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From the Kitchen of Kelsey Leinbach:

Cottage Pie (Shepherds’ Pie)

Preheat Oven to 350 degrees

2 pints(1 quart or 32oz) of ground beef browned with onion

1 quart (32oz) of cooked/ skinned tomatoes

3c. instant potato pearls + enough Hot water to reconstitute potatoes

4c. mix of corn and halved green beans

about 1/2 c. dried Carrots

about 1/2 c. dried Celery

2c. dried onion

salt and pepper for preferred flavor


flour (to thicken base if needed)

In a skillet, combine tomatoes, carrots, celery, parsley, salt and pepper.  Once at a boil, add meat, onions, and salt and pepper to taste. If the base is too runny, thicken 1/2c slightly with flour then gradually combine back with the rest of the dish. Put the tomatoes and meat on the bottom of a casserole dish. Layer the corn and beans with the mashed potatoes on top.

Bake for 30 min or until the crust is golden brown

Lemon Cupcakes

Preheat oven to 325° degrees.

3 ½ cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup unsalted butter, softened
2 cups sugar
3 large eggs

1 cup buttermilk
1 Tbsp. lemon zest
2 Tbsp. lemon juice
1 tsp. vanilla extract

1. Line cupcake pan with baking cups.
2. In a large bowl cream butter and sugar, with an electric mixer, until pale and fluffy-about 4-5 minutes.

  1. Add eggs, one at a time until mixture becomes creamy,
  2. In a separate bowl whisk to combine flour, baking soda and salt.
  3. Alternate adding dry ingredients and milk to butter mixture, in 3-4 batches. Mix each addition just until ingredients incorporate—do not over mix.
    6. Add lemon zest and lemon juice. Mix batter for an additional minute. Batter should be light and fluffy.
    7. Divide the batter among the cupcake liners and bake for 20-25 minutes, or until cake tester/toothpick inserted in center comes out clean.

Place pan on wire rack and cool completely before removing from pan. Once cooled, frost cupcakes.

Buttercream Frosting

1/2 cup unsalted butter, softened

1/2 cup shortening
1 tsp. vanilla extract
4 cups confectioner’s sugar

  1. Cream butter and shortening with electric mixer. Add vanilla.
  2. Gradually add sugar, 1 cup at a time. Blend well.

+ To create flavored frosting- Thouroughly mix in 1/4c of flavoring to taste (we use fruit puree but any liquid will work)

++ To create colored frosting- Add a couple of drops of food coloring until you reach desired color. Fruit and Vegetable Juices will color the frosting, but the taste will also be altered

Best Hot Chocowat in Da Whole Wide-Word!!!!

1 cup 1 serving size of your favorite cocoa mix 1/2 cup half-and- half 1/2 cup hot water

put the mix in the mug.
fill the mug a little over half way with hot water
and top it off with half and half.

Spinach Smoothies

2c ice
2c orange juice
1 banana
6oz vanilla yogurt
a couple handfuls of spinach leaves

**these are guesstimate amounts so alter it to fit your tastes or the room in your blender**

Put all ingredients in the blender with the ice on the bottom. Put the lid on and puree until smooth.
It is best if served fresh, but if you want to save some for later, put it in the refrigerator to chill.

Curried Salmon and Couscous

1 can diced tomatoes

1 can evaporated milk

1 can salmon

2 TB brown sugar

2 TB curry paste

1 c frozen green beans

1 1/2 c Couscous

2 c water

In a sauce pan (or an handy-dandy digital pressure cooker set to simmer), combine milk, tomatoes, brown sugar, and curry paste. Stir until it comes to a slight bubble. Then add the green beans. Once the beans are thawed, add the salmon and break it up into bight size pieces.

In a separate sauce pan, cook the couscous.

Serve hot with the curried salmon over the couscous or mixed together.

total prep time: 20 min

serves: 4

From the Kitchen of Kimberly Leinbach:

Quick and Easy Orzo Pasta
2 TB Butter
1 C Orzo Pasta
2 C Chicken Broth
… Salt/ Pepper
1/2 tsp Basil (optional)

Saute Pasta in Butter for 2-4 Minutes–until golden brown with a nutty aroma
Add Broth, bring to a boil.
Cover and simmer for approx. 20 min.
Season to taste with: Salt/Pepper,, Parmesean Cheese, etc.

30 Minute Rolls
Preheat Oven to 400 degrees
1 ¼ C Warm Water
… 1/3 C Oil
2 T Instant Yeast
¼ Cup Sugar or Honey
½ tsp Salt
1 egg
3 ½-4 C Flour

Mix 1st 4 ingredients. Blend in salt and eggs. Gradually add flour. Blend/Knead well.
Shape into dinner rolls. Place onto lined/greased cookie sheet.
Let rest for 10 minutes.
Bake for 10-12 minutes- until golden brown


From the Kitchen of Eliza Jeanfreau:

Pumpkin Cake

Mix together:
1 box yellow cake mix

½ C. butter, melted
1 egg, beaten
Save one cup of this mixture and press the ret in bottom of buttered cake pan ( 9X13 or 10X15)

1-29 oz. Can pumpkin
1 ½ cups sugar
4 eggs
1 tsp. salt
2 tsp. cinnamon
1 tsp. ginger
½ tsp. ground cloves
1 can evaporated milk

Mix and pour over crust.


1 cup of the saved crust mixture
½ cup sugar
1 tsp. cinnamon
¼ cup soft butter

Mix topping and sprinkle on top. (Mine usually isn’t crumbly, so I make little pancakes of the topping and drop it on top.) Bake at 350 degrees for 55-60 minutes or until knife test proves done.


From  the Kitchen of Brenda Werrett:

Christmas KRINGLE
Bottom Layer:
1 cup flour
½ cup butter or margarine
2 Tbs ice water (may need a small amount more)

Cut butter or margarine into flour (same as pie crust) until pea sized.
Add ice water and form into two balls.  May need to add a bit more water.
Pat out each portion on a baked cookie sheet 3” wide by 12” long.

1   cup water
½  cup margarine or butter

Bring to boil in medium saucepan.  Remove from heat

1 cup flour, stir until smooth
3  eggs, Stir in one at a time, with heavy spoon or rubber scraper until smooth and mixture is consistent throughout.

½  tsp Almond extract, mix well
Divide mixture in half and spread over bottom layer.

Bake at 400 degrees for 30 minutes

Frosting can either be put on while still warm as a glaze or wait until pastry is cool and frost.


1 cup powdered sugar

½  tsp almond extract
2 Tbs. butter or margarine
Small amount of Milk to thin for spreadable consistency


Sprinkle sliced almonds over frosting, and decorate with colored sugar

Cut each pastry in half lengthwise, then in 1 – 2 inch diagonal strips width wise.


From the Kitchen of  Linda Inman:

Pineapple Upside Down Cake

1/2c butter
1 1/3c packed brown sugar
32oz sliced (or chunked pineapple)-drained
1c Maraschino Cherries- drained

1French Vanilla box mix

Preheat oven to 350F

Melt butter in a 9×13 pan in the oven. After it is melted, sprinkle all of the brown sugar over the bottom of the pan. Arrange pineapple slices flat on the bottom and put one cherry in the center of each slice. Make the cake batter according to the packaged instructions and pour over pineapples.

Bake for 35 min or until the cake is fully cooked and golden brown.

Serve warm.

(If you prepare it the day before you serve it, cover the pan and put it in the fridge. It will have a richer flavor when reheated the next day.)


All recipes have been published on this blog with permission from the creators of the recipes.

They are published on this site for personal use only.

Thank you for showing your respect.


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