1 ½ cups flour
3 tsps. Baking powder
1 tsp. Salt
1/3 cup sugar
1 ½ cups Kellogg’s Raisin Bran
1 cup milk
1 egg
¼ cup cooking oil
Mix flour, baking powder, salt and sugar and set aside. Place Raisin Bran, milk, egg and oil in mixing bowl and beat well. Add dry ingredients to Raisin Bran mixture, stirring only until combined. Pour batter into 12 greased muffin pan cups. Bake at 400 degrees for approximately 25 minutes or until muffins are golden brown. Serve hot.
12 oz. Pkg. Oyster Crackers
¼ cup cooking oil
1 tsp. Dill
1 pkg. Hidden Valley Ranch Salad Dressing Mix
Combine all ingredients. Spread out on 10 x 15 pan. Bake at 350 degrees for 5 to 10 minutes.
This recipe was given to me by Joyce Bylsma.
1 cup brown sugar
1 cup white sugar
1 cup margarine
1 cup plus 2 Tbsp. oil
1 Tbsp. vanilla
2 eggs
2/3 cup chopped pecans
3 ½ cups flour
½ tsp. salt
1 tsp. baking soda
1 tsp. cream of tartar
1 cup oatmeal (long cooking kind)
1 ½ cups rice krispies
1 cup coconut
Mix and chill for at least 1 hour. Roll in balls or drop by teaspoonful on cookie sheet. Bake at 350 degrees for 12 to 15 minutes.
This recipe was given to me by Julie Still. It was her Grandma Bertie’s recipe. It’ wonderful!
½ pkg. Kiebalsa or some similar type of round sausage, sliced into thin pieces
1 medium onion, diced
1 medium green pepper, diced
1 can diced tomatoes
2 cups rice, uncooked
2 ½ cups water
Salt and pepper to taste
Saute sausage in large skillet until done. Add onion and green peppers and continue cooking until they are almost done. Add other ingredients. Stir and bring to boil. Reduce heat, cover and cook until rice is done – about 30 minutes.
4 cups flour
2/3 cups sugar
1 tsp. baking powder
¼ tsp. baking soda
1 tsp. salt
2 eggs, beaten
1 ½ tsp. vanilla
1 1/3 cups margarine or butter
1 cup brown sugar
1 cup finely chopped pecans
1 cup finely chopped dates
Cream margarine and sugars. Add beaten eggs and vanilla. Add nuts and dates. Mix flour, baking powder, soda and salt. Combine with creamed mixture and blend thoroughly. Shape into rolls, wrap in wax paper and chill at least overnight. (Can be frozen for later use.) Slice and place on greased baking sheet. Bake at 400 degrees for 5 to 8 minutes.
2 cups flour
½ cup sugar
1 Tbsp. baking powder
½ tsp. salt
2 eggs, beaten
½ cup cooking oil
½ cup milk
Mix all ingredients well. Pour into greased muffin cups. Bake at 400 degrees for 15 to 20 minutes or until golden brown.
1 cup Crisco
1 cup sugar
1 cup brown sugar
2 eggs
Combine ingredients above and mix well.
Add:
2 cups flour
1 tsp. Soda
1 tsp. Baking powder
½ tsp. Salt
1 ½ tsp. Vanilla
Mix well and then add:
2 cups oatmeal
½ cup coconut
½ cup chopped pecans
Make into rolls and wrap in waxed paper. Freeze. Slice and bake in 350 degree oven for about 12 minutes.
16 oz. Sour Cream
1 pkg. Hidden Valley Ranch Dip Mix
1 pkg. Taco Seasoning
½ cup salsa
Mix all ingredients well and chill.
Theresa Lynn gave me this recipe and it’s really good.
1 lb. Ground beef
1 cup chopped onion
1 lb. Can diced tomatoes
1 oz. Envelope spaghetti sauce mix
1 cup uncooked rice
4 cups zucchini, cut in 1” strips
¾ cup water
1 tsp. Salt
Cook ground beef and onion until meat is browned. Stir in rice, undrained tomatoes, sauce mix, ¾ cup water and 1 tsp. Salt. Bring to boiling. Cover and reduce heat. After about 10 minutes, stir in zucchini and continue cooking for about another 20 minutes or until rice is done.
This recipe was given to me by Christy Branson.
1 lb. sausage
½ cup ranch dressing
1 cup grated cheddar cheese
4 boxes Athens mini phyllo cups (frozen)
Brown and drain sausage, add ranch dressing, and cheese. Place in frozen phyllo cups. Bake in 350 degree oven for 5-8 minutes. Makes 60 cups.
