Warning: This is not a pretty cake, but it’s wonderful!
 
Grease and flour 9 x 13 pan.
 
STEP 1:
 
1 ½ Cup of Coconut
1 ½ Cup of chopped Pecans
 
Sprinkle over bottom of pan.
 
STEP 2:
 
1 German Chocolate or plain Chocolate cake mix. Mix as directed on box.
 
STEP 3:
 
1 ½ Cup of powdered sugar sifted
1 Stick of butter (or Oleo if you can find it)
1 8 oz. Cream cheese
 
Mix above ingredients together. Set aside.
 
Step 4:
 
Pour mixed cake over the pecans and coconut. Then after mixing cream cheese, 
powdered sugar, and butter dab the mixture by teaspoons over the entire unbaked 
cake.
 
Bake for 45 to 50 min. @ 350.
 
Note: Can sprinkle with powdered sugar or serve with cool whip or ice cream. But 
it’s so rich it’s great alone.

Brenda

3 Cups (24 oz.) sour cream                

2) 4 oz. Cans chopped mild green chilies

1/4  to ½  Cup milk (optional)            

4 - 5 Cups cooked rice (no less than 4)

2 ½ cups grated Monterey Jack cheese (8 oz.)    

2 ½ Cups grated Cheddar cheese (8 oz.)

Salt and pepper to taste.
 
Mix together sour cream and chilies (and milk if you like a “wetter” finished 
product) and set aside. Toss cheeses together (or buy mixture of the two). 
Butter or spray 3-quart casserole (9x13 pan). Put half of rice in bottom of 
casserole, spread half of the sour cream mixture on rice, top with half of the 
cheeses and sprinkle with salt and pepper. Repeat these layers a second time. 
Cover casserole and bake for 25 minutes @ 375. Remove cover and bake and 
additional 10 minutes, or until bubbly. 
 
You can assemble this ahead of time and refrigerate, add 10 to 15 minutes to 
bake time.
 
This came from my Aunt Cheri Phelps in Colorado. It was yummy with fresh Alaskan 
Salmon and Halibut (shout-out to Larry Haas & boys!).  

Brenda      

Cake:
 
1 Package Yellow cake mix
1 Can Mandarin Oranges (11 oz.)
1 Can crushed Pineapple (20 oz.)
 
Prepare cake mix as directed EXCEPT add the mandarins (undrained) in place of 
the water. Bake as directed. Cool completely. Spread the pineapple over the top 
of the cake.
 
Icing:
 
1 Large container of whipped topping
1 Small package of Vanilla instant pudding
½ - 1 Cup of sweetened Coconut.
 
Mix whipped topping and pudding together. Spread mixture over the crushed 
pineapple and top with coconut. This recipe can be made into a layer cake as 
well.
 
This is my mom’s favorite cake.

4 cups milk

3 disks (about 9 oz) Mexican chocolate, such as Ibarra, coarsely chopped (found in Mexican section of your local market)

½ tsp ground cinnamon (optional)

4 sticks of cinnamon (optional)

In medium saucepan, add milk, chocolate and ½ tsp cinnamon. Heat mixture over medium heat, stirring with whisk, until very hot and the chocolate has melted. Pour hot chocolate into mugs garnish with cinnamon sticks and a dollop of whipped cream. Enjoy on a cold winter night.

My mom used to make this for us almost every night during Christmas vacation. We would sit under warm blankets, watch a movie and enjoy our hot chocolate.

Patty Aguilar

3 to 4 Serrano chilies or 2 to 3 jalapeño peppers

6 to 7 Roma tomatoes

¼ of a white or yellow onion

4 to 5 whole peeled garlic

½ cup of cilantro

Salt and Pepper to taste

1 tbs Garlic powder

1 tsp Cumin powder

Boil the peppers, tomatoes, onion, and garlic until the skins of the tomatoes begin to peel off. When tomatoes are done peel off the skins and place the tomatoes, peppers, garlic, and onions in blender and blend. Next add the fresh cilantro and spices and blend again. Now you are done and you can enjoy with chips or on tacos.

Patty and Jim

8-10 Russet potatoes

1 large red bell pepper

1 yellow onion (sliced)

4-5 cloves garlic (minced)

Olive oil

½ cup grated parmesan cheese

4 slices of bacon (cooked and chopped)

¼ cup, loosely minced fresh Italian parsley

Salt and Pepper

Preheat oven to 425 degrees F.

Wash potatoes and cut into roughly 1” x 1” pieces.

Cut bell peppers into pieces about the same size as potato.

In a large bowl, add potatoes, onion, bell pepper, and garlic.

Drizzle with olive oil, add salt and pepper, and toss until well coated.

Place mixture onto baking sheet and cook for about 20-30 minutes, or until potatoes are well browned.

Remove from oven and place potatoes into large bowl.

Add bacon, parsley, parmesan cheese, and toss until well mixed.

Serve hot.

Jim Haas

Combine in large bowl:

1/3 C. Karo (white) syrup

1 C. sugar

Microwave 2 min., stir, 2 min. more in microwave

Add: 1 C. salted peanuts

microwave 1 min., stir, 1 min. more in microwave

Add: 1 tsp. butter & 1 tsp. vanilla

microwave 1-2 min.

Add: 1 tsp. baking soda.

Poor onto greased cookie sheet & cool.

Break up into pieces

Mary Brazil

Cream: ½ C. butter

2 C. brown sugar until fluffy

Add: 2 C. flour

1-1/2 tsp. nutmeg

Remove: ½ C. of mixture & reserve

Add to remaining mixture: 1 egg

1 C.sour milk

1 tsp. soda

Pour into well greased square pan.

Sprinkle with reserved topping.

Bake at 350 for 30-35 min.

Cool slightly before serving

(Sour milk= 1 C. milk & 1 tbsp. Vinegar)

NOTE; This is quick & easy. Can be put in oven when dinner

is served & be ready at dessert time.

Mary Brazil

6/3/4” x 15-7/8” x 1/3” cedar plank

1 pint fresh raspberries

2 tbsp. slivered almonds

1 tbsp chopped fresh thyme

Coursely ground black pepper to taste

4 tbsp. honey

2 whole small or 1 large wheel (about 5 to 6 oz. each) Brie,

Camembert or Cambozola cheese

1 or 2 fresh baguettes, sliced

1. Soak the cedar plank in cold water for a minimum of 1 hour.

2. Preheat grill to medium heat, about 400 degrees.

3. In a small bowl, combine raspberries, slivered almonds and

fresh thyme, and season to taste with black pepper. Drizzle with

honey and gently mix to combine.

4. Remove plank from water. Place wheels of Brie on the plank,

evenly spaced.

5. Top each wheel with half of the raspberry honey mixture.

6. Place plank on grill and close lid. Plank cheese for 20 to 25 min.

until cheese is golden brown and slightly puffy, topping is hot and almonds are light golden brown. Remove plank from grill and allow to cool for 1 to 2 min.

7. Serve immediately with fresh sliced baguette, a few big spoons and lots of napkins!

Serves 8 to 12 as a party appetizer.

Cathy Rudis

1 med. onion

5-6 garlic cloves

1 lb. ground turkey

1 to 2 pks. taco seasoning

1 pk. Hidden Valley Ranch mix

2 cans fire roasted tomatoes

1 can hominy

1 can garbanzo beans

2 cans kidney beans

1 can black beans

Chicken stock or broth

Saute’ chopped onion and minced garlic in olive oil in

soup pot.

Brown turkey – season with 1 or 2 pks. of taco seasoning – add to

pot.

Add pkg. of Ranch mix. Add beans

Add chicken stock to desired consistency.

Cook 20-30 min.

Cathy made this for one of our Christmas “Girls Get-Togethers” and it was a huge hit.

Cathy Rudis