Cookbook 1-30

“Easy Sticky Banana Squares”

1 1/2 c. all-purpose flour
2/3 c. butter, softened
3 T. brown sugar
1/4 (1/2 stick) butter
1 pkg (10 oz.) mini marshmallows
4 medium bananas, cut into 1/4 inch slices

Preheat oven to 350. Spray an 8-inch baking dish with nonstick cooking spray. In a bowl, combine flour, softened butter, and brown sugar. Stir until crumbly; press into prepared baking dish. Bake for 15 minutes, then set aside to cool. In a non-stick saucepan over medium-low heat, melt butter. Add marshmallows and stir until melted. Remove from heat and gently stir in bananas. Quickly spread over crust. Allow to cool completely before slicing into squares. Cover and refrigerate leftovers. Makes 12 squares.

3rd place prize, Old Farmers Almanac 2022 recipe contest
Loretta Russell, Edmonton, Alberta

“Shortbread Cookie Bites”

1 c. cubed butter, softened
3/4 c. sugar
1 1/2 tsp. vanilla
2 1/4 c. of flour
sprinkles of your choice (optional decorative)

Heat oven to 350. Beat the butter and sugar together. Mix in the vanilla. Add the flour and beat well. Add sprinkles, and beat again. Work the dough with your hands until it forms a ball. Press the dough into a 9 by 13 pan that has been lined with parchment paper. Chill for 1 hour. Grab the parchment paper and remove from the pan. Cut into bite-size squares. Place the squares an inch apart on a greased cookie sheet. Bake for 9 to 11 minutes or until the bottoms begin to brown.

Marian Embree, Moberly

“Tex-Mex Taco Soup”

2 T. olive oil
2 lbs. lean ground beef, chicken, or other meat of your choice
2 c. chopped white onion, in approximately 1/2 inch pieces
kosher salt to taste
freshly ground pepper to taste
2 (15 oz.) cans low-sodium pinto beans
1 (15 oz.) can low-sodium red kidney beans
1 (15 oz.) can sweet whole-kernel corn
1 (15 oz.) can Mexican-style stewed tomatoes
1 (15 oz.) can diced tomatoes.
2 (5 oz.) cans diced green chilies
1 (5 oz.) can pitted black olives, drained
1 pkg. taco seasoning
1, 1-oz. pkg. ranch dip mix
(for garnishing)
sour cream
shredded cheddar and/or monterey jack cheese
sliced green onions
sliced fresh or pickled jalapeno peppers
corn chips, optional

Set a large non-stick saute pan over medium-low heat and warm the oil. Add the onion and cook until soft and trasparent 5 to 7 minutes. Transfer to plate and set aside. Add the ground beef (or other meat) to saute pan and cook until meat is well done, stirring with a wooden spoon to break up the pieces. Add back the onions and mix well. Season with salt and pepper. Drain any remaining fat from pan and add the mixture to the crock of your slow cooker. Add the cans of pinto beans, red kidney beans, corn, both kinds of tomatoes, green chilis, olives, taco seasoning, and ranch dip mix. Set the slow cooker to low and cook for 4 hours. To serve, ladle the soup into warmed bowls. Garnish each with a dollop of sour cream, cheese, green onion, and jalapeno. Serve the optional corn chips on the side for scooping, or crumble on top.

Darrell Lampkins, Moberly

-looking for recipe suggestions for a Super Bowl gathering, maybe low cost