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The following recipes were printed in the MLEC Outlet newsletter.

Submit your recipes by email to One recipe is chosen each month. If your recipe is printed, your account will be credited $5.00.

February 2019

Hot Chocolate Mix

  • 25.6 oz. pkg (8 quarts) instant nonfat dry milk
  • 1 lb. instant cocoa mix
  • 6 oz. jar non-dairy powdered creamer
  • 1 cup powdered sugar
  • 1/4 tsp. salt

Combine all ingredients in a large container. Store tightly covered. For each serving,mix 1/4 cup mix with 1 cup boiling water. This recipe makes about 50 servings

Thanks to Pat Trombley of Anoka for submitting this recipe.

January 2019

Shepherd's Pie

  • 1 lb. lean ground beef
  • 6 potatoes
  • 1 cup fresh, small carrots
  • 1 small onion
  • 1 minced garlic clove
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 1 tsp. thyme
  • 6 Tbsp. butter
  • 1/2 cup milk
  • 1 package of beef gravy mix (prepared per instructions)
  • 1 cup shredded cheddar cheese

Clean potatoes, cut into pieces, cook in water until tender. In large skillet, brown ground beef with garlic, onion, and sliced small carrots. When beef is browned, add corn and peas, cook until tender. Prepare gravy mix per instructions add to skillet with thyme. Drain and mash potatoes with butter and milk. Spread on top of beef mixture. Bake at 350 degrees for 30-35 minutes. Add shredded cheese and bake an additional 10 minutes. Enjoy!

Thanks to Terri Darsow of Champlin for submitting this recipe.

December 2018

Butter Pecan Turtle Bars


  • 2 cups flour
  • 1 cup brown sugar
  • 1/2 cup butter
  • 1/2 cup chopped pecans


  • 2/3 cup butter
  • 1/2 cup brown sugar


  • 1/2 cup chopped pecans
  • 1 cup chocolate chips

Mix first three crust ingredients and pat firmly into a 9x13 inch pan. Sprinkle chopped
pecans over the unbaked crust.
Combine caramel ingredients and boil for 1 minute. Pour caramel over the crust and
pecans. Bake at 350 degrees for 18-22 minutes. Remove from the oven and sprinkle top
with chopped pecans and chocolate chips. When the chips are melted, swirl the top.

Thanks to Linda Amsbaugh of Minneapolis for submitting this recipe.

November 2018

Baked Sesame Chicken

  • 4 boneless, skinless chicken breasts, thawed
  • Salt and pepper
  • 3 Tablespoons butter or margarine, melted
  • 2 cups crisp rice cereal, crushed
  • 2 Tablespoons sesame seeds

Preheat oven to 375 degrees. Season chicken breasts lightly with salt and pepper.
Dip in melted butter or margarine. Combine crushed crisp rice cereal and sesame
seeds. Dip chicken breasts in sesame seed mixture, turning to coat all sides. Place in
well-greased baking pan. Sprinkle extra sesame seed mixture on top, add more crisp
rice cereal for additional crunch. Bake for 30-40 minutes or until internal temperature
reaches 180 degrees.

Thanks to Scott Weimer of Palisade for submitting this recipe.

October 2018

Chicken Enchilada Dip

  • 8 oz. cream cheese (softened)
  • 1 1/2 cup shredded cheese
  • 1 can green chilis (not drained)
  • 1 tsp. garlic powder
  • 1/2. tsp. cumin
  • 1/4 tsp. chili powder
  • 1/4 cup mayonaise
  • 1 tsp. hot sauce
  • 2 cups chopped cooked chicken
Beat cream cheese and add rest of ingredients. Grease a pie pan and spoon in mixture. Bake at 350 degrees for 20-30 minutes. Sprinkle shredded cheese on top and let the pan stay in the turned off oven for an additional 10 minutes. Serve with crackers and enjoy!

Thanks to Kathy Handland of Aitkin and Texas for submitting this recipe.

September 2018

Headbanger Bars

  • 1 cup butter
  • 1 cup brown sugar (packed)
  • 2 cups chopped pecans
  • 1 package of graham crackers
  • 10 Hershey’s chocolate bars
Boil butter, brown sugar, and pecans for 5 minutes. Grease the bottom of a 9x13 inch pan. Cover the bottom of the pan with whole graham crackers. Pour mixture over crackers and bake for 5 minutes at 325 degrees or until bubbly in the middle. Cover with whole Hershey bars and let them melt over pecan mixture. Let the pan cool until the chocolate is firm. Cut, serve, and enjoy!

Thanks to Mildred Aydt of Chanhassen for submitting this recipe.

August 2018

Spinach Artichoke Dip

  • 1 pkg. cream cheese (softened)
  • 2 cups asiago cheese
  • 1 14oz. can of artichoke hearts
  • 1/2 cup mayonaise
  • 1/2 cup sour cream
  • 1 1/2 cup cooked spinach
  • 1-2 cloves garlic (minced)
  • Fresh parsley
Chop artichoke hearts and add to bowl along with cream cheese, asiago cheese, mayonaise, sour cream, spinach, and garlic. Mix well and top with fresh parsley. Serve with crackers, tortilla chips, or toasted baguette slices. This easy recipe is perfect to share with family and friends!

Thanks to Miranda Skinner of Aitkin for submitting this recipe.

July 2018

Dessert Tacos

  • 1 pkg. Jell-O Coconut Cream Flavor Instant Pudding
  • 1 1/4 cup cold milk
  • 1 cup thawed Cool Whip Whipped Topping
  • 10 small flour tortillas
  • 2 Tbsp. butter, melted
  • 1 Tbsp. sugar
  • 1 tsp. ground cinnamon
  • 1 1/2 cup fresh or frozen mixed berries
  • 1/4 cup Baker’s Angel Flake Coconut, toasted
Heat oven to 325 degrees. Beat pudding mix and milk in medium bowl with whisk for 2 minutes. Stir in Cool Whip. Refrigerate for 1 hour. Meanwhile, brush both sides of tortillas with butter. Next sprinkle with combined sugar and cinnamon. Fold the tortillas in half and place between cups of an upside down muffin pan (see image). Bake for 18-20 minutes or until lightly browned; cool completely. Spoon pudding mixture into taco shells and top with fruit and coconut.

Thanks to Shirley Halbrook of Brainerd for submitting this recipe.

June 2018

Colorado Fish Bake

  • 1 large sweet onion
  • 1 large tomato
  • 1 bag of baby spinach
  • 4-6 fresh fish fillets
  • 3/4 cup chicken stock
  • white or brown rice (steamed)
Chop sweet onion and cover bottom of 9x13 inch pan. Slice tomato and place on top of onion layer. Add baby spinach on top of tomato layer and spread evenly. Layer 4-6 fish fillets (depending on size of fish) on top of spinach layer. Pour 3/4 cup chicken stock over all and season to taste with salt and pepper. Cover with tin foil and bake at 350 degrees for 30-40 minutes. Cooking time can vary depending on thickness of fish, use good judgment. Serve on a bed of steamed white or brown rice. Serves 2-4 people.

Thanks to Cindy Scott of Otsego for submitting this recipe.

May 2018

Fiber Cookies

  • 1 cup butter
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 Tbsp molasses
  • 2 tsp vanilla
  • 2 1/2 cup flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 cup quick cooking oatmeal (not instant oatmeal)
  • 1 cup coconut
  • 2/3 cup dried cranberries
  • 6 oz. white chocolate chips
  • 1 cup chopped nuts
Cream together butter, white sugar, and brown sugar. Add eggs, molasses, vanilla. Sift and add flour, salt, baking soda, and baking powder. Next, stir in oatmeal, coconut, dried cranberries, white chocolate chips, and chopped nuts. Bake at 375 degrees for 12 minutes. Do not overbake!
* Butterscotch chips can also be substituted for white chocolate chips!*

Thanks to Cecelia Anderlie of Onamia for submitting this recipe.

April 2018


  • 2 cups of cooked garbanzo beans (chickpeas)
  • ¼ cup of the bean liquid
  • ¼ cup lemon juice
  • 2 cloves of garlic, minced
  • 3 T tahini (sesame paste, found in the ethnic or Asian foods section)
  • Chopped parsley if you have it
  • A little cumin or ground chipotle pepper if you have it
  • A little olive oil (optional)

Puree the chickpeas in a blender, or use a hand-held pastry dough blender. Add the liquid to smooth it out. Transfer to a small bowl and whisk in the lemon juice, garlic, and a little salt. Gradually add the tahini and keep blending (it will thicken a lot as you stir). Before serving, sprinkle with parsley and cumin (or chipotle) and drizzle a bit of olive oil on top if you like. So yummy and good for you, too. This will serve 4.

Great for dipping vegetables, spreading on crackers, or stuffing pita bread.

Thanks to Jennie Hakes and Steve Hawrysh of Aitkin for submitting this recipe.

March 2018

Creamy Mexican Dip

  • 1 - 8 oz. pkg cream cheese
  • 1 pkg. dry ranch dressing
  • 1 can Rotel tomatoes with green chilies
  • 1 small can sliced black olives, drained
  • 1-11 oz. can Mexicorn

Put all in small crockpot until everything is blended and hot.
Serve with tortilla chips.

Thanks to Mary Jo Goodin of Brooklyn Park for submitting this recipe.

February 2018

Blueberry Coffee Cake or Muffins

  • 2 cups flour
  • 1 cup sugar
  • 2 tsps baking powder
  • 1/2 cup butter
  • 2 eggs
  • 1 cup milk (1/2 cup for muffins)
  • 1 tsp vanilla
  • 2 cups blueberries - can be fresh, canned or thawed frozen ones

In medium bowl, combine dry ingredients. Cut in butter until mixture resembles coarse crumbs. In a bowl, combine milk, eggs and vanilla. Add to the dry ingredients all at once, stirring until just moistened. Stir in blueberries. Pour into a greased 13” x 9” baking pan (or muffin tins). For muffins, sprinkle with sugar for topping and bake at 30 minutes at 375 degrees.)

Topping for coffee cake:

  • 1/3 cup brown sugar
  • 1/3 cup white sugar
  • 1 tbsp cinnamon
  • 1/2 cup chopped nuts
  • 1 tbsp butter

Mix all together and sprinkle over cake. Bake at 350 degrees for 35 minutes.
For muffins: Sprinkle with sugar and bake at 375 degrees for 30 minutes.

Thanks to Helen Ryan of Aitkin for submitting this recipe.

January 2018

Crockpot Chocolate Pudding Cake

  • 1 chocolate cake mix
  • 1 2/3 c. water
  • 3 eggs
  • 1/3 c. oil

Beat for 2 minutes and pour into crockpot.

Mix 2 cups milk and 1 small package instant chocolate pudding mix in a bowl. Whisk for 2 minutes and wait 2 minutes to set.

Spoon over cake batter. Sprinkle with 12 oz. package of chocolate chips.

Cover and cook in crockpot 3-4 hours on high or 3 hours on high, then a half hour to an hour on low.

Thanks to Mary Henrikson of Cedar, MN, for submitting this recipe.

December 2017

Barbequed Meatballs

  • 1 pound ground beef
  • ½ cup quick cooking rolled oats
  • 1 slightly beaten egg
  • ½ cup milk
  • 1 teaspoon salt
  • Dash pepper
  • 2 tablespoons flour
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • 2 tablespoons shortening
  • ½ cup chopped onion
  • ½ cup bottled barbecue sauce
  • ½ cup water
  • 1 1-pound can (2 cups) whole kernel corn, drained

Combine meat and next 5 ingredients; let stand 15 minutes. Shape into 18 balls.

Combine flour, paprika, and ½ teaspoon salt. Roll meatballs in flour mixture. Brown in hot shortening; drain. Place in 1 ½ quart casserole. In same skillet, cook onion in shortening until tender but not brown. Stir in remaining ingredients and heat to boiling; add to meatballs in casserole. Cover and bake at 350 degrees for 35 to 40 minutes.

Thanks to Linda Weimer of Palisade for submitting this recipe.

November 2017

Cooked Cabbage

  • 1 head of cabbage
  • 1-13 oz. can evaporated milk
  • 1 c. dried bread crumbs
  • 1/2 cup butter

Pour milk over cabbage, sprinkle with bread crumbs. Dot with butter.

Bake at 350 degrees covered for 30 minutes. Uncover and bake for 30 minutes more.

Thanks to Barbara Frey Brown of Brainerd for submitting this recipe.

October 2017

Zucchini Chocolate Cake

  • 1/2 c. margarine
  • 1/2 c. oil
  • 1 3/4 c. sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1/2 c. buttermilk
  • 2 1/2 c. flour
  • 1/4 c. cocoa
  • 1 tsp. soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 1 tsp. cloves
  • 2 cups grated zucchini

Wash zucchini (no need to peel), grate and drain well. Mix all ingredients together and put in greased 9 x 13 cake pan. Cover with 1/2 c. of chocolate chips and 1/2 c. of nuts. Bake at 350 degrees for 40-45 minutes.

Thanks to Priscilla Blom of Deerwood for submitting this recipe.

September 2017

Sweet Potato Bread

  • 3/4 c. sugar
  • 1/2 c. vegetable oil
  • 2 eggs
  • 1 3/4 c. sifted flour
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/3 c. water
  • 1 c. cooked & mashed sweet potatoes
  • 1/2 c. chopped pecans or walnuts

Combine sugar and oil, beat well. Add eggs and beat. Combine flour, baking soda, salt, cinnamon and nutmeg. Stir flour mixture into egg mixture alternating, with water. Stir in sweet potatoes and chopped nuts. Pour batter into 9” x 5” loaf pan or two small loaf pans. Bake at 350 degrees for about an hour.

Thanks to Gloria Kusy of McGregor and North Carolina for submitting this recipe.

August 2017

Barbecue Ham Sandwiches


  • 1 small sweet onion
  • 2 Tsp. butter

Add to pan and heat to bubbling:

  • 1 lb. ham (deli, packaged, or leftover baked ham slices)
  • 3/4 c. ketchup
  • 2 Tbsp. mustard
  • 2 Tbsp. brown sugar

Serve on your favorite soft rolls.

Thanks to Karen Carlson-Smith of Isle for submitting this recipe.

July 2017

Slow Cooker Mac and Cheese

  • 8 oz. cooked elbow macaroni (cook half time on box)
  • 1 (12 oz.) can evaporated milk
  • 1- 1/2 c. whole milk
  • 1/4 c. melted butter
  • 1 tsp. salt
  • Dash of pepper
  • 2 large eggs beaten
  • 2 (10 oz.) sharp cheddar cheese
  • (about 5 cups)
  • Dash of paprika

Spray 4 qt. slow cooker with cooking spray, add macaroni, evaporated milk, butter, salt, pepper, and eggs.

Stir in all but a 1/2 c. of cheese, sprinkled the remaining cheese and paprika on top. Cover and cook on low for 3 hours and 15 minutes.

This recipe can also be cooked in a 9x13 pan coated with butter and placed in a 350 degree oven for 50 minutes.

Thanks to Jeanne Manthei of Mille Lacs Lake and Wabasha for submitting this recipe.

June 2017

Lemon Rhubarb Bundt Cake

  • 1 box lemon cake mix
  • 3 cups rhubarb chopped small
  • and sprinkled with 1 tablespoon sugar
  • 1/2 cup buttermilk
  • 1/2 cup oil
  • 3 eggs

Mix all ingredients and pour into a greased and floured bundt pan. Bake 45 minutes. Let stand for 10 minutes, then gently remove from pan. Glaze immediately. Glaze: 2 cups powdered sugar, 2 T. soft butter, juice and zest of 1 lemon.Mix into thick icing and spread on hot cake.

Thanks to Dorothy Hautman of Chaska and Onamia for submitting this recipe.

May 2017

Blueberry Coffee Cake

  • 1 cake mix, yellow or white
  • 3 eggs
  • 1 can blueberry pie mix

Combine and beat for two minutes. Pour into greased 9 x 13 cake pan.

Mix and crumble together:

  • 2 Tbsp. flour
  • 2/3 c. brown sugar
  • 2 Tbsp. butter

Sprinkle over the top of cake and bake at 350 degrees for 40-50 minutes.

Thanks to Arty Heins of Aitkin for submitting this recipe.

April 2017

Cheesecake Pie

  • 1 package 8 oz. cream cheese, softened
  • 1/3 c. sugar
  • 2 tsp. vanilla
  • 8 oz. whipped topping, thawed
  • 1 - 6 oz. graham cracker crust

Mix first 3 ingredients together (with mixer). Fold into whipped topping. Put in pie crust and top with fruit of your choice.

Thanks to Steve and Jenny LaFlamme of Apple Valley for submitting this recipe.

March 2017

Banana Cake

  • 1/4 c. butter
  • 2 eggs well beaten
  • 2 c. flour
  • 1 tsp. soda
  • 1 tsp. vanilla
  • 1 c. sugar
  • 1/2 c. sour cream
  • 1 tsp. baking powder
  • 1/4 tsp salt
  • 2 or 3 ripe bananas

Cream butter and sugar, add the rest of ingredients in order given. Bake in a 13” x 9” baking pan for 30 minutes at 350 degrees

Thanks to Elaine Krenz of Faribault for submitting this recipe.

February 2017

Game Day Dip

  • 16 ounce cream cheese, softened
  • Finely chopped onion to taste
  • Garlic salt to taste

Stir together in large bowl.

Home Made Potato Chips (would go well together)

  • 2 medium Yukon Gold or Idaho potatoes, peeled and sliced into 1/8-inch slices (mandoline or hand slicer)
  • 3 tablespoons olive, canola, or peanut oil
  • Salt
  • Freshly ground pepper

Preheat the oven to 400°F. Slice the potatoes into a bowl and immediately toss them with the oil. Season lightly with salt and arrange them in a single layer on a baking sheet. Bake in the oven until golden brown — about 12-15 minutes. Season again lightly with salt and pepper when they come out of the oven. Transfer to a rack to cool for maximum crispness.

Thanks to Craig Klingelhofer of Aitkin for submitting this recipe.

January 2017

Up North Southwest Bake

  • 1 lb. ground beef - cooked and drained
  • 1 - 10 oz. can tomatoes and chiles
  • 1 1/2 c. beef broth
  • 1 each green & yellow peppers, diced
  • 1 can black bean, drained & rinsed
  • 1/2 c. frozen corn
  • 1 1/2 c. instant brown or white rice
  • 1 Tsp. taco seasoning

Put rice in lightly greased 9” x 13” casserole. Gently fold together all other ingredients and place on top of rice. Bake at 350° for 30 minutes. Remove and sprinkle with mexi-cheese to your liking, (one cup is plenty)

Thanks to Cindy Scott of Minnetonka/Farm Island for submitting this recipe.

December 2016

Pistachio Bread

  • 1 pkg yellow cake mix
  • 1 pkg instant pistachio pudding mix
  • 4 eggs
  • 3/4 c maraschino cherries, chopped
  • 1/2 c nuts (pistachios or pecans), chopped
  • 1/8 c water
  • 1/4 oil
  • 1 c sour cream
  • 1/8 c sugar and 1 tsp cinnamon, mixed

Combine all ingredients except sugar and cinnamon. Mix with a spoon, not a mixer. Grease 2 - 2.5 x 4.5 x 8.5” loaf pans. Dust pans with sugar cinnamon mix, leaving some to sprinkle on the top of loaves. Fill pans and bake at 350° for 40-50 minutes. Check with toothpick in the center of loaf and when it comes out clean, it’s done.

Thanks to Joelen Schoeben of Aitkin for submitting this recipe.

November 2016

Surprise Chocolate Cake

Mix a chocolate cake mix according to directions. Pour half the batter into a greased 9 X 13 pan.


  • 2 Tbsp. softened butter
  • 1 - 8 oz. pkg. softened cream cheese
  • 2 Tbsp. milk
  • 1/4 cup sugar
  • 1 Tbsp. corn starch


  • 1 egg
  • 2 Tbsp. milk
  • 1 tsp. vanilla

Beat until smooth, then spoon by Tbsp. over cake batter - carefully spread. Add the rest of the cake batter.With a knife swirl thru the batter. Bake at 350 degrees and start checking after 35 minutes with a toothpick for doneness.

Fudge Frosting

  • 1 cup sugar
  • 1/4 cup butter
  • 1/4 cup milk

Boil 1 minute, remove from heat. Add 1/2 cup chocolate chips and 1 tsp. vanilla. Beat till smooth, frost cooled cake and enjoy!

Thanks to Mary Lou Michels of Ham Lake for submitting this recipe.

October 2016

Cookie Bars

  • 1 box yellow cake mix
  • 1 small box instant vanilla pudding
  • 2 eggs
  • 1/2 c vegetable oil
  • 1/4 c. water
  • 1/2 c. chocolate chips (save more for top)
  • 1/2 c. Mini M&M candies (save more for top)

Preheat oven to 350°. Combine all ingredients in a large bowl. Mix. (Mix will be a little thick.) Pour into a greased 13"x9" baking pan and spread evenly across the bottom. Sprinkle extra chocolate chips and M&M candies on top. Bake 20-30 minutes.

Thanks to Patricia A Trombley of Anoka (and Farm Island Township) for submitting this recipe.

September 2016

Apple Upside Down French Toast

  • 1/2 c. butter
  • 1-1/4 c. dark brown sugar
  • 3 Granny Smith apples, peeled, cored, and sliced
  • 1 tsp. cinnamon
  • 1 loaf whole wheat french bread cut into 1-1/2 in thick slices
  • 1-1/2 c. milk
  • 6 eggs
  • 1 tsp. vanilla extract
  • 1 tsp. nutmeg
  • 1 c. sliced almonds or chopped walnuts (optional)

Combine butter and sugar in sauce pan. Cook over medium heat until bubbles appear, stirring frequently. Pour into a 13” x 9” baking pan and spread evenly across the bottom. Let cool. Place apple slices in rows, close together, on top of sauce, sprinkle with cinnamon and layer bread slices on over the top.

Combine milk, eggs, and vanilla extract. Pour over bread. Sprinkle nutmeg on top, cover and refrigerate overnight. The next day, preheat oven to 350°, Uncover pan and bake 60 minutes or until golden brown and crispy on the top. Scoop serving so that apples are on top, and spoon sauce from pan over each serving. If desired, sprinkle with almonds or walnuts. Serves 8.

Thanks to Sharon K Peterson of Onamia for submitting this recipe.

August 2016

Kale Salad

  • A large bunch of fresh kale washed with stems removed.
  • Cut or tear leaves into medium-sized pieces.
  • One thinly sliced onion


  • 4 T olive oil
  • 4T Rice wine vinegar (seasoned or plain)
  • 2 T Raw honey

Shake in jar until blended

Add part of dressing to the thinly sliced onions and let set for an hour.

Add the kale and rest of dressing and toss til coated well. May be tossed an hour ahead of serving.

Thanks to Sharon Hegstrom of Onamia for submitting this recipe.

July 2016

Cheesy Brat Stew

  • 5 or 6 cooked brats
  • 4 to 5 medium potatoes
  • 1 small onion, chopped
  • 1 can cream of mushroom soup
  • 1 can french style green beans
  • 1+ cup grated american or velveeta type cheese

In a pot, start heating soup and green beans. Cut brats in 1/2” pieces and add to soup. Cut potatoes into 3/4-1” chunks and add to pot. Stir in onion and cheese.

Heat slowly until the potatoes are done.

Makes enough for 4-6 hearty appetites. Very good to use up leftover brats and easy to make.

Thanks to Jeff Norman of Aitkin for submitting this recipe.

June 2016

Rhubarb Cookies

  • 1 cup shortening
  • 1 1/2 cups brown sugar
  • 2 eggs
  • 3 cups flour
  • 1 tsp. soda
  • 1/2 tsp. salt
  • 1 3/4 cups fresh rhubarb chopped fine
  • 3/4 cup coconut or white chips

Pre-heat oven to 350°. Cream shortening with sugar and then add eggs. Add flour, soda, and salt - mix well. Add rhubarb, coconut or chips and mix thorougly. Drop by spoonsfuls onto cookie sheets and bake for 12-14 minutes until lightly brown.

Makes about 60 cookies.

Thanks to Elaine Pearson of Aitkin for submitting this recipe.

May 2016

Banana Cranberry Bread

  • 1/3 cup shortening
  • 2/3 cup sugar
  • 2 eggs
  • 1 3/4 cups flour
  • 1/2 tsp. salt
  • 1/4 tsp. soda
  • 2 tsp. baking powder
  • 1 cup mashed ripened banana
  • 1/2 cup walnuts
  • 1 cup drained freshly cooked cranberries

Cream shortening with sugar. Add eggs, one at a time, beating well after each. Add dry ingredients alternately with mashed bananas to creamed mixture, beating well after each. Fold in drained cranberries. Pour into greased 8.5” x 4.25” x 2.5” loaf pan. Bake at 350° for 60 minutes. Cool and slice.

* To cook cranberries - Bring 2 cups water and 2 cups sugar to a boil. Cook 5 minutes.

Add 1 package cranberries and continue cooking until they pop.

Thanks to Cecelia Anderlie of Onamia for submitting this recipe.

March 2016

Ricotta Mini Cakes

Put together in one bowl and set aside:

  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1/8 teaspoon salt

In second bowl:

  • Beat ½ cup (1 stick) unsalted butter, softened, and 1 cup granulated sugar until blended.
  • Add 1 egg, 1 cup ricotta cheese and 1 teaspoon vanilla extract. Mix until blended.
  • With mixer on low speed, add the flour mixture and beat until blended. It will be sticky but stiff.

Drop by tablespoons onto lightly greased cookie sheets. Bake in 350 degrees preheated oven for about 14 minutes, until lightly browned around the edges. Remove to rack to cool completely. Glaze after completely cooled.


  • 2 cups confectioners’ sugar mixed with 3 Tablespoons milk.

Makes about 3 dozen.

Thanks to Sylvia Allen of NJ and Big Pine Lake for submitting this recipe.

February 2016

Wild Rice Meatloaf

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 can cooked wild rice
  • 1 egg
  • 2-3 Tablespoons worcestershire sauce
  • Salt, pepper, and burger seasoning to taste

Mix all ingredients together. Put in a loaf pan.

If desired, put ketchup down the center of the loaf.

Bake at 350 degrees for 1 hour.

Thanks to Ann Kurr of Ham Lake for submitting this recipe.

January 2016

Taco Tartlets


  • 1 lb. ground beef (85-90% lean)
  • 2 Tbsps. taco seasoning
  • 2 Tbsps. ice water

Mix hamburger, taco seasoning and water with hands.  Using a mini muffin pan, press in bottom and up the sides.  


  • 1 cup sour cream
  • 2 Tbsps. Taco sauce
  • 2 oz. black olives, chopped
  • ¾ cup coarsely crushed tortilla chips


  • 1 cup shredded cheese

Preheat oven to 425°.  Mix filling ingredients in medium bowl.  Spoon into each hamburger shell making a slight mound, cover with cheese and bake 7 to 8 minutes.  Serve immediately, or freeze. Makes 30-36.

Thanks to Karen Stoltz of Garrison for submitting this recipe.

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