 oz. Cool Whip 25-30 Oreo cookies, crushed

Prepare chocolate cake according to package directions and bake in 9x13 inch pan using box instructions. Mix the pudding and milk together. Poke holes in cake with handle of a wooden spoon, approx. 45-50 holes. Pour the pudding over holes guiding slowly into holes. Pour remaining pudding over entire cake evenly. Place the cake in refrigera tor for 30 minutes to set. Mix 1⁄2 cup Oreo cookie crumbs into Cool Whip and spread over cooled cake. Top with remaining crushed Oreos and refrigerate until ready to serve.

Darlene Palzkill, Mineral Point, WI

Pumpkin Chocolate Chip Cookies

1 can pumpkin 1 cup sugar

1 2 cup oil

1 egg 2 cups our 2 tsp. salt

1 tsp. cinnamon 2 tsp. baking powder

1 tsp. baking soda dissolved in 1 tsp. milk

1 tsp. vanilla

1 cup chocolate chips

Stir together pumpkin, sugar, oil and egg. In separate bowl, stir together dry ingredients and add to the pumpkin mixture. Mix together. Add soda & milk mixture to above. Stir in vanil la and chocolate chips. Drop cookies onto a lightly greased cookie sheet. Bake 10-12 minutes at 375°F. Very moist.

Gina Kartman, Potosi, WI

Honey Crunch Pecan Pie

Pastry for 1 pie crust

4 large eggs

1 cup light corn syrup

1 4 cup packed brown sugar

1 4 cup sugar

2 Tbsp. butter, melted

1 tsp. vanilla extract

1 2 tsp. salt

1 cup pecans, chopped Honey Crunch Topping.

1 3 cup packed brown sugar

3 Tbsp. honey

3 Tbsp. butter

11⁄2 cups pecan halves

Make pie crust. Preheat oven to 350°F. In medium bowl, beat eggs slightly. Stir in corn syrup, brown sugar, sugar, butter, vanilla extract and salt. Stir in chopped pecans. Spoon into crust. Bake 40 minutes. Prepare Honey Crunch

Topping: In a medium saucepan over a medium heat combine brown sugar, honey and butter. Cook 2-3 minutes, stirring constantly until sugar dissolves. Stir in pecan halves and remove from heat. When the pie has baked 40 minutes remove from oven and spread with Honey Crunch Topping. Return to oven and bake 10-15 minutes longer until topping is bubbly and golden brown!

Dana Dietzel, Cuba City, WI

Peach Dessert

29 oz. can sliced peaches

1 box yellow cake mix

1 stick (1 2 cup) margarine, melted

Place sliced peaches and juice in 9x13 inch cake pan. Sprinkle yellow cake mix on top of the peaches. Top cake mix with melted margarine and bake at 350°F. for 20-25 minutes. Can serve plain, with Cool Whip or ice cream.

Rosalie R. May, Mineral Point, WI

Pecan Pie Brownies

1 box brownie mix, must have instructions for making in 13×9 pan plus ingredients listed on the package

Pecan Pie Filling: 1 cup sugar

11⁄2 cups light corn syrup

4 eggs 1 4 cup unsalted butter

11⁄2 tsp. vanilla extract

2 cups pecans, roughly chopped

Preheat oven according to brownie package instructions. Whisk together the sugar, corn syrup, eggs, butter, and vanilla in a small saucepan. Place on the stove top over medium high heat and begin to cook, stirring continuously. Mix brownies according to package instructions. Pour brownie batter into a greased 13×9 inch pan and place in oven to bake for 20 minutes. *See note about cooking time below. As the brownies bake make the lling. Put ingredients in the saucepan except pecans. It should be thick enough to coat your spoon (about 15 minutes). Stir the pecans into the mixture and continue to cook for 2-3 minutes more. You want it to be loose enough to pour over the brownies, but not liquid. When the brownies have nished pre-baking remove them from the oven and pour the pecan pie lling over them spreading it out to cover the brownies completely. Place them back in the oven and bake for 25-30 minutes or until the lling only jiggles slightly in the middle when you move the pan. Let cool to room temperature before cutting.

Dana Dietzel, Cuba City, WI

Scotch Bars

1 cup brown sugar 1 cup butter, melted 1 egg 1 tsp. vanilla

2 cups our 1 cup chocolate chips Nuts, if desired

Mix sugar, butter, egg, vanilla and our and press into greased 9x13 inch pan. Bake at 350°F. for 15 minutes. Top with chocolate chips and return to oven until melted. Spread on top of bars and add nuts, if desired.

Carla Lenz, Lancaster, WI

Fruit Bars

2 cups unsifted our 1 cup rmly packed brown sugar 11 2 tsp. vanilla 1 tsp. baking powder

21⁄4 cups rolled oats 1 cup butter or margarine 18 oz. jar preserves or marmalade

Place our, sugar, baking powder, oats and vanilla in mix ing bowl; mix well. Add soft butter or margarine. Mix at low speed of mixer until well blended and crumbly. Firmly pack a little more than half of crumbs mixture into 9x9x2 inch baking pans. Spread with preserves or marmalade. Add remaining crumb mixture and press lightly. Bake at 350°F. for 25 minutes.

Joanne Udelhofen, Potosi, WI

Devil’s Food Cake

1 cup white sugar

1⁄4 cup butter

1 egg

Pinch of salt

3 Tbsp. cocoa dissolved in a little hot water

11⁄4 cups our 1 cup sweetened condensed milk with 3 4 tsp. baking soda in it

Mix all together and bake in oven at 350°F. for 30-40 minutes.

Sharon Mathias, Potosi, WI

Raspberry White Chocolate Cheesecake

12 oz. pkg. frozen raspberries

1⁄2 cup water

2 Tbsp. sugar

1 Tbsp. cornstarch

11 2 cups graham cracker crumbs

5 Tbsp. butter, melted 2 cups white chocolate chips

1 2 cup half & half

Three 8 oz. pkg. cream cheese, softened 1 2 cup sugar

1 Tbsp. our 3 eggs, room temperature

1 tsp. vanilla extract

& & fresh

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Open 7 Days A Week

S. Main St., Dickeyville, WI

In a medium bowl, mix graham cracker crumbs & melted butter. Press mixture into a lightly greased 9 inch springform pan. Place a baking pan half full of water on bottom rack of oven. In a medium saucepan, make the raspberry sauce by combining raspberries, water, 2 tablespoons sugar & cornstarch. Bring to a boil and stir/cook 5 minutes or until sauce thickens. Strain sauce through a mesh strainer to remove seeds; set aside. Preheat oven to 325°F. In a metal bowl over a pan of simmering water, melt white chocolate chips with half & half. Stir occasionally until smooth. In a large bowl, beat cream cheese & sugar with electric mixer until smooth. Blend in our. With mixer on low blend in eggs one at a time until well incorporated. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 4 tablespoons raspberry sauce over batter and gently spread. Pour remaining cheesecake into pan. Top with 4-6 tablespoons sauce and swirl into cheesecake with a knife to create marble effect. Remaining sauce can be poured over individual slices for serving after baked. Bake 55-60 minutes or until set. Cover & refrigerate 8 hours before serving with remaining sauce.

Darlene Palzkill, Mineral Point, WI