cha cha cha dip

Cha Cha Cha Dip From the kitchen of: Angela Cronin

2 (8oz) pkg of cream cheese softened
¾ cup salsa
½ bunch of green onions (chopped)
1 dash of salt

Mix all ingredients together. Heat in the microwave 3-4 min stirring every 30 seconds. Serve with your choice of chips, pretzels or raw veggies.

Chicken Enchiladas

Chicken Enchiladas From the kitchen of: Angela Cronin

1 can cream of chicken soup
1 can evaporated milk
8 oz sour cream
1 can rotel (blended)
Diced olives
Grated cheese
10 flour tortillas
2 chicken breasts

Mix the first four ingredients in a sauce pan on the stove until well mixed and hot, stirring occasionally. In separate pan cook the chicken and cut into long skinny strips. Dip tortillas in the mixture and fill with the cooked chicken, cheese, and olives. Roll. Place in cake pan. Top with any remaining cheese/olives and bake at 350 for 30 minutes.

Graham Cracker Mush

From the kitchen of: Robby Brewer

Graham Crackers

Milk

In a cereal bowl break 4 Graham Crackers in half, then into half again. Add desired amount of milk. As milk softens the crackers use spoon to break them into bite-sized pieces. Enjoy!

Mac n Cheese

From the kitchen of: Grandma Young

1 pkg. elbow macaroni

1 block of cheddar cheese

Couple Tablespoons of Margarine

Milk

Boil desired amount of macaroni. Drain macaroni and stir in a couple of Tablespoons of margarine. (Amount depends on the amount of macaroni used. I add it while pasta is in strainer so any excess margarine runs off.) At this time you can season pasta as desired. Grandma likes to use Johnny's Seasoning Salt. Layer Macaroni, and cheese into a casserole dish. (Macaroni first, then layer sliced cheese, covering the entire layer of pasta.) Before cooking add enough milk to fill about 1/4 of the dish. Cook at 350 until top layer of cheese is melted and kind of crisp.

Better Than Heaven Cake

From the Kitchen of: Valerie Cronin

1 pkg. German Chocolate cake mix

1 can sweetened condensed milk

1 jar of caramel ice cream topping

8 oz. whipped topping

Desired candy, diced (I use Heath bar)

Make cake according to directions on box. After done baking, use the end of a wooden spoon to poke holes in the cake (about an inch apart over the entire cake). Pour sweetened condensed milk into the holes. Pour caramel into the holes and on the top of the cake. Spread cool whip over the cake. Sprinkle candy pieces over top. Tastes best cold.

Lemon bars

From the Kitchen of: Valerie Cronin

Crust

1 cup butter

½ c powdered sugar

½ tsp salt

2 cups flour

Cream butter and powdered sugar. Add salt and flour. Mix well. Spread into 9x13 greased pan. Bake at 350 for 15-20 minutes (will barely be brown).

Filling

4 eggs, slightly beaten

2 cups sugar

½ tsp baking powder

1/3 cup flour

½ cup lemon juice

1 lemon peel

Mix all ingredients. Pour over crust. Bake at 350 for 20-25 minutes. Top will turn golden brown. Sprinkle with powdered sugar.

Disappearing Marshmallow Brownies

From the kitchen of: Valerie Cronin

1 cup butterscotch chips 2 tsp baking powder

1 cube butter 1 ½ c flour

2/3 cups brown sugar 2 c mini marshmallows

1 tsp vanilla 1 ½ c chocolate chips

2 eggs

Melt butterscotch chips in microwave. Stir until smooth. Add brown sugar, vanilla, and eggs. Add baking powder and flour. Stir until mixed well. Add marshmallows and chocolate chips (don’t add extra of either ingredient). Bake at 360 for 25-30 minutes. Edges will brown before center is done.

Quick Peach Cobbler

From the Kitchen of: Grandma Young

1 quart of sliced peaches (Some of the juice)

1 yellow cake mix

1 cube of margarine

Cinnamon (optional)

Pour peaches, and some of the juice into a cake pan. In a separate bowl cut margarine into the cake mix. Add cinnamon for flavor, if desired. Pour cake mix on top of peaches in cake pan. Bake at 350 for 20- 30 minutes.

Turkey Leftover Casserole

From the kitchen of: Karina Newbeck

Ingredients:

3-4 cups of shredded turkey (chicken works, too)

2 cups of cream soup (your choice)

2 pkgs. of Stove Top Stuffing

Place meat in a medium size casserole dish. put cream soup on top of meat. Prepare stuffing according to box, then place on top of meat and soup. Cook through at 350 degrees.

Ham and Potato Casserole

From the kitchen of: Karina Newbeck

Ingredients:

1 bag Southern Style Hash browns (thawed)

16 oz. of sour cream

2 cans of cream soup your choice (I use 1 chicken and 1 cheese soup.)

1-2 cups shredded cheese

Mix all of the above in a large bowl. Place in casserole dish and bake at 350 for 45-60 minutes.

**This was our favorite meal brought to our home when Robby was born and still in the hospital.

Peanut Butter Bars

From the Kitchen of: Valerie Cronin

2 cups powdered sugar

1 cube butter, softened

1 cup peanut butter

1 package graham crackers,

¾ package chocolate chips, melted

Mix powdered sugar and butter together in a bowl. Add peanut butter and mix. Place entire package of graham crackers (without wrapper) in a zip-lock bag. Smash the crackers into tiny pieces. Add crackers to the bowl. Mix well. Spread mixture into a 9x13 pan. Melt chocolate and pour over mixture. Refrigerate at least one hour.

Brownie Delight

From the Kitchen of: Valerie Cronin

1 package brownie mix

8 oz. package cream cheese, softened

2 cups powdered sugar

16 oz. whipped cream

2 cups cold milk

1 package instant chocolate pudding

Prepare and bake brownies according to package directions. Cool completely. In a mixing bowl, beat cream cheese and sugar for 2 minutes. Fold in 2 cups whipped cream. Spread over brownies. In a different bowl, combine milk and pudding. Beat until smooth. Refrigerate for 5 minutes. Spread over cream cheese layer. Spread remaining whipped cream over the top of the pudding.

Brownie Swirl Cheesecake

From the Kitchen of: Valerie Cronin

8 oz. package brownie mix

2- 8 oz. packages cream cheese, softened

½ cup sugar

1 tsp. vanilla extract

2 eggs

1 cup milk chocolate chips, melted

Prepare brownie mix as box directs. Spread into a greased 9-in pie pan. Bake at 350 for 15 min. Cool for 10 minutes.

Combine cream cheese, sugar, and vanilla in a mixing bowl and mix until sugar is completely mixed in. Add eggs one at a time, beating well after each addition. Pour over brownie crust. Top with melted chocolate; cut through batter with a knife to create swirls with the chocolate. Bake at 350 for 35-40 minutes.

Pumpkin Dessert

From the Kitchen of: Valerie Cronin

15 oz can pumpkin

12 oz can evaporated milk

3 eggs

1 cup sugar

4 tsp. pumpkin pie spice

1 pkg. yellow cake mix

¾ cup butter, melted

Combine first five ingredients. Pour into greased 9x13 pan. Sprinkle with cake mix. Drizzle melted butter over the cake mix. Bake at 350 for one hour. Serve with ice cream. Makes 12-16 servings.

Banana Bread

From the Kitchen of: Karina Newbeck

2 ½ cups flour

1 tsp. salt

2 tsp. baking soda

2 sticks melted butter (1 cup)

2 cups sugar

4 whipped eggs

6 mashed bananas

Combine eggs and bananas. Combine dry ingredients. Combine butter and sugar. Add all ingredients together. Bake at 375, 45 minutes for loaves, 15 minutes for muffins.

Ham and Cheese Pie

From the Kitchen of: Tina Cronin

1 cup shredded cheese

Diced ham (amt. desired)

2 cups milk

1 cup bisquick

4 eggs

¼ tsp. salt

1/8 tsp. pepper

Put ham and cheese in greased pie pan. Mix other ingredients and pour over ham and cheese.

Bake at 400 for 40 minutes

Fat Lady Potatoes

From the kitchen of: Summer Cronin

2 lb. frozen shredded hash brown potatoes, thawed.

Mix in:

1/2 c. melted butter

1 can cream of chicken soup

1 pint sour cream

2 c. grated cheddar cheese

Spread in a 9 x 13 inch greased baking dish. Mix 1/2 cup melted butter with 2 cups crushed corn flakes and spread over potatoes.

Bake at 350 for 45 minutes

Sweet Potato Casserole

From the kitchen of: Angela Cronin

5-6 Fresh Sweet Potatoes

¼ cup butter (I half this)

1 cup sugar (I half this)

½ tsp salt

1 tsp vanilla extract

2/3 cup evaporated milk

2 eggs

Peel, dice and boil potatoes until soft. Drain and add remaining ingredients. Beat until smooth. Pour into 9x13” dish.

Topping

3 Tbsp butter

1 cup brown sugar (I half this)

1/3 cup flour

½ cup chopped pecans (I double this)

Sprinkle topping on potato mixture and bake at 350’ for 45 min.

Easy Banana Cake

From the Kitchen of: Grandma Young

3 mashed bananas w/ 1 tsp soda mixed in

1 yellow cake mix

Eggs and oil according to directions on the box

Bake a little longer than the box directions.

Mint Balls

From the Kitchen of: Grandma Young

3 – ½ pound milk Chocolate bars

1 – 12 ounce container Cool Whip

1 tsp. mint extract

Vanilla Wafer crumbs

Melt chocolate over double boiler. Cool. Fold in Cool Whip and extract. Refrigerate 30 minutes. Roll into balls and then roll mint balls into wafer crumbs or powdered sugar.

Peanut Butter Balls

From the Kitchen of: Grandma Young

2 ½ cups chunky peanut butter

1 pound powdered sugar

1 cube butter

3 ½ cups rice crispies

Mix together and form into balls.

Melt dipping chocolate over a double boiler. Dip peanut butter balls into chocolate, set on waxed paper to cool.

Monster Cookies

From the Kitchen of: Tina Cronin

6 eggs

1 lb brown sugar

2 cups white sugar

2 tsp vanilla

2 tsp Karo syrup

4 tsp soda

2 cubes butter

1 ½ cup peanut butter

6 cups oatmeal

6 oz choc chips

6 oz M&Ms

Preheat oven to 350. Mix ingredients in given order.

Drop by large Tbsp (or ice cream scoop) onto greased cookie sheet.

Flatten. Bake for 12 minutes (do not overbake).

Tom Thumb Cookies

From the Kitchen of: Tina Cronin

1 cup melted butter

1 tsp salt

1 cup brown sugar

2 cups flour

Combine all ingredients & spread in greased 9x13 pan. Bake at 350 for 15 minutes.

2 cups brown sugar

4 well beaten eggs

4 Tbsp flour

1 tsp baking powder

2 cups coconut

1 tsp vanilla

Add sugar & vanilla to eggs and beat until foamy. Add flour, baking powder and coconut – stir well. Spread over baked mixture and return to the oven for 25 minutes @ 350. Cool for 10 minutes and cut into squares.

Shells

From the Kitchen of: Tina Cronin

(A variation of lasagna)

25-30 Jumbo Shells – cooked

½ pound ground beef, cooked & drained

1 large can (26oz) spaghetti sauce

1 cup cottage cheese

3 cups cubed mozzarella cheese

3 cups cubed cheddar cheese

1 beaten egg

Mix together cooked meat and spaghetti sauce. Mix together cottage cheese, egg, cubed cheese. Pour small amount of spaghetti sauce into bottom of 9x13 pan (this help noodles to keep from sticking). Fill cooked shells with cheese mixture. Line 9x13 pan with filled shells. Pour meat sauce over the top of the shells. Bake 40 minutes @ 350. Sprinkle with parmesan cheese and serve.

Lasagna

From the Kitchen of: Tina Cronin

9 cooked lasagna noodles

1 pound cooked and drained ground beef

I large can (26oz) spaghetti sauce

1 cup cottage cheese

3-4 cups shredded mozzarella cheese

2 cup shredded cheddar cheese

Pour small amount of spaghetti sauce into bottom of 9x13 pan (this help noodles to keep from sticking). Mix together remaining spaghetti sauce with ground beef. Combine cheeses.

Layer #1: Layer 3 noodles, 1/3 of sauce mixture, Plop ½ cottage cheese in spots over the sauce. Cover with 1/3 cheese mixture.

Layer #2: Layer 3 noodles, 1/3 of sauce mixture, Plop ½ cottage cheese in spots over the sauce. Cover with 1/3 cheese mixture.

Layer #3: Layer 3 noodles, remainder of sauce mixture and cover with remaining cheese.

Bake @350 for 45 minutes. Cool 10 minutes and serve.

Granola

From the Kitchen of: Tina Cronin

10 cups old fashioned rolled oats

1 cup wheat germ

1 cup shredded coconut

1 cup wheat flakes

1 ½ cups brown sugar

1 ½ cups water

1 ½ cups vegetable oil

½ cup honey

½ cup molasses

1 ½ tsp salt

2 tsp cinnamon

1 Tbsp vanilla

Preheat oven to 300. In a large bowl combine first 4 ingredients. (You can add sunflower seed, nuts, etc. if you like) Blend well. In a large saucepan, combine remaining ingredients. Heat until sugar is dissolved but do not boil. Pour syrup over dry ingredients and stir until well coated. Spread into 2 9x13 pans. Bake 30 minutes, stirring occasionally. Cool. Add raisins or other dried fruit, as desired.

Toffee

From the Kitchen of: Tina Cronin

2/3 cups sugar

½ cup water

¼ cup Karo syrup

1 cup butter

Cook the above ingredients in a heavy frying pan until it reaches 285 on candy thermometer. Pour at once into 15x10x1 jelly roll pan.

Cool 5 min. Top with milk chocolate chips. Spread when melted and add chopped peanuts to the top.

25 Dollar Pie Crust

From the Kitchen of: Tina Cronin

2 cups flour

3/4 tsp salt

1 1/8 cups shortening

1/2 cup cold water

1/3 cup flour

Mix 2 cups flour and salt; stir. Add shortening and blend. Mix in water. Add 1/3 cup flour and mix with a fork or electric mixer. Shape into pie tin and bake 15-20 minutes AT 400. Makes 2 crusts. 

For one crust:
1 cup flour
1/3 tsp salt
1/2 cup shortening (little over)
1/4 cup cold water
1/6 cup flour

Bran Muffins

From the Kitchen of: Sonya Young

3 cups bran buds

1 ½ cups sugar

1 tsp. salt

½ cup finely sliced margarine

Preheat oven to 400. Mix together and add 1 cup boiling water. Stir. Set aside and let cool 10 minutes. Stir in: 2 well beaten eggs. Alternate adding: 2 ½ cups flour, 2 cups buttermilk (mixed with 2 ½ tsp. soda) to the bran mixture. Pour into greased muffin tins and bake 18 minutes.

Christmas Caramels

From the Kitchen of: Tina Cronin

2 cups sugar

2 cups cream

2 cups Karo syrup

2 cubes BUTTER (gotta be the real stuff)

Cook in heavy saucepan over medium heat. Stir constantly until the mixture reaches 240 on candy thermometer. Pour into greased 9x13 pan. Cool, cut, wrap with waxed paper.

Cooky Cones

From the Kitchen of: Tina Cronin

3 eggs

2/3 cups sugar

2/3 cups melted butter

2 tsp. vanilla

1 tsp.almond extract

1 cup flour

Beat together eggs, sugar, melted butter, vanilla & almond extract. Stir in flour until smooth. Place flat plates on waffle iron and preheat to medium. Lightly grease griddle. Pour batter (2-3 Tbsp) onto center of hot griddle. Close lid to flatten and cook 1 ½-2 minutes. Remove from griddle and immediately form into cone shape.

Microwave Caramel Corn

From the Kitchen of: Tina Cronin

1 cup brown sugar

1 cube butter

¼ cup Karo syrup

½ tsp. salt

Mix together and cook on high 4 minutes in microwave.

Add ½ tsp baking powder and mix well.

Put 3-4 quarts popped corn in large paper bag.

Pour caramel mixture over popcorn. – Shake well – microwave on high 1 ½ minutes. – Shake well – Microwave again for 1 min.

Blueberry Muffins

From the Kitchen of: Tina Cronin

List #1 List #2

2 eggs 3 cups flour

1 cup milk 1 cup sugar

½ cup oil 4 tsp. baking powder

2 tsp. salt

2 cups blueberries

Preheat oven to 400. Whip together ingredients from list #1. Mix list #2 in separate mixing bowl. Gradually add list #1 to list #2. Fold in Blueberries and bake for 20 minutes.

White Chocolate Covered Pretzels

From the Kitchen of: Tina Cronin

1 bag twisted pretzels

1 Package dipping vanilla bark

Melt vanilla bark over double boiler. Dip pretzels. Set on waxed paper to cool.

Zucchini Bread

From the Kitchen of: Tina Cronin

1 cup oil

2 cups diced zucchini

3 eggs

2 cups sugar

1 Tbsp. vanilla

1 tsp. baking powder

3 cups flour

1 tsp. salt

1 Tbsp. cinnamon

1 tsp. soda

Preheat oven to 325. Blend oil, zucchini and eggs in blender. Mix the rest of the ingredients in a mixing bowl. Add zucchini mixture. Pour into 2 greased loaf pans. Bake for 1 hour.

Simple Sticky Buns

From the Kitchen of: Tina Cronin

24 frozen dinner rolls thawed and cut in ½

½ cup butter

1 cup brown sugar

1- 5.6oz box of cook and serve vanilla pudding

2 Tbsp. milk

Arrange ½ of the rolls in greased 9X13 pan.

In saucepan: melt butter, add brown sugar, pudding mix & milk. Stir until smooth. Preheat oven to 350. Pour mixture over the dough and arrange the remaining pieces of dough over the top. Cover with saran wrap and refrigerate overnight. Bake uncovered for 35 minutes. Invert onto serving platter or baking sheet. Makes 12-15 servings.

Orange Julius

From the Kitchen of: Tina Cronin

1 cup milk

6 oz frozen orange juice concentrate

1 cup water

1 tsp. vanilla

½ cup sugar

12 ice cubes

Mix in blender until the ice is crushed.

Easy BBQ Pork Ribs

From the Kitchen of: Tina Cronin

Boneless pork ribs

Bottle of your favorite BBQ sauce

Boil ribs for 15 minutes. Preheat oven to 375. Place in 9X13 pan, smother in BBQ sauce, cover with foil and bake 1 ½ hours. Yummy!

Pear Pie

From the Kitchen of: Tina Cronin

2 cups diced pears

½ cup white sugar

1 beaten egg

1 cup sour cream

1 Tbsp. flour

1 tsp. vanilla

1/8 tsp. salt

1 unbaked pie shell

Preheat oven to 375. Combine all ingredients and pour into pie shell. Bake at 350 for 15 minutes. Top with crumb topping and continue baking 30 minutes.

Crumb Topping: 2/3 cup flour

1/3 cup white sugar

¼ cup butter

Cut until crumbly. DON’T OVERBAKE!

Rainbow Jello

From the Kitchen of: Tina Cronin

2 small jello boxes of each flavor: Strawberry, Orange, Lemon, Lime

16 oz. sour cream

Layer #1: Dissolve 1 box lime jello in 1 cup boiling water

add ½ cup sour cream

mix well

pour into 9X13 dish.

Refrigerate for 30 minutes before adding next layer.

Layer #2: Dissolve 1 box lime jello in 1 cup boiling water

Add ½ cup cold water

Add to first layer and refrigerate 30 minutes.

Continue the above process with the lemon, orange & strawberry jellos, waiting 30 minutes between each layer.

Fruit Dip

From the Kitchen of: Tina Cronin

8 oz. cream cheese

7 oz. marshmallow crème

Mix together until well blended. Makes 2 cups dip.

Strawberry Yogurt Cake

From the Kitchen of: Tina Cronin

1 package white cake mix

¾ cup water

1/3 cup vegetable oil

3 egg whites

1 6oz container strawberry yogurt

Preheat oven to 350. Beat cake mix, water, oil, egg whites & yogurt on low speed 2 ½ minutes. Pour into greased cake pan and bake 30-35 minutes.

Gingersnaps

From the Kitchen of: Tina Cronin

Cream together: ¾ cup butter, and 2 cups sugar

Stir in:

2 well-beaten eggs

½ cup molasses

2 tsp. vinegar

Sift and add:

3 ¾ cups flour

1 ½ tsp. soda

2-3 tsp. ginger

½ tsp. cinnamon

¼ tsp. cloves

Preheat oven to 325. Mix ingredients until blended. Form into ¾ inch balls. Roll balls in sugar. Bake on ungreased cookie sheet about 10 minutes.

Chicken Potpie

From the Kitchen of: Jana Cronin

Filling

1/3 cup butter or margarine

1/3 cup flour

½ teaspoon garlic powder

½ teaspoon salt

¼ teaspoon pepper

1 ¾ cups water

¾ cup milk

2 chicken bouillon cubes

2 chicken breast, cooked

2 large potatoes, peeled and boiled until soft

1 cup frozen mixed veggies

Pastry

1 2/3 cup flour

1 pkg. (8 oz) cream cheese, cubed

1/3 cup cold butter or margarine

To make filling, melt butter in a saucepan. Stir in flour, garlic, salt and pepper. Gradually stir in water, milk and bouillon. Bring to a boil and stir for 2 mins. Remove from heat. Stir in chicken and frozen veggies; set aside.

To make pastry, combine flour and cream cheese. Cut in butter; work mixture by hand until dough forms a ball. On a lightly floured surface, roll 2/3 of dough into a 12-inch square. Transfer to an 8-inch square baking dish. Pour filling into crust. Roll remaining dough into a 9-inch square; place over filling, trim and flute edges. Cut slits in pastry to allow heat to escape while baking. Bake at 425۫ F for 35-40 minutes. Let sit for 10 minutes before serving.

Parmesan Fries

From the Kitchen of: Jana Cronin

1 egg white, beaten

¼ cup grated parmesan cheese

¾ teaspoon garlic powder

3 medium potatoes cut into thin wedges

Salt

Heat oven to 425۫ F. Combine egg white, cheese and garlic in a large bowl. Add potatoes and toss to coat. Spread onto a greased cookie sheet. Sprinkle with salt and bake for 35-40 minutes or until golden brown. Makes about 4 servings; recipe can be doubled.

Cheesy Sour Cream Potatoes

From the Kitchen of: Jana Cronin

½ bag of frozen hash browns

1 can or cream of chicken soup or cream of mushroom soup

1 cup sour cream

1/8 cup melted margarine

¾ cup grated cheddar cheese

Salt, pepper, onion salt

1/3 cup cheese and crushed corn flakes

Mix first five ingredients together in a large bowl. Season to taste with salt, pepper and onion salt. Spread mixture into an 8x8 baking dish. Bake at 350۫ F for 45 minutes. Sprinkle with additional cheddar cheese and crushed cornflakes (optional) then bake for an additional 10 mins.

Broccoli Cheddar Soup

From the Kitchen of: Jana Cronin

1 tablespoon olive oil

½ cup carrots (chopped)

½ cup celery (chopped)

1 teaspoon onion powder

½ teaspoon crushed dried thyme (optional)

2 cans chicken broth -or- 3 cups of water and 3 chicken bouillon cubes

8 ounces shredded cheddar cheese

½ cup milk

¼ cup flour

2-3 cups of frozen broccoli and cauliflower

4-8 strips of bacon (crumbled)

In a saucepan combine oil, carrots, celery and spices on med-low heat. Cook until veggies are soft. Add broth and frozen veggies to saucepan. In a bowl combine milk and flour and stir until smooth; add to saucepan. Stir soup until evenly warm. Turn burner to low and add cheese. Pour desired amount of soup into a bowl and sprinkle with crumbled bacon.

Cheesy Potato Soup

From the Kitchen of: Jana Cronin

2 cups water

½ cup carrots (chopped)

½ cup celery (chopped)

4 medium potatoes (chopped)

½ teaspoon salt

1/8 teaspoon pepper

½ cube butter or margarine

1/3 cup flour

2 cups milk

2 cups cheese

1 cup cubed ham

In a large saucepan bring water to a boil. Add carrots and celery then reduce heat to Med-High. When carrots begin to soften add potatoes, salt and pepper.

In a separate saucepan melt butter, remove from heat and add flour. Add milk and blend together until smooth. Bring to a boil, stirring frequently, until thickened (about 1 min). Remove from heat then add cheese.

Once veggies are tender, remove from heat and add cheese mixture and ham.

Banana-Blueberry Muffins

From the Kitchen of: Jana Cronin

2 extra ripe bananas

2 eggs

1 cup brown sugar

½ cup margarine, melted

1 cup blueberries

1 teaspoon vanilla

2 teaspoons baking powder

½ teaspoon cinnamon

½ teaspoon salt

2 ¼ cups flour

Puree bananas in blender. Combine bananas, eggs, sugar and margarine until well blended. Stir in blueberries and vanilla. In a separate bowl combine flour, baking powder, cinnamon and salt. Stir banana mixture into flour mixture until evenly moistened. Pour into well greased muffin tins. Bake at 350۫ F for 25 to 30 mins. Let cool before removing.

Cookie Cake

From the Kitchen of: Jana Cronin

Cake

1 teaspoon soda

2 eggs (beaten)

½ cup buttermilk -or- 1 tablespoon vinegar with ½ cup milk

1 teaspoon vanilla

1 teaspoon cinnamon

1 cup water

2 cubes margarine

3 tablespoons cocoa

2 cups of flour

2 cups of sugar

Frosting

1 cube margarine

3 tablespoon cocoa

6 tablespoon milk

1 teaspoon vanilla

Powdered sugar

In a large bowl mix soda, eggs, buttermilk, vanilla and cinnamon. In a saucepan bring water to a boil then add cocoa and margarine; let cool. Add cocoa mixture to large bowl. Sift flour and sugar; add to large bowl and mix until well blended. Pour onto a greased cookie sheet. Bake at 350۫ F for 20-25 mins.

To prepare frosting, melt margarine on low heat until melted. Remove from heat and add cocoa, milk, and vanilla. Add powdered sugar until frosting is thick. Frost the cake when it is still warm. Some of the frosting should be absorbed into cake. Let cool and serve.

Oatmeal Cookies

From the Kitchen of: Jana Cronin

½ cup brown sugar

½ cup white sugar

½ cup shortening

½ teaspoon vanilla

1 egg

½ teaspoon baking soda

¼ teaspoon baking powder

½ teaspoon salt

1 cup flour

1 cup oats

Raisins or chocolate chips

Combine first 5 ingredients until well blended. Stir in soda, baking powder and salt. Add flour and oats, then stir in desired amount of raisins or chocolate chips. Place in small mounds on a greased cookie sheet. Bake at 350۫ F for approximately 10 minutes.