“Rice Krispie Cookies”

1 c. brown sugar
1 c. sugar
2 eggs
1/2 c. butter
1/2 c. shortening
1 tsp. vanilla
2 1/4 c. flour
1 tsp. baking powder
1/4 tsp. salt
1 c. shredded sweetened coconut
1 c. Rice Krispies
1 c. oats
1 c. salted caramel chips (or chocolate chips)

Preheat oven to 350. In large bowl, beat together butter, sugar, brown sugar, shortening and vanilla. Stir in remaining ingredients. Add rounded tablespoonfuls of dough to a cookie sheet. Bake for 16 mins. Let sit 3 mins and then remove to wire rack to cool.



1/4 c. jalapeno, diced (2 large or 4 small)
2 large ears corn, or 1 can of corn kernels, drained
4 Tbsp. butter, melted, plus more for the pan
3/4 c. heavy cream
2 Tbsp. cornstarch
2 c. shredded cheddar cheese
2 (15 oz) cans cream-style corn
6 eggs

Using gloves, dice jalapenos and cut the kernels off the ears of corn. (NOTE: seeds were left in, but if you do not like real spicy stuff, you can leave them out. You also don’t have to use gloves, just be careful to not touch your face when cutting up hot peppers. NOTE 2: to cut the kernels off the corn cob, grab a bundt pan and put the ear of corn upside down in the hole in the middle and using a very sharp knife and cut kernels off in a downward motion and all the kernels will fall into the bundt pan for use). Preheat oven to 350. Grease a 9×13 baking pan with butter. In a large bowl, whisk the cornstarch into the heavy cream until smooth. Add 1 1/2 c. of cheddar, the creamed corn, fresh corn, jalapenos, melted butter eggs and salt and stir well. Taste and add more if necessary. Pour the pudding into the baking pan and top with the remaining 1/2 cup cheddar (or more if you would like). Bake until set, 45-50 mins. Fire up the broiler and broil until the top is browned, 1-2 mins.



1/2 lb. raw shrimp (if using frozen, defrost first. If using
1/2 tsp. Cajun seasoning
1 Tbsp. canola oil
6 oz bacon
1 small red onion
1 red bell pepper
8 oz cream cheese, softened
1/2 c. sour cream
7 oz Pepper Jack cheese, shredded or grated
7 oz. jalapeno cheddar cheese, optional
2 tsp. Cajun seasoning
1/2 c. Pepper Jack cheese for topping

Preheat oven to 375 and grease a baking dish big enough for the dip. In a mixing bowl, combine the softened cream cheese, grated Pepper Jack cheese, and Cajun seasoning. Mix thoroughly, until evenly combined. Chop raw shrimp into small pieces and mix with Cajun seasoning. Set aside. Dice bacon, onion and pepper. Preheat a pan over medium heat. Add a Tablespoon of oil into pan and add bacon. Saute until bacon bits start to crisp and add veggies. Season with a little salt and cook until veggies are soft and start to brown. Add shrimp to the pan and saute just until shrimp turn opaque. Add shrimp and vegetables to the mixing bowl with cheese and fold until it’s mixed throughout. Transfer into a baking dish and spread it evenly. Spread about 1/2 c. grated Pepper Jack cheese over the top. Bake for 15-18 mins.

willcookfor smiles.com

*Notes: Can make ahead, just don’t bake it yet.
“Chicken and Bacon Loaf”

3 c. cooked chicken, finely diced
1 c. soft bread crumbs
3 lightly beaten eggs
1 c. heavy cream
salt/pepper, to taste
2 Tbsp. melted butter
1 Tbsp. chopped parsley
4 slices lean bacon

Preheat oven to 350. Place chicken and bread crumbs in a bowl. Combine eggs and cream and pour over the chicken and crumbs. Mix very well. Season with salt and pepper. Stir in butter & parsley. Pack into a greased loaf pan. Top with bacon. Bake for 1 hour. Makes 4 servings

Flossie, Moberly


2 c. sugar
1 tsp. salt
2 eggs, well beaten
2 tsp. soda
2 c. flour
1 pt. gooseberries, drained
1/2 c. walnuts or pecans

Mix sugar, salt and eggs well. Sift in flour and soda. fod in berries and nuts. Bake at 350 for 35 mins in a 9×13 pan.


15 1/4 oz. can crushed pineapple
1/4 c. oleo
1 c. brown sugar

Mix Topping and spread over cake and bake additional 10 mins.

Kwixland Cookbook 2nd edition, pg. 98, Darlene Vanderpool-Moberly

“Red Hot Salad”

1/2 c. red hots
1 c. water
2 3 oz. pkg. cherry gelatin
2 c. hot water
2 c. diced celery
2 c. diced apples
1 c. broken nut meats

Heat candy and water in double boiler until candy is dissolved. Dissolve gelatin in water, cool. Add celery, apples, nuts, and red hot mixture. Chill until firm.

Cleo Preston-Moberly, Kwixland Cookbook, pg. 148, 2nd edition

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