2 oz. cream cheese, softened
2 Tbsp. marshmallow creme
1/4 tsp. vanilla
1 Tbsp. orange juice
1 1/4 c. halved fresh strawberries
1/4 c. each green grapes, seedless red grapes, & fresh blueberries.

In small bowl, combine cream cheese, marshmallow creme and vanilla. Beat until smooth. Gradually add the orange juice. In another bowl, combine the fruit. Drizzle with dressing; toss gently to coat.

Carolyn Starks, Moberly

8 eggs
1 lb. pork sausage
1 1/2 c. whole milk or heavy cream
1 pkg (30 oz) bag frozen shredded hash browns, thawed
2 c. cheddar cheese
1 1/2 tsp. salt
1 tsp. pepper
1/4 tsp. garlic powder
Salsa, optional

Preheat oven to 375 and spray a 9×13 pan with non-stick cooking spray. Brown sausage in skillet, over medium heat, breaking into small pieces. Drain grease and set aside. Whisk eggs, heavy cream & all spices together. Layer ingredients in a casserole dish iwth hash browns, sausage, cheese and then pour whisked egg mixture on top. Cover with foil and bake for 40 mins, remove foil and then bake for another 20 mins. Can serve with salsa if you wish.

1 dry cake mix
1 egg
1/4 c. vegetable oil
1 c. water

Mix all together and put into ziploc bag, snip off the corner and pipe into a donut maker (almost like a muffin tin but for donuts).

1 Tbsp. butter
1 1/2 c. powdered sugar
2 Tbsp. milk

Mix all together and dip donuts into glaze. Can use food coloring to dye different colors.

Pastry for single-crust pie (9″)

Combine 1 1/4 c. all-purpose flour and 1/4 tsp. salt; cut in 1/2 c. cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.

Other pie ingredients:
1/2 c. butter, softened
1 3/4 c. sugar
3 large eggs
3 Tbsp. all-purpose flour
1/4 tsp. salt
1 c. buttermilk
2 tsp. vanilla
1 c. chopped pecans
Sweetened whipped cream, optional

Preheat oven to 425 degrees. On lightly floured surface, roll dough to 1/8″ thick circle; transfer to 9″ pie plate. Trim pastry to 1/2 ” beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Place on baking sheet; bake until edges are light golden brown, 15 mins. Remove foil and weights; bake until bottom is golden brown, 5 mins longer. cool on a wire rack. Reduce oven setting to 325. In a large bowl, beat butter and sugar until blended. Add eggs, one at a time, beating well after each addition. Beat in flour & salt. Gradually stir in buttermilk & vanilla. Sprinkle pecans into crust; add filling. Bake until center is set, 50-60 mins. Cover top loosely with foil during the last 15 mins to prevent overbrowning if necessary. Cool completely on a wire rack. Can serve with whipped cream. Serve or refrigerate within 2 hours.

Taste of Home

6 c. torn bread, day old, about 10 slices
—–Put into a 9″ sprayed pan

2 Tbsp. butter
2/3 c. sugar
1 1/2 c. golden raisins
3 c. milk or 1 can evaporated milk plus enough water to make 3 cups
2 eggs, beaten
1/4 tsp. salt
1/2 tsp. cinnamon
1 tsp. vanilla

1 tbsp. melted butter
1/2 c. honey

Add butter, raisins, sugar and milk in microwaveable bowl and microwave until just warm and then add beaten eggs and stir well. Add rest of ingredients and pour over bread. Let sit 15 mins. Before baking, combine butter and honey and drizzle over top. Bake at 350 for about 45 mins. Add ground nutmeg if you like.

Eva, Moberly



1. Fresh lemon juice will remove onion scent from hands (KWIXland cookbook 3rd edition)
2. Need room temperature eggs but forgot to take them out? Simply place them in a bowl of warm water and let them sit in there for a few mins.
3. Ever run out of powdered sugar when making a frosting or icing? Just add 1 c. white sugar and 1 Tbsp. cornstarch to a blender or food processor and pulse until it gets to the correct powdery consistency.
4. Spray measuring cups with cooking spray before measuring out things that are sticky or don’t come out of a cup very easily (molasses, honey, oil, etc) and it will come out way easier.