8.5 X 11 Cookbook Vol. 2 Montesa

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beverages RUM SLUSH INGREDIENTS: 1 can frozen orange juice 1 can frozen lemonade  1 tsp. instant tea  4-1/2 cup hot water  1 cup sugar  1 cup rum  Fresca or 7-Up   DIRECTIONS: Mix and Freeze. Add Fresca or 7-Up at serving time. ROSEMARY VINCENT: Sun Life HOMEMADE LEMONADE INGREDIENTS: 6 lemons – juiced  1 cup sugar 1 cup water SIMPLE SYRUP:   DIRECTIONS: Combine sugar and water in a small saucepan and cook until sugar dissolves. Let Simple Syrup cool completely before using. Mix lemon juice and simple syrup in 4 cups of water! ANN EVANS: Sun Life INGREDIENTS: SANGRIA  (MY FAVORITE)   ½ cup water  ¼ tsp cinnamon  1 cup sugar  1 bottle of dry red wine  1 bottle of dry white wine  Juice of: 3 oranges  3 lemons 3 limes ¾ cup Cognac DIRECTIONS: Put all ingredients into a glass sangria decanter, stir well. Add (If desired) ½ bottle sparkling soda water! Enjoy! ANN EVANS: Sun Life 4

beverages DIRTY SHIRLEY (aka “Dirty Maddie”) INGREDIENTS:  1-1/2 oz. Vodka  5-6 ozs. Sprite or 7-up  1/2 tsp. Grenadine  Maraschino Cherries DIRECTIONS: Pour the vodka into an ice filled glass top with Sprite/7up. Add the Grenadine and mix. Garnish with 2 or 3 Cherries and ENJOY! INGREDIENTS: IRISH CAR BOMB  .75 ounce Irish Whiskey  .75 ounce Bailey's Irish Cream  Guinness Beer DIRECTIONS: Add the Bailey's and Irish Whiskey into a shot glass, then drop the shot glass into 1/2 pint of Guinness and drink entire contents immediately. COLORADO BULL-DOG INGREDIENTS: 1 oz. Kahlua 1 oz. Vodka  1 oz. cream or whole milk  Splash of Coke   DIRECTIONS: Pour into short glass of ice all ingredients and enjoy!! LONG ISLAND ICED TEA (aka the \"Big Ron Special\") INGREDIENTS: 1/2 oz. each of Vodka, White Rum, Gin, Tequila, Triple Sec.  1 oz. of Sweet and Sour mix 1 oz. Cola  1 Lemon Slice   DIRECTIONS: Pour into a glass of ice each ingredient and garnish with a 5 lemon slice and enjoy! All recipes from: RENITA CONNY: Good Life

beverages TROPICAL SLUSH SIMPLE SYRUP INGREDIENTS:  8 cups water  3 ½ cups white sugar SIMPLE SYRUP DIRECTIONS: Gently boil sugar and water for 20 minutes to create syrup. Cool before using. DRINK INGREDIENTS:  2 bananas-mashed  2 oranges-peeled  2 lemons-peeled  2 liters pineapple juice  1 cup lemon juice  26 oz. lemon gin (you can also use regular gin) DIRECTIONS: In a blender, blend fruit into pulp. Pour syrup, pineapple juice, lemon juice and lemon gin into a large bowl. Add blended fruit and mix well. Pour into large covered containers and set in freezer. Stir several times over the next 24 hours as liquid freezes. To serve scoop several ice cream scoops of slush into glass. Fill with 7 Up or Gingerale. Serve with a large straw (straws with spoon formed on the end work well). Yield: 2 large ice cream pails. Very popular “happy hour” drink for a large crowd. BILL JOHNSON: Canyon Vistas / Superstition Views MOMMA MCGREW’S HOOCH (Makes 2 gallons total) INGREDIENTS: 4 pints (8cups) Apple Juice 8 Cinnamon Sticks  4 cups of sugar  1 pint Everclear  1 gallon apple cider   DIRECTIONS: Boil these ingredients together then let simmer for 30 minutes. Cool to room temperature. Add Everclear and apple cider. MADDIE MCGREW, Activities Director: Good Life It’s 5 pm SOMEWHERE!!! 6

beverages MARGARITA SLUSH INGREDIENTS: 1-12 oz. can frozen limeade 1-12 oz. can beer  12 oz. tequila  1-12 oz. can 7up   DIRECTIONS: Mix together and freeze. To serve, scoop frozen mix into glass and (optional) add more 7up. Enjoy! SANDY ZULLNER: Val Vista Villages WENDY’S HOMEMADE FROSTY INGREDIENTS: 1/2 gal. chocolate milk 1– 14 oz. sweetened condensed milk  (Eagle Brand)  1-8 oz. Cool Whip topping  DIRECTIONS: Mix all ingredients and freeze. Mixture will not freeze solid, just thickens like a milkshake! STARR DAVIS, Regional Lifestyle Director HEALTHY GREEN SMOOTHIE INGREDIENTS: 1 cup unsweetened coconut milk (or almond milk) 2-3 handfuls of baby spinach, raw  1 frozen banana  1 scoop vanilla protein powder OR ¼ cup nonfat plain Greek  yogurt  4-5 frozen strawberries  DIRECTIONS: Blend on high. It comes out green but tastes yummy! NICOLE CRISTY, Activities Director: Valle del Oro 7

Appetizers LEMON FRUIT DIP INGREDIENTS: 2 cups Low Fat Sour Cream 1 - small Instant Vanilla Pudding  ¼ cup 1% Milk  4 tsp. Fresh Lemon Juice  1 tsp. Fresh Lemon Peel, grated   DIRECTIONS: Blend and serve with fruit. Yields 2 cups MARILYN PROUDFIT: Good Life 5 MINUTE MILLON DOLLAR DIP (or Neiman Marcus Dip) INGREDIENTS:  5 green onions, chopped  8 oz cheddar cheese  1-1/2 c mayo  ½ c real bacon bits  ½ c slivered almonds DIRECTIONS: Mix all together. Chill for at least 2 hours. Serve with your favorite crackers. Keeps for a long time if there is anything left! ROSEMARY VINCENT: Sun Life INGREDIENTS OLSON TACO DIP  7-8 medium tomatoes  1 onion  1 green pepper  2 cup shredded cheddar cheese (maybe more)  1 medium taco sauce  1 mild taco sauce  (1 small and 1 big jar)  All measurements are approximate. DIRECTIONS: Place all ingredients into a bowl and combine. Serve with tortilla chips. SUE OLSON: Montesa 8

Appetizers FANCY SHRIMP TARTS Make your own tart shells using the recipe below or if you are in a hurry, you can use already prepared phyllo cups (I find the in the freezer case at our grocery store.) INGREDIENTS: 2 pounds cooked, peeled & deveined, coarsely chopped shrimp  2/3 cup mayonnaise 2/3 cup finely chopped green onion  1/3 cup finely chopped fresh parsley  1 tbsp. capers  1 tsp. lemon juice  ½ tsp. salt  ¼ tsp. cayenne pepper  1 clove garlic, minced   DIRECTIONS: Combine all ingredients. Mix gently. Spoon mixture evenly into 3 dozen baked tart shells. Garnish with fresh parsley leaves or sliced green onions. TART SHELLS INGREDIENTS:  ½ cup butter, softened  4 oz. cream cheese, softened  1 ¼ cup flour  ¼ cup grated Asiago cheese  ¼ tsp. salt DIRECTIONS: Combine all ingredients, chill 1 hour, shape into balls (makes 3 dozen) press into mini muffin pans, bake at 350° F for 15 minutes, until golden. Cool. Remove from pans. KATHY MILLER: Apache Wells SUGAR COATED PECANS INGREDIENTS: ½ c brown sugar ¼ tsp salt  ¼ tsp cinnamon  2 Tbsp. water  1 cup pecans   DIRECTIONS: Combine all ingredients except pecans in a skillet. Cook over medium heat for a mi- nute or two until mixture dissolves and is bubbly. Add pecans and cook for an additional 3 minutes until all is combined. Pour pecans on parchment paper and spread out. Let cool and break apart. 9 PAM LYNCH: Montesa

Appetizers CHEESY WARM BACON DIP Preheat oven to 400 degrees 25-30 minutes INGREDIENTS:  2 cups Sour cream  1-1/2 cups shredded cheese (of choice)  7 slices of bacon (cooked and crumbled)  1/2 cup sliced green onion DIRECTIONS: Combine all ingredients into a mixing bowl and then place into an oven safe dish. Bake at 400° F for 25-30 minutes. Serve with veggies-bread- crackers. LINDA WICKMAN: Sun Life OVEN BAKED CHICKEN WINGS I got this recipe from Signé M! INGREDIENTS: 1 tsp Sea salt 1/2 tsp Pepper  1 Tbsp Baking powder  1 package of winglets (12)   DIRECTIONS: Preheat oven at 450. Place grill in the middle. In a large bowl, mix all dry ingredients very well. Coat wings with dry mixture. Put wings on a baking pan lined with parchment paper. Cook for 40 minutes. Turn after 20 minutes JOHANNE ZMIJEWSKI: Montesa INGREDIENTS: APPLE NACHOS  Large Apples of choice  Peanut butter of choice DIRECTIONS: Core an apple. Then slice it horizontal into rounds. Put 10 peanut butter on top then add whatever you want like chocolate chips, coconut . I use crunchy peanut butter so I don’t need nuts. Very refreshing treat!!! MARY ANN STEPHENS: Mesa Regal

Appetizers INGREDIENTS: MEXICAN DIP  (Served hot)   8 oz. regular cream cheese  1 can Hormel chili NO BEANS  Small can sliced black olives Small diced onion 1 pkg .Monterey Jack cheese with hot peppers (Pepper Jack) DIRECTIONS: Layer the ingredients in the order shown. A pie plate or 8” x 8” glass dish are about the right size (or anything that is about the same size and microwave safe.) Cook about 6-7 minutes in micro on high or can also do in oven for 30 min. at 350 degrees. Serve with tortilla chips! Enjoy! KATHY MILLER: Apache Wells RUEBEN DIP INGREDIENTS:  1 can sauerkraut (rinsed & drained well)  1 cup real mayonnaise  2 cups grated Swiss cheese  4 small pkgs. Budding corned beef, cut into small pieces  1 small onion, chopped fine  DIRECTIONS: Mix everything together and put into a glass dish and bake at 350 degrees for 30-40 minutes. Serve with rye bread pieces, crackers or Tostitos. KRISTI McCUNE: Montesa INGREDIENTS: CLASSIC PIMIENTO CHEESE  1– 4 oz. jar pimientos  1-1/2 cups mayonnaise  1 tsp. Worcestershire sauce  1 tsp. finely grated yellow onion  1/4 tsp. cayenne pepper  1-8 oz. block extra-sharp yellow Cheddar cheese, finely shredded  1-8 oz. block sharp yellow Cheddar cheese, shredded DIRECTIONS: Stir together in a large bowl pimiento, mayonnaise, Worcestershire, onion and cayenne. Stir cheese into mixture and blend well. Serve with crackers and/or vegetables or as a sandwich spread. Store up to one week in the refrigerator. 11 Compliments of Lifestyle University Cooking classes

Soups & Salads HEARTY LOGGER’S CHILI WITH SAUSAGE INGREDIENTS: 1 lb. lean ground beef 1 lb. Kielbasa sausage  1 Tbsp. olive oil  1 cup onion, chopped  1 cup green pepper, diced  2 cloves garlic, minced  1-16 oz. can kidney beans, drained  1-16 oz. can stewed tomatoes, undrained  1-16 oz. can tomato sauce  2 bay leaves  1 tsp. salt  1 tsp. chili powder  1 tsp. dried oregano  1/3 tsp. white pepper  1/3 tsp. black pepper  1/8 tsp. cayenne   DIRECTIONS: Sauté ground beef in a large, heavy skillet, drain and set aside in separate dish. Cut sausage into 1/2-inch slices then cut each slice in half. In the same pan, sauté sausage until lightly browned, set aside with the ground beef. In the same pan, sauté onions and green peppers in olive oil over medium heat until soft but not brown. Add garlic and sauté 2 minutes more. Add ground beef and sausage back into pan together with remaining ingredients. Simmer, uncovered, for 1 hour. Serve with garnish of sour cream and/or grated cheddar cheese, if desired. Serves six. TOM WEIST: Good Life HOT SAUSAGE SOUP INGREDIENTS: 1 link hot Italian style sausage 1 -15 oz. can organic great northern beans, drained  3 cups organic chicken bone broth  2 cloves garlic, minced  ½ lb. organic frozen cut leaf spinach, thawed and drained  ½ tsp. dried marjoram  Salt and pepper to taste  3 tbsp. fresh grated parmesan cheese   DIRECTIONS: Cut sausage into ½ inch pieces and brown in skillet. In saucepan combine sausage, beans, broth, garlic, spinach, and seasoning. Cover and cook over medium heat for 10 minutes. Garnish with parmesan cheese. Serve with fresh salad greens and crusty bread. JAN MEYER: Val Vista Villages 12

Soups & Salads BEAN WITH BACON SOUP INGREDIENTS: 1 -16 oz. pkg. of dry Navy Beans (if I double the recipe I also use a 16 oz. pkg. of 16 bean soup dry beans and add the ham flavoring package with the tomatoes)  9 cups water 1 lb. bacon diced (if doubled use the 3 lb. pound box of bacon ends and pieces.  It’s cheaper than 2 pounds of regular bacon.)  2 large onions, diced 3 stalks of celery, diced  1 smoked ham hock  1 -16 oz. can of diced tomatoes  4 chicken bouillon cubes or 4 tsp chicken stock broth  1 Bay leaf  ½ tsp. salt  ½ tsp. pepper  ¼ tsp. cloves   DIRECTIONS: In a 8 quart pan or Dutch oven over high heat cook beans & water to boil. Boil 2 minutes. Remove from heat, cover & let beans stand for 1 hour. Meanwhile in 10 inch skillet over medium heat, cook bacon. Pour off all but ¼ cup of fat. In same skillet with bacon & ¼ cup of fat add onions & celery. Cook until tender for about 10 minutes. Stir bacon, onions & celery into un-drained beans. Add bouillon, bay leaf, salt & pepper, cloves & ham hock. Bring to a boil, reduce heat to low, cover and simmer for 1 ½ hours. When beans are tender, stir in tomatoes with their liquid. Cook covered for 30 minutes or longer until beans are very tender and the soup is thickened. Stir occasionally. Enjoy! P.S.-If you want to spice it up a bit, mix in a little cayenne pepper. BARRY SMITH: Canyon Vistas / Superstition Views EGG DROP SOUP INGREDIENTS & DIRECTIONS: 1. 4 cups chicken broth (1/4 tsp diced fresh ginger/ 1 Tbs soy sauce) – Boil 2. Dissolve 1 Tbs corn starch in 2 Tbs water. Add this to boiling broth, stir to thicken. 1. Beat 2 eggs and 1 yolk. Then add 1 cup of boiling broth slowly to eggs while stirring. 2. Slowly pour thin stream of egg/broth into the boiling broth while stirring broth in 1 direction. Stir continuously 3. Add 4 chopped green onions (entire onion) to boiling broth/egg drop soup 4. Decrease heat to simmer. Cook 5 min longer. Turn off burner. 5. Add in 1 Tbs Sesame Oil – or “dash” if prefer less strong sesame flavor 13 MARY KAY BONGIANNI: Montesa

Soups & Salads QUINOA SPINACH SALAD with BUTTERNUT SQUASH & APPLE A warm salad for a fancy side dish or an easy one-bowl entrée. Serves 2-4 ( dairy free, gluten free, egg free, vegan) Butternut squash prep: Preheat oven to 425° F INGREDIENTS: I butternut squash- peeled and cubed 1 Tbsp. olive oil  ½ tsp ground cinnamon  ¼ tsp salt  Pinch of cayenne, optional   DIRECTIONS: Toss all together in a medium bowl until mixed well. Spread out in a single thickness on a foil-lined cookie sheet (optional) cookie sheet. Bake for 25-35 min until cooked through, but not crisped. Quinoa (keen-wah) prep: INGREDIENTS: ½ cup dry quinoa 1 cup vegetable broth (or water)  ½ tsp. salt  ¼ tsp. dried oregano  ¼ tsp. thyme  Or replace the above 4 spices with 1 tsp of a spice mix like Mrs. Dash   DIRECTIONS: Place all ingredients in a saucepan and bring to a boil over medium-high heat. Once boiling, cover and reduce heat to low. Continue cooking for about 15 min until quinoa has“ blos- somed” and liquid is evaporated. Add a couple more tablespoons of broth or water if the mixture dries out and starts to stick to the bottom of the pan. Do not overcook. INGREDIENTS For the Salad:  8-16 oz. fresh baby spinach (or frozen chopped spinach)  1 large apple- cored and chopped  ¼ cup pistachios (optional) DIRECTIONS: If using frozen spinach, toss it into quinoa with 2 tbsp. of water and stir over low heat until spinach is thawed. Mix spinach, apple, pistachios and quinoa together. Dish up into bowls. Top with butternut squash. INGREDIENTS for Dressing:  ¼ cup apple cider vinegar  2 tbsp. pure maple syrup  1 ½ tbsp. Dijon mustard  ½ tsp salt  Dash of pepper  3 tbsp. olive oil DIRECTIONS: Wisk together in a small bowl. It is quite tangy. If you prefer it more mellow, add a tbsp. or two of water or oil. Pour over salad as desired. Note: if preparing ahead of time, refrigerate components separately until ready to serve. 14 SUE HOLDREN: Val Vista Villages

Soups & Salads BROCCOLI SALAD SALAD INGREDIENTS:  8 slices bacon (cooked and cut in pieces)  2 heads broccoli chopped  1 ½ cup shredded cheddar cheese  ½ large red onion DRESSING INGREDIENTS:  1/4 cup Balsamic vinegar  1/8 cup sugar  2 tsp. black pepper  1 tsp. salt  2/3 cup mayo  1 tsp. lemon juice DIRECTIONS: For the salad; combine all the ingredients in a large bowl. For the dressing; combine all the ingredients in a small bowl and whisk to incorporate. Pour the dressing over the salad and toss gently. Refrigerate before serving. (The longer this salad marinates with the dressing the tastier it becomes!) PAT LARSON: Apache Wells KFC COLD SLAW (Copycat) Prep Time: 30 Minutes Yield: 6-8 Servings INGREDIENTS: ½ head cabbage, shredded ½ carrot, shredded  1/8 cup white vinegar  1/8 cup olive oil  ¼-½ cup sugar  ½ tsp. salt  ½ tsp. celery seeds  ¾ cup mayonnaise   DIRECTIONS: Set cabbage aside. Mix all other ingredients together. Pour over cabbage; mix well; cover, refrigerate for 2 hours before serving. DAN & MARY BYNUM: Apache Wells 15

Soups & Salads CUCUMBER, ONION & TOMATO SALAD INGREDIENTS: 3 tomatoes, sliced or chunked 3 cucumbers, peeled and sliced  1 onion, sliced  1/2 cup apple cider vinegar  1 tsp. of cracked black pepper  2 tbsp. of sugar (your choice)  2 tsp. of salt  1 cup water  1/4 cup olive oil   DIRECTIONS: Put all ingredients into a salad bowl, mix well and let it chill for 1-2 hours prior to serving. TOM KING: Sun Life COLESLAW INGREDIENTS: I head green cabbage, finely shredded 2 large carrots, finely shredded  3/4 cup mayonnaise  2 tbsp. sour cream  2 tbsp. grated Spanish onion  1 jalapeno pepper, seeded  2 tbsp. sugar, or to taste  1 tbsp. dry mustard  2 tsp. celery salt  Salt & freshly ground pepper   DIRECTIONS: Put shredded cabbage & carrots into a salad bowl. In a medium bowl mix all the other ingredients. Pour the dressing ingredients over the cabbage and carrots. Toss well. Chill before serving. TOM KING: Sun Life Salad; it’s not a diet; it’s 16 called eating healthy!

Soups & Salads SIMPLE CHICKEN SALAD INGREDIENTS: One can Chicken Breast - drained Walnuts pieces - to taste  Grapes cut in quarters - to taste  Olive Oil Mayonnaise - to taste   DIRECTIONS: Mix together and serve on bread or roll up. Tasty! CYNDI DAVIDSON: Good Life BROCCOLI SALAD INGREDIENTS: 1 to 2 heads broccoli ½ lb. browned bacon  ½ cup sunflower seeds  ½ cup raisins  4 tbsp. minced onion  ½ cup mayo  2 tbsp. sugar  2 tbsp. vinegar  4 tsp. milk   DIRECTIONS: Mix all together and chill. Keeps well. ROSEMARY VINCENT: Sun Life LEMON FLUFF JELL-0 SALAD INGREDIENTS: 6 oz. pkg. lemon Jell-O 1 can lemon pie filling  8 oz. container Cool Whip   DIRECTIONS: Completely dissolve Jell-O in 2 cups boiling water; add I cup cold water; place in refrigerator until slightly set. Add lemon pie filling. Stir well. Fold in thawed Cool Whip. Mix well. Refrigerate until served. KAY JENKINS: Val Vista Villages 17

Main dishes BEEF STROGANOFF INGREDIETNTS: 1 package egg noodles 1 lb. ground beef  1/2 yellow onion, chopped (about 1/3 cup)  1 tsp. garlic, minced (about 1-2 cloves)  3 tbsp. butter  3 tbsp. flour  1-1/2 cups beef broth  1 cup sour cream  1 can cream of mushroom soup  Salt & pepper, to taste   DIRECTIONS: Cook hamburger halfway; season with salt, pepper, garlic powder, and onion powder just to taste. Add onion and garlic; finish cooking, set meat mixture aside and drain grease from skillet or pan. To make the stroganoff sauce: add butter and flour (or you can use cornstarch) to skillet. Mix thoroughly then add beef broth, sour cream, can of cream mushroom and mix thoroughly. Add meat mixture back to the skillet and stir into the sauce. Leave on low, heat. Meanwhile, cook the noodles (as directed on package), drain and rinse. You can mix it all together or you can put the noodles on the plate and then pour your stroganoff over the top. TOM KING: Sun Life INGREDIENTS: HAM ROLLS  (not to be confused with wraps)   1 lb. ham  1/2 lb. pork  Grind together  3/4 cup cracker crumbs (saltines)  2 slightly Beaten eggs 1/2 cup milk 2 tbsp. chopped fresh onion DIRECTIONS: Mix altogether & shape into rolls. Put in Pyrex dish SAUCE INGREDIENTS:  1 Can tomato soup  2 1/4 cup brown sugar  1/3 cup vinegar  2 tsp. dry mustard DIRECTIONS: Pour over ham rolls & bake 1 hour at 350° F. Turn over a couple times while baking. 18 RENA VANNI: Apache Wells

MAIN DISHes SPAGHETTI PIE This was one of my kids favorite recipes. I would bring it to Family reunions and Pot luck Dinners at church, and it was a big hit! You can make it in a pie dish, or a 9” x 13” baking pan...either way, it is very, very simple. INGREDIENTS: Spaghetti (one package) Your Favorite Spaghetti Sauce (One jar)  Your Favorite Cheeses (I like Provolone, Mozzarella and Parmesan Cheeses – You  can buy premixed packages of shredded Italian Cheeses). About 3 cups or more,  depending on your taste and preference. Crushed Peppers  Minced Garlic or Garlic Cloves  Pepper & Italian Seasonings (I just use a pre-mixed Italian seasoning).  Parmesan Cheese  Meat Balls (if desired)  DIRECTIONS: Prepare one package of spaghetti according to package directions and warm up the Spaghetti sauce, and meat balls if desired. Drain and place spaghetti in a dish. Pour Spaghetti Sauce over spaghetti and add garlic and parmesan. Put meat balls on top. Put a thick layer of Cheese all over the top of everything. Add seasonings. Bake in the oven until the cheese is melted, approximately 10-20 minutes at 350˚ F (375° in RV Convection). RENITA CONNY: Good Life PIZZAS ON THE GRILL DIRECTIONS: Take a Naan bread, cook 2-3 minutes on the grill (one side only, usually the rough side). Add pizza sauce on the cooked rough side or spaghetti sauce, mozzarella cheese, pepperoni, sausage, onions, mushrooms or whatever your favorite toppings are. Place on the grill for approximately 3 minutes and remove (don’t burn the bottom side) and let stand for a minute or two. Bon Appetite! TOM RETTENMAIER, former Scoutmaster, Troop 219, Grand Rapids, MI: Canyon Vistas / Superstition Views 19

MAIN DISHES BOWTIE PASTA WITH SAUSAGE AND ESCAROLE Prep time: 15 minutes / Cook: 12 minutes / Total time: 27 minutes Serves: 6 / Difficulty: Easy INGREDIENTS: 6 oz. Uncooked pasta (about 3 cups) ¼ tsp. salt  1 tsp. olive oil  8 oz. hot Italian turkey sausage, casings removed  1 small onion, chopped  4 cloves medium garlic, sliced  8 cups escarole, roughly chopped in bite sized pieces (about 1 head)  ¾ cup chicken broth  14 ½ oz. can diced tomatoes  1 tsp. crushed red pepper flakes or to taste  ¼ oz. grated Parmigiano-Reggiano cheese (recommended)   DIRECTITONS: Cook pasta in lightly salted water according to package directions; drain pasta and return to pot. Meanwhile, heat oil in large nonstick skillet over medium high heat. Add sausage and onion; cook, breaking up sausage as it cooks until sausage is lightly browned, about 5 minutes. Add garlic, escarole and broth to skillet; cook, stirring often, until escarole is tender, about 5 minutes. Stir in tomatoes and red pepper flakes; cook until heated through, about 1 minute. Spoon sauce over pasta; toss to coat. Sprinkle with cheese; sprinkle with red pepper flakes (if de- sired) Yields about 375 ml (1 ½ cups) pasta-vegetable mixture and 10 ml (2 tsp ) cheese per serving. SUZANNE LAROY: Canyon Vistas / Superstition Views MOM’S REALLY TENDER PORK CHOPS INGREDIENTS: Pork chops (with a bone and thinly sliced work best)  Bread crumbs Egg   DIRECTIONS: Bread them with egg and bread crumbs. Brown 20 them in a frying pan on the stove. Put a little water in baking dish with the pork chops. Cover dish with foil. Put them in the oven at 300° F. Bake them for 3-4 hours. They will be so tender you can cut them with a fork & mashed potatoes go with them really well !!!! MARY ANN STEPHENS: Mesa Regal

MAIN DISHES LINGUINE WITH PEPPERS & SAUSAGE I got this recipe from allrecipes.com INGREDIENTS: 1 pkg linguini pasta (8 ounce) 1/2 lb sweet Italian sausage, casings removed  2 red bell peppers, chopped  1 onion, chopped  1 clove garlic, minced  1 Cup white wine  1/4 Cup grated Parmesan cheese   DIRECTIONS: Cook pasta in a large pot of boiling salted water until al dente. While the pasta is cook- ing, prepare the sauce. Sauté sausages in a heavy skillet over medium high heat until light brown, breaking up clumps with back of spoon. Add peppers, onion, and garlic; sauté until tender. Add wine and simmer until liquid is slightly reduced, about 6 minutes. Drain pasta, and add to the skillet. Toss to combine. Add cheese, and toss to blend. Serve. DONNA COOK: Montesa CHICKEN CORDON BLUE BAKE INGREDIENTS: 1 stuffing mix (an flavor, our favorite is savory herb) 1 can cream of chicken soup  1/2 cup milk  4 cups cooked, cubed chicken  1/4 tsp. pepper  1/2 lb. deli ham, cut into 1 inch strips  Sliced Swiss cheese package  1-1/2 cup shredded cheddar cheese   DIRECTIONS: Prepare stuffing mix according to directions. In a bowl, combine soup and milk, mix thoroughly. Put all of the chicken in the bottom of a 9”x9” dish. Sprinkle with pepper. Layer with ham strips, Swiss cheese, then the cheddar cheese. Ad the readied stuffing mix last. Cover pan with foil for the 1st 30 minutes, uncover and bake an additional 15 minutes. Can double for a 9”x13” pan. JOYCE BRUXVOORT: Val Vista Villages 21

MAIN Dishes KETO ASIAN CABBAGE STIR-FRY 2+2 Servings (dinner & lunch) INGREDIENTS: 25 oz. green cabbage ● 2 garlic cloves 5 oz. butter ● 1 tsp. chili flakes  20 oz. ground beef ● 1 tbsp. fresh ginger, finely chopped or grat-  ed  1 tsp. salt ● 1 tbsp. sesame seed oil 1 tsp. onion powder  1/4 tsp. ground black pepper  1 tbsp. rice wine vinegar  3 scallions, sliced   Wasabi Mayonnaise: 1 cup mayonnaise and 1/2—1 tsp. Wasabi paste DIRECTIONS: Shred the cabbage finely using a sharp knife or food processor. Fry the cabbage in 2-3 oz. of butter in a large frying pan or wok pan on medium high heat (do not let the cabbage turn brown). It takes a while for the cabbage to soften. Add all spices and vinegar to the cabbage and stir and let fry for a couple of minutes; put cabbage in a bowl. Melt the rest of the butter in the same pan/wok. Add garlic, chili flakes and ginger and sauté for a few minutes. Add ground beef and brown until meat is thoroughly cooked and most juices have evaporated; lower the heat. Add scallions and cabbage to the meat. Stir until everything is hot. Add salt and pepper to taste. Top with the sesame seed oil before serving. TOM KING: Sun Life KETO EGG ROLL IN A BOWL INGREDIENTS: 1 tbsp. minced ginger 1 tbsp. minced garlic  1 lb. ground pork or beef or chicken 1 tbsp. Sesame Oil  1/2 medium onion finely chopped 2 tbsp. minced green onion tops  1 package (12 or 16 ounces) Cole Slaw Mix 1 tsp. Toasted Sesame Seeds  1/4 cup liquid aminos (or soy sauce)  2 tbsp. chicken broth (optional) or water  2 tsp Sriracha to taste (spicy, can be omitted) DIRECTIONS: Heat a large skillet to medium-high heat. Once hot, add in the ground meat and on- ions. Using a spatula break up the chunks of meat and cook all the way through. Clear a spot in the center of the pan and add in the minced garlic and minced ginger. Stir until fragrant, be careful not to burn the garlic. Add in the liquid aminos, Sriracha and chicken broth and stir to combine. Allow to cook for 1-2 minutes as the liquids reduce. Add in the Cole Slaw mix and stir to combine coating all the cabbage in the liquid and seasonings. Once the cabbage has wilted to your liking remove from heat. For more crunch combine and immediately remove from heat, for less crunch cook down for 2-3 minutes. Off heat, drizzle with sesame oil and garnish with minced green onions and sesame seeds. Enjoy! Note: In Step 2, if your ground meat was extremely lean and there is no fat in the 22 pan, you can add a tsp of oil to the center of the pan to sauté the garlic and ginger. THOMAS SPITLER: Towerpoint

MAIN Dishes SPAGHETTI SAUCE INGREDIENTS: 1 Cup chopped onion 2 Clove garlic- minced  6 tbsp. olive oil  4 cans tomato juice (2 quart size)  4 cans tomato sauce  2 cans tomato paste  2 tsp. crushed basil  4 tsp. salt  4 tbsp. dried parsley  ½ tbsp. pepper  2 cups water   DIRECTIONS: Add meatballs or 2 pounds ground season hamburger. Mix together, simmer over low heat. The longer you simmer, the better! MARY LIESKE: Towerpoint CHICKEN CORDON BLEU INGREDIENTS: 4 boneless skinless chicken breast (about 1 1/4 lb) 2 teaspoons Dijon mustard  4 teaspoons chopped fresh chives  4 very thin slices lean cooked ham (about 3/4 oz  each)  4 very thin slices reduced-fat Swiss cheese (about 3/4 oz each)  1 egg white 1 tablespoon water  1/3 cup finely crushed corn flakes or bran flakes cereal  1/4 teaspoon paprika   DIRECTIONS: Heat oven to 375°F. Spray 8-inch square (2 quart) glass baking dish with cooking spray. Between sheets of plastic wrap or waxed paper, flatten each chicken breast to 1/4-inch thickness. Spread each chicken breast with 1/2 teaspoon mustard; sprinkle with 1 teaspoon chives. Cut ham and cheese slices to fit chicken. Top each chicken breast with ham and cheese slice. Roll up, tucking ends inside. In shallow bowl, combine egg white and water; beat slightly. Place cereal crumbs in shallow dish. Coat chicken rolls with egg white mixture; roll in crumbs. Place in baking dish; sprinkle with paprika. Bake 25 to 30 minutes, or until chicken is no longer pink in center. SHARON HANSON: Montesa 23

MAIN Dishes CHICKEN MOLE TACOS INGREDIENTS: 1 fluid ounce Seasoned Rice Vinegar 3 oz matchstick carrots (Shredded)  1 jalapeno pepper  6 small flour tortillas (approx. 6 in)  14 oz diced chicken thighs (dice fairly small)  1.3 oz Chicken Mole Concentrate  ¼ oz Cilantro  2 oz shredded Chihuahua Cheese  Olive oil, salt and pepper   DIRECTIONS: First, I will explain why this recipe is in ounces. We subscribe to Home Chef & they always have ingredients in ounces. This is one of our favorites. We have duplicated it several times. The Matchstick carrots are simply shredded carrots. Can shred your own or buy in store already shredded. The Chicken Mole I found at Fry’s in the Hispanic food section. I have a large carton of it if anyone wishes to borrow some. (refrigerate after opening). Stem Jalapeno…remove seeds and ribs. Slice into thin strips (wash hands and cutting board after working with Jalapeno). Stem and mince cilantro. Combine rice vinegar, carrots, and jalapeno slic- es in a mixing bowl. Add a pinch of salt and pepper and set aside for at least 10 minutes stirring once (this is your pickled vegetables). Pat diced chicken thighs dry and season with pinch of salt and pepper. Place a medium skillet over medium-high heat and add 1 tsp olive oil….add chicken thighs to hot pan and stir occasionally until browned and done (approximately 5-7 minutes) Now reduce heat to medium and add chicken mole concentrate + ¼ cup water and stir occasionally until chicken is glazed (2-3minutes). Wrap tortillas in a damp paper towel and microwave 10-20 seconds or until warm Plate, filling each tortilla with cooked chicken, shredded Chihuahua cheese, pickled vegetables (to taste)and garnish with chopped cilantro (also to taste). Makes approximately 4. ENJOY!!! GEORGIA KAUTZMAN: Montesa 24

MAIN Dishes MEXICAN LASAGNA INGREDIENTS: 1 lb. ground beef 1 can refried beans  1 pkg. taco seasoning  1 can chopped green chili’s  1 ½ cup salsa (can use more or less to get correct  consistency)  3 cups shredded Mexican style cheese 1 pkg. tortillas (10”-12”)  3 cups Shredded Mexican Style Cheese  1 cup sour cream  ½ cup chopped green onions  1 can sliced black olives (small can)  ½ cup tomato, chopped  1 cup shredded lettuce   DIRECTIONS: Preheat oven to 350° F. Brown ground beef, drain well, Add refried beans, taco season- ing and chilies. Add Salsa. Adjust amount to get desired consistency. In greased 9”X13” an, layer 1/3 tortillas, 1/3 meat sauce and 1/3 cheese. Add a second layer of 1/3 tortilla, 1/3 meat sauce and 1/3 cheese. Add a third layer of remaining tortillas and meat sauce BUT reserve remaining 1/3 cheese. Bake uncovered at 350°(177C) for one hour. After 1 hour, top lasagna with sour cream, onions, olives and tomatoes. Top with remaining 1/3 cup of cheese. Return to the oven and bake for 15 minutes. Top with shredded lettuce just before serving. Serves 4-6 BILL JOHNSON: Canyon Vistas / Superstation Views SOUR CREAM ENCHILADAS INGREDIENTS: 1 container of sour cream 1 small can of green chilies (I use mild)  2 cans of Cream of Chicken Soup  1 ½ lb. of browned ground hamburger  (you can use any cooked meat you wish)  1 package of flour tortillas 8 oz. Shredded cheese   DIRECTIONS: Mix the sour cream, chilies and soups together, set aside. Warm the tortillas per in- structions on package. Add your meat to each tortilla and roll up. Lay each one in a 9X13 pan until pan is completely full (NOTE-I LIKE TO ADD SOME OF THE SOUR CREAM MIXTURE ON THE BOTTOM OF THE PAN TO AVOID SOME OF IT STICKING). Pour soup mixture on top-make sure to cover all of the shells or they will get tough while cooking. Spread cheese on top of enchiladas. Bake 375° F for about 45 minutes or until cheese is melted and bubbly. This recipe is a family favorite. This freezes really well if you have leftovers. LINDA OTT: Canyon Vistas / Superstition Views 25

MAIN DISHes BREAKFAST RING INGREDIENTS: 6 scrambled eggs 3 /4 to 1 cup ranch dressing  1 lb. pork sausage  2 tubes of crescent rolls  2 cups cheddar cheese   DIRECTIONS: Cook sausage & drain. Add salt & pepper to beaten eggs & scramble. Mix sausage, eggs, cheese & dressing together. Lay rolls on round baking sheet with point out. Spread mixture on rolls. Bring points to center over mixture & tuck under ring. Bake at 350 for 25 to 30 min. Can make the filling the night before & refrigerate. RENA VANNI: Apache Wells QUICK BREAKFAST CASSEROLE INGREDIENTS: ½ cup milk 3 cups frozen hash brown, thawed  1/3 cup green onions, sliced  ½ t salt  1/8 tsp. pepper  1 ½ cups mild cheddar cheese, shredded  8 slices bacon, cooked and crumbled (can  also use ham)  DIRECTIONS: Stir together eggs and milk. Combine potatoes, onions, salt, pepper and 7 slices of Bacon. Add 1 cup cheese. Pour eggs over potatoes and mix well. Pour in 9” pie plate, sprayed with pam. Top with ½ cup cheese and bacon Bake ate 350 ° F for 35-40 minutes, uncovered, or until a tooth pick inserted comes out clean Let stand 5 minutes before serving. Serves 6-8 Note if made the night before, the potatoes will thaw in the egg mixture. Add 10-15 minutes baking time ANNE-PAT O’LAUGHLIN: Val Vista Villages 26

MAIN Dishes INGREDIENTS: CHICKEN WITH PORCINI CREAM  Sauce, and Spinach Apple Salad with Bacon Vinaigrette   Two skinless chicken breasts  2 strips of bacon, diced  1/4 cup coarsly chopped walnuts 1 shallot - minced and divided into two portions  2 ounces baby spinach (about two big handfuls), washed,  dried and torn into bite sized pieces  1/4-1/2 ounces dried Porcini Mushrooms (about 4-5 dried shrooms)  2 TBL light cream cheese  2 TBL sherry vinegar  1 golden apple  3 TBL grated Parmesan cheese  1/4 cup water Olive oil Salt & Pepper DIRECTIONS: Place mushrooms in a bowl of VERY HOT water and set aside 2-4 minutes. Peel and mince the shallot. Divide into two portions. Quarter the apple, remove the core and slice apple into 1/4” slices, then cut each slice in half for bite sized pieces. Rinse chicken breasts. Pat dry. Season both sides with salt and pepper. Heat a medium non-stick pan to medium heat. Add 1 tsp olive oil, minced bacon and Sauté until bacon is almost crispy. Then add 1/2 of the shallot and cook 2-3 minutes more until shallot is soft and bacon is crispy. Transfer hot bacon & shallots to a small bowl. Add 2 TBL olive oil, sherry vinegar, pinch of salt and pinch of pepper. Stir and set aside. Wipe the pan clean and bring back up to medium heat. Add 2-3 TBL olive oil. Add chicken breasts and cook undisturbed for @ 4-5 minutes on one side until golden brown. Flip and cook @ 5-7 minutes on the other side. (I overlap the thin ends so they don’t get too well done.) While chicken cooks, drain, dry and roughly chop the mushrooms. Set aside. Roughly chop the walnuts. Back to the chicken: After 10 minutes total cooking time, pile the chicken breasts atop each other on a piece of aluminum foil, close them up in the foil securely, and let the chicken breasts rest for at least five minutes. Without wiping the pan clean, add 1-2 tsp olive oil and return pan to medium heat. Add chopped mushrooms and remaining half of the minced shallots. Cook 60-90 seconds. Into hot pan quickly add 1/4 cup water, cream cheese, and Parmesan. Stir until cream cheese is melted - 2-3 minutes. Remove from burner and season lightly with punches of salt and pepper. If sauce is too thick you can add wa- ter 1 TBL at a time, but I prefer it as a thicker sauce. In a separate bowl toss together spinach, apple, walnuts, and bacon sherry vinaigrette. Put 1/2 of this salad on one side of each plate. Slice each cooked chicken breast into 1/2 inch slices. Add one chicken breast to each plate, and smother with the creamy porcini sauce. Bon appetit!! 27 DEANE ELEK: Montesa

MAIN Dishes THAI SWEET CHILI CHICKEN INGREDIENTS: 8 oz. skinless, boneless chicken breast, cut into small pieces  Oil for deep frying 1 tbsp. vegetable oil  2 cloves garlic, minced  4 tbsp. bottled Thai Sweet Chili  Sauce  1 tsp. lime juice Pinch of salt  ½ tsp. white sesame seeds  ½ tbsp. chopped cilantro leaves   FRYING BATTER INGREDIENTS:  1 egg white  ½ cup all-purpose flour, sifted  ¼ cup cornstarch  ½ tsp. baking powder  ½ cup ice cold water  1 Tbsp. oil  Pinch of salt DIRECTIONS: Lightly sauté chicken in 1 tsp. oil for 3-4 minutes over medium heat. Set aside. Mix all ingredients for batter until well combined. Add chicken to batter. Add 2 inches of oil in wok or fry pan. When fully heated, deep fry chicken pieces until golden brown. Transfer chicken to paper towel covered dish. Clean wok/skillet, add 1 tbsp. oil and stir fry garlic until aromatic. Transfer chicken to pan, followed by sweet chili sauce, lime juice and salt. Stir to coat chicken well. Sprinkle sesame seeds and chopped cilantro. Serve with rice. Enjoy. KATHY MILLER: Apache Wells MINT PORK CHOPS INGREDIENTS: ● garlic  3-1” boneless pork chop or loin ● coriander  3 tbsp. brown sugar ● dried parsley  3 tsp. butter ● dried mint  pepper  salt if desired DIRECTIONS: Place meat in a 8”x8” pan. Sprinkle with pepper, garlic, coriander, salt. Place a tsp. of brown sugar on each chop, then top with a tsp. of butter. Sprinkle with parsley and mint to taste. Use a larger amount of mint. Add some water to the pan to prevent burning. Bake at 325° F for about 2 hours to allow for your meat to become infused with the mint flavor and to be tender. Enjoy! 28 EMILY RAHN: Val Vista Villages

MAIN Dishes NO SAUCE GOULASH INGREDIENTS:  Hamburger  Garlic, fresh or minced in a jar  Onion, Green onion top  Roma tomatoes  Pasta What is good about this recipe is there are NO MEASUREMENTS! DIRECTIONS: Cook your hamburger with garlic, salt , pepper or whatever sounds good to you. While hamburger is cooking, dice your tomatoes to the size your like to eat. Cook your pasta and drain. When your hamburger is 3/4 done, add the onions. When the hamburger is done and the onions are just done, drain off the grease. Put hamburger back on stove and add tomatoes; cook down half way then add your pasta to the pot and enjoy! BETTY KING: Sun Life TAVERN MEAT OR SLOPPY JOES INGREDIENTS: 2 lbs. hamburger (browned and drained well) ½ cup catsup  ½ tsp. chili powder  2 tbsp. brown sugar  1 tbsp. Worcestershire sauce  Salt and Pepper to Taste  2 tbsp. onion flakes  ½ cup barbecue sauce  2 tsp. mustard  1 tsp. garlic powder  1 tbsp. “57” steak sauce   DIRECTIONS: Mix all together and simmer for about 1-1/2 hours. Serve on buns. GERALYN PFANNENSTIEL: Sun Life 29

main Dishes TEXAS HOT DOG SAUCE INGREDIENTS:  1 lb. Lean Ground Beef (Ground Turkey works equally well)  1 Large Onion chopped  1-15 oz. can of Tomato Sauce  2 cups Water  1 tsp. Thyme  1 tsp. Celery Seed  ½ tsp. Ground Allspice  ½ tsp. Ground Cloves  ½ tsp. Salt  3 tbsp. Chili Powder  1 tsp. Crushed Red Pepper Flakes  ½ tsp. Ground Ginger  ½ tsp. Ground Cinnamon  1 small can Tomato Paste  1 ½ cups Brown Sugar  ½ cup Ketchup  ½ tsp. Mustard Powder DIRECTIONS: In a large saucepan brown beef and onions, breaking up large chunks. Drain. Add remaining ingredients and simmer uncovered 2 hours. Tastes better when reheated the next day. LORI BROTHERS, Resort Manager: Good Life OVEN FRIED CHICKEN BREASTS INGREDIENTS:  8 to 10 chicken breasts  1 cup bread crumbs  1/4 cup Parmesan cheese  1 tsp. sp. salt  1/8 tsp. pepper  ½ cup butter or margarine, melted  ½ tsp. garlic powder DIRECTIONS: Mix butter and garlic powder in baking pan. Mix together bread crumbs, Parmesan cheese, salt and pepper. Dip chicken in butter, then in bread crumb mixture. Place in baking pan. Bake at 400 ° F for 45-60 minutes. Baste occasionally with drippings but do not turn over. ROSEMARY VINCENT: Sun Life 30

main Dishes EGGPLANT LASAGNA– Low Carb INGREDIENTS: 1 large eggplant 1 tsp. sea salt, plus more to taste  olive oil, to taste  5 cloves Garlic, minced (or minced garlic or  paste)  ½ tsp. red pepper fakes 24 oz. jar of RAO’S Homemade Marinara Sauce  (Gina’s favorite too – 4g carbs in ½ cup)  basil (I just use dried, but you can use 3 fresh leaves if desired) 1 large Egg  15 oz. Ricotta Cheese, 1 container  2 cups shredded Mozzarella Cheese, divided  1 cup grated Parmesan Cheese, divided  2 tsp. Italian seasoning  Italian sausage (cook before preparing recipe – or no meat for vegetarian)   DIRECTIONS: Preheat the Convection oven to 400°F (375°F if using regular oven). Cut off the ends of the eggplant, then slice lengthwise about ⅛-inch (3-mm) thick. Sprinkle the eggplant slices with sea salt on both sides and let sit for 10 minutes to draw out moisture. Pat dry with paper towels to remove excess liquid. Lightly grease a griddle pan with olive oil and heat over medium heat. Grill the eggplant slices for 2-3 minutes on each side, or until grill marks are visible. Remove from the pan and set aside. (Simone grilled them on a Blackstone griddle outside). In a medium saucepan (I used a non-stick electric skillet) heat a drizzle of olive oil over medium-low heat, then add the garlic and red pepper flakes. Sauté for about 3 minutes, until the garlic is fragrant but not browned. Add the jar of marinara sauce (and sausage if desired) and 1 teaspoon of salt, stirring well to incorporate the garlic and red pepper. Simmer for 10 minutes reducing the heat if the sauce begins to bubble too much. Add the basil and stir to combine. Remove from the heat and set aside. In a medium bowl, beat the egg, then add the ricotta, 1½ cups of mozzarella, ¾ cup of Parmesan, (I didn’t have that much, so I just sprinkled it on) and the Italian seasoning. Mix well to combine. Assemble the lasagna. In an 8x4x2 inch glass baking dish (recipe calls for a 9x13), add enough sauce to cover the bottom of the dish and spread in an even layer. Add a layer of eggplant slices, covering the bottom of the dish completely. It’s okay if the eggplant slices overlap slightly. Add a layer of the ricotta mixture and spread in a thin, even layer. Repeat with the remaining ingredients, finishing with a layer of sauce. Sprinkle the remaining mozzarella and Parmesan on top. (I also added basil on the top too). Bake for 45 minutes, until cheese is fully melted. (I baked 1 hour in the RV Convection oven). Turn the broiler on high and broil for 5 minutes, or until the cheese on top is browned and bubbly. (Ididn’tneedtodothis because our RV Convection ovenmadeit nice andbrown) Remove the lasagna from the oven and let rest for 15 minutes before serving to give the lasagna time to set. Serve garnished with fresh basil. (I didn’t have this, so skipped this step). Enjoy! (Simone ate½ of this inone sittingandLOVED it!) Iadded Italian Sausage at The end….. next time I willtry it inthe sauce! ( 4servings) 31 RENITA CONNY: Good Life

Side Dishes HEALTHY SKILLET CORNBREAD SERVES 12 This easy Healthy Skillet Cornbread recipe is moist, slightly sweet and bursting with flavor! The perfect side dish to a bowl of Chili! INGREDIENTS: 1 ¼ cups yellow cornmeal 1 ¼ cups all purpose flour or gluten free all purpose  flour  ¼ cup granulated sugar 2 tsp .baking powder  ½ tsp. baking soda  1 tsp .sea salt  1 ¾ cups buttermilk  2 eggs  1 ½ cup corn kernels  4 tbsp. butter   DIRECTIONS: Preheat oven to 425° F. In a large bowl mix together cornmeal, flour, sugar, baking powder, baking soda and salt. Set aside. In a medium bowl, whish together eggs and buttermilk. Add wet mixture to dry mixture and stir until completely combined. Fold in corn until combined. Put butter in a 12” cast iron skillet and place the skillet in your preheated oven for about 3-4 minutes or until butter is completely melted. Swirl the butter around the skillet until the bottom and the sides are coated. Pour your batter into the buttered skillet and smooth out the top. Bake in preheated oven for 20-25 minutes until the top is lightly browned and a toothpick inserted in the center comes out clean. Serve warm! BOB SIMMS: Towerpoint MASHED POTATOES INGREDIENTS: 10 servings instant mashed potatoes 8 oz. cream cheese  1 cup sour cream  2 tbsp. butter  ¼ tsp. garlic powder  2 cup grated mild cheddar cheese   DIRECTIONS: Mix potatoes according to package directions. Add all other ingredients except grated cheese. Mix well. Pour into buttered casserole 9”x13” casserole dish and top wit grated cheese. Bake 30 minutes @ 350° F. May be made earlier and refrigerated before baking. Add a little extra baking time if you have refrigerated it. 32 ROSEMARY VINCENT: Sun Life

Side Dishes BILL’S POTATO & CHEDDAR BAKE INGREDIENTS:  2 lbs. diced hash brown potatoes (frozen) Shredded hash browns can be used, but diced works best  500 mil Sour Cream (1 pint)  Can of condensed mushroom soup  1 bag of shredded cheddar cheese DIRECTIONS: Preheat oven to 350° . Spray a 9”X13” pan with cooking spray. Glass is best. Spray with cooking spray to help with clean-up if desired. Thaw hash browns slightly. Add sour cream, mushroom soup and shredded cheese. Mix well. Pour in pan. Pat down to evenly distribute. Bake 350° F for 1 to ½ hours. Yield: 8-10 Large servings Great for potluck meals. Stays hot for a long time in an insulated pan. Pan is always empty at the end of the meal. BILL JOHNSON: Canyon Vistas / Superstition Views REFRIDGERATOR MASHED POTATOES Creamy, dense, and decadent make-ahead refrigerator mashed potatoes are easy and loaded with butter, sour cream, and cream cheese then baked the day of. INGREDIENTS: 5 lbs. Russet Potatoes, peeled 6 oz. Cream Cheese  1 Cup Sour Cream  2 teaspoons of Onion Salt  ¼ teaspoon of Pepper  1 teaspoon of Salt  2 tablespoons of Butter   DIRECTIONS: Cook the peeled potatoes in a large pot filled with cold water. This will ensure the potatoes cook evenly. Boil for about 20 minutes until fork tender. Drain the potatoes and then place into a large mixing bowl. Use a potato masher to mash the potatoes. Mix in the sour cream, cream cheese, onion salt, pepper. Whip the potatoes until creamy and fluffy. Transfer the potatoes to a large bowl with a lid and store overnight or up to 1 week in the fridge until ready to bake. SERVES 8-10 Preheat the oven to 350 degrees F. Grease a large oven-safe baking dish with butter. Spoon the potatoes into the baking dish. Use the back of the spoon to spread the potatoes into one even lay- er. Dot the top of the potatoes with the butter. Bake for 30-40 minutes until the top of the potatoes are golden and the edges are crisp. Extra Note – I use them as needed for the 2 of us, scoop out amount & microwave…..YUMM3Y3! PAM TEOREY: Montesa

Side Dishes BAKED MACARONI AND CHEESE INGREDIENTS:  1 tsp. salt  2 cups Elbow Macaroni (about ½ lb.) DIRECTIONS: Preheat oven to 400° F. Lightly grease a 1 ½ quart casserole. Add 3 quarts of water to a pan. Add salt. Bring to a boil and add pasta. Boil uncovered, stirring occasionally for 9 minutes or until piece rubbed between fingers parts fairly easily. Drain pasta when cooked and put in the casserole dish. CHEESE SAUCE INGREDIENTS:  1 small onion, minced  2 tbsp. butter or margarine  1 tbsp. flour  ¼ tsp. dry mustard  ¾ tsp. salt  1/8 tsp. pepper  2 cups milk  2 cups cheddar cheese, about ½ lb., grated  ½ cup cooked, crisp bacon, crumbled, Op- tional (you can use bacon bits)  ¼ cup pickled Jalapeno pepper, coarsely chopped, optional DIRECTIONS: Mince onion, place in double boiler with butter. Cook until onion is clear but not browned. Stir I flour, mustard, salt & pepper. Slowly stir in milk. Cook until smooth and hot, stirring often. Slowly add ¾ of the grated cheese. Stir until cheese is melted. Add optional bacon and/or Jalapeno peppers. Stir to distribute. Pour cheese sauce over macaroni. Toss lightly to ensure all macaroni is coated with sauce. Add remainder of cheese to top of macaroni. BREAD CRUMB TOPPING:  ¾ Cup fresh bread crumbs  4 tbsp. Butter or margarine DIRECTIONS: Toss bread crumbs with melted butter. Place on top of casserole. Bake uncovered for 20 min. 6-8 servings. BILL JOHNSON: Canyon Vistas / Superstition Views The Secret ingredient is ALWAYS CHEESE! 34

Side WHITE CHEDDAR STUFFED MUSHROOMS Longhorn Steakhouse Copycat Recipe INGREDIENTS: Start with jumbo mushroom caps, grill them for couple minutes.  herb spreadable cheese (like a gourmet spread) Panko (Chinese) Breadcrumbs grated  Parmesan cheese  Provolone cheese  White Fondue Sauce (recipe below)   Put the white fondue cheese sauce on bottom of dish. Stuff the mushrooms with the herb cheese, top that with the panko breadcrumbs that have been mixed with the Parmesan, top off with provolone cheese and broil until melted. WHITE FONDUE SAUCE INGREDIENTS:  1/2 cup milk  1/4 cup white wine  1/2 teaspoon Worcestershire sauce  1/4 teaspoon dry mustard  dash pepper  1 cup mayonnaise  cups white cheddar cheese Mix together milk, wine, Worcestershire sauce, mustard, pepper, mayo and cheese in the top of a 2 quart double boiler over simmering water. Cook, stirring occasionally, about 20 minutes or until cheese is melted and mixture is hot. RENITA CONNY: Good Life ZUCCHINI & POTATO BAKE INGREDIENTS: 2 medium zucchini, quartered and cut into large pieces 4 medium potatoes, peeled and it into large chunks  1 medium red bell pepper, seeded and chopped  1 clove garlic, sliced  1/2 cup dry bread crumbs  1/4 cup olive oil  paprika to taste  salt to taste  ground black pepper to taste   DIRECTIONS: Preheat oven to 400° F (200° C). In a medium baking pan, toss together the first six ingredients. Season with the seasonings. Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown. PAT DUCOMMUN: Valle del Oro 35

CROCKPOT SLOW COOKER POTATO & CORN CHOWDER SERVES 8 INGREDIENTS: 24 oz. red potatoes, diced 1 (16-ounce) package frozen corn  3 tbsp. all purpose flour  6 cups chicken stock  1 tsp. dried thyme  1 tsp. dried oregano  ½ tsp. garlic powder  ½ tsp. onion powder  Kosher salt and freshly ground black pepper to taste  2 tbsp. unsalted butter  ¼ cup heavy cream   DIRECTIONS: Place potatoes and corn into slow cooker. Stir in flour and gently toss to combine. Stir in chicken stock, thyme, oregano, garlic powder, onion powder, salt and pepper to taste. Cover and cook on low heat for 7-8 hours or high for 3-4 hours. Stir in butter and heavy cream. Serve Immediately. (Cooking time may need to be adjusted depending on the thickness of the potatoes.) SUSAN WILSON: Towerpoint INGREDIENTS: CROCKPOT PULLED PORK  Pork tenderloin  1 can of root beer  Barbecue sauce  Optional shredded cheese, green onions DIRECTIONS: Put 1-2 large pieces of pork tenderloin into crockpot and pour root beer over. Set to cook for six hours. Remove pork from pot and using two forks pull apart to shred. Pour out root beer and rinse crockpot. Put shredded pork into crockpot on warm and stir in as much barbecue sauce as you prefer. Serve on buns or an open baked potato. Optional: Top with shredded cheese and chopped green onions or coleslaw! Enjoy! VALERIE DOWELL: Montesa 36

Crockpot CROCKPOT BEANS INGREDIENTS: 1 lb. ground beef 4-5 strips of bacon  2 cans lima beans  ¼ cup white sugar  ½ cup ketchup  1 tbs. liquid smoke  1 small onion  3 lb. can pork & beans (46 oz.)  2 cans red kidney beans  ¼ cup brown sugar  1 tbsp. dry mustard   DIRECTIONS: Brown beef, drain. Cut up and sauté bacon with chopped onion, drain. Put all ingredients in crock pot And simmer on medium heat for 4-5 hours. DEBORAH BROWN: Canyon Vistas / Superstition Views APPLE STRUDEL IN A CROCKPOT INGREDIENTS: 2-20 oz. cans apple pie filling 1-large box of Spice Cake mix  1-cup of butter (2 sticks)   DIRECTIONS: spray crockpot with nonstick spray, put apple pie filling in the bottom. Add cake mix and put the 2 sticks of butter on the top. Bake on high for 2.5 hours. Dave Ramsey 37

INSTANT POT KETO INTSTANT POT CHILI VERDE (Crock pot works too!) INGREDIENTS: 2 1/2 lbs. pork roast, cut into 1 inch cubes Salt & pepper  2 Tbsp. oil (any oil will do)  15 oz. can/jar salsa Verde  1 oz. can diced green Chile’s  2 Tbsp. chopped pickled jalapeños  2 tsp cumin   DIRECTIONS: Pat the pork dry and season liberally with salt & pepper. Turn instant pot to sauté function (crock pot sauté in skillet) until nicely browned, 4 to 5 minutes. Transfer to bowl & repeat with remaining oil & pork. Return all the pork to the pot. Add the Salsa Verde, green Chile’s, pickled jalapenos, and cumin. Stir to combine. Seal the instant Pot and set on the soup/stew function for 35 minutes. When cooking is complete let the pressure release naturally. Crock pot is same. Place all in slow cooker, set on low for 6 hours. Serves 8. SUZANNE POWERS: Montesa ABOUT THE INTSANT POT... …”The biggest thing of all is just relax & have fun. It’s not going to explode! You will have failures now and then but you’ve had those before so move on. Make Instant Pot use a habit. Teach your spouse or kids how easy it is to use. Could give you the night off! Come to the realization that you can cut your cooking time. Less cleanup. Doesn’t heat up your house. More time for enjoying your family, drinking wine, and dancing. A win-win!” Deedee Pearce, Cal-Am Lifestyle University Instant Pot Instructor 38

Instant pot BEEF STEW Servings: Serves 6 Healthy and really good. I overdid the pepper and the sweet potatoes were a little over cooked but still very good. INGREDIENTS 1.5 lbs Stew Meat, cut into bite sized cubes Black Pepper  2 cups Homemade Vegetable Broth  1 tbsp Coconut Aminos  1 tbsp Thyme  1 tbsp Parsley  2 tsp Minced Garlic  3 tbsp Tomato Paste  1 Large Yellow Onion, diced  2 cups Celery, chopped  2 cups Carrots, chopped  2 Small Sweet Potatoes(or 1 big), cubed  Sea Salt, to taste   DIRECTIONS: Pre-Heat Instant Pot using the Sauté function. Coat stew meat in black pepper. When the display reads HOT coat bottom of the pot with olive oil and add stew meat. Brown stew meat on all sides. Deglaze pot with the homemade vegetable broth. Add coconut aminos, thyme, parsley, minced garlic, tomato paste and onion. Set pot to manual for 15 minutes. When the time is up quickly release the pressure and add the rest of the ingredients. Set pot to manual for 10 minutes. When the time is up quickly release the pressure. Generously salt, to taste. ENJOY! DARLA HUNZEKER-Montesa INSTANT POT PASTA & MEATBALLS INGREDIENTS: 2 lbs. frozen meatballs 1 lb. dry penne pasta  3 cups water  1 jar good spaghetti sauce  1 ½ tbsp. Italian seasoning  Dash of red pepper flakes (optional)   DIRECTIONS: Place items in the Instant pot in order given. DO NOT STIR!!! Put the lid on. Turn the valve to seal. Cook on high pressure (manual) for 5 minutes. Do quick release. Remove lid, stir in 1 cup mozzarella and 2 tablespoons (or more) parmesan cheese and it’s time to eat. Careful it’s hot. 39 DEEDEE PEARCE: Canyon Vistas / Superstition Views

Desserts STRAWBERRY CREAM DESSERT INGREDIENTS: 2 ¼ cups graham cracker crumbs (about 36 squares) 6 tbsp. sugar  10 tbsp. butter, melted  1 package (8 oz.) cream cheese, softened  1 cup confectioners sugar  2 cartons ( 1-16 oz. and 1-8 oz.) whipped topping, thawed,  divided  1 package (3oz.) strawberry gelatin ½ cup boiling water  1 cup (8 oz.) strawberry yogurt   TOPPING:  2 tbsp. Graham cracker crumbs  1 ½ tsp. sugar  1 ½ tsp. butter, melted DIRECTIONS: In a bowl, combine cracker crumbs, sugar and butter. Press into an ungreased 9”X13” dish. Refrigerate for 15 minutes. Meanwhile, in a mixing bowl, beat cream cheese and confectioners sugar until smooth. Whisk in 1 cup whipped topping. Spread over prepared crust. In a large bowl, dissolve gelatin in boiling water. Whisk in yogurt and 6 cups of whipped topping until blended. Pour over cream cheese layer. Refrigerate for 1 hour. Spread remaining whipped topping over strawberry layer. Cover and refrigerate overnight. Just before serving combine the topping ingredients; sprinkle over the whipped topping. Yield: 12-15 servings ANNE-PAT O’LAUGHLIN: Val Vista Villages CHOCOLATE KAHLUA BOMB PUDDING SHOTS INGREDIENTS: Small chocolate instant pudding 3/4 cup Kahlua  3/4 cup coconut rum  4 oz. Cool Whip (Extra-creamy preferred)   DIRECTIONS: Combine all ingredients together in a mixing bowl. Then distribute into shot glasses (or serving bowls). Refrigerate before serving. Prep time 20 minutes. BETTY KING: Sun Life 40

Desserts RASPBERRY CREAM CHEESECAKE INGREDIENTS: 2 cups graham cracker crumbs • 1/2 cup butter, melted • 4 (6 oz.) pkgs. raspberries at room temp • 2 cups sugar • 3 (8 oz.) pkgs. cream cheese at room temp • 1 cup heavy cream • 2 (.25 oz.) envelopes unflavored gelatin • 2 tbsp. seedless raspberry jam • 1/2 cup blueberries • DIRECTIONS: Coat bottom of 9”x13” spring-form pan with cooking spray. Stir butter into crackers crumbs. Press into bottom of pan. Chill 20 min. In food processor, pulse 3 pkgs. raspberries with 3/4 cup sugar until smooth. Using spoon, stir and press mixture through sieve into bowl to yield 1 1/2 cups puree; reserve. On medium speed, beat cream cheese and remaining sugar until smooth, 2-3 min. On low speed, gradually beat in cream until blended; on medium-high speed, beat until thickened, 2 min. Reserve. In large 1 1/2 qt. Microwave-safe bowl, stir gelatin into 1.4 cup water; let stand until gelatin is absorbed, 2 min. Microwave 15 sec. or until melted. Gradually stir in reserved berry puree, then 1 cup cream cheese mixture until blended. Stir gelatin mixture into remaining cream cheese mixture. Transfer gelatin mixture to crust. Cover and chill until firm, at least 6 hrs. Using a fork, mash 1/2 cup raspberries and jam. Press through sieve to remove seeds. Remove side of pan. Spread raspberry topping over cake. Top with blueberries and remaining raspberries. Servings: 16 Active time: 45 min. Total time: 6 hrs, 45 min. CINDY ROMEIKE: Apache Wells -Hedy Lamar- 41

Desserts OATMEAL RAISIN COOKIES INGREDIENTS: 2/3 cup sugar 2/3 cup packed brown sugar  1/2 cup butter or margarine, softened  1/2 cup shortening  1 tsp. baking soda  1 tsp. ground cinnamon  1 tsp. vanilla  1/2 tsp. baking powder  1/2 tsp. salt  2 eggs  3 cups oats (either quick-cooking or old-fashioned)  1 cup all-purpose flour  1 cup raisins   DIRECTIONS: Beat the first 9 ingredients in a large bowl with an electric mixer on medium speed (or mix with a spoon). Stir in the oats, flour, and raisins. Drop dough by rounded tablespoons (or small cookie scoop) about 2” apart onto ungreased cookie sheet. Bake 9-11 minutes or until edges are golden brown and centers are light in color. Immediately remove from cookie sheet to wire rack. (Note: this recipe makes approximately 50 cookies when using a small cookie scoop) BONNIE HANSEN: Towerpoint ZUCCHINI BARS INGREDIENTS: 3 eggs FROSTING: 2 tbsp. vanilla ● 4 cups powdered sugar  3 cup flour ● 4 tbsp. softened butter  1 tbsp. cinnamon ● 2 tsp. vanilla  1 cup oil ● 6 oz. cream cheese, softened  1 tsp. Baking powder ● Mix all ingredients together and frost the bars  2 cups white sugar  1 tsp. Baking soda  2 cup grated zucchini  1 tsp. salt  1 cup chopped nuts   DIRECTIONS: Sift flour, baking soda & baking powder in bowl. Beat eggs ,oil, vanilla & sugar. Add sifted ingredients & beat well. Add zucchini & nuts. Blend well. Grease a jelly roll pan & bake at 325 for 30 to 40 min. RENA VANNI: Apache Wells 42

Desserts JAMARETTI COOKIES INGREDIENTS: 2 ¼ cups flour (plus more to work) 1 tsp. baking powder  ½ tsp. fine salt  ½ tsp. ground cinnamon  ½ cup almond paste  ¾ cup sugar  1 stick unsalted butter, room temp  2 large eggs  ½ cup jam (apricot, blackberry or raspberry)  1 cup confectioner’s sugars  4 tsp. whole milk   DIRECTIONS: Whisk together flour, baking powder, salt and cinnamon. In a food processor, pulse almond paste and sugar until smooth. Add butter and eggs and blend until smooth. Add flour mix- ture and pulse until dough forms. Divide into 4 equal pieces, wrap in plastic and chill 30 minutes. Preheat oven to 350° F. On a lightly floured surface roll each piece into a 10 inch log. Transfer logs to 2 parchment- lined baking sheets and flatten to about 2 inches across. Bake until just dry, 12 to 15 minutes. Remove from oven; with the handle of a wooden spoon, make a trench down each log. Spread 2 tablespoons jam into each trench. Bake until golden brown, 8-10 minutes more. Let cool on sheets on wire racks. Whisk together confectioners sugar milk until smooth. Drizzle glaze over logs. Let glaze harden, 20 minutes. With a serrated knife, cut logs on the diagonal into 1 inch slices. Store in airtight containers up to a week. SUSAN WILSON: Towerpoint RITZ COOKIES INGREDIENTS: 1 cup chopped nuts 1 cup chopped dates  1 can sweetened condensed milk (Eagle Brand)  2 sleeves Ritz crackers   DIRECTIONS: Boil for 5 minutes over medium heat, stirring constantly. Spread on Ritz crackers. Bake at 350 degrees for 8 minutes or less. FROSTING INGREDIENTS:  ½ stick oleo / margarine  2 cups powdered sugar  ¼ to 1/3 cup orange juice  1 tsp. vanilla DIRECTIONS: Spread frosting over date mixture on crackers. These cookies freeze very well. 43 CAROL HERBERHOZ: Canyon Vistas / Superstition Views

Desserts BUN BARS INGREDIENTS: 1 (12 oz.) pkg. butterscotch chips 1 (12 oz.) pkg. chocolate chips (semi-sweet or milk chocolate)  1 (16-18 oz.) jar creamy peanut butter  1 (10 1/2 oz.) pkg. mini marshmallows  1 (16 oz.) jar dry-roasted peanuts   (Please note: The above-indicated ounces of ingredients are approximate, as package sizes have changed over the years) DIRECTIONS: Grease a 9”x13” pan and set aside. Melt butterscotch and chocolate chips together in microwave for 3 minutes; stirring after each minute. Then add the peanut butter and stir well. Lastly, add the mini marshmallows and dry-roasted peanuts. Pour the mixture into the 9”x13” greased pan. Allow to solidify (you can chill them if you’d like). These are really chocolatey and sweet, so cut them into small squares when serving. BONNIE HANSEN: Towerpoint CHRISTMAS CRACK INGREDIENTS:  1 cup butter. Do not use margarine! The original recipe calls for unsalted butter but I’ve used both)  1 cup Brown Sugar  1 ½ cup Semi-Sweet Chocolate Chips  40 Saltine Crackers  Preheat oven to 400° (205°C) DIRECTIONS: Line a 12”X17 “cookie sheet with foil and spray well with cooking spray. Layer saltines on top of the foil end to end. Heat butter and sugar on stove top and heat until gently boiling, stirring constantly. Reduce heat to low boiling and cook, uncovered, between 3 and 5 minutes, until the mixture is thickened and sugar is dissolved. (Be careful to avoid burning the butter and sugar-that will ruin the recipe, but do make sure it thickens and dissolve but does not burn). Pour butter and sugar mixture over crackers and spread evenly. Bake 5-6 minutes in oven. Remove pan from oven and let cool 3 minutes then sprinkle chocolate chips evenly over brown sugar mixture. As chocolate chips melt, carefully spread into an even layer over the toffee layer using a knife. (Note-I pop the pan back in the oven for about 20 seconds after sprinkling on chocolate chips so that they melt faster.) Refrigerate for one hour. Break into bite sized pieces and serve . . yum. Store covered in refrigerator. BILL JOHNSON: Canyon Vistas / Superstition Views 44

Desserts CHOCOLATE CAKE INGREDIENTS:  1/4 Cup Butter (Soft)  2 Cups Sugar  1 tsp Vanilla  3/4 Cup Hershey cocoa  1/4 Cup Shortening  2 Eggs  1 3/4 Cups All-purpose flour  3/4 tsp Baking powder  3/4 tsp Baking Soda  1/8 tsp Salt(optional)  1 3/4 Cups Milk DIRECTIONS: Cream butter, shortening, sugar, vanilla Blend in eggs Combine cocoa, flour, baking powder, baking soda, salt, in a bowl. Add alternately with milk. Blend well. Bake 350 30-35 minutes for 9 inch round pan 35-40 minutes for 8 inch round pan Cool 10 minutes , remove from pan PUDDING FROSTING: Chill mixing bowl. Blend instant vanilla pudding (small) with 1 pkg. of dream whip, and 1 1/2 cup of cold milk. Beat until stiff and refrigerate. Frost You can use other flavored in- stant puddings, if so desired :) My Notes: Line round cake pans with wax paper, makes it easier to get the cake out the pan DONNA COOK: Montesa “All you need is love, but a little chocolate now and then doesn’t hurt.” Charles M. Schulz 45

Desserts QUICK & EASY CRUSTLESS CRANBERRY PIE INGREDIENTS: 1 cup all purpose flour 1 cup white sugar  1/4 tsp. salt  2 cups of cranberries, fresh preferred, but can use frozen  1/2 cup chopped walnuts  1/2 cup butter, melted  2 eggs, room temperature beaten  1 tsp. almond extract   DIRECTIONS: Preheat oven to 350° F (175° C). Grease one 9 inch pie pan. Combine the flour, sugar and salt. Stir in the cranberries and walnuts and toss to coat. Stir in the butter, eggs and almond extract. If you are using frozen cranberries, the mixture will be very thick. Spread the batter into the prepared pan. Bake at 350 ° F for 40 minutes, or until a wooden toothpick inserted near the center comes out clean. Can be served warm with whipped cream or ice cream or at room temperature. THOMAS SPITLER: Towerpoint BREAD PUDDING INGREDIENTS: 1 quart milk 5 eggs  1/2 c sugar  2 tsp. Vanilla  6 to 8 cinnamon rolls (already baked)  Raisins   DIRECTIONS: Split cinnamon rolls in half & lay in pan. Put raisins over rolls. Combine - milk, beaten eggs, sugar & vanilla. Pour over rolls & bake at 350 for 1 hr. or until knife comes out clean FROSTING: Combine powdered sugar & water until very thin. Use as a glaze. RENA VANNI: Apache Wells 46

Desserts MOM’S APPLE PIE This is an all time favorite of any one who eats this pie. INGREDIENTS: 7 Granny Smith Apples Topping: ½ cup sugar ½ cup sugar  1 tsp cinnamon ¾ cup flour  1 tbsp flour 1/3 cup butter  1 unbaked pie crust   DIRECTIONS: Peel and slice apples. Put in a bowl. Add sugar, flour and cinnamon. Mix till all apples are coated. Pour apples Into an unbaked pie shell. To make topping combine flour and sugar. Cut in butter till mixture resembles the size of small peas. Place topping on top of apples. Place pie on top of cookie sheet. Bake 400 degrees for 45 minutes to 1 hour or until a knife inserted into the apples pieces easily DEBBIE ROBISON: Montesa BUTTERSCOTCH TORTE CRUST INGREDIENTS:  1/2 cup butter  1 cup flour  1/2 cup chopped pecans or walnuts DIRECTIONS: Mix together and pat into cake 9“x 13 “cake pan. Bake at 350°F for 15 minutes. Let cool. FILLING INGREDIENTS:  8 oz. cream cheese, softened  1 cup powdered sugar  1 cup Cool Whip  2 small pkgs. Instant butterscotch pudding (can also be make with chocolate or pistachio pudding)  1-1/2 cups milk DIRECTIONS: Cream together cream cheese (softened) and powdered sugar. Fold in 1 cup cool whip and spread over cooled crust. Beat instant butterscotch pudding and milk with hand mixer until it starts to set (mix long enough that it holds the ripples from the beater - about 3 minutes). Spread over cream cheese layer. Top with remaining cool whip. Chill at least 2 hours. (I also sprinkle whatever nut I used in the crust on the cool whip so everyone knows there are nuts in case of food allergies.) 47 KATHY WINKLER: Sun Life

Desserts BUTTERY CINNABUN CAKE INGREDIENTS: CAKE:  3 cups flour  ¼ tsp. salt  1 cup sugar  4 tsp. baking powder  1 1/2 cups milk  2 eggs  2 tsp. vanilla  1 stick real butter, melted TOPPING:  2 sticks real butter, softened  1 cup brown sugar  2 tbsp. Flour  1 tbsp. cinnamon  2/3 cups nuts, optional FROSTING:  2 cups powdered sugar  5 tbsp. milk  1 tsp. vanilla DIRECTIONS: Mix sugar, milk, eggs and vanilla together. Add flour, salt and baking powder. Once combined well, slowly stir in melted butter. Pour batter into a greased 9”x13” pan. In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon & nuts until well combined. Drop evenly over cake batter by the tablespoonful's and use a knife to marble/swirl through the cake. Bake at 350° F for 25-30 minutes or until toothpick comes out nearly clean from center. Place powdered sugar, milk and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm or at room temperature. PAT LARSON: Apache Wells NO BAKE BLUEBERRY CHEESECAKE INGREDIENTS: 8 oz. cream cheese 1 cup confectioners’ sugar  1 tsp. vanilla  16 oz. blueberry filing  8 oz. Cool Whip  graham cracker pie crust (large)   DIRECTIONS: Beat together cream cheese, sugar, & vanilla. Fold in cool whip. Spoon filling into pre- pared pie crust. Spread blueberry topping on top of pie crust. Refrigerate for 2 hours until chilled. 48 JACKIE SMITH: Sundance

Desserts SCOTTY’S SECRET FUGGY CAKE INGREDIENTS: 1 cup flour 3 tbsp. cocoa  1/2 tsp. salt  1/2 cup sugar  2 tsp. baking powder  1/4 cup Crisco  1/2 cup milk  1 tsp. vanilla   DIRECTIONS: Combine dry ingredients. Cut in Crisco. Add milk and vanilla. Put firm mixture in 8”x8” pan. TOPPING INGREDIENTS:  3/4 cup Karo syrup  3/4 cup light brown sugar  2 tbsp. cocoa  1 cup water DIRECTIONS: Combine these 4 ingredients and pour over the top of the firm mixture. Bake at 375° F for 20 minutes. Then reduce temp to 325° F for additional 30 minutes. The ingredients switch places – cake on top, fudgy sauce below. Serve with ice cream on the cake, topped with the fudgy sauce and toasted pecans. SCOTT HOLDREN: Val Vista Villages BEST EVER GINGERSNAPS INGREDIENTS: 1 cup sugar 2 cups flour  ½ tsp salt  1 tsp baking soda  1 tsp cinnamon  1 tsp ginger  1 tsp cloves  ¾ cup shortening (1/2 margarine, ½ cup Crisco)  ¼ molasses  1 egg, slightly beaten   DIRECTIONS: Combine sugar, flour, salt, soda, and spices. Cut in shortening till dough resembles the size of peas. Stir in molasses and egg. Chill slightly. Shape dough in to 1” balls and roll in granulated sugar. Bake at 350 degrees for 8-10 minutes. Removed immediately from Baking sheet. Store in an airtight container. 49 DEBBIE ROBISON-Montesa

Desserts CHOCOLATE SHEET CAKE INGREDIENTS: 2 c ups sugar 4 tbsp. cocoa  1 tsp. baking soda  2 cups flour  ½ cup buttermilk  2 sticks oleo / margarine  2 eggs  1 cups water  1 tsp. vanilla   CAKE DIRECTIONS: Put sugar and flour in medium bowl. Place oleo, water, cocoa in saucepan. Bring to a boil. Pour over flour and sugar. Add eggs, vanilla, baking soda and buttermilk. Beat well. Pour on ungreased cookie sheet. Bake in preheated oven at 400° F for 20 minutes. Start icing before cake is done. FROSTING:  1/3 cup milk  1 box powdered sugar  1 stick oleo / margarine  1 tsp. vanilla  4 tbsp. cocoa ICING DIRECTIONS: Bring to a boil oleo, cocoa and milk. Remove from heat and add sugar and vanilla and beat. Pour over cake immediately. GERALYN PFANNENSTIEL: Sun Life CITRUS PIE INGREDIENTS: 1 cup sugar 5 tbsp. cornstarch  Pinch of a salt  1 cup water  1 cup orange juice  4 egg , separate yolks from whites  1/2 cup lemon juice  2 tbsp. butter  2 tsp. lemon zest   DIRECTIONS: In a saucepan mix cornstarch and salt together. Gradually add water and juice and cook until thick. Gradually add in beaten egg yolks and cook 2 minutes more. Remove from heat and add juice, butter, and zest. Pour into a baked pie crust. Make meringue with egg whites and 1/4 cup sugar. Cover pie and bake at 350° F until brown ( approx. 15 minutes). 50 JANICE HEGSTAD: Val Vista Villages