2 cups flour                                         3 eggs

3 tsp baking powder                         1 1/2 cups milk

1 T sugar                                               5 T melted butter

1/2 tsp salt

Divide eggs into yolks and egg whites. Mix all ingredients together except for the egg whites. Beat egg whites until fluffy and begin to peak. Fold the egg whites into the batter. Cook in hot waffle iron until brown and crispy. Serve with maple syrup or our favorite, strawberry jam. Serves six.

Sugar Cookies

1 cup butter, softened                                        1 1/2 cup sugar

4 cups flour                                                          2 tsp soda

1/2 cup milk                                                         1/2 tsp salt

2 eggs                                                                    1/2 tsp almond extract

Cut butter into flour. Combine remaining ingredients and mix into the flour and butter mixture. Chill dough for at least one hour. Preheat oven to 350 degrees. Sprinkle four onto counter. Roll half of dough out to 1/8″ thickness. Cut into shapes and place on cookie sheet. Bake for 8-10 minutes.


1/2 cup butter

1/2 tsp vanilla

1/4 cup milk

4 cups powdered sugar

Mix all ingredients together in a medium sized bowl. Divide and add food coloring if desired. Frost cookies after they have cooled.


  • 1 1/2  lb       ground beef
  • 1         T        onion, dried and minced
  • 1         clove garlic, minced
  • 1         tsp     salt
  • 1/4     tsp    black pepper
  • 1/2     c        minute rice
  • 2                   eggs, lightly beaten
  • 3/4    c         tomato sauce
  •                       ketchup

Preheat oven to 350 degrees. In a large mixing bowl, combine all ingredients except for the ketchup. Place in 9 x 13 baking dish and form into a log shape. Drizzle ketchup across meatloaf. Bake for 1 hour.

Mom’s Potato Soup

  • 5      med potatoes, peeled and diced
  • 1      tsp    salt
  • 1/4 tsp     black pepper
  • 1      T       onion, dried and minced
  •                  water to cover
  • 1/2  c       flour
  • 1      5oz   can of evaporated milk
  • 1      T       butter

In a 3 quart pot combine potatoes, salt, pepper, onion and water. Bring to boil ans simmer, stirring occasionally until the potatoes pass the fork test. In a small bowl combine flour and milk. Stir until smooth. Stir the milk mixture and butter to the cooked potatoes. Cook for 5 minutes or until the broth thickens.

Fork test: when the fork pokes easily into the potato without it crumbling apart.

Catalina Dressing

  • 1/2   c    canola oil
  • 1/2   c    sugar
  • 1/2   c    ketchup
  • 1/4   c    vinegar
  • 1/3   c    cran-apple juice
  • 1/4   tsp salt
  • 1/4   tsp mustard, dried
  • 1       T    onion, dried and minced

Combine all ingredients in a blender. Mix approximately 30 seconds. Refrigerate for 1 hour before serving.

Ranch Dressing

  • 1/2   T    vinegar
  • 1/2   c     milk
  • 1       c     Helmann’s Canola Mayonnaise
  • 1       T     onion, dried and minced
  • 1       tsp  basil, dried
  • 1       tsp  parsley, dried
  • 1/8   tsp  garlic powder
  • 1/8   tsp  black pepper
  • 3/4   tsp  salt

Mix vinegar and milk together. Let set 15 minutes. In a separate bowl, mix remaining ingredients. After milk mixture has set the allotted time, combine with mayonnaise mixture using a wire whisk. Chill 1 hour before serving.

Jalapeno Pie

  • 20 oz Colby Jack cheese, shredded
  • 1 jar Jalapenos, sliced and drained
  • 6 eggs, beaten

Preheat oven to 350 degrees.  Spray two-twelve hole cupcake pans with non-stick spray. Place jalapenos evenly between the twenty-four cups. Top with cheese. Pour approximately 1 tablespoon of the beaten eggs over each  prepared cupcake cup. Bake for 20 minutes. Remove immediately from cupcake cups and allow to cool before serving.

Can also be baked in 9 x 13-inch baking dish for 30 minutes-cut to bite-sized pieces when cool. Great cold. Great snack when on the run.

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Buffalo Chicken Dip

  • 1 – 8 oz. pkg softened, cubed cream cheese
  • 1 – cup ranch dressing, see recipe
  • 1 – cup cooked and diced chicken breast
  • 1 – T Sriracha Hot Chili Sauce

Preheat oven to 350 degrees.  Meanwhile, spray a 9 x 5” baking dish with non-stick spray.  In a separate bowl, mix all ingredients.  Pour into baking dish and place in oven.  After 20 minutes, stir ingredients and slide back in over for an additional 10 minutes.

Serve with your favorite tortilla chip or toasted pita bread.