Oatmeal Pancakes Courtesy of Jeanette Hunsberger, Davidsville, Pa. (2/2012)   2 cups of old fashioned oats   2 cups of buttermilk   Soak the oats in the buttermilk overnight.   In the morning add 2 eggs and 1/2 stick of melted butter to the oat mixture.   In a separate bowl, mix the following dry ingredients.   1/2 cup flour   1 tsp. baking soda   1 tsp. baking powder   3 Tbsp. sugar Add the dry ingredients to the oat mixture. Fry pancakes on a hot griddle. The batter will be thicker than traditional pancakes. Serve with baked apples, and plain yogurt if desired.

Baked Apples Courtesy of Jeanette Hunsberger, Davidsville, Pa. (2/2012) 5-6 apples, cored, peeled, and halved (Granny Smith is a good choice but other baking varieties work well). Place apples in a greased baking dish. Mix and boil for 2-3 minutes.   1/4 cup raisins   3/4 cup water   1/3 cup brown sugar Mix and add to the above boiling mixture and bring to a boil again.   1 Tbsp. Cornstarch   1/4 cup water   1/2 tsp. maple flavoring Remove from heat and add 1/2 Tbsp. butter. Pour the syrup over the apples. Sprinkle with cinnamon. Bake at 350 until soft (approximately an hour).

Apple Pecan Cobbler  from staff member Craig Gentry’s wife, Sonda Gentry (11/2011) Ingredients:   4 cups thinly sliced apples   1/2 cup white sugar   1/2 teaspoon ground cinnamon   1/2 cup chopped pecans   1 cup all-purpose flour   1 cup white sugar   1 teaspoon baking powder   1/4 teaspoon salt   1 egg, beaten   1/2 cup evaporated milk   1/3 cup butter, melted   1/4 cup chopped pecans Preheat oven to 325 degrees F. Generously grease a 2 quart baking dish. Arrange apple slices in an even layer in the baking dish. In a small bowl, mix together 1/2 cup sugar, cinnamon, and 1/2 cup pecans. Sprinkle mixture over apples. In a medium bowl, mix together flour, 1 cup sugar, baking powder, and salt. In a separate bowl whisk together egg, evaporated milk, and melted butter. Pour milk mixture into flour mixture all at once, and stir until smooth. Pour mixture over apples, and sprinkle top with 1/4 cup pecans. Bake in the preheated oven for 55 minutes.

Cheesy Potatoes (10/2011) Ingredients:   10 medium potatoes, cooked and shredded   1 1/2 cups American or Velveeta cheese   1/2 cup butter   1 cup milk   1/4 cup chopped onion   1 teaspoon salt   1/4 teaspoon pepper Put potatoes in casserole dish. In a sauce pan, combine cheese, butter, milk, onion, salt and pepper; heat until butter and cheese are melted. Pour over potatoes. Bake at 350 degrees for 35-40 minutes or until hot and bubbly. Yield: 12 servings.

Cheese Ball (10/2011) Ingredients   1 8 oz. package cream cheese (softened at room temperature)   1 Tablespoon dried chives   1 Tablespoon yellow mustard   1 4.25 oz. potted deviled ham   2 cups shredded sharp cheddar cheese   Sliced almonds Mix cream cheese, potted ham, mustard and chives. When mixed thoroughly, fold in shredded cheddar. Roll into ball shape. Roll ball through and cover with sliced almonds for presentation. Serve with assorted crackers.

Summer Orange Smoothie (6/2011) Ingredients:   1 six ounce package frozen orange juice   1½ cups milk   1½ cups water   2 tsp. vanilla   4 tsp. sugar Blend together and serve immediately.

Kohlrabi with Honey Butter (6/2011) Ingredients:   1 pound kohlrabi (4 to 5 small), peeled and cut into 1/4-inch strips   1 medium carrot, cut into 1/8-inch strips   1 tablespoon minced chives   1 tablespoon lemon juice   1 tablespoon butter, melted   2 teaspoons honey   1/4 teaspoon grated lemon peel   1/8 teaspoon pepper   4 lemon slices In a large skillet, bring 1 in. of water, kohlrabi and carrot to a boil. Reduce heat; cover and simmer for 6-10 minutes or until crisp-tender. In a small bowl, combine the chives, lemon juice, butter, honey, lemon peel and pepper; mix well. Drain vegetables and transfer to a serving bowl. Add honey butter and toss to coat. Garnish with lemon slices. Yield: 4 servings.

Beef Potato Loaf (5/2011) Ingredients:   1 lb. ground beef   ¾ cup water   ½ cup quick oats   ½ cup ketchup   ¼ cup chopped onion   1 tsp. salt   1 tsp. parsley flakes   4 cups thinly sliced potatoes   14 oz. jar pizza/pasta sauce   Mozzarella Cheese Lay potatoes in the bottom of a casserole dish. Top with onion and sprinkle with salt and parsley. In a bowl mix ground beef, water, oatmeal and ketchup. Spread evenly over potatoes. Bake at 350° for an hour. Top with sauce and desired amount of cheese. Return to oven for an additional 10 minutes to heat sauce and melt cheese.

Beef and Carrot Casserole (4/2011) Ingredients:   1 lb. ground beef- browned   1 tbsp. butter   ¼ cup minced onion   Two 8 oz. cans tomato sauce (or one big one)   1 tsp. salt   ¼ tsp pepper   1 cup sour cream   1 cup cream style cottage cheese (small curd)   ¼ cup chopped parsley   1 cup sliced, cooked carrots   12 oz. medium noodles, cooked and drained   2 cup shredded cheddar cheese Brown beef in 1 Tbsp. butter. Then add onion, mix well. Pour in tomato sauce and salt and pepper. Simmer for 5 minutes. Combine sour cream, cottage cheese and parsley and cooked carrots to well drained noodles. In a greased 3 quart casserole dish, alternate layers of noodle mixture and meat mixture, beginning and ending with noodle mixture (3 layers of noodles and 2 layers of meat mixture). Then top with cheese. Bake at 350 for 30 minutes. Can be frozen - then heat at 400 for 1 hour.

Lemon Pudding Cake (4/2011) Ingredients:   4 eggs, separated   ⅓ cup fresh squeezed lemon juice (make it ½ cup with water)   1 tsp. grated lemon rind   1 tbsp. melted butter   1 ½ cup granulated sugar   ½ cup all-purpose flour   ½ tsp. salt   1 ½ cup milk Beat egg yolks, lemon juice, lemon rind and butter, on high speed until thick. Combine sugar, flour, and salt. Add the dry ingredients alternating with the milk, beating well after each addition. In a separate bowl, beat the egg whites until stiff. Fold into lemon mixture. Pour into 8" square baking dish. Set this in a pan of hot water, and slide everything into the pre-heated, 350 degree oven. Bake 45 min, or until golden on the top. Serve chilled with a dab of whipped cream if desired.

ZTejas Cornbread (3/2011) Ingredients:   1 ½ cups Corn Meal   1 ½ cups Flour   ⅓ cup plus 1 tbls. Sugar   1 tbls. Baking Powder   1 tbls. Baking Soda   1 cup Plain Yogurt   ⅓ cup plus 1 tbls. Cream Corn   ⅓ cup plus 1 tbls. Frozen Corn   1 ½ cups Buttermilk   3 eggs   ⅓ cup plus 1 tbls. Butter, melted Mix all dry ingredients. In large mixing bowl, whisk together all wet ingredients. Add dry ingredients to form batter. Use a small pre-heated skillet, spray with non-stick cooking spray and then fill with 9 oz of batter. Bake at 375 degrees in a convection oven or 400 degrees in a regular oven for 16 minutes. Rotate at 8 minutes. Cornbread is done when a toothpick inserted to the center comes out clean.

Cheese Ball (1/2011) Ingredients:   2 x 8 oz. packages cream cheese (softened to room temperature)   2 cups shredded sharp cheddar cheese   1 tablespoon chopped sweet peppers   1 tablespoon chopped onions   2 tablespoons Worcestershire sauce   1 tablespoon lemon juice   Sliced almonds Mix cream cheese, cheddar cheese, peppers, onions, Worcestershire sauce and lemon juice. Roll into ball shape then roll through and cover with sliced almonds for presentation. Serve with assorted crackers.

Cheeseburger Soup (1/2011) Ingredients:   ½ lb. ground beef   ½ cup onions   ½ teaspoon salt   ¼ teaspoon pepper   3 cups broth   4 cups diced potatoes   ¾ cup diced carrots   ¾ cup diced celery   1½ cups milk   4 tablespoons butter   4 tablespoons flour   1 teaspoon basil   1 teaspoon parsley   8 oz. American cheese Brown beef with onion, salt and pepper. Set aside. Cook potatoes, carrots and celery in broth until soft. Set aside. Melt butter and stir in flour. Add milk to make a white sauce. Stir meat, broth and vegetables and white sauce together and add basil, parsley and cheese. Enjoy!

Sweet Potato Casserole (12/2010) Ingredients:   4 Sweet potatoes, boiled and skinned   1 tsp. vanilla   1 cup sugar   2 eggs   1 stick butter, softened   1 cup brown sugar   ⅓ cup flour   ⅓ cup butter, softened   1 cup pecans, chopped Combine sweet potatoes, vanilla, sugar, eggs and 1 stick butter until soft. Spread in a casserole dish and set aside. Combine brown sugar, flour, 1/3 cup butter and pecans by hand. Crumble over casserole. Bake at 350 degrees for 30 minutes.

Applesauce Muffins (11/2010) Ingredients:   ½ cup butter, softened   2 cup sugar   2 eggs   2 ½ cup flour   1 teaspoon salt   1 ½ teaspoon baking soda   1 teaspoon cinnamon   ½ teaspoon nutmeg   ¼ teaspoon allspice   1 ½ cup applesauce Cream butter and sugar. Add eggs. Mix in all remaining ingredients. Pour into lined muffin pan and bake at 350 degrees for 15 minutes.

Pumpkin Cookies (11/2010) Ingredients:   3 eggs   3 cups pumpkin   3 cups sugar   3 teaspoons vanilla   1 ½ cup oil   5 ½ cups flour   3 teaspoons cinnamon   3 teaspoons nutmeg   3 teaspoons ground cloves   3 teaspoons allspice   3 teaspoons baking powder   3 teaspoons baking soda   ½ teaspoon salt Cream eggs, pumpkin, sugar, vanilla and oil. Add remaining ingredients. Drop by teaspoon full on greased, floured cookie sheet. Bake at 350 degrees for 12-15 minutes.

Salsa Stew (9/2010) Ingredients:   One large jar of salsa - any kind   1½ pounds hamburger - cooked and crumbled   16 oz. can pinto beans (with liquid)   16 oz. can black beans (with liquid)   16 oz. can red kidney beans (with liquid)   16 oz. can mixed yellow and white corn (with liquid) Mix all ingredients in a crockpot and cook about 4 hours.

Onion Dip (9/2010) Ingredients:   3 (8 oz.) packages cream cheese, softened (you can use reduced fat)   1 onion, finely chopped   2 cups grated Parmesan cheese   ½ cup mayonnaise Preheat oven to 400 degrees F. Lightly grease a medium baking dish. In the prepared dish, mix all ingredients. Bake in the preheated oven for 30 minutes or until bubbly and lightly browned.

Ice Cream Pie (8/2010) Ingredients:   1 cup semi sweet chocolate chips   ¼ cup butter   2 cups Rice Krispies   1 Tablespoon light Karo syrup   Ice Cream (any flavor) Melt chocolate chips and butter in a saucepan over low heat. Set aside 3 tablespoons of mixture. Add Rice Krispies to remaining chocolate mixture. Press into a greased 9" pie pan and chill in freezer 5-10 minutes. Set out ice cream to soften. After the crust sets, fill the pie pan with ice cream. Add the Karo syrup to reserved mixture. Stir and drizzle over the ice cream pie. Cover with plastic wrap and freeze until serving.