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Caramel Corn
 Ingredients:
  • 4 quarts unsalted popcorn (16 cups)
  • 1 cup brown sugar
  • 1/2 cup butter
  • 1/4 cup light corn syrup
  • 1/2 tsp salt
  • 1/2 tsp baking soda
Instructions:
Divide popped corn between two 4 quart glass bowls. Set aside. Combine brown sugar, butter, corn syrup, and salt in 2 quart glass dish. Microwave on high, uncovered 3 - 3 1/2 minutes or until mixture boils, stirring once. Microwave on 30% power for 4 minutes. Stir in baking soda. Pour half of syrup evenly over each bowl of popped corn, stir to lightly coat. Microwave on 50% power, one bowl at a time, uncovered, 6-7 minutes or until lightly toasted, stirring twice. Spread out on wax paper to cool. Store in airtight container. 
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Veggie Corn Chowder
Ingredients:
  • 2 tablespoons butter
  • 1 medium green pepper, chopped
  • 2 stalks celery, sliced
  • 1 medium onion, chopped
  • 2 cups whole milk or light cream
  • 1 15 oz. can cream style corn
  • 1 14 oz. can vegetable broth
  • 1 10 3/4 oz. can nacho fiesta soup
  • 1 cup jarred cheese with salsa con queso
  • 1 cup shredded cheddar cheese
  • 3/4 teaspoon oregano
  • 1/4 teaspoon pepper
Instructions:
In large saucepan, melt butter over medium heat. Add onion, pepper, and celery. Cook until vegetables are tender. Stir in milk, corn, broth, soup, cheese dip, cheese, oregano, and pepper.

Cook uncovered over medium heat about 15 minutes or until mixture is almost simmering, do not boil, stirring occasionally.
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Potato Corn Chowder Soup
Ingredients:
  • 4 slices bacon, chopped
  • 1 1/2 lb. red potatoes (about 5) peeled and cubed
  • 1 small onion, chopped
  • 2 stalks celery, sliced
  • 1 can (10 3/4 oz.) condensed cream of chicken soup
  • 3 cups milk
  • 8 oz. Velveeta Mexican Milk Cheese
  • 1 pkg. (10 oz.) frozen corn, thawed
  • 1/4 tsp. pepper
Instructions:
Cook bacon in large saucepan until crispy, stirring frequently. Remove bacon from pan, reserving 2 tablespoons dripping in pan. drain bacon on paper towels.

Add potatoes, onions, and celery to drippings; cook and stir 2 minutes. Stir in soup and milk; bring to boil. Simmer on low heat 8 minutes, stirring occasionally. Add remaining ingredients; cook 5 minutes or until processed cheese food is completely melted and potatoes are tender, stirring occasionally. Serves 8 people.
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Shredded Turkey Sandwich

Ingredients:
  • 5 1/2 lbs. turkey breast with skin removed
  • 1 red pepper
  • 1/2 medium sized onion
  • jalapeno, if desired to taste
  • 1 tsp. celery sat
  • 1 can chicken broth
  • 1 package Italian dry seasoning
  • salt and pepper
Instructions:
Put all ingredients in a crock pot and cook for 6 hours on low or until the meat is easily shredded. Serve on a bun. great sandwiches for a pot luck.

Spices can be changed to taste--add Mexican seasoning for taco, etc. Serves 11 people.
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Taco Seasoning
 Ingredients:
  • 1 tablespoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
Instructions:
Stir all spices together and store in an airtight container.
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Chickadee Cottage Chicken Salad
  Ingredients:
  • 3 lbs. boneless chicken breasts, poached
  • 3 cups real mayonnaise
  • 1 tablespoon dry onion
  • 2-3 cups green grapes, halved
  • 1 box (7 oz.) ring macaroni
  • 3 cups finely diced celery
  • 1-2 teaspoon salt
  • 1/2 to 1 cup silvered almonds
  • 4 oz. Cool Whip
  • 1/2 teaspoon white pepper
Instructions:
To prepare chicken: cool and cube cooked chicken breasts. Set aside.

To prepare pasta: Bring 2 quarts water to a boil. Add macaroni rings. Cover pot tightly. Turn off burner. Let sit on burner for 5 minutes. Drain, cool.

Mix all ingredients together.
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Dill Potato Salad
  Ingredients:
  • 5 pounds red potatoes
  • 2 teaspoons salt
  • 2 cups sliced celery
  • 2 cups mayonnaise
  • 1 (16 oz.) bottle creamy cucumber dressing
  • 2 tablespoons dried dill
  • 1 medium red onion
  • 6 hard boiled chopped eggs
  • mustard
Instructions:
Scrub potatoes. Place in large Dutch oven; cover with cold water, add salt. Bring to a boil over high heat; reduce heat to medium. Boil gently until tender when pierced with a fork (20 to 25 minutes). Drain; cool.

Cut potatoes into chunks. In large bowl, combine potatoes and remaining ingredients. Refrigerate, covered, several hours or overnight. Makes 32 (1/2 cup) servings.
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Cabbage Salad
Ingredients:
  • 1 medium head of cabbage
  • 1 medium onion, cut fine
  • 3/4 cup sugar
  • 3/4 cup oil
  • 3/4 cup vinegar
  • 1 Tbsp. sugar
  • 1 tsp salt
  • 3/4 tsp dry mustard
  • 1 tsp celery seed
Instructions:
Shred cabbage and onion; sprinkle sugar over top and let stand for 1 hour. Boil oil, vinegar, sugar, salt, dry mustard, and celery seed. Cool a little and then pour over cabbage.
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Fudge Filled Bars or M&M Bars
Ingredients:
  • 2 cups quick oats
  • 1 1/2 cups flour
  • 1 cup chopped nuts
  • 1 cup brown sugar
  • 1 tsp. baking soda
  • 3/4 tsp. salt
  • 1 cup butter, melted
  • 12 oz. plain M & M's
  • 14 oz. can sweetened condensed milk
Instructions:
Grease jelly roll pan. Mix oats, flour, nuts, brown sugar, baking soda, and salt in large bowl. Stir in butter until mixture resembles coarse crumbs. Reserve 1 1/2 cups of mixture. Press remaining mixture in pan. Bake at 375 degrees for 10 minutes.

Soften 1 cup M & M's in microwave. Press candies with back of spoon until they break into pieces. Stir in milk. Spread over baked layer to within 1/2" of edge. Mix reserve crumbly mixture and remaining M & M's. Sprinkle evenly over chocolate mixture; press lightly. Bake until golden brown, about 20 minutes; cool. Makes 48.
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Chocolate Crumb Bars
Ingredients:
  • 1 cup (2 sticks) butter or margarine, softened
  • 1 3/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 cups (12 oz.) semi sweet chocolate morsels, divided
  • 1 can (14 oz.) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup chopped walnuts (optional)
Instructions:
Preheat oven to 350 degrees. Grease 13" x 9" baking pan. Beat butter in large mixer bowl until creamy. Beat in flour, sugar, and salt until crumbly. With floured fingers press 2 cups crumb mixture onto bottom of prepared baking pan; reserve remaining mixture. Bake for 10 to 12 minutes or until edges are golden brown.

Combine 1 cup morsels and sweetened condensed milk in small, heavy-duty saucepan. Warm over low heat, stirring until smooth. Stir in vanilla extract. Spread over hot crust. Stir in nuts and remaining morsels into reserved crumb mixture; sprinkle over chocolate filling. Bake 25 to 30 minutes or until center is set. Cool in pan on wire rack.
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Caramel Walnut Bars
Ingredients:
  • 2 cups unsifted flour
  • 1 egg, beaten
  • 3/4 cup shelled walnuts, chopped
  • 1 (14 oz.) can sweetened condensed milk
  • 3/4 cup firmly packed light brown sugar
  • 3/4 cup cold margarine or butter
  • 24 caramels, unwrapped
Instructions:
Preheat oven to 350 degrees. In large bowl, combine flour, sugar, and egg; cut in 1/2 cup butter until crumbly. Stir in walnuts. Reserving 2 cups crumb mixture, press remainder firmly on bottom of greased 13" x 9" baking pan. Bake 15 minutes.

Meanwhile, in heavy saucepan, over low heat, melt caramels with sweetened condensed milk and remaining 1/4 cup butter. Pour over prepared crust. Top with reserved crumb mixture. Bake 20 minutes or until bubbly. Cool. Cut into bars. Store loosely covered at room temperature. Makes 24 to 35 bars.
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Pumpkin Cheesecake Bars
 Ingredients:
  • 1 cup flour
  • 1/3 cup packed brown sugar
  • 5 Tbsp butter
  • 1/2 cup finely chopped pecans or walnuts
  • 1 package (8 oz.) softened cream cheese
  • 3/4 cup sugar
  • 1/2 cup canned pumpkin
  • 2 eggs
  • 1 1/2 tsp cinnamon
  • 1 tsp allspice
  • 1 tsp vanilla
Instructions:
Combine flour and brown sugar in medium bowl. Cut in butter to make a crumb mixture. Stir in nuts. Set aside 3/4 cup mixture for topping.
Press remaining mixture into bottom of 8" x 8" x 1 1/2" baking pan. Bake in 350 degree oven for 15 minutes. Cool slightly.
Combine cream cheese, sugar, pumpkin, eggs, cinnamon, allspice, and vanilla in large mixer bowl. Blend until smooth.
Pour over baked crust. Sprinkle with reserved topping. Bake an additional 30 to 35 minutes. cool before cutting into bars. Makes 32 1" x 2" bar cookies.
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Chocolate Toffee Cookie Crunch Bar
 Ingredients:
  • 2 cups finely crushed vanilla waters (50)
  • 1/4 cup packed brown sugar
  • 1/3 cup melted butter
  • 1/2 cup butter
  • 1/2 cup packed brown sugar
  • 1 6 oz.  package semi-sweet chocolate chips
  • 1/2 cup finely chopped nuts
Instructions:
For cookie base preheat oven to 350 degrees. In bowl, combine wafer crumbs and brown sugar. Stir in melted butter. Press into 13" x 9" baking pan. Bake for 8 minutes.
For Toffee layer-in saucepan, combine butter and brown sugar. Cook over medium heat, stirring constantly until mixture comes to a boil. Boil one minute. Pour immediately over baked base. Bake for 10 minutes.
Let stand two minutes Sprinkle chocolate chips on top. Let stand two to three minutes until chips are shiny and soft. Spread evenly sprinkle with nuts. Chill. Cut into small bars or break irregularly.
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Contact Us:

Phone: (701) 433-7203
Address: 3060 25th St S
                Fargo, ND 58103
Hours: M-F 10-5:30, Sat 10-4
            Closed Sunday




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