Lazy-day leftovers

Leftovers can make for quick and easy meals – without looking or tasting the same the second time around.  My weeks are usually pretty full, even during the winter. With all the volunteering I do, training the service dogs and other things, I need to think ahead and try and have a few nights where I can just plan on a quick meal if I need to rush back out the door after work. This is where leftovers play a big role. I can make something one night that I know will last as leftovers for when I need that quick meal. I also like to try meals that won’t be as time consuming, as convenience is also often the key to success in the kitchen for cooks who don’t have much time on their hands.

Sticking with my new theme of trying new recipes, I searched for something that might provide leftovers, but could also be somewhat easy to prepare. Paging through my many cookbooks I found just the right thing: Mini Meatloaves. I never used to be a meatloaf fan, but over the years I have grown to like it because I have been able to try many versions. This recipe makes 18 mini loaves, so you will have plenty for leftovers (unless you are really hungry). You can also use them to make a meatloaf sandwich, and I can’t say enough good things about that! At the end of the recipe, I have also included instructions for freezing to be used later, which is also a nice, convenient option.

I wanted a good side veggie dish to go with the meatloaf, and I really didn’t want to go with my typical potato side dish. What I did find was beyond delicious. Garlic carrots added just what I was looking for to complete an already great meal. I am craving them right now, just after writing that.

These were very simple to put together, didn’t take very long and were absolutely delicious (Well, to me… I guess you have to like carrots and garlic to think the same). The recipe calls for 1-2 tablespoons of olive or canola oil. I only used 1 tablespoon and thought it was plenty. These carrots could easily go with any main dish you cook. I already have many plans to make them along with roasts and other things.

Mini Meatloaves and Garlic Carrots are two quick and easy recipes that also make for good leftovers.

Mini Meatloaves and Garlic Carrots are two quick and easy recipes that also make for good leftovers.

Now that I am once again prepared for a busy week, I hope you can take a little time this month to enjoy these two recipes. I know that they will be worth it.

If you have questions/comments for me about a recipe, feel free to email me at

Garlic Carrots


1 pound baby carrots

2 garlic cloves, minced

1-2 tablespoons olive or canola oil

1/4 cup hot water

1/2 teaspoon salt

1/4 teaspoon dried thyme

Dash of pepper


In a skillet, sauté carrots and garlic in oil for 5 minutes. Add water, salt, thyme and pepper, then bring to a boil. Reduce heat; cover and cook for 8-12 minutes, or until carrots are tender.

Mini Meatloaves


1 cup ketchup

3-4 tablespoons brown sugar, packed

1 teaspoon ground mustard

2 eggs, beaten

4 teaspoons Worcestershire sauce

3 cups Crispix or Rice Chex cereal, crushed

3 teaspoons onion powder

1/2-1 teaspoon seasoned salt

1/2 teaspoon garlic powder

1/2 teaspoon pepper

3 pounds lean ground beef


In a large bowl, combine ketchup, brown sugar and mustard. Remove 1/2 cup for topping, set aside. Add eggs, Worcestershire sauce, cereal and seasonings to remaining ketchup mixture; mix well. Let stand for 5 minutes. Crumble beef over cereal mixture and mix well.

Press meat mixture into 18 greased muffin cups (about 1/3 cup in each). Bake at 375 degrees for 18-20 minutes. Drizzle with reserved ketchup mixture; bake 10 minutes longer, or until meat is no longer pink and an inserted meat thermometer reads 160.

Special Note: You can freeze these. Serve desired number of meat loaves. Cool remaining loaves; freeze. Transfer to freezer bags; freeze for up to three months.

To use frozen meat loaves: Completely thaw in the refrigerator. Place loaves in a greased baking dish. Bake at 350 for 20 minutes, or until heated through, or over and microwave on high for 1 minute or until heated through.

Dare to be different – and delicious

Can one have too many cookbooks?

I think not, but then again I may have a problem and just can’t admit to it.

How did I come to realize that I might have a cookbook collection problem?

A wonderful reader of my column recently asked if I had a good recipe for bread pudding. I could honestly and quickly say, ‘I don’t know.’ I have never attempted to make bread pudding, so I wasn’t sure if I had a recipe for it. When I got home, I decided that I would look and see, and that’s when I realized I have quite a few cookbooks.

Then I started to think about how many recipes I have never tried and how sometimes I – and I’m sure many others – will stick to what I know or something similar to what I have always cooked and baked.

Why haven’t I tried something I have never cooked or baked before more than just once in a great while?

I can’t answer that question with a simple response, so I have decided that I am going to change a little and step away from the familiar. For the rest of the year, I am going to pick through the cookbooks I have at home and choose a few new-to-me recipes to try out.

Maybe they’ll be recipes I have always wanted to try, maybe they’ll be for things I’ve never even heard of, or maybe there’ll be one that I just wasn’t sure I could even do. I am going to try now.

I started with bread pudding. Bread pudding is a bread-based dessert popular in many countries. There is no real fixed recipe, but it’s usually made using stale bread and some combination of liquid ingredients.

Not knowing too much about making bread pudding, I started searching through my cookbooks and, sure enough, I found one. One of my church cookbooks contains a recipe for Bread Pudding with Bourbon Sauce. Sounded delicious to me!

I didn’t have any dry bread cubes so I took the whole wheat bread that I had at home and cut up what I needed and dried it in the oven, which was very easy to do. This is a lighter version of bread pudding and is, in my humble opinion, delicious.

With this recipe you can use bourbon or brandy extract. I actually used honey bourbon (you don’t use that much at all) and it complimented it very well.  Definitely a recipe I will be making again.

After making the bread pudding I looked through other dessert recipes to see if I could find another that I had never tried. I stumbled upon a recipe for Oslo Kringle. I had never even heard of it before, but the recipe didn’t look complicated and sounded good.

Before I attempted to make it, I wanted to learn a little more about it, so I went to good ol’ Google and did a little research. Oslo Kringle is a Norwegian dessert made with a cream puff base and topped with icing. There are many varieties.

With ingredients in hand, I made my first Oslo Kringle. It’s yummy, simple and just wonderful.

It really wasn’t hard at all to put together, and it has a simple taste that I can see being addicting. It would be good with your morning tea or coffee and as a dessert. Next time I think I am going to put some slivered almonds on top to add a little something extra.

I really enjoyed trying these two new recipes, and am excited to keep branching out and finding more. Some may be great and some not so much, but I am ready to take that chance and have fun with it.

If you have a recipe you have been looking for, or a suggestion of something I should try, I would love to hear from you!

 Bread Pudding with Bourbon Sauce


2 cups fat free milk

2 tablespoons butter

1/2 cup sugar

1 tsp ground cinnamon

1/4 tsp salt

2 eggs

6 cups dry bread cubes – about 8 to 10 slices of bread

1/2 cup raisins, if desired

Bourbon sauce:

1 cup fat free caramel sauce

2 tablespoons bourbon or 1 tsp brandy extract


Preheat the oven to 350 degrees. In a small saucepan, combine milk and butter. Heat on medium heat until butter is melted. In a large bowl combine sugar, cinnamon, salt, and eggs. Whisk until mixed together well. Stir in the bread cubes and raisins (if desired). Stir in the milk mixture.

Put into an 8-inch pan. Bake uncovered for 40 to 45 minutes or until set.

In a small bowl, mix caramel sauce and bourbon until smooth. Serve sauce over warm bread pudding. Store in fridge. Makes about 8 servings.

 Oslo Kringle


1 cup flour

1/2 cup butter

2 tablespoons water

Cream Puff paste:

1 cup water

1/2 cup butter

1 cup flour

3 eggs

1/2 tsp almond extract


Cut butter into flour; add cold water and mix as for pie crust. Divide dough in two and roll out to ropes 16 inches long. Place on ungreased cookie sheet and, with your hands, flatten out each portion to 4 inches wide.

For the paste, bring water and butter to a boil. Remove from the stove and immediately add flour. Stir until smooth and then add the eggs, mix all together until smooth.

Spread on the above strips, covering dough completely. Bake at 350 degrees for 45 minutes. Makes two pastries, 30 pieces or more when cut.

Frost when cool with the following icing:

1 cup confectioner’s sugar

1 tablespoon butter, soft

1/2 tsp almond extract

1-2 tablespoons half and half or heavy cream

Mix confectioner’s sugar, butter and almond extract. Add just enough cream for spreading consistency. Best eaten the same, day but freezes well.

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A recipe Grandpa would have loved

Some months I just know right away what I want to write about and what recipe I want to share with you, and other months I am not so sure. This month, well, it was an easy one.

I could write about what my New Year’s resolutions are, but I never make any. Or I could talk about what I am hoping the New Year will bring and what my plans are, but most of the time I just like to take it one day at a time.

So instead, I am dedicating my column to a great man who was a big part of my life and recently passed away. My grandfather, Tom Pulford, taught me a lot in life, from fishing to water skiing, growing a garden (especially raspberries) to playing cribbage. Many fun times were had while playing cribbage with Grandpa and discussing life. Beating him at cribbage, though, well that’s a whole other story. You were lucky when you did, and when I did, well, I may have rubbed it in a little bit, but he may have taught me that, too.

Grandpa loved his chocolate and, since January was his birthday month, I am doing this recipe in his honor. I am sure that he would have loved it.

I introduce to you German Chocolate Cake Bars.

I first tried out this recipe this past summer when I made them for a friend’s birthday in July. I was looking for a simple German Chocolate Cake recipe that might travel well when I came across these bars. They are very simple to make and are delicious. Chocolate with coconut – what’s not to love about that?

The recipe calls for sweetened condensed milk; I made it with the fat-free kind (to try and be a little healthier) and the bars turned out great. You can either use sweetened coconut or unsweetened coconut, too. I will leave those kinds of decisions up to you.


German Chocolate Cake Bars


1 box devil’s food cake mix (not the kind with pudding added)

1/2 cup (1 stick) unsalted butter, melted

1 large egg


1 (14oz) can sweetened condensed milk

1 tsp vanilla extract

1 large egg

1 cup chopped pecans

1 cup shredded coconut

1/2 cup milk chocolate chips


Preheat the oven to 350 degrees. Grease a 9×13 inch baking pan.

In a medium bowl, mix together the cake mix, butter and egg, and press into the bottom of the prepared pan. The crust should not come up the sides. Bake for 7 minutes and remove from the oven. The crust will not look done.

While the crust is baking, mix together the sweetened condensed milk, vanilla, egg, pecans and coconut. Pour evenly over the warm crust and sprinkle evenly with the chocolate chips. Bake for 24-30 minutes, until the top is a light golden brown.

Remove from the oven and cool completely before cutting.

Cookie recipes to sweeten Christmas

I have visions – visions of Santa sending me my very own elf to help me with all the holiday baking that I take on every year (and very much enjoy). We all know that Santa is too busy for that, though, so I like to prepare myself far in advance for my holiday baking adventures.

I search grocery store ads for sales starting in about October, and calculate everything I will need to have a successful holiday baking season. I would go broke if I tried to buy all my ingredients in one shopping trip instead of over a couple of months. I make a list of what I plan to bake and arrange it so I can plan my time.

I have a range of cookie and bar recipes that I like to make every year. They vary from simple to a little more time consuming, so my holiday baking is usually spread out between a few weekends to make it a little easier and even more enjoyable.

I’ll be honest – and I am not afraid to admit this at all – I started some holiday baking before Thanksgiving this year. Maybe I get a little overly excited about the holidays and baking, but I love to bake, so bake I shall!

This last weekend, I spent my Saturday baking a good chunk of the cookies I wanted to get done. I even tried a couple of new cookies. Though I really don’t need to add to my baking collection, I will and do anyway, of course.

I am sharing a couple of recipes with you that you might want to try this holiday season. One is a new recipe I just tried, and I am in love with it: chocolate-covered cherry cookies. These might require a little extra effort, but they are worth it. The recipe calls for 48 cherries, but I actually got a couple extra cookies out of it.

The second recipe is for chocolate mint cookies. This is a favorite holiday cookie recipe for me that I got from my grandmother. The mint swirled on top of this chocolate cookie just melts in your mouth with goodness. You can use either milk chocolate or semi-sweet chocolate chips in this recipe. I have done both and they are delicious either way.

I hope everyone enjoys these cookies during this special season, just like I do.

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Chocolate-Covered Cherry Cookies

Jessica Honer/FOCUS
Chocolate covered cherry cookies take a little extra effort to make, but the end result is worth it.


1/2 cup butter

1 cup sugar

1 egg

1-1/2 teaspoons vanilla extract

1-1/2 cups all-purpose flour

1/2 cup baking cocoa

1/4 teaspoon salt

1/4 teaspoon baking powder

1/4 teaspoon baking soda

48 maraschino cherries, blotted dry



1 cup (6 ounces) semisweet chocolate chips

1/2 cup sweetened condensed milk

1 to 3 teaspoons maraschino cherry juice



In a bowl, cream together butter and sugar until fluffy; beat in egg and vanilla. Combine the dry ingredients; gradually add to creamed mixture (batter will be very firm). Shape into 48 balls, about 1-inch round, and place on ungreased baking sheets. Push one cherry halfway into each ball.

For frosting, melt chocolate chips in milk in a small saucepan over low heat, stirring constantly. Remove from the heat; add cherry juice and stir until smooth. Spoon 1 teaspoon of frosting over each cherry (the frosting will spread over cookie during baking).

Bake at 350 degrees for 10-12 minutes. Cool on wire racks.


Chocolate Mint Cookies


3/4 cup butter

1/2 cup brown sugar

2 tablespoons water

1 (12 oz) bag chocolate chips

2 eggs

2-1/2 cups flour

1-1/4 teaspoon soda

1/2 teaspoon salt

Andes mints (2 boxes)



Beat butter, brown sugar, and water in a saucepan until the butter melts. Add chocolate chips. Stir until melted. Cool 10 minutes.

In mixer, add eggs to chocolate mixture. Mix well. Add flour, soda, salt and beat until just blended. Chill for 30 minutes.

Roll into 1-inch balls and bake 12-13 minutes at 350 degrees. Unwrap mints. Remove cookies to cooling rack, place mint on top and swirl when it melts. Let cool.

How ‘bout these apples?

I do believe that apple season is upon us. At least it is for me. Did you know that the first apple trees were planted by Pilgrims in Massachusetts Bay Colony? (There may be a quiz on this later, so now you’re prepared.)

I have been picking up apples that have fallen for a couple of weeks now, and I have a tree that is full of apples that are ready to be picked. My greatest challenge when picking apples is to get to them before my dogs (or the deer) do. I have a golden retriever and a German shepherd that absolutely love the apples. If only they would pick them and put them into the basket for me! But alas, that’s just wishful thinking on my part.

I get that some people are not into baking. Some recipes may be too detailed and can be intense. Baking (and cooking in general) has always been for me though – healing. It can cure any bad mood or day. I’m not saying I am in a bad mood, but you know when you have those days where nothing seems to be going your way? I take those days and turn to baking or cooking.

The fact that it takes time is what I love about it most. Baking makes you work for it, and I’ve always loved that. Sometimes it fills me up when nothing else can.

This year, I have been looking at apple recipes that don’t take too much time to put together and bake. I recently had a weekend to myself where I got to try out two new recipes. One is an apple pie recipe called Grandma’s Apple Pie, and no, I did not get it from my grandma, I found it online. The second recipe is for apple bars. Both are simple to make and oh so delicious.

Apple Bars Ingredients:

1⁄2 cup butter, 1 cup sugar, 1 egg, 1 1⁄2 cups flour, 1⁄2 tsp baking soda, 1⁄2 tsp cinnamon, 2 cups apples, finely chopped


Cream butter and sugar. Mix in rest of ingredients. Put in a 9×13 pan. Top with 1⁄2 cup brown sugar mixed with 1⁄2 tsp cinnamon.

Bake at 350 degrees for 30 minutes.

Apple Bars

Grandma’s Apple Pie Ingredients:

4 cups apples, 2 tablespoons flour, 1 tsp cinnamon, 1 egg, 1 cup sugar, 1 cup flour, 1⁄2 cup buttermilk, 1⁄4 cup vegetable oil, 1⁄2 tsp salt, 1 tsp vanilla


Cut up apples and mix with 2 tablespoons flour and cinnamon. Put in a greased 9-inch pie plate. Mix rest of ingredients together and put on top of apples.

Bake at 350 degrees for 1 hour.

Grandma’s Apple Pie

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A new twist on meatloaf

My calendar recently told me that it is now September. My brain is still trying to process that. I could ask, ‘Where did the summer go?,’ (something I am sure everyone asks themselves every year), but I know exactly where it went while I was busy with many different things.

The seasons are starting to turn once again, and I can feel the cool fall air moving in. I even noticed while I was out camping and riding horse at Maplewood State Park this past weekend that the leaves are already starting to change. Seems a bit extreme to me, Mother Nature – you can slow down a little bit!

I do enjoy the fall season, though. I look forward to the sweatshirt weather, picking our apples and everything else that comes with fall. I do a lot more cooking and baking in the fall because of the cooler weather. I love having my kitchen window open while I have something delicious baking in the oven.

While thinking of a good cool-weather recipe to share with everyone, I remembered one of my favorites while digging some potatoes from the garden: gluten-free mashed potato meatloaf squares.

This is a great twist on meatloaf. The potatoes in the center really put a special touch to the meatloaf, and it may make your mouth water while it is cooking in the oven. The recipe can even be doubled and made in a 9×13” pan to serve even more.

Gluten-free mashed potato stuffed meat loaf squares


1 1⁄2 lb. lean ground beef, 2 cups Rice Chex cereal, finely crushed, 1 can (8 oz) tomato sauce, 1 medium carrot, grated (about 1 cup), 1⁄4 cup chopped fresh parsley, 3⁄4 teaspoon salt, 3⁄4 teaspoon pepper, 2 eggs, slightly beaten, 3 cups prepared mashed potatoes, 1⁄2 cup ketchup.


Heat oven to 375° Fahrenheit. Spray 9-inch square pan with cooking spray.

In large bowl, mix beef, cereal, tomato sauce, carrot, parsley, salt, pepper and eggs just until combined. Press half of beef mixture into pan. Spread mashed potatoes on top; cover with remaining beef mixture. Spread ketchup on top.

Bake 50 to 60 minutes or until meat thermometer inserted in center of meat reads 165°. Cool 15 minutes; cut into four squares.

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Try something new with these easy zucchini casserole and cookie recipes

-I have used both semi-sweet chocolate chips and milk chocolate chips, and they both work well in these cookies. Believe me when I say this: these are some of the best cookies I have had, and they are quite addicting.

Trying new things: to some it is scary, to others it is exciting. I usually have a mixture of the two feelings when I am about to try something new, but once I do it, I am so glad I did.

I have done a lot of new things in the last year, and I am so glad I have! In doing so, I have met many new friends and wonderful people. One new thing I started doing in this last year is writing this column!

Can you believe it has been a full year since I have started writing to you, my dear readers? You guys are so lucky! I kid, but I have really enjoyed writing the column and sharing my cooking and baking experiences. I also enjoy hearing from you and what you think of the recipes.

Another new thing I did recently was take my horse out to Medora for the first time, to go camping and riding with a couple of dear friends of mine. This new adventure will be something I will never forget. It was a wonderful experience to be able to spend three days riding through some beautiful scenery – even my horse Annie was in love with it.

Now let’s talk about trying some new foods. Something that is keeping me busy lately is my zucchini. Last year was the first year I had zucchini in my garden, and I got to try a few recipes out. This year, there are three plants out in my garden, and they are producing zucchini quite nicely and somewhat rapidly.

I have gotten to try quite a few new recipes out this year, so I am going to share a couple with you.

The first recipe is for zucchini pizza casserole. This casserole is easy to make and is very good – believe me, you will go through the leftovers quickly (if you even have any after you make it).

The second recipe is for zucchini chocolate chip cookies. I have used both semi-sweet chocolate chips and milk chocolate chips, and they both work well in these cookies. Believe me when I say this: these are some of the best cookies I have had, and they are quite addicting. You can’t say I didn’t warn you.

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Zucchini Pizza Casserole


4 cups shredded unpeeled zucchini, 1⁄2 tsp salt, 2 eggs, 1⁄2 cup grated Parmesan cheese, 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided 1 cup (4 ounces) shredded cheddar cheese, divided 1 pound ground beef, 1 can (15 ounces) Italian tomato sauce.


Preheat oven to 400 degrees. Place zucchini in strainer; sprinkle with salt. Let stand for 10 minutes. Squeeze out moisture. Combine zucchini with the eggs, parmesan and half of the mozzarella and cheddar cheeses. Press into a greased 9×13 baking dish. Bake uncovered for 20 minutes.

Meanwhile, cook the beef over medium heat until meat is no longer pink; drain. Add tomato sauce; spoon over zucchini mixture. Sprinkle with remaining cheeses. Bake 20 minutes longer or until heated through.

Chocolate Chip Zucchini Cookies


1 cup butter, softened, 2 cups sugar 2 eggs, beaten 4 cups all-purpose flour, 2 teaspoons baking soda, 2 teaspoons ground cinnamon, 1 tsp salt, 2 small zucchini, grated (you want it to measure approximately 2 cups of grated zucchini), 2 cups semi-sweet chocolate chips, 1 1⁄2 to 2 cups walnuts, chopped (optional)


Preheat oven to 350 degrees. Spray cookie sheets with cooking spray or line with parchment paper. Cream your butter and sugar together in a large mixing bowl until light and fluffy. Then add the eggs, flour, baking soda, cinnamon, and salt into the butter mixture gradually; mix well.

Stir in the zucchini. Fold in your walnuts (optional), and chocolate chips. Drop by teaspoonful with 2 inches between each cookie onto the cookie sheets. Bake for 15 to 20 minutes, or until golden. Do not over bake or you will not enjoy your cookies. Let stand to cool for 2 to 3 minutes, then remove and place on wire racks to allow to cool completely.

A very berry holiday: celebrate with some fresh raspberry desserts

Serve up this fresh raspberry crisp with some ice cream while it’s still warm for a great after-supper summer dessert.

Some things I know to be true for me:

-Summer is the busiest time of the year, and has been even busier this year.

-I spend most of my free time volunteering for various things.

-I love having a garden and being able to just walk outside and get various veggies and some fruits when I want to, thanks in large part to my husband.

-July usually means our raspberry bushes are going to be producing some yummy berries very soon, and that makes me happier than anyone can imagine. That last truth is kind of important for this month’s column. When I was thinking of what I wanted to do for a recipe, I suddenly realized it was almost July and that berry season is upon us! Ironically, I also found out that July is National Berry Month. How do I plan to celebrate this fantastic occasion, you ask? With a couple of new raspberry recipes, of course!

The first recipe is for Fresh Raspberry Crisp. Serve it with some ice cream while it is still warm and you have a great after-supper dessert. The berries called for in this recipe are interchangeable – you could use strawberries instead, or blueberries even, but raspberries always win in my book.

The second recipe (because why stop with one) is Raspberry Oat Bars. This is a new recipe that I found, and it is simple, yet delicious. The bars make a great snack; I imagine they would be great with coffee in the morning. You will have to let me know on that one, since I am not a coffee drinker. Enjoy your summer and enjoy National Berry Month. I know I will!

Fresh Raspberry Crisp Ingredients: 1 qt raspberries, 1/3 cup sugar, 1⁄4 cup margarine, softened, 1/3 cup all-purpose flour, 1/3 cup brown sugar, 3⁄4 cup rolled oats


Preheat oven to 350 degrees. Place raspberries in the bottom of a 9 in square baking pan and sprinkle sugar over the fruit. In a medium bowl blend together the margarine, flour, brown sugar and oats, until it resembles a coarse meal. Sprinkle over the raspberries.

Bake 30 minutes or until slightly browned.Serve hot. Variations: Can use berries of your choice.

Raspberry Oat Bars Ingredients: 2 tablespoons sugar, 2 tablespoons cornstarch, 1 package (10 ounces) frozen sweetened raspberries, thawed (can use fresh also), 1/4 teaspoon almond extract, 1 cup quick-cooking oats, 3/4 cup all-purpose flour, 2/3 cup packed brown sugar, 1/4 cup whole wheat flour, 1/4 teaspoon salt, 1 teaspoon vanilla extract, 1/3 cup cold butter, cubed


Preheat Oven to 350 degrees. In a small saucepan, combine sugar and cornstarch. Gradually stir in raspberries until blended. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in extract. Cool.

In a large bowl, combine the oats, flour, brown sugar, wheat flour, salt and vanilla. Cut in butter until mixture resembles coarse crumbs. Press 2-1/2 cups crumb mixture into a 9-in. square baking pan coated with cooking spray. Spread with cooled berry mixture.

Sprinkle with remaining crumbs. Bake for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars.

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Potato salad and baby back ribs: perfect for summer parties

Try these tasty potato salad and slow cooker baby back rib recipes for use at graduation parties, barbecues and other summer get-togethers.
Photo by Jessica Honer, for the Perham Focus

I’m going to take you back to the year 1997-98.

Why? Well, that was a particularly good year for me as a 4-H’er at the fair.

I usually took many projects to the fair as a 4-H kid: my top involvement was horses, but I also loved to take part in foods. (I know, imagine that, I took food projects to the fair – who would have thought?!) Each year I would try and experiment with something new. I had to choose a dish, prepare it, and then submit a presentation about it, with the recipe and details about making it, to a judge.

Usually I would make something once, a couple months before the fair; I’d take a picture and write down the recipe and other information. Then would come that one busy week in July (all 4-H kids know when this is – crunch time, the week of the fair) where I’d need to make the food again to present to the judge.

I did a few different food projects that year, but the one that stood out most was the potato salad. It was a recipe I decided to try that was molded and had a design in it.

It was interesting, to say the least.

Why did it stand out?

Because, while I got blue ribbons with all my projects, I got a Reserve Champion with that potato salad. I was pretty darn proud of that.

Why am I telling you this story?

When I got to thinking about what I wanted to do for my June recipe, I started thinking about summer food and what would be good. As I was going through my old 4-H project record book (I was reminiscing one day), I spotted the picture of my award-winning potato salad and had an ‘Aha!’ moment.

BBQ’s, grilling and potlucks are coming up, and what do you usually see at these? Potato salad.

Now, while I no longer have the recipe I used for that 1997-98 fair, I did find another delicious potato salad recipe for all you fans out there. This is some of the best potato salad I have ever had, hands down.

I use fat free ranch and low fat miracle whip to make it a little healthier – you can’t even tell the difference. I also leave the onions out of mine, only because I am allergic to them.

I can’t just let the potato salad stand alone, though. I am a fan of BBQ, and have a great slow cooker recipe for baby back ribs. I again leave the onions out, but add in about a tablespoon of garlic powder.

Potato salad


6 eggs

10 red potatoes

1 cup mayonnaise

1/2 cup ranch dressing

1/3 cup dill pickle relish

2 tablespoons prepared yellow mustard

1 1/2 teaspoons salt

1/4 teaspoon ground black pepper

1/8 teaspoon paprika

1/8 teaspoon celery seed

1 onion, chopped


Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and refrigerate until cold. Peel and cube once cold.

Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water in the sink. Peel and chop the cooled eggs.

Stir together the mayonnaise, ranch dressing, relish, mustard, salt, pepper, paprika, and celery seed in a mixing bowl. Add the eggs, potatoes, and onion; stir until evenly mixed. Cover and refrigerate at least 2 hours before serving.

Slow and easy baby back ribs


4 pounds pork baby back ribs, cut into 2-rib portions

1 medium onion, chopped

1/2 cup ketchup

1/4 cup packed brown sugar

1/4 cup cider vinegar

1/4 cup tomato paste or tomato sauce

2 tablespoons paprika

2 tablespoons Worcestershire sauce

1 tablespoon prepared mustard

1 teaspoon salt

1/4 teaspoon pepper

2 tablespoons cornstarch

2 tablespoons cold water


Place ribs in a 5-qt. slow cooker. In a small bowl, combine the onion, ketchup, brown sugar, vinegar, tomato paste, paprika, Worcestershire, mustard, salt and pepper; pour over ribs. Cover and cook on low for 5-6 hours or until meat is tender.

Remove ribs to a serving platter; keep warm. Skim fat from cooking juices; transfer juices to a small saucepan. Bring to a boil.

Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs.

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Two rhubarb recipes that get rave reviews

Spring has officially sprung, and so far it is a wet one. We get it, Mother Nature, at least it isn’t snow, but I wouldn’t complain if you threw a little sunshine in with the rain.

With the rain, though, comes more time for me to cook and bake, so I can’t complain too much.

I look forward to spring because that means that it is time to plant the garden, and soon I will be eating fresh berries again. People have also been reminding me that the rhubarb is ready. Rhubarb is usually one of the first things ready in the spring; of course, around here, it depends on what kind of winter we have had.

Here is the thing about rhubarb, though… I don’t like it at all. I know that’s a strong thing to say, but it’s true. I don’t even like it a little bit. I don’t care what I cook or bake it in, I am not going to eat it. And before you ask, yes, I have tried it, but rhubarb and I just don’t get along.

I am sure you are wondering why, then, I have shared two rhubarb recipes in this month’s column. Well, there are a few foods that I don’t necessarily care for, but I still cook and bake with them; then I give them to other people who do enjoy them (those poor, poor taste testers, the things I put them through). So it works out for everyone. It also gives me a chance to cook with other foods and try new things with them.

The two recipes I have included for this month are rhubarb bread and rhubarb dessert. I have made both, and they look fantastic, but I couldn’t tell you how they taste. I did bring them both into work for my co-workers recently, and they got rave reviews, so I will take their word for it. I hope you enjoy them just as much as they did!

Rhubarb bread








1 1/2cups brown sugar

2/3 cup oil

1 beaten egg

1 cup sour milk

1 tsp vanilla

1 tsp salt

1 tsp soda

2 1/2 cups flour

1 1/2 cups diced rhubarb

1/2 cup chopped nuts (optional)


Combine ingredients in order given. Pour into 2 greased 5×9 loaf pans. Optional: Blend 1/4 to 1/2 cup sugar, 1/2 tsp cinnamon and 1 tablespoon butter. Sprinkle over batter. Bake at 325 for 40-45 minutes.


Rhubarb dessert









1 2/3 cup graham cracker crumbs

1/4 cup sugar

1/4 cup softened butter


4 cups rhubarb – cut up

1/2 cup water

1 cup sugar

3 tablespoons cornstarch

Red food coloring

2 cups mini marshmallows

8 oz cool whip 1 (3 oz) instant vanilla pudding mix


Mix graham cracker crumbs, sugar and softened butter together and press into the bottom of a 9×13 pan. Cook rhubarb and water until soft. Add sugar and cornstarch. Cook until thick. Add some red food coloring. Cool, spread on top of crust. Mix 2 cups mini marshmallows with 8 oz cool whip. Spread over rhubarb. Prepare instant vanilla pudding as directed on package and spread over cool whip. Keep refrigerated. Can sprinkle a few graham cracker crumbs over top.

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