Recipes

2022 Dairy Recipes

Shrimp Dip – Thanks Audrey Lange

1 - ounce package Cream Cheese
2 Tablespoons Worcestershire Sauce
2 Tablespoons Mayo
1 Tablespoon Lemon Juice
1 Tablespoon gated onion

Mix all above ingredients together and spread on a serving tray. Spread 1/3 of bottle of Heinz chili sauce on top of cream cheese mixture. Top with a can or two of tiny shrimp, drained well. Sprinkle with chopped parsley. Refrigerate for several hours. Serve with an assortment of crackers

Crab and Cheese Appetizer – Thanks Adeline Gunther

1 cup Crab Diced
1 cup Mayo
1⁄2 cup minced green onions
1⁄2 cup shredded cheddar cheese
English Muffins
Mix all together and spread on muffins. Boil until cheese bubbles. Cut muffins in 4s. Serve hot.

Monkey Bread – Thanks Missy Isder

2 frozen bread dough loaves, thawed. Don’t let rise. Mix together 1⁄2 cup brown sugar and 2 small regular vanilla pudding. In another bowl, mix 1⁄2 cup melted butter and 1 teaspoon cinnamon. Slice off small pieces of bread and make ball. Roll in butter, then pudding mix. Place in greased bundt pan or angel food pan. Keep pudding mixture. Place in greased pan. Keep layering until gone. Let rise 2 hours. Bake at 350 degrees for 25-30 minutes.

Pulled Pork Dip – Thanks Wendy Young

2 cups leftover pulled pork
8 ounce block cream cheese, room temp
1 cup shredded Cheddar Cheese
1⁄2 cup sour cream
1⁄4 cup BBQ Sauce
2 cloves garlic, minced
1 cup shredded Mozzarella Cheese
1 Jalapeno, minced

Preheat oven to 350 degrees. Cut pork into small pieces. Add to bowl, pork, cream cheese, sour cream, BBQ sauce, garlic and Cheddar Cheese. Beat until well blended. Transfer to a 10 inch cast iron pan or 9x9 baking dish, and top with Mozzarella. Bake for 25 – 30 minutes. Until edges start to brown. Remove from oven and broil at 450 degrees for 2 minutes or until Mozzarella is bubbling. Remove from oven and serve with tortilla chips, crackers, of veggies.

Mushrooms – Thanks Lacey Burgardt

1 package Hidden Valley Buttermilk mix
1 stick butter
3 packages mushrooms
Combine in a crockpot for 2 to 3 hours.

Cranberry Jalapeno Dip Thanks John Kedrowski

1⁄2 cup sour cream
16 ounce cream cheese

Cream together until well mixed. Add and mix in 1 cup sugar, 1⁄2 teaspoon salt, and 1⁄4 teaspoon garlic powder. Then add and mix well 1 minced onion, 1 can small diced Jalapenos, and 1 can whole jellied cranberries. Chill for 2 hours and serve with crackers, bread or veggies.

Company Potatoes – Thanks Pat Schilling

1 – 8 ounce package cream cheese
1 cup sour cream
8 to 10 potatoes, cooked and mashed
Garlic Salt (Optional)
1 – 2 Tablespoons chives
5 – 6 Tablespoons butter
Paprika

Beat soft cream cheese and sour cream together. Add to hot mashed potatoes. Beat until light and fluffy. Season with garlic salt and chives. Put in 2 quart buttered casserole. Brush with soft butter. Sprinkle with
paprika. Bake at 350 for 30 minutes. May make 1-2 days ahead and refrigerate. Take out 20 minutes before and bake at 350 for 1 hour.

Cranberry Almond Muffins – Thanks Jeanie Waldock

1 1⁄2 cups all purpose flour
1⁄2 cup sugar
1 teaspoon baking powder
1⁄4 teaspoon baking soda
1⁄4 teaspoon salt
2 eggs
1⁄2 cup sour cream
1⁄4 cup melted butter
1⁄4 teaspoon almond extract
3⁄4 cup sliced almonds, divided
1⁄2 cup whole berry cranberry sauce

In a bowl, combine flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together eggs, sour cream, butter, and extracts. Stir into dry ingredients, just until moistened. Fold in 1⁄2 cup almonds. Fill greased or paper lined muffin cups, half full. Drop 1 Tablespoon cranberry sauce into the center of each muffin. Cover with enough batter to fill cups 3/4 full. Sprinkle with almonds. Bake at 375 for 20-25 minutes or until a toothpick inserted 1 inch from the edge comes out clean. Cool for 5 minutes before moving from pan. Serve warm.

Butterscotch Ice Cream Dessert – Thanks Cindy Skuza

1⁄2 cup brown sugar
1⁄2 cup oatmeal

2 cups flour
1 cup chopped pecans
1 cup melted butter
1⁄2 gallon soft vanilla ice cream
1 pint butterscotch topping

Mix brown sugar, oatmeal, flour, butter and pecans for the crust. Bake at 425 degrees for 15 minutes on top rack of oven. Stir often. While hot, crumble with spoon. Place half on bottom of 9x13 pan. Drizzle half of topping over crumbs. Spread ice cream over top and drizzle with remaining topping. Top with last half of crumbs. Freeze overnight.

Germain Pizza – Eileen Pohlkamp

1 pound ground beef
1⁄2 medium onion, chopped
1⁄2 green pepper, diced
1 1⁄2 teaspoon salt, divided
1⁄2 teaspoon pepper
2 Tablespoons butter
6 medium potatoes, peeled and chopped
3 eggs – beaten
1/ cup milk
2 cups shredded Cheddar Cheese or Mozzarella

In a 12 inch stop top or electric skillet over medium hear, brown beef with onions, green pepper, 1⁄2 teaspoon salt and pepper. Remove meat mixture from skillet and drain fat. Reduce heat to low. Melt butter, spread over potatoes and sprinkle with remaining salt. Top with beef mixture. Combine eggs and milk, pour over all. Cook covered until potatoes are tender, about 30 minutes. Top with cheese, cover and heat until cheese is melted, about 5 minutes. Cut into wedges to serve.

Polish Style Venison – Marcella Woitalla

1 venison roast
16 ounce buttermilk
2 Tablespoons butter, melted
1 Tablespoon sugar
salt to taste
1 to 1 1⁄2 cups heavy cream

Cover roast with buttermilk. Let thaw in refrigerater for 24 hours. Remove from buttermilk. Wash and dry meat. Mix melted butter, sugar, salt in roasting pan. Brown meat in mixture. Pour over cream. Roast covered at 250 degrees for 5 to 6 hours. Serve over boiled potatoes.

Dog Treats – Patty Nelson

1 1⁄4 cup whole wheat flour
1⁄2 cup Quick Rolled Oats
1 egg, slightly beaten
1⁄2 cup white flour
1 teaspoon sugar
3⁄4 cup dry powdered milk
1⁄4 cup yellow cornmeal
1⁄2 cup hot water
1⁄4 cup grated Parmesan Cheese

Mix all ingredients together in large bowl, until well blended. Roll out on floured board to about 9x13 in size. Use pizza cutter to cut into about 3 dozen doggy biscuit size treats. Bake at 350 degrees, with a bit of a space between treats on cookie sheet. Bake 10 – 15 minutes – each side. Cool well before storing in jar.

Cherry Dessert – Carol Czech

In a 9x13 pan make and bake graham cracker crust. Cool. Layer – at least 2 cans of cherry pie filling. Mix 8 ounce cream cheese, 1 jar Marshmallow Creme and 1 tub Cool Whip. Spread cream cheese mixture on top of cherry pie filling. Dollop leftover cherry pie filling on top of cream cheese layer. Top with walnuts.

Cheesy Potatoes – Tony Wenzel

5 pounds red potatoes
1 pound bacon
1⁄2 package celery
2 large onions
1⁄2 package carrots
1 Tablespoon bacon grease
2 cups butter
1 teaspoon salt
1⁄2 teaspoon pepper
1/3 large block Velvetta Cheese
1 pint whipping cream

Wash and cube potatoes, leaving peels on. Put cubed potatoes in roaster. Dice and fry bacon and drain. Dice celery, onions, carrots, butter and cheese and mix everything together. Add bacon grease, salt and pepper. Pour the whipping cream over everything. Bake at 350 degrees for a little over a hour. Stir occasionally.

1024 Salad – Shirley Primus

1 cup buttermilk
1 - ounce package instant vanilla pudding
1 – 16 ounce can crushed pineapple with juice
1 can mandarin oranges, drained
8 ounce Cool Whip

Mix all together. Break up 20 Fudge Striped Cookies. Fold in mixture.

Raspberry – Cinnamon French Toast – Jan Kimman

12 slices bread
5 eggs, beatened
1 3⁄4 cup milk
1 cup brown sugar
1⁄4 teaspoon cinnamon
1⁄4 teaspoon nutmeg
1⁄2 cup slivered almonds
1⁄4 cups butter
2 cups fresh rasperries

Place bread cubes in greased 9x13 pan. In bowl, combine eggs, milk, 3⁄4 cup brown sugar, cinnamon and nutmeg. Pour over bread. Cover and refrigerate for 8 hours or overnight. Remove from fridge 30 minutes before baking. Sprinkle almonds over egg mixture. Combine butter, and remaining brown sugar. Drizzle over the top. Bake at 400 degrees for 25 minutes. Sprinkle with raspberries and bake an additional 10 mins.

Green Olive Cheese Ball – Karen Trutwin

1 package, 8 ounce cream cheese
1 – 5 ounce jar Old English Cheese
1 Tablespoon diced onions
2/3 cup sliced green olives
1⁄4 cup melted butter

Have cheeses at room temp. mix together. Stir in melted butter, minced onions and olives. Stir until mixed well. Chill and form into ball. Roll in parsley or chopped nuts.

Out of the World Bars – Grace Demboeski

Crust
3⁄4 cup melted buttered
3Tablespoons brown sugar
1 1⁄2 cups flour
Filling
2 eggs, beaten
1 teaspoon vanilla
2 cups chopped dates
1 1⁄2 cups brown sugar
1 cup nuts
2 Tablespoons flour
Frosting
1⁄4 cup butter
2 Tablespoons sifted powder sugar
2 Tablespoon milk
1⁄2 teaspoon vanilla
1⁄4 teaspoon almond

Combine crust ingredients. Spread in ungreased 9x13 pan. Bake 10 mins at 350 degrees. Combine filling ingredients. Spread over baked crust. Bake at 350 degrees for 25-30 mins. Make frosting. Spread over bars and cut into squares.

Cherry Cheesecake Lush – Thanks Eleanore Skochernski

- 1 cup vanilla wafer crumbs
- 1 cup finely chopped pecans
- ½ cup butter
- 1 – 8 ounce cream cheese, softened
- 1 cup powder sugar
- 16 ounce container Cool Whip, divided
- 2 – 3 ounce cheesecake pudding
- 3 cups milk
- 1 can cherry pie filling
- ½ cup chopped pecans

Preheat over to 350 degrees. In medium mixing bowl, combine vanilla wafer crumbs, melted butter and pecans. Press into 9x13 pan. Bake at 350 degrees for 15 minutes. Remove from oven and cool. In bowl combine cream cheese, powder sugar, and ½ cup Cool Whip. Mix until smooth and spread evenly over cooled crust. Combine cheesecake pudding, milk, and 1 cup Cool Whip until smooth. Spread evenly over cream cheese layer. Top with cherry pie filling, remaining Cool Whip and ½ cup chopped pecans.

Chicken Chalupas – Thanks Marilyn Hayes Phillips

- 12 ounce grated Monterey Jack Cheese (or Mozzarella)
- 12 ounce grated sharp Cheddar Cheese
- 2 bunches green onions, tops only, chopped
- 2 cans Cream of Chicken Soup
- 4 ounce can green chilies, chopped
- 1 pint sour cream
- 1 cup sliced California black olives (not Kalamata)
- 4 cups cooked chicken breasts, shredded or cut into one inch cubes
- 12 flour tortillas (6 inch)

Lightly oil 10x15 lasagna pan. Combine the cheeses and reserve half for topping or filling. Divide the chopped green onion tops into two portions. Combine half of the cheese, half of onions, soup, chilies, sour cream, and olives. Set aside 1 ½ cups for topping. Add chicken to remainder filling and mix well. Put three Tablespoons of filling on each tortilla and roll. Place seam side down. Arrange in single layer. Spread reserved mixture over filled tortillas and cover with remaining cheese and onion tops. Refrigerate overnight. Preheat oven to 350 degrees. Bake uncovered 45 minutes. Let stand for a few minutes before serving. Makes 8 to 10 generous portions

Christmas Brunch Casserole – Thanks Alvina Hourseth

- 2 pounds pork sausage
- 1 large onion, chopped
- 2 cups cooked rice
- 3 cups crisp rice cereal
- 3 cups shredded cheddar cheese
- ½ cup milk
- 2 cans cream of celery soup
- 6 eggs

In skillet, cook sausage and onions over medium heat until meat is no longer pink. Drain. Place in lightly greased 9x13 baking dish. Layer baking dish with rice cereal and cheese. In bowl beat eggs, soup and milk. Spread over top. Bake at 350 degrees for 55 to 60 minuets or until knife near center comes out clean. Let stand for 5 minutes before covering.

BLT Dip – Thanks Jeannie Walock

- 1 cup sour cream
- 1 cup mayo
- 1 cup shredded cheddar cheese
- 1 cup seeded tomatoes
- 6 strips bacon, cooked and crumbled

Combine all and refrigerate. Serve with crackers.

Creamy Maple Brussels Sprouts – Thanks Greg Billig

Coat a baking dish generously with butter. Put cleaned sprouts in pan. Salt and pepper to taste. Pour heavy cream over sprouts. Pour maple syrup over sprouts. Sprinkle with bacon crumbles. Bake at 350 degrees about ½ hour, or until you are happy with it.

Olive Spread – Thanks Karen Hansmann

- 1 package cream cheese – softened
- black and green olives

Chop black and green olives ( as many as you like) add cream cheese and some green olive juice, just enough to make it easy to spread. Serve on crackers.

Crockpot Mushrooms – Thanks Wendy Young

- 4 – 8 ounce package whole white mushrooms, cleaned.
- 2 sticks butter
- 1 package Zesty Italian seasoning
- 1 package dry Ranch seasoning

Put all ingredients in crock pot on high for 2 hours.

Reuben Dip – Thanks Wilma Keehr

- 8 ounces cream cheese
- ½ cup sour cream
- 1 cup grated Swiss cheese
- ½ pound corn beef, chopped
- 2 cups sauerkraut, drained
- ¼ cup Thousand Island Salad Dressing

Combine all ingredients in large bowl. Put in crock pot and cook on low 4 to 6 hours. Or many spread it in a pie plate sprayed with non stick spray. Bake at 400 degrees for 15 to 20 minuets. Serve with Rye bread pieces or crackers.

Grammy’s Ham Biscuits – Thanks Pat Schilling

- 2 cups flour
- 1 Tablespoon baking powder
- ¾ teaspoons salt
- 10 Tablespoons cold unsalted butter
- ¾ cup finely diced ham
- ½ cup grated cheddar cheese
- ½ cup and 3 Tablespoons cold buttermilk

Bake at 425 degrees. On parchment paper lined baking sheet.

Ho Ho Ho Bars – Thanks Rosemary Peka

1 chocolate cake mix, follow directions. Split horizontal or spread in 2 9x13 cake pans greased. Bake 15 mins at 350 degrees. Cool until cold. Filling: 1 ½ cups milk and 5 Tablespoons flour. Cook until thick. Cool until cold. Add to: 1 cup sugar, 1 ½ cups butter and 1 teaspoon vanilla extract. Beat for 7 to 10 minuets until fluffy. Spread on cooled cake and refrigerate for 1 hour. Icing: 1 cup sugar, ½ cup milk, ½ cup butter. Cook for 2 minuets. Add 1 cup chocolate chips. Stir until melted and combined. Spread on top filling on bars. Cool until set. And cut into 2x2 inch bars and enjoy.

Mark's Pick – Hungarian Cabbage With Noodles – Thanks Marilyn Bryneaiski

-5 Bacon Strips, diced
-2 tsp. Sugar
-2 tsp. Salt
-6 cups chopped cabbage cut into one inch squares
-3 cups cooked noodles
-Salt and pepper to taste
-1 cup sour cream
-Paprika

In skillet cook bacon till crisp. Remove and set aside. Stir sugar and salt into bacon drippings. Add cabbage, stir till coated. Cover and cook 7-10 minutes. Stir in noodles and bacon. Season to taste. Spoon into a greased 2 quart casserole. Cover tightly and bake at 325 for 45 minutes. Remove from oven. Spreads sour cream over top. Sprinkle with paprika. Bake 5 minutes more.

Steve's Pick – Easy Yummy Shrimp – Thanks Bob Maschler

-1 Stick of Butter
-Shrimp to cover bottom of 9x13 pan
-1 Package Italian Seasoning

Preheat oven to 375 degrees. Melt butter in 9x13 pan. Place raw, devained shrimp over melted butter in pan, covering the bottom of the pan. Sprinkle Italian Seasoning over shrimp. Bake 15 minutes. Enjoy

Corey's Pick – Apple Dumplings – Thanks Carolyn Fruechte

-2 Cans Crescent Rolls
-4Granny Smith Apples
-3/4 Cup Sugar (Half White and Half Brown Sugar)
-1 Stick of Butter
-Cinnamon
-1 12 Ounce Can Mountain Dew (Not Diet)

Preheat Oven to 350 degrees. Core, peel and quarter apples. Wrap each quarter in crescent rolls. Place in a greased 9x13 pan. Melt butter sugar and cinnamon and pour over dumplings. Pour the over all. Bake for 45 minutes.

Chris' Pick - Dutch Babies – Thanks to Laurie Veillette

-2 Large Eggs
-1/2 Cup All Purpose Flour
-1/2 Cup Milk (nonfat, lowfat or otherwise)
-1 tbsp Granulated Sugar
-1 tsp vanilla extract
-1/4 tsp salt
-1/2 tbsp Unsalted Butter, Melted and Cooled Slightly

Preheat oven to 425 degrees. Place ovenproof frying pan (stainless steel or cast iron) in the oven to heat. Whisk together eggs, flour, milk, sugar, vanilla, salt, and melted butter until smooth. Remove pan from oven and spray with nonstick cooking spray (or quickly brush with some butter), then pour the batter into the hot pan and put it back in the oven. Bake for 15-20 minutes, until the Dutch baby is golden brown. Slide from the pan onto a serving plate and serve immediately. This is for a 6” Skillet that serves 1-2.
Note: For a Dutch baby in a 10” skillet that serves 4-6, double the recipe and cook 20-25 minutes.

Cheeseburger Meatloaf – Thanks Kevin Maslowski

-36 Ounce Package of Lean Hamburger
-2 Tubes of Ritz Crackers
-4 Eggs
-1Tbs Garlic Power
-1 Tbs Onion Powder
-1 tsp Black Pepper
-1 tsp. Season Salt
-1 Small Onion
-Hamburger Sliced Pickles
-Ketchup
-Mustard
-3 Cups of Shredded Cheese

Crush Crackers. In a large mixing bowl add hamburger, crackers, eggs, garlic powder, onion powder, black pepper and season salt. Mix all ingredients together. Split mixture and layer it in a 2.5 quart casserole dish. Add ketchup layer. Then add mustard layer. Dice Onion and then layer. Hamburger sliced pickle layer. Shredded cheese layer. Layer with rest of meat mixture. Thin ketchup layer. Bake uncovered at 350 degrees for one hour and ten minutes.

Melanie’s Pick – Mushroom Bake – Thanks Audrey Lange
- 2 cups Mayo
- 2 cups Sharp Cheddar Cheese
- 2/3 cup Parmesan Cheese
- 4 – 4 ounce cans mushrooms,
drained
- 1 envelope Ranch Dressing Mix

Mix ingredients together and Bake at 350 degrees for 20-25 min. Serve with assorted
crackers.

Steve’s Pick – Cheese Ring and Jam – Thanks Karen Trutwin
- 1 pound Bacon
- 1 pound Sharp Cheddar Cheese
- 1 bunch Green Onions
- 2 cups Mayo
- 1 teaspoon Cayenne pepper
- ½ cup slivered Almonds
Crisp bacon. Mic cheese, green onions, mayo and pepper together. Crunch bacon into mixture. In bundt pan, place Saran Wrap, then almonds, then fill in cheese mixture. Refrigerate for several hours. Serve with jam, crackers and French bread.

Mark’s Pick – Sweet Nuts – Thanks Mary Frie
- 2 egg whites
- 1 cup sugar
- pinch of salt
- ½ teaspoon vanilla
- 1 pound nuts (walnuts or pecans)
- ½ cup butter
Beat egg whites until soft peaks form, add sugar, salt and vanilla. Beat until stiff peaks form and it turns glossy. Fold in nuts. Melt butter in 9x13 pan, spread nuts in butter. Bake at 325 degrees for 30 minutes, stirring every 8 minutes. Spread on foil to cool. Store in dry place.

Corey’s Pick – Easy Strawberry Shortcake Trifle Dessert – Thanks Pat Schilling
- 1 package (3.4 ounce) vanilla instant pudding
- 1 ½ cup cold milk
- 2 cups thawed Cool Whip, divided
- 1 prepared small rectangular Angle Food Cake, cut into small pieces
- 3 cups sliced fresh strawberries
With wire whisk beat pudding and milk in medium bowl. Stir in 1 ½ cups Cool Whip. Layer pudding mix, strawberries and cake. Top with Cool Whip.

Barb’s Pick – Breakfast Pizza – Thanks Lori Thoma
- 1 roll seasoned pork sausage
- 1 package crescent rolls
- 1 cup frozen hash browns, thawed
- 1 cup cheddar cheese
- 2 Tablespoons Parmesan cheese
- 5 eggs
- ½ teaspoon salt
- ¼ cup milk
Cook sausage until brown, drain. Seperate rolls, place on round pan (point to center) Press sides to form a crust. Sprinkle with potatoes. Layer sausage on top of potatoes. Mix eggs, milk, Cheese, salt and pepper. Pour over. Bake at 375 degrees – 25-30 minutes.

Turkey Corn Chowder – Thanks Darlene Nix
- 1 medium onion, chopped
- 1 cup celery, diced
- 2 cups potatoes, diced
- 2 cups carrots, diced
- 2 cups turkey broth
- 1 cup cooked turkey pieces
- 1 cup half and half
- 1 can (17 ounce) cream style corn

- ½ teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon ginger
- ½ teaspoon pepper
- parsley flakes

Saute onions in a little butter, add broth and vegetables, simmer until tender. Add remaining ingredients. Simmer 10-15 minutes.

Turtle Cookies – Thanks Laurie Ochoa
- 12 Tablespoons cocoa
- 1 cup butter
- 4 eggs
- 1 ½ cups sugar
- 2 cups flour
- 2 teaspoons vanilla
Spray waffle iron. Drop from teaspoon on waffle iron. Bake less than 1 minute. Let cool and frost. Melt one bag of caramels. Put some on cooled cookies and then frost with your favorite chocolate frosting. Top with pecans.

Logan’s Pick – Frozen Mocha Marbled Loaf – Thanks Irene Becker
- 2 cups finely crushed Oreos
- 3 Tablespoons butter
- 8 ounce cream cheese
- 14 ounce sweetened condensed milk
- 1 teaspoon vanilla
- 2 cups whipping cream, whipped
- 2 Tablespoons instant coffee
granules
- 1 Tablespoon hot water
- ½ cup chocolate syrup
Line a 9x5x3 inch loaf pan with foil. Mix Oreos and butter. Line the pan with the crushed cookies. Beat cream cheese, add milk and vanilla, fold in cream. Spoon half of the mixture into a bowl and set aside. Mix coffee with hot water. Add chocolate syrup and fold into the remaining mixture. Spoon half of the chocolate mixture over crust, then add half of the cream mixture. Repeat layers. Cut through the mixture with a knife to swirl the chocolate. Freeze for 6 hours. When ready to serve, lift foil and slice.

Polish Reuben Casserole – Thanks Mona Wippler
- 2 cans cream of mushroom soup
- 1 1/3 cups milk
- 1 Tablespoon mustard
- ½ cup onion
- 2 – 16 ounce cans sauerkraut rinsed
and drained
- 1 – 8 ounce package noodles,
uncooked
- 1 ½ pounds Polish Sausage, cut into
½ inch pieces
- 2 cups shredded Swiss Cheese
- 2 Tablespoons butter melted
- ¾ cup bread crumbs
Combine soup, milk onions and mustard. Spread sauerkraut in greased 9x13x2 inch pan. Top with uncooked noodles. Spoon mixture over them. Top with sausage, then cheese. Combine crumbs and butter in bowl. Sprinkle over the cheese. Bake at 350 degrees for 1 hour until noodles are done. It is also good with 1 cup Cheddar and 1 cup Swiss Cheese.

Creamsicle Pie – Thanks Sheila VanDenheuvel
- 1 – 8 ounce package cream cheese
- 1 box orange Jello

- 1 cup powder sugar
- 1 splash vanilla

- 2 – 8 ounce tubs Cool Whip
- Graham Cracker Crust (large)
Beat Cream Cheese and Jello powder until creamy. Add powder sugar and vanilla. Beat in one Cool Whip and fold in the other Cool Whip. Put mixture in crust and refrigerate. You could add drained crushed pineapple over the top.
*Peanut Butter Pie is exactly the same recipe. Just replace the Jello with 1 cup peanut butter.

Pumpkin Fudge – Thanks Ginny Fitch
- 1 teaspoon + ¾ cup butter, divided
- 3 cups sugar
- 1 – 5 ounce can evaporated milk
- ½ cup pumpkin
- 1 to 2 teaspoons pumpkin pie spice
- 1 – 11 ounce package butterscotch chips
- 1 jar marshmallow cream
- 1 teaspoon vanilla
- 1 cup chopped nuts
Line 9x13 inch pan with foil. Melt 1 teaspoon butter in pan. In saucepan, combine sugar, milk, pumpkin, pumpkin pie spice and butter. Cook over medium heat until candy thermometer reaches 238 degrees (soft boil stage) stirring constantly. Remove from hear, stir in chips, marshmallow cream and vanilla. Beat until smooth. Stir in nuts. Cool completely. Using foil, lift out of pan. Discard foil. Cut fudge into one inch squares. Store in air tight container.

Holiday Delight Dutch Apple Pie – Thanks Mitzi Dubbin
- 4-5 medium apples, chopped and
peeled
- 2 Tablespoons flour
- 1 egg, slightly beaten
- 1 ¼ cup sour cream
- 2/3 cup sugar
- 1 Tablespoon vanilla
- 1/3 cup minute tapioca
Mix above ingredients and put in large pie crust.
Topping:
- 1/3 cup brown sugar
- ¼ cup butter
- 1/3 cup flour
- 1/3 cup oatmeal
Bake 1 hour at 375 degrees. Serve warm or cols with ice cream or Cool Whip.