Oct. 21, 2020 Creative COOKBOOK...sauce on the buns. Sandy King Oil City BACON JALAPENO MAC AND CHEESE 1 box Kraft macaroni and cheese 2 cups diced jalapenos 3½ cups Bacon Bits Preheat

CreativeCOOKBOOK

Section 2

Oct. 21, 2020

a special section of The Derrick. / The News-Herald

featuring reader-submitted recipes forENTREESandDESSERTS

This section of the newspaper’s annualCreative Cookbook

is full of reader-submitted recipes for Entrees and Desserts.

Section 1 of the cookbook, which was published Tuesday, features recipes from our readers in the Appetizers & Misc. category, as well as Breads,

Soups & Salads and Vegetables.

Extra copies of the two Creative Cookbook sections are available by contacting our

Circulation Department at (814) 677-8336.

2 – THE DERRICK. / The News-Herald: Wednesday, Oct. 21, 2020

PAN SEARED HALIBUT WITH COCONUT CURRY RICEFish:2 pieces fresh halibut1 tsp. Fox Point Seasoning¼ tsp. salt½ tsp. pepper¼ cup flour¼ cup oil for frying

Mix the Fox Point Seasoning, salt and pepper together and sprinkle over both sides of fish. Dredge fish in flour seasoned with salt and pepper to taste for a very light coating. Fry in oil

for about 4 minutes per side (may need to adjust depending on the thickness of the fish)over medium heat until cooked through but not overcooked.Rice:2 cups cooked rice (can use any type; I prefer jasmine or basmati; do not use instant rice)1 Tbsp. butter¼ cup finely chopped sweet onion¼ cup chopped fennel/anise, plus some of the fronds chopped inSauté onion and fennel in but-ter until tender then combine with the cooked rice. Add a lit-tle salt and pepper to taste.Sauce:1 Tbsp. butter1 Tbsp. flour13½-oz. can coconut milk1 tsp. sweet curry

1 tsp. sugar1 tsp. turmeric¼ tsp. ground ginger¼ tsp. pepperMelt butter in medium-sized heavy saucepan using medi-um heat. Add flour to make a rue; cook, stirring constantly, at least 30 seconds. Add full can of coconut milk and stir until it starts to thicken. Turn heat to low and add all spices. Simmer about 1 minute more.The sauce can be made ahead of time and reheated for serving. Sauté onion and fen-nel while rice is cooking. When rice is nearly done, cook the fish. Serve fish with rice and pour desired amount of sauce over both rice and fish. Add a salad or a green vegetable for a delicious meal.Rhonda SteigerwaldMercer

Entrees2-STEP SKILLET CHICKEN BROCCOLI DIVAN1 Tbsp. butter4 skinless, boneless chicken breast halves, cut into 1-inch pieces3 cups fresh or frozen broccoli florets1 can cream of chicken soup½ cup milk½ cup shredded cheddar cheese

Heat butter in a 10-inch skillet over medium-high heat. Add chicken and cook until well-browned, stirring often. Stir the broccoli, soup and milk into the skillet. Reduce heat to low. Cover and cook 5 minutes or until chicken is cooked through. Sprinkle with cheese. Makes 4 servings.Sandy KingOil City

APPLE CIDER GLAZED CHICKEN1 large sweet potato, peeled and cubed2 apples, sliced2 Tbsp. chopped fresh rosemarySaltFreshly ground black pepperOlive oil6 bone-in, skin-on chicken thighs, trimmed2/3 cup apple cider2 Tbsp. honey1 Tbsp. grainy mustard1 Tbsp. butter3 sprigs rosemary (for skillet)

Preheat oven to 425 degrees. In a medium bowl, add potato cubes, apple slices and chopped rosemary. Season with salt and pepper. Drizzle with 1 Tbsp. olive oil and toss until combined. In a large ovenproof skillet over medium-high heat, heat more olive oil. Add chicken and sear, skin side down, until golden, about 2 minutes. Remove chicken from heat while you make the glaze. To the same skillet, add apple cider, honey and grainy mus-tard. Bring mixture to a rapid simmer and cook until mixture has reduced slightly, then whisk in the butter. Return the chicken to the skillet, skin side up, and scatter the sweet potato mixture and rosemary sprigs around the chicken. Turn off the heat and transfer the entire skillet to the oven. Bake until the sweet potatoes are tender and the chicken is cooked through, about 20 minutes. If potatoes need longer to cook, transfer the chicken to a cutting board to rest and continue cooking potatoes until tender. Serve chicken and potatoes with pan drippings.Jared SpenceRedbank Valley High School

APPLE SPICED PANCAKES1 1/3 cups all-purpose flour1½ tsp. baking powder1½ tsp. cinnamon, divided1 Tbsp. granulated sugar½ tsp. salt4 Tbsp. butter1 large egg, separated1 tsp. pure vanilla extract1¼ cups milk4 large apples, peeled, cored and finely chopped (5-6 cups)1-2 cups brown sugar

Mix flour, baking powder, 1 tsp. cinnamon, sugar and salt in a medium bowl. Melt 2 Tbsp. of the butter. In a large bowl, whisk to combine egg yolk, vanilla, milk and melted butter. Gently fold dry ingredients into wet ingredients until just com-bined, then fold in 1½ cups of chopped apples. In another medium bowl, using a hand mixer, beat egg white until stiff peaks form. Fold egg white into batter gently with rubber spatu-la until just combined. Make apple topping: In a small sauce-pan over medium heat, melt remaining 2 Tbsp. of butter. Add remaining apples, brown sugar, remaining ½ tsp. cinnamon and a ¼ cup water. Cook, stirring occasionally, until apples have softened. In a large skillet over medium heat, melt 1 Tbsp. but-ter. Pour about ¼ cup pancake batter in the pan. When little bubbles appear, about 1-2 min-utes, flip and continue cooking until both sides are lightly gold-en. Repeat with remaining bat-ter, adding more butter to pan as needed. Serve pancakes topped with apple mixture.Jared SpenceRedbank Valley High School

AWESOME GRILLED CHEESE SANDWICHES11¼-oz. pkg. Pepperidge Farms garlic Texas toast6 slices Fontina cheese or mozzarella cheese6 thin slices deli smoked turkey3 thin slices prosciutto12-oz. jar sliced roasted red peppers, drained

Heat panini or sandwich press according to directions until hot. You can also use a cast iron skillet or ridged grill pan. Top 3 of the bread slices with half of the cheese, turkey, prosciutto, peppers and remaining cheese. Top with remaining bread slic-es.

Put sandwiches on press, clos-ing lid onto sandwiches. Cook for 5 minutes until lightly browned and bread is crisp and cheese melts.Sandy KingOil City

THE DERRICK. / The News-Herald: Wednesday, Oct. 21, 2020 – 3

Editor’s Note:Sandy King of Oil City

served as one of the judges for the 2020 Creative Cookbook contest. She also submitted many recipes to be published

in the cookbook, but none of her recipes were eligible

for judging or prizes.


BACON AND CHEESE QUICHE1 Pillsbury refrigerated pie crust, softened as directed on box1 cup half-and-half or milk4 eggs, slightly beaten¼ tsp. salt¼ tsp. pepper8 slices bacon, crisply cooked and crumbled1 cup shredded Swiss or cheddar cheese¼ cup grated parmesan cheese1 Tbsp. chopped onion (optional)

Heat oven to 350 degrees. Place pie crust in a 9-inch glass pie plate as directed on box for one-crust filled pie. In medium bowl, mix half-and-half, eggs, salt and pepper; set aside. Layer bacon, cheeses and onion in crust-lined plate. Pour egg mixture over the top. Bake 40-50 minutes or until knife inserted in center comes out clean. Let stand 5 minutes, then cut into wedges for serving.Debra AdamsPolk

BACON HORSERADISH BURGERS1½ pounds ground beef1 can bean with bacon soup½ cup water1 Tbsp. horseradish6 slices cheddar cheese6 buns with sesame seeds

Shape beef into six ½-inch-thick burgers. Cook burgers in 12-inch skillet over medium-high heat for 10 minutes or until well browned on both sides. Pour off any fat. Stir soup, water and horseradish in skillet and heat to a boil. Reduce heat

to low. Cover and cook 5 min-utes or until burgers are cooked through. Top burgers with cheese and cook until cheese is melted. Serve burgers and sauce on the buns.Sandy KingOil City

BACON JALAPENO MAC AND CHEESE1 box Kraft macaroni and cheese2 cups diced jalapenos3½ cups Bacon Bits

Preheat oven to 350 degrees. Bring water to a boil then add noodles and cook until done. In a large bowl, combine drained noodles and cheese sauce from packet. Add jalapenos and Bacon Bits. Put into a large dish and bake for 20 minutes.Mackenzie BrinkClarion Area High School

BACON JALAPENO MAC-N-CHEESE6-8 pieces bacon, cooked and chopped2-3 jalapeno peppers, chopped8 oz. cream cheese1 cup heavy whipping cream1-2 tsp. seasoned salt1 cup mozzarella cheese1 cup cheddar cheese4 cups cooked pasta

Chop bacon and peppers and set aside. Mix cream cheese, whipping cream, seasoned salt, mozzarella and cheddar cheese together and cook until thick. Add everything together and put into a greased cast iron

pan. Bake at 375 degrees for 20-25 minutes. If desired, you can sprinkle ¼ cup of panko bread crumbs over the top before baking for some extra crunch.Carol RittsCranberry

BAKED EYEBALLS CASSEROLE(Halloween)24-oz. jar Prego Italian sausage and garlic sauce15-oz. container part-skim ricotta cheese¾ cup grated parmesan cheese7 cups bowtie pasta, cooked al dente and drained8-oz. container small fresh mozzarella cheese balls2 Tbsp. sliced black olives

Spray a 9x13x2-inch baking dish with Pam spray. Mix 1½ cups of the Italian sauce, ricot-ta, ½ cup parmesan and pasta in prepared dish. Spread remaining sauce over pasta mixture. Sprinkle with remaining parmesan and cover with foil. Bake at 400 degrees for 25 minutes or until hot and bub-bling. Arrange cheese balls ran-domly over pasta mixture. Place a sliced olive on each cheese ball. Let stand 10 min-utes before serving. Makes 8 servings.Sandy KingOil City

BAKED EYEBALL EGGS30-oz. bag frozen shredded hashbrowns, thawed1 can cream of potato soup8 oz. sour cream1½ cups shredded cheddar cheese½ tsp. salt1/8 tsp. pepper10 slices Canadian bacon10 eggsKetchup

Heat oven to 350 degrees. In a large bowl, mix potatoes, soup, sour cream, cheese, onion, salt and pepper. Spoon mixture into ungreased 9x13-inch glass bak-ing dish, spreading evenly. Arrange Canadian bacon in pairs over top of potato mixture to form deep cups (for eggs). Bake 40 minutes. Remove bak-ing dish from oven. If neces-sary, press bacon into mixture to reshape cups. Carefully break 1 egg into each bacon cup. Return to oven and bake 20-25 minutes, or just until eggs are set. They will be glossy and bright. Do not overbake. Decorate with ketchup “veins” to resemble bloodshot eyeballs. Makes 10 servings.Sandy KingOil City


BAKED FRENCH TOAST CASSEROLE WITH MAPLE SYRUP1 loaf French bread8 eggs2 cups half-and-half (or low-fat evaporated milk)1 cup milk2 Tbsp. granulated sugar1 tsp. vanilla extract¼ tsp. nutmeg½ tsp. cinnamonDash of saltPraline Topping (see recipe below)Maple syrup

Slice bread into 20 slices and arrange slices in a buttered 9x13-inch baking dish in two rows, overlapping the slices. In a large mixing bowl, combine the eggs, milk, sugar, vanilla, nutmeg cinnamon and salt. Beat with a beater or whisk until blended but not too bubbly. Pour mixture over the bread slices making sure all are even-ly covered with the milk-egg mixture. Spoon some of the mixture between the slices. Cover with foil and refrigerate overnight.

Praline Topping:½ pound (two sticks) butter1 cup light brown sugar1 cup chopped pecans2 Tbsp. light corn syrup½ tsp. nutmeg½ tsp. cinnamon

Combine all ingredients in a medium bowl and blend well.The next morning, preheat the oven to 350 degrees. Spread the Praline Topping evenly over the bread and bake for 40 min-utes until puffed and lightly golden. Serve with maple syrup. Makes 6-8 servings.Carole HallTitusville

BAKED MACARONI & CHEESE1 can cheddar cheese soup½ soup can of milk1/8 tsp. pepper2 cups rotini or shell-shaped pasta, cooked al dente and drained1 Tbsp. dry bread crumbs2 tsp. butter, melted

Stir milk, soup, pepper and pasta in a 1-quart baking dish. Stir the bread crumbs and but-ter in a small bowl. Sprinkle bread crumb mixture over pasta mixture. Bake at 400 degrees for 20 minutes until pasta mix-ture is hot and bubbling. Makes 4 servings.Sandy KingOil City

BAKED PORK CHOPS & GRAVY1 egg, beaten2 Tbsp. water6 boneless pork chops, ¾-inch thick2 Tbsp. flour1½ cups Pepperidge Farms herb seasoned stuffing, crushed10½-oz. can turkey or pork gravy

Beat the egg and water in shal-low dish with a fork or whisk. Coat pork with flour. Dip pork into egg mixture, then coat with stuffing. Place pork on a baking sheet. Bake at 400 degrees for 20 minutes or until pork is cooked through. Heat gravy in 1-quart saucepan over medium heat until hot and bubbling. Serve gravy with pork.Sandy KingOil City

BBQ CHICKEN1 pound chicken breasts1 cup Italian dressing1 cup BBQ sauce

Place chicken breasts on bak-ing pan. Add Italian dressing and bake at 350 degrees for 30 minutes. Then add BBQ sauce.Mackenzie BrinkClarion Area High School

BEEF & NOODLE STROGANOFF2 Tbsp. olive oil2 cups sliced mushrooms½ cup diced onions2 garlic cloves, minced1 pound of steak, thinly sliced2 tsp. paprika4 cups beef broth or stock8 oz. egg noodles½ cup sour cream1 Tbsp. cornstarch1 Tbsp. waterSalt and pepper to taste

In a large pot, sauté mush-rooms, onions, garlic, salt and pepper in olive oil until onions are translucent. Add steak slic-es and cook until browned (I use eye of round steak). Add paprika and mix well. Add beef broth and bring to a boil. Add noodles and cook until noodles are tender, following cooking instructions on the noodle bag. Make cornstarch slurry by mix-ing cornstarch and water together with a fork until smooth. When noodles are done, lower the heat and add the sour cream and cornstarch slurry, stirring until thickened.Virginia ProperFranklin


BEEF & PASTA¾ to 1 pound 85% lean ground beef1¾ cups vegetable broth1 Tbsp. Worcestershire sauce½ tsp. dried oregano leaves, crushed½ tsp. garlic powder8-oz. can stewed tomatoes1½ cups uncooked ziti or corkscrew (rotini) pasta

Cook beef in a 10-inch skillet over medium-high heat until well browned. Pour off any fat. Stir broth, Worcestershire sauce, oregano, garlic powder and tomatoes in the skillet and heat to a boil. Stir in pasta. Reduce heat to low. Cover and cook 10 minutes, stirring often. Uncover and cook 5 minutes longer or until pasta is tender. Makes 4 servings.Sandy KingOil City

BREAKFAST PIZZA1 Tbsp. butter¼ cup chopped onion¼ cup chopped green pepper¼ cup chopped Canadian bacon12-inch prepared pizza crust8 eggs, beaten¼ tsp. pepper¾ cup picante sauce½ cup shredded cheddar cheese2 Tbsp. chopped fresh cilantro leaves

Heat oven to 400 degrees. Heat butter in a 10-inch skillet over medium heat. Add onion, green pepper and bacon. Cook until veggies are tender. Place pizza crust onto pizza pan or baking sheet. Place in oven to warm. Stir eggs and pepper in skillet.

Cook and stir until eggs are set. Spoon egg mixture onto pizza crust. Top with picante sauce. Sprinkle with cheese. Bake 5 minutes or until cheese is melt-ed. Sprinkle with cilantro. Cut pizza into 6 slices.Sandy KingOil City

BROCCOLI & GARLIC PENNE PASTA1 cup chicken broth½ tsp. dried basil leaves, crushed1/8 tsp. pepper2 cloves garlic, minced3 cups broccoli florets4½ cups penne pasta, cooked al dente and drained1 Tbsp. lemon juice2 Tbsp. grated parmesan cheese

Heat broth, basil, pepper, garlic and broccoli in a 10-inch skillet over medium heat to a boil. Reduce heat to low. Cover and cook until broccoli is tender-crisp. Add pasta and lemon juice and toss to coat. Sprinkle pasta mixture with the cheese. Makes 4 servings.Sandy KingOil City

BROCCOLI & NOODLES SUPREME3 cups medium egg noodles, cooked al dente2 cups fresh or frozen broccoli florets1 can cream of chicken soup½ cup sour cream1/3 cup grated parmesan cheese1/8 tsp. pepper

Cook noodles al dente. Add broccoli to the hot water in the last 5 minutes of cooking time. Drain noodles and broccoli in a colander. Return noodle mixture to saucepan. Stir soup, sour cream, cheese and pepper into the saucepan. Cook over medi-um heat until mixture is hot and bubbling, stirring often. Makes 5 servings.Sandy KingOil City

BROCCOLI FISH BAKE10-oz. pkg. frozen broccoli spears, cooked and drained4 fresh or thawed cod, haddock or halibut1 can cream of broccoli soup1/3 cup milk¼ cup shredded cheddar cheese2 Tbsp. dry bread crumbs1 tsp. butter, melted1/8 tsp. paprika

Place broccoli into 2-quart shal-low baking dish. Top with fish. Stir the soup and milk in a small bowl. Pour soup mixture over fish. Sprinkle with cheese. Stir bread crumbs, butter and papri-ka together in a small bowl. Sprinkle bread crumb mixture over all. Bake at 450 degrees for 20 minutes or until fish flakes easily when tested with a fork. Makes 4 servings.Sandy KingOil City

BUGS IN A BLANKET(Halloween)11-oz. can Pillsbury refrigerator breadsticks24 cocktail size smoked sausages¾ cup shoestring potatoesKetchup, BBQ sauce or mustard

Heat oven to 375 degrees. Unroll dough, separate at perfo-rations into 12 breadsticks. Cut each breadstick in half cross-wise. Wrap each piece of dough around center of each sausage, pinching to seal and leaving each end of sausage showing. Place seam side down and ½-inch apart on ungreased large cookie sheet. Bake 11-14 minutes or until golden brown. Immediately remove from cookie sheet; place on serving plate or tray. Cool for 2 minutes. Insert shoe-string potatoes into baked dough to resemble legs and antennae. Decorate “bugs” with dots or stripes of ketchup.Sandy KingOil City

CHEESEBURGER CASSEROLE1 pound lean hamburger1 small onion, diced1 tsp. garlic powderSalt and pepper to taste½ cup chili sauce1 Tbsp. Worcestershire sauce1 pound shell pasta, cooked1 cup Velveeta cheese, cubed½ cup chopped tomatoes½ cup chopped green onions

Brown hamburger with onion, gar-lic powder, salt and pepper; drain off fat. Stir in Worcestershire sauce and chili sauce. Add shells and cheese. Bake in cast iron or ovenproof skillet for 20 minutes at 350 degrees. Sprinkle with toma-toes and onions before serving.Dan CloverClarion County Career Center


CHEESY MONSTER EYES(Halloween)18 jumbo pasta shells, cooked al dente, drained and rinsed in cold water26- to 28-oz. jar tomato pasta sauce1 egg, slightly beaten15-oz. container ricotta cheese1 cup shredded mozzarella cheese¼ cup grated parmesan cheese2 tsp. dried basil leaves¼ tsp. garlic powder18 frozen Italian-style meatballs, cooked4-6 pitted ripe olives, slicedRed bell pepperLettuceSugar snap peasGreen grapesGreen onions

Heat oven to 350 degrees. Spray bottom only of 9x13-inch glass baking dish with Pam. Reserve 1 Tbsp. pasta sauce; pour remaining sauce into bak-ing dish. In a medium bowl, mix egg, ricotta, mozzarella and parmesan cheeses, basil and garlic powder. Fill each cooked pasta shell with approximately 2 Tbsp. of cheese mixture. Arrange filled shells, cheese mixture side up, in dish over sauce. Press 1 meatball into cheese mixture in each shell to resemble an eye. Bake 45-50 minutes or until bubbly. Let stand 5 minutes before serving. Use drop of reserved pasta sauce to attach ripe olive slice to each meatball to resemble pupil of eye. To create face, arrange eyes on each plate with red pepper mouth, grape nose, lettuce and sugar snap peas eyebrows and green onion hair. Makes 6 servings.Sandy KingOil City

CHICKEN & VEGETABLE BAKE1 can cream of celery soup½ cup milkDash of pepper1 cup cooked broccoli or cauliflower florets1 cup cooked cut green beans¼ cup cooked red pepper strips12½-oz. can Swanson Premium White Chunk Chicken Breast, drained2.8-oz. can French fried onions

Stir soup, milk, pepper, broccoli, carrots, green beans, red pep-per, chicken and ½ can onions in a 1½-quart casserole. Bake at 350 degrees for 20 minutes or until chicken mixture is hot and bubbling. Stir chicken mix-ture. Sprinkle with remaining onions. Bake for 10 minutes more or until onions are golden brown. Makes 4 servings.Sandy KingOil City

CHICKEN ENCHILADAS½ pound chicken, cubed2 Tbsp. canola oil2 Tbsp. lemon juice1½ tsp. seasoned salt1½ tsp. dried oregano1½ tsp. cumin1 tsp. garlic powder½ tsp. chili powder½ tsp. paprika½ tsp. crushed red pepper flakes

Mix oil, lemon juice and all of the spices. Add mixture to chicken and refrigerate at least 1 hour. Then cook chicken in cast iron or heavy duty skillet. When chicken is browned, remove from pan. Sauté a chopped green pepper, a chopped onion and button mushrooms. Then add mush-room mixture to chicken mix-ture.

Enchilada Sauce:1 Tbsp. oil1 Tbsp. flour2 Tbsp. chili powder1/8 tsp. oregano¼ tsp. garlic powder½ tsp. salt1/8 tsp. cumin1 cup chicken stock

Heat oil in saucepan on medi-um-high heat. Add flour and whisk for 1 minute. Stir in sea-sonings and add stock. Slowly reduce heat and simmer 10-15 minutes.

To assemble enchiladas, put a small amount of sauce on each of 10 tortilla shells, then add the chicken/vegetable mixture. Sprinkle with cheddar or Mexican cheese. Roll tortilla shell up on all four sides. Melt butter in a pan on medium heat and brown enchiladas on both sides. Place in a crockpot or casserole dish. Bake at 375 degrees for 45 minutes, then cover with cheese and sauce and put back into the oven to melt the cheese.Lizzie JamesNorth Clarion High School

CHICKEN MOZZARELLA4 skinless, boneless chicken breast halves1 can Campbell’s Healthy Request condensed tomato soup½ tsp. dried Italian seasoning or dried oregano½ tsp. garlic powder¼ cup shredded mozzarella cheese3 cups rotini pasta, cooked al dente without salt and drained

Place chicken in 2-quart shal-low baking dish. Stir soup, sea-soning and garlic powder in a small bowl. Spoon soup mixture over chicken. Bake at 400 degrees for 20 minutes or until chicken is cooked through. Sprinkle with cheese. Let stand 5 minutes. Serve chicken and sauce with pasta. Makes 4 servings.Sandy KingOil City

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CHICKEN MUSHROOM RISOTTO3 skinless, boneless chicken breast halves, cut into cubes¼ cup finely chopped onion¼ cup chopped carrot1 cup uncooked regular long-grain white rice1 can Healthy Request cream of mushroom soup1¾ cups chicken broth1/8 tsp. pepper½ cup frozen peas

Cook chicken in a 10-inch non-stick skillet over medium-high heat until well browned. Remove chicken from skillet. Stir onions, carrots and rice in skillet and cook and stir until rice is browned. Stir in soup, broth and pepper. Heat to a boil. Reduce heat to low. Cover and cook 15 minutes. Stir in peas. Return chicken to skillet. Cover and cook 5 minutes or until chicken is cooked through and rice is tender. Makes 4 servings.Sandy KingOil City

CHICKEN PENNE ALFREDO WITH BROCCOLI2 large chicken breasts, cubed16-oz. box penne pasta1 small head broccoli, remove and save florets1 stick butter1 heaping Tbsp. minced garlic8-oz. block cream cheese, softened2 cans evaporated milk2 8-oz. jars parmesan cheese

Cook pasta according to pack-age instructions.

After 7 minutes of pasta cook-ing, add broccoli; drain. While pasta is cooking, brown chicken in a large skillet in 2 Tbsp. olive oil over medium heat.

Alfredo Sauce:Melt butter in a medium sauce-pan over medium heat. Add garlic and sauté 2-3 minutes. Add cream cheese and evapo-rated milk. Heat over medium heat. Whisk to make creamy. Remove from heat when hot to the touch. Slowly add parme-san cheese and whisk until smooth and creamy.

Combine pasta, broccoli, chick-en and alfredo sauce. Mix well and serve.Tom IrwinSeneca

CHICKEN POT PIE2 10-oz. cans of cream of chicken or turkey soup2 cups cooked chicken, cubed2 9-oz. bags frozen mixed vegetables, thawed1 cup chicken broth2 pie shells

Mix soup, vegetables, chicken and chicken broth. Place in pie shells. Bake at 400 degrees for 35 minutes.Jordon WeyandtClarion County Career Center

CHICKEN SCAMPI2 Tbsp. butter6 skinless, boneless chicken breast halves1 can cream of chicken soup¼ cup water2 tsp. lemon juice2 cloves garlic, mincedHot cooked pasta

Heat butter in 10-inch skillet over medium-high heat. Add chicken and cook 10 minutes or until chicken is well browned on both sides. Remove chicken from skillet. Stir soup, water, lemon juice and garlic in skillet and heat to a boil. Return chick-en to skillet. Reduce heat to low. Cover and cook 5 minutes or until chicken is cooked through. Serve chicken and sauce with pasta. Makes 6 servings.Sandy KingOil City

CHICKEN SEASONED RICE & VEGETABLE CASSEROLE1 can cream of mushroom soup1 cup water6-oz. pkg. seasoned long-grain wild rice mix16-oz. bag frozen vegetable combination of broccoli, carrots and water chestnuts1 cup shredded cheddar cheese6 skinless, boneless chicken breast halves

Stir soup, water, rice and sea-soning packet, veggies and half of the cheese in a 3-quart shal-low baking dish. Top with chick-en. Sprinkle chicken with papri-ka. Cover baking dish. Bake at 375 degrees for 1 hour or until chicken is cooked through and rice is tender. Uncover dish and sprinkle with remaining cheese. Makes 6 servings.Sandy KingOil City

CHOP SUEY1½ pounds lean pork3 Tbsp. shortening1 cup sliced mushrooms1 cup chopped onions1½ cups chopped celery1 tsp. ginger1 tsp. salt¼ tsp. pepper1½ cups beef broth or bouillon3 Tbsp. soy sauce1 can bean sprouts, drained1 can water chestnuts, drained4 Tbsp. cornstarch

Cook pork and mushrooms in hot shortening until lightly brown. Add onions, celery, sea-sonings and bouillon. Cover and cook until tender, approxi-mately 30 minutes. Add soy sauce, bean sprouts and water chestnuts. Mix cornstarch with water until it forms a paste. Thicken meat and vegetable mixture with cornstarch mixture. Cook 10 more minutes. Serve with rice.Wendy StruthersSeneca

CINNAMON TOAST2 sticks salted butter, softened½ cup sugar½ cup brown sugar1 Tbsp. ground cinnamon2 tsp. vanilla extract, or to taste16 slices Martin’s Butter Bread

Preheat oven to 350 degrees. In a medium bowl, mash the soft-ened butter with a fork. Add sugar, cinnamon and vanilla; stir to combine. Spread the butter mixture on the bread slices. Lay the cinnamon bread on a baking sheet and bake for 10 minutes. Then broil until golden brown and bubbling. Remove from the oven. Cut the slices into halves diagonally and serve.Terri MooreClarion-Limestone High School


CITY CHICKEN2 pounds boneless pork, cut into cubes½ cup all-purpose flour½ tsp. garlic salt¼ tsp. pepper¼ cup butter or margarine3 Tbsp. vegetable oil1 envelope onion soup mix14½-oz. can chicken broth1 cup waterHot mashed potatoes

Thread pork onto small wooden skewers. Combine flour, garlic salt and pepper on a plate; roll kabobs in flour mixture until coated. In a large skillet, heat butter and oil over medium heat. Brown the kabobs, turning frequently; drain. Sprinkle with soup mix. Add broth and water. Reduce heat; cover and simmer for 1 hour. Remove kabobs and keep warm. If desired, thicken pan juices and serve over mashed potatoes with kabobs. Makes 4-6 servings.Heather GanoeKeystone High School

CREAMY PORK MARSALA WITH FETTUCCINE1 Tbsp. olive oil4 boneless pork chops, ¾-inch thick1 cup sliced mushrooms1 clove garlic, minced1 can cream of mushroom soup½ cup milk2 Tbsp. dry Marsala wine8 oz. spinach fettuccine, cooked al dente and drained

Heat oil in a 10-inch skillet over medium-high heat. Add pork and cook until well browned on both sides. Reduce heat to medium.

Add mushrooms and garlic to skillet. Cook until mushrooms are tender. Stir soup, milk and wine into the skillet and heat to a boil. Reduce heat to low. Cover and cook 5 minutes or until pork is cooked through. Serve pork and sauce with pasta. Note: Be sure to use dry Marsala, not sweet. Makes 4 servings.Sandy KingOil City

CREAMY VEGETABLE PENNE2 Tbsp. olive oil16-oz. bag frozen vegetable combination of broccoli, cauliflower and carrots, thawed3 cloves garlic, minced1 can cream of mushroom soup1 tsp. dried basil leaves, crushed14½-oz. can diced tomatoes, undrained8 oz. medium tube-shaped pasta (penne), cooked al dente and drainedGrated parmesan cheese

Heat oil in a 12-inch skillet over medium-high heat. Add veggies and garlic and cook 2 minutes. Stir soup, basil and tomatoes in skillet and heat to boiling. Reduce heat to low. Cover and cook 10 minutes or until veg-gies are tender. Place pasta in a large serving bowl. Add vege-table mixture and toss to coat. Sprinkle with parmesan cheese. Makes 4 servings.Sandy KingOil City

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Come and visit our 10th annual Trunk or Treat on Thursday October 29th from 5:30 to 7, plenty of

candy for all the kids. We will also be taking in Non-perishable food donations that will be donated to

Titusville Area Food Bank. Due to Covid-19 We will be practicing social distancing and face coverings will be required during time at the event for all individuals.

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CROCKPOT TURKEY BREAST1 turkey breast1 can whole berry cranberry sauce1 envelope dry onion soup mix½ cup orange juiceSaltPepper

Mix cranberry sauce, soup mix, orange juice and salt and pep-per. Pour over turkey breast and cook in a crockpot on low for 6-8 hours.Joyce BrosnahanEmlenton

CRUMB-COATED FISH2 large eggs2 Tbsp. milk or cream1 Tbsp. lemon juice1 tsp. salt1½ cups fine dry crackers or bread crumbs1½ pounds fish fillets¼ cup butter or margarine, meltedLemon wedges or slices (optional)

Beat eggs slightly in shallow dish or pie pan. Blend in milk, lemon juice and salt. Spread crumbs on a piece of waxed paper. Dip each piece of fish in egg mixture, then coat with crumbs. Shake off extra crumbs. Dip fish again in egg mixture, then in crumbs. Dip each piece of fish in melted butter in anoth-er shallow dish, coating both sides. Arrange fish in single layer in greased broiler pan. Broil in preheated broiler until golden and fish flakes easily when pierced with a fork, 7-10 minutes. Serve hot with lemon wedges. Makes 4 servings.Sandy KingOil City

DINNER IN A PUMPKIN1 medium pumpkin (soccer ball size)1 pound ground beef8 oz. fresh mushrooms, chopped1 small onion, chopped2 large potatoes, diced3 large carrots, diced2 ribs celery, chopped16-oz. bag frozen green beans, cooked according to package directions8-oz. can sliced water chestnuts13-oz. can coconut cream, unsweetened2 Tbsp. coconut aminos (may substitute soy sauce)Few sprigs of fresh thyme (1 tsp. dried thyme)1 tsp. salt1 tsp. pepper

Move oven racks so pumpkin will be centered in the oven (probably lowest position). Preheat oven to 375 degrees. Line baking sheet with foil. Thoroughly wash outside of pumpkin. Cut off top of pump-kin. Clean out the pulp and seeds. You will not be using the top of the pumpkin. In a large skillet, sauté ground beef, onion and mushrooms until the onions are translucent and the beef is no longer pink. Remove to a large bowl, leaving the grease in the pan. While the beef is cooking, in the large bowl you plan to mix everything in, add green beans, water chestnuts, coconut cream, coconut amin-os, thyme, salt and pepper.

In the same pan, sauté carrots, potatoes and celery until the potatoes start to brown. Add to large bowl. Mix everything together in the large bowl. Empty the contents from the bowl into the cleaned-out pumpkin. Bake for 90 minutes to 2 hours. After 90 minutes, check the pumpkin for done-ness. The outside of the pump-kin will turn dark orange and should press in easily when pressed (don’t poke, it will leak). If not done, bake for an additional 20 to 30 minutes. Serve right out of the pumpkin. Be sure to scoop out chunks of pumpkin into the stew as you serve. That is the best part!Cathi MorrellRocky Grove

DUTCH MEATLOAF1½ pounds ground beef15-oz. can Hunt’s tomato sauce2/3 cup cracker meal2 eggs1 Tbsp. minced onion2 Tbsp. sugar2 Tbsp. dry mustard2 Tbsp. vinegarSalt and pepper to taste

Preheat oven to 350 degrees. Mix ground beef with eggs and 1/3 of the can of tomato sauce. Add cracker crumbs. Add salt and pepper to taste and minced onion. Mix and shape into a loaf. Place in a 13x9x2-inch pan. In a separate bowl, mix the remainder of the tomato sauce, sugar, dry mustard and vinegar. Pour this sauce over the meatloaf. Cook the meat-loaf, basting occasionally, for 1½ hours.Paula RupertAllegheny-Clarion Valley High School

EASY TURKEY& BISCUITS1 can cream of celery soup1 can cream of potato soup1 cup milk¼ tsp. dried thyme¼ tsp. pepper4 cups cooked broccoli, cauliflower, carrots, cooked and cut up2 cups cubed cooked turkey or chicken1 pkg. refrigerator buttermilk biscuits (10 biscuits)

Stir soups, milk, thyme, pepper, veggies and turkey in a 3-quart shallow baking dish. Bake at 400 degrees for 15 minutes. Stir turkey mixture. Cut biscuits into quarters. Evenly top turkey mixture with cut biscuit pieces. Bake 15 minutes or until turkey mixture is hot and bubbling and biscuits are golden brown. Makes 5 servings.Sandy KingOil City

EASY DIRTY RICE½ pound bulk Italian sausage2 cups water1 cup uncooked long grain rice1 large onion, finely chopped1 large green pepper, finely chopped½ cup finely chopped celery1½ tsp. salt½ tsp. ground red pepper½ cup chopped fresh parsley

Brown sausage in medium skillet over medium-high heat, 6-8 min-utes, breaking up meat and stir-ring. Drain off fat. Place sausage in crockpot. Stir in all remaining ingredients except the parsley. Cover and cook on low for 2 hours. Stir in parsley just before serving. Makes 4 servings.Sandy KingOil City

1st Prize Winner

EASY PASTA PRIMAVERA2 Tbsp. cornstarch1¾ cups chicken broth1 tsp. dried oregano leaves, crushed¼ tsp. garlic powder2 cups broccoli florets2 medium carrots, sliced1 medium onion, cut into wedges1 cup tomato, diced½ pound thin spaghetti, cooked al dente and drained3 Tbsp. grated parmesan cheese

Stir cornstarch and ¾ cup of the broth in a small bowl until mixture is smooth. Heat remain-ing broth, oregano, garlic pow-der, broccoli, carrots and onions in a 4-quart saucepan over medium heat. Bring to a boil, then reduce heat to low. Cover and cook 5 minutes or until veggies are tender-crisp. Stir cornstarch mixture in saucepan. Cook and stir until mixture boils and thickens. Stir in tomato. Add spaghetti and toss to coat. Sprinkle with cheese. Makes 4 servings.Sandy KingOil City

FALL CONFETTI OVEN BAKED RISOTTO1 can cream of chicken with herbs soup3¼ cups water1¼ cups uncooked regular long-grain white rice1/3 cup shredded carrots¼ cup frozen peas1/3 cup grated parmesan cheese

Stir soup, water, rice, carrots and peas in a 2-quart casse-role. Cover and bake at 375 degrees for 50 minutes or until rice is tender. Stir in cheese. Risotto will absorb liquid as it stands. Makes 6 servings.Sandy KingOil City

FAMILY FAVORITE PIEROGIES1 box Mrs. T’s loaded baked potato pierogies (frozen)1 can Campbell’s cream of bacon soup½ pound Jimmy Dean’s sausage, browned

Mix all ingredients together in a casserole dish. Milk can be added to thin soup, if neces-sary. Bake at 350 degrees for 45 minutes.Kim RodgersFranklin

FISH ‘N CRESCENT ROLLUPS1/3 cup finely chopped dill pickle2 Tbsp. finely chopped onion¼ to ½ tsp. salt1/8 to ¼ tsp. pepper1 Tbsp. mayonnaise or salad dressing½ tsp. lemon juice¼ tsp. Worcestershire sauce (optional)8-oz. can crescent rolls8 frozen breaded fish sticks1 Tbsp. margarine or butter, meltedSesame seeds

Heat oven to 375 degrees. In a small bowl, combine pickle, onion, salt, pepper, mayon-naise, lemon juice and Worcestershire sauce. Mix well. Separate dough into 8 triangles. Place 1 fish stick on shortest end of each triangle. Spoon rounded teaspoon of pickle mix-ture on each fish stick. Roll up at shortest end of triangle and rolling to opposite point. Fish sticks will not be completely covered. Place rollups, point side down, on ungreased cook-ie sheet. Brush with margarine and sprinkle with sesame seeds. Bake 15-18 minutes or until golden brown. Serve immediately. Makes 8 sand-wiches.Sandy KingOil City

FLANK STEAK WITH MUSHROOM SAUCE2 Tbsp. olive oil1-pound beef flank steak or beef skirt steak2 Tbsp. butter8 oz. mushrooms, sliced1 shallot, diced1 clove garlic, minced1 Tbsp. chopped fresh rosemary leaves2 packets Swanson Flavor Boost beef broth¼ cup water

Heat 1 Tbsp. oil in 10-inch skil-let over medium heat. Add beef and cook until well browned on both sides and until desired doneness, about 10 minutes for medium-rare. Remove beef from skillet. Heat 1 Tbsp. butter and remaining oil in skillet. Add mushrooms and cook for 5 min-utes or until tender, stirring occasionally. Add the shallot, garlic and rosemary. Cook and stir for 30 seconds. Stir in broth, water and remaining butter. Cook until butter is melted. Cut beef diagonally against the grain into thin slices. Serve mushroom mixture with the beef. Makes 4 servings.Sandy KingOil City


Editor’s Note:The recipes featured in the Creative Cookbook are published as they were

submitted to the newspaper.

Readers are advised to pay close attention to all recipes to ensure canning and other food preparation efforts are

adequate and safe.


FRENCH TOAST CASSEROLE16-oz. loaf Pepperidge Farms cinnamon swirl bread, cut into cubes (about 8 cups)6 eggs3 cups milk2 tsp. vanillaPowdered sugarMaple syrup (optional)

Place bread cubes into greased shallow baking dish. Beat eggs, milk and vanilla in a medium bowl. Pour milk mixture over bread cubes. Stir and press bread cubes into the milk mix-ture to coat. Cover and refriger-ate for 1 hour or overnight. Heat oven to 350 degrees. Uncover baking dish. Bake 50 minutes or until knife inserted in center comes out clean. Sprinkle with powdered sugar. Serve with syrup, if desired. Makes 8 servings.Sandy KingOil City

GAME-WINNING DRUMSTICKS15 chicken drumsticks or thighs (about 4 pounds)1¾ cups chicken broth½ cup Dijon-style mustard1/3 cup Italian-style bread crumbs

Place chicken in single layer into a 10x15-inch disposable foil pan. Stir broth and mustard in a small bowl. Pour broth mix-ture over chicken and turn to coat. Sprinkle bread crumbs over chicken. Cover pan and refrigerate 4 hours. Bake at 375 degrees for 1 hour or until chicken is cooked through. Serve hot or at room tempera-ture. Makes 6 servings.Sandy KingOil City

GLORIFIED ONION PORK CHOPS1 Tbsp. vegetable oil6 bone-in pork chops, ½-inch thick½ cup sliced onion1 can cream of celery soup½ cup water

Heat oil in 12-inch skillet over medium-high heat. Add pork and cook until well browned on both sides. Add onion and cook until onion is tender, stirring occasionally. Stir in soup and water and heat to a boil. Reduce heat to low. Cook 5 minutes or until pork is cooked through. Makes 6 servings.Sandy KingOil City

GOLDEN SHRIMP BRUNCH CASSEROLE6 eggs2½ cups milk2 Tbsp. minced fresh parsley¾ tsp. ground mustard½ tsp. salt10 slices bread, crusts removed, cubed2 cups frozen cooked salad shrimp, thawed8 oz. sliced American cheese, cut into thin strips

In a large bowl, whisk eggs, milk, parsley, mustard and salt together. In a greased 11x7x2-inch baking dish, layer bread cubes, shrimp and cheese. Pour egg mixture over top. Bake, uncovered, at 325 degrees for 50-55 minutes or until mixture is set and top is puffed and golden. Let stand 10 minutes before serving. Makes 6 servings.Sandy KingOil City

GRANDS BUNS1 can Grands biscuits2 cups chicken1 cup + ½ cup cheddar cheese4 slices bacon, diced and cooked½ cup Ranch dressing

Mix chicken, 1 cup of cheddar cheese, bacon and Ranch dressing together. Place a dol-lop of this mixture inside each biscuit and pinch together to seal. Place filled buns in a round cake pan. Melt 1 Tbsp. butter and spread over the top of the biscuits and bake at 350 degrees for 30-40 minutes. Then add the ½ cup of cheddar cheese and bake again for 2-3 minutes.Sabrina FuquaClarion Area High School

GREEK SANDWICH BITES1 medium onion, finely chopped1 Tbsp. olive oil2 garlic cloves, minced1 pound fresh baby spinach4 oz. crumbled feta cheese¼ cup pine nuts, toasted¼ tsp. salt¼ tsp. pepper1/8 tsp. ground nutmeg8 slices Italian bread (½ inch thick)4 tsp. butter, softened

In a large nonstick skillet, sauté onion in oil until tender. Add garlic and sauté for another minute. Stir in spinach; cook and stir until wilted. After the spinach is cooked, drain, then stir in feta cheese, toasted pine nuts, salt, pepper and nutmeg.

Spread over four bread slices, then top with remaining bread. Spread butter on the outside of the sandwiches. Grill for 3-4 minutes until it’s a nice brown color and the cheese is melting. When the sandwiches are done grilling, cut each one into quar-ters and serve.Ben BigleyUnion High School

GREEN PEPPER STEAK1 pound sirloin or round steak, sliced thin¼ cup soy sauce1 Tbsp. sugar2 Tbsp. cornstarch1 cup beef broth2 Tbsp. vegetable oil2 large bell peppers, cubed1 large onion1 tsp. pepper3 cloves garlic¼ tsp. crushed red pepper flakes2 large tomatoes, chopped

Pour 2 Tbsp. of the soy sauce into a small bowl. Add sugar and mix well. Pour over sliced steak and marinate at least 20-30 minutes. In a small bowl, combine cornstarch, beef broth and the last 2 Tbsp. of soy sauce. Whisk until blended. Add 1 Tbsp. oil to a large skillet and brown steak. Once steak is browned, take it out of the pan and keep warm. Using the oil that’s left in the pan, cook bell pepper, onion, black pepper, garlic and red pepper flakes until vegetables are tender. Then add the steak to the pan. Add beef broth mixture, then the tomatoes.Sabrina FuquaClarion Area High School


HAM AND CHEESE DINNER1½ cups sliced celery2 Tbsp. butter or margarine11-oz. can cheddar cheese soup1 cup diced cooked ham4-oz. can sliced mushrooms, drained½ cup milk1 tsp. ground prepared mustard8 oz. egg noodles, cooked al dente and drainedCelery leaves for garnish

Sauté celery in butter in a medi-um saucepan over medium heat until crisp-tender, about 7 minutes. Stir in soup, ham, mushrooms, milk and mustard. Cook and stir until hot, about 5 minutes. Serve over noodles and garnish with celery leaves. Makes 4 servings.Sandy KingOil City

HAMBURGER STUFFED FRENCH BREAD1 loaf French bread1½ pounds hamburger¾ cup chopped onion¾ Tbsp. oregano1½ cups bread crumbs¼ Tbsp. pepper¼ tsp. dry mustard1/3 cup parsley1 egg, lightly beaten1½ cups shredded cheddar cheeseMelted butter

Brown hamburger and onions. Mix the rest of the ingredients (except the bread). Hollow out the loaf and bread and stuff with mixture. Brush with butter and wrap in tinfoil. Bake at 400 degrees for 20 minutes.Ben BigleyUnion High School

HERB ROASTED TURKEY1¾ cups chicken broth3 Tbsp. lemon juice1 tsp. dried basil1 tsp. dried thyme1/8 tsp. pepper12- to 14-pound turkey2 14½-oz. cans turkey gravy

Stir broth, lemon juice, basil, thyme and pepper in a small bowl. Roast turkey according to directions on package, basting occasionally with broth mixture during cooking. Let stand for 10 minutes before slicing. Discard any remaining broth mixture. Heat gravy in a 1-quart sauce-pan over medium heat until hot and bubbling. Serve with turkey. Makes 12 servings.Sandy KingOil City

HOMEMADE BUTTERMILK PANCAKES4 eggs, separated2 cups buttermilk1 semi-heaping tsp. baking soda2 Tbsp. sugar2 semi-heaping tsp. baking powder2¼ cups flour

Beat egg whites in bowl until still. In another bowl, beat egg yolks for 10 seconds. Add but-termilk and baking soda. Blend another 10 seconds, then add sugar and baking powder. Mix in flour. This will be thick. Fold in egg whites. Do not overmix. Butter griddle or cast iron skil-let. Spoon batter onto hot pan and let cakes cook until edges are dry. Then flip and cook until done. Makes 8-10 cakes.Ella HollermanKennerdell

HONEY-MUSTARD CHICKEN BITES1½ pounds skinless, boneless chicken breast halves, cut into 1-inch pieces12-oz. jar refrigerated honey mustard salad dressing2 cups Pepperidge Farms herb seasoned stuffing, crushed2 Tbsp. orange juice

Dip chicken into ¾ cup of dressing. Coat with stuffing. Put chicken on baking sheet. Bake at 400 degrees for 15 minutes or until chicken is cooked through. Stir remaining dressing and orange juice in a 1-quart saucepan over medium heat. Cook and stir until hot. Serve with chicken for dipping.Sandy KingOil City

HOT SEAFOOD CASSEROLE1 green pepper, chopped1 onion, chopped1 cup celery, chopped6-oz. can crab meat, flaked1 pound shrimp, cleaned, cooked and cut into small pieces½ tsp. salt1/8 tsp. pepper1 tsp. Worcestershire sauce1 cup mayonnaise1 cup butter Ritz-style cracker crumbs

Preheat oven to 350 degrees. Combine green peppers, onion, celery, crab meat, shrimp, salt, pepper, Worcestershire sauce and mayonnaise in a medium-sized bowl. Mix gently and spoon into an 8-inch square baking dish. Sprinkle with cracker crumbs. Bake at 350 degrees for 30 minutes.Joyce GramleyFranklin

INSTANT POT BOURBON CHICKEN1 Tbsp. olive oil3 pounds boneless, skinless chicken thighs1 cup chili sauce1 cup apple cider4 Tbsp. reduced-sodium soy sauce3 Tbsp. good-quality bourbon or whiskey (Knobb Creek or Red Breast)3 Tbsp. light brown sugar1 tsp. onion powder1 tsp. garlic powder½ tsp. ground ginger2 Tbsp. Worcestershire sauce2 Tbsp. cornstarch mixed with 2 Tbsp. water

With the Instant Pot’s lid off, heat oil on high or “brown” until sizzling. Place chicken thighs in the cooker and sauté until browned. Add chili sauce, apple cider, soy sauce, bourbon or whiskey, brown sugar, onion powder, garlic powder and ground ginger. Mix. Securely lock the pressure cooker’s lid and set for 15 minutes on High. Perform a quick release to release the cooker’s pressure. With lid off, set cooker to High or “brown.” Stir in cornstarch mixture and let simmer for 2 minutes or until sauce is thick-ened. Serve over rice.Rebecca Erwin-CohenCranberry

JALAPENO POPPER MAC ‘N CHEESEFor Mac ‘N Cheese:4 cups elbow macaroni6 Tbsp. butter¼ cup flour5 cups milk (I use 2%)12 oz. Velveeta cheese, cubed4 oz. sharp cheddar cheese, shreddedSaltGround black pepper

For Jalapeno Poppers:6 jalapeno peppers8 oz. cream cheese½ tsp. garlic powder½ tsp. Liquid Smoke (I use hickory)4 oz. sharp cheddar cheese, shredded3-4 slices bacon, chopped into small pieces

Halve and seed 5 jalapeño pep-pers, set aside; use the last pepper to be sliced into rings (remove seeds after cutting into rings) for topping the mac and cheese. Mix cream cheese, garlic powder, Liquid Smoke, and shredded cheddar cheese together. Fill the pepper halves, cut each half into 3-4 pieces (bite-size); set aside and reserve the leftover cheese mixture for later. Cook bacon until browned, drain and reserve until mac and cheese is baked.In large pot, boil enough water to cook the 4 cups of elbow macaroni. When water comes to boil, add ½ tsp. salt and the 4 cups macaroni. Bring back to boil, cook to al dente doneness.

Drain the macaroni and rinse with cold water to cool the mac-aroni and stop the cooking pro-cess.In large saucepan (must hold at least 7 cups), melt the 6 Tbsp. butter and add the ¼ cup flour. Cook the mixture until all bub-bly and flour is cooked. Add 5 cups milk and cook until thick-ened and velvety looking. Remove from heat, add ½ tsp. salt and ½ tsp. ground black pepper. Stir and set aside. In large microwave-safe mixing bowl, melt the cubed Velveeta, usually about 2 minutes total, stir and begin adding the white sauce, whisking as adding, until all sauce has been added to melted cheese and sauce is smooth.Butter a 3-quart baking dish and preheat oven to 375 degrees. In the buttered baking dish, place a layer of macaroni, then place bite-size pieces of poppers on top of macaroni, then place another layer of macaroni over top. Stir sauce and pour over top. Sprinkle shredded cheddar over the top. Take the reserved popper cheese mix and dot the top with teaspoonfuls large enough to place a jalapeno ring on top, add the jalapeno rings onto the dotted cheese mix. Bake 20 minutes. Remove, sprinkle top with bacon bits. Let stand 5 minutes and serve.Tina HartFranklin

JAMBALAYA(Crockpot)3 cups chicken broth or stock1 Tbsp. Creole seasoning1½ cups green pepper, diced1 cup onion, diced2 cloves garlic, minced½ tsp. pepper1 cup celery, diced14½-oz. can diced tomatoes1 pound kielbasa, diced (about 3 cups)¾ pound skinless, boneless chicken thighs, cut into cubes1 cup uncooked instant white rice½ pound fresh medium shrimp, shelled and deveined

Stir broth, Creole seasoning, green pepper, onion, garlic, pepper, celery, tomatoes, kiel-basa and chicken in a 6-quart crockpot. Cover and cook on low for 7-8 hours or on high for 4-5 hours until chicken is cooked through. Stir rice and shrimp into crockpot. Cover and cook for 10 minutes or until shrimp are cooked through. Makes 8 servings.Sandy KingOil City

JUMBO SHELLS SEAFOOD FANCIES16-oz. pkg. jumbo shells pasta7½-oz. can crab meat, drained, flaked and cartilage removed2½-oz. can tiny shrimp, drained1 cup shredded Swiss cheese½ cup mayonnaise or salad dressing2 Tbsp. thinly sliced celery1 Tbsp. finely chopped onion1 Tbsp. finely chopped pimentoCelery leaves, for garnish

Cook and drain shells, rinse in cold water and drain again. Set aside upside-down to cool. Combine crab meat, shrimp, cheese, dressing, celery, onion

and pimento in a small bowl. If mixture seems too dry, add more mayonnaise. Spoon mixture into cooled shells, cover and refriger-ate until chilled. Serve shells gar-nished with celery leaves. Makes 8-10 servings.Sandy KingOil City

MEATBALLS WITH GRAPE SAUCEMeatballsGrape jelly

Put the meatballs in a crockpot and cook on medium heat. Add the jelly to the meatballs after they are cooked through.Holly LongClarion-Limestone High School

MEDITERRANEAN CHICKEN & RICE BAKE2 cups chicken broth¼ cup chopped fresh parsley2¼-oz. can sliced pitted ripe olives1 Tbsp. fresh lemon juice¼ tsp. pepper14½-oz. can stewed tomatoes1¼ cups uncooked regular long-grain white rice6 skinless, boneless chicken breast halves1 tsp. garlic powderPaprika

Stir broth, parsley, olives, lemon juice, pepper, tomatoes and rice in a 9x13x2-inch baking dish. Cover dish and bake at 375 degrees for 20 minutes. Place chicken on top of rice mixture. Sprinkle chicken with garlic powder and paprika. Cover dish again and bake for 30 more minutes or until chicken is cooked through and rice is ten-der. Makes 6 servings.Sandy KingOil City


MEXICAN PIZZAHalf of 17.3-oz. pkg. Pepperidge Farms puff pastry sheets, thawed¾ cup Prego traditional Italian sauce¼ cup Pace picante sauce¾ cup shredded mozzarella cheese¾ cup shredded cheddar cheese¼ cup sliced pitted ripe olives

Heat oven to 400 degrees. Unfold pastry sheet on lightly floured surface. Roll pastry sheet into 15x10-inch rectangle. Place the pastry onto baking sheet. Prick the pastry thor-oughly with a fork. Bake 10 minutes or until pastry is golden brown. Stir Italian sauce and picante sauce together in a small bowl. Spread sauce mix-ture on the pastry to within ½-inch of edge. Top with cheese and sprinkle with olives. Bake for 5 minutes or until cheese is melted. Makes 4 servings.Sandy KingOil City

MICROWAVED BACON MACARONI AND CHEESE1½ pounds American cheese, cut and cubed½ pound cooked bacon, crumbled1 onion, finely chopped1½ cups milk4 Tbsp. flour½ stick real butter, cut up1 can Campbell’s cream of bacon soupSalt and pepper to taste

Mix milk and flour by shaking them together until it thickens. Add more milk, if needed. Mix everything all together in a 6-quart microwaveable dish that can also be put into the oven; cook on high until all is melted, about 10-15 minutes. You can use any type of cheese you like in this recipe. While this mixture is cooking in the microwave, boil macaroni for 6 minutes; leave it not quite done. I use shells for this recipe. Mix maca-roni into cheese mixture. You can add 1 cup of taco or anoth-er kind of shredded cheese on top. Then mix 1 cup of Italian seasoned bread crumbs with parmesan and Romano cheese and sprinkle this on top. Put it back into the microwave or bake it at 350 degrees for 10-15 minutes. You can freeze any leftovers. You can add in cooked ground sausage or hamburger to this as well. Just be sure to drain off extra grease from the meat before adding it to the mixture.Jacqueline L. GreekOil City

OLD-FASHIONED POT ROAST3-pound boneless beef rump roast½ tsp. salt¼ tsp. pepper3 medium onions, peeled and quartered1 cup beef broth1 tsp. paprika½ tsp. allspice3 bay leaves4 large carrots, peeled and cut in half3 medium potatoes, peeled and quartered1 Tbsp. cornstarch (optional)3 Tbsp. water (optional)

Heat oven to 325 degrees. Trim any excess fat from meat. Place in a 4-quart Dutch oven or casserole; sprinkle with salt and pepper. Add onions, broth, paprika, allspice and bay leaves. Cover and bake for 2 hours. Add carrots and pota-toes and bake an additional 45-60 minutes or until meat and vegetables are almost ten-der. Remove bay leaves. In a small bowl, combine corn-starch and water. Stir into hot liquid. Bake 15 minutes longer or until gravy is thickened. Makes 10-12 servings.Sandy KingOil City

ONE-PAN SPAM & VEGGIE DINNER1 can Spam, cubed3 Tbsp. butter2 heaping Tbsp. minced garlic1/3 cup soy sauce½ head broccoli, remove spears only5 baby carrots, thinly sliced lengthwise1 medium red onion, sliced2 stalks celery, cut lengthwise into small strips, then into approximately 2-inch pieces1 cup frozen peas1 cup frozen corn2½ cups instant riceParmesan cheese (optional)

In a large skillet, brown Spam in butter, about 5 minutes. After slightly browned, add garlic and sauté until browned. Remove meat from pan and set aside. Add broccoli, carrots, onion and celery to pan. Add water to just cover veggies. Bring to a boil. Add soy sauce. Cook over medium heat approximately 10 minutes. Remove from heat and add meat and rice. Mix well. Allow to sit for 10 minutes until rice absorbs the water. Season to taste. Sprinkle with parmesan cheese, if desired. Serves 4.Tom IrwinSeneca





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OVERNIGHT OATSBase:½ cup oats½ cup milk¼ cup Greek yogurt1 Tbsp. chia seeds1 Tbsp. sweetener (honey or maple syrup)½ tsp. vanilla

Almond Joy:¼ cup shredded coconut1 Tbsp. almonds, chopped1 Tbsp. chocolate chips2 tsp. maple syrup

Peanut Butter and Jelly:1 Tbsp. strawberry jam1 Tbsp. peanut butter¼ cup sliced strawberries2 Tbsp. peanuts, crushed

Apple Pie:¼ cup apples, diced1 Tbsp. pecans, chopped2 tsp. maple syrup¼ tsp. ground cinnamon

Banana Nutella:½ banana, sliced1 Tbsp. Nutella1 Tbsp. hazelnuts, crushed1 Tbsp. chocolate chips

Place all ingredients into a large bowl and mix until combined. Transfer into an 8-oz. Mason jar. Put lid on the jar and place into the refrigerator overnight. In the morning, uncover and enjoy. If too thick, add a little more milk or water to thin it down.Sandra KerchnerFranklin

PASTA WITH THE WORKS1-pound pkg. corkscrew (rotini) pasta, cooked al dente and drained (about 6 cups)7½ cups Prego traditional or roasted garlic and herb Italian sauce1 cup pepperoni, cut in half and thinly sliced1½ cups chopped green pepper1 cup large pitted ripe olives, cut in half2 cups shredded mozzarella cheeseGrated parmesan cheese

Heat pasta, Italian sauce, pep-peroni, peppers, olives and mozzarella cheese in a 6-quart saucepan over medium heat until mixture is hot and bub-bling, stirring often. Serve with parmesan cheese. Makes 8 servings.Sandy KingOil City

PENNE AND SMOKEY KIELBASA2 cups uncooked penne or medium tube pasta1 pound cooked kielbasa or sausage1½ cup milk10¾-oz. can cream of celery soup, undiluted1½ cups French’s fried onion rings, divided1 cup mozzarella, divided1 cup frozen peas

Cook pasta according to pack-age directions. While the pasta is cooking, brown the kielbasa or sausage in a large skillet. In a large bowl, combine milk and soup.

Stir in ½ cup onions and ½ cup cheese, peas and meat. Drain pasta and stir into sausage or kielbasa mixture. Transfer to a greased 9x13-inch baking dish. Cover and bake at 375 degrees for 25-30 minutes until bubbly. Sprinkle with remaining onions and cheese. Bake, uncovered, for 5 minutes or until the cheese is melted.Joyce GramleyFranklin

PIZZA BURGERS1 pound ground beef1 pound ground pork, ham or SpamGreen pepper, chopped (optional)Onion, diced (optional)Pepperoni, chopped (optional)¾ to 1 pound shredded mozzarella1 Tbsp. parsley flakes1 Tbsp. oregano2 cups spaghetti sauce or pizza sauceHamburger buns

Brown the meat and drain off fat. Add salt and pepper to taste. If using green pepper, onion or pepperoni, add it to the meat. Mix in the mozzarella to the hot meat mixture and stir until cheese melts. Add season-ings and sauce. Spread mixture on each side of hamburger buns and bake at 350 degrees until sauce is bubbly and edges of the buns are slightly toasted.Izaiah YargarKeystone High School

PIZZA POCKETS2 Tbsp. yeast½ cup warm water¾ cup warm evaporated milk¼ cup vegetable oil1 egg, beaten¼ cup sugar1 tsp. salt3-4 cups flour

Dissolve yeast in warm water. Add remaining ingredients, add flour last. Let rise once. Roll dough out thin and put in a fry pie press. Fill with sauce and pizza topping of your choice. Pinch press together and bake at 350 degrees.Mrs. Marlin GingerichKnox

PORCUPINE SALMON STEAKS1 pound canned salmon, drained1 cup uncooked instant rice2 Tbsp. milk2 whole eggs¼ cup finely chopped onion¼ cup finely chopped celery2 Tbsp. parsley½ tsp. salt1/8 tsp. pepper2 Tbsp. cooking oil10½-oz. can cream of mushroom soup¾ cup milk

Mix together salmon, rice, 2 Tbsp. milk, eggs, celery, onion, parsley, salt and pepper. Form into patties. In a skillet, brown patties in hot oil. Blend together soup and ¾ cup milk. Pour over patties. Reduce heat, cover and simmer 20 minutes. Serves 6-8.Abigale DownsRedbank Valley High School


POTATO-TOPPED OVEN BEEF STEWStew:1½ pounds boneless beef chuck roast, trimmed and cut into 1-inch pieces (or stew meat)1½ cups sliced carrots1½ cups pearl onions or 1 medium onion, cut into wedges8-oz. pkg. Green Giant Harvest Fresh frozen cut green beans½ cup flour1 tsp. beef-flavored instant bouillon1 tsp. dry mustard1 tsp. dried marjoram leaves½ tsp. salt¼ tsp. garlic powder½ cup water2 tsp. Worcestershire sauce14½-oz. can whole tomatoes, undrained, cut up

Heat oven to 325 degrees. In ungreased 3-quart casserole, combine all stew ingredients; mix well. Mixture will be thick. Cover and bake 2 to 2½ hours until meat and veggies are tender.

Potatoes:1½ cup water3 Tbsp. margarine or butter2¼ cups Hungry Jack mashed potato flakes¾ cup milk1 egg, slightly beaten2 Tbsp. grated parmesan cheese½ tsp. garlic powder

In a medium saucepan, bring water and margarine to a boil. Remove from heat. Stir in potato flakes and milk. Add egg, par-mesan and garlic powder; blend well. Spoon or pipe potatoes over hot stew. Bake, uncovered, for 30-35 minutes or until pota-toes are set and light golden brown. Makes 6 servings.Sandy KingOil City

QUICK CREAMY CHICKEN & CORN1 Tbsp. vegetable oil4 skinless, boneless chicken breast halves1 can cream of chicken soup¾ cup water½ tsp. poultry seasoning10-oz. pkg. frozen whole kernel corn2 cups refrigerated cubed potatoes2 Tbsp. chopped fresh parsley1 cup shredded cheddar cheese

Heat oil in 10-inch skillet over medium-high heat. Add chicken and cook 10 minutes or until well browned on both sides. Stir soup, water, poultry seasoning, corn and potatoes into skillet. Heat to a boil. Reduce heat to low. Cover and cook 10 minutes or until chicken is cooked through. Stir in parsley and sprinkle with cheese. Makes 4 servings.Sandy KingOil City

QUICK SKILLET CHICKEN & MACARONI PARMESAN1-pound, 10-oz. jar Prego traditional Italian sauce¼ cup grated parmesan cheese3 cups cubed cooked chicken1½ cups elbow macaroni, cooked and drained1½ cups shredded mozzarella cheese

Heat Italian sauce, 3 Tbsp. of the parmesan cheese, chicken and macaroni in a 10-inch skil-

let over medium-high heat and bring to a boil. Reduce heat to medium. Cover and cook 10 minutes or until mixture is hot and bubbling, stirring occasion-ally. Sprinkle with mozzarella cheese and let stand 5 minutes or until cheese melts. Makes 6 servings.Sandy KingOil City

RIBS1 rack pork ribs1 Tbsp. ground turmeric1 Tbsp. minced dried onion1 Tbsp. garlic powder2 Tbsp. seasoned salt1 Tbsp. Italian seasoning1 Tbsp. parsley flakes

Mix seasonings in a bowl. Rub on ribs and put in refrigerator for at least 2 hours or overnight. Preheat oven to 400 degrees. Place ribs in a deep cooking sheet. Place some water in bot-tom of pan to help keep the ribs moist. Cover with aluminum foil. Put in oven for 1 hour. Uncover ribs halfway through cooking time.Jordon WeyandtClarion County Career Center

SHIPWRECK½ pound sliced bacon1 cup ketchup1 pound ground beef½ cup brown sugar, packed1 large onion, chopped32-oz. can pork and beans

Cook bacon in a skillet until crisp. Remove bacon to paper towels to drain.

Crumble and set aside. Drain drippings from skillet. Brown the beef and drain. Add onion to skillet and cook until tender. Combine ketchup and brown sugar and stir into beef mixture. Stir in pork and beans and all ingredients except 2 Tbsp. of the bacon crumbs. Transfer to an 8-inch square baking dish. Top with remaining bacon. Bake, uncovered, at 350 degrees for 1 hour. Makes 6-8 servings.Jordon WeyandtClarion County Career Center

SHRIMP ANTIPASTO1½ pound medium shrimp, cooked6 oz. provolone cheese, cut into cubes6-oz. can pitted ripe olives, drained1 cup vegetable oil2/3 cup lemon juice from concentrate2 Tbsp. Dijon mustard2 tsp. sugar1½ tsp. thyme leaves1 tsp. salt4 oz. Genoa salami, cut into cubes1 large red bell pepper, cut into 1-inch pieces

Place shrimp, cheese and olives in large shallow dish. Combine remaining ingredients except salami and bell pepper; mix well. Pour over shrimp mix-ture. Cover and marinate in the refrigerator for 6 hours or over-night, stirring occasionally. Add salami and bell pepper; toss to coat and drain off marinade. Garnish as desired. Refrigerate leftovers. Makes about 8 cups. Sandy KingOil City


SHRIMP CREOLE2 cups frozen stir-fry bell peppers and onions1 pound medium shrimp, uncooked, peeled and deveined14½-oz. can chunky tomatoes with crushed red pepper, undrained¼ tsp. dried thyme leaves1/8 tsp. garlic powderHot cooked rice (optional)

Spray a 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook stir-fry veggies in skillet about 3 min-utes, stirring occasionally until crisp-tender. Stir in remaining ingredients except rice. Heat to boiling; reduce heat. Cover and simmer 8-10 minutes, stirring occasionally, until shrimp are pink and firm. Serve with rice. Makes 4 servings.Sandy KingOil City

SHRIMP CREOLE IN A CROCKPOT¼ cup butter1 onion, chopped¼ cup biscuit baking mix3 cups water2 6-oz. cans tomato paste1 cup chopped celery1 cup chopped green pepper2 tsp. salt½ tsp. sugar2 bay leavesPepper4 pounds shrimp, peeled, cleaned and deveinedHot cooked rice

Cook and stir butter and onion in medium skillet over medium heat until onion is tender. Stir in biscuit mix. Transfer mixture to crockpot. Add water, tomato

paste, celery, bell pepper, salt, sugar, bay leaves and black pepper. Cover and cook on low for 6-8 hours. Turn crockpot to high. Stir in shrimp. Cover and cook on high for 45 minutes to 1 hour, or until shrimp is cooked through. Remove and discard bay leaves. Serve over hot cooked rice. Makes 8-10 serv-ings.Sandy KingOil City

SIMPLE SLOW COOKER PORK ROAST4-5 red potatoes, cut into bite-sized pieces4 carrots, cut into bite-sized pieces3-4 pounds marinated pork loin roast½ cup water10-oz. pkg. frozen baby peasSalt and pepper to taste

Marinade:Mix ¼ cup olive oil, 1½ Tbsp. Italian seasoning and 1 Tbsp. minced garlic. Place in large resealable plastic food storage bag with pork roast. Marinate in refrigerator for 2 hours or over-night.

Place potatoes, carrots and pork roast in crockpot. If neces-sary, cut the roast in half to fit in the crockpot. Add water. Cover and cook on low for 6-8 hours or until veggies are tender. Add peas during the last hour of cooking time. Transfer pork to serving platter. Season with salt and pepper. Slice and serve with veggies. Makes 6 servings.Sandy KingOil City

SIMPLY QUICK MACARONI & CHEESE1¾ cup chicken broth¼ cup flour1/8 tsp. pepper½ cup skim milk5 slices Velveeta processed American cheese, cut up3 cups elbow macaroni, cooked al dente and drained

Stir broth, flour, black pepper and milk in a 4-quart saucepan until mixture is smooth. Cook and stir over medium heat until mixture boil and thickens. Stir the cheese in the saucepan. Cook and stir until cheese is melted. Add cooked macaroni and toss to coat. Makes 6 serv-ings.Sandy KingOil City

SPINACH AND FETA MINI-CALZONESHalf of a 17.3-oz. pkg. Pepperidge Farms puff pastry sheets, thawed1 Tbsp. olive oil¼ cup chopped onion10-oz. pkg. frozen chopped spinach, thawed and well drained½ cup crumbled feta cheese¼ tsp. pepper

Heat oven to 400 degrees. Heat oil in a 10-inch skillet over medium heat. Add onion and cook until tender.

Add spinach and cook 3 min-utes. Remove skillet from heat. Stir in cheese and pepper. Let mixture cool to room tempera-ture. Unfold pastry sheet on a lightly floured surface and roll sheet into a 12-inch square. Cut into 16 squares. Brush edges of squares with water. Place about 1 Tbsp. spinach mixture in center of each square. Fold pastry over filling to form triangles. Press edges to seal. Place filled pastries onto a baking sheet. Bake 15 minutes or until pastries are golden brown. Remove pastries from baking sheet and let cool on wire racks for 10 minutes.Sandy KingOil City

STUFF1½ pounds ground meat1 medium onion1 box beef stuffing mix1 can cream of mushroom soup1/3 soup can of milk

Brown the meat. Chop and cook onion with meat. Drain off fat. Place in the bottom of a 2-quart casserole dish. Prepare stuffing mix according to pack-age instructions. Spread over ground meat. Mix together soup and milk. Pour over stuffing mix. Bake for 30-40 minutes at 350 degrees. Serves 4-5.Abigale DownsRedbank Valley High School

STUFFED CHICKEN SHELLS12-oz. box jumbo shells, cooked½ cup onions, chopped½ cup celery, chopped4 cups cooked and chopped chicken or turkey1 cup mayonnaise1 box Stove Top stuffing

Sauce:2 cans cream of chicken soup2 cans chicken broth

Put celery, onions and butter amount from stuffing mix in a saucepan and simmer, covered, for 15 minutes. Add dry stuffing to this and let set for 5 minutes. Add chicken and mayonnaise. Mix well. Spray two 9x13-inch pans with cooking spray. Fill shells with chicken/stuffing mix-ture. Mix sauce ingredients and pour over shells. Cover with foil. Bake at 350 degrees for 1 hour.Lydia MillerEmlenton

TACO PIE1 pound lean ground beef1 large onion, chopped½ cup chopped green pepper1 envelope taco seasoning4-oz. can chopped green chiles, drained1¼ cups milk¾ cup Bisquick3 eggs2 tomatoes, sliced1 cup shredded cheddar cheese

Heat oven to 400 degrees. Grease a 10-inch pie pan. Cook and stir ground beef and onions, green peppers until brown; drain. Top with green chiles and taco seasoning and stir well.

Spread this into greased pie plate. Beat milk, eggs and bak-ing mix until smooth with a mixer or blender for about 1 minute on high. Pour this over the top of the meat mixture in pie pan. Bake 25 minutes. Remove and place tomato slic-es on top, then sprinkle with cheese. Bake 10 minutes lon-ger or until a knife inserted comes out clean. Cool 5 min-utes before cutting. Serve with sour cream and salsa as desired.Janine SheatzPolk

TASTY 2-STEP CHICKEN1 Tbsp. vegetable oil4 skinless, boneless chicken breast halves1 can cream of mushroom OR cream of chicken soup½ cup water

Heat oil in a 10-inch skillet over medium-high heat. Add chicken and cook 10 minutes or until well browned on both sides. Remove chicken from skillet. Stir in soup and water and heat to a boil. Return chicken to skil-let. Reduce heat to low. Cover and cook 5 minutes or until chicken is cooked through. Makes 4 servings.Sandy KingOil City

TATER NUGGET HOT DISH1 pound ground beef¾ cup chopped onions½ cup chopped celery1 can cream of mushroom soup1 can cream of chicken soup1/8 tsp. garlic powder1/8 tsp. pepper1 cup frozen cut green beans16-oz. pkg. frozen potato nuggets

Heat oven to 375 degrees. In a large saucepan, brown ground beef with onions and celery; drain well. Stir in soups, garlic powder, pepper and green beans. Spoon into ungreased 2-quart casserole and top with potato nuggets. Bake for 40-50 minutes or until bubbly and nuggets are golden brown. Makes 6 servings.Sandy KingOil City


Editor’s Note:

The recipes featured in the Creative Cookbook are published as they were submitted to the

newspaper.

Readers are advised to pay close attention

to all recipes to ensure canning and other food preparation efforts are

adequate and safe.

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THREE-CHEESE BAKED ZITI WITH SPINACH16-oz. pkg. ziti, uncooked6-oz. bag baby spinach, washed1-pound, 9-oz. jar Prego marinara sauce1 cup ricotta cheese1 cup shredded mozzarella cheese¾ cup grated parmesan cheese½ tsp. garlic powder¼ tsp. pepper

Prepare pasta according to package directions for al dente. Add spinach during the last min-ute of cooking time. Drain pasta and spinach well in a colander. Return them to the saucepan. Stir Italian sauce, ricotta, ½ cup of the mozzarella cheese, ½ cup of the parmesan cheese, garlic powder and black pepper into pasta mixture. Spoon mixture into a 9x13-inch baking dish. Sprinkle with remaining chees-es. Bake at 350 degrees for 30 minutes or until hot and bub-bling. Makes 6 servings.Sandy KingOil City

TOM’S MEATBALLS5 pounds meatItalian dressingPasta sauceMozzarella cheese

Shape meat into golf ball-size pieces. Bake at 375 degrees for 45 minutes. Drain off grease. Pour Italian dressing on meat-balls, then cover with pasta sauce. Add mozzarella cheese on top of meatballs. Put back in the oven for 30 minutes.Sabrina FuquaClarion Area High School

TORTELLINI WITH ITALIAN BISCUITS9-oz. pkg. refreigerated meat and cheese-filled tortellini16-oz. pkg. frozen broccoli, cauliflower and carrots2 Tbsp. chopped fresh parsley

10-oz. container refrigerated Alfredo sauce1 cup Bisquick mix1/3 cup milk¾ tsp. Italian seasoning2 Tbsp. grated Parmesan cheese

Heat oven to 400 degrees. Grease square 8x8x2-inch bak-ing dish. Heat 2½ quarts water to boiling in a Dutch oven. Add tortellini. Heat to boiling and boil for 3 minutes. Add vegeta-ble mixture and heat to boiling, cooking 3-4 minutes or until tor-tellini and veggies are tender; drain. Stir in parsley and Alfredo sauce. Spoon into baking dish. Mix baking mix, milk and Italian seasoning until soft dough forms. Drop dough by 6 spoon-fuls onto tortellini mixture. Sprinkle with cheese. Bake 15-20 minutes or until biscuits are golden brown. Makes 6 servings.Sandy KingOil City

WEEKDAY POT ROAST & VEGETABLES(Crockpot)2 to 2½-pound boneless beef round roast OR chuck pot roast1 tsp. garlic powder1 Tbsp. vegetable oil1 pound potatoes, cut into wedges3 cups fresh or frozen whole baby carrots¾ cup onion, thickly sliced2 tsp. dried basil leaves, crushed2 10¼-oz. cans Campbell’s beef gravy

Season beef with garlic powder. Heat oil in a 10-inch skillet over medium-high heat. Add beef and cook until well browned on all sides. Place potatoes, car-rots and onion in 3½-quart crockpot. Sprinkle with basil. Add beef to slow cooker. Pour gravy over beef and veggies. Cover and cook on low for 10-11 hours or on high for 5-6 hours until beef is fork-tender. Makes 8 servings.Sandy KingOil City

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Mix cake according to package instructions. Grease and flour two cake pans. Pour batter into pans and bake at 350 degrees for 20 minutes. Cool and turn out cakes onto plates. Mix cream cheese and milk togeth-er, then add Cool Whip. Mix well. Add to the middle of the cake, only make sure you don’t level it out because you have to put your top on the bottom layer. Mix instant pudding and milk together. Add Cool Whip and mix well, making sure the pudding is well mixed into the Cool Whip. Frost the whole cake, sides and top. Put on the cherry pie filling.Tethel HumphreyGreenville

APPLE CRUMB CUPCAKES½ cup butter or shortening¾ cup white sugar2 eggs1 tsp. vanilla1 cup sour cream2 cups flour1 tsp. baking soda1 tsp. baking powder¼ tsp. salt2 cups chopped apples

Filling:8-oz. pkg. cream cheese, softened¾ cup white sugar

Crumb Topping:1 cup brown sugar2 tsp. cinnamon4 Tbsp. flour½ cup chopped pecans5 Tbsp. melted butter

Cream butter and sugar. Add eggs and vanilla. Mix flour, baking powder and salt. Combine baking soda with sour cream. Add flour mixture alternately with sour cream.

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Desserts


Editor’s Note: The recipes featured in the Creative Cookbook are published as they were submitted to the newspaper.

Readers are advised to pay close attention to all recipes to ensure canning and other food preparation efforts are adequate and safe.

ALL YEAR SMORES2 Tbsp. butter2/3 cup light corn syrup1 pkg. milk chocolate chips8 cups Golden Grahams cereal3 cups mini marshmallows

Combine the first 3 ingredients. Heat to boiling, stirring con-stantly. In a large bowl, com-bine cereal and marshmallows. Pour boiling mixture over cereal and marshmallows. Mix well. Pour into 9x13-inch buttered pan. Cut in squares.Jordon WeyandtClarion County Career Center

AMISH WEDDING CAKE2 cups flour1 tsp. vanilla2 cups sugar1 cup chopped pecans2 tsp. baking soda20 oz. crushed pineapple with juice2 eggs1 can cream cheese icing

Mix all ingredients except icing thoroughly with a wooden spoon. Bake at 350 degrees for 45 minutes in a 9x13-inch greased pan. Frost with cream cheese icing.Jordon WeyandtClarion County Career Center

APPLE CRISP4 cups apples, peeled and sliced½ cup sugar1 tsp. cinnamon½ cup flour1 cup oatmeal½ cup brown sugar½ cup butter, melted

Put apples, sugar and cinna-mon in a baking dish. Mix flour, oats, brown sugar and butter. Put on top of apples, then bake at 350 degrees until apples are cooked.Dan CloverClarion County Career Center

APPLESAUCE DROP COOKIES½ cup butter, softened1 cup sugar1 egg1 cup flour1 Tbsp. baking powder½ tsp. salt1 tsp. cinnamon½ tsp. ground clover½ tsp. nutmeg1 cup applesauce1 cup raisins1¾ cups quick rolled oats

Mix butter and sugar until creamy. Beat in egg. Add all dry ingredients except rolled oats and raisins. Blend well. Stir in applesauce, raisins and rolled oats. Drop by teaspoonfuls onto greased baking sheet. Bake at 375 degrees for about 15 min-utes.Joyce GramleyFranklin

BANANA BROWNIES21½-oz. pkg. Pillsbury Fudge Brownies mix½ cup water½ cup oil1 egg½ cup mashed banana½ cup semisweet chocolate chips

Heat oven to 350 degrees. Grease a 9x13-inch pan. In a large bowl, combine brownie mix, water, oil and egg. Beat 50 strokes by hand. Stir in mashed bananas and chocolate chips. Spread into greased pan. Bake 28-35 minutes. Do not over-bake. Cool completely.

Topping:4-oz. pkg. instant chocolate pudding and pie filling mix1 cup sour cream¾ cup milk

In a medium bowl, combine topping ingredients. Beat 1 min-ute or until thickened. Spread over cooled brownies. Garnish with banana slices dipped in lemon juice, if desired. Cut into bars. Store in refrigerator. Makes 36 bars.Sandy KingOil City

BLACK FOREST NO BAKE CHEESECAKE1 pkg. cream cheese1/3 cup sugar1 cup sour cream2 tsp. vanilla1 carton Cool Whip¼ cup cocoa powder2 Tbsp. powdered sugar1 can cherry pie fillingCrust

Beat cream cheese and sugar until smooth. Then add sour cream and vanilla. Combine, then fold in Cool Whip until mixed well.

Add half to pie crust, then take the rest and add cocoa powder and powdered sugar. Mix until combined. Then add to the crust, then add cherry pie filling over top.Sabrina FuquaClarion Area High School

BRAZIL NUT BROWNIESBrownies:21½-oz. pkg. Pillsbury Fudge Brownies mix½ cup oil¼ cup water¼ cup coffee-flavored liqueur or strong coffee1 egg1 cup coarsely chopped Brazil nuts

Heat oven to 350 degrees. Grease a 9x13-inch pan. In a large bowl, combine all brownie ingredients except nuts. Beat 50 strokes by hand. Stir in Brazil nuts. Spread into greased pan. Bake 28-35 min-utes. Do not overbake. Cool completely.

Frosting:2 Tbsp. margarine or butter, melted1 cup powdered sugar2 Tbsp. coffee-flavored liqueur or strong coffee1 Tbsp. water½ cup vanilla milk chips1 Tbsp. oil

In a medium bowl, combine margarine, powdered sugar, 2 Tbsp. liqueur and 1 Tbsp. water; blend well. In a small saucepan over low heat, melt white chips and oil, stirring con-stantly. Add to powdered sugar mixture and beat until smooth. Spread over cooled brownies. Let stand until set. Cut into bars. Makes 36 bars.Sandy KingOil City


BROWN SUGAR ANGEL FOOD CAKE1¼ cups sifted flour1 tsp. salt2 cups brown sugar, sifted1½ cups egg whites2 tsp. vanilla1½ tsp. cream of tartar

Beat egg whites, salt, vanilla and cream of tartar until soft peaks form. Gradually add 1 cup of the sifted brown sugar to egg whites until stiff peaks form. Gently fold in the rest of the sifted brown sugar and the flour to the egg white mixture. Bake in an ungreased tube pan for 45-50 minutes at 350 degrees. When golden brown, cool upside-down.

Frosting:¼ cup butter½ cup brown sugarPowdered sugar

Melt butter and add brown sugar. Bring to a boil for 2 min-utes. Add just enough pow-dered sugar so you can drizzle over the cooled cake.Jolene FramptonNew Bethlehem

BUTTERY DECORATING ICING½ cup butter or margarine, softened¼ cup shortening1 tsp. vanilla1/8 tsp. salt4 cups powdered sugar2-4 Tbsp. milk

In a large bowl, beat butter and shortening until light and fluffy. Add vanilla and salt.

Beat in powdered sugar, 1 cup at a time, scraping down sides of bowl. Add 2 Tbsp. milk; beat at high speed until light and fluffy. Add enough additional milk for desired consistency. Makes 3 cups.Sandy KingOil City

CANADIAN TEA CAKE1¼ cups all-purpose flour½ cup butter, softened2 Tbsp. packed brown sugar1½ cups packed brown sugar2 large eggs1 cup shredded coconut1 cup chopped pecans or walnuts

Preheat oven to 275 degrees. In a small mixing bowl, combine flour, butter and 2 Tbsp. brown sugar thoroughly and press mixture into the bottom of an 8x8-inch baking dish. In a small mixing bowl, combine 1½ cups brown sugar, eggs, coconut and nuts together. Pour over the flour mixture and spread evenly. Bake for 40-45 minutes.Virginia ProperFranklin

CARAMEL DUMPLINGS1¼ cups flour2 tsp. baking powder1/8 tsp. salt1 tsp. vanilla1/3 cup sugar2 Tbsp. butter½ cup milk

Mix all ingredients together and set aside.

Sauce:2 Tbsp. butter2 cups boiling water1½ cups brown sugar1/8 tsp. salt

Mix sauce ingredients in a pan and cook until boiling. Then drop dough by teaspoons into boiling sauce. Cover and sim-mer for 20 minutes without uncovering. Serve with whipped topping or ice cream.Mrs. Marlin GingerichKnox

CHOCOLATE CHIP CHEESECAKE1½ cups finely crushed crème- filled chocolate sandwich cookies (about 48 cookies)2-3 Tbsp. butter or margarine, melted3 8-oz. pkgs. cream cheese, softened14-oz. can Eagle Brand milk3 eggs2 tsp. vanilla1 cup mini chocolate chips1 tsp. flour

Preheat oven to 300 degrees. Combine crumbs and marga-rine. Press firmly on bottom of 9-inch springform pan or a 9x13-inch baking pan. In a large mixer bowl, beat cream cheese until fluffy. Gradually beat in milk until smooth.

Add eggs and vanilla and mix well. In a small bowl, toss together ½ cup chocolate chips with flour to coat. Stir into cheese mixture. Pour into pre-pared pan. Sprinkle remaining chocolate chips evenly over the top. Bake 55-60 minutes or until set. Cool. Chill thoroughly. Garnish as desired. Refrigerate any leftovers.Sandy KingOil City

CHOCOLATE CHIP COOKIES2¼ cups flour1 tsp. baking soda1 cup margarine, softened¼ cup sugar¾ cup light brown sugar1 tsp. vanilla4-oz. box instant vanilla pudding2 eggs12 oz. chocolate chips

Place all ingredients except chocolate chips in a bowl and mix. Batter will be stiff. Add chocolate chips and drop onto ungreased cookie sheet. Bake at 375 degrees approximately 12 minutes. When slightly brown, they are done.Lizzie JamesNorth Clarion High School

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CHOCOLATE CHIP COOKIES SUPREME1 cup sugar1 cup firmly packed brown sugar1½ cups margarine or butter, softened2 tsp. vanilla½ tsp. rum extract2 eggs3 cups flour1½ cups oat bran1 tsp. baking powder1 tsp. baking soda¼ tsp. salt1 cup semisweet chocolate chips1 cup vanilla milk chips1 cup chopped walnuts or pecans

Heat oven to 375 degrees. In a large bowl, beat sugar, brown sugar and margarine until light and fluffy. Add vanil-la, rum extract and eggs; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, oat bran, baking powder, baking soda and salt. Mix well. Stir in chocolate chips, white chips and wal-nuts. Dough will be stiff. Drop

dough by rounded table-spoons 2 inches apart onto ungreased cookie sheets. Bake 9-15 minutes or until light golden brown. Cool 1 minute and then remove from cookie sheets. Makes 4 dozen cookies.Sandy KingOil City

CHOCOLATE COOKIE ICEBOX DESSERT3 boxes Nabisco chocolate wafers4 cups whipping cream3 Tbsp. sugar or to taste1 tsp. vanilla extract

Combine whipping cream, sugar and vanilla in a large bowl. Beat until light and fluffy. On a large serving platter, swirl a couple of tablespoons of whipped cream onto the plate. This will hold the bottom cook-ies in place. Place 8 wafers in a circle on the plate, leaving room to place 4 on top to make a solid layer.

Top with whipped cream. Repeat for another 10-11 lay-ers. Finish with whipped cream on top, then sprinkle with left-over broken cookies. Wrap lightly with plastic wrap and refrigerate overnight. Slice care-fully just before serving.Angel DunkleClarion Area High School

CHOCOLATE CREAM BARSCrust:2½ cups flour2 cups rolled oats1½ cups firmly packed brown sugar1 tsp. baking soda½ tsp. salt1 cup margarine or butter, softened

Heat oven to 350 degrees. Lightly spoon flour into measur-ing cup; level off. In a large bowl, combine all crust ingredi-ents. Mix at low speed until crumbly. Press 4 cups crumb mixture into ungreased 15x10x1-inch baking pan. Reserve remaining crumb mix-ture for topping.

Filling:12-oz. pkg. semisweet chocolate chips14-oz. can Eagle Brand milk2 Tbsp. butter or margarine2 tsp. vanilla1 cup chopped nuts

In a medium saucepan, com-bine chocolate chips, milk and 2 Tbsp. margarine. Cook over low heat, stirring constantly, until chocolate is melted and mixture is smooth.

Stir in vanilla and nuts. Pour fill-ing over crust. Sprinkle with reserved crumb mixture. Bake 25-30 minutes or until golden brown. Cool completely and cut into bars. Makes 48 bars.Sandy KingOil City

CHOCOLATE SHEET CAKE1¼ cup margarine or butter½ cup unsweetened cocoa1 cup water2 cups flour1½ cups firmly packed brown sugar1 tsp. baking soda1 tsp. ground cinnamon½ tsp. salt14-oz. can Eagle Brand milk2 eggs1 tsp. vanilla1 cup powdered sugar1 cup nuts

Preheat oven to 350 degrees. In a small saucepan, melt 1 cup margarine. Stir in ¼ cup cocoa, then the water. Bring to a boil, then remove from heat. In a large mixer bowl, combine flour, brown sugar, baking soda, cin-namon and salt. Add cocoa mixture and beat well. Stir in 1/3 cup milk, eggs and vanilla. Pour into greased 15x10-inch jellyroll pan. Bake 15 minutes or until cake springs back when lightly touched. In a small saucepan, melt remaining ¼ cup margarine and add the remaining ¼ cup cocoa and the remaining milk. Stir in pow-dered sugar and nuts. Spread on warm cake.Sandy KingOil City



CHOCOLATY CARAMEL PECAN BARSCrust:½ cup powdered sugar½ cup margarine or butter, softened1 Tbsp. whipping cream1 cup flour

Heat oven to 325 degrees. Grease a 9-inch square pan. In a medium bowl, combine pow-dered sugar, ½ cup margarine and 1 Tbsp. whipping cream; blend well. Lightly spoon flour into measuring cup; level off. Add flour to mixture and mix until crumbly. With floured hands, press evenly into greased pan. Bake 15-20 min-utes or until firm to the touch.

Filling:24 vanilla caramels, unwrapped1/3 cup whipping cream2 cups pecan halves

In a medium saucepan, com-bine caramels and 1/3 cup whipping cream. Cook over low heat until caramels are melted and mixture is smooth, stirring occasionally. Remove from heat. Add pecans and stir to coat well. Immediately spoon over baked crust and spread carefully to cover.

Topping:1 tsp. margarine or butter½ cup milk chocolate chips2 Tbsp. whipping cream

In a small saucepan over low heat, melt 1 tsp. margarine and chocolate chips, stirring con-stantly. Stir in whipping cream. Drizzle over filling. Refrigerate 1 hour or until filling is firm. Cut into bars. Makes 24 bars.Sandy KingOil City

CINNAMON PICK APARTRefrigerator biscuits1½ cups sugar and cinnamon mixture

If using a 7½-oz. tube of refrig-erator biscuit, use 5 of the rolls. If using an 8-oz. tube, use 4 rolls. Cut each biscuit into quar-ters and drop into sugar and cinnamon mixture in a plastic bag. Toss to coat evenly. Drop coated quarters into an ungreased Bundt pan. Melt margarine in a pan, then add remaining sugar and cinnamon from the bag. Cook until bubbly. Pour over biscuits. Bake at 350 degrees for 35 minutes. Remove from pan immediately.Izaiah YargarKeystone High School

CINNAMON STRUDEL COFFEE CAKE(Vegan)Cake:1 cup non-dairy milk + 1 Tbsp. apple cider vinegar2 cups all-purpose flour¾ cup sugar1 tsp. baking soda1 tsp. baking powder1 tsp. salt½ cup vegan sour cream or vegan plain yogurt½ cup canola oil½ Tbsp. vanilla extract

Cinnamon Streusel Topping:½ cup flour1 cup brown sugar1 Tbsp. cinnamon¼ cup vegan butter, cold and cubed

Drizzle:¾ cup powdered sugar2-plus Tbsp. non-dairy milk, more or less depending on consistency

Preheat oven to 350 degrees. Grease a 9x12-inch cake pan. Whisk together the milk and vinegar. Set aside to curdle. In a mixing bowl, whisk the flour, sugar, baking powder, baking soda and salt. Add sour cream, oil, vanilla and milk mixture to the flour mixture. Beat until combined. Make the cinnamon topping by using a fork to cut the butter chunks into the other ingredients until you end up with a sand-like texture. Make the drizzle by whisking together ¾ cup powdered sugar and 2 tsp. non-dairy milk. If you feel that the icing is too thick, whisk in more non-dairy milk until you reach the desired consistency. Then assemble the cake. Spread half of the cake batter around the bottom of the pre-pared pan. Sprinkle half of the topping so that it evenly covers the batter. Spread the remain-ing batter evenly over the top-ping. Finally, sprinkle the rest of the topping evenly over the top. Bake in the preheated oven for 30-35 minutes, until a toothpick comes out clean or with only crumbs. Once the cake cools (it can still be a bit warm, it’s deli-cious warm or at room tempera-ture), drizzle the icing over the cake and serve. All non-dairy/vegan ingredients can be sub-stituted with regular dairy prod-ucts if you want to make a non-vegan option.Luanne ZacherlParker

CONFETTI ROCKY ROAD BARS18-oz. roll Pillsbury refrigerated sugar cookie dough3 cups mini marshmallows1½ cups mini crème-filled chocolate sandwich cookies, halved or coarsely broken6 oz. semisweet chocolate chips¾ cup salted peanuts1/3 cup mini M&Ms

Heat oven to 350 degrees. In an ungreased 9x13-inch pan, break up cookie dough. With floured fingers, press pieces of dough evenly into pan. Bake 13-16 minutes or until light golden brown. Immediately sprinkle marshmallows evenly over hot crust. Sprinkle with half of the cookies. Sprinkle all of the choc-olate chips, peanuts and M&Ms over marshmallows. Bake 4-5 minutes longer or until marsh-mallows begin to puff. Cool completely on wire rack for about 2 hours. Cut into 36 bars.Sandy KingOil City

CORA’S CHOCOLATE CAKEPour 1¼ cup boiling water over 1 cup cut-up dates and 1 tsp. baking soda. Let stand while mixing:¾ cup shortening1 cup sugar3 Tbsp. cocoa2 well-beaten eggs

Add shortening mixture and 1¼ cups flour alternately with date mixture. Pour into greased loaf pan. Sprinkle the top with ¼ cup sugar, 1 cup chocolate chips, and 1 cup chopped nuts. Bake at 350 degrees for 40-50 minutes.Heather GanoeKeystone High School


CRANBERRY-APPLE TEA RING1 pkg. active dry yeast¼ cup warm water½ cup warm milk1 egg2 Tbsp. soft butter1 Tbsp. grated orange peel1 tsp. salt3 Tbsp. plus ½ cup sugar, divided2¾ cups to 3¼ cups flour1 cup peeled, diced apples1 cup dried cranberries½ cup chopped walnuts1½ tsp. cinnamon1 egg white2 Tbsp. water½ cup powdered sugar1 Tbsp. orange juice

In a large bowl, dissolve yeast in warm water. Add milk, egg, butter, orange peel, salt, 3 Tbsp. sugar and 1 cup flour. Mix well and beat until smooth. Stir in remaining flour to form soft dough. Knead on floured surface for 6-8 minutes. Place in bowl sprayed with cooking spray and cover. Let rise in a warm place for 1 hour. In anoth-er bowl, toss cranberries, apple slices, walnuts, cinnamon and remaining sugar. Set aside. Punch down dough on floured surface. Roll into 20-inch by 10-inch rectangle. Combine egg white and water. Brush over dough. Spoon fruit mixture to within 1 inch of edges of the rolled dough. Roll up tightly jel-lyroll-style. Place seam-side-down on 15x10x1-inch baking pan coated with baking spray. Pinch ends together to form a ring. With scissors, cut from outside edge 2/3 of the way toward the middle of the ring at 1-inch intervals. Separate strips slightly and twist to show filling. Cover and let rise until doubled in size, about 40 minutes. Brush with remaining egg white/water mixture.

Bake at 375 degrees for 20-25 minutes. Cover with foil for the last 10 minutes of baking time. Remove to wire rack to cool completely. Then combine pow-dered sugar and orange juice, and drizzle over the ring.Janine SheatzPolk

CREAM CHEESE MINTS3-oz. pkg. cream cheese, at room temperature2½ cups confectioners’ sugar4-6 drops Lorann spearmint flavoring4-6 drops Lorann yellow food coloringGranulated sugar

Mix cream cheese and confec-tioners’ sugar together. Start with 4 drops of the flavoring, and then carefully add more fla-vor and color as desired. Knead until pie dough consistency is achieved. Add sugar to make softer or decrease sugar for a firmer consistency. Take a small pinch and roll into a ball in granulated sugar. Press into mold. Remove excess and unmold at once onto waxed paper. Refrigerate until ready to serve.Heather GanoeKeystone High School

DIABETIC EASTER FUDGE1 square unsweetened chocolate¼ cup evaporated milk½ tsp. vanilla1 tsp. artificial liquid sweetener1 pkg. vanilla or chocolate pudding powder8 tsp. finely chopped nuts

Melt chocolate in top of double boiler over boiling water. Add

milk and mix. Cook for 2-3 min-utes, then add vanilla and sweetener. Spread on small foil pie pan or plate. Cut into 8 pieces. Form into egg-shaped balls then roll lightly in pudding powder or chopped nuts.Abigale DownsRedbank Valley High School

DIRT SALAD½ pkg. Oreo cookies, crushed1 stick butter, melted2 pkgs. pistachio pudding1 quart vanilla ice cream2 cups milkCool WhipChopped nuts

Combine cookies and butter. Pat into a 9x13-inch pan. Beat pudding, ice cream and milk with a mixer until it starts to thicken. Spread over cookie layer. Chill until firm. Spread Cool Whip over the top and sprinkle with chopped nuts.Abigale DownsRedbank Valley High School

DOUBLE DECKER COOKIES20-oz. pkg. Pillsbury refrigerated peanut butter cookie doughSugar20-oz. pkg. Pillsbury refrigerated chocolate chip cookie dough1 can Pillsbury chocolate frosting½ cup peanut butter

Heat oven to 350 degrees. Divide peanut butter cookie dough into 36 equal pieces, rolling each one into a ball. Place 2 inches apart on ungreased cookie sheets. Using a fork dipped in sugar, flatten each ball slightly in crisscross

pattern. Bake 8-11 minutes or until light golden brown. Immediately remove from cook-ie sheets. Repeat with choco-late chip dough. In a small bowl, combine frosting and pea-nut butter. Spread about 1 Tbsp. of the frosting mixture on one of the peanut butter cook-ies and top with one of the chocolate chip cookies, press-ing together gently. Store in refrigerator. Makes 3 dozen sandwich cookies.Sandy KingOil City

EASY CHOCOLATE ICE CREAM CAKE1 pkg. white cake mix14-oz. can Eagle Brand milk2/3 cup chocolate-flavored syrup1 cup slivered almonds, toasted and chopped (optional)2 cups whipping cream, whipped8 oz. Cool Whip, thawedAdditional chocolate syrup

Prepare and bake cake mix as directed for a 9x13-inch pan. Cool slightly. Turn out onto sheet of aluminum foil. Cool thoroughly; set aside. In a large bowl, combine milk, 2/3 cup of the syrup and chopped almonds; mix well. Fold in whipped cream. Line a 9x13-inch baking pan with foil, extending foil above the sides of the pan. Pour chocolate mix-ture into prepared pan; cover. Freeze for 6 hours or until firm. Lift ice cream out of pan with foil and turn out evenly on top of the cake layer. Quickly frost the top and sides with Cool Whip. Drizzle with more choco-late syrup and return to freeze for approximately 2 hours before serving. Return leftovers to freezer. Makes 12 servings. Sandy KingOil City


EASY HOMEMADE VANILLA ICE CREAM ‘N COOKIES14-oz. can Eagle Brand milk3 egg yolks, beaten4 tsp. vanilla2 cups whipping cream, whipped1 cup coarsely crushed Oreo cookies (12 cookies)

In a large bowl, combine milk, egg yolks and vanilla; mix well. Fold in whipped cream and cookies. Pour into a 9x5-inch loaf pan or another 2-quart con-tainer. Cover and freeze for 6 hours or until firm. Let stand 5 minutes before serving. Return leftovers to freezer. Makes 1½ quarts.Sandy KingOil City

EASY LEMON CREAM FROSTING8 oz. cream cheese, softened14-oz. can Eagle Brand milk1/3 cup lemon juice1 tsp. vanilla4 oz. Cool Whip, thawed

In a large mixer bowl, beat cream cheese until fluffy. Gradually beat in milk until smooth. Stir in lemon juice and vanilla. Fold in Cool Whip. Chill for about 1 hour to thicken. Use to frost 4 dozen cupcakes or one 15x10-inch sheet cake. Store in refrigerator. Makes about 4 cups.Sandy KingOil City

FLUFFY GRASSHOPPER PIE2 cups finely crushed Oreos (about 20 cookies)¼ cup margarine or butter, melted8 oz. cream cheese, softened14-oz. can Eagle Brand milk3 Tbsp. lemon juice¼ cup green crème de menthe¼ cup white crème de cacao4 oz. Cool Whip, thawed

Combine cookie crumbs and margarine. Press firmly on bot-tom and up the sides to the rim of buttered 9-inch pie plate. Chill. In a large mixer bowl, beat cream cheese until fluffy. Gradually beat in milk until smooth. Stir in lemon juice and liqueurs. Fold in Cool Whip. Chill 20 minutes then pile into crust. Chill or freeze 4 hours or until set. Garnish as desired. Refrigerate or freeze any left-overs.Sandy KingOil City

FROZEN CHOCOLATE BANANA LOAF1½ cups chocolate wafer cookie crumbs (about 30 wafers)¼ cup sugar3 Tbsp. margarine or butter, melted14-oz. can Eagle Brand milk2/3 cup chocolate-flavored syrup2 small ripe bananas, mashed2 cups whipping cream, whipped

Line a 9x5-inch loaf pan with foil, extending the foil above sides of pan. Butter foil. Combine crumbs, sugar and margarine; press firmly onto the bottom and halfway up the

sides of prepared pan. In a large bowl, combine milk, syrup and bananas and mix well. Fold in whipped cream. Pour into prepared pan and cover. Freeze 6 hours or until firm. To serve, remove from pan and peel off foil. Garnish as desired. Slice to serve. Return ungar-nished leftovers to freezer. Makes 8-10 servings.Sandy KingOil City

FROZEN MOCHA CHEESECAKE1¼ cups chocolate wafer cookie crumbs (about 24 wafers)¼ cup margarine or butter, melted¼ cup sugar8 oz. cream cheese, softened14-oz. can Eagle Brand milk2/3 cup chocolate-flavored syrup1-2 Tbsp. instant coffee1 tsp. hot water1 cup whipping cream, whippedAdditional chocolate wafer crumbs (optional)

Combine crumbs, margarine and sugar; press firmly on bot-tom and up the sides of an 8- or 9-inch springform pan or a 9x13-inch baking pan. In a large mixer bowl, beat cream cheese until fluffy. Gradually beat in milk and syrup until smooth. Dissolve coffee in hot water and add to cheese mix-ture. Mix well. Fold in whipped cream. Pour into prepared pan. Cover and freeze for 6 hours or until firm. Garnish with choco-late crumbs, if desired. Return leftovers to the freezer.Sandy KingOil City

FROZEN PEANUT BUTTER PIE1 chocolate crunch crust8 oz. cream cheese, softened14-oz. can Eagle Brand milk¾ cup peanut butter2 Tbsp. lemon juice1 tsp. vanilla1 cup whipping cream, whipped or 4 oz. Cool Whip, thawedChocolate fudge ice cream topping

In a large mixer bowl, beat cream cheese until fluffy. Gradually beat in milk, then peanut butter until smooth. Stir in lemon juice and vanilla. Fold in Cool Whip. Turn into pre-pared crust. Drizzle topping over pie. Freeze for 4 hours or until firm. Return leftovers to freezer.Sandy KingOil City

GERMAN CHOCOLATE CAKE MIX COOKIES1 pkg. Pillsbury German chocolate cake mix1 cup semisweet chocolate chips½ cup rolled oats½ cup raisins (optional)½ cup oil2 eggs, slightly beaten

Heat oven to 350 degrees. In a large bowl, combine all ingredients and blend well. Drop dough by rounded tea-spoons 2 inches apart onto ungreased cookie sheets. Bake 8-10 minutes or until set. Cool 1 minute, then remove from cookie sheets. Makes 4½ dozen cookies.Sandy KingOil City


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Recipes were written by Mrs. Schimp’s Second Grade Students at Sandycreek Elementary School

Recipes from Your “Kids’ Kitchen”

pepechaBred jule and penit puter

Alana Nardozzi

Penut butter Sandwich

So use bred and penut butter and put it together

Dominic Beveridge

cocowheatsmilk

powder sugar

Amelia Showers

Ice Cremeget some milk and freees it than get some

salt on it done.

Charlie Irwin

sandwichFrs you hat to sup an then you hote

put 2 pess of bred cis on a pes of bred an then you cucit.

Travis Uber


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Recipes were written by Mrs. Hovis’s Second Grade Students at Sandycreek Elementary School


peanut buter & jely

you will need your bred you will need peanut buter and jely and

a nife and bred1 Ferst put penut buter on bred

Step 2 Put jely on the penut buterStep 3 Put bred on it agen

Step 4 Put it on a plateStep 5 eat it.

Brady HinesChocolatechip

cookies1. Firs get choclate chips and get dough

and salt, sugar and a tray.2. Then put in the dough and chips in a

ball with salt and sugar.3. put them in the ven for 3:70 bake.

4. Take them out of the oven.5. Let them cool.

6. now it’s time to eat them. Yum!

Peggy Rose Sommer

fruity pebble pancakes

1. First batter2. Then get sprinkles

3. Then por the sprinkles in the batter4. Then put the batter on a pan

4. Then take the pancakes off the pan6. put it on a plate7. put srup on it.

Eliza Delong

hambrger1 get 2 pieces of bread.2 Then get some met.

3 Then get some cheese4 Then get some lettuce.5 and get some ketchp.

6 and get some mustard.7 and get some mayonnaise.

8 and it is yammy.

Barrett Smith

Spaghetti & meetballs

1. first you need the nodels2. Then you put them in a pan

and boil them3. and then make the meetballs first you will need the meet then

you roul the meet into balls4. you put the sos on it and chees5. wen the meetballs are rety you put the metballs on the spaghetti

and then you are done.

Nova Ritchey

macaroniyou will need a pot of water a box of

macaroni1. Put the pot of water on the stove

turne the stove on. wait for the water to boil. take the cheese packit oue & dump the noodles in the pot of boiling water. let it cook. then drain the water out of the pot. dump the cheese packit in pot of noddles. stir it. put it on a plate and

eat it.

Coltin Taylor


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Recipes were written by Mrs. Hovis’s Second Grade Students at Sandycreek Elementary School


cake1. First put the batter in.

2. then mick the batter up.3. then put it in the pan.4. then put it in the oven.5. then make the icing.

6. then git the cake out of the oven.7. then put the icing on.

8. then eat it.

Abigail Collins

eggs1. 3 eggs.2. milk.

3. solt seasoning.4. peper seasoning.

5. spatula.5. coock it.

6. plate7. forck

8. yummy

Adelyn Smithsalad

You will needlettuce and tomato

And croutons and garlicAnd ranch for the topping

And it will be good.

Nicole Feltenberger

grilled cheeseyoy will beed bred and cheese

1. First put it in the oven2. then wait

In eat it.

Carson Keith

macaroni & cheese

you will need macoroni1 first noodles

2 cheese3 mix it

4 put it in the microwave5 then eat it

Willow Waters

pankack1 First you will need batur

2 then you will put it in the oven 3 and you will need to water all a little

bit and then you can eat it.

Kahle Shreffler

pancakes1. first get batter

2. get a bowl and eggs3. get spoon and put the eggs in the

bowl.4. stir the eggs and get milk and flower

5. mix the flower and milk together6. get a pan and put the pan on the stove then heat up the stove then poor the bat-ter on the pan make it a shape the wait 2

minutes the flip the pancakes7. wait 2 more minutes then flip it

8. get syrup the get plate then poor syrup the eat it!

Lily Eagan

GRILLED APPLE CRISP10 cups thinly sliced peeled tart apples1 cup old fashioned oats1 cup packed brown sugar¼ cup all-purpose flour3 tsp. ground cinnamon1 tsp. ground nutmeg¼ tsp. ground cloves¼ cup cold butter, cubedIce cream

Place apple slices on a double thickness of heavy-duty foil (about 14 by 12 inches). In a small bowl, combine the oats, brown sugar, flour, cinnamon, nutmeg and cloves. Cut in cold butter until mixture is crumbly. Sprinkle over apples. Fold foil around apple mixture and seal tightly. Grill, covered, over medium heat for 20-25 minutes or until apples are tender. Open foil carefully to allow steam to escape. Serve warm with ice cream.Ben BigleyUnion High School

LEMON ANGEL ROLL1 pkg. angel food cake mixPowdered sugar14-oz. can Eagle Brand milk1/3 cup lemon juice2 tsp. grated lemon rind4-6 drops yellow food coloring (optional)4-oz. container Cool Whip, thawed½ cup flaked coconut, tinted yellow (optional)

Preheat oven to 350 degrees. Line a 10x15-inch jellyroll pan with foil, extending the foil 1 inch over ends or pan. Prepare cake mix as directed on pack-age. Spread batter evenly into prepared pan. Bake 30 minutes or until top springs back when lightly touched. Immediately turn out onto towels sprinkled with powdered sugar. Peel off foil. Beginning at narrow end, roll up cake with towel, jellyroll style. Cool thoroughly. In a medium bowl, combine milk, lemon juice, rind and food col-oring, if desired, and mix well. Fold in Cool Whip. Unroll cake, trim edges. Spread with half of the lemon filling, and re-roll the cake. Place on serving plate, seam-side-down, and spread remaining filling over the roll. Garnish with coconut. Chill thor-oughly and store in the refriger-ator. Makes 8-10 servings.Sandy KingOil City

LEMON PARTY CHEESECAKE1 pkg. yellow cake mix4 eggs¼ cup vegetable oil2 8-oz. pkgs. cream cheese, softened14-oz. can Eagle Brand milk¼ to 1/3 cup lemon juice2 tsp. grated lemon rind (optional)1 tsp. vanilla

Preheat oven to 300 degrees. Reserve ½ cup of the dry cake mix. In a large mixer bowl, com-bine remaining cake mix, 1 egg and oil; mix well until crumbly. Note: If you use a cake mix that includes pudding in the mix, decrease the amount of oil to 3 Tbsp. Press mixture firmly on bottom and 1½ inches up the sides of a greased 9x13-inch baking dish. In the same bowl, beat cheese until fluffy. Gradually beat in milk until smooth. Add remaining 3 eggs and reserved cake mix. Beat 1 minute on medium speed. Stir in remaining ingredients. Pour into prepared pan. Bake 50-55 minutes or until center is set. Cool to room temperature. Chill thoroughly and cut into squares to serve. Garnish as desired. Refrigerate any leftovers.Sandy KingOil City

LO-CAL BROWNIES¾ cup 1% cottage cheese3 large eggs1 cup sugar3 oz. unsweetened chocolate, melted¾ cup all-purpose flour¼ tsp. salt1 tsp. vanilla extract½ tsp. baking powder2 tsp. confectioners’ sugar for dusting brownies

Place egg whites, cottage cheese and vanilla in a blender. Cover and blend until smooth. Add melted chocolate and blend for 20 seconds. In a sep-arate bowl, combine sugar, flour, baking powder and salt. Add this mixture to the cottage cheese mixture and combine just until moistened. In an 8-inch square pan, lightly coat with cooking spray and spread batter, scraping blender out with a spatula. Bake at 350 degrees for 20-25 minutes. Do not over-bake. When cooled, dust brownies with powdered sugar.Jolene FramptonNew Bethlehem





adequate and safe.


MAKE AHEAD S’MORES8 1-oz. squares semisweet chocolate14-oz. can Eagle Brand milk1 tsp. vanilla2 cups mini marshmallows32 whole graham crackers

In a heavy saucepan over low heat, melt chocolate. Add milk and vanilla; cook and stir until smooth. Make 1 sandwich at a time, spread 1 Tbsp. of the chocolate mixture on each of 2 whole graham crackers; sprin-kle 1 with marshmallows and gently press second graham cracker, chocolate-side-down, on top. Repeat with remaining ingredients. Carefully break each sandwich in half before serving. Wrap with plastic wrap and store at room temperature. Makes 32 servings.Sandy KingOil City

MISSISSIPPI MUD CAKE2 cups granulated sugar1¼ cups flour2 Tbsp. cocoa2 sticks oleo, melted4 eggs1 tsp. vanilla3½ oz. flaked coconut1½ cups chopped pecans

Mix sugar, flour and cocoa. Add melted oleo, eggs, vanilla, coconut and pecans. Mix well. Spread in a greased and floured 9x13-inch pan. Bake at 325 degrees for 30-35 minutes. Do not overbake. Spread 1 jar of Kraft marshmallow cream over hot cake and let cool.

Frosting:1 box powdered sugar1 stick butter, melted½ cup Pet evaporated milk1/3 cup cocoa1 tsp. vanilla

Mix frosting ingredients and spread over cooled cake.Joyce GramleyFranklin

MOM’S OLD FASHIONED RAISIN FILLED COOKIES2 cups shortening1 cup white sugar1 cup brown sugar2 eggs½ cup milk2 tsp. vanilla6 cups flour1 tsp. soda1 tsp. salt2 tsp. cream of tartar

Cream together shortening and sugars until fluffy. Add eggs, milk and vanilla. Beat well. Sift dry ingredients and add to creamed mixture. Cover and refrigerate 2 hours or overnight.

Filling:1 box (2 cups) raisins1 cup walnuts, chopped1½ cups white sugarSprinkle of salt2 tsp. cinnamon1 tsp. lemon juice

Put raisins in 2-quart saucepan. Add twice the level of water as level of raisins. Add walnuts, sugar, cinnamon and sprinkle of salt. Heat to a boil and turn them down to simmer. Cook until raisins are plump and fully cooked, stirring occasionally. When done, add lemon juice.

Cool completely in refrigerator.Roll ¼ of the dough out at a time on a floured surface to 1/8-inch thick. Cut circles. You can use a floured rim of a glass or quart jar. Put circles on greased cookie sheet and top with 1 tsp. filling. Add a circle on top and crimp edges. Sprinkle with sugar (you can color the sugar, if desired). Bake at 350 degrees for 10-15 minutes. The edges will be slightly browned. Cool on racks.Janine SheatzPolk

NO BAKE COOKIES2 cups sugar½ cup milk1 stick butter4 Tbsp. cocoa

Mix ingredients together and cook for 2-3 minutes until it boils. Take it off the stove and add 1 tsp. vanilla, 3 to 3½ cups oats and 2 Tbsp. peanut butter. Stir well then drop cookies onto waxed paper to cool and harden.Mackenzie BrinkClarion Area High School

OLD-FASHIONED JELLY DOUGHNUTS½ cup milk½ cup butter1/3 cup sugar1 tsp. salt½ cup warm water2 pkgs. active dry yeast2 eggs, slightly beaten1 Tbsp. grated lemon peel4½ to 5 cups unsifted all-purpose flour1 cup (about) Smucker’s red raspberry jellyConfectioners’ sugar

Heat milk in a small saucepan until small bubbles appear at edge. Stir in butter, sugar and salt. Cool to lukewarm. Measure warm water into large bowl. Sprinkle in yeast; stir until dissolved. Add lukewarm milk mixture, eggs, lemon peel and 2½ cups of the flour. Mix until moistened. Beat until well blended. Stir in enough addi-tional flour, 2 to 2½ cups, to make a stiff dough. Turn out onto a lightly floured board. Knead for 8-10 minutes or until smooth and elastic. Place in greased bowl; turn over to grease the top. Cover with waxed paper and a towel and let rise in a warm place, free from draft, for about 1 hour or until doubled in bulk. Punch dough down; knead on floured board for 2-3 minutes. Roll out half of the dough at a time to ½-inch thickness with lightly floured rolling pin; cut into rounds with 3-inch cookie cut-ter. Place doughnuts on greased baking sheets. Knead trimming, then roll and cut. Cover. Let rise in a warm place, free from draft, for about 30 minutes or until doubled in bulk. Pour oil 3-4 inches deep in a deep fat fryer or kettle; preheat to 375 degrees. Drop dough-nuts, 3-4 at a time, into hot oil. Fry for 2-3 minutes or until golden brown, turning once. Drain on absorbent paper. Cut a slit in side of each doughnut before serving. Fill center of each doughnut with about 2 teaspoons of the jelly, using a small spoon or pastry tube. Sprinkle with confectioners’ sugar. Makes about 2 dozen doughnuts.Abigale DownsRedbank Valley High School


OREO PUDDING2 3-oz. pkgs. instant vanilla pudding mix1½ cups Cool Whip3 cups milk, scalded and cooled8 oz. cream cheese, softened12 oz. Oreo cookies

Add softened cream cheese to Cool Whip. Mix pudding with milk. Beat these two mixtures together. Crush cookies coarse-ly. Put half in bottom of 9x13-inch pan. Pour pudding over cookies. Top with remaining cookie crumbs.Paula RupertAllegheny-Clarion Valley High School

OREO TRUFFLESPut 25 Oreo cookies into a food processor and chop well. Add a half-block of softened cream cheese and process until big clumps form in the sides of the food processor. Use a medium-sized cookie scoop to scoop out Oreo mixture. Roll each scoop between the palms of your hands to shape into a ball. Place on parchment paper-lined cookie sheets, then refrigerate truffles for about 15 minutes. Melt chocolate and dip over the truffles.Holly LongClarion-Limestone High School

PEANUT AND CANDY JUMBLES1 cup firmly packed brown sugar½ cup margarine or butter, softened½ cup creamy peanut butter1 Tbsp. vanilla1 egg1 cup flour½ cup whole wheat flour1 tsp. baking soda¾ cup salted peanuts¾ cup M&Ms

Heat oven to 375 degrees. In a large bowl, beat brown sugar, margarine and peanut butter until light and fluffy. Add vanilla and egg; blend well. Lightly spoon flour into measuring cup and level off. Stir in flour, whole wheat flour and baking soda. Mix well. Stir in peanuts and M&Ms. Drop dough by rounded tablespoons 2 inches apart onto ungreased cookie sheets. Bake for 6-10 minutes or until light golden brown. Immediately remove from cookie sheets. Cool completely. Makes 3 dozen cookies.Sandy KingOil City

PEANUT BUTTER BALLS14 oz. semisweet chocolate, coarsely chopped¼ cup crunchy peanut butter1 cup coarsely chopped peanuts

In a saucepan, combine 7 oz. of the chocolate and the peanut butter. Stir constantly over low heat until melted and combined. Pour the mixture into a small bowl and refrigerate for 1 hour to firm up. Line a baking sheet with waxed paper. Roll tea-spoons of the chilled chocolate mixture into balls and place on the baking sheet. Place in the freezer for 1 hour. In a micro-waveable bowl, melt the remaining 7 oz. of chocolate on medium power in 30-second increments, stirring after each, until smooth and creamy. Place the peanuts into a small bowl near the melted chocolate. Remove the balls from the freezer and dip one at a time in melted chocolate, then roll in peanuts. Place back on cold baking sheet and refrigerate until set. Makes 24 balls.Terri MooreClarion-Limestone High School

PEANUT BUTTER CHOCOLATE CHIP COOKIES(Gluten-free)1 cup brown sugar1 egg1 tsp. baking soda1 cup peanut butter½ cup chocolate chips

Combine first 4 ingredients and mix well by hand. Add choco-late chips. Bake at 350 degrees for 9-10 minutes. Makes 12 cookies.Norma PerryFranklin

PEANUT CREAM BARSBase:2 cups flour2/3 cup firmly packed brown sugar½ cup margarine or butter, softened¼ cup creamy peanut butter1 egg

Preheat oven to 350 degrees. Lightly spoon flour into measur-ing cup; level off. In a large bowl, combine all base ingredi-ents and mix well. Press mix-ture in ungreased 9x13-inch pan. Bake 15-20 minutes or until light golden brown.

Filling:8 oz. cream cheese, softened1/3 cup firmly packed brown sugar½ tsp. vanilla2 Tbsp. flour2 eggs1 cup peanut butter chips

In a small bowl, beat cream cheese, brown sugar and vanil-la until fluffy. Add flour and eggs; blend well. Pour filling over partially baked base. Sprinkle peanut butter chips evenly over the filling. Return to oven and bake an additional 15-20 minutes or until firm to the touch. Cool completely.

Glaze:1-oz. square semisweet chocolate1 tsp. oil

In a small saucepan over low heat, melt chocolate and oil, stirring constantly. Drizzle over filling. Let stand until set. Cut into bars. Store in refrigerator. Makes 36 bars.Sandy KingOil City


PINK LEMONADE PIE8- or 9-inch baked pastry shell8 oz. cream cheese, softened4-oz. can Eagle Brand milk6-oz. can frozen pink lemonade, thawedFew drops of red food coloring4 oz. Cool Whip, thawed½ cup pink tinted coconut

In large mixer bowl, beat cream cheese until fluffy. Gradually beat in milk, then lemonade and food coloring, if desired. Fold in whipped topping. Pour into prepared pastry shell. Chill 4 hours until set. Garnish with coconut. Refrigerate leftovers.To tint coconut: Combine ½ cup flaked coconut, ½ tsp. water and 2 drops red food col-oring in small plastic bag or bowl. Shake or mix well.Sandy KingOil City

POOR MAN’S (FRUIT) CAKE1 cup Crisco2 cups sugar2 cups raisins2 cups water2 tsp. cinnamon1 tsp ground cloves1 tsp. salt1 tsp. ginger½ tsp. nutmeg

Mix ingredients together and bring to a rolling boil. You can use just 1 cup of raisins plus a 9-oz. box mincemeat, if you wish. Add 3 cups flour, 2 tsp. baking soda and 1 cup chopped walnuts. Preheat oven to 350 degrees.

Use a greased 9x13-inch pan or three 8-inch round cake pans. Bake for 55 minutes or until tests done. If using the three cake pans, bake for 45 minutes or until tests done. Let cool to room temperature before serving.Frances SmithCarlton

PUMPKIN BAKLAVA CRÈME PIESFor the cookie component of the crème pies:2½ cups flour1 Tbsp. cornstarch1½ tsp. baking powder1 tsp. baking soda½ tsp. salt4 Tbsp. butter, softened3 Tbsp. shortening¾ cup white sugar½ cup light brown sugar2 eggs1 cup pureed pumpkin2 tsp. pure vanilla extract1 Tbsp. honey1 Tbsp. pure maple syrup1 Tbsp. water1 tsp. ground cinnamon1 tsp. pumpkin pie spice½ cup finely chopped pecans

Syrup:1 cup white sugar¾ cup water¼ cup honey¼ cup pure maple syrup1 tsp. ground cinnamon¼ tsp. pumpkin pie spice1 tsp. pure vanilla extract

Phyllo Dough/Pecan Crumb Topping:10 full sheets phyllo dough (thawed overnight in the refrigerator and brought to room temperature for 30 minutes)2/3 cup finely crushed pecans2 Tbsp. butter, melted

Crème Filling:12 oz. marshmallow crème/fluff½ cup shortening1 tsp. pure vanilla extract1/3 cup previously prepared syrup, cooled2 cups powdered sugar

Prepare the syrup by mixing all syrup ingredients in a small/medium sized saucepan and heating over medium heat. Bring syrup to a slow rolling boil and reduce the heat and sim-mer uncovered for about 20 minutes, stirring often and being careful not to burn. Syrup should be slightly thickened. Set aside and let cool. Set aside 1/3 cup of syrup for crème filling.While the syrup cools, prepare the cookies. Preheat oven to 350 degrees. Line baking sheet with parchment paper or lightly grease. Whisk the flour, corn-starch, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together and set aside. In a large bowl, cream the butter and shortening together using an electric mixer. Add both sugars, and mix until fluffy. Add the eggs and vanilla and mix well. Add the pumpkin, maple syrup, and honey and mix well. Slowly add in the dry ingredients and mix well. Mix in the water. Add the pecans and mix well. Drop the batter in 2 tablespoon amounts, leaving 2 inches apart from each cookie. Bake for 10-13 minutes or until springy to the touch.

Continue until all the batter is used. While making the cook-ies, also prepare the phyllo dough and pecan crumb top-ping. Place 2/3 cup finely crushed pecans in a medium sized bowl. On a different bak-ing sheet, place down single phyllo dough sheet, making sure sheets are not overlap-ping. Only one or two sheets will fit on a baking tray at a time. Lightly brush melted but-ter on each phyllo dough sheet. Bake at 350 degrees for 6-8 minutes, until light golden brown, being careful not to burn. Discard any burnt sheets. Place toasted phyllo dough sheets in bowl with the crushed pecans and crush toasted phyl-lo dough into fine flakes/crumbs. Mix well to ensure pecans and crushed phyllo dough are uniformly mixed.Dip the top of each cooled cookie into the syrup that was prepared earlier. Immediately after dipping, press the syrup covered top into the phyllo and pecan crumb mixture. Continue until all cookies are dipped and covered. While cookies dry, prepare the crème filling. In a large bowl, combine the marsh-mallow crème/fluff and shorten-ing to make the crème filling. Mix well with an electric mixer. Mix in the vanilla extract and the 1/3 cup of reserved syrup. Add in the powdered sugar and mix well until crème filling is fluffy and smooth.Slice each cookie in half hori-zontally. Fill each cookie with 1 tablespoon of crème filling. Continue until all crème pies are filled. Crème pies may be refrigerated if desired but do not require refrigeration. Makes 3 dozen.Julia SporerFranklin

2nd Prize Winner


PUMPKIN CHEESECAKE LASAGNA2 8-oz. pkgs. cream cheese, softened½ cup granulated sugar1 cup heavy cream2 cups whole milk3 3.4-oz. pkgs. instant vanilla pudding mix1 cup pumpkin puree1 tsp. pumpkin pie spice12 graham cracker sheets½ cup caramelChopped pecans, for garnish (I use ½ cup)

In a large bowl, using a hand mixer, or in the bowl of a stand mixer using the whisk attach-ment, beat cream cheese with sugar until light and fluffy. Slowly add heavy cream and beat until stiff peaks form. In a medium bowl, whisk together milk, pudding, pumpkin and pumpkin pie spice until smooth and thick. Assemble lasagna: spread a thin layer of cream cheese mixture on the bottom of a 9x13-inch baking dish. Top with a layer of 6 graham crack-ers. Add half of the pudding mixture and top with half of the cream cheese mixture. Then drizzle with half of the caramel. Repeat, ending with cream cheese layer. Reserve remain-ing caramel until ready to serve. Cover loosely with plastic wrap and refrigerate at least 4 hours and up to overnight. Drizzle with remaining caramel and garnish with pecans before serving.Sandra KerchnerFranklin

PUMPKIN PATCH BROWNIES21½-oz. pkg. Pillsbury fudge brownie mix1 tsp. cinnamon½ cup water½ cup oil1 egg1 container Pillsbury chocolate fudge frosting1 container Pillsbury vanilla frosting3-4 drops green food coloring24 candy pumpkins

Heat oven to 350 degrees. Line a 9x13-inch pan with foil, leav-ing enough foil on sides to lift brownies out of pan. Grease foil. In a large bowl, combine brownie mix, cinnamon, water, oil and egg. Beat 50 strokes by hand. Spread in foil-lined pan. Bake 28-35 minutes. Do not overbake. Cool completely. Remove brownies from pan by lifting foil edges. Invert onto serving plate, tray of heavy cardboard covered with foil. Remove foil from brownies. Frost sides and top with the chocolate frosting. With a knife, score frosting into 24 bars. In a small bowl, combine vanilla frosting and green food color-ing. Blend well. Using a decora-tor bag or a resealable plastic bag with a small cut in one cor-ner, pipe green frosting to make vine and leaf designs on each bar. Place candy pumpkin on each bar. Refrigerate 1-2 hours or until frosting is firm. Cut into bars.Sandy KingOil City

PUMPKIN PIE DESSERT SQUARESCrust:1 pkg. Pillsbury yellow cake mix (less 1 cup)½ cup butter or margarine1 egg

Filling:3 cups Libby’s pumpkin pie mix2 eggs2/3 cup milk

Topping:1 cup reserved yellow cake mix¼ cup sugar1 tsp. cinnamon¼ cup butter or margarineCool Whip (optional)

Preheat oven to 350 degrees. Grease bottom only of 9x13-inch baking pan. Reserve 1 cup of the cake mix for topping. Prepare crust by combining remaining cake mix, butter and egg. Press into baking pan to form crust. Prepare filling by combining pumpkin pie mix, 2 eggs and milk; mix until smooth. Pour over crust. Prepare topping by combining reserved cake mix, sugar, cin-namon and butter. Sprinkle over the filling. Bake 45-50 minutes until knife inserted near the center comes out clean. Top with Cool Whip, if desired. Makes 16 servings.Joyce GramleyFranklin

QUICK APPLE CRISPPeel and slice 4 Cortland apples. Place in a bowl. Add 1 Tbsp. flour, ¾ cup oatmeal and 1 Tbsp. cin-namon. Dot with ¼ cup to ½ cup of butter. Place in an 8x8-inch baking dish. Bake at 350 degrees for 30 minutes. Serve with whipped cream or Half & Half.Susan SlautterbackFranklin

RASPBERRY BARS3 sticks unsalted butter1 cup + 2 Tbsp. white sugar1½ tsp. pure vanilla extract3½ cups all-purpose flour¾ tsp. salt12- to 16-oz. jar seedless raspberry jam1 cup Honey Bunches of Oats granola (toffee almond)¼ to ½ cup sliced almonds

Place butter and sugar in bowl of electric mixer with paddle attachment. Mix on medium speed just until combined. With mixer on low, add vanilla. Sift flour and salt together. With mixer on low, slowly add to the butter mixture, mixing until it almost comes together in a ball. Take out 1/3 of the dough and put in a bowl with the granola. Mix with a fork into small bits and set aside. Pat the rest of the dough evenly on the bottom of a 9x13-inch glass baking dish and about ¼-inch up the side. Break up the jam with a fork and spread on dough leav-ing a ¼-inch border. Distribute the granola mixture on top of the jam, covering most of the surface. Sprinkle almonds on top. Bake in a preheated 350-degree oven for 25-30 minutes until lightly browned. Cool com-pletely and then cut into bars.Mary Ann WilliamsFranklin


ROCKY ROAD BARS6-oz. pkg. semisweet chocolate chips2 Tbsp. margarine or butter2 cups Bisquick mix1 cup sugar½ tsp. vanilla2 eggs1 cup mini marshmallows¼ cup chopped nuts

Heat oven to 350 degrees. Grease bottom only of 9x13-inch pan. Heat ½ cup of the chocolate chips and margarine in a heavy saucepan over low heat, stirring occasionally, until melted. Mix baking mix, sugar, vanilla, eggs and chocolate mixture; spread in pan. Bake 15 minutes. Sprinkle with marsh-mallows, nuts and remaining ½ cup of chocolate chips. Bake 10-15 minutes or until marsh-mallows are light brown. Cool completely. Cut into 2-inch squares. Makes 2½ dozen bars.Sandy KingOil City

ROCKY ROAD COOKIE PIZZA20-oz. pkg. Pillsbury refrigerated sugar cookies dough½ cup chopped salted peanuts1 cup mini marshmallows1 cup semisweet chocolate chips1/3 cup caramel ice cream topping

Heat oven to 350 degrees. Line a 12-inch pizza pan with foil. Grease foil and press cookie dough into bottom of foil-lined pan. Bake 13-16 minutes or until light golden brown. Remove from oven. Sprinkle evenly with peanuts, marshmal-lows and chocolate chips. Drizzle with caramel topping.

Bake an additional 5-10 min-utes or until golden brown. Cool completely. Remove foil from cookie pizza. Cut into wedges or squares. Makes 16 servings.Sandy KingOil City

ROOT BEER FLOAT BROWNIES2/3 cup flour½ cup cocoa powder1 cup semisweet chocolate chips½ cup white chocolate chips4 Tbsp. butter3 eggs½ cup granulated sugar½ cup light brown sugar1 cup root beer2½ tsp. vanilla extract½ tsp. salt

Preheat oven to 375 degrees. Grease a 9x9-inch baking dish. Melt butter, white chocolate and semisweet chocolate together using a double boiler, or in 30-second intervals in the microwave, stirring between cooking until smooth. Let cool for 5 minutes. In a separate large bowl, using a hand mixer, combine granulated sugar, brown sugar, vanilla and eggs. Mix for about 1 minute, then add chocolate mixture a little at a time to the sugar mixture and blend until smooth. In a large bowl, sift together flour, cocoa powder and salt. Add dry ingre-dients and root beer to choco-late mixture alternately in small amounts, starting with the root beer. Blend until combined. Pour batter into pan and bake for 25 minutes or until batter is just set. Allow to cool complete-ly before frosting.

Frosting:½ cup butter, at room temperature1/3 cup root beer, no foam5 cups powdered sugar

Combine softened butter and powdered sugar in a bowl and beat with hand mixer. Slowly add root beer until frosting con-sistency is reached. Spread over cooled brownies.Sandra KerchnerFranklin

ROOT BEER FLOAT PIE8 oz. Cool Whip, thawed¾ cup root beer1/3 cup milk3.4-oz. pkg. instant vanilla pudding mix2 tsp. root beer concentrate1 graham cracker pie crust

In a large bowl, whisk together root beer, milk, pudding mix and root beer concentrate for about 5 minutes, or until mix-ture starts to thicken. Carefully fold in Cool Whip until com-bined. Pour mixture into pie crust. Refrigerate for 4 hours or until set.Sandra KerchnerFranklin

SAUCY DATE-NUT CAKE1 cup boiling water1 cup chopped dates2 Tbsp. butter1 tsp. baking soda½ cup sugar½ cup packed brown sugar¾ cup chopped nuts½ tsp. baking powder1½ cups flour½ tsp. salt1 egg1 tsp. vanilla extract

In a small bowl, combine first 4 ingredients and set aside to cool. In a separate bowl, com-bine the rest of the ingredients. Add cooled date mixture and mix well. Pour into greased 9x9-inch baking pan.

Sauce:¾ cup packed brown sugar¾ cup boiling water1 Tbsp. butter

Combine sauce ingredients and stir until brown sugar is dis-solved. Pour sauce slowly over batter. Bake at 350 degrees for 30 minutes or until center is done. Serve warm or cooled with whipped topping.Cindy PainterSligo

S’MORES BARS21½-oz. pkg. Pillsbury fudge brownie mix¼ cup graham cracker crumbs½ cup water½ cup oil1 egg1 cup semisweet chocolate chips2 cups mini marshmallows

Heat oven to 350 degrees. In a large bowl, combine brownie mix, graham cracker crumbs, water, oil and egg. Beat 50 strokes by hand. Spread batter in ungreased 9x13-inch pan. Bake 30-35 minutes. Do not overbake. Remove from oven and set oven to broil. Immediately sprinkle bars with chocolate chips and marshmal-lows. Broil 4-6 inches from heat for 1 minute or until marshmal-lows are puffy and slightly browned. Let stand until set. Cut into 36 bars.Sandy KingOil City


SNOWYLEMON-FILLEDTORTE14-oz. can Eagle Brand milk2 egg yolks½ cup lemon juice1 tsp. grated lemon rind (optional)Few drops yellow food coloring (optional)1 pkg. white cake mix4 oz. Cool Whip, thawed

Preheat oven to 350 degrees. In a medium bowl, beat milk and egg yolks. Stir in lemon juice, rind and food coloring, if desired. Chill 30 minutes. Prepare cake mix as directed on package. Pour batter into two well-greased and floured 8- or 9-inch round cake pans. Bake 30 minutes or until lightly brown. Remove from pans and cool thoroughly. With a sharp knife, remove crust from top of each cake layer and split each layer. Spread equal portions of lemon mixture between layers and top to within 1 inch of the edge. Frost side and 1-inch rim on top of cake with Cool Whip. Garnish as desired. Store, cov-ered, in refrigerator. Note: Any leftover lemon mixture can be spread on the top of the cake to within 1 inch of the edge.Sandy KingOil City

STRAWBERRY TUNNEL CREAM CAKE10-inch prepared round angel food cake2 3-oz. pkgs. cream cheese, softened14-oz. can Eagle Brand milk1/3 cup lemon juice1 tsp. almond extract2-4 drops red food coloring (optional)1 cup chopped fresh strawberries or 16-oz. pkg. frozen berries, thawed and well drained12 oz. whipped topping, thawedAdditional fresh strawberries (optional)

Invert cake onto serving plate. Cut 1-inch slice crosswise from top of cake and set aside. With a sharp knife, cut around cake 1 inch from center hold and 1 inch from outer edge, leaving cake walls 1-inch thick. Remove cake from center, leaving 1-inch-thick base at bottom of cake. Tear cake removed from the center into bite-sized piec-es; reserve. In large mixer bowl, beat cheese until fluffy. Gradually beat in milk until smooth. Stir in lemon juice, extract and food coloring, if desired. Stir in reserved cake pieces and chopped strawber-ries. Fold in 1 cup Cool Whip. Fill cake cavity with strawberry mixture; replace top slice of cake. Frost with remaining Cool Whip. Chill for 3 hours or freeze for 4 hours. Garnish with straw-berries, if desired. Return left-overs to refrigerator or freezer.Sandy KingOil City


SUNNY LEMON CHEESECAKE SQUARES1 pkg. Pillsbury lemon cake mix½ cup margarine or butter, softened8 oz. cream cheese, softened11-oz. can mandarin orange segments, well drained2 eggs2/3 cup coconut

Heat oven to 325 degrees. Lightly grease 9-inch square pan. Reserve 1 cup of dry cake mix. In large bowl, combine remaining cake mix and marga-rine. Beat at low speed until crumbly. Reserve 1 cup of crumb mixture. Press remaining crumb mixture into the bottom of greased pan. In same bowl, combine reserved 1 cup cake mix, cream cheese, orange segments and eggs. Beat on medium speed until well blend-ed. Stir in coconut. Spread over base. Sprinkle with reserved 1 cup crumb mixture. Bake 30-40 minutes or until center is set. Cool completely. Refrigerate until set and cut into 16 bars. Store in the refrigerator.Sandy KingOil City

TOMATO SOUP CAKE½ cup shortening1 tsp. cinnamon1 cup sugar½ tsp. cloves2 cups flour1 tsp. nutmeg2 tsp. baking powder1 cup walnuts, chopped1 can tomato soup1 tsp. baking soda

Mix shortening and sugar together. Mix cinnamon, cloves, flour, nutmeg and baking pow-der together. Dissolve 1 tsp. baking soda in the can of toma-to soup. Add soup mixture to shortening mixture, then add all of the dry ingredients. Mix well, then fold in nuts. Bake at 350 degrees for 25-35 minutes. Test for doneness with a toothpick.Janine SheatzPolk

TRIPLE LAYER PUMPKIN PIE1 graham cracker crust2 boxes pumpkin spice pudding2 cups milk or Half & Half1 tub Cool Whip, thawedCinnamonChopped pecans (optional)

Mix pudding and milk. Use ¾ of this mixture as the bottom layer. With the remaining ¼ of the mixture, add 1½ cups of the Cool Whip to form the second layer. The rest of the Cool Whip is the third layer. Sprinkle cin-namon over the top and add pecans, if desired.Joyce BrosnahanEmlenton

WHITE-CAPPED MOCHA COOKIESCookies:½ cup firmly packed brown sugar¼ cup sugar½ cup margarine or butter, softened6 oz. cream cheese, softened2 tsp. instant coffee granules or crystals2 tsp. hot water1 egg

2 cups flour¼ cup unsweetened cocoa1 tsp. baking powder

Filling:2 3-oz. pkgs. vanilla-flavored candy coating or white baking bar, cut into ¼-inch cubes

Frosting:1 cup powdered sugar2 oz. cream cheese, softened2-3 tsp. milk

Heat oven to 350 degrees. In a large bowl, beat brown sugar, sugar, margarine and 6 oz. cream cheese until light and fluffy. In a small bowl, dissolve instant coffee in hot water. Add dissolved coffee and egg; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, cocoa and baking powder; mix well. Shape level table-spoons of dough around small chunk of candy coating, cover-ing completely. Place 2 inches apart on ungreased cookie sheets. Bake 8-11 minutes and cool 1 minute before removing from cookie sheets. Cool com-pletely.To make frosting, combine pow-dered sugar, 2 oz. cream cheese and milk until desired consistency. Frost cooled cook-ies. Makes 4½ dozen cookies.Sandy KingOil City

ZUCCHINI AND RAISIN SPICE CAKE WITH CREAM CHEESE FROSTING2¼ cups flour1 tsp. baking powder1 tsp. baking soda½ tsp. salt2½ tsp. cinnamon

1 tsp. nutmeg1 tsp. ginger½ tsp. allspice¼ tsp. ground cloves1¾ cups packed light brown sugar¾ cup vegetable oil¾ cup unsweetened applesauce4 large eggs2 tsp. vanilla1 cup buttermilk1 cup zucchini, well drained1 cup raisins

Preheat oven to 350 degrees. Prepare cake pan with non-stick cooking spray and flour; set aside. Mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, allspice and cloves; set aside. Put brown sugar in mixer bowl and break up with fingers. Add oil and applesauce, and mix until well blended. Mix in eggs and vanilla until well blended. Add ½ of the flour mixture and mix on low speed. When com-bined, add buttermilk, zucchini and raisins. Blend well and then add the remaining flour mixture. Blend well. Pour into prepared pan and bake for 28-32 minutes until toothpick comes out clean. Remove from oven and let cool completely before frosting.

Cream Cheese Frosting:12 oz. cream cheese, softened½ cup unsalted butter, softened3½ cups powdered sugar½ tsp. vanilla

Mix all ingredients well and frost cake. Add raisins for decora-tions.Vivian DavisOil City


By Sara MoultonFresh lemon — including the

juice and the peel — is one of my all-time favorite ingredients, in part because it’s just so ver-satile. It can be the star of the show (as in this recipe) or a brilliant supporting actor (as in so many of my everyday dish-es). It’s indispensable in fish dishes and pairs beautifully with all sorts of vegetables, raw and cooked. I also reach for it regu-larly to brighten up soups, stews and sautes.

The great thing about lemon peel, also known as the zest, is that it adds intense lemon flavor to a recipe without all the acid that is found in the juice. I use grated lemon zest in scrambled eggs and creamy pasta dishes and combine it with chopped herbs as a finishing touch for braised meats.

Whichever parts you use, it’s important to start with the best possible lemons. The winning candidates will boast a bright yellow color and a thin skin. A thin skin signals more juice and less pith (the bitter-tasting white layer between the peel and the fruit itself). When grating the peel, you want to stop short of the pith. How do you know a given specimen has a thin skin? It will give a little when you squeeze it.

Once home with your lem-ons, scrub each one lightly under water to remove the edi-ble wax with which it was cov-ered to protect the fruit on its journey to the market. If your recipe calls for zest and juice, grate the zest before you juice the lemon. But don’t grate the zest until just before you’re ready to add it to the recipe. Zest quickly dries out and loses its oomph if it sits around for very long.

My favorite tool for grating zest is a wand-style grater. Once upon a time, the tool of choice was the fine side of a

four-sided grater. Unfortunately, this gadget often grabbed too much of the pith — not to men-tion the tips of your fingers — in the process. I do my grating over a piece of kitchen parch-ment, which allows me to pick up and measure the zest easily. The yield is roughly 1 table-spoon of zest per large lemon. If your recipe calls for zest but not juice, wrap the unused lemon in plastic wrap when you’re done and do your best to use it up within a few days. A lemon stripped of its protective layer of zest dries out pretty quickly.

There are several ways to make sure you squeeze the maximum amount of juice from your lemon. First, soften up the fruit by rolling it on the counter and pressing down as you do. Second, heat it, either by micro-waving it for 20 seconds or so or by stashing it in the oven at 350 degrees for 10 to 12 min-utes. Finally, cut the lemon in half crosswise and juice it.

I like to juice using an old-fashioned and brightly colored Mexican hand press. But there’s also a more unorthodox, if equally effective, way to do it. Place the cut lemon half in between the two arms of a set of tongs, right at the top where the arms are joined. Then

squeeze the bottom ends together. I learned this little trick from Ming Tsai, who picked it up from Jasper White, two of my favorite chefs. One large lemon will give up about ¼ cup of juice.

These muffins are quite rich, better suited to dessert than breakfast (though they would indeed be a delightful morning splurge on a special occasion). Made with juice and zest, their deep lemon flavor is comple-mented by the raspberries.

LEMON RASPBERRY POUND CAKE

MUFFINSStart to finish: 45 minutes (15

minutes active)Servings: 8

1 cup cake flour (not self-ris-ing)

½ tsp. baking powder¼ tsp. table salt¼ cup grated lemon zest½ cup unsalted butter, soft-

ened¾ cup granulated sugar3 large eggs1 tsp. vanilla extract¼ cup heavy cream2 Tbsp. plus 1½ tsp. lemon

juice, divided1 pint raspberries¼ cup plus 2 tsp. powdered

sugar

Heat the oven to 325 degrees. Line a cupcake tin with 8 paper cupcake liners.

In a medium bowl, whisk together the flour, baking pow-der, salt and lemon zest. In a large bowl with an electric mixer, beat together the butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition, then beat in the vanilla. Add half the flour mixture and mix just until combined. Beat in the cream and 2 tablespoons of the lemon juice. Add the remain-ing flour mixture, beating just until combined.

Spoon the batter into the pre-pared muffin cups, filling them halfway. Press 4 raspberries gently into the center of the bat-ter in each cup, then top with more batter, filling the cups just up to the tops of the liners. Bake the cupcakes on the oven’s center shelf until golden on top and a toothpick inserted at the center comes out clean, about 30 minutes. Transfer the cakes to a wire rack and let cool completely.

While the cupcakes are bak-ing, make the glaze. In a small bowl whisk together the pow-dered sugar and remaining lemon juice until smooth. When the cupcakes are cooled, driz-zle the glaze over each cake.

Nutrition information per serving: 300 calories; 150 calo-ries from fat (50 percent of total calories); 16 g fat (10 g saturat-ed; 0.5 g trans fats); 120 mg cholesterol; 120 mg sodium; 36 g carbohydrate; 3 g fiber; 20 g sugar; 4 g protein.

(Sara Moulton was executive chef at Gourmet magazine for nearly 25 years and spent a decade hosting several Food Network shows, including “Cooking Live.”)

Get the most flavor — and juice — out of lemons

These scones are a flaky, honey-glazed brunch delight, brimming with juicy, sweet berries in a buttery, rich crumb. You can achieve a perfectly crumbly texture by incorporating butter in two ways, process-ing some with flour, sugar, baking powder, and salt for even distribution, then pulsing more into pea-size pieces to achieve rich buttery pockets.

Tossing frozen berries in confectioners’ sugar before folding them into the flour mix-ture will prevent them from bleeding into the dough, and a honey-butter glaze, brushed on partway through baking, gave the scones a sweet sheen. Work the dough as little as possible, just until it comes together. Work quickly to keep the butter and berries as cold as possible for the best results.

Note that the butter is divided in this recipe. An equal amount of frozen blueberries, rasp-berries, blackberries, or strawberries (halved) can be used in place of the mixed berries.

MIXED BERRY SCONES1¾ cups frozen mixed berries3 Tbsp. confectioners’ sugar3 cups all-purpose flour12 Tbsp. unsalted butter, cut into ½-inch

pieces, chilled1/3 cup granulated sugar1 Tbsp. baking powder1¼ tsp. salt¾ cup plus 2 Tbsp. whole milk1 large egg plus 1 large yolk

Glaze2 Tbsp. unsalted butter, melted1 Tbsp. honey

For the scones: Adjust oven rack to upper-middle position and heat oven to 425 degrees. Line rimmed baking sheet with parchment paper. If your berry mix contains strawberries, cut them in half. Toss berries with confectioners’ sugar in bowl; freeze until needed.

Combine flour, 6 Tbsp. butter, granulated sugar, baking powder, and salt in food pro-cessor and process until butter is fully incorporated, about 15 seconds. Add

remaining 6 Tbsp. butter and pulse until butter is reduced to pea-size pieces, 10 to 12 pulses. Transfer mixture to large bowl. Stir in berries.

Beat milk and egg and yolk together in separate bowl. Make well in center of flour mixture and pour in milk mixture. Using rubber spatula, gently stir mixture, scraping from edges of bowl and folding inward until very shaggy dough forms and some bits of flour remain. Do not overmix.

Turn out dough onto well-floured counter and, if necessary, knead briefly until dough just comes together, about 3 turns. Using your floured hands and bench scraper, shape dough into 12 by 4 inch rectangle, about 1½ inches tall. Using knife or bench scraper, cut dough crosswise into 4 equal rectangles. Cut each rectangle diagonally into 2 triangles (you should have 8 scones total). Transfer scones to prepared sheet. Bake until scones are lightly golden on top, 16 to 18 minutes, rotating pan halfway through baking.

For the glaze: While scones bake, com-bine melted butter and honey in small bowl. Remove scones from oven and brush tops evenly with glaze mixture. Return scones to oven and continue to bake until golden brown on top, 5 to 8 minutes longer. Transfer scones to wire rack and let cool for at least 10 minutes before serving.

— America’s Test Kitchen


Berry scones are honey-glazed brunch delight

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Choosing Wesbury’s Cribbs Residential Centermakes life a little easier, a little safer, but nevercompromises your independence and choices. Call Melissa today at 814-332-9009 and ask about our Move-In Incentive.

“I am glad my wife and I made the decision to move to Wesbury when we did instead of putting it on hold.” - Clair Schweitzer

“There are opportunities and activities one can get involved with every day, but you can also do the things you want to do on your own. I am able to continue doing the art projects I enjoy. I take walks or spend time relaxing in the beauty of the campus. In reality, I’m not sure we would be doing as well as we are today living in a private home away from Wesbury.”

Choosing Wesbury’s Cribbs Residential Center makes life a little easier, a little safer, but never compromises your independence and choices.Call Melissa today at 814-332-9009 and ask about our Move-In Incentive.

Documents

Oct. 21, 2020 Creative COOKBOOK...sauce on the buns. Sandy King Oil City BACON JALAPENO MAC AND CHEESE 1 box Kraft macaroni and cheese 2 cups diced jalapenos 3½ cups Bacon Bits Preheat