2 c. ice cream, melted, any kind (cannot use lowfat or dairy free)
1 ¼ c. self-rising flour
sprinkles, chocolate chips (¼ c. each), optional

Preheat oven to 350. Combine ice cream and flour; mix until combined. Add sprinkles & chocolate chips if using. Line a loaf pan with parchment paper and spray with nonstick cooking spray. Pour batter into the pan and spread evenly. Bake for 35-40 mins. Allow to cool before cutting.


1 Tbsp. minced garlic
½ c. chopped onion
1 lb. Ground beef
1 ½ c. marinara sauce
8 oz. Shredded Mozzarella cheese
Salt and pepper to taste
1 ½ c. flour
2 c. panko breadcrumbs
4 eggs
oil for frying
8 lasagna noodles, depending on the amount of each filling

Put some oil into a skillet then add the garlic and onion, stir frequently until lightly browned. Add beef and stir. Once water starts to release from beef, drain water and fat then continue cooking until beef browns. Add marinara sauce and mix together. Season with salt & pepper, remove from heat. Add mozzarella and stir until it binds to mixture. While mixture cools, boil water in saucepan and add noodles in criss-cross star formation so that they won’t stick to each other, stir regularly. Boil for 8-10 mins, drain and allow to cool for 5 mins. Cut noodles down to 3”-4” slices and place mixture inside and roll. Place poppers in freezer for 12 mins. Dip poppers in egg wash, flour and bread crumbs and then again in the egg wash and breadcrumbs. Freeze again for 12 more mins then heat some oil in pot and place 3-4 in at a time are golden brown on all sides. Allow them to cool for 10-12 mins and serve with sauce as a dip.

4 Tbsp. unsalted butter
10 oz. Mini marshmallows
6 c. crispy rice cereal
8 oz. Semisweet chocolate
¼ c. heavy cream
16 oz. Cream cheese, softened
½ c. sugar
1 tsp. vanilla
2 ½ c. whipped cream, divided
3 oz. Chocolate bar for shaving (optional) or chocolate chips

In a large saucepan, melt butter then add marshmallows and stir until melted. Add cereal and stir to coat. Transfer cereal mixture to a greased 10” springform pan. Using a greased measuring cup, press down into the cereal to form to the pan. Press the edges against the springform pan to create walls. Set aside. Place the chocolate in a microwaveable bowl and pour heavy cream on top. Microwave in 30 second intervals, stirring until melted, about 1 min. In large bowl, mix cream cheese, sugar and vanilla until smooth. Pour in the melted chocolate and stir to incorporate. Add 1 ½ c. whipping cream to chocolate mixture and fold until combined. Pour cheesecake mixture into rice crispy base and smooth top with spatula. Refrigerate 3-4 hours or overnight until cheesecake is set. Release from pan. Use remaining whipping cream to decorate on top of cheesecake and shave chocolate for top and sprinkle on top of cheesecake (or you can use chocolate chips).


1 lb. Elbow macaroni
4 (5 oz) cans tuna, drained
6 hard boiled eggs, diced
½ red onion, diced
4 stalks celery, diced
12 oz. Frozen peas, thawed
1 ¼ c. mayo
½ tsp. mustard
¼ c. relish
½ tsp. garlic powder
¼ tsp. dill
1 tsp. salt
½ tsp. pepper

Cook pasta according to package directions for aldente. Do not overcook. Rinse under cold water. Drain and set aside. In medium bowl, combine mayo, mustard, relish, garlic powder, dill, salt & pepper. Whisk until combined. In a large bowl, combine all ingredients & mix until well coated. Refrigerate for at least 1 hour before serving.


12 tator tots, cooked and crumbled
1 tsp. butter
1 Tbsp. jalapeno; seeded and finely diced
¼ c. sweet onion, diced
1 clove garlic, diced
¼ c. mozzarella cheese; shredded
2 eggs
salt and pepper to taste

Preheat oven to 350. Melt butter in skillet and add onion & jalapeno. Cook 3-5 mins, stirring occasionally, until starting to soften. Add garlic & cook another minute, stirring occasionally. Spray 2 small ramekin dishes with non stick cooking spray. Divide the crumbled tots between the 2 dishes. Stir the onion, jalapeno & garlic mixture into the dishes. Top with mozzarella. Crack an egg into each ramekin. Seasoning with salt & pepper. Bake in the oven on the middle rack for 5 mins. Broil for 5-6 mins or until eggs are set. Rest for 5 mins before serving.


1 can cherry pie filling
1 small crushed drained pineapple
½ c. walnuts, chopped
8 oz. Cream cheese, softened
8 oz Cool whip, thawed

Mix all ingredients. Freeze. Set out a half hour before serving.

Flossie, Moberly


1 lb. Ground beef (90-95% lean)
1 (16 oz) jar prepared salsa with black beans and corn
1 ½ c. shredded spicy mexican cheese blend or shredded cheddar-jack cheese ewith jalapeno pepepers (Pepperjack cheese will work well)
¼ c. chopped fresh cilantro
4 large (10”) flour tortillas
chopped fresh cilantro (optional)

Heat oven to 350. Heat skillet and add ground beef. Cook until done, drain drippings. Reserve ½ c. salsa. Add remaining salsa, cheese and ¼ c. cilantro to beef; mix well. Spoon ¼ beef mixture onto half of each tortilla. Fold tortillas in half to close. Place on baking sheet. Bake for 10-11 mins or until filling is heated through and edges of tortillas are lightly browned & crisp. Serve with cilantro (if desired) and reserved salsa.

easy recipe from the MO Beef Industry Council

1 chicken (rotiserrie)
2 green peppers
1 medium onion
1 small can pineapple chunks
1 c. rice
top with cashews

called in recipe….
Slice green peppers, onion, saute. Yoshaida sauce. Put chicken in with that and pinepple chuncs in. Warm and brown. Serve rice on the side. Serve with more sauce on top.

Scott, Middle grove

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