Oven Hash Browns

 1 (2 pound) bag of frozen hash browns

 6 T. melted butter

 3 c. of VERY thinly sliced onion

 coarse salt to taste

Let the hash browns thaw a bit so the butter doesn’t harden immediately!  Combine all ingredients.  Spread evenly on a greased jelly roll pan (cookie sheet w/sides).  Bake at 425° for 15 minutes.  Remove from oven and divide into 8 ‘cakes’.  Flip each cake.  Lower oven temp to 350°.  Bake for 45 additional minutes, or until golden brown

Mexican Lunch

contributed by Kelley Hutchinson

1 lb hot pork sausage (I use regular)

1 lg can Stewed tomatoes (12oz)

8oz elbow macaroni

1 med. onion (diced)

1 green bell pepper (diced)

1.5 Tbspn Chili powder

1/4-1/2 pint sour cream

brown & drain the sausage in a large/deep skillet

add tomatoes, raw uncooked macaroni, onion, green pepper & chili powder, and bring mixture to a boil

cover & reduce heat to low & simmer for 45 minutes

add the sour cream & mix well before serving

we always served this with some buttered bread, the meal has some heat to it & the cool buttered bread made for a great side (or a mini taco)…you can increase the heat using hot pork sausage or more chili powder, served w/ a salad or some fresh fruit & you have a comforting meal memory from my childhood.

Cheesy Sausage and Potato Casserole

contributed by Kelley Hutchinson

3-4 cups potatoes, peeled & cubed
1 Lb smoked sausage (or ham or keilbasa)
1 cup diced onion (or 1/2 cup diced green onion)
4 Tbsp butter
4 Tbsp flour
2 cups milk
1/2 tsp salt
1/4 tsp pepper
1/2 lb Velveeta (or shredded sharp cheddar cheese)
1/2-1 cup shredded sharp cheddar cheese (or french fried onions)
1/2 tsp paprika

– preheat to 350 degrees
– boil potatoes until tender (apprx 10 mins?)
– cut sausage in half lengthwise, then chop into “half moon” slices & fry up lightly on stove top with the onions
– put drained potatoes & meat/onions into lightly greased 2 qt casserole dish and toss gently
– mix the butter, flour, milk, salt, pepper & velveeta together in the fry pan, whisking constantly until heated thru & smooth
– pour the white cheese sauce over the meat & taters, sprinkle the cheese (or fried onions) over the top & then sprinkle w/ the paprika
– bake for 35-45 mins until golden brown on top

Applesauce Cake

contributed by Laura Thompson

1 and 1/2 cup sugar

3/4 cup shortening ( I have no idea if you could sub butter–I went ahead and used shortening)

2 eggs

2 c applesauce

1/2 tsp baking soda

3 c flour

1/2 t ground cloves

1 t cinnamon

1 t salt

1 t vanilla

1 c nuts (optional, I didn’t use them)


Cream sugar and shortening together

add eggs and beat until blended

add applesauce alternately with the dry ingredients until well blended

bake at 350 for 25-30 minutes, depending on the GREASED pan you use. (I did 2 9 inch rounds, and I should have only left them in for 25 min…I did 30 and it was just a tad bit too much)

Pear Craisin Strudel

contributed by Deb Reno

Place a sheet of phyllo on a greased cookie sheet & spray with buttery Pam.

Repeat until you have 6 layers of phyllo.

In a bowl, combine:

4 pear halves, roughly chopped

1/2 c. craisins

2 T. sugar

1/2 t. cinnamon

1/4 t. nutmeg

1/3 c. walnut pieces.

Spoon this mixture along the long side of the phyllo.

Roll the phyllo up like a burrito, tucking ends in as you roll.

Bake at 350°, 25 minutes.

To serve, I spread a small dollop of some ‘strawbanero’ (hot pepper jelly) on a plate.

Then I zig-zagged some chocolate syrup over that & dragged a fork through it to make it look fancy!

I sliced the strudel into 12 pieces & placed three on each plate.

Topped it with another drizzle of the jelly & put dollops of vanilla yogurt around the edge of the plate.

I SO regret not photographing it .  It was almost as pretty as it tasted…

Dream Bars

contributed by Deb Curtis Reno


•1/2 cup cold butter

•1/2 cup brown sugar, packed

•1 cup whole wheat flour


•2 room temperature beaten eggs

•1 cup brown sugar, packed

•1 teaspoon vanilla

•2 tablespoons flour

•1/2 teaspoon baking powder

•1 1/2 cups coconut

•1 cup chopped walnuts

Combine crust ingredients in food processor & pulse until combined (or cut butter into brown sugar and flour in a large bowl)

press into a 13x9x2-inch baking pan.

Bake for 10 minutes at 350°.

Meanwhile, assemble filling by combining in food processor (or stirring together) the eggs, 1 cup brown sugar, vanilla, 2 tablespoons flour, and baking powder.

Stir in coconut and nuts.

Spread onto the crust and bake for 20 minutes longer.

24 servings; 145 calories each;  2.5 gm. protein;  1 gm. fiber

Frozen Pudding Pops

contributed by Deb Reno

1 box instant pudding

2 c. milk

1 container cool whip (or whipped cream)

Whip up the pudding and add the cool whip. Divide into little cups (we use the tiny paper cups made for bathrooms) and freeze.

So refreshing and yummy! This last time I used fat free/sugar free pudding and light cool whip for a lighter treat.

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