1/4 cup sweet butter
1 (11.5 ounce) package (2 cups) milk chocolate chips* 
1 (14 ounce) can sweetened condensed milk
2 cups all-purpose flour
1 bag Hershey's Kisses

1 cup powdered sugar 
1/2 teaspoon vanilla extract
2 to 4 teaspoons milk or water


Instructions:  Heat oven to 350 degrees F.

Melt butter and chocolate chips in 2-quart saucepan over low

heat, stirring constantly, until smooth (5 to 10 minutes).

Remove from heat.
Add condensed milk; stir until smooth. 
Add flour; mix well. 
Shape rounded teaspoonsful of dough into 1-inch balls. 
Place 1 inch apart onto ungreased cookie sheets. 
Bake for 6 to 8 minutes or just until set. 

(Important:  This is a soft bake; DO NOT OVER BAKE.) 

Cookies should appear slightly under-baked. 
While cookies are still hot, dimple each cookie top by placing an

unwrapped Hershey's Kiss on top; 
let it melt before removing the cookies from the pan.  
Cool completely.

Alternate - add icing: Meanwhile, combine powdered sugar and

vanilla extract in small bowl. 
Gradually stir in enough milk for desired glazing consistency. 
Drizzle over cookies.

Makes 5 dozen cookies.

*May substitute semi-sweet real chocolate chips.

Amy Grant is an accomplished singer and wife of Vince Gill.

2 apples, Granny Smith
2 cans crescent rolls
1 Cup butter
1 ½ Cup sugar
1 teas. Vanilla
1 can Mountain Dew (12 oz)


Directions:  Core & Peel apples, cut into 8 slices each.  Divide crescent rolls.  Beginning at large end, roll apple slice in dough.  Place in greased 9 x 13 pan, 8 on each side.  Melt butter and sugar; add vanilla.  Pour over rolls.  Pour soda down sides and center of pan.  Sprinkle with cinnamon.
Bake at 350 degrees for 40 minutes.

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 

This is what Margie Sunn uses:

1 Granny Smith apple
1 can crescent rolls
½ Cup margarine
½ Cup sugar or Equal
1 teas. Vanilla
12 oz. Hard Apple Cider, or Mountain Dew, or Crystal Light lemonade, or no sugar apple juice

I also use my 8 x 8 pan (it fits into the toaster oven!)

¼ Cup unsalted butter (1/2 stick)
1 large sweet apple, cored, and cut into thin ¼ inch slices
½ Cup milk
½ Cup flour
4 large eggs
3 Tbs. sugar
½ teaspoon Vanilla
¼ teaspoon salt

Directions:  Variation #1:  Blended (our favorite) 
Preheat oven to 450 degrees.  Melt butter in large glass pie plate and transfer 2 Tbs. to a blender. Add apple slices to milk, flour, eggs, sugar, vanilla, and salt to butter in blender and blend until smooth.  Pour batter in pie plate.  Bake until pancake is puffed and golden, about 15 minutes. Can be dusted with powdered sugar.  Serve immediately.


Variation #2:  Sliced
Preheat oven to 450 degrees.  Melt butter in large glass pie plate and transfer 2 Tbs. to a blender.  Add apple slices to pie plate and cook in microwave until softened.  While apple is cooking, add milk, flour, eggs, sugar, vanilla, and salt to butter in blender and blend until smooth.  Pour batter over apple slices.  Bake until pancake is puffed and golden, about 15 minutes.  Can be dusted with powdered sugar.  Serve immediately.  Serves two.

Great morning breakfast treat

1 1/2 teaspoons capers
4 garlic cloves, minced
1/2 teaspoon kosher salt
1 lemon, zested
Extra virgin olive oil
Onions, carrots and celery cut into 3 to 4-inch pieces
3 to 4-pound broiler/fryer chicken
1 cup red wine
8 ounces chicken stock
2 to 3 sprigs thyme
Canola oil


Directions:  Position the oven rack 8 inches from the flame/coil and turn broiler to high.  Add capers, garlic, and salt and work well. Add lemon zest and work just until you can smell lemon. Add just enough oil to form a paste. Check out your refrigerator for onions, carrots, and celery that are a little past their prime. Cut vegetables into pieces and place in a deep roasting pan.  Place chicken on a plastic cutting board breast-side down. Using kitchen shears, cut ribs down one side of back bone and then the other and remove. Open chicken like a book and remove the keel bone separating the breast halves by slicing through the thin membrane covering it, then by placing two fingers underneath the bone and levering it out. Turn chicken breast-side up and spread out like a butterfly by pressing down on the breast and pulling the legs towards you. Loosen the skin at the neck and the edges of the thighs. Evenly distribute the garlic mixture under the skin, saving 2 teaspoons for the jus. Drizzle the skin with oil and rub in, being sure to cover the bird evenly. Drizzle oil on bone side of chicken as well. Arrange bird in roasting pan, breast up, atop vegetables. Place pan in oven being sure to leave the oven door ajar. Check bird in 10 minutes. If the skin is a dark mahogany, hold the drumstick ends with paper towels and flip bone-side up. Cook 12 to 15 minutes or until the internal temperature reaches 165 °. Juices must run clear. Remove and place chicken into a deep bowl and cover loosely with foil. Tilt pan so that any fat will pool at corner. Siphon this off with a bulb baster. (This fat is great in vinaigrettes). Set pan over 2 burners set on high. Deglaze pan with a few shots of red wine and scrape brown bits from bottom using a carrot chunk held with tongs. Add chicken stock, thyme, the remaining garlic paste and reduce briefly to make a jus. Strain out vegetables and discard. Slice chicken onto plates or serve in quarters. Sauce lightly with jus and serve.

6    ea     Avocados, pitted and

               cut into cubes

3    med  Tomatoes, chopped

2    ea     Jalapeño peppers,

               diced, seeds removed

2    ea     Shallots, diced

3    ea     Cloves garlic, minced

½   ea     Bunch cilantro, cut

               into small pieces

1    tsp    Cumin powder

Salt to taste

Black pepper to taste

Juice of 1 lime


Directions:  Combine all ingredients.  Chill for 2 hours.  Serve with tortilla chips.

1 8 oz. package cream cheese
½ Cup brown sugar
1 teas. Vanilla
½ teas. Caramel flavoring (I use Watkins)
Apples for dipping


Directions: Soften cream cheese, add brown sugar and flavorings.  Mix with mixer until well blended.  Cut apples into slices, dip and enjoy.

Watkins caramel flavoring is difficult to find--the Sunns order it online.

1 cup flour, sifted
3/4 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/3 cup buttermilk
1/2 teaspoon vanilla extract
1/3 cup unsalted butter
1 1/4 cups fresh red raspberries


Directions:  Melt and cool unsalted butter. Heat oven to 375 degrees F. Butter an 8- or 9-inch round or square baking pan.  Sift together flour, sugar, baking powder, baking soda and salt into a mixing bowl.  In another bowl, beat together egg, buttermilk and vanilla extract until smooth. Stir in butter. Add dry ingredients. Beat with a wooden spoon until nearly smooth. Spread batter evenly in prepared pan. Sprinkle with raspberries. Top with Sugar Crumb Topping. Bake in preheated oven until nicely browned, about 40 to 45 minutes. Let cool on rack until warm. Serve warm.


Sugar Crumb Topping:
1/2 cup brown sugar, packed
1 tablespoon unsalted butter, cut into small pieces
1 1/2 teaspoons semisweet chocolate, grated
2 tablespoons flour

With metal blade in place, add all ingredients to food processor. Process to a fine consistency.

4 medium Avocados
1 can (32 oz size) Green Tomatillos
2 cloves Garlic
1 large Jalapeno (fresh, not pickled)
2 sprigs fresh Cilantro
2 teaspoons Salt
1 container (8 oz size) Sour Cream
1 teaspoon Fajita Seasoning
1 cup Water or as needed during blending


Directions:  Combine all ingredients on high in blender until smooth, adding water as necessary to thin down mix so that it blends smoothly in blender. Place in refrigerator for 4 hours. 

Serve in dip bowls. 

1 bunch cilantro
1 cup sour cream
2 (7 ounce) cans jalapeno salsa
2 (7 ounce) cans prepared green chile salsa
2 skinless, boneless chicken breast halves, cooked and shredded
1 onion
12 (6 inch) flour tortillas
2 cups shredded Cheddar cheese


Directions:  1.  To Make Sour Cream Mixture: In a blender or food processor, puree cilantro, sour cream, jalapeno salsa and 1/2 can of the green chile salsa. Set aside. 

2.  To Make Chicken Mixture: In a large bowl, combine shredded chicken, onion and the remaining 1 1/2 cans of green chile salsa. Mix well. 

3.  Preheat oven to 350 degrees F (175 degrees C). 

4.  Heat tortillas in conventional or microwave oven until soft. Pour enough of the sour cream mixture into a 9 x 13 inch baking dish to coat the bottom. Place 2 heaping tablespoonfuls of the chicken mixture in each tortilla, roll up and place seam side down in the baking dish. Pour remaining sour cream mixture over all and top with shredded cheese. 

5.  Cover dish tightly with aluminum foil and bake at 350 degrees F (175 degrees C) for about 30 minutes, or until dish is heated through and bubbling. 

Batter for crepes:
1 1/2 cups all-purpose flour
2 cups milk
3 tablespoons butter, melted
2 tablespoons sugar
2 eggs
1/2-teaspoon vanilla
1/2-teaspoon baking powder
1/2-teaspoon salt
Butter for the pan 


For filling:
1-cup cottage cheese
1-cup soft farmer cheese, or softened cream cheese (see Tidbits)
1/4 cup powdered sugar
1/4-teaspoon vanilla 
On the side:
Sour cream
Strawberry preserves
Powdered sugar 


Directions:  Use an electric mixer to blend together all the crepe ingredients except the butter for the pan in a large bowl. Blend just until smooth. The batter will be very thin.
Combine the filling ingredients in a medium bowl and mix by hand. Keep the filling nearby.
Preheat a 10" frying pan over medium heat. (This size pan tapers to about 8" at the bottom.) When the pan is hot, add about 1/2 teaspoon of butter. 


When the butter has melted, pour 1/3 cup of batter into the pan. Swirl the batter so that it entirely coats the bottom of the pan. Cook for 1-1/2 to 2 minutes or until golden brown on one side. 
Use a spatula to lift an edge of the crepe. Grab it with your finger, slip the spatula underneath, and quickly flip it over. Cook for another 1-1/2 minutes or until a bit lighter shade of brown than the first side; slide it out of the pan. Repeat with the rest of the batter, and stack the finished crepes on top of each other to keep them warm. 


Heat the cheese filling in the microwave for 1 to 2 minutes or until it is hot. 
When ready to fill the crepes, place each crepe, dark side down, on a plate. Pour 2 to 3 tablespoons of cheese filling across the center of the crepe. Fold the sides in and turn the entire blintz over (to hide the seam) onto a serving plate. You can use a knife to cut the rounded edges off the blintzes if you like. Repeat with remaining blintzes. 


Serve 2 to 3 blintzes on a plate with a dollop of sour cream and two dollops of strawberry preserves carefully arranged on the plate next to the blintzes. Sprinkle the blintzes with powdered sugar. 


If you would like to make this recipe with a lowfat or nonfat filling, replace the cream cheese or farmer's cheese with strained yogurt-a yogurt sold that is thick like cheese. To make it, pour a cup of lowfat or nonfat yogurt into a coffee filter placed inside a strainer. Put the strainer over a bowl and into the refrigerator for 4 to 5 hours so that all of the liquid whey strains out of the yogurt. What you have left in the strainer is a thick, nutritious yogurt cheese that can be used in place of cream cheese or sour cream in this recipe and many others.

Quite similar to the strawberry cheese blintzes formerly made by the folks at IHOP

Country Fried Fruit Pies (Print)

Place 2 or 3 packages of dried apples, peaches, etc., in pot and cover with cold water (can substitute well-drained canned fruit). Bring to a boil, reduce heat and cook until tender and sweeten to taste.

Use canned biscuits for dough.

Roll out one biscuit on a floured board, place apples on 1/2, fold over and prick edges with a fork. Fry in hot oil, turning once to fry both sides. Drain on paper towels.

You can sprinkle with powdered sugar if desired. Delicious!

1 1/4 cups flour
1/3 cup instant Cream of Wheat cereal
1/3 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 1/2 tablespoons buttermilk powder*
1 1/2 cups water*
1 egg
1/4 cup vegetable oil

NOTE: In place of the buttermilk powder and 1 1/2 cups water, you can use 1 1/2 cups liquid buttermilk.

Directions:  Combine all ingredients. Mix at high speed of electric mixer until smooth - batter will be thin. Pour onto hot skillet and cook 1 to 2 minutes per side or until brown.

Quite similar to the Country Griddle Cakes formerly made by the folks at IHOP

1 lb. cheddar cheese, grated
1 lb. Monterey jack cheese, grated
1 can (4 oz.) diced green (Ortega) chilies


Directions:  Mix above ingredients all together, with hands, put in bottom of casserole dish.
4 eggs, separated, beat egg yolks and add 1 tbsp. flour and 1 small can (2/3 cup) evaporated milk.


Beat egg whites stiff, pour yolk mixture into whites, folding them in gently


Pour over cheese and chile mixture. Bake at 350 ° for approx. 1 hr.

2 Cups fresh lump crab meat
1 Cup fine bread crumbs
1 Cup light cream (can use Half & Half)
1 ½ Cups mayonnaise
6 hard boiled eggs, chopped fine
1 Tbsp finely chopped parsley
1 Tbsp finely chopped onion
½ tsp salt
Freshly ground black pepper to taste

Directions:  Preheat oven to 450 degrees.  Melt butter in large glass pie plate and transfer 2 Tbs. to a blender.  Add apple slices to pie plate and cook in microwave until softened.  While apple is cooking, add milk, flour, eggs, sugar, vanilla, and salt to butter in blender and blend until smooth.  Pour batter over apple slices.  Bake until pancake is puffed and golden, about 15 minutes.  Can be dusted with powdered sugar.  Serve immediately.

Serves two.

1 Cup water (70 to 80 degrees)
1 Tbs. butter or margarine, softened
2 Tbs. honey
¾ teas. Salt
½ teas. Cinnamon
1/3 Cup old-fashioned oats
2 ½ Cups bread flour
1 ¾ teas. Active dry yeast
1/3 Cup dried cranberries or raisons (Margie uses ½ Cup Craisons)


Directions:  In bread machine pan, place the first eight ingredients in order suggested by manufacturer.  Select basic bread setting.  Choose crust color and loaf size if available.  Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).  Just before final kneading (your machine may audibly signal this), add cranberries.

2 C chicken broth
8 oz pkg sliced mushrooms
1 can cr of chicken soup
2 cans cr of mushroom soup
1 C heavy cream
8 oz. Swiss or jack cheese, shredded
½ t freshly ground black pepper


Directions:  Combine chicken broth and mushrooms in blender, add can of chicken soup & blend.  Grease 4 qt slow cooker.  Add blended ingredients, 2 cans of mushroom soup, & stir.
Add cream, cheese & pepper, stir again.  Cook on low for 4-5 hours

5 large potatoes, thinly sliced
1 pound ground beef 
10 eggs and 1/2 cup milk, beaten together 
1 1/2 cups Mexican cheese blend 
1 very large white onion, diced 
1 teaspoon minced garlic 
1 small red hot pepper, finely minced
Olive oil
Liquid Smoke
Charcoal seasoning


Directions:  Saute the onions in some butter until translucent. Season with a bit of salt and pepper.

Brown the ground beef with the garlic and hot pepper. Season with salt, pepper, charcoal seasoning (about 1/2 teaspoon or more to taste) and a couple drops of Liquid Smoke. Drain any fat from meat.

Saute the potatoes in some olive oil just to soften slightly.

Spray or butter crockpot to prevent sticking. Then layer the ingredients in the following manner: potatoes, beef, onion, cheese. Repeat. Finish with a layer of potatoes. Pour egg mixture gently over all and top with a bit more cheese. Cook on LOW for 8 to 10 hours.

¼ Cup butter
¼ Cup salad oil
3-4 chicken breasts, skinned and boned
1 medium onion cut in eighths
1 Cup sauterne or dry white wine
1 teaspoon garlic salt
½ teaspoon celery salt
¼ teaspoon thyme
¼ teaspoon pepper
1 Cup milk
2 T. soft butter
2 T. flour


Directions:  Heat half the butter and half the salad oil in a skillet.  Dry chicken to prevent spattering, then fry until golden brown, adding more butter and oil if necessary.  When all the chicken is browned, put onion, wine and seasonings into blender, cover and process 1 cycle at LIQUIFY.  Return all chicken to skillet and pour blended mixture over.  Cover and simmer about 30 minutes.  Remove chicken and keep hot in oven while preparing sauce.  Put skillet juices, milk, butter and flour into blender, cover and process at MIX until smooth.  Pour into skillet and cook over medium heat until thickened, stirring constantly.  Serve chicken with rice.  Spoon some sauce over chicken.  Serve remaining sauce in gravy boat.

Can be garnished with ½ Cup chopped almonds and parsley.

A Larry Sunn favorite.

 2 packages vanilla pudding (3 oz. instant)
 3 cups milk
 1 (8 oz.) container Cool Whip
 5 TBS. butter
 1 Cup sugar
 1/3 Cup milk
 1 Cup chocolate chips
 1 teas. Vanilla

 Graham crackers

Line a 9 x 13 pan with graham crackers.


Directions:  Mix pudding, milk, and Cool Whip.  Layer half the mixture over the graham crackers.  Place another layer of graham crackers.  Layer the rest of the mixture over the graham crackers.  

Mix butter, 1/3 cup milk, and sugar in saucepan.  Bring to boil and boil for 1 minute.  Remove from heat.  Add chocolate chips and vanilla.  Pour over top of mixture and spread to cover.  Cool.

I used sugar free pudding, skim milk and lite Cool Whip.  Everybody liked it & didn’t even notice my attempt to make it healthier.  

1 egg
1/3 cup flour
1 tablespoon water
7 teaspoons chicken flavor base
6 cups boiling water


Directions:  Beat egg with fork; add flour and the 1 tablespoon water. Continue beating until smooth. Dissolve flavor base in the boiling water. Drop egg mixture, in a thin stream from a spoon, into the boiling broth. Move spoon slowly back and forth for even distribution. Do not stir soup until egg is cooked. For a change, use beef flavor base in place of chicken flavor base.

Makes six (1-cup) servings

3 pounds russet potatoes 
2 cups all-purpose flour 
1 egg, extra large 
1 pinch salt 
1/2 cup canola oil 


Directions:  Boil the whole potatoes until they are soft (about 45 minutes). While still warm, peel and pass through vegetable mill (or potato ricer) onto clean pasta board. 

Set 6 quarts of water to boil in a large spaghetti pot. Set up ice bath with 6 cups ice and 6 cups water near boiling water. 


Make well in center of potatoes and sprinkle all over with flour, using all the flour. Place egg and salt in center of well and using a fork, stir into flour and potatoes, just like making normal pasta. Once egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently another 4 minutes until ball is dry to touch. 


Roll baseball-sized ball of dough into 3/4-inch diameter dowels and cut dowels into 1-inch long pieces. Cut into 1" pieces until dowel is finished. Drop these pieces into boiling water and cook until they float (about 1 minute). Meanwhile, continue with remaining dough, forming dowels, cutting into 1-inch pieces. As gnocchi float to top of boiling water, remove them to ice bath. Continue until all have been cooled off. Let sit several minutes in bath and drain from ice and water. Toss with 1/2 cup canola oil and store covered in refrigerator up to 48 hours until ready to serve; serve covered with your favorite pasta sauce.

A Sunn family favorite

¼ Cup butter
½ Cup onion, finely chopped
Pinch of salt
2 cloves garlic, minced
1 Cup sour cream
1 egg, beaten
1 Can (11 oz.) white shoepeg corn, drained
1 Can (11 oz) Mexi-corn, drained
1 Can creamed corn
3 Cans (4 oz) diced green ciles
1 Cup shredded sharp Cheddar cheese, divided
1 Cup shredded pepper jack cheese, divided
1 package (9 oz) corn muffin mix
Salt and fresh-ground black pepper to taste


Directions:  Melt butter in saucepan over medium-low heat.  Add onion & saute’ until soft and translucent, but not browned.  Add garlic and cook for another 2-3 minutes.  Set aside and let cool to room temperature.

Preheat oven to 350 degrees.  In a large bowl, combine the onion mixture, sour cream, egg, corn, green chiles and ½ Cup of each cheese.  Add the corn muffin mix and stir until moistened.  Add salt and pepper to taste. 

Pour mixture into greased 2 ½ quart round casserole dish.  Bake for 45 minutes.  Remove from oven, top with remaining cheese, then return to oven for another 15 minutes, or until top is well browned.

Serving size: 1 cup.  
Per serving: 282 calories, 9.8 g. protein, 17.1 g. carbohydrates, 2.2 g. fiber, 396 mg sodium, 66 mg cholesterol.

Pasty Crust (recipe follows)
1 beef bouillon cube
1/2 cup hot water
5 1/2 cups diced potatoes
2 medium carrots, shredded
1 medium onion, finely diced
1/2 cup finely diced rutabaga*
1 pound lean ground beef
1/2 pound lean ground pork
1 teaspoon black pepper
1 1/2 teaspoons salt
Tomato ketchup

* Turnips may be substituted.


Directions:  Make Pasty Crust. Preheat oven to 425 degrees F.

In a large bowl, dissolve beef bouillon cube in hot water. Add potatoes, carrots, onion, rutabaga, ground beef, ground pork, pepper, and salt; gently stir until well mixed. 

Place 1 1/2 cups of vegetable filling in the center of each rolled dough rectangle; bring short (6-inch) sides together and seal by crimping edges together. Makes 3 or 4 small slits in the top of the pasty to allow steam to escape during cooking.  Place pasties onto a large ungreased baking sheet. Bake 45 to 55 minutes or until golden brown; remove from oven.



Can be served warm, but real Michigan Yoopers (Upper Peninsula residents) eat their pasties at room temperature with tomato ketchup; they make a great sack lunch and freeze well.

Makes 6 pasties.


Pasty Crust Directions:
4 1/2 cup all-purpose flour
1 teaspoon salt
1 cup solid vegetable shortening or lard
1 1/3 cups chilled water

In a large bowl, sift together flour and salt. With a pastry blender or two knives, cut vegetable shortening into flour mixture until particles are the size of small peas. Sprinkle in water, a little at a time, tossing with fork until all flour is moistened and pastry dough almost cleans side of bowl. Form dough into a ball and cut dough into 6 sections. 

On a lightly floured surface with a floured rolling pin, roll out each section into 6 x 8-inch rectangles. Fill and bake as directed in recipe.

A Sunn family favorite

1 Cup white Karo Syrup

½-cup sugar

1 stick of butter, melted

3 eggs

1-cup pecan halves

¼-teaspoon salt

1-teaspoon vanilla extract


 Mix together Karo, sugar, eggs, salt and vanilla extract

 Add melted butter and mix well

 Add pecans

 Pour into an uncooked pie shell

 Bake at 350 for 45 minutes

This recipe results in a custard like filling rather than the dense sugary filling that is common.

Great pie--not overly sweet.

6 large tart green Granny Smith apples
1 teaspoon lemon juice
1/4 cup bacon drippings
1/4 cup brown sugar
1/8 teaspoon salt
1 teaspoon ground cinnamon
Dash of ground nutmeg


Directions:  In a large skillet, melt bacon drippings. Pour apples evenly into the skillet. Sprinkle with lemon juice, brown sugar and salt. Cover and cook over low heat for 15 minutes, until apples are tender and juicy. Sprinkle with cinnamon and nutmeg.

Very close to Cracker Barrel's fried apples.

1/4 pound sliced bacon
3 (14 1/2 ounce) cans whole green beans, with liquid
1/4 yellow onion
1 teaspoon granulated sugar
1/2 teaspoon salt
1/2 teaspoon freshly-ground black pepper


Directions:  In a 2-quart saucepan over medium heat, cook bacon until lightly brown but not crisp. When bacon has browned, add green beans. Add salt, sugar and pepper and mix well. Place onion on top of green beans. Cover saucepan with a lid and bring to a light boil. Turn heat down to low and simmer beans for 45 minutes.

Very close to Cracker Barrel's green beans.

1 pound chicken breast tenders 
1/2 cup Italian dressing (drain and discard spices)
1 teaspoon fresh lime juice 
1 1/2 teaspoons honey


Directions:  Mix dressing, lime juice and honey together. Pour over chicken tenders, making sure all chicken tenders are covered. Marinate for 1 hour.

Braise tenders in a nonstick pan or grill to lightly golden in color.

Very close to Cracker Barrel's Grilled Chicken Tenders.

1 (2 pound) bag frozen hash browns, thawed
1 medium onion, finely chopped
6 tablespoons margarine, melted
1 pound sour cream
8 ounces Cheddar or Colby cheese, shredded
1 can cream of chicken soup
Cornflakes, crushed
4 tablespoons margarine, melted


Directions:  In a 13 x 9-inch baking pan, make single layers of the following: Potatoes, onions, 6 tablespoons melted margarine, sour cream, Cheddar cheese and soup. Sprinkle top with cornflakes. Drizzle 4 tablespoons margarine over top. Bake at 350 degrees F for 1 hour or until bubbly and piping hot. Spread layer of corn flakes over the top and serve.

Very close to Cracker Barrel's hashbrown casserole.

10 pounds ground beef
30 ounces onion, chopped 1/4-inch square
1 pound diced green bell peppers
10 eggs
5 tablespoons salt
1 1/2 tablespoons pepper
1 1/2 quarts diced canned tomatoes
2 1/4 cups grated biscuit crumbs


Directions:  Place all in large bowl, mix completely with gloved hand. Place in 3 loaf pans. press down with spoon. Bake at 300 degrees F in convection oven for 60 minutes.

Remove from oven and invert each loaf over 8-inch wire rack to drain grease and juice. Spread 1/2 cup of catsup over each loaf. Cut into portions 5 to 6 ounces each and keep warm.

Makes 42 five ounce servin

Very close to Cracker Barrel's meatloaf.

1/4 cup fried meat grease
1/4 cup flour
1 sausage patty, cooked and crumbled
1/4 cup bacon bits
2 cups milk
Coarsely-ground pepper


Directions:  After frying bacon, ham or chicken, pour off fat and measure 1/4 cup drippings. Place back in pan and add flour. Stir until blended. Add milk and cook over medium heat, stirring constantly until bubbling and thick. Season to taste with salt and coarse ground pepper. Add crumbled sausage and bacon bits. Stir well.

Very close to Cracker Barrel's Sawmill Gravy.

2    lg      Eggs

2    ea      Slices firm-textured bread, torn into small pieces

1    ea      beef bouillon cube, dissolved in 1 tablespoon hot water

¼   cup    Taco sauce

1    cup    Cheddar cheese, sharp, shredded

2    ea      Cloves garlic, minced or pressed

1¼  lb      Jimmy Dean bulk sausage

1    lb      Turkey, ground


Directions:  Beat eggs to blend in a large bowl.  Add bread, bullion, taco sauce, cheese, garlic, sausage, turkey, and Meat Seasonings (below).  Use your hands or heavy spoon to mix thoroughly. To shape logs, scoop meat onto a 12” wide x 20” long piece of foil.  Pat into a neat 10” x 18” rectangle.  Cut meat through foil into 3 rectangles, each 6” x 10”.


Meat Seasonings: 

2    Tbl   Dry minced onion

1½  tsp   Dry oregano leaves

1½  tsp   Chili powder

¾   tsp   Salt

½   tsp   Ground cumin


Filling the Logs:

Preheat oven to 350°

2    cn    Ortega chilies (4 oz.)

1½  cup  Cheddar cheese

1    cn    Sliced ripe olives (4 oz)

¾   tsp   Cumin seed

¼   cup  Taco sauce


Directions:  Split chilies and pat dry.  Lay chilies flat in centers of meat rectangles; use a third of the chilies for each.  Top each with ⅓ of the cheese, olives, and cumin.  Starting from long side, tightly roll each rectangle into a cylinder; pinch seams and ends of meat together to seal in cheese. Peel off foil and place logs, slightly apart, on a greased 10” x 15” rimmed baking sheet; brush tops with taco sauce.  Bake in 350° oven for 45 minutes or until meat feels firm when pressed.  Cover, chill at least 2 hours or up to 3 days; or freeze for up to 2 months.  To serve, slice log into 3/8” thin rounds.  Makes approximately 36 cut round pieces per log. 

4 Cups white vinegar 1 1/3 teas. Tumeric
4 Cups sugar 1 1/3 teas. Celery Seed
1/3 Cup Salt 1 1/3 teas. Mustard Seed

Mix together; set aside; do not heat

3 medium onions
8-10 cucumbers


Directions:  Thinly slice onions and cucumbers and mix together.
Pack in jars and pour syrup over them.
Refrigerate for 5 days before using.
Can be kept in refrigerator for months.

1    lg      Cauliflower, cut into florets

2    lg      Egg

1    cup    Ritz cracker crumbs, fine

2    tsp    Garlic powder

2    tsp    Onion powder

2    tsp    Parsley, dried

1    tsp    Salt

½   tsp    Black pepper


Directions:  Preheat oven to 400° and line a rimmed baking sheet with foil or parchment paper.  Mist with non-fat cooking spray.  Combine Ritz crumbs, garlic powder, onion powder, parsley, salt, and pepper in a small bowl.  Beat eggs in a separate small bowl.  Dip each piece of cauliflower into the egg, shake off excess, and then dip into Ritz crumb mixture coating evenly.  Place onto baking sheet and mist lightly with an olive oil mister.  Place in oven and bake until cauliflower is tender and breading begins to turn golden brown, about 25-30 minutes.  Serve with a dipping sauce of your choice.

1 can whole corn

1 can cream corn

½ cup sour cream

1 cup melted butter

2 eggs, beaten

12 oz. corn muffin mix


Directions:  Mix together and pour into a 9 x 13 baking pan. Bake at 350° for 35 – 45 minutes.

A favorite at Lions' potluck meetings!

1/2 cup butter (one stick)

1 cup self-rising flour

1 cup white sugar

1 cup milk

2 large can sliced peaches in heavy syrup, drained



1. Preheat oven to 350 degrees F (175 degrees C).

2. Place butter or margarine in an 8X8 glass baking dish. Place dish

in oven until butter is melted.

3. In a medium bowl, combine self-rising flour and sugar. Mix well

and then stir in milk.

4. Spoon mixture into baking dish on top of melted butter or


5. Pour peaches over flour mixture.

6. Bake in preheated oven for 50 to 60 minutes, until peaches are

bubbly and crust is lightly browned

A Lions favorite.

12 ounces pork sausage links
2 tablespoons water
1 can (11 ounces) Cream of Mushroom soup
2 eggs, 1 tomato, 1 can diced ortega chilis
¾ cup apple juice
2 tablespoons salad oil
1 cup all purpose flour
1 cup cornmeal
¼ cup sugar
1 tablespoon baking powder
Butter or margarine  
Directions:  (1) Preheat oven to 350 F. Grease 12 inch x 8 inch baking dish
(2) In covered 10 inch skillet over a medium heat, cook Sausage covered for 5 minutes, uncover and brown sausage and drain on paper.
(3) In a small bowl, combine Soup and eggs, stir well. Gradually introduce apple juice and oil until smooth.  Cut sausage into pieces.
(4) In a medium bowl, combine flour, cornmeal, sugar and Baking powder, and then add soup mixture. Stir only to moisten. Pour into baking dish and arrange sausage pieces on batter.
(5) Bake 30 minutes or until bread springs back to the touch. Serve with warm butter.
Makes six (6) servings

Spinach Bars

10 oz frozen spinach, thawed, then drained

• 4 Tbs butter, melted

• 3 eggs beaten lightly

• 1 Cup milk

• 3⁄4 Cup flour

• 1 tsp salt

• 1 tsp baking powder

• 16 oz shredded cheddar cheese

• 1 small onion, chopped fine

• 1⁄2 cup mushrooms, chopped fine

Mix all together in large bowl (Patti mixes wet ingredients together separately & the added flour,

baking powder & salt.  Then she mixes that with the vegetables & adds cheese last.)  Preheat oven to 350 degrees. Spray bottom of 9 X 13 baking dish with cooking spray. Bake for 35 minutes.  Note: In her version that she brought to the 2017 Holiday Potluck, Patti added twice the spinach that the recipe calls for.

Excellent recipe from Patti Dawson

3/4 c flour
2 T sugar
1/2 pt sour cream
4 eggs
1 c cottage cheese (small curd)
Butter for griddle
1 teaspoon salt
10 tablespoons margarine or butter (1 1/4 sticks)

Directions: (Work time 30 min., total time 45 minutes)
In a 3 quart saucepan over high heat, add enough water to cover sweet potato chunks and bring to boil. Reduce heat to low; cover and simmer 12 to 15 minutes until potatoes are fork-tender. Drain potatoes, mash and set aside to cool. Preheat oven to 425 ° F. In a large bowl, combine flour, brown sugar, baking powder, and salt. With a pastry blender or two knives used in scissors fashion, cut in margarine or butter until mixture resembles course crumbs. Stir in milk and the cooled mashed sweet potatoes; mix until just combined. On a lightly floured surface, pat dough into a 7 1/2 inch by 9 1/2 inch rectangle. Cut dough into 20 equal pieces, (4 wide x 5 long = 20 pieces). Place biscuits 2 inches apart on 2 ungreased large cookie sheets. Place cookie sheets on 2 oven racks; bake biscuits 12 to 15 minutes until golden, rotating cookie sheets between upper and lower racks halfway through baking time. Serve biscuits warm. (If not serving right away, cool biscuits on a wire rack. Store in tightly covered container to use within 1 day or wrap in foil and freeze to use within 2 weeks. Reheat prior to serving).  Obviously, serve with Lingonberry preserves! (Very Swedish)

3 tablespoons cream cheese spread (from 8 oz. container)
1 teaspoon soy sauce
¼ teaspoon ground ginger
½ teaspoon finely chopped garlic
1 can refrigerated crescent dinner rolls
16 uncooked deveined peeled large shrimp (about ½ lb.), thawed if frozen.
3 tablespoons sesame seeds
1/3 cup apricot preserves


Directions:  Heat oven to 375 degrees.  Spray cookie sheet with non-stick cooking spray.  In small bowl, mix cream cheese, soy sauce, ginger and garlic until well blended; set aside.

Separate dough into 8 triangles.  Cut each triangle lengthwise in half to make 16 triangles.  Spread about ½ teaspoon cream cheese mixture on each triangle.  Pat shrimp dry with paper towels.  Place 1 shrimp on shortest side of each triangle; roll up, starting at shortest side, rolling to opposite point.


Place sesame seeds in small bowl.  Gently press top of each roll into sesame seeds; place roll, point side down, on cookie sheet.

Bake 16 to 21 minutes or until golden brown.


In small microwavable bowl, microwave preserves uncovered on high about 20 seconds, or until melted.  Gently spread 1 teaspoon melted preserves over each puff to glaze.  Cool 5 minutes; serve warm.  Makes 16 appetizers.

2 Chicken breasts (pre-cooked, herb roasted)
1 Can chicken broth (large)
1 Can garbanzo beans
1 Can corn
½ Cup Salsa Verde (mild)
1 T. 21 Seasoning
¼ t. Cumin
1 Lime (juice)
Tortilla chips

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Lions' Favorite Recipes

Below find some of our Lions members' favorite recipes; we hope you enjoy them.  Bon Appetite!

To download a copy of The Sunn Family and Friends Cookbook - A Fare to Remember; Click Here

To download a copy of Our Best Home Cooking - Spring Branch Bulverde Lions Club's 1997 Cookbook; Click Here