1 lb frozen broccoli florets
8 oz. medium or sharp cheddar, shredded
4 c. cooked rice (white or brown)
1 small yellow onion
2 cloves garlic
3 Tbsp. butter
3 Tbsp. all-purpose flour
2 c. milk (2% milk fat or higher)
1/2 tsp. salt
1/4 tsp. smoked paprika
1/8 tsp. cayenne pepper
Freshly cracked black pepper

Roughly chop the broccoli florets into smaller, bite-sized pieces. Combine the broccoli, about 3/4 of the shredded cheddar, and the precooked rice in a large bowl. Stir until they are evenly mixed. Save the remaining cheddar for sprinkling over top of the casserole. Begin to preheat the oven to 350. Finely dice the onion and mince the garlic. Add the butter, onion, and garlic to a small sauce pot and cook over medium-low heat until the onions are soft and transparent (2-3 mins). Add the flour and stir until a paste forms. Continue to stir and cook the paste for about 2 mins or just until it turns a light golden brown. Whisk the milk into the butter and flour mixture. Turn the heat up to medium. Continue to whisk the mixture as it heats, allowing it to reach a simmer, at which point it will thicken. Remove the sauce from the heat. Season the sauce with the salt, smoked paprika, cayenne, and about 10 cranks of a pepper mill. Taste the sauce and add more seasoning if desired. The sauce should be heavily seasoned because it will be spread out over the broccoli and rice, which contain no seasoning of their own. Make it just a bit saltier than you’d prefer if eating the sauce on its own. Pour the sauce over the rice, broccoli and cheese and stir until everything is evenly coated in sauce. Coat an 8×8 or 9×9 casserole dish with non-stick spray, then spread the casserole mixture evenly in the dish. Top with the remaining shredded cheddar. Bake for 35-40 mins or until you get some light browning around the edges and on top. Makes 6 servings.


5 lbs sweet potatoes, peeled and cut into cubes
1/2 c. chicken stock
1/4 c. firmly packed brown sugar
4 Tbsp. butter, cut into chunks
2 tsp. ground cinnamon
1 tsp. salt
1/2 tsp. nutmeg, ground
2 c. mini marshmallows

Spray inside of 6-quart slow cooker with non stick cooking spray. Add sweet potatoes, stock and brown sugar. Cover. Cook 4 hours on high or until potatoes are tender, stirring after each hour. Stir in butter, cinnamon, salt and nutmeg. Cover. Let stand 5 mins. Beat potatoes with mixer on medium-high speed until smooth. Top with marshmallows. Cover. Cook 10 mins on High or until marshmallows are slightly melted. Makes 8 servings.


1 box Pillsbury refrigerated pie crust, softened as directed on box
2 1/2 c. light corn syrup
2 1/2 c. packed brown sugar
1/2 c. butter, melted
4 1/2 tsp. vanilla
6 eggs, slightly beaten
2 c. coarsely chopped pecans
Butter-flavored cooking spray
2 c. pecan halves
Vanilla ice cream

Heat oven to 425. Grease a 13×9, 3 quart glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13×9 rectangle. Place crust in dish; trim edges to fit. In large bowl, stir corn syrup, brown sugar, butter, vanilla, and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll into 13×9 rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray. Bake 14-16 mins or until browned. Reduce oven to 350. Carefully spoon the remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 mins longer or until set. cool 20 mins on cooling rack. Serve warm with vanilla ice cream.


10 1/2 can cream of mushroom soup
2 Tbsp. flour
2 Tbsp. instant minced onions
1/2 c. milk
1 1/2 c. shredded American cheese
10 oz pkg. frozen peas
2 c. diced cooked chicken
4 oz. can chopped pimentos
Salt & Pepper to taste
1 can refrigerated canned biscuits

Preheat oven to 400. In a saucepan, combine soup, onion, milk, flour. Cook until mixture is thickened. Remove from heat. Add in 1 cup of cheese and stir until melted. Stir in peas, chicken, pimentos and salt & pepper. Heat through. Place into 8″ or 9″ baking dish. Place biscuits around edge of dish. Bake at 400 for 20 mins. Sprinkle with rest of cheese. Bake 5-10 mins longer until golden brown. Makes 6 servings.

Flossie, Moberly


2 c. flour
2 c. sugar
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt

Sift or whisk the dry ingredients.

Add to that:
1 1/2 c. oil
4 eggs
1 tsp. vanilla
3 c. grated carrots
1 c. nuts (any kind)

Mix all together and bake at 350 in a 9×13 greased pan for 35 mins.

8 oz. cream cheese
1 lb. box powdered sugar (3 1/2 c.)
1/2 stick butter or margarine, softened
2 tsp. vanilla

Beat icing ingredients until fluffy.

MaryAnn, Moberly

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